General working procedure: 1. Raw fish in the processing process; Three trips (scaling, eviscerating, decapitation)? Open the film? Film censorship? Hey? Drainage? Spice penetration? Spreading movies? Drying? Uncover the film (green dry film)? Baking? Roll loose? Check? Weighing? Packaging (finished product). Second, the operation points 1. Selection of raw materials: The raw materials for processing seasoned dried fish fillets of freshwater fish are generally silver carp, bighead carp, grass carp and carp. The quality of seasoned dried fish slices is generally directly affected by the freshness of raw fish, that is, fresh raw fish can make delicious and high-quality dried fish slices. Therefore, fresh or frozen freshwater fish should be used as raw materials. The fish body is required to be complete, the smell and color are normal, and the meat quality is firm and elastic. The size of raw fish is generally above 0.5 kg. 2. Raw material treatment: first scale the fish, then cut off the fins on the fish with a knife, and cut off the head along the roots of pectoral fins. The internal organs of the female fish are taken out from the chest incision, the ovaries are removed and processed into fish eggs. Then the gills, laparotomy, internal organs, kidneys and abdominal intima of the female and male fish are removed with a fish processor, and then the abdominal cavity is cleaned with a brush to remove blood stains and black membranes. 3. Film opener: The film opener uses a flat, thin, narrow and sharp knife with a sharp edge. Generally, the skin of the head and shoulders is cut off, and layers of thin slices (2 mm thick) are cut along the ribs (the stomach is not open), leaving a big bone spur for other purposes. 4. Film inspection: detect big bone spurs, red meat, black film, impurities, etc. Keep the fillets clean when opening the film. 5. Rinse: Freshwater fish slices contain a lot of blood and must be rinsed. Rinsing is the key to improve the quality of fish fillets. The usual rinsing method is to put the fish fillets into a basket, then immerse the basket in a washing tank and rinse it repeatedly with circulating water. Conditional processing plants can fill the rinsing tank with tap water, pour in fish fillets, ventilate them with air compressor to make them roll violently and wash away blood stains. Rinsed fish fillets are white and shiny and have good meat quality. Then remove and drain. 6. Seasoning: The formula of seasoning liquid is water 100, white sugar 70-80, refined salt 20-25, cooking wine 20-25 and monosodium glutamate 15-20. After the preparation of the seasoning liquid, soak the rinsed and drained fish fillets in the seasoning liquid. Add fish fillet 100 kg, and seasoning liquid 15 liter is appropriate. The soaking time of adding seasoning liquid is 30-60 minutes, and the seasoning temperature is about 65438 05℃, not higher than 20℃. Let the seasoning liquid penetrate fully and evenly. 7. Spread: Spread the seasoned and pickled fish fillets on a dry curtain or nylon net. When placing, the distance between fillets should be close and the fillets should be neat and smooth. Then, place the fish fillets (large and small fish fillets and chips). For example, 3-4 fish fillets are connected together, and the fish fiber lines should be basically similar, so that the fish fillets can be formed smoothly and beautifully. 8. Drying: Fish fillets should be dried with hot air in the drying channel, and the temperature should not be higher than 35℃ during drying. When the fish fillets are semi-dry, they should be removed from the drying channel and parked for about 2 hours to make the water in the fish fillets disperse naturally, and then moved into the drying channel for drying to meet the specified requirements. 9. Uncover: Uncover the dried fish fillets from the Internet to get sashimi. 10. Baking: spread the skin of sashimi downward on the conveyor belt of the roaster, and bake for 1-2 minutes. The appropriate temperature is 180℃. Pay attention to spraying proper amount of water on sashimi before roasting to prevent it from burning. 165438+ 12. inspection: after the seasoned dried fish fillets are loosened, the skin of the fish is peeled off manually, and the residual bone spurs (thin bones are fragile and cannot be removed) are detected, and then weighed and packaged, with 8 grams of fish fillets in each bag and small packaging in polyethylene food bags. The moisture content of the product is 18-20%, and the taste is good. 13. Output: 7-8kg fresh fish is made into finished products 1 kg.