Stewing process of tuna

A technology of tuna and craftsmanship, applied in the fields of application, food preparation, food science, etc., can solve the problems of tuna nutrient loss, poor meat quality, and high nutrient loss, and achieve the effects of not easy to breed bacteria, convenient for later storage, and less nutrient loss

Active Publication Date: 2013-05-01
ZHEJIANG MARINE DEV RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to overcome the problem that the existing tuna cooking process has poor meat quality and more nutrient loss due to process defects, and to provide a tuna cooking proces

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of cooking process of tuna, concrete steps are:

[0021] (1) Cleaning: first clean the tuna flesh with a cleaning solution, rinse it with water, and drain it for later use; the cleaning solution is CaCl 2 Mixed aqueous solution with HCl, CaCl 2 The mass percent of HCl is 0.2%, and the mass percent of HCl is 0.08%;

[0022] (2) Soaking: put the cleaned fish into the soaking solution for 50KHz ultrasonic soaking treatment for 20 minutes, the power per kilogram of fish is 300W, the volume of soaking solution per kilogram of fish is 2L, and the soaking solution is the following weight percentage Composition of each component: sodium chloride 12%, sodium bicarbonate 1%, sodium succinate 0.4%, sodium glutamate 1.3%, β-carotene 0.4%, the rest is water, drained for later use;

[0023] (3) Cooking: Put the soaked fish meat into the cooking liquid and cook for 10 minutes. The volume of the cooking liquid used per kilogram of fish meat is 2L; and then use steam to cook at...

Embodiment 2

[0026] A kind of cooking process of tuna, concrete steps are:

[0027] (1) Cleaning: first clean the tuna flesh with a cleaning solution, rinse it with water, and drain it for later use; the cleaning solution is CaCl 2 Mixed aqueous solution with HCl, CaCl 2 The mass percent of HCl is 0.23%, and the mass percent of HCl is 0.1%;

[0028] (2) Soaking: Put the cleaned fish meat into the soaking liquid for 28 minutes of 25KHz ultrasonic soaking treatment. The power per 1 kg of fish meat is 800W, and the volume of soaking liquid used per kg of fish meat is 3L. The soaking liquid consists of the following weight percentages: Component composition: sodium chloride 5%, sodium bicarbonate 2%, sodium succinate 0.5%, sodium glutamate 0.6%, β-carotene 0.9%, the rest is water, drained for later use;

[0029] (3) Cooking: Put the soaked fish meat into the cooking liquid and cook for 15 minutes. The volume of the cooking liquid used per kilogram of fish meat is 1L; then use steam to cook a...

Embodiment 3

[0032] A kind of cooking process of tuna, concrete steps are:

[0033] (1) Cleaning: first clean the tuna flesh with a cleaning solution, rinse it with water, and drain it for later use; the cleaning solution is CaCl 2 Mixed aqueous solution with HCl, CaCl 2 The mass percent of HCl is 0.3%, and the mass percent of HCl is 0.05%;

[0034] (2) Soaking: put the cleaned fish into the soaking liquid for 42KHz ultrasonic soaking treatment for 30 minutes, the power per 1 kg of fish is 500W, the volume of soaking liquid per kg of fish is 1L, and the soaking liquid consists of the following weight percentages: Component composition: sodium chloride 8%, sodium bicarbonate 3%, sodium succinate 0.3%, sodium glutamate 0.9%, β-carotene 1.0%, the rest is water, drained for later use;

[0035] (3) Cooking: Put the soaked fish meat into the cooking liquid and cook for 8 minutes. The volume of the cooking liquid used per kilogram of fish meat is 1.5L; then use steam to cook at 105°C for 3 minu...

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PUM

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Abstract

The invention relates to the technical field of aquatic product processing, and in particular relates to a stewing process of tuna. The method comprises the specific steps of: first, cleaning the tuna with a cleaning fluid, rinsing the tuna with clean water and draining for standby; then subjecting the cleaned tuna to ultrasonic immersion treatment in a soaking liquid for 20-30 min, wherein the soaking liquid is an aqueous solution comprising the following components by weight: 5-12% of sodium chloride, 1-3% of sodium bicarbonate, 0.3-0.5% of sodium succinate, 0.6-1.3% of monosodium glutamate, 0.4-1% of beta-carotene and the balance of water; and finally stewing the soaked tuna in a stewing liquid for 8-15 min, and then steaming the tuna at 102-105 DEG C for 3-10min. Through the method provided by the invention, the tuna has few nutrient loss, gains good taste, and is easy to absorb and not easy to breed bacteria, so as to facilitate later preservation.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a tuna cooking process. Background technique [0002] With the rapid development of modern society and the improvement of material living standards, human beings pay more and more attention to health. At the same time, tuna is highly regarded as a nutritious and healthy modern food. At present, it is more and more favored by developed countries such as Europe and the United States. At present, many tuna processing enterprises in China use frozen tuna as raw materials to make quick-frozen boiled tuna fillets, and then export them to European and American countries as raw materials for canning. In the processing of quick-frozen boiled tuna, steaming is an extremely important process. The cooking process will reduce the weight, water content and nutrients of tuna meat. If the heating time and temperature are not properly controlled, it will affect the quality an...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L17/10
Inventor 杨会成郑斌马华威周宇芳廖妙飞钟明杰
Owner ZHEJIANG MARINE DEV RES INST
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