Preservation method for preventing tuna white meat from being oxidized

A preservation method, tuna technology, applied in the preservation of meat/fish, chemical instruments and methods, preservation of meat/fish with chemicals, etc., can solve the problems of manpower shortage, yellowing, corruption, etc.
CN112715637AInactive Publication Date: 2021-04-30广东鹰金钱海宝食品有限公司
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
广东鹰金钱海宝食品有限公司
Publication Date
2021-04-30
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention discloses a preservation method for preventing tuna white meat from being oxidized. The preservation method comprises the steps: packaging cooked tuna white meat with a fresh-keeping bag, vacuumizing, heating for thermal contraction, cooling and quick freezing, and finally refrigerating for preservation. The tuna white meat fresh-keeping bag is packaged and vacuumized, and the fresh-keeping bag is completely attached to fish meat after thermal contraction to prevent the fresh-keeping bag from being damaged; cooling and quick-freezing to prevent fat in the tuna white meat from being subjected to oxidation reaction; and finally refrigerating to prevent the tuna white meat from being subjected to oxidative rancidity through one-step placement. The longest storage period of the tuna white meat is 12 months.
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Description

technical field

[0001] The invention relates to the field of food processing, in particular to a preservation method for preventing oxidation of tuna white meat. Background technique

[0002] Tuna meat is tender and delicious, with high protein content and rich in DHA, EPA and other biologically active polyunsaturated fatty acids. It is one of the three nutritional fish recommended by the International Nutrition Society; tuna is a kind of fish with high value , which has a large catch, is one of the important fish in the pelagic fishery, and has great market potential. Tuna is mainly processed into dried products, canned food and frozen products, among which canned food has the largest production and sales volume.

[0003] At present, in the production of canned tuna, due to time, manpower shortage, limited space and other reasons, tuna flesh is prone to accumulation problems, and the high fatty acid content of tuna flesh is easy to cause fat oxidation, resulting in yellowi...

Claims

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