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Spiced sliced tuna processing technology

A spiced tuna, processing technology, applied in the fields of application, food preparation, food science, etc., can solve the problems of poor taste, flavor and integrity of tuna fillets, easy and difficult chewing of tuna fillets, etc., and achieve good market prospects It has the same effect as the promotion value, the shape is intact and flat, and the thickness is consistent

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 present invention aims to solve the problem that the tuna fillets obtained by the tuna fillet processing method in the prior art have poor taste, flavor and integrity, and are not easy to chew, and provides a processing technology for spiced tuna fillets. The processing steps of the present invention are simple , strong operability, the processed tuna fillets are easy to chew, have good taste, good flavor, uniform color, good and flat shape, and consistent thickness

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A process for processing spiced tuna fillets, comprising the following steps:

[0025] (1) Raw fish pretreatment: After removing the head, tail, fin, skin and viscera of fresh or thawed tuna, cut it into two halves with a knife along the spine level toward the tail, and cut the fish meat into pieces after removing the bone spines Cut into fish fillets with a thickness of 3~5mm, wash and drain.

[0026] (2) To remove fishy smell and protect the color: Soak the fish fillets in the soaking solution at a temperature of 5°C for 2 hours, take them out, wash them, and drain them. The mass ratio of the fish fillets to the soaking solution is 1:2, and the soaking solution consists of the following mass percentages: Component composition: 0.03% β-cyclodextrin, 10% ethanol, 0.03% sodium erythorbate, 1% sodium bicarbonate, 0.3% calcium chloride, 0.5% vitamin E, and the balance is propolis water extract, of which propolis The water extract is prepared by the following method: add 3...

Embodiment 2

[0033] A process for processing spiced tuna fillets, comprising the following steps:

[0034] (1) Raw fish pretreatment: After removing the head, tail, fin, skin and viscera of fresh or thawed tuna, cut it into two halves with a knife along the spine level toward the tail, and cut the fish meat into pieces after removing the bone spines Cut into fish fillets with a thickness of 3~5mm, wash and drain.

[0035] (2) To remove fishy smell and protect the color: Soak the fish fillets in the soaking solution at a temperature of 10°C for 1 hour, take them out, wash them, and drain them. The mass ratio of the fish fillets to the soaking solution is 1:4, and the soaking solution consists of the following mass percentages: Component composition: 0.05% β-cyclodextrin, 20% ethanol, 0.05% sodium erythorbate, 2% sodium bicarbonate, 0.5% calcium chloride, 1% vitamin E, and the balance is propolis water extract, of which propolis The water extract is prepared by the following method: add 5 t...

Embodiment 3

[0042] A process for processing spiced tuna fillets, comprising the following steps:

[0043] (1) Raw fish pretreatment: After removing the head, tail, fin, skin and viscera of fresh or thawed tuna, cut it into two halves with a knife along the spine level toward the tail, and cut the fish meat into pieces after removing the bone spines Cut into fish fillets with a thickness of 3~5mm, wash and drain.

[0044] (2) To remove fishy smell and protect the color: Soak the fish fillets in the soaking solution at a temperature of 8°C for 1.5 hours, take them out, wash them, and drain them. The mass ratio of the fish fillets to the soaking solution is 1:3, and the soaking solution consists of the following mass Percentage composition: 0.04% β-cyclodextrin, 12% ethanol, 0.04% sodium erythorbate, 1.5% sodium bicarbonate, 0.4% calcium chloride, 0.7% vitamin E, and the balance is propolis aqueous extract, of which The propolis water extract is prepared by the following method: add 4 times...

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Abstract

The invention discloses a spiced sliced tuna processing technology. The problems of bad mouthfeel, flavor and integrity and difficult chewing of sliced tuna obtained through sliced tuna processing methods in the prior art are solved in the invention. The technology comprises the following steps: 1, preparing raw fish; 2, removing fishy smell, and protecting color; 3, pickling; 4, carrying out low temperature baking; 5, regaining moisture; 6, carrying out high temperature baking; and 7, cooling, and packaging. Steps and technological parameters of the whole sliced tuna processing technologies are optimized, so the technology has the advantages of simple steps and strong operability; and the formulas of an immersion liquid and a seasoning are optimized, and a quality modifier is added in the processing process, so obtained sliced tuna has the advantages of easy chewing, good mouthfeel, good flavor, uniform color, complete and flattened profile, consistent thickness, suitableness for being eaten by 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 process for processing spiced tuna fillets. 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. The current tuna basically enters the market in the form of fresh or frozen, and some of them are processed into cans for sale. It is of great significance to develop new processing forms for tuna. [0003] Authorized announcement number CN102742870B, the Chinese patent of authorized announcement date 2013.12.25 discloses a processing method of ready-to-eat seasoned jerky tuna, the main steps of which include cooking, slicing, pickling, hot air drying, and sterilizing packaging. The disadvantages of this processing me...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L17/10
Inventor 张小军金雷陈瑜陈雪昌
Owner MARINE FISHERIES RES INST OF ZHEJIANG
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