Liquor-marinated fish processing technology

Abstract

The invention discloses a liquor-marinated fish processing technology which is characterized by comprising the following steps: (1) cleaning: fresh grass carps are taken and processed through removal of scales, heads, tails and internal organs, the thickness is within 1.5 cm, part of which the thickness is larger than 1.5 cm is lightly scratched by a knife, without damaging the skin, black films and bloodiness are cleaned, fish slices are uniform, and the optimal weight of the grass carp is less than 3 kg; (2) curing to deodorize: salt, cooking wine and curing material are weighed, one layer of curing material, salt and cooling wine is scattered on each layer of fish slice in curing, the quantity of salt on the bottom layer is small, while the quantity of salt on the top layer is large, the curing time is 7 days, and tank overturning every day is carried out once. The liquor-marinated fish has the characteristics of moderate taste, fresh meat, fragrant flavor and chewing feeling. The fish meat has the effects of invigorating stomach to remove coldness, boosting immunization, clearing away heat and toxic materials, preventing cancer, reducing blood fat, assisting resisting computer radiation, and whetting the appetite, is good to the physical fitness, and is suitable for being eaten by populations sitting in the office too long.

Description

technical field [0001] The invention relates to a method for preparing food, in particular to a method for preparing drunken fish. Background technique [0002] my country is the country with the most freshwater aquaculture water surface in the world, and the output of freshwater aquatic products is also the first in the world. In order to solve the problem of keeping fresh fish fresh, traditional drunken fish and crisp fish have gradually been formed. Because of its low price and high quality, it has been passed down to this day. The defect of the existing method for preparing drunken fish is that the raw fish is only pickled with salt, which cannot remove the muddy smell of the freshwater fish itself, resulting in poor taste, and carcinogens are produced during the pickling process, which is not good for human health. Contents of the invention [0003] The purpose of the present invention is to provide a processing technology for drunken fish, which can suppress, allev...

AI Technical Summary

Problems solved by technology

The defect of the existing method for preparing drunken fish is that the raw fish is only pickled with salt, which cannot remove the muddy smell of the freshwater fish itself, resulting in poor taste, and carcinogens are produced during the pickling process, which is not good for human health