CN114711393A - Preparation method of flavored dried fish based on fresh live weever - Google Patents
Preparation method of flavored dried fish based on fresh live weever Download PDFInfo
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- CN114711393A CN114711393A CN202210251797.7A CN202210251797A CN114711393A CN 114711393 A CN114711393 A CN 114711393A CN 202210251797 A CN202210251797 A CN 202210251797A CN 114711393 A CN114711393 A CN 114711393A
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- weever
- fresh
- dried fish
- live
- flavored dried
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 238000000034 method Methods 0.000 claims abstract description 10
- 238000002791 soaking Methods 0.000 claims description 33
- 230000001954 sterilising effect Effects 0.000 claims description 27
- 238000004659 sterilization and disinfection Methods 0.000 claims description 27
- 239000007788 liquid Substances 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 18
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 18
- 238000007605 air drying Methods 0.000 claims description 18
- 239000003963 antioxidant agent Substances 0.000 claims description 18
- 230000003078 antioxidant effect Effects 0.000 claims description 18
- 235000006708 antioxidants Nutrition 0.000 claims description 18
- 238000001816 cooling Methods 0.000 claims description 16
- 244000061456 Solanum tuberosum Species 0.000 claims description 12
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 12
- 238000010411 cooking Methods 0.000 claims description 10
- 210000002816 gill Anatomy 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 10
- 235000002566 Capsicum Nutrition 0.000 claims description 9
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 9
- 239000006002 Pepper Substances 0.000 claims description 9
- 240000004760 Pimpinella anisum Species 0.000 claims description 9
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 9
- 235000016761 Piper aduncum Nutrition 0.000 claims description 9
- 235000017804 Piper guineense Nutrition 0.000 claims description 9
- 235000008184 Piper nigrum Nutrition 0.000 claims description 9
- 229930003268 Vitamin C Natural products 0.000 claims description 9
- 229930003427 Vitamin E Natural products 0.000 claims description 9
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 9
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 9
- 235000008397 ginger Nutrition 0.000 claims description 9
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 9
- 239000008158 vegetable oil Substances 0.000 claims description 9
- 235000019154 vitamin C Nutrition 0.000 claims description 9
- 239000011718 vitamin C Substances 0.000 claims description 9
- 235000019165 vitamin E Nutrition 0.000 claims description 9
- 229940046009 vitamin E Drugs 0.000 claims description 9
- 239000011709 vitamin E Substances 0.000 claims description 9
- 238000004140 cleaning Methods 0.000 claims description 8
- 239000011248 coating agent Substances 0.000 claims description 8
- 238000000576 coating method Methods 0.000 claims description 8
- 210000001835 viscera Anatomy 0.000 claims description 8
- 244000203593 Piper nigrum Species 0.000 claims 1
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 235000019640 taste Nutrition 0.000 abstract description 5
- 235000019658 bitter taste Nutrition 0.000 abstract description 2
- 239000002352 surface water Substances 0.000 description 18
- 238000001035 drying Methods 0.000 description 12
- 241000722363 Piper Species 0.000 description 8
- 241000234314 Zingiber Species 0.000 description 8
- 238000002156 mixing Methods 0.000 description 6
- 235000013372 meat Nutrition 0.000 description 4
- 241000269795 Lateolabrax japonicus Species 0.000 description 3
- 210000000988 bone and bone Anatomy 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 239000003973 paint Substances 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- 206010006895 Cachexia Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 208000015817 Infant Nutrition disease Diseases 0.000 description 1
- 241000269794 Lateolabrax Species 0.000 description 1
- 201000005702 Pertussis Diseases 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 235000014443 Pyrus communis Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000001684 chronic effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 208000026500 emaciation Diseases 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 210000003254 palate Anatomy 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
Abstract
The invention discloses a preparation method of flavored dried weever based on fresh live weever, which relates to the technical field of preparation of flavored dried weever and aims at solving the problems that the nutritional value of the weever is easy to lose in the preparation process of the flavored dried weever in the prior art and the prepared dried weever has bitterness and fishy smell. Compared with the traditional method, the preparation method of the flavored dried fish has the advantages of higher nutritional value, greener preparation process and better taste of the prepared finished product.
Description
Technical Field
The invention relates to the field of preparation of flavored dried fish, in particular to a preparation method of flavored dried fish based on fresh live weever.
Background
Lateolabrax japonicus is fish of Lateolabrax of Lateolabraceae. Long body and flat side. Big mouth, inclined. The lower jaw is longer than the upper jaw, which is long and ends at the posterior inferior border of the eye. The two enarious, pear bone and palate bone have villous teeth. The rear edge of the anterior branchial cover bone is provided with fine sawteeth, the rear corner is provided with a large spine, the lower edge is provided with 3 large spines towards the rear lower part, and the branchial cover bone is provided with a large spine. Two dorsal fins are provided, the first dorsal fin being longest at the 5 th fin spine. The side of the larva and the dorsal fin spinous process have a plurality of black spots, and the mature individual gradually disappears.
The lateolabrax japonicus meat is fresh and tender, rich in nutrition, nourishing and body building, and has medicinal value. The gills and meat of Lateolabrax japonicus can be used as human medicine. The gills are sweet and flat in nature and taste, have the effects of relieving cough and reducing sputum, and can be used for treating infantile pertussis. The meat is sweet and warm in taste, has the effects of strengthening spleen and tonifying qi, and is commonly used for treating chronic stomachache, spleen deficiency and diarrhea, infantile malnutrition, dyspepsia, emaciation and other symptoms; if the health-care food is eaten after the operation, the health-care food can promote the wound to grow and heal. The meat is often made into raw fish slices, and the rest part can be stewed with soup. It can be made into salty dried product except fresh product.
More preservatives are added when fresh and live weever is used for making the dried fish, and frying is adopted, so that the nutritional ingredients of the dried fish are lost, and the dried fish is not healthy enough, and therefore the preparation method of the flavored dried fish based on the fresh and live weever is provided.
Disclosure of Invention
The invention aims to solve the problems that in the prior art, the loss of the nutritional value of weever is easily caused in the preparation process of the flavored dried fish, and the prepared dried fish has the defects of bitterness and fishy smell, and provides a preparation method of the flavored dried fish based on fresh live weever.
In order to achieve the purpose, the invention adopts the following technical scheme:
a preparation method of flavored dried fish based on fresh live weever comprises the following steps:
s1, selecting fresh live weever, and removing fish scales, gills and internal organs of the weever;
s2, thoroughly cleaning the treated weever by using clear water, and draining the surface of the cleaned weever;
s3, putting the pepper, the aniseed and the ginger into clear water to prepare soaking liquid, then soaking the weever with the surface moisture drained in the soaking liquid, and heating and cooking the soaking liquid;
s4, taking out the soaked and heated weever, cooling, and airing the surface moisture of the weever again;
s5, placing the dried weever into a low-temperature air drying warehouse for air drying treatment, and then coating the surface of the dried weever with an antioxidant protective solution;
s6, placing the weever coated with the antioxidant protection solution in a sterilization box, carrying out high-temperature and high-pressure sterilization treatment on the weever, taking out the weever, cooling and airing the weever to obtain the flavored dried fish.
Preferably, the heating and cooking time period in the S3 is 0.5-1 h.
Preferably, the weever in the S5 is placed in a low-temperature air drying warehouse to be air-dried until the residual moisture content is 30%.
Preferably, the antioxidant protection solution in S5 includes potato juice, vitamin C, vitamin E and vegetable oil, and the potato juice is freshly squeezed potato juice.
Preferably, in S6, before the weever is sterilized at high temperature and high pressure, the sterilization box should be vacuumized.
Preferably, the time of the autoclaving in S6 is 25min, and the internal temperature of the sterilization chamber is 121 ℃.
The invention has the beneficial effects that:
1. according to the preparation method of the flavored dried fish based on the fresh and alive weever, the preservative is not added, and the flavored dried fish is not fried and refined, so that the nutritional value of the weever can be preserved, and meanwhile, the preparation of the dried fish is greener.
2. The cleaned weever is soaked by adopting soaking water of the pepper, the aniseed and the ginger, so that the fishy smell of the weever can be effectively removed, and the dried fish has better taste when being eaten.
3. Through applying paint vitamin C and vitamin E on weever surface, can protect the weever can not appear because the fat oxidation that the high temperature arouses in the in-process of high temperature autoclaving, improve the oxidation resistance among the weever high temperature autoclaving process, through the vegetable oil of applying paint on weever surface, can prevent effectively that adhesion phenomenon from appearing under the high temperature autoclaving environment between the weever and between weever and the disinfect box.
In conclusion, compared with the traditional method, the preparation method of the flavored dried fish has the advantages of higher nutritional value, greener preparation process and better taste of the prepared finished product.
Detailed Description
The technical solutions in the embodiments of the present invention will be described clearly and completely below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments.
Example one
A preparation method of flavored dried fish based on fresh live weever comprises the following steps:
firstly, selecting fresh and live weever, removing scales, gills and internal organs of the weever, then thoroughly cleaning the treated weever by using clear water, draining the surface water of the cleaned weever, then putting pepper, aniseed and ginger into the clear water to prepare soaking liquid, then soaking the weever with the drained surface water into the soaking liquid, heating and cooking the soaking liquid for 0.5h, then taking out the soaked and heated weever, cooling and drying the surface water of the weever again;
and (2) placing the dried weever into a low-temperature air drying warehouse for air drying until 30% of water remains, then coating the surface of the dried weever with an antioxidant protection solution formed by mixing fresh potato juice, vitamin C, vitamin E and vegetable oil, then placing the weever coated with the antioxidant protection solution into a vacuumized sterilization box, keeping the temperature inside the sterilization box at 121 ℃, performing high-temperature and high-pressure sterilization treatment on the weever for 25min, taking out the weever, cooling and drying the weever to obtain the flavored dried fish.
Example two
A preparation method of flavored dried fish based on fresh and live weever comprises the following steps:
firstly, selecting fresh and live weever, removing scales, gills and internal organs of the weever, then thoroughly cleaning the treated weever by using clear water, draining the surface water of the cleaned weever, then putting pepper, aniseed and ginger into the clear water to prepare soaking liquid, then soaking the weever with the drained surface water into the soaking liquid, heating and cooking the soaking liquid for 0.6h, then taking out the soaked and heated weever, cooling and drying the surface water of the weever again;
and (2) placing the dried weever into a low-temperature air drying warehouse for air drying until 30% of water remains, then coating the surface of the dried weever with an antioxidant protection solution formed by mixing fresh potato juice, vitamin C, vitamin E and vegetable oil, then placing the weever coated with the antioxidant protection solution into a vacuumized sterilization box, keeping the temperature inside the sterilization box at 121 ℃, performing high-temperature and high-pressure sterilization treatment on the weever for 25min, taking out the weever, cooling and drying the weever to obtain the flavored dried fish.
EXAMPLE III
A preparation method of flavored dried fish based on fresh live weever comprises the following steps:
firstly, selecting fresh and live weever, removing scales, gills and internal organs of the weever, then thoroughly cleaning the treated weever by using clear water, draining the surface water of the cleaned weever, then putting pepper, aniseed and ginger into the clear water to prepare soaking liquid, then soaking the weever with the drained surface water into the soaking liquid, heating and cooking the soaking liquid for 0.7h, then taking out the soaked and heated weever, cooling and drying the surface water of the weever again;
and (2) placing the dried weever into a low-temperature air drying warehouse for air drying until 30% of water remains, then coating the surface of the dried weever with an antioxidant protection solution formed by mixing fresh potato juice, vitamin C, vitamin E and vegetable oil, then placing the weever coated with the antioxidant protection solution into a vacuumized sterilization box, keeping the temperature inside the sterilization box at 121 ℃, performing high-temperature and high-pressure sterilization treatment on the weever for 25min, taking out the weever, cooling and drying the weever to obtain the flavored dried fish.
Example four
A preparation method of flavored dried fish based on fresh live weever comprises the following steps:
firstly, selecting fresh and live weever, removing scales, gills and internal organs of the weever, then thoroughly cleaning the treated weever by using clear water, draining the surface water of the cleaned weever, then putting pepper, aniseed and ginger into the clear water to prepare soaking liquid, then soaking the weever with the drained surface water into the soaking liquid, heating and cooking the soaking liquid for 0.8h, then taking out the soaked and heated weever, cooling and drying the surface water of the weever again;
and (2) placing the dried weever into a low-temperature air drying warehouse for air drying until 30% of water remains, then coating the surface of the dried weever with an antioxidant protection solution formed by mixing fresh potato juice, vitamin C, vitamin E and vegetable oil, then placing the weever coated with the antioxidant protection solution into a vacuumized sterilization box, keeping the temperature inside the sterilization box at 121 ℃, performing high-temperature and high-pressure sterilization treatment on the weever for 25min, taking out the weever, cooling and drying the weever to obtain the flavored dried fish.
EXAMPLE five
A preparation method of flavored dried fish based on fresh live weever comprises the following steps:
firstly, selecting fresh and live weever, removing scales, gills and internal organs of the weever, then thoroughly cleaning the treated weever by using clear water, draining the surface water of the cleaned weever, then putting pepper, aniseed and ginger into the clear water to prepare soaking liquid, then soaking the weever with the drained surface water into the soaking liquid, heating and cooking the soaking liquid for 0.9h, then taking out the soaked and heated weever, cooling and drying the surface water of the weever again;
and (2) placing the dried weever into a low-temperature air drying warehouse for air drying until 30% of water remains, then coating the surface of the dried weever with an antioxidant protection solution formed by mixing fresh potato juice, vitamin C, vitamin E and vegetable oil, then placing the weever coated with the antioxidant protection solution into a vacuumized sterilization box, keeping the temperature inside the sterilization box at 121 ℃, performing high-temperature and high-pressure sterilization treatment on the weever for 25min, taking out the weever, cooling and drying the weever to obtain the flavored dried fish.
EXAMPLE six
A preparation method of flavored dried fish based on fresh live weever comprises the following steps:
firstly, selecting fresh and live weever, removing scales, gills and internal organs of the weever, then thoroughly cleaning the treated weever by using clear water, draining the surface water of the cleaned weever, then putting pepper, aniseed and ginger into the clear water to prepare soaking liquid, then soaking the weever with the drained surface water into the soaking liquid, heating and cooking the soaking liquid for 1h, then taking out the soaked and heated weever, cooling and drying the surface water of the weever again;
and (3) placing the dried weever into a low-temperature air drying warehouse for air drying treatment until 30% of water remains, then coating the surface of the dried weever with an antioxidant protection solution formed by mixing fresh-pressed potato juice, vitamin C, vitamin E and vegetable oil, then placing the weever coated with the antioxidant protection solution into a vacuumized sterilization box, keeping the temperature inside the sterilization box at 121 ℃, performing high-temperature and high-pressure sterilization treatment on the weever for 25min, taking out the weever, cooling and drying the weever to obtain the flavored dried weever.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (6)
1. A preparation method of flavored dried fish based on fresh and live weever is characterized by comprising the following steps:
s1, selecting fresh live weever, and removing fish scales, gills and internal organs of the weever;
s2, thoroughly cleaning the treated weever by using clear water, and draining the surface of the cleaned weever;
s3, placing the pepper, the aniseed and the ginger into clear water to prepare soaking liquid, then soaking the weever with the surface moisture drained in the soaking liquid, and heating and cooking the soaking liquid;
s4, taking out the soaked and heated weever, cooling, and airing the surface moisture of the weever again;
s5, placing the dried weever into a low-temperature air drying warehouse for air drying treatment, and then coating the surface of the dried weever with an antioxidant protection solution;
s6, placing the weever coated with the antioxidant protection solution in a sterilization box, carrying out high-temperature and high-pressure sterilization treatment on the weever, taking out the weever, cooling and airing the weever to obtain the flavored dried fish.
2. The method for preparing flavored dried fish based on fresh and alive weever, according to claim 1, wherein the heating and cooking time in S3 is 0.5-1 h.
3. The method for preparing flavored dried fish with fresh and alive bass as claimed in claim 1, wherein the bass in S5 is placed in a low temperature air drying warehouse and should be air dried to the remaining 30% moisture.
4. The method for preparing flavored dried fish based on fresh and alive weever, according to claim 1, wherein the antioxidant protection solution in S5 comprises potato juice, vitamin C, vitamin E and vegetable oil, and the potato juice is freshly squeezed potato juice.
5. The method for preparing flavored dried fish with fresh and live bass according to claim 1, wherein the sterilization box is vacuumized before the bass is autoclaved in S6.
6. The method for preparing the flavored dried fish with the fresh and live weever base according to the claim 5, wherein the time of the high-temperature and high-pressure sterilization treatment in the S6 is 25min, and the internal temperature of the sterilization box is 121 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210251797.7A CN114711393A (en) | 2022-03-15 | 2022-03-15 | Preparation method of flavored dried fish based on fresh live weever |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202210251797.7A CN114711393A (en) | 2022-03-15 | 2022-03-15 | Preparation method of flavored dried fish based on fresh live weever |
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| CN114711393A true CN114711393A (en) | 2022-07-08 |
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| CN202210251797.7A Pending CN114711393A (en) | 2022-03-15 | 2022-03-15 | Preparation method of flavored dried fish based on fresh live weever |
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2022
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| CN108094494A (en) * | 2017-12-22 | 2018-06-01 | 钦州市钦州港永健水产贸易有限公司 | A kind of preparation method of flavor dried fish |
| CN110122546A (en) * | 2019-05-30 | 2019-08-16 | 珠海市祺海水产科技有限公司 | A kind of low-temperature air-drying method of orange rock-fiss |
| CN112136867A (en) * | 2019-06-29 | 2020-12-29 | 青岛一鲁鲜食品有限公司 | Making process of seasoning smoked weever |
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