Method for producing air-dried fish with crisp bones
A technology for air-drying and drying fish, which is applied in the field of fish food, can solve the problems of fishbone stuck in the throat, cannot be stored and kept fresh, and is difficult to industrialize production, and achieves the effects of increasing appetite, long storage time, and delaying aging.
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[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,...
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