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Dried fish and production method thereof
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A production method and technology of dried fish, which are applied in the field of dried fish, can solve the problems of unsavory fish meat, burnt taste, and affecting the flavor of fish meat, etc., and achieve the effect of rich nutrition and increased calcium content
Inactive Publication Date: 2018-02-23
成都市新津活活饭店
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Summary
Abstract
Description
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Problems solved by technology
However, if the current fried crucian carp is fried for a short time, the fish meat will not be fragrant, and the fish bones will be hard, and it will easily get stuck when eating; if the fried time is too long, the fish will be too dry, and even have a burnt smell, which will affect the flavor of the fish meat.
Method used
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[0036] The mixed oil is prepared by mixing peanut oil, rapeseed oil and lard at a weight ratio of 1:1:0.4.
[0037] Take fresh codfish, remove the viscera, wash it, put it in beer and marinate for 0.3h; take out the codfish in beer, bake it at 60℃ for 50s, take it out, wrap the fish with a coat, put it in the mixing Fry in oil for 45 seconds, remove and drain to obtain dried fish.
[0040] The mixed oil is prepared by mixing peanut oil, rapeseed oil and lard at a weight ratio of 1:1:0.3.
[0041] Take fresh codfish, remove the viscera, wash it, put it in beer and marinate for 0.2h; take out the codfish in beer, bake it at 50℃ for 70s, take it out, wrap the fish with a coat, put it in the mixing Fry in oil for 30 seconds, remove and drain to obtain dried fish.
Embodiment 3
[0043] The batter is prepared by mixing potato starch, wheat flour, egg white, salt, monosodium glutamate, pepper, chicken essence and Chinese prickly ash in a weight ratio of 100:20:60:10:8:4:8:3.
[0044] The mixed oil is prepared by mixing peanut oil, rapeseed oil and lard at a weight ratio of 1:1:0.5.
[0045] Take fresh codfish, remove the viscera, wash it, put it into beer and marinate for 0.5h; take out the codfish in beer, bake it at 70℃ for 40s, take it out, wrap the fish with a coat, put it in the mixing Fry in oil for 60 seconds, remove and drain to obtain dried fish.
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PUM
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Abstract
The invention relates to dried fish and belongs to the field of food processing. Aiming at solving the technical problems, the invention provides a production method of the dried fish; the specific method comprises the following steps: a, taking fresh pseudorasbora parva and removing internal organs; washing and putting the fish into beer and pickling for 0.2h to 0.5h; b, taking out the pseudorasbora parva from the beer and roasting the pseudorasbora parva at the temperature of 50 DEG C to 70 DEG C for 40s to 70s; taking out the pseudorasbora parva and covering the pseudorasbora parva with flour paste; putting the pseudorasbora parva into mixed oil and frying for 30s to 60s; fishing out the pseudorasbora parva and draining to prepare the dried fish, wherein the flour paste is prepared by uniformly mixing potato starch, wheat flour, egg white, salt, monosodium glutamate, pepper, chicken essence and Chinese prickly ash according to the weight ratio of 100 to (10 to 20) to (50 to 60) to (8 to 10) to (5 to 8) to (2 to 4) to (5 to 8) to (1 to 3) and the mixed oil is obtained by uniformly mixing peanut oil, rapeseed oil and lard oil according to the weight ratio of 1 to 1 to (0.3 to 0.5). The dried fish provided by the invention has abundant nutrients; especially, the content of calcium is greatly improved.
Description
technical field [0001] The invention relates to dried fish and belongs to the field of food processing. Background technique [0002] Crucian carp, referred to as crucian carp, is mainly an omnivorous fish that eats plants. It likes to travel in groups and live by choosing food. The meat is tender and has high nutritional value. Every 100 grams of meat contains 13 grams of protein, 11 grams of fat, and contains a lot of calcium, phosphorus, iron and other minerals. Crucian carp has extremely high medicinal value. Its nature is flat and sweet, and it enters the stomach and kidney. Crucian carp is widely distributed and is produced all year round in waters all over the country. Crucian carp from February to April and August to December is the most plump and one of the important edible fish in my country. The maximum body length of crucian carp is about 30 cm, and the inhabiting depth is 0-20 meters. It is non-toxic, economical edible fish, high in quality and low in price. ...
Claims
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Application Information
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