Nutrients (nutrient content/per 100 grams)

⑴ Use fresh (ice) or well-frozen hairtail fish. The fish body is intact, the smell is normal, the gills are red, and the scales are present. The muscles are shiny, the muscles are elastic, and the bones and flesh are tightly connected. Its hygienic quality should comply with the relevant provisions of "GB2733/FONT>94 Hygienic Standards for Seawater Needles". Spoiled fish below second grade freshness shall not be used.

⑵The raw fish sticks weigh more than 150 grams. 1. Raw material processing:

⑴ Wash the fresh fish with clean water, and thaw the frozen fish with tap water until the fish is separated or in a semi-frozen state.

⑵ Scrub and scrape the scales of the fish in cold water, then remove the head and disembowel, cut off the tail, remove the internal organs, wash the black membrane and blood stains in the abdominal cavity with running water, and wash away impurities.

⑶Cut into segments: Cut the washed fish into 5?/FONT>6 cm long segments, divide them into large, medium and small levels according to their width, and stack them separately. Tail width should be no less than 2.5 cm.

2. Salting:

⑴The quality of salt used in salting must comply with the relevant regulations of GB5461.

⑵ Prepare saturated salt water, filter and set aside.

⑶The concentration of salt water is 10 degrees Baume, and the salting time is divided into large, medium and small grades of 12 minutes, 10 minutes and 8 minutes respectively. The weight ratio of salt water to fish pieces is 1:2. During the salting process, the fish body must be completely submerged in salt water.

⑷ Semi-frozen fish should be thawed completely with clean water before salting.

⑸ Salt water can be used continuously for 5 times, but concentrated salt water should be added to the specified concentration each time.

⑹According to the size of the fish pieces, the temperature and the raw materials of frozen fresh fish, adjust the salting time appropriately.

⑺After the salt is gone, rinse it with clean water, drain and wait for frying.

3. Frying:

⑴The quality of refined vegetable oil used for frying should comply with the relevant regulations of GB2716.

⑵ The salted fish should be fully drained and then put into an oil pan with an oil temperature of about 180℃/FONT>120℃. When feeding, the oil temperature should not be lower than 180°C. Fry until the fish pieces float, gently flip them to prevent the fish pieces from sticking. After frying until the fish meat becomes firm and the surface turns golden brown, remove and drain the oil for a while. The frying yield is controlled at around 55%.

(3) Raw materials should be fried on a first-come, first-served basis and should not be backlogged.

⑷ Raw and cooked fish pieces should be stored in special containers to avoid cross-contamination.

⑸ Oil that has been fried for a long time will darken or turn black under the action of high temperature and air, and the fish scraps will form into particles and deposit on the bottom of the pot. Therefore, the pot must be cleaned after each frying. Fish scraps should be mixed with new oil every half an hour, and new oil should be replaced every two hours.

4. Seasoning:

⑴Quality requirements of ingredients:

The quality of refined salt and MSG should comply with the relevant regulations of GB5461 and GB8967 respectively. Chili powder: dry, no impurities, no mildew, red color, rich spicy flavor.

⑵Seasoning liquid and formula:

6.6kg refined salt, 2kg MSG, 2.5kg red pepper powder, 100kg water

⑶Seasoning liquid preparation:< /p>

In the heating process of water, add refined salt, monosodium glutamate and red pepper powder, stir and mix, and then boil it before use.

⑷Seasoning method:

While hot, completely immerse the fish pieces in the seasoning liquid. The soaking time is about 1 minute. Pick up the fish pieces and drain the seasoning liquid.

5. Bagging:

⑴ Retort bag: Use three-layer composite bag (PET/AL/CPP). Its quality should comply with the relevant regulations of GB10004.

⑵ After the seasoned fish pieces are left to soften, they can be weighed and bagged. When bagging, the mouth of the bag should be prevented from contamination to avoid affecting the sealing quality.

6. Sealing:

Use a domestic vacuum inflatable packaging machine. The vacuum degree of the packaging machine should be controlled at 0.088MPa/FONT>0.093MPa. The appropriate sealing time is 2 seconds/FONT>2.5 seconds. The principle is to seal firmly, seal, and not leak. If the seal is not good, it should be disassembled and reassembled.

7. Sterilization:

(1) After sealing, sterilize as soon as possible.

(2) The sterilization temperature should be based on the temperature shown on the mercury thermometer.

(3) The back pressure should be maintained until the cooling is completed.

(4) The operating procedures should be strictly followed during the sterilization process to avoid defective or waste products.

8. Insulation test:

After the product is sterilized and cooled, dry the surface, inspect each package in time, remove unqualified products, and store the product in an insulation room at 37°C for 7 seconds. Every day, each package is inspected, unqualified products are eliminated, and then packaged.

9. Packaging, marking, transportation and storage of finished products:

⑴ Products that pass the inspection are quantitatively packed into corrugated boxes of specifications. The products must be arranged neatly and densely, and the box mouth , the bottom of the box should be sealed with tape, and two plastic straps should be tied around the outside of the box. They must be tied tightly, straight and securely.

⑵ Marking, storage and transportation shall be implemented in accordance with the relevant provisions of ZBX70005.