Preparation method for dried tuna

A technology for tuna and dried fish, which is applied in food preparation, food drying, and food ingredients as antioxidants, etc. It can solve the problems of tuna nutrition loss and tuna processing, etc., and achieve the effect of long shelf life, less nutrition loss and delicious taste

Active Publication Date: 2015-12-16
ZHEJIANG MARINE DEV RES INST
View PDF4 Cites 11 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the processing method of this invention is only generally used for reference the processing method of other fish floss,

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] A preparation method for dried tuna, comprising the following steps:

[0045] 1) Thawing: Take the tuna out of the freezer. First thaw the tuna in still water at a temperature of 3°C for 2.5 hours, then thaw the tuna in running water at a temperature of 12°C for 1.5 hours, and finally thaw the tuna in salt water at a temperature of 22°C for 45 minutes. The concentration of table salt in the water is 4.5 g / mL. In each thawing process, the weight of the liquid used for thawing is 4.5 times that of the tuna, and the liquid is subjected to ultrasonic treatment during the thawing process of running water and saline solution, the ultrasonic frequency is 35KHz, and the ultrasonic power is 350W.

[0046] 2) Cleaning and slicing: remove the fins, head, tail, viscera and skin from the thawed tuna, remove the middle bone, and then wash and slice the fish body to obtain fish fillets.

[0047] 3) Pretreatment of fish fillets: Soak the fish fillets in the pretreatment solution for ...

Embodiment 2

[0057] A preparation method for dried tuna, comprising the following steps:

[0058] 1) Thawing: Take the tuna out of the freezer. First thaw the tuna in still water at a temperature of 1°C for 2 hours, then thaw the tuna in running water at a temperature of 10°C for 1 hour, and finally thaw the tuna in salt water at a temperature of 20°C for 0.5 hours. The concentration of table salt is 4g / mL. In each thawing process, the weight and dosage of the thawing liquid is 4 times that of the tuna, and the liquid is ultrasonically treated while the running water thawing and saline thawing processes, the ultrasonic frequency is 30KHz, and the ultrasonic power is 300W.

[0059] 2) Cleaning and slicing: remove the fins, head, tail, viscera and skin from the thawed tuna, remove the middle bone, and then wash and slice the fish body to obtain fish fillets.

[0060] 3) Pretreatment of fish fillets: Soak the fish fillets in the pretreatment solution for 3 hours, wash the fish fillets after...

Embodiment 3

[0070] A preparation method for dried tuna, comprising the following steps:

[0071] 1) Thawing: Take the tuna out of the freezer. First thaw the tuna in still water at a temperature of 5°C for 3 hours, then thaw the tuna in running water at a temperature of 15°C for 1 hour, and finally thaw the tuna in salt water at a temperature of 25°C for 0.5 hours. The concentration of table salt is 5g / mL. In each thawing process, the weight and dosage of the liquid used for thawing is 5 times that of tuna, and the liquid is ultrasonically treated during the thawing process of running water and saline solution, the ultrasonic frequency is 40KHz, and the ultrasonic power is 400W.

[0072] 2) Cleaning and slicing: remove the fins, head, tail, viscera and skin from the thawed tuna, remove the middle bone, and then wash and slice the fish body to obtain fish fillets.

[0073] 3) Pretreatment of fish fillets: Soak the fish fillets in the pretreatment solution for 4 hours, wash the fish fille...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to the technical field of aquatic product processing, and discloses a preparation method for dried tuna, which includes: (1) thawing: tunas are taken out of a freezer and thawed; (2) washing and cutting: offal is removed from the tunas, and the fish bodies are then cut into pieces after being washed; (3) preprocessing of the fillets: the fillets are soaked in preprocessing liquid, and after soaking, the fillets are washed and pickled; (4) cooking: the fillets and auxiliary materials are added into water and cooked; (5) dehydration: after the water of the fillets is drained, the fillets are put into a vacuum drier and dehydrated; (6) roasting: sauce is applied on the surfaces of the fillets, tinfoils are then used for wrapping the fillets, and the fillets wrapped by the tinfoils are roasted; (7) rolling: the fillets are rolled; (8) packaging and sterilization: the dried tuna is packaged and sterilized. The taste of the dried tuna prepared by the preparation method is delicious, the loss of nutrients is little, and the shelf life is long.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a preparation method of dried tuna. Background technique [0002] Tuna meat is delicious and has high nutritional value. It is a green, pollution-free and healthy food recommended by the International Nutrition Association. Zhoushan, my country has a huge amount of tuna caught every year. Generally, tuna is mostly eaten as sashimi. However, due to the high yield of tuna, tuna is also made into cooked food products to extend its shelf life and increase sales. [0003] Dried tuna fish is one of the main products. [0004] The Chinese patent with the application number 201210223278.6 discloses a processing method of ready-to-eat seasoned tuna jerky. By removing impurities from the tuna and then cooking it, the fish meat and bones can be easily separated and sliced. Pickled and seasoned in the liquid, and stir the fish slices once every 1-2 hours. Turn the fish ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/326A23L17/10
CPCA23V2002/00A23V2200/02A23V2250/022A23V2250/1614A23V2250/18A23V2250/21A23V2250/214A23V2250/5112A23V2250/511A23V2300/10
Inventor 杨会成李瑞雪相兴伟周宇芳洪瑶廖妙飞
Owner ZHEJIANG MARINE DEV RES INST
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap