Preparation method of crisp and soft crisp bone salted fish

Abstract

The present invention discloses a preparation method of crisp and soft crisp bone salted fish. Rice vinegar is used to remove smelly taste and enables fish body meat to be soft and bones to be crisp, a clean water soaking is used to remove a vinegar taste, a microwave heating removes the easily volatile vinegar and enables the meat quality and meat bones to be crisp, and time is controlled at a few minutes to avoid hardening due to excessive dryness. In a pickling, newspaper is used to wrap fish body mainly due to an excellent water absorption and a certain mechanical strength of the newspaper, the newspaper can absorb water content produced by the fish body in the pickling process and is not easy to break, so that the fish body is located in a relatively dry environment to reduce breeding of bacteria, maggots, etc. Besides, the pickled salted fish wrapped by the newspaper is better in taste than the salted fish directly pickled with salt, has a special fresh smell, finally the newspaper wrapped fish body is smoked, a placing time is longer, the newspaper separates a large part of smoke and charcoal ash, etc. in the smoke, and after the newspaper is removed, the salted fish can be put into a bag to be sealedly packaged.

Description

technical field [0001] The invention relates to the technical field of fish processing, in particular to a method for preparing salted fish with soft and crispy bones. Background technique [0002] Fish products are indispensable delicacies in people's lives. Because salted fish is easy to store and easy to eat, people usually salt the fish for consumption. The traditional salted fish processing and production method is to wash the fish, remove the internal organs, put it in a pickling container, and then sprinkle salt. Each layer of fish is sprinkled with a layer of salt, and then put it in the sun to dry naturally. Natural drying will attract Flies lay eggs, which affects the quality of salted fish, causing problems such as fishy taste, taste, taste and nutritional value of the produced salted fish to often have quality deviations, and salted fish will harden due to water loss during pickling. The taste is not crispy enough and the bones are hard. [0003] Therefore, in ...

AI Technical Summary

Problems solved by technology

The traditional salted fish processing and production method is to wash the fish, remove the internal organs, put it in a pickling container, and then sprinkle salt. Each layer of fish is sprinkled with a layer of salt, and then put it in the sun to dry naturally. Natural drying will attract Flies lay eggs, which affects the quality of salted fish, causing problems such as fishy taste, taste, taste and nutritional value of the produced salted fish to often have quality deviations, and salted fish will harden due to water loss during pickling. The taste is not soft enough and the bones are hard