Preserving method of salmon meat

A technology for salmon meat and pickling liquid, which is applied in the preservation of meat/fish, food preservation, food science, etc., can solve the problems of fish meat decomposition, difficult to control taste, slow speed, etc., and achieves feasible operation, reasonable steps, and pickling speed. quick effect

Inactive Publication Date: 2018-01-26
SHANDONG HOMEY AQUATIC DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In actual production, it is found that although the brine injection method is faster (curing can be completed within tens of minutes), it will damage the taste of the fish
However, the salt smearing method is slower, and its taste is more natural, and it may cause partial decomposition and deterioration of the fish due to the slow curing process, and the taste of the salting is difficult to control, and it is easy to over-cure

Method used

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  • Preserving method of salmon meat
  • Preserving method of salmon meat

Examples

Experimental program
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Embodiment 1

[0019] In the present embodiment, a kind of pickling method of salmon meat, it goes through the following steps:

[0020] (1) Provide fresh salmon meat, and cut the salmon meat into slices with a thickness of 35 mm, and lay flat and gently pat for 4 minutes;

[0021] (2) Fresh salmon meat is washed with clean water to remove blood stains, soaked in the first pickling solution at 5 degrees Celsius for 22 minutes and taken out. The first pickling solution includes 17% salt and 6.5% ethanol by weight , 0.04% sodium pyrophosphate and 0.08% xanthan gum, and the rest is water;

[0022] (3) Use cold wind to dry the surface of the salmon meat obtained in step 2, and apply a second pickling solution on the surface and pack it. The second pickling solution includes 6.5% salt by weight, 55% vegetable oil, 14 % cornstarch and the rest is water.

Embodiment 2

[0024] In the present embodiment, a kind of pickling method of salmon meat, it goes through the following steps:

[0025] (1) Provide fresh salmon meat, and cut the salmon meat into slices with a thickness of 40 mm, and lay it flat and gently pat for 5 minutes;

[0026] (2) Wash the fresh salmon meat with clean water to remove blood stains, soak it in the first pickling solution at 6 degrees Celsius for 30 minutes and take it out. The first pickling solution includes 20% salt, 5% ethanol, 0.07% sodium pyrophosphate and 0.10% xanthan gum, the rest is water;

[0027] (3) Use cold wind to dry the surface of the salmon meat obtained in step 2, and apply a second pickling solution on the surface and pack it. The second pickling solution includes 7% salt by weight, 50% vegetable oil, 18 % cornstarch and the rest is water.

Embodiment 3

[0029] In the present embodiment, a kind of pickling method of salmon meat, it goes through the following steps:

[0030] (1) Provide fresh salmon meat, and cut the salmon meat into slices with a thickness of 20mm, and lay it flat and gently pat for 3 minutes;

[0031] (2) Wash the fresh salmon meat with clean water to remove blood stains, soak it in the first pickling solution at 3 degrees Celsius for 15 minutes and take it out. The first pickling solution includes 15% salt, 8% ethanol, 0.03% sodium pyrophosphate and 0.05% xanthan gum, the rest is water;

[0032] (3) Dry the surface of the salmon meat obtained in step 2 with cold wind, and apply a second pickling solution on the surface and pack it. The second pickling solution includes 5% salt by weight, 70% vegetable oil, 12 % cornstarch and the rest is water.

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Abstract

The invention discloses a preserving method of salmon meat. The preserving method comprises the following steps of (1) providing fresh salmon meat, cutting the fresh salmon meat into salmon meat slices, and performing beating; (2) washing the fresh salmon meat with clean water to remove bloodstain, and soaking the washed salmon meat with first pickling liquid; and (3) blowing the salmon meat obtained in step (2) with cold water to enable the surface of the salmon meat to be dry, and applying the surface of the dry salmon meat with second pickling liquid. The method is used for quickly picklingthe salmon meat, and the salmon meat being favorable in mouth feel is obtained. The method is reasonable in steps, feasible to operate, and high in pickling speed, and can be widely used in a pretreatment process of processing working procedures of salmon foods.

Description

technical field [0001] The invention relates to the processing of aquatic food products, in particular to a salting method of salmon meat. Background technique [0002] Salmon is the collective name for all three species of salmon, trout and salmon. In addition, Arctic gray trout, Atlantic herring, North American herring and Arctic cold trout also belong to the family Salmonidae. Salmon meat is high in protein and OMEGA-3 fatty acids, but low in fat. In addition to being eaten as raw fish, salmon is often further processed after being pickled and seasoned. Currently, salmon meat is salted and processed in two ways: brine injection and salt smearing. In the brine injection method, the pre-prepared brine is injected into the salmon meat, so that the salmon meat absorbs the brine and achieves pickling and seasoning. In the salt smearing method, salt and other spices are applied to the surface of the salmon, and the salmon is marinated by the natural diffusion of the salt. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23B4/023A23L5/41
Inventor 孙永军鞠文明胡炜唐晓波
Owner SHANDONG HOMEY AQUATIC DEV
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