Making method of salted fish

• Main Authors: LIU HUANQING, GONG YILEI, LUO FANGJIE
• Format: Patent
• Language: Chinese; English
• Published: 28.09.2016
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a making method of salted fish. The making method is characterized by comprising the following steps of: performing raw material treatment; salting the raw materials; frying the fish and trimming fishbone; seasoning the fried fish; weighing and bagging the seasoned fish; performing vacuum sealing; performing sterile cooling; putting the bagged fish into a warehouse; inspecting the product; and packaging and warehousing the product, wherein salting comprises the steps of performing salting with 0.3wt% of fresh ginger, 0.3wt% of scallion, 0.5wt% of fresh Chinese prickly ash, 0.1wt% of wine and 4wt% of salt for 40 hours, rinsing the salted fish for 6 hours and then draining off the product for later use. The salted fish made by the making method is long in quality guarantee period and applicable to store at normal temperature, and is ready-to-eat. 本发明公开了种腌鱼的制作方法，其特征在于，它包括以下步骤：原料处理--盐渍--油炸修刺--调味--称量装袋--真空封口--杀菌冷却--揩包入库--检验--包装入库；其中，盐渍是指用重量百分比为0.3％生姜、0.3％的葱、0.5％的鲜花椒、1％的酒和4％的盐盐渍40小时，漂洗6小时后沥干