Canned tuna is an important species of canned aquatic products. The canned tuna varieties are mainly albacore tuna and yellowfin tuna. The tuna varieties include raw tuna, spiced tuna, tuna in oil, and tuna in tomato sauce. Since tuna muscle contains more sulfurous proteins, it is generally used for anti-sulfur and acid-proof dual-use tinplate cans. In 2000, the estimated global production of canned tuna was 170 million boxes (about 1.5 million tons). The United States, Thailand, Spain, Japan, Italy, the Philippines, and France are the major producers of canned tuna, while the United States, France, Italy, the United States, Spain and Germany are also major consumers of canned tuna. Seasoned canned tuna 1. Process requirements: 1) Pre-treatment: The pre-treatment process is basically similar to canned tuna in oil. 2) Processing: After pre-treatment, it can be processed in two ways. One is salted in 10% NaCI solution for 20min, then filled with oil after frying; the other is after 100~104oC cooking and cooling, then reload tank. 3) Canning: After canning, seasoning liquids such as soy sauce, sugar, soybean meal, tomato sauce, sauce and monosodium glutamate, horn, pepper, and compound sauce can be added. 4) Sterilization method: 20 Ì-70 Ì-25 Ì/118oC.
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