Method for processing vinasse fish

Abstract

The invention discloses a method for processing fish pickled with grains, which comprises following steps: cleaning fresh fish pickled with grains, eliminating fish organs, cutting into blocks, salting fish blocks, drying, fermenting, vacuum packing and disinfecting. The fermentation comprises following steps: loading rice into container, adding Chinese yeast into rice with its weight being 1-2% of that of rice, stirring evenly, putting dried fish block with its weight being 60-100% of that of rice into container and embedding them in rice, sealing container, fermenting for 45-55 hours at 26-30 Deg. C, anaerobic fermenting for 45-55 hours at 26-30 Deg. C, and getting fish pickled with grains. The fish block and rice are used as nitrogen and carbon source for fermentation, the fish block absorbs the vinous flavor and the substance in fish is volatilized out after fermentation and anaerobic fermentation process, and the fish smell is removed off at the same time.

Description

technical field [0001] The invention relates to the processing technology of aquatic products, in particular to a processing method of bad fish. Background technique [0002] Bad fish is a traditional fish product in my country. It has a unique flavor and is deeply loved by ordinary people. In the past, bad fish was mainly processed at home. Later, with the development of the catering industry, commercial processing of bad fish began. The current processing method of bad fish includes cleaning fresh fish, removing fish debris, cutting fish pieces, salting fish pieces, drying fish pieces, fermentation, bad fish packaging and sterilization steps; wherein the fermentation step is: first put rice into a container , then add the wine medicine to the rice, stir evenly, seal the container, let the rice ferment, and then bury the dried fish pieces in the fermented rice, and seal the fermentation. The fermentation time is generally not less than one week, and the bad fish is obtaine...

AI Technical Summary

Problems solved by technology

The current processing method of bad fish includes cleaning fresh fish, removing fish debris, cutting fish pieces, salting fish pieces, drying fish pieces, fermentation, bad fish packaging and sterilization steps; wherein the fermentation step is: first put rice into a container , then add the wine medicine to the rice, stir evenly, seal the container, let the rice ferment, and then bury the dried fish pieces in the fermented rice, and seal the fermentation. The fermentation time is generally not less than one week, and the bad fish is obtained. The bad fish is yellowish and has a light bouquet, but the meat quality of the bad fish obtained by the existing processing method is moldy and loose without fiber feeling, sour taste and wine fragrance is not strong in the fish pieces, and the fishy smell of freshwater fish is also relatively strong; Difficult to remove