Wash the fish and marinate it with salt.
3. Wrap dry powder in the oil pan.
4 Done, plate.
Exercise 2 Editing
When buying fish, you can ask the boss to help clean up the internal organs and scrape off the scales. After buying it, clean it, dry it for an hour, and drain it.
Dry the small fish, add ginger foam, one spoonful of salt and three tablespoons of cooking wine, and marinate for half an hour. Marinated fish, add half a spoonful of pepper, a little chicken essence and two spoonfuls of flour, and stir well.
Heat the oil to 60% heat in a pot. Heat over medium heat. Add dried small fish and fry until cooked. Don't put too much at once. Don't stir it as soon as you put it in. Fry for a minute or two, then turn over and fry on both sides. When the dried fish come up, they can be fished out.
If you want to eat tender fish, you can eat it out of the pot in the previous step. I like to eat small fish with brittle bones, so the fish will cool for about ten minutes before frying. Such a small fish doesn't need to spit fishbone, it's crisp and delicious.
Nutrition composition editing
1, fried fish is still nutritious, but there will be serious nutrient loss. According to the different frying time, the nutritional loss is also different.
2. There are nitrogen compounds in fish tissues, mainly collagen and mucin. Fish contains a sulfur-containing amino acid called taurine, which can reduce low-density lipoprotein cholesterol in blood and increase high-density lipoprotein cholesterol, which is beneficial to the prevention and treatment of arteriosclerosis. Taurine can promote the development of baby's brain and improve the dark adaptation ability of eyes.
Generally, fish is low in fat and energy, so fish is a high-protein and low-calorie food.
Processing technology editor of canned fried fish
Technical route of canned food processing
Purchasing raw materials → processing raw materials → pickling → adding seasoning liquid → frying → canning → vacuum sealing → sterilization → cooling → packaging → finished products.
Key points of processing technology
1. Fresh or frozen anchovies or yellow croaker are used as raw materials. After strict inspection, it is forbidden to use spoiled fish below the second grade freshness.
2. Raw material treatment Fresh fish is washed with clean water, frozen fish is thawed with tap water, head, tail, fins and internal organs are removed, and scales are scraped. Wash the mucus and impurities on the fish surface with running water, and wash the blood, viscera and black membrane in the abdominal cavity. The water temperature shall not exceed 25°c, and unqualified raw materials such as deterioration and mechanical damage shall be eliminated during the treatment.
3. Marinate raw fish with 2% salt water, then wash with clear water and drain.
4. Preparation of seasoning liquid According to the formula, the washed cinnamon, star anise, clove, dried pepper, prickly ash and ginger are put into a pot, boiled with water, kept slightly boiling for 40 minutes, then the seasoning is taken out, the liquid in the pot is filtered with gauze, then soy sauce, white sugar, refined salt and monosodium glutamate are added, heated and stirred to dissolve, after boiling, an appropriate amount of white wine is added, and filtered to prepare a seasoning liquid for later use.
5. The fried salted fish should be fully drained, mixed with the prepared seasoning liquid, and then put into an oil pan with a temperature of about 180 ~ 2 10℃ .. When feeding, the oil temperature should not be lower than 180℃, and the frying time is generally 4~8 minutes. When the fish pieces float, turn them gently to prevent them from sticking and breaking the skin. Deep-fry until the fish feel real and the surface is golden yellow to brown. Take out, drain and let cool.
Note: the oil that has been fried for a long time becomes dark or black under the action of high temperature and air, and the fish fillets form particles and deposit on the bottom of the pot. Therefore, every time you fry a pot, you should take out the fried fish slices, add new oil every half hour and change the new oil every two hours.
6. Empty cans should be cleaned, disinfected with hot water or steam above 82°C, and drained upside down for later use.
7. The lid of the vacuum sealed tank should be rinsed clean and disinfected with hot water or steam above 82℃ for later use.
8. Sterilize the cans in time after sterilization. Sterilization adopts instantaneous high temperature sterilization. After sterilization, cool to 40℃ in time, take it out and wipe it clean.