Traditional Chinese Dried fish floss: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Dried fish floss. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 3685 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Fish floss (Jiangnan style)Raw material formula Ingredients: 100 kilograms of fish, 4 kilograms of soy sauce, 3.5 kilograms of white sugar, 2 kilograms of vegetable oil, 0.5 to 1 kilogram of refined salt, 0.3 to 0.5 kilograms of MSG, appropriate amount of ginger juice, allspice powder, and food coloringPreparation method 1. Raw material selection: Fish floss made from different fish species have certain differences in fiber length, color depth, and flavor. Most fish can be processed into fish floss, but fish floss made from white-fleshed fish has better quality in all aspects, while products made from brown-fleshed fish have poorer quality. Currently, seawater fish such as hairtail, herring, mackerel, yellow croaker, shark, etc. are used as the main raw materials in production. Freshwater fish such as carp and silver carp can also be used as raw materials. The raw materials for fish floss processing must be fresh. The raw materials usually used are fresh fish with a freshness standard of Level 2. Deteriorated fish must not be used to produce fish floss.2. Raw material processing: Wash the raw fish first, remove scales and fins, disembowel it to remove internal organs, chop off the head and tail, then wash with water to remove blood and impurities, and drain. …
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