The processing of canned braised fish mainly adopts the technological features of braised in cooking techniques in China. After the fish is fried or fried, the seasoning liquid can be filled into the container, or after the dehydration, the seasoning liquid can be loaded into the container, or the liquid can be directly injected into the seasoning liquid. After the fish is baked together with the seasoning liquid, the fish can be loaded and then canned again. And into the amount of seasoning liquid and so on. According to the different cooking methods, the product name is also different. Such as crispy, teriyaki, oyster sauce and so on. The finished product is generally rich in soup, dark red in color and has the flavor of braised fish. Common varieties are braised squid, braised squid, braised jerky, crispy yellow croaker, sauce ink fish and so on.
Braised salmon cans:
Acceptance of raw materials
The use of chilled or frozen squid with intact fish, normal odor, good muscle tone, and good freshness, no more than 250 grams each, shall not use spoiled fish. Raw materials shall be produced from pollution-free aquatic product production bases, and their safety and health indicators shall be consistent. "Restrictions on toxic and hazardous substances in pollution-free aquatic products (NY5073-2001)".
Raw material processing
The chilled or thawed fish are first scraped off the fish scales, then the heads, tails, fins are removed, the abdomen is cut off, the internal organs are removed, and surface impurities and black membranes and blood stains in the abdominal cavity are washed away in flowing water. The cut belly meat is cleaned separately, with the exception of net black film and blood stains, which are stored separately. The washed fish was cross-cut into pieces of about 5.5 cm in length and washed once more.
Salting
The fish pieces were immersed in 3% saline, the ratio of fish pieces to salt water was 1:1, and the salting time was 5 to 10 minutes (controlled by the size of the fish pieces). Salted fish pieces are rinsed with water and drained.
Deep-fried
Put the fish into the oil pan of 180-210°C. The ratio of fish and oil is 1:10. The frying time is about 3-6 minutes. The fish is fried until the surface of the fish is golden brown.
Preparation of seasoning liquid
The formula of canned squid canned seasoning liquid is shown in the table.
Braised Mackerel Canned Seasoning Liquid Reference Formula
Ingredients Name Dosage / kg Ingredient Name Dosage / kilograms of pepper 0.05 Sugar 6
Allspice 0.08 Salt 3.5
Fresh ginger 0.5 MSG 0.045
Onion 1.5 Agar 0.36
Soy Sauce 10 Clear Water 88
The spice was added water to the micro-boiler in the sandwich for 30 minutes. After the residue was filtered, sugar, salt and other ingredients were added. The mixture was boiled and dissolved and filtered. Finally, MSG was added and the total amount of 110 kg of seasoning liquid was adjusted with boiling water.
Canning
Use No. 860 anti-sulfur paint can with a net content of 256 grams and 150 grams of fish. There are no more than 3 pieces of fish (the pieces of fish are vertical and arranged in neat rows). Add 0.45 grams of sesame oil and 106 grams of seasoning to keep the liquid temperature at 80. °C or more.
Exhaust and seal
The center temperature of the hot exhaust cans is over 80°C, and the hot sealed cans are sealed while hot; the vacuum degree of the vacuum sealing cans is 0.053 MPa.
Sterilization and cooling
Sterilization formula: 15-90-15/116°C. The sterilized cans were cooled to approximately 40°C, and the wiping tanks were removed for storage.
Finished product requirements
The net weight is 256 grams. The color is normal. The sauce with braised mackerel has a reddish brown color. It has the taste and odor due to canned mackerel. It has no peculiar smell and is moderately salty. The fish is densely packed and the block size is roughly uniform. Orderly rows.
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