Salted fish food and production method

Abstract

The invention relates to a salt fish food and a preparation method thereof. The salt fish food comprises the following components of 3500 parts to 5000 parts of fresh fish, 100 parts to 150 parts of salt, 0.5 part to 2 parts of pepper, 0.5 part to 2 parts of Chinese anise, 0.5 part to 2 parts of cassia bark, 1.5 parts to 2 parts of spice leaves, 1 part to 2 parts of dahurian angelica root, 1 part to 2 parts of cinnamon, 1 part to 2 parts of cardamom, 1 part to 4 parts of fresh bruised ginger, 3.5 parts to 5 parts of spring onion slices, 2 parts to 7 parts of onion, 3 parts to 8 parts of rice vinegar, 2 parts to 6 parts of white sugar and 6 parts to 11 parts of cooking wine; the fish is salted so as to remove the fishy smell of the fish; the pepper, the Chinese anise, the cassia bark, the spice leaves, the dahurian angelica root, the cinnamon, the cardamom, the eucalyptus leaves, the fresh bruised ginger, the spring onion slices, the onion, the rice vinegar, the white sugar and the cooking wine are prepared into curing seasoning for salting the fish. The salt fish food has the advantages of scientific formula, abundant nutrient contents and a great mount of abundant microelements of protein, vitamin, calcium, iron, phosphorus, zinc, and the like; and the salt fish food is easy to digest, has unique flavor, is suitable for men, women, old and young, and is also suitable for various occasions such as families, guesthouses, hotels, traveling, leisure, picnics, and the like.

Description

technical field [0001] The invention relates to an aquatic food product, in particular to a salted fish food and a preparation method thereof. Background technique [0002] Fish products are an indispensable delicacy in people's life. Salted fish is easy to store and convenient to eat, so people salt the fish for consumption. Traditional pickling methods include fish handling process and pickling process. Processing process: the fresh fish is laparotomized to remove internal organs, washed, and drained, and the surface of the fish is coated with salt; pickling process: select a container, first sprinkle a little salt on the bottom of the container, and then spread an appropriate amount of refined salt on the surface of the fish one by one, Neatly put in the container, stacked layer by layer, and finally put a stone on the fish to compress the fish, turn it up and down once a day, and it can be out of the tank after a few days, and the fish can be eaten or cooked after clean...

AI Technical Summary

Problems solved by technology

In the above process, the amount of salt added during pickling is based on personal experience. If too much salt is added, the pickled fish will tend to harden, and it is not easy to form the peculiar smell of pickled fish; less, the marinated fish is easy to rot and deteriorate

Such salted fish products have the following disadvantages: 1. the degree of saltiness of the fish products is difficult to control, the saltiness is too heavy, it is difficult to eat, and it is too light and difficult to store; The saltiness of the thin fish meat is inconsistent; ③The taste is single and the taste is not good