Flavored fish, fish balls, fish processing technology

In order to solve the problem of difficult sales and low prices for the four-masts fish market and increase the added value of adult fish, from 2002 to 2003, the fish processing enterprises in Chuzhou District of Huai’an City conducted trials on the production of flavored fish, fish balls, and fish fillets, and achieved good results. The products produced are characterized by low fat, high protein, and convenient consumption, and are favored by consumers. 1 Flavoured Salted Trout Processing Technology 1.1 Processing Process Raw fish → pretreatment (cleaning, scale removal, rinsing, head removal) → rinsing → draining → pickling → desalting → seasoning marinating → drying → inspection → slicing → weighing → Packaging. 1.2 Processing methods 1.2.1 Selection of raw materials Grass carp, herring, squid, etc. are used as raw fish to process flavored fillet fish. The quality of the fish should be in accordance with the pollution-free standard. The fish should be complete, disease-free, and normal color. 1.5 kg of grass carp and bluefish in general. Above / tail, carp 0.5 kg / over. 1.2.2 Pre-cleaning the fish body, removing the fish scales, and then slaughtering, grass, herring to head to tail to the viscera, cut into pieces from the back, flesh at a thick place and then play a knife, the squid removes the head lice and cuts The abdomen has its internal organs removed. 1.2.3 Rinsing The fish after slaughter is repeatedly washed with circulating water to remove stains, scales and impurities. After rinsing, the fish should be removed and put into a bamboo basket to drain the water. 1.2.4 Pickling uses low-salt pickling techniques. Salt is used for 4% to 5% of the fish's body weight. Salt is used to spread a layer of salt at the bottom of the vessel. Then a layer of fish is sprinkled with salt to pickle. When you reach the container mouth, sprinkle a salt seal on the end. Marinate until the halogen, timely pressurize with stone, so that all the fish immersed in brine, marinated 5 to 6 days out of brine. 1.2.5 After desalting and marinating, the fish are first washed in brine and then soaked in fresh water for a period of 1 to 2 hours. 1.2.6 Seasoning marinating Remove the desalted fish and dip in the seasoning liquid for 2 to 3 hours, and turn it so that the seasoning liquid is fully and evenly infiltrated. The seasoning liquid mainly uses natural spices (prickly ash, star anise, cinnamon, ginger, lotus leaf, etc.) for compounding, and the appropriate amount of salt, sugar, cooking wine and the like are added, which can not only make the product more fragrant but also have good antiseptic effect. 1.2.7 Dry the seasoned fish body drained juice water, using drying tunnel hot air drying at low temperature, the fish body temperature when drying is not more than 35 °C is appropriate, to prevent the emergence of external dry moisture, moisture drying does not dry phenomenon. 1.2.8 The cut-dried fillet fish is generally cut into pieces of 3 to 4 cm square, and the whole fillet of squid can not be cut. 1.3 Packed cut fillet fish are weighed and then vacuum packed using a clean, transparent food-grade film plastic bag. The packed baguette is then placed in a carton and placed flat. The carton is glued with a sealing tape. 1.4 The finished product should be stored in a clean, dry, cool, and ventilated place. 2 Fish Ball Making Technology 2.1 Production Process Raw fish → pretreatment (descale, gutted, go head → picking meat → rinse → dehydration → batch breaking → forming → boiling → cooling → packaging 2.2 Processing method 2.2.1 Raw materials The use of grass, blue, and squid as the raw material for processing fish balls, with a fish size of 1.5 kg or more, thick flesh and good freshness, 2.2.2 pre-scavenging scales and cutting off pectoral and dorsal fins on fish The pelvic fins and caudal fins are cut along the base of the pectoral fins, and the abdomen is dissected to remove the viscera and wash away the blood stains and the intra-abdominal black membrane 2.2.3 Cut the left and right back muscles of the back muscles with a knife , black film, and stripping skin 2.2.4 Debris The fish fillets are soaked in a 6% salt solution for 30 minutes, and the soaking process is constantly turning.2.2.5 Rinsing Displaced fish on 5 times fresh water In the middle, slowly stir for 8 to 10 minutes, pour off the rinse solution, and then rinse repeatedly with circulating water to remove the blood contained in the fish flesh and keep the flesh flesh and white with good flesh quality. Collapse, divided into empty, salty, and seasoned In each stage, the fish is put into a twisting machine and coarsely crushed into a bowl.The fish fillet should be of a moderate thickness.After the salt, 3% salt is dissolved in water, and the fish is added to the fish and the mixture is ground for 10 minutes to make the fish. It becomes a highly viscous sol, and finally it is flavored and collapsed. 0.2% monosodium glutamate, 3% sugar, 0.2% allspice, and 0.3% ginger powder (based on the weight of fish) are dissolved in water and poured into the fish sauce. Stir for 3 minutes, then dissolve 4% starch in water, add fish gizzard and stir for 3 minutes 2.2.7 Squeeze a clean wok, fill it with clean water, and put a smooth edged spoon on it. The tiger's mouth squeezes out the fish balls, the right hand picks up with the spoon, puts in the clean water pot, the movement is faster, the fish ball shape must be round, the glossiness is high.Extruded fish balls float in the clear water for about half an hour to prevent the fish制粘粘。 2.2.8 The squid balls must be prosperous and should be prevented from boiling.The squid balls are not cooked properly and they will become odorless, while the boiling water will cause the fish balls to collide with each other and break easily. Remove the pan and cool it 2.3 Packing After weighing the fish balls, use a clean, transparent food-grade film plastic bag. Empty packaging: Fill the bagged fish ball into the carton, place it flat, and glue the carton with the sealing tape.The finished product will be stacked neatly and stored at low temperature.3 The process of the production of fish balls will be made full use of the fish processing technology To process the smoked fish rafts in order to increase the economic efficiency 3.1 Process flow fish fillets → rinse → drain → marinating → baking → seasoning → packing → storage 3.2 Processing method 3.2.1 Raw material processing will process the waste of fish balls —— Divide the fish into slices and cut them into 31.5 cm squares 3.2.2 Rinse the fish repeatedly with clean water to remove fish scales, congestion and debris 3.2.3 Drain Drain washed fish into bamboo or bamboo baskets. Drain the water and reserve 3.2.4 Marinate the marinated fish for 24 hours with 2% to 3% salt, 5% soy sauce, vinegar and ginger. 3.2.5 Baking Drain the marinated fish fillets and bake them in a baking oven for 10 to 20 minutes until the fillets are golden brown. 3.2.6 seasoning 1) sauce recipe (in terms of weight per kilo of fish): ginger 1 g, soy sauce 18 g, white sugar 15 g, salt 4 g, MSG 0.3 g, pepper 1 g, dried pepper 1 g, Cinnamon 15 g, star anise 15 g, clear water 300 g. 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. The baked fish fillets were soaked in sauce, soaked for 10-15 seconds, drained and drained. 3.3 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.

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