Currently, a popular and popular flavor food, the delicious grilled fish fillet, is a kind of convenient food with a promising future due to its small package, reasonable price, delicious taste and high nutritional value, which doubles sales. This product has a lot of manufacturers in the southeast coast. Because the raw material used for the product is horse-faced fish, the purchase price is relatively low, and the equipment used in production is relatively simple. The general investment is about 100,000 yuan.
Production method 1. Processing and processing of raw fish: The ideal raw material for the production of grilled fish fillet is horse-faced fish. Because the utilization ratio of horse-faced fish is low, the purchase price is lower than that of economic fish. Special attention should be paid to the freshness of raw fish when purchasing raw materials. In general, fish caught on ice are relatively fresh. At present, health inspection agencies generally use the “salt-based ammonia†content of fish to control the quality of raw fish. The specific data is that the content of “salt-based ammonia†per 100 g of fish must not exceed 25 mg. The processing of horsefish mainly refers to peeling, heading, internal organs and cleaning the inner wall of the fish. The processing efficiency of horsefish is generally between 42 and 45%.
2. Chipping treatment: A stainless steel knife is used to cut the upper and lower pieces of fish in the upper part of the fish operating table. It is required that the form be complete and not broken. The knife should be flattened near the middle fishbone during operation. Because the horse-faced fish has only one middle bone, the knife should be kept stable during operation, and the force can be gradually and skillfully used. The shaved fish fillets are stored in clean plastic trays. Specialists check the quality and remove fish bones and other raw materials that do not meet quality requirements. General skilled workers can cut 50 kilograms of fish in 1 day.
3. Flowing water rinsing: Pour the cut fillets into a water tank and rinse them with running water for about 1 hour so that the mucous membranes, dirt, fat, and other substances on the fillets can be rinsed with water. The number and size of the rinsing basins should be designed according to the production capacity and life cycle. It is better to achieve first-in-first-out and quality requirements.
4. Ingredients seasoning: The rinsed fish fillets are drained from the sink, weighed, and seasoned in containers. And artificial mixing, and then static immersed for 1 to 2 hours, so that seasonings and salt are absorbed by the inner layer of fish. After the fish is basically tasted, it can be removed on the top of the screen. Formula for baking fish seasonings White sugar 4 to 6% Refined salt 1.5 to 2.0% MSG 1.5 to 2.5% Rice wine or white wine 1 to 2% Pepper 0.1% Ginger 0.5% Note: The above formula can be adjusted according to taste Positive, but can not use substitutes.
5. Sieving on the top of the screen: Paste the seasoned and immersed fish pieces one by one on the non-toxic plastic mesh screen, and make the form as complete as possible. The pieces of the individual pieces of fish can be combined into a complete piece shape. Then, the screen board is pushed on the bake car layer by layer, and then sent to the hot air drying room for the first time to bake. In the first stage, the first temperature is controlled from 45 to 50°C within 1 to 2 hours, and the second stage is from 50 to 60°C. The total drying time is 8 to 10 hours. The moisture content of the baked fish fillets is between 20 and 22%. between. This process is the key process of processing fish fillets, and it is necessary to make the drying room temperature uniform and stable according to the process requirements, so that the dried fish fillets can achieve the desired effect. Temperature fluctuations make it difficult to evaporate water inside the tablet, making it difficult to obtain good quality.
6. To use semi-manufactured dried fish as a flexure: dry the dried semi-finished fish from the plastic grid and place it in a clean and dry container. Then seal the bag well to prevent moisture. During the operation, it is necessary to prevent scratching of dried fish pieces so as not to affect the shape of the finished product. This process is purely manual operation. Generally, about 50 kilograms of flexible sheet is used by each skilled worker. The dried fish is tightly adhered to the fine screen. Therefore, it is difficult to operate.
7. Fish fillet resurgence: In order to facilitate baking of dried fish, not to scorch the product during the final baking, first spray some moisture on the dry film of the semi-finished fish so that the fish fillet absorb moisture to a moisture content of 24 to 25%. A job can be done with a sprayer for agriculture, but it should be noted that how much water is used to recover the tide is calculated by the amount of water in order to avoid too much or too little water reaching the desired level.
8. Infrared baking oven baking: This process is the key operation of the product, and baking and baking will directly affect the weight of the product and the completion of the consumption quota. Therefore, firstly, the softened dried fish pieces should be evenly distributed on the wire rods of the oven and baked at a high temperature of 240-250° C. for about 3 minutes. The fish fillets thus baked will have a golden yellow color and a fibrous feel, and they will have the scent and delicious flavor that the hors d'oeuvres must have. During the baking process, attention should be paid to the temperature fluctuation of the oven, and the color of the finished product should be inspected frequently. If it is found that the coke bake or the temperature is high, it must be adjusted immediately. Otherwise, the finished product should be tasted, and the temperature and prolonging the baking time must be appropriately adjusted. Measures to achieve the desired effect. The finished dried fish dried out must be rigorously selected and the charred fish should be removed and processed separately.
9. Floatation of fish fillets: After high-temperature baking in the oven, the sashimi is baked into cooked fish fillets, and the fish fillets are sterilized by short-term high-temperature sterilization. Due to the tissue shrinkage and hardening after the second baking, the dried fish is inconvenient to eat. Must be secondarily rolled by the machine. This type of roll-type roll-off machine is relatively simple, and it can also be achieved if it does not meet the requirement twice at a time, as long as the distance between the two rolls is set to the appropriate positions.
10. Weighing, packaging: According to a certain packaging specifications for weighing and immediately into the polyethylene non-toxic plastic film bag for sealing packaging. In the general market, 10 grams of sachet-packed fish fillets are to be found. This would require 100,000 bales per ton of finished product. If mechanical packaging is used, production efficiency can be increased. In general township enterprises or places where the labor force is redundant, manual packing may be used, but the quality of the bags must be taken into account.
The quality standard is golden yellow. It has the flavor and odor that the dried fish should have after being baked at high temperature. The taste is delicious. When the food is eaten, the salty content of the dried fish is 1.5-2.0%.
Economic Benefits The raw material consumption of this product is 1:16, that is, a ton of fish fillets will require 16 tons of raw materials for horse-meat fish. Calculated at a value of 0.20 yuan for a bag of finished products per 10g, the value per ton is 20,000 yuan, and only 16 thousand tons of horse-faced fish cost only about 10,000 yuan, which is the cost of water, electricity, and steam energy consumption and labor costs. The profit is still considerable.
Production method 1. Processing and processing of raw fish: The ideal raw material for the production of grilled fish fillet is horse-faced fish. Because the utilization ratio of horse-faced fish is low, the purchase price is lower than that of economic fish. Special attention should be paid to the freshness of raw fish when purchasing raw materials. In general, fish caught on ice are relatively fresh. At present, health inspection agencies generally use the “salt-based ammonia†content of fish to control the quality of raw fish. The specific data is that the content of “salt-based ammonia†per 100 g of fish must not exceed 25 mg. The processing of horsefish mainly refers to peeling, heading, internal organs and cleaning the inner wall of the fish. The processing efficiency of horsefish is generally between 42 and 45%.
2. Chipping treatment: A stainless steel knife is used to cut the upper and lower pieces of fish in the upper part of the fish operating table. It is required that the form be complete and not broken. The knife should be flattened near the middle fishbone during operation. Because the horse-faced fish has only one middle bone, the knife should be kept stable during operation, and the force can be gradually and skillfully used. The shaved fish fillets are stored in clean plastic trays. Specialists check the quality and remove fish bones and other raw materials that do not meet quality requirements. General skilled workers can cut 50 kilograms of fish in 1 day.
3. Flowing water rinsing: Pour the cut fillets into a water tank and rinse them with running water for about 1 hour so that the mucous membranes, dirt, fat, and other substances on the fillets can be rinsed with water. The number and size of the rinsing basins should be designed according to the production capacity and life cycle. It is better to achieve first-in-first-out and quality requirements.
4. Ingredients seasoning: The rinsed fish fillets are drained from the sink, weighed, and seasoned in containers. And artificial mixing, and then static immersed for 1 to 2 hours, so that seasonings and salt are absorbed by the inner layer of fish. After the fish is basically tasted, it can be removed on the top of the screen. Formula for baking fish seasonings White sugar 4 to 6% Refined salt 1.5 to 2.0% MSG 1.5 to 2.5% Rice wine or white wine 1 to 2% Pepper 0.1% Ginger 0.5% Note: The above formula can be adjusted according to taste Positive, but can not use substitutes.
5. Sieving on the top of the screen: Paste the seasoned and immersed fish pieces one by one on the non-toxic plastic mesh screen, and make the form as complete as possible. The pieces of the individual pieces of fish can be combined into a complete piece shape. Then, the screen board is pushed on the bake car layer by layer, and then sent to the hot air drying room for the first time to bake. In the first stage, the first temperature is controlled from 45 to 50°C within 1 to 2 hours, and the second stage is from 50 to 60°C. The total drying time is 8 to 10 hours. The moisture content of the baked fish fillets is between 20 and 22%. between. This process is the key process of processing fish fillets, and it is necessary to make the drying room temperature uniform and stable according to the process requirements, so that the dried fish fillets can achieve the desired effect. Temperature fluctuations make it difficult to evaporate water inside the tablet, making it difficult to obtain good quality.
6. To use semi-manufactured dried fish as a flexure: dry the dried semi-finished fish from the plastic grid and place it in a clean and dry container. Then seal the bag well to prevent moisture. During the operation, it is necessary to prevent scratching of dried fish pieces so as not to affect the shape of the finished product. This process is purely manual operation. Generally, about 50 kilograms of flexible sheet is used by each skilled worker. The dried fish is tightly adhered to the fine screen. Therefore, it is difficult to operate.
7. Fish fillet resurgence: In order to facilitate baking of dried fish, not to scorch the product during the final baking, first spray some moisture on the dry film of the semi-finished fish so that the fish fillet absorb moisture to a moisture content of 24 to 25%. A job can be done with a sprayer for agriculture, but it should be noted that how much water is used to recover the tide is calculated by the amount of water in order to avoid too much or too little water reaching the desired level.
8. Infrared baking oven baking: This process is the key operation of the product, and baking and baking will directly affect the weight of the product and the completion of the consumption quota. Therefore, firstly, the softened dried fish pieces should be evenly distributed on the wire rods of the oven and baked at a high temperature of 240-250° C. for about 3 minutes. The fish fillets thus baked will have a golden yellow color and a fibrous feel, and they will have the scent and delicious flavor that the hors d'oeuvres must have. During the baking process, attention should be paid to the temperature fluctuation of the oven, and the color of the finished product should be inspected frequently. If it is found that the coke bake or the temperature is high, it must be adjusted immediately. Otherwise, the finished product should be tasted, and the temperature and prolonging the baking time must be appropriately adjusted. Measures to achieve the desired effect. The finished dried fish dried out must be rigorously selected and the charred fish should be removed and processed separately.
9. Floatation of fish fillets: After high-temperature baking in the oven, the sashimi is baked into cooked fish fillets, and the fish fillets are sterilized by short-term high-temperature sterilization. Due to the tissue shrinkage and hardening after the second baking, the dried fish is inconvenient to eat. Must be secondarily rolled by the machine. This type of roll-type roll-off machine is relatively simple, and it can also be achieved if it does not meet the requirement twice at a time, as long as the distance between the two rolls is set to the appropriate positions.
10. Weighing, packaging: According to a certain packaging specifications for weighing and immediately into the polyethylene non-toxic plastic film bag for sealing packaging. In the general market, 10 grams of sachet-packed fish fillets are to be found. This would require 100,000 bales per ton of finished product. If mechanical packaging is used, production efficiency can be increased. In general township enterprises or places where the labor force is redundant, manual packing may be used, but the quality of the bags must be taken into account.
The quality standard is golden yellow. It has the flavor and odor that the dried fish should have after being baked at high temperature. The taste is delicious. When the food is eaten, the salty content of the dried fish is 1.5-2.0%.
Economic Benefits The raw material consumption of this product is 1:16, that is, a ton of fish fillets will require 16 tons of raw materials for horse-meat fish. Calculated at a value of 0.20 yuan for a bag of finished products per 10g, the value per ton is 20,000 yuan, and only 16 thousand tons of horse-faced fish cost only about 10,000 yuan, which is the cost of water, electricity, and steam energy consumption and labor costs. The profit is still considerable.
These kind of herbs are made from plants` rhizomes. A rhizome is the main stem of the plant. In general, rhizomes have short internodes, send out roots from the bottom of the nodes, and generate new upward-growing shoots from the top of the nodes. Some rhizomes have precious medicinal value, so we process them and apply to herb medicine area. Such as POLYGONUM CUSPIDATUM and POLYGONI MULTIFLORI RADIX.
Chinese Medicinal Herbs Rhizome
Chinese Medicinal Herbs Rhizome,Chinese Medicine Polygonati Rhizoma,Chinese Medicine Dipsaci Radix,Chinese Medicine Rhizoma Imperatae
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