Production and processing of spicy fish

Silver carp is a famous freshwater species with large output, but it has more small and medium fish and less fast food in the market because of its more fine spines and lower value. in order to increase its added value, the author has developed soft-packaged spicy fish after many experiments. the processing technology and formula are introduced as follows:

I. Raw and auxiliary materials

Silver carp (about 0.35Kg), salt, monosodium glutamate, prickly ash, fennel, cinnamon, pepper, grass fruit, ginger powder, cooking wine, soy sauce, scallion, fresh ginger, Tianbo 20928 (chicken essence), edible salad oil

2. Equipment and appliances

Pickled square barrel cart, automatic fryer, frying hedge (some), vacuum packaging machine, sterilization can

III. Process and formula

Formula (kg): silver carp 10, salt 0.25,0.05monosodium glutamate, Chinese prickly ash 0.2, fennel, cinnamon, grass fruit 0.2,0.2pepper, 0.03ginger powder, 0.1cooking wine, 0.2soy sauce, 209280.03 Tianbo essence, right amount of onion and ginger.

Process and process: (fish) treatment of →, cleaning, →, water, → (boiling water), pickling, →, air, →, deep-fried, →, seasoning, →, vacuum packaging, → sterilization.

1. (fish) pre-treatment, cleaning, drainage, pickling: after caesarean section, the internal organs and gills are removed and cleaned to remove the fishy smell. Add cooking water, salt, cooking wine, scallion and fresh ginger for 24 hours, in order to remove the fishy smell and give the fish a certain flavor both inside and outside the body. Pay attention to keep the temperature of the feed water no higher than 10 ℃ to prevent the fish from deteriorating.

2. Air-curing: when the curing time is up, hang to dry the surface moisture and bake for 1 hour at 65 ℃ in cloudy days. The surface is slightly dry to facilitate frying.

3. Deep-fry: deep-fry temperature 160℃, time 2 minutes, the purpose is to remove the fishy smell, make the fish strong, enhance the toughness of the fish, and give the fish a special flavor, put the fish into the fence, so that it can be taken out after cooking, and pay attention not to put too many fish at a time, in case the oil temperature drops too much.

4. Seasoning, vacuum packaging: fried sesame oil-heat salad oil to 180℃, mix chili powder and pepper powder, pour hot oil into it, pour while stirring, add Tianbo 20928 and ginger powder after oil cooling, mix soy sauce, cooking water and cooking wine, soy sauce, cooking water and cooking wine, soy sauce, cooking water, cooking wine mix, deep-fried fish into seasoning water, smear the fish body into a high-temperature cooking bag, vacuum 0.1KPa, in order to give the fish a certain spicy flavor during sterilization.

5. Sterilization: when a working unit is full, push it into the sterilization tank and begin sterilization. The sterilization formula is 15-25-15 121x121 ℃, reverse pressure 2.5. Do not load too much when sterilizing, and make sure that the top layer is below the surface of the water.

IV. Sensory test

The finished product is black and red, with the inherent taste and smell of spicy fish, and the fish has a certain degree of toughness.

V. discussion

Instead of adding fish flavor according to the conventional method, Tianbo chicken flavor 20928 was added to the product in order to give the fish product special flavor, enhance palatability and make the spicy fish flavor more coordinated.