Preparation method of canned dace with black bean
A manufacturing method and technology for dace, which are applied in food preparation, application, food science and other directions, can solve the problems of single taste and poor taste of dace, and achieve the effects of better taste, well-preserved nutrition, and taste suitable for all ages.
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[0039] The preparation method is as follows:
[0040] 1. Raw material handling
[0041] Each dace weighs 0.11 to 0.19 kilograms, and each canned dace weighs more than 0.19 kilograms. At the same time, take out the unqualified and stale dace; remove the head, viscera, scales and fins of the fresh dace, use a knife to draw 2-3 mm deep lines on the meat layer on both sides of the fish body, and According to the size, it is divided into three grades: large, medium and small;
[0042] 2. salted
[0043] According to different production seasons, the amount of salt used for salting dace is also different;
[0044] The amount of salt used for 100 kg of dace: 5.5 kg during production from April to October,
[0045] 4.5 kg during production from November to March of the following year;
[0046] After the fish and salt are fully mixed and evenly mixed, they are placed in a bucket and pressed with heavy stones. The ratio of fish to stone is 1:1.2~1:1.7; stone pressing time: 5~6 ...
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