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Processing method of ready-to-eat tuna slice

A processing method and technology of tuna, which is applied in the processing field of ready-to-eat tuna fillets, to achieve the effects of prolonging the shelf life, increasing commercial value, and uniform color

Inactive Publication Date: 2015-05-20
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no relevant research report on the preparation of ready-to-eat leisure food by using tuna meat at home and abroad.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of processing method of ready-to-eat tuna fillet, its concrete feature comprises the following steps:

[0019] 1. Raw material selection and processing: choose good bonito, and the fish body is complete. The smell is normal, the muscles are elastic, and the flesh and bones are closely connected. The head, skin, and viscera are removed, and the meat is harvested reciprocatingly along the spine.

[0020] 2. Slicing: Cut each fish into two complete fillets and then remove the bone spurs and black film to keep the fillets clean; cut the fillets into 8mm-1cm in thickness and 10cm in length, rinse them with clean water without any impurities ;

[0021] 3. Seasoning: The cut fish fillets are prepared according to the following proportions: 500g fish meat, 18g white sugar, 7g salt, 12g soybean powder, 7g seasonings such as cinnamon, cloves, ginger powder, monosodium glutamate, etc., and then add 2.5 g water activity water retaining agent (sodium pyrophosphate: sodium h...

Embodiment 2

[0027] A kind of processing method of ready-to-eat tuna fillet, its concrete feature comprises the following steps:

[0028] 1. Raw material selection and processing: choose good bonito, and the fish body is complete. The smell is normal, the muscles are elastic, and the flesh and bones are closely connected. The head, skin, and viscera are removed, and the meat is harvested reciprocatingly along the spine.

[0029] 2. Slicing: Cut each fish into two complete fillets and then remove the bone spurs and black film to keep the fillets clean; cut the fillets into 8mm-1cm in thickness and 10cm in length, rinse them with clean water without any impurities ;

[0030] 3. Seasoning: The cut fish fillets are prepared according to the following proportions: 500g fish meat, 15g white sugar, 8g salt, 15g soybean powder, plus 5g seasonings such as cinnamon, cloves, ginger powder, monosodium glutamate, etc., and then add 2g to the seasoning water-retaining agent (the mass ratio of sodium p...

Embodiment 3

[0036] A kind of processing method of ready-to-eat tuna fillet, its concrete feature comprises the following steps:

[0037] 1. Raw material selection and processing: choose good bonito, and the fish body is complete. The smell is normal, the muscles are elastic, and the flesh and bones are closely connected. The head, skin, and viscera are removed, and the meat is harvested reciprocatingly along the spine.

[0038] 2. Slicing: Cut each fish into two complete fillets and then remove the bone spurs and black film to keep the fillets clean; cut the fillets into 8mm-1cm in thickness and 10cm in length, rinse them with clean water without any impurities ;

[0039] 3. Seasoning: The cut fish fillets are prepared according to the following proportions: 500g fish meat, 20g white sugar, 6g salt, 10g soybean powder, plus 8g seasonings such as cinnamon, cloves, ginger powder, monosodium glutamate, etc., and then add 3g to the seasoning water-retaining agent (the mass ratio of sodium p...

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PUM

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Abstract

The invention provides a processing method of a ready-to-eat tuna slice. The method comprises the following steps: preprocessing raw materials; slicing; seasoning, namely adding 490 to 510g of tuna, 15 to 20g of white granulated sugar, 6 to 8g of table salt, and 10 to 15g of bean flour, then adding 5 to 8g of cinnamon, clove, ginger powder and aginomoto, finally adding 2 to 3g of a water activity water-retaining agent, and seasoning for 3 to 5 hours; uniformly spreading the seasoned slices; drying through an oven for 6 to 8 hours at the temperature of 40 to 45 DEG C until the water content reaches 20 to 25wt%; moving out the slices; baking through an infrared baking machine for 5 to 8 minutes at the temperature of 160 to 180 DEG C until the centers of the slices reach the temperature of 85 to 95 DEG C; drying, namely, drying to dewater the slices by hot air until the water content ranges from 15 to 17wt%; cooling the dried slices to reach room temperature; and introducing nitrogen and packing to obtain the finished product. The processing method is reasonable in preparation process and easy to operate; the processed ready-to-eat tuna slices are uniform in color, fresh and delicious in taste, and unique in flavor, and meets the demands of modern people on convenient, ready-to-eat, healthy and nutritional aquatic products; in addition, the expiration date of the product can be prolonged, and therefore, the commercial value of the tuna slice can be increased.

Description

technical field [0001] The invention relates to a processing method of seafood, in particular to a processing method of instant tuna fillets. Background technique [0002] Tuna is a group of large and medium-sized pelagic fish distributed in the middle and low latitude oceans or open seas, belonging to the genus Scombroids of the order Perciformes. It has high economic value and is rich in biologically active polyunsaturated fatty acids such as DHA and EPA. It is one of the three most nutritious fish recommended by the International Society of Nutrition. [0003] With the rapid development of modern society and the improvement of material living standards, human beings pay more and more attention to health. At the same time, tuna is highly regarded as a nutritious and healthy modern food. In addition, with the acceleration of the pace of life, instant food that is convenient to eat is more and more favored by consumers, and has broad development prospects. At present, the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
Inventor 谢超杨金生
Owner ZHEJIANG OCEAN UNIV
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