Production method of non-fried salted air-dried freshwater fish product

Abstract

The invention relates to a production method of a non-fried salted air-dried freshwater fish product and belongs to the technical field of cooked fish products. The non-fried salted air-dried freshwater fish product is characterized by being produced by a fresh freshwater fish, light soy sauce, cooking wine, gingers, mashed garlic and other raw materials in certain weight proportion and is produced by means of the production method including five steps. According to the production method, brine is made by mixing a stewing seasoning bag, millet wine, beef cream, rapeseed salad oil and other raw materials in certain weight proportion. A processing technology is simple and is not limited by seasons, and the non-fried salted air-dried freshwater fish product can be produced in all seasons and is long in expiration date. A finished dried fish product is not needed to be fried, does not contain a preservative and an artificial color and facilitates body health. The non-fried salted air-dried freshwater fish product can be eaten without reprocessing, is convenient to eat, can be preserved at normal temperature and is delicious in taste, fragrant and good in mouth feel, and the special flavor, chewing mouth feel and toughness of the salted fish are kept. The non-fried salted air-dried freshwater fish product is reasonable in formula, convenient to process and operate and suitable for large-scale production. The problem that extensive processing, insufficient packing and deep-frying processing methods in the prior art enable products to be poor in taste, and adopted oil for repeated deep frying brings great harm to human health is solved.

Description

technical field

[0001] The invention relates to a preparation method of non-fried pickled and air-dried freshwater fish products, which belongs to the technical field of cooked fish products. Background technique

[0002] It has become a folk tradition to marinate fish and bacon during festivals. Even in today’s abundant food, cured fish and bacon are still very popular. However, the pickled products produced and sold by the people are difficult to form into commodities due to extensive processing and lack of packaging. The pickled products put on the market generally need to be reprocessed before they can be eaten. The degree of commercialization is low and it is difficult to mass-produce them. At present, although the packaging of the fried pickled fish is improved to some extent, it is more resistant to storage, but the oil product used repeatedly for saving costs is harmful to human health when frying, and the taste of the fried pickled fish is also bad. Contents of th...

Examples

preparation example Construction

[0020] A method for preparing a non-fried pickled air-dried freshwater fish product, characterized in that: the non-fried pickled air-dried freshwater fish product consists of the following raw materials in weight percentage:

[0021] Fresh freshwater fish 83.65% Light soy sauce 2.5%

[0022] Cooking wine 1.7% Ginger 3.35%

[0023] Garlic 2.5% Sugar 2.5%

[0024] Salt 3.7994%

[0025] Sodium D-ascorbate 0.0006%

[0026] A preparation method for the non-fried pickled air-dried freshwater fish product according to claim 1, characterized in that: the preparation method is as follows;

[0027] (1) Dried fish

[0028] First remove the scales, viscera, and wash the fresh freshwater fish, weigh them according to the above weight ratio, pour them into the meat treading machine, add the above weight ratio raw materials, and operate the meat treading machine for 2 to 3 minutes to discharge the material, put it on a plate and marinate Cook for 12 hours, then wash with water, and the...

specific Embodiment

[0033] Take the production of 100 kg of non-fried pickled and dried freshwater fish products as an example:

[0034] Weigh raw materials according to the above weight percentage: 83.65 kg of fresh freshwater fish, 2.5 kg of light soy sauce, 1.7 kg of cooking wine, 3.35 kg of ginger, 2.5 kg of mashed garlic, 2.5 kg of white sugar, 3.7994 kg of table salt, and 0.0006 kg of sodium D-ascorbate;

[0035] The non-fried pickled air-dried freshwater fish product is prepared by the following preparation method:

[0036] (1) Dried fish

[0037] First remove the scales, viscera, and wash the fresh freshwater fish, weigh them according to the above weight ratio, then pour them into the meat treading machine, add all the raw materials in the above weight ratio, and operate the meat treading machine for 2 to 3 minutes to discharge, and place on a plate Marinate for 12 hours, then wash with water, and then air-dry to 80% to 90% to make dried fish;

[0038] (2), making brine

[0039] The b...

technical field

[0001] The invention relates to a preparation method of non-fried pickled and air-dried freshwater fish products, which belongs to the technical field of cooked fish products. Background technique

[0002] It has become a folk tradition to marinate fish and bacon during festivals. Even in today’s abundant food, cured fish and bacon are still very popular. However, the pickled products produced and sold by the people are difficult to form into commodities due to extensive processing and lack of packaging. The pickled products put on the market generally need to be reprocessed before they can be eaten. The degree of commercialization is low and it is difficult to mass-produce them. At present, although the packaging of the fried pickled fish is improved to some extent, it is more resistant to storage, but the oil product used repeatedly for saving costs is harmful to human health when frying, and the taste of the fried pickled fish is also bad. Contents of th...

Examples

preparation example Construction

[0020] A method for preparing a non-fried pickled air-dried freshwater fish product, characterized in that: the non-fried pickled air-dried freshwater fish product consists of the following raw materials in weight percentage:

[0021] Fresh freshwater fish 83.65% Light soy sauce 2.5%

[0022] Cooking wine 1.7% Ginger 3.35%

[0023] Garlic 2.5% Sugar 2.5%

[0024] Salt 3.7994%

[0025] Sodium D-ascorbate 0.0006%

[0026] A preparation method for the non-fried pickled air-dried freshwater fish product according to claim 1, characterized in that: the preparation method is as follows;

[0027] (1) Dried fish

[0028] First remove the scales, viscera, and wash the fresh freshwater fish, weigh them according to the above weight ratio, pour them into the meat treading machine, add the above weight ratio raw materials, and operate the meat treading machine for 2 to 3 minutes to discharge the material, put it on a plate and marinate Cook for 12 hours, then wash with water, and the...

specific Embodiment

[0033] Take the production of 100 kg of non-fried pickled and dried freshwater fish products as an example:

[0034] Weigh raw materials according to the above weight percentage: 83.65 kg of fresh freshwater fish, 2.5 kg of light soy sauce, 1.7 kg of cooking wine, 3.35 kg of ginger, 2.5 kg of mashed garlic, 2.5 kg of white sugar, 3.7994 kg of table salt, and 0.0006 kg of sodium D-ascorbate;

[0035] The non-fried pickled air-dried freshwater fish product is prepared by the following preparation method:

[0036] (1) Dried fish

[0037] First remove the scales, viscera, and wash the fresh freshwater fish, weigh them according to the above weight ratio, then pour them into the meat treading machine, add all the raw materials in the above weight ratio, and operate the meat treading machine for 2 to 3 minutes to discharge, and place on a plate Marinate for 12 hours, then wash with water, and then air-dry to 80% to 90% to make dried fish;

[0038] (2), making brine

[0039] The b...