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Preparing method for low-purine tuna fillets

A production method and technology of tuna, which is applied in the field of tuna fillet, can solve the problems such as the undisclosed production method of low-purine tuna fillet, achieve the effects of low purine content, firm and elastic fish meat, and reduce fishy smell

Active Publication Date: 2016-06-01
NINGBO 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 production method of low-purine tuna fillet at home and abroad

Method used

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  • Preparing method for low-purine tuna fillets
  • Preparing method for low-purine tuna fillets
  • Preparing method for low-purine tuna fillets

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A kind of preparation method of low-purine tuna fillet, concrete steps are as follows:

[0031] (1) Preparation of perilla extract

[0032] Grind and homogenize perilla and add it to water together with salt to obtain a mixed solution. Extract the mixed solution at 200W at 40°C, 40KHz ultrasonic wave for 30min, filter through two layers of gauze to obtain the perilla extract, and store it at 4°C for later use; The mass concentration of salt in the mixed solution is 3%, and the mass concentration of perilla is 10%;

[0033] (2) Thawed tuna

[0034] Soak the frozen tuna in perilla extract at 40°C to thaw, soak for 105s, then put the tuna in a refrigerator at 4°C for uniform temperature treatment, the treatment time is 9 hours, so that the center temperature of the fish body drops to 0°C; The perilla extract infiltrates the tuna meat to dissolve free purines. At the same time, the thawing process is divided into two steps. During the uniform temperature process, the part...

Embodiment 2

[0040] The same as the above example 1, the difference is: in step (2), soak the frozen tuna in the perilla extract at 38°C to thaw, soak for 120s, and then put the tuna in a refrigerator at 3°C ​​for uniform temperature treatment. The treatment time is 12 hours, and the temperature of the center of the fish body is reduced to -1°C; in step (3), the tuna is soaked in perilla extract at 4°C for 5 minutes.

Embodiment 3

[0042] Same as the above example 1, the difference is that in step (2), soak the frozen tuna in perilla extract at 42°C to thaw, soak for 90s, and then put the tuna in a refrigerator at 5°C for uniform temperature treatment. The treatment time is 6 hours, and the temperature of the center of the fish body is reduced to 1° C.; in step (3), the tuna is soaked in perilla extract at 4° C. for 10 minutes.

[0043] 3. Test analysis

[0044] 1. Effects of different technological processes on the purine content of tuna

[0045] According to the production process of tuna fillet (as described in the above-mentioned specific example 2), it is respectively set to use perilla extract only for thawing, only for soaking with perilla extract before cooking, for both thawing and soaking before cooking, and for the control group (the control group was thawed with 3% salt water, soaked in 3% salt water for 5 minutes before cooking), the free purines and total purines were measured respectively...

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Abstract

The invention discloses a preparing method for low-purine tuna fillets. The preparing method is characterized by including the steps that 1, a perilla frutescens leaf extracting solution is prepared; 2, frozen tuna are soaked in the perilla frutescens leaf extracting solution at the temperature of 38 DEG C-42 DEG C for 90-120 s and then placed in a refrigerator at the temperature of 3 DEG C-5 DEG C to stand for temperature uniforming treatment for 6-12 h; 3, after being cleaned, the tunas are placed in a perilla frutescens leaf extracting solution at the temperature of 4 DEG C for 5-10 min; 4, the tunas are placed in a steam cooker, the steaming temperature is controlled to be 102 DEG C, the steaming pressure is controlled to be 0.1088 MPa, and steaming is conducted until the temperature of the tuna body center reaches 56 DEG C; 5, cold water is immediately used for spray cooling until the temperature of the tuna body center reaches 30 DEG C; 6, fish heads, fishskin and fish middle bone of the cooled tuna body are removed, the tuna body is divided into multiple blocks, and the low-purine tuna fillets are obtained after blood color fish and fishbone are removed. The low-purine tuna fillets have the advantages of being low in purine content and small in fishy smell, the fish is compact, elastic and good in mouthfeel.

Description

technical field [0001] The invention relates to a tuna fillet, in particular to a method for preparing a low-purine tuna fillet. Background technique [0002] Tuna is a warm-water migratory fish in the ocean. Tuna meat is delicious, nutritious, high in protein, rich in DHA, EPA and other unsaturated fatty acids, which can promote brain development and effectively prevent cardiovascular and cerebrovascular diseases. Tuna fillet is cooked tuna meat after steaming and cooking, peeled, deboned and shaped. It can be stored at low temperature and frozen. It is mainly used for secondary processing into canned tuna, tuna steak, and tuna High-value tuna products such as hamburgers, tuna sausages, and tuna floss, but tuna meat is a food with high purine content. [0003] Purine is a kind of basic nitrogen-containing organic compound with two adjacent carbon and nitrogen rings. It is a component of nucleic acid and an important base in organisms. The metabolite in the human body is u...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L5/20
Inventor 张进杰熊金波张后程徐大伦楼乔明杨文鸽
Owner NINGBO UNIV
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