Production method for air-dried bream
A production method and a technology for bream are applied to the field of low-temperature air-drying of dried bream with folk flavor, can solve problems such as difficulty in forming scale and grade, high salt content in finished products, seasonal influence, etc., and achieve oxidation prevention, low drying cost, high drying effect of speed
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[0018] (1) The present invention is suitable for batch industrial production, each batch of output is more than 100 kilograms, and each bream weighs 500g-1000g.
[0019] (2) Pre-processing the fish, including breaking open from the maw, removing scales, gills, viscera, cleaning and draining.
[0020] (3) Marinate, marinate the fish body with fried salt and spices at an ambient temperature of 10°-15°, marinate for 3 hours, press and ferment for 48 hours.
[0021] (3) pick the brine, put the fish on the platform and pick the brine for 12 hours, let the brine on the fish body drain;
[0022] (4) marinade, put the fish body into the brine with a salinity of 12% to soak the marinade for 72 hours;
[0023] (5) Pick the marinade for the second time, and then place the fish on the platform for the second time for 12 hours to let the brine on the fish body drain out naturally;
[0024] (6) Air-drying, drying in a low-temperature dryer with an ambient temperature of 15° and a wind spe...
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