Name: grilled fish fillets, also known as dried fish, fish fillets and dried fish.
Region: Liaoning, Shandong, Jiangsu, Zhejiang, Shanghai, Chongqing, Sichuan and other areas along the Yangtze River.
Technology: baking method
Production materials:
1 live grass carp (about 1000g), appropriate amount of white pepper, salt, langjiu, ginger juice and salad oil.
Grilled fish fillet is a famous snack in coastal cities in the early years. Nowadays, with the vigorous development of scientific breeding industry, the fish farming industry in various places has developed rapidly. As a result, various places along the Yangtze River in China began to produce bagged grilled fish fillets, which were roasted in restaurants and families with modern cookers and microwave ovens. Nowadays, grilled fish fillet has become one of China people's favorite snacks. Eating it can warm the stomach and stomach. According to the Compendium of Medical Forests, grass carp can "calm the liver and dispel wind, treat arthralgia and stop malaria".
Characteristics of grilled fish fillets
Salty and slightly spicy, the texture is palatable without thorns.
How to cook grilled fish fillets?
Scales, heads and viscera of grass carp are removed, washed, then spines and tendons are removed, and small bones are removed while scraping the meat with a kitchen knife; Then, mix the scraped fish with salt, white pepper, langjiu and ginger onion thick juice, mix a little salad oil in the baking pan, spread the mixed fish thinly on the baking pan, put it in the microwave oven, turn it on low heat for 8 minutes, and then turn it over for 7 minutes.
Key points of making grilled fish fillets:
Be careful not to let the meat have thorns, and spread the fish evenly in the baking tray.
2 raw material processing editor
Choose fresh and big Megalobrama amblycephala as raw material (small, smelly or mechanically damaged ones should be removed), rinse with clear 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.
3 process editing
flush
Wash the sliced fish fillets with clear water, then put them in the sink, rinse them for about half an hour, and gently stir them every 10 minute.
Salt water infiltration
Take out the rinsed fish fillets, drain and weigh. 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, ice cubes should be put indoors to cool down.
pendulum
The infiltrated fillets are placed 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.
Dried
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.
fruit peel
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.
roast
Soak sashimi in clear water for a while (the length of time depends on the water content of sashimi), then let it stand for 5 ~ 10 minutes, and then bake it in a chain oven, usually with electric heating, and if possible, it is best to use a liquefied gas oven, so that the grilled sashimi is cooked but not burnt and delicious.
Rolling and forming
Roasted fish fillets are relatively tight and not easy to chew. It is ideal to loosen them with a slicer, so that the fibers of the fish fillets are 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.
parcel
Accurately weigh the cooked slices with a 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.
4 major equipment editing
Chip grinder
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.
Shaper
Its structure is almost the same as that of a rolling mill, except for NI≠N2. 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
The oven is mainly composed of a frame, a heat source, a stainless steel mesh chain and a 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%.