Method for producing air-dried fish with crisp bones

Abstract

The invention relates to a method for producing air-dried fish with crisp bones. In the method, combining unique high nutritions of silver carps, grass carps and carps and prepared condiment, the fishproduced by preserving, air-drying, deep-frying and simmering at high pressure has unique flavor. Not only the fish is rich in nutritions, crisp in bones, tender in meat, crispy and delicious, extremely delicious in taste and sweet-scented, but also the fish bones, fish scale and fish flesh can be eaten together; in addition, the fish is pure in scent, can promote appetite and is good to eat, andhas the functions of increasing appetite, reducing weight and fat and resisting aging, especially the fish bones are crisp and the biological calcium, protein and other nutrients contained in the fish can be easily absorbed; therefore, the fish can be eaten for life as daily food and is a best diet product capable of ensuring lifelong calcium supplement for people and obtaining collagen.

Description

technical field [0001] The invention relates to the technical field of fish food, in particular to a method for preparing crispy bone-dried fish. Background technique [0002] Fish is a traditional food and one of the important sources of animal protein in human food. There are many nutrients beneficial to human body in fish meat. The content of animal protein, calcium, phosphorus and vitamins A, D, B1 and B2 is higher than Pork, chicken and other animal meats are higher and contain a variety of soluble colloids, which are easily digested and absorbed by the human body, with an absorption rate of up to 96%. At the same time, fish meat has the characteristics of fine fiber and tender meat, which is especially suitable for patients, middle-aged and elderly people and children. People often use it as a dietary good product for nourishing the body, prolonging life, and recovering from illness. Thereby, in daily life, along with improving constantly of people's living standard,...

AI Technical Summary

Problems solved by technology

But at present, in various cooked food fish products, the ubiquitous deficiencies are: 1. When eating, fish bones, fish bones and fish scales all must be removed, causing the loss of nutrients such as calcium to be wasted, and the fish bones are easy to get stuck in the throat , there are unsafe factors; 2, the processed cooked fish is usually cooked and eaten now, and cannot be stored and kept fresh and eaten with food, so it is difficult to carry out industrialized production; 3, when people usually eat fish, they always discard fish scales as waste, which is very pity