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Dried fish processing
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™" has been rapidly developed. The output of freshwater fish aquaculture continues to increase, but due to the fact that post-harvest processing technology has not been well resolved, coupled with the large number of freshwater fish bone spurs and muddy mud, the processing is difficult to trap. 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. The processing and production of drunk fish that has emerged in some parts of Zhejiang in recent years is based on traditional processing methods. Combined with modern processing technologies and equipment, it has opened up a way for the production and utilization of freshwater fish. The processing technology is summarized as follows: First, the production process fresh grass carp → scales → cut to kill → cleaning 1 → pickling → cleaning 2 → drying → cutting segment → seasoning (drunk) → measuring packaging → vacuum sealing → sterilization → Insulation → packaging → storage Second, the production process points 1, living grass carp requires the use of uncontaminated areas of live grass carp cultured to 1.5-3.0kg most suitable. If the product is too small, the meat is thin, poor in texture, and has more spurs after being processed into products; if it is too large, the meat is thick, the surface area of ​​the product is small, the appearance is ugly, and the dry seasoning is difficult to handle, and the fish is prone to corruption during the storage. 2. Remove scales by using artificial scales or mechanical scales to remove scales. 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 1 Remove viscera and debris, cut several times with a knife at the thick part of the fish body, so that it is easy to taste during processing, as well as moisture or 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 to 15% -20% of the weight of fish salt marinated, evenly spread salted fish, fish when a little more, a little less hours, generally marinated pool, salt should be lower when the fish 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 12 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. Cover to prevent debris, etc. to enter. 6. Cleaning 2 The preserved fish body is washed with running water to remove residual dirt and salt spots on the surface, as well as some fish scales. In particular, clean the residual blood and belly membranes, such as black film, etc. After washing, drain. 7, dry winter can be used to dry naturally, other seasons can be color drying room drying tunnel or drying tunnel, generally after drying the fish body water control at about 35%. Dry dried fish, if not immediately processed into dried fish, should be stored in a freezer 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 fish segment blocking, stored in the seasoning, 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 the mouth of the production specifications to re-cut, accurate measurement, packaging requirements of a complete shape, with a uniform, while avoiding the exposure of hard objects such as fishbone, to reduce package damage and unnecessary rework of the product. 11, sterilization using high temperature, high pressure sterilization, back pressure cooling. General sterilization uses: 10?20?10/121?C back pressure cooling. 12. Insulation, packaging, and storage are carried out to dry, so that water vapor evaporates outside the package after sterilization, and is kept warm for 7 days. The outer packaging is carried out, and the containers are put into storage. The necessary inspections are performed before entering the warehouse. Third, 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 (cfu / g) ≤ 1000, coliform (MPN/100g) 4, the shelf life of products at room temperature shelf life of more than 6 months.