Preparation method of honey-vinegar fish

Abstract

The invention discloses a preparation method of honey-vinegar fish. The preparation method of honey-vinegar fish comprises the following steps: preparing raw-material fishes, pickling the fishes so that the fishes are flavored, air-cooling and drying the pickled fishes, slightly frying the dried fishes to remove the fishy smell, pickling the slightly fried fishes by vinegar so as to carry out acidification, making the fish bones crispy, and carrying out honey-frying, alcohol neutralizing and vacuum packing, so that the instant honey-vinegar fishes are prepared. The prepared instant honey-vinegar fishes are bright in color, heavy in fragrance, mellow in sour-sweet taste, and capable of being directly eaten when the bag is opened. The honey-vinegar fishes are also high in production efficiency, good in quality, long in storage life, crispy in fish bones, convenient to be eaten and delicious in meat, so that the preparation method is a processing method of an attractive sour-sweet food which can be produced by industrialized mass production, and the honey-vinegar fishes also have healthcare functions. The instant honey-vinegar fish pieces of unique flavor are prepared by the honey-vinegar frying food processing technology, and the problem of browning of the dried fishes during the production process is solved by the air-cooling and drying technology, so that the prepared honey-vinegar fish food has a unique flavor.

Description

Technical field [0001] The invention relates to a method for processing fish, in particular to a method for preparing instant honey-vinegared fish with safe eating, long shelf life and delicious meat. Background technique [0002] Aged vinegar refers to vinegar that has been stored for a long time after brewing. Old vinegar is not only a good seasoning, but also medicinal. It has certain curative and preventive effects on hypertension, hepatitis and skin diseases. For a long time, vinegar has been widely used as a condiment. In the process of long-term use, people have become more and more aware of the health benefits of vinegar. Modern research shows that in addition to acetic acid, solid-state fermented vinegar contains a variety of organic acids, most of which are non-volatile acids, and they have a variety of health benefits. In addition, a variety of health factors were also detected in vinegar, such as tetrahydropyrazine, polyphenols, flavonoids, etc., which are of great ...

AI Technical Summary

Problems solved by technology

[0005] The invention overcomes the disadvantages of perishable, poor umami taste, and potential safety hazards in the existing processing method, and provides a preparation method of honey vinegar fish, which has a long shelf life, good color, aroma, and taste, and does not add any additives. The smell is thorough and the shelf life can reach more than 180 days. The ordinary fish is processed through a unique process, which not only has a taste and chewiness, but also fully maintains the nutrients in the fish. The honey vinegar fish product makes the color, aroma and taste perfect. Realm, bright in color, rich in fragrance, crisp but not rotten, and beautiful. It combines the nutrition and health effects of various spices and seasonings, so that honey vinegar fish has the functions of digestion and ventilation, appetizing and invigorating spleen, nourishing yin and kidney, and strengthening muscles and bones. , beauty and other effects,

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