Processing technology of canned oil smoked squid

(1) Raw material processing Fresh or frozen (thawed) octopus fins, fins, and abdomen meat, the tail width is controlled at 2.5 ~ 3cm, hot water at 70 ~ 75 °C for 2 ~ 6s, scraped off the fish scales, cut off Fish head, wash with blood to remove blood stains, black film and impurities. Cut the piece to the spine, then rinse it with running water for 40 minutes to remove blood.

(2) Salting The fillets were immersed in 4.5-5.5B6 salt water, the ratio of fillets to brine was 1:2, and the salting time was 20 min.

(1) Raw material processing Fresh or frozen (thawed) octopus fins, fins, and abdomen meat, the tail width is controlled at 2.5 ~ 3cm, hot water at 70 ~ 75 °C for 2 ~ 6s, scraped off the fish scales, cut off Fish head, wash with blood to remove blood stains, black film and impurities. Cut the piece to the spine, then rinse it with running water for 40 minutes to remove blood.

(2) Salting The fillets were immersed in 4.5-5.5B6 salt water, the ratio of fillets to brine was 1:2, and the salting time was 20 min.

(3) Drying and smoke The fish fillets are laid down on the surface of the baking car mesh and sent to the drying room for drying. The temperature at the inlet of the drying room is 40-60°C. With the dehydration of fish fillets, the temperature gradually increased, the dehydration rate was 45% for large fish and 50% for small fish. After the fish fillets are dried, they are sent to the smokehouse for smoking. The temperature is controlled at about 60°C, and the time is about 20-30 minutes. The smoked fish fillets are pale yellow. The smoked fish was cold with cold wind. The smoking time must not be too long to prevent the fish from deteriorating. See Section 1 for smoked materials.

(4) Trimming and cutting Use a clean gauze to wipe off the dirt and oil on the surface of the fillets, repair the unqualified parts, and cut into pieces of 8cm in length.

(5) Leaching solution The fish pieces were immersed in 2.25% sodium hexametaphosphate solution. The immersion time was 2 to 3 seconds. Drain and drain. Each time new fluid should be added. Each class should be replaced with new one.

(6) Preparation of sauce The sodium hexametaphosphate solution that has been soaked in fish pieces is added to the solution of 30kg of water and 27.5kg of water, and 0.5kg of MSG is added.

(7) Cans of anti-sulfur paint No. 946 can be used for canning, with a net content of 256 g. After the cans are sterilized, 200 to 205 g of fish are loaded. When loading, lay the fish pieces in the tank and use the two fish bottoms on the bottom of the pot to fill in the vegetable oil 42-80g at 80-90°C and add 9-14g of sauce.

(8) Exhaust and sealed vacuum pumping seal, vacuum degree 0.053 ~ 0.06MPa.

(9) Sterilization and cooling sterilization formula: 15 ~ 55 ~ 15/116 °C, cooling to about 40 °C, remove the scratch tank into storage.

(3) Drying and smoke The fish fillets are laid down on the surface of the baking car mesh and sent to the drying room for drying. The temperature at the inlet of the drying room is 40-60°C. With the dehydration of fish fillets, the temperature gradually increased, the dehydration rate was 45% for large fish and 50% for small fish. After the fish fillets are dried, they are sent to the smokehouse for smoking. The temperature is controlled at about 60°C, and the time is about 20-30 minutes. The smoked fish fillets are pale yellow. The smoked fish was cold with cold wind. The smoking time must not be too long to prevent the fish from deteriorating. See Section 1 for smoked materials.

(4) Trimming and cutting Use a clean gauze to wipe off the dirt and oil on the surface of the fillets, repair the unqualified parts, and cut into pieces of 8cm in length.

(5) Leaching solution The fish pieces were immersed in 2.25% sodium hexametaphosphate solution. The immersion time was 2 to 3 seconds. Drain and drain. Each time new fluid should be added. Each class should be replaced with new one.

(6) Preparation of sauce The sodium hexametaphosphate solution that has been soaked in fish pieces is added to the solution of 30kg of water and 27.5kg of water, and 0.5kg of MSG is added.

(7) Cans of anti-sulfur paint No. 946 can be used for canning, with a net content of 256 g. After the cans are sterilized, 200 to 205 g of fish are loaded. When loading, lay the fish pieces in the tank and use the two fish bottoms on the bottom of the pot to fill in the vegetable oil 42-80g at 80-90°C and add 9-14g of sauce.

(8) Exhaust and sealed vacuum pumping seal, vacuum degree 0.053 ~ 0.06MPa.

(9) Sterilization and cooling sterilization formula: 15 ~ 55 ~ 15/116 °C, cooling to about 40 °C, remove the scratch tank into storage.

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