In recent years, as a result of overfishing in offshore waters, economic fish production has declined, while the production of some small fish such as pelagic, flatfish and tongue catfish has increased. Because of the low value of use. So people call this part of fish a low-value fish. With the improvement of people's living standards. People's demand for protein is increasing. How to use this part of fish to increase its food value has attracted the attention of people in the industry. This article describes a production process that utilizes this part of fish for processing. This province of production and investment is quick and effective. It not only has a rich market for products, but also has high economic benefits.
First, raw materials, accessories specifications
1, raw materials: fresh or frozen small white fish, tongue carp and other raw materials. Fresh color. The total number of grade 1 to 2 bacteria is ≤100000/g.
2. Accessories:
Sugar: dry, no impurities, no agglomerate refined salt: add iodine, Nacl ≥ 96%.
MSG: Glutamate sodium ≥ 99%.
Citric acid: pure white, no impurities.
Ginger: dry, not degenerate.
Rice vinegar: Within the shelf life.
Cooking wine: Within the shelf life.
Second, the process flow:
Raw fish pretreatment: cleaning → soaking → draining → mixing → oscillating → drying → autoclaving → cooling → packaging
Third, operation match point:
1. Pretreatment of raw fish: Fresh raw fish should be cut off from the head, fins, and viscera and rinsed with clean water.
2. Soaking: The treated raw fish juice is weighed and then put into the pool. 3 times of fresh water is added and soaked for 30 minutes to dilute blood collapse, dirt and other miscellaneous matters, and taste.
3. Draining: Remove the raw fish from the soaking pool, place it into a plastic basket with square holes, and put it on the iron rack for 20 minutes after draining.
4. Seasoning: Drain the finished fish into a plastic basket by 10 kg and add the seasoning. After stirring for 15 minutes, stir in rice vinegar and cooking wine. After stirring for 15 minutes each time, a total of 4 times before and after mixing, flavoring time is 1 hour.
Seasoning ratio:
White sugar 5%; refined salt 1.6%; monosodium glutamate 0.8%; lemon leaves 0.25%; ginger powder 0.05%; rice vinegar 0.8%; cooking wine o. 5%.
5, put the net: will adjust the taste of the fish one by one placed on the mesh, the fish should be placed in the same direction, and the fish tail are toward the same direction. Put the placed mesh on the car.
6. Drying: Push the bake car into the drying tunnel and adjust the direction of the bake car so that the fish tail on the gullet is in line with the wind direction. Start the fan and adjust the temperature to 30-35°C. Bake 10-12 hours.
7, high-pressure cooking: The dried fish into the compartment of the high-pressure English cooking pot, sealed cooking pot. Then steam, control pressure at 2 atmospheres, temperature at 160 °C, cook for 40 minutes, emit steam. Turn on the cooking pot and remove the fish.
8, dry: a small steamed color on the fan, to cool.
9. Packing: Put a small color evenly on the plastic bracket and put it into the packaging bag. The weight of the bag is 50 grams and it is sealed and packed.
Fourth, quality standards:
Color: attractive brown tan;
Palate: crisp, crisp, soft;
Moisture: 20%;
The total number of bacteria: <100000 / g;
Coliform bacteria: <100/g;
Shelf life: six months;
Weight deviation: 50 grams of package net weight deviation <2 grams of soil;
Sealing: strict, clear production date;
Outer box: date, specifications and other marks are correct.
V. Problems that should be noted in production:
1, raw material color must choose fresh, not degenerate.
2, viscera and black film must be cleared, otherwise the finished product is easily deteriorating.
3. The water temperature must be controlled below 10°C during soaking. And fully reported. Allow sufficient soaking.
4. The solid seasoning must be blended before it can be used.
5, when the fish body is placed in the same direction in the net, after entering the drying tunnel, the direction of the fish tail is inclined to the wind direction in the drying tunnel, which can speed up the drying speed. The operator should flexibly adjust the drying time according to the size of the color body and the temperature of the supply channel.
6, in the production process, the staff must pay attention to personal hygiene, especially after entering the process, processing equipment and machinery to undergo strict disinfection.
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