Preparation method of low-sodium fresh salmon floss for children

A technology of salmon and salmon meat, which is applied in the field of food processing, can solve the problem of poor taste of molding, and achieve the effect of rich taste

Pending Publication Date: 2022-07-01
海南丰佳食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the raw materials used are minced meat scraps and auxiliary materials. Because traditional industrial equipment is used for boiling or direct heating of food with steam, the amino acids, protein and other nutrients of the ingredients will be lost with the water. In addition, the tradit

Method used

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  • Preparation method of low-sodium fresh salmon floss for children
  • Preparation method of low-sodium fresh salmon floss for children

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The preparation method of children's low-sodium salmon fresh pine described in embodiment 1, comprises the following steps:

[0032] (1) Cool the salmon to make the temperature of the salmon drop to 3°C, cut the head of the cooled salmon with a V-knife method, use a scaler to remove the scales from the tail to the head, and wash and control the water after removing the scales. Open the back, open the slices, remove the spines, remove the fat lines; ensure that the fish scales are clean, the residual area is less than 3%, and the fish bones are accurately removed by skilled personnel;

[0033] (2) the salmon after the fat-removing line treatment is cut into segments with a length of 3-5cm, and the segmented salmon is packed into a polypropylene food cooking bag, sealed and vacuumized;

[0034] (3) Put the salmon in the sealed bag into a low-temperature slow cooker and cook for 60 minutes at a temperature of 52°C; put the cooked salmon into a tray, remove the fish oil and...

Embodiment 2

[0039] The preparation method of children's low-sodium salmon fresh pine described in embodiment 2, comprises the following steps:

[0040](1) Cool the salmon to reduce the temperature of the salmon to 4°C, cut the head of the cooled salmon with a V-knife method, use a scaler to remove the scales from the tail to the head, and wash and control the water after removing the scales. Open the back, open the slices, remove the spines, remove the fat lines; ensure that the fish scales are clean, the residual area is less than 3%, and the fish bones are accurately removed by skilled personnel;

[0041] (2) the salmon after the fat-removing line treatment is cut into segments with a length of 3-5cm, and the segmented salmon is packed into a polypropylene food cooking bag, sealed and vacuumized;

[0042] (3) Put the salmon in the sealed bag into a low-temperature slow cooker and cook for 55 minutes at a temperature of 55°C; put the cooked salmon into a tray, remove the fish oil and fat...

Embodiment 3

[0045] The preparation method of children's low-sodium salmon fresh pine described in embodiment 3, comprises the following steps:

[0046] (1) Cool the salmon to reduce the temperature of the salmon to 5°C, cut the head of the cooled salmon with a V-knife method, use a scaler to remove the scales from the tail to the head, and wash and control the water after removing the scales. Open the back, open the slices, remove the spines, remove the fat lines; ensure that the fish scales are clean, the residual area is less than 3%, and the fish bones are accurately removed by skilled personnel;

[0047] (2) the salmon after the de-fat line treatment is cut into segments with a length of 3-5cm, and the segmented salmon is packed in a polypropylene food sealing bag to seal and vacuumize;

[0048] (3) Put the salmon in the sealed bag into a low-temperature slow cooker and cook for 50 minutes at a temperature of 60°C; put the cooked salmon into a tray, remove the fish oil and fat in the ...

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Abstract

The invention discloses a preparation method of low-sodium fresh salmon floss for children, which comprises the following steps: cooling salmon, and scaling, slicing, fishbone removing and fat line removing the cooled salmon; cutting the salmon subjected to fat line removal treatment into blocks, loading the blocks of the salmon into a sealing bag, and vacuumizing; putting the salmon in the sealed bag into a low-temperature slow cooking machine for cooking; and twisting the cooked salmon meat into a fluff shape, and then performing baking so as to obtain the low-sodium fresh salmon floss for children. The preparation method of the low-sodium fresh salmon floss for children, disclosed by the invention, has the beneficial effects that a low-temperature slow cooking and freshness locking technology is adopted for heating in a low-temperature cooking process, so that the protein of the salmon meat is not lost, and the nutritional ingredients of the salmon meat are locked.

Description

technical field [0001] The invention belongs to the technical field of food processing, and particularly relates to a preparation method of children's low-sodium salmon fresh pine. Background technique [0002] Salmon is mainly distributed in the waters where the Atlantic Ocean, the Pacific Ocean and the Arctic Ocean meet. Salmon is delicious, nutritious, and rich in bioactive substances such as EPA and DHA. [0003] Salmon contains minerals and trace elements that play an important role in various physiological functions of the human body, such as calcium, phosphorus, iron, manganese, zinc, magnesium, copper, etc. Eating salmon often can reduce the risk of cardiovascular and cerebrovascular diseases. Salmon is rich in omega-3 high unsaturated fatty acids, which can effectively prevent cardiovascular and cerebrovascular diseases and have a positive effect on brain tissue health. [0004] At present, the industry is mainly based on the preparation process of dried salmon pi...

Claims

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Application Information

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IPC IPC(8): A23L17/10A23L5/10
CPCA23L17/10A23L5/13A23V2002/00A23V2300/24
Inventor 王敏
Owner 海南丰佳食品有限公司
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