Red-burned mackerel
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Last Update: 2020-12-08
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Source: Internet
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Author: User
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production method 1. Raw material treatment: deheading, fin cutting, caesarean section, removal of internal organs and spinal cord blood, and then cleaned one by one.2. Cut section: after cleaning the fish cut into 3 to 3.5 cm long fish pieces, requiring the block type neat.3. Fried: Cut the fish in 180 to 200 degrees C of oil temperature for frying, fried to the fish block is golden yellow, oil can be filled. The rate of deep-fried dehydration is 25 to 30%.4. Ingredients: Ginger 3 kg, onion 6 kg, sugar 10 kg, sauce color 5 kg, refined salt 7.7 kg, yellow wine 5 kg, MSG 1 kg, fennel powder 400 g, water about 205 g.5. Soup preparation method: ginger and onion pre-processed, five-scented powder into a gauze bag and then put in a sandwich pot with water to boil for 30 minutes; fish out the onion, ginger, etc., and then add the sugar, salt, sauce to the pot to boil, to be melted
filtration
add yellow wine, MSG, stir evenly with water to a total of 230 kg.6. Cans: glass cans, net weight 500 grams, fish 270 grams, soup 230 grams.7. Exhaust and seal: Exhaust seal: center temperature above 80 degrees C. Pumping seal: above 450 mmHg, center temperature 40 to 50 degrees C.8. Sterilization and cooling: sterilization type (pumping): 20' to 75' to 20' / 115 degrees C.sterilization (exhaust): 15' to 75' to 20' / 115 degrees C. The segment is cooled to about 38 degrees C.
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