HYDROLYSED CASEIN PREPARATION

摘要

A process for providing yield enhancement of canned tuna fish. A dry storage hydrolyzed caseinate product is firstly produced by firstly providing acid precipitated casein. The acid precipitated casein is agitated with hydroxide solution while maintaining the mixture substantially dry. The mixture is allowed to cool to ambient temperature and a dry enzyme is uniformly distributed therein in a ratio of at least 0.1% by weight. A broth is subsequently formed by dispersing the dry hydrolyzed caseinate in a 5-10% by weight aqueous dispersion. The dispersion is heated to a temperature in the range of approximately 160 DEG F. to 190 DEG F. and used to effect enhanced yield of precooked tuna fish to be subsequently canned.