The use of fish, such as oysters, white pelicans, and sea bream, which have their own odor, is excellent in appearance, small in fish odor, hard to mold, good in storage, and has good surface color after heating and conditioning, and has a rich fish flavor. The advantages of dried fish products. The preparation method removes the fish such as the head and the gut, and uses 0.1 to 0.5% (by weight) xylose aqueous solution (or 0.1 to 0.5% xylose mixed seasoning) to taste by dipping or the like. After drying in the sun or hot air below 60 °C, made into dry goods. Example 1 5 kg of viscera, 15-20 cm in length of needle fish were removed, immersed in 3 liters of saline with 25 g of xylose, 15 degrees of Baume in saline, and immersed in a refrigerator for 4 hours, and then well-ventilated. The place to dry. That is, 3 kilograms of seasoning needle dried fish. Example 2 A 10 to 15 cm tidal puffer fish was removed from the fins, spine, body skin, and viscera. Five kilograms of fish were taken, and immersed in the following seasoning liquid for 2 hours. Seasoning formula brine (Baume 15) 3 liters of sodium glutamate 8 grams of white sugar 400 grams of xylose 15 grams of mirin 500 ml, after impregnation in the air to dry, 2.5 kg puffer fish smell of dry. Example 3 The body length was 15 to 20 cm, 5 kg of visceral carp were removed, and a mixture of 700 g of salt and 15 g of xylose was uniformly spread. Gently rub it with your hand, and then dry it in a well-ventilated area to obtain 3.5 kg of dried squid. Example 4 Five kilograms of pelicans containing the head, gut, and back bone were impregnated with a seasoning solution of the following prescription for 3 hours. Seasoning solution salt solution (Baume 17) 3 liters of sodium glutamate 10 grams of white sugar 350 grams of xylose 18 grams of mirerin 600 ml, after soaking in 30 °C following hot air drying, prepared 3 kg of dried wolfberry seasoning. Example 5 A 5-kilogram body of 50 cm in length was removed, and the wing spots were removed and immersed in the following seasoning liquid for 3 hours. Seasoning solution salt solution (Baume 18) 3 liters of glutamic acid sodium 15 grams of white sugar 400 grams of xylose 17 grams of mirin 500 ml. After drying at 35°C in hot air, 2.5 kg of seasoned dried squid was obtained. Example 6 Five kilograms of squid-removing squid were immersed in the following seasoning liquid for one hour. Seasoning solution salt solution (Baume degree 15) 3 liters of xylose 15 grams of sodium glutamate 10 grams soaked in a ventilated place to dry, that is, 3.5 kilograms of seasoned dried squid.
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