MySheen

Processing technology of canned silver carp in tomato sauce

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, 1. Raw material acceptance of technological process-and the gills are bright red. The muscles are elastic and the flesh and blood are closely connected. (2) the raw fish sticks weigh more than 1000 grams.

Acceptance of raw materials for technological process-add eggplant juice-finished products

2. Key points of operation

1. Raw material acceptance (1) using fresh or frozen silver carp, the fish has intact body, normal smell, clean eyeball, bright cornea, bright Gill, elastic muscle and tight connection between bone and flesh. (2) the weight of raw fish sticks is more than 1000 grams.

2. Raw material treatment (1) fresh fish is washed with clean water, frozen fish is thawed with flowing water to thaw completely, the quality is not accurate, and the frozen water temperature should be controlled at 10-15 degrees. (2) remove the head, scales and fins of the fish, open the abdomen and remove the viscera, wash the mucus and impurities on the surface of the fish with flowing water, and wash the black membrane, blood and viscera in the abdominal cavity. The water temperature should be controlled below 20 degrees. (3) the raw fish after thawing should be disposed of in time and shall not be overstocked. (4) in the process of treatment, raw fish that do not meet the quality requirements such as deterioration and mechanical damage should be removed.

3. Salting (1) according to the height of the tank, the treated fish body is cut into 5 cm long fish segments, and the segments should be neatly cut. (2) the fish segments were salted in 6 Bomedo brine for about 10 minutes (brine: fish = 1.5). (3) after immersion, remove the fish and drain, then drain until dripping.

 
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