Processed with fish meat into a delicious fish quail, rich in nutrients, the market is popular, and raw materials are extensive, which is a good way to increase the value of deep processing of fish. Now its processing technology is introduced as follows for reference.
1. Select the fish that is larger and fattened and clean it. The frozen fish was hydrolyzed and washed at room temperature.
2, to scale the whole fish immersed in 80-85 °C, 3% concentration of sodium carbonate solution in 10-15 seconds, then immediately moved into the ice water and stir for 3-4 minutes, remove, remove the scales with a knife, clean .
3. Slice the fish head vertically with a knife and cut a complete piece of fish along the back vertebra to the fish's tail. Use the same method to get another piece of fish.
4. Dissolve the fish slices in a 6% salt solution for 30 minutes. The ratio of fish to salt water is 1:2. Turn 2-3 times during soaking. After soaking, rinse with running water for 2-3 minutes.
5. Rinse the fish after deodorization in 5 times of clear water, slowly stir for 8-10 minutes and let stand for 10 minutes. Pour off the rinse solution and repeat the above three times. The last rinse was with 0.15% saline solution. Drain the water after rinsing.
6. The smashing is divided into three stages: empty smashing, salt smashing and seasoning smashing. The empty oyster is to put the fish into the twisting machine and coarsely twist it once into a rake for 5 minutes. The fish should be moderate in size. Following salt immersion, 3% salt was dissolved in water, added to the fish gills, and stirred for 10 minutes to make the fish meat into a highly viscous sol. The last step is seasoning mashing, first 0.2% monosodium glutamate, 3% sugar, 0.2% allspice, 0.3% ginger powder, 0.2% sodium pyrophosphate (based on the weight of fish) is dissolved in water, poured into the fish gurgling, stirring at a uniform speed 3 minute. The 4% starch was then dissolved in water, added to the fish carcass and stirred for another 3 minutes.
7. The baking sheet will spread the treated fish to the template with a thickness of 2-3 mm. Place the template together with the fish gizzard in a forced air dryer and bake for 3 hours at a temperature of 45°C. Remove and place the semi-dry product on the mesh and continue baking at 50°C for 4 hours to reduce the water content of the fish fillet to 20. %about.
8. Fry the baked fish into small pieces of salad oil at a temperature of 190-200°C. Fry gently and fry for 5-7 minutes. When the surface of the fish is golden brown, remove the drain.
9, seasoning sauce formula (in terms of weight per kilogram of fish): 1 g ginger, 18 g of soy sauce, 15 g of white sugar, 4 g of salt, 0.3 g MSG, 1 g pepper, 1 g pepper, 15 g cinnamon Octagon 15 grams, 300 grams of clear water. The sauce is boiled: put the washed cinnamon, star anise and ginger into the pot according to the amount of formula, add water and boil, keep it slightly boiled for 1 hour, then remove the spices, control the amount of liquid in the pot is about 300 grams, after filtering with gauze , add soy sauce, etc. and heat, stir to dissolve and boil. Heat the fried fish ravioli into sauce, soak for 10-15 seconds, remove and drain.
10, baking fish flesh into the blast oven, at 100 °C temperature to bake crispy, and then sealed packaging, that is, finished products.
1. Select the fish that is larger and fattened and clean it. The frozen fish was hydrolyzed and washed at room temperature.
2, to scale the whole fish immersed in 80-85 °C, 3% concentration of sodium carbonate solution in 10-15 seconds, then immediately moved into the ice water and stir for 3-4 minutes, remove, remove the scales with a knife, clean .
3. Slice the fish head vertically with a knife and cut a complete piece of fish along the back vertebra to the fish's tail. Use the same method to get another piece of fish.
4. Dissolve the fish slices in a 6% salt solution for 30 minutes. The ratio of fish to salt water is 1:2. Turn 2-3 times during soaking. After soaking, rinse with running water for 2-3 minutes.
5. Rinse the fish after deodorization in 5 times of clear water, slowly stir for 8-10 minutes and let stand for 10 minutes. Pour off the rinse solution and repeat the above three times. The last rinse was with 0.15% saline solution. Drain the water after rinsing.
6. The smashing is divided into three stages: empty smashing, salt smashing and seasoning smashing. The empty oyster is to put the fish into the twisting machine and coarsely twist it once into a rake for 5 minutes. The fish should be moderate in size. Following salt immersion, 3% salt was dissolved in water, added to the fish gills, and stirred for 10 minutes to make the fish meat into a highly viscous sol. The last step is seasoning mashing, first 0.2% monosodium glutamate, 3% sugar, 0.2% allspice, 0.3% ginger powder, 0.2% sodium pyrophosphate (based on the weight of fish) is dissolved in water, poured into the fish gurgling, stirring at a uniform speed 3 minute. The 4% starch was then dissolved in water, added to the fish carcass and stirred for another 3 minutes.
7. The baking sheet will spread the treated fish to the template with a thickness of 2-3 mm. Place the template together with the fish gizzard in a forced air dryer and bake for 3 hours at a temperature of 45°C. Remove and place the semi-dry product on the mesh and continue baking at 50°C for 4 hours to reduce the water content of the fish fillet to 20. %about.
8. Fry the baked fish into small pieces of salad oil at a temperature of 190-200°C. Fry gently and fry for 5-7 minutes. When the surface of the fish is golden brown, remove the drain.
9, seasoning sauce formula (in terms of weight per kilogram of fish): 1 g ginger, 18 g of soy sauce, 15 g of white sugar, 4 g of salt, 0.3 g MSG, 1 g pepper, 1 g pepper, 15 g cinnamon Octagon 15 grams, 300 grams of clear water. The sauce is boiled: put the washed cinnamon, star anise and ginger into the pot according to the amount of formula, add water and boil, keep it slightly boiled for 1 hour, then remove the spices, control the amount of liquid in the pot is about 300 grams, after filtering with gauze , add soy sauce, etc. and heat, stir to dissolve and boil. Heat the fried fish ravioli into sauce, soak for 10-15 seconds, remove and drain.
10, baking fish flesh into the blast oven, at 100 °C temperature to bake crispy, and then sealed packaging, that is, finished products.