Processing technology of canned belt fish smoked by oil immersion

(1) the fresh or frozen (thawed) belt fish will be finned, tailed and belly removed, the tail width shall be controlled at 2.5~3cm, the fish will be scalded in 70-75 ℃ hot water for 2 seconds, the fish scales will be scraped, the fish head will be cut off, and the blood stains, black membranes and impurities will be washed with flowing water. Slice to remove the spine, then rinse the 40min with running water and remove the blood.

(2) the fish fillet was immersed in 4.5 ~ 5.5 °B6 salt water. The ratio of fish fillet to salt water was 1:2 and the salting time was 20min.

(1) the fresh or frozen (thawed) belt fish will be finned, tailed and belly removed, the tail width shall be controlled at 2.5~3cm, the fish will be scalded in 70-75 ℃ hot water for 2 seconds, the fish scales will be scraped, the fish head will be cut off, and the blood stains, black membranes and impurities will be washed with flowing water. Slice to remove the spine, then rinse the 40min with running water and remove the blood.

(2) the fish fillet was immersed in 4.5 ~ 5.5 °B6 salt water. The ratio of fish fillet to salt water was 1:2 and the salting time was 20min.

(3) drying and fumigation, the surface of the fish fillet was laid down on the dryer net and sent into the drying room for drying. The temperature at the entrance of the drying room was 40-60 ℃. With the dehydration of fish fillets, the temperature gradually increases, and the dewatering rate is 45% for big fish and 50% for small fish. After the fish fillet is dried, the drying car is sent to the fumigation room for fumigation, the temperature is controlled at about 60 ℃, and the time is about 20~30min, until the surface of the fish fillet is light yellow. The smoked fish is cooled by a cold wind. The smoking time should not be too long to prevent the fish from deteriorating and smelly. For smoking materials, see section 1.

(4) trim the cut piece and wipe off the dirt and oil on the surface of the fish fillet with clean gauze, trim the unqualified parts, and cut into fish pieces of 8cm length.

(5) the immersion solution immerses the fish in 2.25% sodium hexametaphosphate solution, the immersion time is 2: 3 seconds, remove and drain, the new drug solution should be replenished every time, and the new medicine solution should be replaced thoroughly in each shift.

(6) for the preparation of sauce, add 30kg of sodium hexametaphosphate solution soaked in fish, add 27.5kg in water, add monosodium glutamate 0.5kg, mix well and set aside.

(7) No. 946 anti-sulfur paint can was used for canning, and the net content was 256g. After washing and disinfection, fish pieces were filled with 200g / 205g. When loading, lay the fish pieces flat in the pot, two pieces of fish facing down against the bottom of the tank, add 80g 90 ℃ refined vegetable oil 42g, add sauce 9g 14g.

(8) exhaust and sealing vacuum extraction seal, vacuum degree is 0.053~0.06MPa.

(9) sterilization and cooling sterilization formula: 15: 55: 15: 116 ℃, cool to about 40 ℃, take out the can and put it into storage.

(3) drying and fumigation, the surface of the fish fillet was laid down on the dryer net and sent into the drying room for drying. The temperature at the entrance of the drying room was 40-60 ℃. With the dehydration of fish fillets, the temperature gradually increases, and the dewatering rate is 45% for big fish and 50% for small fish. After the fish fillet is dried, the drying car is sent to the fumigation room for fumigation, the temperature is controlled at about 60 ℃, and the time is about 20~30min, until the surface of the fish fillet is light yellow. The smoked fish is cooled by a cold wind. The smoking time should not be too long to prevent the fish from deteriorating and smelly. For smoking materials, see section 1.

(4) trim the cut piece and wipe off the dirt and oil on the surface of the fish fillet with clean gauze, trim the unqualified parts, and cut into fish pieces of 8cm length.

(5) the immersion solution immerses the fish in 2.25% sodium hexametaphosphate solution, the immersion time is 2: 3 seconds, remove and drain, the new drug solution should be replenished every time, and the new medicine solution should be replaced thoroughly in each shift.

(6) for the preparation of sauce, add 30kg of sodium hexametaphosphate solution soaked in fish, add 27.5kg in water, add monosodium glutamate 0.5kg, mix well and set aside.

(7) No. 946 anti-sulfur paint can was used for canning, and the net content was 256g. After washing and disinfection, fish pieces were filled with 200g / 205g. When loading, lay the fish pieces flat in the pot, two pieces of fish facing down against the bottom of the tank, add 80g 90 ℃ refined vegetable oil 42g, add sauce 9g 14g.

(8) exhaust and sealing vacuum extraction seal, vacuum degree is 0.053~0.06MPa.

(9) sterilization and cooling sterilization formula: 15: 55: 15: 116 ℃, cool to about 40 ℃, take out the can and put it into storage.