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1. Ingredients: fresh squid, salt 2.5%, sugar 15.%, monosodium glutamate 0.3%, the amount of cooking wine, onion, ginger, 50g pepper, large fennel each 10g.
2. Process flow: raw fish → slaughter, cleaning → cutting → salting → frying → bagging → venting, sealing → sterilization, cooling
3. Processing methods (1) Acceptance of raw materials: Use fresh fish that have a complete body, normal odor, good muscle tone, good freshness, and more than 250g each. Do not use spoilage fish.
(2) Remove the fish scales first, then remove the head, tail, and fins, remove the internal organs, and wash away surface impurities and black membranes and blood in the abdominal cavity in running water.
(3) Cut the washed fish into fish fillets approximately 5.5 cm long and wash them again.
(4) Salting the treated fish pieces, adopting a dry pickling method, mixing the ingredients and the fish pieces, and salting time is about 5 to 10 minutes (controlled by the size of the fish pieces).
(5) Put the oil into an iron pan and heat it to 180-210°C. The ratio of fish to oil is 1:10 for frying. The frying time is about 3-6 minutes, and the surface of the fish is golden brown. Can be drained and drained to cool.
(6) Carefully put the pieces of bamboo chopsticks and squid into the bag. Each bag contains (200+(-)5)g. When bagging, the parts should be evenly distributed, and be careful to separate the bag mouth from the fish pieces so as not to cause damage. Bag mouth soup pollution.
(7) Seal the bag containing the fish in a vacuum of 96 kPa for 10 seconds.
(8) After the vacuum seal, it can be put into the autoclave at a static pressure of 05. The sterilization type is 15`-90`-back pressure, 147kPa/115°C. After sterilization, it is taken out in a ventilated place and cooled to about 40°C.
(9) Check the bag's wall and fish sticks on a package-by-packet basis. Remove the fat bag, leak the bag, put the finished product on the packaging bag, heat seal, and store the product in a cool and dry place.
The processing of braised squid soft cans mainly adopts the technological characteristics of braised in cooking techniques in China. The fish block is first salted, fried, and then filled into a cooking bag made of a multilayer composite film of polyester, aluminum foil, polyamide, and the like. The canned food is made of exhausted, sealed, sterilized and cooled canned food. The soft canned packaging is not only portable, sanitary and beautiful, but also can maintain the original flavor of fish products. It has the characteristics of simple process, convenient operation and long shelf life. The prepared braised squid has the advantages of crisp and delicious, fresh meat, unique flavor, and rich nutrition. Now its production method is as follows: