Horse-face fish fillet raw fish processing washing, chipping, rinsing and seasoning semi-finished products, rehydration, rehydration, baking, rolling and loosening, weighing, packaging, finished products
Methods of production 1.raw fish processing: production of roasted fish fillet ideal raw material for horse-face fish, due to the lower utilization rate of horse-face fish, the purchase price is lower than the economy of the fish, the purchase of raw materials, especially pay attention to raw material fish, freshness, ice, in general. Generally speaking, the fish caught by the fish wheel is fresher. Currently, health inspection organizations around the world generally use the content of "saline ammonia" in fish flesh to control the quality of raw fish, and the specific data is that the content of "saline ammonia" should not be more than 25 milligrams per 100 grams of fish flesh. The processing of horse mackerel mainly involves skinning, deheading, gutting and cleaning the inner wall of the fish body. The processing utilization rate of horsemeat is generally between 42 and 45%.
2. Chipping process: in the fish operating table while flushing water with a stainless steel knife to the fish body up and down 2 slices of fish flesh chipped down. Requirements for the complete form, not broken as good. Operation should be close to the knife in the middle of the fish bone leveling. Because the horse face fish is only a bone in the middle, the operation of the knife to maintain a smooth, even force that can slowly skilled. Cut down the fish fillets stored in a clean plastic disk, there are special people to check the quality of fish bones and other raw materials do not meet the quality requirements. General skilled workers can cut 50 kilograms of fillets a day.
3. Rinsing in flowing water: the cut fish fillets poured into the sink with flowing water rinsing for about 1 hour, so that the fish fillets on the mucous membrane and dirt, fat and other substances with the water rinsing clean. The number and size of the rinsing tank should be designed according to the production capacity and use cycle, and it is better to achieve the quality requirement of first rinsing first out.
4. Ingredients and seasoning: the rinsed fish fillets out of the sink drained, weighed, in the container for ingredients and seasoning. And artificial mixing, and then static maceration 1 ~ 2 hours, so that the seasoning and salt is absorbed by the inner layer of fish. Wait until the fish fillets are basically flavored before they can be taken out on the sieve initial baking.
Roasted fish fillet seasoning formula sugar 4-6% refined salt 1.5-2.0% MSG 1.5-2.5% yellow or white wine 1-2% pepper 0.1% ginger 0.5%
Note: The above formula can be adjusted according to the taste of the local test, but can not be used as a substitute.
5. on the sieve initial baking: will be flavored after impregnation of fish fillets one by one pasted on the non-toxic plastic sieve, and make the form as complete as possible into a slice, will be individual small pieces of broken pieces of fish can be put together into a more complete slice form. Then the screen plate layer by layer into the baking car, and then sent into the hot air drying room for the first initial baking. Generally the first stage of 1 ~ 2 hours to control the temperature of 45 ~ 50 ℃, the second stage of 50 ~ 60 ℃ initial baking time *** up to 8 ~ 10 hours, so that the baked fish fillets moisture content of 20 ~ 22% between. This process is the key process of processing fish fillets, to make the drying room temperature uniform and stable according to the process requirements, so that the baked fish fillets to achieve the desired results. Temperature fluctuations make the slice of internal moisture is not easy to evaporate out, it is difficult to achieve better quality.
6. Flexing to take the semi-finished dried fish: drying of the semi-finished horsemeat fish from the plastic grid flexing down into a clean dry container, and then seal the bag mouth to prevent moisture. Prevent scratching and rubbing the dried fish pieces during the operation so as not to affect the shape of the finished product. The process is purely manual operation in general each skilled workers a class can be flexed piece of about 50 kilograms, due to the dried fish sticking to the fine sieve. Therefore, the operation is more difficult.
7. Fish back to moisture: in order to facilitate the baking of dried fish, do not make the product in the final baking when baked, first in the semi-finished dried fish pieces of water sprayed on some of the pieces of dried fish, so that the fish piece of moisture to the moisture content of 24 ~ 25% of this work can be completed with an agricultural sprayer, but pay attention to how many pieces of fish with how much water back to the water to go through the water consumption calculations so as to avoid making the water is too much or too little can not meet the ideal requirements.
8. Infrared baking oven baking: this process is the product of the more critical operations, baking good baking bad will be directly related to the weight of the product and the completion of the consumption quota. Therefore, first of all to soften the dried fish evenly spread on the oven's steel wire strips and then through the 240 ~ 250 ℃ temperature of about 3 minutes of high-temperature baking. So that the baked fish will be golden brown, have a sense of fiber, and has a horse face fish baked fish fillets should be the aroma and fresh taste. In the baking process should pay attention to the temperature fluctuations in the oven, often check the color of the finished product, if found to be baking scorched or high temperature should be adjusted immediately, and vice versa, the finished product with a raw taste, but also to take appropriate measures to adjust the temperature and prolong the baking time and so on to achieve the desired results. Baked out of the finished dried fish should be strictly selected, will be baked out of the charred dried fish to be handled separately.
9. Fish rolled loose: after high-temperature baking in the oven, raw fish baked into a cooked fish, and fish by high-temperature short-term sterilization. Due to the dried fish by the second baking tissue contraction after hardening inconvenient to eat. Must be rolled by the second machine. This roller-type rolling machine is relatively simple, a second can not meet the requirements, as long as the distance between the two rollers to the appropriate position.
10. Weighing, packaging: according to certain packaging specifications for weighing and immediately loaded into polyethylene non-toxic plastic film bags for sealing and packaging. General market to see the sachet packaging fillets for 10 grams, so that each ton of finished product to 100,000 packages, if you can use mechanical packaging can improve production efficiency. In the general township enterprises or labor surplus, you can use manual packaging, but pay attention to the quality of sealed bags.
Quality standards The color is golden yellow with the taste and smell of dried fish slices should be baked at high temperature, taste fresh, eaten with a sense of fiber Dried fish with salt content of 1.5 to 2.0%.
Accounts: pepper (a handful), rock sugar (single crystal, depending on the number of fish put, a pound of fish put a 12, 3 it), PI County Douban (different Douban salty and light is not the same, can only be mastered, must buy authentic, which is the key to a good taste), a number of ginger and garlic, oil (a lot of)
practice:
Opening a small fire, the oil in the pot, the next rock sugar slowly frying, and then under the pepper fried incense, under the ice sugar slowly. Then under the pepper fried incense, under the beans, ginger, garlic slightly fried, add cut into pieces of fish, small fire slowly fried can be. The finished product is red in color and very attractive.
If you like spicy food, you can try to put some spicy sauce.
Because there is a lot of oil, the rest of the oil can be burned in the second meal, add some beans, ginger and garlic, add some water, made into a braised ratfish is not bad, but the flavor may be a little worse.