Dried fish processing

In recent years, dry and dry fish processing in some parts of Zhejiang has opened up a way for the production and utilization of freshwater fish. The production process: fresh grass carp --- scales --- killing --- cleaning --- pickling --- cleaning --- drying --- cutting --- seasoning (drunk)-- - Dosing packaging - vacuum sealing - sterilization - insulation - packaging - storage. Its production points: Live grass carp requires the use of live grass carp cultured in uncontaminated areas and is suitable for 1.5 kg to 3.0 kg. If it is too small, the meat is thin, poor in texture, and has more spurs after being processed into products; if it is too large, the meat is thick, the surface area of ​​the product is small, the appearance is ugly, and the operation of drying and seasoning becomes more difficult, and the fish is liable to be corrupted in the process of storage. Scales are removed manually using artificial scales or mechanically to remove scales. Cut off the fish from the caudal fin to the head of the fish and connect it to the belly of the fish. Go to the head and cut it off from the back without meat. Spread the entire fish body. Be careful not to break the bile during the operation so as to prevent the fish from having a bitter taste. Wash and remove viscera and debris, wash with running water, in addition to net contamination of blood, black membrane, internal organs and scales. Marinated with salt weight of 15% to 20% of the fish body for salting. Each fish is evenly salted. When the fish is large, it is slightly heavier and the hour is a little less. It is usually salted and marinated. When salt is added, the salt of the fish should be added. Slightly less, the upper layer of salt is slightly more salty, and the upper layer is covered with a thin layer of salt, and then compacted with heavy objects, etc. The general pickling time is more than 12 hours. When salting, the amount of salt and the time of salting should be adjusted according to the size of the fish and the local eating habits. The production conditions are backward, and when the temperature is high, the amount of salt should be increased to prevent the proliferation of microorganisms, and the surface of the salted pond should be covered with debris-proof materials. The cleaned and preserved fish body is washed with running water to remove residual dirt and surface salt spots, as well as some fish scales. In particular, dirt, blood and belly membranes, black residue and other contaminants remaining on the head area should be cleaned. Drain. Dry winter can use natural drying, other seasons can use drying room drying or tunnel drying tunnel. After drying, the water content of the fish is controlled at about 35%. Dry dried fish, if not immediately processed into dried fish, should be stored in a freezer at -18 °C. After the dried section of cut dried fish is cut into sections according to the packing specifications, it is required to be as large as possible so that each section of dried fish is processed in accordance with the packaging specifications, so that the appearance and shape of the packaged products will be more beautiful. Seasoning (drinking) During the seasoning process, the workshop temperature should be controlled below 20°C, especially during the summer and autumn seasons, and the temperature should be strictly controlled. With distiller's grains, sugar, spices, etc. as the main ingredients and mix the fish, placed in the seasoning tank, the surface covered or covered with plastic film to reduce the volatilization of alcohol, this process generally takes about a day and night. The metering package is re-divided according to the product specifications and accurately measured. The packaging requires a complete shape and a uniform mix. Sterilization using high temperature, high pressure sterilization, back pressure cooling. Insulation, packaging, and storage are carried out after drying to evaporate vapors outside the sterilized packaging bag, hold it for 7 days, pack it out, pack it into storage, and perform necessary inspections before entering the warehouse.

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