Baby Squid,Frozen Squid,Frozen Baby Squid Dingshengyuan Trade Co., Ltd. , http://www.fj-foods.com
2. The seasoning liquid is prepared with 250 grams of garlic, 1 . 4 grams of rice wine, 3.5 kilograms of salt, 220 grams of MSG, 300 grams of ginger, 80 grams of agar, 250 grams of onion, 15 kilograms of Soy Sauce, 60 grams of sauce, and 6 kilograms of white sugar. , clear water 85 liters. The preparation method is to wash the garlic, ginger, and onion into a gauze bag after smashing, and pry the bag into the sandwich pot to boil, and keep the micro-boiler for 20 minutes to remove the spice package. Add sugar, monosodium glutamate, soy sauce, soy sauce, agar, heat and stir to dissolve, turn off steam after boiling, add rice wine, and filter for use. Control the amount of pan to be 100 kg (evaporated water to make up with boiling water), cooling to below 40 °C for use.
3, the operating point
(1) Acceptance of raw materials: For fresh or Frozen Squid weighing over 150 grams, the sanitary quality should meet the relevant requirements of “GB2736-94 Freshwater Fish Hygieneâ€.
(2) Raw material processing:
1 live Squid should be raised for 1 day, after the vomiting of sediment and dirt within the scorpion, the fish drowsy or knocked out with electricity, clean and frozen squid stream hydrolysis, cleaning.
2 Wash the carp with nails on a wooden board (back side up), use an obtuse triangular knife to cut off from the back of the carp, remove the viscera along the vertebrae, and wash the blood and impurities on the sepals with head and tail water.
3 Cut the washed salmon fillets into 6-centimetre-old carp sections and place them according to their size and thickness.
(3) Salting: Put squid and brine into 1:1 salted brine in brine, which can be used continuously. Add salt to salt for 10-12 minutes each time. The salting time should be adjusted according to the size of the carp section, the temperature, and the difference between the frozen and fresh fish raw materials. After salting, rinse with water 1 times and drain to fry.
(4) Frying: After the salted trout segment is fully drained, it is fried in oil at 180-200°C for 2-4 minutes. When it is fried, it should be gently turned so that the fried squid section is uniform and uniform in color. When the surface is golden red, you can remove the drain to cool and control the dehydration rate at 35% - 40%.
(5) Cut wire: The fried squid section is cut into 6 cm wide and 3 mm wide squid.
(6) Processing of pork silk: Select pork ribs or lean meat from healthy pigs, and chop the pork with the same specifications as squid, and fry it with peanut oil.
(7) Bags: Three-layer composite bags (PET/AL/CPP) are used. 80 grams of squid silk, 60 grams of pork, and 40 grams of seasoning liquid (net weight of 180 grams per bag) are weighed.
(8) Sealing and sterilization: The main vacuum control is 0.088-0.093 MPa when vacuum packaging. Sterilization formula 15-35-15/121°C, back pressure: 0.16 MPa.
(9) Insulation test: Wipe the surface of the tank and store it in a 37° positive and negative 2°C heat preservation room for 7 days, remove the non-conforming product, and pack the finished product into the storage.
Processing squid pork soft canning processing technology
1. Process acceptance of raw materials → Processing → Salting → Frying → Shearing → Bagging → Sealing → Sterilization → Insulation inspection → Packaging → Finished products