Spiced fish processing skills

Spicy grilled fish is a cooked food made from small fish, which is seasoned and dried. It is delicious and nutritious. It can be used as an ordinary family dining table or a mid-range restaurant or hotel. At the same time, after processing, low-grade and small trash fish can be stored and transported, adding several times the value, and it is a fish processing food processing industry with promising development.

Spiced grilled fish is manufactured as follows:

First, the original half of the process: 1 solve salt cooking monotonous seasoning baking packaging products.

Second, the manufacturing method

1, raw materials to solve: raw fish can take chilled or frozen fish cargo, electric brine salted fish can be preserved. Frozen fish must be thawed first, and salty fish must be rinsed with clean water (water temperature does not exceed 20°C) to remove salts. Raw fish descale, head removal, caesarean section, internal organs and water washing procedures should be streamlined, so as not to backlog and affect the quality. The salt of fresh raw fish is usually taken from 10% to 15% of salted water and salted for 10 to 20 minutes.

2, cooking monotonous: The salted small pieces of fish (or fish) drained after loading on a steaming drying rack, steamed with steam first, and then dried in a drying room at 70-80 °C dry to six or seven into a dry, The whole process is about 7-8 hours.

3, seasoning: Take a dry piece of fish in a pre-formulated seasoning soak for 30 minutes. The fish should be submerged and stirred at any time. Seasoning liquid formulations are spiced, pepper, etc., and can be selected according to local tastes. Spiced formula: octagonal washed and broken, add 12 kg of water, boiled to 6 kg (about 1-1.5 hours). Thereafter, 2.5 kg of sugar, 3 kg of soy sauce, and 1.5 kg of salt were added to the filtrate and 1.5 kg of rice wine was added. After filtering the residue, add a little new spices, can be used for the second seasoning.

4. Baking: Soak the dipping sauce (or fish) into the aluminum wire rack and pour it into the baking oven for the second time. After about 9 hours, it will be 4 hours. Finished product.

5. Packaging: The finished product is taken out of the baking room and cooled to room temperature, which can be directly consumed or packaged. The packaging method is to use polyethylene film bag quantitative (50 grams, 100 grams, 250 grams) packaging, sealed tightly with electric heat, packing into pieces, placed in a cool monotonous place preservation. For the production of spicy grilled fish, boiled crushed red pepper powder in 0.15 kg of seasoning liquid, and sprinkle some chili powder on the impregnated fish pieces.

Auxiliary Materials And Additives

Xi'an JCF Herb Technology Development Co., Ltd , https://www.jcfherb.com