Steamed canned seafood, tomato sauce, canned aquatic products and oil smoke canned fish contents of surface and the gap between tofu like substance, commonly known as blood protein. The blood protein is the hot soluble protein, because of the heat of the heat denaturation and coagulation, it is the appearance of the product. The production of blood protein and fish species, freshness, washing and salt. Dehydration conditions, etc.. In order to prevent and reduce the blood protein, should the use of fresh raw materials, and thoroughly washed to make bloodstained, after saline to remove some of the salt solution of thermal coagulation protein. In addition, fish in front of the dehydration should be bloody water wash, heating rapidly warming, heat coagulation of blood type protein in front of the fish surface exudation that within the muscle tissue of the solidification.

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