The processing technology of fermented products of Enzyme and fish
2018-04-17 14:00:16
Enzyme sweetfish is a pickled product processed by fermentation method. It is characterized by the moderate decomposition of fish protein under the control of salt, which enhances the flavor and taste of food, and it is easier for the human body to digest and absorb. The raw material for processing the aroma fish is squid, yellow croaker, squid, etc. The best one is squid. Guangdong, Fujian and other provinces have relatively long processing history and experience. Its processing period is May-June and September-October. The squid, commonly known as squid, white whiting fish and Cao bai fish, has a fleshy fat. During the salting process, various enzymes of the fish body and naturally contaminated microorganisms decompose the fish protein and produce a variety of taste substances. Enzyme squid products have a special enzymatic aroma.
(1) Raw materials must be freshly selected for use in raw material finishing, and it is best to use larger scales and large cod before laying eggs, and it is not advisable to use cod after ice storage. Wash the body surface mucus, separately grading and pickling.
(b) Process points
1. When picking salt for fermenting and salting, hold the fish in the left hand, turn it to the right side, and open the lid with your thumb. The right hand uses the stick to block the salt in the fish's abdomen, and then apply the salt on the fish and the body of the fish. It is advisable to dissolve all in 4 days. Put the salt in the bucket and pickle it. Spread a thin layer of salt on the bottom of the bucket. Put the fish into the bucket and arrange it neatly so that the fish heads toward the barrel edge, the fish back pressures the fish belly, and the 1 layer fish salt. The total amount of salt used was 28% - 30% of the fish weight, of which fish gills and fish abdomen were 7%, fish face was 10%, and salt was 11% - 13%. The fermentation time of the fish body is adjusted according to the temperature, which is 2-3 days at about 20°C, and 1-2 days at 25-35°C. During the fermentation, the stone is not pressed, and the stone is pressed after fermentation to make the brine immerse fish. Body 3-4 centimeters, then stamped. Pickled mature 6-7 days.
2. When discharging the material, gently press the fish body up and down several times by hand to wash away the salt grains and other substances in the original brine. If the brine is turbid, it needs to be washed once with saturated saline, but the scale must be kept intact. Wash and drain for 4 hours after packing.
3, packaging and packaging containers must be strong, clean and hygienic. Pack according to the product grade, and add 6%--8% salt of finished fish. After the package is attached with a label, indicate the product name, grade, gross weight, net weight, packing date, and the name of the processing plant.
(3) Finished product quality The first-class fish body is complete, scales are more complete, body color is white, shiny, smells normal and has aroma. Salt content does not exceed 18%.
The secondary fish body is complete, the fish scales are slightly shedding, the body color is white, the color is poor, the meat is slightly soft, slightly aroma, and the smell is normal. Salt content does not exceed 18%.
The third grade fish has a mechanical injury, and the fish scales are shed more. Some of the body colors are dark gray or dark yellow, and the meat is soft, but there is no odor or odor. Salt content exceeds 18%.
(1) Raw materials must be freshly selected for use in raw material finishing, and it is best to use larger scales and large cod before laying eggs, and it is not advisable to use cod after ice storage. Wash the body surface mucus, separately grading and pickling.
(b) Process points
1. When picking salt for fermenting and salting, hold the fish in the left hand, turn it to the right side, and open the lid with your thumb. The right hand uses the stick to block the salt in the fish's abdomen, and then apply the salt on the fish and the body of the fish. It is advisable to dissolve all in 4 days. Put the salt in the bucket and pickle it. Spread a thin layer of salt on the bottom of the bucket. Put the fish into the bucket and arrange it neatly so that the fish heads toward the barrel edge, the fish back pressures the fish belly, and the 1 layer fish salt. The total amount of salt used was 28% - 30% of the fish weight, of which fish gills and fish abdomen were 7%, fish face was 10%, and salt was 11% - 13%. The fermentation time of the fish body is adjusted according to the temperature, which is 2-3 days at about 20°C, and 1-2 days at 25-35°C. During the fermentation, the stone is not pressed, and the stone is pressed after fermentation to make the brine immerse fish. Body 3-4 centimeters, then stamped. Pickled mature 6-7 days.
2. When discharging the material, gently press the fish body up and down several times by hand to wash away the salt grains and other substances in the original brine. If the brine is turbid, it needs to be washed once with saturated saline, but the scale must be kept intact. Wash and drain for 4 hours after packing.
3, packaging and packaging containers must be strong, clean and hygienic. Pack according to the product grade, and add 6%--8% salt of finished fish. After the package is attached with a label, indicate the product name, grade, gross weight, net weight, packing date, and the name of the processing plant.
(3) Finished product quality The first-class fish body is complete, scales are more complete, body color is white, shiny, smells normal and has aroma. Salt content does not exceed 18%.
The secondary fish body is complete, the fish scales are slightly shedding, the body color is white, the color is poor, the meat is slightly soft, slightly aroma, and the smell is normal. Salt content does not exceed 18%.
The third grade fish has a mechanical injury, and the fish scales are shed more. Some of the body colors are dark gray or dark yellow, and the meat is soft, but there is no odor or odor. Salt content exceeds 18%.