Method for processing spicy freshwater dried fish

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 ...

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 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 consumers generally feel that it is inconvenient to eat