Cooked food processing At present, the processing of cooked foods for eel is mainly based on traditional methods such as can processing, smoking and baking. Typical are: Process for processing canned yellow glutinous can Process flow Material selection → slaughter and separation → inspection → processing → canning → sterilization → inspection → packaging. Making points The choice of material is about 100g body weight, and the disease-free and robust jaundice is used as the raw material, and attention is paid to those types of injuries such as those with thin body and mucous mould on the body surface. Then rinse repeatedly with clean water to remove body surface dirt. Slaughtered with beef bones or stainless steel flat oblique 1 knife, when the slaughter of the jaundice, the fish head left, belly outward, back on the wood, with his left thumb, index finger and middle finger holding the neck, Open a gap that can be seen in the fishbone. The right hand will cut the knife vertically. Insert the spine into the meat from the notch. The knife tip will not pierce the fish. From the head to the tail, turn the fish over and use the cutting knife to re-tighten the fish. Insert, draw - entire ridge. After the slaughter of the squid has been detected after slaughter, if any intestinal nematode is found in the intestine, the fish body must be destroyed and the meatless fish must be cleaned before processing. Processing will clean the selected meat, cut and grow 10-15cm. The slender flat strips with a width of about 0.5 cm are generally used only for the middle meat and the head, tail, and bone are used to make soup. The chopped meat was mixed with lard 2kg, minced garlic 1.2kg, and cooking wine 1kg per 100kg. First put the lard into the pan to heat it, then put it in a quick stir-fry. Add the minced garlic and cooking wine. When it is ready until the 78 ripeness, immediately raise the pot and then steam it for 10-15min. Out of cage. Preparation of soup first slaughtered well-smashed bread, tail, bone by adding appropriate amount of lard, salt and the right amount of water boiled, until the soup color delicious taste, then add a small amount of refined starch, stir into a thin colloidal. Canned meat will be processed, weighing 270-280g, with a uniform, into the tank, add the appropriate amount of soup. Exhaust air at 82°C for 10 minutes. Sterilization cooling sterilization formula is 10min-60min-15min/121 °C, remove after cooling. After cooling, the lid of the can is lowered. Check the factory before the packaging factory and then strictly check, pay attention to remove the cans of the exhaust sealing effect is not good. Then pack, keep warm for 5-7 days, after passing the inspection can leave the factory. Eel meat soft canning processing technology Acceptance of raw materials → Processing → Salting → Frying all wire bagging → Sealing → Sterilization → Insulation inspection → Packaging → Finished products Preparation of seasoning liquid The seasoning liquid was formulated with 250g of garlic, 1.4ke of rice wine, 3.5kg of refined salt, 220g of MSG, 300g of ginger, 80g of agar, 250g of onion, 15kg of soy sauce, 60g of sauce, 6kg of white sugar, and 85L of clear water. The preparation method is to wash the garlic, ginger, and onion into a gauze bag after smashing, and pry the bag into the sandwich pot to boil, and keep the micro-boiler for 20 minutes to remove the spice package. Add sugar, monosodium glutamate, soy sauce, soy sauce, agar, heat and stir to dissolve, turn off steam after boiling, add rice wine, and filter for use. Control the amount of pan to be 100kg (evaporated water to make up with boiling water), cooling to 40 °C below standby. Operation points Acceptance of raw materials acceptance of fresh or frozen carp weight more than 150g, the sanitation quality should comply with "GB2736-94 freshwater fish hygiene" health related provisions. Raw material processing 1 live squid should be raised for 1 day, after the vomiting of sediment and dirt within the scorpion, the fish drowsy or knocked out with electricity, clean and frozen squid stream hydrolysis, cleaning. 2 Wash the squid with nails on a wooden board (back up), use an obtuse triangular knife to cut back from the septum, remove the viscera along the spine, remove the head and tail, and wash the blood stains and impurities on the scallops with clean water. . 3 The washed salmon fillets were cut into 6cm or so squid segments, which were placed according to the size and thickness of the squid segments. Salinity The squid and salt water shall be immersed in salted saline in 10 Baume degrees salt water according to 1:1. The salt water may be used continuously, and each time additional salt water is added to the prescribed concentration to be salted for 10-12 minutes. The salting time should be adjusted according to the size of the carp section, the temperature, and the difference between the frozen and fresh fish raw materials. After salting, rinse with water 1 times and drain to fry. After frying, the salted eel segment is fully drained and placed in 180-200°C oil and fried for 2-4 minutes. When it is fried, it should be gently turned so that the fried squid section is uniform and uniform in color. When the surface is golden red, you can remove the drain and cool it to control the dehydration rate at 35%-40%. The shredded squid was cut into 6cm wide and 3mm wide by cutting the fried squid. The processing of pork silk uses the back bone of lean pork or lean meat cut into the same size as the squid silk, fried in peanut oil, ready for use. Bags are packed in three-layer composite bags (PET/AL/CPP), squid silk 80g, pork silk 60g, seasoning liquid 40g (net content per bag 180g). Sealing, sterilization vacuum packaging vacuum control 0.088-0.093MPa. Sterilization formula 15min-35min-15min / 121 °C, back pressure: 0.16MPa. The heat preservation test wipes the surface of the tank and stores it in a heat-preservation room at 372°C for 7 days to remove the non-conforming product. The finished product is packed and stored in storage. Mackerel smoked product processing technology Organize and squeeze the blood to remove the bones and viscera (ie finishing) of the squid. The tilapia was frozen and then squeezed. According to the weight of the raw carp 1000g, salt 2g and saltpeter 0.5g were added, and it was evenly spread on the carp, and then placed on a tilting table, and then pressed a heavy stone on it to squeeze blood water. Put it in a cold storage of 2~C. Marinated 1000g of bloody squid was piled up in a clean container (the skin of the squid was facing down) and the fish faced upwards, then a wooden frame was placed on it and pressed with heavy stones. Pour 8kR (salt 1.5, nitrate 0.05, sodium sulfite 0.2, granulated sugar 5, and flavor 0.5) into a container and pickle it. After 3 days, the upper and lower layers were adjusted one time and placed in a cold storage at 20°C, and they were marinated in five days. To salt, put the marinated squid washed in running water at a temperature of 16 °C for more than 10 min, washed away excessive salt. After the salt is removed, the surface shape of the squid is finished. Dry fumigation The smoked smoked cockroaches are arranged in a row and sent to a smoke room at about 30°C for 2 days. After the fire is used to bake the surface of the eel to a slightly tense state, the smoked smoke is cooled at a temperature of 15°C. day. After the packaged eel has been smoked, it is cooled at room temperature and then sent to a 5°C cold store. After cooling completely, the surface of the fish can be finished and packaged. Our mission: To protect the health of ear, throat and nose with medical frontier knowledge and technological innovation. Migraine Reliever, Head Massager, Eye Massager, Neck Massager Ningbo Jiamai Internet Technology CO., Ltd. , https://www.jmcuhyd.com
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