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First, the process flow: fish → scale → slice → cleaning → rinsing → smashing → spread → frying → dipping → drain → baking → finished product.
Second, the operating points:
1. Select fish: Select larger, fattened fresh fish and wash it. The frozen fish was hydrolyzed and washed at room temperature.
2. Scale: Immerse the whole fish in 80-85°C, 3% sodium carbonate solution for 10-15 seconds, then immediately move into ice water and stir continuously for 3-4 minutes. Remove and scale the fish with a knife. clean.
3. Slice: Cut the fish head vertically with a knife and cut a complete piece of fish along the back vertebra to the fish's tail. Use the same method to get another piece of fish.
4. Deodorization: Soak the fish slices in 6% salt solution for 30 minutes. The ratio of fish meat to salt water is 1:2. Turn 2-3 times during soaking. After the end of the catch, rinse with running water for 2-3 minutes.
5. Rinsing: soak the fish after defrosting in 5 times of clear water, slowly stir for 8-10 minutes and let it stand for 10 minutes. Pour off the rinse and repeat the above three times. The last rinse was with 0.15% saline solution. Drain the water after rinsing.
6. collapse: divided into three stages: empty, salt, and seasoning. The empty oyster is to put the fish into the twisting machine and coarsely twist it once into a rake for 5 minutes. The fish should be moderate in size. Following salt immersion, 3% salt was dissolved in water, added to the fish gizzard, and stirred for 10 minutes to make the fish meat into a highly viscous sol. The last step is seasoning mashing, first 0.2% monosodium glutamate, 3% sugar, 0.2% allspice, 0.3% ginger powder, 0.2% sodium pyrophosphate (based on the weight of fish) is dissolved in water, poured into the fish gurgling, stirring at a uniform speed 3 minute. The 4% starch was then dissolved in water, added to the fish carcass and stirred for a further 3 minutes.
7. Baking pieces: The treated fish fillets are spread on the template with a thickness of 2-3 mm. Place the template together with the fish gizzard in a forced air dryer and bake for 3 hours at a temperature of 45°C. Remove and place the semi-dry product on the mesh and continue baking at 50°C for 4 hours to reduce the water content of the fish fillet to 20 %about.
8. Frying: cut the baked fish into small pieces of salad oil at a temperature of 190-200°C. Fry gently and fry for 5-7 minutes. When the surface of the fish is golden brown, remove the drain.
9. Seasoning: sauce recipe (per kg of fish county government): 1 g ginger, 18 g soy sauce, 15 g sugar, 4 g salt, 0.3 g monosodium glutamate, 1 g pepper, 1 g pepper, cinnamon 15 Grams, 15 grams of star anise, 300 grams of clear water. The sauce is boiled: put the washed cinnamon, star anise and ginger into the pot according to the amount of formula, add water and boil, keep it slightly boiled for 1 hour, then remove the spices, control the amount of liquid in the pot is about 300 grams, after filtering with gauze , add soy sauce, etc. and heat, stir to dissolve and boil. Heat the fried fish ravioli into sauce, soak for 10-15 seconds, remove and drain.
10. Baking: Put the fish carcass into a blast oven, bake it to a crisp temperature at 100°C, and then seal the package to obtain the finished product.
Processing of multi-flavored fish oysters
The use of fish to process oyster-flavored fish oysters is rich in nutrients, the market is popular, and raw materials are extensive. It is a good way to increase the value of deep processing of fish. Its processing technology is as follows: