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Processing method of ready-to-eat salmon

A processing method, salmon technology, applied in food ingredients as antimicrobial preservation, food science, food ingredients, etc., can solve the problems of ineffective addition of medicine, poor food safety, blandness, etc., and achieve high social and economic benefits and Practical value, reduce processing cost, and reduce tissue damage

Inactive Publication Date: 2018-03-06
CHENDU NEW KELI CHEM SCI CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] In view of the fact that the instant dried fish obtained by the widely used production method has poor taste, single taste and bland taste, and also needs to add preservatives, the food safety is poor. In addition, the processing methods and conditions of high-quality dried fish are relatively complicated, and the quality of fish products cannot be fully guaranteed. Original taste, it is easy to cause dried fish hair oil and affect product quality, and it is impossible to effectively add medicinal and other beneficial ingredients. This invention proposes a processing method for instant salmon, so as to effectively ensure the meat quality and taste of salmon, and the production method is simple, low cost

Method used

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  • Processing method of ready-to-eat salmon

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] (1) Rinse the fresh live salmon, put it dormant in cold water at 5°C for 10 minutes, put it on the slaughter table, cut it open with a knife from the middle of the belly, remove the internal organs, wash away the blood and dirt, and drain for 20 minutes;

[0046] (2) Cut salmon fillets from the back of the gill cover to the tail, and cut them into small pieces. Rinse the fish fillets with water, stir them slowly, and then let them stand for 4 minutes. After washing, rinse them with salt water, let them stand for 6 minutes, and then drain them. Dry; the size of the salmon fillet is 5cm×4cm, and the thickness is 0.6cm; the amount of salt added to the salt water is 0.1% of the weight of the fish fillet;

[0047] (3) Prepare the cooking material, put the fish fillets and cook for 40 minutes on medium heat; the ingredients in the cooking material are in parts by weight, including 81 parts of water, 5 parts of sucrose, 3 parts of salt, 5 parts of soy sauce, and 0.05 parts of m...

Embodiment 2

[0053] (1) Rinse the fresh live salmon, rest in cold water at 4°C for 12 minutes, put it on the slaughter table, cut open from the middle of the belly of the fish, remove the internal organs, wash away the blood and dirt, and drain for 18 minutes;

[0054] (2) Cut salmon fillets from the back of the gill cover to the tail, and cut them into small pieces. Rinse the fish fillets with water, stir them slowly, and then let them stand for 5 minutes. After washing, rinse them with salt water, let them stand for 5 minutes, and then drain them. Dry; the size of the salmon fillet is 3cm×2cm, and the thickness is 0.4cm; the amount of salt added to the salt water is 0.2% of the weight of the fish fillet;

[0055] (3) Prepare the cooking material, put the fish fillets into it and cook on medium heat for 32 minutes; the ingredients in the cooking material are in parts by weight, including 84 parts of water, 5 parts of sucrose, 3 parts of salt, 3 parts of soy sauce, and 0.03 parts of monosod...

Embodiment 3

[0061] (1) Rinse the fresh salmon, put it dormant in cold water at 5°C for 20 minutes, put it on the slaughter table, cut it open with a knife from the middle of the belly, remove the internal organs, wash away the blood and dirt, and drain for 18 minutes;

[0062] (2) Cut salmon fillets from the back of the gill cover to the tail, and cut them into small pieces. Rinse the fillets with water, stir them slowly, and then let them stand for 6 minutes. After washing, rinse them with salt water, let them stand for 4 minutes, and then drain. Dry; the size of the salmon fillet is 4cm×2cm, and the thickness is 0.5cm; the amount of salt added to the salt water is 0.1% of the weight of the fish fillet;

[0063] (3) Prepare the cooking material, put the fish fillets into it and cook on medium heat for 37 minutes; the ingredients in the cooking material are in parts by weight, including 83 parts of water, 3 parts of sucrose, 2.95 parts of salt, 3 parts of soy sauce, and 0.05 parts of monos...

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Abstract

The invention provides a processing method of ready-to-eat salmon. The method comprises the following steps: slaughtering, slicing and rinsing a salmon, steaming the salmon in steaming seasonings, smearing a smoked liquid on fillets, performing vacuum pickling in a vacuum pickling machine, conducting microwave heating to promote the penetration of pickling materials, carrying out light frying androller pressing and loosening on the heated fillets, and finally conducting vacuum packaging and sterilization treatment so as to obtain the ready-to-eat salmon. The method adopts microwave vacuum topromote the penetration of the smoked liquid, and solves the problems that salmon is difficult to smoke by liquids and processing time is long. The obtained fish meat is good in sensory quality, and safe and healthy, and the process is simple and energy consumption is low, and the method has high social and economic benefits and practical value.

Description

technical field [0001] The invention relates to the field of food processing, in particular to the processing of salmon, in particular to a processing method of instant salmon. Background technique [0002] Salmon, also called salmon or salmon, is a cold-water fish that grows in high latitudes such as Canada, Norway, Japan, and the United States. Salmon is tender, bright in color and smooth in taste, and has become a delicacy on the family table in recent years. Not only that, salmon also has high nutritional value. In addition to being a high-protein, low-calorie healthy food, salmon also contains a variety of vitamins, calcium, iron, zinc, magnesium, phosphorus and other minerals, and is also rich in unsaturated fatty acids. Among all fish, salmon contains the most omega-3 unsaturated fatty acids (about 27 grams per 100 grams of salmon). Nutritional studies have proved that omega-3 unsaturated fatty acids can effectively reduce the incidence of high blood pressure and he...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10A23L27/27A23L27/20
CPCA23L17/10A23L27/2024A23L27/2028A23L27/204A23L27/27A23V2002/00A23V2300/24A23V2200/15A23V2200/16A23V2200/10A23V2200/02A23V2200/04A23V2250/628
Inventor 陈庆司文彬
Owner CHENDU NEW KELI CHEM SCI CO LTD
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