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Chum salmon dice processing method

A processing method and technology of salmon, applied in the direction of meat/fish preservation, heating preservation of meat/fish, food preservation, etc., can solve the problem of insufficient supply of nutrients for staff, loss of nutritional value of salmon, salmon Blocks are prone to bacteria and other problems, to achieve the effect of ensuring food safety, reducing the number of bacteria, and reducing the number of bacteria

Inactive Publication Date: 2017-05-10
浙江北极品水产有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the processing of salmon pieces will lead to the loss of the nutritional value of salmon, which cannot fully provide the daily nutrients required by the staff. Moreover, due to the simple processing process of traditional salmon, salmon pieces are very prone to bacteria , which seriously damages the health of the

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The processing method of salmon block, comprises the following steps:

[0023] Step (1), put the frozen salmon pieces in the thawing pool to thaw, first control the water temperature in the thawing pool at 5°C, and control the thawing time at 2h; then control the water temperature in the thawing pool at 15°C, and control the thawing time at 1h; then control the water temperature in the thawing pool at 5°C, and control the thawing time at 0.5h;

[0024] Step (2), cut off the pectoral and caudal fins of the salmon block with a knife, cut the fish into fillets, remove the middle spines and abdominal spines of the fillets, and remove the burr, black film and skin of the fillets ;

[0025] Step (3), spread the fish fillets flat on the light inspection table, check whether there are parasites in the fish meat, pick out the parasites with tweezers according to the position of the parasites, and place the picked parasites in isolation;

[0026] Step (4), first put the fish fi...

Embodiment 2

[0036] Same as Example 1, the difference is that put the fish fillets in a bowl, add 35°C constant temperature water to the fish fillets, add 8g of additive A per 1kg of fish fillets, marinate for 2 hours; drain the water and then add to the fish fillets 25°C constant temperature water, add 10g additive B per 1kg fish fillet, marinate for 1h;

Embodiment 3

[0038] Same as Example 1, the difference is that put the fish fillets in a bowl, add hot water at 50°C to the fish fillets, add 15g of additive A per 1kg of fish fillets, marinate for 2 hours; drain the water and then add to the fish fillets Add 20g of Additive B to every 1kg of fish fillet at 40℃, marinate for 1h;

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Abstract

The invention relates to the technical field of food processing, and discloses a chum salmon dice processing method. The chum salmon dice processing method comprises the following steps: (1) unfreezing frozen chum salmon dices in an unfreezing pond; (2) cutting off pectoral fins and tail fins of the chum salmon dices with a knife; (3) checking whether the fish has a parasite or not; (4) soaking fish slices in ice salt water; (5) cleaning the fish slices; (6) placing the fish slices into a bowl, adding constant temperature water of 20 to 50 DEG C into the fish slices, adding 1 to 15 g additive A into every 1 kg of the fish slices, pickling for 2 hours, adding constant temperature water of 10 to 40 DEG C into the fish slices after water is drained, adding 1 to 20 g additive B into every 1 kg of the fish slices, and pickling for 1 hours; (7) sterilizing the fish slices in a sterilizing container; (8) placing the fish slices in a freezing dish, putting the fish slices into an instant freezer for freezing and shaping instantly, and dicing the fish slices which are frozen and shaped instantly. The chum salmon dice processing method has the advantages that chum salmon dices are simple to process, convenient to eat, sufficient in nutrients, hygienic and safe.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a processing method for salmon chunks. Background technique [0002] Salmon belongs to the family Salmonidae and is a kind of salmon. It is a famous cold-water anadromous spawning and migratory fish. Salmon is famous for its delicious meat and rich nutrition, and is regarded as a rare fish . In recent years, with the continuous improvement of aquaculture technology in our country, the output of salmon has increased rapidly, which has exceeded the market demand. However, due to its special properties, seafood is prone to corruption and deterioration, which affects product quality, causes greater losses, and pollutes the surrounding ecological environment. Therefore, how to develop new products, open up markets and increase their consumption has become an urgent problem in aquatic product processing. [0003] With the development of society and the improvement of people's living s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10A23B4/00A23B4/005
CPCA23B4/00A23B4/005
Inventor 施佩影侯寒黎严伟山陈科峰叶伟庆
Owner 浙江北极品水产有限公司
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