Processing method of instant salmon capable of keeping nutrition

Abstract

The invention provides a processing method of ready-to-eat salmon capable of keeping nutrition, which comprises the following steps: step 1, removing internal organs and fish bones, and cleaning and draining the salmon; step 2, preparing pickling marinade: adding salt, star anise, fresh ginger, green onion and bay leaves into water, and boiling the fresh ginger, the green onion, the star anise and the bay leaves in the water; step 3, washing and airing the salmon in the step 2, and putting the salmon in a container, wherein the container contains water and ingredients; step 4, fishing out the salmon in the step 3 and putting the salmon in cold water; step five, preparing collagen liquid, selecting pigskin, putting the pigskin into a container, adding water into the container, and adding the same ingredients in the step three; the prepared instant salmon is moderate in taste and unique in flavor, the nutrition of the salmon is reserved, the salmon can be wrapped in the collagen liquid, and the collagen liquid can permeate into fish meat in the solidification process of the collagen liquid, so that the fish meat becomes very elastic.

Description

Technical Field

[0001] The invention relates to the technical field of salmon preparation, in particular to a method for processing instant salmon capable of maintaining nutrition. Background Art

[0002] Salmon, also known as salmon or salmon, is a cold-water fish native to high-latitude regions such as Canada, Norway, Japan, and the United States. Its tender texture, bright color, and smooth texture have made it a popular delicacy on family tables in recent years. Furthermore, salmon boasts a high nutritional value. Besides being a high-protein, low-calorie, healthy food, salmon also contains a variety of vitamins and minerals such as calcium, iron, zinc, magnesium, and phosphorus, and is rich in unsaturated fatty acids.

[0003] Currently, salmon is processed in a variety of ways, including fresh, frozen, and smoked. Dried fish, a key method for preserving and consuming fish, is primarily made from fish through processing, seasoning, baking, and crushing. These processed products offer attractive appearance, minimal fishy odor, resistance to mold, long shelf life, simple processing, rich nutrition, unique flavor, and ease of portability and use. Currently, salmon-based snack foods primarily include canned fish, fish floss, and roasted dried fish, representing a relatively limited range of options. Therefore, we propose a method for processing ready-to-eat salmon that maintains nutritional value. Summary of the Invention

[0004] The present invention provides a method for processing instant salmon that can maintain nutrition, has the advantages of making the salmon unique in flavor and the fish meat fully elastic, and solves the problems raised in the above-mentioned background technology.

[0005] The technical solution of the present invention is achieved as follows: a method for processing ready-to-eat salmon that can maintain nutrition is designed, comprising the following steps: Step 1: Prepare the salmon, remove the internal organs and bones, and then wash and drain the salmon; Step 2: Prepare the marinade by adding salt, star anise, ginger, onion, and bay leaves to water. First, boil the ginger, onion, star anise, and bay leaves in water, filter them, and add salt to make the marinade. Then, soak the salmon in the marinade for 3-5 hours. Step 3: Wash and dry the salmon prepared in step 2 and place it in a container with water and ingredients, including sugar, soy sauce, MSG, salt, star anise, ginger, cinnamon, cloves, bay leaves, cardamom, and green onions. Before adding the salmon, boil the container for 40-100 minutes, then boil the salmon in the container for 10-20 minutes. Step 4: Take out the salmon from step 3 and place it in cold water to allow the fish meat to become firm, then take it out and drain; Step 5: Prepare collagen solution by selecting pig skin, placing the pig skin in a container, adding water to the container, and adding the same ingredients as in step 3, heating the pig skin and simmering for 1.5-3 hours, and then removing the pig skin; Step 6: Place the salmon prepared in step 4 in the collagen solution, and then cool it for more than 5 hours to allow the collagen solution to solidify into a jelly-like state, with the salmon also included in the collagen solution. Step 7: Cut, package and sterilize the jelly-like collagen liquid to obtain ready-to-eat salmon.

[0006] Preferably, in step 2, 10-20 kg of salt, 0.3-1.2 kg of star anise, 1-4 kg of ginger, 0.5-1.5 kg of onion, and 0.3-0.8 kg of bay leaves are added to every 100 kg of water.

[0007] Preferably, in step three and step five, 3-6 kg of sugar, 2-4 kg of soy sauce, 1-2 kg of MSG, 3-6 kg of salt, 0.3-1.5 kg of star anise, 2-6 kg of ginger, 0.3-1.5 kg of cinnamon, 0.3-1.5 kg of cloves, 0.3-1.5 kg of bay leaves, 0.3-1.5 kg of cardamom, and 3-15 kg of green onions are added to 100 kg of water.

[0008] Preferably, in step six, the salmon is cut into strips or pieces before being added to the collagen solution.

[0009] Preferably, in step five, the removed pig skin can be crushed or diced and added back into the collagen liquid, so that the collagen liquid contains both pig skin and salmon meat.

[0010] Preferably, in step 2, 15 kg of salt, 0.8 kg of star anise, 2.3 kg of ginger, 1 kg of onion, and 0.5 kg of bay leaves are added to every 100 kg of water.

[0011] Preferably, in step three and step five, 4 kg of sugar, 3 kg of soy sauce, 1.5 kg of MSG, 4 kg of salt, 0.8 kg of star anise, 3.5 kg of ginger, 0.8 kg of cinnamon, 0.7 kg of cloves, 0.8 kg of bay leaves, 0.9 kg of cardamom and 9 kg of green onions are added to 100 kg of water.

[0012] Compared with the prior art, the instant salmon prepared by the present invention has a moderate taste and a unique flavor. After processing, the fishy smell of the salmon itself can be effectively removed, and the nutrition of the salmon is retained. In addition, the salmon is wrapped in the collagen liquid. When the collagen liquid solidifies, it becomes a collagen jelly, and the salmon is located in the collagen jelly. During the solidification process of the collagen liquid, the collagen liquid will penetrate into the fish meat, making the fish meat full of elasticity. In addition, the pig skin used to prepare the collagen liquid is also processed with various ingredients, so that the taste of the collagen jelly is moderate and the flavor is unique. In addition, the fish meat still retains a certain amount of moisture, which makes the fish meat taste better. DETAILED DESCRIPTION

[0013] The following will clearly and completely describe the technical solutions of the present invention in conjunction with the embodiments of the present invention. Obviously, the embodiments described are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0014] The present invention specifically adopts the following method to prepare the ready-to-eat salmon that can maintain nutrition, which comprises the following steps: Step 1: Prepare the salmon. After removing the internal organs and bones, wash and drain the salmon. The salmon used here must be fresh and cannot be spoiled. Choosing fresh salmon is the key to ensuring the subsequent processing of ready-to-eat salmon. Step 2: Prepare the marinade. Add salt, star anise, ginger, onion, and bay leaves to water. First, boil the ginger, onion, star anise, and bay leaves in water. After filtering, add salt to make the marinade. Then soak the salmon in the marinade for 3-5 hours. The reason for boiling the ginger, onion, star anise, and bay leaves with the water is to allow their aroma to fully blend into the water. It is best to cool the marinade to room temperature before placing the salmon in the marinade. This can remove the fishy smell of the fish and allow the aroma of the marinade to blend into the fish meat, allowing the fish meat to be preliminarily processed. Step 3: Wash and dry the salmon prepared in step 2 and place it in a container with water and ingredients, including sugar, soy sauce, MSG, salt, star anise, ginger, cinnamon, cloves, bay leaves, cardamom, and green onions. Before adding the salmon, boil the container for 40-100 minutes to allow the aroma of the ingredients to blend into the water. Then, boil the salmon in the container for 10-20 minutes. During this time, do not stir it easily to prevent the fish from breaking. The fish and the ingredients are mixed together, allowing the fish to absorb the flavor and allowing the fish to be cooked. Step 4: Take out the salmon from step 3 and place it in cold water to allow the fish meat to become firm, then take it out and drain it. It is necessary to soak the high-temperature fish meat in cold water because the main component of fish meat is protein. After being cooked, the protein will denature, causing the meat to become soft. When the fish meat is placed in cold water, the protein will shrink due to the change in temperature, which makes the fish meat more firm and elastic, thereby increasing the taste of the fish meat. Step 5: Prepare collagen liquid. Select pig skin. The hair and grease on the surface of the pig skin must be removed. Put the pig skin in a container, add water to the container, and add the same ingredients as in step 3. This is the key to making the pig skin, soup and fish taste the same. Heat the pig skin and simmer for 1.5-3 hours. Take out the pig skin because during the cooking process, the collagen in the pig skin will be dissolved in the water, making the water in the container rich in collagen. After taking out the pig skin, keep the collagen soup. Step 6: Place the salmon in step 4 in the collagen liquid, and then cool it for more than 5 hours to allow the collagen liquid to solidify into a jelly-like state, and the salmon is also included in the collagen liquid. The salmon here is cut into strips or pieces before being added to the collagen liquid. At this time, it can be made into ready-to-eat salmon, and in reality, you can just pick up the collagen block and eat it. It should be noted here that in order to avoid wasting the pigskin that was fished out, in this step, the pigskin that was fished out can be crushed or diced and added back to the collagen liquid. When dicing, the pigskin needs to be cut into small pieces so that the collagen liquid contains both pigskin and salmon meat, but the proportion of salmon meat is greater than that of pigskin; Step 7. Cut, package and sterilize the jelly-like collagen liquid for long-term storage. It can be eaten after opening the package. The salmon meat produced in this way is rich in collagen, and combined with the nutrients of the salmon meat itself, it is not only nutritious but also elastic and refreshing.

[0015] Among them, in step 2, add 10-20 kg of salt, 0.3-1.2 kg of star anise, 1-4 kg of ginger, 0.5-1.5 kg of green onion, and 0.3-0.8 kg of bay leaves to every 100 kg of water.

[0016] In steps 3 and 5, add 3-6 kg of sugar, 2-4 kg of soy sauce, 1-2 kg of MSG, 3-6 kg of salt, 0.3-1.5 kg of star anise, 2-6 kg of ginger, 0.3-1.5 kg of cinnamon, 0.3-1.5 kg of cloves, 0.3-1.5 kg of bay leaves, 0.3-1.5 kg of cardamom and 3-15 kg of green onions to 100 kg of water.

[0017] Based on the above preparation method, it should be noted that the instant salmon proposed by the present invention has a moderate taste and a unique flavor. It can effectively remove the fishy smell of the salmon itself and retain the nutrition of the salmon. In addition, the salmon will be wrapped in the collagen liquid. When the collagen liquid solidifies, it becomes collagen jelly, and the salmon is located in the collagen jelly. During the solidification process of the collagen liquid, the collagen liquid will penetrate into the fish meat, making the fish meat full of elasticity. In addition, the pig skin used to prepare the collagen liquid is also processed with various ingredients, so that the collagen jelly has a moderate taste and a unique flavor.

[0018] The following are descriptions of different recipes: Example 1 A method for processing ready-to-eat salmon capable of retaining nutrition comprises the following steps: Step 1: Prepare the salmon, remove the internal organs and bones, and then wash and drain the salmon; Step 2: Prepare the marinade by adding 10 kg of salt, 0.4 kg of star anise, 1 kg of ginger, 0.5 kg of scallions, and 0.3 kg of bay leaves to every 100 kg of water. First, boil the ginger, scallions, star anise, and bay leaves in water, filter, and add salt to make the marinade. Then, soak the salmon in the marinade for 3-5 hours. Step 3: Wash and dry the salmon in step 2 and place it in a container with water and ingredients. Add 3 kg of sugar, 2 kg of soy sauce, 1 kg of MSG, 3 kg of salt, 0.3 kg of star anise, 2 kg of ginger, 0.3 kg of cinnamon, 0.3 kg of cloves, 0.3 kg of bay leaves, 0.3 kg of cardamom, and 3 kg of green onions to 100 kg of water. Before adding the salmon, boil the container for 50 minutes, then boil the salmon in the container for 11 minutes. Step 4: Take out the salmon from step 3 and place it in cold water to allow the fish meat to become firm, then take it out and drain; Step 5: Prepare collagen solution by selecting pig skin, placing the pig skin in a container, adding water to the container, and adding the same ingredients as in step 3, heating the pig skin and simmering for 1.6 hours, and then removing the pig skin; Step 6: Place the salmon prepared in step 4 in the collagen solution, and then cool it for more than 5 hours to allow the collagen solution to solidify into a jelly-like state, with the salmon also included in the collagen solution. Step 7: Cut, package and sterilize the jelly-like collagen liquid to obtain ready-to-eat salmon.

[0019] Example 2

[0020] A method for processing ready-to-eat salmon capable of retaining nutrition comprises the following steps: Step 1: Prepare the salmon, remove the internal organs and bones, and then wash and drain the salmon; Step 2: Prepare the marinade by adding 12 kg of salt, 0.5 kg of star anise, 2 kg of ginger, 0.8 kg of scallion, and 0.4 kg of bay leaves per 100 kg of water. First, boil the ginger, scallion, star anise, and bay leaves in water, filter, and add salt to make the marinade. Then, soak the salmon in the marinade for 3-5 hours. Step 3: Wash and dry the salmon in step 2 and place it in a container with water and ingredients. Add 3.5 kg of sugar, 3 kg of soy sauce, 1.2 kg of MSG, 4 kg of salt, 0.5 kg of star anise, 2.5 kg of ginger, 0.5 kg of cinnamon, 0.5 kg of cloves, 0.5 kg of bay leaves, 0.8 kg of cardamom, and 5 kg of green onions to 100 kg of water. Before adding the salmon, boil the container and keep it for 70 minutes, then boil the salmon in the container for 15 minutes. Step 4: Take out the salmon from step 3 and place it in cold water to allow the fish meat to become firm, then take it out and drain; Step 5: Prepare collagen solution by selecting pig skin, placing the pig skin in a container, adding water to the container, and adding the same ingredients as in step 3, heating the pig skin and simmering for 2 hours, and then removing the pig skin; Step 6: Place the salmon prepared in step 4 in the collagen solution, and then cool it for more than 5 hours to allow the collagen solution to solidify into a jelly-like state, with the salmon also included in the collagen solution. Step 7: Cut, package and sterilize the jelly-like collagen liquid to obtain ready-to-eat salmon.

[0021] Example 3

[0022] A method for processing ready-to-eat salmon capable of retaining nutrition comprises the following steps: Step 1: Prepare the salmon, remove the internal organs and bones, and then wash and drain the salmon; Step 2: Prepare the marinade by adding 15 kg of salt, 0.8 kg of star anise, 2.3 kg of ginger, 1 kg of scallion, and 0.5 kg of bay leaves to every 100 kg of water. First, boil the ginger, scallion, star anise, and bay leaves in water, filter, and add salt to make the marinade. Then, soak the salmon in the marinade for 3.5 hours. Step 3: Wash and dry the salmon in step 2 and place it in a container with water and ingredients. The ingredients are 4 kg of sugar, 3 kg of soy sauce, 1.5 kg of MSG, 4 kg of salt, 0.8 kg of star anise, 3.5 kg of ginger, 0.8 kg of cinnamon, 0.7 kg of cloves, 0.8 kg of bay leaves, 0.9 kg of cardamom, and 9 kg of green onions per 100 kg of water. Before adding the salmon, boil the container and keep it for 70 minutes, then boil the salmon in the container for 15 minutes. Step 4: Take out the salmon from step 3 and place it in cold water to allow the fish meat to become firm, then take it out and drain; Step 5: Prepare collagen solution by selecting pig skin, placing the pig skin in a container, adding water to the container, and adding the same ingredients as in step 3, heating the pig skin and simmering for 2 hours, and then removing the pig skin; Step 6: Place the salmon prepared in step 4 in the collagen solution, and then cool it for more than 5 hours to allow the collagen solution to solidify into a jelly-like state, with the salmon also included in the collagen solution. Step 7: Cut, package and sterilize the jelly-like collagen liquid to obtain ready-to-eat salmon.

[0023] Example 4

[0024] A method for processing ready-to-eat salmon capable of retaining nutrition comprises the following steps: Step 1: Prepare the salmon, remove the internal organs and bones, and then wash and drain the salmon; Step 2: Prepare the marinade by adding 15 kg of salt, 0.9 kg of star anise, 2 kg of ginger, 1.2 kg of scallions, and 0.6 kg of bay leaves to every 100 kg of water. First, boil the ginger, scallions, star anise, and bay leaves in water, filter, and add salt to make the marinade. Then, soak the salmon in the marinade for 3-5 hours. Step 3: Wash and dry the salmon prepared in step 2 and place it in a container containing water and ingredients. The ingredients are: 4 kg of sugar, 3 kg of soy sauce, 1.6 kg of MSG, 4 kg of salt, 1 kg of star anise, 4 kg of ginger, 1 kg of cinnamon, 1 kg of cloves, 1 kg of bay leaves, 1 kg of cardamom, and 10 kg of green onions per 100 kg of water. Before adding the salmon, boil the container for 70 minutes, then boil the salmon in the container for 18 minutes. Step 4: Take out the salmon from step 3 and place it in cold water to allow the fish meat to become firm, then take it out and drain; Step 5: Prepare collagen solution by selecting pig skin, placing the pig skin in a container, adding water to the container, and adding the same ingredients as in step 3, heating the pig skin and simmering for 2.5 hours, and then removing the pig skin; Step 6: Place the salmon prepared in step 4 in the collagen solution, and then cool it for more than 5 hours to allow the collagen solution to solidify into a jelly-like state, with the salmon also included in the collagen solution. Step 7: Cut, package and sterilize the jelly-like collagen liquid to obtain ready-to-eat salmon.

[0025] Example 5

[0026] A method for processing ready-to-eat salmon capable of retaining nutrition comprises the following steps: Step 1: Prepare the salmon, remove the internal organs and bones, and then wash and drain the salmon; Step 2: Prepare the marinade by adding 18 kg of salt, 1.2 kg of star anise, 4 kg of ginger, 1.5 kg of scallions, and 0.8 kg of bay leaves to every 100 kg of water. First, boil the ginger, scallions, star anise, and bay leaves in water, filter, and add salt to make the marinade. Then, soak the salmon in the marinade for 3-5 hours. Step 3: Wash and dry the salmon in step 2 and place it in a container with water and ingredients. Add 6 kg of sugar, 4 kg of soy sauce, 2 kg of MSG, 6 kg of salt, 1.4 kg of star anise, 6 kg of ginger, 1.5 kg of cinnamon, 1.5 kg of cloves, 1.5 kg of bay leaves, 1.6 kg of cardamom, and 12 kg of green onions to 100 kg of water. Before adding the salmon, boil the container and keep it for 80 minutes, then place the salmon in the container and boil it for 15 minutes. Step 4: Take out the salmon from step 3 and place it in cold water to allow the fish meat to become firm, then take it out and drain; Step 5: Prepare collagen solution by selecting pig skin, placing the pig skin in a container, adding water to the container, and adding the same ingredients as in step 3, heating the pig skin and simmering for 2.8 hours, and then removing the pig skin; Step 6: Place the salmon prepared in step 4 in the collagen solution, and then cool it for more than 5 hours to allow the collagen solution to solidify into a jelly-like state, with the salmon also included in the collagen solution. Step 7: Cut, package and sterilize the jelly-like collagen liquid to obtain ready-to-eat salmon.

[0027] The following is a verification of the instant salmon prepared in Examples 1 to 5: The instant salmon prepared in Examples 1 to 5 were sampled and tested, specifically for the presence of arsenic, mercury, and lead. The test results are shown in the following table:

[0028] It can be seen from the above table that the levels of diatom, arsenic, mercury and lead in the ready-to-eat salmon prepared in Examples 1 to 5 are far below the national standards.

[0029] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.

Claims

1. A method for processing ready-to-eat salmon that can retain nutrition, characterized in that: The steps include: Step 1: Prepare the salmon, remove the internal organs and bones, then wash and drain the salmon; Step 2: Prepare the marinade by adding salt, star anise, ginger, onion, and bay leaves to water. First, boil the ginger, onion, star anise, and bay leaves in water, filter them, and add salt to make the marinade. Then, soak the salmon in the marinade for 3-5 hours. Step 3: Wash and dry the salmon prepared in step 2 and place it in a container with water and ingredients, including sugar, soy sauce, MSG, salt, star anise, ginger, cinnamon, cloves, bay leaves, cardamom, and green onions. Before adding the salmon, boil the container for 40-100 minutes, then boil the salmon in the container for 10-20 minutes. Step 4: Take out the salmon from step 3 and place it in cold water to allow the fish meat to become firm, then take it out and drain; Step 5: Prepare collagen solution by selecting pig skin, placing the pig skin in a container, adding water to the container, and adding the same ingredients as in step 3, heating the pig skin and simmering for 1.5-3 hours, and then removing the pig skin; Step 6: Place the salmon prepared in step 4 in the collagen solution, and then cool it for more than 5 hours to allow the collagen solution to solidify into a jelly-like state, with the salmon also included in the collagen solution. Step 7: Cut, package and sterilize the jelly-like collagen liquid to obtain ready-to-eat salmon.

2. The method for processing nutritious instant salmon according to claim 1, wherein: In step 2, add 10-20 kg of salt, 0.3-1.2 kg of star anise, 1-4 kg of ginger, 0.5-1.5 kg of green onion, and 0.3-0.8 kg of bay leaves to every 100 kg of water.

3. The method for processing nutritious instant salmon according to claim 2, wherein: In steps 3 and 5, add 3-6 kg of sugar, 2-4 kg of soy sauce, 1-2 kg of MSG, 3-6 kg of salt, 0.3-1.5 kg of star anise, 2-6 kg of ginger, 0.3-1.5 kg of cinnamon, 0.3-1.5 kg of cloves, 0.3-1.5 kg of bay leaves, 0.3-1.5 kg of cardamom and 3-15 kg of green onions to 100 kg of water.

4. The method for processing nutritious instant salmon according to claim 1, wherein: In step six, cut the salmon into strips or cubes before adding it to the collagen solution.

5. The method for processing nutritious instant salmon according to claim 1, wherein: In step six, the pig skin can be crushed or diced and added back into the collagen liquid so that the collagen liquid contains both pig skin and salmon meat.

6. The method for processing nutritious instant salmon according to claim 2, wherein: In step 2, add 15 kg of salt, 0.8 kg of star anise, 2.3 kg of ginger, 1 kg of green onion, and 0.5 kg of bay leaves to every 100 kg of water.

7. The method for processing nutritious instant salmon according to claim 3, wherein: In steps three and five, add 4 kg of sugar, 3 kg of soy sauce, 1.5 kg of MSG, 4 kg of salt, 0.8 kg of star anise, 3.5 kg of ginger, 0.8 kg of cinnamon, 0.7 kg of cloves, 0.8 kg of bay leaves, 0.9 kg of cardamom and 9 kg of green onions to 100 kg of water.

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