Processing technology of canned silver carp in tomato sauce
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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Milk fish roll
Raw material: Mandarin Fish. Seasoning: salt, monosodium glutamate, rice wine, fresh milk, water diamond powder, broth. Method of operation: (1) eviscerate Mandarin Fish, remove bones, batch into slices, roll into fish rolls, and starch. (2) put the fish roll into the oil pan, pick it up, add stock and seasoning to the pan, boil the fish roll, then add fresh milk and hook with diamond powder to serve. Features: tender, fresh, slippery, with milk aroma.
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Processing technology of swordfish
Swordfish (xiphiasgladiuslinnaeus, Commonswordfish) is a large deep-sea fish, named for its upper and lower jaw shape, thick in the middle and thin on both sides, like a sharp sword. But because of its high speed, it is called swordfish like an arrow away from the string. Distributed in the Indian Ocean, Atlantic Ocean and Pacific Ocean, the American coast of the western Atlantic is the main producing area of swordfish, which is mainly caught by longline fishing, and most of the individuals are about 10~100kg and above 100kg.
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