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Processing method of tuna fillets

A processing method and technology for tuna, applied in the direction of food science, etc., can solve the problems of inability to feel the deliciousness of sashimi, reduce the taste of tuna fish, gout, etc., and achieve a significant removal effect, avoid the attack of gout, and reduce the effect of content.

Pending Publication Date: 2019-12-20
大洋世家(舟山)优品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, if the intake of purines is too much, exceeding the body's metabolic capacity, most of the purines will be converted into uric acid and excreted from the body, and the rest of the purines will be deposited in the joints of the human body, causing gout
[0004] High temperature can degrade purines. Therefore, most purines can be removed by boiling tuna in high-temperature water. However, after the fish is processed at high temperature, the taste of tuna meat is reduced to a certain extent, and people cannot feel that the fish meat The umami of sashimi

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of processing method of tuna fillet, this method comprises steps as follows:

[0030] (1) Fresh Houttuynia cordata is first crushed, and first steamed under steam for 10-15 minutes;

[0031] (2) Then, add ethanol and water according to the ratio of weight ratio 1:8:100, simultaneously, add calcium chloride, the add-on of calcium chloride is 5% of ethanol and water gross weight; And adjust pH to be 6.0, temperature Cook and extract at 90°C for 2 hours, and at the same time cooperate with ultrasonic treatment; the intensity of ultrasonic is 300W / m 2 .

[0032] (3) Filtrating the treated mixed solution to obtain Houttuynia cordata extract; the solid-liquid ratio of Houttuynia cordata extract to fish meat is 0.5 kg / L.

[0033] (4) Dissect the tuna, remove its viscera, clean it, cut it into slices, remove the fish bones and fish bones, and steam it in steam for 5-8 minutes;

[0034] (5) Soak the sliced ​​fish meat in the Houttuynia cordata extract, adjust the Houtt...

Embodiment 2

[0037] A kind of processing method of tuna fillet, this method comprises steps as follows:

[0038] (1) Fresh Houttuynia cordata is first crushed, and first steamed under steam for 10-15 minutes;

[0039] (2) Then, add ethanol and water according to the ratio of weight ratio 1:10:80, meanwhile, add calcium chloride, the addition of calcium chloride is 5-8% of the total weight of ethanol and water; And adjust pH to be 6.5 , Cook and extract for 1 hour at a temperature of 95°C, and at the same time cooperate with ultrasonic treatment; the intensity of ultrasonic is 400W / m 2 .

[0040] (3) Filtrating the treated mixed solution to obtain Houttuynia cordata extract; the solid-liquid ratio of Houttuynia cordata extract to fish meat is 0.3kg / L.

[0041] (4) Dissect the tuna, remove its viscera, clean it, cut it into slices, remove the fish bones and fish bones, and steam it in steam for 5-8 minutes;

[0042] (5) Soak the sliced ​​fish meat in the Houttuynia cordata extract, adjust...

Embodiment 3

[0045] A kind of processing method of tuna fillet, this method comprises steps as follows:

[0046] (1) Fresh Houttuynia cordata is first crushed, and first steamed under steam for 10-15 minutes;

[0047] (2) Then, add ethanol and water according to the ratio of weight ratio 1:10:100, meanwhile, add calcium chloride, the addition of calcium chloride is 5-8% of the total weight of ethanol and water; And adjust pH to be 6.5 , Cook and extract for 2 hours at a temperature of 90°C, and at the same time cooperate with ultrasonic treatment; the intensity of ultrasonic is 350W / m 2 .

[0048] (3) Filtrating the treated mixed solution to obtain Houttuynia cordata extract; the solid-liquid ratio of Houttuynia cordata extract to fish meat is 0.3-0.5 kg / L.

[0049] (4) Dissect the tuna, remove its viscera, clean it, cut it into slices, remove the fish bones and fish bones, and steam it in steam for 5-8 minutes;

[0050] (5) Soak the sliced ​​fish meat in the Houttuynia cordata extract,...

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PUM

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Abstract

The invention relates to the technical field of fish meat processing, in particular to a processing method of tuna fillets. The method adopts short-time cooking matched with low-temperature treatment,carries out purine reduction treatment on tunas, can significantly and effectively reduce the content of purine substances in tuna meat, avoids the attack of gout caused by eating tuna meat, and canprovide tuna meat with better taste for people.

Description

technical field [0001] The invention relates to the technical field of fish meat processing, in particular to a method for processing 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. Tuna is rich in nutrition and the meat is delicious. However, the content of purine contained in tuna is relatively high, so it is not suitable for patients with gout. [0003] Purine is a substance that exists in the body, mainly in the form of purine nucleotides, and plays a very important role in energy supply, metabolic regulation and composition of coenzymes. Purine is an organic compound with the molecular formula C 5 h 4 N 4 , colorless crystal, purine is oxidized in the human body to become uric acid, and excessive uric acid in th...

Claims

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Application Information

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IPC IPC(8): A23L17/10A23L5/20A23L17/00
CPCA23L17/10A23L5/20A23L17/00
Inventor 韩伟施佩影何英洪东杰
Owner 大洋世家(舟山)优品有限公司
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