Method for producing low-salinity seasoning air-drying Wuchang fish

摘要: A producing method for low salinity air-dry Wuchang fish belongs to aquatic processing technique field, special relates curing arts with and air dry freshwater fish. The problems be going solve are salinity, drying in cool wind, packaging vacuum, sterilizing at high temperature, preparing flavoring juice curing. key of the scheme is that selecting fresh preprocessing, used 3~5 hours condition 10~15 deg.C; pressing fermenting 48 hours; cleaning body water salt 2% trickling; wind speed more than 5m/s 24~30 temperature 10~20 deg.C, which makes contained 35~40%; finally cooling on back pressure getting product. As wet way, great quantity can controlled easily, meantime prevent oxidation unsaturated fatty acid under has cost. product one kind green food traditional flavor benefit health.