Muddy is rich in nutrients and it is one of the people's favorite aquatic products. The Sichuan-based muddy cans processed with it have rich aromas, crisp bodies, and delicious spicy flavors. They are dishes for food and wine. Its processing method is as follows:
1. Raw material selection: Use a live loach with a diameter of 13 mm or more. Vegetable oils, seasonings, spices, etc. must meet food hygiene requirements.
2. Washing: Wash the loach into the cleaning tank with a baffle at the bottom, then add fresh water after draining, allow the loach to swim freely in the water for more than 40 minutes, and change the water twice.
3. Salting: Put the cleaned fresh loach into 5% salt solution, and immediately stamp it to prevent muddy escaping. Dip it for about 1 hour until all the loach has died. Rinse and wash once.
4. To viscera, fins, tail: After salting, cleaning the mud, one by one to manually or vacuum suction net viscera, cut off the fins, tail, wash, drain the water back.
5. Preparation of seasoning: 1 Preparation of perfume water. Small pepper 2kg, pepper 1.2kg, ginger 5kg, star anise 1.5kg, Sannai 1.5kg, cinnamon 3kg, dried tangerine peel 1kg, white pepper 0.5kg. Add the above spices to 125kg of water, heat cook for 1.5 to 2 hours, pan with fine white cloth Filtered 100kg of aroma water. 2 Preparation of seasoning liquid. Perfume water 100kg, rice wine 15kg, monosodium glutamate 1.5kg, granulated sugar 12kg. First put the sugar into the spice water, stir until fully dissolved, then add rice wine, monosodium glutamate and mix well, keep warm 60~70°C.
6. Deep-fried soaking: 1 Heat the refined vegetable oil into a pot and heat it to 190°C. Place the treated loach into the pan and fry it for 3 to 5 minutes. Deep-fried to the abdomen with a light yellow color. The fish has a firm feeling. Must not be burnt and the dehydration rate can be 52% to 55%. 2 The fried loach is hot and immersed in the seasoning liquid for 60~70 seconds.
7. Canned sterilizing: 1 The frying and hot smelling of the mud and hot water can be rapidly filled, each canned 250g.2 The sterilizing formula is 15 minutes -18 minutes -20 minutes/116°C, and it is cooled to a central temperature of 40°C.
8. Inspection: The cooled loach cans are put into the holding tank for 5 days and nights, and the qualified products will be checked and packaged.
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