Liquor-saturated dried fish deep-processing method

Abstract

The invention discloses a deep processing method of dried liquor-marinated fish, which comprises the steps of thawing raw material fish by adding salt, salt pickling, removing bones, cleaning, wind cooling and drying, flavoring, marinating in liquor, slicing, flavoring, bagging, packing, sterilizing, refrigerating, testing, packing, and storing. The inventive process adjusts tactile impression by effectively controlling moisture content, and the production process is not influenced by seasons, so that salt content is reduced, and the product has high nutritive value, special taste, and no earthy taste and fishy smell of fishes. The inventive process has the advantages of shorted thawing time, shortened salt pickling time, environmental friendliness, and reduced cost.

Description

technical field [0001] The invention relates to a deep processing method of dried drunken fish. Background technique [0002] my country is the country with the most freshwater aquaculture water surface in the world, and the output of freshwater aquatic products also ranks first in the world. In order to solve the problem of fresh fish preservation, every household dried fish in the sun in winter. For thousands of years, the traditional drunken fish and crispy fish have gradually formed. Because of its low price and high quality, it has been passed down to this day. However, because the processing technology has not been well solved, and freshwater fish has many bone spurs, heavy muddy smell, and is easy to be corrupted during processing, the processing is difficult, and the shelf life is short, so there are very few dried drunk fish on the market. Basically based on family production. Most of today's dried drunken fish processing enterprises adopt the following methods ...

AI Technical Summary

Problems solved by technology

However, this method is difficult to control the water content. The thawing process of this method adopts heating or natural thawing methods. The fish meat cannot be kept fresh during the thawing process, and it cannot solve the problem of uneven distribution of salt, high content, and easy corruption. There are problems such as heavy smell and fishy smell, and the time required for pickling is long, and hot air drying is used, which is greatly affected by the season, so it cannot be processed and produced all year round. In addition, in the traditional pickling process in the past, high-salt content was used. The pickling waste liquid of impurities is discharged on-site, which also has a certain impact on the environment