Process for processing canned squid in tomato sauce
First, the process
Raw material acceptance --- raw material processing --- salt --- mixing powder --- fried --- add tomato juice --- canning --- sealing --- sterilization --- heat preservation test --- Packaging --- finished product
Second, the operating point
1, raw material acceptance
(1) Using fresh (ice) fresh or frozen squid, the fish body is complete, the odor is normal, the eye is clean, the cornea is bright, the limulus is bright red, the muscles are elastic, and the flesh is tightly connected.
(2) Raw fish fillets weigh more than 1000 grams.
2, raw material processing
(1) Fresh fish is washed with clean water, and the frozen fish is hydrolyzed by freezing. The thawing is complete, and the quality does not change. The frozen water temperature should be controlled at 10-15 degrees.
(2) Remove fish heads, scales, fins, open the abdomen, and remove internal organs. Wash the mucus and impurities on the surface of the fish body with running water. Wash the black membrane, blood stains and internal organs in the abdominal cavity. Water temperature control is below 20 degrees.
(3) Raw fish after thawing should be treated in time and no backlog can be built.
(4) During processing, raw fish that do not meet quality requirements such as deterioration and mechanical damage should be removed.
3, salted
(1) According to the tank height, the treated fish is cut into 5 cm long fish sections, and the cutting section must be neat.
(2) Put salted fish into salty water for 6 minutes in brine (Brine: Fish = 1.5:1).
(3) After dipping, remove the fish by draining it and drain it to dripping water.
4, mix powder
(1) Stir the standard powder in the drained fish and try to mix it evenly.
(2) Every day 30 kg of fish is mixed with 350 g of standard powder.
5, fried
(1) Put the fish after the flour into the oil pan, fry for about 2 minutes, and fry until the fish pieces float. Turn gently to make the surface golden brown. The dehydration rate is controlled at 15-17%.
(2) The oil temperature is controlled at 195-205 degrees and cannot be too high or too low.
6, canning
(1) Use tinplate anti-sulphur and anti-slip dual-purpose paint tin cans in accordance with "GB10785-89 open top metal round tank specification series".
(2) Empty cans must be clean, free from rust, and the back cover must be clean and airtight. The can lid has no horns, and the can body should not be angular, concave, etc., the joints are complete, and there are no tongues at the edges of the cans. No paint peeling.
(3) Empty cans should be washed, disinfected with hot water or steam above 85 degrees, and drained in an inverted position.
(4) The fried fish pieces should be filled as soon as possible and no accumulation of pressure is allowed.
(5) The canning volume per can is 256 grams and the fish segment is 195 grams. Accurately weighed pieces of fish into the tank. There must be no more than 4 cans per tank. The fish blocks should be installed vertically and arranged neatly.
7. Add tomato sauce
(1) Quality requirements of ingredients: The quality of peanut oil, white granulated sugar, refined salt, monosodium glutamate, and glacial acetic acid should meet the requirements of GB2716, GB317, GB5461, GB8967, and GB1903, respectively. Tomato sauce: The sauce body is red, with the taste and smell of tomato sauce, no odor, no impurities, no mildew. Cloves: dry, mildew-free, rich in flavor. The end of onion: dry, mildew-free, rich in odor, with a distinctive aroma of onions.
(2) Preparation of spice seasoning: 5 kg of white sugar, 3.3 kg of salt, and 9 kg of spice water.
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