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Processing method for dried tuna meat floss

A processing method and technology of tuna, which are applied in the field of seafood processing, can solve the problems of poor taste, rough meat quality of tuna food, inconvenient consumption by infants and the elderly, and achieve low crude fiber content, no fiber rough feeling, easy to eat, etc. The effect of digestion and absorption

Inactive Publication Date: 2012-07-04
吴延飞
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, due to rough meat and poor taste, tuna food is not convenient for infants and the elderly to eat if it is not handled properly.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] Choose 100g of fish meat, 15g of white sugar, 5g of salt, 1 spread of soybean protein powder, 2g of calcium powder, and add 5g of seasonings such as ginger powder, powder, and monosodium glutamate for seasoning. In the environment where the temperature is 8°C, the seasoning time is 15 hours; the seasoned fish slices are evenly spread on the stainless steel mesh, and sent to the drying room for drying. The temperature of the drying room is 45°C, the baking time is 10 hours, and the slices are taken when the moisture reaches 25%. Use an infrared roasting machine to roast at a temperature of 180° C. and control the time for 6 minutes. While hot, put the baked fish fillets on a rolling machine for rolling, and then loosen them in a loosening machine. Flatten the fish floss, send it into the drying tunnel to dry again, and dry it to a moisture content of 16%. After the temperature is cooled to room temperature, it will be packaged to be the finished product.

Embodiment 2

[0051] Choose 100g of fish meat, 12g of white sugar, 1 stall of table salt, 15g of soybean protein powder, 4g of calcium powder, and add 5g of seasonings such as ginger powder, powder, and monosodium glutamate for seasoning. In the environment where the temperature is 20°C, the seasoning time is 7 hours; the seasoned fish slices are evenly spread on the stainless steel mesh, and sent to the drying room for drying. The temperature of the drying room is 40°C, the baking time is 8 hours, and the slices are taken when the moisture reaches 30%. Use an infrared roasting machine for roasting, the temperature is 200 ° C, and the time is controlled at 8 minutes. While hot, the baked fish fillets are placed on a rolling machine for rolling, and then loosened in a loosening machine. Flatten the fish floss, send it into the drying tunnel to dry again, and dry it to a moisture content of 16%. After the temperature is cooled to room temperature, it will be packaged to be the finished pr...

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PUM

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Abstract

The invention relates to a processing method for producing dried tuna meat floss with tunas as material. The processing method includes the following steps: material acceptance check and processing; filleting; flavoring; drying; roasting; rolling; floss making; drying; packaging; and finished product. The processing method has the advantages that: the processing method overcomes the defect of tuna food that tuna food cannot be conveniently eaten by infants and old people due to rough meat and unpalatableness, the dried tuna meat floss is so processed as to be crisp and flavorful and not to be as rough as fibers, and moreover, because the coarse fiber content of the convenient-to-eat dried tuna meat floss is little, the dried tuna meat floss is easy to digest and absorb, and is particularly suitable for infants and old people to eat. The process is reasonable, the production is simple, and the cost is low.

Description

[0001] technical field [0002] The invention relates to a processing method of seafood, in particular to a processing method of tuna floss using tuna as raw material. [0003] Background technique [0004] Tuna (Thunnus), also known as tuna and tuna, has the characteristics of high protein and low fat, and is known as a rare nutritious delicacy for modern people. Tuna is a marine fish with very low animal fat content. my country is mainly produced in the South China Sea, the East China Sea and the southern Taiwan Strait. [0005] Tuna contains a lot of DHA and EPA. DHA can strengthen brain nerves, help to accelerate the growth of brain cells and intellectual development of babies, enhance the memory and thinking ability of adult brains, and effectively prevent the occurrence of Alzheimer's disease. EPA has the function of regulating blood lipids, promoting blood metabolism, lowering blood pressure, preventing cardiovascular diseases such as arteriosclerosis and myocardia...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
Inventor 不公告发明人
Owner 吴延飞
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