Small miscellaneous fish processing method

1. Raw materials: 1. Main ingredient: miscellaneous fish. It is better to weigh 150 to 200 grams. two。 Excipients: glutinous rice, sandwiched lean meat, Chinese wolfberry, Coix seed, carrot, sweet corn, mushroom. 3. Ingredients. Sugar, refined salt, soy sauce, rice wine, ginger, star anise (star anise), cinnamon, etc.

Second, the technological process: raw material small fish → peeling → head, visceral → washing → raw material filling → sauce cooked → heat preservation → cooling → vacuum packaging → quick-frozen → box storage.

III. Processing technology

1. Initial processing. Remove the head, viscera and scales of the small miscellaneous fish, wash the dirt in the body, and set aside.

two。 Proportion and treatment of auxiliary departments. ① glutinous rice was washed and soaked in water, soaked for 1 night in spring, autumn and winter, soaked for 4 hours in summer, and drained. ② sandwiched lean meat (20% of the weight of ancient glutinous rice) is peeled, washed and cut into 5 mm × 5 mm Xiaoding. Wash ③ Lentinus edodes (2% of glutinous rice), soak in 50-60 ℃ warm water for 5 minutes, remove, drain, remove mycorrhiza, and cut into 1.5mm × 1mm shredded Lentinus edodes. ④ carrots (10% of the weight of glutinous rice), washed, decayed with a knife, cut into 4mm × 4mm Xiaoding. ⑤ sweet corn kernels (10% of glutinous rice weight), wash. ⑥ Chinese wolfberry (2% of glutinous rice weight), remove impurities, wash and drain. ⑦ Coix seed (2% of glutinous rice weight), remove impurities, rinse and drain.

3. Filling method. ① mix glutinous rice, diced meat, diced carrots, sweet corn kernels, shredded shiitake mushrooms, Chinese wolfberry and Coix seeds with 10% sauce and marinate for 1 hour. ② fill the marinated mixture into the fish belly until the fish carcass reaches 1 / 2. After sealing the fish's belly with a toothpick, remove the excess ends with scissors.

4. Prepare sauces. ① ratio: soy sauce 250g, yellow rice wine 100g, refined salt 120g, sugar 120g, ginger 25g, fennel 25g, cinnamon 25g, monosodium glutamate 2g, water 1kg. ② cooking: carefully place the stuffed fish in a saucepan of 1.5 times its weight and cook over medium heat for 30 minutes. At the same time, remove debris from the fish surface with a sponge and remove toothpicks. Stir as little as possible during cooking.

5. vacuum packing. Vacuum packing according to demand.

6. Quick freeze. The vacuum-packed products are quickly frozen on a plate. The temperature of the product center after quick freezing reaches-15 ℃.

7. Boxed and stored. It can be stored below-18 ℃ for 1 year.