First, the process
Fresh grass carp + scale + cut + kill + first wash + marinated a second wash + dry + cut + seasoning (drunk) Bucket Measurement Packing Vacuum Seal sterilization + insulation + packaging + storage.
Second, the operating point
1. Selection of materials
Live grass carp cultured in uncontaminated areas preferably weighs 1.5-3 kg.
2. Scale
Use artificial scales or mechanical scales.
3. Cutaway
Cut off the tail fins along the dorsal fins to the heads of the fish, so that the belly of the fish is attached to the head, cut off from the back without meat, and then go to the head and spread the entire fish body. Do not break the bile.
4. First cleaning
Remove viscera and debris, and use a knife to cut several times at the thick part of the fish body, so that it can be easily flavored during processing. The moisture can be quickly and uniformly distributed when drying. Wash with running water, in addition to the net contamination of blood, black membrane, internal organs and scales.
5. Marinated
The fish is salted with 15% to 20% salt, and the fish is evenly salted. The fish is slightly larger, the fish is slightly less and marinated. The lower layer of fish has slightly less salt, and the upper layer has slightly more salt. The top layer is covered with a thin layer of salt and compacted with heavy material. Marinated for more than 12 hours. According to the size of the fish, local food habits, the amount of salt and pickling time should be adjusted appropriately. The production conditions are backward, and when the temperature is high, increase the amount of salt to prevent deterioration of the fish body. The surface of the marina is covered to prevent debris from entering.
6. Second cleaning
The preserved fish is washed with running water to remove residual dirt and salt spots on the surface, as well as parts of the fish scales, and to cleanse the head of contaminated blood and belly black film and other contaminants. Drain the water.
7. Drying
The washed fish can be dried in winter, and dried in the drying room or in the tunnel drying tunnel in other seasons, so that the fish body water can be controlled at 35%. If it is not processed immediately, it is stored in a cold store of -18t.
8. Cut segment
Dried fish is accurately cut to the length of the package specification.
9. Seasoning (drunken)
Shop temperature is controlled below 20°C. The appropriate amount of distiller's grains, sugar, spices, etc. as the main ingredients and mix well with the fish, stored in the seasoning tank, the surface covered or covered with plastic film to reduce alcohol and other volatile. This process takes a day and night.
10. Measuring and packaging
According to product specifications re-cut the amount. The package requires the product to be completely uniform in shape, avoiding exposure of hard objects such as fishbone.
11. Sterilization
High temperature, high pressure sterilization, back pressure cooling. Sterilization formula: 10'-20'-10'/121°C.
12. Insulation, packaging, and sterilized products of the A library are allowed to air dry to evaporate moisture outside the packaging bag. After 7 days of heat preservation, packaging, inspection, and packing are performed.
Third, product quality standards
Sensory index
Individuals (blocks) are complete, with natural flesh color, moderate softness and hardness of the tissues, salty taste and palatability. They have the taste and odor due to dried fish, no odor, and no impurities.
2. Physical and chemical indicators
The net weight of each bag is 150g or 200g, the average tolerance is not more than 3%, salt ≤ 7%, moisture ≤ 40%.
3. Microbiological indicators
The total number of colonies (cfu bowl) ...
4. Product shelf life
Room temperature shelf life above the moon.
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HANGZHOU DIAN BIOTECHNOLOGY CO., LTD. , https://www.dianbiotech.com