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    Home > Biochemistry News > Biotechnology News > Eggplant juice yellow fish

    Eggplant juice yellow fish

    • Last Update: 2020-11-24
    • Source: Internet
    • Author: User
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    production method 1. Cut the pieces: after the head, off the internal organs and brushed fish, according to the tank high cut to grow 5 to 5.2 cm of fish pieces (tail width of more than 2.2 cm).2. Rinsing: Flowing water rinses for 35 minutes, draining.3. Salted: 50 kg of fish, 0.45 kg of refined salt, 0.25 kg of yellow wine, well mixed, marinated for 10 minutes.4. Fried: the oil temperature of 185 to 210 degrees C fried to the surface of the fish is golden, dehydration rate of about 25%.5. Eggplant preparation: ketchup 47.5 kg, sugar 5.9 kg, refined salt 1.75 kg, MSG 70 g, refined vegetable oil 7.4 kg, ice acetic acid 3 50 to 700 grams, water 26 kg, garlic puree 370 grams, onion puree 4.5 kg, chili oil 180 grams, yellow wine 5.9 kg, with a total of 100 kg. Heat vegetable oil
    heat
    to 180 to 190 degrees C, add ketchup, sugar, salt, chilli oil, garlic puree, onion puree, etc., heat to boil, and finally add yellow wine, MSG, ice acetic acid, etc., fully mixed. Add the water, heat and bring to the boil.6. Canning: can number 860, net weight 256 grams, fish 165 to 170 grams, aubergine juice 74 to 79 grams, refined refining 12 grams, (fish block solid, size and evenly matched parts).and sealing: pumping seals: 400 to 450 mmHg.sterilization and cooling: sterilization type (pumping): 10' to 50' to 10/118 degrees C cooling.
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