| 摘要 |
PURPOSE: A preparation method of dried anchovies is provided to remove the impurities contained in anchovies clearly, prevent anchovies' unique fleshy change maximumly and inhibit the acidification occurred in the dry and wrap process. CONSTITUTION: The preparation method of dried anchovies comprises: a sea water-heating process to add the germicidal pyroligneous liquid to the sea water, heat and purify so as to maintain unique taste of anchovies; a live anchovies-input process to immerse the live anchovies to the boiling sea water and boil properly and so disinfect anchovies and remove the impurities firstly; a ground water-purifying process to add the charcoal together with the salt roasted in bamboo and the salt roasted in pine trees and purify with the mineral water(about 0 to 5 deg.C) similar to pure water for 2 to 4 days; a boiled anchovies input process to immerse the boiled anchovies into the ground water cooled and neutralized with the mineral water for 5 to 10 seconds swiftly and then take out immediately to remove impurities secondly and impregnate the flavor and the taste; a cold air-drying process to cold air-dry the impregnated anchovies forcibly; and a wrapping process to vacuum wrap the cold air-dried anchovies in the plastic bag.
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