Processing Technology of dried fish slices seasoned with freshwater fish
With the rapid development of freshwater fisheries and the continuous improvement of fish farming technology, the fish production has greatly increased. How can we make fish products go public in a balanced manner to solve the imbalance in the supply of fish goods in the peak season and increase the value-added value of fish products, it is a matter of special concern for fish farmers to increase production and increase revenue. Therefore, fresh-keeping and processing of freshwater fish has attracted more and more attention. Seasoning dried fish slices are processed by using fresh freshwater fish as raw materials. They are processed, seasoned, baked, and compacted with loose. It has the characteristics of simple manufacturing process, rich nutrition, unique flavor, convenient carrying and consumption, and is very popular among consumers. The processing and production methods are described as follows;
I. Processing Process
Raw fish → three go (scale removal, visceral removal, and head removal) → open slice → check slice → rinse → drain → season penetration → spread slice → dry → uncover slice (raw dried slice) → baking → rolling and pulling loose → inspection → weighing → packaging (finished product ).
Ii. Operation points
1. raw Material Selection: it is used to process raw material fish with dried fish slices seasoned with freshwater fish. The quality of dried fish slices is generally directly affected by the freshness of raw fish, that is to say, raw fish are fresh and can be made with delicious and high quality dried fish slices. Therefore, fresh or frozen freshwater fish should be captured as raw materials. It is required that the fish are complete, the smell and color are normal, the meat is tight and elastic, and the size of the raw fish is generally more than 0.5 kg.
2. Raw Material Processing: First remove the scales of the fish, then use a knife to cut the fin on the fish body, and cut the head along the root of the thoracic fin. Remove the guts of the female from the incision of the chest to prepare it for processing. Then, the female and xiongyu are used with the fish processor to go To the Gill, open, visceral, kidney and abdominal membrane, and then the brush is used to wash the abdominal cavity to remove blood stains and black membranes.
3. opening: The opening tool uses a thin, narrow, and sharp knife. Generally, it is split from the first shoulder to the bottom of the skin, and sliced along the spine and ribs (The belly is not open) (The meat slice is 2mm thick), leaving a bone thorn for him to use.
4. Check piece: Check out the large bone Thorn, red meat, black membrane, and impurity contained in the opening piece to keep the fish slices clean.
5. Rinse: Freshwater Fish Slices contain much blood and must be rinsed. Rinse is the key to improving the quality of fish slices. The common rinse method is to load the fish slices into the slogan, then immerse the slogan in the scrubbing tank, and rinse it with Circulating Water repeatedly. Conditional processing plants can be filled with tap water, pour into fish slices, air compressor ventilation to make it fierce tumble, wash blood pollution, rinse fish slices white and bright, good meat. Then drain the water.
6. seasoning: the seasoning liquid formula is: 100 portions of water, 70-80 portions of sugar, 20-25 portions of salt, 20-25 portions of cooking wine, and 15-20 portions of MSG. After the seasoning liquid is configured, add the fish slices after rinsing into the seasoning liquid for pickling. Take the fish fillets for 100 kg, and add the seasoning liquid for 15 liters. It takes 30-60 minutes to add the seasoning liquid to the marinade and is often flushed. The seasoning temperature is about 15 ℃, not higher than 20 ℃. Make the flavoring liquid fully and evenly penetrate.
7. spread piece: the slices after seasoning and pickling are spread on the drying curtain or nylon net. When placed, the slices and slices should be separated closely, and the slices should be neatly flat, place the fish slices (size slice and fragment). For example, if the fish slices are connected with 3-4 slice slices, the fish fiber lines should be similar to each other to make the fish slices smooth and beautiful.
8. drying: Use the drying channel for hot air drying. During drying, the temperature of the fish slices should not be higher than 35 ℃. When the drying is half dry, move it out of the drying Road and park it for about 2 hours, the water in the fish slices naturally spreads outward and then enters the drying channels for drying.
9. slices: remove the dried Slices from the slice.
10. Baking: Spread the fish skin of the sashboard down on the Baking Machine conveyor belt and bake the sashboard for 1-2 minutes. The temperature is 180 ℃. Pay attention to sprinkling the raw slices with appropriate amount of water before baking, in case the fish slices are burnt.
11. rolling loose: After baking, the sliced fish slices can be cooked through the rolling machine. When rolling, the slices must be in the vertical direction of the fish fiber (that is, horizontal rolling can be loose. Generally, secondary loose is needed, make the muscle fibers of the fish slices loose and uniform, and increase the area extension.
12. test: the seasoning dried fish slices after loose pull are manually removed from the fish skin, and the remaining bone spurs are detected (the thin bones are brittle but can not be removed) before weighing and packaging, each bag contains 8 grams of fish, which is packed in polyethylene food bags. The product must have a taste of 18-20% moisture.
13. Yield Rate: 1 kg of finished products made of fresh fish 7-8g.
3. Packaging
L. Plastic Bag: clean, transparent polyethylene or Polypropylene Composite Film plastic bag. Using a plastic bag for secondary packaging, a certain number of small bags, a large bag, then loaded into the carton, placed in a smooth; large and small plastic bags sealing must not leak.
2. Carton: it adopts a solid, clean, dry, and non-toxic moisture-proof oil coated on the surface of single corrugated carton without mildew. The bottom and lid of the carton are pasted with adhesive, and then pasted with the sealing tape.
Iv. Product Quality Requirements
1. Sensory Indicators: The color of dried freshwater fish slices must be yellow and white, and the edges must be slightly scorched ***. The shape of the fish slices should be smooth and the slices should be intact. The organization requires loose meat, chewy meat, and no stiff slice. The taste and smell must be delicious, salty and sweet, and have a special flavor of grilled freshwater fish without odor. Impurities are not allowed in the fish slices.
2. Moisture content: it must be in the range of 17-22%.
3. Microbial index: Pathogenic Bacteria (intestinal pathogens and pathogenic bacteria) should not be detected.
5. Storage
The finished product of freshwater fish slices should be placed in a clean, dry, shaded and ventilated place. When finished products are stacked in the bottom-layer warehouse, the wooden boards should be lifted. It is recommended that the stacked Height be in the case of no deformation of the cartons.
Processing Technology of dried fish slices seasoned with freshwater fish _ 0
