The production method of five-spiced grilled fish

Five-spice grilled fish is a cooked food with small mixed fish as the main raw material, seasoned and dried. It has delicious taste and rich nutrition. It can not only go to the ordinary family table, but also enter high-end restaurants and hotels. At the same time, through processing, low-grade miscellaneous fish can be easily stored and transported, and the value-added is several times. it is a promising fish cooked food processing industry. The method of making spiced grilled fish is as follows:

I. treatment of raw materials

Raw fish can be chilled or frozen, or salted fish preserved in salted water. The frozen fish should be thawed first and the brine fish should be rinsed and desalted with clean running water (the water temperature does not exceed 20 ℃). Raw fish descaling, head removal, laparotomy, visceral removal and washing with water and other processes should be flow operation, so as not to backlog and affect the quality. Fresh raw fish salting, generally use Baume 10 to 15 degrees salt water, salted for 10 to 20 minutes.

Second, cooking and drying

Small salted fish (or fish pieces) are drained and put on a cooking rack, first steamed with direct steam, then dried to 60% or 70% in a drying room of 70 to 80 ℃, the whole process is about 7 to 8 hours.

Third, seasoning

Soak the dried fish pieces in a pre-prepared seasoning solution for 30 minutes. The fish should be completely submerged and stirred at any time. The seasoning formula has five spices, spicy taste and so on, which can be selected according to local taste. The five-spice formula is: star anise is washed and broken, and 12 kg of water is added. Boil to 6 kg (about 1 to 1.5 hours), then add 2.5 kg of sugar, 3 kg of soy sauce and 1.5 kg of refined salt to the filtrate, and then add 1.5 kg of rice wine. The filtered residue and a little new spices can be used as the second seasoning.

4. Baking

The fish pieces (or fish sticks) impregnated with seasoning liquid are drained and spread flat on the lead wire baking rack, then bake in the drying room for about 4 hours for the second time, and the finished product will be finished after 90% drying.

5. Packaging

The finished product is taken out from the drying room and cooled to room temperature, which can be eaten directly or packaged, stored and transported.

The method of packaging is to use polyethylene film bag quantitative (50g, 100g, 250g) packaging, tightly sealed with electric heating, boxed into parts, stored in a cool and dry place.

To produce spicy grilled fish, add 0.15 kg of chili powder to the seasoning and sprinkle some chili powder on the impregnated fish.