Processing of smoked and grilled fish products

One, smoked fish smoked fish raw materials for green, grass and other medium-sized fish, but also available carp, silver carp, pomfret and other fish. processed into delicious convenience foods. The manufacturing method is as follows:

1. After dissecting and selecting the fish, wash it with clean water, scrape off the scales, cut off the fins, cut open the abdomen, remove the internal organs, but do not dig the gallbladder, so as not to cause bitter meat. Then wash the cloth with hot water, wipe off the blood, black film, etc. in the abdominal cavity, and then cut the fish head to make the fish body into pieces. For larger herrings, cut the carcass into two fillets along the dorsal bones after removing the head. It can also be cut into fish pieces of appropriate length.

2. The dipping raw materials are refined salt and soy sauce. 100 kg fish pieces add 3 kg soy sauce and 1.5 kg refined salt. Immersion time: 1.5 hours to 2 hours in summer, 2 hours to 3 hours in winter. In order to reduce the fishy smell of freshwater fish, you can first put an appropriate amount of ginger slices in soy sauce, boil and filter, add salt to cool, soak and drain the water to be fried.

3. Deep-fry the drained pieces of fish. The 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. Deep fry, oil temperature requirements at about 200℃, to be fried to fish floating, you can flip shake scattered, to avoid adhesion. Fry until the fish is firm and dark brown. Generally, it takes about 3 minutes to pick up the oil.

4. The seasoning liquid ingredients are added with 6kg of white sugar, 3kg of yellow wine, 2kg of ginger and 20g of monosodium glutamate per 100kg of fish. Preparation method: clean ginger and mash, squeeze ginger juice; dissolve white sugar in a small amount of water, then add yellow wine, ginger juice and monosodium glutamate and stir well. Then put the fried fish pieces into the seasoning liquid, suck the flavor and pick up and drain, then market, or discharge the fish pieces after sucking the flavor and draining on the steaming bed. Spread a layer of sawdust, rice or white sugar at the bottom of the iron pan, cover the pan lid, open fire to cook the pan, so that it is charred to produce smoke and color the fish pieces. The operation method is similar to bacon.

2. Fragrant grilled fish Fragrant grilled fish is mostly made of small hairtail or small miscellaneous fish. After processing, it becomes a light and salty, fragrant and delicious non-staple food. The processing method is as follows:

1. Raw material treatment selects fresh, strip-shaped and complete marine or freshwater small miscellaneous fish, and removes head, tail and internal organs. If small hairtail, should be cut into about 6 cm long pieces, and small miscellaneous fish to head the whole is appropriate. After washing with clean water, soak in 8%~10% brine for 5 minutes, and drain off water.

2. The aroma of grilled fish mainly comes from the preparation of various spices. The preparation method comprises the following steps: 100kg of net fish, 400g of fennel, 5kg of white sugar, 300g of cinnamon, 6kg of soy sauce, 400g of prickly ash, 3kg of refined salt, 300g of ginger slices, 3kg of yellow wine and 24kg of clear water.

Preparation method: first wash and smash fennel and other raw materials, add water to boil for 1 hour to 1.5 hours, filter, take out the solution, and continue to add appropriate amount of water to re-boil the filter residue, filter out the second solution, and combine the two. Finally, white sugar, soy sauce, refined salt, yellow wine, etc. are added and stirred to dissolve.

3. Steaming and roasting will be processed fish pieces flat on the wire rack or bamboo sieve, placed in the steamer steamed. Then move into the baking room of 80 DEG C to bake for 7 hours to 8 hours, take out the fish fillets after they are 60 to 70 percent dry, put them into the spice solution to soak for 30 minutes to 40 minutes, and continuously stir them to make them absorb materials evenly. Then sent to the baking room to bake for about 4 hours, until 90 percent dry, that is, delicious fragrant grilled fish. In order to facilitate consumption, the finished product can be packaged in small plastic food packaging bags of 250 grams, and can be marketed.