CN107751853A - A kind of processing method of instant salmon - Google Patents
A kind of processing method of instant salmon Download PDFInfo
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- CN107751853A CN107751853A CN201711165961.8A CN201711165961A CN107751853A CN 107751853 A CN107751853 A CN 107751853A CN 201711165961 A CN201711165961 A CN 201711165961A CN 107751853 A CN107751853 A CN 107751853A
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- salmon
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- 235000019515 salmon Nutrition 0.000 title claims abstract description 159
- 238000003672 processing method Methods 0.000 title claims abstract description 22
- 235000019688 fish Nutrition 0.000 claims abstract description 55
- 241000251468 Actinopterygii Species 0.000 claims abstract description 46
- 239000000779 smoke Substances 0.000 claims abstract description 38
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/202—Aliphatic compounds
- A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/202—Aliphatic compounds
- A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
- A23L27/2028—Carboxy compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/204—Aromatic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/27—Smoke flavours
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a kind of processing method of instant salmon.After salmon is slaughtered, cut into slices, rinsing, boiling is tasty in boiling material, smoke solution is applied on fillet again, vacuum curing is carried out in vacuum curing machine, and promote the infiltration of cure using microwave heating, again fillet are carried out with slight fried, roll-in to pull loose, finally vacuum packaging and sterilization processing, you can salmon that can be instant is made.This method promotes penetrating for smoke solution using microwave vacuum, solves the problems such as smoked hardly possible of salmon meat liquid, long processing time, obtained flesh of fish organoleptic quality is good and safe and healthy, while the simple energy consumption of process is low, has very high economic results in society and practical value.
Description
Technical field
The present invention relates to food processing field, and in particular to the processing of salmon, more particularly to a kind of instant salmon
Processing method.
Background technology
Salmon, which is also named to spread, covers fish or Sa Menyu, be one kind with being grown in the high latitude such as Canada, Norway, Japan and the U.S.
The cold water fish in area.Salmon fine and tender taste, bright-colored, smooth in taste, get married in recent years delicious good on the dining table of front yard
Meat and fish dishes.Moreover, salmon also has very high nutritive value.Salmon except be high protein, in addition to healthy food low in calories,
Also contain the mineral matter such as multivitamin and calcium, iron, zinc, magnesium, phosphorus, and also containing abundant unrighted acid.Institute
Have in fish, the omega-3 unrighted acids contained by salmon at most (every 100 grams of salmon are containing about 27 grams), grind by nutrition
Study carefully proof, omega-3 unrighted acids can be effectively reduced hypertension and the cardiopathic incidence of disease, also to arthritis, mammary gland
Cancer chronic diseases are benefited, and have facilitation to fetus and growing for children.
Salmon is as a kind of fish for being used to eat being widely known by the people, because close delicious, the fresh and tender succulence of its meat is described as
One of rare fish in the world.Squama spinule is few, both can salmon with it is fresh or freezing section, fillet eat, be able to can also pickle,
Cold smoking, hot smoking.Fresh salmon can be used as raw fish and sushi eat it raw, and can also use the boiling, fry of Chinese food, roasting mode is subject to
Cook.Pickling salmon can be with other foods such as sandwich, salad, wheaten food matched combined.
At present the processing mode of salmon have it is chilled, freeze, smoke, dried fish stores as fish, instant one kind weight
Mode is wanted, mainly using fish as raw material, through handling, seasoning, toasting, rolling and pull loose and manufactured fish converted products, is had
Outward appearance is good, fishlike smell is small, simple, the nutritious, unique flavor that is not easy mouldy, keeping quality, technique, carrying and the spy such as easy to use
Point.
Chinese invention patent application number 201610911240.6 discloses a kind of processing method of instant salmon, including with
Lower step：Salmon pre-treatment, defishying, fry, baste dipping, drying.Obtained product color is golden yellow, mouthfeel
Well, flavor is good, nutritive value is high, is adapted to factorial praluction, is the leisure food of tourism house.
Chinese invention patent application number 201610330938.9 discloses the processing method that a kind of liquid smokes Hehua fish, and step is such as
Under：The processing of raw material fish, liquid are smoked, essence is boiled, dries, packed.This invention substitutes traditional fumigation using liquid fumigation and Hehua fish is carried out
Processing, can not only obtain tempting sootiness color and luster and fragrance, and play a part of that antibacterial is anti-oxidant, extends the shelf life.
Chinese invention patent application number 201510347675.8 discloses the processing method that a kind of instant liquid smokes sturgeon piece, this
Sturgeon is cutd open using sturgeon as raw material and kills rear decaptitating and truncate, clean up, then cut into slices successively, liquid is smoked, is cleaned, is salted down by invention
Make, clean, draining, drying and the process such as packaging is made instant liquid and smokes sturgeon sheet articles.
Chinese invention patent application number 201710249467.3 discloses a kind of method of salmon piece processing and fabricating, including
Following steps：Cleaning salmon, make soak, simply pickle salmon, baking salmon, immersion salmon, again baking,
Salmon section, make sterile barrel, place salmon piece.This inventive method is reasonable, it is easy to implement, have good taste.
According to above-mentioned, instant dried fish majority is passed through by the raw fish for freezing frost storage a period of time inside storehouse in existing scheme
Machine drying is made, poor taste, and tedious, and in order to keep fresh, typically also needs to add preservative；Even by new
The dried fish that fresh fish is processed into, due to the limitation of processing method and condition, it is impossible to dried fish original is fully ensured that during raw dried fish processed
Juice original flavor, dried fish hair oil is particularly easily caused, has a strong impact on product quality.More can not under field conditions (factors), in raw dried fish processed
During, pass through the medicinal beneficiating ingredient of permeating method addition product.In consideration of it, the present invention propose it is a kind of innovative instant
The processing method of salmon, can effectively solve above-mentioned technical problem.
The content of the invention
It is single and tedious for the current instant dried fish poor taste obtained using wider preparation method, taste, simultaneously
Also need to add preservative, foodsafety difference is seen that fine work dried fish processing method and condition are complex in addition, can not fully ensured that
The genuineness of fishery -ies product, easily cause dried fish hair oil and influence product quality, and can not effectively add medicinal grade beneficial into
Point, the present invention proposes a kind of processing method of instant salmon, so as to which the meat of salmon and taste be effectively ensured, and makes
Method is simple, cost is low.
Concrete technical scheme of the present invention is as follows：
A kind of processing method of instant salmon, the process of the instant salmon are：
（1）New fresh and alive salmon is rinsed well, 10 ~ 20min of dormancy, is placed in and slaughters on platform in 4 ~ 5 DEG C of cold water, from fish belly
Knife is cut under middle part, is removed internal organ, is washed away bloodstain and dirt, 15 ~ 20min of draining；
（2）From gill cover rear, rearwardly direction takes salmon piece, and horizontal chip, rinses fillet with water, first slowly agitation,
4 ~ 6min is stood again, is rinsed again using saline solution after cleaning, and is drained after standing 4 ~ 6min；
（3）Boiling material is prepared, 30 ~ 40min of moderate heat boiling is used after fillet are put into；
（4）Sootiness spices is dissolved in water and is made into smoke solution, is equably applied to by several times on fillet with brush, fillet is placed in vacuum
In pickling machine, cure is more easy to gasify and penetrated into pore and space inside salmon under vacuum conditions, while uses microwave
To the surface of salmon and it is internally heated, vacuum microwave heating can make the moisture inside salmon in the state of without temperature rise
Evaporation, promote the mass exchange of salmon and cure；
（5）Slight frying is carried out to salmon piece using ready-mixed oil, then whole yaws are spread out, are carried out roll-in while hot and are pulled loose, make fish
The longitudinal fiber of piece is fully extended, and it is soft to reach quality；
（6）To being vacuum-packed after salmon piece trimming and finishing, then high-temperature sterilization treatment is carried out, i.e., obtained three texts that can be instant
Fish.
Preferably, the size of the salmon piece is 3cm × 2cm ~ 5cm × 4cm, and thickness is 0.3 ~ 0.6cm.
Preferably, the addition of salt is the 0.1 ~ 0.2% of fillet weight in the saline solution.
Preferably, in the boiling material each component in parts by weight, 75 ~ 88 parts of its reclaimed water, 3 ~ 5 parts of sucrose, salt 1 ~ 3
Part, 3 ~ 5 parts of soy sauce, 0.03 ~ 0.05 part of monosodium glutamate, 2 ~ 3 parts of yellow rice wine, 1 ~ 3 part of ginger, 1 ~ 5 part of spicy powder；The spicy powder is by spending
Green pepper, capsicum, cassia bark, anise and kaempferia galamga are made, and each component ratio is coordinated according to taste demand.
Preferably, the main component of the sootiness spices is phenols, organic acid, carbonyls, furans, esters, aldehydes
And alcohols, without 3,4- BaPs；
Preferably, the phenols be phenol, it is cresols, guaiacol, 4- methyl guaiacol and 4s, adjacent xylenol, an xylenol, right
At least one of xylenol, vanillic aldehyde or 2,6- syringol；
Preferably, the organic acid be formic acid, acetic acid, propionic acid, butyric acid, isobutyric acid, valeric acid, isovaleric acid, acetic acid, enanthic acid, octanoic acid,
At least one of n-nonanoic acid or capric acid；
Preferably, the carbonyls is at least one of 2 pentanone, valeral, 2- butanone, butyraldehyde or acetone.
Preferably, in the smoke solution, the mass concentration of sootiness spices is 5 ~ 10%；
Preferably, the dosage of the smoke solution is the 0.1 ~ 0.3% of salmon sheet weight.
Preferably, the time of the vacuum sootiness is 20 ~ 30min.
Preferably, the power of the microwave is 700 ~ 800kW, and the heat time is 6 ~ 10min.
Preferably, the temperature of the high-temperature sterilization treatment is 121 DEG C, and the time is 20 ~ 25min.
Smoke solution with salmon contact process, flavor components are absorbed by salmon, make salmon that there is distinctive cigarette
Smoked color, fragrance and taste.It is gas-solid easy for operation more than traditional sootiness due to being liquid-solid operation.In smoke solution, phenol
Class mainly provides sootiness fragrance, is the most important composition of smoke solution.Organic acid plays antibacterial and seasoning, in special fragrance,
And aid in anti-oxidant.Carbonyls is the basic reason that salmon surface forms smoking color, while has peat-reek, antibacterial
Effect and antioxidation.
Vacuum curing promotes tasty essence to be the mass exchange speed for increasing salmon and smoke solution.Vacuum action
Under, the trend of liquid gasification strengthens, and reduces the water content of salmon after the moisture vaporization in salmon, the cure in smoke solution
It is easier to penetrate into the inside of salmon after gasification, various flavouring is taken to salmon each trickle during infiltration
In pore and space, this process than it is simple by cure infiltration much faster, the usual time can shorten tens times, while
Time of the salmon during draining is shortened, directly reduces production cost.
Traditional heating mode is carried out by thermal convection current, heat transfer or heat radiation, and heat is transmitted by outside internally infiltration.
It is difficult under vacuum by cross-ventilation heat transfer, only provides heat energy by heat transfer and heat radiation, and is heated
The material inside and outside temperature difference is big, cause conventional vacuum heating means heat conduction velocity is slow, energy consumption is big, efficiency is low, drying time length.It is micro-
Wave heating is directly had an effect using microwave to object, is made it inside and outside while heated, is overcome drawbacks described above.In vacuum condition
Under, microwave heating salmon can be such that its internal moisture is evaporated under without temperature rising state, be advantageous to the holding of salmon nutritional ingredient.
The method that the present invention is prepared to instant salmon compares with fumigation, infusion process, in process time, sense organ product
In matter, foodsafety and processing cost, there is obvious advantage, as shown in table 1.
Table 1：
The invention provides a kind of processing method of instant salmon, compared with prior art, the characteristics of it is protruded and excellent
Effect is：
1st, the method processed using smoke solution under vacuum microwave and prepare instant salmon is proposed.
2nd, penetrating for smoke solution is promoted using microwave vacuum, solves the problems such as smoked hardly possible of salmon meat liquid, long processing time,
With very high economic results in society and practical value.
3rd, the tissue damaged in salmon process is reduced, obtained flesh of fish organoleptic quality is good.
4th, BaP is free of in smoke solution, it is more safe and healthy compared to salmon prepared by traditional fumigation.
5th, without large number quipments, energy consumption is low, greatly reduces processing cost.
Embodiment
Below by way of embodiment, the present invention is described in further detail, but this should not be interpreted as to the present invention
Scope be only limitted to following example.In the case where not departing from above method thought of the present invention, according to ordinary skill
The various replacements or change that knowledge and customary means are made, should be included in the scope of the present invention.
Embodiment 1
（1）New fresh and alive salmon is rinsed well, dormancy 10min, is placed in and slaughters on platform in 5 DEG C of cold water, from fish belly middle part
Lower knife is cut, and is removed internal organ, is washed away bloodstain and dirt, draining 20min；
（2）From gill cover rear, rearwardly direction takes salmon piece, and horizontal chip, rinses fillet with water, first slowly agitation,
4min is stood again, is rinsed again using saline solution after cleaning, and is drained after standing 6min；The size of salmon piece be 5cm ×
4cm, thickness 0.6cm；The addition of salt is the 0.1% of fillet weight in saline solution；
（3）Boiling material is prepared, moderate heat boiling 40min is used after fillet are put into；In boiling material each component in parts by weight, wherein
81 parts of water, 5 parts of sucrose, 3 parts of salt, 5 parts of soy sauce, 0.05 part of monosodium glutamate, 1.95 parts of yellow rice wine, 3 parts of ginger, 1 part of spicy powder；
（4）Sootiness spices is dissolved in water and is made into smoke solution, is equably applied to by several times on fillet with brush, fillet is placed in vacuum
In pickling machine, cure is more easy to gasify and penetrated into pore and space inside salmon under vacuum conditions, while uses microwave
To the surface of salmon and it is internally heated, vacuum microwave heating can make the moisture inside salmon in the state of without temperature rise
Evaporation, promote the mass exchange of salmon and cure；In smoke solution, the mass concentration of sootiness spices is 10%；The dosage of smoke solution
For the 0.3% of salmon sheet weight；The time of vacuum sootiness is 30min；The power of microwave is 800kW, heat time 6min；
（5）Slight frying is carried out to salmon piece using ready-mixed oil, then whole yaws are spread out, are carried out roll-in while hot and are pulled loose, make fish
The longitudinal fiber of piece is fully extended, and it is soft to reach quality；
（6）To being vacuum-packed after salmon piece trimming and finishing, then high-temperature sterilization treatment is carried out, i.e., obtained three texts that can be instant
Fish；The temperature of high-temperature sterilization treatment is 121 DEG C, time 20min.
The method that embodiment 1 prepares instant salmon, its process time, salmon organoleptic quality, foodsafety and add
Work cost is as shown in table 2.
Embodiment 2
（1）New fresh and alive salmon is rinsed well, dormancy 12min, is placed in and slaughters on platform in 4 DEG C of cold water, from fish belly middle part
Lower knife is cut, and is removed internal organ, is washed away bloodstain and dirt, draining 18min；
（2）From gill cover rear, rearwardly direction takes salmon piece, and horizontal chip, rinses fillet with water, first slowly agitation,
5min is stood again, is rinsed again using saline solution after cleaning, and is drained after standing 5min；The size of salmon piece be 3cm ×
2cm, thickness 0.4cm；The addition of salt is the 0.2% of fillet weight in saline solution；
（3）Boiling material is prepared, moderate heat boiling 32min is used after fillet are put into；In boiling material each component in parts by weight, wherein
84 parts of water, 5 parts of sucrose, 3 parts of salt, 3 parts of soy sauce, 0.03 part of monosodium glutamate, 2 parts of yellow rice wine, 3 parts of ginger, 2.97 parts of spicy powder；
（4）Sootiness spices is dissolved in water and is made into smoke solution, is equably applied to by several times on fillet with brush, fillet is placed in vacuum
In pickling machine, cure is more easy to gasify and penetrated into pore and space inside salmon under vacuum conditions, while uses microwave
To the surface of salmon and it is internally heated, vacuum microwave heating can make the moisture inside salmon in the state of without temperature rise
Evaporation, promote the mass exchange of salmon and cure；In smoke solution, the mass concentration of sootiness spices is 6%；The dosage of smoke solution
For the 0.2% of salmon sheet weight；The time of vacuum sootiness is 22min；The power of microwave is 760kW, heat time 8min；
（5）Slight frying is carried out to salmon piece using ready-mixed oil, then whole yaws are spread out, are carried out roll-in while hot and are pulled loose, make fish
The longitudinal fiber of piece is fully extended, and it is soft to reach quality；
（6）To being vacuum-packed after salmon piece trimming and finishing, then high-temperature sterilization treatment is carried out, i.e., obtained three texts that can be instant
Fish；The temperature of high-temperature sterilization treatment is 121 DEG C, time 22min.
The method that embodiment 2 prepares instant salmon, its process time, salmon organoleptic quality, foodsafety and add
Work cost is as shown in table 2.
Embodiment 3
（1）New fresh and alive salmon is rinsed well, dormancy 20min, is placed in and slaughters on platform in 5 DEG C of cold water, from fish belly middle part
Lower knife is cut, and is removed internal organ, is washed away bloodstain and dirt, draining 18min；
（2）From gill cover rear, rearwardly direction takes salmon piece, and horizontal chip, rinses fillet with water, first slowly agitation,
6min is stood again, is rinsed again using saline solution after cleaning, and is drained after standing 4min；The size of salmon piece be 4cm ×
2cm, thickness 0.5cm；The addition of salt is the 0.1% of fillet weight in saline solution；
（3）Boiling material is prepared, moderate heat boiling 37min is used after fillet are put into；In boiling material each component in parts by weight, wherein
83 parts of water, 3 parts of sucrose, 2.95 parts of salt, 3 parts of soy sauce, 0.05 part of monosodium glutamate, 3 parts of yellow rice wine, 1 part of ginger, 4 parts of spicy powder；
（4）Sootiness spices is dissolved in water and is made into smoke solution, is equably applied to by several times on fillet with brush, fillet is placed in vacuum
In pickling machine, cure is more easy to gasify and penetrated into pore and space inside salmon under vacuum conditions, while uses microwave
To the surface of salmon and it is internally heated, vacuum microwave heating can make the moisture inside salmon in the state of without temperature rise
Evaporation, promote the mass exchange of salmon and cure；In smoke solution, the mass concentration of sootiness spices is 8%；The dosage of smoke solution
For the 0.3% of salmon sheet weight；The time of vacuum sootiness is 30min；The power of microwave is 700kW, heat time 6min；
（5）Slight frying is carried out to salmon piece using ready-mixed oil, then whole yaws are spread out, are carried out roll-in while hot and are pulled loose, make fish
The longitudinal fiber of piece is fully extended, and it is soft to reach quality；
（6）To being vacuum-packed after salmon piece trimming and finishing, then high-temperature sterilization treatment is carried out, i.e., obtained three texts that can be instant
Fish；The temperature of high-temperature sterilization treatment is 121 DEG C, time 25min.
The method that embodiment 3 prepares instant salmon, its process time, salmon organoleptic quality, foodsafety and add
Work cost is as shown in table 2.
Embodiment 4
（1）New fresh and alive salmon is rinsed well, dormancy 16min, is placed in and slaughters on platform in 5 DEG C of cold water, from fish belly middle part
Lower knife is cut, and is removed internal organ, is washed away bloodstain and dirt, draining 15min；
（2）From gill cover rear, rearwardly direction takes salmon piece, and horizontal chip, rinses fillet with water, first slowly agitation,
6min is stood again, is rinsed again using saline solution after cleaning, and is drained after standing 6min；The size of salmon piece be 4cm ×
4cm, thickness 0.3cm；The addition of salt is the 0.1% of fillet weight in saline solution；
（3）Boiling material is prepared, moderate heat boiling 37min is used after fillet are put into；In boiling material each component in parts by weight, wherein
80 parts of water, 5 parts of sucrose, 2 parts of salt, 3.95 parts of soy sauce, 0.05 part of monosodium glutamate, 3 parts of yellow rice wine, 2 parts of ginger, 4 parts of spicy powder；
（4）Sootiness spices is dissolved in water and is made into smoke solution, is equably applied to by several times on fillet with brush, fillet is placed in vacuum
In pickling machine, cure is more easy to gasify and penetrated into pore and space inside salmon under vacuum conditions, while uses microwave
To the surface of salmon and it is internally heated, vacuum microwave heating can make the moisture inside salmon in the state of without temperature rise
Evaporation, promote the mass exchange of salmon and cure；In smoke solution, the mass concentration of sootiness spices is 10%；The dosage of smoke solution
For the 0.1% of salmon sheet weight；The time of vacuum sootiness is 30min；The power of microwave is 800kW, heat time 7min；
（5）Slight frying is carried out to salmon piece using ready-mixed oil, then whole yaws are spread out, are carried out roll-in while hot and are pulled loose, make fish
The longitudinal fiber of piece is fully extended, and it is soft to reach quality；
（6）To being vacuum-packed after salmon piece trimming and finishing, then high-temperature sterilization treatment is carried out, i.e., obtained three texts that can be instant
Fish；The temperature of high-temperature sterilization treatment is 121 DEG C, time 25min.
The method that embodiment 4 prepares instant salmon, its process time, salmon organoleptic quality, foodsafety and add
Work cost is as shown in table 2.
Embodiment 5
（1）New fresh and alive salmon is rinsed well, dormancy 10min, is placed in and slaughters on platform in 5 DEG C of cold water, from fish belly middle part
Lower knife is cut, and is removed internal organ, is washed away bloodstain and dirt, draining 16min；
（2）From gill cover rear, rearwardly direction takes salmon piece, and horizontal chip, rinses fillet with water, first slowly agitation,
5min is stood again, is rinsed again using saline solution after cleaning, and is drained after standing 5min；The size of salmon piece be 5cm ×
4cm, thickness 0.4cm；The addition of salt is the 0.1% of fillet weight in saline solution；
（3）Boiling material is prepared, moderate heat boiling 35min is used after fillet are put into；In boiling material each component in parts by weight, wherein
79 parts of water, 4.97 parts of sucrose, 3 parts of salt, 3 parts of soy sauce, 0.03 part of monosodium glutamate, 2 parts of yellow rice wine, 3 parts of ginger, 5 parts of spicy powder；
（4）Sootiness spices is dissolved in water and is made into smoke solution, is equably applied to by several times on fillet with brush, fillet is placed in vacuum
In pickling machine, cure is more easy to gasify and penetrated into pore and space inside salmon under vacuum conditions, while uses microwave
To the surface of salmon and it is internally heated, vacuum microwave heating can make the moisture inside salmon in the state of without temperature rise
Evaporation, promote the mass exchange of salmon and cure；In smoke solution, the mass concentration of sootiness spices is 8%；The dosage of smoke solution
For the 0.2% of salmon sheet weight；The time of vacuum sootiness is 25min；The power of microwave is 780kW, heat time 9min；
（5）Slight frying is carried out to salmon piece using ready-mixed oil, then whole yaws are spread out, are carried out roll-in while hot and are pulled loose, make fish
The longitudinal fiber of piece is fully extended, and it is soft to reach quality；
（6）To being vacuum-packed after salmon piece trimming and finishing, then high-temperature sterilization treatment is carried out, i.e., obtained three texts that can be instant
Fish；The temperature of high-temperature sterilization treatment is 121 DEG C, time 24min.
The method that embodiment 5 prepares instant salmon, its process time, salmon organoleptic quality, foodsafety and add
Work cost is as shown in table 2.
Embodiment 6
（1）New fresh and alive salmon is rinsed well, dormancy 20min, is placed in and slaughters on platform in 4 DEG C of cold water, from fish belly middle part
Lower knife is cut, and is removed internal organ, is washed away bloodstain and dirt, draining 15min；
（2）From gill cover rear, rearwardly direction takes salmon piece, and horizontal chip, rinses fillet with water, first slowly agitation,
4min is stood again, is rinsed again using saline solution after cleaning, and is drained after standing 6min；The size of salmon piece be 3cm ×
2cm, thickness 0.6cm；The addition of salt is the 0.2% of fillet weight in saline solution；
（3）Boiling material is prepared, moderate heat boiling 30min is used after fillet are put into；In boiling material each component in parts by weight, wherein
79 parts of water, 3 parts of sucrose, 1.95 parts of salt, 5 parts of soy sauce, 0.05 part of monosodium glutamate, 3 parts of yellow rice wine, 3 parts of ginger, 5 parts of spicy powder；
（4）Sootiness spices is dissolved in water and is made into smoke solution, is equably applied to by several times on fillet with brush, fillet is placed in vacuum
In pickling machine, cure is more easy to gasify and penetrated into pore and space inside salmon under vacuum conditions, while uses microwave
To the surface of salmon and it is internally heated, vacuum microwave heating can make the moisture inside salmon in the state of without temperature rise
Evaporation, promote the mass exchange of salmon and cure；In smoke solution, the mass concentration of sootiness spices is 6%；The dosage of smoke solution
For the 0.3% of salmon sheet weight；The time of vacuum sootiness is 30min；The power of microwave is 800kW, heat time 6min；
（5）Slight frying is carried out to salmon piece using ready-mixed oil, then whole yaws are spread out, are carried out roll-in while hot and are pulled loose, make fish
The longitudinal fiber of piece is fully extended, and it is soft to reach quality；
（6）To being vacuum-packed after salmon piece trimming and finishing, then high-temperature sterilization treatment is carried out, i.e., obtained three texts that can be instant
Fish；The temperature of high-temperature sterilization treatment is 121 DEG C, time 23min.
The method that embodiment 6 prepares instant salmon, its process time, salmon organoleptic quality, foodsafety and add
Work cost is as shown in table 2.
Comparative example 1
（1）New fresh and alive salmon is rinsed well, dormancy 20min, is placed in and slaughters on platform in 4 DEG C of cold water, from fish belly middle part
Lower knife is cut, and is removed internal organ, is washed away bloodstain and dirt, draining 15min；
（2）From gill cover rear, rearwardly direction takes salmon piece, and horizontal chip, rinses fillet with water, first slowly agitation,
4min is stood again, is rinsed again using saline solution after cleaning, and is drained after standing 6min；The size of salmon piece be 3cm ×
2cm, thickness 0.6cm；The addition of salt is the 0.2% of fillet weight in saline solution；
（3）Boiling material is prepared, moderate heat boiling 30min is used after fillet are put into；In boiling material each component in parts by weight, wherein
79 parts of water, 3 parts of sucrose, 1.95 parts of salt, 5 parts of soy sauce, 0.05 part of monosodium glutamate, 3 parts of yellow rice wine, 3 parts of ginger, 5 parts of spicy powder；
（4）Sootiness spices is dissolved in water and is made into smoke solution, is equably applied to by several times on fillet with brush, pickles 15h；Smoke solution
In, the mass concentration of sootiness spices is 6%；The dosage of smoke solution is the 0.3% of salmon sheet weight；
（5）Slight frying is carried out to salmon piece using ready-mixed oil, then whole yaws are spread out, are carried out roll-in while hot and are pulled loose, make fish
The longitudinal fiber of piece is fully extended, and it is soft to reach quality；
（6）To being vacuum-packed after salmon piece trimming and finishing, then high-temperature sterilization treatment is carried out, i.e., obtained three texts that can be instant
Fish；The temperature of high-temperature sterilization treatment is 121 DEG C, time 23min.
The method that comparative example 1 prepares instant salmon, its process time, salmon organoleptic quality, foodsafety and add
Work cost is as shown in table 2.
Table 2：
Claims (9)
1. a kind of processing method of instant salmon, it is characterised in that the process is：
（1）New fresh and alive salmon is rinsed well, 10 ~ 20min of dormancy, is placed in and slaughters on platform in 4 ~ 5 DEG C of cold water, from fish belly
Knife is cut under middle part, is removed internal organ, is washed away bloodstain and dirt, 15 ~ 20min of draining；
（2）From gill cover rear, rearwardly direction takes salmon piece, and horizontal chip, rinses fillet with water, first slowly agitation,
4 ~ 6min is stood again, is rinsed again using saline solution after cleaning, and is drained after standing 4 ~ 6min；
（3）Boiling material is prepared, 30 ~ 40min of moderate heat boiling is used after fillet are put into；
（4）Sootiness spices is dissolved in water and is made into smoke solution, is equably applied to by several times on fillet with brush, fillet is placed in vacuum
In pickling machine, cure gasification under vacuum conditions is penetrated into pore and space inside salmon, while using microwave to three
The surface of literary fish and it is internally heated, vacuum microwave heating can be such that the moisture inside salmon is steamed in the state of without temperature rise
Hair, promote the mass exchange of salmon and cure；
（5）Slight frying is carried out to salmon piece using ready-mixed oil, then whole yaws are spread out, are carried out roll-in while hot and are pulled loose, make fish
The longitudinal fiber of piece is fully extended, and it is soft to reach quality；
（6）To being vacuum-packed after salmon piece trimming and finishing, then high-temperature sterilization treatment is carried out, i.e., obtained three texts that can be instant
Fish.
A kind of 2. processing method of instant salmon according to claim 1, it is characterised in that：The size of the salmon piece
For 3cm × 2cm ~ 5cm × 4cm, thickness is 0.3 ~ 0.6cm.
A kind of 3. processing method of instant salmon according to claim 1, it is characterised in that：Salt in the saline solution
Addition is the 0.1 ~ 0.2% of fillet weight.
A kind of 4. processing method of instant salmon according to claim 1, it is characterised in that：Each component in the boiling material
In parts by weight, 75 ~ 88 parts of its reclaimed water, 3 ~ 5 parts of sucrose, 1 ~ 3 part of salt, 3 ~ 5 parts of soy sauce, 0.03 ~ 0.05 part of monosodium glutamate, yellow rice wine 2 ~
3 parts, 1 ~ 3 part of ginger, 1 ~ 5 part of spicy powder；The spicy powder is made up of Chinese prickly ash, capsicum, cassia bark, anise and kaempferia galamga, each component ratio
Example is coordinated according to taste demand.
A kind of 5. processing method of instant salmon according to claim 1, it is characterised in that：The sootiness spices it is main
Composition is phenols, organic acid, carbonyls, furans, esters, aldehydes and alcohols, without 3,4- BaPs；
The phenols be phenol, cresols, guaiacol, 4- methyl guaiacol and 4s, adjacent xylenol, an xylenol, to xylenol,
At least one of vanillic aldehyde or 2,6- syringol；
The organic acid be formic acid, acetic acid, propionic acid, butyric acid, isobutyric acid, valeric acid, isovaleric acid, acetic acid, enanthic acid, octanoic acid, n-nonanoic acid or
At least one of capric acid；
The carbonyls is at least one of 2 pentanone, valeral, 2- butanone, butyraldehyde or acetone.
A kind of 6. processing method of instant salmon according to claim 1, it is characterised in that：In the smoke solution, sootiness
The mass concentration of spices is 5 ~ 10%；The dosage of the smoke solution is the 0.1 ~ 0.3% of salmon sheet weight.
A kind of 7. processing method of instant salmon according to claim 1, it is characterised in that：The time of the vacuum sootiness
For 20 ~ 30min.
A kind of 8. processing method of instant salmon according to claim 1, it is characterised in that：The power of the microwave is
700 ~ 800kW, heat time are 6 ~ 10min.
A kind of 9. processing method of instant salmon according to claim 1, it is characterised in that：The high-temperature sterilization treatment
Temperature is 121 DEG C, and the time is 20 ~ 25min.
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| CN110150364A (en) * | 2019-06-26 | 2019-08-23 | 上海海洋大学 | A kind of production technology of the soft package instant fish block based on microwave quick sterilization technology |
| CN115152965A (en) * | 2022-05-31 | 2022-10-11 | 云南农业大学 | Instant sturgeon and processing method thereof |
| CN115517349A (en) * | 2022-09-28 | 2022-12-27 | 湖北省农业科学院农产品加工与核农技术研究所 | Preparation formula and preparation method of instant smoked flavor eel |
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| US20030044497A1 (en) * | 2001-08-17 | 2003-03-06 | Kowalski William R. | Process to treat fish with tasteless smoke or carbon monoxide through the respiratory and circulatory systems |
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