CN110754599A - Salmon instant food sterilized by ultrahigh pressure process and preparation method thereof - Google Patents

Salmon instant food sterilized by ultrahigh pressure process and preparation method thereof Download PDF

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Publication number
CN110754599A
CN110754599A CN201810833147.7A CN201810833147A CN110754599A CN 110754599 A CN110754599 A CN 110754599A CN 201810833147 A CN201810833147 A CN 201810833147A CN 110754599 A CN110754599 A CN 110754599A
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CN
China
Prior art keywords
parts
salmon
ultrahigh pressure
pressure process
sterilized
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Withdrawn
Application number
CN201810833147.7A
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Chinese (zh)
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不公告发明人
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Individual
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Individual
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Publication date
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Priority to CN201810833147.7A priority Critical patent/CN110754599A/en
Publication of CN110754599A publication Critical patent/CN110754599A/en
Withdrawn legal-status Critical Current

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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
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
    • 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
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
    • A23L3/165—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials in solid state
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention relates to an instant salmon food sterilized by an ultrahigh pressure process and a preparation method thereof, belonging to the technical field of food processing. The food is prepared from the following raw materials in parts by weight:10-25 parts of salmon meat sterilized by an ultrahigh pressure process, 0.2-1.5 parts of salt, 0.2-0.8 part of monosodium glutamate, 0.2-2.5 parts of white sugar, 0.2-1.5 parts of cooking wine, 0.2-1.5 parts of yellow wine and 0.2-1.5 parts of white spirit; the preparation method comprises the following steps：(1) Preparing the raw materials；(2) Cleaning raw materials; (3) sterilizing; (4) removing shells; (5) removing intestines; (6) cleaning; (7) pickling; (8) drying (a)9) Sterilizing; (10) and (6) packaging. According to the salmon instant food sterilized by the ultrahigh pressure process and the preparation method thereof, on the basis of ensuring the original flavor of the product, the taste is more mellow and fragrant by adding various ingredients, various flavors are increased, and the original delicate flavor of the salmon sterilized by the ultrahigh pressure process can be ensured by reasonable proportioning.

Description

Salmon instant food sterilized by ultrahigh pressure process and preparation method thereof
Technical Field
The invention relates to an instant salmon food sterilized by an ultrahigh pressure process and a preparation method thereof, belonging to the technical field of food processing.
Background
Salmon, originally referred to as Salmo salsa, is a genus of salmon, and with the development of the breeding industry, the industry also refers to salmon such as pacific salmon (Oncorhynchus) as "salmon".
The ultrahigh pressure process has the advantages of effectively realizing the bacteriostatic effect by sterilization, delaying the change of pH value during the storage of the product, inhibiting the change speed of TBARS, only acting on non-covalent bonds, and having little influence on small molecular substances in a covalent bond combination form, such as vitamins, pigments, amino acids and the like in the sterilization process. Compared with the same fish meat subjected to heating sterilization, the salmon product subjected to ultrahigh pressure sterilization is fine and smooth in appearance and elastic in taste.
Disclosure of Invention
The invention aims to solve the defects of the prior art and provides the salmon instant food sterilized by the ultrahigh pressure process and the preparation method thereof, wherein the salmon instant food sterilized by the ultrahigh pressure process can keep the original taste, the freshness and the storage life of the salmon, and the preparation method thereof is capable of prolonging the storage life of the salmon.
The technical scheme of the invention is as follows:
mixing 20 parts of salmon meat, 1 part of salt, 2 parts of white sugar, 3 parts of cooking wine, 1 part of pepper, 3 parts of hot pepper, 2 parts of fennel and 1 part of cassia bark, and pickling for 2 hours; putting the salted fish cake into an oven for drying until the dryness is 9; sterilizing the pickled salmon meat sterilized by the ultrahigh pressure process at high temperature, controlling the temperature between 100 ℃ and 118 ℃, and sterilizing for 20-40 minutes; putting the pickled salmon meat into an oven for drying until the dryness reaches 9 degrees, and taking out the salmon meat; treating under 300 MPa for 10min to obtain protein network structure, and gelatinizing minced fish under high pressure to obtain fish cake; taking out the fish cake, and vacuum packaging.
The invention has the advantages that:The salmon instant food sterilized by the ultrahigh pressure process and the preparation method thereof not only preserve the original flavor of the salmon to the greatest extent, but also meet the sterilization and preservation requirements of the market on the instant food.
Detailed Description
The first embodiment is as follows:
an ultrahigh pressure process sterilized salmon instant food is prepared by mixing 20 parts of salmon meat, 1 part of salt, 2 parts of white sugar, 3 parts of cooking wine, 1 part of pepper, 3 parts of pepper, 2 parts of fennel and 1 part of cassia bark, and pickling for 2 hours; putting the salted fish cake into an oven for drying until the dryness is 9; sterilizing the pickled salmon meat sterilized by the ultrahigh pressure process at high temperature, controlling the temperature between 100 ℃ and 118 ℃, and sterilizing for 20-40 minutes; putting the pickled salmon meat into an oven for drying until the dryness reaches 9 degrees, and taking out the salmon meat; treating under 300 MPa for 10min to obtain protein network structure, and gelatinizing minced fish under high pressure to obtain fish cake; taking out the fish cake, and vacuum packaging.

Claims (1)

1. An instant salmon food sterilized by an ultrahigh pressure process is characterized by comprising the following steps of mixing 20 parts of salmon meat, 1 part of table salt, 2 parts of white sugar, 3 parts of cooking wine, 1 part of pepper, 3 parts of hot pepper, 2 parts of fennel and 1 part of cassia bark, and pickling for 2 hours; putting the salted fish cake into an oven for drying until the dryness is 9; sterilizing the pickled salmon meat sterilized by the ultrahigh pressure process at high temperature, controlling the temperature between 100 ℃ and 118 ℃, and sterilizing for 20-40 minutes; putting the pickled salmon meat into an oven for drying until the dryness reaches 9 degrees, and taking out the salmon meat; treating under 300 MPa for 10min to obtain protein network structure, and gelatinizing minced fish under high pressure to obtain fish cake; taking out the fish cake, and vacuum packaging.
CN201810833147.7A 2018-07-26 2018-07-26 Salmon instant food sterilized by ultrahigh pressure process and preparation method thereof Withdrawn CN110754599A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201810833147.7A CN110754599A (en) 2018-07-26 2018-07-26 Salmon instant food sterilized by ultrahigh pressure process and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201810833147.7A CN110754599A (en) 2018-07-26 2018-07-26 Salmon instant food sterilized by ultrahigh pressure process and preparation method thereof

Publications (1)

Publication Number Publication Date
CN110754599A true CN110754599A (en) 2020-02-07

Family

ID=69327886

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201810833147.7A Withdrawn CN110754599A (en) 2018-07-26 2018-07-26 Salmon instant food sterilized by ultrahigh pressure process and preparation method thereof

Country Status (1)

Country Link
CN (1) CN110754599A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111772122A (en) * 2020-06-30 2020-10-16 东北农业大学 Canned Atlantic salmon minced meat infant complementary food and preparation method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111772122A (en) * 2020-06-30 2020-10-16 东北农业大学 Canned Atlantic salmon minced meat infant complementary food and preparation method thereof

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Application publication date: 20200207