A kind of processing method of salmon

Abstract

The invention discloses a method for processing salmon, which comprises the following steps: selecting Atlantic salmon as the salmon raw material, and then using 25% fish meat quality salt as the salting raw material to pickle the salmon, and the salt consists of 70% sodium chloride and 30% potassium chloride is mixed, and then the salmon is air-fried at 140° C. for 5 minutes to obtain the finished product. The present invention optimizes salmon raw materials, pickling raw materials, pickling method and air frying method, can effectively improve salmon color, health, nutrition and eating experience, and alleviate the softening and burning of salmon during processing. loose.

Description

A kind of processing method of salmon technical field The present invention relates to the field of food processing, particularly a kind of processing method of salmon. Background technique Salmon, as a widely popular food in the world today, is rich in lipids, especially containing a large amount of EPA and Polyunsaturated fatty acids such as DHA make it effective in supplementing the fatty acids needed by the human body after consumption. Through research, it was found that each Consuming two servings of salmon a week increases omega-3 fatty acid blood levels by 8 to 9% and decreases n-6 fatty acid levels, so eating a regular Using salmon can help prevent heart disease. At present, the treatment method of salmon is numerous, and in northern Europe and other places, it is often based on pickling, and then as salmon salad Or smoked and eaten as smoked fish; the mainstream practice in Japan is to slice fresh salmon without processing, It is eaten directly with so...

AI Technical Summary

Problems solved by technology

The fatty acid and phospholipid content of salmon are important indicators for evaluating the nutrition of salmon. First of all, different types of salmon, such as Atlantic salmon and king salmon, have different fatty acid and phospholipid content, and the treatment process under different types and conditions will affect salmon. The content of fatty acids and phospholipids in the fish can be reduced to varying degrees, thus affecting the improvement effect of salmon after eating

[0006] Since consumers’ willingness to purchase salmon will combine the above factors to make choices, any significant reduction in any factor will lead to a decline in consumers’ desire to purchase, resulting in the need to take into account a variety of different indicators at the same time in the selection and processing of salmon. Improve the physical and chemical indicators of salmon, thus increasing the difficulty of handling salmon

However, the existing treatment methods for salmon are generally more extreme. In order to pursue the excellent effect of certain factors, other indicators will drop sharply, resulting in an imbalance of physical and chemical indicators of salmon, which can only cater to a small number of consumers.

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