Processing method of Flavor dried Fish
Using rays, white eels, sea catfish and other fish with peculiar smell as raw materials, dried fish products with good appearance, small odor, not easy to mildew, good preservation, good surface color after heating and conditioning, strong fish smell and so on are made.
The preparation method will remove the head, viscera, etc., and flavor the fish with 0.1-0.5% xylose aqueous solution (or mixed seasoning solution containing 0.1-0.5% xylose) by impregnation and other methods. Then dry products are made by drying in the sun or by hot air below 60 ℃.
In example 1, 5 kilograms of needlefish with internal organs removed and 15 centimeters long were dipped in 3 liters of salt water containing 25 grams of dissolved xylose and 15 Baume degrees, soaked in cold storage for 4 hours, and then dried in a well-ventilated place. That is, you get 3 kilograms of seasoned dried needle fish.
Example 2 remove fins, dorsal bones, body skin and internal organs of 10-15 cm pre-tidal dolphin. Take 5 kilograms of fish and soak them with the following seasoning for 2 hours.
Seasoning formula salt water (Baume 15) 3 liters of sodium glutamate 8 grams of granulated sugar 400 grams of xylose 15 grams of vermicelli 500 ml
After impregnation, it was ventilated and dried to get 2.5 kilograms of puffer fish.
In example 3, the body length is 15cm to 20cm, the visceral mackerel is 5kg, and the mixture of 700 grams of salt and 15 grams of xylose is sprinkled evenly. Rub gently with your hands and then dry in a ventilated place to get 3.5 kilograms of dried mackerel.
In example 4, the star eel with 5 kilograms of head, viscera and dorsal bone removed was dipped in the seasoning solution prescribed below for 3 hours.
Seasoning formula salt water (Baume 17) 3 liters of sodium glutamate 10 grams of granulated sugar 350 grams of xylose 18 grams of vermicelli 600 ml
After dipping and drying with hot air below 30 ℃, 3 kg of white eel was seasoned and dried.
In example 5, spot rays with a body length of 5 kg and a length of 50 cm, without wing skin, are dipped in the following seasoning for 3 hours.
Seasoning formula salt water (Baume 18) 3 liters of sodium glutamate 15 grams of granulated sugar 400 grams of xylose 17 grams of vermicelli 500 ml
After drying with hot air at 35 ℃, 2.5kg dried seasoned skate was obtained.
Example 6 soak 5 kilograms of squid without eyeballs and internal organs and soak it with the following seasoning for 1 hour.
Seasoning formula salt water (Baume degree 15) 3 litres of xylose 15 grams of sodium glutamate 10 grams
After impregnation, dry in a ventilated place to get 3.5 kilograms of seasoned dried mullet.
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There is a trick to give the tortoise an injection.
According to practice, the technical staff of Longtouge Amphibious and Reptile Research Institute in Haining City, Zhejiang Province summed up the unique trick of injecting turtles: for the muscles at the base of the tortoise's front and back limbs, choose a thinner and shorter needle with a depth of 0.5 cm for small turtles, 0.8 cm for medium turtles and 1.2mi 1.8 cm for big turtles. If the injection needle is at an angle of 45 degrees with the limb, you should first pull out the tortoise limb and let it straighten. Do not choose to stick a needle in the neck so as not to injure the fascia, nerves and blood vessels. Drugs can be injected into the abdominal cavity if necessary for diseases such as pneumonia, hepatitis, enteritis, etc.
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A brief introduction to the processing Technology of "Fish Bamboo Wheel"
Fish roll (fish bamboo wheel) is a kind of surimi products, which is rarely seen in the Chinese market before. It is a product introduced from Japan. In Japan, grilled fish rolls are called "bamboo rolls" and fish rolls are called "Ida rolls". They can be eaten directly or cut into slices, processed into other fancy varieties or side dishes, and now this kind of aquatic products are sold in large supermarkets in China. First, the technological process surimi → crushing → molding → roast. Second, the main process 1. The raw material surimi is the same as other surimi products.
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