Spiced grilled fish processing

1. Raw material processing: raw fish can use chilled or frozen fish, salted brine fish can also be preserved. The frozen fish must be thawed first, and the salty fish must be rinsed with running water (water temperature does not exceed 20Â°C). Raw fish descaling, head removal, caesarean section and viscera and water washing procedures should be flowed in order to avoid backlog and affect the quality. The salt of fresh raw fish is generally salted with 10 to 20 minutes of brine, 10 to 20 minutes.
2, cooking and drying: the salted small pieces of fish (or fish), drained and placed on a cooking rack, first steamed with direct steam, and then dried at 70 ~ 80 Â°C drying room to 67%, full The process takes about 7 to 8 hours.
3. Seasoning: Take dried fish pieces and soak in pre-formulated seasoning liquid for 30 minutes. Fish pieces should be completely submerged and stirred at any time. Seasoning liquid formula has five spices, spicy, etc., can be selected according to local tastes. Spiced formula is: octagonal wash broken, add 12 kg of water, boiled dumplings to 6 kg (about 1 to 1.5 hours). Then add 2.5 kg of sugar, 3 kg of soy sauce, and 1.5 kg of salt to the filtrate and add 1.5 kg of rice wine. After filtering the residue, add a little new spices, can be used for the second seasoning.
4. Baking: Soak the dipping sauce (or fish fillet), drain it, and then evenly spread it on the wire drying rack. Bake it in the baking room for the second time for about 4 hours. After 90% drying, it will be the finished product. .
5. Packaging: The finished product is taken out of the baking room and cooled to room temperature, which can be directly consumed or packaged. The packaging method is to use polyethylene film bag quantitative (50 grams, 100 grams, 250 grams) packaging, sealed tightly with electric heat, packing into pieces, placed in a cool dry place preservation. To produce spicy grilled fish, add 0.15 kilograms of red paprika powder to the seasoning liquid, and sprinkle some chili powder on the soaked fish pieces.

Posted on May 23, 2018