Salted instant dried hemisalanx prognathus capable of enabling skin to be tender and white and nourishing faces and preparation method of salted instant dried hemisalanx prognathus

Abstract

The invention discloses salted instant dried hemisalanx prognathus capable of enabling skin to be tender and white and nourishing faces and a preparation method of the salted instant dried hemisalanx prognathus. The salted instant dried hemisalanx prognathus is prepared from the following raw materials in parts by weight: 500-550 parts of hemisalanx prognathus, 10-12 parts of iodized salt, 15-18 parts of white granulated sugar, 50-60 parts of Baijiu, 10-12 parts of ginger powder, 30-35 parts of mashed garlic, 23-25 parts of aloe polysaccharides, 30-35 parts of cranberry powder, 10-12 parts of stevia leaves, 9-10 parts of herb of bunge corydalis, 30-35 parts of pickled ginger granules, 200-230 parts of peach blossom juice, 30-35 parts of nectar, 10-12 parts of radix angelicae and 10-12 parts of white vinegar. The prepared salted instant dried hemisalanx prognathus product disclosed by the invention is rich in fragrance, crisp in bones, fragrant in meat, moderate in salty taste, chewy, free from fishy smell, plump in shape, is prevented from shrinking and curling, and fresh, fragrant, crisp and delicious.

Description

technical field [0001] The invention relates to the technical field of salt-baked instant dried whitebait, in particular to a salt-baked instant dried whitebait and a preparation method thereof. Background technique [0002] Whitebait (Hemisalanx prognathus) belongs to Salmoniformes, Silverfish family, has 2 subfamilies, 6 genera, nearly 20 species, and is distributed in China, Japan, Korea, Russia and other countries. The meat of whitebait is tender, white, delicious, and edible as a whole (that is, the internal organs, heads, fins, etc. are not removed, but eaten as a whole), and it is currently recognized as a natural "longevity food" by international nutrition. Therefore, it is also known as "longevity boutique" and "fish ginseng". Whitebait is a high-protein and low-fat food, containing 8.2g of protein, 0.3g of fat, 0.5g of carbohydrate, 176kJ of calories, 258mg of calcium, 102mg of phosphorus, 0.5mg of iron per 100g, and thiamine, riboflavin, niacin, etc. nutrient co...

AI Technical Summary

Problems solved by technology

The main difficulties in making ready-to-eat dried salt-baked fish are as follows: First, the muscle fibers of the fish are short, the protein structure is loose, and the water content is relatively high. If fresh fish is directly baked with salt, the fish pieces will be cooked quickly, and the fish will burst. The color is white, not chewy, and lacks the unique flavor of salt-baked food; second, the protein contained in fish skin is mainly composed of macromolecular collagen and mucopolysaccharides. During the high-temperature salt-baked process, it becomes sticky and easily sticks to rice paper. At the same time, it will cause damage to the skin of the fish and affect the overall appearance of the instant salt-baked fish; the third is the earthy smell of the freshwater fish itself