Processing of freshwater "fish sausage"
1, raw material pretreatment: fresh fish after fishing should be quickly sent to the processing plant, there will be odor, corruption of fish removed. Fresh fish gutted, to the head after washing with water clean blood. If it cannot be processed in time, the fish pieces should be frozen and stored at minus 18 degrees Celsius for later use. The thawing of frozen fish is better with running water. The water temperature should be controlled at about 10 degrees Celsius.
2. Meat picking: control the meat picking rate at about 25%. If the meat picking rate is too low, it will affect the finished product yield and increase the cost; if the meat picking rate is too high, tens of thousands of red muscles will be collected, affecting the color and quality of the finished product;
3, fine filtration: the purpose is to remove a small amount of fish bones and fish phosphorus mixed in the fish, the discharge hole can be adjusted according to needs.
4. Rinse: Rinse the fish according to the ratio of fish to water 1: 1.5, and remove the blood.
5. Dehydration: put the rinsed fish into the dehydrator for dehydration and control the dehydration degree to 95% of the weight of the fish before rinsing.
6. Ingredients: The basic formula is 100 kg of fish meat, 50 kg of water, 15 kg of starch, 4 kg of salt, 3.5 kg of white sugar, 85 kg of monosodium glutamate and 0.175 kg of mixed phosphate.
7. Stirring: Put the fish meat in a blender, add salt, stir for 5 minutes, then add the auxiliary materials in the order of starch, water, white sugar, monosodium glutamate and mixed phosphate, and stir for 5 to 10 minutes. The temperature should be controlled between 0 and 10 degrees Celsius during the crushing process.
8, enema: vacuum suction enema, casing using PVDC(polyvinylidene chloride) artificial casing. PVDC material brittle, such as low temperature can be casing placed in warm water at 25 degrees Celsius soak, to be casing back to soft after use.
9, sterilization: fish sausage sterilization using 115 degrees Celsius for 15 minutes, cooling can be.
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Living environment and habits of koi
1. Koi's requirements for living environment like goldfish, koi do not have strict requirements on water temperature and water quality. Koi lives in a turbid range of 2Mel 30 degrees Celsius. Although the koi has strong adaptability to the environment, it has the weakness that it can not resist the sudden change of water temperature, such as long-term artificial breeding, the water turbidity rises and falls by 2 degrees Celsius, the fashion can bear it, when the temperature drop or rise exceeds 2 Mel 3 degrees Celsius, the fish are easy to get sick, and when the temperature rise and fall increases to 7 degrees Celsius, the fish crawl on the bottom of the water and do not eat.
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Fish fillet with lark mushroom
Raw materials: 1800 grams of black fish, 250g of bailing mushroom ingredients: 400g of bamboo shoots, 2 of fresh red peppers, 2g of refined salt, 3g of mushroom essence, 1g of pepper, 100g of yellow rice wine, 200g of dry flour, 1 egg, 10g of soy sauce, 50g of abalone juice, 25g of seafood sauce, 5g of ketchup, 200g of chicken soup, 50g of sugar, 20g of wet cornflour, 500g of refined oil, 100g of chicken oil, 5g of minced garlic, 5g of sesame oil. Production: 1. Kill the black fish and remove the dirt
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