Title A Process of Making Spiced Dried Tuna (Katsuwonus Pelamis) Sticks
A process of making spiced - dried tuna (Katsuwonus pelamis) sticks which comprises of washing/cleaning of tuna thoroughly; removing the heads, internal organs and backbones of the tuna; filleting the tuna; cutting the filleted tuna into strips; cooking the tuna strips into the marinating solution for 15 minutes; and sun drying the cooked tuna strips until a moisture content of 25% is attained. The marinating solution used is composed of 20 grams iodized salt; 25 grams black pepper; 3.6 grams garlic powder; 36 mL vinegar; 36 mL soy sauce; 80 mL water; 15 grams dried chili pepper (Capsicum frutescens); 87.5 grams brown sugar; and 1 gram monosodium glutamate with preservatives 0.02% sorbic acid. The product could serve as snack item, and could be eaten with vegetables. The utility model will help food processors interested in making food products along utilization of tuna (Katsuwonus pelamis) for entrepreneurial activity.