CN116584634A - Salmon fried rice and preparation method thereof - Google Patents

Salmon fried rice and preparation method thereof Download PDF

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Publication number
CN116584634A
CN116584634A CN202310477740.3A CN202310477740A CN116584634A CN 116584634 A CN116584634 A CN 116584634A CN 202310477740 A CN202310477740 A CN 202310477740A CN 116584634 A CN116584634 A CN 116584634A
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parts
salmon
rice
oil
bone
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陈建华
耿稞
葛柳凤
王吉桓桓
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Beijing Huahuashijie Food Technology Co ltd
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Beijing Huahuashijie Food Technology Co ltd
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    • 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
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
    • 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
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
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Abstract

The invention discloses salmon bone oil which comprises the following raw materials in parts by weight: 210 to 250 parts of salmon bone, 450 to 490 parts of soybean oil, 3 to 5 parts of green onion, 14 to 19 parts of ginger slices, 10 to 14 parts of star anise, 0.3 to 0.5 part of cassia bark, 0.3 to 0.5 part of common fennel fruit, 0.05 to 0.1 part of tsaoko cardamon, 0.5 to 1 part of dried millet peppery, 0.2 to 0.6 part of dried pepper and 0.2 to 0.4 part of cardamon. The salmon bone has high nutritive value, and contains trace elements capable of supplementing human brain, reducing blood lipid, relieving physical fatigue, and strengthening body constitution. Meanwhile, the salmon bone is decocted to be oil and eaten, so that the intake source of calcium can be increased, calcium deficiency can be prevented, and the symptom of calcium deficiency can be relieved. The salmon bone oil after being decocted is added into the salmon fried rice, so that not only can the salty and fresh flavor of the salmon be stimulated, but also the whole taste of the salmon rice can be more fused.

Description

Salmon fried rice and preparation method thereof
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to salmon fried rice and a preparation method thereof.
Background
The disclosure of this background section is only intended to increase the understanding of the general background of the invention and is not necessarily to be construed as an admission or any form of suggestion that this information forms the prior art already known to those of ordinary skill in the art.
Salmon is also called salmon or salmend fish, and is one of the more common fish raw materials in western foods. Salmon has a very rich nutritional value, contains abundant proteins, saccharides, unsaturated fatty acids and multivitamins, and also contains phosphate and calcium. The most characteristic nutrition is omega-3 fatty acid, which can reduce blood fat and blood cholesterol, can effectively prevent cardiovascular diseases, is also a substance required by brain, retina and nervous system, and has the effects of enhancing brain function and improving vision deterioration and senile dementia. The fatty acid can also act together with astaxanthin in salmon to prevent wrinkle, delay skin aging, and prevent skin from roughening. Meanwhile, the salmon bone has high nutritive value, and microelements contained in the salmon bone can supplement human brain, reduce human blood fat, eliminate physical fatigue and strengthen body.
According to research, the salmon has the advantages that a large amount of fish meat remains in the fish bones in the process of boning, most salmon products are selected to be directly discarded in the process of manufacturing, so that not only is the waste of resources caused, but also a part of nutrition is lost. Furthermore, through research and study on various salmon fried rice on the market, the salty and fresh tastes of salmon in most salmon rice are difficult to be combined with the sweet taste of rice.
Disclosure of Invention
In order to solve the problems in the prior art, the invention aims to provide salmon fried rice and a preparation method thereof.
In order to achieve the technical purpose, the invention adopts the following technical scheme:
the invention provides salmon bone oil in a first aspect, which comprises the following raw materials in parts by weight: 210 to 250 parts of salmon bone, 450 to 490 parts of soybean oil, 3 to 5 parts of green onion, 14 to 19 parts of ginger slices, 10 to 14 parts of star anise, 0.3 to 0.5 part of cassia bark, 0.3 to 0.5 part of common fennel fruit, 0.05 to 0.1 part of tsaoko cardamon, 0.5 to 1 part of dried millet peppery, 0.2 to 0.6 part of dried pepper and 0.2 to 0.4 part of cardamon.
In a second aspect of the present invention, there is provided a method for preparing salmon bone oil, the method comprising: adding soybean oil into a pot, heating to 140-160 ℃, adding salmon bone, frying for 4-6 min, adjusting the oil temperature to 115-125 ℃, adding shallot and ginger slices into the pot, adding star anise, cassia bark, common fennel fruit, tsaoko cardamon, dried millet peppery, dried pricklyash peel and cardamon, decocting for 15-25 min, and filtering to obtain salmon bone oil.
In one or more embodiments, the salmon bone is cut into 2cm sections and cleaned for use.
In one or more embodiments, soybean oil is placed in the pan and the oil temperature is raised to 150 ℃.
In one or more embodiments, after the frying is completed, the oil temperature is adjusted to 120 ℃.
In one or more embodiments, the salmon bone frying time is 5 minutes.
In one or more embodiments, the decocting is for 20 minutes.
In a third aspect of the present invention, there is provided a salmon fried rice comprising the following raw materials in parts by weight: 17.8 to 19.5 parts of salmon bone oil, 13.5 to 15 parts of fried rice sauce, 200 to 210 parts of cooked and frozen rice, 15 to 16 parts of Japanese big root diced meat, 12 to 13 parts of carrot diced meat, 8 to 8.5 parts of green beans, 100 to 110 parts of deboned salmon meat, 2.0 to 2.5 parts of refined salt and 0.9 to 1.0 part of black pepper crushed.
In one or more embodiments, the fried rice sauce is composed of the following components by mass: 1000-1200 parts of tortoise plastron ten-thousand soy sauce, 260-300 parts of mirin, 70-80 parts of refined salt, 5-6 parts of yeast extract, 10-12 parts of monosodium glutamate, 25-30 parts of modified starch and 190-220 parts of water.
Preferably, it is: 1100 parts of tortoise plastron universal soy sauce, 280 parts of mirin, 75 parts of refined salt, 5.5 parts of yeast extract, 11 parts of monosodium glutamate, 28 parts of modified starch and 200 parts of water.
Preferably, the preparation method of the fried rice sauce comprises the following steps:
putting the modified starch into water, and uniformly stirring to obtain modified starch water;
adding tortoise plastron soy sauce, mirin, salt, yeast extract and monosodium glutamate into a pot, uniformly stirring, heating to 60-70 ℃, adding the prepared modified starch water, and heating to 90-100 ℃ to obtain the seasoning sauce.
Further preferably, after stirring uniformly, heating to 65 ℃; modified starch water was added and the temperature was raised to 95 ℃.
In one or more embodiments, the cooked frozen rice is comprised of the following mass components: 100 to 110 parts of long grain fragrant rice, 90 to 95 parts of water, 1.5 to 1.65 parts of crystalline trehalose, 0.72 to 0.75 part of refined salt and 3 to 3.3 parts of soybean oil; preferably 105 parts of long-grain fragrant rice, 90 parts of water, 1.6 parts of crystalline trehalose, 0.73 part of refined salt and 3.2 parts of soybean oil.
Preferably, the long-grain fragrant rice is Jiatian long-grain fragrant rice.
Preferably, the preparation method of the cooked frozen rice comprises the following steps: repeatedly washing long-grain fragrant rice for 3 times, adding water with corresponding mass portions, soaking for 20 minutes at normal temperature, adding into an electric cooker, and then adding crystalline trehalose, refined salt and soybean oil; steaming for 35-40 min; cooling after steaming, and refrigerating for 10h.
In a fourth aspect of the present invention, there is provided a method for preparing the salmon fried rice described above, comprising:
(1) Adding salt and black pepper into salmon meat, refrigerating and pickling for 1-3 h;
(2) Adding proper amount of water into a saucepan, boiling the water, adding the Japanese large root dices, the green beans and the carrot dices, boiling the water again, and fishing out;
(3) Adding salmon bone oil into a pot, heating to 110-130 ℃, adding pickled salmon meat, stir-frying for 3-5 min, mashing the salmon meat, adding the Japanese large-root diced meat, green beans and the carrot diced meat which are blanched in the step (2), stir-frying for 2-3 min, adding flavoring sauce, adding cooked and frozen rice, stir-frying for 3-6 min, and taking out of the pot to obtain the salmon fried rice.
In one or more embodiments, the step (1) is cold curing for 2 hours.
In one or more embodiments, the temperature is raised to 120 ℃ after adding salmon bone oil in step (3).
In one or more embodiments, the pickled salmon meat is added in the step (3), and the fish meat is fried for 4min.
In one or more embodiments, the step (3) is added with the Japanese big root diced meat, green beans and carrot diced meat which are blanched in the step (2), and the frying time is 2min.
In one or more embodiments, cooked frozen rice is added in step (3), and the frying time is 4min.
The one or more technical schemes provided by the invention have at least the following technical effects or advantages:
the salmon bone has high nutritive value, and contains trace elements capable of supplementing human brain, reducing blood lipid, relieving physical fatigue, and strengthening body constitution. Meanwhile, the salmon bone is decocted to be oil and eaten, so that the intake source of calcium can be increased, calcium deficiency can be prevented, and the symptom of calcium deficiency can be relieved.
The salmon bone oil after being decocted is added into the salmon fried rice, so that not only can the salty and fresh flavor of the salmon be stimulated, but also the whole taste of the salmon rice can be more fused.
After the special rice flavor of the long-grain fragrant rice is combined with the flavor of salmon bone oil, appetite of a consumer can be stimulated.
Detailed Description
The invention is further illustrated below in connection with specific examples:
example 1
The salmon bone oil comprises the following raw materials in parts by weight: 210 parts of salmon bone, 450 parts of soybean oil, 3 parts of green onion, 14 parts of ginger slices, 10 parts of star anise, 0.3 part of cassia bark, 0.3 part of common fennel fruit, 0.05 part of tsaoko cardamon, 0.5 part of dried millet peppery, 0.2 part of dried pricklyash peel and 0.2 part of cardamon seed.
The preparation method of the salmon bone oil comprises the following steps: cutting salmon bones into 2cm sections, and cleaning the salmon bones for later use; adding soybean oil into the pot, heating to 150deg.C, adding bone segments of salmon bone, frying for 5min, adjusting oil temperature to 120deg.C, adding herba Alii Fistulosi and rhizoma Zingiberis recens slice into the pot, adding fructus Anisi Stellati, cortex Cinnamomi Japonici, fructus Foeniculi, fructus Tsaoko, dry fructus Foeniculi, fructus Capsici, dry fructus Zanthoxyli, fructus Amomi rotundus, decocting for 20min, and filtering to obtain salmon bone oil.
A salmon fried rice, the fried rice comprising the following raw materials in parts by weight: 17.8 parts of salmon bone oil, 13.5 parts of fried rice sauce, 200 parts of cooked frozen rice, 15 parts of Japanese large root diced meat, 12 parts of carrot diced meat, 8 parts of green beans, 100 parts of deboned salmon meat, 2.0 parts of refined salt and 0.9 part of black pepper.
Wherein the fried rice seasoning sauce comprises the following components in mass: 1100 parts of tortoise plastron universal soy sauce, 280 parts of mirin, 75 parts of refined salt, 5.5 parts of yeast extract, 11 parts of monosodium glutamate, 28 parts of modified starch and 200 parts of water. The preparation method of the fried rice sauce comprises the following steps: putting the modified starch into water, and uniformly stirring to obtain modified starch water; adding carapax et Plastrum Testudinis soy sauce, mirin, salt, yeast extract, and monosodium glutamate into a pot, stirring, heating to 65deg.C, adding the above modified starch water, and heating to 95deg.C to obtain flavoring sauce.
The cooked frozen rice consists of the following components in mass: 105 parts of jia field long grain fragrant rice, 90 parts of water, 1.6 parts of crystalline trehalose, 0.73 part of refined salt and 3.2 parts of soybean oil. The preparation method comprises the following steps: repeatedly washing long-grain fragrant rice for 3 times, adding water with corresponding mass portions, soaking for 20 minutes at normal temperature, adding into an electric cooker, and then adding crystalline trehalose, refined salt and soybean oil; steaming for 35-40 min; cooling after steaming, and refrigerating for 10h.
The preparation method of the salmon fried rice comprises the following steps:
(1) Adding salt and black pepper into salmon meat, and refrigerating and pickling for 2 hours;
(2) Adding proper amount of water into a saucepan, boiling the water, adding the Japanese large root dices, the green beans and the carrot dices, boiling the water again, and fishing out;
(3) Adding salmon bone oil into a pot, heating to 120 ℃, adding pickled salmon meat, frying for 4min, mashing the salmon meat, adding the Japanese large-root diced meat, green beans and the carrot diced meat which are blanched in the step (2), frying for 2min, adding the sauce, adding cooked and frozen rice, frying for 4min, and taking out of the pot to obtain the salmon fried rice.
Example 2
The salmon bone oil comprises the following raw materials in parts by weight: 250 parts of salmon bone, 490 parts of soybean oil, 5 parts of green onion, 19 parts of ginger slices, 14 parts of star anise, 0.5 part of cassia bark, 0.5 part of common fennel fruit, 0.1 part of tsaoko cardamon, 1 part of dried millet peppery, 0.6 part of dried pricklyash peel and 0.4 part of cardamon.
The preparation method of salmon bone oil is the same as in example 1.
A salmon fried rice, the fried rice comprising the following raw materials in parts by weight: 19.5 parts of salmon bone oil, 15 parts of fried rice sauce, 210 parts of cooked frozen rice, 16 parts of Japanese large root diced meat, 13 parts of carrot diced meat, 8.5 parts of green beans, 110 parts of deboned salmon meat, 2.5 parts of refined salt and 1.0 part of black pepper.
The raw material ratio and the preparation method of the cooked frozen rice are the same as those of example 1, the raw material ratio and the preparation method of the fried rice sauce are the same as those of example 1, and the preparation method of the salmon fried rice is the same as that of example 1.
Example 3
The salmon bone oil comprises the following raw materials in parts by weight: 233 parts of salmon bone, 469 parts of soybean oil, 4 parts of green onion, 17 parts of ginger slices, 12 parts of star anise, 0.46 part of cassia bark, 0.46 part of fennel, 0.08 part of tsaoko cardamon, 0.9 part of dried millet peppers, 0.46 part of dried pricklyash peel and 0.33 part of cardamom.
The preparation method of salmon bone oil is the same as in example 1.
A salmon fried rice, the fried rice comprising the following raw materials in parts by weight: 18.5 parts of salmon bone oil, 14.35 parts of fried rice sauce, 203 parts of cooked frozen rice, 15.4 parts of Japanese large root diced meat, 12.3 parts of carrot diced meat, 8.2 parts of green beans, 103 parts of deboned salmon meat, 2.4 parts of refined salt and 0.9 part of black pepper.
The raw material ratio and the preparation method of the cooked frozen rice are the same as those of example 1, the raw material ratio and the preparation method of the fried rice sauce are the same as those of example 1, and the preparation method of the salmon fried rice is the same as that of example 1.
Example 4
The salmon bone oil comprises the following raw materials in parts by weight: 233 parts of salmon bone, 469 parts of soybean oil, 4 parts of green onion, 17 parts of ginger slices, 12 parts of star anise, 0.46 part of cassia bark, 0.46 part of fennel, 0.08 part of tsaoko cardamon, 0.9 part of dried millet peppers, 0.46 part of dried pricklyash peel and 0.33 part of cardamom.
The preparation method of salmon bone oil is the same as in example 1.
A salmon fried rice, the fried rice comprising the following raw materials in parts by weight: 17.8 parts of salmon bone oil, 13.5 parts of fried rice sauce, 200 parts of cooked frozen rice, 15 parts of Japanese large root diced meat, 12 parts of carrot diced meat, 8 parts of green beans, 100 parts of deboned salmon meat, 2.0 parts of refined salt and 0.9 part of black pepper.
The raw material ratio and the preparation method of the cooked frozen rice are the same as those of example 1, the raw material ratio and the preparation method of the fried rice sauce are the same as those of example 1, and the preparation method of the salmon fried rice is the same as that of example 1.
Example 5
The salmon bone oil comprises the following raw materials in parts by weight: 233 parts of salmon bone, 469 parts of soybean oil, 4 parts of green onion, 17 parts of ginger slices, 12 parts of star anise, 0.46 part of cassia bark, 0.46 part of fennel, 0.08 part of tsaoko cardamon, 0.9 part of dried millet peppers, 0.46 part of dried pricklyash peel and 0.33 part of cardamom.
The preparation method of salmon bone oil is the same as in example 1.
A salmon fried rice, the fried rice comprising the following raw materials in parts by weight: 19.5 parts of salmon bone oil, 15 parts of fried rice sauce, 210 parts of cooked frozen rice, 16 parts of Japanese large root diced meat, 13 parts of carrot diced meat, 8.5 parts of green beans, 110 parts of deboned salmon meat, 2.5 parts of refined salt and 1.0 part of black pepper.
The raw material ratio and the preparation method of the cooked frozen rice are the same as those of example 1, the raw material ratio and the preparation method of the fried rice sauce are the same as those of example 1, and the preparation method of the salmon fried rice is the same as that of example 1.
Example 6
The salmon bone oil comprises the following raw materials in parts by weight: 210 parts of salmon bone, 450 parts of soybean oil, 3 parts of green onion, 14 parts of ginger slices, 10 parts of star anise, 0.3 part of cassia bark, 0.3 part of common fennel fruit, 0.05 part of tsaoko cardamon, 0.5 part of dried millet peppery, 0.2 part of dried pricklyash peel and 0.2 part of cardamon seed.
The preparation method of salmon bone oil is the same as in example 1.
A salmon fried rice, the fried rice comprising the following raw materials in parts by weight: 18.5 parts of salmon bone oil, 14.35 parts of fried rice sauce, 203 parts of cooked frozen rice, 15.4 parts of Japanese large root diced meat, 12.3 parts of carrot diced meat, 8.2 parts of green beans, 103 parts of deboned salmon meat, 2.4 parts of refined salt and 0.9 part of black pepper.
The raw material ratio and the preparation method of the cooked frozen rice are the same as those of example 1, the raw material ratio and the preparation method of the fried rice sauce are the same as those of example 1, and the preparation method of the salmon fried rice is the same as that of example 1.
Example 7
The salmon bone oil comprises the following raw materials in parts by weight: 250 parts of salmon bone, 490 parts of soybean oil, 5 parts of green onion, 19 parts of ginger slices, 14 parts of star anise, 0.5 part of cassia bark, 0.5 part of common fennel fruit, 0.1 part of tsaoko cardamon, 1 part of dried millet peppery, 0.6 part of dried pricklyash peel and 0.4 part of cardamon.
The preparation method of salmon bone oil is the same as in example 1.
A salmon fried rice, the fried rice comprising the following raw materials in parts by weight: 18.5 parts of salmon bone oil, 14.35 parts of fried rice sauce, 203 parts of cooked frozen rice, 15.4 parts of Japanese large root diced meat, 12.3 parts of carrot diced meat, 8.2 parts of green beans, 103 parts of deboned salmon meat, 2.4 parts of refined salt and 0.9 part of black pepper.
The raw material ratio and the preparation method of the cooked frozen rice are the same as those of example 1, the raw material ratio and the preparation method of the fried rice sauce are the same as those of example 1, and the preparation method of the salmon fried rice is the same as that of example 1.
Comparative example 1 (ratio of salmon bone oil raw material was changed, reduced compared to example 3)
The salmon bone oil comprises the following raw materials in parts by weight: 150 parts of salmon bone, 469 parts of soybean oil, 4 parts of green onion, 17 parts of ginger slices, 12 parts of star anise, 0.46 part of cassia bark, 0.46 part of common fennel fruit, 0.08 part of tsaoko cardamon, 0.9 part of dried millet peppery, 0.46 part of dried pricklyash peel and 0.33 part of cardamon.
The preparation method of salmon bone oil is the same as in example 3.
A salmon fried rice, the fried rice comprising the following raw materials in parts by weight: 18.5 parts of salmon bone oil, 14.35 parts of fried rice sauce, 203 parts of cooked frozen rice, 15.4 parts of Japanese large root diced meat, 12.3 parts of carrot diced meat, 8.2 parts of green beans, 103 parts of deboned salmon meat, 2.4 parts of refined salt and 0.9 part of black pepper.
The raw material ratio and the preparation method of the cooked frozen rice are the same as those of example 3, the raw material ratio and the preparation method of the fried rice sauce are the same as those of example 3, and the preparation method of the salmon fried rice is the same as those of example 3.
Comparative example 2 (oil in salmon fried rice)
The salmon bone oil was not prepared, and the salmon bone oil in the salmon fried rice was replaced with cooked soybean oil of the same weight, and the other was the same as in example 3.
Comparative example 3 (changing the ratio of salmon fried rice to decrease the ratio of salmon bone oil compared to example 3)
The salmon bone oil comprises the following raw materials in parts by weight: 233 parts of salmon bone, 469 parts of soybean oil, 4 parts of green onion, 17 parts of ginger slices, 12 parts of star anise, 0.46 part of cassia bark, 0.46 part of fennel, 0.08 part of tsaoko cardamon, 0.9 part of dried millet peppers, 0.46 part of dried pricklyash peel and 0.33 part of cardamom.
The preparation method of salmon bone oil is the same as in example 3.
A salmon fried rice, the fried rice comprising the following raw materials in parts by weight: 10 parts of salmon bone oil, 14.35 parts of fried rice sauce, 203 parts of cooked frozen rice, 15.4 parts of Japanese big root diced meat, 12.3 parts of carrot diced meat, 8.2 parts of green beans, 103 parts of deboned salmon meat, 2.4 parts of refined salt and 0.9 part of black pepper.
The raw material ratio and the preparation method of the cooked frozen rice are the same as those of example 3, the raw material ratio and the preparation method of the fried rice sauce are the same as those of example 3, and the preparation method of the salmon fried rice is the same as those of example 3.
The taste and flavor evaluation of the salmon fried rice of examples 1 to 3 and comparative examples 1 to 3 was carried out by taking 30 professionals in the industry as targets, the taste and flavor evaluation criteria are shown in table 1, the scoring results are averaged, and the taste and flavor evaluation results are shown in table 2.
Table 1: taste and flavor evaluation criteria
Table 2: evaluation results of taste and flavor

Claims (10)

1. The salmon bone oil is characterized by comprising the following raw materials in parts by weight: 210 to 250 parts of salmon bone, 450 to 490 parts of soybean oil, 3 to 5 parts of green onion, 14 to 19 parts of ginger slices, 10 to 14 parts of star anise, 0.3 to 0.5 part of cassia bark, 0.3 to 0.5 part of common fennel fruit, 0.05 to 0.1 part of tsaoko cardamon, 0.5 to 1 part of dried millet peppery, 0.2 to 0.6 part of dried pepper and 0.2 to 0.4 part of cardamon.
2. A process for preparing salmon bone oil according to claim 1, characterized in that the process comprises: adding soybean oil into a pot, heating to 140-160 ℃, adding salmon bone, frying for 4-6 min, adjusting the oil temperature to 115-125 ℃, adding shallot and ginger slices into the pot, adding star anise, cassia bark, common fennel fruit, tsaoko cardamon, dried millet peppery, dried pricklyash peel and cardamon, decocting for 15-25 min, and filtering to obtain salmon bone oil.
3. The method of claim 2, wherein the salmon bone is cut into 2cm sections and cleaned for use.
4. The method of claim 2, wherein soybean oil is placed in the pan and the temperature of the oil is raised to 150 ℃;
or, after the frying is finished, adjusting the oil temperature to 120 ℃;
or the salmon bone frying time is 5min;
or decocting for 20min.
5. The salmon fried rice is characterized by comprising the following raw materials in parts by weight: 17.8 to 19.5 parts of salmon bone oil prepared by the preparation method of claim 1 and/or any one of claims 2 to 4, 13.5 to 15 parts of fried rice sauce, 200 to 210 parts of cooked frozen rice, 15 to 16 parts of Japanese large root diced meat, 12 to 13 parts of carrot diced meat, 8 to 8.5 parts of green beans, 100 to 110 parts of deboned salmon meat, 2.0 to 2.5 parts of refined salt and 0.9 to 1.0 part of black pepper.
6. The salmon fried rice as claimed in claim 5, wherein said fried rice sauce is composed of the following components by mass: 1000-1200 parts of tortoise plastron ten-thousand soy sauce, 260-300 parts of mirin, 70-80 parts of refined salt, 5-6 parts of yeast extract, 10-12 parts of monosodium glutamate, 25-30 parts of modified starch and 190-220 parts of water; preferably, it is: 1100 parts of tortoise plastron universal soy sauce, 280 parts of mirin, 75 parts of refined salt, 5.5 parts of yeast extract, 11 parts of monosodium glutamate, 28 parts of modified starch and 200 parts of water;
preferably, the preparation method of the fried rice sauce comprises the following steps:
putting the modified starch into water, and uniformly stirring to obtain modified starch water;
adding tortoise plastron soy sauce, mirin, salt, yeast extract and monosodium glutamate into a pot, uniformly stirring, heating to 60-70 ℃, adding the prepared modified starch water, and heating to 90-100 ℃ to obtain the seasoning sauce;
further preferably, after stirring uniformly, heating to 65 ℃; modified starch water was added and the temperature was raised to 95 ℃.
7. The salmon fried rice according to claim 5, wherein said cooked frozen rice is composed of the following components by mass: 100 to 110 parts of long grain fragrant rice, 90 to 95 parts of water, 1.5 to 1.65 parts of crystalline trehalose, 0.72 to 0.75 part of refined salt and 3 to 3.3 parts of soybean oil; preferably 105 parts of long-grain fragrant rice, 90 parts of water, 1.6 parts of crystalline trehalose, 0.73 part of refined salt and 3.2 parts of soybean oil; preferably, the long-grain fragrant rice is Jiatian long-grain fragrant rice;
preferably, the preparation method of the cooked frozen rice comprises the following steps: repeatedly washing long-grain fragrant rice for 3 times, adding water with corresponding mass portions, soaking for 20 minutes at normal temperature, adding into an electric cooker, and then adding crystalline trehalose, refined salt and soybean oil; steaming for 35-40 min; cooling after steaming, and refrigerating for 10h.
8. A method of preparing salmon fried rice as claimed in any one of claims 5 to 7, comprising:
(1) Adding salt and black pepper into salmon meat, refrigerating and pickling for 1-3 h;
(2) Adding proper amount of water into a saucepan, boiling the water, adding the Japanese large root dices, the green beans and the carrot dices, boiling the water again, and fishing out;
(3) Adding salmon bone oil into a pot, heating to 110-130 ℃, adding pickled salmon meat, stir-frying for 3-5 min, mashing the salmon meat, adding the Japanese large-root diced meat, green beans and the carrot diced meat which are blanched in the step (2), stir-frying for 2-3 min, adding flavoring sauce, adding cooked and frozen rice, stir-frying for 3-6 min, and taking out of the pot to obtain the salmon fried rice.
9. The method of claim 8, wherein the cooling and curing in step (1) is performed for 2 hours.
10. The method according to claim 8, wherein the step (4) is performed by adding salmon bone oil and heating to 120 ℃;
or, adding the pickled salmon meat into the step (4), and frying for 4min;
or, adding the Japanese diced large root, green beans and diced carrot blanched in the step (2) into the step (4), and frying for 2min;
or adding cooked frozen rice into the step (4), and stir-frying for 4min.
CN202310477740.3A 2023-04-28 2023-04-28 Salmon fried rice and preparation method thereof Pending CN116584634A (en)

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CN202310477740.3A CN116584634A (en) 2023-04-28 2023-04-28 Salmon fried rice and preparation method thereof

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Application Number Priority Date Filing Date Title
CN202310477740.3A CN116584634A (en) 2023-04-28 2023-04-28 Salmon fried rice and preparation method thereof

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CN116584634A true CN116584634A (en) 2023-08-15

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