Preparation method of air-dried hairtail

The invention discloses a preparation method of air-dried hairtail and belongs to the technical field of aquatic product processing. Scallop umami peptide powder prepared by enzymolysis of scallop skirts and salt are compounded for use, and the preparation method is used for pickling the hairtail and can improve the umami of the hairtail. The prepared air-dried hairtail is good in taste and high in polypeptide content, the nutritional value of the hairtail is greatly reserved, meanwhile, in the processing process, no chemicals or food additives harmful to the body are added, the processed air-dried hairtail can be directly steamed and is convenient to eat, and the preparation method has economic value and wide industrial popularization value. 本发明公开了一种风干带鱼的制备方法，属于水产品加工技术领域，本发明利用扇贝裙边酶解制备的扇贝鲜味肽粉与食盐复配使用，用于腌制带鱼，能够提高带鱼的鲜味。本发明制备得到的风干带鱼不仅口感良好，多肽含量高，极大地保留了带鱼的营养价值，同时，本发明在加工过程中，没有添加任何对身体有害的化学品和食品添加剂，经过加工后的风干带鱼，可以直接进行清蒸，食用方便，具备经济价值和广泛的工业推广价值。