CN103005511B - Processing method of salmon - Google Patents
Processing method of salmon Download PDFInfo
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- CN103005511B CN103005511B CN201210584513.2A CN201210584513A CN103005511B CN 103005511 B CN103005511 B CN 103005511B CN 201210584513 A CN201210584513 A CN 201210584513A CN 103005511 B CN103005511 B CN 103005511B
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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 a kind of processing method of salmon specifically.
Background technology
Dong Jiang fresh-water fishes are one of large special products of Chenzhou, Hunan Province four, it lives in 8-12 degree Celsius of Dongjiang Lake throughout the year, with algae, phytoplankton for food, be rich in several amino acids and protein, fish grows under water quality supremacy clause, create fresh, tender, the sweet fine quality of Dong Jiang fresh-water fishes, so Dong Jiang fresh-water fishes have higher nutrition and edibility than general fishing gear.
Salmon is that Dong Jiang fresh-water fishes Middle nutrition is worth the higher famous and precious fingerling of one, 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 higher than other fresh-water fishes similar, are substantially free of cholesterol.
The most classical eating method of salmon is that section is eaten something rare, i.e. " salmon sashimi ", but for the poor people of functions of intestines and stomach, eat something rare salmon and can cause diarrhoea or other enterogastric diseases, eat something rare salmon simultaneously and need more complicated handling procedure (particularly health aspect) and specific purpose tool, common people does not have these conditions, and by processing the method for shortening, as baked, stewing or decoct, processing salmon that can not only be easy and the consumer more easily allowing stomach poor accept, and make consumers in general can enjoy local flavor and the nutrition of salmon uniqueness.
But the fish glycosides fat that salmon contains is more, add man-hour carrying out shortening, temperature will ooze out fish body more than 40 DEG C of fish glycosides fat, makes the flesh of fish not have caking property, cannot toast and become block, slivering with shortening, more cannot ensure the integrated degree of whole piece fish, reduce the eating mouth feel of salmon.Meanwhile, salmon is not easily preserved, if want by toasting after salt marsh, the mode such as air-dry preserves for a long time, also there will be cannot be shaping problem, reduce the quality of salmon product.And in the prior art, about can by shortening after salmon process, air-dry processing keep 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 is to provide a kind of processing method of salmon, make the salmon after described processing method process can shortening, air-dry processing keep integrated degree and the meat of salmon.
For realizing object of the present invention, the present invention adopts following technical scheme:
A kind of processing method of salmon, salmon is cutd open kill, clean after, in 30-40 DEG C of environment leave standstill, then salmon is placed on cotton yarn and in vacuum be 5MPa environment under process 80 seconds, then pickle 24 hours with salt, carry out after cleaning toasting the processing namely completed salmon.
As preferably, described in cut open to kill and be specially:
Hold and kill fish special cutter from fish carries on the back afterbody, middle bone top, scratch along the fish back of the body to head and be divided into two, belt fish head opens swept-back hair bone, fish maw is connected, not scratch fish bubble for standard, take off the fish gill, Yu Pao, fish gall bladder, fish guts, scrape black film in fish maw with cutter.
As preferably, the mass ratio of described salmon and salt is 50:1.
As preferably, described baking is specially:
30 DEG C of bakings were warming up to 40 DEG C of constant temperature 10 hours after 3 hours.
As preferably, of the present invention leaving standstill in 30-40 DEG C of environment is:
Soak 10 minutes in 30-40 DEG C of warm water, or toast 3 hours in 30-40 DEG C.
Salmon entirety is immersed in 40 DEG C of warm water by the present invention, fish body is heated evenly, fish glycosides ester is in active state, and after after vacuum pressure, fish glycosides fat can flow into cotton yarn slowly from fish body, eliminates fish glycosides fat to the impact of salmon, and then in addition salt is pickled, toasted, salmon can be tasty and keep flesh of fish meat tight after pickling, then toasted and can preserve for a long time.
As compared to the unprocessed salmon with additive method process, no matter the salmon after process of the present invention is stewed, decoct, bake the shape that all can keep whole piece, the flesh of fish keeps closely can not separating, and improves the eating mouth feel of salmon.And unprocessed and salmon that is additive method process occurs fish-skin shrinkage, oppresses turnup, oppresses soft situation that can not be shaping, fail to reach requirement.Meanwhile, processing method of the present invention belongs to physical refining processes, does not have any loss to the fish body of salmon and nutritive value.Therefore, the present invention also provides a kind of salmon processed by processing method of the present invention on the basis of described processing method.
From above technical scheme, the present invention is by K cryogenic treatment salmon, wherein a large amount of fish glycosides fat is extracted by vacuum technique, finally by pickling, roasting mode completes processing process to salmon, make the salmon after processing shortening, air-dry processing can keep integrated degree and the meat of salmon simultaneously, fill up the blank of this area correlation technique.
Detailed description of the invention
The embodiment of the invention discloses a kind of processing method of salmon.Those skilled in the art can use for reference present disclosure, and suitable improving technique parameter realizes.Special needs to be pointed out is, all similar replacements and change apparent to those skilled in the art, they are all deemed to be included in the present invention.Product of the present invention and method are described by preferred embodiment, related personnel obviously can not depart from content of the present invention, spirit and scope product as herein described is changed or suitably change with combination, realize and apply the technology of the present invention.
In order to understand the present invention further, be described in detail below in conjunction with the processing method of embodiment to a kind of salmon provided by the invention.
Embodiment 1: utilize processing method process salmon of the present invention
Get the fresh and alive salmon in more than 2 kilograms, Dong Jiang, with water on the rocks be transported to cut open kill workplace, guarantee to cut open the salmon killed be fresh and alive fish.
Hold and kill fish special cutter from fish carries on the back afterbody, middle bone top, scratch along the fish back of the body to head and be divided into two, belt fish head opens swept-back hair bone, fish maw is connected, not scratch fish bubble for standard, take off the fish gill, Yu Pao, fish gall bladder, fish guts, scrape black film in fish maw with cutter, clean fish body with clear water, make fish body not be with any foreign material.
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 cleaning is put into warm water and soaks 10 minutes, and make it be heated evenly, fish glycosides fat is in active state.
One, large-scale double-chamber vacuum machine, the continuous yarn of pad 30mm in vacuum chamber.After salmon is heated evenly, take out, flesh noodles is put on continuous yarn pad, and vacuum is adjusted to 5MPa, and start vacuum machine process 80 seconds, when the salmon be heated is after vacuum pressure, fish glycosides fat can flow in continuous yarn slowly.Vacuum number of times can increase according to actual conditions, presses flexible for degreasing success to oppress hand.
The proportioning that salmon after degreasing joins 1 kilogram of salt with every 50 kilograms of flesh of fish pickles 24 hours, and then 30 DEG C of bakings 3 hours, are then warming up to 40 DEG C of constant temperature and within 10 hours, namely complete processing process to salmon.
Embodiment 2: utilize processing method process salmon of the present invention
Get the fresh and alive salmon in more than 2 kilograms, Dong Jiang, with water on the rocks be transported to cut open kill workplace, guarantee to cut open the salmon killed be fresh and alive fish.
Hold and kill fish special cutter from fish carries on the back afterbody, middle bone top, scratch along the fish back of the body to head and be divided into two, belt fish head opens swept-back hair bone, fish maw is connected, not scratch fish bubble for standard, take off the fish gill, Yu Pao, fish gall bladder, fish guts, scrape black film in fish maw with cutter, clean fish body with clear water, make fish body not be with any foreign material.
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 cleaning is put into warm water and soaks 10 minutes, and make it be heated evenly, fish glycosides fat is in active state.
One, large-scale double-chamber vacuum machine, the continuous yarn of pad 30mm in vacuum chamber.After salmon is heated evenly, take out, flesh noodles is put on continuous yarn pad, and vacuum is adjusted to 5MPa, and start vacuum machine process 80 seconds, when the salmon be heated is after vacuum pressure, fish glycosides fat can flow in continuous yarn slowly.Vacuum number of times can increase according to actual conditions, presses flexible for degreasing success to oppress hand.
The proportioning that salmon after degreasing joins 1 kilogram of salt with every 50 kilograms of flesh of fish pickles 24 hours, and then 30 DEG C of bakings 3 hours, are then warming up to 40 DEG C of constant temperature and within 10 hours, namely complete processing process to salmon.
Embodiment 3: shortening salmon is tested
1, toast
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 of more than 6 jin), with different salting periods, between baking box 35 degree of-70 degree, fish can only be baked, 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 is also identical result.
Toast according to the method for the embodiment of the present invention 1 and embodiment 2, successfully complete the making of whole piece salmon, and meat is tight, meets predeterminated target.
2, fried
According to the method for salting identical with 1, 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, and meat is not up to standard.
3, air-dry
According to the method for salting identical with 1, after various salinity, white sugar are pickled, put into nature and expose to the weather, observe the flesh of fish tight, fish oil oozes out, and the flesh of fish has separately phenomenon, and catching, touch equally can not slivering.
Toast according to the method for the embodiment of the present invention 1 and embodiment 2, successfully complete the making of whole piece salmon, and meat is tight, meets predeterminated target.
Embodiment 4: the detection of the salmon that the present invention processes
Salmon embodiment 1 and embodiment 2 being processed process carries out fish glycosides fat content detection, and result shows, and fish glycosides fat content drops to less than 2%, and detect each nutrition content of salmon, result is as follows simultaneously:
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 understands method of the present invention and core concept thereof for helping.It should be pointed out that for those skilled in the art, under the premise without departing from the principles of the invention, can also carry out some improvement and modification to the present invention, these improve and modify and also fall in the protection domain of the claims in the present invention.
Claims (7)
1. the processing method of a salmon, it is characterized in that, salmon is cutd open kill, clean after, leave standstill in 30-40 DEG C of environment, then salmon is placed on cotton yarn and at vacuum pressure be 5MPa environment under process 80 seconds, then pickle 24 hours with salt, carry out after cleaning toasting the processing namely completed salmon.
2. processing method according to claim 1, is characterized in that, described in cut open to kill and be specially:
Hold and kill fish special cutter from fish carries on the back afterbody, middle bone top, scratch along the fish back of the body to head and be divided into two, belt fish head opens swept-back hair bone, fish maw is connected, not scratch fish bubble for standard, take off the fish gill, Yu Pao, fish gall bladder, fish guts, scrape black film in fish maw with cutter.
3. processing method according to claim 1, it is characterized in that, the mass ratio of described salmon and salt is 50:1.
4. processing method according to claim 1, it is characterized in that, described baking is specially:
30 DEG C of bakings were warming up to 40 DEG C of constant temperature 10 hours after 3 hours.
5. processing method according to claim 1, is characterized in that, leaves standstill as soaking 10 minutes in 30-40 DEG C of warm water in the institute's 30-40 that is set forth in DEG C of environment.
6. processing method according to claim 1, is characterized in that, leaves standstill as toasting 3 hours in 30-40 DEG C in the institute's 30-40 that is set forth in DEG C of environment.
7. the salmon of processing method processing described in claim 1-6 any one.
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 CN103005511A (en) | 2013-04-03 |
| CN103005511B true 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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Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
| 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 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1173298A (en) * | 1996-08-14 | 1998-02-18 | 丁忠祥 | De-fatted and fishy smell-removing dried fish processing tech and products thereof |
| 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 |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5699773A (en) * | 1980-01-08 | 1981-08-11 | Fujiki Kogyo Kk | Treatment of oil-rich fish |
| JP3523852B2 (en) * | 2001-08-01 | 2004-04-26 | 北海道 | Production method of ham-like foods using salmon and trout meat |
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2012
- 2012-12-28 CN CN201210584513.2A patent/CN103005511B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1173298A (en) * | 1996-08-14 | 1998-02-18 | 丁忠祥 | De-fatted and fishy smell-removing dried fish processing tech and products thereof |
| 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 |
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