Processing technology of fresh stewed American red fish fillet

The biological name of American red fish (Sciaenopsocellatus) is Epinephelus ocellatus, belonging to the genus Perciformes. It is a wide-temperature and salty fish with an optimum temperature of 10 ℃ and an optimum temperature of 18-25 ℃. It is reported that it can withstand a low temperature of 2 ℃. It can adapt to a wide range of salinity. It can grow normally in fresh water, brackish water and sea water. It is a carnivorous fish and mainly feeds on shellfish, cephalopods and small fish in natural waters. Artificial feeding can be used with bait. American red fish has few diseases and grows fast. it is reported that the number of individuals cultured in that year can reach 500 to 1000 grams, and the largest individual can reach 3 kilograms. It is a promising breeding species. In recent years, American red fish culture in our province has developed rapidly, and the output has been increasing, mainly for export or fresh sale of live fish in the domestic market, which not only increases the economic income of agriculture and fisheries, but also provides new aquatic products for the market. However, with the development of aquaculture production and the increase of production, the price of American red fish has stagnated and the price has dropped. Therefore, we have carried out a study on the processing technology of fresh stewed American red fish fillet, which is introduced as follows.

I. technological process

Rinse →, remove head, scale, remove viscera → clean → slices → compound salt deodorize → rinse → seasoning → drain → low temperature drying → trimming weighing → vacuum packaging → quick frozen → frozen → products

2. Key points of operation

1. Raw materials: generally choose about 1 kilogram of American red fish as the processing raw material.

two。 Remove the head, scale and viscera: send the washed American red fish to the workbench and remove the scales and viscera with a special knife. When descaling, force should be appropriate to avoid scratching the fish, and remove it from the tail to the head with a special knife. The head is removed along the lower part of the pectoral fin, and the cross section should be kept flat.

3. Slicing: the American red fish after "three go" is cleaned and sent to the slicer workbench or sliced manually. The cutting tool should be sharp when slicing to avoid incomplete slicing and adhesion of slicing. At the same time, the quality of slicing should be controlled to ensure that the thickness of slicing is uniform. Because of the uneven thickness, the deodorization process is difficult to control, which has a great impact on product quality.

4. Compound salt deodorization: deodorization was carried out according to the ratio of raw fish to compound salt solution 1 ∶ 1, the temperature was controlled below 20 ℃, and the time was 30-45 minutes, which was adjusted according to the thickness of slices and the temperature of processing season.

5. Rinsing, seasoning: using tap water soaking or running water rinsing for 30 minutes, running water treatment time can be shortened accordingly, the temperature is controlled below 20 ℃. Fish fillet and seasoning solution 1 ∶ (1 ∶) ratio for seasoning, seasoning is mainly composed of salt, sugar, monosodium glutamate, etc., should be fully dissolved, the temperature should be controlled below 20 ℃, seasoning time for 30-45 minutes, according to fish size and different consumer groups' eating habits can be slightly different.

6. Low temperature drying: low temperature dehumidification drying method is used to prevent fat oxidation. Put the fish fillet on the rack of the low-temperature baking channel and dry in dry air below 30 ℃ for about 2-3 hours until the moisture content of the fish is less than 60%.

7. Trimming and weighing: trim the dried fish fillet. There should be no sharp bone spurs on the surface of the fish fillet to prevent it from piercing the package, and then weigh it according to the requirements.

8. Vacuum packaging: according to the sales of products for appropriate specifications of packaging, generally divided into 250g, 450g and other different specifications of packaging grade. Wipe the seal clean when sealing, the uncleanliness of the seal affects the fastness of the seal. After vacuum packaging, we should pay attention to the vacuum and sealing fastness, and do a good spot check, find bad conditions and adjust in time.

9. Quick freezing and frozen storage: the single freezing production line below-35 ℃ is used for quick freezing, so that the central temperature of the fish fillet is rapidly reduced to below-18 ℃. After packing, freeze in the cold storage below-18 ℃ and keep the cold storage temperature stable.

10. Finished products: the shelf life of-18 ℃ products is more than 6 months. Cold chain should be used for storage, transportation and sales. When eating, you can use watertight steaming or microwave cooking method, before steaming, add appropriate amount of yellow rice wine and fresh ginger slices to taste better.