Salted instant dried hemisalanx prognathus capable of drifting fragrance and clearing grease and preparation method of salted instant dried hemisalanx prognathus

Abstract

The invention discloses salted instant dried hemisalanx prognathus capable of drifting fragrance and clearing grease and a preparation method of the salted instant dried hemisalanx prognathus. The salted instant dried hemisalanx prognathus is prepared from the following raw materials in parts by weight: 500-550 parts of hemisalanx prognathus, 10-12 parts of iodised salt, 15-18 parts of crystal sugar, 50-60 parts of Baijiu, 10-12 parts of ginger powder, 30-35 parts of mashed garlic, 20-23 parts of loquat flower honey, 10-12 parts of folium llicis latifoliae, 13-15 parts of wrinkled gianthyssop herb water, 30-35 parts of soaked ginger granules, 30-35 parts of deep sea fish oil, 30-35 parts of puffed pumpkin seed kernel powder, 30-35 parts of apple vinegar, 13-15 parts of lotus leaves processed with vinegar, 10-12 parts of bitter gourd slices, 5-6 parts of lemon grass, 10-12 parts of fermented glutinous rice and 50-60 parts of grape wine. The salted instant dried hemisalanx prognathus disclosed by the invention is rich in fragrance, crisp in bones, fragrant in meat, moderate in salty taste, chewy, free from fishy smell, plump in somatotype, free from wrinkles or crinkles, and fresh, fragrant, crisp and delicious.

Description

technical field [0001] The invention relates to the technical field of salt-baked instant dried whitebait, in particular to a salt-baked ready-to-eat dried whitebait with fragrance and greasy taste and a preparation method thereof. Background technique [0002] Whitebait (Hemisalanx prognathus) belongs to Salmoniformes, Silverfish family, has 2 subfamilies, 6 genera, nearly 20 species, and is distributed in China, Japan, Korea, Russia and other countries. The meat of whitebait is tender, white, delicious, and edible as a whole (that is, the internal organs, heads, fins, etc. are not removed, but eaten as a whole), and it is currently recognized as a natural "longevity food" by international nutrition. Therefore, it is also known as "longevity boutique" and "fish ginseng". Whitebait is a high-protein and low-fat food, containing 8.2g of protein, 0.3g of fat, 0.5g of carbohydrate, 176kJ of calories, 258mg of calcium, 102mg of phosphorus, 0.5mg of iron per 100g, and thiamine, ...

AI Technical Summary

Problems solved by technology

The main difficulties in making ready-to-eat dried salt-baked fish are as follows: First, the muscle fibers of the fish are short, the protein structure is loose, and the water content is relatively high. If fresh fish is directly baked with salt, the fish pieces will be cooked quickly, and the fish will burst. The color is white, not chewy, and lacks the unique flavor of salt-baked food; second, the protein contained in fish skin is mainly composed of macromolecular collagen and mucopolysaccharides. During the high-temperature salt-baked process, it becomes sticky and easily sticks to rice paper. At the same time, it will cause damage to the skin of the fish and affect the overall appearance of the instant salt-baked fish; the third is the earthy smell of the freshwater fish itself