Processing method of canned tunas

A processing method, tuna technology, applied in the field of food processing, can solve the problems of high price, low value, late start, etc.

Inactive Publication Date: 2010-07-21
H&P FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the processing of canned tuna is mainly in Southeast Asia, with an annual output of nearly 200,000 tons, accounting for more than 80% of the global production. The processing of tuna in my country started late, with a small scale and a single product, especially the dried green tuna belonging to the family Tuna. As the main raw material of the product, due to the relatively small resources, the competition for raw material acquisition at home and abroad is fierce, which leads to shortage of supply and high price, w

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] 1. Raw material handling: The raw material should be fresh or frozen. The main method of thawing is water immersion, the water temperature is not higher than 25°C, and the temperature of the center of the fish body should be around -5°C. After removing the head and viscera, wash off the unclean matter on the surface of the fish body and inside the carcass with running water;

[0031] 2. Soaking in salt water: After the raw materials are processed and drained, soak the raw materials in the salt water prepared in advance. It is water, the soaking time is 40 minutes, the weight ratio of salt water to raw materials is 1:1, the requirement is that the fish must be completely submerged in salt water, and the temperature of the salt water is 0°C;

[0032] 3. Rinsing: Drain the raw materials soaked in salt water, soak in water at 0 ℃ for 5 minutes, and then rinse with clean water;

[0033] 4. Cooking: Raw materials of different sizes are required to be placed neatly in baskets...

Embodiment 2

[0044] 1. Raw material handling: The raw material should be fresh or frozen. The main method of thawing is water immersion, the water temperature is not higher than 25°C, and the temperature of the center of the fish body should be around -5°C. After removing the head and viscera, wash off the unclean matter on the surface of the fish body and inside the carcass with running water;

[0045]2. Soaking in salt water: After the raw materials are processed and drained, soak the raw materials in the salt water prepared in advance. It is water, the soaking time is 25 minutes, the weight ratio of salt water to raw materials is 1:3, the requirement is that the fish body must be completely submerged in salt water, and the temperature of the salt water is 2°C;

[0046] 3. Rinsing: Drain the raw materials soaked in salt water, soak in water at 2°C for 10 minutes, and then rinse with clean water;

[0047] 4. Cooking: Raw materials of different sizes are required to be placed neatly in ba...

Embodiment 3

[0058] 1. Raw material handling: The raw material should be fresh or frozen. The main method of thawing is water immersion, the water temperature is not higher than 25°C, and the temperature of the center of the fish body should be around -5°C. After removing the head and viscera, wash off the unclean matter on the surface of the fish body and inside the carcass with running water;

[0059] 2. Soaking in salt water: After the raw materials are processed and drained, soak the raw materials in the salt water prepared in advance. The formula of the salt water is based on the weight-volume ratio. It is water, the soaking time is 10 minutes, the weight ratio of salt water to raw materials is 1:5, the requirement is that the fish body must be completely submerged in salt water, and the temperature of the salt water is 4°C;

[0060] 3. Rinse: Drain the raw materials soaked in salt water, soak in water at 4°C for 15 minutes, and then rinse with clean water;

[0061] 4. Cooking: Raw m...

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PUM

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Abstract

The invention discloses a processing method of canned tunas. Compared with the generally processed canned tunas, the invention has the advantages that cheap tunas such as frigate mackerels and the like are used as raw materials, and aiming at the inherent defects of sour taste, dark color, easy browning and the like of frigate mackerel tunas, the invention provides two solutions correspondingly in the processing method, wherein one solution is color protection treatment, namely a brine soaking method is used for removing partial blood water and soluble protein in tuna bodies by adding citric acid and vitamin C into brine to perform the function of color protection; and the other solution is to add the soup of the invention into the canned tuna meat after the raw materials are processed and cooked to perform the functions of preventing the tuna meat from being oxidized, preventing the tuna meat from browning and improving the taste of the tuna meat, wherein the soup comprises salt, monosodium glutamate, sodium pyrophosphate, sodium tripolyphosphate, citric acid and vitamin C. The invention overcomes the inherent defects of cheap tunas, can be used for processing the cheap tunas used as can raw materials into the canned tunas, and improves the economic benefit and the development prospect of the products.

Description

technical field [0001] The invention relates to a processing method of canned tuna, which belongs to the field of food processing. Background technique [0002] Tuna is a warm-water migratory fish in the ocean. Tuna meat is delicious, nutritious, high in protein, rich in DHA, EPA and other unsaturated fatty acids, which can promote brain development and effectively prevent cardiovascular and cerebrovascular diseases. [0003] At present, tuna is generally all frozen and made into frozen tuna meat to be used for making sashimi, sushi, seasoning or canned food except for a small part of chilled fresh sales. [0004] At present, the processing of canned tuna is mainly in Southeast Asia, with an annual output of nearly 200,000 tons, accounting for more than 80% of the global production. The processing of tuna in my country started late, with a small scale and a single product, especially the dried green tuna belonging to the family Tuna. As the main raw material of the product,...

Claims

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Application Information

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IPC IPC(8): A23B4/023
CPCY02A40/90
Inventor 王坚强包盛
Owner H&P FOODS
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