CN105146591B - A kind of preparation method of tuna dried fish - Google Patents
A kind of preparation method of tuna dried fish Download PDFInfo
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- CN105146591B CN105146591B CN201510565246.8A CN201510565246A CN105146591B CN 105146591 B CN105146591 B CN 105146591B CN 201510565246 A CN201510565246 A CN 201510565246A CN 105146591 B CN105146591 B CN 105146591B
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to technical field of aquatic product processing, disclose a kind of preparation method of tuna dried fish, comprising: 1), thaw: tuna is taken out and thawed from freezer；2) it, cleans, be sliced: tuna impurity elimination is sliced after then cleaning fish body；3), fillet pre-process: fillet being impregnated in pretreatment fluid, fillet are cleaned and pickled after immersion；4), boiling: fillet and auxiliary material are added in water and carry out boiling；5) it, is dehydrated: being dehydrated being put in Minton dryer after fillet draining；6) it, toasts: smearing baste on fillet surface, then wrapped up fillet with tinfoil, the fillet after tinfoil is wrapped up toast；7) fillet, roller sheet: are subjected to roller sheet processing；8) it, packs, sterilize: dried fish being packed, sterilization processing.Tuna dried fish delicious flavour prepared by the present invention, nutrition loss be few, long shelf-life.
Description
Technical field
The present invention relates to technical field of aquatic product processing more particularly to a kind of preparation methods of tuna dried fish.
Background technique
Tuna delicious meat, nutritive value are high, are the green non-pollution healthy foods that international Nutrition Association is recommended.China
The annual tuna quantity of the catch in Zhoushan is huge, and general tuna is mostly eaten in a manner of raw fish, but due to the production of tuna
It measures higher, causes cooked food products also are made in tuna, its shelf-life is extended with this, increases sales volume.
Tuna dried fish is one of main product.
Application No. is 201210223278.6 Chinese patents to disclose a kind of processing of tuna instant seasoned dried-fish
Method, by being cooked to after tuna impurity elimination, the flesh of fish and bone convenient separation, slice are easy, and fish meat sheet is immersed again by soy sauce etc.
Seasoning is pickled in the baste that group is grouped as, and turns every 1-2 hour that fish meat sheet is primary, and preferably, seasoning is imitated for baste infiltration
Fruit is preferable, pickles seasoning fish meat sheet again heated-air drying 3-5 hours at a temperature of 50-75 DEG C, stirred fish meat sheet one every 0.5-1 hours
Secondary, such air-dry time is less, and tuna fish meat sheet water loss is less, in good taste, dried fish uniform drying, the obtained flesh of fish
Dry burnt sugar coloring is uniform.Therefore there is dried fish seasoning infiltration preferably, dried fish color is good, and air-dry time is less, and air-dries effect
Preferable advantage.But the dried fish shelf-life of invention preparation is shorter, is not suitable for packing and selling.
Application No. is 201210027305.2 Chinese patents to disclose a kind of processing method that tuna 0 is dry, comprising: former
Piece, seasoning, drying, baking, roller sheet, drying, packaging, finished product are cutd open in material examination processing.The advantages of invention, is: overcoming gold
Rifle food since meat is coarse, poor taste, inconvenient infant and disadvantage designed for old people, be processed into it is crisp, crisp, fragrant,
Without harsh feeling, and convenient tuna dried fish is limited to, crude fiber content is less, absorption easy to digest, particularly suitable for old
Year people and children are edible.But the processing method that the processing method of the invention has only commonly used for reference other fish dried meat floss, not
There is the characteristics of for tuna and processed, so that nutritive loss is more in process for tuna.
Summary of the invention
In order to solve the above-mentioned technical problems, the present invention provides a kind of preparation methods of tuna dried fish.The method of the present invention
The tuna dried fish delicious flavour of preparation, nutrition loss be few, long shelf-life.
The specific technical proposal of the invention is: a kind of preparation method of tuna dried fish, comprising the following steps:
1) it, thaws: tuna is taken out and thawed from freezer.
2) it, cleans, be sliced: the tuna after defrosting is removed into fin, fish head, fish tail, internal organ, fish-skin, bone in rejecting, so
It is sliced after fish body is cleaned afterwards, fillet is made.
3), fillet pre-process: fillet being impregnated 3-4h in pretreatment fluid, fillet is cleaned after immersion and is transferred to marinated
4-6h is pickled in liquid.
Fillet are pre-processed with the fishy smell that can remove the tuna flesh of fish, and can also be rendered palatable to the flesh of fish.Salt down
Liquid processed can be further such that the flesh of fish be tasty.
4), boiling: fillet and auxiliary material after will be marinated, which be added in water, carries out boiling, and boiling temperature is set as 70-80 DEG C,
Digestion time is 4-6min.
According to the meat feature of tuna, boiling is carried out using lower temperature, digestion time is also unsuitable too long, otherwise fish
Meat is easy excessively expansion, not compact enough and be unfavorable for following process.
5) it, is dehydrated: being dehydrated being put in Minton dryer after the fillet draining after boiling, until fillet is aqueous
Rate reaches 20-24wt%.
The characteristics of due to the tuna flesh of fish, meat are particularly easy to that oxidation deterioration occurs and loses nutritional ingredient, common de-
Water method does not notice this point, and the flesh of fish is generally directly contacted with air during the dehydration process, and the present invention is dry using vacuum
The mode of dry dehydration contacts flesh of fish reduction directly with air, as far as possible holding fish freshness, reduces nutrition loss.
6), toast: baste is smeared on fillet surface after dewatering, then wraps up fillet with tinfoil, tinfoil is wrapped up
Fillet afterwards are toasted, and baking temperature is 180-200 DEG C, baking time 10-12min.
Before baking, baste is smeared on fillet surface, then is wrapped up with tinfoil, and in baking process, baste can permeate
Into inside the flesh of fish, tinfoil package when, photosurface outside, including dull surface, so as to by even heat be distributed in fish
Meat surface；And the package of tinfoil, completely cut off air, reduced the degree of oxidation of the flesh of fish, to remain the nutrients of the flesh of fish
Matter and flavor.
7), roller sheet: the fillet after baking are subjected to roller sheet processing, dried fish is made.
8) it, packs, sterilize: dried fish being packed, sterilization processing.
Step 7) and step 8) are the ordinary skill in the art.
The present invention first carries out boiling to tuna fillet, then is dehydrated, is toasted, and then carries out roller sheet processing, boiling again
The meat generation of the flesh of fish slightly expands afterwards, enables baste when toasting sufficiently tasty, and dried fish is keeping forming degree after roller sheet
Under the premise of, there is certain fluffy degree, be easy to bait.
Preferably, course of defrosting in step 1) are as follows: tuna is first immersed in the hydrostatic that temperature is 1-5 DEG C the 2- that thaws
Tuna is then immersed in the flowing water that temperature is 10-15 DEG C the 1-2h that thaws by 3h, and tuna, which is finally immersed in temperature, is
Thaw 0.5-1h in 20-25 DEG C of saline solution, and the concentration of the salt in the saline solution is 4-5g/mL.
Gradually thawed to the tuna of freezing, be in order to prevent the flesh of fish in course of defrosting with the thawing of ice crystal and
The loss of a large amount of juices and the flesh of fish in fish body is caused to aoxidize, to influence nutrition and the flavor of the flesh of fish.First exist to tuna
It thaws in hydrostatic, the process is more mild, and the temperature difference is relatively small, and tuna gradually adapts to external temperature, and the flesh of fish is made to keep former
Slowly soften under the premise of having moisture and nutriment；Then it is thawed with the slightly higher flowing water of temperature to tuna, at this time
Soften substantially outside fish body, also starts gradually to soften inside fish body, since this stage is the stage that deterioration takes place in the flesh of fish,
Therefore temperature is unsuitable excessively high, is then immersed in tuna and continues to thaw in saline solution, saline solution is able to suppress micro- life in the flesh of fish
The growth of object keeps the elasticity and tenderness of the flesh of fish.Higher quality, meat are maintained in the tuna after thawing stage by stage
Matter is fresh and tender, remains most nutriment and original flavor.
Preferably, carrying out ultrasonication, ultrasonic wave to liquid while flowing water thaws with saline solution course of defrosting
Frequency is 30-40KHz, ultrasonic power 300-400W.
The ice crystal that ultrasonication can speed up inside fish body when thawing melts speed, and can promote saline solution
It penetrates into inside fish body.
Preferably, pretreatment fluid described in step 3) is by vinegar 3-5wt%, natural 15-20wt% and remaining
The water of amount forms, and the weight of pretreatment fluid is 3-5 times of fillet.
Vinegar can remove the fishy smell of the flesh of fish, while can also render palatable to the flesh of fish.
Preferably, pickling liquid described in step 3) is by salt 5-15wt%, natural 5-10wt% and surplus
Water composition, and the weight of pickling liquid is 2-4 times of fillet.
Preferably, the baste in the step 6) is by cooking wine 10-14wt%, vegetable oil 6-10wt%, natural anti-oxidation
The water composition of agent 50-55wt%, salt 2-4wt%, monosodium glutamate 4-6wt%, cumin 2-4wt%, sodium bicarbonate 1-3% and surplus, and season
The weight ratio of juice and fillet is (2-4): 100.
Baste is applied to flesh of fish surface before tinfoil wraps up the flesh of fish, can be rendered palatable to the flesh of fish, while vegetable oil
Also it can play the role of centainly lubricating, prevent tinfoil and the flesh of fish from bonding.Natural can prevent in baking process
Flesh of fish oxidation, plays the role of preservation and antisepsis.Sodium bicarbonate can discharge suitable carbon dioxide after the heating, in tinfoil package
Under enclosed environment, can assist in natural prevents flesh of fish overaging.
Preferably, the natural is prepared by the following method:
Add water to be ground to mixed serum honeysuckle, green tea, carrot, the mixed serum is mixed with edible alcohol
And Microwave Extraction processing is carried out, it is obtained by filtration to obtain extracting solution after Microwave Extraction processing, chitosan and beta-cyclodextrin is added to
It in the extracting solution and is uniformly mixed, natural is made after being then concentrated under reduced pressure into the 15-20% of original volume；Wherein, institute
State honeysuckle in mixed serum, green tea, carrot, water weight ratio be (1-2): (1-2): (1-2): 9；The mixed serum
Weight ratio with edible alcohol is 1:(1-2)；The chitosan, beta-cyclodextrin, extracting solution weight ratio be (3-5): (4-8):
100。
Antioxidant content in natural is mainly the active material in honeysuckle, green tea and carrot, these
There is antibacterial, oxidation resistant ingredient containing a large amount of phenols, ketone, vitamin C and vitamin E etc. in active material, itself is green
Color is nontoxic, can play the role of anti-oxidant, preservation and antisepsis to the flesh of fish.Chitosan and beta-cyclodextrin have cavity, in liquid
Above-mentioned active material can be embedded in environment.
When natural is added in pretreatment fluid, chitosan and beta-cyclodextrin can also take off the flesh of fish
Raw meat；Since the deodorant time is longer, the flesh of fish is easy to free oxidation deterioration, and antioxidant can be avoided flesh of fish oxidation.But it is pre-
Treatment fluid is acidic liquid, has certain influence to Natural Antioxidants, and Natural Antioxidants are in chitosan and β-ring
Under the embedding of dextrin, it is able to maintain preferable antioxidation.
When natural is added in pickling liquid, since salting period is longer, the flesh of fish is easy to free oxidation change
Matter, antioxidant can be avoided flesh of fish oxidation.With acted in pretreatment fluid similarly, Natural Antioxidants are in chitosan
Under the embedding of beta-cyclodextrin, it is able to maintain preferable antioxidation.
When ingredient of the natural as baste, it is ageing that antioxidant is also able to suppress flesh of fish oxidation, and
The film forming of chitosan and beta-cyclodextrin is preferable, thin film is formed on flesh of fish surface after baste smearing, due to the temperature of baking
Degree is higher, therefore this layer film not only acts as antioxidation, additionally it is possible to the flesh of fish and tinfoil be isolated, prevent flesh of fish surface coke
Change.And high temperature can equally reduce the effect of antioxidant, therefore the protection of chitosan and beta-cyclodextrin as antioxidant
Carrier can enhance the effect of antioxidant.And chitosan itself also has antioxidation.
Further, since Natural Antioxidants itself have unique flavor, if Natural Antioxidants are direct with the flesh of fish
Contact, will affect the flavor of flesh of fish itself, and chitosan and beta-cyclodextrin itself do not influence flesh of fish flavor, as occlusion vehicle by day
The flavor of right antioxidant is isolated, and has an impact Natural Antioxidants to flesh of fish flavor.
Preferably, temperature is 70-75 DEG C, microwave power 400-500W, microwave in the Microwave Extraction treatment process
Frequency is 2450MHz, time 2-4min.
Slurries are first made to honeysuckle, green tea and carrot and carry out Microwave Extraction processing again, active constituent is lost less, mentions
It is high to take rate, and the time is short, it is highly efficient.
Preferably, auxiliary material described in step 4) includes bruised ginger, garlic granule, monosodium glutamate, salt；And the weight of auxiliary material and fillet, water
Amount is than being (3-5): 100:(300-400).
Preferably, condition setting when carrying out vacuum dehydration in step 5) are as follows: 50-60 DEG C of temperature, vacuum degree is
0.4-0.8KPa。
It is compared with the prior art, the beneficial effects of the present invention are: the tuna dried fish delicious flavour of the method for the present invention preparation,
Nutrition loss is few, long shelf-life.
Specific embodiment
Embodiment 1
A kind of preparation method of tuna dried fish, comprising the following steps:
1) it, thaws: tuna is taken out from freezer.First tuna is immersed in the hydrostatic that temperature is 3 DEG C and is thawed
Tuna is then immersed in the flowing water that temperature is 12 DEG C the 1.5h that thaws by 2.5h, and it is 22 that tuna, which is finally immersed in temperature,
DEG C saline solution in thaw 45min, the concentration of the salt in the saline solution is 4.5g/mL.In each course of defrosting, thaws and use
The weight consumption of liquid is 4.5 times of tuna, and surpasses while flowing water thaws with saline solution course of defrosting to liquid
Sonicated, ultrasonic frequency 35KHz, ultrasonic power 350W.
2) it, cleans, be sliced: the tuna after defrosting is removed into fin, fish head, fish tail, internal organ, fish-skin, bone in rejecting, so
It is sliced after fish body is cleaned afterwards, fillet is made.
3), fillet pre-process: fillet being impregnated 3.5h in pretreatment fluid, fillet is cleaned after immersion and is transferred to marinated
5h is pickled in liquid.The pretreatment fluid is made of the water of vinegar 4wt%, natural 17.5wt% and surplus, and pre- place
The weight for managing liquid is 4 times of fillet.The pickling liquid by salt 10wt%, natural 7.5wt% and surplus water group
At, and the weight of pickling liquid is 3 times of fillet.
4), boiling: fillet and auxiliary material after will be marinated, which be added in water, carries out boiling, and boiling temperature is set as 75 DEG C, steams
Boiling the time is 5min.The auxiliary material such as includes at bruised ginger, garlic granule, monosodium glutamate, the salt of weight；And the weight ratio of auxiliary material and fillet, water
For 4:100:350.
5) it, is dehydrated: being dehydrated being put in Minton dryer after the fillet draining after boiling, until fillet is aqueous
Rate reaches 20-24wt%.Wherein, the condition setting of Minton dryer are as follows: 55 DEG C of temperature, vacuum degree 0.6KPa.
6), toast: baste is smeared on fillet surface after dewatering, then wraps up fillet with tinfoil, tinfoil is wrapped up
Fillet afterwards are toasted, and baking temperature is 190 DEG C, baking time 11min.
The baste is by cooking wine 12wt%, vegetable oil 8wt%, natural 52.5wt%, salt 3wt%, monosodium glutamate
5wt%, cumin 3wt%, sodium bicarbonate 2% and surplus water composition, and the weight ratio of baste and fillet is 3:100.
7), roller sheet: the fillet after baking are subjected to roller sheet processing, dried fish is made.
8) it, packs, sterilize: dried fish being packed, sterilization processing.
In the present embodiment, the natural is prepared by the following method:
Add water to be ground to mixed serum honeysuckle, green tea, carrot, the mixed serum is mixed with edible alcohol
And Microwave Extraction processing is carried out, wherein in Microwave Extraction treatment process, temperature is 72 DEG C, microwave power 450W, microwave frequency
For 2450MHz, time 3min.It is obtained by filtration to obtain extracting solution after Microwave Extraction processing, chitosan and beta-cyclodextrin is added to
It in the extracting solution and is uniformly mixed, natural is made after being then concentrated under reduced pressure into the 16% of original volume；Wherein, described
Honeysuckle in mixed serum, green tea, carrot, water weight ratio be 1.5:1.5:1.5:9；The mixed serum and edible wine
The weight ratio of essence is 1:1.5；The chitosan, beta-cyclodextrin, extracting solution weight ratio be 4:6:100.
Embodiment 2
A kind of preparation method of tuna dried fish, comprising the following steps:
1) it, thaws: tuna is taken out from freezer.Tuna is first immersed in the hydrostatic that temperature is 1 DEG C the 2h that thaws,
Then tuna is immersed in the flowing water that temperature is 10 DEG C the 1h that thaws, tuna is finally immersed in the salt that temperature is 20 DEG C
Thaw 0.5h in water, and the concentration of the salt in the saline solution is 4g/mL.In each course of defrosting, thaws and use the weight of liquid
Dosage is 4 times of tuna, and carries out ultrasonication, ultrasound to liquid while flowing water thaws with saline solution course of defrosting
Wave frequency rate is 30KHz, ultrasonic power 300W.
2) it, cleans, be sliced: the tuna after defrosting is removed into fin, fish head, fish tail, internal organ, fish-skin, bone in rejecting, so
It is sliced after fish body is cleaned afterwards, fillet is made.
3), fillet pre-process: fillet being impregnated 3h in pretreatment fluid, fillet is cleaned after immersion and is transferred to pickling liquid
In pickle 4h.The pretreatment fluid is made of the water of vinegar 3wt%, natural 15wt% and surplus, and pretreatment fluid
Weight be 3 times of fillet.The pickling liquid is made of the water of salt 5wt%, natural 10wt% and surplus, and is salted down
The weight of liquid processed is 2 times of fillet.
4), boiling: fillet and auxiliary material after will be marinated, which be added in water, carries out boiling, and boiling temperature is set as 70 DEG C, steams
Boiling the time is 6min.The auxiliary material such as includes at bruised ginger, garlic granule, monosodium glutamate, the salt of weight；And the weight ratio of auxiliary material and fillet, water
For 4:100:300.
5) it, is dehydrated: being dehydrated being put in Minton dryer after the fillet draining after boiling, until fillet is aqueous
Rate reaches 20-24wt%.Wherein, the condition setting of Minton dryer are as follows: temperature 50 C, vacuum degree 0.4KPa.
6), toast: baste is smeared on fillet surface after dewatering, then wraps up fillet with tinfoil, tinfoil is wrapped up
Fillet afterwards are toasted, and baking temperature is 180 DEG C, baking time 12min.
The baste by cooking wine 10wt%, vegetable oil 6wt%, natural 50wt%, salt 2wt%, monosodium glutamate 4wt%,
The water of cumin 2wt%, sodium bicarbonate 1% and surplus form, and the weight ratio of baste and fillet is 2:100.
7), roller sheet: the fillet after baking are subjected to roller sheet processing, dried fish is made；
8) it, packs, sterilize: dried fish being packed, sterilization processing.
In the present embodiment, the natural is prepared by the following method:
Add water to be ground to mixed serum honeysuckle, green tea, carrot, the mixed serum is mixed with edible alcohol
And Microwave Extraction processing is carried out, wherein in Microwave Extraction treatment process, temperature is 70 DEG C, microwave power 400W, microwave frequency
For 2450MHz, time 4min.It is obtained by filtration to obtain extracting solution after Microwave Extraction processing, chitosan and beta-cyclodextrin is added to
It in the extracting solution and is uniformly mixed, natural is made after being then concentrated under reduced pressure into the 15% of original volume；Wherein, described
Honeysuckle in mixed serum, green tea, carrot, water weight ratio be 1:1:1:9；The weight of the mixed serum and edible alcohol
Amount is than being 1:1；The chitosan, beta-cyclodextrin, extracting solution weight ratio be 3:4:100.
Embodiment 3
A kind of preparation method of tuna dried fish, comprising the following steps:
1) it, thaws: tuna is taken out from freezer.Tuna is first immersed in the hydrostatic that temperature is 5 DEG C the 3h that thaws,
Then tuna is immersed in the flowing water that temperature is 15 DEG C the 1h that thaws, tuna is finally immersed in the salt that temperature is 25 DEG C
Thaw 0.5h in water, and the concentration of the salt in the saline solution is 5g/mL.In each course of defrosting, thaws and use the weight of liquid
Dosage is 5 times of tuna, and carries out ultrasonication, ultrasound to liquid while flowing water thaws with saline solution course of defrosting
Wave frequency rate is 40KHz, ultrasonic power 400W.
2) it, cleans, be sliced: the tuna after defrosting is removed into fin, fish head, fish tail, internal organ, fish-skin, bone in rejecting, so
It is sliced after fish body is cleaned afterwards, fillet is made.
3), fillet pre-process: fillet being impregnated 4h in pretreatment fluid, fillet is cleaned after immersion and is transferred to pickling liquid
In pickle 6h.The pretreatment fluid is made of the water of vinegar 5wt%, natural 20wt% and surplus, and pretreatment fluid
Weight be 5 times of fillet.The pickling liquid is made of the water of salt 15wt%, natural 5wt% and surplus, and is salted down
The weight of liquid processed is 4 times of fillet.
4), boiling: fillet and auxiliary material after will be marinated, which be added in water, carries out boiling, and boiling temperature is set as 80 DEG C, steams
Boiling the time is 4min.The auxiliary material such as includes at bruised ginger, garlic granule, monosodium glutamate, the salt of weight；And the weight ratio of auxiliary material and fillet, water
For 5:100:400.
5) it, is dehydrated: being dehydrated being put in Minton dryer after the fillet draining after boiling, until fillet is aqueous
Rate reaches 20-24wt%.Wherein, the condition setting of Minton dryer are as follows: temperature 60 C, vacuum degree 0.8KPa.
6), toast: baste is smeared on fillet surface after dewatering, then wraps up fillet with tinfoil, tinfoil is wrapped up
Fillet afterwards are toasted, and baking temperature is 200 DEG C, baking time 10min.
The baste is by cooking wine 14wt%, vegetable oil 10wt%, natural 55wt%, salt 4wt%, monosodium glutamate
6wt%, cumin 4wt%, sodium bicarbonate 3% and surplus water composition, and the weight ratio of baste and fillet is 4:100.
7), roller sheet: the fillet after baking are subjected to roller sheet processing, dried fish is made.
8) it, packs, sterilize: dried fish being packed, sterilization processing.
In the present embodiment, the natural is prepared by the following method:
Add water to be ground to mixed serum honeysuckle, green tea, carrot, the mixed serum is mixed with edible alcohol
And Microwave Extraction processing is carried out, wherein in Microwave Extraction treatment process, temperature is 75 DEG C, microwave power 500W, microwave frequency
For 2450MHz, time 2min.It is obtained by filtration to obtain extracting solution after Microwave Extraction processing, chitosan and beta-cyclodextrin is added to
It in the extracting solution and is uniformly mixed, natural is made after being then concentrated under reduced pressure into the 20% of original volume；Wherein, described
Honeysuckle in mixed serum, green tea, carrot, water weight ratio be 2:2:2:9；The weight of the mixed serum and edible alcohol
Amount is than being 1:2；The chitosan, beta-cyclodextrin, extracting solution weight ratio be 5:8:100.
Embodiment 4
A kind of preparation method of tuna dried fish, comprising the following steps:
1) it, thaws: tuna is taken out from freezer.Tuna is first immersed in the hydrostatic that temperature is 2 DEG C the 3h that thaws,
Then tuna is immersed in the flowing water that temperature is 14 DEG C the 1.5h that thaws, tuna is finally immersed in the food that temperature is 23 DEG C
Thaw 0.5h in salt water, and the concentration of the salt in the saline solution is 5g/mL.In each course of defrosting, thaws and use the weight of liquid
4.5 times that dosage is tuna are measured, and ultrasonication is carried out to liquid while flowing water thaws with saline solution course of defrosting,
Ultrasonic frequency is 38KHz, ultrasonic power 400W.
2) it, cleans, be sliced: the tuna after defrosting is removed into fin, fish head, fish tail, internal organ, fish-skin, bone in rejecting, so
It is sliced after fish body is cleaned afterwards, fillet is made.
3), fillet pre-process: fillet being impregnated 3h in pretreatment fluid, fillet is cleaned after immersion and is transferred to pickling liquid
In pickle 6h.The pretreatment fluid is made of the water of vinegar 4wt%, natural 16wt% and surplus, and pretreatment fluid
Weight be 3.5 times of fillet.The pickling liquid is made of the water of salt 8wt%, natural 5wt% and surplus, and
The weight of pickling liquid is 3.5 times of fillet.
4), boiling: fillet and auxiliary material after will be marinated, which be added in water, carries out boiling, and boiling temperature is set as 70 DEG C, steams
Boiling the time is 6min.The auxiliary material such as includes at bruised ginger, garlic granule, monosodium glutamate, the salt of weight；And the weight ratio of auxiliary material and fillet, water
For 4.5:100:380.
5) it, is dehydrated: being dehydrated being put in Minton dryer after the fillet draining after boiling, until fillet is aqueous
Rate reaches 20-24wt%.Wherein, the condition setting of Minton dryer are as follows: 58 DEG C of temperature, vacuum degree 0.5KPa.
6), toast: baste is smeared on fillet surface after dewatering, then wraps up fillet with tinfoil, tinfoil is wrapped up
Fillet afterwards are toasted, and baking temperature is 185 DEG C, baking time 11min.
The baste by cooking wine 11wt%, vegetable oil 9wt%, natural 54wt%, salt 4wt%, monosodium glutamate 5wt%,
The water of cumin 3wt%, sodium bicarbonate 3% and surplus form, and the weight ratio of baste and fillet is 2:100.
7), roller sheet: the fillet after baking are subjected to roller sheet processing, dried fish is made.
8) it, packs, sterilize: dried fish being packed, sterilization processing.
In the present embodiment, the natural is prepared by the following method:
Add water to be ground to mixed serum honeysuckle, green tea, carrot, the mixed serum is mixed with edible alcohol
And Microwave Extraction processing is carried out, wherein in Microwave Extraction treatment process, temperature is 70 DEG C, microwave power 500W, microwave frequency
For 2450MHz, time 3min.It is obtained by filtration to obtain extracting solution after Microwave Extraction processing, chitosan and beta-cyclodextrin is added to
It in the extracting solution and is uniformly mixed, natural is made after being then concentrated under reduced pressure into the 18% of original volume；Wherein, described
Honeysuckle in mixed serum, green tea, carrot, water weight ratio be 1:2:1:9；The weight of the mixed serum and edible alcohol
Amount is than being 1:1.5；The chitosan, beta-cyclodextrin, extracting solution weight ratio be 3:8:100.
Present invention preparation side tuna dried fish delicious flavour, shelf-life are greater than 12 months, are conducive to sale.
Raw materials used in the present invention, equipment is unless otherwise noted the common raw material, equipment of this field；In the present invention
Method therefor is unless otherwise noted the conventional method of this field.
The above is only presently preferred embodiments of the present invention, is not intended to limit the invention in any way, it is all according to the present invention
Technical spirit any simple modification, change and equivalent transformation to the above embodiments, still fall within the technology of the present invention side
The protection scope of case.
Claims (4)
1. a kind of preparation method of tuna dried fish, it is characterised in that include the following steps:
1) it, thaws: tuna is taken out from freezer, tuna is first immersed in the hydrostatic that temperature is 1-5 DEG C the 2-3h that thaws,
Then tuna is immersed in the flowing water that temperature is 10-15 DEG C the 1-2h that thaws, it is 20-25 that tuna, which is finally immersed in temperature,
DEG C saline solution in thaw 0.5-1h, the concentration of the salt in the saline solution is 4-5g/mL；
2) it, cleans, be sliced: the tuna after defrosting being removed into fin, fish head, fish tail, internal organ, fish-skin, then bone in rejecting will
Fish body is sliced after cleaning, and fillet are made；
3), fillet pre-process: fillet being impregnated 3-4h in pretreatment fluid, fillet is cleaned after immersion and is transferred in pickling liquid
Marinated 4-6h；
4), boiling: fillet and auxiliary material after will be marinated, which be added in water, carries out boiling, and boiling temperature is set as 70-80 DEG C, boiling
Time is 4-6min；Pretreatment fluid is made of the water of vinegar 3-5wt%, natural 15-20wt% and surplus, and is pre-processed
The weight of liquid is 3-5 times of fillet；Pickling liquid is made of the water of salt 5-15wt%, natural 5-10wt% and surplus,
And the weight of pickling liquid is 2-4 times of fillet；
5) it, is dehydrated: being dehydrated being put in Minton dryer after the fillet draining after boiling, until the moisture content of fillet reaches
To 20-24wt%；Condition setting when vacuum dehydration are as follows: 50-60 DEG C of temperature, vacuum degree 0.4-0.8KPa；
6), toast: baste is smeared on fillet surface after dewatering, is then wrapped up fillet with tinfoil, after tinfoil is wrapped up
Fillet are toasted, and baking temperature is 180-200 DEG C, baking time 10-12min；Baste is by cooking wine 10-14wt%, vegetable oil
6-10wt%, natural 50-55wt%, salt 2-4wt%, monosodium glutamate 4-6wt%, cumin 2-4wt%, sodium bicarbonate 1-3% and
The water of surplus forms, and the weight ratio of baste and fillet is (2-4): 100；
7), roller sheet: the fillet after baking are subjected to roller sheet processing, dried fish is made；
8) it, packs, sterilize: dried fish being packed, sterilization processing；
Natural is prepared by the following method: add water to be ground to mixed serum honeysuckle, green tea, carrot, it will be described
Mixed serum mixes with edible alcohol and carries out Microwave Extraction processing, and extracting solution is obtained by filtration after Microwave Extraction processing, shell is gathered
Sugar is added in the extracting solution and is uniformly mixed with beta-cyclodextrin, and day is made after being then concentrated under reduced pressure into the 15-20% of original volume
Right antioxidant；Wherein, honeysuckle in the mixed serum, green tea, carrot, water weight ratio be (1-2): (1-2): (1-
2): 9；The weight ratio of the mixed serum and edible alcohol is 1:(1-2)；The weight of the chitosan, beta-cyclodextrin, extracting solution
Than for (3-5): (4-8): 100.
2. the preparation method of tuna dried fish as described in claim 1, which is characterized in that thaw and salt water thawing in flowing water
Ultrasonication, ultrasonic frequency 30-40KHz, ultrasonic power 300-400W are carried out to liquid while process.
3. the preparation method of tuna dried fish as described in claim 1, which is characterized in that the Microwave Extraction treatment process
In, temperature is 70-75 DEG C, microwave power 400-500W, microwave frequency 2450MHz, time 2-4min.
4. the preparation method of tuna dried fish as described in claim 1, which is characterized in that auxiliary material described in step 4) includes ginger
End, garlic granule, monosodium glutamate, salt；And the weight ratio of auxiliary material and fillet, water is (3-5): 100:(300-400).
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| CN106261861A (en) * | 2016-08-08 | 2017-01-04 | 李万亮 | A kind of roast duck and preparation method thereof |
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| CN107836664A (en) * | 2017-12-05 | 2018-03-27 | 江南大学 | A kind of preparation method of freshwater fish dried meat |
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| CN110463628A (en) * | 2019-09-03 | 2019-11-19 | 福建福铭食品有限公司 | A kind of preparation method of Broiled River Eel |
| CN110584029A (en) * | 2019-09-24 | 2019-12-20 | 大洋世家(舟山)优品有限公司 | Processing method of tuna fish fillets |
| CN114271452A (en) * | 2021-12-30 | 2022-04-05 | 陈春晓 | Manufacturing method of air-dried tuna |
| NL2030617B1 (en) * | 2022-01-19 | 2023-08-01 | Guangzhou City Polytechnic | High quality ready-to-eat dried skipjack tuna fish and its manufacturing method |
| CN114938849B (en) * | 2022-04-16 | 2023-10-03 | 福建闽威食品有限公司 | Preparation method of dried fish |
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