Processing
1. Raw material treatment. The raw material fish for pickled fish tube is directly removed from the gills to remove the internal organs, or the abdomen is cut open to remove the internal organs, and the raw material fish for pickled replica bags china is usually cut open on the back, and together with the head.
2. Rinse. Raw fish rinsed in running water to remove blood and mucus attached to the surface of the raw material, to try to remove the blood stains on the abdomen. Stained blood has a special effect on the color and luster of the product, so it must be very thorough.
3. Salting. Wash, drain and salted. Salt pickling methods are the fish impregnated in salt water impregnation method, solid salt sprinkled on the fish body or coated in the body of the fish salt mixing method, there are floating in the thick brine pickled fish half-impregnation method, etc.. The purpose of salting is to make the salt penetrate into the fish body through salt impregnation and at the same time to dehydrate the fish body, so as to achieve the purpose of the fish having suitable salty taste and characteristic taste and prolonging the preservation time.
According to the type and size of the raw fish, the requirements for the product (salt content and dryness), etc., appropriate methods and conditions for salting are adopted accordingly. Generally speaking, salty dry fish is suitable for salting method, fresh salty dry fish with impregnation method. Sprinkle salt method of salt for the fish body weight of 10% to 20%, impregnation method of brine concentration should be 5% to 15%, pickling temperature and time should be maintained in a balanced manner, is necessary to achieve the conditions.
4. De-salting. Pickled raw materials, directly immersed in water or in the flow of water rinse, remove the salt, pay attention to not in the water rinse excessively, the surface salt can be washed away. De-salt treatment for drying, in order to prevent the fish body surface salt concentration is too high, to prevent the product color and color deterioration, so the salted and half-impregnated method of salting salted, before drying should be made of water washing treatment.
Dried salted fish
Dried salted fish
5. Drying. Drying methods are solarization and mechanical methods, each method has strengths and weaknesses, the mechanical method is widely used, so there are two appropriate and used.
The solarization method is the use of the sun and wind for drying a method of drying, drying low cost is one of its biggest advantages, but in addition to a larger area of the sun, drying is vulnerable to meteorological conditions, which is its shortcomings. When the weather is bad, it is not easy to dry, even if it is dried, the quality of the product will be affected, and even the situation of fish corruption and deterioration. Therefore, solarization drying general air dry, low temperature season is the ideal conditions for solarization. Although the mechanical processing method has high processing cost, it is not affected by the climate, and the convenience of production arrangement is its advantage. Dryer with hot air and cold air two kinds of hot air applicable temperature of 25 ~ 30 ℃, cold air applicable temperature of 20 ℃ is more ideal.
The drying process can be divided into the initial drying of the fish body surface layer of moisture removal and the fish body internal moisture removal of the late drying. Initial drying at the beginning should be controlled faster, to the late drying process is not too fast, so that the process can be good quality products. Therefore, the initial drying should apply hot air mechanical method or solarization method, while in the late drying process should apply cold air drying method for drying.
Drying of large fish, if continuous drying, often resulting in the surface has been dry, but the internal phenomenon is still not dry, if the fish is considered to have been all dry will result in high moisture inside the fish body due to corruption caused by the high, encountered in this case, the drying process should be halted, placed in the natural conditions for some time, to the fish body of the internal diffusion of water to the outside of the body and then drying, which can prevent the different degree of drying of the fish body, the drying of the fish body can be used to prevent the different degree of drying of the fish body. The problem of different degree of drying of fish body can be prevented.
6. Packaging and storage. The products can be packaged in various sizes, and depending on the dryness and salt concentration of the products, they can be stored and sold under refrigeration or even frozen.
7. Quality standard. Appearance should be neat shape, clean surface, no mildew, no strange odor, solid muscle, with normal color. Moisture content of 30% ~ 38%, acid value ≤ 40 ~ 60, peroxide value ≤ 200 ~ 350 mm / kg.