Method for processing spicy freshwater dried fish

A processing method and technology for freshwater fish, which are applied in the fields of application, food preparation, food science, etc., can solve the problems of inconvenience in eating, inability to brittle fish bones, heavy earthy smell, etc., and achieve easy portability, good flavor, and easy storage. Effect

Inactive Publication Date: 2005-12-21
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the unique earthy smell of freshwater fish itself, the dried fish products after ordinary drying or baking have a strong earthy smell; moreover, they need to be cooked before they can be eaten.
In addition, this original processing method cannot make fish bones brittle; while freshwater fish generally ha

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Embodiment 1, a kind of processing method of local flavor dried freshwater fish, take red mackerel with cocked mouth as freshwater fish, carry out according to following steps successively:

[0011] 1. Raw fish: Choose red mackerel with high freshness and small individual differences. The average live individual weight of red mackerel is about 0.2kg.

[0012] 2. Dissection and rinsing: Fresh small fish are manually dissected, their viscera removed, rinsed clean, and then marinated immediately after initially draining the water.

[0013] 3. Pickling: 2.5Kg of salt, 1.5Kg of white sugar, 1.5Kg of garlic, 1.0Kg of monosodium glutamate, 1.0Kg of rice wine, 1.0Kg of shochu, 1.0Kg of ginger, 0.2Kg of dried chili, 0.1Kg of star anise and 0.1Kg of Zanthoxylum bungeanum For seasoning, 100Kg of the above-mentioned red mackerel body is pickled; the pickling time is 4-6 hours, and the pickling temperature is controlled at 4-5°C.

[0014] 4. Drain water: take out the above-mentione...

Embodiment 2

[0021] Embodiment 2, a kind of processing method of local flavor dried freshwater fish, selects squid as basic raw material, carries out according to following steps successively:

[0022] 1. Raw fish: choose trevally with high freshness and small individual differences. The average weight of trevally is between 20 and 25g.

[0023] 2. Dissection and rinsing: Fresh small fish are dissected manually, their viscera removed, rinsed, drained, and then marinated immediately.

[0024] 3. Pickling: 2.0Kg salt, 1.5Kg white sugar, 2.0Kg garlic, 1.5Kg monosodium glutamate, 1.0Kg rice wine, 1.5Kg shochu, 1.0Kg ginger, 0.25Kg dried chili, 0.15Kg star anise and 0.15Kg pepper. For seasoning, 100Kg of the above-mentioned squid body is marinated; the marinating time is 3 to 5 hours, and the curing temperature is controlled at 4 to 5°C.

[0025] 4. Drain water: take out the above-mentioned marinated fish body and drain water, so as to prevent water leakage during the subsequent baking process...

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PUM

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Abstract

The present invention discloses a production method of flavoring dried fresh fish. Said method includes the following steps: killing fresh fish, eviscerating, washing, pickling, draining, spreading, baking and cooling, in which the pickling step adopts the flavoring material formed from 2-3 portions of edible salt, 1-2 portions of white granulated sugar, 1-2 portions of garlic, 0.5-1.5 portions of mononatrium glutamate, 0.5-1.5 portions of yellow wine, 0.5-1.5 portions of white liquor, 0.5-1.5 portions of fresh ginger, 0.15-0.25 portion of dried hotpepper, 0.05-0.15 portion of star anise and 0.05-0.15 portion of xanthoxylum to pickle 100 portions of fresh fish body for 3-6 hr. at 0-10dec.C.

Description

technical field [0001] The invention relates to a processing method of freshwater fish, in particular to a processing method of smaller freshwater fish. Background technique [0002] Dried fish made from smaller freshwater fish after sun-drying or heat-drying is very convenient for storage and transportation; therefore, this original dried fish product still has a broad consumer market in my country. However, because freshwater fish itself has a unique earthy smell, the dried fish products after ordinary drying or baking have a heavy earthy smell; moreover, they need to be cooked before they can be eaten. In addition, this original processing method cannot make fish bones brittle; while freshwater fish generally have more fish bones, and the fish bones in smaller freshwater fish are even smaller and more numerous; consumers eat this original fish When drying the product, it is necessary to pay special attention to spitting out the fish bone to avoid stabbing the throat, so ...

Claims

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Application Information

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IPC IPC(8): A23L17/10
Inventor 茅林春段道富许勇泉
Owner ZHEJIANG UNIV
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