KR20220104876A - Manufacturing method for fried tuna - Google Patents

Abstract

A method for manufacturing fried tuna according to the present invention comprises: a cutting step (S100) of cutting tuna rapidly frozen and distributed; a drying and thawing step (S200) of washing and thawing the tuna cut through the cutting step (S100) with hot water at 50-70 ℃, drying the tuna with hot air at 50-70 ℃, and naturally drying and thawing the tuna at room temperature for 10 to 70 minutes; a moisture-removing step (S300) of removing, with moisture absorbing pulp, residual moisture of the cut tuna passing the drying and thawing step (S200); a batter forming step (S400) of inputting, into the cut tuna from which moisture is removed in the moisture-removing step (S300), 3.0 wt% of pepper, 7.5 wt% of garlic, 7.5 wt% of onion, 3.0 wt% of red pepper oil, 5.0 wt% of herb and corn flour to form 100 wt% of the total and coating the batter, for removing smells, formed in a mixing ratio of 7-6: 3-4 between the mixture and water in a refrigeration state of 3-4 ℃; a finishing treatment step (S500) of applying bread crumbs on the batter of the cut tuna passing the batter forming step (S400); a packaging step (S600) of packaging large/medium/small-sized cut tuna, passing the finishing treatment step (S500), in packaging containers according to a predetermined product standard; and a rapid freezing treatment step (S700) of rapidly freezing the product made by packaging the tuna in the packaging step (S600) at -40 to -60 ℃. The present invention can provide a tuna frying product in a semi-product state before being fried in oil so that a consumer can cook the tuna according to the consumer's preference.

Description

The manufacturing method of fried tuna {Manufacturing method for fried tuna}

The present invention relates to a method for producing fried tuna, and in particular, to remove the peculiar smell generated from tuna that has been thawed and water removed, and to maintain the original taste of tuna as it is, using a frying cloth containing various seasonings to preserve the original taste of tuna It relates to a method for manufacturing fried tuna that can be manufactured while maintaining the taste.

In general, tuna contains a large amount of unsaturated fatty acids, such as DHA and EPA, as well as various vitamins and minerals, including selenium, which has anticancer effects, and a large amount of amino acids such as histidine and anseline. to be.

In particular, DHA and EPA, which are unsaturated fatty acids contained in tuna, not only help improve brain functions such as intellectual development, but also have an excellent effect in preventing adult diseases by decomposing cholesterol, the main cause of adult diseases. It is effective in preventing adult diseases of various blood vessels and circulatory systems such as In addition, the nucleic acid contained in tuna prevents aging, and iron and vitamins have the effect of preventing anemia.

Considering such nutrition and health, tuna, one of the very excellent foods, is often eaten by consumers in a sashimi state. It wasn't that high.

Therefore, in recent years, tuna is supplied to consumers in the form of canned food manufactured by constant processing, and when tuna is processed and marketed as such, distribution and storage are easy, and consumers can also easily cook and eat canned food. It has the advantage that it can be consumed, and its consumption is greatly increased.

However, in the case of canned tuna, the form is limited, so it cannot satisfy the various needs of consumers, but also has a disadvantage in that the consumption group is limited. Therefore, there is a demand for a new type of processed tuna food that can be easily eaten by anyone, regardless of age or gender, while satisfying the various needs of consumers.

An object of the present invention is to use tuna that is distributed in a frozen state to remove thawing and moisture, and suppress the occurrence of fishy and miscellaneous smells peculiar to tuna that occur at this time, so that you can enjoy the unique flavor of tuna, and deep-fried that can be enjoyed by anyone, regardless of age or gender. It is to provide a method for preparing fried tuna in a semi-finished state before frying in oil so that it can be cooked and enjoyed.

In order to achieve the above object, the method for producing fried tuna of the present invention includes a cutting step of cutting the tuna that is rapidly frozen and distributed; A drying and thawing step of washing and thawing the tuna cut through the cutting step with hot water at 50 to 70° C., drying it with warm air at 50 to 70° C., and then naturally drying and thawing at room temperature for 10 to 70 minutes; a moisture removal step of removing the remaining moisture of the cut tuna after the drying and thawing steps with moisture-absorbing pulp; Pepper 3.0% by weight, garlic 7.5% by weight, onion 7.5% by weight, red pepper oil 3.0% by weight, and herb 5.0% by weight corn flour to the cut tuna that has been dehydrated in the water removal step in a refrigerated state at 3 to 4°C A batter forming step of adding and mixing to form a total of 100% by weight, and applying a batter for removing odors formed in a mixing ratio of 7 to 6:3 to 4 with water; A finishing treatment step of applying bread crumbs on the batter of the cut tuna that has undergone the batter forming step; A packaging step of packaging the cut tuna that has passed through the finishing step, respectively, in a packaging container according to the specifications of a predetermined product; and It is characterized in that it comprises a quick freezing treatment step of rapidly freezing the tuna packaged product at -40°C to -60°C through the packaging step.

The present invention uses tuna that is distributed in a frozen state to remove thawing and moisture, and suppresses the occurrence of a fishy and miscellaneous smell peculiar to tuna that is generated at this time, so that you can enjoy the unique fit of tuna and cook it with tempura that can be enjoyed by anyone, regardless of age or gender. It is possible to cook the semi-finished tuna fried product in the state before frying in oil to enjoy it according to the consumer's preference.

1 is a flowchart of a method for manufacturing fried tuna according to the present invention.

Hereinafter, with reference to the accompanying drawings, it will be described in detail with respect to the method for manufacturing fried tuna of the present invention.

As shown in FIG. 1, the method for preparing fried tuna of the present invention includes a cutting step (S100) of cutting tuna that is rapidly frozen and distributed, and washing the cut tuna through the cutting step (S100) with hot water at 50 to 70 ° C. And the remaining moisture of the cut tuna after the drying and thawing step (S200) and drying and thawing step (S200) of thawing, drying with hot air at 50 to 70° C., and then naturally drying and thawing at room temperature for 10 to 70 minutes. In the water removal step (S300) of removing the water with a water absorption pulp, and the water removal step (S300) in a refrigerated state at 3-4 ° C., pepper 3.0% by weight, garlic 7.5% by weight, and onion 7.5 Tempura batter forming step ( S400) and the finishing step (S500) of applying breadcrumbs on the tempura of the cut tuna that has undergone the tempura forming step (S400), and the finishing step (S500) of the cut tuna according to the standard of a predetermined product It consists of a packaging step (S600) of packaging large and small tuna in a packaging container, and a quick freezing treatment step (S700) of rapidly freezing the tuna packaged product at -40°C to -60°C through the packaging step (S600). do.

The operation of the method for manufacturing fried tuna of the present invention configured as described above is as follows.

The cutting step (S100) is a step of cutting the tuna that is rapidly frozen and distributed to a size that can be eaten, and the cut size of the tuna is 2g to 10g, which is selectively cut according to the needs of the consumer.

In other words, it is a step of selectively cutting tuna in consideration of the age group and eating tendency of consumers. . If it is cut to less than 2g, the tuna burns excessively, and there is a problem that the original taste of tuna cannot be felt.

In the drying and thawing step (S200), the cut tuna is washed and thawed with hot water at 50~70℃ so that the original taste, fishy smell, and odor of the tuna are removed so that the cut tuna can be eaten. Here, by thawing together with washing in warm water, the fishy smell and bad smell of tuna that is rapidly frozen together when freezing tuna is removed, and foreign substances attached to the surface of the tuna are removed to maintain sanitary cleanliness.

After thawing and drying with warm air at 50~70℃ to evaporate the moisture of the cleaned cut tuna and thawing to the inside of the tuna, naturally dry and thaw at room temperature for about 10~70 minutes to form the tuna tissue without breaking it. to enhance the texture of the fried tuna.

The moisture removal step (S300) is to remove the moisture remaining in the tuna after surrounding the tuna using the moisture-absorbing pulp, and it is preferable to remove the moisture by repeating 2-3 times depending on the degree of moisture removal.

In the tempura batter forming step (S400), the tuna smell is removed on the surface of the cut tuna in a refrigerated state of 3 to 4 ° C, and the original flavor of the tuna is felt, and the contact with external oxygen is blocked to prevent oxidation of the tuna and maintain the texture. It will be coated in a frying pan for removal.

To remove odors, add corn flour to 3.0% by weight, garlic 7.5% by weight, onion 7.5% by weight, red pepper oil 3.0% by weight, and herbs 5.0% by weight to form a total of 100% by weight, and the mixing ratio with water is 7~ It is formed in 6:3~4. Here, it is preferable that the herb is mixed by selecting any one of rosemary, thyme, basil, parsley, and sage, or mixing them all together.

In the finishing step (S500), breadcrumbs are applied on the tempura of tuna that has undergone the tempura forming step (S400), and when fried in oil together with the tempura for removing odors, it is possible to check the frying time, and feel the savory taste of the breadcrumbs together. It is a processing step to feel and crispy texture.

In the packaging step (S600), the cut tuna that has passed through the finishing step (S500) is individually packaged in a packaging container according to the standard of a predetermined product.

In the rapid freezing treatment step (S700), the tuna packaged product is rapidly frozen at -40°C to -60°C through the packaging step (S600) to maintain the original fit of the tuna and lengthen the storage period of the packaged product.

Therefore, by making the fried tuna prepared by the method for frying tuna of the present invention easy for consumers to eat by frying it in oil at home or at a restaurant, anyone can easily cook fried tuna, and the fishy and miscellaneous smell of tuna is removed. It is possible to eat tuna with full nutrition while maintaining the original taste and texture of tuna.

S100: Cutting step S200: Drying and thawing step
S300: moisture removal step S400: frying clothes forming step
S500: Finishing step S600: Packing step
S700: quick freezing treatment step

Claims (1)

Cutting step (S100) of cutting the tuna that is rapidly frozen and distributed;
Drying and thawing step ( S200);
A water removal step (S300) of removing the remaining moisture of the cut tuna after the drying and thawing step (S200) with a water absorption pulp;
Pepper 3.0% by weight, garlic 7.5% by weight, onion 7.5% by weight, red pepper oil 3.0% by weight, herb 5.0% by weight to the cut tuna from which moisture has been removed in the water removal step (S300) in a refrigerated state at 3 to 4°C A batter forming step (S400) of adding and mixing corn flour to form a total of 100% by weight, and applying a batter for removing odors formed in a mixing ratio of 7 to 6:3 to 4 with water (S400);
A finishing step (S500) of applying bread crumbs on the tempura of the cut tuna that has undergone the tempura forming step (S400);
A packaging step (S600) of packaging the cut tuna that has passed through the finishing step (S500) in a packaging container according to the specifications of a predetermined product; and
A method for manufacturing fried tuna, characterized in that it comprises a quick freezing treatment step (S700) of rapidly freezing the tuna packaged product at -40°C to -60°C through the packaging step (S600).

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