Air-dried fish and production process thereof
A production process and technology for wind fish, applied in the field of wind fish and its production technology, can solve the problems of no wind fish and fish taste, quality deviation, etc., and achieve the effects of unique taste, rich taste and enriching people's lives.
Inactive Publication Date: 2013-04-17
周玉明
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AI Technical Summary
Problems solved by technology
[0002] At present, domestic salted fish is only marinated with salt for several days, and then exposed to the sun for several days. The fish taste, taste, texture and nutritional value of the fish produced by this process often have problems such as quality deviation, or there is no wind fish. Good taste, taste, texture and nutritional value of fish
Method used
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Experimental program
Comparison scheme
Effect test
Embodiment 1
[0007] Embodiment 1: 100kg of fresh fish is cleaned first, air-dried, put into a tank and marinated with 10kg of salt for 72 hours, then the pickled fish is taken out for 6 days and air-dried. After drying, marinate the fish with 1kg of cooking wine, 1kg of ginger, 0.5kg of green onion, and 0.5kg of natural spices, mix well and marinate for 72 hours. Then take out the secondary marinated fish and let it dry naturally for 5 days to become the Fengyu product.
Embodiment 2
[0008] Embodiment two: earlier 200kg fresh fish are cleaned, air-dried, put into tank and marinated with 20kg salt for 72 hours, then take out the pickled fish for 6 days and air-dry. After drying, marinate the fish with 2kg of cooking wine, 2kg of ginger, 1.0kg of spring onion, and 1.0kg of natural spices and marinate for 72 hours. Then take out the secondary marinated fish and let it dry naturally for 5 days to become the Fengyu product.
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The invention relates to air-dried fish which replaces salted fish, and a production process of the air-dried fish. Firstly, the air-dried fish is prepared by the following components in percentage by weight: 87% of fish, 10% of salt, 1% of cooking wine, 1% of ginger, 0.5% of onion and 0.5% of natural spice; and secondly, the production process of the air-dried fish comprises the following steps of: (1) cleaning the fresh fish; (2) pickling the cleaned fish for three days to four days by using salt; (3) getting out the pickled fish for several days and drying the pickled fish in air; (4) pickling the air-dried fish for three days to four days by using the cooking wine, the ginger, the onion and the natural spice; and (5) naturally drying the secondarily pickled fish in the air for several days to obtain the air-dried fish.
Description
technical field [0001] The invention relates to a wind fish and a production process thereof Background technique [0002] At present, domestic salted fish is only marinated with salt for several days, and then exposed to the sun for several days. The fish taste, taste, texture and nutritional value of the fish produced by this process often have problems such as quality deviation, or there is no wind fish. Fish taste, taste, mouthfeel and its nutritional value are good. Contents of the invention [0003] The invention solves the defects such as disgust caused by frequent consumption of pickled salted fish sold in the domestic market, and the fish taste, taste, mouthfeel and nutritional value decrease, etc., and fills people's new demand for salted fish. [0004] The wind fish of the present invention is prepared from the following components in the following weight ratio: 87% fish, 10% salt, 1% cooking wine, 1% ginger, 0.5% spring onion, and 0.5% natural spices. [0005...
Claims
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Inventor 周玉明江基玲诸家斌
Owner 周玉明