Aquatic seasoning and dry products are processed new products developed in recent years, referring to a kind of products that are dried or baked after the seasoning of aquatic raw materials. It has the advantages of delicious and delicious, easy to carry, rich in nutrition, and resistant to storage. The processing technology of such products is relatively simple, the equipment investment is small, and the effect is quick. It is a kind of seafood processing food with promising development.
I. Yusong
(a) delicious fish loose
Komatsu is a golden, fluffy flavored dried product made from fish muscles. Its processing equipment mainly includes cooking pots and frying loosening machines, which can be continuously produced. The daily output can be as high as over 10 tons. Small and sporadic processing is more common with manual cooking. Hungsong contains a variety of essential amino acids and vitamin B1, vitamin B2, niacin, and inorganic salts such as calcium, phosphorus, and iron, which are required by the body. It has many soluble proteins and a low fat melting point. The fish and pine products are easily digested and absorbed by the human body, which is very helpful to the nutritional intake of phlegm and patients. Yusong is a nutritious and healthy food. Now introduce the small-scale production of fish processing technology.
1, the choice of raw materials and finishing fish muscle fiber length is different, the raw meat color, flavor, etc. have some differences, the status of the finished fish, color and flavor vary. Most fish can process fish loose, and fish fluff made from white meat fish have better quality. At present, the main production is to take octopus, squid, squid, yellow croaker, shark, and horse blunt as raw materials. In recent years, there are many manufacturers using raw fish, squid, etc. as raw materials to produce fish.
The raw materials used for fish processing require more than two grades of fish, and never use spoiled fish to produce fish.
The raw fish is washed first, and the scales, fins, internal organs, head and tail are removed, and the blood impurities are removed by washing with water.
2, seasoning curing, picking meat
1) Formula raw fish 100 grams, onion 0.2 grams, ginger 0.25 grams, rice wine 0.6 grams, salt 1 gram, sugar 0.7 grams, vinegar 0.3 grams, 0.3 grams of monosodium glutamate.
2) Operation The treated raw fish is steamed with onions, ginger, rice wine, vinegar, etc. to make the fish easy to separate from bone spurs and skins. After cooling, the meat can be collected by hand. The meat is cooked again).
3, press the fish bone after the loose pine bones, the first press dehydration, and then into the flat bottom sand crushed, scattered, with the slow fire fry fish pinch in the hands can be freely dispersed.
4. Seasoning and stir-fry dry. Mix the fish with a small amount of hot salt, sugar, and monosodium glutamate (the three seasonings are mixed beforehand) until the soup is finished. The flesh is slightly yellow. Use a vibrating sieve to remove small spurs. The pan or frying and drying machine can be used for frying and mixing, compressing and loosening, artificially squeezing after frying and drying, until fluffy.
5, after the packaged product is cooled and packaged, it is best to use composite film or canned packaging.
6, the finished product quality was fine-velvet, white, fresh flavor, moisture content of 12% -16%.
(b) Fish crispy
1. 10 kg of raw fish, 250 g of oil, 130 g of salt, 300 g of sugar, 20 g of ginger, 25 g of onions, 10 g of vinegar, 20 g of wine, and a proper amount of spices.
2, production methods
(1) Fish scales, heads, tails, gills, fins and internal organs should be washed and drained for later use.
(2) Place the drained fish on a plate, add onion, ginger, and cooking wine to steam and boil the fish.
(3) Remove the ginger and onions from the cage, remove the fish bones, and drain the water.
(4) Heat the oil in the wok, then put the fish into the pot and stir it up and down with a slow fire. Add the vinegar, wine, salt, and finally sugar.
(5) When frying a large amount of water vapor, the color of the fish turns from yellowish yellow to golden, and when the fragrance is issued, add spice powder and continue frying until the fish in the pan is loose and dry.
(6) Remove the fried fish from the fire, place it in a shallow dish, etc., and allow it to cool to room temperature.
(7) Inflate the fish fluff with a composite bag or quantitatively with iron.
(C) Health Shark Pine
1, process flow
Shark pretreatment→slicing→rolling→flavoring→drawing→pre-baking→fried crisps→cooling→packing→finished products
2, the operating point
(1) Clean the fresh shark meat, cut into pieces of about 200 grams, add appropriate amount of rice wine in boiling water, ginger blanching for 5 minutes to rinse, remove, remove skin and fishbone.
(2) The pre-treated fish muscles were cut into six-mm-thick fish fillets in the direction of the muscle fibers and placed in a 1 mm gap roller press to make the fish fibers loose and silky.
(3) Add 3% of refined salt, 5% of sugar, 0.15% of hot pepper, 1% of cooking wine, and 0.5% of monosodium glutamate according to the raw materials. After evenly mixing, the fish slices are further pulled into silk by mechanical or manual.
(4) The raw fish filaments are baked in a baking machine until the moisture content is about 30%, and they are taken out for cooling.
(5) Add the dried raw fish silk to 15% and 160°C vegetable oil for about 15 minutes until the fish silk is pale yellow pan.
(6) The product can be packaged by cooling it to room temperature.
(7) Health Shark Pine is light yellow with uniform color.
Second, fish
(I)Fish fillets
The production of Zhenwei fillets spreads throughout major coastal fishing areas in China. The products are sold well throughout the country and semi-finished products are exported to Japan. There are sweet, crispy, spicy, and garlic flavored fish flavors.
1, process flow
Raw Material Finishing→rinsing→Drainage→Flavoring→Funding→Drying→Exposure→Baking→Rolling and Lathing→Inspection→Packing→Finished Product
2, the operating point
1) Raw Material Finishing Horse head fish should be headed, skinned, viscerated or placed in a thawing tank filled with water, and high-pressure air should be blown in to make the water bubbling and thawing vigorously. Usually 2 cubic meters of tank can be thawed once 500 kg, thawing temperature controlled at 3--10 °C, 1 hour can be completely thawed.
2) After the slice is thawed, wash the fish slice. The slitting knife is a flat thin and long knife. In China, the general profile method is to cut the fish from the end of the fish to the shoulder, while in Japan, it is generally cut from the shoulder to the tail. After sectioning, the mucous membranes, large pieces of bone, tail, abdomen, dorsal fins, crushed scum, and root red meat, impurities, and bruises were detected so as not to affect the quality of the finished product.
3) Rinsing and rinsing is the key to improving product quality. The commonly used rinsing method in the country is to put fillets in the basket, place them stably on the rinse rack, circulate the rinsing, or pour into the rinsing tank to dilute, dissolve the water-soluble protein, wash off the blood and impurities and so on.
In foreign countries, fill the rinsing tank with tap water, pour the fish fillets, and then start the high-pressure air pump. Due to the intense rolling of the high pressure air, the fillets are turned up and down in the trough. This air-soft stirring not only does not harm fish fillets, but also accelerates the dissolution of water-soluble proteins and the exudation of congestion, and also reduces the amount of water used. Generally frozen fish fillets are rinsed for 2 hours and fresh fillets are rinsed for about 4 hours. The fish flakes thus rinsed are white and fleshy and soft. Rinse the fish slices, remove them and place them in a bamboo basket or plastic bowl to drain them.
4) Seasoning According to 50kg fish fillet, the formula is: white sugar 5%--6%, salt 1.5%--2%, monosodium glutamate 1%--8%. After turning it evenly by hand, marinate for 1-1.5 hours (turn around once every half hour or so, and control the temperature at about 15°C).
Flavoring can be improved by using an invertible mixer. The speed of the machine is 60 rpm, 60 kg each time, and it can be evenly mixed after adding seasoning for 2-3 minutes.
5) Spread the filleted seasoned fillets and dry them on the drying curtain (or dry them). The distance between the film and the film should be closely arranged, and the film shape should be neat and smooth so that the thickness of the entire film is uniform to prevent the occurrence of dryness. The size of the two fish fillets to be connected should be appropriate. If the fish fillets are too small, 3 to 4 slices can be used, but the fish fiber texture should be the same.
6) Dry seasoned fish fillets, artificial drying or sun drying, or a combination of natural drying and artificial drying. At present, most commonly used dryers for drying. The initial temperature of the dryer should be controlled at 30--35°C, and the inlet temperature of the hot air should be around 40°C. The lower temperature at the beginning can make the moisture of fish slowly spread to the surface and the surface is not easy to crust. When the temperature is too high, the surface forms a dry shell, which affects the penetration of water into the surface, delays the drying time, and impairs the quality of the product. The final temperature of drying is more than 45°C.
7) After exposing and drying the fish fillets, remove them in a timely manner from the drying curtains, that is, seasoning dried horsemeat (raw dried slices) semi-finished products. If you want to export the raw dry film to Japan, you need to carry out sub-specification packaging, inspection, and refrigerated storage.
8) Baking The seasoned dry pieces are baked on a baking machine and the temperature is controlled at 160--180°C. From the feeding to the discharging, the material is moved in a uniform speed in the baking machine. The baking time is determined according to the thickness of the fillets. Generally, the whole process takes 1-2 minutes.
9) Rolled fillet fillets are hot-rolled in a roller press after baking. The temperature is about 80°C. The rolling pieces preferably have a moisture content of 25% - 28%. The distance and pressure of the press roll are adjusted according to the thickness of the roasting fish fillet; the speed difference between the two rolls should be appropriate, if the transmission ratio is too large, the fish fillets will be scattered; if the transmission ratio is 1, the roll meaning will be lost. After rolling, loosen the muscle fiber of the product.
10) After inspection and packaging of delicacies, the baked fish fillets are selected and tested and then weighed and packaged. Polyethylene bags are generally used, and polypropylene bags are preferred.
(3) Ankang Fish Fillet
1, the raw material standard fish raw material above grade two, the fish body without serious mechanical damage.
2, process flow
Raw material finishing → soaking → skinning → cut bone → trim → washing → water control → flavoring → baking → grading packaging → packing → storage
3, the operating point
(1) Rinse the raw fish with tap water and then soak it in 15°C water after heading, viscera and fish roe.
(2) In order to keep the fish smooth and smooth, remove all the fins and peel them with a peeler.
(3) When bones are removed, the blades should be sharp, cut from the fish's tail to the fish's neck, and remove cartilage from the spine and fillets.
(4) Carefully wash fish fillets with clean fresh water. The water temperature should not exceed 5°C.
(5) After the washed fish pieces are placed in the sieve tray to control the water, they are weighed and classified.
(6) Soak the fillets in the seasoning liquid for several hours, take out the plastic, and send them to the oven for baking.
(7) Store the finished product after packaging.
Third, grilled fish and smoked fish
(I) Odd grilled fish
This product uses small fish or low-value fish as raw materials, seasoned and baked. Its characteristics are crisp, delicious, chewy and long aftertaste. It is tourism and aviation food.
1. Raw material requirements and finishing raw materials for the processing of exotic grilled fish are generally based on chilled or frozen small mixed fish and low-value fishes, especially frozen fish, and salted preserved brine fish can also be used as raw materials. . Frozen fish need to be thawed first. Alkali brine fish should be rinsed with salt first.
Raw fish is scaled, headed, and viscera by artificial or mechanical means. Small fish should be pulled out of the viscera, such as larger fish, need to go head, internal organs, cut into pieces after roe. After the raw materials are treated, they are washed with water and drained.
2, process points
1) Salting Put the treated raw material into salted water of 10 Baume degrees for 10-20 minutes. According to the size and thickness of the fish, appropriate high-speed brine concentration and immersion time.
2) Cooking and drying After the salted fish is drained, it is placed on a cooking rack and cooked with steam, then dried in a 75--80°C drying room for about 6 hours. Can also be salted drained fish directly in the 80 - 90 °C drying room, drying to 67%.
3) seasoning seasoning liquid preparation: 200 grams of pepper, anise 100 grams, 200 grams of ginger, onions 50 grams, 60 grams of garlic, tomatoes 45 grams, 2.5 kilograms of sugar, soy sauce 3 kilograms, 1.5 kilograms of rice wine, MSG 50 grams, Cs503 flavoring agent 15 grams. After adding the above material to 25 liters of water for several hours, it was cooled and used.
4) Baking The seasoned fish pieces will be soaked, drained and put on a rack for a second baking. At this time drying room temperature is controlled at 85 - 90 °C, drying time is 3 - 3.5 hours.
5) After the package is dried, the finished product shall be aired indoors and the moisture content of the finished product shall be 11% - 14% after it is cooled. In the hot season, fans need to be cooled. After cooling to room temperature, use polyethylene bags for quantitative packing, packing and storing in a cool and dry place.
(b) Smoked fish
Smoked fish, also known as popcorn, is a favorite fish product in the Jiangnan area. Its production process and ingredients are simple, color, aroma, taste and taste. The banquet is often used as a cold platter, and it can also be used as a cooking or soup ingredient. It is one of the more upscale aquatic foods.
1, raw material selection and processing
1) Most of the raw materials used for processing of smoked fish are freshwater fishes, grasses, cockroaches, cockroaches, and marine fishes. Currently, other fresh seawater and freshwater fish are used as raw materials. Smoked fish products are preferably fresh live herring or grass carp weighing about 5 kg. The raw material freshness requirement is chilled or frozen fish grade 1, fresh raw material is the best.
2) Fresh raw fish should be washed with clear water (frozen fish need to be thawed first), scales, fins, tendons, and viscera. Wash well with clean water after handling. After the big fish is processed, the fish head is cut and the fish is split into two pieces (one with spine and one without spine). Then, the fish fillets are cut obliquely into oblique pieces of 1-2 cm (thickness of fish pieces) on the surface of the skin, so that the fish pieces are of uniform thickness and uniform size.
2, process points
1) The impregnated fish pieces are cut and immersed in time to prepare a salty taste and give the finished product a good color. Impregnation ingredients are mainly dark soy sauce and salt, which can be added to rice wine, ginger, onion juice, etc. to reduce the smell of fish. The amount and time of impregnated ingredients can be flexibly controlled according to the variety, freshness, open thickness, and seasonal temperature of the ingredients and habits. The general amount of dark soy sauce is 4% of the total amount of fish, 2% of salt, yellow wine, and onion juice, immersed for 2-4 hours and then drained.
2) Fry the pieces of fish that have been drained after soaking, and fry them in a 180°C pan for 3-5 minutes until the pieces are firm and brown or tan. The use of vegetable oils is preferred, and the surface of fish is fried and fried. Each time the amount of fish is about 10% of the amount of oil. When fried, when the fish pieces float up, they shake and shake to prevent the fish from sticking.
3) Season the fried fish pieces, remove and drain the oil for a while, and soak it in the seasoning solution for about 5 minutes. Remove and drain the soup.
The preparation of seasoning liquid, according to the required amount, take fennel, cinnamon and ginger onion, add boiling water and continue to cook on low heat for about 1 hour. Take soup, add white sugar, boil, deepen, add rice wine, monosodium glutamate, etc. This liquid can be used continuously after adding new liquid.
If you need to smoke, you can drain the seasoned fish and smoke it properly.
4) Cool the packaged fish and let it cool down in a ventilated place. Then pack it. Finished products sold on the same day or within a few days can be packaged in ordinary plastic food bags. If the processed products require a longer preservation time, they must be vacuum-packed with polypropylene or nylon, aluminum foil polypropylene, and other composite film bags. Can be stored at room temperature for 3-6 months.
3, quality requirements Smoked fish (popcorn) fish size uniform, was red brown sauce, shiny. The fish is densely packed, moderate in softness and hardness, rich in aroma, sweet and delicious, and moderately salty.
Fourth, spicy squid
(a) raw materials
Choose 10-15 cm in length of fresh squid or thawing materials, remove the jellyfish sheath, wrist, viscera and skin, made squid fillets, rinse drain, spread on a nylon net drying drying or drying storage and spare.
(b) Process points
1. 400 grams of boric acid is soaked and 600 grams of salt is dissolved in 40 liters of water. 25 kg of dried fish fillets of the same size and color will be immersed in clean water for 45 minutes. After rehydration, the water will be drained and boiled in borate water at 90°C for 20-25 minutes. Wash the surface with fascia and dirt, re-enter the clean warm water to clean, continue to re-soften, remove and drain together. The soaking time is generally not more than 2 hours. After the rehydration is soft, the fish slices weigh about 50 kg.
2, seasoning curing
1) Seasoning liquid Preparation Take cinnamon powder 50 grams, chili powder 50 grams, pepper 100 grams, pepper powder 75 grams, add 10 liters of water, boil for 30 minutes to filter, and rinse the filter residue with 20 liters of boiling water. Two filtrates were combined to add 1 kilogram of white sugar, 0.75 kilogram of salt, 5 liters of soy sauce or first grade fish sauce, 25 grams of saccharin and citric acid, and the sweet squid seasoning solution was filtered.
2) Seasoning Take 26 liters of sweet seasoning liquid and put it in a stainless steel pot to boil. Put the fish into the boil for 1 hour. Use a low heat to stew for 1 to 1.5 hours. Pay attention to turning it often to avoid boiled coke. Then, pour the fish fillet and seasoning liquid into a heat-preserving secondary tank and incubate at 60--70°C, waiting to roll the strip.
3. Rolled tear strips Remove the cooked fish fillets from the heat-retaining barrel and roll them 2-3 times in a roller press to loosen the fibrous tissue of the fish fillets and tear them into a 0.4 cm wide and 2 cm long fiber direction. Squid fillets.
4, mixing materials baking
Spice powder formula: 175 grams of onion powder, 125 grams of garlic powder, 150 grams of pepper, 100 grams of chili powder, 100 grams of star anise powder, 80 grams of pepper powder.
Take squid silk, and weigh 10 grams of mixed spice powder per kilogram, 35 grams of monosodium glutamate and 10 grams of white sugar. Mix evenly and mix in the silk, spread on the baking tray, move to the infrared oven and bake until the surface is slightly dry. Its resurgence. Take 30 grams of sugar and sieve in the silk, until the bake is cooled to below 25% water content, mix with 5 grams of spice powder per kilogram of dry product, fill in the cylinder and steam for 1-2 days, so that the spices and moisture will diffuse Uniform.
5. Sterilize the squid strips after steaming, dry them with an infrared drying oven, control the moisture between 22% and -24%, and sterilize them with microwave mid-range power for 5-10 minutes.
6. Packaged and sterilized products shall be packaged in plastic food bags or composite film bags, sealed and stored in a dry place.
Fifth, the fish
(a) Mickey taste fish soup
1, the raw material selection of fresh or frozen fat fish as processing raw materials, such as horse fish, silvery fish and so on. Frozen fish need to be thawed, then, go head, peel, remove viscera, wash, slice, remove fish bones, rinse with clean water, remove and drain.
2, process points
1) After seasoning and draining fish fillets, add sugar, salt, soy sauce, pepper, allspice, and flavoring agent (MSG and 5'-glucuronide are mixed at a ratio of 5:1. Its umami taste is about 10 times higher than MSG ), a small amount of wine, mix well and then soaked at room temperature, until the seasonings are fully infiltrated and drained.
2) Bake seasoned seasoned fish fillets, and place them in a hot air steam drying box or other drying room. The drying temperature is generally controlled at about 50°C, and baking is done until 78% dry.
3) Steaming The dried fish fillets are steamed in a steamer and steamed at 60--70°C. The water content of the fish fillets is controlled at 25%-30%. At this time, the muscle tissue is most likely to be rolled and loosened.
4) Roll-swab and take the steamed fish fillets, immediately put it into the rolling machine to roll the laxon so that the muscle fibers of the fillets are loose and the area is extended.
5) Grill the filleted fish fillets, then place them in a far-infrared baking oven to dry them. Finished product moisture content requirements in 12% - 15%, up to no more than 20%.
6) Pack and roast the dried fish fillets, then cool them in the room and pack them.
(b) Dripping fish sauce
Linqing is a processing method in Japan. The raw materials are peeled, defatted, dried, dried and placed in seasonings for a long time to cook and obtain good flavor and color after drying.
1. Raw Material Finishing Raw fish is put into a constant temperature water bath at 90°C to blanch. After the fish skin is discolored and cracked, it is taken out and placed in ice water and scraped with bamboo.
2, process points
1) Degreasing The treated raw fish was immersed in a 20°C biological enzyme solution for approximately 15 minutes to a pH of 8.6.
2) The thickness of the drying tent is about 3mm, the temperature is controlled at 35°C, and it is baked for about 8 hours.
3) The cooking ingredients include 1000 ml of water, 250 ml of cooking wine, 70 grams of sugar, 50 grams of salt, 40 grams of monosodium glutamate, and a proper amount of various spices.
4) Soaking The dried fish fillets are immersed in the above liquid and sealed for about 15 days.
3, quality standards Drizzle fish gills show a uniform pale yellow, loose texture, fibrous, crisp taste, crisp, fragrant, no odor; water is less than 8%; the total number of bacteria is less than or equal to 30002 / g, coliform bacteria is less than Or equal to 40 / g, pathogens can not be detected.
Six, crispy fish
In recent years, due to overfishing of marine resources, economic fish production has declined sharply, and the production of small, low-value fish has increased significantly. Due to the insufficiency of economic exploitation and utilization of such fishes, serious wastage of marine resources has been caused. On the other hand, China's freshwater aquaculture production has grown rapidly, the live sale price is low, and the fishermen’s income is low. Processing such small, low-value fish to increase its food value and commercial value can make full use of fishery resources and promote the development of aquaculture and fishing industry.
(A) White fish crisp
1. Raw material requirements After thawing, the fresh or frozen calabash is cleaned and requires freshness of one to two grades. The total number of bacteria is less than or equal to 100,000/g.
2, process flow
Raw fish pretreatment → Cleaning → Soaking → Draining → Mixing → Placement → Drying → High pressure cooking → Drying → Packaging → Finished products
3, the operating point
(1) The raw fish should be decapitated, finned, and viscus cleaned and placed in a container. Soak 3 times in clean water for 30 minutes to remove blood stains, dirt, and other debris.
(2) Remove the fish from the water and let it drain for 20 minutes before seasoning. Seasoning formula (%): sugar 5, salt 1.5, monosodium glutamate 0.6, citric acid 0.3, ginger 0.1, cooking wine 0.8, vinegar 0.6, tomato sauce 005. Mix the seasonings and mix them in the fish. Stir the sauce every 15 minutes and season it for 1 hour.
(3) Put the flavoured small fish one by one on the mesh, then put it on the baking car, push the bake car into the drying tunnel, adjust the direction of the bake car so that the fish tail on the web is in line with the wind direction, and start the fan to adjust the temperature to 35 °C, bake 10-12 hours.
(4) Put the dried fish into a high-pressure cooking pot under the following conditions: 0.2 MPa, 160°C, cooking for 40 minutes, and remove.
(5) The fish in the pan is cooled and cooled, and the package is measured.
(6) The finished product is yellowish-brown in color, with crisp, crisp and soft properties, and the shelf life is 6 months at room temperature.
(b) Crispy Plums
1. Raw material preparation After the fresh plum baby fish (or thaw product) is removed to the head, tail, fins, internal organs, etc., it is cleaned with running water.
2, process points
1) Cut the slice and remove the spine bone with a slice knife. Rinse in water below 10°C for 20-30 minutes.
2) Seasoning formula (%) is sugar 8, salt 1, monosodium glutamate 0.3, rice wine 1, pepper 0.15, ginger powder 0.1, soy sauce 1. Mix well with fish fillets and stir every 10 minutes until the seasonings penetrate evenly.
3) Drying The seasoned fish fillets are spread on the mesh sheet, pushed into the drying room to dry, and dried at a temperature of 50-55° C. for 8-10 hours until the moisture content is 25%.
4) Shredded cut the dried fish fillet into 3 mm wide, 5 cm long strips.
5) Fry the fish wire in 150°C oil and fry it for 1 minute, and then put it into a deoiler to remove oil.
6) Vacuum packaging of aluminum foil packaging bags with a vacuum of 0.08 MPa.
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