CN111329010A - Instant tuna blood-mixed dried meat and processing method thereof - Google Patents
Instant tuna blood-mixed dried meat and processing method thereof Download PDFInfo
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- CN111329010A CN111329010A CN202010145606.XA CN202010145606A CN111329010A CN 111329010 A CN111329010 A CN 111329010A CN 202010145606 A CN202010145606 A CN 202010145606A CN 111329010 A CN111329010 A CN 111329010A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- 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
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- Life Sciences & Earth Sciences (AREA)
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Abstract
The invention discloses an instant tuna blood-mixed dried meat and a processing method thereof.A frozen tuna blood-mixed meat is slowly washed by water, and the thawed tuna blood-mixed meat is cut into tuna blood-mixed meat strips; adding the pickling material into the tuna blood-mixed meat strips, stirring uniformly, refrigerating and pickling, and stirring every 30 min; uniformly spreading sesame on the salted tuna blood-mixed meat strips, drying and ventilating with the outside for 1min at intervals of 30 min; and baking the dried tuna blood-mixed meat strips, cooling and carrying out vacuum packaging after baking is finished to obtain finished products of the instant tuna blood-mixed meat strips. Realize the blood of tunaThe utilization of the mixed meat solves the problem of fishy smell of the tuna blood mixed meat, so that the tuna blood is synthesized into leisure food with delicious taste and unique mouthfeel, and the market prospect is wide; the instant tuna blood-containing dried meat has rich iron element and vitamin B12The iron element can be supplemented to the human body after being frequently eaten, and the iron element can be used as an auxiliary treatment food for anemia.
Description
Technical Field
The invention relates to the technical field of aquatic product processing, in particular to instant tuna blood-mixed dried meat and a processing method thereof.
Background
Tuna, also called tuna and tuna, is a fish living in the middle and upper ocean waters, distributed in tropical, subtropical and temperate regions of the pacific, atlantic and indian ocean, belongs to a marine highly migratory fish, is rich in protein, fat and vitamin D, contains a large amount of DHA and EPA, and is a marine organism with high nutritional value.
At present, tuna meat is fresh, smooth and tender in texture and is melted in the mouth, and is mainly processed into sliced tuna to be eaten raw, but the blood-mixed meat of the tuna is not accepted by people due to the existence of heavy fishy smell, and only the blood-mixed part on the fresh tuna is slightly sour, so the blood-mixed meat is generally removed from the tuna meat and is discarded or used as canned cat. The tuna blood-containing meat is rich in iron and vitamin B12It is easy to be absorbed by human body, and can supplement iron and be used as adjuvant treatment food for anemia. Therefore, there is a need for a method of processing tuna blood-mixed meat that is fishy and delicious and is acceptable to the public.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides instant tuna blood-mixed dried meat and a processing method thereof. The tuna blood mixed meat is processed into instant food, which can create considerable economic value and can be used as auxiliary treatment food for anemia.
The invention is realized by the following technical scheme:
in a first aspect of the present invention, there is provided a method for processing instant tuna blood-mixed dried meat, comprising the steps of:
(1) slowly flushing the frozen tuna blood-mixed meat with water, and cutting the thawed tuna blood-mixed meat into tuna blood-mixed meat strips;
(2) adding the pickling material into the tuna blood-mixed meat strips, stirring uniformly, refrigerating and pickling, and stirring every 30 min;
(3) uniformly spreading sesame on the salted tuna blood-mixed meat strips, drying and ventilating with the outside for 1min at intervals of 30 min;
(4) and baking the dried tuna blood-mixed meat strips, cooling and carrying out vacuum packaging after baking is finished to obtain finished products of the instant tuna blood-mixed meat strips.
Preferably, in step (1), the size of the tuna blood-meat strip is as follows: the width is 1cm and the length is 15 cm.
Preferably, in the step (2), the curing material comprises the following raw materials in parts by weight: 5.5 parts of rosemary, 25 parts of chicken bone paste, 15 parts of salt, 30 parts of sorbitol, 2.5 parts of sodium erythorbate, 15 parts of monosodium glutamate, 50 parts of cooking wine, 2.5 parts of flavour development disodium ribonucleotide (I + G) and 80 parts of chili oil.
Preferably, in the step (2), the time for cold preserving is 20 hours, and the temperature is 3-5 ℃.
Preferably, in the step (3), the adding amount of the sesame is as follows: 30g of sesame is added into 1Kg of tuna blood mixed meat.
Preferably, in the step (3), the drying temperature is 65 ℃ and the drying time is 2.5-3 h.
Preferably, in the step (4), the baking temperature is 150 ℃ and the baking time is 10 min.
Preferably, in the step (4), the water content of the finished instant tuna blood-mixed dried meat product is less than 20%.
In a second aspect of the invention, instant tuna blood-mixed dried meat is provided.
In a third aspect of the invention, the use of instant tuna blood-mixed dried meat in the preparation of an adjuvant therapy food for treating anemia is provided.
The invention has the beneficial effects that:
1. the invention realizes the utilization of the tuna blood-mixed meat, solves the problem of fishy smell of the tuna blood-mixed meat, is the key for effectively utilizing the tuna blood-mixed meat, removes the fishy smell of the tuna blood-mixed part through fishy smell removing treatment, and synthesizes the tuna blood into leisure food with delicious taste and unique mouthfeel by adding seasonings for pickling, drying and baking. Has wide market prospect, is suitable for various crowds of children, pregnant women and middle-aged and old people, and can create considerable economic benefit and social benefit.
2. The instant tuna blood-containing dried meat has rich iron element and vitamin B12The iron element can be supplemented to the human body after being frequently eaten, and the iron element can be used as an auxiliary treatment food for anemia.
Drawings
FIG. 1 is a process flow diagram of the instant tuna blood-meat jerky of the present invention;
Detailed Description
It should be noted that the following detailed description is exemplary and is intended to provide further explanation of the disclosure. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs.
Description of terms: i + G is flavour development nucleotide disodium; the chicken bone paste is chicken bone balm.
As described in the background art, tuna meat is fresh, smooth and tender, and melts immediately upon entering the mouth, and is mainly used for processing raw fish fillets. The tuna has more fish meat which is close to the periphery of the tuna chine and has different colors from the whole color, and the part of the tuna meat which presents darker dark red color is called as blood-mixed meat, and because the blood content is high, the color is dark red and has slight fishy smell, the blood-mixed meat can not be accepted by uncooked consumers, the tuna is mainly used for producing pet food at present, and the resource waste is caused. Through detection and analysis, the blood-containing meat is also high in nutritive value, the iron content is particularly rich except that the blood-containing meat contains rich protein, fat, vitamins and minerals, and each 100g of fish contains about 80mg of divalent iron ions which are more than 5 times that of other fish. Based on the above, the invention provides instant tuna blood-mixed dried meat and a processing method thereof, wherein each 1Kg of tuna needs the following raw materials by weight: 5.5G of rosemary, 25G of chicken bone paste, 15G of salt, 30G of sorbitol, 2.5G of sodium erythorbate, 15G of monosodium glutamate, 50G of cooking wine, 2.5G of I + G, 80G of chili oil and 30G of sesame.
The fresh tuna blood-mixed meat has certain fishy smell, but after the tuna blood-mixed meat is in the air for a certain time, the fishy smell of the blood-mixed meat is obviously aggravated, and the aggravation of the fishy smell of the blood-mixed meat is caused by the following reasons:
1. the blood content of the tuna blood-mixed meat is 2-3 times of that of the tuna in other parts, and the tuna meat is dark red and has slightly heavier fishy smell than the tuna meat in other parts.
2. The iron ion content in blood of the blood complex meat is very high, and the ferrous iron ions exposed in the air are easily oxidized into ferric iron ions, so that the iron rust taste is generated, and the fishy smell of the blood complex meat is aggravated.
3. The tuna flesh contains higher DHA and EPA, which is beneficial to human health, but the DHA and the EPA are easy to generate oxidation reaction, generate oxidation smell and increase fishy smell;
4. tuna belongs to red-flesh fish, the histamine content in the fish is relatively high, and the tuna is easy to generate oxidation reaction to form trimethylamine in the processing process, so that the fishy smell is increased.
The method comprehensively considers links that fishy smell, oxidation smell, ammonia smell and the like can be generated in the process of processing dried tuna flesh by the tuna flesh with the dried tuna flesh, analyzes the reasons of generating the peculiar smell, and solves the problem by a pertinence selection technical scheme, so that the fishy smell of the dried tuna flesh product is fundamentally and thoroughly removed, and the specific measures are as follows:
1. the rosemary is applied to the production process of the dried pork with blood. The original fishy smell of the tuna blood complex is covered by innovatively utilizing the stable and lasting faint scent of the rosemary, and the effect is very obvious. Rosemary is a natural perfume plant, has faint scent, and has the effects of clearing away heart-fire and refreshing. Rosemary contains chemical components such as monoterpene, sesquiterpene, diterpene, triterpene, flavone, fatty acid, multi-branched alkane, tannin, amino acid and the like, and the components are not easy to volatilize and have good thermal stability, and the rosemary is a well-known high-efficiency natural antioxidant.
2. The synergistic antioxidant effect of rosemary and sodium erythorbate is utilized to protect ferrous ions, the ferrous ions are prevented from being oxidized into ferric ions with rust taste, the generation of peculiar smell is reduced, and meanwhile, the color of the product is prevented from being changed into brown.
3. The antioxidant effect of rosemary is utilized to protect unsaturated fatty acid in the blood-mixed meat and avoid the oxidation reaction to generate fat oxidation peculiar smell.
4. In the pickling process, the sorbitol is used for completely replacing white granulated sugar, Maillard reaction is avoided, burnt flavor is not generated, and the color and luster of dried fish products are facilitated.
5. The pickling process adopts a dry pickling method, avoids loss of nutrient components, shortens the drying time, reduces generation of histamine and trimethylamine, and is favorable for good flavor and color of the dried fish products.
In order to fully utilize marine biological resources, the invention utilizes the high-valued development and application of tuna processing byproducts. Tuna blood-mixed meat is taken as a raw material, and the special fragrance of rosemary is utilized to cover the fishy smell of the blood-mixed meat; rosemary and sodium erythorbate are used for synergistically protecting ferrous ions from being oxidized, so that the color of a dried fish product is facilitated; meanwhile, the oxidation resistance of the rosemary is utilized to protect unsaturated fatty acid, so that fat oxidation is avoided, and the oxidation smell is reduced; sorbitol replaces the traditional white granulated sugar in the pickling formula, so that the Maillard reaction in the drying and baking process is avoided, and the color of the dried fish product is protected; the dry pickling method is adopted in the production process, so that the loss of the nutrient components of the blood-mixed meat is reduced, the production period is shortened, the generation of histamine in the processing process of the blood-mixed meat is reduced, and the good flavor of the dried fish meat product is facilitated. The prepared dried fish product is reddish brown, has moderate hardness, good palatability, chewing feeling and no fishy smell. The product contains high content of protein, unsaturated fatty acid, vitamins, etc., especially rich iron, and can be used as iron supplement product for children and women. The leisure type dried tuna and blood pork is produced by utilizing the blood pork produced in the tuna processing process, the blank of the intensive processing of the tuna and blood pork is filled, the variety of marine leisure food is enriched, the high-valued utilization of tuna resources is realized, and better economic benefit can be created.
In order to make the technical solutions of the present application more clearly understood by those skilled in the art, the technical solutions of the present application will be described in detail below with reference to specific embodiments. If the experimental conditions not specified in the examples are specified, the conditions are generally conventional or recommended by the reagent company; reagents, consumables, and the like used in the following examples are commercially available unless otherwise specified.
Wherein the cooking wine is purchased from Huzhou Laoheng and brewing Co., Ltd, and the alcoholic strength is more than or equal to 10%; the chicken bone paste was purchased from Qingdao Huadi food ingredients Co.
Example 1
The tuna blood-mixed meat taken out from the refrigerator can not be directly processed, and needs to be unfrozen, and the frozen tuna blood-mixed meat is slowly flushed by water flow for 60 min. The tuna blood meat can be thawed until the tuna can be cut into strips by a knife without waiting for the tuna to be completely thawed. The thawed tuna blood-mixed meat is cut into tuna meat strips with the width of 1cm and the length of about 15cm on a chopping board by a knife. Putting the cut tuna meat strips into a pickling box. Weighing the pickling materials according to the formula for every 1Kg of tuna blood: 5.5G of rosemary, 25G of chicken bone paste, 15G of salt, 30G of sorbitol, 2.5G of sodium erythorbate, 15G of monosodium glutamate, 50G of cooking wine, 2.5G of I + G and 80G of chili oil. And sequentially adding the weighed pickling materials into the tuna blood-mixed meat strips, and uniformly stirring by hands to fully and uniformly mix the pickling materials and the tuna meat strips. After the tuna blood meat strips and the pickling materials are uniformly mixed, the pickling box is sealed by a preservative film and then is put into a refrigerating chamber of a refrigerator for pickling, and the pickling time is 20 hours. Turning and stirring the tuna blood meat strips every half an hour. And taking out the tuna blood-mixed meat strips from the refrigerator after the pickling is finished. 30g of sesame is weighed per 1Kg of tuna blood-mixed meat, evenly scattered on the surface of the tuna blood-mixed meat strip, and slightly pressed to prevent the sesame from falling off in the baking process. The tuna blood meat strips are penetrated on the stainless steel round sticks, a certain distance needs to be reserved between the tuna blood meat strips, the tuna blood meat strips cannot be too dense, and the tuna blood meat strips are prevented from being adhered in the drying process to influence the drying effect. And putting the stainless steel round sticks with the tuna blood meat strips on an iron frame. And (3) after the tuna blood meat strips are completely penetrated, sending the tuna blood meat strips into an air-blast drying oven for drying at the temperature of 65 ℃ for 2.5 hours. And opening the oven door every 30min, wherein the water content of the tuna blood-mixed meat strips in the early drying stage is higher, and the opening of the oven door is beneficial to the dispersion of water in the oven and shortens the drying time. And (3) drying the tuna blood-mixed meat strips until the surfaces of the tuna blood-mixed meat strips are dry, taking the tuna blood-mixed meat strips out of the oven when the tuna blood-mixed meat strips have certain softness, and drying the tuna blood-mixed meat strips. The dried tuna blood-mixed meat strips need to be further put into an oven for baking at the temperature of 150 ℃ for 10 minutes. And (4) measuring the moisture content of the baked tuna blood-mixed dried meat, wherein the moisture content is below 20%, and the tuna blood-mixed dried meat can be stored for a long time.
And naturally cooling to room temperature, weighing the dried tuna blood meat, bagging, and carrying out vacuum packaging to obtain a finished product.
Example 2
The tuna meat product taken out of the refrigerator cannot be directly processed, and needs to be thawed, and the frozen tuna meat product is slowly washed with water for 90 min. The tuna blood meat can be thawed until the tuna can be cut into strips by a knife without waiting for the tuna to be completely thawed. The thawed tuna blood-mixed meat is cut into tuna meat strips with the width of 1cm and the length of about 15cm on a chopping board by a knife. Putting the cut tuna meat strips into a pickling box. Weighing the pickling materials according to the formula for every 1Kg of tuna blood: 5.5G of rosemary, 25G of chicken bone paste, 15G of salt, 30G of sorbitol, 2.5G of sodium erythorbate, 15G of monosodium glutamate, 50G of cooking wine, 2.5G of I + G and 80G of chili oil. And sequentially adding the weighed pickling materials into the tuna blood-mixed meat strips, and uniformly stirring by hands to fully and uniformly mix the pickling materials and the tuna meat strips. After the tuna blood meat strips and the pickling materials are uniformly mixed, the pickling box is sealed by a preservative film and then is put into a refrigerating chamber of a refrigerator for pickling, and the pickling time is 20 hours. Turning and stirring the tuna blood meat strips every half an hour. And taking out the tuna blood-mixed meat strips from the refrigerator after the pickling is finished. 30g of sesame is weighed per 1Kg of tuna blood-mixed meat, evenly scattered on the surface of the tuna blood-mixed meat strip, and slightly pressed to prevent the sesame from falling off in the baking process. The tuna blood meat strips are penetrated on the stainless steel round sticks, a certain distance needs to be reserved between the tuna blood meat strips, the tuna blood meat strips cannot be too dense, and the tuna blood meat strips are prevented from being adhered in the drying process to influence the drying effect. And putting the stainless steel round sticks with the tuna blood meat strips on an iron frame. And (3) putting the tuna blood meat strips into an air-blast drying oven to be dried at the temperature of 65 ℃ for 3 hours after the tuna blood meat strips are completely penetrated. And opening the oven door every 30min, wherein the water content of the tuna blood-mixed meat strips in the early drying stage is higher, and the opening of the oven door is beneficial to the dispersion of water in the oven and shortens the drying time. And (3) drying the tuna blood-mixed meat strips until the surfaces of the tuna blood-mixed meat strips are dry, taking the tuna blood-mixed meat strips out of the oven when the tuna blood-mixed meat strips have certain softness, and drying the tuna blood-mixed meat strips. The dried tuna blood-mixed meat strips need to be further put into an oven for baking at the temperature of 150 ℃ for 10 minutes. And (4) measuring the moisture content of the baked tuna blood-mixed dried meat, wherein the moisture content is below 20%, and the tuna blood-mixed dried meat can be stored for a long time.
And naturally cooling to room temperature, weighing the dried tuna blood meat, bagging, and carrying out vacuum packaging to obtain a finished product.
After detection, the iron element and vitamin B contained in the instant dried tuna blood product prepared in the examples 1 and 212See table 1.
TABLE 1
| Detecting items | Example 1 | Example 2 |
| Iron element (ferrous iron) mg | 71.75 | 72.15 |
| Vitamin B12μg | 50.2 | 50.2 |
Test examples
Detecting erythrocytes, hemoglobin and hematocrit of 30 moderate anemia patients, then providing 10 of the moderate anemia patients with the instant tuna blood dry meat adjuvant therapy (group A) prepared in the embodiment 1, eating the instant tuna blood dry meat adjuvant therapy twice a day under the matching of drug therapy (oral ferrous sulfate folic acid tablets), and detecting erythrocytes, hemoglobin and hematocrit of the 10 anemia patients after continuously eating the instant tuna blood dry meat adjuvant therapy for three months; the instant tuna blood and meat jerky adjuvant therapy (group B) prepared in example 2 is distributed to 10 patients, and the patients are eaten once a day in cooperation with drug therapy (oral ferrous sulfate folic acid tablets), and the values of red blood cells, hemoglobin and hematocrit of the 10 anemia patients are detected after the patients are continuously eaten for three months; meanwhile, in addition, 10 anemia patients (group C) only had drug therapy (oral administration of ferrous sulfate folic acid tablets), the instant tuna blood-containing dried meat prepared in the examples 1-2 was not eaten, and the 20 anemia patients were tested for red blood cells, hemoglobin and hematocrit after three months; the results of calculating the percentage increase in the volume of erythrocytes, hemoglobin, and hematocrit (percentage increase-blood phase value after drug treatment-blood phase value before drug treatment/blood phase value after drug treatment) for each group of patients are shown in table 2.
TABLE 2
As can be seen from Table 2, the anemia treatment effect is better than that of the anemia treatment by only using the drug when the drug is used in combination with the adjuvant therapy of the instant tuna blood-containing dried meat. Therefore, the instant tuna blood-containing dried pork slices can assist in treating anemia, are food with good application prospects, and can be used for children, pregnant women, middle-aged and elderly people.
Test example 2
The instant tuna blood-mixed jerky prepared in the respective examples 1 and 2 was randomly distributed to 80 subjects for sensory evaluation, the age was 12-60 years, the mouth feel of the instant tuna blood-mixed jerky was evaluated and scored (full score of 100), the mouth was rinsed with mineral water before each product was subjected to sensory evaluation, and the mouth feels in the examples 1 and 2 are shown in table 3.
TABLE 3 mouthfeel comparison
As can be seen from table 3, the instant tuna blood-meat jerky prepared in examples 1 and 2 had delicious taste and no fishy smell; it is suitable for both the old and the young, and can be accepted by the public.
The above description is only a preferred embodiment of the present application and is not intended to limit the present application, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, improvement and the like made within the spirit and principle of the present application shall be included in the protection scope of the present application.
Claims (10)
1. A processing method of instant tuna blood-mixed dried meat is characterized by comprising the following steps:
(1) slowly flushing the frozen tuna blood-mixed meat with water, and cutting the thawed tuna blood-mixed meat into tuna blood-mixed meat strips;
(2) adding the pickling material into the tuna blood-mixed meat strips, stirring uniformly, refrigerating and pickling, and stirring every 30 min;
(3) uniformly spreading sesame on the salted tuna blood-mixed meat strips, drying and ventilating with the outside for 1min at intervals of 30 min;
(4) and baking the dried tuna blood-mixed meat strips, cooling and carrying out vacuum packaging after baking is finished to obtain finished products of the instant tuna blood-mixed meat strips.
2. The process of claim 1, wherein in step (1), the tuna blood-meat strips are of the size: the width is 1cm and the length is 15 cm.
3. The processing method according to claim 1, wherein in the step (2), the curing material comprises the following raw materials in parts by weight: 5.5 parts of rosemary, 25 parts of chicken bone paste, 15 parts of salt, 30 parts of sorbitol, 2.5 parts of sodium erythorbate, 15 parts of monosodium glutamate, 50 parts of cooking wine, 2.5 parts of flavour development disodium ribonucleotide (I + G) and 80 parts of chili oil.
4. The processing method according to claim 1, wherein in the step (2), the time for cold preserving is 20 hours, and the temperature is 3 to 5 ℃.
5. The processing method according to claim 1, wherein in the step (3), the sesame is added in an amount of: 30g of sesame is added into 1Kg of tuna blood mixed meat.
6. The processing method according to claim 1, wherein in the step (3), the drying temperature is 65 ℃ and the drying time is 2.5-3 h.
7. The process according to claim 1, wherein in the step (4), the temperature of the roasting is 150 ℃ for 10 min.
8. The process of claim 1, wherein in step (4), the water content of the finished instant tuna blood-mixed dried meat product is less than 20%.
9. Instant dried tuna blood-mixed meat prepared by the processing method of any one of claims 1 to 8.
10. Use of the instant dried tuna blood complex of claim 9 in the preparation of an adjunctive therapeutic food for the treatment of anemia.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114271452A (en) * | 2021-12-30 | 2022-04-05 | 陈春晓 | Manufacturing method of air-dried tuna |
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|---|---|---|---|---|
| CA1244711A (en) * | 1984-06-25 | 1988-11-15 | Demarest I. Ingraham | Low calorie meat product with oil packed appearance and flavor |
| US5456938A (en) * | 1993-01-27 | 1995-10-10 | Penwest Foods Co. | Cryoprotected surimi product |
| JP2003092982A (en) * | 2001-09-26 | 2003-04-02 | Taisho Technos Co Ltd | Composition and method for preventing discoloring of fish with red flesh |
| JP2005102605A (en) * | 2003-09-30 | 2005-04-21 | Kureha Chem Ind Co Ltd | Method for producing dry meat food, and dry meat food |
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2020
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA1244711A (en) * | 1984-06-25 | 1988-11-15 | Demarest I. Ingraham | Low calorie meat product with oil packed appearance and flavor |
| US5456938A (en) * | 1993-01-27 | 1995-10-10 | Penwest Foods Co. | Cryoprotected surimi product |
| JP2003092982A (en) * | 2001-09-26 | 2003-04-02 | Taisho Technos Co Ltd | Composition and method for preventing discoloring of fish with red flesh |
| JP2005102605A (en) * | 2003-09-30 | 2005-04-21 | Kureha Chem Ind Co Ltd | Method for producing dry meat food, and dry meat food |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114271452A (en) * | 2021-12-30 | 2022-04-05 | 陈春晓 | Manufacturing method of air-dried tuna |
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