Cooked fish larva and processing method thereof

Abstract

The cooked small fish is prepared from the following raw materials in parts by weight: 50-100 parts of fresh small fish, 5-10 parts of seasoning, 10-15 parts of vegetable oil, 1-3 parts of prebiotics, 1-3 parts of fermented soybeans and 2-5 parts of nutritional materials. The added prebiotics are beneficial to intestinal health and are raw materials for growth and reproduction of intestinal probiotics, the added fermented soybeans contain a large amount of probiotics and components beneficial to intestinal tracts, after being eaten, the fermented soybeans can promote intestinal peristalsis, protect gastric mucosa, improve gastric motility and benefit human health, and the fermented soybeans and the nutritional materials have the effects of promoting intestinal tract movement, protecting gastric mucosa and improving gastric motility. The effects of reducing blood fat and resisting oxidation are also achieved.

Description

technical field

[0001] The invention relates to the technical field of food, in particular to a cooked fish larvae and a processing method thereof. Background technique

[0002] The southern Hunan region of my country is rich in aquatic products, and the instant-flavored small fish is a popular instant-flavored food in southern Hunan.

[0003] These ready-to-eat flavored small fish products currently on the market have undergone the steps of pickling, desalting, drying, frying, seasoning, packaging and sterilization, and some of them also have a halogenating step. Pickling is to remove the fishy smell and taste. When marinating, a lot of salt is used, and some deodorizing liquid is used at the same time, and then seasoning is used. This not only increases the processing time and cost, but also leaves too much salt in the fish, which will affect human health. In order to remove the excess salt, the desalting step must be added. However, since the salt enters the fish after...