Production technology of seasoned canned aquatic products-canned braised fish

The processing of canned braised fish mainly adopts the technological characteristics of braised fish in Chinese cooking technology. Fish pieces are fried first and then canned to inject seasoning liquid; or after dehydration, canned and injected with seasoning liquid; or directly loaded and then injected with seasoning liquid; there are also fish pieces braised and roasted together with seasoning liquid, then canned and injected with appropriate amount of seasoning liquid, etc. The name of the product varies according to the method of cooking. Such as crispy, braised, braised and so on. The finished product is generally juicy, dark red in color and has the flavor of braised fish. Common varieties are braised mackerel, braised carp, braised mixed fish, crispy yellow croaker, soy sauce cuttlefish and so on.

Canned braised carp:

Acceptance of raw materials

Selection of intact fish, normal smell, muscle elasticity, good freshness, each more than 250g of chilled or frozen carp, shall not use spoiled fish, raw materials must be produced from pollution-free aquatic products production base, its safety and health indicators should meet the relevant provisions of the "limit of toxic and harmful substances in pollution-free Food and Aquatic products (NY5073-2001)".

Raw material treatment

Chilled or thawed fish first scrape off the scales, then remove the head, tail and fins, cut off the abdomen, remove the internal organs, wash off the surface impurities and the black film and blood stains in the abdominal cavity in flowing water. Wash the cut belly separately, remove the black film and blood stain, and store separately. Cut the washed fish body into pieces about 5.5 cm long and wash it again.

Salinization

Immerse the fish in 3% salt water, the ratio of fish to salt water is 1:1, and the salting time is 5: 10 minutes (controlled by the size of the fish). Rinse the salted fish slices with clean water and drain.

Deep frying

Put the fish into a pan of 180-210 ℃, the ratio of fish to oil is 1:10, deep-fry for about 3-6 minutes, deep-fry until the surface of the fish is golden brown, remove and drain to cool.

Preparation of seasoning liquid

The formula of canned braised carp seasoning liquid is shown in the table.

Reference formula of canned braised carp seasoning liquid

Ingredient name dosage / kg ingredient name dosage / kg

Prickly ash 0.05 Sugar 6

Five spice powder 0.08 refined salt 3.5

Ginger 0.5 monosodium glutamate 0.045

Onion 1.5 Agar 0.36

Soy sauce 10 clear water 88

Slightly boil the spices in the sandwich pot for 30 minutes, filter and remove the residue, then add sugar, salt and other ingredients, boil, dissolve and filter, finally add monosodium glutamate, adjust the total amount to 110 kg seasoning liquid with boiled water.

Canning

Adopt No. 860 anti-sulfur coating tank, net content 256g, 150g fish meat, no more than 3 fish pieces (fish pieces are installed vertically and arranged neatly), add 0.45g sesame oil, 106g seasoning liquid, liquid temperature is kept above 80 ℃.

Exhaust and sealing

The central temperature of the hot exhaust can is above 80 ℃ and sealed while it is hot. The vacuum degree of the vacuum can is 0.053 MPA.

Sterilization and cooling

Sterilization formula: 15-90-15 ℃. Cool the sterilized cans to about 40 ℃, remove the wipe cans and store them.

Finished product requirements

The net weight is 256 grams, the meat color is normal, with braised carp sauce red slightly brown, with braised carp canned taste and smell, no peculiar smell, moderate salty, fish block organization, block size is roughly uniform, vertical, neatly arranged.