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

Active Publication Date: 2014-04-09
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 fats will be destroyed, which makes the nutritional value of fish floss drop significantly.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention relates to a preparing method of semi-dry type secondary-cooking salmon fish floss. The preparation method comprises the steps: selecting a high-quality salmon as raw material, taking a fish body, and cutting into fish fillets; controlling the temperature of the fish fillets at 65-75 DEG C, and carrying out first cooking for 25-35 minutes; rubbing loose; mixing with a flavoring to adjusting taste; then controlling the temperature at 75-85 DEG C, carrying out second cooking for 45-55 minutes, and controlling the water content of the fish floss of 30-40%; and cooling, packaging, carrying out degassing sterilization, and thus obtaining the finished product. The preparation method is reasonable in process and feasible in operation; and the semi-dry type secondary-cooking salmon fish floss prepared by the method is rich in nutrition, fine and glossy in mouthfeel, delicious in taste and long in shelf life, and is not dry and hard.

Description

technical field [0001] The invention relates to fish products, in particular to a method for preparing semi-dry secondary cooked salmon floss. 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 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. In addition to high protein, salmon also contains a variety of vitamins, minerals such as calcium, iron, zinc, magnesium, phosphorus, and rich unsaturated fatty acids. [0003] Fish floss is a golden fluffy seasoning dry product made from fish muscle. It contains a variety of essential amino acids, vitamin B1, vitamin B2, niacin, calcium, phosphorus, iron and other inorganic salts needed by the human body. It has a lot of soluble protein. Fat has a low melting point. Fish floss products are easily digested and absorbed by the human body, and a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
CPCA23V2002/00A23L17/10A23V2200/16
Inventor 卢冠辰
Owner 荣成康兴水产食品有限公司
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