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 reducing the taste of salmon, failure to shape, and reducing the quality of salmon products, etc.

Inactive Publication Date: 2015-04-08
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] Embodiment 1: Utilize processing method described in the present invention to process salmon

[0022] Take more than 2 kilograms of fresh salmon from Dongjiang, and transport them to the dissection workshop with water and ice to ensure that the salmon to be dismembered are fresh and alive.

[0023] Use a fish-killing knife to start from the back and tail of the fish and the upper part of the middle bone, cut the fish into two parts along the back to the head, open the back skull with the head of the fish, connect the belly of the fish, and take out the fish without breaking the bubble. For gills, fish bubbles, fish gall, and fish viscera, use a knife to scrape out the black film in the fish maw, and wash the fish body with clean water to make the fish body free of any debris.

[0024] Add water to the constant temperature electric hot water tank until the fish body can be completely submerged, adjust the water temperature to 40 degrees, soak the whole fish in warm water...

Embodiment 2

[0027] Embodiment 2: Utilize processing method described in the present invention to process salmon

[0028] Take more than 2 kilograms of fresh salmon from Dongjiang, and transport them to the dissection workshop with water and ice to ensure that the salmon to be dismembered are fresh and alive.

[0029] Use a fish-killing knife to start from the back and tail of the fish and the upper part of the middle bone, cut the fish into two parts along the back to the head, open the back skull with the head of the fish, connect the belly of the fish, and take out the fish without breaking the bubble. For gills, fish bubbles, fish gall, and fish viscera, use a knife to scrape out the black film in the fish maw, and wash the fish body with clean water to make the fish body free of any debris.

[0030] Add water to the constant temperature electric hot water tank until the fish body can be completely submerged, adjust the water temperature to 40 degrees, soak the whole fish in warm water...

Embodiment 3

[0033] Embodiment 3: cooked salmon test

[0034] 1. Baking

[0035] Based on the calculation of 100 catties of raw fish, marinate with 1.5-6 catties of salt (because salmon is a rare fish, processed products cannot use high salinity of more than 6 catties), use different curing time, in the oven at 35 degrees - Between 70 degrees, the fish can only be cooked, but not dried, the fish fat will ooze out, the fish meat will not be connected, let alone a whole fish. Similarly, pickling with 3-10 jin of white sugar is also the same result.

[0036] Baking according to the method of Example 1 and Example 2 of the present invention successfully completes the production of the whole salmon, and the meat quality is tight, which meets the predetermined target.

[0037] 2. Fried

[0038] According to the same pickling method as in 1, after being pickled with various salinity and white sugar, put it into low-temperature oil at 60-80 degrees, it can be degreased, but the fish meat is roll...

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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 salmon processing method. Background technique [0002] Dongjiang freshwater fish is one of the four major specialties in Chenzhou, Hunan. It lives in Dongjiang Lake at 8-12 degrees Celsius all year round, feeds on algae and phytoplankton, and is rich in various amino acids and proteins. Dongjiang freshwater fish has excellent quality of freshness, tenderness and sweetness, so Dongjiang freshwater fish has higher nutritional and edible value than ordinary fish. [0003] Salmon is a rare fish species with high nutritional value in Dongjiang freshwater fish. It is also known as rainbow trout and golden trout. Amino acids are higher than other freshwater fish of the same kind, basically no cholesterol. [0004] The most classic way to eat salmon is sliced ​​and eaten raw, that is, "salmon sashimi". However, for people with poor gastrointestinal function, eating raw salmon can caus...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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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