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Hot wind and microwave combined processing method for tilapia slice

A technology of tilapia fillets and combined processing, applied in the direction of drying and preserving meat/fish, etc., can solve the problems of backward processing level and single product, and achieve the effects of changing the backward processing level, improving storage performance, and being convenient to use.

Inactive Publication Date: 2009-02-18
HAINAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a new method of combined hot-air and microwave processing of tilapia fillets, so as to overcome the shortcomings of simple hot-air processing and microwave processing, and help to change the current status of single tilapia processed products and backward processing level

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Embodiment 1: the fresh tilapia with a bar weight of about 0.5kg is cleaned, head and tail removed, scales removed, fins removed, and viscera removed, and the fish body is cut into upper and lower two pieces along the back of the fish with a knife. Each large piece is further subdivided into three pieces of similar size. After the fish fillets are rinsed with clean water, they are neatly placed on a stainless steel grid, and dried in hot air at 50°C with a wind speed of 1.8m / s for 5 hours, and the slices are turned over once after drying for 1 hour until the moisture content of the wet basis is 42%. . Transfer the fish fillets after hot air drying to the microwave drying room for microwave drying in the later stage of dehydration of the fish fillets. The microwave power is controlled to 400W, and the drying time is 7 minutes until the wet basis moisture content of the fish fillets reaches below 12%. The film retort bag is vacuum-packed and stored at room temperature. ...

Embodiment 2

[0014] Embodiment 2: After the frozen whole tilapia with a weight of about 0.5 kg is thawed, head and tail removed, scales removed, fins removed, viscera removed, and cleaned, the fish body is cut into upper and lower parts along the back of the fish with a knife. Two large slices, each further subdivided into three slices of similar size. After the fish fillets are rinsed with clean water, they are neatly placed on a stainless steel grid, and dried with hot air at 45°C at a wind speed of 1.6m / s for a drying time of 4.5 hours. After drying for 1.5 hours and 3 hours, the fish fillets are turned over and dried until wet. The moisture content is 40%. Transfer the fish fillets after hot air drying to the microwave drying room for microwave drying in the later stage of dehydration of the fish fillets. The microwave power is controlled to 450W, and the drying time is 9 minutes. The film retort bag is vacuum-packed and stored at room temperature.

[0015] The method of the present ...

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Abstract

The invention provides a method for processing tilapia fillet by combination of hot wind and microwave, which belongs to the technical field of aquatic product processing, and relates to a novel technique for processing the tilapia fillet by dehydration. The method is to uses fresh tilapia or frozen tilapia as a raw material to produce a product through selecting, pretreating, flaking, slicing, hot wind drying, microwave drying, cooling, packaging and storing. The novel method for processing the tilapia fillet by the combination of hot wind and microwave solves the problems of long time consumption, low efficiency, reduced product quality and the like for the prior hot wind dehydration, overcomes the cracking defect which often occurs in processing a high water content material by microwave, organically integrates two processing technologies of hot wind and microwave, realizes that safe moisture content can be achieved in a short period, improves the dehydrating efficiency and product quality, prominently improves the storage quality of the tilapia, and is beneficial to change the situations of single processed product of the tilapia and unprogressive processing level. The method is also suitable for processing dehydrated fillets, such as bighead, chub, grass carp and other fresh-water fish.

Description

technical field [0001] The invention discloses a combined hot air and microwave processing method for tilapia fillets, which belongs to the technical field of aquatic product processing and relates to a new technology for dehydration processing of tilapia fillets. Background technique [0002] Tilapia has the advantages of strong fecundity, fast growth, strong disease resistance, delicious meat and no thorns, so it is deeply loved by consumers at home and abroad. my country's tilapia production has ranked first in the world for many years, and it is considered to be one of the species with the most international competitiveness and the most promising prospects for industrialization. However, my country mainly exports frozen and fresh fish at present, and the processing variety is single, which will seriously restrict the development of tilapia industry. [0003] According to the existing research data, using fresh or thawed tilapia as raw material, through the processes of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/03
Inventor 段振华龙映均尚军
Owner HAINAN UNIVERSITY
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