Processing method of dried crispy fishes

Abstract

The invention discloses a processing method of dried crispy fishes. The processing method of the dried crispy fishes is characterized by comprising the following steps: (1), carrying out washing, namely sorting trash fishes, putting the sorted fishes into clean water, adding treatment liquid so as to carry out dipping, removing viscera, and carrying out washing; (2), carrying out pickling, namelyuniformly mixing a pickling material with the washed fish meat, containing the mixture in a sealed container, and carrying out pickling ; (3), carrying out marinating, namely immersing the pickled fishes in a marinade, and carrying out ultrasonic oscillation; (4), carrying out steaming, namely roasting the marinated fishes, putting the baked fishes on a distillation layer of a steamer, and carrying out steaming; (5), carrying out oil-frying, namely brushing surfaces of the steamed fishes with camellia seed oil, brushing inner side and outer side of the steamed fish meat with seasoning paste, carrying out baking in an oven, and carrying out oil-frying by immersing the baked fishes in oil; and (6), carrying out sealed packaging, namely performing ultraviolet lamp irradiation on the oil-friedfishes so as to carry out sterilization, and filling nitrogen into packages so as to obtain the dried crispy fishes.

Description

technical field [0001] The invention belongs to the technical field of dried fish processing, and in particular relates to a processing method of crispy and fragrant dried fish. Background technique [0002] Dried fish is made of fish products after degreasing treatment, high-temperature cooking, pickling, drying and other processes. It can prolong the shelf life of fish, reduce the storage cost of fish preservation, and increase the richness of fish taste. However, traditional dried fish adopts an outdoor drying method, during which pathogenic bacteria will adhere to the fish body, and after drying, the fish meat contains more saturated fatty acids through air oxidation, which will cause hyperlipidemia after eating; After pickling and drying for a long time, more nitrite is produced in the fish meat, which has a strong carcinogenic effect and poses a greater risk to human health after eating; in terms of the taste and flavor of dried fish, the processed dried fish Or emit...

AI Technical Summary

Problems solved by technology

However, traditional dried fish adopts an outdoor drying method, during which pathogenic bacteria will adhere to the fish body, and after drying, the fish meat contains more saturated fatty acids through air oxidation, which will cause hyperlipidemia after eating; After pickling and drying for a long time, more nitrite is produced in the fish meat, which has a strong carcinogenic effect and poses a greater risk to human health after eating; in terms of the taste and flavor of dried fish, the processed dried fish Or during the frying process, a lighter odor and a heavier fishy smell are emitted, and most people have a strong sense of discomfort