阅读说明：本技术 一种三文鱼营养方便食品的制作和使用方法 (Method for preparing and using salmon nutritional instant food ) 是由 潘锦锋 廉宏亮 李胜杰 宁云 封姝岑 董秀萍 于 2020-04-30 设计创作，主要内容包括：本发明公开了一种三文鱼营养方便食品的制作和使用方法,将三文鱼肉切成鱼块,经过真空包装、加热熟化及速冻,获得冷冻三文鱼；将所述冷冻三文鱼经过空气煎炸复热,搭配酱料,实现冷冻三文鱼的复热。本发明采用一整套预制、速冻和复热方法,将三文鱼转化成为一种高价值的方便调理食品,满足了人们对三文鱼食品方便性的需求；实现了三文鱼鱼肉的最小化热加工,降低了加热带来的流失率,保持了三文鱼鱼肉中的多不饱和脂肪酸与虾青素,保证了三文鱼特有的营养价值属性；整套技术简单易行,产品工艺简单,适合工业化生产,具有良好的市场前景。(The invention discloses a method for preparing and using salmon nutritional instant food, comprising the steps of cutting salmon meat into fish blocks, vacuum packaging, heating for curing and quick freezing to obtain frozen salmon; and frying the frozen salmon in air for reheating, and matching with sauce to realize reheating of the frozen salmon. The invention adopts a whole set of prefabrication, quick-freezing and reheating methods to convert the salmon into a high-value convenient conditioning food, thereby meeting the requirements of people on the convenience of the salmon food; the minimum heat processing of the salmon meat is realized, the loss rate caused by heating is reduced, the polyunsaturated fatty acid and the astaxanthin in the salmon meat are kept, and the special nutritive value attribute of the salmon is ensured; the whole technology is simple and easy to implement, the product process is simple, the method is suitable for industrial production, and the market prospect is good.)

1. A method for preparing and using salmon nutritious instant food is characterized by comprising the following steps:

s1, cutting salmon meat into 4 × 4 × 4cm³The fish blocks are taken and packaged in a packaging bag in vacuum, and the vacuum degree is kept at 3000-6000 Pa, so that the vacuum-packaged fish blocks are obtained;

s2, heating the vacuum-packed fish blocks obtained in the step S1 at 60-80 ℃ for 5-10 min, and then cooling the fish blocks in a gradient manner to obtain cooled packed fish blocks;

s3, taking the fish blocks packaged after cooling in the step S2, quickly freezing for 30min at the temperature of minus 40 ℃ to obtain frozen salmon, and preserving at the temperature of minus 20 ℃;

s4, taking the frozen salmon in the step S3, removing the package, and reheating the frozen salmon in an air fryer at 1200-1600W for 3-6 min to obtain cured fish blocks;

s5, taking the sauce bag, removing the package, and heating the sauce in a microwave oven at 400-800W for 1-4 min to obtain edible sauce;

s6, uniformly pouring the edible sauce obtained in the step S5 on the cooked fish blocks obtained in the step S4, and completing reheating.

2. The method for preparing and using the salmon nutritional instant food as claimed in claim 1, wherein the material of the packaging bag of step S1 is polyethylene, and the thickness is 0.015 mm.

3. The method for preparing and using the salmon nutritional instant food as claimed in claim 1, wherein the packaging bags of step S1 are filled with 10 pieces of the fish pieces per bag.

4. The method for preparing and using the salmon nutritional instant food as claimed in claim 1, wherein the gradient cooling in step S2 is 50 ℃, 10-15 min, 30 ℃, 10-15 min.

5. The method for preparing and using the salmon nutritional instant food as claimed in claim 1, wherein the preparation method of the sauce packet in step S5 is as follows:

s51, adding 25g of salt, 10g of onion powder, 10g of ginger powder, 10g of fennel, 5g of monosodium glutamate and 30g of edible oil into 1000g of tomato sauce, uniformly stirring, heating at 100 ℃ for 6min, and cooling to room temperature to obtain a cooling sauce;

s52, taking the cooled sauce in the step S51, vacuum filling, and packaging the cooled sauce in a quantitative amount of 100g to obtain a quantitative sauce bag;

s53, taking the quantitative sauce packet S52, quickly freezing at-40 ℃ for 20min, and storing at-20 ℃.

Technical Field

The invention relates to the field of fish instant food, in particular to a method for preparing and using salmon nutritional instant food.

Background

The salmon meat has high nutritive value, is rich in high-quality protein, polyunsaturated fatty acid (DHA and EPA) and astaxanthin, and is popular with consumers with good sensory characteristics and appearance. At present, salmon mainly takes raw food and frozen split products as main materials, the number of convenient food salmon products is small, the time consumption of a product reheating process is long, and the unified demands of consumers on nutrition and convenience cannot be met.

The salmon meat has high fat content, short muscle section and soft texture, and the problems of texture collapse and water loss are easy to occur in the thermal processing process, so that the nutrient loss and the sensory quality of the product are rapidly reduced, and the development of convenient food is not facilitated. In particular, polyunsaturated fatty acids and astaxanthin, which are specific nutritional components of salmon, are easily oxidized in the heating process, and the nutritional value is reduced. How to realize the minimized heat processing of the salmon meat and keep good texture characteristics and nutritive value is the key for improving the quality of the salmon convenient food and product innovation. The invention develops a whole set of combination method of salmon pre-curing, quick-freezing preservation and re-heating eating aiming at the characteristics of the nutritional composition and the organizational structure of the salmon, invents a prefabricated salmon prepared food, can meet the requirements of consumers on the trophism, the delicacy and the convenience of high-quality convenience food, and has good market potential.

Disclosure of Invention

The invention aims to develop a salmon nutritional convenient food which is nutritional and healthy, has stable shape and is convenient to use.

In order to achieve the purpose, the invention provides a method for preparing and using a salmon nutritional instant food, which comprises the following steps:

prefabrication of salmon

S1, cutting salmon meat into 4 × 4 × 4cm³The fish blocks are taken and put into a food-grade packaging bag for vacuum packaging, and the vacuum degree is kept at 3000-6000 Pa, so that the vacuum-packaged fish blocks are obtained;

s2, heating the vacuum-packed fish blocks obtained in the step S1 at 60-80 ℃ for 5-10 min to realize pre-curing, and then carrying out gradient cooling;

s3, taking S2, cooling, packaging the fish blocks with the bags, quickly freezing at-40 ℃ for 30min to obtain frozen salmon, and storing at-20 ℃; so far, the salmon completes the steps of prefabricating and quick freezing;

use of nutritious instant food of salmon

S4, taking the frozen salmon preserved at the temperature of-20 ℃ in the step S3, removing the package, and reheating the salmon in an air fryer at 1200-1600W for 3-6 min to obtain cured fish blocks;

s5, taking the sauce bag, removing the package, and heating the sauce in a microwave oven at 400-800W for 1-4 min to obtain edible sauce; the sauce bag is used for seasoning the cured fish blocks in the step S5, and sauce bags with different tastes can be prepared according to actual production requirements;

s6, uniformly pouring the edible sauce obtained in the step S5 on the cured fish blocks obtained in the step S4, and completing the reheating of the nutritive instant salmon.

In a preferable mode, the packaging bag material of S1 is transparent polyethylene, and the thickness is 0.015 mm; each packaging bag is filled with 10 fish blocks which are arranged in order.

In a preferable mode, the gradient cooling of S2 is 50 ℃ for 10-15 min, 30 ℃ for 10-15 min.

Preferably, the preparation method of the sauce packet in step S5 includes:

s51, adding 25g of salt, 10g of onion powder, 10g of ginger powder, 10g of dry fennel, 5g of monosodium glutamate and 30g of edible oil into 1000g of tomato sauce, uniformly stirring, heating at 100 ℃ for 6min, and cooling to room temperature to obtain a cooling sauce;

s52, taking the cooled sauce in the step S51, and carrying out vacuum filling by adopting a vacuum packaging machine, wherein the packaging quantity is 100g, so that a quantitative sauce bag is obtained;

s53, taking the quantitative sauce packet S52, extruding and flattening, quickly freezing at-40 ℃ for 20min, and storing at-20 ℃.

The technical innovation of the invention is as follows:

1. the invention adopts a whole set of prefabrication, quick-freezing and reheating methods to convert the salmon into a high-value convenient conditioning food, thereby meeting the requirements of people on the convenience of the salmon food;

2. the whole set of prefabricating, quick-freezing and reheating method established by the invention realizes the minimum hot processing of the salmon meat, reduces the loss rate caused by heating, maintains the polyunsaturated fatty acid and the astaxanthin in the salmon meat, and ensures the specific nutritive value attribute of the salmon;

3. the whole set of prefabricating, quick-freezing and reheating method established by the invention endows the salmon meat with good texture characteristics, and the prepared sauce bag enables the salmon to be delicious and meets the requirements of people on the palatability of salmon foods;

4. the whole technology is simple and feasible, the product process is simple, the method is suitable for industrial production, and the market prospect is good.

Drawings

FIG. 1 is a technical roadmap for the present invention;

FIG. 2 is a graph showing the weight loss analysis of example 1, comparative example 1 and comparative example 2;

FIG. 3 is a graph of hardness analysis of example 1, comparative example 1, and comparative example 2;

FIG. 4 is a microstructure view of the muscle tissue of example 1;

FIG. 5 is a microstructure view of a muscle tissue of comparative example 1;

FIG. 6 is a microstructure view of a muscle tissue of comparative example 2;

FIG. 7 is a graph showing astaxanthin content analysis in example 1, comparative example 1 and comparative example 2;

FIG. 8 is a graph of EPA and DHA content analysis for example 1, comparative example 1, and comparative example 2;

FIG. 9 is a graph showing the weight loss analysis of example 2, comparative example 3, and comparative example 4;

FIG. 10 is a graph of hardness analysis of example 2, comparative example 3, and comparative example 4;

FIG. 11 is a microstructure view of a muscle tissue of example 2;

FIG. 12 is a microstructure view of a muscle tissue of comparative example 3;

FIG. 13 is a microstructure view of a muscle tissue of comparative example 4;

FIG. 14 is a graph showing astaxanthin content analysis in example 2, comparative example 3 and comparative example 4;

fig. 15 is a graph of EPA and DHA content analysis for example 2, comparative example 3, and comparative example 4.

Detailed Description

The following examples are provided to further illustrate the technical solution of the present invention and to help understanding the patent, but the embodiments of the present invention are not limited by the examples, and the scope of the present invention is determined by the claims.

The invention provides a method for preparing and using a whole set of salmon convenience food, which comprises the following steps:

prefabrication of salmon

S1, taking fish, cutting into 4 × 4 × 4cm³10 fish blocks are taken and put into a food-grade packaging bag for vacuum packaging, and the vacuum degree is kept at 3000-6000 Pa;

s2, heating the vacuum-packaged fish blocks in a water bath at 60-80 ℃ for 5-10 min to realize pre-curing, and then carrying out gradient cooling;

s3, cooling S2, packaging the fish blocks with the bags, quickly freezing the fish blocks at the temperature of minus 40 ℃ for 30min, and storing the fish blocks at the temperature of minus 20 ℃. So far, the salmon completes the steps of prefabrication and quick freezing.

In a preferable mode, the packaging bag S1 is made of transparent polyethylene, the thickness of the packaging bag is 0.015mm, and the fish blocks need to be arranged in order.

In a preferable mode, the gradient cooling of S2 is 50 ℃ for 10-15 min, 30 ℃ for 10-15 min.

Preparation of sauce bag for salmon and salmon

S4, adding 25g of salt, 10g of onion powder, 10g of ginger powder, 10g of dry fennel, 5g of monosodium glutamate and 30g of edible oil into 1000g of tomato sauce, uniformly stirring, heating at 100 ℃ for 6min, and cooling to room temperature;

s5, taking the cooled sauce obtained in the step S4, and carrying out vacuum filling to pack 100g of the cooled sauce;

s6, taking the quantitative sauce packet obtained in S5, extruding and flattening, quickly freezing at-40 ℃ for 20min, and storing at-20 ℃. So far, the salmon sauce bag is prepared.

Preferably, the vacuum filling machine of S5 is an packing machine for evacuation in the maple DZ-260T.

Use of salmon nutritious instant food

S7, taking the frozen salmon obtained in the S3, removing the package, reheating the salmon in an air fryer at 1200-1600W for 3-6 min, and curing the fish blocks;

s8, removing the package of the salmon sauce bag obtained in the S6, placing the salmon sauce bag in a ceramic bowl, and heating the salmon sauce bag in a microwave oven at 400-800W for 1-4 min to obtain edible sauce;

s9, evenly pouring the sauce obtained in the step S8 on the fish blocks obtained in the step S7, and finishing the reheating of the nutritional and convenient salmon.

Preferably, the air fryer of S7 is philips HD9621/91, and the frozen fish pieces are directly reheated.

Unless otherwise specified, the air fryer used in the following examples is philips HD9621/91, and the vacuum packaging is a vacuum packaging machine with a vacuum-pumping packing machine in the interior of red maple DZ-260T.