CN110692957A - Method for making instant salmon fish blocks - Google Patents
Method for making instant salmon fish blocks Download PDFInfo
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- CN110692957A CN110692957A CN201911097419.2A CN201911097419A CN110692957A CN 110692957 A CN110692957 A CN 110692957A CN 201911097419 A CN201911097419 A CN 201911097419A CN 110692957 A CN110692957 A CN 110692957A
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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
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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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
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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
- 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
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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
- 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
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
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- 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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Abstract
The invention discloses a method for making instant salmon fish blocks, which takes the back muscles of fresh salmon as main materials and sequentially comprises the following steps: cleaning, cutting into pieces, pickling, primary baking, secondary baking, packaging and sterilizing. Wherein the pickled seasoning is prepared by blending black pepper sauce, black pepper powder, garlic powder, lemon juice and cumquat juice. The method for preparing the instant salmon fish block has reasonable process, proper ingredients and feasible operation; the prepared salmon instant fish block has unique flavor, fresh and mellow taste, no peculiar smell, rich nutrition and long shelf life; in addition, the invention adopts a low-temperature baking mode, so that the damage to the muscle structure of the fish blocks is reduced, the muscle fiber of the obtained instant fish blocks is thicker, the number of faults is less, and the muscle structure is more complete.
Description
Technical Field
The invention relates to the field of food and aquatic product processing, in particular to a method for making instant salmon fish blocks.
Background
Salmon is a general name of salmonidae fishes or salmon and trout fishes, has firm meat and good elasticity, is known as 'extreme in water' and 'precious in water', and belongs to cold water-based highly migratory fishes. It has good taste and delicious meat quality. Is rich in deep sea fish oil (unsaturated fatty acid, NAOHUANGJIN, and dimethylamino ethanol) and can reduce cholesterol content in blood. Can effectively prevent and treat cardiovascular and cerebrovascular diseases, relieve pain caused by rheumatism, psoriasis and other diseases, prevent chronic diseases and the like, and is one of fishes which are most beneficial to health in the world.
At present, domestic salmon mostly adopts a raw food mode, but the raw food has certain food risk, and the problem can be basically solved by baking the salmon for eating mainly because the salmon contains a large amount of parasites and pathogenic bacteria. However, during the baking process, a large amount of nutrient substances in the fish meat volatilize, especially when the fish meat is baked at high temperature, carcinogenic substances such as 3, 4-benzopyrene and the like can be possibly generated, and the health of a human body is threatened. Leisure food is popular with the public all the time, and along with the economic development and the improvement of the living standard of people, the demand of the leisure food is rapidly increased. The salmon has a certain health-care function, the instant snack does not need to be processed again before being eaten, the transfer is convenient, and the eating convenience is greatly improved. At present, the leisure food taking salmon as a main material mainly focuses on canned fish, dried fish floss, baked dried fish and the like, the type is single, and the development of a novel leisure health food taking salmon as a main material is very in line with the market demand and development.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide a method for making instant salmon fish blocks, which effectively reduces the generation of carcinogens in the making process and greatly reduces the volatilization of nutrient substances by baking at low temperature. Solves the risk of eating the salmon without eating food, reduces the market singleness of the instant food taking the salmon as the main material, and enriches the eating modes of the salmon.
The invention adopts the specific technical scheme that:
a preparation method of instant salmon fish blocks comprises the following steps:
s1, cleaning: cleaning salmon meat with sodium chloride solution, and draining;
s2, cutting into blocks: cutting the cleaned salmon meat into blocks to obtain fish blocks;
s3, pickling: adding seasonings into the fish blocks obtained in the step S2, uniformly stirring, and pickling for flavoring to obtain pickled fish blocks;
s4, primary baking: removing the pickling liquid on the surface of the pickled fish blocks obtained in the step S3, and baking for 5-10 minutes at the temperature of 98-102 ℃, the air speed of 8-25 m/S and the humidity of 0-20% to obtain primary baked fish blocks;
s5, secondary baking: turning the primary baked fish block obtained in the step S4 over, namely turning the primary baked fish block 180 degrees, enabling the bottom surface of the primary baked fish block to face upwards, brushing olive oil on the surface of the primary baked fish block, baking the primary baked fish block for 30-40 minutes at the temperature of 98-102 ℃, the air speed of 8-25 m/S and the humidity of 0-20%, and thus obtaining baked salmon;
s6, packaging: cooling the grilled salmon in the step S5 to room temperature, filling nitrogen and packaging;
s7, sterilization: and (4) pasteurizing the packaged roasted salmon to obtain the salmon instant fish block.
Preferably, the salmon meat in step S1 may be fresh salmon meat or frozen salmon meat, and the frozen salmon meat is used after being tempered; the salmon meat is salmon back muscle; the mass concentration of the sodium chloride solution is 3-5%.
Preferably, the fish block size in step S2 is 4cm long, 1cm wide and 1cm high.
Preferably, in step S3, the method specifically includes: mixing the fish blocks and seasonings obtained in the step S2 according to the weight ratio of (34-42) to (100-108), uniformly stirring, and standing for 2 hours at 4 ℃ to obtain pickled fish blocks; the seasoning comprises the following components: 30-35 parts of black pepper sauce, 1-2 parts of garlic powder, 1-1.5 parts of black pepper powder, 1-2 parts of kumquat juice and 1-1.5 parts of lemon juice; wherein, the fresh lemon is squeezed to obtain juice; the kumquat juice is juice obtained by squeezing fresh kumquats.
Preferably, the weight ratio of the primary baked fish blocks to the olive oil in the step S5 is 100: 1-2.
Preferably, in step S7, the pasteurization specifically includes: heating at 68-70 ℃ for 30min, and cooling to 4-5 ℃ within 10 min.
In a preferred mode, the preparation method of the instant salmon fish block comprises the following steps:
s1, cleaning: taking the back muscle of fresh salmon, washing with 3% sodium chloride solution, and draining;
s2, cutting into blocks: cutting the cleaned salmon meat into blocks to obtain fish blocks, wherein the fish blocks are 4cm long, 1cm wide and 1cm high;
s3, pickling: adding seasonings into the fish blocks obtained in the step S2, uniformly stirring, and standing for 2 hours at 4 ℃ to obtain pickled fish blocks; the seasoning comprises the following components: 35 parts of black pepper sauce, 1 part of garlic powder, 1 part of black pepper powder, 1 part of kumquat and 1 part of lemon juice; the weight ratio of the seasoning to the fish blocks is 39: 100;
s4, primary baking: removing the salting liquid on the surface of the salted fish blocks in the step S3, and baking for 5min at the temperature of 100 ℃, the wind speed of 8m/S and the humidity of 0% to obtain primary baked fish blocks;
s5, secondary baking: turning the primary baked fish block obtained in the step S4 over, namely turning the primary baked fish block 180 degrees, enabling the bottom surface of the primary baked fish block to face upwards, brushing olive oil on the surface of the primary baked fish block, baking the primary baked fish block for 35min at the temperature of 100 ℃, the wind speed of 8m/S and the humidity of 0%, and obtaining baked salmon; wherein the weight ratio of the primary baked fish blocks to the olive oil is 100: 1.5;
s6, packaging: cooling the grilled salmon in the step S5 to room temperature, filling nitrogen and packaging;
s7, sterilization: and heating the packaged roasted salmon at 68 ℃ for 30min, and cooling to 4 ℃ within 10min to obtain the salmon instant fish block.
The invention has the beneficial effects that:
1. the invention adopts a baking mode of low-temperature secondary baking, makes fish tissues compact and elastic through primary baking, and brushes a layer of olive oil on the fish blocks, thereby not only improving the nutritive value of the fish blocks, but also reducing the volatilization of flavor substances and nutritive substances of the fish blocks. Then the materials are baked in an oven at low temperature, so that carcinogens are prevented from being generated in the baking process.
2. The invention takes salmon as a main material, adopts back muscle with elasticity and tight muscle, is cleaned, is frozen and pickled for 2 hours, then is baked for the first time, is baked for the second time after being brushed with oil on the surface, is cooled after being baked, is packaged and sterilized, and is prepared by pickling materials according to a specific proportion. In the adopted pickling materials, the pepper has a spicy compound which can cause atrophy of pancreatic tumors and has a certain health-care effect; bulbus Allii has effects of warming spleen and stomach, invigorating stomach, resolving food stagnation, regulating qi-flowing, strongly sterilizing, preventing tumor and cancer, reducing blood sugar, preventing cardiovascular disease and cerebrovascular disease, and relieving fatigue; the lemon is rich in vitamin C, and has effects of eliminating phlegm, relieving cough, promoting fluid production, invigorating stomach, relieving cough, eliminating phlegm, promoting fluid production, and invigorating stomach; the olive oil has certain health care efficacy, certain anticancer effect, and can prevent and postpone senile dementia, improve digestive system function, enhance mineral calcium absorption of bones, and the like. The orange juice, the lemon juice, the black pepper powder, the garlic powder and the like can effectively remove the fishy smell of the salmon, improve the delicate flavor of fish meat and increase the flavor and taste of fish blocks. The pickling material is a major prominent point of the invention, which not only basically eliminates the defect that the salmon has heavier fishy smell, but also enriches the health-care function of the salmon, so that the salmon finally prepared has unique flavor, fresh mouthfeel and rich nutrition.
3. The low-temperature baking mode adopted by the invention reduces the damage of baking to the muscle structure of the fish block, and as can be seen from the structure diagrams of the muscle tissue of the instant salmon fish block (shown in figures 1-6) under different temperature conditions, the muscle fiber of the fish block is thicker, the fault is less and the muscle structure is more complete under the condition of 100 ℃.
4. The baking temperature used in the invention is selected according to sensory evaluation results, and according to the regulations of GB/T10220 and GB/T13868, a sensory evaluation laboratory meeting the requirements is selected; according to the regulations of GB/T37062-. According to sensory evaluation data, the score of the instant salmon block baked at the temperature of 80-100 ℃ is higher, and the score of the instant salmon block baked at the temperature of 100 ℃ is highest.
Drawings
FIG. 1 is a microstructure view of a muscle tissue of a instant salmon fillet prepared under a condition of 100 ℃ in example 1 of the present invention;
FIG. 2 is a microstructure view of a muscle tissue of a instant salmon fillet prepared under a temperature of 110 ℃ in comparative example 1 of the present invention;
FIG. 3 is a microstructure view of a muscle tissue of a instant salmon fillet prepared under 120 ℃ in comparative example 2 of the present invention;
FIG. 4 is a microstructure view of a muscle tissue of a instant salmon fish chunk prepared under the condition of 130 ℃ in comparative example 3 of the present invention;
FIG. 5 is a microstructure view of a muscle tissue of a instant salmon fillet prepared under 140 ℃ in comparative example 4 of the present invention;
fig. 6 is a microstructure view of a muscle tissue of the instant salmon fish chunk prepared under the condition of 150 c in comparative example 5 of the present invention.
Detailed Description
The present invention will be specifically described below with reference to specific examples.
A nutritional salmon instant fish block is prepared by the following steps:
(1) selecting raw materials: selecting fresh or frozen salmon, thawing, and cutting selected back muscles;
(2) cleaning: putting the back muscles of the selected salmon into a basin, washing the back muscles once with clear water, repeatedly washing the back muscles for 3 times with 3% -5% saline water, and removing the water on the surface of the fish after washing;
(3) cutting into blocks: flatly laying salmon, and cutting the salmon meat into fish blocks with the length of about 4cm, the width of about 1cm and the height of about 1cm by using a knife;
(4) pickling: putting the cut salmon into the prepared marinade, uniformly stirring, standing for 2h at 4 ℃, and then taking out;
(5) primary baking: removing the pickling liquid on the surface of the salmon, putting the salmon into a baking tray, adjusting to the specific oven condition, baking for 5 minutes, and taking out the salmon;
(6) secondary baking: turning over the salmon in a baking tray, brushing olive oil on the surface of the salmon, and then putting the salmon in an oven to bake for 35 minutes;
(7) cooling and packaging: taking out the baked salmon, cooling to room temperature, and packaging;
(8) and (3) finished product: and (4) pasteurizing the packaged roasted salmon to obtain the salmon instant fish block.
A nutritional salmon instant fish block and a preparation method thereof are prepared by the following raw materials in parts by weight: 100-110 parts of salmon, 30-35 parts of black pepper sauce, 1-2 parts of garlic powder, 1-1.5 parts of black pepper powder, 2-3 parts of olive oil, 1-2 parts of kumquat and 1-1.5 parts of lemon juice. The oven conditions were as follows: the temperature is 100 ℃, the wind speed is 16m/s, and the humidity is 0 percent.
Preferably, the material is prepared by the following raw materials in proportion: 95-105 parts of salmon, 28-33 parts of black pepper sauce, 0.8-1.2 parts of garlic powder, 0.8-1.3 parts of black pepper powder, 1.5-2.5 parts of olive oil, 0.8-1.2 parts of kumquat and 0.8-1.3 parts of lemon juice. The oven conditions were as follows: the temperature is 90 ℃, the wind speed is 8m/s, and the humidity is 10%.
More preferably, the preparation method adopts the following raw material proportioning: 100 parts of salmon, 33 parts of black pepper sauce, 1 part of garlic powder, 1 part of black pepper powder, 2 parts of olive oil, 1 part of cumquat and 1 part of lemon juice. The oven conditions were as follows: the temperature is 100 ℃, the wind speed is 8m/s, and the humidity is 0 percent.
Preferably, the pasteurization is specifically as follows: cooling the mixture to 4-5 ℃ within 10min at 68-70 ℃ for 30 min.
Juice obtained by squeezing and squeezing fresh lemons in the following examples; the kumquat juice is juice obtained by squeezing fresh kumquats.
Example 1
A preparation method of instant salmon fish blocks comprises the following steps:
s1, cleaning: taking the back muscle of fresh salmon, washing with 3% sodium chloride solution, and draining;
s2, cutting into blocks: cutting the cleaned salmon meat into blocks to obtain fish blocks, wherein the fish blocks are 4cm long, 1cm wide and 1cm high;
s3, pickling: adding seasonings into the fish blocks obtained in the step S2, uniformly stirring, and standing for 2 hours at 4 ℃ to obtain pickled fish blocks; the seasoning comprises the following components: 35 parts of black pepper sauce, 1 part of garlic powder, 1 part of black pepper powder, 1 part of kumquat juice and 1 part of lemon juice; the weight ratio of the seasoning to the fish blocks is 39: 100;
s4, primary baking: removing the salting liquid on the surface of the salted fish blocks in the step S3, and baking for 5min at the temperature of 100 ℃, the wind speed of 8m/S and the humidity of 0% to obtain primary baked fish blocks;
s5, secondary baking: turning the primary baked fish block obtained in the step S4 over, namely turning the primary baked fish block 180 degrees, enabling the bottom surface of the primary baked fish block to face upwards, brushing olive oil on the surface of the primary baked fish block, baking the primary baked fish block for 35min at the temperature of 100 ℃, the wind speed of 8m/S and the humidity of 0%, and obtaining baked salmon; wherein the weight ratio of the primary baked fish blocks to the olive oil is 100: 1.5;
s6, packaging: cooling the grilled salmon in the step S5 to room temperature, filling nitrogen and packaging;
s7, sterilization: and heating the packaged roasted salmon at 68 ℃ for 30min, and cooling to 4 ℃ within 10min to obtain the salmon instant fish block.
Example 2
A preparation method of instant salmon fish blocks comprises the following steps:
s1, cleaning: taking the back muscle of fresh salmon, washing with 3% sodium chloride solution, and draining;
s2, cutting into blocks: cutting the cleaned salmon meat into blocks to obtain fish blocks, wherein the fish blocks are 4cm long, 1cm wide and 1cm high;
s3, pickling: adding seasonings into the fish blocks obtained in the step S2, uniformly stirring, and standing for 2 hours at 4 ℃ to obtain pickled fish blocks; the seasoning comprises the following components: 35 parts of black pepper sauce, 1 part of garlic powder, 1 part of black pepper powder, 1 part of kumquat and 1 part of lemon juice; the weight ratio of the seasoning to the fish blocks is 39: 100;
s4, primary baking: removing the salting liquid on the surface of the salted fish blocks in the step S3, and baking for 5min at the temperature of 100 ℃, the wind speed of 16m/S and the humidity of 10% to obtain primary baked fish blocks;
s5, secondary baking: turning the primary baked fish block in the step S4 over, namely turning the primary baked fish block 180 degrees, enabling the bottom surface of the primary baked fish block to face upwards, brushing olive oil on the surface of the primary baked fish block, baking for 35min at the temperature of 100 ℃, the wind speed of 16m/S and the humidity of 10 percent, and obtaining baked salmon; wherein the weight ratio of the primary baked fish blocks to the olive oil is 100: 1.5;
s6, packaging: cooling the grilled salmon in the step S5 to room temperature, filling nitrogen and packaging;
s7, sterilization: and heating the packaged roasted salmon at 68 ℃ for 30min, and cooling to 4 ℃ within 10min to obtain the salmon instant fish block.
Example 3
A preparation method of instant salmon fish blocks comprises the following steps:
s1, cleaning: taking the back muscle of fresh salmon, washing with 3% sodium chloride solution, and draining;
s2, cutting into blocks: cutting the cleaned salmon meat into blocks to obtain fish blocks, wherein the fish blocks are 4cm long, 1cm wide and 1cm high;
s3, pickling: adding seasonings into the fish blocks obtained in the step S2, uniformly stirring, and standing for 2 hours at 4 ℃ to obtain pickled fish blocks; the seasoning comprises the following components: 35 parts of black pepper sauce, 1 part of garlic powder, 1 part of black pepper powder, 1 part of kumquat juice and 1 part of lemon juice; the weight ratio of the seasoning to the fish blocks is 39: 100;
s4, primary baking: removing the salting liquid on the surface of the salted fish blocks in the step S3, and baking for 5min at the temperature of 100 ℃, the wind speed of 25m/S and the humidity of 20% to obtain primary baked fish blocks;
s5, secondary baking: turning the primary baked fish block in the step S4 over, namely turning the primary baked fish block 180 degrees, enabling the bottom surface of the primary baked fish block to face upwards, brushing olive oil on the surface of the primary baked fish block, baking the primary baked fish block for 30min at the temperature of 100 ℃, the air speed of 25m/S and the humidity of 20 percent, and obtaining baked salmon;
s6, packaging: cooling the grilled salmon in the step S5 to room temperature, filling nitrogen and packaging;
s7, sterilization: and heating the packaged roasted salmon at 68 ℃ for 30min, and cooling to 4 ℃ within 10min to obtain the salmon instant fish block.
Comparative example 1
A preparation method of instant salmon fish blocks comprises the following steps:
s1, cleaning: taking the back muscle of fresh salmon, washing with 3% sodium chloride solution, and draining;
s2, cutting into blocks: cutting the cleaned salmon meat into blocks to obtain fish blocks, wherein the fish blocks are 4cm long, 1cm wide and 1cm high;
s3, pickling: adding seasonings into the fish blocks obtained in the step S2, uniformly stirring, and standing for 2 hours at 4 ℃ to obtain pickled fish blocks; the seasoning comprises the following components: 35 parts of black pepper sauce, 1 part of garlic powder, 1 part of black pepper powder, 1 part of kumquat juice and 1 part of lemon juice; the weight ratio of the seasoning to the fish blocks is 39: 100;
s4, primary baking: removing the salting liquid on the surface of the salted fish blocks in the step S3, and baking for 5min at the temperature of 110 ℃, the wind speed of 16m/S and the humidity of 10% to obtain primary baked fish blocks;
s5, secondary baking: turning the primary baked fish block in the step S4 over, namely turning the primary baked fish block 180 degrees, enabling the bottom surface of the primary baked fish block to face upwards, brushing olive oil on the surface of the primary baked fish block, baking the primary baked fish block for 35min at the temperature of 110 ℃, the wind speed of 16m/S and the humidity of 10 percent, and obtaining baked salmon; wherein the weight ratio of the primary baked fish blocks to the olive oil is 100: 1.5;
s6, packaging: cooling the grilled salmon in the step S5 to room temperature, filling nitrogen and packaging;
s7, sterilization: and heating the packaged roasted salmon at 68 ℃ for 30min, and cooling to 4 ℃ within 10min to obtain the salmon instant fish block.
Comparative example 2
A preparation method of instant salmon fish blocks comprises the following steps:
s1, cleaning: taking the back muscle of fresh salmon, washing with 3% sodium chloride solution, and draining;
s2, cutting into blocks: cutting the cleaned salmon meat into blocks to obtain fish blocks, wherein the fish blocks are 4cm long, 1cm wide and 1cm high;
s3, pickling: adding seasonings into the fish blocks obtained in the step S2, uniformly stirring, and standing for 2 hours at 4 ℃ to obtain pickled fish blocks; the seasoning comprises the following components: 35 parts of black pepper sauce, 1 part of garlic powder, 1 part of black pepper powder, 1 part of kumquat juice and 1 part of lemon juice; the weight ratio of the seasoning to the fish blocks is 39: 100;
s4, primary baking: removing the salting liquid on the surface of the salted fish blocks in the step S3, and baking for 5min at the temperature of 120 ℃, the wind speed of 16m/S and the humidity of 10% to obtain primary baked fish blocks;
s5, secondary baking: turning the primary baked fish block in the step S4 over, namely turning the primary baked fish block 180 degrees, enabling the bottom surface of the primary baked fish block to face upwards, brushing olive oil on the surface of the primary baked fish block, baking for 35min at the temperature of 120 ℃, the wind speed of 16m/S and the humidity of 10 percent, and obtaining baked salmon; wherein the weight ratio of the primary baked fish blocks to the olive oil is 100: 1.5;
s6, packaging: cooling the grilled salmon in the step S5 to room temperature, filling nitrogen and packaging;
s7, sterilization: and heating the packaged roasted salmon at 68 ℃ for 30min, and cooling to 4 ℃ within 10min to obtain the salmon instant fish block.
Comparative example 3
A preparation method of instant salmon fish blocks comprises the following steps:
s1, cleaning: taking the back muscle of fresh salmon, washing with 3% sodium chloride solution, and draining;
s2, cutting into blocks: cutting the cleaned salmon meat into blocks to obtain fish blocks, wherein the fish blocks are 4cm long, 1cm wide and 1cm high;
s3, pickling: adding seasonings into the fish blocks obtained in the step S2, uniformly stirring, and standing for 2 hours at 4 ℃ to obtain pickled fish blocks; the seasoning comprises the following components: 35 parts of black pepper sauce, 1 part of garlic powder, 1 part of black pepper powder, 1 part of kumquat juice and 1 part of lemon juice; the weight ratio of the seasoning to the fish blocks is 39: 100;
s4, primary baking: removing the salting liquid on the surface of the salted fish blocks in the step S3, and baking for 5min at the temperature of 130 ℃, the wind speed of 16m/S and the humidity of 10% to obtain primary baked fish blocks;
s5, secondary baking: turning the primary baked fish block in the step S4 over, namely turning the primary baked fish block 180 degrees, enabling the bottom surface of the primary baked fish block to face upwards, brushing olive oil on the surface of the primary baked fish block, baking for 35min at the temperature of 130 ℃, the wind speed of 16m/S and the humidity of 10 percent, and obtaining baked salmon; wherein the weight ratio of the primary baked fish blocks to the olive oil is 100: 1.5;
s6, packaging: cooling the grilled salmon in the step S5 to room temperature, filling nitrogen and packaging;
s7, sterilization: and heating the packaged roasted salmon at 68 ℃ for 30min, and cooling to 4 ℃ within 10min to obtain the salmon instant fish block.
Comparative example 4
A preparation method of instant salmon fish blocks comprises the following steps:
s1, cleaning: taking the back muscle of fresh salmon, washing with 3% sodium chloride solution, and draining;
s2, cutting into blocks: cutting the cleaned salmon meat into blocks to obtain fish blocks, wherein the fish blocks are 4cm long, 1cm wide and 1cm high;
s3, pickling: adding seasonings into the fish blocks obtained in the step S2, uniformly stirring, and standing for 2 hours at 4 ℃ to obtain pickled fish blocks; the seasoning comprises the following components: 35 parts of black pepper sauce, 1 part of garlic powder, 1 part of black pepper powder, 1 part of kumquat juice and 1 part of lemon juice; the weight ratio of the seasoning to the fish blocks is 39: 100;
s4, primary baking: removing the salting liquid on the surface of the salted fish blocks in the step S3, and baking for 5min at the temperature of 140 ℃, the wind speed of 16m/S and the humidity of 10% to obtain primary baked fish blocks;
s5, secondary baking: turning the primary baked fish block in the step S4 over, namely turning the primary baked fish block 180 degrees, enabling the bottom surface of the primary baked fish block to face upwards, brushing olive oil on the surface of the primary baked fish block, baking the primary baked fish block for 35min at the temperature of 140 ℃, the wind speed of 16m/S and the humidity of 10 percent, and obtaining baked salmon; wherein the weight ratio of the primary baked fish blocks to the olive oil is 100: 1.5;
s6, packaging: cooling the grilled salmon in the step S5 to room temperature, filling nitrogen and packaging;
s7, sterilization: and heating the packaged roasted salmon at 68 ℃ for 30min, and cooling to 4 ℃ within 10min to obtain the salmon instant fish block.
Comparative example 5
A preparation method of instant salmon fish blocks comprises the following steps:
s1, cleaning: taking the back muscle of fresh salmon, washing with 3% sodium chloride solution, and draining;
s2, cutting into blocks: cutting the cleaned salmon meat into blocks to obtain fish blocks, wherein the fish blocks are 4cm long, 1cm wide and 1cm high;
s3, pickling: adding seasonings into the fish blocks obtained in the step S2, uniformly stirring, and standing for 2 hours at 4 ℃ to obtain pickled fish blocks; the seasoning comprises the following components: 35 parts of black pepper sauce, 1 part of garlic powder, 1 part of black pepper powder, 1 part of kumquat juice and 1 part of lemon juice; the weight ratio of the seasoning to the fish blocks is 39: 100;
s4, primary baking: removing the salting liquid on the surface of the salted fish blocks in the step S3, and baking for 5min at the temperature of 150 ℃, the wind speed of 16m/S and the humidity of 10% to obtain primary baked fish blocks;
s5, secondary baking: turning the primary baked fish block in the step S4 over, namely turning the primary baked fish block 180 degrees, enabling the bottom surface of the primary baked fish block to face upwards, brushing olive oil on the surface of the primary baked fish block, baking the primary baked fish block for 35min at the temperature of 150 ℃, the wind speed of 16m/S and the humidity of 10 percent, and obtaining baked salmon; wherein the weight ratio of the primary baked fish blocks to the olive oil is 100: 1.5;
s6, packaging: cooling the grilled salmon in the step S5 to room temperature, filling nitrogen and packaging;
s7, sterilization: and heating the packaged roasted salmon at 68 ℃ for 30min, and cooling to 4 ℃ within 10min to obtain the salmon instant fish block.
Sensory evaluation and scanning electron microscope observation are carried out on the instant salmon fish blocks prepared by the embodiment and the comparative example, and the sensory evaluation score of the instant salmon fish blocks baked at the temperature of 100 ℃ is highest, the damage degree of muscle tissues is lowest, and the muscle structure is more complete.
1. According to the regulations of GB/T10220 and GB/T13868, a sensory evaluation laboratory meeting the requirements is selected; according to the regulation of GB/T37062-; sensory evaluation the instant fish fillets scored the highest under the condition of 100 ℃, and the results are shown in table 2.
TABLE 1 sensory evaluation criteria
TABLE 2 sensory evaluation of fish fillets at different temperatures
2. The microstructure of the fish muscle tissue is evaluated through the observation of a scanning electron microscope, the result is shown in figures 1-6, and the structure chart of the muscle tissue of the instant fish block under different temperature conditions shows that the muscle fiber of the fish block is thicker, the fault is less and the muscle structure is more complete under the condition of 100 ℃.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be able to cover the technical solutions and the inventive concepts of the present invention within the technical scope of the present invention.
Claims (8)
1. A preparation method of instant salmon fish blocks is characterized by comprising the following steps:
s1, cleaning: cleaning salmon meat with sodium chloride solution, and draining;
s2, cutting into blocks: cutting the cleaned salmon meat into blocks to obtain fish blocks;
s3, pickling: adding seasonings into the fish blocks obtained in the step S2, uniformly stirring, and pickling for flavoring to obtain pickled fish blocks;
s4, primary baking: placing the pickled fish blocks obtained in the step S3 at a temperature of 98-102 ℃, a wind speed of 8-25 m/S and a humidity of 0-20%, and baking for 5-10 minutes to obtain primary baked fish blocks;
s5, secondary baking: turning over the primary baked fish blocks obtained in the step S4, brushing olive oil on the surfaces of the primary baked fish blocks, and baking the primary baked fish blocks for 30-40 minutes at the temperature of 98-102 ℃, the air speed of 8-25 m/S and the humidity of 0-20% to obtain baked salmon;
s6, packaging: cooling the grilled salmon in the step S5 to room temperature, filling nitrogen and packaging;
s7, sterilization: and (4) pasteurizing the packaged roasted salmon to obtain the salmon instant fish block.
2. The method for preparing instant salmon fish block as claimed in claim 1, wherein the salmon meat is the back muscle of salmon in step S1.
3. The method for preparing instant salmon fish fillet as claimed in claim 1, wherein the mass concentration of the sodium chloride solution in the step S1 is 3-5%.
4. The method for preparing instant salmon fish block as claimed in claim 1, wherein the size of the fish block of step S2 is: 4cm long, 1cm wide and 1cm high.
5. The method for preparing instant salmon fish fillet as claimed in claim 1, wherein the pickling in step S3 is specifically: mixing the fish blocks and seasonings obtained in the step S2 according to the weight ratio of (34-42) to (100-108), uniformly stirring, and standing for 2 hours at 4 ℃ to obtain pickled fish blocks; the seasoning comprises the following components: 30-35 parts of black pepper sauce, 1-2 parts of garlic powder, 1-1.5 parts of black pepper powder, 1-2 parts of kumquat juice and 1-1.5 parts of lemon juice.
6. The method for preparing instant salmon fish fillet as claimed in claim 1, wherein the weight ratio of the primary baked fish fillet and the olive oil in step S5 is 100: 1-2.
7. The method for preparing instant salmon fish block as claimed in claim 1, wherein the pasteurization in step S7 is specifically as follows: heating at 68-70 ℃ for 30min, and cooling to 4-5 ℃ within 10 min.
8. The method for preparing instant salmon fish block according to claim 1, comprising the steps of:
s1, cleaning: taking the back muscle of the salmon, washing the muscle with a sodium chloride solution with the mass concentration of 3%, and draining off water;
s2, cutting into blocks: cutting the cleaned salmon meat into blocks to obtain fish blocks, wherein the fish blocks are 4cm long, 1cm wide and 1cm high;
s3, pickling: adding seasonings into the fish blocks obtained in the step S2, uniformly stirring, and standing for 2 hours at 4 ℃ to obtain pickled fish blocks; the seasoning comprises the following components: 35 parts of black pepper sauce, 1 part of garlic powder, 1 part of black pepper powder, 1 part of kumquat juice and 1 part of lemon juice; the weight ratio of the seasoning to the fish blocks is 39: 100;
s4, primary baking: placing the pickled fish blocks obtained in the step S3 at the temperature of 100 ℃, the wind speed of 8m/S and the humidity of 0%, and baking for 5min to obtain primary baked fish blocks;
s5, secondary baking: turning over the primary baked fish blocks obtained in the step S4, brushing olive oil on the surface, baking for 35min at the temperature of 100 ℃, the wind speed of 8m/S and the humidity of 0% to obtain baked salmon; wherein the weight ratio of the primary baked fish blocks to the olive oil is 100: 1.5;
s6, packaging: cooling the grilled salmon in the step S5 to room temperature, filling nitrogen and packaging;
s7, sterilization: and heating the packaged roasted salmon at 68 ℃ for 30min, and cooling to 4 ℃ within 10min to obtain the salmon instant fish block.
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| CN111513268A (en) * | 2020-04-30 | 2020-08-11 | 大连工业大学 | Method for preparing and using salmon nutritional instant food |
| CN112602902A (en) * | 2020-12-17 | 2021-04-06 | 重庆市三品功能食品研究院有限公司 | Preparation method of rainbow trout food rich in vitamin D |
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