Method for preparing a heat-sterilised fish preserve, with a low calorie content, having the appearance of a product with oil

摘要

The invention relates to a method for preparing a heat-sterilised fish preserve, with a low calorie content, having the appearance of a product with oil. An aqueous dispersion of a hydrophilic colloid produced by Xanthamonas (xanthan gum) is formed and this dispersion is added to the fish in a sufficient quantity to give the latter the appearance of a product with oil, and then the food product containing this dispersion is heated for heat-sterilisation. The product obtained has a low calorie content comparable to that of a fish with water, but it has the interesting appearance of a fish packaged in an edible oil in a preserve tin (fish with oil). Application to the preparation of tuna preserves for diets.