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Processing technology of vinegar and fish soft can
Vinegar and fish are made from small freshwater fish such as squid and squid with a body length of about 5 cm. They are processed by salting, frying, soaking with vinegar, and vacuum packaging. The product has the characteristics of crisp, delicious, prickly, nutritious, and convenient credit. 1, process selection and processing of raw materials → pickled → fry → vinegar brewing → drain → canned → vacuum packaging → sterilization → cooling → insulation inspection → finished product storage 2, pickled liquid preparation to fish 100 kg ingredients, take the star anise 3 kg, 2 kg of cinnamon, 3 kg of fennel, 6 kg of ginger, mix, package into a loose yarn bag, add 100 liters of water, boil in a sandwich pot and keep 2-3 hours boiling, remove the spice bag, and heat 1.5 kg of MSG, 15 kg of white sugar, 3 kg of salt, 15 kg of rice wine after cooling, and stir well for use. 3. Operation points (1) Raw materials: Fresh or frozen squid and small squid should be 3-5 cm in length, and the surface of the fish should be washed with mud, liquid and impurities to remove fish gills and internal organs. (2) Pickling: Drain the raw fish into a marinade below 25°C for 3.5 hours and remove and drain. (3) Frying: The shortening is heated to 190°C, and once the raw fish is loaded with about 10% of the oil, the surface is brownish and the fish has a firm sense. (4) vinegar brew: soak the fried fish gizzard into vinegar (100 kg of vinegar, 10 kg of soy sauce, 10 kg of white sugar, 10 kg of onion, 10 kg of ginger, and mix thoroughly until ready) and soak for 2 minutes. Drain the remaining juice. (5) Vacuum packaging: three-layer composite bag (PET/AL/CPP) with a specification of 130 mm and 170 mm, and measuring 140 g bagging. When packing, the heads and tails of the fish are alternately arranged neatly, and at the same time, be careful not to be contaminated by juice or oil at the sealing area. Immediately after bagging, vacuum sealing and heat sealing were performed, and the degree of vacuum was controlled at 0.093 MPa. (6) Sterilization and cooling The packaged bag is quickly placed in an autoclave. The sterilization conditions are 15-40-15/121°C, a negative pressure of 0.088 MPa, and cooling to room temperature. (7) Insulation inspection: After the pan is out, wipe the surface of the bag immediately to store in the water, and check the temperature at 372°C for 7 days and nights to remove the bag. After the quality inspection is qualified, put the outer bag on the seal and label it as the finished product. 4, the product sensory indicators fish body was yellow-brown or dark brown; with the normal taste and flavor of this type of vinegar and fish, no odor; fish tissue is not hard, soft, not broken, fishbone crisp, fish in the bag neatly arranged , uniform size. 5, the key point in the production process 1 marinated, the feed temperature is controlled below 25 °C, to prevent the fish in the marinating process due to high temperature spoilage. 2 pickling liquid can be used repeatedly to become old marinade. The next time you use it, add 1/4 to 1/2 of the original recipe ingredients to the old marinade, and add the reduced amount of water to cook and filter. The vinegar processed with the old marinade makes the fish taste better. 3 When frying, the oil temperature and frying time must be controlled well, otherwise it is prone to external coking and unfavorable phenomena such as unfamiliar fish inside or loose and fragile fish body. (2) Smoked fish 1. Raw material processing of process flow → Dipping → Rinsing → Draining → Frying → Seasoning → Bagging → Air-tight sealing → Sterilization and cooling → Insulation test → Inbound storage 2. Operation points (1) Raw material processing: Will Raw fish should be washed to the head, internal organs and tail. If the fish is large, it should be cut and washed with clean water. (2) Deep-fried: Deep-fried fish is dark yellow with a hard surface. (3) Seasoning: 35 kg of soy sauce was added into a sandwich pot to heat, pour 300 kg of fried fish, and add 30 kg of rice wine and 2 kg of allspice. (4) Filling and sealing: Take care to arrange neatly and control the thickness of the bag shape to no more than 1.5 cm. Do not contaminate the seal when loading. (5) Sterilization: (10-50-haste water/118°C) 0.15 MPa. Insulation test: Wipe the water outside the bag, dry it into the heat preservation room at 372°C, store it in heat for 7 days, remove the bag product, and store the finished product in storage.