阅读说明：本技术 金枪鱼鱼柳的加工方法 (Processing method of tuna fish fillets ) 是由 韩伟 施佩影 何英 洪东杰 于 2019-09-24 设计创作，主要内容包括：本发明涉及鱼肉加工技术领域,具体涉及一种金枪鱼鱼柳的加工方法。该方法采用较短时间的蒸煮配合低温处理,对金枪鱼进行了嘌呤降低处理,通过该方法的处理,能够显著有效地降低金枪鱼鱼肉中的票林磊物质的含量,避免了因食用金枪鱼肉导致痛风的发作,可以为人们提供口感更好的金枪鱼鱼肉。(The invention relates to the technical field of fish processing, in particular to a processing method of tuna fillets. The method adopts short-time cooking and low-temperature treatment to perform purine reduction treatment on the tuna, and through the treatment of the method, the content of Tibet forest substances in the tuna meat can be obviously and effectively reduced, the gout attack caused by eating the tuna meat is avoided, and the tuna meat with better taste can be provided for people.)

1. A processing method of tuna fillets is characterized by comprising the following steps:

(1) firstly, crushing fresh houttuynia cordata, and steaming the crushed fresh houttuynia cordata under steam for 10-15 minutes;

(2) then, adding ethanol and water according to the weight ratio of (8-10) to (80-100) of 1, simultaneously adding calcium chloride, adjusting the pH to 6.0-6.5, and cooking and extracting for 1-2 hours at the temperature of 90-95 ℃, and simultaneously matching ultrasonic treatment;

(3) filtering the treated mixed solution to obtain a houttuynia cordata extract;

(4) cutting tuna, removing viscera, cleaning, slicing, removing fishbone, and steaming for 5-8 min;

(5) soaking sliced fish in herba Houttuyniae extractive solution, and performing ultrasonic treatment for 10-15 min;

(6) then treating for 10-15 minutes at 70-80 ℃; and cleaning to obtain a finished product.

2. The method as claimed in claim 1, wherein the amount of calcium chloride added is 5-8% by weight of the total weight of ethanol and water.

3. The method as claimed in claim 1, wherein the intensity of the ultrasound in step (2) is 300-400W/m²。

4. The method for processing tuna fillets according to claim 1, wherein the final fillet is quick frozen at a temperature below-40 ℃.

5. The method for processing tuna fillets according to claim 4, wherein the storage temperature after quick freezing is less than or equal to-15 ℃.

6. The method for processing the tuna fillet according to claim 1, wherein the feed-to-liquid ratio of the houttuynia cordata extract to the fish meat is 0.3 to 0.5 kg/L.

7. The processing method of the tuna fillet according to claim 1, wherein in the step (4), the fish meat is soaked before steaming, and the soaking solution comprises the following components in parts by weight: 100 parts of water, 1-3 parts of magnesium chloride or potassium chloride, 3-5 parts of sodium pyrophosphate, 0.1-0.5 part of enzyme preparation, 0.3-0.5 part of sodium acetate and 1-2 parts of citric acid.

8. The method for processing tuna fillets according to claim 1, wherein the soaking treatment in the step (4) is followed by rinsing with water.

9. The method for processing the tuna fish fillet according to claim 1, wherein the houttuynia cordata extract is adjusted to be weakly alkaline in the step (5) and has a pH of 7.5 to 8.

Technical Field

The invention relates to the technical field of fish processing, in particular to a processing method of tuna fillets.

Background

Tuna is a generic name of fishes of several genera having turbinates among fishes of the order Scombridae, the class Osteichthyes. Tuna has high nutritional value, and is recommended by international nutritional organizations as one of three major nutritional fishes in the world. The tuna is rich in nutrition and delicious in meat quality, but the content of purine in the tuna is high, so that the tuna is not particularly suitable for patients with gout.

Purine (Purine) is a substance existing in the body, mainly exists in the form of Purine nucleotide, and plays an important role in energy supply, metabolic regulation, composition of coenzyme and the like. The purine being organicCompound of formula C₅H₄N₄Colorless crystals are oxidized by purine in human body to become uric acid, and gout is caused by the fact that the uric acid in the human body is too high. Purine is ingested by the human body through diet, and is metabolized in the human body, and a part of purine is converted into a purine base form, and becomes an important component of nucleotide which forms human genetic material, an important energy material component and an important messenger molecule of the human body. However, if the purine uptake is too much, which exceeds the metabolic capability of the human body, except that most of the purine is converted into uric acid and then is discharged out of the human body, the rest purine is deposited on each joint of the human body, and gout is caused.

Purine can be degraded at high temperature, therefore, most of purine can be removed by boiling tuna with water at high temperature, but the taste of the tuna flesh is reduced to a certain extent after the tuna flesh is processed in a high-temperature mode, and people cannot feel the delicious taste when the tuna flesh is made into raw fish slices for eating.

Therefore, there is a need for a method capable of reducing purines in tuna flesh by a low-temperature or normal-temperature treatment.

Disclosure of Invention

The invention aims to solve the problems and provides a processing method of tuna fillets.

In order to achieve the purpose, the invention adopts the following technical scheme:

a processing method of tuna fillets comprises the following steps:

(1) firstly, crushing fresh houttuynia cordata, and steaming the crushed fresh houttuynia cordata under steam for 10-15 minutes;

(2) then, adding ethanol and water according to the weight ratio of (8-10) to (80-100) of 1, simultaneously adding calcium chloride, adjusting the pH to 6.0-6.5, and cooking and extracting for 1-2 hours at the temperature of 90-95 ℃, and simultaneously matching ultrasonic treatment;

(3) filtering the treated mixed solution to obtain a houttuynia cordata extract;

(4) cutting tuna, removing viscera, cleaning, slicing, removing fishbone, and steaming for 5-8 min;

(5) soaking sliced fish in herba Houttuyniae extractive solution, and performing ultrasonic treatment for 10-15 min;

(6) then treating for 10-15 minutes at 70-80 ℃; and cleaning to obtain a finished product.

Preferably, the calcium chloride is added in an amount of 5 to 8% by weight based on the total weight of ethanol and water.

Preferably, the intensity of the ultrasound in the step (2) is 300-400W/m 2.

Preferably, the final sliced fish meat is quick frozen at a temperature below-40 ℃.

Preferably, the storage temperature after quick freezing is less than or equal to-15 ℃.

Preferably, the feed-liquid ratio of the houttuynia cordata extract to the fish meat is 0.3-0.5 kg/L.

Preferably, in the step (4), the fish meat is soaked before steaming, and the soaking solution comprises the following components in parts by weight: 100 parts of water, 1-3 parts of magnesium chloride or potassium chloride, 3-5 parts of sodium pyrophosphate, 0.1-0.5 part of enzyme preparation, 0.3-0.5 part of sodium acetate and 1-2 parts of citric acid.

Preferably, the soaking treatment in step (4) is followed by rinsing with water.

Preferably, in the step (5), the houttuynia cordata extract is adjusted to be alkalescent, and the pH value is 7.5-8.

The long-time high-temperature cooking is a common means for reducing purine in tuna, the purine removal effect is more obvious when the temperature is higher and the time is longer, but the taste of the tuna is poor due to the long-time high-temperature cooking; also, cooking results in loss of nutrients.

Therefore, the method is adopted, and the aim of reducing purine in the tuna flesh is achieved by reducing the treatment temperature and shortening the treatment time

Compared with the prior art, the invention has the following effects: the method is relatively low in cost, simple in process and remarkable in purine removal effect, can remarkably and effectively reduce the content of Tibet forest substances in the tuna meat, avoids gout attack caused by eating the tuna meat, and can provide the tuna meat with better taste for people.

Detailed Description

The technical solution of the present invention is further described below by means of specific examples.

The raw materials used in the examples of the present invention are those commonly used in the art, and the methods used in the examples are those conventional in the art, unless otherwise specified.