Instant noodles with pickled bell peppers

Plum fish, also known as plum fish, is the first fish family, the first fish, is an important species of marine fishing in China, large production, cheap. Therefore, in general, plum and other low-value fishes are used as raw materials for fish processing.
First, accessories red pepper, pepper, ginger, garlic, salt, pepper, star anise, cinnamon, sugar, peanut oil.
Second, the processing process cleaning → scales, to rinse, to the internal organs → cleaning → soaking → flavoring → precooked → cleaning cooling (plus fermentation liquid) → fermentation → maturation → sterilization (plus accessories, additives) → spices → vacuum packaging → Refrigeration III. Operation steps and points
1. Go to scales, go for lice, and go for internal organs. Remove plum scales, viscera, and gills quickly. During the treatment process, attention should be paid to maintaining the integrity of the plum fish, avoiding the damage and tear of the fish body caused by excessive force, and maintaining the integrity of the fish body as much as possible so that the plump fish has a good appearance.
2. Preparation of pickled peppers. This step is the key to making pickled plum fish. To make pickled peppers, choose small red peppers with thick skin and flesh as raw materials. Wash the peppers and dry them. Select the appropriate amount of pepper into the altar, immerse in 5% salt water, and brew. The brew time is generally 15 days at 25°C and 25 days at 10°C.
3. Infusion of seasonings. The pepper, ginger, garlic, and white sugar soaked in warm water were put into the jar and added with 5% salt water. Close the fermentation altar to prevent pollution. The brew time is generally 15 days.
4. Precooked. The cooked plum fish will be boiled in boiling water at 100°C for 5-6 minutes to boil the fish, which can also play a bactericidal effect. The cooked fish is then quickly removed and cooled.
5. Preparation of fermentation broth. About 8% of salt water, about 4% of white sugar, pepper, star anise, ginger, garlic and other appropriate amount into the fermentation tank, sealed, fermented, generally about 10 days, when the pH value is usually around 3.0 . After the fermentation is completed, add appropriate amount of acetic acid to adjust the pH of the fermentation broth to about 2.8, and then add appropriate amounts of refined salt, potassium sorbate, sweetenedin, and sodium polyphosphate.
6. Fermentation. The precooked plum was cut into segments and mixed with the fermentation broth. The ratio of feed to liquid was generally about 1:1.5. During the mixing process, vigorous stirring was avoided. Mix gently to ensure the integrity of the fish segments. The fermented altar is sealed and placed in a cool dry place. The fermentation time is generally 48 hours.
7. Sterilization. The fermented mature plum fish is sterilized with the boiled broth for 2 to 3 minutes, and then quickly removed and cooled to prevent the overripe of the mei fish from affecting the taste.
8. Seasoning with spices. The pickled pepper brine was mixed with the fermentation broth so that the ratio of the total amount of brine to the total amount of plum was about 1:1.5. Then add the appropriate amount of salt, pepper, ginger, star anise, garlic slices, onion rings, monosodium glutamate, and sweetener. Mix well and continue immersing in the container for 5 to 10 hours.
9. Vacuum packaging. Vacuum packaging with the composite film packaging bag to avoid spurs piercing the packaging bag. The vacuum degree is generally -0.06 to -0.08 kPa.
10. Refrigeration. This product is generally stored or transported under refrigeration conditions. The shelf life is generally up to 30 days at 0-4°C. Song Guanglei, Author: Institute of Fisheries Processing, Zhejiang Gongshang University, China: “Peasant Communication” 2007.07

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