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Production technology of canned tuna

A production process and technology for tuna, applied in the direction of food science and other directions, can solve the problems of difficult removal of fish skin, difficult to ensure the cleanliness of fish skin, etc., and achieve the effects of good removal cleanliness, low production cost, and simple production process.

Inactive Publication Date: 2016-05-11
广东鹰金钱海宝食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, in the production process for preparing canned tuna in the prior art, there is a defect that it is difficult to remove the skin of the fish and it is difficult to ensure the cleanliness of the fish skin removal.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of production technology of canned tuna, it comprises the following steps:

[0025] Step 1, cooking and dehydrating: put the fish body in the steamer sieve, then place the steamer sieve in the steamer, and cook at 100°C for 50 minutes to obtain the cooked fish body;

[0026] Step 2, water cooling: Spray the cooked fish body obtained in step 1 with normal temperature water for 10 minutes, so as to achieve the purpose of cooling the cooked fish body and obtain the cooled fish body; wherein, the pressure of spraying is controlled as 2kg / cm 2 ;

[0027] Step 3, peeling and deboning: removing the epidermis of the cooled fish body obtained in step 2, and then removing the main bone and fin bone of the cooled fish body to obtain fish meat;

[0028] Step 4, cut into pieces and fill: the fish meat obtained in step 3 is cut into pieces and filled to obtain canned tuna.

[0029] The production process of a kind of canned tuna in this embodiment has the advantages of easy...

Embodiment 2

[0031] A kind of production technology of canned tuna, it comprises the following steps:

[0032] Step A, raw material processing: the tuna raw material is cleaned after being headed and viscerally removed;

[0033] Step 1, steaming and dehydration: place the fish body cleaned in step A in a steamer sieve, then place the steamer sieve in a steamer, and steam at 95° C. for 60 minutes to obtain the steamed fish body;

[0034] Step 2, water cooling: Spray the cooked fish body obtained in step 1 with normal temperature water for 8 minutes, so as to achieve the purpose of cooling the cooked fish body and obtain the cooled fish body; wherein, the pressure of spraying is controlled as 3kg / cm 2 ;

[0035] Step 3, peeling and deboning: removing the epidermis of the cooled fish body obtained in step 2, and then removing the main bone and fin bone of the cooled fish body to obtain fish meat;

[0036] Step 4, cut into pieces and fill: the fish meat obtained in step 3 is cut into pieces...

Embodiment 3

[0039] A kind of production technology of canned tuna, it comprises the following steps:

[0040] Step A, raw material processing: the tuna raw material is cleaned after being headed and viscerally removed;

[0041] Step 1, steaming and dehydration: place the fish body cleaned in step A in a steamer sieve, then place the steamer sieve in a steamer, and cook at 105° C. for 45 minutes to obtain the steamed fish body;

[0042] Step 2, water cooling: Spray the cooked fish body obtained in step 1 with normal temperature water for 12 minutes, so as to achieve the purpose of cooling the cooked fish body and obtain the cooled fish body; wherein, the pressure of spraying is controlled as 1kg / cm 2 ;

[0043] Step 3, peeling and deboning: removing the epidermis of the cooled fish body obtained in step 2, and then removing the main bone and fin bone of the cooled fish body to obtain fish meat;

[0044] Step 4, slicing and filling: slicing and filling the fish meat obtained in step 3 to...

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PUM

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Abstract

The invention relates to the technical field of can production and especially relates to a production technology of canned tuna. The production technology of canned tuna comprises the following steps: step one, steaming and dewatering; step two, showering and cooling; step three, removing skin and bone; step four, cutting the cooked tuna into pieces and packaging in a can. The production technology may also comprise a step A of raw-material treating before the step one; the production technology may also comprise a step five of vacuum-sealing and a step six of sterilizing and cooling after the step four. According to the production technology of canned tuna, water is showered onto the steamed tuna body obtained in the step one for a certain time period, so that the purpose of cooling the steamed fish body is achieved; therefore, the skin of the fish body is separated from the fish-meat by instantaneous temperature difference, so that the surface-skin of the fish body can be easily removed in the step three of removing skin and bone and the fish-skin removal cleanliness is good.

Description

technical field [0001] The invention relates to the technical field of can production, in particular to a production process of canned tuna. Background technique [0002] Tuna is a large pelagic important commercial food fish. There are 8 varieties of marlin, most of which are huge in size, with the largest being 3.5 meters long and weighing 600 to 700 kilograms. The nutritional value of tuna is very rich, and it is highly regarded as a nutritious and healthy modern food. At present, tuna is also used in the preparation of canned tuna. [0003] However, in the production process for preparing canned tuna in the prior art, it is difficult to remove the skin of the fish body, and it is difficult to ensure the cleanliness of the fish skin removal. Contents of the invention [0004] The object of the present invention is to provide a production process for canned tuna against the deficiencies of the prior art. The production process has the advantages of easy removal of fis...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10A23L5/20
Inventor 谢绍泰谢忠诚
Owner 广东鹰金钱海宝食品有限公司
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