CN107625075A - A kind of method for salting of salmon - Google Patents
A kind of method for salting of salmon Download PDFInfo
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- CN107625075A CN107625075A CN201711090896.7A CN201711090896A CN107625075A CN 107625075 A CN107625075 A CN 107625075A CN 201711090896 A CN201711090896 A CN 201711090896A CN 107625075 A CN107625075 A CN 107625075A
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Abstract
The invention discloses a kind of method for salting of salmon, and it passes through following steps：（1）Fresh salmon meat is provided, and salmon is cut into slices, and is patted；（2）Fresh salmon meat is removed into blood stains using clear water washing, and soaked in the first pickling liquid；（3）The salmon that step 2 is obtained dries up surface using cold wind, and in the pickling liquid of surface smear second.The method of the present invention is used to rapidly carry out pickling processing to salmon, and obtains the salmon of good mouthfeel.The method and step of the present invention is rationally, operation is feasible, curing speed is fast, can be widely applied in the preprocessing process of salmon food processing process.
Description
Technical field
The present invention relates to the processing of aquatic food product, especially a kind of method for salting of salmon.
Background technology
Salmon is the general designation of all salmon, trout and salmon three major types.In addition, arctic ash trout, Atlantic Ocean oil Pacific herring, North America
Cold trout of black carp and the arctic etc. also belongs to salmon section.Salmon contains high protein and OMEGA-3 aliphatic acid, but fat content
It is relatively low.Salmon is also commonly used for pickling after seasoning in addition to edible as raw fish and carries out further deep processing.At present, typically
Salmon is pickled and processed with two methods：Salt solution injection and salt semar technique.In salt solution injection, it will adjust in advance
The salt solution matched somebody with somebody is expelled in salmon so that salmon, which absorbs salt solution and realized, pickles seasoning.In salt semar technique, by salt
With other spices in salmon surface smear, pickling for salmon is realized by the natural diffuseness of salt.
Found in actual production, although salt solution injection speed（Can is completed to pickle in dozens of minutes）So
And it can make it that the mouthfeel of the flesh of fish is destroyed.And salt semar technique speed is slower, its mouthfeel is more naturally, and may be due to
Its process slowly pickled causes the flesh of fish decomposed and denaturalization phenomenon occur, and its mouthfeel pickled is difficult to control, easily
Excessively pickle.
The content of the invention
In order to overcome salt solution injection destruction flesh of fish mouthfeel in existing technology, salt semar technique speed is relatively slow and mouthfeel is difficult to control
The deficiency of system, it is an object of the invention to provide a kind of step rationally, the side of pickling of the salmon that operation is feasible, curing speed is fast
Method, to provide, the flesh of fish is good in taste, keeps fresh salmon product.
The technical solution adopted for the present invention to solve the technical problems is：A kind of method for salting of salmon, its feature exist
In：Described method passes through following steps：
（1）Fresh salmon meat is provided, and salmon is cut into thickness and is 20-40 mm piece, and keeps flat and gently pats 3-
5 minutes；
（2）Fresh salmon meat is removed into blood stains using clear water washing, and 15- is soaked in the first pickling liquid under 3-6 degrees Celsius
30 minutes and take out；Wherein, the first described pickling liquid includes 15-20% salt, 5-8% ethanol, 0.03- by weight
0.07% sodium pyrophosphate and 0.05-0.10% xanthans, remaining is water；
（3）The salmon that step 2 is obtained in the pickling liquid of surface smear second and is wrapped using cold wind drying surface
Dress, the second described pickling liquid include 5-7% salt by weight, 50-70% vegetable oil, 12-18% cornstarch, its
Yu Weishui.
In currently preferred aspect, in step 1, there is provided Fresh salmon meat, and salmon is cut into thickness and is
35 mm piece, and keep flat and gently pat 4 minutes.
In currently preferred aspect, in step 2, Fresh salmon meat is removed into blood stains using clear water washing, and 5
Soak 22 minutes and take out in the first pickling liquid under degree Celsius, the first described pickling liquid by weight including 17% salt,
6.5% ethanol, 0.04% sodium pyrophosphate and 0.08% xanthans, remaining is water.
In currently preferred aspect, in step 3, the salmon that step 2 is obtained dries up surface using cold wind, and
In the pickling liquid of surface smear second and to be packed, the second described pickling liquid includes 6.5% salt by weight, 55%
Vegetable oil, 14% cornstarch, remaining is water.
In currently preferred aspect, after step 3, in addition to step：After the second pickling liquid is smeared -6 days 6 hours
Second pickling liquid is washed away.
In currently preferred aspect, in step 2,1.2-2% fructose by weight is also included in the first pickling liquid
With 0.5-1.0% disodium hydrogen phosphate.
In currently preferred aspect, in step 2, in the first pickling liquid also including by weight 1.7% fructose and
0.6% disodium hydrogen phosphate.
In currently preferred aspect, described step 3 is completed under 3-6 degrees Celsius.
The method of the present invention can be used for rapidly carrying out pickling processing to salmon, and obtain the salmon of good mouthfeel
Meat.The method and step of the present invention is rationally, operation is feasible, curing speed is fast, can be widely applied to the pre- of salmon food processing process
In processing procedure.
Embodiment
Unless additionally illustrating, salmon is the fresh salmon meat of freeze-thaw.Each embodiment or comparative example
The middle salmon from 5-10 kilograms is tested.
Embodiment 1
In the present embodiment, a kind of method for salting of salmon, it passes through following steps：
（1）Fresh salmon meat is provided, and salmon is cut into thickness and is 35 mm piece, and keeps flat and gently pats 4 points
Clock；
（2）Fresh salmon meat will be removed blood stains using clear water washing, and soak 22 points in the first pickling liquid at 5 c
Clock simultaneously takes out, the first described pickling liquid by weight including 17% salt, 6.5% ethanol, 0.04% sodium pyrophosphate and
0.08% xanthans, remaining is water；
（3）The salmon that step 2 is obtained in the pickling liquid of surface smear second and is wrapped using cold wind drying surface
Dress, the second described pickling liquid include 6.5% salt by weight, and 55% vegetable oil, 14% cornstarch, remaining is water.
Embodiment 2
In the present embodiment, a kind of method for salting of salmon, it passes through following steps：
（1）Fresh salmon meat is provided, and salmon is cut into thickness and is 40 mm piece, and keeps flat and gently pats 5 points
Clock；
（2）Fresh salmon meat is removed into blood stains using clear water washing, and soaked 30 minutes in the first pickling liquid at 6 degrees celsius
And take out, the first described pickling liquid is by weight including 20% salt, 5% ethanol, 0.07% sodium pyrophosphate and 0.10%
Xanthans, remaining is water；
（3）The salmon that step 2 is obtained in the pickling liquid of surface smear second and is wrapped using cold wind drying surface
Dress, the second described pickling liquid include 7% salt by weight, and 50% vegetable oil, 18% cornstarch, remaining is water.
Embodiment 3
In the present embodiment, a kind of method for salting of salmon, it passes through following steps：
（1）Fresh salmon meat is provided, and salmon is cut into thickness and is 20mm piece, and keeps flat and gently pats 3 minutes；
（2）Fresh salmon meat is removed into blood stains using clear water washing, and soaked 15 minutes in the first pickling liquid under 3 degrees Celsius
And take out, the first described pickling liquid is by weight including 15% salt, 8% ethanol, 0.03% sodium pyrophosphate and 0.05%
Xanthans, remaining is water；
（3）The salmon that step 2 is obtained in the pickling liquid of surface smear second and is wrapped using cold wind drying surface
Dress, the second described pickling liquid include 5% salt by weight, and 70% vegetable oil, 12% cornstarch, remaining is water.
Embodiment 4
The method of the present embodiment and embodiment 1 is essentially identical, and its difference is：Also include by weight in the first pickling liquid
1.7% fructose and 0.6% disodium hydrogen phosphate.
Embodiment 5
The method of the present embodiment and embodiment 1 is essentially identical, and its difference is：Also include by weight in the first pickling liquid
1.2% fructose and 0.5% disodium hydrogen phosphate.
Embodiment 6
The method of the present embodiment and embodiment 1 is essentially identical, and its difference is：Also include by weight 2% in the first pickling liquid
Fructose and 1.0% disodium hydrogen phosphate.
Comparative example 1
The method of this comparative example and embodiment 1 is essentially identical, and its difference is：Do not perform step 1.
Comparative example 2
The method of this comparative example and embodiment 1 is essentially identical, and its difference is：Do not perform step 3.
Comparative example 3
The method of this comparative example and embodiment 1 is essentially identical, and its difference is：In step 2, the first described pickling liquid does not wrap
Include xanthans.
Comparative example 4
The method of this comparative example and embodiment 1 is essentially identical, and its difference is：In step 2, the first described pickling liquid does not wrap
Include pyrophosphoric acid.
Comparative example 5
5.5% salt solution will be injected in this comparative example in salmon, every kilogram of salmon injects 120 grams of salt solution.
Comparative example 6
In this comparative example, 4 hours are kept in salmon surface smear sheet salt and refrigerator at 3-5 degrees Celsius, then
Wash away surface residual salt.
First, flesh of fish taste test
This experiment be by embodiment 1-6 and comparative example 1-2 salmon after encapsulation, selected its to undergo the flesh of fish sample of 2 days
Product.
In addition, also select that the salmon of embodiment 1,4 undergoes 6 hours, 6 days under refrigerated conditions after encapsulation
Sample carry out tests below（It is respectively labeled as embodiment 1-6H, embodiment 1-6D, embodiment 4-6H, embodiment 4-6H）.
It is golden yellow that the product salmon of each embodiment is baked under 150 degrees Celsius after final step to two sides, and
And cut into slices.The 10 group flesh of fish of 10 subjects to more than are recruited and have carried out taste test, be as a result recorded in table 1.Every by
Examination person is required to give a mark to the salmon of each group, specifically：
The flesh of fish compacts mouthfeel score：The flesh of fish compacts and organizes not loosening degree, and full marks are 10 points, and 10 subjects make even respectively.
Flesh of fish taste uniformity coefficient：Full marks are 10 points, and 10 subjects make even respectively.
Table 1：The average of flesh of fish mouthfeel in each embodiment and comparative example
It can see from the data of table 1, embodiment 1-6 method make it that the flesh of fish is fine and close and taste is uniform.In contrast to this, this hair
Bright method overcomes the uneven phenomenon of taste in salt method, and will not cause it is fried during there is water outlet to show
As.
2nd, flesh of fish outward appearance physical evaluation is tested
This experiment is contrasted to embodiment 1-6 and the comparative example 1-4 flesh of fish color state.Specifically, by the finished product of each group
The flesh of fish exposes 4 hours and keeps 5 degrees Celsius of temperature in atmosphere, then observes whether its color changes, as a result such as
Under：
Table 2：The evaluation of flesh of fish color in each embodiment and comparative example
| Test group number | Color aesthetics |
| Embodiment 1-6H | Chinese red is presented in the flesh of fish, and difference is little before pickling. |
| Embodiment 1-2D | Chinese red is presented in the flesh of fish, and difference is little before pickling. |
| Embodiment 1-6D | Chinese red is presented in the flesh of fish, and difference is little before pickling. |
| Embodiment 2-2D | Chinese red is presented in the flesh of fish, and difference is little before pickling. |
| Embodiment 3-2D | Chinese red is presented in the flesh of fish, and difference is little before pickling. |
| Embodiment 4-6H | Chinese red is presented in the flesh of fish, and difference is little before pickling. |
| Embodiment 4-2D | Chinese red is presented in the flesh of fish, and difference is little before pickling. |
| Embodiment 4-6D | Chinese red is presented in the flesh of fish, and difference is little before pickling. |
| Embodiment 5-2D | Chinese red is presented in the flesh of fish, and difference is little before pickling. |
| Embodiment 6-2D | Chinese red is presented in the flesh of fish, and difference is little before pickling. |
| Comparative example 1-2D | Chinese red is presented in the flesh of fish, and difference is little before pickling. |
| Comparative example 2-2D | Turning white and dry phenomenon occurs in flesh of fish surface. |
| Comparative example 3-2D | There is brownish black beastly in flesh of fish surface. |
| Comparative example 4-2D | There is brownish black beastly in flesh of fish surface, has and significantly tightens phenomenon. |
| Comparative example 5-2D | Chinese red is presented in the flesh of fish, and difference is little before pickling. |
| Comparative example 6-2D | There is brownish black beastly in flesh of fish surface. |
It can see from table 2, by including xanthans and pyrophosphoric acid in pickling liquid so that flesh of fish surface is not in order
The offending brownish black of people, maintain the flesh of fish with air contact after quality.
3rd, flesh of fish histamine content is tested
This experiment is that the salmon sample of embodiment 1, embodiment 4 and comparative example 1-6 has been carried out into histamine content analysis.Histamine exists
Largely produced in fish dead volume, bad smell beastly can be produced, and be the anaphylactogen of a large amount of seafood allergy.At this
In embodiment, each group salmon sample is taken 20 grams first and shredded, then added 40 milliliters of ethanol and stir at 5 c
Clear liquid is filtered to take to obtain after 20 minutes.Resulting clear liquid is subjected to HPLC analyses and external standard method, obtains the salmon sample of each group
In histamine content.It is also provided with undressed salmon meat as a comparison simultaneously（Namely each group embodiment and comparative example
Initiation material）.
What the flesh of fish taken in this experiment was chosen such that：
Embodiment 1, embodiment 4, comparative example 1-6：Complete it is all pickle operation after at 4 deg. celsius deposit 6 hours after
Wash away the second pickling liquid（Except comparative example 2, it does not smear the second pickling liquid）The flesh of fish.
Contrast groups（Original salmon meat）：It is ready to simultaneously with the raw material of embodiment 1,4 and comparative example 1-6, whole process is only
Deposit at 5 c.
Table 3：The histamine content analysis experiment of the salmon sample of embodiment 1, embodiment 4 and comparative example 1-6
It can be seen that, the method for embodiment 4 inhibits the generation of histamine to a certain extent, and the group in embodiment 1 from table 3
Amine content rising degree is not also high.The histamine content of remaining each group, which has, significantly to be risen, especially in comparative example 5-6
In, histamine content is higher, or even beyond the upper limit that fresh fish is allowed.
Claims (8)
- A kind of 1. method for salting of salmon, it is characterised in that：Described method passes through following steps：（1）Fresh salmon meat is provided, and salmon is cut into thickness and is 20-40 mm piece, and keeps flat and gently pats 3- 5 minutes；（2）Fresh salmon meat is removed into blood stains using clear water washing, and 15- is soaked in the first pickling liquid under 3-6 degrees Celsius 30 minutes and take out；Wherein, the first described pickling liquid includes 15-20% salt, 5-8% ethanol, 0.03- by weight 0.07% sodium pyrophosphate and 0.05-0.10% xanthans, remaining is water；（3）The salmon that step 2 is obtained in the pickling liquid of surface smear second and is wrapped using cold wind drying surface Dress, the second described pickling liquid include 5-7% salt by weight, 50-70% vegetable oil, 12-18% cornstarch, its Yu Weishui.
- A kind of 2. method for salting of salmon according to claim 1, it is characterised in that：In step 1, there is provided fresh salmon The flesh of fish, and salmon is cut into thickness and is 35 mm piece, and keep flat and gently pat 4 minutes.
- A kind of 3. method for salting of salmon according to claim 1, it is characterised in that：In step 2, by Fresh salmon Meat removes blood stains using clear water washing, and soaks 22 minutes and take out, described first in the first pickling liquid at 5 c Pickling liquid includes 17% salt, 6.5% ethanol, 0.04% sodium pyrophosphate and 0.08% xanthans by weight, and remaining is Water.
- A kind of 4. method for salting of salmon according to claim 1, it is characterised in that：In step 3, step 2 is obtained The salmon arrived in the pickling liquid of surface smear second and is packed using cold wind drying surface, and described second salts down Stain liquid includes 6.5% salt by weight, and 55% vegetable oil, 14% cornstarch, remaining is water.
- A kind of 5. method for salting of salmon according to claim 1, it is characterised in that：After step 3, in addition to walk Suddenly：The second pickling liquid is washed away after the second pickling liquid -6 days 6 hours is smeared.
- A kind of 6. method for salting of salmon according to claim 1, it is characterised in that：In step 2, in the first pickling Also include 1.2-2% fructose and 0.5-1.0% disodium hydrogen phosphate by weight in liquid.
- A kind of 7. method for salting of salmon according to claim 6, it is characterised in that：In step 2, in the first pickling Also include by weight 1.7% fructose and 0.6% disodium hydrogen phosphate in liquid.
- A kind of 8. method for salting of salmon according to claim 1, it is characterised in that：Described step 3 is Celsius in 3-6 Degree is lower to be completed.
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| CN201711090896.7A CN107625075A (en) | 2017-11-08 | 2017-11-08 | A kind of method for salting of salmon |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110839837A (en) * | 2019-12-21 | 2020-02-28 | 绍兴润博生物科技有限公司 | Preparation method for quickly pickling liquor-saturated dried fish |
| CN112715868A (en) * | 2020-12-31 | 2021-04-30 | 安徽苗知府投资股份有限公司 | Stinky mandarin fish fermentation method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106387715A (en) * | 2016-08-31 | 2017-02-15 | 通威（成都）水产食品有限公司 | Making method of raw material fish for barbecue |
| CN107279257A (en) * | 2017-08-28 | 2017-10-24 | 山东好当家海洋发展股份有限公司 | A kind of fresh-keeping storage phase method for improving salmon |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110839837A (en) * | 2019-12-21 | 2020-02-28 | 绍兴润博生物科技有限公司 | Preparation method for quickly pickling liquor-saturated dried fish |
| CN112715868A (en) * | 2020-12-31 | 2021-04-30 | 安徽苗知府投资股份有限公司 | Stinky mandarin fish fermentation method |
| CN112715868B (en) * | 2020-12-31 | 2024-02-20 | 安徽苗员外农业有限公司 | Method for fermenting stink mandarin fish |
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Application publication date: 20180126 |