Canned tuna production process and equipment thereof

A production process and technology of tuna, applied in the direction of freezing/cooling preservation of meat/fish, food science, etc., can solve the problems of poor thawing effect, achieve the effect of simple structure, fast and efficient thawing, and improve nutritional value

Pending Publication Date: 2020-03-31
福建东山海源水产有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0006] In view of the above situation, the technical problem to be solve...

Method used

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  • Canned tuna production process and equipment thereof
  • Canned tuna production process and equipment thereof
  • Canned tuna production process and equipment thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A process for making canned tuna, comprising the steps of:

[0039] 1. Raw material acceptance: Send the tuna that has passed the acceptance inspection to the refrigerator for frozen storage, and the refrigeration temperature is between -55°C and -60°C;

[0040] 2. Thawing: Take out the frozen tuna from the refrigerator for thawing, and take the temperature at the center of the tuna as 0°C as the end point of thawing;

[0041] (1), place the tuna after freezing in the vacuum chamber through a stainless steel mesh, and insert a thermocouple at the center of the tuna, then immerse the tuna in 3% ice-salt water; until the temperature of the center of the tuna reaches- 18°C;

[0042] (2), discharge the ice brine, and seal and vacuumize the vacuum chamber, then inject a certain proportion of O in the vacuum chamber 2 and CO 2 , and pressurize the interior of the vacuum chamber so that the internal pressure is 3×10 5 Pa, until the center temperature of the tuna reaches 0°...

Embodiment 2

[0050] as attached Figure 1-5 As shown, a kind of canned tuna production equipment comprises a vacuum chamber 1, the top of the vacuum chamber 1 is provided with a top cover 2, and the outer wall of the vacuum chamber 1 is welded and connected with two mounting plates 4, and the vacuum chamber 1 is welded with the water inlet and outlet pipes 12 Connection, the front of the vacuum chamber 1 is provided with an opening groove 15, and the center of the inner wall of the bottom of the vacuum chamber 1 extends vertically upwards to form an internal fixing column 9, the top cover 2 is penetrated with an air intake pipe 3, and the connection between the air intake pipe 3 and the top cover 2 The center of the bottom surface of the top cover 2 extends vertically downward to form a vertical bar 7, and the two mounting plates 4 are respectively bolted with a vacuum pump 5 and a booster pump 6, and the vacuum pump 5 and the booster pump 6 are connected by welding. Both are sealed and co...

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PUM

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Abstract

The invention relates to a canned tuna production process and equipment thereof. The production process comprises the following steps: 1, checking and accepting raw materials; 2, unfreezing; 3, steaming and boiling; 4, finishing; 5, filling; 6, sterilizing and cooling; and 7, packaging to obtain a finished product. An unfreezing mode of the canned tuna making process is divided into two steps of water unfreezing and gas pressurizing unfreezing, and comprises the following steps: completely immersing frozen tuna in ice salt water; putting the tuna unfrozen by water into a vacuum chamber to be pressurized and unfrozen; injecting a proper amount of oxygen and carbon dioxide into the vacuum chamber; and after oxygen and carbon dioxide are pressurized, generating heat to quickly thaw tunas, wherein unfreezing efficiency is high. The unfreezing mode can quickly and efficiently thaw the tunas, the nutritional value of the prepared cans can be increased, and meanwhile the whole unfreezing process is simple in structure, easy to operate, beneficial to popularization and use and high in practicability.

Description

technical field [0001] The invention belongs to the technical field of canned tuna, in particular to a canned tuna manufacturing process and equipment thereof. Background technique [0002] The nutritional value of tuna is extremely high, with the characteristics of high protein and low fat. Its amino acid ratio is reasonable, and it is rich in minerals necessary for the human body. It can be said to be a rare healthy food for modern people. And because of its high content of unsaturated fatty acids—DHA and EPA, it has the reputation of "undersea gold". The consumption mode of tuna is mainly processed as sashimi or made into canned tuna. [0003] In order to ensure the quality of the fish meat for a long time and keep the color of the tuna from browning, it is generally necessary to refrigerate the tuna to -60°. When making canned tuna, it is necessary to thaw the tuna. If the freezing method is unreasonable, it will affect the flavor and texture of the tuna. , nutritional ...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23B4/07
CPCA23L17/00A23B4/07
Inventor 林鹏远
Owner 福建东山海源水产有限公司
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