Method for baking tuna
A tuna, roasting technology, applied in the direction of food science, etc., can solve the problems of poor taste, inconvenient consumption by infants and the elderly, and rough meat quality, and achieve the effect of convenient eating, low crude fiber content, and easy digestion and absorption
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Embodiment 1
[0078] Step 1: Select mature tuna with a weight of 3 kg, remove the guts and clean it.
[0079] Step 2: In one embodiment, freshly caught tuna is selected, cut into several trapezoidal pieces, each piece has a size of 5-9 cm in length, 3-7 cm in width, and 3-5 cm in thickness. For example, evenly spread salt powder on several trapezoidal fish pieces. For example, put the fish pieces coated with salt powder in a refrigerator at 4°C for 12 hours, and thaw to a semi-thawed state.
[0080] Step 3: Spread the marinated fish fillets evenly on the stainless steel mesh, and send them to the drying room for drying; the temperature of the drying room is 30°C-45°C, the baking time is 3-6 hours, and dry until the water content of the fish fillets reaches 45%- Take out at 56%.
[0081] Step 4: Mix the tuna dripped with lemon juice and auxiliary materials evenly, and the auxiliary materials include the mass ratio of the following components:
[0082] Purple rose sauce: 89 parts, mint powde...
Embodiment 2
[0092] Step 1: Select mature tuna with a weight of 3 kg, remove the guts and clean it.
[0093] Step 2: In one embodiment, freshly caught tuna is selected, cut into several trapezoidal pieces, each piece has a size of 5-9 cm in length, 3-7 cm in width, and 3-5 cm in thickness. For example, evenly spread salt powder on several trapezoidal fish pieces. For example, put the fish pieces coated with salt powder in a refrigerator at 4°C for 12 hours, and thaw to a semi-thawed state.
[0094] Step 3: Spread the marinated fish fillets evenly on the stainless steel mesh, and send them to the drying room for drying; the temperature of the drying room is 30°C-45°C, the baking time is 3-6 hours, and the fish fillets are dried until the water content of the fish fillets reaches 45%- Take out at 56%.
[0095] Step 4: Mix the tuna dripped with lemon juice and auxiliary materials evenly, and the auxiliary materials include the mass ratio of the following components:
[0096] Purple rose sa...
Embodiment 3
[0106] Step 1: Select mature tuna with a weight of 3 kg, remove the guts and clean it.
[0107] Step 2: In one embodiment, freshly caught tuna is selected, cut into several trapezoidal pieces, each piece has a size of 5-9 cm in length, 3-7 cm in width, and 3-5 cm in thickness. For example, evenly spread salt powder on several trapezoidal fish pieces. For example, put the fish pieces coated with salt powder in a refrigerator at 4°C for 12 hours, and thaw to a semi-thawed state.
[0108] Step 3: Spread the marinated fish fillets evenly on the stainless steel mesh, and send them to the drying room for drying; the temperature of the drying room is 30°C-45°C, the baking time is 3-6 hours, and the fish fillets are dried until the water content of the fish fillets reaches 45%- Take out at 56%.
[0109] Step 4: Mix the tuna dripped with lemon juice and auxiliary materials evenly, and the auxiliary materials include the mass ratio of the following components:
[0110] Purple rose sa...
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Abstract
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