Canned tuna and preparation method thereof

A tuna and canned technology, applied in the field of canned tuna and its preparation, can solve problems such as bad taste, poor flavor, limited market acceptance, and strict fresh-keeping conditions, so as to achieve full and delicate taste, stimulate the desire to buy, and stimulate appetite Effect

Inactive Publication Date: 2015-05-13
HAINAN ACADEMY OF OCEAN & FISHERIES SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Larger tunas, such as yellowfin tuna and bigeye tuna, have delicious meat and better taste, but long-distance transportation requires strict fresh-keeping conditions; smaller tunas are commonly known as cannonball fish, and the main species are white burdock and round angus Skipjack, bonito, etc. are small migratory tuna species along the coast. Compared with yellowfin tuna and bigeye tuna, their fresh taste and flavor are not good, resulting in low price and limited market acceptance, resulting in a large number of waste of

Method used

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  • Canned tuna and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of canned tuna, comprising the following parts by weight: 600 g of tuna chunks, 50 g of Hericium erinaceus, 10 g of ginkgo, 50 g of lime, 10 g of fern leaves, 50 g of hawthorn, 10 g of bean paste, 80 g of honey, and ginger 50 g, salt 10 g.

[0030] A preparation method of canned tuna, comprising the following steps:

[0031] (1) Take fresh tuna, clean it, remove the head, tail, fins, internal organs, remove the middle bone, wash it with water, and cut it into pieces; the size of the pieces is 3 2 1 cm;

[0032] (2) Remove the prescribed amount of salt, add water, and make brine with a mass concentration of 3%; take the prescribed amount of tuna pieces and immerse them in the prepared brine for salting; the salting time is 20 minutes;

[0033] (3) Take out the tuna pieces processed in step (2), drain the water, and fry them in oil until the fish pieces become firm and the surface is light yellow; the frying time is 8 minutes, and the oil temperature is contro...

Embodiment 2

[0038] A kind of canned tuna, comprising following parts by weight: 900 g of tuna pieces, 150 g of Hericium erinaceus, 50 g of ginkgo, 150 g of sour orange, 50 g of fern leaves, 100 g of hawthorn, 50 g of bean paste, 120 g of honey, and ginger 100 g, 50 g of salt.

[0039] A preparation method of canned tuna, comprising the following steps:

[0040] (1) Take fresh tuna, wash it clean, remove fish head, fish tail, fish fins, viscera, remove the middle bone, then wash with clean water, and cut into fish pieces; the size of fish pieces is 5 4 2 cm;

[0041] (2) Remove the prescribed amount of salt, add water, and make brine with a mass concentration of 5%; take the prescribed amount of tuna pieces and immerse them in the prepared brine for salting; the salting time is 30 minutes;

[0042] (3) Remove the tuna pieces processed in step (2), drain the water, and fry them in oil until the fish pieces become solid and the surface is light yellow; the frying time is 12 minutes, and...

Embodiment 3

[0047] A kind of canned tuna, comprising the following parts by weight: 700 g of tuna chunks, 80 g of Hericium erinaceus, 20 g of ginkgo, 100 g of lime, 20 g of fern leaves, 60 g of hawthorn, 20 g of bean paste, 90 g of honey, Ginger 60 g, salt 20 g.

[0048] A preparation method of canned tuna, comprising the following steps:

[0049] (1) Take fresh tuna, wash it clean, remove fish head, fish tail, fish fins, viscera, remove the middle bone, then wash with clean water, and cut into fish pieces; the size of fish pieces is 4 2.5 1.5 cm;

[0050] (2) Remove the salt in the prescribed amount, add water, and make salt water, the mass concentration of the salt water is 4%; take the tuna pieces, ginger and scallion leaves in the formulated amount and immerse them in the prepared salt water for salting; the salting time is 25 min;

[0051] (3) Remove the tuna pieces processed in step (2), drain the water, and fry them in oil until the fish pieces become solid and the surface is...

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PUM

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Abstract

The invention relates to the field of marine fish processing and discloses canned tuna and a preparation method thereof. Tuna with rich fish catch at present is taken as a raw material, and multiple components coordinate with one another by virtue of compatibility and processing, so that the fishy taste of the tuna is removed, unique spicy taste of the fish can be obtained, and the taste of the fish is obviously improved. The canned tuna is full and smooth in taste and fresh and cool in aftertaste, has a certain fruit fragrance and a certain health effect and is rich in color, coordinated in matching, good in taste and convenient to store and transport, the purchase desire and appetite of consumers are stimulated, and the utilization of the tuna resources is improved.

Description

technical field [0001] The invention relates to the field of sea fish processing, in particular to a canned tuna and a preparation method thereof. Background technique [0002] my country is a big fishery country in the world, rich in fish resources, and canned fish occupies a large proportion in my country's processed aquatic products. The existing canned fish mainly include dace, yellow croaker, saury, and canned sardines. In recent years, my country's main marine economic fish resources have been declining year by year, which has affected the output and quality of traditional canned fish. [0003] Tuna, also known as tuna and tuna, has firm meat, high water and protein content, and a biological value as high as 90; it has an excellent combination of amino acids, rich in taurine, minerals and vitamins, and is rich in biologically active substances such as DHA and EPA. Highly polyunsaturated fatty acids can provide essential nutrients for the development of the human brai...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
CPCA23V2002/00
Inventor 朱海王素华段振华韩丽娜李志鸿
Owner HAINAN ACADEMY OF OCEAN & FISHERIES SCI
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