1, process
Raw material treatment → dicing → dipping → cleaning → frying → seasoning → draining soup → seasoning → bagging and sealing → sterilization and cooling → heat preservation inspection → finished product.
2. Preparation of seasoning liquid
Fennel and cinnamon each 1 kg, pepper 0.4 kg. Add water to boil 1 hour, filter and adjust 50 kg. Then add 15 kg of sugar, 3 kg of refined salt, 1 kg of monosodium glutamate and 7.5 kg of yellow wine and mix well.
3. Key points of operation
(1) raw material treatment: clean the head, viscera and tail of raw fish, cut it into small pieces, soak it in 10 baume salt water for 5 minutes, take it out, clean it, fry it until it is yellow, soak it in seasoning solution for 30-60 seconds while it is hot, take it out and drain it.
(2) Filling and sealing: degassing, sealing and finishing the bag shape, with the total thickness not exceeding 2 cm.
(3) sterilization: (10-55- rapid water cooling/118℃) × 0.14mpa.
Insulation inspection: put the bag in an insulation room at 37 2℃ for 7 days, remove the swollen bag, and put the qualified finished product into storage.
Grass carp, rich in protein, can maintain the balance of potassium and sodium; Eliminate edema. Lowering blood pressure is beneficial to growth and development. Rich in phosphorus, it can form bones and teeth, promote growth and repair body tissues and organs, supply energy and vitality, and participate in regulating acid-base balance. Rich in copper, copper is an indispensable micronutrient for human health, which has an important influence on the development and function of internal organs such as blood, central nervous system and immune system, hair, skin and bone tissue, brain, liver and heart.
Add shredded ginger to grass carp slices and marinate with salt for 30 minutes. Shred ginger, shredded Chili, minced shallots, and put soy sauce, vinegar and sugar in a bowl for later use.
When the wok is heated to 60%, put in the grass carp pieces and don't turn over. When the fish pieces shrink slightly, Huang will turn the fish pieces over and fry them until they are brown, and then take them out of the pot. Because the fish pieces will stick together during frying, it is necessary to separate each fried fish piece.
Heat another pot until it is half cooked, add shredded ginger, shredded pepper and shredded onion, stir-fry the fish pieces, remove the fishy smell with cooking wine, and then add the prepared seasoning to cook. When the pan is dry, take it out and sprinkle with shredded ginger and scallion.
Matters needing attention
Never turn over the fish pieces when frying, or the fish pieces will stick to the pot and spread out. ?
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