Preparation method of flavored cooked young fish

Abstract

The invention discloses a preparation method of flavored cooked young fish. The method does not need the steps of preserving and desalting, and comprises the following steps of performing cleaning, performing draining, and then performing deep frying, and the time for preserving and desalting is saved, so that the cost is saved and the efficacy is improved; the content of table salt in fish fleshis reduced, the condition that too much table salt is eaten to cause negative effects on health of human bodies is avoided, the deep-fried young fish is golden in outer skin, crisp, tender, full in meat fragrance, and free from fishy smell, the weight ratio of the young fish to seasonings to the table salt is 10 to 2 to 0.1, after the seasonings and the table salt dissolve, a minor quantity of theseasonings and the table salt can enter the surface skin of the young fish, requirements of people for flavor of the young fish are completely met, the flavored cooked young fish is moderate in mouthfeel, the oil content and the table salt content in the fish meat are low, and the flavored cooked young fish is safe and healthy to eat.

Description

technical field [0001] The invention relates to the field of edible fish processing. Background technique [0002] my country's southern Hunan is rich in aquatic products, and the instant-flavored small fish is a popular instant-flavored food in southern Hunan. It is rich in nutrition, spicy, and ready to eat, so it is deeply loved by the masses. [0003] These ready-to-eat small fish larvae foods sold in the market all go through steps such as pickling, desalting, drying, frying, seasoning, packaging and sterilization in the processing process, and some also have marinating steps. Pickling is to remove fishy smell and taste. When marinating, a lot of salt is used, and some fishy liquid is also used at the same time, and seasoning is also used afterward. This not only increases the time and cost of processing, but also there will be too much salt left in the fish, which will affect human health. In order to remove the excessive salt, it is necessary to increase the desalt...

AI Technical Summary

Problems solved by technology

This will not only increase the processing time and cost, but also there will be too much salt left in the fish, which will affect human health

In order to remove the excessive salt, it is necessary to increase the desalting step. However, since the salt enters the fish after pickling, this not only increases the processing time and cost, but also there will still be too much salt in the fish, which will affect the quality of the fish. human health