2. Accessories: Edible oil and edible salt meet the requirements of NY/T 75 1 and NY/T 1040 respectively, and other accessories should meet the requirements of corresponding indicators.
3. Food additives: The varieties of food additives and their use should comply with the provisions of GB2760.
freshwater fish
freshwater fish
Production process editor
Canned fish
1. Fresh small fish with intact fish body, normal smell and elastic muscles are selected for raw material treatment. Squeeze the viscera, rinse thoroughly, and wash off small scales as much as possible.
2. After curing and air drying, add 1 kg salt and 0.5 kg cooking wine to every 100 kg fish, stir evenly, stand for about 10 minute, and turn 1 ~ 2 times. Take it out immediately after pickling, drain the salt water, wash it with clean water 1 time, and dry it in the sun until it is 80% dry.
3. Frying: fry the dried small fish in an oil pan at the oil temperature of 180 ~ 200℃ for 2 ~ 5 minutes, and the input is about112 of the oil in the pan. Turn it gently and take it out when the fish is light yellow.
Canned fish
Canned fish
4. The formula of seasoning liquid prepared by soup base: sugar 150g, monosodium glutamate 45g, refined salt 3kg, pepper 75g, aniseed 50g, pepper 60g, Geely powder 450g, chilli oil 50ml, ginger 180g, garlic cloves 180g and onion 180g. Wash and mash ginger, onion and garlic cloves, put them in gauze bags, and put them in a water pot with pepper and aniseed. After the water is boiled, add salt, sugar, pepper and soy sauce respectively, stir and keep it slightly boiling for 25 minutes, then add Geely powder to melt. Then stop heating and filter the residue. After filtering, add monosodium glutamate, Chili oil and vinegar essence, and mix well for later use.
5. Exhaust the canned food. Use chopsticks to put the small fish into the canned bottle, 350g for each can of fish, and add soup 150g. Put canned food in the exhaust box. When exhausting, the center temperature of the tank should be 75 ~ 80℃ for 10 minute. If a vacuum capping machine is used, the exhaust process can be omitted and the capping can be performed directly.
6, sealing sterilization using ordinary sealing machine or vacuum capping machine for sealing, and then put it into the pressure cooker for sterilization. It is required to raise the pressure cooker temperature to 1 18℃ within 15 minutes, and keep this temperature for 65 minutes for sterilization. After 20 minutes, cool to below 40℃, wipe the tank, coat the tank cover with antirust oil, and label it for storage.
Canned marine fish
Technological process: raw material selection → pretreatment → deodorization and seasoning → frying (baking) → secondary seasoning (or secondary seasoning) → packaging → sterilization → cooling → inspection and warehousing.
Key points of process:
1, raw material selection. It is required to choose frozen fresh fish suitable for processing.
2. Pretreatment. Take out the rotten fish, remove the inedible parts of the fish and clean them for later use.
3. Deodorize and flavor. Mix the processed fish with yellow wine, white vinegar, spices, salt, sugar, seasoning, pickling agent, etc. And curing at low temperature for a certain time.
Marine/saltwater fish
Marine/saltwater fish
4. fry (bake). Braised fish is fried with vegetable oil at a certain temperature, and some products are baked without frying.
5, secondary seasoning. Add seasoning materials that are not suitable for high-temperature frying to the fried fish and mix well.
6. packaging.
7. Sterilization. Adopt high temperature and high pressure sterilization pot.
8, cooling, finished product inspection.
Canned smoked fish
1. Raw material treatment: fresh or frozen herring, grass carp or carp are washed or thawed, then washed, scaled, head and tail removed, fins removed, abdominal cavity removed, black film and blood stains washed with running water, and then cut into fish pieces with the thickness of 1.2 ~ 1.5 cm. Fish weighing more than 1 kg can be cut into pieces with a thickness of 2 cm. If it is too large, the thorns should be peeled off, and the pieces should be neatly formed and placed in different plates according to the body parts.
2. Add 0.92 kg of salt and 65,438+000 g of white wine to every 65,438+000 kg of fish pieces, mix well, marinate for 65,438+00 minutes, take out and drain.
3. Preparation of sauce
Preparation of perfume water: put the ingredients into a jacketed pot, boil for 2 hours, and filter into a total of 7.5 kilograms of perfume water.
Preparation of sauce: add all ingredients except monosodium glutamate and yellow wine into a sandwich pot, boil and dissolve, add monosodium glutamate and yellow wine before taking out of the pot, and filter for later use.
4. The oil temperature of frying seasoning is 180℃, and the fish pieces are fried according to the size and belly meat until they are brown, and the dehydration rate is 52% ~ 54%. Take out the fried fish, soak it in the sauce while it is hot 1 ~ 2 minutes, take it out and drain. The weight gain rate is about 20%. Thick fish pieces that have not been fried thoroughly should be picked out and fried in 150℃ oil for the second time.
smoked fish
smoked fish
5. Preparation of seasoning oil: First, put the spices in a jacketed pot, add water and heat for 1 hour until the water is nearly dry, add refined vegetable oil, continue to heat until the flavor is strong, and then take out the pot and filter for later use.
No.6.953 sulfur-resistant paint can, net content 198g. Clean and disinfect the empty cans and fill them with 190g fish pieces, 4-7 pieces per can, evenly arrange them, and add 8g seasoning oil.
7. After sealing and canning the exhaust, pre-seal or heat the special cover for exhaust. The exhaust temperature is 95℃ and the exhaust time is 10 minute, and then seal while it is hot. When vacuum sealing is used, the vacuum degree is 0.04 MPa.
8. Sterilization and cooling sterilization formula (hot exhaust): 15 ~ 65 ~ back pressure cooling/1/8℃. Cool the sterilized canned food to about 40℃, take it out, wipe it clean and put it in storage.