In recent years, overfishing in offshore waters has led to a decline in the production of economically valuable fish species. However, there has been an increase in the yield of smaller fish such as pelagic fish, flatfish, and tongue catfish. These species are often considered low-value due to their limited commercial appeal. With rising living standards and growing demand for protein, there is now a greater interest in finding ways to enhance the nutritional and economic value of these underutilized fish.
This article outlines a practical and efficient production process that transforms these low-value fish into high-quality food products. The method is not only cost-effective but also offers a strong market potential and significant economic returns. It provides a sustainable solution for utilizing small fish while meeting consumer needs.
**Raw Materials and Ingredients**
1. **Raw Materials**: Fresh or frozen small fish such as white fish and tongue carp. They should be fresh, with a total bacterial count of no more than 100,000/g.
2. **Ingredients**:
- Sugar: Dry, free from impurities and clumping.
- Refined Salt: Iodized, with NaCl content ≥96%.
- MSG: Contains at least 99% glutamate sodium.
- Citric Acid: Pure and free of impurities.
- Ginger: Dried and not degraded.
- Rice Vinegar: Within its shelf life.
- Cooking Wine: Also within its shelf life.
**Production Process**
The process includes the following steps:
1. **Pre-treatment of Raw Fish**: Cleaning, removing heads, fins, and internal organs, then rinsing with clean water.
2. **Soaking**: After treatment, the fish is placed in a tank with three times the volume of fresh water and soaked for 30 minutes to remove blood, dirt, and unwanted flavors.
3. **Draining**: The fish is placed in a plastic basket with square holes and drained on an iron rack for 20 minutes.
4. **Seasoning**: Fish is divided into 10 kg batches, mixed with seasonings, and stirred for 15 minutes. Rice vinegar and cooking wine are added, and the process is repeated four times, totaling one hour of seasoning time.
- Seasoning ratio:
- White sugar: 5%
- Refined salt: 1.6%
- MSG: 0.8%
- Lemon leaves: 0.25%
- Ginger powder: 0.05%
- Rice vinegar: 0.8%
- Cooking wine: 0.5%
5. **Netting**: Each fish is carefully placed on a mesh net, aligned in the same direction, with tails pointing consistently.
6. **Drying**: The mesh is placed on a trolley and dried in a tunnel at 30–35°C for 10–12 hours. The fish tail should face the airflow to speed up drying.
7. **High-Pressure Cooking**: The dried fish is placed in a pressure cooker, sealed, and cooked at 2 atmospheres and 160°C for 40 minutes.
8. **Cooling**: The cooked fish is cooled using a fan.
9. **Packaging**: The finished product is placed on a plastic tray, packed into bags weighing 50 grams, and sealed.
**Quality Standards**
- **Color**: Attractive brownish tan.
- **Texture**: Crisp and tender.
- **Moisture Content**: 20%.
- **Bacterial Count**: <100,000/g.
- **Coliforms**: <100/g.
- **Shelf Life**: 6 months.
- **Weight Deviation**: No more than 2 grams per 50g package.
- **Sealing**: Tight and clear with production date.
- **Outer Packaging**: Clear labeling with date, specifications, and other necessary information.
**Key Production Notes**
1. Only fresh, undegraded raw materials should be used.
2. All viscera and black membranes must be thoroughly removed to prevent spoilage.
3. Soaking water temperature must be kept below 10°C, and soaking time should be sufficient.
4. Seasoning ingredients should be fully blended before use.
5. When placing fish on the mesh, ensure the tails face the airflow in the drying tunnel for optimal drying efficiency. Adjust drying time based on fish size and air temperature.
6. Workers must maintain strict hygiene, especially during processing, and all equipment must be properly disinfected.
This production method not only helps reduce waste but also creates a valuable product that meets modern consumer demands. It is a promising approach for turning low-value fish into a nutritious and profitable food item.
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