62 results about "Dried fish" patented technology

The invention discloses a low-cost large-molecular-weight fish scale collagen extraction method, and belongs to the technical field of fish scale collagen. The method comprises the following steps: (1) pretreatment: repeatedly freezing and storing fish scales and unfreezing and redissolving the fish scales; 2) impurity protein removal: taking out the fish scales, and removing fish silver; soaking in a sodium chloride solution, washing and drying; 3) extracting fish scale collagen, namely extracting the dried fish scales for 1-4 hours at 40-100 DEG C according to a solid-liquid ratio of 1: (5-20) by adopting a hydrothermal extraction mode, carrying out solid-liquid separation, and collecting fish scale collagen extract liquids in different molecular weight intervals; and 4) freeze-drying the collagen extract liquid to obtain a fish scale collagen solid product. According to the method, acid or alkali solution pretreatment is not needed, and a sodium chloride salt solution is used for mildly removing impure protein. And the structure of the fish scale collagen is relatively completely maintained while the relatively high yield is ensured.

The utility model discloses an automatic fish salting machine for air-dried fish processing, and relates to the technical field of automatic fish salting machines. The automatic fish salting machine for air-dried fish processing comprises a base, a supporting frame is fixed to the upper portion of the base, a salting barrel is slidably connected to the upper portion of the supporting frame, the discharging end of the salting barrel is open, and a cover body is movably installed at the discharging end of the salting barrel; the side plate is fixed above the base and located on one side of the supporting frame, and a driving assembly for driving the pickling cylinder to rotate is installed on the side plate; the inner cylinder is fixed on the inner wall of the pickling cylinder, and four net plates are symmetrically fixed on the outer wall of the inner cylinder; according to the fish slice pickling device, the detachable fish clamping assemblies are arranged, so that in the pickling process of the previous batch of fish slices, the other four groups of fish clamping assemblies can be used for clamping and preparing the fish slices, and when the previous batch of fish clamping assemblies are dismounted for discharging work, the fish clamping assemblies in the pickling barrel can be immediately replaced for quickly pickling the fish slices.

According to the dry fish maw capable of inhibiting fat oxidation and the preparation method thereof, fresh air bladders are soaked in a lactic acid bacteria solution, then subjected to anti-oxidation treatment with a chlorogenic acid solution, soaked in alkali liquor and dried, and the dry fish maw capable of inhibiting fat oxidation is obtained. Lactobacillus treatment and chlorogenic acid anti-oxidation treatment are combined, alkali is used for neutralizing generated acidic substances, natural substances are used for treatment, harmful compounds are not introduced, and the eating risk is reduced. Moreover, the yellowness value can be effectively reduced, the increase of POV value and TBA value is inhibited, the rancidity and rancidity of the dried fish maw are reduced, and long-time storage is facilitated. The preparation process is green and safe, short in treatment time and suitable for industrial production of dried fish maw.

The invention belongs to the technical field of drying equipment, and particularly relates to drying equipment and a working method thereof.The drying equipment is characterized in that a cutter in a foam crushing mechanism rotates around a vertical shaft so as to crush foam generated by fish collagen peptide deposited in an inner cavity; a cutter in the foam crushing mechanism rotates around a transverse shaft so as to separate fish collagen peptide on the cutter; the problem that in the process of drying the fish collagen peptide solution, generated foam expands to the limit and is broken, so that the vacuum degree fluctuates can be solved, meanwhile, the foam breaking mechanism rotates while revolving, and the fish collagen peptide solution bonded to the cutter is thrown away under the action of centrifugal force in two different directions; the situation that due to local high temperature of the surface of the cutter, fish collagen peptide adhering to the cutter is crystallized is avoided, nitrogen is supplemented into the inner cavity, and even if a fish collagen peptide solution is decomposed to generate oxygen, it can be guaranteed that the oxygen concentration in the inner cavity is kept at the low level.

The invention discloses a staphylococcus carnosus chromophore strengthening method based on regulation and control of exogenous additives and application of the staphylococcus carnosus chromophore strengthening method in salting dried fish. The staphylococcus carnosus chromophore strengthening method comprises the following steps: mixing a methemoglobin solution with broth, adding the exogenous additives, and constructing a simulation system; inoculating staphylococcus carnosus into the simulation system for culturing, and observing the color change of the simulation system; wherein the exogenous additive comprises one or more of L-arginine, tea polyphenol, ascorbic acid or tocopherol. One or more of L-arginine, tea polyphenols, ascorbic acid or tocopherol are used as exogenous additives for synergistic fermentation with staphylococcus carnosus, so that the redness value of the salted dried fish is remarkably increased.

The invention relates to the technical field of dried fish processing, and discloses dried fish processing and slitting equipment which comprises a rack, a first conveyor is arranged on one side of the rack, a second conveyor is arranged on the other side of the rack, a gear box is arranged on the outer wall of the rack, and a driving assembly is arranged on the outer wall of the gear box. A supporting assembly is arranged on the outer wall of the rack; the driving assembly comprises a servo motor, and the servo motor is fixedly connected with a first rotating shaft through a coupler. According to the dried fish processing and slitting equipment, by arranging the first conveyor, to-be-slit dried fish can be continuously conveyed to the conveying roller, the conveying roller rotates to convey the dried fish, a third rotating shaft is matched to drive a blade to rotate to slit the dried fish passing through the conveying roller, and the slit dried fish directly falls into the second conveyor below; the processing efficiency is high, and the processing requirements of the dried fish are met.

The utility model discloses a little fish winnowing impurity removal structure convenient to adjust and high in applicability, which comprises a discharge port arranged at the tail end of primary cleaning and conveying equipment, a material guide plate is obliquely arranged right below the discharge port, the lower end of the material guide plate is connected with the top surface of a conveying belt, and the lower end of the material guide plate is connected with the lower end of the conveying belt. A movable winnowing impurity removal mechanism is arranged on one side of the higher end of the material guiding plate, a recycling mechanism is arranged on one side, away from the material guiding plate, of the conveying belt, and outlet air of the winnowing impurity removal mechanism penetrates through the position between the discharging port and the material guiding plate and then points to the recycling mechanism. The characteristic that sundries are lighter than fresh small fishes is utilized, the sundries and the dried fishes are collected respectively, meanwhile, the winnowing impurity removal mechanism can be adjusted according to different types of dried fishes and the actual situation on site, the applicability is improved, and overhauling is convenient.

The invention discloses a method for preparing a wastewater treatment agent by using fish culture solid waste, which comprises the following steps: (1) drying fish manure, carbonizing, washing the obtained solid product with water, drying, and grinding to obtain biomass carbon powder; and (2) adding a Mn < 2 + > source, a Fe < 3 + > source, urea and glucose into water to form a mixed solution, then carrying out hydrothermal reaction under a stirring condition, freeze-drying the obtained reaction solution after the hydrothermal reaction is completed, and then grinding to obtain the modified spinel type manganese ferrite powder. And (3) uniformly mixing the biomass carbon powder, the modified spinel manganese ferrite powder, polyethylene glycol, a Mn < 2 + > source and a Fe < 3 + > source, performing wet granulation, drying and curing, standing in water, and airing to obtain the wastewater treatment agent. According to the invention, the fish culture solid wastes are prepared into the biochar with abundant pore structures, and then the biochar is combined with the catalyst to form the treating agent, so that the effective utilization of the wastes is realized.

This invention discloses a fish mucus-methacrylated gelatin hydrogel with lubricating and drag-reducing properties and its preparation method. The hydrogel preparation process is as follows: First, a methacrylated gelatin hydrogel precursor (GelMA) is prepared by amidation reaction of methacrylic anhydride (MA) and gelatin (Gel). Then, gelation is achieved by hydrogen bonding between freeze-dried fish mucus (MC) and GelMA, and by photocrosslinking of the GelMA precursor and polyethylene glycol diacrylate (PEGDA) under ultraviolet light at 365 nm, thus obtaining the mucus-methacrylated gelatin hydrogel (MC-GelMA). The hydrogel prepared by this invention exhibits excellent anti-swelling properties and mechanical strength. Simultaneously, this hydrogel also possesses good lubricating and drag-reducing properties, making it suitable for use as a drag-reducing material for ships.

The present invention relates to a method for providing a dried fish meal product from a fish material, the method comprising (i) providing a fish material; (ii) subjecting the fish material to a pre-treatment where the water content of the fish material is reduced, wherein the pre-treatment comprises a first drying step, resulting in a pre-dried fish material, wherein the pre-dried fish material has a moisture content in the range of 15-50% (w / w) water; and (iii) subjecting the pre-dried fish material to a second drying step resulting in a dried fish product; wherein the second drying step performed in step (iii) is a spin flash drying process.

The utility model relates to the technical field of filling, in particular to a feeding nozzle of an instant dried fish filling machine, which comprises a mounting ring, a movable component is mounted in the mounting ring and comprises a connecting plate, two ends of the connecting plate are fixedly connected with the inner surface of the mounting ring respectively, and a rotating groove is formed in the lower surface of the connecting plate. A rotating ring is movably connected into the rotating groove, a rotating wheel is fixedly connected to the lower end of the rotating ring, a threaded rod is in threaded connection with the interior of the rotating wheel, the upper end of the threaded rod penetrates through the interior of the connecting plate and extends to the position above the connecting plate, a top plate is fixedly connected to the upper end of the threaded rod, and a limiting rod is fixedly connected to the lower surface of the top plate; and the lower end of the limiting rod extends into the connecting plate. According to the blanking nozzle, when the mounting ring and the blanking nozzle body are adhered, the blanking nozzle body can be ejected upwards, so that the blanking nozzle body and the mounting ring can be quickly and conveniently detached and separated, and the detaching efficiency of the blanking nozzle is improved.

The invention relates to a preparation method for reducing the unfreezing water yield of water-swollen fish gelatin, and belongs to the technical field of marine product processing, and the preparation method comprises the following steps: S1, soaking dried fish gelatin for 3-4 hours, and softening the dried fish gelatin; s2, adding water into a steamer, heating until the water is boiled, keeping the water boiling, steaming the fish maw treated in the step S1 in the steamer for 3-5 minutes, soaking in ice water, refrigerating and soaking for 48 hours; s3, soaking the fish maw treated in the step S2 in a soaking solution, wherein the soaking solution is prepared from the following components in percentage by mass: 0.25 percent to 0.50 percent of alginate oligosaccharide, 0.25 percent to 0.50 percent of L-lysine, 0.50 percent to 0.75 percent of sodium bicarbonate and the balance of water; and S4, taking out the fish maw from the soaking solution, draining water, sub-packaging, vacuumizing and freezing. According to the method, the fish maw is added to be soaked in the soaking solution, and the fish maw is soaked in the soaking solution composed of 0.25%-0.50% of alginate oligosaccharide, 0.25%-0.50% of L-lysine, 0.50%-0.75% of sodium bicarbonate and the balance of water, so that the water-swollen fish maw can be unfrozen at normal temperature, and the bleeding rate is low.

To provide: an agent that reduces a strange taste while holding saltiness in a seasoning; and a method therefor.SOLUTION: A strange taste reducing agent for potassium chloride which contains steam distillate of dried fish flakes is prepared. Further, according to one embodiment, a seasoning is prepared by a method including: putting dried fish flakes into a container and introducing steam into the container; extracting a volatile component at 60-130°C; cooling the extracted volatile component to 6-70°C to collect steam distillate of the dried fish flakes; and blending the collected steam distillate of the dried fish flakes together with potassium chloride.SELECTED DRAWING: None

The invention provides a high DHA (docosahexaenoic acid) reserved anchovy snack and a preparation method thereof, fresh anchovies are treated in a mode of frying in air and then marinating, and then mixing materials and red oil are added to further enrich the flavor of the anchovy snack. By optimizing the conditions of immobilization time, air frying time, marinating time and the like, the fish larvae with higher DHA content are prepared. The anchovy snack produced by the invention takes the fresh anchovy as a raw material, and compared with dried fish, the anchovy snack is moderate in hardness and good in palatability, and can meet the taste requirements of consumers on taking the anchovy as snacks.

The invention relates to a preparation method for improving the stability of fish gelatin porridge, and belongs to the technical field of food processing.The preparation method comprises the following steps that S1, raw materials are prepared, specifically, 3-6 parts by mass of dried fish gelatin, 13-22 parts by mass of cereals, 180-220 parts by mass of water and 4-7 parts by mass of rock candy are prepared; s2, grain pretreatment: soaking the grains with a 0.1% pullulanase solution under the conditions that the pH value is 5.5 and the temperature is 50 DEG C, cooperatively adopting ultrasonic-assisted pullulanase solution with the power of 40 Hz to permeate for 10 minutes, then soaking the grains with 1% beta-cyclodextrin for 1 hour, and then cleaning and draining for later use; s3, pretreating fish gelatin, namely cleaning the dried fish gelatin, soaking for 2 hours, and draining for preparation; s4, uniformly mixing powdery materials in the raw materials, stirring and dissolving the powdery materials in water at 60 DEG C, adding rock sugar, and stirring the solution to obtain a feed liquid; s5, putting the rest materials into a metal container, and then adding the feed liquid to obtain a bowl-packed product; and S6, performing sterilization treatment to obtain the fish maw porridge. The fish maw congee prepared by the preparation method disclosed by the invention is low in grain agglomeration rate, low in fish gelatin bleeding rate, good in elasticity and good in sensory evaluation.

The present invention relates to a fully automatic fish jerky turning machine and a fish jerky drying method, which includes a storage body. A drying chamber is provided in the storage body, and multiple groups of mesh trays are arranged at intervals up and down in the drying chamber. Guide members and rotating disks are symmetrically arranged on both sides of the storage body. The mesh tray includes a fixed mesh tray fixed in the rotating disk and a movable mesh tray installed in the guide member. A driving mechanism is provided in the storage body for driving the movable mesh tray to move closer to or away from the fixed mesh tray. A mesh tray support mechanism for fixing the mesh tray that has moved into place is also provided in the drying chamber; A movable mesh tray locking mechanism and a second driving part are also provided in the storage body. The fully automatic fish jerky turning machine of the present invention can close the movable mesh tray after the countdown ends, lock all the mesh trays and then drive all the mesh trays to rotate together to achieve synchronous turning of all fish jerky. The whole process does not require manual assistance, which not only shortens the time required for fish jerky drying, ensures the quality of fish jerky, but also does not reduce the capacity of the dryer.

The invention provides a fishy smell removal method for increasing nutrition of fish maw by utilizing a trichosanthes kirilowii Maxim protein emulsion, and belongs to the technical field of food processing. The deodorization method comprises the following steps: (1) adding trichosanthes kirilowii maxim protein and glucose into water, mixing, stirring, adjusting the pH value, and heating in a water bath to obtain modified trichosanthes kirilowii maxim protein; (2) mixing the modified trichosanthes kirilowii maxim protein with water and trichosanthes kirilowii maxim oil to obtain a modified trichosanthes kirilowii maxim protein emulsion; (3) adding dried fish maw into the ginger juice, boiling, fishing out the fish maw, washing, draining and cooling to obtain cold fish maw; and (4) soaking the cold fish maw with the modified snakegourd fruit protein emulsion, fishing out, cleaning and draining, soaking the fish maw with ice water for the second time, washing and draining to obtain the fishy smell removed dry fish maw. The snakegourd fruit protein emulsion has better compatibility with fat, so that grease on the surface of the fish maw can be effectively cleaned, and the problem of fishy smell of the fish maw is solved from the source. Besides, the snakegourd fruit protein emulsion can effectively avoid loss of water-soluble nutrient substances in the fish maw in the cleaning process, and on the basis of effective deodorization, the nutrition of the fish maw can be increased.

The purpose of the present invention is to provide a flavor material for dried aquatic products such as dried fish and dried aquatic products. It is found that a heat-treated product containing a yeast extract containing glutathione and a material containing a polyunsaturated fatty acid has a flavor like a dried aquatic product.

The utility model discloses a vertical material ejection mechanism for blanking seasoned dried fish, which comprises an air cylinder, the air cylinder is detachably fixed and matched with a mounting table through a mounting rack and a first fastening screw, the air cylinder is arranged at the middle position of the top of the mounting rack, and an output shaft of the air cylinder penetrates through the mounting rack and then is detachably provided with a mounting piece. A top head is detachably arranged at the bottom of the mounting part, a circular truncated cone part is arranged at the top of the top head, a cylindrical part is arranged at the bottom of the top head, the circular truncated cone part and the cylindrical part are concentric and coaxial, the radius of the bottom of the circular truncated cone part is the same as that of the cylindrical part, the top head and the mounting part are smoothly connected through the design of the circular truncated cone part, and a protruding platform is avoided. And the small dried fish is taken out in the reciprocating motion.

The invention provides a Pickering emulsion stabilized by fish skin gelatin microgel and a preparation method thereof, and belongs to the technical field of emulsion preparation, and the preparation method comprises the following steps: A, preparing fish skin gelatin: extracting gelatin from fish skin by a salt extraction method, and performing vacuum freeze drying on a fish skin gelatin solution by a freeze dryer to obtain dried fish skin gelatin; b, preparing fish skin gelatin microgel: diluting the fish skin gelatin with deionized water until the protein concentration is 3%, and preparing the fish skin gelatin microgel by adopting an ultrasonic-microwave synergistic method; and C, preparing Pickering emulsion: mixing the fish skin gelatin microgel with soybean oil, and homogenizing to obtain the Pickering emulsion taking the fish skin gelatin microgel as the stabilizer. The fish skin gelatin microgel prepared through ultrasonic-microwave synergistic treatment is small in particle size, high in zeta potential absolute value, high in hydrophobicity and large in contact angle, can be adsorbed on a water-oil interface more easily, has the emulsifying property of 30% and the emulsifying stability of 33%, and can effectively stabilize Pickering emulsion.

The invention belongs to the technical field of aquatic food products, and particularly relates to a method for regulating and controlling the rehydration quality of freeze-dried fish gelatin based on a collagen microstructure. The method comprises the following steps: sequentially carrying out lipase aqueous solution soaking, water washing, water bath heating, ultrasonic treatment, water soaking, fishy smell removal solution soaking, water washing, pre-freezing and gradient freeze drying on fish gelatin to obtain the freeze-dried fish gelatin with improved rehydration quality. According to the method, the collagen microstructure in the fish gelatin is regulated and controlled through an ultrasonic synergistic heat treatment technology, the rehydration quality of the freeze-dried fish gelatin is improved, meanwhile, texture collapse and color deterioration are avoided, and the form integrity, nutrition and flavor quality of the fish gelatin are effectively kept; the method is short in production flow, low in energy consumption, high in process stability and suitable for large-scale continuous production.

This invention discloses a drying fish fillet calendering machine, comprising a control assembly, an infeed / outfeed support assembly, a needle-piercing mechanism, a transmission component, a calendering mechanism, and an outfeeding processing mechanism. A first bolt base on the infeed / outfeed support assembly is bolted to one end of the main base of the control assembly. A top frame for the needle-piercing mechanism is mounted on the side of the feeding compartment section of the infeed / outfeed support assembly. A second bolt base on the transmission component is bolted to the middle of the main base. This invention primarily utilizes a reciprocating lifting mechanism consisting of a perforated block, a rotary motor, a turntable, a hinged telescopic rod, a lifting rod, and a lifting plate before calendering. The needles on the needle plate reciprocate to pierce the dried fish fillets, creating dense needle holes that expel air from the interior. This piercing of the fish fillet fascia and the expulsion of internal air results in firmer flesh, less bulging, and improved appearance for the finished product.

According to the method for improving the storage stability of the fish gelatin, the dried fish gelatin is subjected to ultraviolet irradiation treatment in a constant-temperature and constant-humidity environment, so that the storage stability of the fish gelatin is improved; the method is simple, and the microcosmic cross-linking properties of the modified fish gelatin collagen, including hardness, protein cross-linking, fish gelatin color, smell and the like, are more stable.

The utility model relates to the technical field of fish roe dewatering, in particular to a fish roe dewatering and drying device which comprises a fixing box, a feeding conveying mechanism is arranged on the top of the fixing box and inside the fixing box, the feeding conveying mechanism comprises a feeding box fixedly installed on the top of the fixing box, a feeding hopper is fixedly installed on the top of the feeding box, and the feeding hopper is fixedly installed on the top of the fixing box. A material guiding plate is arranged in the feeding hopper, a discharging hopper extending into the fixing box is fixedly installed at the bottom of the feeding box, and a conveying assembly is arranged in the fixing box. According to the fish roe dewatering and drying device, through the arranged feeding conveying mechanism, fish roes are conveyed onto a conveying belt through a feeding hopper, a feeding box and a discharging hopper, hot air is blown out under the action of an electric heating wire and a fan, residual water on the unfrozen fish roes is dried, the fish roes are dried through three air boxes, and the fish roes can be conveyed rightwards through the conveying belt to be output and recycled; and the air box can be fixedly mounted and dismounted through the fixing bolts and the fixing plates, and the flexibility and practicability of the device can be improved.

To provide a fastening device that improves the efficiency and comfort of hanging vegetables and other items to dry. [Solution] The fastening hook 1 comes in two types: a through-part type and a through-member type, and is available in paired and multiple types A, B, C, and D. The configuration consists of a flexible string-like member 2, with a through-part type having a through-part 3 at an appropriate location, and a through-member type having a through-member 12. An insertion part 4 is inserted through each to form a fastening part 5. When using it, simply insert vegetables or other items into the fastening part 5 and pull the insertion part 4 to fasten it, and then hang it on a pole. Basically, all are made up of a string-like member 2, and no other accessories or tools are needed, allowing you to complete the fastening and hanging work with just this one item. It greatly contributes to improving work efficiency and reducing the burden on people in a wide range of fields who previously had to repeatedly tie strings with rubber-gloved hands for time-consuming tasks such as picking onions, garlic, dried persimmons, whole dried fish, dried flowers, and soba noodles.

The invention relates to the technical field of dried fish production, and discloses a raw fish washing device for dried fish production, which comprises a cleaning box, a first conveying belt and a second conveying belt, and further comprises a flushing bin integrally formed at the bottom of an inner cavity of the cleaning box, and partition bins are arranged at the top of an inner cavity of the flushing bin at equal intervals; a servo motor drives a rotating disc to rotate in a flushing bin, multiple sets of connecting shafts on the circumference of the rotating disc rotate synchronously, so that two sets of guide wheels at the end of a connecting plate can roll into corresponding path grooves, blocking and reversing are conducted through corresponding reversing grooves, and therefore partition bins at the outer ends of the connecting shafts can rotate by one circle; and in this way, under cooperation of the first flushing nozzles, multiple faces of the outer side of the raw fish can be flushed, blood on the surface of the raw fish can be fully flushed, and the problem that when the raw fish is conveyed and flushed, a blind area exists between the surface of the raw fish and the conveying belt, and consequently the outer side of the raw fish is not fully cleaned is solved.

The invention discloses a barbeque sauce with tomato flavor and a preparation method thereof, and relates to the field of barbeque sauce preparation. The barbeque sauce with the tomato flavor consists of the following raw materials in percentage by weight: 15-35% of tomatoes, 10-30% of edible vegetable oil, 15-45% of water, 2-10% of peanuts, 2-3% of sesame seeds, 1-5% of edible wheat bran, 0.5-2% of garlic bulbs, 0.5-2% of onion bulbs, 0.1-2% of shrimp meat, 0.1-2% of dried fish, 0.1-2% of edible spices, 2-8% of fermented soy sauce, 1-5% of fish sauce, 2-8% of white granulated sugar, 1-5% of edible salt, 1-5% of chilies, 0.1-1% of a yeast extract and the balance of water. The sum of the weight percentages of the raw materials is 100%. A segmented stir-frying process is adopted, so that the product is extremely strong in flavor layering sense, has the nut fragrance and salty and delicious taste of a traditional barbeque sauce, also has fresh sour taste brought by tomatoes, effectively neutralizes the greasy feeling, and is more palatable and appetizing.

The present application relates to a kind of combined dryer for drying fish meal and bone meal, including dryer body, the dryer body is provided with feed pipe, and the inside of dryer body is provided with rotating assembly, the top of the dryer body is provided with installation cap, and installation cap is provided with pressure relief mechanism;The present application improves the structure of the existing combined dryer for drying fish meal and bone meal, the improved combined dryer for drying fish meal and bone meal uses mechanical pressure relief instead of the pressure relief mode of existing pressure relief valve, which can prevent electronic equipment from being damaged due to the risk of dust entering, so the improved combined dryer for drying fish meal and bone meal can always have good pressure relief effect.

1. Name of the product in this design: Packaging Kit (Konjac Dried Fish). 2. Purpose of this design: For packaging food. 3. The key design features of this product are the combination of shape and pattern. 4. Images or photos that best illustrate the design key points: usage status reference diagrams. 5. This design is for a thin product, therefore top, bottom, left, and right views are omitted. 6. Other matters requiring explanation: This design is a kit design, kit 1 is the inner packaging bag; kit 2 is the outer packaging bag.

The application belongs to the field of food processing and discloses a preparation method of squid dried fish floss sandwich biscuits, which can make the prepared squid biscuits retain excellent chewiness and freshness, effectively remove fishy smell, and the like. First, a clean whole fish with a smooth surface without film is obtained as a pretreated whole fish. Then, the pretreated whole fish is coated and blanched, and is pickled for more than 8 hours to form an intermediate whole fish. Then, the intermediate whole fish is heated and dehumidified, and is then crushed as standby fish floss. Finally, a pair of single biscuits is obtained, the standby fish floss is clamped into the pair of single biscuits, so that squid dried fish floss sandwich biscuits are obtained. The coating of the whole fish can tenderize the fibers and prevent the water from losing too fast, and can lock the freshness. The blanching can better remove fishy smell and lock the freshness, so that the subsequent heating and drying process does not cause excessive loss of squid moisture, and the squid is effectively preserved and deodorized.