CN103750403A - Method for processing dired tuna - Google Patents
Method for processing dired tuna Download PDFInfo
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- CN103750403A CN103750403A CN201210027305.2A CN201210027305A CN103750403A CN 103750403 A CN103750403 A CN 103750403A CN 201210027305 A CN201210027305 A CN 201210027305A CN 103750403 A CN103750403 A CN 103750403A
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- temperature
- tuna
- fillet
- seasoning
- sheet
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- 238000000034 method Methods 0.000 title abstract description 6
- 238000003672 processing method Methods 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 238000005520 cutting process Methods 0.000 claims abstract description 4
- 238000001035 drying Methods 0.000 claims description 20
- 241000251468 Actinopterygii Species 0.000 claims description 19
- 235000011194 food seasoning agent Nutrition 0.000 claims description 19
- 239000000843 powder Substances 0.000 claims description 15
- 235000013372 meat Nutrition 0.000 claims description 9
- CAXNYFPECZCGFK-UHFFFAOYSA-N 2-phenyl-2-pyridin-2-ylacetonitrile Chemical compound C=1C=CC=NC=1C(C#N)C1=CC=CC=C1 CAXNYFPECZCGFK-UHFFFAOYSA-N 0.000 claims description 5
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 5
- 229910000831 Steel Inorganic materials 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 229910052791 calcium Inorganic materials 0.000 claims description 5
- 239000011575 calcium Substances 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 239000010959 steel Substances 0.000 claims description 5
- 239000012267 brine Substances 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 239000012266 salt solution Substances 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 239000000835 fiber Substances 0.000 abstract description 6
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 238000005096 rolling process Methods 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 4
- 238000003490 calendering Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000035943 smell Effects 0.000 description 2
- 208000024827 Alzheimer disease Diseases 0.000 description 1
- 235000019737 Animal fat Nutrition 0.000 description 1
- 241001478240 Coccus Species 0.000 description 1
- 206010061216 Infarction Diseases 0.000 description 1
- 206010039966 Senile dementia Diseases 0.000 description 1
- 241000269849 Thunnus Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000004958 brain cell Anatomy 0.000 description 1
- 210000005252 bulbus oculi Anatomy 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 230000010261 cell growth Effects 0.000 description 1
- 206010008118 cerebral infarction Diseases 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 210000004087 cornea Anatomy 0.000 description 1
- 210000003792 cranial nerve Anatomy 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000007574 infarction Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000013535 sea water Substances 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a method for processing dried tuna which is prepared by raw material tuna. The processing method comprises the following steps: checking, accepting and processing raw materials-cutting pieces-seasoning-drying-baking-rolling into sheet-drying-packing-finishing. The processing method provided by invention has the advantages that the overcomes the disadvantages that the tuna foodstuff is inconvenient for infants and the elderly to eat due to rough meet and bad mouthfeel, and the tune is processed into soft, crisp and delicious foodstuff without fiber harsh feeling, and the dried tuna is convenient to eat with lower crude fibre content and is especially suitable for elder and children to eat, digest and absorb. The method has the reasonable technology, simple production and low cost.
Description
Technical field
The present invention relates to a kind of processing method of marine product, particularly a kind ofly take the dry processing method of tuna that tuna is raw material.
Background technology
Tuna (Thunnus) also claim yaito tuna, tuna fish, there is the features such as high protein, low fat, be described as rare nutrient delicious of modern, tuna is the very low marine fishes of a kind of animal fat content, in China, mainly originates in the South Sea, the East Sea and straits, South Taiwan.
Tuna contains a large amount of DHA and EPA.DHA can strengthen cranial nerve, contributes to accelerate baby's brain cell growth and intellectual development, is enhanced to people's memory and thinking ability, effectively prevents the generation of senile dementia.EPA has adjusting blood fat function, promotes hemetaboly, reduce blood pressure, and the diseases such as the angiocardiopathies such as prevention of arterial sclerosis, muscle infarction and cerebral infarction.Tuna contains several seed amino acids that can not form in human body, and fat content is low, is desirable diet food.
But tuna food is because meat is coarse, mouthfeel is poor, if dealt with improperly, inconvenient infant and designed for old people.
Summary of the invention
The object of the invention is for above problem, provide a kind of and make tuna become shortcake, crisp, fragrant through great many of experiments and scientific and reasonable formula, without fiber harsh feeling, tasty, and the dry processing method of the tuna of instant.
Technical scheme of the present invention is as follows, the processing method that a kind of tuna is dry, and it comprises the following steps:
A, raw material are processed:
Select and freeze good tuna, cutting is divided into several trapezoid blocks, every is of a size of: length 10 ~ 18cm, width 8 ~ 10 cm, thickness 2 ~ 3 cm, then in the salt solution that fish piece to be placed on to temperature and to be 40 ℃, brine quality mark be 3%, soaking the time of putting is 2 minutes, refrigerator samming 12 h that are placed in afterwards 4 ° of C, thaw to half thawed state;
B, cut open sheet:
Each fish piece is cutd open into the fillet that thickness is about 1 centimetre, with clear water, rinse fish meat sheet;
C, seasoning:
Fillet are prepared with various auxiliary materials according to the following ratio: the flesh of fish 100 weight portions, white granulated sugar 12-18 weight portion, salt 5-10 weight portion, soyabean protein powder 12-18 weight portion, calcium powder 2-4 weight portion, then add the flavoring 4-6 weight portions such as ginger powder, powder, monosodium glutamate and carry out seasoning; Seasoning basis of time environment temperature was selected in 7 hours to 15 hours;
D, oven dry:
Fish meat sheet after seasoning is spread out on stainless (steel) wire sheet equably, sends into drying room inner drying; 40 ℃～45 ℃ of drying room temperature, baking time 8-10 hour, dries and when fillet moisture reaches 25% one 30%, gets sheet;
E, baking:
Use infrared ray baking machine to bake, 180～200 ℃ of temperature; Time is controlled at 6～8 minutes, makes fillet central temperature reach 95 ℃;
F. roll sheet
While hot the fillet after baking are rolled
G, dry:
In drying tunnel, adopt 60～80 ℃ of temperature to be dried, the time is 3 ~ 5 minutes;
H, packing
Dried fillet are taken out, after its temperature is cooled to room temperature, packs and be finished product.
Beneficial effect of the present invention is, adopts above-mentioned side to send out after method, just can obtain shortcake, crisp, fragrant, and without fiber harsh feeling, and the tuna of instant is dry, and its crude fiber content is less, is easy to digest and assimilate, and is particularly suited for old man and children edible.
The specific embodiment
Below in conjunction with embodiment, the present invention is described in further detail.
The processing method that tuna is dry, it comprises the following steps:
1. raw material is checked and accepted and is processed
Select and freeze good tuna, fish body is complete.Smell is normal, and eyeball is flat clean, and cornea is bright, the gill takes on a red color, muscle high resilience, kindred closely connects, and hygienic quality should meet the pertinent regulations of < < GB2733-94 seawater fish sanitary standard > >.Tuna cutting is divided into several trapezoid blocks, every is of a size of: length 10 ~ 18cm, width 8 ~ 10 cm, thickness 2 ~ 3 cm, then in the salt solution that fish piece to be placed on to temperature and to be 40 ℃, brine quality mark be 3%, soaking the time of putting is 2 minutes, refrigerator samming 12 h that are placed in afterwards 4 ° of C, thaw to half thawed state.So operate in samming process, the ice crystal of partial melting can infiltrate in cell lentamente again, at protein particulate, again forms hydrated sheath around, and juice loss is reduced, and has kept nutritional labeling and original local flavor of fish piece after thawing.
2. cut open sheet
Each fish piece is cutd open into the fillet that thickness is about 1 centimetre, with clear water, rinse fish meat sheet;
3. seasoning
Fillet are prepared in following ratio and various auxiliary material: the flesh of fish 100 weight portions, white granulated sugar 12-18 weight portion, salt 5-10 weight portion, soyabean protein powder 12-18 weight portion, calcium powder 2-4 weight portion, then add the flavoring 4-6 weight portions such as ginger powder, powder, monosodium glutamate and carry out seasoning.The seasoning time determines with environment temperature: temperature is about 15 hours during lower than 10 ℃; Temperature is about 7 hours when 20 ℃ of left and right.
4. dry
Fish meat sheet after seasoning is spread out on stainless (steel) wire sheet equably, sends into drying room inner drying.40 ℃ one 45 ℃ of drying room temperature, baking time 8-10 hour, dries and when fillet moisture reaches 25% one 30%, gets sheet.
5. baking
Use infrared ray baking machine to bake, temperature 180-200 ℃.Time is controlled at 6-8 minute, makes fillet central temperature reach 95 ℃.
6. roll sheet
While hot by the fillet calendering after baking.
7. dry
In drying tunnel, adopt 60～80 ℃ of temperature to be dried, the time is 3 ~ 5 minutes;
8. pack
Dried fillet are taken out, after its temperature is cooled to room temperature, packs and be finished product.
Use infrared ray baking machine to bake, 180～200 ℃ of temperature; Time is controlled at 6～8 minutes, makes fillet central temperature reach 95 ℃;
Organoleptic indicator, is defined as: form---and become cotton-shaped, fiber softening is fluffy, without being charred; Color and luster---light yellow or white, color and luster is evenly glossy; Mouthfeel---fish aromatic flavour is obvious, and fragrance is pure, fresh and sweet agreeable to the taste, without other bad smells.Impurity---nothing.These are all according to experimental result and in conjunction with " mouth feel score method and standard " definite technical indicator.
Microbiological indicator, is defined as: total plate count (individual/g)≤30000; Coliform (individual/100g)≤30; Pathogenic bacteria (being pathogenic entero becteria and characteristic of disease coccus processed) must not detect.These are all according to experimental result and in conjunction with the technical indicator of country and industry relevant food health regulation, standard.
Below with concrete example, the present invention is described, these embodiment are used for understanding the present invention, rather than limit interest field of the present invention.
Embodiment 1:
The choosing flesh of fish 100g, white granulated sugar 15g, salt 5g, soyabean protein powder 1 stand, calcium powder 2g, then add the flavoring 5g such as ginger powder, powder, monosodium glutamate and carry out seasoning.In temperature, be that in the environment of 8 ℃, the seasoning time is 15 hours; Fish meat sheet after seasoning is spread out on stainless (steel) wire sheet equably, sends into drying room inner drying.Drying room temperature 45 C, baking time 10 hours, dries and when moisture reaches 25%, gets sheet.Use infrared ray baking machine to bake, 180 ℃ of temperature, the time is controlled at 6min, by the fillet calendering after baking, fillet are sent in drying tunnel and are again dried while hot, adopt 60～80 ℃ of temperature to be dried, time is 3 ~ 5 minutes, after its temperature is cooled to room temperature, packs and is finished product.
Embodiment 2:
The choosing flesh of fish 100g, white granulated sugar 12g, salt 1 stand, soyabean protein powder 15g, calcium powder 4g, then add the flavoring 5g such as ginger powder, powder, monosodium glutamate and carry out seasoning.In temperature, be that in the environment of 20 ℃, the seasoning time is 7 hours; Fish meat sheet after seasoning is spread out on stainless (steel) wire sheet equably, sends into drying room inner drying.40 ℃ of drying room temperature, baking time 8 hours, dries and when moisture reaches 30%, gets sheet.Use infrared ray baking machine to bake, 200 ℃ of temperature, the time is controlled at 8min, by the fillet calendering after baking, fillet are sent in drying tunnel and are again dried while hot, adopt 60～80 ℃ of temperature to be dried, time is 3 ~ 5 minutes, after its temperature is cooled to room temperature, packs and is finished product.
Claims (2)
1. the dry processing method of tuna, is characterized in that: comprise the following steps:
A, raw material are processed:
Select and freeze good tuna, cutting is divided into several trapezoid blocks, every is of a size of: length 10 ~ 18cm, width 8 ~ 10 cm, thickness 2 ~ 3 cm, then in the salt solution that fish piece to be placed on to temperature and to be 40 ℃, brine quality mark be 3%, soaking the time of putting is 2 minutes, refrigerator samming 12 h that are placed in afterwards 4 ° of C, thaw to half thawed state;
B, cut open sheet:
Each fish piece is cutd open into the fillet that thickness is about 1 centimetre, with clear water, rinse fish meat sheet;
C, seasoning:
Fillet are prepared with various auxiliary materials according to the following ratio: the flesh of fish 100 weight portions, white granulated sugar 12-18 weight portion, salt 5-10 weight portion, soyabean protein powder 12-18 weight portion, calcium powder 2-4 weight portion, then add the flavoring 4-6 weight portions such as ginger powder, powder, monosodium glutamate and carry out seasoning; Seasoning basis of time environment temperature was selected in 7 hours to 15 hours;
D, oven dry:
Fish meat sheet after seasoning is spread out on stainless (steel) wire sheet equably, sends into drying room inner drying; 40 ℃～45 ℃ of drying room temperature, baking time 8-10 hour, dries and when fillet moisture reaches 25% one 30%, gets sheet;
E, baking:
Use infrared ray baking machine to bake, 180～200 ℃ of temperature; Time is controlled at 6～8 minutes, makes fillet central temperature reach 95 ℃;
F. roll sheet
While hot the fillet after baking are rolled
G, dry:
In drying tunnel, adopt 60～80 ℃ of temperature to be dried, the time is 3 ~ 5 minutes;
H, packing
Dried fillet are taken out, after its temperature is cooled to room temperature, packs and be finished product.
2. the dry processing method of tuna as claimed in claim 1, is characterized in that: temperature is 15 hours the seasoning time during lower than 10 ℃; Temperature is 7 hours at 20 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210027305.2A CN103750403A (en) | 2012-02-08 | 2012-02-08 | Method for processing dired tuna |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210027305.2A CN103750403A (en) | 2012-02-08 | 2012-02-08 | Method for processing dired tuna |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103750403A true CN103750403A (en) | 2014-04-30 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210027305.2A Pending CN103750403A (en) | 2012-02-08 | 2012-02-08 | Method for processing dired tuna |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103750403A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104705703A (en) * | 2015-03-06 | 2015-06-17 | 天峨县平昌生态农业有限公司 | Tuna freeze-dried powder and preparation method thereof |
| CN105077378A (en) * | 2014-06-27 | 2015-11-25 | 浙江省海洋水产研究所 | Spiced sliced tuna processing technology |
| CN105146591A (en) * | 2015-09-08 | 2015-12-16 | 浙江省海洋开发研究院 | Preparation method for dried tuna |
| CN110521762A (en) * | 2019-10-16 | 2019-12-03 | 大连国富水产食品有限公司 | A kind of sole thawing technique |
| CN110574887A (en) * | 2019-10-29 | 2019-12-17 | 石狮市华宝明祥食品有限公司 | Method for improving nutritional value of canned fish with tomato juice |
-
2012
- 2012-02-08 CN CN201210027305.2A patent/CN103750403A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077378A (en) * | 2014-06-27 | 2015-11-25 | 浙江省海洋水产研究所 | Spiced sliced tuna processing technology |
| CN105077378B (en) * | 2014-06-27 | 2017-07-18 | 浙江省海洋水产研究所 | A kind of spiced tuna fillet processing technology |
| CN104705703A (en) * | 2015-03-06 | 2015-06-17 | 天峨县平昌生态农业有限公司 | Tuna freeze-dried powder and preparation method thereof |
| CN105146591A (en) * | 2015-09-08 | 2015-12-16 | 浙江省海洋开发研究院 | Preparation method for dried tuna |
| CN105146591B (en) * | 2015-09-08 | 2019-04-12 | 浙江省海洋开发研究院 | A kind of preparation method of tuna dried fish |
| CN110521762A (en) * | 2019-10-16 | 2019-12-03 | 大连国富水产食品有限公司 | A kind of sole thawing technique |
| CN110574887A (en) * | 2019-10-29 | 2019-12-17 | 石狮市华宝明祥食品有限公司 | Method for improving nutritional value of canned fish with tomato juice |
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Application publication date: 20140430 |