(2) Process operation:
Raw material treatment: Take fresh and big Megalobrama amblycephala as raw material (small, smelly or mechanically damaged ones should be removed), rinse with clean water first, and then cut two pieces of fish along both sides of the spine with a knife in running water to minimize the fish on the spine, and the side should be flat.
Rinse: Wash the sliced fish fillets with clear water and put them in the sink, rinse for about half an hour, and gently stir them every 10 minute.
Salt water infiltration: take out the rinsed fish fillets, drain the water and weigh them. Pour the weighed seasoning into the fish fillet, stir it carefully and evenly, soak it for 1 ~ 2 hours, and stir it by hand every 15 minutes. If the indoor temperature is too high in summer, you should put ice cubes indoors to cool down.
Placement: Place the infiltrated fish fillets on a nylon net. Generally, two fish fillets are put together to make one piece. If it is small, you can put several pieces together to make a piece. It is required to be flat, without obvious joints, and it is leaf-shaped.
Drying: put the nylon net with fish fillets on a special trolley and push it into the drying tunnel for drying. The temperature should be controlled at 40 ~ 42℃, and the maximum temperature should not exceed 45℃. Excessive temperature will affect the freshness and quality of fish fillets.
In the process of drying, the degree of dryness and wetness of fish fillets is often checked, which is generally judged by sensory methods. The water content shall be between 18%-2 1%, and it shall be determined whether the water content reaches the standard after drying.
Uncover: Remove the dried fish fillets from the net by hand. Pay attention to keep the integrity of the fillet as much as possible when uncovering it, so as not to expose it, so as not to affect the quality and specifications of the fillet. The fish fillets at this time are called raw slices. Temporarily put the peeled green sheet in a moisture-proof container. Long-term storage of raw films should be packaged and refrigerated, generally not more than half a year.
Baking: soak the raw slices in clear water for a while (the length of time depends on the water content of the raw slices), then let it stand for 5 ~ 10 minutes, and then put the fish slices into a chain oven for baking. Generally, electric heating is used, and if possible, it is best to use a liquefied gas oven, so that the baked fish slices are cooked without paste and delicious.
Tablet molding: the baked fish fillets are relatively compact and not easy to chew. It is best to loosen them with a tablet press to make the fibers of the fish fillets look like cotton wool. The rolled cooked slices are put into a molding machine for molding, so that the cooked slices are flat, shaped, beautiful and easy to package.
Packaging: accurately weigh the cooked slices with tray balance, put them into polyethylene bags, and heat seal them. The packing method and the weight of each bag can be determined according to the market sales situation. The weight of each package should be within 5% of the standard weight, but the average weight of each batch should not be lower than the net weight. Packaging should be carried out in a clean and well-ventilated workshop, and the operators must meet the hygienic requirements stipulated by the state.
(3) Main equipment: flasher and shaper: The main working principle is to roll the grilled fish fillet between two stainless steel rollers with adjustable gap. Because of the different rotating speeds of the two rollers, the linear speed of the contact part between the upper and lower layers of fish fillets is different during the rolling process, which makes the fish fillets loose.
H adjustable clearance, generally 2 ~ 3 mm Ni ≠ N2.
Except for NI≠N2, the structure of the forming machine is basically the same as that of the plate bending machine. The gap h is slightly smaller than that of the roller. Because the thickness of fish fillets is different, it can be adjusted appropriately when necessary in production.
Oven: Oven is mainly composed of frame, heat source, stainless steel mesh chain and shell. Generally, it is baked by electric heating, but the baked fish fillets are easy to burn. It is best to use liquefied petroleum gas or gas as the heat source, because a large amount of water vapor will be generated during the combustion process, which is conducive to improving the color, fragrance and taste of the products.
The baking temperature is generally controlled at 170 ~ 180℃ for about 3 ~ 4 minutes, so it is necessary to prevent burning. The moisture content of finished products should be controlled at 17% ~ 22%.