Fish processing technology
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Fish, also known as "sea owl", "Mr. fish", fish class, fish food, there are "netted fish?", "Zhao's fish", "fine lines and other fish" and other varieties . The common one is "Zhaoshizizi". The head and the front end are slightly flat, gradually receding and gradually flattening. Kiss blunt. Eyes small, high-side. Mouth near the front. The upper jaw is slightly longer than the lower jaw, and the upper and lower jaws have banded teeth and the teeth are 3-pointed. Lip flesh, very loose. Scaleless, very soft skin. The lateral line has degenerated. The dorsal fins and anal fins are long, all connected to the caudal fins, and the pectoral fins are circular. The pelvic fins have been synthesized with disc-shaped suction cups. Caudal fins resemble rectangles, with wide rounded back ends. The dorsal flesh gray, dorsal fins with dark brown round spots on both sides and pale white on the ventral side. Offshore fish. The fish body has a large amount of water, and the economic value is not high. China mainly produces in the East China Sea, the Yellow Sea and the Bohai Sea. Bottom drag net production is often seen, and production time is mainly in late autumn, winter and early spring. The fish is suitable for processing dried fish and fish and rice. (I) There are usually two methods for processing dried fish from dried fish, one being processed into fillets and the other being processed into fish segments. 1. Fish fillets (1) Raw materials: fresh raw materials are suitable, the size can be processed, but corrupt or near corruption can not be processed, this kind of fish has high water content, fast deterioration, must seize the time to process as soon as possible. (2) Scrubbing: Use seawater or fresh water to clean the fish body surface with mucus, mud and other impurities. (3) Cutting: Place the fish side on the cutting fish plate, head to the right back to the human body, hold the fish body with your left hand, hold the knife with your right hand, insert the knife through the abdominal cavity from the back midline, push forward to the tail, and then return Knife cut open the skull (kiss can not cut), remove the viscera, seeds and other visceral parts for processing by-products. (4) Marinated: 15% by weight of the salted fish pieces, one by one placed in the pool or tank, after 3-5 days out of the pool brushing. (5) Brushing the sun: After removing the marinated fish fillets, use seawater or fresh water to wash the fish body with mucus and blood stains, and then drain the sun. Put the sun on the grass board or the bamboo curtain, first burn the meat noodles, after the sun surface, often flip, drying until the seventy-eight percent dry put away pressure, shaping and spread the water, two days later, re-exposure to dry until completely. (6) Finished product quality requirements: The fillets are completely flat and gray-white, allowing a slight saltiness, even drying, and a dryness of more than 90%. The success rate is generally about 18%. 2. Fish segment (1) Raw material: The freshness is poor, but the degree of qualitative change is not large. Raw materials without serious rot and odor can be processed. (2) Scrubbing: Wash the surface of raw fish with seawater or fresh water. (3) Cut-off: Place the fish horizontally on the fish cutting board, cut off the fish head oblique knife, and remove the viscera immediately. (4) Marinating: Mix salt with 15% by weight of fish and marinate into a jar or pool. After about 3 days of pickling, it can be sprayed out of the jar (pool). (5) Brushing the sun: The marinated fish shall be peeled off one by one to the body epidermis. After washing and draining, the sun shall be placed on the grass board or the bamboo blind, and the sun shall be turned over until it is completely dry. Pay attention to plastic surgery during the drying process. (6) Finished product quality requirements: The fish plate is white and grey, allowing a slight saltiness, even drying, and dryness of more than 90%. The success rate is generally around 13%. (b) Fish and rice 1. Raw materials: Good freshness, individual size. 2. Scrubbing: Use seawater or fresh water to flush away impurities such as mucus and sediment from raw fish. 3. Cut the fish: Place the fish horizontally on the cutting board, cut the head of the fish and remove the viscera. 4. Marinated: Marinate into the jar with salt of 6-7% by weight of the fish. After about 30 hours, you can get out of the jar. Peel the fish skin one by one, wash it off with clean water, and dry it to about 40% dry after draining. 5. Cage steaming: The sun will dry to about 40% of the dried fish, into the cage steamed for about 1 hour to pan (into the degree of easy separation of bone and meat) 6. Drying: After cooling the pot, remove the fish (fishbone may be used to make fishbone powder), and put it on the mat. Turn it from time to time, and when it is dry to 67% dry, pound the fish into small pieces. Pick up the remaining small bones and continue drying until fully dry. 7. Finished product quality requirements: fish and rice uniform size, white, no spurs and impurities, no fine, dryness is more than 90%. The production rate of fish and rice is generally about 8%. 8. Packing: Airing again before packing, fully drying, packing with small plastic bags, 250g or 500g as unit, and then loading big cartons. (3) The fish ovaries of the fish seedlings in the spring are full and full. After the fresh fish is cut, the ovaries are removed and washed with clean water. After the water is drained, the sun can be directly placed on the mat, and the surface is dried and the hard skin is dried. Invert the line and dry it until it is completely dry. In the rainy days or when the ovaries have been broken and cannot be exposed to the sun, add 20% of the salt to the jar. After half a month's pickling, it becomes a more delicious fish roe. sauce.