The puffed fish food is produced by using the whole fish meat as the
raw material, and the product is rich in high-quality
protein, EPA, DHA, collagen and mucopolysaccharide, and has extremely high nutritional value of the whole fish meat. Physical fishy smell removal of ginger and garlic cooking
wine is utilized, meanwhile, 5-10 parts of fresh
yeast and 5-10 parts of soybean cakes are used for preparing fishy smell removal liquid, biological fishy smell removal is conducted on 100 parts of fish meat, and the fishy smell of the fish meat is effectively removed. A two-section
drying mode of first damp and hot
drying and then dry and hot
air drying is adopted, curing and
drying processes are integrated, the production process is simplified,
energy consumption is reduced, and low-carbon production is achieved. Puffing is carried out in a
microwave mode, and no
grease is added in the whole production process and formula, so that the
food material tissue is puffed. According to the invention, the deodorized
freshwater fish puffed food can be obtained, and the puffed food has a loose and porous structure and a crisp taste, does not contain exogenous
grease, is high in
protein and low in fat, and has extremely high nutritional value of whole fish meat.