Making method of coho salmon sashimi dish

A production method and technology for coho salmon, which are applied in the directions of food preparation, application, food science, etc., can solve the problems of inability to meet the diversified requirements of sashimi dishes, and achieve the effects of thorough bloodletting, simple production method and fresh taste.

Active Publication Date: 2015-04-22
通威(成都)三文鱼有限公司
View PDF3 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to overcome the defect that most of the sashimi dishes currently on the market use traditional Japanese production methods to make sashimi and raw fish sauces, which cannot meet people’s diversified requirements for sashimi dishes, and provide a method that is not only simple in production method, but also easy to prepare. The raw materials are easy to obtain, and the prepared sashimi dishes are suitable for the taste of Chinese people, so the preparation method of coho salmon sashimi dishes can meet people's diversified requirements for sashimi dishes

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0032] The coho salmon of the present invention needs to be fed with deep well water before making sashimi. For this purpose, a stainless steel pool with a length of 2 meters, a width of 0.6 meters and a height of 0.8 meters is specially made in this embodiment. The drainage hole of the pool is located at a height of 0.5 meters in the pool. Then 0.6 cubic meters of treated deep well water was injected into the pool. Coho are kept in tanks and the deep well water in the tanks is oxygenated in order to maintain a good aerobic environment for the coho.

[0033] The fish needs to be killed before making sashimi. In this embodiment, the coho salmon is fished out from the pool, and the coho salmon is wrapped with a wet towel. The present invention is mainly a manual operation. After wrapping the coho salmon, one hand is used to fix the fish body, and the belly of the coho salmon is turned upward, and then the other hand is used to cut off the gills of the coho salmon with scissors. ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a making method of sashimi dish, and relates to a making method of coho salmon sashimi dish. The method comprises the steps of making coho salmon sashimi and making sashimi sauce, and is characterized in that the making process of the coho salmon sashimi comprises the following steps: (1) killing coho salmon; (2) carrying out dissection; (3) carrying out low-temperature treatment; (4) making the coho salmon sashimi. The making method is simple, and the raw material can be easily obtained; furthermore, the sashimi dish is suitable for the taste of Chinese, so that the requirement of people for the diversification of the sashimi dish can be met, and the making method of the coho salmon sashimi dish is suitable for being popularized and used.

Description

technical field [0001] The invention relates to a preparation method of a sashimi dish, in particular to a preparation method of a coho salmon sashimi dish. Background technique [0002] Sashimi, also called sashimi, is a traditional Japanese food and one of the most famous Japanese dishes. Sashimi is to cut fish (mostly sea fish), squid, shrimp, sea urchin, shellfish and other meat into slices, strips or blocks with a special knife, and eat them raw with wasabi puree, wasabi, soy sauce and other condiments. The nutritional value of sashimi is very high, rich in protein, and it is a high-quality protein that is soft in texture and easy to chew and digest. It is also rich in vitamins and trace minerals, and is low in fat, but contains a lot of omega-3 series fatty acids such as DHA. It can be called a good food with rich nutrition and easy absorption. At the same time, sashimi dishes strongly attract people's attention with their beautiful shapes, fresh raw materials, tende...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/325A23L1/22A23L17/00A23L27/00
CPCA23L17/00A23L27/00
Inventor 罗安强李明元胡勇罗东周剑羊玥颖颜万建王理强袁明江杨琪
Owner 通威(成都)三文鱼有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap