CN114680303A - Preparation method of low-sodium salmon fresh floss for children - Google Patents
Preparation method of low-sodium salmon fresh floss for children Download PDFInfo
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- CN114680303A CN114680303A CN202210410688.5A CN202210410688A CN114680303A CN 114680303 A CN114680303 A CN 114680303A CN 202210410688 A CN202210410688 A CN 202210410688A CN 114680303 A CN114680303 A CN 114680303A
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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
- 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
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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 discloses a preparation method of a low-sodium salmon fresh pine for children, which comprises the following steps: cooling the salmon, and carrying out scale removal, slicing, thorn removal and fat line removal on the cooled salmon; cutting the salmon subjected to the fat line removing treatment into sectional blocks, filling the sectional blocks of salmon into sealed bags and vacuumizing; putting the salmon in the sealed bag into a low-temperature slow cooker for cooking; rubbing the cooked salmon meat into velvet shape, and baking to obtain the low-sodium salmon fresh floss for children. The invention has the beneficial effects that: the preparation method of the low-sodium salmon fresh floss for children adopts a low-temperature slow cooking and freshness locking technology to perform low-temperature cooking process heating, so that the salmon fish protein is kept without loss, and the salmon fish nutritional ingredients are locked.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of low-sodium salmon fresh floss for children.
Background
Salmon is mainly distributed in the water areas where the atlantic ocean, the pacific ocean and the arctic ocean are intersected, belongs to cold water-based highly migratory fishes, and is known as the "emperor of the ice sea" by the international food intake. The salmon meat is delicious and rich in nutrition, and is rich in EPA, DHA and other bioactive substances.
Salmon contains minerals and trace elements such as calcium, phosphorus, iron, manganese, zinc, magnesium, and copper, which play an important role in various physiological functions of human body. Frequent eating of salmon can reduce the rate of suffering from cardiovascular and cerebrovascular diseases, and salmon is rich in omega-3 highly unsaturated fatty acids, can effectively prevent cardiovascular and cerebrovascular diseases, and has positive effect on brain tissue health.
The prior industry mainly takes a preparation process of dried salmon floss as a main part, and is characterized in that: the traditional culinary processing production-is eagerly seeking to be finished. The specific operation process comprises the steps of 1, unfreezing the raw materials, 2, directly boiling the raw materials in water or steaming the raw materials in steam, 3, crushing and stirring the raw materials by a machine, 4, frying the raw materials to be dried and loosened, 5, seasoning, 6 and bagging. The raw materials that it adopted mostly use minced meat leftover bits auxiliary material as main, because it adopts traditional industrial equipment poaching or steam and food to carry out the direct heating system thoroughly, the amino acid of edible material, nutrients such as protein can run off along with the moisture together, traditional process adopts the machine to smash in addition to be main, breaks the tissue muscle texture of flesh body, and product shaping taste is not good, and it is fried with the fire to make as main, stir-fry above heating with the bottom and carry out dehydration, and its moisture breaks away from completely into dry loose state. The dried fish prepared by the traditional process has dry mouth feeling and firewood, the pea meal is needed for loosening, and the used seasonings are more (salt, white sugar, oil and the pea meal).
Disclosure of Invention
The invention aims to provide a preparation method of a children low-sodium salmon fresh floss which utilizes a molecular cooking low-temperature slow-boiling freshness-retaining technology to heat a low-temperature cooking process, retains salmon protein, does not lose and retains salmon fish meat nutrient components.
In order to achieve the purpose, the invention adopts the following technical scheme:
a preparation method of low-sodium salmon fresh floss for children comprises the following steps:
(1) cooling the salmon, and carrying out scale removal, slicing, thorn removal and fat line removal on the cooled salmon;
(2) cutting the salmon subjected to the fat line removing treatment into segments, filling the segments into a sealed bag and vacuumizing;
(3) putting the salmon in the sealed bag into a low-temperature slow cooker for cooking;
(4) rubbing the cooked salmon meat into velvet shape, and baking to obtain the low-sodium salmon fresh floss for children.
The salmon is cooled, mainly aiming at the fresh salmon. If the salmon is frozen, the salmon needs to be thawed at low temperature firstly. The specific operation of low-temperature unfreezing is as follows: thawing in 0-2 deg.C low temperature chamber for 8-10 hr 12 hr before production to release muscle tissue cells of salmon and make the color of salmon overflow. And then pouring the salmon into a cleaning pool, filling water, stirring to prevent adhesion in the water adding process, soaking for 25-35 minutes, wherein the water in the cleaning pool is flowing water, and the water temperature is ensured to be 0-4 ℃. The flowing water is unfrozen for the second time to completely unfreeze and release, and the natural blood flows out to wash the attachments of the fish body.
Cutting head with V-shaped knife, scaling with a scaler from tail to head, cleaning, draining water, cutting back, cutting, removing spine, and removing fat line. To ensure that the fish scales are processed cleanly, the residual area is less than 3 percent, and the fishbone is removed accurately by skilled personnel.
In order to ensure that the salmon without the fatty line has no foreign matters, an X-ray machine is generally adopted for detection, and fishbones and foreign matters are further removed.
According to the preparation method of the low-sodium salmon fresh floss for the children, in the preparation process, the temperature is controlled to be 3-5 ℃, so that the loss of water cells of a fish body is reduced, the loss of nutritional collagen and elastin fiber tissues of fish meat is delayed, and the glossiness and the toughness of the fish body are maintained. Meanwhile, the low temperature enables salmon to absorb separated tissue fluid, so that the oxidative discoloration of myoglobin is reduced, the red color of beauty is presented, the evaporation loss of water in the fish body is prevented, and the taste and the meat quality are better.
As a preferred embodiment, in the step (1), the temperature reduction treatment is performed to reduce the temperature of the salmon to 3-5 ℃. The salmon is cold water fish, and the purpose of cooling is to reduce the loss of water cells, delay the loss of nutritional collagen and elastin fiber tissues of fish meat, and maintain the glossiness and toughness of fish body. Meanwhile, the low temperature enables salmon to absorb separated tissue fluid, so that the oxidative discoloration of myoglobin is reduced, the red color of beauty is presented, the evaporation loss of water in the fish body is prevented, and the taste and the meat quality are better.
As a preferred embodiment, in the step (2), the length of the small piece of salmon is 3-5 cm.
As a preferable embodiment, in the step (2), the sealed bag is a food steaming bag.
As a preferred embodiment, in the step (3), the low-temperature slow cooker cooking temperature is 52-60 ℃, and the cooking time is 50-60 min.
The cooking at low temperature can accurately control the cooking degree, can ensure that the salmon meat is heated uniformly and completely and uniformly, and ensures that the nutrients, juice, flavor and delicate flavor of the salmon meat are not lost. Can prevent uneven flavor and taste caused by excessive water loss at high temperature, retain more meat quality to make meat soft and tender, reduce protein oxidation, prevent oxidation discoloration of myoglobin, show beautiful red color, and reduce deterioration and blackish brown. In addition, the temperature is accurately controlled, the maturity can be uniform, and pigments and required nutrients are reserved.
In order to further remove foreign matters, the cured salmon can be put into a tray, fish oil and fat in the abdominal cavity are removed by forceps, and then fishbone is selected.
As a preferable embodiment, in the preparation method of the children low-sodium salmon fresh floss, in the step (4), the length of the velvet salmon meat is 0.2-0.5 cm. Manually breaking off the cooked salmon meat and kneading the salmon meat under the hot condition.
As a preferred embodiment, in the step (4), the baking is as follows: baking at 220-260 deg.C for 4-6 min.
In order to bake the fish meat evenly, the velvet salmon should be thinly spread in a container for baking. And after the roasting is finished, taking out for cooling, and adopting a fan for blowing for accelerated cooling.
In order to enrich the taste of the fresh salmon floss, low-sodium sea salt and walnut oil can be added into the fresh salmon floss, wherein the addition amount of the low-sodium sea salt is 0.3 percent of the fresh salmon floss, and the addition amount of the walnut oil is 0.5 percent of the fresh salmon floss, and the low-sodium sea salt and the walnut oil are added and stirred uniformly.
The invention has the beneficial effects that: the preparation method of the low-sodium salmon fresh floss for children adopts a low-temperature slow cooking and freshness locking technology to perform low-temperature cooking process heating, so that the salmon fish protein is kept without loss, and the salmon fish nutritional ingredients are locked.
The meaning of the fresh (non-dry) fresh salmon floss described in the application is fresh, and the finished product has the moisture content of more than or equal to 60 percent and is most close to the definition of fresh in an undehydrated state.
The preparation method of the low-sodium salmon fresh floss for children adopts a low-temperature slow cooking technology (a molecular cooking process), the water loss is only about 5-8%, the heated explosion temperature range of protein cells for preparing the salmon fresh floss food for children is 52-60 ℃ (the 52-60 ℃ can ensure the stability of food protein and release and retain nutritional ingredients when fish meat is heated according to the factors of the food for children), so that the explosion temperature is calculated to be within 52-60 ℃, the time is controlled to be a reasonable interval for 50-60min, hot water molecules slowly permeate the fish meat by utilizing the precisely controlled temperature, the protein is changed at the stable temperature, most sodium glutamate is released, the original taste and the original color of food are retained to the maximum extent, the use of salt is reduced or can be completely omitted, the nutritional ingredients of the food are retained, the original juice of the food and clear water are separated, can retain vitamin components more than steaming and boiling.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely a few embodiments of the invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.
Example 1
The preparation method of the low-sodium salmon fresh floss for children in the embodiment 1 comprises the following steps:
(1) cooling the salmon to reduce the temperature of the salmon to 3 ℃, cutting the head of the cooled salmon by adopting a V-shaped knife method, scaling from the tail to the head by using a scaler, cleaning and controlling water after scaling, opening the back, slicing, removing thorns and removing fat lines; ensuring that fish scales are processed cleanly, the residual area is less than 3 percent, and fishbone is removed accurately by skilled personnel;
(2) cutting the salmon subjected to the fat line removing treatment into segments with the length of 3-5cm, filling the segments of salmon into a polypropylene food cooking bag, sealing and vacuumizing;
(3) cooking Salmon in a sealed bag in a low-temperature slow cooker at 52 deg.C for 60 min; putting the cooked salmon into a tray, removing fish oil and fat in the abdominal cavity by using forceps, and picking out fish bones;
(4) rubbing the cooked salmon meat into a velvet shape with the length of 0.2-0.5cm under the hot condition, and baking for 6min at the temperature of 220 ℃ to obtain the low-sodium salmon fresh floss for children.
And (3) bottling the low-sodium salmon fresh floss for children. During bottling, the empty glass bottle is cleaned by clear water one day before processing, the water in the bottle is drained reversely, the fresh salmon fish floss is bottled by a dried fish floss funnel, a matched bottle cap is screwed on, when the bottle cap is screwed to a position 0.2-0.3cm away from a glass bottle safety valve, vacuum exhaust is carried out, and then the bottle cap is screwed to the position of the safety valve. During the exhaust, the vacuum machine is used for exhausting, and the pressure after the exhaust is more than 0.025 MPa.
Bottling, and sterilizing with autoclave twice. Sterilizing at 90 deg.C for 20min under 0.13 bar; the temperature of the second sterilization is 116 deg.C, the sterilization time is 30min, and the pressure is 0.15 bar. Placing the sterilized bottled salmon dried meat floss on a plate paved with towels to beat uniformly to prevent the dried meat floss from being adhered, and then placing the bottled salmon dried meat floss into a thermal shrinkage machine one by one for drying, wherein the drying temperature of the thermal shrinkage machine is 140-.
Example 2
The preparation method of the low-sodium salmon fresh floss for children in the embodiment 2 comprises the following steps:
(1) cooling the salmon to reduce the temperature of the salmon to 4 ℃, cutting the head of the cooled salmon by adopting a V-shaped knife method, scaling from the tail to the head by using a scaler, cleaning and controlling water after scaling, opening the back, slicing, removing thorns and removing fat lines; ensuring that fish scales are processed cleanly, the residual area is less than 3 percent, and fishbone is removed accurately by skilled personnel;
(2) cutting the salmon subjected to the fat line removing treatment into segments with the length of 3-5cm, filling the segments of salmon into a polypropylene food cooking bag, sealing and vacuumizing;
(3) cooking Salmon in a sealed bag in a low-temperature slow cooker at 55 deg.C for 55 min; putting the cooked salmon into a tray, removing fish oil and fat in the abdominal cavity by using forceps, and picking out fish bones;
(4) rubbing the cooked salmon meat into a velvet shape with the length of 0.2-0.5cm under the hot condition, and then baking for 5min at the temperature of 240 ℃ to obtain the children low-sodium salmon fresh floss.
Example 3
The preparation method of the low-sodium salmon fresh floss for children in embodiment 3 comprises the following steps:
(1) cooling the salmon to 5 ℃, cutting the head of the cooled salmon by adopting a V-shaped knife method, scaling the salmon from the tail to the head by using a scaler, cleaning water after scaling, opening the back, slicing, removing thorns and removing fat lines; ensuring that fish scales are processed cleanly, the residual area is less than 3 percent, and fishbone is removed accurately by skilled personnel;
(2) cutting the salmon subjected to the fat line removing treatment into segments with the length of 3-5cm, filling the segments of salmon into polypropylene food sealing bags, sealing and vacuumizing;
(3) cooking Salmon in a sealed bag in a low temperature slow cooker at 60 deg.C for 50 min; putting the cooked salmon into a tray, removing fish oil and fat in the abdominal cavity by using forceps, and picking out fish bones;
(4) rubbing the cooked salmon meat into a velvet shape with the length of 0.2-0.5cm under the hot condition, and baking for 4min at the temperature of 260 ℃ to obtain the low-sodium salmon fresh floss for children.
Comparative example 1
The preparation method of the children low-sodium salmon meat floss in the comparative example 1 is different from the preparation method of the children low-sodium salmon fresh floss in the example 1 in that:
comparative example 1 the salmon meat floss with low sodium content for children was prepared by cutting the salmon after the fat line removal treatment into segments and then frying.
Comparative example 2
The preparation method of the children low-sodium salmon fresh pine in the comparative example 2 is different from the preparation method of the children low-sodium salmon fresh pine in the example 2 in that: comparative example 2 the preparation method of the fresh dried floss with low sodium content for children using a low temperature slow cooker, the cooking temperature is 45 deg.c and the cooking time is 55 min.
The results of the research on the nutrient components of the low-sodium salmon fresh pine for children are shown in table 1:
TABLE 1
The above description is only a preferred embodiment of the present application and is not intended to limit the present application, and various modifications and changes may be made to the present application by those skilled in the art. Any modification, equivalent replacement, improvement and the like made within the spirit and principle of the present application shall be included in the protection scope of the present application.
Claims (7)
1. A preparation method of low-sodium salmon fresh floss for children is characterized by comprising the following steps:
(1) cooling the salmon, and carrying out scale removal, slicing, thorn removal and fat line removal on the cooled salmon;
(2) cutting the salmon subjected to the fat line removing treatment into segments, filling the segments into a sealed bag and vacuumizing;
(3) putting the salmon in the sealed bag into a low-temperature slow cooker for cooking;
(4) rubbing the cooked salmon meat into velvet shape, and baking to obtain the low-sodium salmon fresh floss for children.
2. The method for preparing the fresh dried floss of salmon with low sodium content for children as claimed in claim 1, wherein in the step (1), the temperature reduction treatment is carried out to reduce the temperature of salmon to 3-5 ℃.
3. The method for preparing the fresh pine of salmon with low sodium content for children as claimed in claim 1, wherein in the step (2), the length of the segments of salmon is 3-5 cm.
4. The method for preparing the children low-sodium salmon fresh floss as claimed in claim 1, wherein in the step (2), the sealed bag is a food cooking bag.
5. The method for preparing the fresh dried floss of salmon with low sodium content for children as claimed in claim 1, wherein in step (3), the temperature for cooking in the low-temperature slow cooker is 52-60 ℃ and the cooking time is 50-60 min.
6. The method for preparing the fresh floss with low sodium content for children according to claim 1, wherein in the step (4), the length of the velvet salmon meat is 0.2-0.5 cm.
7. The method for preparing the fresh dried floss of salmon with low sodium content for children as claimed in claim 1, wherein in step (4), the baking is: baking at 220-260 deg.C for 4-6 min.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115381050A (en) * | 2022-08-22 | 2022-11-25 | 海南丰佳食品有限公司 | Preparation method of fresh steamed salmon for children |
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| DE102015118191A1 (en) * | 2015-10-26 | 2017-04-27 | Lachsmeister GmbH | Salmon product and process for its production |
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