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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

Inactive Publication Date: 2013-08-14
麦燕兰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Nowadays, people's life is getting better and better, the demand for nutritious and delicious snacks is increasing, and there are more and more dishes made with salted fish, but there are very few salted fish snacks on the market, but they are nutritious, sweet and sour There are fewer crispy salted fish snacks. Our salted fish snacks can meet the needs of the market and people's pursuit of delicious food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[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 ...

Embodiment 2

[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...

Embodiment 3

[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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PUM

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Abstract

The invention discloses a preparation method of a salted fish snack. The preparation method comprises the steps of: (1) pretreatment: cleaning and slicing processed dried salted fish; (2) curing: adding sugar, vinegar, medlar and dried orange peel into the cleaned and sliced dried salted fish for curing; (3) frying: putting the cured dried salted fish into a frying pan to be fried for later use; (4) carrying out stir-frying: adding garlic puree, fresh gingers, Chinese prickly ash, dried chili, pepper, star anise, cooking wine, cinnamon, spring onion powder, bay leaves, sesame oil and sesame seeds into the fried dried salted fish for later use for stir-frying; (5) cooling: cooling the stir-fried dried salted fish; and (6) packaging. The salted fish snack is even in nutrition, crisp, sour, sweet and delicious, and is suitable for being eaten by people of all ages and both sexes.

Description

Technical field [0001] The invention relates to a food product, in particular to a method for making salted fish snacks. Background technique [0002] As we all know, fish is very nutritious. Making fish salted has little effect on its nutrition, and it retains more of the nutrition of fish. The content of crude protein in the nutritional components of fish must reach 40%-45%, crude fat 6%-16%, crude fiber 2%-5%, ash content 5%-13%, moisture 8%-12%. Although the nutritional components of different fishes are not exactly the same, fish are rich in high-quality protein, accounting for about 15-20%. From the analysis of the protein composition of fish, it contains various essential amino acids required by the human body, especially among them. Lysine is the most lacking in foods such as rice and noodles, so eating fish often can avoid the occurrence of lysine deficiency. The average absorption rate of fish protein is as high as 97%. The fat contained in fish and marine fish is ri...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L17/10
Inventor 麦燕兰
Owner 麦燕兰
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