阅读说明：本技术 一种金枪鱼红肉的去腥方法 (Fishy smell removing method for tuna red meat ) 是由 谢绍泰 于 2020-12-31 设计创作，主要内容包括：本发明公开了一种金枪鱼红肉的去腥方法。其方法将金枪鱼红肉第一次油炸后放置于冷藏库中,然后再次油炸。本发明通过将金枪鱼红肉多次油炸处理,处理后的红肉腥味与金枪鱼白肉相似,同时改善口感；提高了金枪鱼的利用率,增加了金枪鱼的经济效益。(The invention discloses a fishy smell removing method for tuna red meat. The method comprises frying tuna red meat in oil for the first time, placing in a refrigerator, and frying again. According to the invention, the tuna red meat is fried for multiple times, so that the fishy smell of the processed red meat is similar to that of the tuna white meat, and the taste is improved; the utilization rate of the tuna is improved, and the economic benefit of the tuna is increased.)

1. A fishy smell removing method for tuna red meat is characterized in that the tuna red meat is fried for the first time, then placed in a refrigerator and then fried again.

2. The method of claim 1, wherein the first frying is carried out at a temperature of 150-.

3. The method of claim 2, wherein the tuna red meat has a moisture content of 55% or less after the first frying.

4. The method of claim 1, wherein the temperature of the refrigerator is 5-10 ℃ and the refrigerating time is 8-10 h.

5. The method for removing fishy smell of tuna red meat according to claim 1, wherein the temperature for re-frying is 180-200 ℃ for 3-8 min.

6. The method of claim 5, wherein the tuna red meat has a moisture content of less than or equal to 40% after re-frying.

Technical Field

The invention relates to the field of food processing, in particular to a fishy smell removing method for tuna red meat.

Background

The tuna meat is tender and delicious, has high protein content, is rich in DHA, EPA and other polyunsaturated fatty acids with biological activity, and is one of three kinds of nutritional fish recommended by the international society for nutrition; tuna is a kind of fish with high value, has large capture amount, is one of important fishes in ocean fishery, and has great market potential. Tuna is mainly processed into dry, canned and frozen products, wherein the canned food yield is the greatest.

In the traditional production of canned tunas, red meat (blood-mixed meat) with poor taste and serious fishy smell needs to be removed, white meat cannot be lost in the nutritional value of the red meat, and the red meat has high protein content and low fat content; the removed red meat is generally used as a raw material of cat food cans or as leftovers for feeding factories, so that the integral production cost of the tuna cans eaten by people is high, and the utilization rate of the tuna is low.

Disclosure of Invention

The invention provides a fishy smell removing method for tuna red meat, which improves the utilization rate of the tuna meat and improves the economic benefit.

The purpose of the invention is realized by the following technical scheme:

a method for removing fishy smell of tuna red meat comprises frying the tuna red meat in oil for the first time, placing in a refrigerator, and frying again.

Preferably, the temperature of the first frying is 150-; the water content of the tuna red meat after the first frying is less than or equal to 55 percent.

Preferably, the temperature of the refrigerator is 5-10 ℃, and the refrigerating time is 8-10 h.

Preferably, the temperature for frying again is 180-; the water content of the tuna red meat after the secondary frying is less than or equal to 40 percent.

According to the invention, the tuna red meat is fried for multiple times, so that the fishy smell of the processed red meat is similar to that of the tuna white meat, and the taste is improved; the utilization rate of the tuna is improved, and the economic benefit of the tuna is increased.

Detailed Description

The following specific examples are provided to further illustrate the present invention so that those skilled in the art may better understand the invention and practice it, but the examples are not intended to limit the invention. Other various modifications, substitutions and alterations of the above-described structures of the present invention will occur to those skilled in the art without departing from the basic technical spirit of the invention as described herein.

Example 1 effect of first fry parameters on tuna red flesh fishy taste and mouthfeel.

In order to verify the influence of the temperature and time of the first frying on the fishy smell of the tuna red meat, the following experiment is set:

(1) a piece of tuna red meat is taken and divided into 6 pieces, which are marked as No. 1-6.

(2) Putting the red meat of the tuna No. 1-6 into an oil pan, and frying at different temperatures and times; the water content and the degree of fishy smell at this time were recorded.

(3) Placing the tuna red meat after the first frying into a refrigerator for storing and draining oil for 8 hours at 5 ℃; the moisture content and fishy smell levels at this time were recorded.

(4) Frying the tuna red meat after oil draining in an oil pot for 5min at 180 ℃; recording the water content, fishy smell degree and taste; the results are shown in Table 1.

TABLE 1

	Number 1	Number 2	No. 3	Number 4	Number 5	Number 6
							First frying temperature (. degree.C.)	140	150	150	160	180	200
First frying time (min)	5	5	10	8	5	5
							First fry moisture content (%)	55	55	54	52	50	47
Degree of first frying smell	Of moderate degree	Of moderate degree	Of moderate degree	Of moderate degree	Of moderate degree	Of moderate degree
							Water content after refrigeration (%)	50	50	48	46	45	43
Degree of fishy smell after refrigeration	Of moderate degree	Of moderate degree	Of moderate degree	Of moderate degree	Of moderate degree	Of moderate degree
							Secondary frying moisture content (%)	40	40	38	36	34	32
Degree of secondary frying fishy smell	Of moderate degree	Mild degree of	Mild degree of	Mild degree of	Mild degree of	Mild degree of
							Taste of the product	Is chewy	Is chewy	Is chewy	Is chewy	Is chewy	Too hard

The judgment standard of the fishy smell degree is as follows: 20 18-44 year old volunteers were recruited and evaluated by smelling the fishy smell of tuna red meat:

fresh air without any peculiar smell is used as the air

The fishy smell of the white meat of tuna is slight

The fishy smell degree between the white meat of tuna and the red meat of untreated tuna is moderate

The red meat of the untreated tuna is severe

The final fishy smell degree is the one with the larger number of votes of 20 volunteers, and the highest fishy smell degree is the priority when two fishy smell degrees with the same number of votes appear.

The judgment standard of the mouthfeel degree is as follows: 20 18-44-year-old volunteers were recruited and evaluated the taste of the red meat of tuna by way of trial eating, classified into five grades of soft and soft, chewy, hard and too hard, wherein the chewy degree is the best grade.

As shown in Table 1, when the frying temperature is less than 150 ℃ and the frying time is less than 5min, the fishy smell is still heavy; when the first frying temperature is higher than 180 ℃, the mouthfeel is too hard due to excessive dehydration; therefore, the first frying temperature is 150-180 ℃, and the frying time is 5-10 min.

Example 2 effect of cold storage on tuna red flesh fishy smell and mouthfeel.

In order to verify the influence of the refrigeration temperature and time on the fishy smell of tuna red meat, the following experiments were set:

(1) taking a piece of tuna red meat, dividing into 6 pieces, and marking as No. 1-6; the degree of fishy smell was noted.

(2) Putting the red meat of tuna No. 1-6 into an oil pan, and frying at 150 deg.C for 5 min; the water content and the degree of fishy smell at this time were recorded.

(3) And (4) placing the tuna red meat after the first frying into cold storages with different temperatures, and storing for a period of time.

(4) Frying the tuna red meat after oil draining in an oil pot for 5min at 180 ℃; recording the water content, fishy smell degree and taste; the results are shown in Table 2.

TABLE 2

Number 1

Number 2

No. 3

Number 4

Number 5

Number 6

Degree of fishy smell before frying

Severe degree

Severe degree

Severe degree

Severe degree

Severe degree

Severe degree

First fry moisture content (%)

55％

55％

55％

55％

55％

55％

Degree of first frying smell

Of moderate degree

Of moderate degree

Of moderate degree

Of moderate degree

Of moderate degree

Of moderate degree

Refrigeration time (h)

6

6

8

8

10

12

Refrigeration temperature (. degree.C.)

12

10

3

5

10

5

Water content after refrigeration (%)

53

51

48

50

50

47

Degree of fishy smell after refrigeration

Of moderate degree

Of moderate degree

Of moderate degree

Of moderate degree

Of moderate degree

Of moderate degree

Secondary frying moisture content (%)

45

43

37

40

39

38

Degree of secondary frying fishy smell

Mild degree of

Mild degree of

Mild degree of

Mild degree of

Mild degree of

Mild degree of

Taste of the product

Is soft

Is soft

Is hard to be

Is chewy

Is chewy

Is hard to be

The criteria for determining the degree of fishy smell and the texture were the same as those in example 1.

As can be seen from Table 2, when the refrigeration temperature is higher than 10 ℃ or the refrigeration time is less than 8 hours, the mouthfeel is poor due to insufficient oil leaching degree; and when the refrigeration temperature is less than 5 ℃ or the refrigeration time is more than 10 hours, the refrigeration degree is too high, so that the reduction degree of the water content is too high, and the mouthfeel is also poor. Therefore, the refrigerating time is controlled to be 8-10 h; the temperature is 5-10 ℃.

Example 3 effect of re-frying on tuna red flesh fishy taste and mouthfeel.

In order to verify the influence of the secondary temperature and time on the fishy smell of the tuna red meat, the following experiment is set:

(1) taking a piece of tuna red meat, dividing into 6 pieces, and marking as No. 1-6; the degree of fishy smell was noted.

(2) Putting the red meat of tuna No. 1-6 into an oil pan, and frying at 150 deg.C for 5 min; the water content and the degree of fishy smell at this time were recorded.

(3) And (3) placing the tuna red meat after the first frying into a 5 ℃ cold storage, and storing for draining oil for 8 hours.

(4) Putting the tuna red meat after oil draining into an oil pan, and frying again at different temperatures and time; recording the water content and the fishy smell degree at the moment; as shown in table 3.

TABLE 3

Number 1

Number 2

No. 3

Number 4

Number 5

Number 6

Degree of fishy smell before frying

Severe degree

Severe degree

Severe degree

Severe degree

Severe degree

Severe degree

First fry moisture content (%)

55％

55％

55％

55％

55％

55％

Degree of first frying smell

Of moderate degree

Of moderate degree

Of moderate degree

Of moderate degree

Of moderate degree

Of moderate degree

Water content after refrigeration (%)

50

50

50

50

50

50

Degree of fishy smell after refrigeration

Of moderate degree

Of moderate degree

Of moderate degree

Of moderate degree

Of moderate degree

Of moderate degree

Re-frying temperature (. degree.C.)

160

160

180

180

200

220

Frying again for a while (min)

3

8

3

8

5

3

Secondary frying moisture content (%)

43

41

40

36

38

34

Degree of secondary frying fishy smell

Of moderate degree

Mild degree of

Mild degree of

Mild degree of

Mild degree of

Mild degree of

Taste of the product

Is soft

Is soft

Is chewy

Is chewy

Is chewy

Is hard to be

The criteria for determining the degree of fishy smell and the texture were the same as those in example 1.

As can be seen from Table 3, when the frying temperature is less than 180 ℃ or the frying time is less than 3min, the taste is affected due to the excessively high water content, and the fishy smell removing effect is weak; when the frying temperature is more than 200 ℃ or the frying time is more than 8min, rancour people do not affect the effect of removing fishy smell because the frying process is too deep, but the taste is hard.