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Frying process of tuna

A tuna and process technology, applied in the application, food preparation, food science and other directions, can solve the problems of unstable fish oil, high oil content, easy to be destroyed, etc., and achieve the effects of enhanced stability, long shelf life and resource saving

Active Publication Date: 2013-12-25
ZHEJIANG MARINE DEV RES INST
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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 improve the current situation of lacking the important process of tuna frying technology in existing tuna products, and solve the problems of high oil content, poor mouthfeel and poor quality of fried tuna in the process of frying tuna according to the traditional frying process at present. Fish oil is unstable, easy to oxidize, and very easy to be destroyed, providing a tuna frying process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of frying process of tuna, comprising the following steps:

[0025] (1) Pre-treatment: Soak the treated tuna in the pre-treatment solution for 0.5h, and drain for later use. The pre-treatment solution is composed of the following components by weight percentage: 0.5% tea polyphenols, 2% hydrochloric acid, and the rest is water;

[0026] (2) Color protection treatment: soak the tuna treated in step (1) in the color protection solution for 10 minutes, drain and set aside. The color protection solution is composed of the following components in weight percentage: 4% phytic acid, L-ascorbic acid Sodium 3%, surfactant Tween-20 0.1%, sodium chloride 5%, glycine 0.5%, the rest is water;

[0027] (3) Steaming: Steam the tuna treated in step (2) in a cooking pot for 5 minutes, and the pressure of the steam is 0.4 MPa;

[0028] (4) Frying: Vacuum fry the tuna treated in step (3) at an oil temperature of 155°C until the water content of the tuna is 8%, and the vacuum degr...

Embodiment 2

[0031] A kind of frying process of tuna, comprising the following steps:

[0032] (1) Pre-treatment: Soak the treated tuna in the pre-treatment solution for 0.8 hours, drain and set aside. The pre-treatment solution consists of the following components in weight percentage: 1% tea polyphenols, 0.5% hydrochloric acid, and the rest is water;

[0033] (2) Color protection treatment: soak the tuna treated in step (1) in the color protection solution for 15 minutes, drain and set aside. The color protection solution is composed of the following components in weight percentage: 5% phytic acid, L-ascorbic acid Sodium 2%, surfactant Tween-60 0.3%, sodium chloride 6%, glycine 0.1%, the rest is water;

[0034] (3) Steaming: Steam the tuna treated in step (2) for 7 minutes in a cooking pot, and the pressure of the steam is 0.5 MPa;

[0035] (4) Frying: Vacuum fry the tuna treated in step (3) at an oil temperature of 125°C until the water content of the tuna is 10%, and the vacuum degre...

Embodiment 3

[0038] A kind of frying process of tuna, comprising the following steps:

[0039] (1) Pre-treatment: Soak the treated tuna in the pre-treatment solution for 1 hour, and drain it for later use. The pre-treatment solution consists of the following components by weight percentage: 0.1% tea polyphenols, 1.5% hydrochloric acid, and the rest is water ;

[0040] (2) Color protection treatment: soak the tuna treated in step (1) in the color protection solution for 20 minutes, drain and set aside. The color protection solution is composed of the following components in weight percentage: 2% phytic acid, L-ascorbic acid Sodium 2.3%, surfactant Tween-80 0.5%, sodium chloride 3%, glycine 0.3%, the rest is water;

[0041] (3) Steaming: Steam the tuna treated in step (2) for 10 minutes in a cooking pot, and the pressure of the steam is 0.3 MPa;

[0042](4) Frying: Vacuum fry the tuna treated in step (3) at an oil temperature of 136°C until the water content of the tuna is 12%, and the vac...

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Abstract

The invention relates to the technical field of aquatic product processing, and in particular relates to a frying process of tuna. The process comprises the following steps: first, soaking treated tuna for 0.5-1 h with a pre-treatment liquid; then soaking the tuna in a color care liquid for 10-20 min; then steaming the tuna in a cooking pot for 5-10 min; and frying the tuna with oil temperature at 125-155 DEG C till water content of the tuna reaches 8-12%. A fried tuna product produced by the frying process provided by the invention not only maintains crisp and delicious taste but also has reduced oil; therefore, the invention provides a green and healthy preparation process of fried tuna for people.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a tuna frying process. Background technique [0002] Tuna is a common marine fish, but the nutritional value of tuna has not been fully utilized due to problems in the processing technology of tuna. Fried food is widely loved by the public because of its unique taste. The physical and chemical changes between oil and food during the frying process endow the fried food with the expected sensory quality, but also produce more harmful substances. However, due to the presence of highly unsaturated fatty acids in tuna, the impact of high-temperature frying on its quality is more obvious. Due to hydration and hydrolysis, free fatty acids are produced, resulting in a decrease in the smoke point of the oil, and a series of chemical reactions, such as thermal decomposition, polymerization and condensation, etc., resulting in a decrease in the quality of fish oil such a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/326A23L17/10
Inventor 杨会成钟明杰郑斌廖妙飞周宇芳付万冬陈孟
Owner ZHEJIANG MARINE DEV RES INST
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