Abstract:

Several crucial steps in the processing of dried grass carp fish slice, including fish skin removal by hot water immersion, fishy odor elimination, curing, drying and frying were optimized. The results showed that the optimum processing conditions were as follows: immersing whole grass carp fish in hot water (80－85 ℃) for 10－15 s for removing fish skin, and in 8% salt solvent (g/100 ml) at the ratio of material/solvent of 1:4 and 30 ℃for 15 min for fishy odor elimination; the best curing formula consisting of ( per 1 kg of fish): 50 g of salt, 30 g of sugar, 30 g of soy sauce, and 20 g of five-spice powder, drying at 50 ℃ for 4 h, and finally frying at 170 ℃ for 15 s. Under these conditions, a product of good luster, delicious taste, pleasing flavor and good chewing qualities was obtained.

Key words: grass carp, dried fish slice, processing technique