Process for preparing canned tuna fish
OwnerJohn H. Ernsterinventor
Life of this patent
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Abstract
A process and a composition used in preparing canned tuna fish which results in the canned tuna having improved product characteristics. Casein is treated with alkali metal hydroxide and a quantity of water. The treated casein is placed in a sealable container with a quantity of untreated tuna fish flesh. After sealing the container the container is heat treated at a temperature to react the treated casein with the tuna flesh and to prevent spoilage of the flesh, the temperature of treatment being governed by that required to prevent spoilage of the flesh. The sealed container, upon cooling, can be stored and the tuna fish utilized in a normal manner upon opening the container.
Claims11
A process for preparing and storing tuna fish flesh for consumption which comprises:
- treating casein with a compound, selected from the group consisting of sodium hydroxide and potassium hydroxide, in the presence of water;
- adding a quantity of the treated casein and a quantity of tuna fish flesh to a sealable container;
- sealing said container;
- heat treating said sealed container at a temperature sufficient to prevent spoilage of said flesh;
- and then
- cooling said container.
Dependencies are inferred from the claim text.