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    Home > Biochemistry News > Biotechnology News > Sweet squid dry

    Sweet squid dry

    • Last Update: 2021-02-26
    • Source: Internet
    • Author: User
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    sweet squid (ink) fish dry is made from squid or curfish as raw material baking products, especially squid. However, when the supply of squid is small, curfish can be used as raw material instead.Production method 1. Raw material treatment: select fresh squid (ink) fish or frozen raw materials (first thawed) 10 to 15 cm long, remove sea otters, meat wrists, internal organs and skins to make squid (ink) fish flakes;2. Immersion: When processing sweet squid (ink) fish dry, first take the body size and color consistent dry fish fillet 25 kg, soaked in clear water for about 45 minutes, so that the water back soft.3. Immersion acid: (1) preparation of borate water: take 400 grams of boric acid, 600 grams of salt, dissolved in 40 liters of boiling water, that is, borate water.(2) immersion of borate water: squid or curfish fillts after rehydration, after leaching, in 40 liters of borate water above 90 degrees C for 20 to 25 minutes to assist hair, to promote the fish body soft. Then fish into warm water, quickly wash the surface fascia, dirt, casually put into another container of clean warm water, continue to soften the water, to be all washed together to pick up the leachate. Soaking time generally does not exceed 2 hours, after the rehydration soft, fish fillt weight of about 50 kg.4. Seasoning stew: (1) preparation of seasoning liquid: take cinnamon powder, paprika each 50 grams, pepper powder 75 grams, add water 10 liters, boiling for 30 minutes
    filter
    ; and then 20 liters of boiling water to rinse the filter residue. The secondary filter is combined with about 25 liters, and then the white sugar 1 kg, refined salt 0.75 kg, soy sauce or first-stage fish dew 5 liters, saccharin, citric acid each 25 grams dissolved in the above-mentioned filter, filtered sweet flavoring liquid about 26 liters.(2) seasoning: take the above-mentioned preparation of sweet seasoning 26 liters, put in a stainless steel pot
    heat
    to boil, put in fish fillets, cooked for 1 hour, stewed over a small heat for 1 to 1.5 hours, and pay attention to often turn, so as not to boil. Then, pour the fish fillers and seasoning liquid into the insulation porcelain bucket to keep warm 60 to 70 degrees C, waiting for the roller to tear the strip.5. Rolling strip: fish fillers are fished out of the insulation porcelain bucket and rolled 2 to 3 times in the roller to loosen the
    tissue
    of the fish filler fibers; and then tear the fibers into squid (ink) strips 0.4 cm wide and 2 cm long.6. Mixing drying: take the above squid strips, each kg of spice powder 10 grams, MSG 35 grams, white sugar 30 grams, the mixture is evenly mixed in the silk strip, and then spread it on the baking tray, moved into the infrared
    oven
    baked to the surface Slightly dry to stop, let it return to the tide, and then take 30 grams of white sugar sieve in the silk strip, to be baked until less than 25% water content, after cooling every kg of dried goods and then mixed with spice powder 5 grams, loaded into the cylinder seal steamed 1 to 2 days, so that the spices, moisture spread evenly. Spice powder preparation: take onion powder 175 grams, garlic powder 125 grams, pepper powder 150 grams, chili powder 75 grams, cloves powder 75 grams, licorice powder 100 grams, octagonal powder 100 grams, evenly mixed, that is, spice powder (800 grams) immediately bottled spare.7. Sterilization:steamed squid (ink) fish strips, and then dry with an infrared dryer, control moisture between 22 to 24%, and then sterilise with ultraviolet light for 5 to 10 minutes.8. Packaging: after sterilization of products, according to a certain weight specifications, respectively, with plastic food bags or composite film bags packaging, strict sealing port, and then boxed storage
    drying
    places.
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