CN105146591A - Preparation method for dried tuna - Google Patents
Preparation method for dried tuna Download PDFInfo
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- CN105146591A CN105146591A CN201510565246.8A CN201510565246A CN105146591A CN 105146591 A CN105146591 A CN 105146591A CN 201510565246 A CN201510565246 A CN 201510565246A CN 105146591 A CN105146591 A CN 105146591A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 22
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- 239000007788 liquid Substances 0.000 claims abstract description 33
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- 239000000463 material Substances 0.000 claims abstract description 19
- 238000012545 processing Methods 0.000 claims abstract description 14
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- 239000012530 fluid Substances 0.000 claims description 21
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 claims description 19
- 238000000874 microwave-assisted extraction Methods 0.000 claims description 19
- 241000205585 Aquilegia canadensis Species 0.000 claims description 14
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 12
- 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 12
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Classifications
-
- 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
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to the technical field of aquatic product processing, and discloses a preparation method for dried tuna, which includes: (1) thawing: tunas are taken out of a freezer and thawed; (2) washing and cutting: offal is removed from the tunas, and the fish bodies are then cut into pieces after being washed; (3) preprocessing of the fillets: the fillets are soaked in preprocessing liquid, and after soaking, the fillets are washed and pickled; (4) cooking: the fillets and auxiliary materials are added into water and cooked; (5) dehydration: after the water of the fillets is drained, the fillets are put into a vacuum drier and dehydrated; (6) roasting: sauce is applied on the surfaces of the fillets, tinfoils are then used for wrapping the fillets, and the fillets wrapped by the tinfoils are roasted; (7) rolling: the fillets are rolled; (8) packaging and sterilization: the dried tuna is packaged and sterilized. The taste of the dried tuna prepared by the preparation method is delicious, the loss of nutrients is little, and the shelf life is long.
Description
Technical field
The present invention relates to technical field of aquatic product processing, particularly relate to a kind of preparation method of tuna dried fish.
Background technology
Tuna delicious meat, being of high nutritive value, is the green non-pollution healthy food that international NNFA is recommended.China Zhoushan annual tuna quantity of the catch is huge, and general tuna is eaten mainly with the mode of raw fish, but due to the output of tuna higher, cause also tuna being made cooked food products, extend its shelf-life with this, increase sales volume.
Tuna dried fish is one of main product.
Application number be 201210223278.6 Chinese patent disclose a kind of processing method of tuna instant seasoning dried fish, by boiling after tuna impurity elimination, the flesh of fish and bone convenient separation, section easily, fish meat sheet immerses in the baste be made up of components such as soy sauce again pickles seasoning, and turned fish meat sheet once every 1-2 hour, baste infiltration better, seasoning effect is better, pickle flavouring fish sliced meat heated-air drying 3-5 hour at 50-75 DEG C of temperature again, fish meat sheet is stirred once every 0.5-1 hour, such air-dry time is less, the water loss of tuna fish meat sheet is less, mouthfeel is good, dried fish uniform drying, the dried fish burnt sugar coloring obtained is even.Therefore have dried fish seasoning infiltration better, dried fish color and luster is good, and air-dry time is less, and the good advantage of air-dry effect.But the dried fish shelf-life prepared by this invention is shorter, is not suitable for packing and selling.
Application number be 201210027305.2 Chinese patent disclose the dry processing method of a kind of tuna 0, comprising: raw material is checked and accepted process, cutd open sheet, seasoning, oven dry, toasts, rolls sheet, drying, packaging, finished product.The advantage of this invention is: overcome golden rifle food because meat is coarse, mouthfeel is poor, the shortcoming of inconvenient infant and designed for old people, be processed into crisp, crisp, fragrant, infinitely for harsh feeling, and the tuna dried fish of instant, its crude fiber content is less, be easy to digest and assimilate, be particularly suited for the elderly and children and eat.But the processing method of this invention is the common processing method having used for reference other fish dried meat floss, does not have the feature for tuna and process, making tuna more in the loss of process Middle nutrition.
Summary of the invention
In order to solve the problems of the technologies described above, the invention provides a kind of preparation method of tuna dried fish.Tuna dried fish delicious flavour, nutrition leak prepared by the inventive method are few, long shelf-life.
Concrete technical scheme of the present invention is: a kind of preparation method of tuna dried fish, comprises the following steps:
1), thaw: tuna is taken out from freezer and thaws.
2), cleaning, section: the tuna after thawing is removed fin, fish head, fish tail, internal organ, fish-skin, bone in rejecting, section after then being cleaned by fish body, obtained fillet.
3), fillet pretreatment: fillet are soaked 3-4h in pretreatment fluid, after immersion, fillet is cleaned and transferred in pickling liquid and pickle 4-6h.
The fishy smell that pretreatment can remove the tuna flesh of fish is carried out to fillet, and also can render palatable to the flesh of fish.Pickling liquid can make the flesh of fish tasty further.
4), boiling: the fillet after pickling and auxiliary material are added in water and carry out boiling, boiling temperature is set as 70-80 DEG C, and digestion time is 4-6min.
According to the meat feature of tuna, adopt lower temperature to carry out boiling, digestion time is also unsuitable long, otherwise oppresses easy excessive expansion, compacts not and is unfavorable for following process.
5), dewater: dewater being put in Minton dryer after the fillet draining after boiling, until the moisture content of fillet reaches 20-24wt%.
Due to the feature of the tuna flesh of fish, especially easily there is oxidation deterioration and lose nutritional labeling in its meat, common dewatering does not notice this point, oppress in dehydration and generally directly to contact with air, and the present invention adopts the mode of vacuum dehydration, the flesh of fish is reduced directly contact with air, keep fish freshness as far as possible, reduce nutrition leak.
6), baking: fillet surface smear baste after dewatering, then wrapped up by fillet with tinfoil, the fillet after being wrapped up by tinfoil toast, and baking temperature is 180-200 DEG C, baking time 10-12min.
Before baking, fillet surface smear baste, then with tinfoil parcel, in bake process, it is inner that baste can penetrate into the flesh of fish, tinfoil is when wrapping up, and outside, even heat interior, thus can be distributed in flesh of fish surface to photosurface by dull surface; And the parcel of tinfoil, completely cut off air, reduced the degree of oxidation of the flesh of fish, thus remain nutriment and the local flavor of the flesh of fish.
7), sheet is rolled: carried out rolling sheet process by the fillet after baking, obtained dried fish.
8), pack, sterilization: dried fish is carried out pack, sterilization processing.
Step 7) and step 8) are the ordinary skill in the art.
The present invention first carries out boiling to tuna fillet, carry out again dewatering, toasting, and then carry out rolling sheet process, the meat of oppressing after boiling occurs slightly to expand, when making to toast, baste can be fully tasty, after rolling sheet, dried fish is under the prerequisite keeping forming degree, has certain fluffy degree, is easy to bait.
As preferably, in step 1), course of defrosting is: first tuna being immersed in temperature is the 2-3h that thaws in the hydrostatic of 1-5 DEG C, then tuna being immersed in temperature is the 1-2h that thaws in the flowing water of 10-15 DEG C, finally tuna being immersed in temperature is the 0.5-1h that thaws in the saline solution of 20-25 DEG C, and the concentration of the salt in described saline solution is 4-5g/mL.
Progressively thawing to freezing tuna, is to prevent the flesh of fish from causing the loss of a large amount of juice in fish body and the flesh of fish to be oxidized in course of defrosting along with the thawing of ice crystal, thus the nutrition of the impact flesh of fish and local flavor.First thaw in hydrostatic to tuna, this process is comparatively gentle, and the temperature difference is relatively little, and tuna adapts to external temperature gradually, the flesh of fish is slowly occurred under the prerequisite keeping original moisture and nutriment softening; Then with the flowing water that temperature is slightly high, tuna is thawed, this macrura reevesii external body is substantially softening, fish body inside also starts to soften gradually, because this stage is the stage that the flesh of fish starts to occur deterioration, therefore temperature is unsuitable too high, then be immersed in saline solution by tuna and continue to thaw, saline solution can suppress microbial growth in the flesh of fish, keeps elasticity and the tenderness of the flesh of fish.Maintain higher quality at the tuna after thawing stage by stage, it is Fresh & Tender in Texture, remains most nutriment and original local flavor.
As preferably, thaw at flowing water and carry out ultrasonic wave process to liquid while saline solution course of defrosting, ultrasonic frequency is 30-40KHz, and ultrasonic power is 300-400W.
Ultrasonic wave process the ice crystal of accelerating fish body inside can melt speed when thawing, and it is inner to promote that saline solution penetrates into fish body.
As preferably, the pretreatment fluid described in step 3) is made up of the water of vinegar 3-5wt%, natural 15-20wt% and surplus, and the weight of pretreatment fluid be the 3-5 of fillet doubly.
Vinegar can remove the fishy smell of the flesh of fish, also can render palatable to the flesh of fish simultaneously.
As preferably, the pickling liquid described in step 3) is made up of the water of salt 5-15wt%, natural 5-10wt% and surplus, and the weight of pickling liquid be the 2-4 of fillet doubly.
As preferably, baste in described step 6) is made up of the water of cooking wine 10-14wt%, vegetable oil 6-10wt%, natural 50-55wt%, salt 2-4wt%, monosodium glutamate 4-6wt%, cumin 2-4wt%, sodium acid carbonate 1-3% and surplus, and the weight ratio of baste and fillet is (2-4): 100.
Before the tinfoil parcel flesh of fish, baste is spread upon flesh of fish surface, can render palatable to the flesh of fish, vegetable oil also can play the effect of certain lubrication simultaneously, prevents tinfoil from boning with the flesh of fish.Natural can prevent flesh of fish oxidation in bake process, plays preservation and antisepsis effect.Sodium acid carbonate can discharge appropriate carbon dioxide after the heating, under the enclosed environment of tinfoil parcel, natural can be assisted to prevent from oppressing overaging.
As preferably, described natural is prepared by the following method:
Honeysuckle, green tea, carrot are added water and be ground to mixed serum, described mixed serum is mixed with edible alcohol and carries out Microwave Extraction process, filter after Microwave Extraction process and obtain extract, shitosan and beta-schardinger dextrin-to be added in described extract and to mix, obtained natural after being then evaporated to the 15-20% of original volume; Wherein, in described mixed serum, the weight ratio of honeysuckle, green tea, carrot, water is (1-2): (1-2): (1-2): 9; The weight ratio of described mixed serum and edible alcohol is 1:(1-2); The weight ratio of described shitosan, beta-schardinger dextrin-, extract is (3-5): (4-8): 100.
Antioxidant content in natural is mainly the active material in honeysuckle, green tea and carrot, containing a large amount of phenols, ketone, vitamin C and vitamin Es etc., there is antibacterial, oxidation resistant composition in these active materials, self is green non-poisonous harmless, can play anti-oxidant, preservation and antisepsis effect to the flesh of fish.Shitosan and beta-schardinger dextrin-have cavity, above-mentioned active material can be embedded in liquid environment.
When natural adds in pretreatment fluid, shitosan and beta-schardinger dextrin-also can carry out de-raw meat to the flesh of fish; Because the de-raw meat time is longer, the flesh of fish is easy to free oxidation deterioration, and polyphenoils can avoid flesh of fish oxidation.But pretreatment fluid is acidic liquid, has certain influence to Natural Antioxidants, and Natural Antioxidants is under the embedding of shitosan and beta-schardinger dextrin-, can keep good antioxidation.
When natural adds in pickling liquid, because salting period is longer, the flesh of fish is easy to free oxidation deterioration, and polyphenoils can avoid flesh of fish oxidation.With act on similar in pretreatment fluid, Natural Antioxidants, under the embedding of shitosan and beta-schardinger dextrin-, can keep good antioxidation.
When the composition of natural as baste, polyphenoils also can suppress flesh of fish oxidation ageing, and the film forming of shitosan and beta-schardinger dextrin-is better, baste forms thin film on flesh of fish surface after smearing, because the temperature of baking is higher, therefore this layer film not only plays antioxidation, can also make the flesh of fish and tinfoil isolation, prevent from oppressing surperficial coking.And high temperature can reduce the effect of polyphenoils equally, therefore shitosan and beta-schardinger dextrin-are as the protection carrier of polyphenoils, can strengthen the effect of polyphenoils.And shitosan self also has antioxidation.
In addition, because Natural Antioxidants self has unique local flavor, if Natural Antioxidants directly contacts with the flesh of fish, the local flavor of the flesh of fish itself can be affected, shitosan and beta-schardinger dextrin-self do not affect flesh of fish local flavor, isolate as the local flavor of occlusion vehicle by Natural Antioxidants, Natural Antioxidants is not had an impact to flesh of fish local flavor.
As preferably, in described Microwave Extraction processing procedure, temperature is 70-75 DEG C, and microwave power is 400-500W, and microwave frequency is 2450MHz, time 2-4min.
First make slurries to honeysuckle, green tea and carrot and carry out Microwave Extraction process again, active component runs off few, and recovery rate is high, and the time is short, more efficiently.
As preferably, auxiliary material described in step 4) comprises bruised ginger, garlic end, monosodium glutamate, salt; And the weight ratio of auxiliary material and fillet, water is (3-5): 100:(300-400).
As preferably, condition when carrying out vacuum dehydration in step 5) is set as: temperature 50-60 DEG C, and vacuum is 0.4-0.8KPa.
Be compared with the prior art, the invention has the beneficial effects as follows: tuna dried fish delicious flavour, nutrition leak prepared by the inventive method are few, long shelf-life.
Detailed description of the invention
Embodiment 1
A preparation method for tuna dried fish, comprises the following steps:
1), thaw: tuna is taken out from freezer.First tuna being immersed in temperature is the 2.5h that thaws in the hydrostatic of 3 DEG C, then tuna being immersed in temperature is the 1.5h that thaws in the flowing water of 12 DEG C, finally tuna being immersed in temperature is the 45min that thaws in the saline solution of 22 DEG C, and the concentration of the salt in described saline solution is 4.5g/mL.In each course of defrosting, thawing with the weight consumption of liquid is 4.5 times of tuna, and thaws at flowing water and carry out ultrasonic wave process to liquid while saline solution course of defrosting, and ultrasonic frequency is 35KHz, and ultrasonic power is 350W.
2), cleaning, section: the tuna after thawing is removed fin, fish head, fish tail, internal organ, fish-skin, bone in rejecting, section after then being cleaned by fish body, obtained fillet.
3), fillet pretreatment: fillet are soaked 3.5h in pretreatment fluid, after immersion, fillet is cleaned and transferred in pickling liquid and pickle 5h.Described pretreatment fluid is made up of the water of vinegar 4wt%, natural 17.5wt% and surplus, and the weight of pretreatment fluid is 4 times of fillet.Described pickling liquid is made up of the water of salt 10wt%, natural 7.5wt% and surplus, and the weight of pickling liquid is 3 times of fillet.
4), boiling: the fillet after pickling and auxiliary material are added in water and carry out boiling, boiling temperature is set as 75 DEG C, and digestion time is 5min.The bruised ginger of the weight such as described auxiliary material comprises, garlic end, monosodium glutamate, salt; And the weight ratio of auxiliary material and fillet, water is 4:100:350.
5), dewater: dewater being put in Minton dryer after the fillet draining after boiling, until the moisture content of fillet reaches 20-24wt%.Wherein, the condition of Minton dryer is set as: temperature 55 DEG C, and vacuum is 0.6KPa.
6), baking: fillet surface smear baste after dewatering, then wrapped up by fillet with tinfoil, the fillet after being wrapped up by tinfoil toast, and baking temperature is 190 DEG C, baking time 11min.
Described baste is made up of the water of cooking wine 12wt%, vegetable oil 8wt%, natural 52.5wt%, salt 3wt%, monosodium glutamate 5wt%, cumin 3wt%, sodium acid carbonate 2% and surplus, and the weight ratio of baste and fillet is 3:100.
7), sheet is rolled: carried out rolling sheet process by the fillet after baking, obtained dried fish.
8), pack, sterilization: dried fish is carried out pack, sterilization processing.
In the present embodiment, described natural is prepared by the following method:
Honeysuckle, green tea, carrot are added water and be ground to mixed serum, described mixed serum is mixed with edible alcohol and carries out Microwave Extraction process, wherein in Microwave Extraction processing procedure, temperature is 72 DEG C, microwave power is 450W, and microwave frequency is 2450MHz, time 3min.Filter after Microwave Extraction process and obtain extract, shitosan and beta-schardinger dextrin-to be added in described extract and to mix, after being then evaporated to 16% of original volume, obtain natural; Wherein, in described mixed serum, the weight ratio of honeysuckle, green tea, carrot, water is 1.5:1.5:1.5:9; The weight ratio of described mixed serum and edible alcohol is 1:1.5; The weight ratio of described shitosan, beta-schardinger dextrin-, extract is 4:6:100.
Embodiment 2
A preparation method for tuna dried fish, comprises the following steps:
1), thaw: tuna is taken out from freezer.First tuna being immersed in temperature is the 2h that thaws in the hydrostatic of 1 DEG C, then tuna being immersed in temperature is the 1h that thaws in the flowing water of 10 DEG C, finally tuna being immersed in temperature is the 0.5h that thaws in the saline solution of 20 DEG C, and the concentration of the salt in described saline solution is 4g/mL.In each course of defrosting, thawing with the weight consumption of liquid is 4 times of tuna, and thaws at flowing water and carry out ultrasonic wave process to liquid while saline solution course of defrosting, and ultrasonic frequency is 30KHz, and ultrasonic power is 300W.
2), cleaning, section: the tuna after thawing is removed fin, fish head, fish tail, internal organ, fish-skin, bone in rejecting, section after then being cleaned by fish body, obtained fillet.
3), fillet pretreatment: fillet are soaked 3h in pretreatment fluid, after immersion, fillet is cleaned and transferred in pickling liquid and pickle 4h.Described pretreatment fluid is made up of the water of vinegar 3wt%, natural 15wt% and surplus, and the weight of pretreatment fluid is 3 times of fillet.Described pickling liquid is made up of the water of salt 5wt%, natural 10wt% and surplus, and the weight of pickling liquid is 2 times of fillet.
4), boiling: the fillet after pickling and auxiliary material are added in water and carry out boiling, boiling temperature is set as 70 DEG C, and digestion time is 6min.The bruised ginger of the weight such as described auxiliary material comprises, garlic end, monosodium glutamate, salt; And the weight ratio of auxiliary material and fillet, water is 4:100:300.
5), dewater: dewater being put in Minton dryer after the fillet draining after boiling, until the moisture content of fillet reaches 20-24wt%.Wherein, the condition of Minton dryer is set as: temperature 50 C, and vacuum is 0.4KPa.
6), baking: fillet surface smear baste after dewatering, then wrapped up by fillet with tinfoil, the fillet after being wrapped up by tinfoil toast, and baking temperature is 180 DEG C, baking time 12min.
Described baste is made up of the water of cooking wine 10wt%, vegetable oil 6wt%, natural 50wt%, salt 2wt%, monosodium glutamate 4wt%, cumin 2wt%, sodium acid carbonate 1% and surplus, and the weight ratio of baste and fillet is 2:100.
7), sheet is rolled: carried out rolling sheet process by the fillet after baking, obtained dried fish;
8), pack, sterilization: dried fish is carried out pack, sterilization processing.
In the present embodiment, described natural is prepared by the following method:
Honeysuckle, green tea, carrot are added water and be ground to mixed serum, described mixed serum is mixed with edible alcohol and carries out Microwave Extraction process, wherein in Microwave Extraction processing procedure, temperature is 70 DEG C, microwave power is 400W, and microwave frequency is 2450MHz, time 4min.Filter after Microwave Extraction process and obtain extract, shitosan and beta-schardinger dextrin-to be added in described extract and to mix, after being then evaporated to 15% of original volume, obtain natural; Wherein, in described mixed serum, the weight ratio of honeysuckle, green tea, carrot, water is 1:1:1:9; The weight ratio of described mixed serum and edible alcohol is 1:1; The weight ratio of described shitosan, beta-schardinger dextrin-, extract is 3:4:100.
Embodiment 3
A preparation method for tuna dried fish, comprises the following steps:
1), thaw: tuna is taken out from freezer.First tuna being immersed in temperature is the 3h that thaws in the hydrostatic of 5 DEG C, then tuna being immersed in temperature is the 1h that thaws in the flowing water of 15 DEG C, finally tuna being immersed in temperature is the 0.5h that thaws in the saline solution of 25 DEG C, and the concentration of the salt in described saline solution is 5g/mL.In each course of defrosting, thawing with the weight consumption of liquid is 5 times of tuna, and thaws at flowing water and carry out ultrasonic wave process to liquid while saline solution course of defrosting, and ultrasonic frequency is 40KHz, and ultrasonic power is 400W.
2), cleaning, section: the tuna after thawing is removed fin, fish head, fish tail, internal organ, fish-skin, bone in rejecting, section after then being cleaned by fish body, obtained fillet.
3), fillet pretreatment: fillet are soaked 4h in pretreatment fluid, after immersion, fillet is cleaned and transferred in pickling liquid and pickle 6h.Described pretreatment fluid is made up of the water of vinegar 5wt%, natural 20wt% and surplus, and the weight of pretreatment fluid is 5 times of fillet.Described pickling liquid is made up of the water of salt 15wt%, natural 5wt% and surplus, and the weight of pickling liquid is 4 times of fillet.
4), boiling: the fillet after pickling and auxiliary material are added in water and carry out boiling, boiling temperature is set as 80 DEG C, and digestion time is 4min.The bruised ginger of the weight such as described auxiliary material comprises, garlic end, monosodium glutamate, salt; And the weight ratio of auxiliary material and fillet, water is 5:100:400.
5), dewater: dewater being put in Minton dryer after the fillet draining after boiling, until the moisture content of fillet reaches 20-24wt%.Wherein, the condition of Minton dryer is set as: temperature 60 C, and vacuum is 0.8KPa.
6), baking: fillet surface smear baste after dewatering, then wrapped up by fillet with tinfoil, the fillet after being wrapped up by tinfoil toast, and baking temperature is 200 DEG C, baking time 10min.
Described baste is made up of the water of cooking wine 14wt%, vegetable oil 10wt%, natural 55wt%, salt 4wt%, monosodium glutamate 6wt%, cumin 4wt%, sodium acid carbonate 3% and surplus, and the weight ratio of baste and fillet is 4:100.
7), sheet is rolled: carried out rolling sheet process by the fillet after baking, obtained dried fish.
8), pack, sterilization: dried fish is carried out pack, sterilization processing.
In the present embodiment, described natural is prepared by the following method:
Honeysuckle, green tea, carrot are added water and be ground to mixed serum, described mixed serum is mixed with edible alcohol and carries out Microwave Extraction process, wherein in Microwave Extraction processing procedure, temperature is 75 DEG C, microwave power is 500W, and microwave frequency is 2450MHz, time 2min.Filter after Microwave Extraction process and obtain extract, shitosan and beta-schardinger dextrin-to be added in described extract and to mix, after being then evaporated to 20% of original volume, obtain natural; Wherein, in described mixed serum, the weight ratio of honeysuckle, green tea, carrot, water is 2:2:2:9; The weight ratio of described mixed serum and edible alcohol is 1:2; The weight ratio of described shitosan, beta-schardinger dextrin-, extract is 5:8:100.
Embodiment 4
A preparation method for tuna dried fish, comprises the following steps:
1), thaw: tuna is taken out from freezer.First tuna being immersed in temperature is the 3h that thaws in the hydrostatic of 2 DEG C, then tuna being immersed in temperature is the 1.5h that thaws in the flowing water of 14 DEG C, finally tuna being immersed in temperature is the 0.5h that thaws in the saline solution of 23 DEG C, and the concentration of the salt in described saline solution is 5g/mL.In each course of defrosting, thawing with the weight consumption of liquid is 4.5 times of tuna, and thaws at flowing water and carry out ultrasonic wave process to liquid while saline solution course of defrosting, and ultrasonic frequency is 38KHz, and ultrasonic power is 400W.
2), cleaning, section: the tuna after thawing is removed fin, fish head, fish tail, internal organ, fish-skin, bone in rejecting, section after then being cleaned by fish body, obtained fillet.
3), fillet pretreatment: fillet are soaked 3h in pretreatment fluid, after immersion, fillet is cleaned and transferred in pickling liquid and pickle 6h.Described pretreatment fluid is made up of the water of vinegar 4wt%, natural 16wt% and surplus, and the weight of pretreatment fluid is 3.5 times of fillet.Described pickling liquid is made up of the water of salt 8wt%, natural 5wt% and surplus, and the weight of pickling liquid is 3.5 times of fillet.
4), boiling: the fillet after pickling and auxiliary material are added in water and carry out boiling, boiling temperature is set as 70 DEG C, and digestion time is 6min.The bruised ginger of the weight such as described auxiliary material comprises, garlic end, monosodium glutamate, salt; And the weight ratio of auxiliary material and fillet, water is 4.5:100:380.
5), dewater: dewater being put in Minton dryer after the fillet draining after boiling, until the moisture content of fillet reaches 20-24wt%.Wherein, the condition of Minton dryer is set as: temperature 58 DEG C, and vacuum is 0.5KPa.
6), baking: fillet surface smear baste after dewatering, then wrapped up by fillet with tinfoil, the fillet after being wrapped up by tinfoil toast, and baking temperature is 185 DEG C, baking time 11min.
Described baste is made up of the water of cooking wine 11wt%, vegetable oil 9wt%, natural 54wt%, salt 4wt%, monosodium glutamate 5wt%, cumin 3wt%, sodium acid carbonate 3% and surplus, and the weight ratio of baste and fillet is 2:100.
7), sheet is rolled: carried out rolling sheet process by the fillet after baking, obtained dried fish.
8), pack, sterilization: dried fish is carried out pack, sterilization processing.
In the present embodiment, described natural is prepared by the following method:
Honeysuckle, green tea, carrot are added water and be ground to mixed serum, described mixed serum is mixed with edible alcohol and carries out Microwave Extraction process, wherein in Microwave Extraction processing procedure, temperature is 70 DEG C, microwave power is 500W, and microwave frequency is 2450MHz, time 3min.Filter after Microwave Extraction process and obtain extract, shitosan and beta-schardinger dextrin-to be added in described extract and to mix, after being then evaporated to 18% of original volume, obtain natural; Wherein, in described mixed serum, the weight ratio of honeysuckle, green tea, carrot, water is 1:2:1:9; The weight ratio of described mixed serum and edible alcohol is 1:1.5; The weight ratio of described shitosan, beta-schardinger dextrin-, extract is 3:8:100.
The present invention side of preparation tuna dried fish delicious flavour, the shelf-life is greater than 12 months, is beneficial to sale.
Raw materials used in the present invention, equipment, unless otherwise noted, is conventional raw material, the equipment of this area; Method therefor in the present invention, unless otherwise noted, is the conventional method of this area.
The above; it is only preferred embodiment of the present invention; not the present invention is imposed any restrictions, every above embodiment is done according to the technology of the present invention essence any simple modification, change and equivalent transformation, all still belong to the protection domain of technical solution of the present invention.
Claims (10)
1. a preparation method for tuna dried fish, is characterized in that comprising the steps:
1), thaw: tuna is taken out from freezer and thaws;
2), cleaning, section: the tuna after thawing is removed fin, fish head, fish tail, internal organ, fish-skin, bone in rejecting, section after then being cleaned by fish body, obtained fillet;
3), fillet pretreatment: fillet are soaked 3-4h in pretreatment fluid, after immersion, fillet is cleaned and transferred in pickling liquid and pickle 4-6h;
4), boiling: the fillet after pickling and auxiliary material are added in water and carry out boiling, boiling temperature is set as 70-80 DEG C, and digestion time is 4-6min;
5), dewater: dewater being put in Minton dryer after the fillet draining after boiling, until the moisture content of fillet reaches 20-24wt%;
6), toast: fillet surface smear baste after dewatering, then wrapped up by fillet with tinfoil, the fillet after being wrapped up by tinfoil toast, and baking temperature is 180-200 DEG C, baking time 10-12min;
7), sheet is rolled: carried out rolling sheet process by the fillet after baking, obtained dried fish;
8), pack, sterilization: dried fish is carried out pack, sterilization processing.
2. the preparation method of tuna dried fish as claimed in claim 1, it is characterized in that, in step 1), course of defrosting is: first tuna being immersed in temperature is the 2-3h that thaws in the hydrostatic of 1-5 DEG C, then tuna being immersed in temperature is the 1-2h that thaws in the flowing water of 10-15 DEG C, finally tuna being immersed in temperature is the 0.5-1h that thaws in the saline solution of 20-25 DEG C, and the concentration of the salt in described saline solution is 4-5g/mL.
3. the preparation method of tuna dried fish as claimed in claim 2, is characterized in that, thaw at flowing water and carry out ultrasonic wave process to liquid while saline solution course of defrosting, ultrasonic frequency is 30-40KHz, and ultrasonic power is 300-400W.
4. the preparation method of tuna dried fish as claimed in claim 1, it is characterized in that, the pretreatment fluid described in step 3) is made up of the water of vinegar 3-5wt%, natural 15-20wt% and surplus, and the weight of pretreatment fluid is 3-5 times of fillet.
5. the preparation method of tuna dried fish as claimed in claim 1, it is characterized in that, the pickling liquid described in step 3) is made up of the water of salt 5-15wt%, natural 5-10wt% and surplus, and the weight of pickling liquid is 2-4 times of fillet.
6. the preparation method of tuna dried fish as claimed in claim 1, it is characterized in that, baste in described step 6) is made up of the water of cooking wine 10-14wt%, vegetable oil 6-10wt%, natural 50-55wt%, salt 2-4wt%, monosodium glutamate 4-6wt%, cumin 2-4wt%, sodium acid carbonate 1-3% and surplus, and the weight ratio of baste and fillet is (2-4): 100.
7. the preparation method of the tuna dried fish as described in one of claim 4-6, is characterized in that, described natural is prepared by the following method:
Honeysuckle, green tea, carrot are added water and be ground to mixed serum, described mixed serum is mixed with edible alcohol and carries out Microwave Extraction process, filter after Microwave Extraction process and obtain extract, shitosan and beta-schardinger dextrin-to be added in described extract and to mix, obtained natural after being then evaporated to the 15-20% of original volume; Wherein, in described mixed serum, the weight ratio of honeysuckle, green tea, carrot, water is (1-2): (1-2): (1-2): 9; The weight ratio of described mixed serum and edible alcohol is 1:(1-2); The weight ratio of described shitosan, beta-schardinger dextrin-, extract is (3-5): (4-8): 100.
8. the preparation method of tuna dried fish as claimed in claim 7, it is characterized in that, in described Microwave Extraction processing procedure, temperature is 70-75 DEG C, and microwave power is 400-500W, and microwave frequency is 2450MHz, time 2-4min.
9. the preparation method of tuna dried fish as claimed in claim 1, it is characterized in that, auxiliary material described in step 4) comprises bruised ginger, garlic end, monosodium glutamate, salt; And the weight ratio of auxiliary material and fillet, water is (3-5): 100:(300-400).
10. the preparation method of tuna dried fish as claimed in claim 1, it is characterized in that, condition when carrying out vacuum dehydration in step 5) is set as: temperature 50-60 DEG C, and vacuum is 0.4-0.8KPa.
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| CN110584029A (en) * | 2019-09-24 | 2019-12-20 | 大洋世家(舟山)优品有限公司 | Processing method of tuna fish fillets |
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