CN115039858A - Smoked tuna meat slice - Google Patents

Abstract

The invention discloses a smoked tuna meat slice, which is prepared by pickling and seasoning cooked tuna whole meat blocks through sweet pickling liquid, and carrying out processes of smoking, drying, slicing and the like. The time and the temperature of the Maillard reaction are controlled, so that the fish slices have better color and luster and are free of sourness and fishy smell, the fish slices are uniform in thickness and less than 2mm in thickness, the fish slices have the smoked flavor and cool mouthfeel, are suitable for people of all ages, and can be used as a first-choice product of snacks, cold dishes or small dishes served as liquor.

Description

Smoked tuna meat slice

Technical Field

The invention relates to an aquatic product and a processing method thereof, in particular to a processing method for improving the sweet taste and removing the peculiar smell of tuna slices.

Background

Tuna fish are in the top of the world in a steady supply of fish, and over 700 million tons of tuna are captured worldwide each year. Tuna contains rich DHA, EPA, protein, vitamin A, D, B6, B12, fatty acid, taurine and other nutritional active ingredients, and the content of the ingredients is the first of various foods. Tuna is a sea fish, which must always keep swimming quickly to maintain the supply of the body, and has stronger fishy smell and sour taste than freshwater fish and small common sea fish.

Smoking technology has been used for centuries as a method of preserving meat and fish. The smoking processing generally comprises the steps of raw material treatment, salting, desalting, air drying, smoking and the like, so that the processing method has special smoking flavor, color and luster and better preservation performance. The smoke with aromatic components slowly permeates into high protein food, and has effects of imparting unique color and flavor to food, inhibiting microorganism growth and resisting oxidation.

The smoked meat products are popular among many consumers due to the unique flavor. At present, tuna smoked meat products are mainly made of muyu flowers, the muyu flowers are processed by precious deep-sea bonito, the bonito dried by multiple baking is sliced, no additive is added, and the tuna smoked meat products are natural seasonings and rich in nutrition. The vegetable can play a perfect seasoning role. However, the muyu flower is not suitable as a cooked meat product for direct consumption because it is too dry. According to the process of the wooden fish flower, the water content is controlled to be about 37%, and the obtained fish slices have the chewing characteristics of fish, but have obvious sour and astringent taste. When the fish fillets are salted by common white sugar, the sweet taste of the fish fillets is unevenly distributed, the peripheries of the fish fillets are relatively sweet, and the center of the fish fillets also has obvious sourness and fishy smell. Therefore, the development of the smoked tuna meat product which has the smoked flavor and the uniformly distributed sweet taste has a wide market prospect.

Disclosure of Invention

The technical problem to be solved by the invention is as follows: the tuna meat slice has the smoked flavor, and simultaneously ensures that any area of the tuna meat slice has light sweet taste without acid, astringent taste and fishy smell; the white meat part of the tuna meat slices is in a pink color, and meets the color requirements of people on cooked meat.

The invention adopts the following technical scheme:

a method for making smoked tuna meat slices is characterized by comprising the following steps: comprises the following steps

(1) Selecting complete, fresh and normal-color bonito, and steaming at 90-100 deg.C to be cooked;

(2) cooling to room temperature, obtaining 4 large fish blocks from a strip of bonito, placing the complete tuna fish blocks in a pickling barrel, enabling a pickling solution to permeate the fish blocks by about 10cm, soaking for 6-10h at about 4 ℃ for pickling and flavoring, introducing steam into a heat-insulating layer of the pickling barrel to enable the temperature of the pickling solution to reach 85-95 ℃, carrying out low-frequency ultrasound for 15-35 min, accelerating pickling and flavoring of the fish blocks, and draining;

(3) placing the pickled tuna meat blocks on a smoking net rack, smoking in a smoking room at 60-90 deg.C, or coating smoking liquid and oven drying at 50-60 deg.C for 6-10h;

(4) smoking to obtain tuna meat blocks with water content of about 45%, cleaning the surfaces of the tuna meat blocks with clear water, baking and sterilizing in an oven at about 160 deg.C for about 40min until the water content of the tuna meat blocks is 34-40%;

(5) cooling and slicing dried fish, and slicing into fish slices with thickness less than 2mm and smoking flavor, sweet taste and cool taste; the water content is 34-40%, the chloride content is 1.2-2.2%, and the color difference value is as follows: a: 0-20, b: 10-20, L: 50-70 parts of; obtaining the product of the invention;

(6) after bagging, immediately sealing, vacuumizing, filling nitrogen, and freezing and preserving;

further, in the step (2), the tuna meat pieces are whole meat pieces weighing 220-280g after being cooked. The pickling liquid is 7-11% of erythritol, 25-30% of glucose, 7-10% of mannitol, 0.3% of salt, 10-20% of yellow wine and the balance of water.

The invention has the beneficial effects that:

1. the processing technology of the smoked tuna meat slices is optimized, and the smoked tuna meat slices which have smoked flavor and complete sweet taste, have the moisture content of 34-40%, no fishy and sour taste and cool mouthfeel are developed;

2. the product obviously removes or covers the sour taste and fishy smell carried by the tuna meat. The low-frequency ultrasonic wave is selected, so that the pickling liquid can be accelerated to enter the fish blocks, the fish blocks can be prevented from cracking, the integrity of the fish blocks is kept, the selected pickling sweetening agent can be tasty in a short time, and the center of the tuna blocks has obvious sweet taste;

3. the water content of the sliced fish meat is controlled to be 34-40% so as to ensure the completeness of the fish meat slices and difficult fragmentation, and the fish meat slices in the water content range have the mouthfeel similar to pork and certain chewiness, and have obvious mouthfeel and flavor without the mouthfeel similar to wooden fish flowers;

4. the preserving liquid can well permeate and soak the center of the tuna meat blocks by using a preserving process, and the sweetening agent in the preserving liquid and the amino acid and protein in the tuna meat are subjected to Maillard reaction through high-temperature smoking and drying, so that the dried tuna meat is endowed with unique color and attractive meat fragrance, and the defects of poor color and sour and fishy smell of low-value tunas such as bonito and the like are covered;

5. the sweetener in the pickling solution is monosaccharide with relatively high sweetness, and is used for making sweet taste permeate and soak into the center of the tuna meat block. This is not easily done with sucrose. Salty can induce sweet. The mixed sugar salt solution is sweeter than pure sugar water and tastes mellow and delicious by adding a certain proportion of salt into the pure sugar solution.

Drawings

FIG. 1 is a view showing the state of the smoked tuna meat slices of the present invention at different moisture contents;

Detailed Description

The present invention will be described in further detail with reference to examples.

Detailed description of the preferred embodiments

Example 1

1. A processing method of smoked tuna meat slices specifically comprises the following steps:

(1) removing impurities from tuna, cleaning, steaming at 90-100 deg.C until the fish meat is well cooked, air cooling, removing bone and skin, and making into 4 pieces of bone-free meat;

(2) the tuna meat blocks are immersed in the pickling liquid, the pickling liquid overflows the tuna meat blocks by about 10cm, the tuna meat blocks are immersed for 10 hours at about 4 ℃ for pickling and tasty, steam is introduced into a heat preservation layer of a pickling barrel, the temperature of the pickling liquid reaches 85 ℃, low-frequency ultrasound is carried out for 25min, the pickling and tasty of the tuna meat blocks are accelerated, and water is drained, wherein the pickling liquid comprises the following components in percentage by weight: 11% of erythritol, 25% of glucose, 10% of mannitol, 0.3% of salt, 20% of yellow wine and the balance of water;

(3) placing the pickled tuna meat blocks on a smoking net rack, smoking in a smoking room at 60-90 ℃, or coating smoking liquid and drying at 50-60 ℃, wherein the smoking time is 6-10h;

(4) smoking to obtain tuna meat blocks with water content of about 45%, cleaning the surfaces of the tuna meat blocks with clear water, baking and sterilizing in an oven at about 160 deg.C for about 40min until the water content of the tuna meat blocks is 34-40%,

(5) cooling and slicing the dried fish, and slicing into fish slices with the thickness of 0.5-2mm, wherein the water content of the fish slices is about 34-40%, so as to obtain the product of the invention;

example 2

The method is similar to the embodiment 1, and is characterized in that the tuna meat blocks are immersed in the pickling liquid in the step (2), the pickling liquid overflows the tuna meat blocks by about 10cm, the tuna meat blocks are immersed for 6 hours at about 4 ℃ for pickling and flavoring, steam is introduced into a heat-insulating layer of a pickling barrel, the temperature of the pickling liquid reaches 95 ℃, low-frequency ultrasound is carried out for 35min, the pickling and flavoring of the tuna meat blocks are accelerated, and water is drained, wherein the pickling liquid comprises the following components in percentage by weight: 7% of erythritol, 30% of glucose, 7% of mannitol, 0.3% of salt, 10% of yellow wine and the balance of water;

example 3

The method is similar to the embodiment 1, and is characterized in that the tuna meat blocks are immersed in the pickling liquid in the step (2), the pickling liquid overflows the tuna meat blocks by about 10cm, the tuna meat blocks are immersed for 8 hours at about 4 ℃ for pickling and flavoring, steam is introduced into a heat-insulating layer of a pickling barrel, the temperature of the pickling liquid reaches 90 ℃, low-frequency ultrasound is carried out for 15min, the pickling and flavoring of the tuna meat blocks are accelerated, and water is drained, wherein the pickling liquid comprises the following components in percentage by weight: 9% of erythritol, 28% of glucose, 8% of mannitol, 0.3% of salt, 15% of yellow wine and the balance of water.

Second, analysis of test results

Influence of different processes on tasty slicing effect of smoked tuna fillets:

experiment group one: cutting semi-frozen tuna (bonito) into 4 pieces along bone spurs, soaking for 10h at about 4 ℃ for pickling and seasoning, introducing steam into a heat-insulating layer of a pickling barrel to ensure that the temperature of the pickled liquid reaches 95 ℃, performing low-frequency ultrasound for 35min, accelerating pickling and seasoning of the fish pieces, and draining, wherein the pickling liquid comprises the following components in percentage by weight: 50% of white sugar, 0.3% of salt, 20% of yellow wine and the balance of water. And (3) putting the pickled tuna meat blocks on a smoking net rack, and smoking in a smoking room at 80 ℃ for 6 hours. Cleaning the surface of tuna meat blocks smoked to water content of about 45% with clear water, baking and sterilizing in an oven at about 160 deg.C for about 40 min;

experiment group two: the difference from the experimental group I is that the raw meat is replaced by cooked tuna meat;

experiment group three: the difference of the two experimental groups is that the components of the pickling liquid by weight percentage are 50% of glucose, 0.3% of salt, 20% of yellow wine and the balance of water;

experiment group four: the pickling liquid is the same as the experimental group II, and is characterized in that the pickling liquid comprises, by weight, 40% of erythritol, 0.3% of salt, 20% of yellow wine and the balance of water;

experiment group five: the pickling liquid is the same as the second experimental group, and is characterized in that the pickling liquid comprises, by weight, 20% of erythritol, 10% of mannitol, 0.3% of salt, 20% of yellow wine and the balance of water;

experiment group six: the pickling liquid is the same as the second experimental group, and is characterized in that the pickling liquid comprises, by weight, 10% of erythritol, 30% of glucose, 10% of mannitol, 0.3% of salt, 20% of yellow wine and the balance of water;

table 1, sensory evaluation results and moisture content of each test group

As can be seen from the above table, in the course of processing tuna smoked meat pieces, only glucose among several sweeteners was found to easily enter the inside of the tuna meat pieces and cause maillard reaction with amino acids and proteins in the fish meat, giving a caramel color and an attractive flavor peculiar to dried fish, and masking the sour and astringent taste of low-value tunas such as bonito. Meanwhile, the comparison of the experimental groups I and II shows that the appearance and the taste degree of the cooked meat are better than the pickling effect of raw meat, and when the moisture content reaches 42.9%, the fish slices are easy to crack and cannot keep complete flaky structures. According to the third experimental group, when the moisture content reaches 31.7%, the glucose and the fish meat have excessive Maillard reaction, so that the fish meat slices have extremely poor appearance and bitter taste and cannot be eaten. The experimental groups four, five and six can obtain: erythritol is a natural zero-calorie sweetener. Has refreshing feeling. The pleasant flavor and mouthfeel of mannitol masks the odor of vitamins, minerals and herbs. Is a good low calorie sweetener. The sugar alcohol can cause diarrhea when being eaten too much, and the eating amount is limited. The erythritol and the mannitol can slow down Maillard reaction of glucose and provide sweet taste to remove acerbity and fishy smell, so that the tuna meat slices have excellent appearance color and taste.

Thirdly, the final product

Experimental group seven: the difference of the two experimental groups is that the pickling liquid comprises, by weight, 10% of erythritol, 30% of glucose, 10% of mannitol, 0.3% of salt, 20% of yellow wine and the balance of water. Respectively obtaining fish slices with 4 water contents in different drying time;

as shown in figure 1 of the specification, the moisture contents of 4 smoked tuna meat products are respectively 35.9%, 32.1%, 36.5% and 37.3% from left to right;

as can be seen from the figure, the appearance and the taste were most favorable when the moisture content was 35% to 40%, and particularly about 37% moisture was the most preferable. The best product is: the delicious and slightly sweet tuna thin sliced meat has no fishy smell and sour and astringent taste in the center, the water content is about 37 percent, and the salt content is 1.68 percent.

Of course, the above description is not intended to limit the present invention, and the present invention is not limited to the above examples. Those skilled in the art should also realize that such changes, modifications, additions and substitutions are within the true spirit of the invention.

Claims (2)

1. A smoked tuna meat slice is prepared by pickling, smoking, baking and slicing tuna (bonito) meat blocks, and is characterized in that:

(1) flavor: smoking flavor; and (3) taste: sweet and cool mouthfeel; sheet-shaped: the thickness is less than 2mm

(2) The water content is 34-40%, the chloride content is 1.2-2.2%, and the color difference value of the fish fillet is as follows: a: 0-20, b: 10-20, L: 50-70.

2. The process steps of the fish fillet according to claim 1 are as follows:

(1) removing impurities from tuna, cleaning, steaming at 90-100 deg.C until the fish meat is well cooked, air cooling, removing bone and skin, and making into 4 pieces of intact boneless fish meat;

(2) immersing the tuna meat blocks into a pickling liquid, wherein the pickling liquid overflows the tuna meat blocks by about 10cm, soaking for 6-10h at about 4 ℃ for pickling and flavoring, introducing steam into a heat insulation layer of a pickling barrel to ensure that the temperature of the pickling liquid reaches 85-95 ℃, and performing low-frequency ultrasound for 15-35 min to accelerate pickling and flavoring of the tuna meat blocks and drain water, wherein the pickling liquid comprises the following components in percentage by weight: 7-11% of erythritol, 25-30% of glucose, 7-10% of mannitol, 0.3% of salt, 10-20% of yellow wine and the balance of water;

(3) placing the pickled tuna meat blocks on a smoking net rack, smoking in a smoking room at 60-90 deg.C, or coating smoking liquid and oven drying at 50-60 deg.C for 6-10h;

(4) smoking to obtain tuna meat blocks with water content of about 45%, cleaning the surfaces of the tuna meat blocks with clear water, baking and sterilizing in an oven at about 160 deg.C for about 40min until the water content of the tuna meat blocks is 34-40%;

(5) cooling and slicing the dried fish, and slicing into fish slices with the thickness of 0.5-2mm, wherein the water content of the fish slices is about 34-40%, thus obtaining the product of the invention.

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