process flow
Selecting materials, soaking, cutting, eviscerating, cleaning, drying, pickling, cooking, grading and packaging.
Preparatory work/about to start work
1. Select a fish drying farm. Choose a flat and open space near the sea, with convenient transportation and convenient water lifting, as a fish drying field. Keep the site clean and free of dirt. If conditions permit, cement can be used as a fish drying field.
2. Set the bracket. There are two kinds of drying tools: one is a fixed bracket, which is made of cement columns or stakes, and every two brackets are made into triangles. The distance between the two brackets is 4-5 meters, 7-8 iron wires are pulled in the middle, and several small movable iron hooks are hung on the iron wires. Every two iron wires are 20-30cm apart, and the vertical pile is 3m high. The other is the movable grid, which is tied with thin bamboo poles into a 3 m× 1.5 m frame with nylon net hanging in the middle. This grid is flexible to use and is not limited by the site.
Step 3 build a fish pond
Choose a convenient place for parking and unloading, and build several cement pools for soaking fish. The size of the pond is 2m× 2m× x 1.5, and there is a drain at the bottom for drainage.
production process
1. Material selection. Because squid is easy to turn red, in order to ensure the quality of finished products, raw materials must be treated in time, sorted according to the size and freshness of fish, and washed with seawater.
Soak. If you use frozen squid, you must put it in a fish pond, and the squid should be soaked in fresh seawater for 8 hours or half a day. Thawing must be moderate, as long as the frozen fish can be separated and the monomer is slightly soft, the thawing should be over, so as to avoid the redness of the fish and affect the quality of the goods. If the threshing floor is far away from the seaside and it is not convenient to extract seawater, then salt must be added when F{ incoming water is used instead. The amount of salt should be determined according to the customer's requirements, the soaking time should not exceed 12 hours, and the water temperature should be kept at I0-200C, so as not to go up and down suddenly. Soak until the fish becomes hard and the abdomen becomes soft, and take it out: drain the water and process it.
3. Cutting: According to the different fishing methods and fish freshness, two methods are adopted: picking and cutting and laparotomy.
① Pick-and-cut method: hold the fish's back with the left hand, with the head facing the human body, the belly protruding in the direction of the abdominal cavity of the seven angels, and the right hand holding a knife (with the knife edge up). The tip of the knife edge extends from the protruding fish abdominal cavity to the tail end of 1-2 cm, and the knife edge pushes the L knife upward. At this time, the knife edge is cut along the center of the abdominal cavity of the fish, so that the meat slices on both sides are symmetrical in butterfly shape. When picking and cutting, the tip of the knife tail should be close to the meat surface in the abdominal cavity of the fish to prevent the knife tail from touching the ink sac and affecting the appearance of the product.
(2) Abdominal incision: Put the squid head outward and abdomen upward on the wooden mat or fish platform, with the palm of the left hand facing upward. The fingers of the food and towel extending into the mermaid's abdominal cavity will lift the abdominal surface and bounce off, and the right hand will hold a knife, and the knife edge will cut the meat slices downward towards the center of the fish's abdominal cavity and the fish's tail. After the abdominal cavity of the fish is cut open, the ink sac of the fish is conveniently taken out, and then the knife edge is aimed at the neck end of the fish from the center of the fish water pipe.