The processing of braised squid soft cans mainly adopts the technological characteristics of braised in cooking techniques in China. The fish block is first salted, fried, and then filled into a cooking bag made of a multilayer composite film of polyester, aluminum foil, polyamide, and the like. The canned food is made of exhausted, sealed, sterilized and cooled canned food. The soft canned packaging is not only portable, sanitary and beautiful, but also can maintain the original flavor of fish products. It has the characteristics of simple process, convenient operation and long shelf life. The prepared braised squid has the advantages of crisp and delicious, fresh meat, unique flavor, and rich nutrition. Now its production method is as follows:
1. Ingredients: fresh squid, salt 2.5%, sugar 15.%, monosodium glutamate 0.3%, cooking wine amount, onion, ginger 50g, pepper, large fennel each 10g.
2. Process flow: raw fish → slaughter, cleaning → cutting → salting → frying → bagging → venting, sealing → sterilization, cooling.
3. Processing method
(1) Acceptance of raw materials: The use of fresh fish that have a complete fish body, normal odor, muscle elasticity, good freshness, and more than 250g each, must not use spoilage fish.
(2) Remove the fish scales first, then remove the head, tail, and fins, remove the internal organs, and wash away surface impurities and black membranes and blood in the abdominal cavity in running water.
(3) The washed fish was cut into pieces of approximately 5.5 cm in length and washed once more.
(4) Salting the treated fish pieces, adopting a dry-curing method, mixing the ingredients and the fish pieces and mixing them, and the salting time is about 5-10 minutes (controlled by the size of the fish pieces).
(5) Heat the oil into an iron pan and heat it to 180-210°C. The ratio of fish to oil is 1:10 for frying. The frying time is about 3-6 minutes, and the surface of the fish is golden brown. Can be drained and drained to cool.
(6) Carefully put the pieces of bamboo chopsticks and squid into the bag, each bag is filled with (200+(-)5)g. When bagging, the parts should be evenly distributed, and the bag mouth should be separated from the fish pieces to avoid causing Bag mouth soup pollution.
(7) The bag containing the fish is sealed at a vacuum of 96 kPa for 10 seconds.
(8) After vacuum sealing, the static 05 can be placed in a high-pressure sterilization pot. The sterilization type is 15`-90`-back pressure, 147kPa/115°C. After sterilization, it is taken out and dried in a ventilated place and cooled to about 40°C.
(9) Check the condition of the bag wall and the fish block by package, if the two are closely integrated to illustrate the purpose of disinfection. Remove the fat bag, leak the bag, put the finished product on the packaging bag, heat seal, and store the finished product in a cool and dry place.
1. Ingredients: fresh squid, salt 2.5%, sugar 15.%, monosodium glutamate 0.3%, cooking wine amount, onion, ginger 50g, pepper, large fennel each 10g.
2. Process flow: raw fish → slaughter, cleaning → cutting → salting → frying → bagging → venting, sealing → sterilization, cooling.
3. Processing method
(1) Acceptance of raw materials: The use of fresh fish that have a complete fish body, normal odor, muscle elasticity, good freshness, and more than 250g each, must not use spoilage fish.
(2) Remove the fish scales first, then remove the head, tail, and fins, remove the internal organs, and wash away surface impurities and black membranes and blood in the abdominal cavity in running water.
(3) The washed fish was cut into pieces of approximately 5.5 cm in length and washed once more.
(4) Salting the treated fish pieces, adopting a dry-curing method, mixing the ingredients and the fish pieces and mixing them, and the salting time is about 5-10 minutes (controlled by the size of the fish pieces).
(5) Heat the oil into an iron pan and heat it to 180-210°C. The ratio of fish to oil is 1:10 for frying. The frying time is about 3-6 minutes, and the surface of the fish is golden brown. Can be drained and drained to cool.
(6) Carefully put the pieces of bamboo chopsticks and squid into the bag, each bag is filled with (200+(-)5)g. When bagging, the parts should be evenly distributed, and the bag mouth should be separated from the fish pieces to avoid causing Bag mouth soup pollution.
(7) The bag containing the fish is sealed at a vacuum of 96 kPa for 10 seconds.
(8) After vacuum sealing, the static 05 can be placed in a high-pressure sterilization pot. The sterilization type is 15`-90`-back pressure, 147kPa/115°C. After sterilization, it is taken out and dried in a ventilated place and cooled to about 40°C.
(9) Check the condition of the bag wall and the fish block by package, if the two are closely integrated to illustrate the purpose of disinfection. Remove the fat bag, leak the bag, put the finished product on the packaging bag, heat seal, and store the finished product in a cool and dry place.
Our Honey include polyflora honey, Acacia Honey, sunflower honey, buckwheat honey, linden honey, Vitex Honey etc. Our
main clients are come from EU and some other countries. Usually they like the package as iron drums with 290 kgs. However, we have IBC tank also, it can load 1400 kgs for net. Our raw honey purchased from bee keeper directly, so that we can control the quality very well. We can supply different type of honey according to your required parameters and package also.
Honey
100% Pure Honey,Mixed-Flowers Honey,Polyfloral Honey,Acacia Honey,Multi-flower Honey,Chaste Honey
Easy Food (Jiaxing) Co., Ltd. , https://www.jxeasyfood.com