Smoking and roasting of fish

1. to smoke fish. The raw materials of smoked fish are mostly herring, grass carp and other medium-sized fish, but also common carp, silver carp, Pomfret and other fish. It is processed into delicious convenience food. The manufacturing method is as follows:

① dissection. After selecting the fish, wash it with clean water, scrape off the fish scales, cut off the fins, cut open the abdomen, and remove the internal organs. But do not dig the gallbladder, so as not to cause meat bitterness, then use hot water to rinse the cloth, wipe off the blood stains and black membranes in the abdominal cavity, and then cut open the fish head to make the fish body into a sheet. For larger herring, the carcass can be cut into two fillets along the dorsal bone after the head is removed. It can also be cut into fish pieces of appropriate length.

② impregnation. The raw materials are refined salt and soy sauce. 100 kg fish cubes add 3 kg soy sauce and 1.5 kg refined salt. Dipping time: 1.5-2 hours in summer and 2-3 hours in winter. In order to reduce the fishy smell of freshwater fish, put an appropriate amount of ginger slices in soy sauce, boil and filter, add salt to cool, and drain after soaking to deep-fry.

Fried with ③. The amount of oil in the pan is 10 times the amount of fried fish. If you fry 4 kg of fish in each pan, you need to put 40 kg of oil. The oil temperature should be about 200℃. When the fish floats, it can be turned and dispersed to avoid adhesion. Deep-fry until the fish is solid and dark brown, usually about 3 minutes to pick up and drain the oil.

④ seasoning. The seasoning liquid ingredients are 6 kg of white sugar per 100 kg of fish, 3 kg of yellow rice wine, 2 kg of ginger and 20 g of monosodium glutamate. Preparation method: wash and mash the ginger and extract the ginger juice; boil the sugar in a small amount of water, then add yellow rice wine, ginger juice and monosodium glutamate to stir well. Then put the fried fish into the seasoning, absorb the flavor, pick it up and drain, and then go on the market. The dried fish can also be discharged on the steaming bed. Spread a layer of sawdust, rice or sugar on the bottom of the iron pot, cover the pot, open the pot, make it coking to produce smoke and color the fish. The operation method is similar to bacon.

two。 Grilled fish. Grilled fish are mostly small belt fish or mixed fish as raw materials, after processing into light and salty, fragrant and delicious, and convenient to eat non-staple food. The processing method is as follows:

① raw material treatment. Choose fresh, complete strips of marine or freshwater fish, remove the head, tail and internal organs. If the small belt fish, should be cut into about 6 cm long pieces, and the small miscellaneous fish to remove the head of the whole is appropriate. After washing with clean water, soak in brine with a concentration of 8% to 10% for 5 minutes, then drain the water.

② seasoning preparation. The fragrance of grilled fish mainly comes from the preparation of various spices. Its formula is: 100 kg of pure fish, 400 g of fennel, 5 kg of sugar, 300 g of cinnamon, 6 kg of soy sauce, 400 g of pepper, 3 kg of refined salt, 300 g of sliced ginger, 3 kg of yellow rice wine and 24 kg of water.

Preparation method: first wash and break fennel and other raw materials, add it to water and boil for 1-1.5 hours, filter, take out the solution, and continue to put the filter residue into an appropriate amount of water and then re-boil, filter out the second solution, and merge the two. Finally, add sugar, soy sauce, refined salt and rice wine to stir and dissolve.

Steamed and baked with ③. Lay the processed fish pieces on a wire rack or bamboo screen and steam them in a steamer. Then move into the 80 ℃ baking room to bake for 7 hours, wait for 60 to 70 percent of the fish fillet to dry, take out, soak in the spice solution for 30 minutes and 40 minutes, and constantly stir to make it absorb evenly. Then go into the baking room for about 4 hours for the second time, and after 90%, it will be delicious grilled fish. In order to facilitate consumption, the finished products can be packed in small plastic food bags according to 250 grams, which can be listed on the market.