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Preparation method of deep-fried salmon steaks

A technology for salmon and fish steaks, which is applied in food preparation, the function of food ingredients, and food ingredients as taste improvers, etc. It can solve the problems of loose and cracked fish meat, destruction of beneficial fat, dry and hard meat, etc., and achieve bright color appearance , crunch protein, pure sweetness effect

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

However, the polyunsaturated fatty acids contained in salmon are easily oxidized under high temperature for a long time, and the beneficial fats will be destroyed
In addition, the meat quality of the salmon steak is arranged in a layered structure. Using the traditional frying process to fry the salmon steak will cause the meat of the salmon steak to be loose and cracked, not easy to form, and there are shortcomings of dry and hard meat and poor taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A preparation method of fried salmon steaks passes through the following process steps:

[0024] A. Preparation of raw materials Choose fresh salmon with a knife along its fins and obliquely cut its head, cut its abdomen to remove the internal organs; then use a knife to cut the fish from the head and along the vertebrae to the tail. Separate from the vertebrae; separate the fish body from the fish steak with belly bone along the connecting root of the belly bone, take the fish steak to remove the belly bone, and obtain the raw material of the fish steak; among them, the center temperature of the fish body is controlled during the raw material preparation process. -4℃;

[0025] B. Cleaning and water control: Wash the obtained salmon row in 4% salt water to remove debris; the cleaned salmon row is controlled to remove the surface water of the fish row;

[0026] C. Dipping into taste: Immerse the water-controlled fish steaks in the pre-prepared seasoning liquid, control the tem...

Embodiment 2

[0035] A preparation method of fried salmon steaks passes through the following process steps:

[0036] A. Preparation of raw materials. Choose frozen fresh salmon that has been immersed and thawed in salt water with a concentration of 2%. The head is cut obliquely behind the fins with a knife, and the abdomen is cut open to remove the internal organs; Cut the head flat along its vertebrae to the tail, and separate the fish body from the vertebrae on both sides; divide the fish body from the fish steak with belly bone along the connecting root of the belly bone, take the fish steak and remove the belly bone to get the fish steak raw material ; Among them, the center temperature of the fish body is controlled at -5°C during the raw material preparation process;

[0037] B. Cleaning and water control: Wash the obtained salmon steak in 5% salt water to remove debris; the cleaned salmon row controls the surface water of the fish steak;

[0038] C. Dipping into taste: Immerse the water-c...

Embodiment 3

[0047] A preparation method of fried salmon steaks passes through the following process steps:

[0048] A. Preparation of raw materials. Select frozen fresh salmon that is immersed and thawed in salt water with a concentration of 3%. Use a knife to cut the head obliquely behind the fin, and cut the abdomen to remove the internal organs; Cut the head flat along its vertebrae to the tail, and separate the fish body from the vertebrae on both sides; divide the fish body from the fish steak with belly bone along the connecting root of the belly bone, take the fish steak and remove the belly bone to get the fish steak raw material ; Among them, the center temperature of the fish body is controlled at -3℃ during the raw material preparation process;

[0049] B. Washing and water control: Wash the obtained salmon steak in salt water with a concentration of 3% to remove debris; the cleaned salmon row controls the surface water of the fish steak;

[0050] C. Dipping into taste: Immerse the w...

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PUM

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Abstract

The invention relates to a preparation method of deep-fried salmon steaks. The preparation method comprises the steps: selecting a high-quality salmon, removing a head, laparotomizing, carrying out slice opening of a fish body, splitting to obtain fish steaks, taking the fish steaks, removing abdominal bones, and thus obtaining 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 oil temperature at 70-80 DEG C, and carrying out low-temperature frying for 2-4 minutes; taking out and cooling at the room temperature; controlling the oil temperature at 150-200 DEG C, and carrying out high-temperature frying for 1-3 minutes; rapidly cooling, packaging, sterilizing, and thus obtaining the finished product, wherein the flavoring liquid is prepared by blending apple vinegar, table salt, monosodium glutamate, high fructose syrup, sorbitol, soy sauce, mirin, a fresh ginger juice, a skipjack extract, a garlic powder, a lemon juice, a fermented glutinous rice juice and water according to a proportion. The preparation method of the deep-fried salmon food is reasonable in procedures and strong in operability; and the deep-fried salmon food prepared by the method has the advantages of rich nutrition, crisp outside, tender inside, unique flavor, fresh and delicious taste and convenient eating.

Description

technical field [0001] The invention relates to a fish product, in particular to a method for preparing fried salmon steak. Background technique [0002] Salmon, also called salmon, is one of the rare fish in the world. Salmon has few scales and thorns, orange-red meat, tender and delicious meat, high nutritional value, in addition to rich protein, it also contains a variety of vitamins, calcium, iron, zinc, magnesium, phosphorus and other minerals and rich unsaturated fatty acids. It can be eaten raw or cooked, and is a popular fish. [0003] Salmon fillet is taken from the ribs on both sides of salmon, which is soft and tender, finely sliced ​​and arranged in layers. At present, there are mainly fish floss, fish balls, frozen fresh fish and canned fish in the domestic market using salmon as a raw material to make instant food. , no fresh and fragrant taste; though frozen fresh fish fillets have the fresh and fragrant taste of fresh fish, they need to be cooked after tha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
CPCA23L17/10A23V2002/00A23V2200/16A23V2200/044
Inventor 卢冠辰
Owner 荣成冠晨海洋生物工程有限公司
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