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Preparation method for teriyaki salmon belly

A production method and salmon technology, which are applied in the field of fish products, can solve problems such as the heavy fishy smell of salmon, achieve the effects of scorching on the outside and tenderness on the inside, ensuring safety and hygiene, and improving stability.

Inactive Publication Date: 2014-04-09
荣成冠晨海洋生物工程有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, instant foods made from salmon as raw materials in the domestic market mainly include fish floss, fish balls, frozen fresh fish, and canned fish.
In addition, salmon has a strong fishy smell. Therefore, how to process salmon belly into food products that are convenient to eat, comprehensive in nutrition and good in taste has become a new research topic

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A method for making teriyaki salmon belly food, characterized in that: the following process steps are performed:

[0022] A. Raw material preparation Select fresh salmon, remove the pectoral fin and pelvic fin, and cut the belly of the fish along the lower end of the rib of the fish body as raw material; wherein, the central temperature of the fish body is controlled at -4°C during the raw material preparation process;

[0023] B. Cleaning and water control Put the prepared salmon belly into salt water with a concentration of 4% for cleaning to remove sundries; the cleaned salmon belly is controlled to remove the surface water of the belly;

[0024] C. Soak to taste Immerse the water-controlled salmon belly into the pre-prepared seasoning solution, control the temperature of the seasoning solution at 5°C, and soak it for 50 minutes; wherein, the seasoning solution is prepared by the following components by weight percentage : Apple cider vinegar 6%, salt 0.6%, monosodi...

Embodiment 2

[0033] A preparation method of teriyaki salmon stomach food, through the following process steps:

[0034] A. Raw material preparation Select frozen fresh salmon that is soaked and thawed in 3% salt water, remove the pectoral fins and pelvic fins, and cut the belly of the fish along the lower end of the ribs of the fish body as raw materials; wherein, the raw material preparation process Control the central temperature of the fish body at -3 to -5°C;

[0035] B. Cleaning and water control Put the prepared salmon belly into salt water with a concentration of 3-5% for cleaning to remove sundries; remove the water on the surface of the salmon belly after cleaning;

[0036] C. Soak to taste Immerse the water-controlled salmon belly into the pre-prepared seasoning solution, control the temperature of the seasoning solution below 10°C, and soak for 30 to 60 minutes; wherein, the seasoning solution is composed of the following components by weight percentage Blended: apple cider vin...

Embodiment 3

[0045] A preparation method of teriyaki salmon stomach food, through the following process steps:

[0046] A. Raw material preparation Select fresh salmon that is frozen, soaked and thawed in salt water with a concentration of 2%, remove the pectoral fins and pelvic fins, and cut the belly of the fish along the lower end of the ribs of the fish body as raw materials; wherein, the raw material preparation process Control the central temperature of the fish body at -3 to -5°C;

[0047] B. Cleaning and water control Put the prepared salmon belly into salt water with a concentration of 3-5% for cleaning to remove sundries; remove the water on the surface of the salmon belly after cleaning;

[0048] C. Soak to taste Immerse the water-controlled salmon belly into the pre-prepared seasoning solution, control the temperature of the seasoning solution below 10°C, and soak for 30 to 60 minutes; wherein, the seasoning solution is composed of the following components by weight percentage ...

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PUM

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Abstract

The invention relates to a preparation method for a teriyaki salmon belly. The method comprises the steps: selecting a high-quality salmon to remove pectoral fins and pelvic fins, and cutting off a fish belly along the lower tail end of a rib part of a fish body to be used as raw material; after cleaning, putting into a flavoring liquid for soaking to get tasty; after controlling to remove the liquid and placing in a plate, controlling the temperature for first roasting; taking out and carrying out brush coating of a layer of sauce on the surface of the fish belly while the fish belly is hot, carrying out second illuminating barbecue under a condition of high temperature, followed by rapidly cooling, packaging, sterilizing, and thus obtaining the finished product, wherein the flavoring liquid is prepared by blending apple vinegar, table salt, monosodium glutamate, white granulated sugar, sorbitol, soy sauce, mirin, a fresh ginger juice, a yeast extract, ground pepper, a lemon juice, a fermented glutinous rice juice and water according to a proportion. The preparation method of the teriyaki salmon belly food is reasonable in procedures, and simple and convenient in operation; and the teriyaki salmon belly food prepared by the method has the advantages of rich nutrition, unique flavor, good mouthfeel, fresh and delicious taste, safety and sanitation.

Description

technical field [0001] The invention relates to fish products, in particular to a method for preparing teriyaki salmon belly. 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] Salmon belly is taken from the part between the ribs on both sides of salmon. This part is located at the bottom of the fish and is the hyperactive part of the fish body. Its meat is soft, tender and compact. At present, instant foods made from salmon as raw materials in the domestic market mainly include fish floss, fish balls, frozen fresh fish, and canned fish. . In addition, salmon...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/226A23L17/10A23L27/20
CPCA23L5/15A23L17/10A23L27/00
Inventor 卢冠辰
Owner 荣成冠晨海洋生物工程有限公司