Why should we innovate and modernize the production process of our traditional preserved fish?

Cured fish products are an important traditional food in China, and our residents have the traditional custom of making cured fish every winter, which is popular among consumers because of its unique flavor. However, China's cured products have been using the natural temperature of the dry curing, sun-drying and other traditional production processes. The use of natural temperature dry pickling, the need to use a high concentration of salt in order to prevent corrosion, pickling time is long; and the use of natural sun-dried, the production cycle is long and vulnerable to climate, especially the fish body contains a large number of highly unsaturated fatty acids (accounting for about 30% of the total fatty acids), easy to oxidize under the action of ultraviolet rays of the sun.

Pickled fish fillets

Currently, China's cardiovascular and cerebrovascular disease patients nearly 100 million people. Modern medicine has proved that low salt is beneficial to the prevention of cardiovascular and cerebrovascular diseases, and highly unsaturated fatty acids are beneficial to the prevention and treatment of cardiovascular and cerebrovascular diseases. The traditional production process of cured fish there are high salt, long production cycle and affected by the climate, highly unsaturated fatty acids are easy to oxidize and other issues, has not been able to adapt to people's demand for a healthy diet, can not meet the needs of large-scale production. "Low-salt low-temperature curing, low-temperature drying and composite seasoning technology" is a new technology developed for the problems existing in the production process of traditional preserved fish products, the use of this technology can promote the growth of lactic acid bacteria, accelerate the fermentation of preserved fish and the formation of flavors, to overcome the defects of the traditional process of high salt, and prevent the fish from highly unsaturated fatty acid oxidation, improve the nutritional value of the product. It also prevents the oxidation of highly unsaturated fatty acids in the fish and improves the nutritional value and quality stability of the product.