Method of smoking fish

Abstract

A method for smoking fish includes removing gill, scale, viscera, blood and bone from fish, salting for 20-30 hr, desalting in water for 10-15 hr, dripdrying, drying in air, and smoking at 28-35 deg.C for 5-10 hr. Its advantages are no destroy to nutrients, good enjoyment to eat it, and long storage time.

Description

(1) Technical field

[0001] The invention relates to a food processing method, in particular to a fish processing method. (2) Background technology

[0002] With the continuous improvement of people's living standards, people's requirements for health are also increasing. People pay more attention to the nutritional value of food and the coordination and balance of nutritional ingredients. Fish is rich in nutrients. The health benefits of consuming fish, especially salmon, have been recognized. It is known that the risk of heart disease will decrease if you eat more salmon. For example, if 80 shells of salmon contain 1.5 grams of unsaturated fatty acids, if you eat salmon once a week, the risk of heart disease will be reduced by more than 50%. Fish is rich in nutrients, but fresh fish can also be corrupted and deteriorated. Therefore, for the preservation of fish, people often adopt the method of freezing. Freezing fresh-keeping requires a large amount of refrigeration a...