Dried puffers and preparation method thereof

Abstract

The present invention relates to the field of food and particularly relates to dried puffers and a preparation method thereof. The provided dried puffers consist of the following components in parts by weight: 100 parts of dried puffer back muscle meat, 2.5-3.0 parts of salt, 1.5-2.0 parts of white granulated sugar, 1.5-2.0 parts of cooking wine, 1.0-1.5 parts of baijiu, 1.0-1.5 parts of soy sauce, 4-5 parts of honey, 0.4-0.6 part of Chinese prickly ash, 0.4-0.6 part of cassia bark, 0.8-1.0 part of dried chili, 5-7 parts of garlic and 3-6 parts of ginger. Vacuum freeze-drying technology and blow drying are combined for manufacturing the dried fish, the preparation method avoids problems that the vacuum freeze-drying technology enables the dried fish products to be excessively loose and porous, easy to absorb water and regain moisture, lack of chewing, etc., and can also very well solve problems of uneven heating by a direct curing, long curing time, excessive dryness and hardness of the dried fish products, so that a finished product is loose but not lacking in chewiness and texture, and has a great potential as high-grade convenience food.

Description

technical field [0001] The invention relates to the field of food, in particular to a dried puffer fish and a preparation method thereof. Background technique [0002] Pufferfish muscles are as white as frost, delicious, rich in protein and rich in nutrition. Japan, North Korea and China are all very fond of eating puffer fish; everyone who has tasted it praised: "If you don't eat puffer fish, you don't know the taste of fish." Eating puffer fish meat can not only taste its deliciousness, but also lower blood pressure and cure waist. Sore legs, restore energy and other functions. Pufferfish resources in my country are very rich and can be caught almost all year round along the coast. In the Yangtze River and Pearl River, flood seasons occur between spring and summer, and they are one of the main fishery targets along the coast and in the middle and lower reaches of the river. As one of the "three delicacies of the Yangtze River", it is deeply loved by consumers. It is kno...

AI Technical Summary

Problems solved by technology

But on the one hand, the vacuum freeze-drying technology will cause the product to be too fluffy and have good rehydration properties, so the product needs to be strictly sealed and the product lacks the chewiness that dried fish should have; at the same time, due to its high drying energy consumption and high cost, generally not Can use vacuum freeze-drying technology for the processing technology of dried fish

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