Making method of flavor fish product

The invention relates to a flavor fish product and a making method thereof. The method provided by the invention comprises the steps of: raw material treatment, curing, fermenting, drying, packaging and sterilizing. The method applies different strains, like lactobacillus plantarum and yeast to ferm...

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Bibliographische Detailangaben
Hauptverfasser:	JI CHAOFAN, WANG NANYING, DONG XIUPING, WU QIONG, LIN XINPING, LI DEYANG, ZHU BEIWEI, QI LIBO, ZHAO XUEMENG, ZHANG XIAOFANG
Format:	Patent
Sprache:	eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS HUMAN NECESSITIES PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The invention relates to a flavor fish product and a making method thereof. The method provided by the invention comprises the steps of: raw material treatment, curing, fermenting, drying, packaging and sterilizing. The method applies different strains, like lactobacillus plantarum and yeast to fermentation of fish so as to obtain a natural sweet and sour flavor product, and mixing the product with lemon juice and honey. The product is unique in flavor, and is nutritive and healthy. Compared with traditional dried products, the fermented dried fish has reduced fleshy roughness, more delicate taste, higher moisture content, and extended shelf life, and is more conducive to product circulation.