The freshwater fish seasoning dry film is a processed fish product made by using raw freshwater fish as a raw material, processed, seasoned, baked, rolled, and pulled loose. It has a simple process, rich nutrition, unique flavor, easy to carry and eat. Here we introduce techniques for making seasoned dried fish using freshwater fish such as mackerel, squid, grass carp, and squid as raw materials: I. Process flow Raw fish ? Go to the scales, go to the head, and go to the gut. Open the slides? ? Drainage? Flavor infiltration? Stand-alone? Drying (uncured) baking, rolling, loosening, inspection, weighing, packaging, and finished products. Second, the operating points 1. Choice of materials used pollution-free, fresh or frozen fish as raw materials, the physical and chemical and safety indicators should comply with relevant standards, and require the integrity of the fish, smell, color, normal, tight meat, flexible. 2. Three to first remove the fish scales, then use a knife to cut the head, cut open the abdomen, remove the internal organs, wash the blood and the endometrial (black film). 3. Cut the meat with a knife along the spine and cut the left and right back muscles. Do not carry large spurs or red meat. 4. The rinsing fish fillet contains blood, especially the freshwater fish contains more blood, and should be rinsed repeatedly with circulating water. Conditional processing plants can fill the rinsing tank with clean tap water, pour the fish fillets, and use air compressors to make them roll violently and wash blood. The rinsed fish fillets are bright and white and their meat quality is good. Rinsed fish fillets should be drained. 5. Seasoning According to different fish and products, prepare different seasoning liquids. Rinse the drained fish fillets into the seasoning liquid and pickle them. Add 100 kg of fish fillets and 15 liters of seasoning liquid is appropriate. The seasoning liquid has a pickling penetration time of 30 minutes to 60 minutes, and is often turned so that the seasoning liquid penetrates sufficiently uniformly. Seasoning temperature is about 15 °C. Seasoning formula (for reference): 100 parts of water, 78 to 80 parts of sugar, 20 to 25 parts of salt, 20 to 25 parts of wine, and 15 to 20 parts of MSG. 6. Spread the seasoned marinated fish fillets onto non-toxic curtains or nylon nets. When placed, the distance between the film and the film should be tight, neat and smooth. Fish pieces should be arranged in small pieces and pieces. If splicing is required, the fish fiber lines should be basically similar, so that the fillets can be formed, smooth and beautiful. 7. Drying can be dried by hot air drying tunnel. The fish fillet temperature should not exceed 35°C when drying. When it is dry to half dry, it should be moved outside the drying tunnel for about 2 hours so that the water inside the fish fillet can diffuse outward naturally, then move into the drying tunnel and dried to the required requirements. 8. The exploding tablets will be dried fish from the net, that is, sashimi. 9. Baking The sashimi is laid down on the conveyor belt of the roasting machine with the skin of the sashimi down. The roasting can be carried out for 1 minute to 2 minutes, and the temperature is preferably about 130°C. Spray a proper amount of water on the green sheet before baking to prevent charring. 10. Rolled and baked fish fillets are rolled by a mill to obtain a cooked fillet. Rolling can be done by rolling in the vertical direction (ie, transverse direction) of the fish fiber. Generally, it needs to be pulled twice, so that the fish muscle fiber group is loose and the area extension is increased. The dried seasoned fish pieces will be drawn, peeled off, and then weighed and packaged (7 kg to 8 kg of fresh fish can produce 1 kg of finished product).
Frozen steamed stuffed bun,High Quality Frozen steamed stuffed bun,Frozen steamed stuffed bun Details, Hebei Newcorn Food Co., Ltd.
Ningxia Shuweixian Potato Food Science and Technology Development Co., Ltd. , http://www.shuweixianfood.com