Preparation method of salted fish snack
A production method and technology of salted fish, applied in food preparation, application, food science, etc., to achieve the effect of uniform nutrition
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Example Embodiment
[0020] Embodiment 1: A method for making salted fish snacks, including the following steps:
[0021] 1) Pretreatment: After the fresh fish is slaughtered, the back of the whole fish is cut longitudinally, the head is removed, the internal organs are removed, the scales, gills, and fins are removed, cut into two halves, and the fish body is cleaned; After finishing, put it into a container and add salt for pickling. The weight ratio of fish to salt in the salted pickling is 8:1, and the pickling time is 1 hour; then desalination is performed: Put the salted fish into clear water Soak for 1 hour to make the salt content of the fish body 20%; final drying: Expose the desalinated fish body for 3 days to make the water content of the fish body 10, and wash the processed dried salted fish with clean water Clean, then cut the dried salted fish into chunks or strips and put them on a plate or container for later use;
[0022] 2) Pickling: add sugar, vinegar, wolfberry, and tangerine peel ...
Example Embodiment
[0027] Embodiment 2: A method for making salted fish snacks, including the following steps:
[0028] 1) Pretreatment: After the fresh fish is slaughtered, the back of the whole fish is cut longitudinally, the head is removed, the internal organs are removed, the scales, gills, and fins are removed, cut into two halves, and the fish body is cleaned; After finishing, put it into a container and add salt for pickling. The weight ratio of fish to salt in the salted pickling is 9:1, and the pickling time is 12 hours; then proceed to desalination treatment: Put the salted fish into clear water Soak for 2 hours to make the salt content of the fish body 25%; final drying: Expose the desalinated fish body for 5 days to make the water content of the fish body 25%, and dry the processed salted fish with clean water Clean it, then cut the dried salted fish into chunks or strips and put them in a plate or container for later use;
[0029] 2) Pickling: add sugar, vinegar, wolfberry, and tangeri...
Example Embodiment
[0034] Embodiment 3: A method for making salted fish snacks, including the following steps:
[0035] 1) Pretreatment: After the fresh fish is slaughtered, the back of the whole fish is cut longitudinally, the head is removed, the internal organs are removed, the scales, gills, and fins are removed, cut into two halves, and the fish body is cleaned; After finishing, put it into a container and add salt for pickling. The weight ratio of fish to salt in the salt pickling is 10:1, and the pickling time is 24 hours; then proceed to desalination treatment: Put the salted fish into clear water Soak for 3 hours to make the salt content of the fish body 30%; final drying: Expose the desalinated fish body for 7 days to make the water content of the fish body 40%, and dry the processed salted fish with clean water Clean it, then cut the dried salted fish into chunks or strips and put them in a plate or container for later use;
[0036] 2) Pickling: Add sugar, vinegar, wolfberry, and tangerin...
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