MySheen

Processing method of Flavor dried Fish

Published: 2024-11-06 Author: mysheen
Last Updated: 2024/11/06, Using rays, white eels, sea catfish and other fish with peculiar smell as raw materials, dried fish products with good appearance, small odor, not easy to mildew, good preservation, good surface color after heating and conditioning, strong fish smell and so on are made. The preparation method will remove the head, viscera, etc., and flavor the fish with 0.1-0.5% xylose aqueous solution (or mixed seasoning solution containing 0.1-0.5% xylose) by impregnation and other methods. Then dry products are made by drying in the sun or by hot air below 60 ℃.

Using rays, white eels, sea catfish and other fish with peculiar smell as raw materials, dried fish products with good appearance, small odor, not easy to mildew, good preservation, good surface color after heating and conditioning, strong fish smell and so on are made.

The preparation method will remove the head, viscera, etc., and flavor the fish with 0.1-0.5% xylose aqueous solution (or mixed seasoning solution containing 0.1-0.5% xylose) by impregnation and other methods. Then dry products are made by drying in the sun or by hot air below 60 ℃.

In example 1, 5 kilograms of needlefish with internal organs removed and 15 centimeters long were dipped in 3 liters of salt water containing 25 grams of dissolved xylose and 15 Baume degrees, soaked in cold storage for 4 hours, and then dried in a well-ventilated place. That is, you get 3 kilograms of seasoned dried needle fish.

Example 2 remove fins, dorsal bones, body skin and internal organs of 10-15 cm pre-tidal dolphin. Take 5 kilograms of fish and soak them with the following seasoning for 2 hours.

Seasoning formula salt water (Baume 15) 3 liters of sodium glutamate 8 grams of granulated sugar 400 grams of xylose 15 grams of vermicelli 500 ml

After impregnation, it was ventilated and dried to get 2.5 kilograms of puffer fish.

In example 3, the body length is 15cm to 20cm, the visceral mackerel is 5kg, and the mixture of 700 grams of salt and 15 grams of xylose is sprinkled evenly. Rub gently with your hands and then dry in a ventilated place to get 3.5 kilograms of dried mackerel.

In example 4, the star eel with 5 kilograms of head, viscera and dorsal bone removed was dipped in the seasoning solution prescribed below for 3 hours.

Seasoning formula salt water (Baume 17) 3 liters of sodium glutamate 10 grams of granulated sugar 350 grams of xylose 18 grams of vermicelli 600 ml

After dipping and drying with hot air below 30 ℃, 3 kg of white eel was seasoned and dried.

In example 5, spot rays with a body length of 5 kg and a length of 50 cm, without wing skin, are dipped in the following seasoning for 3 hours.

Seasoning formula salt water (Baume 18) 3 liters of sodium glutamate 15 grams of granulated sugar 400 grams of xylose 17 grams of vermicelli 500 ml

After drying with hot air at 35 ℃, 2.5kg dried seasoned skate was obtained.

Example 6 soak 5 kilograms of squid without eyeballs and internal organs and soak it with the following seasoning for 1 hour.

Seasoning formula salt water (Baume degree 15) 3 litres of xylose 15 grams of sodium glutamate 10 grams

After impregnation, dry in a ventilated place to get 3.5 kilograms of seasoned dried mullet.

 
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