1. Grass carp, herring and snapper were used as raw materials to process flavored preserved fish. The quality of fish should meet the pollution-free standards, requiring fish to be complete, disease-free and normal in color. Generally, grass carp and herring are above 1.5kg/ tail, and bream is above 0.5kg/ tail.

2. Pretreatment. Clean the fish, scale it, then slaughter it, remove the head, tail and viscera of grass and herring, cut it into pieces from the back, cut a flower knife at the thick meat, remove the head and gills, and take out the viscera of herring by laparotomy.

Step 3 rinse. Wash the slaughtered fish repeatedly with circulating water to remove blood, scales and sundries. Rinsed fish should be fished out and put in a bamboo basket to drain for later use.

4. pickling. Using low salt curing technology, salt accounts for 4% ~ 5% of fish weight. Using the salt sprinkling method, first sprinkle a layer of salt on the bottom of the vessel, then sprinkle a layer of salt on the fish, and finally sprinkle a layer of salt on the mouth of the container to seal it. After marinating until the brine is produced, pressure is applied to the fish with stones in time to completely immerse the fish in the brine. After marinating for 5-6 days, the brine is produced.

5. Desalination of seawater. Wash salted fish with salt water, and then soak in fresh water 1 ~ 2 hours.

6, seasoning and pickling. Take out the desalted fish, soak it in the seasoning liquid for 2-3 hours, and turn it over to make the seasoning liquid fully and evenly penetrate. The seasoning liquid is mainly composed of natural spices (pepper, star anise, cinnamon, ginger, lotus leaf, etc.). ), and add the right amount of salt, sugar, cooking wine, etc. It can not only add fragrance to the product, but also have a good antiseptic effect.

7. dry. Drain the seasoned fish, and put it in a drying tunnel for drying with low-temperature hot air. When drying, the temperature of the fish should not be higher than 35℃ to prevent the phenomenon that the fish is dry outside and wet inside, and the water is not dry.

8. Cut into pieces. Dried salted fish is generally cut into 3 ~ 4 cm square fish pieces, and bream can be whole without cutting.

9. packaging. After weighing the cut preserved fish, vacuum package it with clean and transparent food-grade film plastic bags. Put the bagged preserved fish into a carton, lay it flat, and stick the carton firmly with sealing paper tape.

10, store. The finished product should be placed in a clean, dry, cool and ventilated place.