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    Spicy fish

    • Last Update: 2021-02-27
    • Source: Internet
    • Author: User
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    most of the fish used large low-value fish or other fish as raw materials, by flavoring, baking and other processing.production method 1. Raw material treatment: fresh sharks (with a weight of more than 500 kg is appropriate) caesarean section to the internal organs, wash the abdominal cavity after peeling, divided into pieces of clean fish, and then cut into sections of about 2×3 cm of meat strips, and then along the muscle fibers parallel cut into 2 mm thin slices. If the fish color is deeper, it can be rinsed with 1 times the concentration of 5% salt water for 5 to 10 minutes, so that part of the blood dissolves in salt water and is taken off. Then rinse the blood with water.2. Immersion of acid: The purpose of acid immersion is to remove the stench of shark meat. Put the fish fillets in acid-resistant containers, add 1.5 to 2% of their weight of edible acetic acid or ice acetic acid 0.5 to 0.7% (diluted with 1 times the amount of water), while stirring, until the fish is evenly soaked after acid 30 minutes or so to remove ammonia taste, so that PH5 to 6 so far.3. Rinsing: after soaking acid fish, to use a large amount of water to rinse the acid, until close to neutral, you can centrifugal dehydration, or use gravity pressing to take off part of the water, so that the fish easily absorb the seasoning liquid.4. Seasoning: (1) Spice water preparation: take fennel, licorice, pepper, cinnamon each 20 grams, red pepper powder 150 grams, cloves 50 grams, washing and water 9 liters cooked left 3.3 liters, with gauze
    filtering
    , dregs spare.(2) seasoning liquid preparation: first put the spice water in the pot, add white sugar, soy sauce, essential salt, while cooking stirring, to be boiled dissolved, then add MSG, stir well and add the yellow wine reserve.(3) impregnation: the dehydrated fish flakes, placed in the seasoning liquid impregnated for about 2 hours, fishing and draining.5. Baking: Will drain the seasoning of fish flakes, flat spread on the net oven, at 60 to 70 degrees C temperature baked to 67 percent dry (or dry), and then gradually heated to 100 to 110 degrees C baked to 90 percent dry, with toughness.6. Packaging: the finished product is removed from the oven, naturally cooled to room temperature, and then quantitatively packed with polyethylene bags, tightly sealed port (or vacuum packaging with composite film). Load into a lined moisture-proof cardboard box and store in a dry place.
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