With the rapid advances in the development of freshwater fisheries and fish farming technology, the substantial increase in fish production, how to make a balanced market for fish products, fish products to solve the uneven seasonal supply conflicts and increase the added value fish products, the fish farmers both increase production and income, is the problem of particular concern, therefore, freshwater fish preservation and processing more and more people pay attention. Dried fresh seasoning sheet with freshwater fish as a raw material, processed, flavoring, baking, rolling Larsson made of freshwater fish processed products. It has a simple manufacturing process, nutrient-rich, unique flavor, carry and convenient to eat other characteristics, by the vast number of consumers. The method of manufacture thereof will now be described as follows;
a machining process of
raw fish → to three (to the scales, gutted head) → open → sample sheet piece → → rinsing → lishui permeation flavoring → drying → → spread sheet exposing sheet (green sheet dry) → baking → → → test weighing Larsson rolling → package (product).
Second, the operating points
1. Selection of raw material: dried fish seasoning for processing sheet material freshwater fish, generally silver carp, bighead, grass carp, carp, dried fish seasoning having general quality is directly affected freshness of fish feed, i.e. raw fresh fish can be prepared delicious high quality dried fish pieces, therefore, should be used to capture fresh or frozen raw materials as freshwater. It requires complete fish odor, color, normal, and elastic tight meat, raw fish size generally used in 0.5 kg of fish.
2. The material handling: first to fish scales and fins on the knife cut fish, cut along the head pectoral fin roots. Drawn from the chest incision visceral female, ovariectomized used to prepare processed roe. Followed by the female fish processors, male with gills, open, gutted, and renal abdominal lining and abdominal scrubbing brush, remove blood and black film.
3. Open sheet: On sheets of thin flat elongate blade with knives, sharp knife, the knife is generally the head shoulder integral skin sheet under open, open sheet layers (not open abdominal meat) (2 mm thick meat) along the upper ridge barbed ribs, leaving large bone spurs, for uses.
4, the specimen sheet: the sheet with the large spur open, red meat, dark film, detection of impurities, kept clean fish.
5. Rinse: freshwater tablet containing multiple blood, necessary rinsing, it is the key to improving the quality of the fish. The rinsing process is commonly loaded into the fish bamboo basket, the basket and then immersed in scrubbing vessel, rinse repeatedly with circulating water. The plant conditions can be filled with tap water rinse tank, into the fish, so intense tumble air compressor for aeration, washed blood, white light rinsing fish, meat better. Then remove and drain.
6, seasoning: Formulation of seasoning liquid, 100 parts of water, sugar, 70-80 parts, 20-25 parts of salt, 20-25 parts of wine, 15-20 parts of monosodium glutamate. After configuring the seasoning liquid, draining the rinsed fish dip into pickled. Fillets 100 kg, was added to 15 liters flavoring is appropriate. Add seasoning liquid permeation time of 30-60 minutes pickled, and often turned mixed, flavoring temperature is about 15 ℃, not higher than 20 ℃. For seasoning sufficiently uniform penetration.
7. Spread sheet: the fish after seasoning pickled, spread on baking curtain or nylon mesh, placed upon the spacing of the film and the film to be close, smooth sheet - should be neat, then fish (the size of the pieces and debris with) put release, such as 3-4 phase fish, fish fiber pattern substantially similar to the fillet forming smooth and beautiful.
8. Drying: drying tunnel using hot air drying, drying fish when the temperature preferably not higher than 35 ℃ when drying to semi move it outside the drying tunnel, parking about 2 hours, the natural moisture in the internal fillets outdiffusion into the drying tunnel and then dried up requirements.
9, exposing tablets: drying the fish peeled off from the web, i.e., to obtain sashimi.
10. Baking: the skin portion sashimi downward Spreading on baking machine belt, over 1-2 minutes baking, appropriate temperature 180 ℃, note that the green sheet prior to baking spraying amount of water, to prevent fish burned.
11. Rolling Larsson: fillets after baking by Larsson rolling mill machine that was cooked fillets, fish in the vertical direction to the fibers (i.e., when the lateral rolling before rolling Larsson, generally subject to the secondary Larsson, so that a uniform tissue loose fish muscle fibers, increasing the area of the extension.
12, Check: After the dried fish seasoning Larsson sheets, artificial skin peeling off, leaving residual spur detected (thin brittle bone may have other), re-weighed bag, mounted fish net 8 grams, with polyethylene bags small food packaging. Water should be 18-20% article, good taste.
13. Yield: 7-8 one thousand fish 1 kg g prepared products.
Third, the packaging
l. Plastic bags: using clean, transparent plastic films of polyethylene or polypropylene. Secondary packaging in plastic bags, a certain number of small bag full of bags, and then into the carton, is straight; large and small sealed plastic bag must not leak.
2, carton: using sound, clean, dry, moldy single corrugated, coated with non-toxic oil moisture. Bottom of the box covered with adhesive cement, cement and then sealing tape.
Fourth, the product quality requirements
1. Sensory Index: freshwater claim yellow-white color of the dry sheet, allowing the rim slightly yellow coke. To form smooth fillets, the sheet-shaped substantially intact. Meat loose organizational requirements, chewy, no stiff sheet. Odor and taste delicious taste requirements, suitable sweet and salty, roasted freshwater has a characteristic flavor, no odor. Do not allow the presence of impurities in the fish.
2, moisture content: 17-22% between requirements.
3. Microbial indicators: pathogens (refer to enteric pathogens and pathogenic cocci) may not be detected.
V, storage
freshwater finished sheet should be placed in a clean, dry, cool, well ventilated place, the underlying application when finished stacking wood paving warehouse stacking height appropriate to the carton is not deformed under pressure.