Liquor-saturated dried fish deep-processing method
A technology for deep processing and drunken fish, which is applied in acid preservation of meat/fish, food preparation, food science, etc. It can solve the problem of uneven distribution of salt, difficulty in controlling water content, earthy and fishy smell of fish To solve the problem of heavy weight, achieve the effect of nutritional value and unique flavor, speed up the thawing time and shorten the salting time
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[0011] The deep processing method of dried drunken fish referred to in this embodiment, the steps are: raw fish - adding salt and thawing - salting - deboning - cleaning - air cooling and drying - seasoning with ingredients, drunkenness - cutting into pieces - seasoning with ingredients, bagging -packing-sterilization cooling-inspection-packaging finished product-warehousing.
[0012] (1) The raw material is fresh and live grass carp from pollution-free farming. The quality of each fish is controlled at about 1.25 kg to 2.5 kg. After descaling, dissection, head and viscera, the fish is cleaned and put into a freezer for freezing. The amount of fish used on the day is based on the production amount of the day.
[0013] (2) Add salt and thaw the amount of fish used on the day: add salt to the frozen fish in the thawing tank and thaw; then clean the surface and belly of the thawed fish.
[0014] (3) Carry out salting: the salt water is marinated for 16 hours with 5%-20% of the w...
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