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Preparation method for baking Salmon food by slow fire

A production method and salmon technology are applied in the production field of soft-baked salmon food, which can solve problems such as the degree of ripening and difficult control of cooking time, and achieve the effects of strong barbecue taste, feasible operation, and simple and reasonable process.

Inactive Publication Date: 2010-03-03
荣成康乐水产食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to overcome the deficiencies in the prior art that the degree of ripening and cooking time of salmon are difficult to control, the present invention provides a method for making soft-roasted salmon food that is simple and reasonable in process, feasible in operation, and easy to realize industrial and chemical production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Select salmon meat with qualified color and meat quality and soak it in light salt water with a concentration of 4% for 4 minutes. The salt water soaking treatment is to infiltrate the salt water into the fish meat. On the one hand, it adjusts the salty taste of the fish meat. It can ensure that the water in the fish is added, and it is helpful for the grilled fish to be tender and delicious. Take out the fish meat soaked in salt water, control the water for 4 minutes, cut it into fish sections with a weight of 25g; put the cut fish sections into 4% salt water and wash them for 2 minutes to prevent the fish meat from being cut into sections. The growth of bacteria. Take out the fish section, drain the surface water, put it into the sauce and soak it for 2 hours, the weight percentage of the sauce is: 0.5% monosodium glutamate, 2% salt, 5% sugar, 8% sorbitol, 54.5% chili sauce %, water 30%, and the weight ratio of its fish section and sauce is 1:1. During the dipping p...

Embodiment 2

[0016] Select salmon meat with qualified color and meat quality and soak it in light salt water with a concentration of 3% for 5 minutes. The fish meat soaked in salt water not only ensures that its saltiness is suitable, but also strengthens the addition of water, which is helpful for roasting. The cooked fish is tender and delicious. Take out the fish meat soaked in salt water, control the water for 5 minutes, cut it into fish sections with a weight of 30g; put the cut fish sections into 5% salt water and wash them for 1 minute to prevent the fish meat from being cut into sections. The growth of bacteria. Take out the fish section, drain the surface water, put it into the sauce and soak it for 3 hours, the weight percentage of the sauce is: 2% monosodium glutamate, 1% salt, 8% sugar, 10% sorbitol, 44% chili sauce %, water 35%, and the weight ratio of its fish section and sauce is 1:2. During the dipping process, stir the fish section and the sauce evenly, so that the sauce...

Embodiment 3

[0019] Select salmon meat with qualified color and meat quality and soak it in light salt water with a concentration of 5% for 3 minutes. The salt water soaking treatment is to infiltrate the salt water into the fish meat. On the one hand, it adjusts the salty taste of the fish meat. It can ensure that the water in the fish is added, and it is helpful for the grilled fish to be tender and delicious. Take out the fish meat soaked in salt water, control the water for 3 minutes, cut it into fish sections with a weight of 27g; put the cut fish sections into 3% salt water and wash them for 3 minutes to prevent the fish meat from being cut into sections. The growth of bacteria. Take out the fish section, drain the surface water, put it into the sauce and soak it for 2.5 hours, the weight percentage of the sauce is: 1.5% monosodium glutamate, 3% salt, 10% sugar, 6% sorbitol, 52.5% chili sauce %, water 27%, and the weight ratio of its fish section and sauce is 1: 1.5. During the dip...

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PUM

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Abstract

The invention relates to a preparation method for baking Salmon food on slow fire, which comprises the following steps: selecting fresh Salmons as raw materials; soaking the Salmons in 3-5 percent salt water for 3-5 minutes; taking out, leaching and cutting the Salmons into fish sections; placing the cut fish sections in 3-5 percent salt water to clean for 1-3 minutes; taking out, leaching and putting the cleaned fish sections in sauce for impregnating and favoring for 2-3 hours, wherein the sauce comprises the following components in percentage by weight: 0.5-2 percent of monosodium glutamate, 1-3 percent of salt, 5-10 percent of sugar, 5-10 percent of sorbierite, 40-55 percent of chili sauce and 20-35 percent of water; putting the favored fish sections in an oven, controlling the temperature between 180 and 200 DEG C and baking for 3-5 minutes; and carrying out low-temperature quick cooling treatment on the baked fish sections till the central temperature reaches 0-5 DEG C, and packaging and sterilizing the treated fish sections to obtain finished products. The Salmon food baked on slow fire does not damage mostly of nutrient substances, is soft and tender fresh quality, strong baking favor, proper salt degree and delicious. The preparation method has simple and reasonable process, feasible operation and easy realization of industrial production.

Description

technical field [0001] The invention relates to an aquatic food product, in particular to a method for preparing soft-roasted salmon food. Background technique [0002] Salmon is also called salmon, and its scientific name is salmon. It is one of the world's rare fish. Salmon has few scales and thorns, orange-red meat, tender and delicious meat, rich in protein, multivitamins, calcium, iron, zinc, magnesium, phosphorus and other minerals, and also rich in unsaturated fatty acids, with high nutritional value , enjoying the reputation of "treasures in water". The rich unsaturated fatty acids contained in it can prevent the occurrence and development of chronic diseases such as diabetes, effectively reduce blood lipids and blood cholesterol, and prevent cardiovascular diseases; the contained omega-3 fatty acids are essential for the brain, retina and nervous system It has the effect of enhancing brain function, preventing senile dementia and preventing vision loss. [0003] ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/01A23L17/10A23L5/10
Inventor 卢中鹏
Owner 荣成康乐水产食品有限公司
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