Processing technology of large silverfish (2)

Second, the processing of light and dry products of large silverfish

The processing technology of light dried 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 flow

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

two。 Key points of operation

(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 by hand for 2-3 minutes, and 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 fine, the sun is strong, evaporation is fast, 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 time can not exceed 1 minute, the second time can be extended to 2 minutes, the third time can be extended to 5 minutes, and then dried.

② cloudy, water evaporation is slow, the amount of alum can be more, alum standard for the fish tail alum white, but not the fish body alum, the ratio of alum to water is 4 ∶ 60; alum can also be used three times, the length of time mainly to the fishtail can alum white for the degree.

③ rainy days when the air is moist, easy to mildew, alum to water ratio of 12 ∶ 60, soak the silverfish in alum until the whole body whitened, rinse and dry with clean 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 drying is 7-80%, with a thickness of 6-10 cm, more than 90%, and a thickness of 10-15 cm. After drying for 1 hour, in order to make the finished product dry evenly, turn once every 10 to 15 minutes, once in the hot sun for 5 minutes, until 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 50 kg or 100 kg, packing should be tight, otherwise not only large volume, difficult to carry, but also large space in the middle, easy to absorb moisture, cause deterioration, can also be sealed with different specifications of plastic bags. The finished product can be preserved for more than half a year and can be preserved for one year under cold storage.

3. Finished product rate and finished product classification

The finished product classification of the light dried large silverfish is mostly identified by experience, the first grade: dried strips with the same size, no alum or light alum, fresh in the sun, no impurities, white when purchased, and then turned into flesh color; secondary products: dried strips, the same size, heavy alum, fresh in the sun, dry round and slightly bent, yellowish at the time of purchase, and then yellow. Third-grade goods: dry, the same size, produced in rainy days, heavy alum, dry koji, impurities, yellow at the time of purchase, and then turned red and yellow.