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Method for preparing tuna food

A technology of food preparation and tuna, which is applied in the field of food processing, can solve the problems of easy browning product color, poor color of tuna meat, etc., and achieve the effect of improving product color, simple color protection, and low cost

Inactive Publication Date: 2008-08-06
ZHEJIANG GONGSHANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention aims at the present situation that the color of tuna meat is poor, it is easy to brown in the process of processing and the color of the product is not good, and the purpose is to provide a method that can inhibit or slow down the color browning in the process of processing tuna and improve the color of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Remove the head and viscera of the low-value tuna, wash it, cut it in half, soak it in the mixed aqueous solution of 5% salt and 0.5% sodium isovitamin C for 60 minutes, the weight ratio of the fish and the solution is 1:1, rinse it with tap water for 30 minutes, and carry out low-value tuna. Value tuna color protection treatment. The processed fish meat is used as raw material for further processing to prepare canned tuna food.

Embodiment 2

[0018] After the tuna is headed and viscera removed and cleaned, the meat is boiled and canned. At the same time, 0.2% sodium isovitamin C is added to the soup as a color-protecting agent. The weight ratio of the fish and the soup is 2:1.

Embodiment 3

[0020] Carry out the color protection treatment with the method of example 1 and example 2 simultaneously in the processing process, concrete operation is omitted.

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PUM

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Abstract

The invention relates to a method for preparing tuna food, which comprises technical processes of carrying out a heat cutting and numbles removing to the tuna, washing with clean water and canning of products. In order to keep the color of the tuna, the mixing water solution containing 2-15 percent of salt and 0.1-1.0 percent of sodium isoascorbate is used for soaking and treating the tuna for 20min-180min and then the tuna is washed with the clean water. The weight proportion between the tuna and the mixing water solution is 1 : 0.8-2.0. Or when the products are canned, 0.1-0.5 percent of the sodium isoascorbate is added according to the weight of herb broth so that the weight proportion between the canning tuna and the herb broth is 5.0-2.0 : 1. Or the two proposals are used at the same time. Certain quantitative of the sodium isoascorbate is used for keeping the color of the tuna in the processing, therefore, the products has improved color and the flesh-color is fresh and stable.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to aquatic product processing technology, in particular to tuna processing, in particular to a color protection method in the tuna processing process. Background technique [0002] Tuna (tuna) is one of the high-grade aquatic products that people like to eat. It is mainly eaten in the form of sashimi and canned fish. High-grade tuna is mostly eaten raw, and the resources are relatively few. Skipjack (frigate mackerel, round mackerel, belted bonito, etc.) and kawakawa also belong to the tuna family, which are rich in resources and low in price, belonging to low value Tuna, due to the high proportion of brown meat, easy oxidation and discoloration of fish meat, poor meat taste, has not been well developed and utilized. Tuna is delicious, rich in protein, vitamins, iron and other trace elements, especially the content of polyunsaturated fatty acids such as DHA and EPA and taurin...

Claims

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Application Information

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IPC IPC(8): A23L1/272A23L5/41
Inventor 戴志远王宏海
Owner ZHEJIANG GONGSHANG UNIVERSITY
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