2. Scale removal. Remove scales by manual or mechanical descaling.
3, killing. Cut from the caudal fin along the dorsal fin to the fish head, so that the belly of the fish is connected. Remove the head, cut it from the green part where there is no meat, spread out the whole fish, and be careful not to break the bile during the operation, so as not to make the fish bitter.
4, cleaning. Remove internal organs and sundries, wash with running water, and remove dirty blood, black film, internal organs and fish scales.
5. Pickling. Marinate with 0/5%-20% salt of fish weight/kloc-,sprinkle salt evenly on each fish. When the fish is big, it will be slightly scattered when it is small. Generally, marinate in a salting pond. When adding salt, add a little salt to the lower fish and a little more salt to the upper fish. Cover the top fish with a thin layer of salt, and then compact it with a heavy object. Generally, the salting time is 12.
6, cleaning. Wash the salted fish with running water to remove the residual dirt, salt spots on the surface and some scales, especially the dirty blood and black film on the belly, and drain after washing.
7. Kilometers. Natural drying can be used in winter, and drying in drying room or tunnel drying can be used in other seasons. Generally, after drying, the water content of fish is controlled at about 35%. Dried dried fish should be stored in the cold storage under-18C if it is not processed into drunk dried fish immediately.
8. Cut into sections. The dried dried fish is cut into sections according to the packaging specifications, and it is required to be as large as possible according to the specifications, so that the processed fish in each section is consistent with the packaging specifications, so that the appearance and shape of the packaged products will be more beautiful.
9. In the process of seasoning (seasoning drunk). The workshop temperature should be controlled below 20C, especially in summer and autumn, and the temperature should be strictly controlled. Mix the fish with wine tank, sugar, spices, etc. as the main ingredients, put the mold in the seasoning tank, and add Meichengguomei plastic film on the surface to volatilize with acid and less alcohol. This process usually takes about one day and night.