Preparation method of barbecued salmon fillet food

A production method and salmon technology, which are applied in the field of fish products, can solve the problems of beneficial fat destruction, nutrient loss, dry and hard meat, etc., and achieve the effects of preventing nutrient loss, reasonable nutrient matching and delicious taste.

Active Publication Date: 2014-04-02
荣成康兴水产食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the polyunsaturated fatty acids contained in salmon are easy to oxidize under high temperature for a long time, and the beneficial fat will be destroyed. Using traditional grilling techniques to grill salmon fillets wi

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A preparation method of grilled salmon fillet food, through the following process steps:

[0024] A. Raw material selection Select fresh salmon as raw material;

[0025] B. Slicing. Use a knife to remove the hard spines on the outer back of the selected salmon, then cut off the head obliquely and straightly along the back of the fin, and then cut into the head from the tail of the fish body along the vertebrae to the head, and separate the fish body on both sides. Separate the vertebrae, remove the viscera, abdominal bone and fishbone, and then cut the fish body into fish fillets; wherein, the center temperature of the fish body is controlled at -5°C during the process of slicing;

[0026] C. Cleaning and water control Put the prepared salmon fillets into the net basket, and use 4% salt water in the cleaning tank for swing cleaning to remove debris; use salt water swing cleaning, on the one hand, to adjust the taste of the fish Salty and light, on the other hand, it ca...

Embodiment 2

[0036] A preparation method of grilled salmon fillet food, through the following process steps:

[0037] A, selection of raw materials Select frozen fresh salmon soaked and thawed in brine with a concentration of 3% as raw materials;

[0038] B. Slicing. Use a knife to remove the hard spines on the outer back of the selected salmon, then cut off the head obliquely and straightly along the back of the fin, and then cut into the head from the tail of the fish body along the vertebrae to the head, and separate the fish body on both sides. Separate the vertebrae, remove the viscera, abdominal bone and fishbone, and then cut the fish body into fillets; wherein, the center temperature of the fish body is controlled at -3°C during the process of slicing;

[0039] C. Cleaning and water control Put the prepared salmon fillets into the net basket, and use 3% salt water for swing cleaning in the cleaning tank to remove sundries; the cleaned salmon fillets control the water on the surface...

Embodiment 3

[0049] A preparation method of grilled salmon fillet food, through the following process steps:

[0050] A, selection of raw materials Select frozen fresh salmon soaked and thawed in brine with a concentration of 2% as raw materials;

[0051] B. Slicing. Use a knife to remove the hard spines on the outer back of the selected salmon, then cut off the head obliquely and straightly along the back of the fin, and then cut into the head from the tail of the fish body along the vertebrae to the head, and separate the fish body on both sides. Separate the vertebrae, remove the viscera, abdominal bone and fishbone, and then cut the fish body into fillets; wherein, the central temperature of the fish body is controlled at -4°C during the process of slicing;

[0052] C. Cleaning and water control Put the prepared salmon fillets into the net basket, and use 5% salt water for swing cleaning in the cleaning tank to remove sundries; the cleaned salmon fillets control the water on the surfac...

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PUM

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Abstract

The invention relates to a preparation method of a barbecued salmon fillet food. The preparation method comprises the following steps: on a basis of optimizing a salmon raw material, removing heads, viscera and fishbones of the raw material salmon and the like, and slicing to fillets; after cleaning the fillets, soaking the fillets in seasoning liquid till the fillets are tasty, draining the liquid, placing the fillets on a disc and roasting for the first time at a controlled temperature; and taking out, brushing formulated oil on the surfaces of the fillets while hot, barbecuing for the second time under a high temperature condition, and then quickly cooling, packaging and sterilizing to obtain the finished product. The seasoning liquid is prepared by blending apple vinegar, table salt, monosodium glutamate, high fructose corn syrup, sorbitol, soy sauce, mirin, ginger juice, a skipjack extract, lemon juice, fermented glutinous rice juice and water in proportion. The preparation method provided by the invention has the advantages that steps are reasonable, the ingredients are appropriate and operability is strong. The barbecued salmon fillet food prepared by the method is unique in flavor, attractive in appearance, tender in meat, mellow in taste, free from peculiar smell and fishy smell, rich in nutrition and long in expiration date.

Description

technical field [0001] The invention relates to fish products, in particular to a method for preparing grilled salmon fillet food. Background technique [0002] We know that 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 small thorns, orange-red meat, tender and delicious meat, which can be eaten raw or cooked. It is a fish that is deeply loved by people. Salmon has high nutritional value. In addition to being a high-protein, low-calorie healthy food, it also contains a variety of vitamins, calcium, iron, zinc, magnesium, phosphorus and other minerals, and is also rich in unsaturated fatty acids. Salmon also contains a substance called astaxanthin, which is a very powerful antioxidant. The omega-3 fatty acid contained in it is an essential substance for the brain, retina and nervous system. It has the effect of enhancing brain function, preventing senile dementia and preventing vision loss; sal...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/01A23L17/10A23L5/10
CPCA23L5/10A23L17/10A23L33/00A23V2002/00A23V2200/30
Inventor 卢冠辰
Owner 荣成康兴水产食品有限公司
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