Seasoned dry products are dried foods prepared from seasoned fresh water products. This type of food is delicious and delicious, does not need to be cooked, is ready to be eaten after opening, is easy to carry, and has a longer shelf life. With the acceleration of the pace of life in modern society, people need more convenience foods in order to reduce cumbersome housework. Therefore, various flavored aquatic products are favored by consumers, especially young people and tourists. Here's how to make a freshwater fish flavored dry product. First, the processing process of raw material processing → open → rinse → seasoning → spread → drying → stripping → resurgence → baking → rolling tablets → weighing packaging. Second, the main process 1, the raw material processing: Freshwater grass carp, blue, silver carp, carp, carp can be used as raw materials, but must be fresh and healthy, the weight of more than 0.5 kg. Pick good ingredients, scale, cut belly to gut, cut head and fins along the root of pectoral fins, rinse the fish body after “three goâ€s into clean water, and clean the black membrane and blood clot in the abdominal wall. The washed fish is drained for use. 2. Open the tablet: Insert the knife from the shoulder of the head of the fish, cut the meat along the upper layer of the spine, and leave large burrs and belly meat, and use the knife to remove the skin of the fish. Examine the opened fish fillet again to remove large burrs, black membranes, red meat and other impurities. Fresh fish fillets are repeatedly rinsed with circulating water below 15°C to allow the blood in the fish body to fully float. The fish meat is pure white, then washed with flowing clean water and drained. 3, seasoning: The fish fillets marinated in seasoning 1-1.5 hours. The formula of the seasoning liquid is as follows (based on the weight of the fish fillet): salt 2%-2.5%, white granulated sugar 4%-6%, monosodium glutamate 2%-3%, rice wine 1.5%-2%, ginger juice 0.5%-1%, water 6%-8%. 4. Spreading: Flattened fish fillets are placed on the drying curtain (net). When placed, the fish should be plasticized to make the fillets beautiful. If the fillets are of different sizes, they should be patched and affixed with debris. The shape is the same size. Bake in a drying tunnel at 40°C for 30 minutes, remove it and place it on the outside for about 2 hours to spread out the water inside the fish body and re-enter the drying tunnel to bake for 6-9 hours to make the fish pieces dry and hard, when the water content is 20% -24% or so. 5, peeling, baking: The baked fish from the drying curtain (network) gently peeled, be careful not to break the fish fillet or deformation. The fish pieces were spread on a far-infrared toaster conveyor belt with fish facing down and flooded at 180°C for 1-2 minutes. A small amount of water may be sprayed prior to baking to avoid scorching the fillets when baking. 6, rolling, packaging: baked fish, rolling in the rolling machine pull loose. Rolling the fish pieces horizontally, such as a rolling loose effect is not good, can be rolled again. Rolled fillets are filled into food-grade plastic bags. Sizes and sizes may be based on specific requirements and then packed in cartons. Third, the quality requirements Fish fillet color white, loose no fugitive film, coke film, a more complete shape, water content of 18% -20%, taste delicious, brackish moderate. Shelf life is 6 months.
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