IL227322A

IL227322A - Chilled tuna chunks in vacuum bags for institutions and the catering industry

Info

Publication number: IL227322A
Application number: IL227322A
Authority: IL
Original assignee: Zvi Tene; Ofer Donskoy
Priority date: 2013-07-04
Filing date: 2013-07-04
Publication date: 2014-03-31

Description

78943 CHILLED TUNA CHUNKS IN VACUUM BAGS FOR INSTITUTIONS AND THE CATERING INDUSTRY FIELD OF THE INVENTION The present invention relates to fish preparations generally and more particularly to a chilled tuna product that does not require draining and straining before use.

BACKGROUND OF THE INVENTION Canned tuna is well known and has a very long shelf life. Its disadvantages include a "canned tuna" taste and the requirement for draining and straining the tuna to separate liquids therefrom. This makes canned tuna a suboptimal product for institutional and restaurant use.

I SUMMARY OF THE INVENTION The present invention seeks to provide a refrigerated tuna product and method of manufacture thereof, which overcomes the disadvantages of the prior art.

There is thus provided in accordance with a preferred embodiment of the present invention a pasteurized tuna product which does not require draining or straining and which has a shelf life of up to 3 months when maintained at 4 degrees Centigrade.

Preferably, the pasteurized tuna product has been heated at 1 10-130 degrees C for 20-120 minutes. More preferably, the pasteurized tuna product has been heated at 115-121 degrees C for 35 - 45 minutes. Most preferably, the pasteurized tuna product has been heated at 1 18-125 degrees C for 40 - 45 minutes.

There is also provided in accordance with another preferred embodiment of the present invention a method for manufacturing a pasteurized tuna product including defrosting frozen tuna, adding at least liquids to the defrosted tuna to create an intermediate tuna product and heating the intermediate tuna product at 1 10-130 degrees C for 20-120 minutes.

Preferably, the heating includes heating the intermediate tuna product at 1 15-121 degrees C for 35 - 45 minutes. More preferably, the heating includes heating the intermediate tuna product at 1 18-125 degrees C for 40 - 45 minutes.

In accordance with a preferred embodiment of the present invention the method for manufacturing a pasteurized tuna product also includes cooling the pasteurized tuna product in an autoclave at a temperature of between 30-60°C. Additionally, the method for manufacturing a pasteurized tuna product also includes maintaining the pasteurized tuna product at a temperature of 4 degrees Centigrade.

DETAILED DESCRIPTION OF A PREFERRED EMBODIMENT Development of chilled tuna pasteurized and packed in multi -layered vacuum bags (according to the manufacturer's specifications) able to withstand temperature of 4°C for three months. As opposed to tuna products presently used throughout the world, which are sold on the shelf without refrigeration, and are packed in cans or in multi-layered sheets, the product of the present invention does not require liquids and/or oils to be strained before use.

Method of Production The method of the present invention uses the same varieties of tuna, for example Yellow Fin and Skip Jack, that are used in the canning industry. The tuna undergoes cooking, removal of muscles and most bones, and is frozen or cooled and packed in plastic bags.

The method includes the following steps: 1. Defrosting to be carried out in refrigerator. 2. Placing of plastic bag on tray. 3. Separation of tuna chunk and removal of more bones. 4. Water mixture with evenly distributed addition of sodium citrate at ratio up to 50% of weight of tuna. This addition of water carried out by spray/mist, . Absorption of water to take from minutes to hours. 6. Spray addition of edible oil (different vegetable oils) in ratio up to 50% of weight of tuna. 7. Addition of nutritious fibers and/or vegetable protein, via powder or flakes, in the amount of 0-50% of weight of tuna. 8. Gentle mixing to obtain even texture 9. Filling to be carried out by layering multi-layered bag to 10-50 mm.

. Vacuum closing up to at least 50 mb. 11. Cooking/pasteurization carried out in steam sterilizer or hot water under air pressure via heat flows through the layers to obtain even cooking.

Claims

1. A pasteurized tuna product which does not require draining or straining and which has a shelf life of up to 3 months when maintained at 4 degrees Centigrade,

2. A pasteurized tuna product according to claim 1 which has been heated at 1 10-130 degrees C for 20-120 minutes.

3. A pasteurized tuna product according to claim 1 which has been heated at 1 15-121 degrees C for 35 - 45 minutes.

4. A pasteurized tuna product according to claim 1 which has been heated at 1 18-125 degrees C for 40 - 45 minutes.

5. A method for manufacturing a pasteurized tuna product comprising: defrosting frozen tuna; adding at least liquids to the defrosted tuna to create an intermediate tuna product; and heating the intermediate tuna product at 110-130 degrees C for 20-120 minutes.

6. A method for manufacturing a pasteurized tuna product according to claim 5 and wherein said heating includes heating the intermediate tuna product at 115-121 degrees C for 35 - 45 minutes.

7. A method for manufacturing a pasteurized tuna product according to claim 5 and wherein said heating includes heating the intermediate tuna product at 1 18-125 degrees C for 40 - 45 minutes.