Preparation technology of normal-temperature instant seasoning tuna neck product
Through the preparation process of ready-to-eat tuna neck at room temperature, the problem of single processing methods of tuna neck is solved, and tuna neck products with good flavor and appearance quality are prepared, which improves its economic value.
Patent Information
- Application Number
- CN202510605295.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-05-12
- Publication Date
- 2025-07-04
AI Technical Summary
The processing methods and sales forms of tuna necks are single, resulting in low economic value.
The preparation process of ready-to-eat seasoned tuna neck is adopted, including raw material pretreatment, marination, low-temperature baking and vacuum sterilization, to prepare room-temperature ready-to-eat seasoned tuna neck products with good flavor and appearance quality.
It provides a preparation method with low equipment requirements and simple process steps. The tuna neck products produced have good flavor and appearance quality, and are easy to carry and eat, which enriches the types of tuna necks and increases its economic value.
Smart Images
Figure CN120240613A_ABST
Abstract
Description
Technical Field
[0001] The present invention relates to the technical field of deep processing of tuna, and particularly to a preparation process of a ready-to-eat flavored tuna neck product at room temperature. Background Art
[0002] The tuna neck is the part in the area of the arcuate bone behind the gills of the tuna. Like the cheek meat, there are only 2 pieces for each tuna. The meat of the tuna neck is tender and elastic, with a moderate fat content and uniform distribution, and has the unique delicious taste of tuna. At present, the tuna neck is usually sold in the form of frozen products, with a single processing method and sales form, resulting in a relatively low economic value.
[0003] Therefore, it is necessary to develop a new processing method for the tuna neck, develop this resource of the tuna neck on an industrial scale, enrich the variety of tuna neck products, and improve the economic value of the tuna neck at the same time. Summary of the Invention
[0004] The present invention is to solve the problem that the processing method and sales form of the tuna neck in the prior art are single, resulting in a relatively low economic value. It provides a preparation process of a ready-to-eat flavored tuna neck product at room temperature with low equipment requirements, simple process steps and strong operability. The prepared ready-to-eat flavored tuna neck product has good flavor and appearance quality, is convenient to carry and eat, enriches the variety of tuna neck products, provides a new way for the deep processing of tuna neck, and is beneficial to improving the economic value of the tuna neck.
[0005] In order to achieve the above object, the present invention adopts the following technical solutions: A preparation process of a ready-to-eat flavored tuna neck product at room temperature of the present invention includes the following steps: (1) Raw material pretreatment: After removing the scales and thorns from the tuna neck, wash it and drain it, and cut it into fish neck pieces. It is best to use fresh tuna necks, and frozen tuna necks can also be used. The frozen tuna necks need to be thawed first.
[0006] (2) Marinating: Mix the fish neck pieces evenly with the marinating material, marinate overnight, and drain.
[0007] (3) Secondary low-temperature baking: Bake the drained fish neck pieces in step (2) at 43-48°C for 1-2 hours, take them out, turn them over, and let them air-dry for 20-40 minutes, and then bake them at 43-48°C until the moisture content is 45-50%. In the present invention, the tuna neck is baked by the method of secondary low-temperature baking, and the obtained product has uniform color, no cracking on the surface, and good flavor and appearance quality; by controlling the moisture content of the product at 45-50%, the product has a good taste and will not produce a dry taste.
[0008] (4) Bagging and sterilization: Pack the fish neck pieces in step (3) into aluminum foil bags according to the required weight, seal them under vacuum, and then sterilize them to obtain the ready-to-eat seasoned tuna neck products at room temperature.
[0009] Preferably, in step (1), the size of the fish neck pieces is (3 - 4) cm × (4 - 6) cm. Here, the size refers to width × length. The fish neck pieces of this size can take into account both the baking time and the baking quality during baking, and the edible size of the product is moderate.
[0010] Preferably, in step (2), the mass ratio of the fish neck pieces to the pickling material is (1.8 - 2):1.
[0011] Preferably, in step (2), by weight, the pickling material is made from the following raw materials in parts by weight: 8 - 10 parts of edible essence, 29 - 31 parts of white wine, 5 - 7 parts of lemon juice, 98 - 102 parts of white sugar, 1.5 - 2.5 parts of salt, 18 - 22 parts of chicken essence, 0.9 - 1.1 parts of xanthan gum, 0.9 - 1.1 parts of chili powder, 34 - 36 parts of black pepper, 290 - 310 parts of water. The edible essence can be selected according to the actual flavor. For example, seafood essence, chili essence, etc. can be selected. The powder essence is selected as the edible essence in the present invention, and the liquid essence can also be used instead; the formula of the pickling material in the present invention is reasonable and scientific, which can not only make the pickling material contact with the fish neck pieces evenly and fully, but also endow the fish neck pieces with good flavor and appearance quality.
[0012] Preferably, the pickling material is prepared by the following method: After weighing each raw material by weight, mix the edible essence, white sugar, salt, chicken essence, xanthan gum, chili powder, and black pepper evenly to obtain a solid-phase material; mix the white wine, lemon juice, and water evenly to obtain a liquid-phase material; add the solid-phase material to the liquid-phase material and mix evenly.
[0013] Preferably, in step (2), during pickling, the fish neck pieces are turned over.
[0014] Preferably, in step (4), the sealing is carried out by a sealing machine for secondary sealing.
[0015] Preferably, in step (4), the sterilization is carried out by water sterilization, and the sterilization conditions are 116 °C for 40 minutes, with a back pressure of 0.18 - 0.20 Mpa.
[0016] Therefore, the present invention has the following beneficial effects: It provides a preparation process for ready-to-eat seasoned tuna neck products at room temperature, with low requirements for equipment, simple process steps, strong operability, good flavor and appearance quality of the obtained ready-to-eat seasoned tuna neck products, convenient to carry and eat, not only enriching the types of tuna neck products, but also providing a new way for the deep processing of tuna necks, which is beneficial to improving the economic value of tuna necks. Description of the Drawings
[0017] Figure 1 This is a physical picture of the fish neck block obtained in step (1) of the embodiment.
[0018] Figure 2 This is a physical picture of the fish neck pieces after being pickled and drained in step (2) of the embodiment.
[0019] Figure 3 This is a picture of the fish neck pieces after being baked in step (3) of the embodiment.
[0020] Figure 4 This is a picture of the ready-to-eat seasoned tuna neck product at room temperature obtained after packaging in step (4) of the embodiment. DETAILED DESCRIPTION
[0021] The present invention is further described below in conjunction with the accompanying drawings and specific embodiments.
[0022] In the present invention, unless otherwise specified, all equipment and raw materials can be purchased from the market or are commonly used in the industry.
[0023] Example (1) Raw material pretreatment: thaw the frozen tuna neck, remove the scales and bones, wash and drain, and cut into 3.5 cm × 5 cm fish neck pieces (such as Figure 1 shown); (2) Marinating: Mix the fish neck pieces and marinade in a mass ratio of 2:1, marinate overnight, and drain (such as Figure 2 As shown), the fish neck pieces are turned over regularly during the marinating period; the marinade is made of the following raw materials in parts by weight: 9 parts of edible flavors (8 parts of seafood flavors and 1 part of chili flavor E60), 30 parts of white wine, 6 parts of lemon juice, 100 parts of white sugar, 2 parts of salt, 20 parts of chicken essence, 1 part of xanthan gum, 1 part of chili powder, 35 parts of black pepper, and 300 parts of water. The specific preparation method of the marinade is: mix the edible flavors, white sugar, salt, chicken essence, xanthan gum, chili powder, and black pepper evenly to obtain a solid phase material; mix the white wine, lemon juice and water evenly to obtain a liquid phase material; add the solid phase material to the liquid phase material and mix evenly.
[0024] (3) Second low-temperature baking: Bake the fish neck pieces drained in step (2) at 45°C for 1.5 hours, take them out, turn them over, and spread them out to dry for 30 minutes, and then bake them at 45°C until the moisture content is 50% (such as Figure 3 shown).
[0025] (4) Bag sterilization: The fish neck pieces in step (3) are packed into aluminum foil bags according to the weight specification of 100 g / bag, and a sealing machine is used for secondary vacuum sealing (such as Figure 4As shown in the figure, sterilize to obtain the ready-to-eat flavored tuna neck product at room temperature. Water sterilization is used, and the sterilization conditions are 116°C for 40 minutes with a back pressure of 0.18 Mpa.
[0026] The preparation process of the ready-to-eat flavored tuna neck product of the present invention has low requirements for equipment, simple process steps, strong operability. The obtained ready-to-eat flavored tuna neck product has little fishy smell, uniform color, complete shape, has the unique fragrance of tuna, soft texture, easy to chew, is suitable for different people, and is vacuum-packed in an aluminum foil bag, which is very convenient for storage and carrying.
[0027] The above embodiments are only a preferred solution of the present invention, and do not impose any form of limitation on the present invention. There are other variations and modifications without exceeding the technical solutions recorded in the claims.
Claims
1. A preparation process for a ready-to-eat flavored tuna neck product at room temperature, characterized in that, It includes the following steps: (1) Raw material pretreatment: After removing scales and thorns from tuna necks, wash them, drain, and cut into pieces to obtain neck pieces. (2) Marinating: Mix the neck pieces evenly with the marinating material, marinate overnight, and drain. (3) Secondary low-temperature baking: Bake the drained neck pieces in step (2) at 43 - 48 °C for 1 - 2 h, take them out, turn them over, and let them air-dry outdoors for 20 - 40 min, then bake at 43 - 48 °C until the moisture content is 45 - 50%. (4) Bagging and sterilization: Pack the neck pieces in step (3) into aluminum foil bags according to the required weight, seal them under vacuum, and sterilize to obtain the ready-to-eat seasoned tuna neck products at room temperature.
2. The preparation process of a ready-to-eat flavored tuna neck product at room temperature according to claim 1, characterized in that In step (1), the specifications of the neck pieces are (3 - 4) cm × (4 - 6) cm.
3. The preparation process of a ready-to-eat flavored tuna neck product at room temperature according to claim 1, characterized in that, In step (2), the mass ratio of the neck pieces to the marinating material is (1.8 - 2):
1.
4. The preparation process of a ready-to-eat seasoned tuna neck product at room temperature according to claim 1, characterized in that, In step (2), by weight, the marinating material is made from the following raw materials in parts by weight: 8 - 10 parts of edible essence, 29 - 31 parts of white wine, 5 - 7 parts of lemon juice, 98 - 102 parts of white sugar, 1.5 - 2.5 parts of table salt, 18 - 22 parts of chicken essence, 0.9 - 1.1 parts of xanthan gum, 0.9 - 1.1 parts of chili powder, 34 - 36 parts of black pepper powder, 290 - 310 parts of water.
5. The preparation process of a ready-to-eat seasoned tuna neck product at room temperature according to claim 4, characterized in that, The marinating material is prepared by the following method: Weigh each raw material by weight, then mix the edible essence, white sugar, table salt, chicken essence, xanthan gum, chili powder, and black pepper powder evenly to obtain a solid-phase material; mix the white wine, lemon juice, and water evenly to obtain a liquid-phase material; add the solid-phase material to the liquid-phase material and mix evenly.
6. The preparation process of a ready-to-eat seasoned tuna neck product at room temperature according to claim 1, characterized in that, In step (2), during marinating, turn over the neck pieces.
7. The preparation process of a ready-to-eat flavored tuna neck product at room temperature according to claim 1, characterized in that, In step (4), the sealing is carried out by a sealer for secondary sealing.
8. The preparation process of a ready-to-eat flavored tuna neck product at room temperature according to claim 1, characterized in that, In step (4), the sterilization is carried out by water sterilization, and the sterilization conditions are 116 °C for 40 minutes with a back pressure of 0.18 - 0.20 Mpa.