Canned high-protein oil-immersed tuna and processing technology thereof

Abstract

The invention discloses a high-protein oil-immersed tuna can and a processing technology thereof. The high-protein oil-immersed tuna can is prepared from tuna meat, peanut kernels, walnut kernels, pearice, sunflower seeds, refined vegetable oil, black sesame seeds and refined salt. The peanut kernels, the walnut kernels, the pea rice and the sunflower seeds are added into the tuna meat, so that the protein content of the canned oil-immersed tuna is increased, the taste and flavor of the canned oil-immersed tuna are improved, the nutritional ingredients are more comprehensive, and the eating requirements of different consumers are met; fishy smell removing liquid is prepared from water, cooking wine, ginger juice, fineleaf schizonepeta herb juice and ground pepper, and is used for soakingtuna meat, so that the meat quality of tuna is improved, the taste of tuna meat is improved, the fishy smell of tuna which spoils appetite is removed, and the quality of the canned oil-immersed tuna is improved, black sesame is cooperated with refined salt and refined vegetable oil for stir frying, therefore, the fragrance of the canned oil-immersed tuna is improved, the sense and taste buds of consumers are stimulated, and the appetite of the consumers is improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a high-protein oil-soaked tuna can and its processing technology. Background technique [0002] Canned tuna in oil is a kind of food made of steamed and cooked tuna soaked in vegetable oil and then canned. Its raw material is fresh or frozen tuna. The fish body is complete, the smell is normal, the eyeball is flat, the cornea is bright, The gills are red, the muscles are elastic, and the flesh and bones are closely connected. [0003] However, most of the traditional canned tuna in oil only uses tuna as an ingredient, which has few materials, monotonous taste, low protein content, and incomplete nutritional components, which cannot meet the eating needs of different consumers. In the fishy smell, the fragrance is poor and unappetizing, which inevitably affects the appetite of consumers and reduces the quality of canned tuna in oil. Contents of the invention [0004] T...

AI Technical Summary

Problems solved by technology

[0003] However, most of the traditional canned tuna in oil only uses tuna as an ingredient, which has few materials, monotonous taste, low protein content, and incomplete nutritional components, which cannot meet the eating needs of different consumers. Fishy smell, poor aroma, unappetizing, inevitably affects the appetite of consumers and reduces the quality of canned tuna in oil

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