Dried tuna floss processing technology

A processing technology, tuna technology, applied in application, food preparation, food science, etc., can solve the problems of poor flavor and taste of tuna floss, poor preservation performance, easy browning, etc., to achieve strong operability and increase added value , soft taste effect

Active Publication Date: 2015-11-25
MARINE FISHERIES RES INST OF ZHEJIANG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention aims to solve the problems that the tuna floss in the prior art is prone to browning and agglomeration during the processing process, and the obtained tuna floss has poor flavor and taste, uneven color and poor preservation performance, and provides

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0029] Example 1

[0030] A processing technology of tuna floss, including the following steps:

[0031] (1) Raw fish pretreatment: Thaw the frozen tuna stream, remove the head, tail, and viscera, then wash it, push the knife along the level of the spine to the tail and cut it into two halves, then cut into fish fillets with a thickness of 2 to 3 cm. When thawing, the thawing temperature is 8℃.

[0032] (2) Deodorization and degreasing: soak the fish fillets in the soaking liquid at 7°C for 1.5 hours, then take it out, wash and drain. The mass ratio of the fish fillets to the soaking liquid is 1:3. The soaking liquid consists of the following mass percentages Sub-composition: 0.04% β-cyclodextrin, 15% ethanol, 0.04% sodium erythorbate, 1.5% sodium bicarbonate, 0.4% calcium chloride, 0.6% vitamin E, the balance is propolis water extract, of which propolis water extract The solution is prepared by the following method: add 4 times the amount of 95% edible ethanol to the propolis, sti...

Example Embodiment

[0040] Example 2

[0041] A processing technology of tuna floss, including the following steps:

[0042] (1) Raw fish pretreatment: Thaw the frozen tuna stream, remove the head, tail, and viscera, then wash it, push the knife along the level of the spine to the tail and cut it into two halves, then cut into fish fillets with a thickness of 2 to 3 cm. When thawing, the thawing temperature is 5℃.

[0043] (2) Deodorization and degreasing: soak the fish fillets in the soaking liquid at 5°C for 1 hour, then take it out, wash and drain. The mass ratio of the fish fillets to the soaking liquid is 1:2, and the soaking liquid consists of the following mass percentages Composition: 0.03% β-cyclodextrin, 10% ethanol, 0.03% sodium erythorbate, 1% sodium bicarbonate, 0.3% calcium chloride, 0.5% vitamin E, the balance is propolis aqueous extract, of which propolis aqueous extract It is prepared by the following method: add 3 times the amount of 95% edible ethanol to the propolis, stir thoroughl...

Example Embodiment

[0051] Example 3

[0052] A processing technology of tuna floss, including the following steps:

[0053] (1) Raw fish pretreatment: Thaw the frozen tuna stream, remove the head, tail, and viscera, then wash it, push the knife along the level of the spine to the tail and cut it into two halves, then cut into fish fillets with a thickness of 2 to 3 cm. When thawing, the thawing temperature is 10℃.

[0054] (2) Deodorization and degreasing: soak the fish fillets in the soaking liquid at 10°C for 2 hours, then take it out, wash and drain. The mass ratio of the fish fillets to the soaking liquid is 1:4, and the soaking liquid consists of the following mass percentages Composition: 0.05% β-cyclodextrin, 20% ethanol, 0.05% sodium erythorbate, 2% sodium bicarbonate, 0.5% calcium chloride, 1% vitamin E, the balance is propolis water extract, of which propolis water extract It is prepared by the following method: add 5 times the amount of 95% edible ethanol to the propolis, stir thoroughly t...

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Abstract

The invention discloses a dried tuna floss processing technology. The problems of easy browning and easy clustering in the dried tuna floss processing process and bad flavor and mouthfeel, non-uniform color and poor preservation performance of obtained dried tuna floss in the prior art are solved in the invention. The processing technology comprises the following steps: 1, preprocessing raw fish; 2, removing fishiness, and degreasing; 3, pickling; 4, steaming for cooking; 3, picking fish meat; 6, carrying out primary drying; 7, stir-frying for loosening; 8, improving the fragrance; and 9, cooling, and mixing. The processing technology has the advantages of simple steps, strong operability and suitableness for industrial production; and dried tuna floss prepared in the invention has the characteristics of uniform color, looseness, loose and soft mouthfeel, deliciousness, tastiness, moderate saltiness and sweetness, good flavor, suitableness for people of all ages, and good market prospect and popularization values.

Description

technical field [0001] The invention relates to the technical field of marine aquatic product processing, in particular to a processing technique for tuna floss. Background technique [0002] Tuna is a general term for several genera of fish with a breastplate in the bony fishes, perciformes, and scombroids. Tuna has high nutritional value, and the International Nutrition Organization recommends tuna as one of the world's three most nutritious fish. At present, tuna basically enters the market in fresh or frozen form, and some of them are processed into cans for sale. The processing form is single, and the overall processing and utilization level is low, resulting in weak market competitiveness and low economic benefits. [0003] Some manufacturers now also process tuna into meat floss. For example, the application publication number CN102697097A, the Chinese patent on the date of application publication 2012.10.03 discloses a processing method for making tuna meat floss ...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/30A23L17/10
Inventor 张小军薛彬李铁军胡红美
Owner MARINE FISHERIES RES INST OF ZHEJIANG
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