The invention relates to new technology for
salting,
air drying and maturing
weever and belongs to the technical field of
deep processing for aquatic products. The new technology for
salting,
air drying and maturing the
weever comprises the following steps: washing blood on the surface of fresh
weever and draining; applying 3.5 to 5.5 percent of salt on the surface of the weever uniformly and
salting the weever for 45 to 55 hours under the conditions that the temperature is between 0 and 4 DEG and the RH is (83+ / -8) percent; and raising the temperature gradually for
air drying and maturing the weever for 3 to 5 days under the conditions that the
humidity is 65 to 88 percent (RH), and the temperature is between 15 and 31 DEG to ensure that the
water content of the air-dried and matured weever products is in a range of 53 to 60 percent, and the
salt content is in a range of 2.5 to 3.3 percent. In the new technology for salting, air
drying and maturing the weever, the
corrosion initiated by the growth of microbes is suppressed by regulating and controlling the temperature and
humidity of the air
drying and maturing process, and
hydrolysis and oxidation of proteins and fat in muscles are quickened and the
flavor-forming speed is improved. Therefore, the product maintains the
flavor quality characteristics of the traditional air-dried fishes, the limit of traditional seasonal production is broken through, and
mass production of modern technology for the air-
dried fish products is realized.