Making technology of canned tuna with salted egg yolk taste

Abstract

The invention discloses a making technology of canned tuna with a salted egg yolk taste. The making technology comprises the following steps of (1) unfreezing; (2) treatment for tunas; (3) soft stirring and rinsing; (4) dewatering; (5) pickling and seasoning; (6) wrapping by salted egg yolk powder; (7) vacuum low-temperature stewing; (8) sterilization. The provided making technology of the cannedtuna with the salted egg yolk taste is simple in technology steps, capable of saving operation time and high in operability. The obtained canned tuna with the salted egg yolk taste is unique in flavorand good in product quality, not only enriches the type of canned tuna products, but also opens a new path for deep processing of tunas and has great significance on accelerating diversified development of the tuna products and improving the added value of the products.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a production process of salted egg yolk-flavored tuna cans. Background technique [0002] Tuna (Thunnus obesus) belongs to the class Osteichthyes, Pereiformes, Scombridae, and is one of several fish species that includes a cuirass (thorax area and significantly enlarged scales in front of the lateral line). The general term for fish including the genus. It is widely distributed in the tropical, subtropical and temperate waters of the Atlantic Ocean, the Pacific Ocean and the Indian Ocean. It is one of the rare marine economic fishes in the world. Commercial interests such as fish and albacore are higher. The International Nutrition Organization recommends tuna as one of the world's three most nutritious fish, and it is a rare healthy food for modern people. [0003] Processing tuna into canned food can not only prolong its storage period and be convenient to ...

AI Technical Summary

Problems solved by technology

There are following defects in this processing method: (1) in this processing method, the raw fish of refrigeration is placed in the thawing barrel that drinkable tap water is housed and thaws, and the juice loss rate is high, and immersion will cause swelling to occur on the surface of the fish, and it will be swollen during processing. produce debris, and cannot reduce or inhibit the oxidation of tuna myoglobin in the thawing process, which is prone to browning and affects the sensory quality of the product; (2) tuna has a strange sour and fishy smell due to its own characteristics, and this method does not Deacidification and deodorization of tuna will result in poor product flavor and low consumer acceptance; (3) Arrange the fish meat in a cooking tray without overlapping each other, place the cooking tray on a cooking cart, and cook Push the car into the cooking pot, and the cooking pot will turn on the steam to start cooking under normal pressure. Not only is the operation cumbersome and the operation time is long, but it will also cause the loss of fish fragrance and nutrients; When taken out from the steamer, the fish sticks to the plate and breaks easily

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