Research on processing technology of Sichuan-style leisure flavor dried fish of Freshwater fish

This paper studied the Sichuan-style leisure dried fish processing technology,the effects of formula,drying condition and flavoring ingredient on dried fish were studied,and the sensory,physical and chemical index was measured,etc.The results showed that the fish for the best preserved formula added salt 1.0%,sugar 3.0%,mirrin 1.0%,monosodium glutamate 1.0%;Fish dry conditions was 50 ℃ for 4 hours.Dried fish sauce for the best formula was salt 0.05%,gourmet powder 0.8%,pepper 0.2%,Chinese prickly ash 0.6%,chili powder 1.0%,cumin powder 1.5%,plant oil 8%.The condition of sterilization was under 121 ℃ for 15 min.In this way,the dried fish was softened well.