Baked fish fillets are instant cooked foods made from horse mash. Ma surface? The meat is delicate, white, fresh and not greasy, and contains high protein. The grilled fish fillet made of its meat is delicious and delicious, and it is quite popular among consumers.
Process Fresh fish→Cleaning→Third treatment (to head, skin, viscera)→ Washing→Cut slice→Rinse drain→Flavoring→Spread sheet→Drying→Exposure (semi-finished product)→Rejuvenation→Roughing→Secondary rolling → cooling → packaging reference formula 100 kg of fish, sugar 6 kg, refined salt 1.6 to 1.8 kg, 1.2 to 1.3 kg of MSG, sorbitol 1.1 to 1.2 kg.
Operation points
1. Raw fish adopts fresh and frozen chilled or frozen horses, and strictly rejects unqualified fish. After defrosting, it is important to maintain fresh freshness and preserve it with ice in summer.
2. The initial processing of washing and cutting the horse's face is to peel, go to the head, remove the internal organs, and clean the inner wall of the abdominal cavity of the fish. Cut two pieces of fish along the dorsal bone and require that the shape of the fillet be intact and not broken. After the third trip to the horse? Carcass, the utilization rate is generally between 42% to 45%.
3. Rinsing Drain According to the freshness of the raw material, the sliced ​​fish fillets are immersed in flowing clear water at a temperature below 20°C for 45 to 60 minutes (chilled raw material is 60 minutes), and the fish fillets are mixed every 10 minutes to make the fish fillets mucous. Substances such as dirt, fat, and odors rinse off with water. After rinsing, drain for 10-15 minutes.
4. Weighing and seasoning penetration will rinse the drained fish fillets, weighed by fixed weight (15 kg per box), and pre-weighted with a good weight (6% sugar, 1.2% monosodium glutamate, 1.8% refined salt), Spread evenly on the fillets. According to the different frozen raw materials, the appropriate water is added for mixing, and the mixing should be even, and at the same time avoid mixing and softening to make the fish crack. After seasoning the fish fillets, mix and infiltrate the permeation below 20°C for 1 hour. Mix and mix once every 20 minutes to make the seasoning fully and evenly penetrate the fish.
5. Spread and dry the seasoned fish fillets that have been infiltrated. Take two fish fillets of similar length (with a length difference of no more than 1 cm) and stick together along one side of the back. The fish fillets are on the back of the fish and the heads and tails are connected to each other. Spread on tight nylon nets. Stitching should pay attention to the middle joints can not have gaps, the end can not be separated, there is no edge uneven phenomenon. After the net racks are filled with fish fillets, they are placed on a drying car to dry them. The drying temperature is controlled at about 40°C and does not exceed 43°C (the temperature on rainy days can be slightly higher). The dried fish fillets can be reduced to 36-38°C in the late drying stage, so that the water content of the dried fish fillets is 18%-22%.
6. The exploding and dried fish fillets were cooled to room temperature and exposed. When exposing fish, use moderate force. Be careful not to tear or damage the nylon mesh. Dried fish fillets are stored in plastic drums and sent to the next process. The dried fish fillets are dried a second time.
7. The resurgence of sashimi must be separated and regained in order to bake separately. The general rejuvenation method is as follows: the fish pieces are put into a perforated plastic turnover box, and the plastic box is put into the pool. Once the fish fillets were immersed in water, the plastic boxes were picked up and flipped over and over, and the remaining water was drained and the plastic boxes were placed obliquely. Generally, the regain time is about 1 hour. It is advisable to have no obvious water spots on the surface of the fillets. The moisture content of the sashimi after re-treatment is generally controlled at 24% to 25%. In the hot season, the resurgence time will be shortened accordingly. If the time is too long, fish fillets will be fermented and deteriorated.
8. Baking The reconstituted fish fillets are evenly spread on the wire rods of the oven (generally the fish fillets are directed downwards) and baked at a temperature of 240 to 250° C. for about 3 minutes. The baked fish fillets will be golden yellow, have a sense of fiber, and have the taste of horse-baked fillets.
9. In addition to roasting fish fillets, the fillet roasting oven also has a sterilization and sterilization effect. However, since the water content of the fillets after baking is evaporated, the tissues shrink and harden, and it is inconvenient to eat, so they must be loosened twice by the lapping machine.
10. Weighing The packaging is weighed according to certain packaging specifications and immediately filled into polyethylene non-toxic plastic film bags for sealed packaging.
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