Producing method of non-fried crisp fish

Abstract

The invention discloses a production of fried-free crisp fish. The procedures comprise that the viscus and scale of fish are removed and the fish is washed to be clean; the fish after washing is put in a container for being marinated for 20-40 minutes; the fish is put in the container and cured by flavoring liquid for 3-5 hours and then is put into a drier for being roasted; then the fish is arranged in multilayer in parallel and upwards step by step from the bottom of a boiler and water is poured in so as to completely immerge the fish; finally seasoning is put in and the fish is steamed after a cover is added; after the water is boiled, mild fire is used for steaming for 5.5-6.5 hours and then stopped; temperature is kept for 0.5-1 hour; cold water is used for carrying out the fast cooling of the boiler; finally the cover is opened and the fish is taken out to be treated with sterilization and is packed into products. The invention has the advantages that the invention can be produced in completely closed environment without a frying procedure, thus completely preventing carcinogens produced in frying from influencing the health of human beings; the invention does not need an air drying procedure, thus completely avoid pollution to the crisp fish during the processing process, further guaranteeing the hygiene safety of the crisp fish and greatly improving production efficiency. Since the production method of the invention has reasonable combination and selection of seasoning and the fish is tasty, the invention also has the advantages of good taste and being crisp and delicious, etc.

Description

technical field [0001] The invention relates to food, and relates to a method for making non-fried crispy fish. Background technique [0002] Because the bones, spines and meat of crisp fish can be eaten together, and have the characteristics of full taste, crisp taste and long storage time, it is one of the most popular foods in people's diet. At present, there are many ways to make crispy fish. Although it has the advantages of being delicious and crispy, its disadvantages are more obvious; all kinds of methods have a deep-frying process. Modern healthy diet research believes that deep-fried food is easy to produce carcinogens, and long-term consumption It will have a serious impact on human health; at the same time, the production time of these production methods is relatively long, most of them need about 4-5 days, and the shortest process also needs about 60 hours, resulting in low industrial production efficiency of crispy fish; especially air-dried Pollution in the p...

AI Technical Summary

Problems solved by technology

At present, there are many ways to make crispy fish. Although it has the advantages of being delicious and crispy, its disadvantages are more obvious; all kinds of methods have a deep-frying process. Modern healthy diet research believes that deep-fried food is easy to produce carcinogens, and long-term consumption It will have a serious impact on human health; at the same time, the production time of these production methods is relatively long, most of them need about 4-5 days, and the shortest process also needs about 60 hours, resulting in low industrial production efficiency of crispy fish; especially air-dried Pollution in the process increases the risk of food safety