Method for manufacturing loach powder

Abstract

The invention provides a method for manufacturing loach powder, which are used for simply making loach soup food all the year round to allow users to make loach soup conveniently and sanitarily. The method comprises: a cleaning step, in which loaches are spread with salt, stands for 3 hours and are washed by pure water to remove the salt and foreign matters discharged from the loaches; a step of cooking, in which the clean loaches are put in a clapboard in a steamer to be cooked for 1 hour to discharge the oil in the loaches below the clapboard; a drying step, in which the cooked loaches are put in a dryer to be dried for 24 hours at 45 to 60 DEG C; a step of crushing, in which the dried loaches including fish and fish bones are crushed in a crusher into fine powder, a step of mixing, in which the crushed loach powder is mixed with soybean paste powder to remove a fishy smell in a weight portion ratio of 100:1; and a step of sterilization, in which the mixed loach powder and the soybean paste powder are subjected to common sterilization treatment and the mixture are packed.

Description

technical field [0001] The invention relates to a preparation method of loach powder. Background technique [0002] Loach is also called loach. It has a long cylindrical body and mainly inhabits shallow water with silt. It is rich in fat, protein, vitamin A, etc. and is widely used as a nutritious food. [0003] The typical dish that uses this kind of loach is loach soup. Loach soup is made by soaking and boiling loach with vegetables such as cabbage, leeks, and wild vegetables. It is recorded in "Donguibogam" that the medicinal effect of loach is to replenish vitality, Tonic to stop diarrhea has the effect of stopping diarrhea. [0004] After the above-mentioned loach is caught, it is soaked in clean water for several hours to several days to make it excrete foreign matter such as silt in the body, and then boil it and remove the fishbone, mix it with vegetables, etc., and boil it to make loach soup. Once a mistake also occurs, there will be the problem of silt and fishy ...

AI Technical Summary

Problems solved by technology

[0009] As mentioned above, the existing method is to perform drying process after rapid cooling, but it is packaged without maintaining a completely dry state, so the possibility of deterioration of the contents is extremely high when the packaging time is prolonged.

[0010] In addition, crushing in a state of rapid cooling and performing a brief (short time) drying process cannot completely remove the oil contained in the loach, thereby causing a fishy smell in the cooking process or in the finished loach soup. Difficult to eat and many other problems

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