The invention relates to a hui fish milk soup and a preparation method thereof, belonging to the technical field of
aquatic product processing. The invention takes fish steak or leftover material produced by
processing hui
fish fillet as raw materials, sorting, splitting, fishness removing, washing,
blanching, soup wrapping, packaging, freezing and flavour bag collocating are carried out, thus obtaining the hui fish milk soup product. The product obtained by the
processing method of the invention remains the original meat quality and flavour of hui fish, and no chemical
preservative is added in the processing process, thus being safe to eat. Besides, no redundant floating foam is produced when the product is boiled out, fish meat is wrapped with bone soup, thus being more
nutrient. A
consumer can drink hui fish milk soup which is
nutrient and delicious and has opacified lustre by simple heating, thus avoiding the complexity of traditional fish milk soup
boiling process and being convenient to eat, thereby meeting the requirement of modern people on
nutrition, delicate flavour and quick-paced life. The invention renovates the traditional thinking that fish product development is depended on fish
flesh, proposes the thinking that 'drinking fish soup besides eating fish
flesh' from another aspect and provides a new approach for
deep processing of fish product.