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Processing of delicious fish oysters
Fish quail, made from fresh fish meat, is a nutritious and delicious product that has gained popularity in the market. With a wide range of raw materials, it's an excellent way to add value through deep fish processing. Below is a detailed guide on the production process, which can be used as a reference for those interested in this technique.
1. **Selecting Fish**: Choose large, well-fed, fresh fish and wash it thoroughly. If using Frozen Fish, thaw it at room temperature and then hydrolyze and rinse it properly.
2. **Scaling**: Submerge the whole fish in a 3% sodium carbonate solution at 80-85°C for 10-15 seconds. Immediately transfer it to ice water and stir for 3-4 minutes. Then use a knife to remove the scales and clean them thoroughly.
3. **Slicing**: Cut the fish head vertically and slice along the backbone to the tail, obtaining two complete pieces. Repeat the same method for the second piece.
4. **Deboning**: Soak the fish slices in a 6% salt solution for 30 minutes, with a ratio of 1:2 (fish to saltwater). Turn the fish 2-3 times during soaking. Afterward, rinse under running water for 2-3 minutes.
5. **Rinsing**: Soak the deodorized fish in five times its volume of clean water, gently stir for 8-10 minutes, and let it sit for 10 minutes. Discard the water, repeat the process three times, and finish with a rinse using 0.15% saline solution. Drain the fish after rinsing.
6. **Mashing**: This step involves three stages: empty, salting, and seasoning. First, place the fish into a twisting machine and twist it for 5 minutes to break down the fibers. Next, dissolve 3% salt in water, add it to the fish, and stir for 10 minutes to create a viscous paste. For seasoning, mix 0.2% MSG, 3% sugar, 0.2% allspice, 0.3% ginger powder, and 0.2% sodium pyrophosphate in water. Add this mixture to the fish and stir for 3 minutes. Then dissolve 4% starch in water and add it, stirring for another 3 minutes.
7. **Drying**: Spread the treated fish fillets on a tray, keeping the thickness around 2-3 mm. Place the tray in a forced-air dryer and dry at 45°C for 3 hours. Transfer the semi-dried product to a mesh and continue drying at 50°C for 4 hours until the moisture content reaches about 20%.
8. **Frying**: Cut the dried fish into small pieces and fry them in salad oil heated to 190-200°C. Gently turn the pieces and fry for 5-7 minutes until golden brown. Remove and drain.
9. **Seasoning**: Prepare the sauce by combining 1 g ginger, 18 g soy sauce, 15 g sugar, 4 g salt, 0.3 g MSG, 1 g pepper, 1 g black pepper, 15 g cinnamon, 15 g star anise, and 300 g water. Boil the spices and ginger in water for 1 hour, then strain and reduce the liquid to about 300 g. Add the remaining ingredients and heat while stirring. Dip the fried fish into the sauce for 10-15 seconds, then drain.
10. **Final Baking**: Place the seasoned fish into a blast oven and bake at 100°C until crisp. Seal and package the final product for sale.
This comprehensive process ensures a high-quality, flavorful fish quail that is both nutritious and appealing to consumers. It’s a great example of how traditional techniques can be combined with modern methods to create a unique and valuable food product.
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Processing of delicious fish oysters