Preparation method of flavor fish paste

Abstract

The invention mainly relates to the technical field of food processing and discloses a preparation method of flavor fish paste. The method includes the steps of preparation of raw materials, drying, first fermentation, second fermentation and seasoning; the method is simple, the fish paste is convenient to prepare, industrialized production can be conducted, and the obtained flavor fish paste is fresh, fragrant, strong in flavor, tender and chewy, spicy, tasty and refreshing, appropriate in sweet and salt degree and free of any additive; the paste type in the market is increased, and the demands of consumers for nutrients and taste are met; snakehead is selected as the raw material and is tender in meat, abundant in nutrient and capable of improving the flavor of the fish paste; after fishis cooked, fish bones are removed to prevent customers from choking when the customers enjoy the fish paste, and therefore the applicable customer range of the fish paste is more extensive; after thefish bones are removed, freeze drying is conducted to reduce the moisture of the fish to render the fish much tenderer and chewier and improve the chewiness of the fish.

Description

technical field [0001] The invention mainly relates to the technical field of food processing, in particular to a preparation method of flavored fish sauce. Background technique [0002] Seasoning sauce is one of the commonly used seasonings, and there are various brands and flavors of seasoning sauces currently on the market. Most of the varieties are fruit and vegetable sauces, most of the meat sauces are beef sauce, and there is rarely fish sauce; the fish meat is tender and delicious. , rich in protein, amino acids, vitamins and mineral elements, with very little fat content, belongs to lean meat type, can nourish the stomach, diuresis and swelling, clear away heat and detoxify, prevent fetus and unblock milk, protect cardiovascular and cerebrovascular, nourish liver and blood, beauty care Fa; the current traditional fish sauce is Yongle fish sauce or spicy fish sauce, which needs to be brewed with glutinous rice wine, cooked and dried naturally, and then fermented. The ...

AI Technical Summary

Problems solved by technology

[0002] Seasoning sauce is one of the commonly used seasonings, and there are various brands and flavors of seasoning sauces currently on the market. Most of the varieties are fruit and vegetable sauces, most of the meat sauces are beef sauce, and there is rarely fish sauce; the fish meat is tender and delicious. , rich in protein, amino acids, vitamins and mineral elements, with very little fat content, belongs to lean meat type, can nourish the stomach, diuresis and swelling, clear away heat and detoxify, prevent fetus and unblock milk, protect cardiovascular and cerebrovascular, nourish liver and blood, beauty care Fa; the current traditional fish sauce is Yongle fish sauce or spicy fish sauce, which needs to be brewed with glutinous rice wine, cooked and dried naturally, and then fermented. The procedure is complicated, the preparation cycle is long, and the flavor is relatively light, which is more suitable for Leishan County The diet of Miao residents in Yongle District cannot satisfy the tastes of consumers