Fish floss is made of fish muscle golden yellow fluffy flavored dry products. Its processing equipment is mainly cooking pot, frying machine, continuous production, daily output can be as high as 10 tons or more; small sporadic processing, manual cooking and frying is more common. Fish contains a variety of essential amino acids and vitamin B1, vitamin B2, niacin and calcium, phosphorus, iron and other inorganic salts, soluble protein, fat melting point is low. Fish floss products are easy to be digested and absorbed by the human body, which is helpful for the nutritional intake of children and patients. Fish floss is a nutritious and healthy food.

Basic practice

Folding practice one

Raw materials:

1000 grams of yellow croaker, 15 grams of green onion, 10 grams of ginger, 3 grams of salt, 25 grams of shaoxing wine, 1.5 grams of monosodium glutamate (MSG).

Method:

(1) fish dissected and washed, chopped off the head, picking the bones to remove the skin, take the clean meat in a pot, add salt, wine, scallions, ginger on the cage on the high fire steam until cooked out, drain the juice.

(2) frying pan on a low heat, put the fish, sprinkle with monosodium glutamate (MSG), stir-fry with a spatula, stir-fry until the fish is fluffy, start the pot that is complete.

Features:Fresh flavor, loose texture.

Folding practice two

Raw materials: red thick fish, carrots, celery, water chestnuts, fritters.

Seasoning:salt, pepper, chicken essence, cooking wine, cornstarch.

Practice:

1, skin and bone the red thick fish, cut into fish rice, put a little salt, pepper, chicken essence, cooking wine, cornstarch, stir in one direction.

2, carrots cut into small grains, blanch and then standby; celery, water chestnuts, fritters are cut into small grains.

3, lettuce cut off the head, wash, soak in cool water, make a small cup. 4, put oil in the pot, when the oil temperature rises to seventy percent hot, change the fire, the fritter particles into the deep-fried after fishing standby.

5, leave a little oil in the pan, the practice (a) of the fish grain into the rapid scratch, such as the fish grain brown quickly after the fish grain quickly fished up and standby, and then in turn to the pan into the carrot grain, celery grain, water chestnut grain, put the right amount of salt and chicken seasoning, and then put into the fried fish rice, quickly stir-fry evenly and then take off the pan.

6, will practice (four) of the doughnut grain into practice (five) mix evenly into the lettuce cup is ready.

Folding practice three

Main ingredients: 800 grams of mackerel

Seasonings: 10 grams of wine 10 grams of green onions 10 grams of ginger 5 grams of salt 5 grams of soy sauce 10 grams of sesame oil 10 grams of sugar 10 grams of peanut oil 10 grams of each moderate

Fish pine practice:

1. mackerel scales, remove the head and tail, dissected into two pieces of clean, put into a bowl, into the yellow wine, refined salt. Onion root, clean, half cut into pieces, half cut into sections; fresh ginger washed and cut into slices, half of which cut into pieces; shallots, ginger into the fish bowl, put the pot on the fire, with a high flame across the water steam, steamed, remove the fish bowl, take off the green onions, ginger, the fish bones, while peeling the fish skin, the fish meat poured into the clean cloth bag squeezed dry.

2. frying pan on the fire, hot, pour sesame oil, until the oil is hot, add chopped green onions, ginger, soy sauce, sugar, stir fry into sauce.

3. frying pan on the fire, pour peanut oil, so that the bottom of the pan around the oil is sticky, oil hot, the fish into the pan spread, slowly roasted over moderate heat, and constantly stirring, to be the moisture will be dry, the fish fibers separate fluffy, speed will be minced ginger, green onion, sugar, sesame oil, soy sauce, etc. to the sauce to be poured on, and then stir-fried to dry, and then cooled to dry, pot can be.

Processing steps

1, raw material selection and finishing The length of the muscle fibers of fish is different, the raw material meat color, flavor and so on have a certain difference, made of fish floss state, color and flavor are different. Most of the fish can be processed fish floss, with white meat fish made of fish floss quality is better. The production of fish, herring, mackerel, yellowtail, shark, horse face blunt and other raw materials, in recent years, there are also many manufacturers of fish, silver carp and other raw materials for the production of fish floss.

The raw material for fish floss processing requires fish degree in the second level or above, never use spoiled fish to produce fish floss.

Raw fish first wash, remove scales, fins, viscera, head, tail, and then wash with water to remove blood impurities, drained.

2, seasoned and cooked, picking meat

1) recipe Raw fish 100 grams, 0.2 grams of green onion, 0.25 grams of ginger, 0.6 grams of yellow wine, 1 gram of salt, 0.7 grams of sugar, 0.3 grams of vinegar, 0.3 grams of monosodium glutamate (MSG).

2) operation of the raw material will be processed fish to join the onion, ginger, yellow wine, vinegar, etc. through the steam steaming, so that the fish is easy to separate from the bones and spines, fish skin, after cooling, hand-picked meat (can also be used to pick the meat machine in the processing of raw materials, mechanical meat, and then ripening).

3, pressing and rubbing loose after boning the fish, the first pressing dehydration, and then into the flat bottom sand pounding, rubbing loose, frying with the fire until the fish pinch in the hand can be self-selected to disperse until.

4, seasoned fried dry fish floss slightly hot mixed into salt, sugar, monosodium glutamate (three seasonings mixed beforehand) until the soup is exhausted, the meat color yellowish, with a vibrating sieve to remove small bones and spines and other things. Available in the above pan or frying pine with the steam dryer for frying, pressure pine, frying and drying manually rub loose, until the plush.

5, packaging After cooling the finished product is packaged, the bag is best to use composite film or canned.

6, the quality of the finished product The finished product is fine velvet, white, fresh flavor, moisture content of 12% - 16%.