Method for producing air-dried fish with crisp bones

[0024] The crispbone dried fish of the present invention is obtained from the inventor's long-term practical experience and a large amount of research and exploration. The preparation method of the crispbone dried fish is: select fresh silver carp or grass carp or carp, remove the fish head (fish head can be made Don't use), keep the fish scales, open the head of the fish body, remove the internal organs and the black film in the chamber. You can rinse it with water or not, and you can pickle it directly after it is rinsed. When marinating, first mix the marinating powder with the marinating auxiliary materials and evenly coat the cleaned fish inside and outside. Among them, the weight ratio of fish body to marinating powder is fish body: marinating powder = 10:0.05; the marinating material is prepared from the following weight ratio raw materials: 200 grams of pepper, 100 grams of pepper, 80 grams of star anise, 50 grams of bay leaves, 50 grams of nutmeg, 50 grams of cinnamon, 50 grams of vanilla, 100 grams of cumin, 30 grams of Sannai, 100 grams of white pepper, 50 grams of tangerine peel, 50 grams of Amomum, 60 grams of fruit, 500 grams of dried chili. The above-mentioned raw materials are crushed into fine powders and mixed uniformly, and then they can be used as marinating powder; the marinating auxiliary materials include salt, wine, and soy sauce, and the weight ratios of them to the fish body are: fish body: salt: wine : Soy sauce=10:0.3:0.05:0.01, add the pickling auxiliary materials to remove fishy, ​​toning and seasoning. Put the fish body coated with marinating powder and marinating auxiliary materials in a container, marinate for 5-7 days at a low temperature below 3~10℃, take it out and hang it in a cool and ventilated place to air dry, pay attention not to air dry Too dry, so that the moisture content of the cured fish body after air-drying to 20% to 30% is moderate, and it is made into dried pickled fish. Then, put the dried salted fish in a container and soak it in water for 8-10 hours, take it out and dry it and cut into pieces, then put it in hot oil and fry it until the surface is golden yellow. After filtering the oil, the fried fish pieces Put it into the pressure cooker, then add the braising condiments, water and braising auxiliary materials according to the ratio, and then high-pressure braising can be carried out. The working pressure is 70KPa~100KPa, the working temperature is 110~120℃, and the braising time is 50~ 70 minutes. Among them, the proportion by weight of fish, water and braising condiments is as follows: fried dried fish: water: braising condiments=10:6:0.05; braising condiments are made of raw materials with the following weight ratios :200 grams of pepper, 100 grams of star anise, 50 grams of bay leaves, 50 grams of nutmeg, 50 grams of cinnamon, 50 grams of cloves, 100 grams of cumin, 100 grams of white pepper, 50 grams of tangerine peel, 50 grams of Amomum, 60 grams of grass fruit , The ingredients are made into powder form, mixed and mixed well to become the stewed condiment, and packaged in a gauze bag according to the proportion for use, which can prevent the powder from adhering to the surface of the fish pieces and affecting eating. The braising auxiliary materials include dried chili, sesame pepper, wine, vinegar, sugar, and honey, and their weight ratios to the fried dried fish are: fried dried fish: dried chili: sesame pepper: wine: vinegar: white sugar: Honey=10:0.1:0.05:0.1:0.1:0.2:0.3, through the braising seasoning and the added braising auxiliary materials, the color, fragrance and taste of the dried fish can be guaranteed. After the high-pressure braising, the fish pieces are taken out and packed in soft bags with a weight of 250 g, 500 g or 1000 g respectively to prevent spoilage and prolong its shelf life, and you can get soft-packaged instant crispy dried fish food .