A kind of preparation method of low-purine tuna fillet
A production method and tuna technology, applied in the field of tuna fillets, can solve the problems of no disclosure of a method for making low-purine tuna fillets, etc., and achieve the effects of low purine content, low fishy smell, and firm and elastic fish meat.
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Embodiment 1
[0031] A kind of preparation method of low-purine tuna fillet, concrete steps are as follows:
[0032] (1) Preparation of perilla extract
[0033] Grind and homogenize perilla and add it to water together with salt to obtain a mixed solution. Extract the mixed solution at 200W at 40°C, 40KHz ultrasonic wave for 30min, filter through two layers of gauze to obtain the perilla extract, and store it at 4°C for later use; The mass concentration of salt in the mixed solution is 3%, and the mass concentration of perilla is 10%;
[0034] (2) Thawed tuna
[0035] Soak the frozen tuna in perilla extract at 40°C to thaw, soak for 105s, and then put the tuna in a refrigerator at 4°C for uniform temperature treatment. The treatment time is 9 hours, so that the center temperature of the fish body drops to 0°C The perilla extract infiltrates the tuna meat to dissolve free purines. At the same time, the thawing process is divided into two steps. During the uniform temperature process, the p...
Embodiment 2
[0041] The same as the above example 1, the difference is: in step (2), soak the frozen tuna in the perilla extract at 38°C to thaw, soak for 120s, and then put the tuna in a refrigerator at 3°C for uniform temperature treatment. The treatment time is 12 hours, and the temperature of the center of the fish body is reduced to -1°C; in step (3), the tuna is soaked in perilla extract at 4°C for 5 minutes.
Embodiment 3
[0043] Same as the above example 1, the difference is that in step (2), soak the frozen tuna in perilla extract at 42°C to thaw, soak for 90s, and then put the tuna in a refrigerator at 5°C for uniform temperature treatment. The treatment time was 6 h, and the temperature of the center of the fish body was reduced to 1°C; in step (3), the tuna was soaked in perilla extract at 4°C for 10 minutes.
[0044] 3. Test analysis
[0045] 1. Effects of different technological processes on the purine content of tuna
[0046] According to the production process of tuna fillet (as described in the above-mentioned specific example 2), it is respectively set to use perilla extract only for thawing, only for soaking with perilla extract before cooking, for both thawing and soaking before cooking, and for the control group (the control group was thawed with 3% salt water, soaked in 3% salt water for 5 minutes before cooking), the free purines and total purines were measured respectively for ...
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