Plum fish, also known as plum fish, is the first fish family, the first fish, is an important species of marine fishing in China, large production, cheap. Therefore, in general, plum and other low-value fish are used as raw materials for fish processing. First, accessories. Red pepper, pepper, ginger, garlic, salt, pepper, star anise, cinnamon, white sugar, peanut oil and so on.
Second, the processing process. Washing → scale removal, deodorization, viscera → cleaning → soaking → flavouring → precooking → cleaning and cooling (addition of fermentation broth) → fermentation → maturation → sterilization (adding excipients, additives) → confectioning → vacuum packaging → refrigeration.
Third, the steps and points
1, go to scales, to go squatting, to viscera: quickly remove plum scales, internal organs, phlegm. During the treatment process, attention should be paid to maintaining the integrity of the plum fish, avoiding the damage and tear of the fish body caused by excessive force, and maintaining the integrity of the fish body as much as possible so that the plump fish has a good appearance.
2, pickled pepper preparation: This step is the key to making pickled peago. To make pickled peppers, choose small red peppers with thick skin and flesh as raw materials. Wash the peppers and dry them. Select the appropriate amount of pepper into the altar, immerse in 5% salt water, and brew. The brew time is generally 15 days at 25°C and 25 days at 10°C.
3, the brewing of seasoning: The pepper, ginger, garlic and sugar, soaked in warm water, are put into the altar and added with 5% salt water. Close the fermentation altar to prevent pollution. The brew time is generally 15 days.
4. Pre-cooking: Pre-cooked the cooked plum fish into boiling water at 100°C for 5-6 minutes to make the fish cooked, and it can also play a bactericidal effect. The cooked fish is then quickly removed and cooled.
5, the preparation of fermentation broth: about 8% of the brine, add about 4% of white sugar, pepper, star anise, ginger, garlic and other appropriate amount into the fermentation tank, sealed, fermented, generally about 10 days, this The pH is usually around 3.0. After the fermentation is completed, add appropriate amount of acetic acid to adjust the pH of the fermentation broth to about 2.8. After burning, add appropriate amounts of refined salt, potassium sorbate, sweetenedin, and sodium polyphosphate.
6. Fermentation: Cut the precooked plum fish into a segment and mix it with the fermentation broth. The ratio of feed to liquid is generally about 1:1.5. During the mixing process, vigorous stirring is avoided. Mix gently to ensure the integrity of the fish segment. The fermented altar is sealed and placed in a cool dry place. The fermentation time is generally 48 hours.
7. Sterilization: The matured plum was sterilized with boiled broth for 2-3 minutes, then quickly removed and cooled to prevent the plump from overripe and affecting the taste.
8, seasoning seasoning: Take pickle brine mixed with the fermentation broth, so that the ratio of the total amount of salt water and plum was 1:1.5. Then add appropriate amount of salt, pepper, ginger, star anise, garlic slices, onion rings, monosodium glutamate, and sweetener. Mix well and continue immersing in the container for 5-10 hours.
9, vacuum packaging: vacuum packaging with a composite film packaging bag, packaging to avoid the spurs of plum fish pierce the bag. The degree of vacuum is generally -0.06 to -0.08 kPa. 10. Refrigeration: This product is generally stored or transported under refrigeration conditions. The shelf life is generally up to 30 days at 0-4°C.
Second, the processing process. Washing → scale removal, deodorization, viscera → cleaning → soaking → flavouring → precooking → cleaning and cooling (addition of fermentation broth) → fermentation → maturation → sterilization (adding excipients, additives) → confectioning → vacuum packaging → refrigeration.
Third, the steps and points
1, go to scales, to go squatting, to viscera: quickly remove plum scales, internal organs, phlegm. During the treatment process, attention should be paid to maintaining the integrity of the plum fish, avoiding the damage and tear of the fish body caused by excessive force, and maintaining the integrity of the fish body as much as possible so that the plump fish has a good appearance.
2, pickled pepper preparation: This step is the key to making pickled peago. To make pickled peppers, choose small red peppers with thick skin and flesh as raw materials. Wash the peppers and dry them. Select the appropriate amount of pepper into the altar, immerse in 5% salt water, and brew. The brew time is generally 15 days at 25°C and 25 days at 10°C.
3, the brewing of seasoning: The pepper, ginger, garlic and sugar, soaked in warm water, are put into the altar and added with 5% salt water. Close the fermentation altar to prevent pollution. The brew time is generally 15 days.
4. Pre-cooking: Pre-cooked the cooked plum fish into boiling water at 100°C for 5-6 minutes to make the fish cooked, and it can also play a bactericidal effect. The cooked fish is then quickly removed and cooled.
5, the preparation of fermentation broth: about 8% of the brine, add about 4% of white sugar, pepper, star anise, ginger, garlic and other appropriate amount into the fermentation tank, sealed, fermented, generally about 10 days, this The pH is usually around 3.0. After the fermentation is completed, add appropriate amount of acetic acid to adjust the pH of the fermentation broth to about 2.8. After burning, add appropriate amounts of refined salt, potassium sorbate, sweetenedin, and sodium polyphosphate.
6. Fermentation: Cut the precooked plum fish into a segment and mix it with the fermentation broth. The ratio of feed to liquid is generally about 1:1.5. During the mixing process, vigorous stirring is avoided. Mix gently to ensure the integrity of the fish segment. The fermented altar is sealed and placed in a cool dry place. The fermentation time is generally 48 hours.
7. Sterilization: The matured plum was sterilized with boiled broth for 2-3 minutes, then quickly removed and cooled to prevent the plump from overripe and affecting the taste.
8, seasoning seasoning: Take pickle brine mixed with the fermentation broth, so that the ratio of the total amount of salt water and plum was 1:1.5. Then add appropriate amount of salt, pepper, ginger, star anise, garlic slices, onion rings, monosodium glutamate, and sweetener. Mix well and continue immersing in the container for 5-10 hours.
9, vacuum packaging: vacuum packaging with a composite film packaging bag, packaging to avoid the spurs of plum fish pierce the bag. The degree of vacuum is generally -0.06 to -0.08 kPa. 10. Refrigeration: This product is generally stored or transported under refrigeration conditions. The shelf life is generally up to 30 days at 0-4°C.
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