Method for making tuna salad

摘要

A method of making tuna salad with improved storage and organoleptic properties by retorting precooked tuna to an internal temperature of at least 100° C. for at least one minute, cooling the retorted tuna and combining the retorted with other appropriate ingredients for making tuna salad while maintaining the tuna and other ingredients at a temperature of −1° C. to 4.4° C.

主权项

1. A method of making tuna salad comprising:
providing lightmeat tuna prepared from frozen raw tuna that has been thawed, eviscerated, and precooked to produce a backbone temperature of at least 57° C., cooled and cleaned; storing the lightmeat tuna in cans or pouches with or without oil and/or a vegetable broth; retorting the lightmeat tuna at a temperature of about 120° C. for about 77 minutes to produce an internal tuna temperature of at least 100° C. for at least one minute; cooling the retorted tuna in cans or pouches to 4.4° C. or less; and combining the cooled retorted tuna with other appropriate ingredients for making tuna salad while maintaining the retorted tuna and other ingredients at a temperature of −1° C. to 4.4° C. until served.