Liquor preserved dried fish and production method thereof

Abstract

The invention provides fishbone-free liquor preserved dried fish which is short in production period. The fishbone-free liquor preserved dried fish is prepared from the following raw materials in parts by weight: 100-120 parts of fresh fishes without internal organs and scales, 1-2 parts of red wine, 2-3 parts of red rice distiller's grains, 0.1-0.2 part of tea leaves, 0.1-0.3 part of hot peppers, 0.4-0.6 part of fresh gingers, 0.4-0.6 part of garlic, 0.4-0.6 part of scallions, 0.1-0.2 part of pricklyash peels and 1-3 parts of salt. The invention further provides a production method of the fishbone-free liquor preserved dried fishes which are short in production period. The production method comprises the following steps: pickling fish for 3-5 days by red wine after mixing tea leaves and red rice distiller's grains and a tea liquid mixture which are matched with other cures at 0-8 DEG C; drying the fish by 60%; packaging the fish in vacuum; and sterilizing the fish by high pressure steam. The fishbone-free liquor preserved dried fish provided by the invention has the beneficial effects that the fishbone-free liquor preserved dried fish prepared by the production method has the characteristics that no fish bone exists when the dried fish is eaten, the degree of salt is moderate, and the meat is tender, and the dried fish not only is free of mud smell and has unique tea faint scent, but also is short in production period.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to dried drunken fish and a production method thereof. Background technique [0002] The nutritional value of fish is extremely high. Because of its delicate meat, delicious taste and easy absorption, it is especially suitable for the elderly and children. Moreover, fish meat has less fat content than other meats. One of the fats it contains is very beneficial to health fatty acid composition, and rich fatty acid makes fish a recommended food for the prevention of cardiovascular diseases. At the same time, fish bones are rich in calcium and trace elements. Regular consumption can prevent osteoporosis. It is very beneficial for middle-aged and elderly people whose bones are beginning to age. In order to facilitate the preservation of fish, people often make it into dried fish. [0003] Dried fish is mostly made of freshwater fish such as bluegrass, grass, silver ...

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.

The traditional processing method of dried drunken fish often has the problem of long processing period, and the dried drunken fish left with fishbone, which has caused great inconvenience to people who eat dried fish. Elimination, and greatly increased the difficulty and time of dissection

[0004] Patent CN 102224947B discloses a production method of dried drunken fish with vacuum seasoning, freshwater fish raw materials are dissected, blood stains are cleaned, marinated to remove fishy smell, fish brine is cleaned, water is drained, vacuum seasoned, air-dried, cut and trimmed, dried fish and seasoning Vacuum packaging after filling into retort bags, cleaning the packaging bags after high-temperature sterilization, and putting the products into storage after packaging. Compared with the traditional process, this method shortens the production cycle, but it does not solve the problem of dried drunken fish. fishbone problem