Study on the Processing of Flavored Freshwater Fish Fillets

Freshwater fishery is a pillar industry of the aquaculture industry. Freshwater fish is a good source of protein. With the rapid development of freshwater fisheries and the continuous advancement of aquaculture technology, fish production has increased significantly, especially for the four major fish. However, fish products are basically fresh and frozen and enter the market. Only a small amount is used to process fish fillets, and the overall level of processing and utilization is low. Because of its inherent soil odor, the relative concentration of the fishing season has led to a continuous drop in the price of freshwater fish. Therefore, how to balance the market of fish products, solve the contradiction of uneven supply of fish and fish products in season and increase the added value of fish products, develop resources with multiple channels and varieties, have high economic and social benefits, and are people’s passion The problem. Flavored freshwater fish fillets are processed freshwater fish made from raw freshwater fish (mainly based on the four major ones), processed, seasoned, baked, pressed, and pulled loose. It has the characteristics of simple production process, rich nutrition, unique flavor, convenience of carrying and eating. Loved by the majority of consumers, has a good market prospects and promotion value. 1 Materials and methods 1.1 Experimental materials Eel and mackerel were purchased from the farmer's market in Haiyun Road, Lianyungang District, Lianyungang. Various accessories were purchased from Haiyan Road, Lianyun District, Lianyungang. Seasoned 1.2 Main equipment Electric blast drying oven Lianyungang medical equipment Equipment Factory; Double Door Horizontal Freezer Qingdao Haier Freezer Head Office; JDFl-08 Far Infrared Electric Oven Shanghai Xinhua Metal Products Factory, DZ-400/2C Vacuum Packaging Machine Shanghai Qingpu Food Packaging Machinery Factory. 2 Processing Process 2.1 Process Flow Raw fish one or three go (to scale, gutted, go to the head) open a piece of a piece of a rinsing, a drain, a seasoning, a show piece, a drying one (a dry film) a Storage, baking, rolling, inspection, weighing, packaging (finished product) 2.2 Preparation of seasoning solution Add all the spices in boiling water and filter, add sugar, soy sauce and other spices in the filtrate, stir while cooking, After boiling and dissolving, add salt and monosodium glutamate. Cool to below 40°C and add rice wine for use. 3 Operational points 3.1 Raw material processing Choose live or fresh squid and squid to remove spoilage fish. The raw fish was decapitated and the fish tail was removed. The viscera was removed by laparotomy and the dark film and blood were scraped off. 3.2 Open the sharp edge of the thin, flat, sharp knife, knife from the head and shoulders, and open the sheet with the skin. Sliced ​​along the spinous spur layers, the meat pieces were about 2 mm thick, and the abdominal fat was removed. 3.3 The test piece will detect large bone spurs, red meat, and impurities that it had when it was opened to keep the fish fillet clean. 3.4 Rinsing freshwater fish fillets contains more blood and must be rinsed. The effect of rinsing directly affects the quality of the fillet. The commonly used method is to rinse with tap water, and the water-type and bubble-type fish washer can be used to clean the fillets during production. After rinsing, the fillets are white and transparent, and the meat quality is good. Remove and drain the water. 3.5 Seasoning Place the drained fish fillets into the seasoning liquid for pickling. Add the seasoning liquid to marinate the infiltration time for 90-100 minutes, and turn the mixture frequently. The seasoning temperature is 20°C. The temperature is too low to taste, too high, the volatile substances are volatile, and the proteins are mutated. Too long is not economical, too short and not too tasty. The seasoning temperature of 20°C and the seasoning time of 90-100 minutes can solve this problem very well, making the production economical without affecting the flavor. 3.6 Spread the seasoned fillets on bamboo or nylon nets. When placing, there must be a space between the film and the film, and the sheet must be neat and smooth, and the small pieces and the fragments must be finished and smoothed. 3.7 Drying The dried fish shall be dried in a forced air drying oven. The temperature of the fish fillet should not exceed 60°C. When it is half-dried, it is moved to the outside of the oven to allow the water inside the fillets to diffuse outward; then it is moved into the oven for drying. In production, a tunnel hot air drying tunnel can be used to dry fish fillets. 3.8 Exposed tablets The dried fish fillets were removed from the mesh and they were sashimi. 3.9 Baking The skin of the sashimi is to be face down, spread out in a far-infrared oven and baked for 4-5 minutes at a temperature of about 180°C. Before baking, sashimi can be frozen in a freezer to prevent charring. In large-scale production, continuous far-infrared baking machines can be used for production. 3.10 Roll-baked fish fillets are rolled and rolled to obtain grilled fillets. When the production pressure is applied, the fillets are conveyed by the conveyor belt between the first passive drum and the active drum, are rolled and longitudinally torn, then enter the second passive drum and the active drum again to be pressed and laterally loosened. 3.11 Inspect the dry seasoned fish slices after peeling and remove the skin manually. Detect and remove the remaining bone spurs (fine bones are not broken). 3.12 Bagging Bags are weighed and bagged according to certain quality standards. Food bags are used in the bag and sealed with a vacuum packer to extend shelf life. 4 Results and Discussion 4.1 Mixing ratios of flavored freshwater fish fillets in the dry series of excipients (see Table 1). After several trials and studies, it is feasible to formulate flavored freshwater fish fillets according to the table. 4.2 Quality Requirements for Dried Freshwater Fish Fillets Sensory Index Flavor Freshwater fish fillets should have normal color, fish fillets should be smooth, and the slices should be basically intact. Organizational requirements: Meatiness, chewy, no fins, taste and odor : Has the unique flavor and smell of grilled fish fillets, and has its own flavor; no other impurities. Physicochemical indexes Moisture content: Requirements between 17% and 22%; heavy metal content: lead ≤ l. 0 mg / kg, mercury ≤ 0.5 mg / kg, tin ≤ 200 mg / kg, copper ≤ 50 mg / kg. Microbiological indicators of pathogens can not be detected. (Author: Mu Chunlin)

Fresh Garlic Description:

1) Size: 4.5 - 5.0cm, 5.0 - 5.5cm, 5.5 - 6.0cm, 6.0 - 6.5cm, 6.5cm and up

2) Transporting and storing temperature: -3 ~~ 0°C
3) Supply period: all the year round.
a) Fresh garlic: early June to September.
b) Cold storing garlic: September. to next May.
4) Plump shaped bulbs offer full flavored cloves that have a purplish hue.
5) The shelf life is long and it can be stored for up to 9 months under proper conditions.
6) It can produce wonderful flavors and have the beneficial effect of reducing bacteria,
keeping the heart in good condition and immunity.

Packing:

1) Loose packing:
a) 10kg/ctn
b) 20kg/ctn
c) 10kg/mesh bag
d) 20kg/mesh bag
2) Small packing:
a) 1kg/bag, 1kg x 10 bags/ctn
b) 500g/bag, 500g x 20 bags/ctn
c) 250g/bag, 250g x 40 bags/ctn
d) 200g/bag, 200g x 50 bags/ctn
e) 3pcs/bag, 10kg/ctn
f) 4pcs/bag, 10kg/ctn
g) 5pcs/bag, 10kg/ctn
h) 1kg/bag, 5kg/mesh bag

i) 500g/bag, 5kg/mesh bag

Fresh Garlic

Fresh Garlic,Fresh Peeled Garlic,Minced Fresh Garlic,Freezing Fresh Garlic

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