Flavored preserved fish \x0d\ flavored preserved fish processing technology \x0d\ processing process \x0d\ raw material fish → pretreatment (cleaning, scaling, purging, deheading) → rinsing → draining → salting → salting → desalting → seasoning curing → drying → inspection → cutting → weighing → packaging. \x0d\ Processing Methods\x0d\ Selection of Raw Materials\x0d\ Grass carp, mackerel, bream, etc. are selected as raw material fish for processing flavored preserved fish, and the quality of the fish should conform to the pollution-free standard, which requires that the fish body is intact, free from disease, with normal color and lustre, and that the general grass carp and mackerel are more than 1.5 kg/tail, and bream is more than 0.5 kg/tail. \x0d\ Pre-treatment\x0d\ Cleaning the fish body, remove fish scales, and then slaughter, grass carp, mackerel head and tail to remove the viscera, from the back of the split into slices, the meat thick and then hit the flower knife, bream to remove the head gills and dissect the abdomen to remove the internal organs. \x0d\\ Rinsing\x0d\ The body of the slaughtered fish is washed repeatedly in circulating water to remove blood, scales and debris. After rinsing, the fish body should be fished out and put into bamboo baskets to drain and set aside. \x0d\ Curing\x0d\ Adopting the low-salt curing technique, using 4% to 5% of the fish's body weight in salt, utilizing the salt-scattering method, a layer of salt is sprinkled at the bottom of the vessel first, followed by a layer of fish loaded with a layer of salt and a layer of salt is sprinkled, and a final layer of salt is sprinkled to seal the mouth of the vessel as it is cured to the mouth of the vessel. Pickled to the brine in time to use the stone pressure, so that all the fish body immersed in brine, pickled 5 to 6 days out of the brine. \x0d\ Desalination\x0d\ The marinated fish is first washed in the brine and then immersed in fresh water for 1 to 2 hours. \x0d\ Seasoning Marinade\x0d\ The desalted fish is removed and placed in the seasoning liquid for 2 to 3 hours and turned to allow full and even penetration of the seasoning liquid. The seasoning liquid is mainly compounded using natural spices (pepper, star anise, cinnamon, ginger, lotus leaf, etc.), with the addition of appropriate amount of salt, sugar, cooking wine, etc., which not only perfumes the product, but also has an excellent antiseptic effect. \x0d\ Drying\x0d\ Drain the seasoned fish body of the juice, using the drying channel hot air low-temperature drying, drying the fish body at a temperature of not higher than 35 ℃ is appropriate to prevent the phenomenon of drying the outside of the inside of the wet, moisture drying phenomenon. \x0d\ Cutting \x0d\ After drying, the waxfish is generally cut into 3 to 4 cm square pieces of fish, bream can be whole without cutting pieces. \x0d\ Packaging\x0d\ Cut waxfish is weighed and weighed, and then vacuum-packed in clean, transparent food-grade film plastic bags. The bagged preserved fish is then packed into cartons, placed flat, and the cartons are glued firmly with sealing paper tape. \x0d\ Storage\x0d\ The finished product should be placed in a clean, dry, cool and airy place.