In recent years, under the guidance of the government's policy of “pioneering breeding, exploiting oceans, and deepening processingâ€, China’s aquaculture industry has developed rapidly, especially as the four major domestic fish species of traditional freshwater fish farming in China: “Green, Grass, Grasshopper,â€é³™ é³™ "Get the plant to develop rapidly. The output of freshwater fish aquaculture continues to increase, but the post-harvest processing technology has not been well resolved, coupled with the large number of freshwater fish bone spurs, muddy smell, processing more difficult. In recent years, many units have carried out the processing and utilization of freshwater fish gills and have made some progress in technology. However, because of various reasons such as price and shelf life, there has been no mass production. In recent years, the dry and dry processing of drunk fish that has arisen in some places in Zhejiang has been based on traditional processing methods. Combined with modern processing techniques and equipment, it has opened up a way for the production and utilization of freshwater fish. The processing technology is summarized as follows: 1. Production process fresh grass carp a scale to a killing a cleansing 1 pickling a cleaning 2 a dry all sections of a seasoning (drunk) a measurement package a vacuum seal a sterilization and heat preservation - packaging a storage two, the production process Point 1, live grass carp requires the use of uncontaminated areas of live grass carp cultured, 1.5ke -3.0kg most suitable. When it is too small, the meat is thin, poor in texture, and has more spurs after being processed into products: too large, thick meat, small product surface area, unsightly appearance, dry seasoning, and other operations are more difficult, and it is easy to corrupt during dry storage. 2, to the scales using artificial scales or mechanical scales to remove the fish scales clean. 3, cut off from the caudal fin cut along the dorsal fin to the head of the fish, so that the belly of the fish is connected, go to the head, cut from the back without meat, go to the head, the whole fish body spread out, pay attention to not during the operation Break the bile so as not to produce a bitter taste of the fish. 4, cleaning to remove viscera and debris, at the thick fish body with a knife cut a few times, so that the process is easy to tasty, and moisture can be quickly and evenly distributed when drying. Wash with running water, in addition to the net contamination of blood, black membrane, internal organs and scales. 5, marinated with salt weight of 15% to 20% of the fish body for salting, each fish even salt, fish when slightly larger, less hours, generally marinated pickled salt, salt should be lower when the fish body Slightly less salt, the upper layer of salt is slightly more salted, and the upper layer is covered with a thin layer of salt. Then it is compacted with heavy objects to prevent the floatation of the fish body during the salting process. This will make the upper layer less salty. . The general pickling time is more than 1 2 hours. When pickling, the amount of salt and pickling time should be properly adjusted according to the size of the fish, the local eating habits, and the production conditions are backward. When the temperature is high, the amount of salt should be increased to prevent the proliferation of microorganisms and the surface of the marina. Stamped to prevent debris, etc. from entering. 6. Clean and marinated fish bodies are washed with running water to remove residual dirt and salt spots on the surface, as well as some fish scales. In particular, stains and black membranes and other contaminants that remain on the headings are cleaned. Drain after washing. 7, dry winter can be used to dry naturally, other seasons can use drying room drying or tunnel drying tunnel drying, generally after drying fish control in about 35% of water. Dry dried fish, if not immediately processed into dried fish, should be stored in a cold storage at -18 °C. 8, cut dried dried fish according to the packaging specifications cut, this process is only rough, as far as possible according to the size of the specifications, so that each section of fish after processing and packaging specifications consistent with the packaging of the product, appearance, The shape will be beautiful and popular. 9. Seasoning (Drunk) During the seasoning process, the workshop temperature should be controlled below 20°C, especially during the summer and autumn seasons, and the temperature should be strictly controlled. With distiller's grains, sugar, spices, etc. as the main ingredients and the fish and mix well, line placed in the withered tank, the surface covered or covered with plastic film to reduce the volatilization of alcohol, etc., this process generally takes about day and night. 10, measuring packaging According to product specifications to re-cut, accurate measurement, packaging requirements shape complete, with a uniform, while avoiding the exposed fishbone and other hard objects, in order to reduce the damage to the bag and the product of unnecessary rework. 1 1. Sterilization using high temperature, high pressure sterilization, back pressure cooling. General sterilization uses: 10-20-10-12/121 °C back pressure cooling. l 2. Insulation, packaging, and storage are carried out to dry 10, so that vapors outside the package after sterilization will evaporate and be kept warm for 7 days. They will be packaged, stored in storage, and inspected before entering the warehouse. three. Drunk fish dry product quality standards 1, sensory index individual (block) integrity, natural flesh, moderate soft and hard tissue, salty palatability, with the taste and smell of dried fish should be dry, no odor, no impurities. 2, physical and chemical indicators net weight 150g or 200g per bag, the average tolerance does not exceed 3%, salt ≤ 7%, water ≤ 40%. 3, the total number of microbiological indicators of colonies (cfu / Z) ≤ 1000, coliform bacteria (MPN/100g) 4, the product shelf life at room temperature shelf life of more than 6 months.
Chicken Seasoning,Spicy Chicken Seasoning,Poultry Seasoning,Chicken Spices
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