CN105077377B - A kind of dried tuna meat floss processing technology - Google Patents
A kind of dried tuna meat floss processing technology Download PDFInfo
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- CN105077377B CN105077377B CN201410294248.3A CN201410294248A CN105077377B CN 105077377 B CN105077377 B CN 105077377B CN 201410294248 A CN201410294248 A CN 201410294248A CN 105077377 B CN105077377 B CN 105077377B
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Abstract
The invention discloses a kind of dried tuna meat floss processing technology, brown stain, easy to knot groups easily occur in process for the dried tuna meat floss for solving prior art, obtained dried tuna meat floss local flavor and poor taste, color and luster is uneven, the problem of retention is poor, and processing technology of the invention comprises the following steps：（1）Raw material fish pre-processes；（2）Deodorization degreasing；（3）It is pickled；（4）Cooking aging；（5）Pick meat；（6）Just dry；（7）Fry pine；（8）Titian；（9）Cool down spice.The processing technology step of the present invention is simple, workable, is adapted to industrialized production, obtained dried tuna meat floss uniform color, and loose, mouthfeel is soft, and fresh perfume is tasty, it is salty it is comfortable in, local flavor is good, suitable each stage crowd, with good market prospects and promotional value.
Description
Technical field
The present invention relates to marine fishery processing technique field, more particularly, to a kind of dried tuna meat floss processing technology.
Background technology
Tuna is Osteichthyes, Perciformes, the general name in mackerel section fish with several category fish of cuirass.Tuna has
There is very high nutritive value, tuna is recommended as one of big nutrition fish in the world three by international nutrition class loading.Current golden rifle
Fish is basic to enter market in the way of fresh and alive or freezing, also has part to be processed into can form and is sold, form processing list
One, overall processing and utilization level is relatively low, causes the market competitiveness not strong, economic benefit is not high.
Now also there is part producer that tuna is processed into dried meat floss, such as application publication number CN102697097A, Shen Qing Publication
Day, 2012.10.03 Chinese patent disclosed a kind of processing method that dried tuna meat floss is made by raw material of tuna, and it includes
Following steps：Raw material examination handles-cutd open piece-seasoning-drying-baking-roller sheet-Cheng Song-drying-packaging-finished product.
The weak point of the processing method, does not carry out the materials such as watery blood, the fat in deodorization ungrease treatment, tuna to tuna
Removal can not be fully leached, easy brown stain is oppressed in process, last obtained fish floss irregular colour is even, fishy smell weight, wind
Taste is poor, uneven, the easy to knot groups in addition, dried fish floss is heated in process, and obtained fish floss is hygroscopic to become tide, retention
Difference.
The content of the invention
The present invention is that brown stain easily occurs in process in order to solve the dried tuna meat floss of prior art, and easy to knot groups is obtained
The dried tuna meat floss local flavor and poor taste arrived, color and luster is uneven, and there is provided a kind of letter of processing step for the problem of retention is poor
It is single, workable, suitable industrialized production, obtained dried tuna meat floss uniform color, loose, mouthfeel is soft, and fresh perfume is tasty,
It is salty it is comfortable in, the good dried tuna meat floss processing technology of local flavor.
To achieve these goals, the present invention uses following technical scheme：
A kind of dried tuna meat floss processing technology, comprises the following steps：
（1）Raw material fish pre-processes：By the tuna flowing water freezed thaw, decaptitating, truncate, go after internal organ clean, along vertebra
Bone level is cut into the fillet that thickness is 2 ~ 3cm after rearwardly push broach is cut away half.
（2）Deodorization degreasing：Fillet are dipped in soak to soak to take out after 1 ~ 2h and cleaned, are drained.The step is the present invention
Key point, by the immersion of soak, the effect of deodorization degreasing color protection can be reached, fully remove the flesh of fish in watery blood, make
Obtain last dried meat floss uniform color consistent, the quality of dried fish floss can be improved.
（3）It is pickled：In step（2）In fillet in add flavoring pickled 15 ~ 30min.
（4）Cooking aging：Boiling is carried out at a temperature of 100 ~ 105 DEG C to the fillet after pickled, boils well-done to fish body.
（5）Pick meat：The fillet of cooking aging are rejected into fish-bone and fish-skin while hot, are cooled to fillet after room temperature along muscle fibre
Tear up.
（6）Just dry：To step at a temperature of 35 ~ 40 DEG C（5）In fillet toasted, be baked to the flesh of fish moisture be
30 ~ 60min of airing at room temperature after 40 ~ 50%.Fillet are carried out just to dry, flavoring can be made to penetrate further into the flesh of fish, make fillet
It is more tasty, while slough part moisture, be easy to follow-up stir-fry pine, drying temperature control avoided at 35 ~ 40 DEG C flesh of fish hardening and
Adustion, airing makes inside and outside the flesh of fish water tariff collection uniform, and mouthfeel is good, and moisture is too low, and fiber easy fracture, production are oppressed when frying pine
Broken product are in powdery, poor appearance, and easily stir-bake to brown, and moisture is too high, and fish floss easily lumps, and are difficult frying, therefore are just dried
It is 40 ~ 50% to control moisture.
（7）Fry pine：In step（6）In fillet in admix and be put into frying pan after the loose agent of increasing and carry out frying, slow fire is fried to the flesh of fish
Middle moisture is 30 ~ 35%.Added when frying pine and increase loose agent, may be such that fish floss is more uniformly distributed loosely when frying pine, be difficult knot
Group, heated to be more uniformly distributed, the moisture of fish floss is also more uniformly distributed, so as to ensure the uniform outer appearance and porousness of product.
（8）Titian：It is 20 ~ 25% that the flesh of fish after frying is baked into moisture at a temperature of 60 ~ 70 DEG C.Titian is to enter
One step is tarted up, and moisture is controlled 20 ~ 25%, is conducive to preservation, and fish floss is soft, and mouthfeel is good.
（9）Cool down spice：By step（8）In the flesh of fish be cooled to after less than 40 DEG C and add anti-blushing agents and be well mixed, i.e.,
Obtain dried tuna meat floss.The water imbibition of fish floss is very strong, and retention is poor, easily becomes moisture knot block, influences its local flavor and mouthfeel, therefore
The present invention adds edible anti-blushing agent after fish floss frying, can improve the retention of fish floss.
Preferably, thaw point is 5 ~ 10 DEG C.
Preferably, step（2）The mass ratio of middle fillet and soak is 1:2 ~ 4, the temperature of soak is 5 ~ 10 DEG C.Leaching
The temperature control of liquid is steeped at 5 ~ 10 DEG C, it is ensured that rotten to avoid oppressing while deodorization degreasing effect of color protection.
Preferably, the soak is made up of the component of following mass percent：0.03 ~ 0.05% beta-schardinger dextrin, 10 ~
20% ethanol, 0.03 ~ 0.05% sodium isoascorbate, 1 ~ 2% sodium acid carbonate, 0.3 ~ 0.5% calcium chloride, 0.5 ~ 1% vitamin E, surplus
For water extracts of propolis.Soak in the present invention can farthest remove watery blood and fishy smell, while being protected to tuna
Color, suppresses or slows down the oxidation deterioration of the flesh of fish, improves the processing quality of product, and wherein beta-schardinger dextrin easily forms tool in water
There are the macromolecular substances of embedding effect, the fishy smell material embedding of dissolution can be got up, improve deodorization effect；Ethanol can accelerate fishy smell
The dissolution of composition and watery blood, while and make structure of fish muscle mild dehydration, form more close musculature, be conducive to subsequently mistake
The processing materials of fish body in journey；NaHCO3Hemoglobin, some lipid and fishy smell material that then can be effectively in the dissolution flesh of fish, and can
Maintain the pH of the flesh of fish；Vitamin E can effectively cover the fishy smell material in the flesh of fish, fishy smell further be eliminated, while playing anti-oxidant
Effect, can prevent fish body from changing colour；Calcium chloride can improve osmotic pressure, promote fishy smell component and watery blood to ooze out, and can effectively suppress again
The swelling of the flesh of fish, so as to ensure the quality of product；Contain substantial amounts of flavone compound in water extracts of propolis, it is free with removing
Base and oxidation resistant effect, with good effect of color protection, while water extracts of propolis can also prevent the stream of flavor substance in the flesh of fish
Lose, the immersion formula of liquid in the present invention rationally, with excellent deodorization degreasing effect of color protection, passes through the leaching of soak of the present invention
Bubble, last obtained fish floss uniform color, local flavor is good, can improve the processing quality of product.
Preferably, water extracts of propolis is made by the following method：95% edible ethanol of 3 ~ 5 times of amounts is added in propolis,
It is sufficiently stirred for making after its dissolving, above-mentioned propolis alcoholic solution is poured into 80 ~ 85 DEG C of hot water while stirring, makes into 40 ~ 50% ethanol whole
After the propolis alcoholic solution of concentration, 10 ~ 15min of stirring, room temperature is cooled to, filters, obtains the first filtrate, filter residue is pressed into above-mentioned steps weight
It is new to extract, the second filtrate is obtained, ethanol is reclaimed after the first filtrate and the second filtrate are merged, is most concentrated into after 70 ~ 80 DEG C relative
Density produces water extracts of propolis for 1.02 ~ 1.03.95% edible ethanol of 3 ~ 5 times of amounts of heretofore described addition, here 3 ~
5 times of amounts refer to that 95% in quality multiple, 95% edible ethanol refers to weight/mass percentage composition.
Preferably, step（3）In, pickled temperature control is at 10 ~ 15 DEG C.Pickled temperature control both ensured at 10 ~ 15 DEG C
The flesh of fish can be fully tasty, ensures that the flesh of fish never degenerates again.
Preferably, the addition of flavoring is the 15 ~ 20% of fillet quality, flavoring is by following weight/mass percentage composition
Component is constituted：20 ~ 25% salt, 30 ~ 35% white sugar, 0.5 ~ 1% monosodium glutamate, 15 ~ 20% ginger powders, 5 ~ 10% garlic powders, 5 ~ 10% cooking wine, surplus is
Licorice powder.Seasoning material formula is to influence the key factor of product special flavour, and the present invention is optimized to the formula of flavoring, obtained
The fresh perfume of fish floss it is tasty, it is salty it is comfortable in, local flavor is good, the present invention in licorice powder is specially added in flavoring, licorice powder can
Effectively remove the peculiar smell such as tart flavour, fishy smell of tuna, substantially improve the local flavor of fish floss, at the same radix glycyrrhizae also have invigorating spleen and reinforcing stomach,
It is aid digestion to wait health-care effect.
Preferably, step（6）In, the addition for increasing loose agent is fillet quality 3 ~ 5%, increases loose agent by following quality percentage
The component composition of ratio：20 ~ 30% glucono-δ-lactones, 30 ~ 40% sodium acid carbonates, surplus is calcium lactate.Increase in loose agent, grape
Saccharic acid-delta-lactone is not acid in itself, but hydrolysis is in acidity after heating, can produce CO with reaction of sodium bicarbonate2, so as to increase fish
The bulkiness of dried meat floss, is more uniformly distributed it soft, and glucono-δ-lactone also has antioxidation, can effectively prevent
The brown stain of the flesh of fish, is conducive to improving the quality of product, calcium lactate has the effect of leavening agent, at the same can control gluconic acid-δ-
The aerogenesis speed of lactone and sodium acid carbonate, is alternatively arranged as nutrition fortifier, and each component that the present invention increases in loose agent is mutually cooperateed with, made
Obtain fish floss to be more uniformly distributed loosely, the moisture of fish floss is also more uniformly distributed, and can guarantee that the keeping quality and uniform outer appearance of product.
Preferably, step（8）In, the addition of anti-blushing agent is flesh of fish quality 3 ~ 5%, and anti-blushing agent is by following quality percentage
The component composition of ratio：20 ~ 30% konjaku flours, surplus is maltodextrin.Konjaku flour has very strong water imbibition, can be prior to fish floss
Water suction, but volume can become big after konjaku flour water suction, it is therefore necessary to the addition of strict control konjaku flour, in order to avoid influence fish floss
Mouthfeel, and maltodextrin has good moisture effect, can prevent the caking of fish floss, and can keep fish floss for a long time
Porousness, raising agent compatibility of the invention is simple, and using effect is good, can substantially improve the retention of fish floss.
Therefore, the present invention has the advantages that：
（1）The step of to whole processing technology and parameter are optimized, while optimizing matching somebody with somebody for soak and flavoring
Side, and increase loose agent there is provided a kind of so that the obtained fish floss uniform color of processing, loose, mouthfeel is soft, and fresh perfume is tasty, salty
In comfortable, local flavor is good；
（2）Processing step is simple, workable, is adapted to industrialized production, is conducive to improving the added value of tuna.
Embodiment
Below by embodiment, the present invention will be further described.
In the present invention, if not refering in particular to, all percentages are unit of weight, and all devices and raw material can be purchased from market
Or the industry it is conventional, the method in following embodiments is this area conventional method unless otherwise instructed.
Embodiment 1
A kind of dried tuna meat floss processing technology, comprises the following steps：
（1）Raw material fish pre-processes：By the tuna flowing water freezed thaw, decaptitating, truncate, go after internal organ clean, along vertebra
Bone level is cut into the fillet that thickness is 2 ~ 3cm after rearwardly push broach is cut away half, and thaw point is 8 DEG C during defrosting.
（2）Deodorization degreasing：Fillet are dipped in 7 DEG C of soak to soak to take out after 1.5h and cleaned, are drained, fillet and immersion
The mass ratio of liquid is 1:3, soak is made up of the component of following mass percent：0.04% beta-schardinger dextrin, 15% ethanol, 0.04%
Sodium isoascorbate, 1.5% sodium acid carbonate, 0.4% calcium chloride, 0.6% vitamin E, surplus is water extracts of propolis, wherein propolis water
Extract is made by the following method：95% edible ethanol of 4 times of amounts is added in propolis, is sufficiently stirred for making after its dissolving, will be above-mentioned
Propolis alcoholic solution is poured into 82 DEG C of hot water while stirring, is made into after the propolis alcoholic solution of 45% ethanol final concentration, stirring 12min, cold
But to room temperature, filtering obtains the first filtrate, filter residue is extracted again by above-mentioned steps, the second filtrate is obtained, by the first filtrate and second
Filtrate reclaims ethanol after merging, and relative density is most concentrated into after 75 DEG C and produces water extracts of propolis for 1.025.
（3）It is pickled：In step（2）In fillet in add flavoring pickled 20min at a temperature of 12 DEG C, flavoring plus
It is the 18% of fillet quality to enter amount, and flavoring is made up of the component of following weight/mass percentage composition：22% salt, 33% white sugar, 0.6% taste
Essence, 17% ginger powder, 7% garlic powder, 8% cooking wine, surplus is licorice powder.
（4）Cooking aging：Boiling is carried out at a temperature of 102 DEG C to the fillet after pickled, boils well-done to fish body.
（5）Pick meat：The fillet of cooking aging are rejected into fish-bone and fish-skin while hot, are cooled to fillet after room temperature along muscle fibre
Tear up.
（6）Just dry：To step at a temperature of 37 DEG C（5）In fillet toasted, be baked to the flesh of fish moisture be 42%
Airing 35min at room temperature afterwards.
（7）Fry pine：In step（6）In fillet in admix and be put into frying pan after the loose agent of increasing and carry out frying, slow fire is fried to the flesh of fish
Middle moisture is 32%, and the addition for increasing loose agent is fillet quality 4%, increases loose agent and is made up of the component of following mass percent：
25% glucono-δ-lactone, 35% sodium acid carbonate, surplus is calcium lactate.
（8）Titian：It is 22% that the flesh of fish after frying is baked into moisture at a temperature of 65 DEG C.
（9）Cool down spice：By step（8）In the flesh of fish be cooled to after less than 40 DEG C and add anti-blushing agents and be well mixed, i.e.,
Dried tuna meat floss is obtained, the addition of anti-blushing agent is flesh of fish quality 4%, and anti-blushing agent is made up of the component of following mass percent： 28%
Konjaku flour, surplus is maltodextrin.
Embodiment 2
A kind of dried tuna meat floss processing technology, comprises the following steps：
（1）Raw material fish pre-processes：By the tuna flowing water freezed thaw, decaptitating, truncate, go after internal organ clean, along vertebra
Bone level is cut into the fillet that thickness is 2 ~ 3cm after rearwardly push broach is cut away half, and thaw point is 5 DEG C during defrosting.
（2）Deodorization degreasing：Fillet are dipped in 5 DEG C of soak to soak to take out after 1h and cleaned, are drained, fillet and soak
Mass ratio be 1:2, soak is made up of the component of following mass percent：0.03% beta-schardinger dextrin, 10% ethanol, 0.03% is different
Sodium ascorbate, 1% sodium acid carbonate, 0.3% calcium chloride, 0.5% vitamin E, surplus is water extracts of propolis, wherein water extracts of propolis
It is made by the following method：95% edible ethanol of 3 times of amounts is added in propolis, is sufficiently stirred for making after its dissolving, by above-mentioned propolis
Alcoholic solution is poured into 80 DEG C of hot water while stirring, is made into after the propolis alcoholic solution of 40% ethanol final concentration, stirring 10min, is cooled to
Room temperature, filtering, obtains the first filtrate, filter residue is extracted again by above-mentioned steps, the second filtrate is obtained, by the first filtrate and the second filtrate
Ethanol is reclaimed after merging, relative density is most concentrated into after 70 DEG C and produces water extracts of propolis for 1.02.
（3）It is pickled：In step（2）In fillet in add flavoring pickled 15min at a temperature of 10 DEG C, flavoring plus
It is the 15% of fillet quality to enter amount, and flavoring is made up of the component of following weight/mass percentage composition：20% salt, 30% white sugar, 0.5% taste
Essence, 15% ginger powder, 5% garlic powder, 5% cooking wine, surplus is licorice powder.
（4）Cooking aging：Boiling is carried out at a temperature of 100 DEG C to the fillet after pickled, boils well-done to fish body.
（5）Pick meat：The fillet of cooking aging are rejected into fish-bone and fish-skin while hot, are cooled to fillet after room temperature along muscle fibre
Tear up.
（6）Just dry：To step at a temperature of 35 DEG C（5）In fillet toasted, be baked to the flesh of fish moisture be 40%
Airing 30min at room temperature afterwards.
（7）Fry pine：In step（6）In fillet in admix and be put into frying pan after the loose agent of increasing and carry out frying, slow fire is fried to the flesh of fish
Middle moisture is 30%, and the addition for increasing loose agent is fillet quality 3%, increases loose agent and is made up of the component of following mass percent：
20% glucono-δ-lactone, 30% sodium acid carbonate, surplus is calcium lactate.
（8）Titian：It is 20% that the flesh of fish after frying is baked into moisture at a temperature of 60 DEG C.
（9）Cool down spice：By step（8）In the flesh of fish be cooled to after less than 40 DEG C and add anti-blushing agents and be well mixed, i.e.,
Dried tuna meat floss is obtained, the addition of anti-blushing agent is flesh of fish quality 3%, and anti-blushing agent is made up of the component of following mass percent：20%
Konjaku flour, surplus is maltodextrin.
Embodiment 3
A kind of dried tuna meat floss processing technology, comprises the following steps：
（1）Raw material fish pre-processes：By the tuna flowing water freezed thaw, decaptitating, truncate, go after internal organ clean, along vertebra
Bone level is cut into the fillet that thickness is 2 ~ 3cm after rearwardly push broach is cut away half, and thaw point is 10 DEG C during defrosting.
（2）Deodorization degreasing：Fillet are dipped in 10 DEG C of soak to soak to take out after 2h and cleaned, are drained, fillet and immersion
The mass ratio of liquid is 1:4, soak is made up of the component of following mass percent：0.05% beta-schardinger dextrin, 20% ethanol, 0.05%
Sodium isoascorbate, 2% sodium acid carbonate, 0.5% calcium chloride, 1% vitamin E, surplus is water extracts of propolis, wherein water extracts of propolis
It is made by the following method：95% edible ethanol of 5 times of amounts is added in propolis, is sufficiently stirred for making after its dissolving, by above-mentioned propolis
Alcoholic solution is poured into 85 DEG C of hot water while stirring, is made into after the propolis alcoholic solution of 50% ethanol final concentration, stirring 15min, is cooled to
Room temperature, filtering, obtains the first filtrate, filter residue is extracted again by above-mentioned steps, the second filtrate is obtained, by the first filtrate and the second filtrate
Ethanol is reclaimed after merging, relative density is most concentrated into after 80 DEG C and produces water extracts of propolis for 1.03.
（3）It is pickled：In step（2）In fillet in add flavoring pickled 30min at a temperature of 15 DEG C, flavoring plus
It is the 20% of fillet quality to enter amount, and flavoring is made up of the component of following weight/mass percentage composition：25% salt, 35% white sugar, 1% monosodium glutamate,
20% ginger powder, 10% garlic powder, 10% cooking wine, surplus is licorice powder.
（4）Cooking aging：Boiling is carried out at a temperature of 105 DEG C to the fillet after pickled, boils well-done to fish body.
（5）Pick meat：The fillet of cooking aging are rejected into fish-bone and fish-skin while hot, are cooled to fillet after room temperature along muscle fibre
Tear up.
（6）Just dry：To step at a temperature of 40 DEG C（5）In fillet toasted, be baked to the flesh of fish moisture be 50%
Airing 60min at room temperature afterwards.
（7）Fry pine：In step（6）In fillet in admix and be put into frying pan after the loose agent of increasing and carry out frying, slow fire is fried to the flesh of fish
Middle moisture is 35%, and the addition for increasing loose agent is fillet quality 5%, increases loose agent and is made up of the component of following mass percent：
30% glucono-δ-lactone, 40% sodium acid carbonate, surplus is calcium lactate.
（8）Titian：It is 25% that the flesh of fish after frying is baked into moisture at a temperature of 70 DEG C.
（9）Cool down spice：By step（8）In the flesh of fish be cooled to after less than 40 DEG C and add anti-blushing agents and be well mixed, i.e.,
Dried tuna meat floss is obtained, the addition of anti-blushing agent is flesh of fish quality 5%, and anti-blushing agent is made up of the component of following mass percent：30%
Konjaku flour, surplus is maltodextrin.
The quality index of dried tuna meat floss obtained by the present invention is：
Organoleptic indicator
Outward appearance：Uniform color is overall fluffy in soft villiform or threadiness in golden yellow, loses powder substantially.
Smell：Fragrance is strong, the fresh fragrance being had by oneself with tuna, free from extraneous odour.
Mouthfeel：Mouthfeel is soft, flexible, flexible.
Flavour：It is salty it is comfortable in, fresh perfume is tasty.
Physical and chemical index
Protein content >=50%, moisture 20 ~ 25%, lead≤1.0mg/Kg, the mg/Kg of mercury≤0.5, the mg/ of tin≤200
Kg, the mg/Kg of copper≤5.0.
Microbiological indicator
Total number of bacteria≤1.5 × 104Cfu/100g, coliform≤30cfu/100g, Escherichia coli and other pathogenic bacteria
It must not detect.
The present invention is raw material using tuna, is processed into fish floss, golden yellow color, unique flavor is nutritious, is fitted
Close each stage crowd to eat, with good market prospects and promotional value.
Embodiment described above is a kind of preferably scheme of the present invention, not makees any formal to the present invention
Limitation, also has other variants and remodeling on the premise of without departing from the technical scheme described in claim.
Claims (5)
1. a kind of dried tuna meat floss processing technology, it is characterised in that comprise the following steps：
（1）Raw material fish pre-processes：By the tuna flowing water freezed thaw, decaptitating, truncate, go after internal organ clean, along vertebrae water
Put down and the fillet that thickness is 2 ~ 3cm are cut into after rearwardly push broach is cut away half；
（2）Deodorization degreasing：Fillet are dipped in take out after 1 ~ 2h of immersion in the soak that temperature is 5 ~ 10 DEG C and cleaned, are drained, fillet
Mass ratio with soak is 1:2 ~ 4, soak is made up of the component of following mass percent：0.03 ~ 0.05% beta-schardinger dextrin,
10 ~ 20% ethanol, 0.03 ~ 0.05% sodium isoascorbate, 1 ~ 2% sodium acid carbonate, 0.3 ~ 0.5% calcium chloride, 0.5 ~ 1% vitamin E,
Surplus is water extracts of propolis；
（3）It is pickled：In step（2）In fillet in add flavoring pickled 15 ~ 30min；
（4）Cooking aging：Boiling is carried out at a temperature of 100 ~ 105 DEG C to the fillet after pickled, boils well-done to fish body；
（5）Pick meat：The fillet of cooking aging are rejected into fish-bone and fish-skin while hot, is cooled to after room temperature and tears fillet along muscle fibre
It is broken；
（6）Just dry：To step at a temperature of 35 ~ 40 DEG C（5）In fillet toasted, be baked to the flesh of fish moisture be 40 ~
30 ~ 60min of airing at room temperature after 50%；
（7）Fry pine：In step（6）In fillet in admix and frying pan is put into after the loose agent of increasing carries out frying, slow fire is fried to flesh of fish reclaimed water
It is 30 ~ 35% to divide content, and the addition for increasing loose agent is fillet quality 3 ~ 5%, and the loose agent of increasing is made up of the component of following mass percent：
20 ~ 30% glucono-δ-lactones, 30 ~ 40% sodium acid carbonates, surplus is calcium lactate；
（8）Titian：It is 20 ~ 25% that the flesh of fish after frying is baked into moisture at a temperature of 60 ~ 70 DEG C；
（9）Cool down spice：By step（8）In the flesh of fish be cooled to after less than 40 DEG C and add anti-blushing agents and be well mixed, produce gold
Marlin dried meat floss, the addition of anti-blushing agent is flesh of fish quality 3 ~ 5%, and anti-blushing agent is made up of the component of following mass percent： 20~
30% konjaku flour, surplus is maltodextrin.
2. a kind of dried tuna meat floss processing technology according to claim 1, it is characterised in that thaw point is 5 ~ 10 DEG C.
3. a kind of dried tuna meat floss processing technology according to claim 1, it is characterised in that water extracts of propolis passes through following
Method is made：95% edible ethanol of 3 ~ 5 times of amounts is added in propolis, is sufficiently stirred for making after its dissolving, by above-mentioned propolis alcoholic solution
Pour into 80 ~ 85 DEG C of hot water, make into after the propolis alcoholic solution of 40 ~ 50% ethanol final concentrations, 10 ~ 15min of stirring while stirring, it is cold
But to room temperature, filtering obtains the first filtrate, filter residue is extracted again by above-mentioned steps, the second filtrate is obtained, by the first filtrate and second
Filtrate reclaims ethanol after merging, and relative density is most concentrated into after 70 ~ 80 DEG C and produces water extracts of propolis for 1.02 ~ 1.03.
4. a kind of dried tuna meat floss processing technology according to claim 1, it is characterised in that step（3）In, pickled temperature
Control is at 10 ~ 15 DEG C.
5. a kind of dried tuna meat floss processing technology according to claim 1, it is characterised in that step（3）Middle flavoring
Addition is the 15 ~ 20% of fillet quality, and flavoring is made up of the component of following weight/mass percentage composition：20 ~ 25% salt, 30 ~ 35% is white
Sugar, 0.5 ~ 1% monosodium glutamate, 15 ~ 20% ginger powders, 5 ~ 10% garlic powders, 5 ~ 10% cooking wine, surplus is licorice powder.
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|---|---|---|---|---|
| CN107348320A (en) * | 2016-08-22 | 2017-11-17 | 浙江兴业集团有限公司 | A kind of aquatic products compounding removal agent of raw meat smell and its application method |
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| JPS5856632B2 (en) * | 1981-05-30 | 1983-12-15 | 嘉之 長山 | fish meal |
| CN102144785A (en) * | 2010-02-09 | 2011-08-10 | 刘宏华 | Method for processing dried fish floss |
| CN102144784A (en) * | 2010-02-09 | 2011-08-10 | 刘宏华 | Fish floss |
| CN102379432A (en) * | 2010-08-29 | 2012-03-21 | 张绪霞 | Preparation method of dried fish floss |
| CN102144787A (en) * | 2010-11-23 | 2011-08-10 | 南通金土地绿色食品有限公司 | Preparation method of soft shrimps |
| CN102524836A (en) * | 2012-02-08 | 2012-07-04 | 吴延飞 | Processing method for dried tuna meat floss |
| CN102697097A (en) * | 2012-07-01 | 2012-10-03 | 潘成军 | Processing method of dried tuna meat floss |
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| CN103349304A (en) * | 2013-06-15 | 2013-10-16 | 沈阳创达技术交易市场有限公司 | Fish floss preparation method |
| CN103583933B (en) * | 2013-11-21 | 2015-01-28 | 浙江海洋学院 | Leavening agent for grilled fish and preparation and application thereof |
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