Unlock instant, AI-driven research and patent intelligence for your innovation.

Preparation method of tuna fish fillets with delicious flavor

A production method and technology of tuna, applied in the direction of food science, etc., can solve the problems such as the undisclosed production method of tuna fillet, achieve the effect of improving meat texture and taste, removing fishy smell and sterilization, and increasing umami taste

Active Publication Date: 2016-07-27
NINGBO UNIV
View PDF4 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no relevant research report on the production method of tuna fillet that can improve the umami taste at home and abroad

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of tuna fish fillets with delicious flavor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A method for preparing tuna fillet with high umami taste, specifically comprising the following steps:

[0022] (1) Preparation of mixed extract

[0023] Mix peeled fresh ginger and perilla leaves in equal quantities, grind and homogenize, add to water 10 times the quality of ginger together with salt, extract the mixture at 40°C with 200W, 40KHz ultrasonic wave for 30min, filter it with two layers of gauze The mixed extract was obtained and stored at 4°C for later use; the mass concentration of salt in the mixed extract was 3%;

[0024] (2) Thawed tuna

[0025] Put the frozen tuna in a refrigerator at 4°C for uniform temperature treatment. The treatment time is 9 hours, so that the temperature of the center of the fish body drops to 0°C. The internal organs of the fish are manually removed, and the blood stains are washed with clean water, and then placed in a refrigerator at 4°C. Soak in the mixed extract for 7 minutes;

[0026] (3) Place the tuna soaked in step (3...

Embodiment 2

[0030] Same as the above example 1, the difference is that in step (2), the tuna will be placed in a refrigerator at 3°C ​​for uniform temperature treatment. Soak in perilla extract at 4°C for 5 minutes.

Embodiment 3

[0032] Same as the above Example 1, the difference is that in step (2), put the tuna in a refrigerator at 5°C for uniform temperature treatment. Soak in perilla extract at ℃ for 10 minutes.

[0033] 2. Analysis of test results

[0034] Effects of different extraction processes on the umami taste of tuna fillets

[0035]Taste Activity Value (TAV) is the ratio of the content of each taste substance in the sample to its corresponding taste threshold. It is generally believed that when the TAV is greater than 1, the substance has an important influence on the sample. TAV is a relatively objective evaluation method, which is widely used in the research of various food flavors, but its defect is that it does not take into account the mutual influence relationship between various substances, such as synergistic effect and counteracting effect.

[0036] Synergistic effect of amino acids and nucleotides - monosodium glutamate equivalent (EUC): Taste nucleotides (mainly including 5'-I...

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 discloses a preparation method of tuna fish fillets with delicious flavor. The preparation method is characterized by comprising steps as follows: peeled fresh ginger, perilla leaves and the like in the same mass are mixed, ground and homogenized and then are added to water along with salt for ultrasonic extraction, and a mixed extraction solution is obtained after filtration; frozen tuna is placed in a refrigerator at the temperature of 3-5 DEG C for uniform-temperature treatment, the center temperature of a tuna body is reduced to subzero 1 DEG C to 1 DEG C, fish viscera is removed, and the tuna is washed with clean water and soaked in a mixed leaching liquid at the temperature of 4 DEG C; the tuna is placed in a steam cooker with air exhausted completely and steamed under increased pressure until the center temperature of the tuna body reaches 56 DEG C; then, cold water at the temperature of 0 DEG C is immediately sprayed to the tuna body, and the center temperature of the tuna body is reduced to 20 DEG C; finally, a fish head, fish skin and middle bone are removed, the tuna body is divided into multiple pieces, blood color flesh and fishbone are removed, and the product is obtained. The preparation method has the advantages that the delicious flavor synergistic effect of amino acid and nucleotide in the tuna fish fillets can be remarkably improved, and meanwhile, a remarkable fishiness removal effect is realized.

Description

technical field [0001] The invention relates to a method for preparing tuna fillets, in particular to a method for preparing tuna fillets with high umami taste. Background technique [0002] Tuna is a warm-water migratory fish in the ocean. Tuna meat is delicious, nutritious, high in protein, rich in DHA, EPA and other unsaturated fatty acids, which can promote brain development and effectively prevent cardiovascular and cerebrovascular diseases. Tuna fillet is cooked tuna meat after steaming and cooking, peeled, deboned and shaped. It can be stored at low temperature and frozen. It is mainly used for secondary processing into canned tuna, tuna steak, and tuna High-value tuna products such as hamburger, tuna sausage and tuna floss, but during storage, the nucleotides in the tuna meat will appear as umami-like nucleotides (AMP, IMP and XMP, etc.) due to environmental factors and the action of catalytic enzymes. ) decays step by step, ATP degradation is as follows: [0003]...

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): A23L17/10
Inventor 张进杰步婷婷周伟徐大伦楼乔明杨文鸽
Owner NINGBO UNIV