Canned lemon and spiced salt tuna and preparation method thereof

A technology of tuna and lemon pepper, which is applied in the field of food processing, can solve the problems of reduced nutritional value, carcinogenic substances lost in nutrients, single canned varieties, etc., and achieve the effect of coordinated flavor, refreshing and smooth, preventing dehydration and loosening of meat, and ensuring the effect of water locking

A technology of tuna and lemon pepper, which is applied in the field of food processing, can solve the problems of reduced nutritional value, carcinogenic substances lost in nutrients, single canned varieties, etc., and achieve the effect of coordinated flavor, refreshing and smooth, preventing dehydration and loosening of meat, and ensuring the effect of water locking

CN104921179AInactive Publication Date: 2015-09-23ZHONGGANG FUJIAN AQUATIC FOOD
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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Raw material thawing: thaw fish with water in a stainless steel bucket, depending on the air temperature, fish body temperature and thawing amount: in summer, the temperature is 24-30°C, and the thawing time is 6-7h, and the water is changed every 2-3h; in winter The temperature is 15-20°C, the thawing time is 8-9h, and the water is changed every 3-4 hours; until the fish body temperature is thawed to 0-5°C;

[0023] (2) Raw material processing: gut the tuna and wash it in running water;

[0024] (3) Cooking of raw materials: at 98°C, after cooking for 35 minutes, the steamed fish is cooled by spraying, once every 5 minutes, until the fish body temperature is 35-40°C;

[0025] (4) Processing and slicing: peel the cooled tuna, remove the bone and dark meat, process it into fish fillets of appropriate size, and pack it in cans according to the net content requirements;

[0026] (5) Adding soup: add heated salad oil and seasoning soup to the canned fish respectively; ...

Embodiment 2

[0033] (1) Raw material thawing: thaw fish with water in a stainless steel bucket, depending on the air temperature, fish body temperature and thawing amount: in summer, the temperature is 24-30°C, and the thawing time is 6-7h, and the water is changed every 2-3h; in winter The temperature is 15-20°C, the thawing time is 8-9h, and the water is changed every 3-4h; until the fish body temperature is thawed to 0-5°C;

[0034] (2) Raw material processing: gut the tuna and wash it in running water;

[0035] (3) Cooking of raw materials: at 100°C, after cooking for 32 minutes, the steamed fish is cooled by spraying, once every 8 minutes, until the fish body temperature is 35-40°C;

[0036] (4) Processing and slicing: peel the cooled tuna, remove the bone and dark meat, process it into fish fillets of appropriate size, and pack it in cans according to the net content requirements;

[0037] (5) Adding soup: add heated salad oil and seasoning soup to the canned fish respectively;

[...

Embodiment 3

[0044] (1) Raw material thawing: thaw fish with water in a stainless steel bucket, depending on the air temperature, fish body temperature and thawing amount: in summer, the temperature is 24-30°C, and the thawing time is 6-7h, and the water is changed every 2-3h; in winter The temperature is 15-20°C, the thawing time is 8-9h, and the water is changed every 3-4h; until the fish body temperature is thawed to 0-5°C;

[0045] (2) Raw material processing: gut the tuna and wash it in running water;

[0046] (3) Cooking of raw materials: at 105°C, after cooking for 30 minutes, the steamed fish is cooled by spraying, once every 10 minutes, until the fish body temperature is 35-40°C;

[0047] (4) Processing and slicing: peel the cooled tuna, remove the bone and dark meat, process it into fish fillets of appropriate size, and pack it in cans according to the net content requirements;

[0048] (5) Adding soup: add heated salad oil and seasoning soup to the canned fish respectively;

...

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Abstract

The present invention discloses a canned lemon and spiced salt tuna and a preparation method thereof. The canned lemon and spiced salt tuna uses frozen tunas as main raw materials and is prepared by thawing, eviscerating, steaming and cooking, spray cooling, slicing processing, canning, adding cooking juice, exhausting and sealing, sterilizing and cooling, and wiping cans. The cooking juice consists of salad oil juice and seasoning cooking juice, and the seasoning cooking juice consists of the following raw materials in weight ratio: white granulated sugar 4-4.2%, refined salt 2-2.2%, lemon juice 0.1-1.1%, potato flour 4.5-5%, corn starch 0.4-0.45%, spiced salt 2-2.1% and the balance being water. The spiced salt is used to increase the salty and fragrant sense of tunas, the sour taste of lemons and the sweet taste of white granulated sugar are matched to enable a moderate sweet and sour taste, the canned lemon and spiced salt tuna is coordinated, refreshing and smooth, and the lemons ease the fishy taste, are rich in various vitamins, and increase the nutritional value of the canned lemon and spiced salt tuna.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a canned tuna with lemon and salt and pepper and a preparation method thereof. Background technique [0002] With the rapid development of modern society and the improvement of material living standards, human beings pay more and more attention to health. At the same time, tuna is highly regarded as a nutritious and healthy modern food. It is more and more favored by people, because tuna meat is tender and delicious, and it is not polluted by the environment, so it is a rare healthy delicacy for modern people. The protein content is as high as 20%, but the fat content is very low, rich in EPA and DHA, and has high nutritional value. Most of the fatty acids in fish are unsaturated fatty acids, which contain complete amino acids, including all 8 kinds of amino acids needed by the human body. It also contains vitamins, rich iron, potassium, calcium, magnesium, iodine and other mine...

Claims

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Application Information

Patent Timeline
23 Sep 2015
Publication
CN104921179A
IPC
A23L1/325; A23L17/00
Inventors
林慕东