Liquor preserved dried fish and production method thereof

The invention provides fishbone-free liquor preserved dried fish which is short in production period. The fishbone-free liquor preserved dried fish is prepared from the following raw materials in parts by weight: 100-120 parts of fresh fishes without internal organs and scales, 1-2 parts of red wine, 2-3 parts of red rice distiller's grains, 0.1-0.2 part of tea leaves, 0.1-0.3 part of hot peppers, 0.4-0.6 part of fresh gingers, 0.4-0.6 part of garlic, 0.4-0.6 part of scallions, 0.1-0.2 part of pricklyash peels and 1-3 parts of salt. The invention further provides a production method of the fishbone-free liquor preserved dried fishes which are short in production period. The production method comprises the following steps: pickling fish for 3-5 days by red wine after mixing tea leaves and red rice distiller's grains and a tea liquid mixture which are matched with other cures at 0-8 DEG C; drying the fish by 60%; packaging the fish in vacuum; and sterilizing the fish by high pressure steam. The fishbone-free liquor preserved dried fish provided by the invention has the beneficial effects that the fishbone-free liquor preserved dried fish prepared by the production method has the characteristics that no fish bone exists when the dried fish is eaten, the degree of salt is moderate, and the meat is tender, and the dried fish not only is free of mud smell and has unique tea faint scent, but also is short in production period.