Processing Technology of ready-to-eat pickled Pepper Plum Fish

Plum fish, also known as plum fish, belongs to the stone head fish family, stone head fish genus, is an important species of marine fishing in China, the yield is large, the price is cheap. Therefore, the general plum fish and other low-value fish are used as raw materials for surimi processing.

I. Auxiliary materials

Red pepper, pepper, ginger, garlic, refined salt, pepper, star anise, cinnamon, sugar, peanut oil and so on.

Second, the processing process

Cleaning → descaling, Gill removal, visceral → cleaning → soaking → seasoning → pre-cooking → cleaning cooling (plus fermentation broth) → fermentation → mature → sterilization (add excipients, additives) → mixture → vacuum packaging → cold storage

III. Operation steps and key points

1. Descaling, Gill removal, visceral removal. Quickly remove the scales, internal organs and gills of the plum fish. In the process of handling, we should pay attention to keep the integrity of the plum fish, avoid the damage and tear caused by excessive force, and keep the fish in good condition as far as possible, so that the plum fish has a good appearance.

two。 The preparation of pickled pepper. This step is the key to making pickled pepper plum fish. To make pickled peppers, choose small red chili peppers with thin skin and thick meat as raw materials. Wash the chili and dry them. Choose the right amount of chili peppers into the jar, soak in 5% salt water and soak. The soaking time is generally 15 days at 25 ℃ and 25 days at 10 ℃.

3. The bubble system of seasoning. Soak pepper, sliced ginger, minced garlic and granulated sugar in warm water into the jar and soak in 5% salt water. Close the fermentation jar to prevent pollution. The soaking time is usually 15 days.

4. Pre-cooked. Put the processed plum fish in 100 ℃ boiling water and precook for 5-6 minutes to make the fish cooked, which can also play a germicidal effect. Then quickly remove the cooked fish and cool them.

5. Preparation of fermentation broth. With about 8% of salt water, add about 4% of white granulated sugar, pepper, star anise, ginger, minced garlic and other appropriate amount into the fermentation altar, sealed, fermentation, usually about 10 days, when the pH value is usually about 3.0. After fermentation, add appropriate amount of acetic acid to adjust the pH value of the fermentation broth to about 2.8, and then add appropriate amount of refined salt, potassium sorbate, sweetener, sodium polyphosphate.

6. Fermentation. The pre-cooked plum fish is cut into sections and mixed with the fermentation broth. The ratio of material to liquid is generally about 1 ∶ 1.5.In the mixing process, drastic stirring should be avoided and should be mixed gently to ensure the integrity of the fish segments. Sealed fermentation altar, put in a cool and dry place to ferment, fermentation time is generally 48 hours.

7. Sterilization. Sterilize the fermented mature plum fish with boiled fermentation broth for 2-3 minutes, then quickly take them out and cool them to prevent overcooked plum fish from affecting the taste.

8. Seasoning. The salt water of pickled pepper was mixed with the fermentation broth, and the ratio of salt water to the total amount of plum fish was about 1 ∶ 1.5. Then add appropriate amount of salt, pepper, sliced ginger, star anise, sliced garlic, onion rings, monosodium glutamate and sweetener and soak in the container for 5 minutes for 10 hours.

9. vacuum packing. Vacuum packing with composite film packaging bag to prevent the bone spur of plum fish from piercing the package. The vacuum degree is generally-0.06 KPA / 0.08 KPA.

10. Refrigerated. This product is generally stored or transported under cold storage conditions, and the shelf life can be up to 30 days at 0: 4 ℃.