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Processing of delicious fish oysters
Fish quail, made from processed fish meat, is a nutritious and delicious product that has gained popularity in the market. With a wide range of raw materials, it offers great potential for value-added deep processing of fish. Below is a detailed description of the production process for reference.
1. **Selecting Fish**: Choose large, well-fed fresh fish and wash it thoroughly. If using Frozen Fish, allow it to thaw at room temperature before hydrolysis and washing.
2. **Scaling**: Immerse the whole fish in a sodium carbonate solution (80–85°C, 3% concentration) for 10–15 seconds. Then quickly transfer it into ice water and stir for 3–4 minutes to loosen the scales. Use a knife to remove the scales and clean them thoroughly.
3. **Slicing**: Cut the fish head vertically with a knife. Then slice along the backbone from the head to the tail to obtain one piece of fish. Repeat the same method to get the second piece.
4. **Deboning**: Soak the fish slices in a 6% salt solution for 30 minutes, maintaining a ratio of 1:2 (fish to salt water). Turn the fish 2–3 times during soaking. Afterward, rinse with 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 stand for 10 minutes. Drain and repeat this process three times. The final rinse should be in a 0.15% saline solution. After rinsing, drain the water.
6. **Mashing**: This step involves three stages: empty, salt, and seasoning mashing. First, place the fish in a twisting machine and twist it coarsely for 5 minutes to create a flaky texture. Next, dissolve 3% salt in water and mix it into the fish meat for 10 minutes to form a viscous paste. Finally, add 0.2% monosodium glutamate, 3% sugar, 0.2% allspice, 0.3% ginger powder, and 0.2% sodium pyrophosphate (based on fish weight) into water, then mix into the fish meat. Stir for 3 minutes. Dissolve 4% starch in water and add it to the mixture, stirring for another 3 minutes.
7. **Drying**: Spread the treated fish fillets onto a tray with a thickness of 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 excess oil.
9. **Seasoning**: Prepare a sauce using the following ingredients per kilogram of fish: 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 clear water. Boil the spices (cinnamon, star anise, and ginger) in water for 1 hour, then remove the spices. Adjust the liquid to about 300 g, filter through gauze, and add the remaining ingredients. Heat and stir until fully dissolved. Dip the fried fish into the sauce for 10–15 seconds, then drain.
10. **Final Baking**: Place the seasoned fish in a blast oven and bake at 100°C until crisp. Once done, seal and package the product for sale.
This process ensures a high-quality, flavorful fish quail that is both nutritious and appealing to consumers. It’s an excellent way to enhance the value of fish products through advanced processing techniques.
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