Processing of light and dry products of large silverfish

The processing technology of light dry crystal silverfish is simple and convenient for storage, and this processing is more popular among consumers than dried salt products because it can preserve the inherent flavor of silverfish.

1. Processing process

Raw material → cleaning → alum water soaking → secondary drying → stacking cooling → packaging → preservation

2. Operation essentials

(1) Raw material treatment: first of all, remove miscellaneous fish, shrimp and other impurities, pour the silverfish into a wooden bucket filled with half a bucket of water in advance, add a few drops of useful oil, stir 2min-3min by hand to remove foam mucus.

In cloudy and rainy weather, fresh silver fish must be soaked in different concentrations of alum to prevent decay and accelerate drying. However, the treatment with alum ice will affect its quality and reduce the rate of products. Therefore, the following three points must be mastered when washing with alum water:

① weather is good, the sun is strong, evaporation, alum should be little or no alum. The standard of alum water is that it can wash off the silverfish mucus, and the fish tail can not be alum white. The ratio of alum to water is 1:60, alum can be used three times, the first soaking time can not exceed 1min, the second time can be extended to 2min, the third time can be extended to 5min, after washing and drying.

When ② is overcast, the water evaporates slowly, and the amount of alum can be more. The standard of alum is that you can whiten the fish tail, but not the fish body, the ratio of alum to water is 415 / 60; alum can also be used three times, the length of time is mainly based on the alum of the fishtail.

③ rainy days when the air is moist, easy to mildew, alum to water ratio at 12:60, soak the silverfish in alum until the whole body is white, rinse and dry with water after sunny days. It is usually used when it rains for one or two consecutive days in the thunderstorm season.

(2) drying for the first time: spread the processed raw materials on the fish rack on the ship, gently flatten it and dry it in the sun. When drying the fish, it should be laid thin and evenly, in order to shorten the drying time and accelerate the drying. After drying, put it into the cabin for temporary storage.

(3) the second drying: after 3-5 days, it will be exposed to the sun on the cement site, and the thickness of the shop depends on the degree of the first drying. The first time drying in 7-80%, thickening 6cm-10cm, more than 90%, thickening 10cm-15cm. After drying for 1 hour, in order to make the finished product dry evenly, turn every other lOmin-15min and 5min once in the hot sun until it is completely dry.

(4) drying standard: to identify the standard of drying, in addition to holding the hand without wet feeling, you can take a silverfish, place it flat on the separate middle finger and index finger, press the middle part of the fish body with your thumb, and if it has become brittle and can be broken, or if there are broken white marks, it will be completely dry. Special attention should be paid to not drying too much in the sun, otherwise it is easy to break after packing.

(5) Packaging: dry and complete silverfish, moved into the warehouse and stacked on the board, after one day and night, waiting for the heat to diverge and complete cooling for packaging, if with hot packaging, it is easy to crush or deteriorate. Can be packed in gunny bags, each bag of 50kg or 100kg should be packed tightly, otherwise not only the volume is large, it is difficult to carry, but also the gap in the middle is large, which is easy to absorb moisture and cause deterioration, and can also be sealed with plastic bags of different specifications. The finished product can be preserved for more than half a year and can be preserved for one year under cold storage.