Method for producing vacuum-seasoned drunk dried fish

Abstract

The invention discloses a method for producing vacuum-seasoned drunk dried fish, belonging to the field of food processing technology. The method comprises the following steps: killing freshwater fish serving as a raw material; cleaning blood; curing to remove fishy smell, cleaning fish halogen, draining water, vacuum seasoning, air drying, dividing and trimming, filling the dried fish and seasoning in a boiling bag; vacuumizing and packing; sterilizing at a high temperature and cleaning the packing bag; externally packing and storing the product. Compared with the traditional process, the method disclosed by the invention increases a step of vacuum seasoning, thus the dried fish is more delicate and tasty and has richer flavor.

Description

technical field [0001] The invention relates to a production method of vacuum-seasoned dried drunken fish. In the method, a vacuum seasoning step is added, so that the finished dried dried drunken fish has a delicate taste and a more mellow fragrance, and belongs to the technical field of food processing. Background technique [0002] Dried drunk fish is a traditional flavor food, and the raw materials are mostly freshwater fish such as grass carp and herring cultured in fish ponds. Generally, dried fish is dried in the winter. The traditional craft is to dry fish for 4 days after marinating, store in cold storage, take it out and thaw it out during processing, fill it with condiments, vacuum pack it, and sterilize it to become a finished product. The degree of industrialization is not high. Dried fish is traditionally dried outdoors in the air, which takes a long time and cannot be guaranteed for safety. After filling the dried fish and seasonings, it usually takes a month...

AI Technical Summary

Problems solved by technology

Generally, dried fish is dried in the winter. The traditional craft is to dry the fish for 4 days after marinating, store it in a cold storage, take it out and thaw it out during processing, fill it with condiments, vacuum pack it, and sterilize it to become a finished product. The degree of industrialization is not high.

Dried fish is traditionally dried in the outdoor air, which takes a long time and the safety cannot be guaranteed

After the dried fish and condiments are filled, it usually takes a month for the condiments to fully penetrate into the inside of the fish tissue, and the dried fish will have the mellow aroma of wine. That is to say, the dried drunk fish processed by traditional techniques should not be opened for tasting immediately.