1, raw material treatment: the selection of good freshness, individual large three to go horse noodles as raw materials (individual small, odor or mechanical damage should be removed), first rinse with clean water, and then in the running water along the sides of the spine of a knife cut down, to minimize the spine on the fish meat, the section required to be flat.
2. Rinse: Wash the cut fish fillets in clean water and put them in the sink, rinse for about half an hour, and gently stir every 10 minutes.
3, salt infiltration: rinse the fish fillets out of drainage, weigh. Pour the weighed seasoning into the fillets and stir carefully to allow for 1 to 2 hours, stirring by hand every 15 minutes. If the indoor temperature is too high in the summer, ice cubes should be placed indoors to cool down.
4, pendulum: after the penetration of the fish fillet, in the nylon mesh piece, in general, two pieces of fish fillets into a piece, such as a small piece can also be several pieces of pieces into one piece, required to be flat, no obvious seams, leaf-like.
5. Drying: Place the nylon mesh pieces of the fish fillets on a special cart and push them into the drying channel to dry. The temperature should be controlled at 40 ~ 42 ° C, the maximum is not more than 45 ° C. The temperature is too high will affect the freshness and quality of the fillets.
During the drying process, the degree of dryness and wetness of the fillets is often observed, usually judged by sensory methods. The moisture content is required to be between 18% and 21%, and whether the moisture meets the standard should be determined after drying.
6. Peeling: The dried fish fillets are removed from the mesh by hand. When peeling the fillet, pay attention to keeping the fillets intact as much as possible, and do not uncover them, so as not to affect the quality and specifications of the fillets. At this time, the fillet is called raw flakes. Temporarily place the removed raw film in a moisture-proof container. Long-term storage of raw tablets should be packaged and stored in cold storage, generally not more than half a year.
7, baking: the raw slices in water for a while (the length of time depends on the moisture content of the raw slices) after 5 to 10 minutes, and then put the fish fillets in the chain oven baking, generally baked with electric heat, it is best to use a liquefied gas oven, so that the grilled fish fillets are cooked without burning, and the taste is delicious.
8, rolling and shaping: baked fish fillet fish tissue is tight, not easy to chew, must be pressed loose with a tablet machine, so that the fiber of the fish tissue is cotton wool is the most ideal. After crushing, the cooked pieces are placed in the shaping machine for shaping, so that the cooked pieces are flat, formed, beautiful and easy to package.
9, packaging: the cooked pieces with a tray balance accurately weighed, into the polyethylene bag, heat sealing, packaging method and the weight of each package can be determined according to the market sales situation, the weight of each packet should be within ±5% of the standard weight, but the average weight of each batch is not less than the net weight. Packaging should be carried out in a clean, hygienic, well-ventilated workshop, and the operators must meet the sanitary requirements stipulated by the state.
10 main equipment
Chip machines and shaping machines. The main working principle is: the grilled fillet is rolled between two stainless steel rollers with adjustable gaps, due to the different speeds of the two rollers, in the rolling process, the upper and lower layers of the fillets have different linear speeds in contact with the rollers, resulting in loose rolling of the fillets. h Adjustable gap, generally 2 ~ 3 mm ni≠n2, the structure of the shaping machine and the rolling mill are roughly the same, but ni ≠ n2. The gap h is slightly smaller than the gap of the rolling mill, and due to the different thickness of the fillets, it can also be adjusted appropriately if necessary in production.
Baking oven: The baking oven is mainly composed of a frame, heat source, stainless steel mesh chain and shell. Generally baked with electric heat, but the grilled fish fillets are easy to burn, it is best to use petroleum liquefied gas or gas as a heat source, because it produces a large amount of water vapor during the combustion process, which is conducive to improving the color, aroma and taste of the product. The baking temperature is generally controlled at 170 ~ 180 ° C, the time is about 3 ~ 4 minutes, it must be prevented from coking, and the moisture of the finished product is controlled at 17% to 22%.