1. Roasted fish fillets Roasted fish fillets are dried products that are immersed in seasoning liquids to give them a certain degree of preservation.
(Process flow) A raw fish is processed before opening, rinsing, draining, seasoning, drying, exposing, peeling, baking, and testing.
(processing method)
1. Before the processing of raw fish scales, to internal organs, head, wash dirt.
2. Sliced ​​meat pieces 2 mm thick. Abdomen meat and large bones cannot be kept inside and should be used for other purposes. Small fish can be opened two.
3. Rinsing is the key to improving quality. Usually, the fish pieces are put into the basket, and then the baskets are put into a sink together. The rinsing is repeated with flowing water. When the meat is white and the texture is good, remove the drain.
4. Seasoning According to the weight of the fish after draining, the seasoning liquid is calculated to be 5% to 6% of white sugar, 1.8% to 2% of salt, 2% of monosodium glutamate and 1% to 1.5% of rice wine. Turn it several times in less than 20°C for 1.5 hours to make the flavor liquid penetrate evenly.
5. Spread the pieces and dry the fish pieces on the drying curtain, pay attention to the size and connection, the fibers should be in the same direction, and the shape after drying is beautiful. Bake out until it is half dry and remove it from the oven for 2 hours before baking. Until the requirements are met. The fish pieces removed from the curtains are raw films.
6. Roast cooked raw skin down, about 180 °C baking 1 ~ 2 minutes is appropriate. Water can be sprayed properly to prevent scorching.
7. The lamellar-roasted fish fillets were twisted twice in the vertical direction from the fiber by a chip machine to loosen the fibrous tissue and increase the volume and area.
8. After testing the filleted fish fillets, the fish skins shall be removed by hand and the non-cracked large bones shall be removed and packed in 8 grams per sachet. The water content of the fish fillet is generally 18% to 20%, and the taste is the best. The yield is 1/8 to 1/7. The seasoned fish fillets are dried to a moisture content of 30% to 40%, and they are quickly expanded and dried with a flat-plate microwave dryer for about 7 minutes so that the fish fillets have a water content of about 20%, which can make the fillets fluffy, fragrant, and bite. Jin, production speed, low energy consumption.
Second, the fish pine fish pine is a fluffy golden seasoning dried products made of fish muscle fibers. High nutritional value, suitable for both young and old.
(Process flow) Raw fish - pre-treatment - cooking a peeled, broken bones, dry - seasoning fried pine a cool dry packaging.
(Processing method) Before processing, go (go head, scales, internal organs), wash and drain. Place the fish in a steamer gauze and steam it (about 15 minutes), shake the meat off, pick out the bones, tendons, and skin, and tear the meat apart. Put the lard in the pot and pour the fish into it, then pour the fish into it with a bamboo brush. It takes about 20 minutes. After the fish becomes loose, it can be sprinkled into the seasoning liquid (general formula: 10 000 g raw fish, Chicken soup 600 g, water 300 g, soy sauce 300 g, sugar 140 g, onion ginger 160 g, prickly ash 17 g, cinnamon 100 g, fennel 140 g, monosodium glutamate 30 g), stir until ready to taste. Note that with slow fire, fried pine can not be coke. After the finished product is cooled, 50 grams, 100 grams, and 200 grams are packaged and put on the market. The yield is about 1/6, and the finished product moisture content is 12% to 16%.
(Process flow) A raw fish is processed before opening, rinsing, draining, seasoning, drying, exposing, peeling, baking, and testing.
(processing method)
1. Before the processing of raw fish scales, to internal organs, head, wash dirt.
2. Sliced ​​meat pieces 2 mm thick. Abdomen meat and large bones cannot be kept inside and should be used for other purposes. Small fish can be opened two.
3. Rinsing is the key to improving quality. Usually, the fish pieces are put into the basket, and then the baskets are put into a sink together. The rinsing is repeated with flowing water. When the meat is white and the texture is good, remove the drain.
4. Seasoning According to the weight of the fish after draining, the seasoning liquid is calculated to be 5% to 6% of white sugar, 1.8% to 2% of salt, 2% of monosodium glutamate and 1% to 1.5% of rice wine. Turn it several times in less than 20°C for 1.5 hours to make the flavor liquid penetrate evenly.
5. Spread the pieces and dry the fish pieces on the drying curtain, pay attention to the size and connection, the fibers should be in the same direction, and the shape after drying is beautiful. Bake out until it is half dry and remove it from the oven for 2 hours before baking. Until the requirements are met. The fish pieces removed from the curtains are raw films.
6. Roast cooked raw skin down, about 180 °C baking 1 ~ 2 minutes is appropriate. Water can be sprayed properly to prevent scorching.
7. The lamellar-roasted fish fillets were twisted twice in the vertical direction from the fiber by a chip machine to loosen the fibrous tissue and increase the volume and area.
8. After testing the filleted fish fillets, the fish skins shall be removed by hand and the non-cracked large bones shall be removed and packed in 8 grams per sachet. The water content of the fish fillet is generally 18% to 20%, and the taste is the best. The yield is 1/8 to 1/7. The seasoned fish fillets are dried to a moisture content of 30% to 40%, and they are quickly expanded and dried with a flat-plate microwave dryer for about 7 minutes so that the fish fillets have a water content of about 20%, which can make the fillets fluffy, fragrant, and bite. Jin, production speed, low energy consumption.
Second, the fish pine fish pine is a fluffy golden seasoning dried products made of fish muscle fibers. High nutritional value, suitable for both young and old.
(Process flow) Raw fish - pre-treatment - cooking a peeled, broken bones, dry - seasoning fried pine a cool dry packaging.
(Processing method) Before processing, go (go head, scales, internal organs), wash and drain. Place the fish in a steamer gauze and steam it (about 15 minutes), shake the meat off, pick out the bones, tendons, and skin, and tear the meat apart. Put the lard in the pot and pour the fish into it, then pour the fish into it with a bamboo brush. It takes about 20 minutes. After the fish becomes loose, it can be sprinkled into the seasoning liquid (general formula: 10 000 g raw fish, Chicken soup 600 g, water 300 g, soy sauce 300 g, sugar 140 g, onion ginger 160 g, prickly ash 17 g, cinnamon 100 g, fennel 140 g, monosodium glutamate 30 g), stir until ready to taste. Note that with slow fire, fried pine can not be coke. After the finished product is cooled, 50 grams, 100 grams, and 200 grams are packaged and put on the market. The yield is about 1/6, and the finished product moisture content is 12% to 16%.