Fish processing method

Abstract

The invention provides a fish processing method, which is to use salts to pickle fish. The whole technological process of pickling is as follows: firstly, drying the fish at a temperature of less than 16 DEG C until the water content is between 28 and 32 weight percent; secondly, dividing common salts which account for 12 to 15 weight percent of dried fish into two parts, spreading one part of the common salts at the bottom of a pickling container, spreading the dried fish on a salt layer to form a layer one by one, and spreading the other part of the common salts on a fish layer and making the common salts completely cover fish bodies; thirdly, applying pressure on the common salt layer on the fish, wherein the pressure is between 0.1 and 0.2 kPa; and fourthly, placing the fish for 6 to 9 days in a room at the temperature of between 2 and 4 DEG C. Compared with the prior art, the fish processing method has simple processing technique, convenient operation and low equipment cost, and the processed salted fish has rich nutrition, proper salinity and long storage period. Moreover, the fish processing method overcomes the defects of heavy taste of the conventional salted fish, complex processing technique and containing of a nitrite composition, and simultaneously solves the problem of mutual contradiction of the taste and the storage period.

Description

technical field [0001] The invention relates to a fish processing method, in particular to a fish pickling method, and belongs to the technical field of aquatic product processing food. Background technique [0002] Sea fish is delicious, rich in protein and essential amino acids, vitamins, minerals and other nutrients. For example, carp meat is fine and delicious, rich in unsaturated fatty acids, which has the effect of lowering cholesterol, and is of great benefit in preventing arteriosclerosis, high blood pressure and coronary heart disease. At present, the traditional pickling process of fish is to stack a large amount of salt and fresh fish layer salt in wooden barrels or other pickling containers, although the prepared pickled fish is resistant to storage and can be eaten continuously , but the salty taste is very heavy, and long-term consumption will affect your health. In order to achieve low-salt pickling, the Chinese invention patent application disclosed by the ...

AI Technical Summary

Problems solved by technology

It can be judged that the freshness of the fish obtained by this method is not enough, the nutrition is lost, and there are many processes, and preservatives must be added to increase the cost

Therefore, this low-salt pickling process has sacrificed the beneficial characteristics of pickled products, and there are major deficiencies.