Key points of processing technology of soft canned spicy belt fish

I. technological process

Raw material acceptance → raw material treatment → salted → frying → seasoning → bagging → sealing → sterilization → cooling → heat preservation test → packaging → finished products.

2. Operation points: raw material acceptance:

⑴ uses fresh or frozen belt fish with intact body, normal smell, red gills, shiny scales, elastic muscles and tight connection between bones and flesh. Its hygienic quality should conform to the relevant provisions of "GB2733?/FONT > 94 hygienic standard for seawater needles". Spoiled fish with less than grade II freshness shall not be used.

⑵ raw material fish sticks weigh more than 150g.

2. Raw material treatment:

⑴ fresh fish is washed with clean water, frozen fish is thawed with tap water and thawed until the fish body is separated or semi-frozen.

⑵ scrubbed and scraped the fish scales in cold water, then cut off the head and belly, cut off the fish tail, removed the internal organs, washed the black membrane and blood stains in the abdominal cavity with running water, and washed the impurities.

⑶ section: cut the washed fish body into fish segments with 5?/FONT > 6 cm, and stack them separately according to their width. The width of the tail should not be less than 2.5 cm.

3. Salting:

The quality of salt used in ⑴ salting must comply with the relevant regulations of GB5461.

⑵ is prepared into saturated salt water and filtered and set aside.

The concentration of ⑶ salt water is 10 Baume, and the salting time is 12 minutes, 10 minutes and 8 minutes, respectively. The weight ratio of brine to fish is 1 ∶ 2. In the process of salinization, be sure to immerse all the fish in salt water.

⑷ semi-frozen fish should be thawed completely with water and then salted.

⑸ brine can be used continuously for 5 times, but each time concentrated brine should be added to the specified concentration.

⑹ adjusts the salting time appropriately according to the size of fish pieces, the temperature and the raw materials of frozen fish.

After the ⑺ salt is gone, rinse with clean water and drain to deep fry.

4. Deep frying:

The quality of refined vegetable oil used in ⑴ frying should comply with the relevant regulations of GB2716.

The ⑵ salted fish should drain fully and then put into the oil pan where the oil temperature is about 180?/FONT > 120 ℃. When feeding, the oil temperature should not be lower than 180 ℃. Fry until the fish floats, turn it gently to prevent the fish from sticking. When you fry the fish until it is solid and golden on the surface, you can pick up and drain the oil for a while. The frying yield is controlled at about 55%.

⑶ raw materials should be first-come, first-fried, not overstocked.

⑷ raw and cooked fish pieces should be stored in special containers to avoid cross-contamination.

⑸ fried oil for a long time, under the action of high temperature and air, the color darkens or blackens, and the fish fillets form particles to deposit the bottom of the pan. Therefore, fish shavings should be removed once after frying, mixed with new oil every half an hour, and changed every two hours.

5. Seasoning:

Quality requirements of ⑴ ingredients:

The quality of refined salt and monosodium glutamate should comply with the relevant regulations of GB5461 and GB8967 respectively. Red javascript:showpos (event,this) style= "COLOR: # 00a2ca" onmouseout=javascript:ClearTimer () href= "http://search.china.alibaba.com/search/misc_iframe.htm?referer=InfoOfferAndPrice&keywords= pepper" target=_blank > chilli powder: dry, no impurities, no mildew, red in color, rich in spicy flavor.

⑵ seasoning liquid and formula:

Refined salt 6.6 "monosodium glutamate 2"

Red chili powder 2.5 "clear water 100"

⑶ seasoning liquid preparation:

In the process of heating the water, the refined salt, monosodium glutamate and red chili powder are added and mixed, and can be used after boiling.

⑷ seasoning method:

Soak the fish completely in the seasoning while it is hot. Soak for about 1 minute. Pick up the fish and drain the seasoning.

⒍ bagging:

⑴ cooking bag: use three-layer composite bag (PET/AL/CPP). Its quality shall comply with the relevant regulations of GB10004.

⑵ seasoned fish pieces, placed back to soft, can be weighed when bagging, should prevent contamination of the bag mouth, so as not to affect the sealing quality.

⒎ sealing:

Using domestic vacuum inflatable packaging machine, the vacuum of the packaging machine should be controlled at 0.088?/FONT > 0.093MPa. The suitable sealing time is 2?/FONT > 2.5s. Take sealing, sealing and no air leakage as the principle. If the seal is not good, it should be disassembled and reassembled.

8. Sterilization:

After ⑴ sealing, sterilization should be done as soon as possible.

The formula of ⑵ sterilization was 15 ℃ > 40 ℃, reverse pressure 0. 18MPa .

The sterilization temperature of ⑶ should be the temperature shown by mercury thermometer.

The ⑷ reverse pressure should be maintained until the end of cooling.

⑸ sterilization process should be carried out in strict accordance with the operating procedures, so as not to cause defective or waste products.

9. Insulation test:

After sterilization and cooling, dry the surface, check package by package in time, remove non-conforming products, store the products in 37 ℃ insulation room for 7 days, check package by package, eliminate non-conforming products, and then pack them.

10. Packaging, marking, transportation and storage of finished products:

⑴ qualified products after inspection, quantitatively loaded into the specification of corrugated boxes, the products should be arranged neatly and compactly, the mouth and bottom of the box should be sealed with adhesive tape, and two plastic packing straps outside the box should be tied tightly, straight and firmly.

The marking, storage and transportation of ⑵ shall be carried out with reference to the relevant provisions of ZBX70005.