Stewing process of tuna
A tuna and process technology, applied in application, food preparation, food science and other directions, can solve the problems of high nutrient loss, tuna nutrient loss, poor meat quality, etc., and achieve the effect of less nutrient loss, less bacteria breeding, and convenient later preservation.
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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 percentage of HCl is 0.23%, and the mass percentage 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 ...
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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