Preparing method of semi-dry type secondary-cooking salmon fish floss
A salmon floss and semi-dry technology, which is used in food preparation, food ingredients as taste improvers, food science and other directions, can solve the problems of beneficial fat destruction, easy oxidation, and decreased nutritional value of fish floss, and achieves long shelf life and ingredients. Appropriate, remove the fishy smell effect
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Embodiment 1
[0020] The invention discloses a processing method of semi-dry type secondary cooked salmon floss, which comprises the following process steps:
[0021] A. Raw material selection Select fresh salmon as raw material;
[0022] B. Open the slices. 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 the fish body from the head along the vertebrae to the tail, and cut the fish body on both sides Separate from the vertebrae, remove the internal organs; then remove the abdominal bone, fishbone and fish skin from the fish body, and then cut into fish fillets; wherein, the center temperature of the fish body is controlled at -4°C during the process of slicing;
[0023] C. Cleaning and water control Put the prepared salmon fillets into salt water with a concentration of 4% for cleaning to remove sundries; the cleaned salmon fillets control the water on the surface of the fi...
Embodiment 2
[0032] The invention discloses a processing method of semi-dry type secondary cooked salmon floss, which comprises the following process steps:
[0033] A, selection of raw materials Select frozen fresh salmon soaked and thawed in brine with a concentration of 3% as raw materials;
[0034] B. Open the slices. 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 the fish body from the head along the vertebrae to the tail, and cut the fish body on both sides Separate from the vertebrae, remove the internal organs; then remove the abdominal bone, fishbone and fish skin from the fish body, and then cut into fish fillets; wherein, the center temperature of the fish body is controlled at -5°C during the process of slicing;
[0035] C. Cleaning and water control Put the prepared salmon fillets into salt water with a concentration of 3% for cleaning to remove sundries; the...
Embodiment 3
[0044] The invention discloses a processing method of semi-dry type secondary cooked salmon floss, which comprises the following process steps:
[0045]A, selection of raw materials Select frozen fresh salmon soaked and thawed in brine with a concentration of 2% as raw materials;
[0046] B. Open the slices. 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 the fish body from the head along the vertebrae to the tail, and cut the fish body on both sides Separate from the vertebrae, remove the internal organs; then remove the abdominal bone, fishbone and fish skin from the fish body, and then cut into fish fillets; wherein, the center temperature of the fish body is controlled at -3°C during the process of slicing;
[0047] C. Cleaning and water control Put the prepared salmon fillets into salt water with a concentration of 5% for cleaning to remove sundries; the ...
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