Spiced smoked fish processing technology
2018-05-25 00:58:44
The main raw materials: fish, salt, soybean oil.
Equipment and equipment: pots and so on.
Production Method: Select fresh fish (fish, squid, etc.), go to the scales, fins, caesarean section to the internal organs, rinse with water, drain the water, cut into small pieces, soaked with soy sauce, salt for about 2 hours (by 50 kg For fish, add 15 kg of soy sauce and 0.75 kg of salt. Drain it and drain it. Heat it in a hot pan and fry it. The fire should be prosperous. The oil temperature should be around 200°C. Turn to prevent adhesions, deep-fried fish is dark brown, hard texture in a timely manner to remove, drain. Heat the fish into the well-tuned seasoning solution and immerse the bond for 3 to 5 minutes. (Preparation of the seasoning liquid: 1 kg of ginger, wash, grind the water and grind it, squeeze the ginger juice with a cloth bag; 3 kg of sugar, Use a little boiled water, add 1.5 kilograms of rice wine, mix ginger juice and MSG (about 250 grams), dip and drain. Lay it on a barbed wire and place the wire mesh in an iron pan with smoked material at the bottom of the pan (smoked material: 150 grams of brown sugar per 5 kg of fish, appropriate amount of fennel, licorice, and pepper), cover the pot cover. Heating, so that the pot of brown sugar and other coking smoke to color the fish, usually smoked about 10 minutes Serve spiced smoked fish.
Process flow: Selection of materials → scales, fins → Caesarean section to the internal organs → pickled → fried → dipping → smoked → finished products.
Equipment and equipment: pots and so on.
Production Method: Select fresh fish (fish, squid, etc.), go to the scales, fins, caesarean section to the internal organs, rinse with water, drain the water, cut into small pieces, soaked with soy sauce, salt for about 2 hours (by 50 kg For fish, add 15 kg of soy sauce and 0.75 kg of salt. Drain it and drain it. Heat it in a hot pan and fry it. The fire should be prosperous. The oil temperature should be around 200°C. Turn to prevent adhesions, deep-fried fish is dark brown, hard texture in a timely manner to remove, drain. Heat the fish into the well-tuned seasoning solution and immerse the bond for 3 to 5 minutes. (Preparation of the seasoning liquid: 1 kg of ginger, wash, grind the water and grind it, squeeze the ginger juice with a cloth bag; 3 kg of sugar, Use a little boiled water, add 1.5 kilograms of rice wine, mix ginger juice and MSG (about 250 grams), dip and drain. Lay it on a barbed wire and place the wire mesh in an iron pan with smoked material at the bottom of the pan (smoked material: 150 grams of brown sugar per 5 kg of fish, appropriate amount of fennel, licorice, and pepper), cover the pot cover. Heating, so that the pot of brown sugar and other coking smoke to color the fish, usually smoked about 10 minutes Serve spiced smoked fish.
Process flow: Selection of materials → scales, fins → Caesarean section to the internal organs → pickled → fried → dipping → smoked → finished products.