Preparation method of barbecued salmon fillet food
A production method and salmon technology, which are applied in the field of fish products, can solve the problems of beneficial fat destruction, nutrient loss, dry and hard meat, etc., and achieve the effects of preventing nutrient loss, reasonable nutrient matching and delicious taste.
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Embodiment 1
[0023] A preparation method of grilled salmon fillet food, through the following process steps:
[0024] A. Raw material selection Select fresh salmon as raw material;
[0025] B. Slicing. Use a knife to remove the hard spines on the outer back of the selected salmon, then cut off the head obliquely and straightly along the back of the fin, and then cut into the head from the tail of the fish body along the vertebrae to the head, and separate the fish body on both sides. Separate the vertebrae, remove the viscera, abdominal bone and fishbone, and then cut the fish body into fish fillets; wherein, the center temperature of the fish body is controlled at -5°C during the process of slicing;
[0026] C. Cleaning and water control Put the prepared salmon fillets into the net basket, and use 4% salt water in the cleaning tank for swing cleaning to remove debris; use salt water swing cleaning, on the one hand, to adjust the taste of the fish Salty and light, on the other hand, it ca...
Embodiment 2
[0036] A preparation method of grilled salmon fillet food, through the following process steps:
[0037] A, selection of raw materials Select frozen fresh salmon soaked and thawed in brine with a concentration of 3% as raw materials;
[0038] B. Slicing. Use a knife to remove the hard spines on the outer back of the selected salmon, then cut off the head obliquely and straightly along the back of the fin, and then cut into the head from the tail of the fish body along the vertebrae to the head, and separate the fish body on both sides. Separate the vertebrae, remove the viscera, abdominal bone and fishbone, and then cut the fish body into fillets; wherein, the center temperature of the fish body is controlled at -3°C during the process of slicing;
[0039] C. Cleaning and water control Put the prepared salmon fillets into the net basket, and use 3% salt water for swing cleaning in the cleaning tank to remove sundries; the cleaned salmon fillets control the water on the surface...
Embodiment 3
[0049] A preparation method of grilled salmon fillet food, through the following process steps:
[0050] A, selection of raw materials Select frozen fresh salmon soaked and thawed in brine with a concentration of 2% as raw materials;
[0051] B. Slicing. Use a knife to remove the hard spines on the outer back of the selected salmon, then cut off the head obliquely and straightly along the back of the fin, and then cut into the head from the tail of the fish body along the vertebrae to the head, and separate the fish body on both sides. Separate the vertebrae, remove the viscera, abdominal bone and fishbone, and then cut the fish body into fillets; wherein, the central temperature of the fish body is controlled at -4°C during the process of slicing;
[0052] C. Cleaning and water control Put the prepared salmon fillets into the net basket, and use 5% salt water for swing cleaning in the cleaning tank to remove sundries; the cleaned salmon fillets control the water on the surfac...
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