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Processing method of salmon

A processing method and technology of salmon, which is applied in the field of food processing, can solve the problems of inability to form, bake and cook into blocks, strips, and reduce the taste of salmon, so as to improve the taste and maintain the integrity and meat quality Effect

Inactive Publication Date: 2013-04-03
HUNAN PROVINCE JINWANJIA FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, salmon contains a lot of gyroside. When cooking and processing, the gyroside will seep out of the fish body when the temperature exceeds 40°C, so that the fish meat has no cohesiveness, and cannot be baked and cooked into pieces or strips. , it is impossible to guarantee the integrity of the whole fish, which reduces the taste of salmon
At the same time, salmon is not easy to preserve. If you want to preserve it for a long time by salting, baking, air-drying, etc., there will also be a problem that it cannot be formed, which will reduce the quality of salmon products.
However, in the prior art, there is still a blank about the technology that can cook salmon after processing, air-dry processing and maintain the integrity and meat quality of salmon

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Example 1: Using the processing method of the present invention to process salmon

[0022] Take 2 kg of fresh salmon from Dongjiang and transport them to the killing workshop with water and ice cubes to ensure that the salmon to be killed is fresh.

[0023] Hold the special knife for killing fish from the tail of the fish back and the upper part of the middle bone, and cut along the back of the fish to the head and divide into two. Open the back skull with the fish head and connect the fish belly. Take off the fish without breaking the fish bubble. Use a knife to scrape the gills, fish bubbles, fish gall bladder, and fish viscera. Use a knife to scrape out the black film in the fish belly. Wash the fish body with clean water so that the fish body does not contain any debris.

[0024] Add water to the constant temperature electric hot water tank to keep the fish completely immersed, adjust the water temperature to 40 degrees, and soak the cleaned whole fish in warm water for 10...

Embodiment 2

[0027] Example 2: Using the processing method of the present invention to process salmon

[0028] Take 2 kg of fresh salmon from Dongjiang and transport them to the killing workshop with water and ice cubes to ensure that the salmon to be killed is fresh.

[0029] Hold the special knife for killing fish from the tail of the fish back and the upper part of the middle bone, and cut along the back of the fish to the head and divide into two. Open the back skull with the fish head and connect the fish belly. Take off the fish without breaking the fish bubble. Use a knife to scrape the gills, fish bubbles, fish gall bladder, and fish viscera. Use a knife to scrape out the black film in the fish belly. Wash the fish body with clean water so that the fish body does not contain any debris.

[0030] Add water to the constant temperature electric hot water tank to keep the fish completely immersed, adjust the water temperature to 40 degrees, and soak the cleaned whole fish in warm water for 10...

Embodiment 3

[0033] Example 3: Cooked salmon test

[0034] 1. Bake

[0035] Calculated based on 100 catties of raw fish, marinated with 1.5-6 catties of salt (because salmon is a precious fish, processed products cannot be processed with high salinity above 6 catties), with different marinating times, in the baking box 35 degrees- At 70 degrees, the fish can only be cooked, but not dried. The fat of the fish leaks out, the fish is not connected, and it cannot be a whole fish. Similarly, pickling with 3-10 kg of white sugar has the same result.

[0036] According to the method of embodiment 1 and embodiment 2 of the present invention, the whole salmon was successfully prepared, and the meat quality was tight, which met the predetermined goal.

[0037] 2. Fried

[0038] According to the same marinating method as in 1, after marinating with various salinities and sugar, put it into low-temperature oil at 60-80 degrees, it can be defatted, but the fish meat is rolled, the fish skin shrinks, and the me...

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PUM

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Abstract

The invention discloses a processing method of a salmon and relates to the field of food processing. The processing method comprises the steps of: killing a salmon, cleaning, and standing in an environment at 30-40 DEG C; then placing the salmon on cotton yarns, and processing for 80 seconds in the environment with the vacuum degree of 5MPa; then preserving for 24 hours by using salt; cleaning, and then baking to complete the processing of the salmon. According to the processing method, the salmon is processed at low temperature, a large amount of salmon cerebroside is extracted by virtue of a vacuum technology, and the salmon is finally processed through preserving and baking methods, so that the processed salmon can be cooked, air-dried and processed while keeping the integrity and quality of the salmon, and the related technological gap in the field is filled.

Description

Technical field [0001] The invention relates to the field of food processing, in particular to a method for processing salmon. Background technique [0002] Dongjiang freshwater fish is one of the four specialty products of Chenzhou, Hunan. It lives in Dongjiang Lake at 8-12 degrees Celsius all year round. It feeds on algae and phytoplankton. It is rich in a variety of amino acids and proteins. The fish grows under superior water quality conditions. Dongjiang freshwater fish are fresh, tender, and sweet. Therefore, Dongjiang freshwater fish has higher nutrition and edible value than ordinary fish. [0003] Salmon is a rare fish species with high nutritional value among the freshwater fish in Dongjiang River. It is also known as rainbow trout and golden trout. It has a small fish head, few bones, no muscle thorns, and fresh meat. Its protein, vitamins, fish glycosides, Amino acids are higher than other freshwater fish of the same kind, and basically contain no cholesterol. [0004] ...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L17/00
Inventor 李传观邵小美李超敏
Owner HUNAN PROVINCE JINWANJIA FOOD
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