Tea smoked fish and production method thereof

Abstract

The invention provides tea smoked fish and a production method thereof and belongs to the field of processing of aquatic foods. The tea smoked fish is prepared from the following raw materials in parts by weight: 300-500 parts of fish, 45-125 parts of table salt, 60-150 parts of white sugar, 15-50 parts of tea leaves, 3-10 parts of red chili, 6-15 parts of ginger, 6-15 parts of green onion, 6-25 parts of yellow rice or millet wine and 1.5-5 parts of monosodium glutamate. When the fish is smoked and steamed, the ratio of rice bran to the white sugar to the tea leaves is (1-2) to (0.2-0.5) to (0.3-0.5) according to the weight of the fish. The production method of the tea smoked fish comprises the following steps: selecting the fresh fish; slaughtering; removing fish scales; removing viscera; washing; draining; seasoning and pickling; steaming; and smoking with the tea leaves and packaging. According to the tea smoked fish, high-quality weevers and Xinyang Maojian tea are screened, and various optimal auxiliary materials are utilized, so that the smoked fish product is prepared, and the requirements on diversification, nutrition and functionalization of fish products of people are met.

Description

technical field [0001] The invention relates to the field of aquatic food processing, in particular to a tea-smoked fish and a preparation method thereof. Background technique [0002] Smoked fish is mainly produced in Jiangsu, Zhejiang, and Shanghai. Its production process and ingredients are simple, and its color, fragrance, and taste are delicious. It can be eaten directly. Bass is also known as flower perch, Zhaihua, perch board, four-rib fish, etc., commonly known as sea bass. The meat of sea bass is white and tender, fragrant. Sea bass is rich in protein, vitamin A, B vitamins, calcium, magnesium, zinc, selenium and other nutrients. Sea bass is a nutritious food that not only replenishes the body, but also does not cause obesity due to overnutrition. [0003] Xinyang Maojian belongs to the category of green tea and has the reputation of "the king of green tea". Xinyang Maojian is rich in proteins, amino acids, alkaloids, tea polyphenols, sugar tips, organic acids, ar...

AI Technical Summary

Problems solved by technology

The invention adopts the dry pickling method, which solves the problems that the wet pickling method easily leads to serious loss of nutrient components, high water content, and short shelf life, reduces the loss of nutrient components in the fish body during the production process of tea-smoked fish, and reduces the production cost of the product. Medium moisture content, prolonging the shelf life of tea-smoked fish