CN110558366A - Process for processing salmon fillet - Google Patents
Process for processing salmon fillet Download PDFInfo
- Publication number
- CN110558366A CN110558366A CN201910982921.5A CN201910982921A CN110558366A CN 110558366 A CN110558366 A CN 110558366A CN 201910982921 A CN201910982921 A CN 201910982921A CN 110558366 A CN110558366 A CN 110558366A
- Authority
- CN
- China
- Prior art keywords
- unfreezing
- salmon fillet
- fish
- pieces
- fillets
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000972773 Aulopiformes Species 0.000 title claims abstract description 15
- 238000012545 processing Methods 0.000 title claims abstract description 15
- 235000019515 salmon Nutrition 0.000 title claims abstract description 15
- 238000000034 method Methods 0.000 title claims abstract description 9
- 241000251468 Actinopterygii Species 0.000 claims abstract description 22
- 235000019688 fish Nutrition 0.000 claims abstract description 22
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 238000009966 trimming Methods 0.000 claims abstract description 7
- 238000007710 freezing Methods 0.000 claims abstract description 6
- 230000008014 freezing Effects 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 238000007747 plating Methods 0.000 claims abstract 2
- 235000013372 meat Nutrition 0.000 claims description 10
- 210000000988 bone and bone Anatomy 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 239000000178 monomer Substances 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 244000045947 parasite Species 0.000 claims description 2
- 239000011248 coating agent Substances 0.000 abstract description 2
- 238000000576 coating method Methods 0.000 abstract description 2
- 241000238631 Hexapoda Species 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 206010052428 Wound Diseases 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
- A22C25/16—Removing fish-bones; Filleting fish
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
- A22C25/16—Removing fish-bones; Filleting fish
- A22C25/166—Removing loose pin bones, e.g. from fish fillets
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
- A22C25/18—Cutting fish into portions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/07—Thawing subsequent to freezing
-
- 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)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The salmon fillet processing technology comprises the following steps: (1) unfreezing the raw materials; (2) opening the sheet; (3) trimming and removing thorns; (4) quickly freezing; (5) plating ice clothes; (6) packaging, and refrigerating at-18 deg.C. The process for processing the salmon fillet strictly controls the temperature of the unfrozen fish body and the quick-freezing temperature of the salmon fillet in the process, thereby ensuring the freshness of the fish body in the processing process and leading the processed fillet to have smooth appearance, no frost, even ice coating and no adhesion.
Description
Technical Field
the invention relates to the technical field of aquatic product processing.
Background
The salmon is a kind of salmon, is a famous cold-water tracing fish for river, egg and migration, is a precious economic fish, is deeply loved by people, and has high nutritive value because eggs are also famous aquatic products.
due to the problems of some links in the traditional processing, the freshness and integrity and the yield of the processed product are insufficient, and the technical indexes have the problems in the same way and cannot completely reach the international standard.
Disclosure of Invention
In order to solve the problems of the traditional salmon fillet processing technology, the invention provides a salmon fillet processing technology.
the technical scheme adopted by the invention for realizing the purpose is as follows: the salmon fillet processing technology comprises the following steps:
(1) Unfreezing the raw material, namely unfreezing the raw material fish in an unfreezing tank for 3-5 hours by using running water, and controlling the temperature of the unfrozen fish body to be-2-4 ℃;
(2) Cutting the raw materials into 3 pieces, 2 pieces of fish meat and a middle piece of bone, oppositely placing the 2 pieces of fish meat, and adding ice for preservation;
(3) trimming and removing thorns;
(4) quickly freezing, namely directly putting the shaped fillets into a monomer instant freezer below-35 ℃ to quickly reduce the central temperature of the fillets to-18 ℃;
(5) and then the ice clothes are plated on the surface of the ice clothes,
(6) Packaging, and refrigerating at-18 deg.C.
In the step (3), trimming incomplete fillets, removing residual fishbones in fish meat, removing thorns and removing parasites.
the process for processing the salmon fillet strictly controls the temperature of the unfrozen fish body and the quick-freezing temperature of the salmon fillet in the process, thereby ensuring the freshness of the fish body in the processing process and leading the processed fillet to have smooth appearance, no frost, even ice coating and no adhesion.
Detailed Description
The invention relates to a salmon fillet processing technology, which comprises the following steps:
(1) Unfreezing the raw material, namely unfreezing the raw material fish in an unfreezing tank for 3-5 hours by using running water, and controlling the temperature of the unfrozen fish body to be-2-4 ℃;
(2) Cutting the raw materials into 3 pieces, 2 pieces of fish meat and a middle piece of bone, oppositely placing the 2 pieces of fish meat, and adding ice for preservation;
(3) Trimming, removing thorns, trimming incomplete fillets, removing residual fishbones in fish meat, picking up insects from one surface of skin or one surface of meat by using tweezers by means of test lights, and removing the insects without causing overlarge wounds on the skin so as not to influence the appearance. The fish bone is pulled out along the bone direction by a special appliance.
(4) quickly freezing, namely directly putting the shaped fillets into a monomer instant freezer below-35 ℃ to quickly reduce the central temperature of the fillets to-18 ℃;
(5) and then the ice clothes are plated on the surface of the ice clothes,
(6) packaging, and refrigerating at-18 deg.C.
While the invention has been described with reference to exemplary embodiments, it will be understood by those skilled in the art that various changes may be made and equivalents may be substituted for elements thereof without departing from the spirit and scope of the invention. In addition, many modifications may be made to adapt a particular situation or material to the teachings of the invention without departing from the essential scope thereof. Therefore, it is intended that the invention not be limited to the particular embodiment disclosed, but that the invention will include all embodiments falling within the scope of the appended claims.
Claims (2)
1. The salmon fillet processing technology is characterized in that: the method comprises the following steps:
(1) unfreezing the raw material, namely unfreezing the raw material fish in an unfreezing tank for 3-5 hours by using running water, and controlling the temperature of the unfrozen fish body to be-2-4 ℃;
(2) cutting the raw materials into 3 pieces, 2 pieces of fish meat and a middle piece of bone, oppositely placing the 2 pieces of fish meat, and adding ice for preservation;
(3) Trimming and removing thorns;
(4) quickly freezing, namely directly putting the shaped fillets into a monomer instant freezer below-35 ℃ to quickly reduce the central temperature of the fillets to-18 ℃;
(5) plating ice clothes;
(6) packaging, and refrigerating at-18 deg.C.
2. The salmon fillet processing technology of claim 1, which is characterized in that: in the step (3), trimming incomplete fillets, removing residual fishbones in fish meat, removing thorns and removing parasites.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910982921.5A CN110558366A (en) | 2019-10-16 | 2019-10-16 | Process for processing salmon fillet |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910982921.5A CN110558366A (en) | 2019-10-16 | 2019-10-16 | Process for processing salmon fillet |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110558366A true CN110558366A (en) | 2019-12-13 |
Family
ID=68785132
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910982921.5A Pending CN110558366A (en) | 2019-10-16 | 2019-10-16 | Process for processing salmon fillet |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110558366A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101606548A (en) * | 2008-12-03 | 2009-12-23 | 湖北楚玉食品有限公司 | The preparation and the preservation technique thereof of refining Dan Dong Channel-catfish fillet |
| CN101919539A (en) * | 2009-06-11 | 2010-12-22 | 天津科技大学 | Processing method of sushi sashimi |
| CN104939137A (en) * | 2015-06-17 | 2015-09-30 | 青岛益和兴食品有限公司 | Boneless cutting and processing technology for pickled spanish mackerel |
| CN106616545A (en) * | 2016-11-15 | 2017-05-10 | 浙江北极品水产有限公司 | Chum salmon dice processing method |
-
2019
- 2019-10-16 CN CN201910982921.5A patent/CN110558366A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101606548A (en) * | 2008-12-03 | 2009-12-23 | 湖北楚玉食品有限公司 | The preparation and the preservation technique thereof of refining Dan Dong Channel-catfish fillet |
| CN101919539A (en) * | 2009-06-11 | 2010-12-22 | 天津科技大学 | Processing method of sushi sashimi |
| CN104939137A (en) * | 2015-06-17 | 2015-09-30 | 青岛益和兴食品有限公司 | Boneless cutting and processing technology for pickled spanish mackerel |
| CN106616545A (en) * | 2016-11-15 | 2017-05-10 | 浙江北极品水产有限公司 | Chum salmon dice processing method |
Non-Patent Citations (1)
| Title |
|---|
| 梅冬生: "冻马哈鱼片/段加工工艺的研究", 《安徽农业科学》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102090443B (en) | Processing method of quick-frozen Taiwan white sea bream fillets keeping fish meat fresh | |
| CN107581252A (en) | A kind of preparation method of quick-frozen fresh vegetables | |
| CN104041860A (en) | Making method of seasoned shelled shrimp | |
| CN104544292A (en) | Method for processing steamed sea cucumbers | |
| CN104957239A (en) | Fresh-freezing process of South America white shrimps | |
| CN105325922A (en) | Industrial production method for fish meat | |
| KR101808486B1 (en) | Method For Manufacturing Fish Fillet and Fish Fillet Manufactured By Thereof | |
| AU2017408828B2 (en) | Method of making dried porous food products | |
| CN104255900A (en) | Method for preventing shell crack during freezing process of portunid | |
| CN103054137A (en) | Method for manufacturing dried freshwater mussel | |
| IE37411B1 (en) | Method of drying foodstuffs | |
| CN110558366A (en) | Process for processing salmon fillet | |
| CN106538666A (en) | A kind of Carnis Haliotidiss processing technique | |
| CN103141556A (en) | Processing method of frozen mahi-mahi fillets | |
| CN105558903A (en) | Making method of quick-frozen mixed kabob with Litopenaeus vannamei | |
| CN104839305A (en) | Processing method of grouper | |
| KR20180124939A (en) | Innovative tuna processor | |
| CN103858997A (en) | Novel method for freezing and processing freshwater fish | |
| CN106912809A (en) | The preparation technology of bacon | |
| RU2394435C1 (en) | Method for production of boiled-frozen clams (pacific mussel) | |
| CN110419695A (en) | A kind of cold frozen boiled scallop processing technology | |
| JP2006288371A (en) | Method for dipping prawn with shell and dipped processed prawn with shell | |
| CN112205456A (en) | A fresh fish and its processing method | |
| GB2355911A (en) | Production of uncooked prawn food products | |
| JP2016195568A (en) | Method for peeling "porotan" fruit refrigerated using hot water |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20191213 |