Fried fish, also known as smoked fish, is a special fish product that people like very much. Its production technology and ingredients are simple, and its color, fragrance and taste are good, so it is suitable for direct eating. Banquets are often used as cold cuts and assorted dishes, and can also be used as ingredients for cooking, cooking or soup. It is one of the high-grade aquatic cooked foods.
Raw material formula: fish pieces 100kg red soy sauce 3-6kg refined salt 1-2kg yellow wine, fennel, cinnamon, sugar, vegetable oil, a little ginger juice, onion and monosodium glutamate.
Production method 1. Selection of raw materials: most of the raw materials for smoked fish are freshwater fish, grass, carp, silver carp, marine fish and pomfret. But at present, there are other little seafood and freshwater fish as raw materials, among which fresh herring or grass carp of about 5 kg is the best. The freshness of raw fish will directly affect the flavor and quality of products. Raw fish processing smoked fish requires high freshness, at least first-class chilled or frozen fish, especially in the case of fresh fish.
2. Raw material treatment: Fresh raw fish should be washed with clear water (frozen fish should be thawed first), scales should be scraped off, fins should be cut off, gills should be removed, and internal organs should be removed by laparotomy. Freshwater fish must not break their bile, lest bile pollute the fish and cause bitterness. After the raw materials are treated, they are washed with clear water. If it is live fish, it should be washed with hot water, and the blood stains and black films in the abdominal cavity should be wiped off by wringing clean cloth to avoid the loss of nutrients caused by washing with water and reduce the umami taste of the finished product.
3. Cut into pieces: generally use big fish as raw material. After treatment, the fish head is cut off and divided into two parts (the same as the fish block treatment); Then the fish carcass is divided into two fillets along the back of the spine (one with spine and the other without spine). If the fish is big and wide, two pieces of belly meat can be cut separately and processed as fish pieces. If bile stains are found in the abdominal cavity (fresh water frozen fish are often prone to bile stains), they should be removed with a knife. Then, the fish fillets are cut into inclined knife blocks with the skin surface of about 1 ~ 2 cm (the thickness of the fish pieces), so that the thickness of the fish pieces is uniform and the finished products are beautiful.
4. Dipping: After the fish pieces are cut, they must be dipped in time. The purpose of impregnation is to adjust the salty taste of finished products and increase the color of finished products. The main components of impregnation are red soy sauce and refined salt. Yellow wine and ginger juice can be added as appropriate to reduce the fishy smell and enhance the flavor of the finished product. The dosage and time of dipping should be flexibly mastered according to the variety, freshness, thickness, seasonal temperature, local taste and habits of raw fish. Stir red soy sauce, refined salt, yellow wine, onion and ginger juice evenly, soak for 2-4 hours, take out and drain.
5. Frying: The fish pieces drained after soaking the juice are fried in time. Generally, it is better to use vegetable oil, and the fire in the oil pan should be strong, but the temperature should be high, but not too high, to prevent the surface of fish pieces from frying and burning, and it is generally controlled at about 180℃. The amount of fish pieces fried each time is about 10% of the fuel consumption. When frying, the fish pieces should be turned and shaken immediately after floating to prevent them from sticking together. Fry until the fish pieces are solid and brown or brown, which takes about 3 ~ 5 minutes.
6. Seasoning: fry the fish pieces, remove and drain them for a while, soak them in the seasoning liquid for about 5 minutes while it is hot, and remove the soup. The preparation of seasoning liquid, according to the required dosage, take a certain amount of fennel, cinnamon and washed ginger onion, add water to boil, and continue to simmer for about 65438 0 hours. Take the soup, add sugar, boil and dissolve, then add yellow wine and monosodium glutamate and stir well for later use. This liquid can be used continuously. However, new liquid should be added frequently. If necessary, you can also add a proper amount of sauce color. If you need to process smoked and colored smoked fish, you can drain the seasoned fish pieces and smoke them properly.
7. Cooling and packaging: drain the seasoned fish pieces, thoroughly cool them in a ventilated place, and then package them.
(1) Plastic food bag packaging: The finished products sold on the same day or within a few days after general processing can be packaged in ordinary plastic food bags according to different quantity specifications, which are divided into small packages such as 100g, 250g and 500g.
(2) Packaging with composite film bags: If the processed products need to be stored for a long time, they must be vacuum packed with composite film bags such as polyester polypropylene or nylon, aluminum foil polypropylene, etc., and autoclaved so that they will not deteriorate after being stored at room temperature for 3-6 months.
Quality standard The fried fish pieces are roughly uniform in size, and the sauce is reddish brown and shiny. Fish is closely organized, moderate in hardness, rich in fragrance, sweet and delicious, and moderate in saltiness. The packaging is hygienic and beautiful.