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, ice cubes should be put 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.