Hydrogen molecular bio-meter using water electrolysis to generate rich hydrogen, because the molecular weight of hydrogen is very small, strong permeability, diffusion speed is extremely fast, the skin is very easy to absorb. The skin is the body`s largest organ, the ability to absorb hydrogen is very large, the absorption of hydrogen can be transported through the skin`s blood to the body to play the role of Health Care.
Hydrogen Spa Hydrogen Peroxide Spa,Hydrogen Spa,Hydrogen Water Spa,Hydrogen Spa Machine Shenzhen Guangyang Zhongkang Technology Co., Ltd , http://www.lighttherapymachine.com
The processing technology of soft canned freshwater fish
With the rapid development of freshwater fisheries and the continuous advancement of fish farming technology, fish production has increased substantially, how to make a balanced market for freshwater fish, solve the problem of uneven supply of fish and fish during the busy season, and increase the added value of fish products, so that fish farming companies It is a matter of common concern that individuals and individuals increase production and increase income. Therefore, the fresh-keeping and processing of freshwater fish has attracted more and more attention. The soft canned soft-boiled fish is a kind of ready-to-eat food. After the people's living standards have been raised, the demand for convenient food is increasing. The soft canned freshwater fish cans are Very promising product. It uses raw freshwater fish as raw materials, after processing, deep-frying, seasoning, and then sealed in a composite bag, and then made by heat sterilization. This product has the advantages of simple manufacturing process, rich nutrition, unique flavor, safe and sanitary, easy to carry and eat, etc. It is deeply loved by the majority of the people. Now its processing methods are described as follows: 1 Processing process of raw materials Acceptance processing→ Go Scales, heads, viscera → salted → fried → with seasoning liquid → bagging → vacuum sealing → sterilization → packaging. 2 Operational points 2.1 Selection of Raw Fishes The raw fish species can be selected from freshwater fish such as squid, squid, squid, squid, tilapia, and Qiaoshui. The quality of fried freshwater fish is generally affected by the freshness of raw fish. The direct effect, that is, raw fish is fresh, can produce delicious and high-quality products. If the raw fish is not fresh, there will be problems such as reduced aroma and fineness, and decreased product quality. Therefore, it is advisable to use raw fish that have just captured fresh freshwater fish or have a good degree of freshness (in the autolysis phase) after storage for a certain period of time. Alternatively, fresh fish may be used, but fish of any source Body integrity, odor, color and normal, in line with the freshness standards of cooked freshwater fish cooked foods. The size of raw fish depends on the type of fish to be processed. Generally, freshwater fish with large specifications, such as squid and Tetsuguchi, can be processed. Specifications of more than 0.4 kg can be used, and specifications for processed squid and tilapia are relatively high. For small freshwater fish, 0.1-0.3 kg of raw fish can be used. 2.2 Raw material treatment 2.2.1 Scales, fins, fresh fish to be cut before the cut, you must wash the fish body surface mucus and dirt, chilled fish to thaw first, then rinse with water . The raw fish is scaled and then the fins on the fish are cut with a knife. The fins of the tilapia are sharp and must be removed to prevent puncture of the bag and the head is cut along the root of the pectoral fin. 2.2.2 Go for the viscera First cut the viscera of the female with the same part of the incision and remove the ovaries by hand to prepare the salted fish roe. Then use a fish processor to remove the female and male fish and open the belly. Go to the viscera, go to the kidney and the lining of the abdomen, then scrub the abdominal cavity with a brush. Larger spines have large spines and have more blood in the flesh. After treatment, they should be divided into two pieces according to the longitudinal median line of the fish, one with spine and the other without spine, and then remove the spine and larger muscles. Bones. 2.2.3 Water washing The fish is sent to the washing machine for cleaning via a conveyor belt, or the internal dirt is washed with a special washing knife (a special washing tool for connecting the water pipe on the knife blade and water on both sides of the knife blade), and the remaining internal organs are removed. . 2.2.4 blood removal in about 3% cold saline soak for 15 - 20 minutes to remove blood. In order to prevent turbidity or odor of the finished juice, the cut fish fillet may sometimes be soaked to remove blood. 2.2.5 Cutting strips Cut the fish body into 1--1.5 cm thick, 5-10 cm long pieces of flesh with a sharp knife in accordance with the width and height of the packaging bag. Nowadays, most processing plants have used fish handlers for the automatic processing of fins, viscera, washing and cutting (blocks). 2.3 salting, frying with 6% - 8% salt water salted for 10 minutes, brine and fish ratio of 1:1, then remove the drain, put the vegetable oil pot heating, until the oil burned After 170 °C to 190 °C, release the fish strips, fry them until they are amber, remove them after draining them, and make sure that the strips are basically flat when fried. The fried meat has a meat rate of about 50%. 2.4 dip seasoning liquid first to prepare seasoning solution: the cinnamon 100 grams, 100 grams star anise, ginger, onion 500 grams each, 1000 grams of salt, soy sauce 1000 grams, add water 20 kilograms boiled 1-2 hours, then add sugar 5000 Grams, 200 grams of MSG, 100 grams of chili powder, cooking wine 200 grams boiled for 10 minutes, filtered seasoning liquid. Deep-fried fish sticks should be immersed in hot seasoning liquid for 3 to 5 minutes. 2.5 Packed fried freshwater fish packaging, to choose a good sealing performance, moisture permeability, low oxygen permeability, good temperature and heat resistance, high strength, low thermal shrinkage composite bag, and consider the price factor, if The production uses 105 °C sterilization, storage period only requires three months, the choice of domestic polypropylene / polyester (PET / CPP) transparent composite film bag (code RP--T), both economic and affordable, such as the selection of 120 °C sterilization, If the storage period is more than six months, a polypropylene/aluminum foil/polyester (PET/AL/CPP) composite film bag (code RP-F) must be used. The size of the general bag is 13 cm and 17 cm. Each bag can contain 120-140 grams of fish strips and 10 to 15 grams of seasoning liquid. 2.6 Sealed bagged fried fish sticks The method of food sealing is mainly hot melt, and it can also be sealed by pulse sealer. When sealing, check and clean the sealing port first to avoid contamination of the bag mouth. Note that according to the nature of the material, the sealing temperature, time, and pressure at the time of sealing are adjusted to select the best sealing condition. Composite plastic bags have a vacuum of 350--400 mm Hg. 2.7 Sterilization Sterilization uses high-temperature back pressure water sterilization and cold water back pressure cooling process, based on the nature of the contents, taste, the nature of the packaging materials, equipment conditions and other factors, with 121 °C as the standard sterilization temperature, according to Production practice; fried freshwater fish to 120 - 140 grams / bag, sterilization temperature selection 121 °C, time 40 minutes or 105 °C, 100 minutes, the effect is good, the shelf life at room temperature for more than six months. 2.8 After the cooling and sterilizing process is completed, the cooling water and pressure air shall be immediately introduced into the distillation tube to cool the fish fry in the bag under pressure. When the bag cools, it becomes negative pressure, which can easily cause the intrusion of cooling water and bacteria from the sealing area, resulting in deterioration of the finished product. In order to prevent the invasion of bacteria, chlorine can be used to disinfect the cooling water. 2.9 Inspection Factory The sterilized and cooled bagged products are packed, placed in a heat preservation room, and kept warm for 5-7 days. After inspection of the finished products, they can be shipped from the factory. 3 Quality Inspection The soft-boiled fresh-water fish can be made of soft cans. After the filling and sealing process is completed, the content weight, sealing strength, residual gas, etc. must be checked. Inspection of the sterilized product shall be visually inspected the appearance of all products; when the bag temperature is cooled to below 40°C, clean it, and pick out a few bags in the incubator, and store it at 37°C and 1°C for 5-7 days. If you do not inflate the bag, you can pack it. 4 Finished product quality standards 4.1 Sensory indicators Meat strips are arranged neatly, with normal color and aroma, no odor, fish crisp, complete, no pieces. 4.2 physical and chemical indicators net weight 120 - 140 grams; solids not less than 90%. 4.3 Microbiological indicators There should be no signs of spoilage caused by pathogenic bacteria and microbial effects.