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Method for removing sour flavor of tuna can products

A technology for tuna and canned food is applied in the field of removing the sour taste of canned tuna products, can solve problems such as no definite and feasible reports, and achieve the effects of low cost, improved commercial value, and reduced sour taste

Inactive Publication Date: 2014-04-09
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are no definite and feasible reports on the types of sour substances in canned tuna products, effective regulation and removal techniques.

Method used

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  • Method for removing sour flavor of tuna can products
  • Method for removing sour flavor of tuna can products
  • Method for removing sour flavor of tuna can products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A method for removing the sour taste of canned tuna products, the steps are:

[0019] 1) After normal thawing, pretreatment and trimming of the frozen tuna, cut the muscle block into 4.0~8.0cm square meat pieces, and quickly rinse with water for later use;

[0020] 2) Preparation of rinse solution: containing 0.35g / L tea polyphenols, 0.20g / L dipotassium hydrogen phosphate and 0.20g / L sodium pyrophosphate;

[0021] 3) Put the tuna pieces in the above rinsing solution for rinsing: the ratio of tuna pieces to rinsing solution is 1.0kg tuna pieces: 2.0L rinsing solution, and the rinsing time is 2.5min;

[0022] 4) During the seasoning process of oil-soaked and seasoned canned tuna, seasoning liquid containing 0.075g / L sodium hexametaphosphate and 0.04g / L sodium pyrophosphate is added to the canned fish pieces, and the specific ratio is 100g of fish pieces. 12mL seasoning liquid; other operations follow the preparation requirements of GB / T24403-2009 canned tuna to produce c...

Embodiment 1

[0024] Embodiment 1 canned tuna deacidification effect

[0025]

Embodiment 2

[0027] A method for removing the sour taste of canned tuna products, the steps are:

[0028] 1) After normal thawing, pretreatment and trimming of the frozen tuna, cut the muscle block into 4.0~8.0cm square meat pieces, and quickly rinse with water for later use;

[0029] 2) Preparation of rinse solution: (contains at the same time) 0.2g / L tea polyphenols, 0.30g / L dipotassium hydrogen phosphate, 0.10g / L sodium pyrophosphate;

[0030] 3) Put the above tuna meat pieces in the prepared rinsing solution: put the 1.0kg meat pieces in 1.0L rinsing solution, and the rinsing time is 1.0min;

[0031] 4) During the seasoning process of oil-soaked and seasoned canned tuna, seasoning liquid containing 0.05g / L sodium hexametaphosphate and 0.06g / L sodium pyrophosphate is added to the canned fish pieces, and the specific ratio is 100g of fish pieces. 15mL of seasoning liquid, and the rest of the operation shall be in accordance with the preparation process requirements of GB / T24403-2009 can...

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PUM

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Abstract

The invention relates to a method for removing sour flavor of tuna can products, which comprises the following steps: preparing fish meat of the tun; preparing a rinsing solution containing 0.20-0.50g / L of tea polyphenol, 0.10-0.30g / L of dipotassium hydrogen phosphate and 0.10-0.30g / L of sodium acid pyrophosphate; placing the fish meat of the tuna in the rinsing solution for rinsing, wherein the proportion of the fish meat to the rinsing solution is 1.0kg tuna fish meat: 1.0-3.0L rinsing solution, rinsing for 1.0-4.0 minutes; during a seasoning process of an oil immersion tuna can and a seasoning tuna can, adding a flavor liquid containing 0.05-0.10g / L of sodium hexametaphosphate and 0.02-0.06g of sodium acid pyrophosphate in the canned fish meat, adding 10-15mL of flavor liquid in 100g of fish meat; during a brine adding process of a steamed tuna can, adding a salt aqueous solution containing 0.05-0.10g / L of sodium hexametaphosphate and 0.02-0.06g / L of sodium acid pyrophosphate in the canned fish meat, and adding 10-15mL of salt aqueous solution in 100g of fish meat. The method for removing sour flavor of tuna can products has the advantages of simple operation, low cost and good depickling effect, the problem of heavy sour flavour of the tuna can product is solved, the taste of the canned tuna product is effectively increased, and the business value of the tuna product is increased.

Description

technical field [0001] The invention belongs to the field of aquatic product processing, in particular to a method for removing the sour taste of canned tuna products. Background technique [0002] Tuna, also known as tuna and tuna, is a fish that lives in the middle and upper layers of the ocean. It is distributed in the tropical, subtropical and temperate waters of the Pacific Ocean, the Atlantic Ocean and the Indian Ocean. It is a highly transoceanic migratory fish. Its meat is tender and rich in protein, fat, vitamins A, D and trace elements, especially n-3 polyunsaturated fatty acids (PUFA) such as docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) Rich in , methionine, taurine, minerals and vitamins, it is a healthy food recommended by the International Nutrition Society. [0003] At present, my country's pelagic tuna is mainly used to make sashimi, canned food and various snack foods, and the products are mainly sold to Japan, Europe and the United States. J...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/015A23L1/325A23L5/20A23L17/00
CPCA23L5/20A23L17/00A23V2002/00A23V2200/08
Inventor 张宾邓尚贵高萌林雪
Owner ZHEJIANG OCEAN UNIV
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