Spicy Smoked Fish's production technology

Spicy Smoked Fish is a local characteristic product processed by using coastal aquatic resources Spanish mackerel. Through the introduction of high temperature sterilization flexible packaging production technology, the products have more competitive advantages in the market in terms of circulation breadth, shelf life and flavor.

I. technological process

Raw material selection-thawing-slicing-washing with water-leaching-frying-fumigation-cooling-packaging-sterilization-cooling-packaging-storage

II. Formula setting (according to 100kg dressing material) [brief]

Third, the main points of the process:

1. Raw material selection: it is preferred that the fresh frozen Spanish mackerel in the shelf life of 0.5kg is pollution-free, which accords with the national edible standard of frozen aquatic products.

2. Thawing: thaw naturally until the fish body temperature is about-7 degrees Celsius, strictly prevent excessive thawing.

3. Slicing: after removing the head and tail, the knife is obliquely cut into about 2cm slices, and attention should be paid to prevent the contamination of the section when eviscerating (for thawing excessive raw materials, viscera should be removed first and then sliced).

4. Rinse and drain: rinse and drain the contaminated raw materials after slicing in time.

5. Deep-fry: heat salad oil to 180 ℃, deep-fry until fish slices are golden brown, about 5 minutes.

6. Fumigation: mix all the formula excipients into the sandwich pot and bring to the boil, then add a certain amount of fried fish, gently copy or pour the soup to ensure that the soaking material is uniform, the soup is collected and out of the pot, and the fragments are reduced as much as possible.

7, packaging: cooling to less than 30 ℃, the current implementation standard is: 500g ±5g / bag, packaging material: high temperature 130℃ three-layer composite transparent bag. The size of the bag is 25 × 20cm. Packing and finishing: the appearance shows the fish section, full of square surface area of the package.

8. Other missing points refer to the technological standard of beef made with soy sauce.

IV. Quality inspection standards:

1. Sensory test: color: red and yellow in appearance, pink and white in flesh color; taste and smell: moderate sweet and salty, with the smoked taste of smoked fish, rich fragrance, soft and no peculiar smell.

2. Physical and chemical indicators: in accordance with the relevant provisions of the state.

3. Microbiological indicators: in accordance with the national standard commercial aseptic standard for canned food.