Production method of dried salmon floss with characteristics of long shelf life and good taste

Abstract

The invention discloses a production method of dried salmon floss with characteristics of long shelf life and good taste. The production method comprises: S1, raw material treatment; S2, slicing; S3,steaming; S4, crushing; S5, feeding; S6, floss preparing; S7, bottling; S8, sterilization; and S9, thermal insulation experiment. According to the present invention, the color, the aroma and the tasteof dried salmon floss products are ensured; the fresh-keeping agent can completely provide the antibacterial effect at the temperature; the composite fresh-keeping agent is prepared by completely compounding natural bio-based raw materials, and various components synergistically act, are not absorbed by the human body, and cannot affect the human body; and with the method, the sterilization temperature of dried fish floss products can be reduced while the shelf life of the product can be prolonged, and the fresh and delicious taste of dried fish floss products can be ensured.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing salmon floss with a long shelf life and good taste. Background technique [0002] The processing technology of CN105167005A "Deep Sea Salmon Floss Production Technology" has high sterilization temperature and long time. It greatly affects the taste of fish floss and its fresh, sweet and fragrant taste; if it is sterilized at low temperature, it will affect the shelf life of the product and affect the sales of the product; ordinary chemical antiseptic preservatives are not resistant to high temperature, have low safety, and are not good for human health. As we all know, salmon is one of the world's rare fishes rich in unsaturated fatty acids. Unsaturated fatty acids can effectively reduce blood lipids and blood cholesterol, and the omega-3 fatty acids contained in them are essential substances for the brain, retina and nervous system. Its nutrition...

AI Technical Summary

Problems solved by technology

[0002] The processing technology of CN105167005A "deep-sea salmon floss production technology" has high sterilization temperature and long time

For a long time, for some canned foods, too high sterilization temperature (for example, 121°C for 30 minutes) and time will damage the color, aroma and taste of the product, and cannot maintain the original quality and flavor of the food

The product loses the elasticity and toughness of fresh ingredients; in terms of taste, the flavor substances and seasonings of salmon ingredients will be lost at high temperature, making the taste worse

In the case of low sterilization temperature (for example, 80-100°C), it can ensure the taste and taste of the product to maintain the original freshness of the ingredients, but it is often easy for the product to swell and become corrupt due to incomplete sterilization, shortening the product’s shelf life. Shelf life is a loss for both consumers and businesses