CN103005511A - Processing method of salmon - Google Patents
Processing method of salmon Download PDFInfo
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- CN103005511A CN103005511A CN2012105845132A CN201210584513A CN103005511A CN 103005511 A CN103005511 A CN 103005511A CN 2012105845132 A CN2012105845132 A CN 2012105845132A CN 201210584513 A CN201210584513 A CN 201210584513A CN 103005511 A CN103005511 A CN 103005511A
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Abstract
The invention discloses a processing method of a salmon and relates to the field of food processing. The processing method comprises the steps of: killing a salmon, cleaning, and standing in an environment at 30-40 DEG C; then placing the salmon on cotton yarns, and processing for 80 seconds in the environment with the vacuum degree of 5MPa; then preserving for 24 hours by using salt; cleaning, and then baking to complete the processing of the salmon. According to the processing method, the salmon is processed at low temperature, a large amount of salmon cerebroside is extracted by virtue of a vacuum technology, and the salmon is finally processed through preserving and baking methods, so that the processed salmon can be cooked, air-dried and processed while keeping the integrity and quality of the salmon, and the related technological gap in the field is filled.
Description
Technical field
The present invention relates to food processing field, relate to specifically a kind of processing method of salmon.
Background technology
The Dong Jiang fresh-water fishes are one of Chenzhou, Hunan Province four large special products, it lives in the 8-12 degree centigrade of Dongjiang Lake throughout the year, take algae, phytoplankton as food, be rich in several amino acids and protein, fish grows under the water quality supremacy clause, the aquatic foods of Dong Jiang fresh-water fishes, tender, sweet fine quality have been brought up, so the Dong Jiang fresh-water fishes have higher nutrition and edibility than general fishing gear.
Salmon is the higher a kind of famous and precious fingerling of nutritive value in the fresh-water fishes of Dong Jiang, have another name called rainbow trout, golden trout, fish is little, fish-bone is few, without flesh thorn, Fresh ﹠ Tender in Texture, its protein, vitamin, fish glycosides fat, amino acid all are higher than similar other fresh-water fishes, are substantially free of cholesterol.
The most classical eating method of salmon is that section is eaten something rare, i.e. " salmon sashimi ", yet for the relatively poor people of functions of intestines and stomach, eat something rare salmon and can cause diarrhoea or other enterogastric diseases, eat something rare simultaneously salmon and need complicated handling procedure (particularly health aspect) and specific purpose tool, the common people does not have these conditions, and by processing the method for shortening, as baking, stew or frying in shallow oil, processing salmon that not only can be easy and easilier allow the relatively poor consumer of stomach accept makes consumers in general can both enjoy local flavor and the nutrition of salmon uniqueness.
But the fish glycosides fat that salmon contains is more, adds man-hour carrying out shortening, temperature surpasses 40 ℃ of fish glycosides fat will ooze out the fish body, makes the flesh of fish not have caking property, can't toast to become piece, slivering with shortening, more can't guarantee the integrated degree of whole piece fish, reduce the eating mouth feel of salmon.Simultaneously, salmon be difficult for to be preserved, if want by baking behind the salt marsh, the mode long preservation such as air-dry, also can occur can't moulding problem, reduce the quality of salmon product.And in the prior art, about salmon being processed rear shortening, air-dry processing and keeping the technology of salmon integrated degree and meat still to belong to blank.
Summary of the invention
In view of this, the object of the invention provides a kind of processing method of salmon, so that the salmon of described processing method after processing can shortening, air-dry processing and kept integrated degree and the meat of salmon.
For realizing purpose of the present invention, the present invention adopts following technical scheme:
A kind of processing method of salmon, salmon cutd open kill, clean after, in 30-40 ℃ of environment, leave standstill, then salmon being placed on the cotton yarn and in vacuum is to process 80 seconds under the environment of 5MPa, then pickled 24 hours with salt, toast the processing of namely finishing salmon after the cleaning.
As preferably, described cuing open extremely is specially:
Hold extremely the fish special cutter from fish carry on the back afterbody, bone top begin, carry on the back to scratch to head along fish and be divided into two, belt fish head is opened the swept-back hair bone, fish maw is connected, not scratch the fish bubble as standard, take off the fish gill, Yu Pao, fish gall bladder, fish guts, scrape black film in the fish maw with cutter.
As preferably, the mass ratio of described salmon and salt is 50:1.
As preferably, described baking is specially:
30 ℃ of bakings were warming up to 40 ℃ of constant temperature 10 hours after 3 hours.
As preferably, of the present invention in 30-40 ℃ of environment, leave standstill into:
In 30-40 ℃ of warm water, soaked 10 minutes, perhaps in 30-40 ℃, toasted 3 hours.
The present invention is immersed in salmon integral body in 40 ℃ of warm water, the fish body is heated evenly, fish glycosides ester is in active state, and by behind the vacuum pressure, fish glycosides fat can flow into the cotton yarn slowly from the fish body, eliminates fish glycosides fat to the impact of salmon, and then in addition salt is pickled, toasted, salmon can be tasty after pickling and keeps flesh of fish meat tight, but is toasted long preservation again.
Compare with the unprocessed salmon of processing with additive method, the shape that all can keep whole piece is stewed, fries in shallow oil, baked to the salmon after processing through the present invention no matter, and the flesh of fish keeps closely can not separating, and has improved the eating mouth feel of salmon.And the soft situation that can not moulding of fish-skin shrinkage, flesh of fish turnup, the flesh of fish appears in the salmon that unprocessed and additive method is processed, and fails to reach requirement.Simultaneously, processing method of the present invention belongs to physical refining processes, fish body and the nutritive value of salmon is not had any loss.Therefore, the present invention also provides a kind of salmon by processing method processing of the present invention on the basis of described processing method.
By above technical scheme as can be known, the present invention is by the K cryogenic treatment salmon, extract wherein a large amount of fish glycosides fat by vacuum technique, at last by pickle, roasting mode finishes the processing of salmon processed, so that the salmon after processing can shortening, air-dry processing keeps integrated degree and the meat of salmon simultaneously, filled up the blank of this area correlation technique.
The specific embodiment
The embodiment of the invention discloses a kind of processing method of salmon.Those skilled in the art can use for reference this paper content, suitably improve technological parameter and realize.Special needs to be pointed out is that all similarly replace and change apparent to those skilled in the art, they all are deemed to be included in the present invention.Product of the present invention and method are described by preferred embodiment, and the related personnel obviously can change or suitably change and combination product as herein described within not breaking away from content of the present invention, spirit and scope, realizes and use the technology of the present invention.
In order further to understand the present invention, below in conjunction with embodiment the processing method of a kind of salmon provided by the invention is elaborated.
Embodiment 1: utilize processing method of the present invention to process salmon
Get Dong Jiang fresh and alive salmon more than 2 kilograms, on the rocks being transported to of water cutd open extremely workplace, guarantees that it is fresh and alive fish that salmon extremely cuts open in institute.
Hold extremely the fish special cutter from fish carry on the back afterbody, bone top begin, carry on the back to scratch to head along fish and be divided into two, belt fish head is opened the swept-back hair bone, fish maw is connected, not scratch the fish bubble as standard, take off the fish gill, Yu Pao, fish gall bladder, fish guts, scrape black film in the fish maw with cutter, clean the fish body with clear water, make the fish body not be with any foreign material.
The constant temperature electric heating water tank adds water to and can keep the complete submergence of fish body, regulates coolant-temperature gage 40 degree, and the whole fish after the cleaning is put into warm water and soaked 10 minutes, and it is heated evenly, and fish glycosides fat is in active state.
The continuous yarn of pad 30mm in one in the large-scale double-chamber vacuum machine, vacuum chamber.After salmon is heated evenly, take out, flesh noodles is put on the continuous yarn pad, and vacuum is adjusted to 5MPa, start vacuum machine and processed 80 seconds, when the salmon that is heated behind vacuum pressure, fish glycosides fat can flow in the continuous yarn slowly.The vacuum number of times can increase according to actual conditions, presses flexible as the degreasing success take flesh of fish hand.
The proportioning that salmon after the degreasing is joined 1 kilogram of salt with per 50 kilograms of flesh of fish was pickled 24 hours, and then 30 ℃ of bakings are 3 hours, then was warming up to 40 ℃ of constant temperature and namely finished in 10 hours the processing of salmon is processed.
Embodiment 2: utilize processing method of the present invention to process salmon
Get Dong Jiang fresh and alive salmon more than 2 kilograms, on the rocks being transported to of water cutd open extremely workplace, guarantees that it is fresh and alive fish that salmon extremely cuts open in institute.
Hold extremely the fish special cutter from fish carry on the back afterbody, bone top begin, carry on the back to scratch to head along fish and be divided into two, belt fish head is opened the swept-back hair bone, fish maw is connected, not scratch the fish bubble as standard, take off the fish gill, Yu Pao, fish gall bladder, fish guts, scrape black film in the fish maw with cutter, clean the fish body with clear water, make the fish body not be with any foreign material.
The constant temperature electric heating water tank adds water to and can keep the complete submergence of fish body, regulates coolant-temperature gage 40 degree, and the whole fish after the cleaning is put into warm water and soaked 10 minutes, and it is heated evenly, and fish glycosides fat is in active state.
The continuous yarn of pad 30mm in one in the large-scale double-chamber vacuum machine, vacuum chamber.After salmon is heated evenly, take out, flesh noodles is put on the continuous yarn pad, and vacuum is adjusted to 5MPa, start vacuum machine and processed 80 seconds, when the salmon that is heated behind vacuum pressure, fish glycosides fat can flow in the continuous yarn slowly.The vacuum number of times can increase according to actual conditions, presses flexible as the degreasing success take flesh of fish hand.
The proportioning that salmon after the degreasing is joined 1 kilogram of salt with per 50 kilograms of flesh of fish was pickled 24 hours, and then 30 ℃ of bakings are 3 hours, then was warming up to 40 ℃ of constant temperature and namely finished in 10 hours the processing of salmon is processed.
Embodiment 3: the test of shortening salmon
1, baking
Calculate according to 100 jin of raw material fishes, pickle (because salmon is rare fish with 1.5-6 jin salt, the product of processing can not adopt the high salinity more than 6 jin), with different salting periods, between baking box 35 degree-70 degree, can only bake fish, and can not dry, fish fats oozes out, and the flesh of fish is not connected, and more can not become a whole fish.Equally, pickling with 3-10 jin white sugar also is identical result.
According to the method baking of the embodiment of the invention 1 and embodiment 2, the making of finishing the whole piece salmon of success, and meat is tight, meets predeterminated target.
2, fried
According to 1 in identical method for salting, after various salinity, white sugar are pickled, drop in the low temperature oil of 60-80 degree, can degreasing, but flesh of fish turnup, fish-skin shrinks, meat is not up to standard.
3, air-dry
According to 1 in identical method for salting, after various salinity, white sugar are pickled, put into nature and expose to the weather, it is not tight to observe the flesh of fish, fish oil oozes out, the flesh of fish has separately phenomenon, catching, touch equally can not slivering.
According to the method baking of the embodiment of the invention 1 and embodiment 2, the making of finishing the whole piece salmon of success, and meat is tight, meets predeterminated target.
Embodiment 4: the detection of the salmon that the present invention processes
The salmon of embodiment 1 and embodiment 2 processing processing is carried out fish glycosides fat content detection, and the result shows that below the fish glycosides fat content decrease to 2%, detect simultaneously each nutrition content of salmon, the result is as follows:
The main nutrients reference value is by %: energy 1488KJ, 18%, protein 42.1K, 70%, fatty 20.3K, 34%, carbohydrate 1.2K, 5%, sodium 1415MK, 62%.
The explanation of above embodiment just is used for helping to understand method of the present invention and core concept thereof.Should be pointed out that for those skilled in the art, under the prerequisite that does not break away from the principle of the invention, can also carry out some improvement and modification to the present invention, these improvement and modification also fall in the protection domain of claim of the present invention.
Claims (7)
1. the processing method of a salmon, it is characterized in that, salmon cutd open kill, clean after, in 30-40 ℃ of environment, leave standstill, then salmon is placed on the cotton yarn and in vacuum is to process 80 seconds under the environment of 5MPa, then pickled 24 hours with salt, toast the processing of namely finishing salmon after the cleaning.
2. described processing method according to claim 1 is characterized in that described cuing open extremely is specially:
Hold extremely the fish special cutter from fish carry on the back afterbody, bone top begin, carry on the back to scratch to head along fish and be divided into two, belt fish head is opened the swept-back hair bone, fish maw is connected, not scratch the fish bubble as standard, take off the fish gill, Yu Pao, fish gall bladder, fish guts, scrape black film in the fish maw with cutter.
3. described processing method according to claim 1 is characterized in that the mass ratio of described salmon and salt is 50:1.
4. described processing method according to claim 1 is characterized in that described baking is specially:
30 ℃ of bakings were warming up to 40 ℃ of constant temperature 10 hours after 3 hours.
5. described processing method according to claim 1 is characterized in that, leaving standstill in the 30-40 that is set forth in ℃ of environment of institute is to soak 10 minutes in 30-40 ℃ of warm water.
6. described processing method according to claim 1 is characterized in that, leaving standstill in the 30-40 that is set forth in ℃ of environment of institute is baking 3 hours in 30-40 ℃.
7. the salmon of the described processing method of claim 1-6 any one processing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210584513.2A CN103005511B (en) | 2012-12-28 | 2012-12-28 | Processing method of salmon |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201210584513.2A CN103005511B (en) | 2012-12-28 | 2012-12-28 | Processing method of salmon |
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| CN103005511A true CN103005511A (en) | 2013-04-03 |
| CN103005511B CN103005511B (en) | 2015-04-08 |
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| CN201210584513.2A Expired - Fee Related CN103005511B (en) | 2012-12-28 | 2012-12-28 | Processing method of salmon |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689662A (en) * | 2013-12-11 | 2014-04-02 | 荣成冠辰水产有限公司 | Method for preparing grilled salmon head food |
| CN103689669A (en) * | 2013-12-11 | 2014-04-02 | 荣成冠辰水产有限公司 | Preparation method of barbecued salmon fillet food |
| JP2018082647A (en) * | 2016-11-22 | 2018-05-31 | 株式会社キタショク | Aged salman manufacturing method |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5699773A (en) * | 1980-01-08 | 1981-08-11 | Fujiki Kogyo Kk | Treatment of oil-rich fish |
| CN1173298A (en) * | 1996-08-14 | 1998-02-18 | 丁忠祥 | De-fatted and fishy smell-removing dried fish processing tech and products thereof |
| JP2003047441A (en) * | 2001-08-01 | 2003-02-18 | Hokkaido | Method for producing ham-like food using salmon and trout flesh |
| CN101658306A (en) * | 2009-09-17 | 2010-03-03 | 荣成康利水产食品有限公司 | Preparation method for baking Salmon food by slow fire |
| CN101695391A (en) * | 2009-10-26 | 2010-04-21 | 宁波大学 | Degreasing method for bred large yellow croaker |
-
2012
- 2012-12-28 CN CN201210584513.2A patent/CN103005511B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5699773A (en) * | 1980-01-08 | 1981-08-11 | Fujiki Kogyo Kk | Treatment of oil-rich fish |
| CN1173298A (en) * | 1996-08-14 | 1998-02-18 | 丁忠祥 | De-fatted and fishy smell-removing dried fish processing tech and products thereof |
| JP2003047441A (en) * | 2001-08-01 | 2003-02-18 | Hokkaido | Method for producing ham-like food using salmon and trout flesh |
| CN101658306A (en) * | 2009-09-17 | 2010-03-03 | 荣成康利水产食品有限公司 | Preparation method for baking Salmon food by slow fire |
| CN101695391A (en) * | 2009-10-26 | 2010-04-21 | 宁波大学 | Degreasing method for bred large yellow croaker |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689662A (en) * | 2013-12-11 | 2014-04-02 | 荣成冠辰水产有限公司 | Method for preparing grilled salmon head food |
| CN103689669A (en) * | 2013-12-11 | 2014-04-02 | 荣成冠辰水产有限公司 | Preparation method of barbecued salmon fillet food |
| CN103689669B (en) * | 2013-12-11 | 2016-06-08 | 荣成冠辰水产有限公司 | A kind of making method roasting salmon slice foodstuffs |
| JP2018082647A (en) * | 2016-11-22 | 2018-05-31 | 株式会社キタショク | Aged salman manufacturing method |
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| CN103005511B (en) | 2015-04-08 |
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