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(I) Immersion in canned salmon
1, process flow
Raw material processing → salting → canning → dehydration → refueling → pre-seal → seal → sterilization → cooling → wiping tank storage
2, the operating point
(1) Ingredients: Use chilled or frozen squid with muscles that are elastic, flesh-bound, and weighing 0.4 kg or more. Do not use spoiled fish.
(2) Raw material treatment: chilled or semi-thawed squid, washed with flowing water (water temperature does not exceed 20°C), removed fins, cut fish head obliquely along the sacrum, and viscera (can not break the fish Bile) Wash the abdominal cavity black membrane and blood stains in running water (cleaning time as short as possible to avoid bone separation), and then remove the discolored or black film of belly meat. Cut 4-5 cm long pieces of fish.
(3) Salting: Compatible with 20 Baume degrees of salt water with cold water, the ratio of salt water to fish is 1:1.5, and the salting time is 25 minutes. The salting process should be stirred frequently. After salting, take out clean water and drain to remove water.
(4) Canning: Dual-use anti-acid and anti-sulfur paint tin cans. In order to prevent the fish from sticking to the cans, a layer of refined vegetable oil of about 100° C. is uniformly wiped on the inner wall of the can before loading, and then the raw fish pieces are vertically placed, each of which contains no more than 5 pieces, and the arrangement is required to be neat.
(5) Dehydration: Dehydration by cooking method, dehydration temperature 100°C, time 30-50 minutes. Immediately after dehydration, it was inverted and in modern times, the soup was removed from the pot and the tank was reconstituted.
(6) Refueling: Drain soup cans. Each pot should be quickly filled with refined vegetable oil.
(7) Sealing: The vacuum sealing tank is adopted, and the vacuum degree is above 0.05 MPa.
(8) Sterilization, cooling using high-pressure steam sterilization, sterilization formula 10-70-15/118 °C. The sterilized cans were cooled to about 40°C and the rubbing cans were taken out for storage.
(b) Oil-immersed smoked salmon cans
1, process flow
Raw material processing → salting → drying and smoking → loading → refueling → pre-sealing → vacuum sealing → sterilization → cooling → wiping tank storage
2, the operating point
(1) Raw materials: Fresh or frozen oysters weighing 0.75 kg or more are preferred.
(2) Raw material treatment: After the chilled or thawed squid has been washed with clean water, remove fins and internal organs, wash the black membrane and blood stains in the abdominal cavity in flowing water, and cut two fish fillets along the spine. If the fish body is too large, fish fillets can be split longitudinally or horizontally into two filleted fish fillets. Then remove the flesh and pack it according to the size and thickness of the fillet.
(3) Salting: Put the fish fillets into the salty water in the 8 Baume degrees salt water, and the ratio of fish to salt water is 2:1. The salting time depends on the thickness, size, and temperature of the fish fillets. Removed after salting, rinsed with water 1 time, and drained with water.
(4) Drying and smoke: The same size, uniform thickness of the fillets are hung or tiled in a baking car, dried in a drying tunnel for about 2 hours, the inlet temperature is 60°C, and the outlet temperature is 70°C. Smoke into the smoking room to color 30-40 minutes, the temperature of the room is below 70 °C. When the surface of the fish fillet is yellow, that is, after the smoke is finished, it is sent to a drying tunnel and baked at a temperature of about 70° C. in a greenhouse to obtain a product yield of 58%--62%, and then taken out and placed in a ventilated room for cooling.
(5) Canning: Use anti-sulfur full-paint tinplate cans. Smoked, dried and cooled to room temperature fish fillets, wipe dust, oil and cut into pieces of about 8.5 cm. The fish pieces were laid flat inside the tanks and arranged in order, except that the two meats facing the bottom of the tank face downward, and the other meats face upwards. 40 grams of refined vegetable oil was added per pot.
(6) Sealing: After sealing and pre-sealing, it shall be vacuum sealed and the vacuum degree shall be 0.05 MPa or more.
(7) Sterilization and cooling: Use high-pressure steam sterilization, sterilization formula 10-70-15/118 °C. The sterilized cans were cooled to about 40°C and the rubbing cans were taken out for storage.
(3) Oil-immersed smoked scads canned fish
1, process flow
Raw material processing → salting → drying and smoking → trimming and cutting → dipping → °C seasoning liquid preparation → canning → exhaust sealing → sterilization cooling → finished product storage
2, the operating point
(1) Raw material treatment: Fresh or frozen (thawed) alphin strips, fins, tail meat, tail width controlled at 2.5-3 cm, hot water at 70--75 °C for 2-6 seconds, scraping off the fish scales, Cut off the fish head and wash it with running water to remove blood stains, black film and impurities. Cut the slice to the spine, then rinse for 40 minutes with running water to get blood.
(2) Salting: The fillets were immersed in 5.5 brines of baumedu salt, the salt ratio of the fillets was 1:2, and the salting time was 20 minutes.
(3) Drying and smoke: The surface of the fillets is laid down on the sheet of the baking car and sent to the drying room for drying. The inlet temperature of the drying room is 40--60°C. The dehydration rate of large fish is 45%, and that of small fish is 50%. After the fish fillets are dried, they are smoked into the smokehouse for 20-30 minutes and the temperature is controlled at about 60% until the surface of the fillets is pale yellow.
(4) Trimming and cutting: Clean the dust on the surface of the fish pieces with a clean gauze, and trim the unqualified pieces into pieces of 8 cm in length.
(5) Infusion: Immerse the fish in 2% sodium hexametaphosphate solution for 2-3 seconds, remove and drain the water.
(6) Seasoning liquid: 30 kg of sodium hexametaphosphate soaked in fish cubes is added to 27 liters of water, 0.5 kg of monosodium glutamate is added, and mix well for use.
(7) Canning: Use a No. 946 anti-sulfur paint can with a net content of 256 g. When the canned meat is put down, fill it with 80--90°C refined vegetable oil 42 g and seasoning liquid 10-14 g.
(8) Exhaust and seal: Vacuum suction seal, vacuum degree is 0.053-0.06 MPa.
(9) Sterilization and cooling sterilization formula 15-55-15/116°C. Cooled at about 40 °C, remove the scratch tank into storage.
Oil-immersed canned food processing technology
After the pretreated fish or small whole fish is smoked or not smoked, the products made by injecting refined vegetable oil, olive oil, etc. are called oil-impregnated cans. The flavor is mild and mild, and the smoked products are more smokey and unique aromas that consumers generally welcome. The main varieties include oil-immersed sardines, oil-immersed mackerel, oil-immersed mussels, and oil-immersed smoked oysters.