Ready-to-eat tuna milt and processing method thereof

Abstract

The invention discloses a processing method of ready-to-eat tuna milt. The ready-to-eat tuna milt is processed through the following specific steps of performing pretreatment, performing low-temperature preserving, performing ageing, performing drying, performing vacuum packaging and performing sterilization. The processing method of the ready-to-eat tuna milt disclosed by the invention has the beneficial effects that deodorization is performed with deodorization fluid, so that the fishy taste of the milt is greatly weakened; the milt is preserved with a flavoring agent comprising 5-12 parts of table salt, 1-3 parts of white granulated sugar, 5-15 parts of chili powder, 1-3 parts of chili oil, 1-3 parts of a soy sauce, 0.1-0.5 part of potassium sorbate, 5-10 parts of water, 0.2-0.4 part of tartrazine, 1-3 parts of tween-80, 2-5 parts of gluconic acid and 1-4 parts of dilauryl thiodipropionate, so that the milt preserved by the flavoring agent is attractive in color, fresh and delicious in flavor, low in nitrite content and long in quality guarantee period; and through low-temperature hot air drying, the milt can be uniform to dry and has better chewiness. The processing method is low in cost, simple in technology, and convenient to operate, and the added value of tuna by-products is increased.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a tuna milt and a processing method thereof. Background technique [0002] As a high-grade aquatic product, tuna has high nutritional value. Its protein content is rich, the biological value is as high as 90, the amino acid is complete in variety, the ratio is reasonable, and it is rich in polyunsaturated fatty acids such as DHA and EPA. It is an ideal food that meets human health standards. In recent years, the world's annual tuna consumption is more than 3 million tons, and our country's annual consumption is about 200,000 tons, and it is increasing year by year. At present, tuna flesh is used to be processed into sashimi and canned fish, and a large amount of milt with high nutritional value will be produced during the processing, which has not been effectively utilized. Only a few companies apply it to health care products or process it into fish meal for use as f...

AI Technical Summary

Problems solved by technology

However, the product has a strong fishy smell and affects appetite; the high nitrite content has adverse effects on human health