Manufacture and use method for oncorhynchus nutrient convenient food

A technology of convenience food and salmon, which is applied in the direction of food science, etc., can solve the problems of sensory quality decline, product nutrition loss, unified demand, etc., and achieve the effect of meeting the demand for deliciousness, ensuring nutritional value attributes, and simple product technology

Active Publication Date: 2020-08-11
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, salmon is mainly eaten raw and frozen. There are few salmon products in the convenience food category. The reheating process of the products takes a long time, which cannot meet the unified needs of consumers for nutrition and convenience.
[0003] Due to the high fat content of salmon meat, short sarcomeres, and soft texture, texture collapse and water loss are prone to occur during thermal processing, resulting in product nutrition loss and a sharp decline in sensory quality, which is not conducive to the development of convenience foods
In particular, the unique nutritional components of salmon, polyunsaturated fatty acids and astaxanthin, are easily oxidized during heating, and their nutritional value decreases

Method used

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  • Manufacture and use method for oncorhynchus nutrient convenient food
  • Manufacture and use method for oncorhynchus nutrient convenient food
  • Manufacture and use method for oncorhynchus nutrient convenient food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0060] A method for making and using salmon nutrition instant food, the steps are:

[0061] 1. Prefabrication of salmon

[0062]S1. Take the fish meat and cut it into 4×4×4cm 3 Take 10 pieces of fish pieces and put them into a food-grade polyethylene packaging bag with a thickness of 0.015mm. The fish pieces need to be neatly arranged and vacuum-packed. The vacuum degree is maintained at 3500Pa to obtain vacuum-packed fish pieces; the material of the packaging bag is transparent Polyethylene with a thickness of 0.015mm;

[0063] S2. Take the vacuum-packed fish pieces described in step S1, heat them in a water bath at 65°C for 8 minutes to achieve pre-cooking, and then cool them in a gradient, first at 50°C for 10 minutes, then at 30°C for 15 minutes, and pack the fish pieces after cooling;

[0064] S3. Take the cooled and packaged fish pieces as described in step S2, and quickly freeze them at -40°C for 30 minutes to obtain frozen salmon, which are stored at -20°C. At this ...

Embodiment 2

[0075] A method for making and using salmon nutrition instant food, the steps are:

[0076] 1. Prefabrication of salmon

[0077] S1. Take the fish meat and cut it into 4×4×4cm 3 Take 10 pieces of fish pieces and put them into a food-grade polyethylene packaging bag with a thickness of 0.015mm. The fish pieces need to be neatly arranged and vacuum-packed. The vacuum degree is maintained at 4500Pa to obtain vacuum-packed fish pieces; the material of the packaging bag is transparent polyethylene with a thickness of 0.015mm S2, take the vacuum-packed fish nuggets described in step S1, heat them in a water bath at 70°C for 6 minutes to realize pre-cooking, and then cool them in a gradient of 50°C for 12 minutes, then 30°C for 13 minutes to obtain packed fish nuggets after cooling ;

[0078] S3. Take the cooled and packaged fish pieces as described in step S2, and quickly freeze them at -40°C for 30 minutes to obtain frozen salmon, which are stored at -20°C. So far, the salmon ha...

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Abstract

The invention discloses a manufacture and use method for an oncorhynchus nutrient convenient food. Oncorhynchus is cut into oncorhynchus blocks, the oncorhynchus blocks are subjected to vacuum packaging, heating, ripening and quick-freezing to obtain frozen oncorhynchus; and the frozen oncorhynchus is subjected to air frying and reheating, and sauce is collocated to realize the reheating of the frozen oncorhynchus. One whole set of pre-preparing, quick-freezing and reheating method is adopted to convert the oncorhynchus into a high-value convenient conditioning food so as to meet the requirement of people on the convenience of the oncorhynchus food. The minimized hot processing of the oncorhynchus is realized, a wastage rate brought by heating is lowered, polyunsaturated fatty acids and astaxanthin in the oncorhynchus are kept, and the specific nutrient value attribute of the oncorhynchus can be kept. A whole technology is simple and easy to implement, and the manufacture and use method has a simple product technology, is suitable for industrial production and has a good market prospect.

Description

technical field [0001] The invention relates to the field of fish instant food, in particular to a method for making and using salmon nutritional instant food. Background technique [0002] Salmon meat has high nutritional value, rich in high-quality protein, polyunsaturated fatty acids (DHA and EPA) and astaxanthin, and is favored by consumers for its good sensory properties and appearance. At present, salmon is mainly eaten raw and frozen. There are few salmon products in the convenience food category. The reheating process of the products takes a long time, which cannot meet the unified needs of consumers for nutrition and convenience. [0003] Due to the high fat content of salmon meat, short sarcomeres, and soft texture, texture collapse and water loss are prone to occur during thermal processing, resulting in product nutrition loss and a sharp decline in sensory quality, which is not conducive to the development of convenience foods. In particular, the unique nutritio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10A23L27/60A23L5/00A23L5/30A23L5/10
CPCA23L17/10A23L27/60A23L5/00A23L5/34A23L5/17A23V2002/00A23V2300/20A23V2300/24A23V2250/18A23V2250/1614
Inventor 潘锦锋廉宏亮李胜杰宁云封姝岑董秀萍
Owner DALIAN POLYTECHNIC UNIVERSITY
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