Braised squid soft cans processing

The processing of soft canned braised squid mainly uses the braised process in China's cooking technology. The canned fish is first salted and then fried, and then filled into a cooking bag made of multi-layered composite film of polyester, aluminum foil, polyamide, etc., and the new canned food is made by exhausting, sealing, sterilizing, and cooling. . The soft canned packaging is not only portable, sanitary and beautiful, but also can maintain the original flavor of fish products, and has the characteristics of simple process, convenient operation and long shelf life. The prepared braised squid has the advantages of crisp and delicious taste, tender meat, unique flavor, and rich nutrition. Now its production methods are described as follows: First, ingredients: fresh squid, salt 2.5%, sugar 1.5%, flavor industry 0.3%, the amount of cooking wine, 50 grams of onion ginger, pepper, anise 10 grams each. Second, the process of raw fish - slaughter - cleaning - cut - salt - fried - bagging - exhaust, seal - sterilization, cooling. Third, the processing method 1. Selection of fish intact, normal odor, muscle elasticity, good freshness, each of 250 grams of fresh squid. Do not use spoiled fish. 2. The fish is descaled and the head, tail, fins and internal organs are removed. The surface impurities and black membranes and blood stains in the abdominal cavity are washed away in flowing water. 3. Wash the fish body and cut it into pieces of fish about 5.5 cm long and wash it again. 4. Salted the processed fish pieces and dried and marinated. Mix the ingredients and the fish pieces. The salting time is about 5 minutes to 10 minutes (controlled by the size of the fish pieces). 5. Heat the oil into an iron pan and heat it to 180°C to 210°C. The ratio of fish to oil is about 1:10 for frying. The frying time is about 3 minutes to 6 minutes, and the surface of the fish is golden brown. Can be drained and drained to cool. 6. Use bamboo chopsticks to carefully place the fish pieces into the bag, 200 (5) grams per bag. When bagging, it is required that the parts be evenly distributed, and be careful to separate the bag mouth from the fish pieces so as to avoid contamination of the bag mouth soup. . 7. Seal the bag containing the fish in a vacuum of 96 KPa for 10 seconds. 8. Vacuum sealed bag after half an hour can be placed in a high-pressure sterilization retort retort sterilization, sterilization temperature of 115 °C, the pressure is 147KPa, removed after sterilization in a ventilated place to dry, cooling to about 40 °C. 9. Check the bag's wall and the sticking of the fish piece by piece. If the two are closely integrated, it means that the disinfection can achieve the purpose. Remove the fat bag, leakage bag, put the product on the outer bag, heat seal, the finished product is stored in a cool dry place.

Standardized Extract

Traditional Chinese medicine standard extract refers to a kind of traditional Chinese medicine product with relatively clear pharmacodynamic material basis and strict quality standard obtained by extracting and processing traditional Chinese medicine with modern science and technology, and can be used as the raw material of traditional Chinese medicine preparation.

The chemical components of the standard extracts of traditional Chinese medicine are a collection of various pharmacological active substances in a specific proportion. It inherits the characteristics of multiple components of traditional Chinese medicine and reflects the specific functions of the original Chinese medicine. No matter as a single medicine or as a compound medicine, it can completely replace the original raw medicine and has incomparable advantages in quality control.

Standardized Extract,Standardized Herbal Extracts,Concentration Extraction,Concentrated Herbal Extract

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