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Mackerel processing technology
The squid, in northern China, is known as white scale fish, squid, and squid. In the south, it is called “Cao Baiyuâ€. It is a scorpion-shaped head and a scorpion family. The body is very flat and the back of the head usually has two low ridges. Body length is generally 40 cm and weighs 500 grams. Narrow eye separation. The mouth is upward, nearly vertical. There are fine teeth on both jaws, cheekbones and tongue. The body is thinly scaled and has no sideline. The abdomen has jagged rib scales. The dorsal fins are short and the starting point is approximately equal to the base of the snout and the snout. The anal fin is long, the base is about 3 times the base of the dorsal fin, and the pelvic fin is short, before the dorsal fin, and the caudal fin is deep-forked. Body side silver ghost, yellow-green back, dorsal fins and caudal fins yellowish. It swims quickly for pelagic fish that swim in the open sea. The low water temperature generally inhabits the open sea and swims near the coast when the water temperature is high. There is a phenomenon of day and night vertical movement, mostly in the middle and lower layers during the day; at night, dusk and dawn or cloudy days in the upper middle. When the tide is small and warm, the active water layer is shallow; when the tide is large, the active water layer is deep, and it mainly feeds on fish, cephalopods, polychaeta and long hairs. Every spring and summer swims to shore for spawning. The spawning grounds are mostly in sea areas where rivers have been injected. Recipients 14-16 million grains. Egg buoyancy, spherical. After spawning, they are mostly scattered in the upper layer of water and carry out feeding. Located in the ocean and western Pacific. China's coastal production. The main fishing grounds in China are in the Wanshan Islands in Guangdong, the Zhoushan Islands in Zhejiang, Luzhou in Jiangsu, Haizhou Bay, and Bohai Bay in Shandong. Fishing wheel trawl, machine sailing nets, gill nets, hand fishing and longline fishing. It is rich in nutrition and delicious. It was determined that each hectogram of fresh meat contains 20.2 g of protein, 5.9 g of fat, 32 mg of calcium, 179 mg of phosphorus, 1.5 mg of iron, 0.11 mg of riboflavin, and 2 mg of niacin. In addition to fresh food, it has also been processed into salted mackerel and dregs. (1) Salted bonito is processed into squid with salted squid, which has a unique flavor and is popular with the masses. In today's frozen capacity, there are still salted products processed in some places along the coast. There are differences in the methods of processing salted squid all over the country. The three sampans in Zhejiang, the enzyme in Fujian and the dried squid in Shandong have a high reputation. Now its processing methods are introduced as follows: 1. Three hold 鲞 鲞 ç»è¿‡ ç»è¿‡ ç»è¿‡ ç»è¿‡ ç»è¿‡ ç»è¿‡ ç»è¿‡ ç»è¿‡ ç»è¿‡ ç»è¿‡ ç»è¿‡ ç»è¿‡ ç»è¿‡ ç»è¿‡ ç»è¿‡ ç»è¿‡ ç»è¿‡ ç»è¿‡ ç»è¿‡ ç»è¿‡ ç»è¿‡ ç»è¿‡ ç»è¿‡ ç»è¿‡ ç»è¿‡ ç»è¿‡ ç»è¿‡ ç»è¿‡ è…Œ è…Œ è…Œ è…Œ 鲞 鲞 鲞 鲞 鲞 鲞 鲞 鲞 鲞 鲞 鲞 鲞 鲞 鲞. This is a more traditional method of processing. (1) Raw material treatment: Select fresh squid, use a fine bamboo stick about 40 cm long, pierce through the hole from the fish to the abdominal cavity through the anus, so that salt can easily penetrate into the body during salting. (2) Head hug: Firstly mix 10% salt on the floor and put them on the floor. To prevent direct sunlight and rain, pickle for about 20 hours. The bloody water in the fish is basically discharged. Hold your head. (3) Two hugs: After the head hugs, the salt pass belly. When salt is spread, not only must the salt on the surface of the fish be completely salted, but also the salt should be poured along the hole that pierces the abdominal cavity with bamboo sticks. After the salt is filled with bamboo sticks, the fish belly will be slanted upwards and piled up one by one. In the barrel (cylinder), each layer is covered with a layer of salt, and the total salt content is about 22%. After the fish is put into the barrel, pressure stones should be added immediately. The weight of the stone is about 40% of the weight of the fish. After 3-4 days of pickling, it becomes a second hold. (4) Three hugs: After the two-hued squid were put out of the barrel, they were marinated for the third time. The salt content was 23%. Layers of fish are salted and marinated into the barrel. The upper layer is lightly pressured, which is about 15% of the fish weight. After about four months of pickling, it will give off a scent, and the upper layer of the soup will float with a layer of oil. This will become a three-pick pod. After the bucket is out, it can be packaged quantitatively. 2. The selection and treatment of raw materials for the enzyme (1) should be done with fresh raw materials, complete scales of fish, and squid iron ore before spawning. It is not advisable to use ice-cold material to wash the mucus on the surface of the fish body, because the ice-storage inhibits the autolysis of the enzymes in the fish tissue, and affects the fermentation. (2) collision salt: open the lid, fill with salt, use a small stick from the lid into the abdominal cavity, but can not break the belly, so as not to affect the fermentation, the amount of salt and salt is about 8-weight of the fish 10% After the salt hits, place the fish in a pool or bucket for pickling. (3) Marinated fermentation: Before salting in the lower pool, first spread a thin layer of salt in the pool, and then carefully back up the salt-contaminated fish and discharge it flatly into the pool. Very tight, so as not to loose the finished scales, the layers of fish should be uniformly sprinkled with a layer of salt between the layers of salt, with the amount of salt from the bottom up. Capped with salt after pickling. Generally, the salt content is 30-38%, depending on the season and the size of the fish body, but the amount of salt is different. When the temperature is high, the amount of salt is used. When the temperature is low, the amount of salt is less, the salt of the big fish is more, the small fish With less salt, only a proper amount of salt can be used to achieve good results. Too much salt will affect fermentation, and too little will be easy to corrupt. The pickling of fish under the pond did not change much within 24 hours. Afterwards, due to fermentation decomposition, the fish body gradually expanded. After 2-3 days, the fish body began to produce a unique aroma of the enzyme, that is, pressing the stone. (4) Pressure stones: After the fish body releases the enzyme scent, it shows that the muscles have been fermented and will not be soft afterwards, so it is possible to apply pressure. The pressure stones should not be too heavy to prevent the fish from sticking to each other. After the crushed stone, the body of the fish is submerged by the halogen soup. The stone weight is generally 8-10% of the fish weight. Pressure stone time, depending on the degree of fermentation and temperature conditions, generally after two days, the salt in the fish can penetrate evenly. (5) Packing: After the finished product is picked up, the brine is dropped into the basket and then quantitatively packaged. Generally used in baskets, the fish is arranged layer by layer, and 3-5% of spacer salt is added between layers. 3. (1) Marinated: The pickled sea bass is different from the other fish in pickling. It does not need to be washed or cut. If the fish is heavily polluted, wash it well, but do not damage the scales. Because the scales of the rammer hammer are quite soft after cooking and they have a special scent, they must not be scaled when eating squid. When salting, sprinkle a thin layer of salt in the bottom of the pool, and then put the fish one by one. In operation, do not use iron hooks to plane. Use a foot pedal in the lower pool. Arrange them in rows. About 3 cm, before and after the fish head pressure fish tail, in order to salt layer salted fish, salt to be uniform, the last layer of capping salt cap, the total weight of salt is 34% of fish weight. After two days of pickling, the marinade can ooze and pressurize the stone. The pressure is generally 25-30% of the fish weight. After half a month's pickling, the osmotic pressure inside and outside the fish is basically balanced, and it can be brushed out of the pool and can also be in the pool. Medium and long-term storage, high quality in the pool for a year is not deteriorating. (2) Going out of the pool: When you go out of the pool, pick up the fish first with a mallet, and then use a fishing knife to remove the fish. If you sell it as a salt, you can put it in the original brine, and drain it after 24 hours. . When salted and dried, it should be rinsed with fresh water after being out of the pool. If the salting time exceeds 20 days, it should be soaked and desalted properly. Care should be taken to protect the scales during the scrubbing and desalination process. (3) Drying: After being cleaned, the salt pans are placed one after the other on the grass board or bamboo curtain. After the upper layer is dried and crusted, it is flipped again to minimize the turning so as not to affect the quality of the scales. Because the eel's subcutaneous fat is more, during the entire drying process, strong sunlight must be avoided to prevent oil from spreading, causing fat rancidity. (4) Finished product quality requirements: The fish body is complete, the scales are relatively complete, the body color is white, no pan salt, no oil, dryness is appropriate, the water content is no more than 40%, and the inherent aroma of the salty dried clams. (5) Packing: Quantitative packing with baskets or wooden boxes, arranged neatly and tightly to prevent scales from falling during transportation. 4. The storage and consumption of earthworms: The method of storing earthworms is relatively simple. In order to prevent the drying and oxidation of earthworms, the whole fish or fish cut into sections may be coated with white wine, sealed in the altar, and then eaten with the fish, but the remaining fish still have to be sealed. There are many ways to eat oysters. Zhejiang has three traditional dishes. (1) Steamed Pork: Wash the fish with clean water, cut it into small fish, put it in the bowl, add raw lid, pepper, monosodium glutamate, etc., steam it in the pot, eat it, eat the fish, the rest Fish bones and sap add boiling water to drink soup, taste special. (2) Steamed eggs: Rinse the fish with water, cut into small fish pieces, add ginger and monosodium glutamate in a bowl, mark one or two duck eggs or eggs (do not stir the egg yolk and egg white), steam in the pan It can be eaten after being cooked and has a unique taste. (3) Pork patties: Rinse the oysters, cut them into small pieces, place them in a bowl, add ginger, monosodium glutamate, and old wine, chop the pork (half fat and half of lean meat) into meat, and spread them into cakes. In the shape of a bowl of fish, it is eaten after steaming and is delicious. (2) Difficult to pick up the bad stains of fish grunt. It is common in Zhejiang. This is a traditional method of preservation, and meat, eggs, and fish can be processed for bad food. The processing process of aquatic product bad stains can be divided into two stages: pickled dehydration and seasoning, and pickling and dehydration generally adopt the method of short-term thin pickling, and then appropriate drying, the purpose is to initially receive the effect of sterilization and antibacterial. The salty taste brings favorable conditions for further beautifying the taste. The seasoning material is mainly distillers grains and other spicy auxiliary materials. Distillers grains contain alcohol, so they have anti-corrosion ability, and can make products have a special flavor in the process of bad stains. 1. Raw materials and their handling: Raw fish as bad stains must be fresh and plump, and salted fish can also be used as raw materials, but must be properly desalted. Fresh raw materials should be opened in addition to internal organs, remove the head, tail and fins, and then cross-section into 3-4 sections with a knife, wash in 3% saline, make it fully dehydration, wash, drain water and then pickled Use 10-15% salt, pickle for 1-2 days, remove and wash, remove dirt from the surface, and achieve moderate desalination. Leak to the water, dry or dried in the sun, so that it reaches 50%, 60% dry, more dehydrated more durable. 2. Bad stains and bad stains: The main material used for bad stains is squeezing wolfberry when making wine (rice is good), known as distiller's grains, good distiller's grains with less moisture, and the scent is thick and contains about 4-6% of ethanol. No sour taste. After several days, the quality of distillers grains must be reduced, acidification occurs due to fermentation, and the amount of ethanol contained in the grains is decomposed and reduced to disappear. Continuing the deposit, the acidity will be weakened and neutralized, and then unpleasant odors will occur and enter the stage of complete decay. Therefore, the distillers' grains that have been decomposed and sticky cannot be used. The distillers' grains used at home and abroad are mainly distillers' grains, and they also use yellow rice lees, but they have poor taste. Distiller's grain can make the product have a proper sweetness. For example, when the taste of the product is too light, a suitable amount of shochu and sugar can be added to supplement the deficiency of the ethanol component and have a certain sweetness. When the steam temperature is relatively high, it is necessary to spray a small amount of shochu on the fish to increase the bacteriostasis ability. The apparatus for bad stains should use a small sized altar (approximately 10-20 kg). After being sterilized and dried, a layer of distiller's grains is laid on the bottom layer, a layer of semi-dried raw fish is tightly arranged on top, and then a layer of distiller's grains is filled, so that the layers are fully covered. The gaps in the fish's body are not filled with distiller's grains, and they must be compacted layer by layer to ensure that there are no voids in the remaining air. The altar should be covered with a thicker layer to make it flat with the mouth of the altar. After adding a little salt and sprinkled with shochu, Wipe the mouth of the mouth of the mouth of the mouth of the mouth of the mandala and affix it with a string. Then use a wet rope to seal it. No leakage is allowed. There is no air left in the jar. The main link, whether it is clear or not, the possibility of corruption of products. When using distillers grains, add 5% of salt and mix well, dry and wet. If it is too dry, mix some shochu and add aroma. After the fish body is sealed by bad stains, it is stored for half a month when the temperature is high, and stored for more than a month when the temperature is low, and the products gradually mature. If stored for no leakage and stored in a low temperature environment, it can be stored for more than one year. The reasons for the soft and spoilage of bad stains during storage are mainly due to excessive water in the fish, low salt content, high storage temperature, poor quality of the used materials, air in the container, or airtightness in the container, leaks, etc. Therefore, we must pay close attention to each process, and we should not neglect it. Battered products should be solid but not crunchy. Due to the infiltration of ethanol, the flesh is reddish, with no sour taste and a special bad smell. The surface of the product is not sticky, and the distillers' grains are not sour, pungent and sticky. If the raw fish are relatively dry and the water content of the spatters is low, they will remain in their original state when they are ready to be stored and sold without having to be unsealed. For example, if the raw fish is half-dried or less than half-dried, the water content is bad. High, mature at the same time, mature, immediately after the closure of the food, see if due to strong autolysis and deterioration.
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