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Method for processing tuna instant seasoned dried-fish

A processing method and tuna technology, applied in food preparation, food science, application, etc., can solve the problems of poor air-drying effect and long air-drying time, and achieve the effect of convenient separation, less air-drying time, and good seasoning penetration

Inactive Publication Date: 2013-12-25
NINGBO UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above-mentioned processing methods take a long time to dry, but the drying effect is poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] The invention relates to a processing method of ready-to-eat seasoned jerky tuna meat. Fresh tuna such as bonito is cut open to remove internal organs and other sundries, the mucus and blood stains of the fish body are cleaned with running water, and then boiled at 50°C to 100°C until the fish flesh is fully cooked. After peeling off the skin, cut off the fish meat slices to separate the fish meat slices from the head and bones; then immerse the fish meat slices in the seasoning liquid and marinate for 3 to 12 hours at 5°C to 25°C. The weight percentage of the seasoning liquid is: 1-2% vegetable oil, 12-20% sugar, 11-14% soy sauce, 1.5-2.4% chili powder, 0.8-1.6% curry powder, the rest is water, stir the fish slices every 1-2 hours during marinating Once; take out the marinated fish fillets, spread them flat on a mesh sieve, and dry them with hot air at a temperature of 50°C to 75°C for 3 to 5 hours. During hot air drying, turn the fish fillets once every 0.5 to 1 hour; ...

Embodiment 2

[0014] It is basically the same as Example 1, except that the oriental bonito is replaced by bonito, and the curry powder is replaced by five-spice powder, and the weight percentage of five-spice powder is 0.6-1.4%.

Embodiment 3

[0016] It is basically the same as Example 1, except that the bonito bonito is replaced by the bonito bonito.

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Abstract

The invention discloses a method for processing tuna instant seasoned dried-fish. The method comprises boiling the tuna after screening, so that fish and bones are convenient to separate and slicing is easy; immersing fillets into a flavor liquid consisting of soy and other components to pickle and season, and turning and mixing the fillets every 1 to 2 hours, so that the flavor liquid penetrates well and flavoring effect is relatively good; and drying the pickles and seasoned fillets with hot wind at a temperature of 50 to 75 DEG C for 3 to 5 hours, and turning the fillets every 0.5 to 1 hour, so that the air drying time is relatively few, water loss of the tuna fillets is small, the taste is good, and the fillets are uniformly dried to get the dried fish with uniform caramel color. Therefore, the method has advantages of well penetrated seasoned dried-fish, good-color dried-fish, relatively little drying time and relatively good drying effect.

Description

technical field [0001] The invention relates to a jerky processing technology, in particular to a processing method for instant seasoned tuna jerky. Background technique [0002] Traditional fish jerky has been favored by consumers due to its delicious taste, nutrition and strong chewing. The raw materials for making fish jerky mainly include freshwater fish, saltwater fish and squid. The processing method of jerky fish meat includes removing impurities, head, skin, and bones to obtain fish meat, and then drying to obtain fish meat. The fish meat is either cooked or uncooked. Before drying, the fish meat can be pickled or drunk, and after drying, it can also be dried smoked etc. Such as the invention patent application of publication number CN1819770, after disclosing raw material fish is boiled or steamed, obtain fish meat, dry again. The invention patent application with the publication number CN102224947 discloses a production method of dried seasoned drunken fish. The...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/326A23L17/10
Inventor 全晶晶苏秀榕郑平安陈义芳王求娟夏静波孙静张亮刘文
Owner NINGBO UNIV
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