Soft packaging processing technology of the hottes

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Soft packaging processing technology of silver carp

silver carp is the main species of freshwater fish in China, with high yield but low economic value. In order to improve the added value of silver carp products and obtain better economic benefits, based on the traditional processing methods, this paper studies the vacuum soft packaging processing of silver carp to produce high-quality food with delicious taste, long shelf life and convenient consumption, which opens up a new way for the development and utilization of silver carp resources and improving its commodity value

(I) product formula

500g silver carp, 20g refined salt, 25g cooking wine, 15g sesame oil, 5g monosodium glutamate, 25g scallion knot, 15g shredded ginger, 15g white vinegar, 20g lard, 2G white pepper

(II) process flow

raw materials → material selection → slaughtering → pickling → frying → bagging → vacuum sealing → sterilization → cooling → inspection → finished products

(III) key points of operation

1. select a platform for promotion and display, and each fresh high-quality silver carp weighing about 500 grams is used as raw material. The raw materials must be fresh, because silver carp contains more histidine and trimethylamine oxide. The water standard JGJ 63 (8) 9 is applicable to fish body concrete mixing. When the death time is long, histidine is easy to decompose into toxic histamine under the action of decarboxylase and bacteria, and trimethylamine oxide is also very easy to reduce to trimethylamine, which aggravates the fishy smell of fish body. Therefore, fresh raw materials must be selected and processed in time

2. Slaughter the raw materials. After slaughtering, remove the scales and gills, cut open the abdomen to remove the internal organs, and wash them with clean water and drain them. When removing the gallbladder, be careful to avoid breaking the gallbladder and causing bitter taste to the finished product

3. pickling put the raw materials in 12% salt water for pickling. 24. Regularly inspect the components and parts: - take them out after 3 hours, which is not only conducive to the faster and better taste of fish, but also accelerate the speed of fish deodorization and maturation

4. deep fry silver carp in 180 ℃ salad oil for about 3-5 minutes, remove, drain and cool

5. Choose PET/Al/CPP composite film high-temperature cooking bags for bagging, put a silver carp in each bag, and then add sesame oil, monosodium glutamate, scallion knot, shredded ginger, white vinegar, lard and white pepper. Pay attention to avoid being polluted by oil at the sealing place, so as not to affect the sealing quality

6. the vacuum degree of vacuum sealing should be 0.093 MPa, and check whether there is air leakage

7. After the sterilization cooking bag is sealed, it should be sterilized as soon as possible, and the interval should not exceed half an hour. The sterilization formula is: 15-30-20/121 ℃, backpressure 0.09 MPa cooling. In the sterilization process, it must be cooled by backpressure to maintain the pressure balance in this aspect during the sterilization process, so that the cooking bag will not be deformed and broken

8. After cooling and sterilization, quickly cool to below 37 ℃, and take it out carefully. Wipe the moisture out of the bag, count and put it into storage. The bags must be stacked smoothly without damage

9. check whether there is fat bag after one week of insulation at 37 ℃, and the finished product will be regarded as qualified

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