减少食盐摄入量已成为人们对健康饮食的一个共识。高温蒸是一种新式的烹饪手段，得到越来越广泛的应用。该研究对腌制三文鱼高温蒸烹饪过程中减盐规律进行研究，建立减盐模型，并通过SEM对三文鱼微观结构进行观察。研究结果表明，在烹饪过程中，蒸煮损失的增加是氯化物总含量减少的主要因素。通过对ln[-ln(1-P)]与lnt1进行线性拟合，发现在180 ℃~220 ℃范围内，不加蒸汽以及加入6 min蒸汽，均符合多孔介质的传质传热数学模型，此外，氯化物总量减少百分比P与加入蒸汽时间符合线性关系。在220 ℃加热总时间18 min，加入6 min蒸汽条件下，腌制三文鱼的氯化物总含量降低达26.44%。通过SEM对三文鱼微观结构进行观察，结果表明，随着烹饪温度升高和时间延长，三文鱼肌纤维间的间隙变小，排列变紧密，且肌纤维长径减小，而加入蒸汽可以加速鱼肉蛋白的变性，并且在一定程度上减缓烹饪过程中鱼肉肌纤维的收缩，可降低盐分在鱼肉中的传质阻力，使盐分更容易被脱除。
Reducing salt intake has become a commonly agreed upon key step in achieving a healthy diet. High-temperature steaming is a novel cooking method that is becoming more and more widely used. Cooking loss due to high temperature steaming was determined, and the ratio by which high temperature steaming reduced chloride levels in pickled salmon relative to cooking loss was calculated. A model was then established to simulate cooking loss-mediated salt reduction. Changes in salmon microstructure were also observed by SEM. These results demonstrate that cooking loss increases as cooking temperature and time increase. Moreover, cooking loss is the main factor affecting total chloride content reduction in the cooking process. For both cooking without steaming and cooking with steaming for 6 min, in the range of 180 ℃ to 220 ℃, the ln[-ln(1-P)]-lnt1 linear fitting results are consistent with a mathematical model of mass and heat transfer of porous media. Meanwhile, the salt reduction rate shows a good linear relationship with steaming time. When pickled salmon is heated at 220 ℃ for 18 min and steamed for 6 min, total chloride reduction reaches 26.44%. The SEM micrographs show that, as cooking temperature and time increase, the gaps between fibers decrease. At the same time, myointimal tissue is gradually destroyed, and fiber diameters decrease. Adding as teaming step can also accelerate the denaturation of fish proteins. To some extent, it slows down fiber contraction and decreases the mass transfer resistance of salt, making it easier to remove the salt.