1. Process fish fillets → rinsing → draining → pickling → baking → flavoring → packaging → storage. Oil Adjuvant,Mineral Oil Adjuvant,Insecticide Spray Synergist,Agrochemical Spray Surfactant Jiangxi Tiansheng New Materials Co.,Ltd , http://www.jxtsxcl.com
2. Processing method
2.1 Raw material processing The leftovers of processed fish balls, the fish fillets, were divided and cut into 31.5 cm squares.
2.2 Rinse Rinse fish repeatedly with clean water to remove fish scales, congestion, and debris.
2.3 Drain Drain the washed fish into a bamboo blind or bamboo basket and drain it for use.
2.4 Marinate the fish steaks for 24 hours with 2%-3% salt, 5% soy sauce, vinegar and ginger.
2.5 Baking Drain the marinated fish fillets and bake them in a baking oven for 10-20 minutes until the fish fillets are golden brown.
2.6 Seasoning
1) Sauce recipe (per kilogram of fish): 1 g of ginger, 18 g of soy sauce, 15 g of white granulated sugar, 4 g of salt, 0.3 g of monosodium glutamate, 1 g of pepper, 1 g of dried chilli, 15 g of cinnamon, 15 g of star anise, and 300 g of clear water.
2) Boiled sauce: Put the washed cinnamon, star anise and ginger in the pot according to the formula, add water to boil and keep it boiled for 1 hour. Then remove the spices and control the amount of liquid in the pot to be about 300 g. After filtration, add soy sauce, etc., and heat, stir and dissolve and boil. Heat the baked fish fillets in sauce, soak for 10-15 seconds, remove and drain.
3. Packaging Weigh the seasoned fish fillets and vacuum pack them with clean, transparent food-grade film plastic bags. Place the packed fish fillets in a carton and place them flat. The cartons are glued with a sealing tape. The finished products are stacked neatly and stored at low temperature.
Smoked fish processing technology