阅读说明：本技术 一种炙烤三文鱼鳍及其加工方法 (Roasted salmon fin and processing method thereof ) 是由 杨旭宁 于 2018-09-12 设计创作，主要内容包括：一种炙烤三文鱼鳍及其加工方法,由以下质量份数配方成分组成：三文鱼鱼鳍100份、腌制料100份,加工步骤如下：步骤1)三文鱼鱼鳍100份、腌制料100份放入摇料机,动态腌制10-20min,静态腌制40-50min；步骤2)鱼鳍放入烤箱内,烤箱温度上下火200-250℃,时间5-10min。本发明的炙烤三文鱼鳍及其加工方法,营养丰富、食用方便,可有效解决生产企业副产品过剩问题、也符合广大消费者的需求。选用本发明制作而成的炙烤三文鱼鱼鳍,既有三文鱼的香滑、又有海苔的鲜,最主要的是它富含丰富的不饱和脂肪酸和较高的胶原蛋白,符合当代人对健康饮食的迫切需求。(The roasted salmon fin comprises the following formula components in parts by mass: 100 parts of salmon fins and 100 parts of pickling materials, and the processing steps are as follows: step 1), putting 100 parts of salmon fins and 100 parts of pickling materials into a material shaking machine, dynamically pickling for 10-20min, and statically pickling for 40-50 min; and 2) putting the fish fins into an oven, wherein the temperature of the oven is 200 ℃ for up and down and 250 ℃ for 5-10 min. The roasted salmon fin and the processing method thereof have rich nutrition and convenient eating, can effectively solve the problem of surplus byproducts of production enterprises, and also meet the requirements of consumers. The roasted salmon fish fin prepared by the invention has the fragrance and smoothness of salmon and the freshness of sea sedge, and is mainly rich in rich unsaturated fatty acid and high collagen, thereby meeting the urgent demand of modern people on healthy diet.)

1. A roasted salmon fin and a processing method thereof are characterized in that: the formula consists of the following components in parts by mass: 100 parts of salmon fins and 100 parts of pickling materials, and the processing steps are as follows:

step 1), putting 100 parts of salmon fins and 100 parts of pickling materials into a material shaking machine, dynamically pickling for 10-20min, and statically pickling for 40-50 min;

and 2) putting the fish fins into an oven, wherein the temperature of the oven is 200 ℃ for up and down and 250 ℃ for 5-10 min.

2. The grilled salmon fin and the method of processing the same as claimed in claim 1, wherein: the curing material comprises the following formula components in parts by mass: 90-95 parts of water, 1-2 parts of monosodium glutamate, 1-2 parts of salt, 0.5-1 part of cooking wine, 0.5-1 part of white sugar, 0-0.5 part of sodium carbonate, 0-0.1 part of sodium bicarbonate, 0-0.1 part of sodium citrate and 0-0.1 part of DL-sodium malate.

3. The grilled salmon fin and the method of processing the same as claimed in claim 1, wherein: the formula also comprises 0.1-1 part of minced sea sedge, and the minced sea sedge is uniformly spread on the surface of the salmon fin taken out after the pickling in the step 1).

Technical Field

The invention relates to the technical field of food processing, in particular to a salmon processing method.

Background

For the general public, eating salmon usually has products such as salmon stick body with Japanese style flavor, Chinese salmon head soup and the like, and western bone salmon chop and the like, and food made from other parts of the salmon body can rarely form industrialized products due to the limitation of various aspects such as yield, cooking method and the like, and can only be tasted in high-grade in expensive restaurants.

After the salmon ventral fin is conditioned, the salmon belly fin is tender and smooth in taste, fresh and fragrant, has extremely high contents of unsaturated fatty acid and collagen, is a healthy, delicious salmon food with extremely high cost performance, can form large-scale production and processing, and is convenient to store, transport and sell.

Disclosure of Invention

The invention aims to provide a roasted salmon fin which is healthy and delicious and can improve the utilization rate of salmon and a processing method thereof.

The technical scheme adopted by the invention for realizing the purpose is as follows: the roasted salmon fin comprises the following formula components in parts by mass: 100 parts of salmon fins and 100 parts of pickling materials, and the processing steps are as follows:

step 1), putting 100 parts of salmon fins and 100 parts of pickling materials into a material shaking machine, dynamically pickling for 10-20min, and statically pickling for 40-50 min;

and 2) putting the fish fins into an oven, wherein the temperature of the oven is 200 ℃ for up and down and 250 ℃ for 5-10 min.

The curing material comprises the following formula components in parts by weight: 90-95 parts of water, 1-2 parts of monosodium glutamate, 1-2 parts of salt, 0.5-1 part of cooking wine, 0.5-1 part of white sugar, 0-0.5 part of sodium carbonate, 0-0.1 part of sodium bicarbonate, 0-0.1 part of sodium citrate and 0-0.1 part of DL-sodium malate.

The formula also comprises 0.1-1 part of minced sea sedge, and the minced sea sedge is uniformly spread on the surface of the salmon fin taken out after the pickling in the step 1).

The roasted salmon fin and the processing method thereof have rich nutrition and convenient eating, can effectively solve the problem of surplus byproducts of production enterprises, and also meet the requirements of consumers. The roasted salmon fish fin prepared by the invention has the fragrance and smoothness of salmon and the freshness of sea sedge, and is mainly rich in rich unsaturated fatty acid and high collagen, thereby meeting the urgent demand of modern people on healthy diet.

Detailed Description

The invention relates to roasted salmon fins which comprise the following formula components in parts by weight: 100 parts of salmon fish fins and 100 parts of pickling materials, wherein the sea sedge pieces are 0.1-1 part, and the pickling materials comprise the following formula components in parts by mass: 90-95 parts of water, 1-2 parts of monosodium glutamate, 1-2 parts of salt, 0.5-1 part of cooking wine, 0.5-1 part of white sugar, 0-0.5 part of sodium carbonate, 0-0.1 part of sodium bicarbonate, 0-0.1 part of sodium citrate, and 0-0.1 part of DL-sodium malate. The processing method comprises the following steps: step 1), selecting deep-sea salmon and scaling by taking ventral fins as raw materials; step 2) preparing a pickling material, weighing the ingredients in the weight part according to claim 2, and stirring the ingredients into a uniform aqueous solution; and 3) pickling, namely putting 100 parts of salmon fins and pickling materials into a shaker, and dynamically pickling for 10-20min for static pickling for 40-50 min. Step 4), controlling water, namely fishing out the pickled salmon fins, and controlling the water for 5 minutes; step 5) spreading sea sedge, namely uniformly spreading 0.1-1 part of sea sedge on the surface of the salmon fin with controlled water; and 6) baking the fish fins in an oven at the temperature of 200 ℃ and 250 ℃ for 5-10 min. 7) Packaging and storing, filling into a vacuum bag, and vacuumizing and packaging. And (4) freezing and storing at-18 ℃.