Manufacture and use method for oncorhynchus nutrient convenient food
A technology of convenience food and salmon, which is applied in the direction of food science, etc., can solve the problems of sensory quality decline, product nutrition loss, unified demand, etc., and achieve the effect of meeting the demand for deliciousness, ensuring nutritional value attributes, and simple product technology
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Embodiment 1
[0060] A method for making and using salmon nutrition instant food, the steps are:
[0061] 1. Prefabrication of salmon
[0062]S1. Take the fish meat and cut it into 4×4×4cm 3 Take 10 pieces of fish pieces and put them into a food-grade polyethylene packaging bag with a thickness of 0.015mm. The fish pieces need to be neatly arranged and vacuum-packed. The vacuum degree is maintained at 3500Pa to obtain vacuum-packed fish pieces; the material of the packaging bag is transparent Polyethylene with a thickness of 0.015mm;
[0063] S2. Take the vacuum-packed fish pieces described in step S1, heat them in a water bath at 65°C for 8 minutes to achieve pre-cooking, and then cool them in a gradient, first at 50°C for 10 minutes, then at 30°C for 15 minutes, and pack the fish pieces after cooling;
[0064] S3. Take the cooled and packaged fish pieces as described in step S2, and quickly freeze them at -40°C for 30 minutes to obtain frozen salmon, which are stored at -20°C. At this ...
Embodiment 2
[0075] A method for making and using salmon nutrition instant food, the steps are:
[0076] 1. Prefabrication of salmon
[0077] S1. Take the fish meat and cut it into 4×4×4cm 3 Take 10 pieces of fish pieces and put them into a food-grade polyethylene packaging bag with a thickness of 0.015mm. The fish pieces need to be neatly arranged and vacuum-packed. The vacuum degree is maintained at 4500Pa to obtain vacuum-packed fish pieces; the material of the packaging bag is transparent polyethylene with a thickness of 0.015mm S2, take the vacuum-packed fish nuggets described in step S1, heat them in a water bath at 70°C for 6 minutes to realize pre-cooking, and then cool them in a gradient of 50°C for 12 minutes, then 30°C for 13 minutes to obtain packed fish nuggets after cooling ;
[0078] S3. Take the cooled and packaged fish pieces as described in step S2, and quickly freeze them at -40°C for 30 minutes to obtain frozen salmon, which are stored at -20°C. So far, the salmon ha...
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