1, impregnation
Take 400 grams of boric acid, 600 grams of salt, dissolved in 40 liters of boiling water, prepared into a chest of acid brine. Body size, color and lustre of the same dry fish fillets 25 kg, first immersed in water for about 45 minutes, to be rehydrated back to soften and then remove the draining, and then into the 90 ℃ borate water soaked for 20-25 minutes to help the hair into the warm water, wash off the surface of the sinews, dirt, and then into the clean warm water to clean, and continue to rehydrate to soften all the washed together with the draining. Soaking time is generally not more than 2 hours, after rehydration to soften, fillets weigh
about 50 kilograms.
2, seasoning cooked
1) seasoning liquid preparation Take 50 grams of cinnamon powder, 50 grams of chili powder, 100 grams of pepper, pepper 75 grams of pepper powder, add 10 liters of water, boil for 30 minutes and filter, and then 20 liters of boiling water to rinse the filter residue.
The two filtrates combined with 1 kg of sugar, 0.75 kg of refined salt, soy sauce or first-class fish sauce 5 liters, saccharin and citric acid 25 grams each, filtered that is sweet squid seasoning solution.
2) Seasoning Take 26 liters of sweet seasoning liquid, put into the stainless steel pot to boil, put into the fish fillets and then boil for 1 hour, change to a small fire stew 1-1.5 hours, and pay attention to frequent turning, so as not to boil scorched.
Then, the fish fillets and seasoning liquid poured into the heat preservation sub-barrel heat preservation 60 - 70 ℃, waiting for rolling tear strip.
3, rolling tear strip
fishing out cooked fish from the heat preservation of the second barrel, placed in the rolling machine in the rolling 2-3 times, so that the fish fillet fiber tissue loosening, and then along the direction of the fibers torn into 0.4 cm wide, 2 cm
long squid silk strips.
4, mixing and baking
Spice powder formula: 175 grams of onion powder, 125 grams of garlic powder, pepper 150 grams of pepper powder, 100 grams of chili powder, 100 grams of star anise powder, 80 grams of pepper powder.
Take squid silk, according to each kilogram weighing mixed spice powder 10 grams, 35 grams of monosodium glutamate, 10 grams of sugar, mixed evenly mixed into the silk, spread on the baking tray, moved into the infrared oven bake until the surface is slightly dry, let it back to moisture. Take 30 grams of sugar mixing sieve in the silk strip, to be baked to the moisture content of 25% or less when cooling, per kilogram of dry products and then mix 5 grams of spice powder, into the cylinder sealed curing and steaming for 1-2 days, so that the spices, water diffusion uniformity.