Introduction of Peruvian squid production process

Recently, with the linear decline of North Pacific salmon production, the production of squid as its main raw material has been greatly impacted. For this reason, various production units competed to find substitutes for raw material of North Pacific salmon. Argentine seabream and Japanese sea bass are excluded because of their high prices. The squid produced from Mexican trout as a raw material has a taste that is slightly inferior to that of squid produced from North Tai raw materials, but its appearance is far better than the latter. It was strongly welcomed by all dealers, but with the formation of the buyer’s market, the price gradually increased and the supply gradually declined, which could not meet the production needs of each production unit. People's eyes then turned to undeveloped Peruvian salmon, which is not well-regarded by the locals, and is rich in resources and at a very low price. The properties of peruvian raw materials are as follows: 1. The properties of the raw material with the weight of 3000g or less are similar to those of Mexican carp, and are very suitable for the production of squid; 2. The traits above 3000g have the following characteristics: (1) The thickness of carp is up to 2cm- -5cm, a single squid plate weighing more than 1.5kg; (2) loose meat, high water content, generally more than 85%; (3) muscles are not welcome strange weird. As mentioned above, due to the unpopular nature of the Peruvian eel, the eel products produced using it as a raw material also contain an unwelcome taste. How to improve the characteristics of raw materials, so that the products made of them as raw materials are popular, and become the main problem faced by each production department. The company is the first company in the country to produce squid silk, and has accumulated rich experience for many years of production. Our scientific and technical personnel have solved the “sourness” of the raw materials through joint research on targeted analysis of Peruvian squid raw materials. "The problem is that the sample of squid produced after trial was basically similar to the control of Beitai Silk, and it successfully entered the practical stage of production. In order to promote this technology, it is briefly described as follows: First, the process of raw materials - → thawing - → pretreatment - → cleaning - → boiled - → → 1 - → seasoning infiltration → dry → →Water balance--→pH adjustment--→Baking--→Caining--→Wire drawing--→Flavoring 2--→Drying--→Weighing, packaging--→Inspection--→Factory II. Process requirements 1, dry film production (1) raw materials: the use of skinned or peeled Peruvian eel. (2) Pretreatment: In the production of Peruvian squid, this process is more critical. It includes steps such as cutting, sectioning, and preliminary elimination of weird sour taste. Under normal circumstances, the carp carp starts processing in the semi-thawed state and cuts the carp carp. Make a small piece suitable for treatment, and then properly soak to remove the weird sour taste of the squid. (3) Cleaning: Rinse the foam on the carp carp with clean water. (4) boiled: temperature: 9 5 °C; time to cook through the degree; after cooking, according to squid wire requirements for conventional cooling. (5) Seasoning 1 1 Ingredients: According to customer needs to select the appropriate seasoning seasoning, in general, northern customers taste salty, southern customers taste sweeter. 2 Stir with a mixer or hand until uniform. 3Agitate by hand every hour for a total of three times; stack three times in trays or kidney barrels; laminates (6) penetrate normal permeation times from 16 to 24 hours, preferably after mixing for 4 hours. . (7) Drying requirements The temperature of the drying tunnel is just 42°C when it is pushed in. After about 4 hours, the surface of the salmon fillet has dried and pushed out for cooling for one hour. After the second push, the drying tunnel temperature is controlled at 35°C - -40°C, bake until 40%--44% of the water content of the squid slices, roll out the cooling strips and pack them, and store them in the cold storage. 2. Finished product production (1) pH adjustment 1 pH adjustment liquid: According to different customer requirements, choose different adjustment liquid ingredients. 2 Temperature: Select the appropriate temperature according to the finished product requirements. 3 Soaking time: It is advisable to soften the squid slices. (2) Baking is generally 120°C, 6--8 minutes, specifically baked with squid fillets and not yellow. (3) Calendered fish fillets are heated and calendered. The roll gap should be adjusted so that the fish fillets can be opened and kept constant. (4) Drawing is performed with a wire drawing machine, and the wire drawing is not uniform and manual wire is used to make the width of the wire meet the specified requirements. (5) Seasoning 2 1 Ingredients: According to customer needs, choose appropriate seasonings for seasoning. 2 Stir: Stir with a blender or mix well by hand. 3 Penetration: Allow to infiltrate overnight at low temperature. (6) Drying with hot air of 45°C--50°C, drying to the required moisture, generally 25% - 27%. (7) Weighing and packaging Weigh, package, warehouse, inspection, and factory shipment according to regulations.