First, the process flow. Raw material processing → cooking → mashing → seasoning → frying → cooling → bagging → filling, sealing → insulation → inspection → finished product
Second, the operating point
1. Raw material treatment: Wash or thaw the fresh or frozen grass carp produced in the pollution-free breeding base, remove the scales, internal organs, skins, fish bones, and remove the head and tail. When caesarean section should be taken care not to get the fish gall broken. Wash the fish's abdomen with black membranes and blood stains, and remove blood belly meat.
2, cooking: the net fish into the pot, add 10 grams of fish meat salt, 80 grams of cooking wine, 500 grams of ginger, 60 grams of ginger, 100 grams of onions, and then atmospheric cooking, time is about 20 minutes, should reach inside and outside All cooked, but not cooked properly.
3, chopped: The steamed fish meat hot picked fishbone, ginger, onion, and then minced the fish spare.
4. Seasoning: Pour the seasoning soup into the minced fish.
Seasoning sauce ingredients (for every 10 kilograms of fish): cinnamon 30 grams, 100 grams star anise, 100 grams of pepper, tangerine peel 20 grams, 40 grams of ginger, soy sauce 500 grams, 50 grams of sugar, 20 grams of salt, vinegar 50 grams .
Seasoning soup production method: the cinnamon, star anise, pepper, dried tangerine peel, ginger, etc. wrapped in gauze, pour appropriate amount of water. First, use a large fire to boil, and then use a small fire to make the water slightly boiling. After about 1 hour, take out the material and add other seasonings and mix well.
5, frying: The pan with a salad oil lubrication, on a small fire, add fish, continue to stir fry, when the fish was golden yellow, scent, add allspice. Continue to fry until the fish is loose, dry, and loose.
6. Cooling: Use natural cooling or refrigeration to cool the floss to room temperature. When it cools, it must strictly control the sanitary conditions to prevent the product from being contaminated.
7. Bagging: Quantitatively load the dried meat into special food bags.
8. Insufflation and sealing: Replace the gas in the bag according to the ratio of N22CO2=7:3. The IV seal of the packaging machine is used for sealing. The heat sealing time is about 8 seconds.
Third, sensory indicators.
(1) Color: Normal golden color. (2) Taste: Better, no residue, no odor. (3) organizational form: crisp, soft.
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