1. Pre-treatment of raw materials: Fresh fish after harvest should be sent to the processing plant quickly to remove the fish with odor and corruption. Fresh fish goes to the internal organs, and after going to the head, it cleans the blood with clean water. If it cannot be processed in time, the fish pieces should be frozen and placed at minus 18 degrees Celsius for storage. The thawing of frozen fish is better by stream hydrolysis. The water temperature should be controlled at around 10 degrees Celsius.
2, meat collection: control meat rate is about 25 percent, if the meat rate is too low, it will affect the finished product yield and cost; if the meat rate is too high, it will collect tens of thousands of blood red muscles, affecting the finished color And quality;
3, fine filtration: the purpose is to remove a small amount of fishbone and fish phosphorus mixed in the fish, the discharge hole can be adjusted as needed.
4, rinse: according to the fish than the water 1 to 1.5 rinse fish, remove blood.
5. Dehydration: The degree of dehydration and dehydration of the rinsed fish in the dehydrator is controlled to 95% of the weight of the fish before rinsing.
6. Ingredients: The basic formula is 100 kg of fish meat, 50 kg of water, 15 kg of starch, 4 kg of salt, 3.5 kg of sugar, MS of MSG, 85 kg, and 0.175 kg of mixed phosphate.
7. Crushing: Put the fish in a blender, add salt, stir for 5 minutes, then add the excipients in the order of starch, water, sugar, monosodium glutamate, mixed phosphate, and stir for 5 to 10 minutes. The temperature should be controlled between 0 and 10 degrees Celsius during the collapse process.
8. Enema: Vacuum suction enema is adopted, and the casing is made of PVDC (polyvinylidene chloride) artificial casing. The PVDC material is brittle. If the temperature is low, the casing can be soaked in warm water of 25 degrees Celsius, and the casing is softened before use.
9, sterilization: fish sausage sterilization using 115 degrees Celsius for 15 minutes, cooling can be.
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