The invention provides a production method of leek flower
flounder. The production method comprises the following steps: cleaning flounders, then putting
flounder bodies into a clean and smooth flat-
bottom water channel, scattering refined salt accounting for 1% of the weight of the
flounder bodies, flipping over or stirring the flounder bodies with a wooden
shovel, picking up the flounders,
scraping skin mucus, then removing gills and viscera, cleaning, then putting on a flat screen, placing in a well-ventilated place without direct
sunlight for later use, and collecting
mucus in the
water channel; filling flounder bellies with marinade, and then putting the flounders into a container to be marinated according to a method that one marinade layer is arranged on each flounder layer; placingflounder
mucus into the
water channel, putting the marinated flounders into the flat-bottom square screen to be aired, placing in the
water channel, uniformly smearing body surfaces with mucus, thenuniformly scattering a thin leek flower wrapping material layer on the surfaces of the flounder bodies, and compacting; hanging the flounders wrapped with leek flower on a frame, staying overnight atnormal temperature, and then placing in a hot air drier to be subjected to
air drying. The leek flower flounder has the advantages that
flavor is unique, taste is fresh and fragrant, nutritive value is relatively high, overall appearance can be better accepted by a
consumer,
lipid oxidation or mould hardly occurs on the finished product, and the quality guarantee period is long.