MySheen

Smoked fish making

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, 1. Process flow Raw material treatment → dipping → rinsing → draining → frying → seasoning → bagging → pumping and sealing → sterilization and cooling → insulation inspection → warehousing and storage 2. Operation points (1) Raw material treatment: Wash the raw fish after removing the head, viscera and tail. If the fish body is large, it should be cut into pieces and washed with clean water. (2) Fried: Fried until the fish is dark yellow and the surface is hard. (3) Seasoning: add 35kg soy sauce into the sandwich pan and heat, pour 300kg fried fish and stir, add 30,000 yellow wine.

1. Raw material treatment, → impregnation, → rinsing, → water, → frying, → seasoning, → bagging, → air extraction, sealing, → sterilization, cooling, → insulation inspection, → storage.

2. Operation essentials

(1) Raw material treatment: rinse the raw fish after removing the head, viscera and tail. If the fish is large, it should be cut, and then washed with clean water.

(2) Fry: deep fry until the fish is dark yellow and the surface is hard.

(3) seasoning: add 35kg of soy sauce to the sandwich pan, pour in 300kg of fried fish and stir, add 30kg of yellow rice wine and 2kg of five-spice powder.

(4) packing and sealing: be careful to arrange neatly and control the thickness of the bag not more than 1.5 cm. Do not contaminate the seal when loading.

(5) sterilization: (10-50-rapid water cooling / 118 ℃) × 0.15 MPA.

Heat preservation test: dry the moisture outside the bag, store it in the greenhouse for 37 ±2 ℃, store for 7 days, get rid of the bulging bags, and store the finished products in storage.

 
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