Detailed Explanation of Key Processing Techniques for Spicy Canned Soft-Boned Hairtail
Key Points of Processing Technology for Spicy Canned Soft Silver Carp
I. Process Flow
Raw material acceptance → raw material processing → salting → frying → seasoning → bagging → sealing → sterilization → cooling → incubation test → packaging → finished product.
II. Key Operational Points Raw Material Inspection:
(1) Use fresh (iced) or well-frozen ribbonfish (Trichiurus lepturus) with an intact body, normal odor, red gills, lustrous scales, elastic flesh, and tight attachment of flesh to bone. Its hygienic quality shall comply with the relevant provisions of the "GB2733-94 Hygienic Standard for Marine Fish". Fish below second-grade freshness or spoiled fish must not be used.
(2) The raw fish strips shall weigh more than 150 grams each.
2. Raw material processing:
1) Rinse fresh fish with clean water; for frozen fish, thaw with tap water until the fish separate from each other or are semi-frozen.
(2) Rinse the fish in cold water while scraping off the scales, then remove the head, slit open the belly, snip off the tail, take out the internal organs, and wash away the black membrane and blood stains inside the abdominal cavity under running water, cleaning off any impurities.
(3) Cutting into sections: Cut the cleaned fish body into sections 5 to 6 cm long, and sort them by width into large, medium, and small grades, keeping each grade in separate piles. The width of the tail section should be no less than 2.5 cm.
3. Salting:
(1) The quality of the table salt used for salting must comply with the relevant provisions of GB5461.
(2) Prepare a saturated salt water solution and filter it for later use.
(3) The brine concentration is 10 degrees Baume, and the salting time is divided into large, medium and small grades of 12 minutes, 10 minutes and 8 minutes respectively. The weight ratio of brine to fish pieces is 1:2. During the salting process, make sure the fish are fully submerged in the brine.
(4) Semi-frozen fish should be completely thawed in clean water before salting.
(5) The brine can be used continuously for 5 times, but each time concentrated brine should be added to bring it up to the specified concentration.
(6) Adjust the salting time appropriately according to the size of the fish pieces, the air temperature, and the difference between frozen and fresh fish raw materials.
(7) After salting, rinse once with clean water, then drain and set aside for frying.
4. Deep-frying:
(1) The quality of the refined vegetable oil used for frying shall comply with the relevant provisions of GB2716.
(2) After salting, the fish must be thoroughly drained, then placed into an oil pot at an oil temperature of about 180?/FONT>120°C. When adding the fish, the oil temperature should not be lower than 180°C. Fry until the fish pieces float, then gently turn them to prevent the pieces from sticking together. When the fish meat feels firm and the surface is golden yellow, scoop them out and drain the oil for a moment. The frying yield should be controlled at about 55%.
(3) Ingredients should be fried in the order they arrive, and must not be left to pile up.
(4) Raw and cooked fish pieces should be stored in separate dedicated containers to avoid cross-contamination.
(5) After prolonged frying, under the effects of high temperature and air, the oil darkens or turns black, and fish crumbs form particles that settle at the bottom of the pan. Therefore, after each batch is fried, the fish crumbs must be removed once; every half hour, fresh oil must be added once; and every two hours, the oil must be replaced with new oil.
5. Seasoning:
(1) Quality requirements for ingredients:
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(2) Seasoning liquid and formula:
Refined salt 6.6kg Monosodium glutamate 2kg
Red chili powder 2.5 kg Clean water 100 kg
(3) Preparation of the seasoning liquid:
While heating the clean water, add the refined salt, MSG, and red chili powder, stirring until dissolved and well mixed; once it comes to a boil, it is ready to use.
(4) Seasoning method:
While hot, submerge the fish pieces completely in the seasoning liquid; let them soak for about 1 minute, then lift the fish pieces out and drain off the seasoning liquid.
6. Bagging:
(1) Retort pouch: use a three-layer composite pouch (PET/AL/CPP). Its quality shall comply with the relevant provisions of GB10004.
(2) After the seasoned fish pieces have been left to soften, they can be weighed and bagged; take care to prevent contamination of the bag opening, so as not to affect the sealing quality.
7. Sealing:
Use a domestic vacuum gas-flush packaging machine; the vacuum degree of the machine's vacuum chamber should be controlled at 0.088-0.093MPa. The sealing time should preferably be 2-2.5 seconds. The principle is to seal firmly, seal tightly, and allow no air leakage. Those with poor sealing should be opened and repacked.
8. Sterilization:
(1) After sealing, sterilize as soon as possible.
(2) Sterilization formula: 15, ?/FONT>40, ?/FONT>15, /121°C, counter pressure 0.18MPa.
(3) The sterilization temperature should be based on the temperature shown by the mercury thermometer.
(4) The counter-pressure should be maintained until cooling is complete.
⑸ During the sterilization process, operating procedures should be strictly followed to avoid producing defective or waste products.
9. Heat preservation test:
After the product is sterilized and cooled, wipe the surface dry, inspect each package promptly, and remove any nonconforming products. Store the products in a 37°C incubation room for 7 days, inspect each package, remove any nonconforming products, and then proceed with packaging.
10. Packaging, marking, transportation and storage of finished products:
(1) Products that have passed inspection shall be quantitatively packed into corrugated cartons of the specified size. The products must be arranged neatly and tightly, with the top and bottom of the carton sealed with adhesive tape. Two plastic strapping bands shall be tied around the outside of the carton, and they must be tight, straight and secure.
(2) Marking, storage and transportation shall be carried out in accordance with the relevant provisions of ZBX70005.
Raw material acceptance → raw material processing → salting → frying → seasoning → bagging → sealing → sterilization → cooling → incubation test → packaging → finished product.
II. Key Operational Points Raw Material Inspection:
(1) Use fresh (iced) or well-frozen ribbonfish (Trichiurus lepturus) with an intact body, normal odor, red gills, lustrous scales, elastic flesh, and tight attachment of flesh to bone. Its hygienic quality shall comply with the relevant provisions of the "GB2733-94 Hygienic Standard for Marine Fish". Fish below second-grade freshness or spoiled fish must not be used.
(2) The raw fish strips shall weigh more than 150 grams each.
2. Raw material processing:
1) Rinse fresh fish with clean water; for frozen fish, thaw with tap water until the fish separate from each other or are semi-frozen.
(2) Rinse the fish in cold water while scraping off the scales, then remove the head, slit open the belly, snip off the tail, take out the internal organs, and wash away the black membrane and blood stains inside the abdominal cavity under running water, cleaning off any impurities.
(3) Cutting into sections: Cut the cleaned fish body into sections 5 to 6 cm long, and sort them by width into large, medium, and small grades, keeping each grade in separate piles. The width of the tail section should be no less than 2.5 cm.
3. Salting:
(1) The quality of the table salt used for salting must comply with the relevant provisions of GB5461.
(2) Prepare a saturated salt water solution and filter it for later use.
(3) The brine concentration is 10 degrees Baume, and the salting time is divided into large, medium and small grades of 12 minutes, 10 minutes and 8 minutes respectively. The weight ratio of brine to fish pieces is 1:2. During the salting process, make sure the fish are fully submerged in the brine.
(4) Semi-frozen fish should be completely thawed in clean water before salting.
(5) The brine can be used continuously for 5 times, but each time concentrated brine should be added to bring it up to the specified concentration.
(6) Adjust the salting time appropriately according to the size of the fish pieces, the air temperature, and the difference between frozen and fresh fish raw materials.
(7) After salting, rinse once with clean water, then drain and set aside for frying.
4. Deep-frying:
(1) The quality of the refined vegetable oil used for frying shall comply with the relevant provisions of GB2716.
(2) After salting, the fish must be thoroughly drained, then placed into an oil pot at an oil temperature of about 180?/FONT>120°C. When adding the fish, the oil temperature should not be lower than 180°C. Fry until the fish pieces float, then gently turn them to prevent the pieces from sticking together. When the fish meat feels firm and the surface is golden yellow, scoop them out and drain the oil for a moment. The frying yield should be controlled at about 55%.
(3) Ingredients should be fried in the order they arrive, and must not be left to pile up.
(4) Raw and cooked fish pieces should be stored in separate dedicated containers to avoid cross-contamination.
(5) After prolonged frying, under the effects of high temperature and air, the oil darkens or turns black, and fish crumbs form particles that settle at the bottom of the pan. Therefore, after each batch is fried, the fish crumbs must be removed once; every half hour, fresh oil must be added once; and every two hours, the oil must be replaced with new oil.
5. Seasoning:
(1) Quality requirements for ingredients:
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(2) Seasoning liquid and formula:
Refined salt 6.6kg Monosodium glutamate 2kg
Red chili powder 2.5 kg Clean water 100 kg
(3) Preparation of the seasoning liquid:
While heating the clean water, add the refined salt, MSG, and red chili powder, stirring until dissolved and well mixed; once it comes to a boil, it is ready to use.
(4) Seasoning method:
While hot, submerge the fish pieces completely in the seasoning liquid; let them soak for about 1 minute, then lift the fish pieces out and drain off the seasoning liquid.
6. Bagging:
(1) Retort pouch: use a three-layer composite pouch (PET/AL/CPP). Its quality shall comply with the relevant provisions of GB10004.
(2) After the seasoned fish pieces have been left to soften, they can be weighed and bagged; take care to prevent contamination of the bag opening, so as not to affect the sealing quality.
7. Sealing:
Use a domestic vacuum gas-flush packaging machine; the vacuum degree of the machine's vacuum chamber should be controlled at 0.088-0.093MPa. The sealing time should preferably be 2-2.5 seconds. The principle is to seal firmly, seal tightly, and allow no air leakage. Those with poor sealing should be opened and repacked.
8. Sterilization:
(1) After sealing, sterilize as soon as possible.
(2) Sterilization formula: 15, ?/FONT>40, ?/FONT>15, /121°C, counter pressure 0.18MPa.
(3) The sterilization temperature should be based on the temperature shown by the mercury thermometer.
(4) The counter-pressure should be maintained until cooling is complete.
⑸ During the sterilization process, operating procedures should be strictly followed to avoid producing defective or waste products.
9. Heat preservation test:
After the product is sterilized and cooled, wipe the surface dry, inspect each package promptly, and remove any nonconforming products. Store the products in a 37°C incubation room for 7 days, inspect each package, remove any nonconforming products, and then proceed with packaging.
10. Packaging, marking, transportation and storage of finished products:
(1) Products that have passed inspection shall be quantitatively packed into corrugated cartons of the specified size. The products must be arranged neatly and tightly, with the top and bottom of the carton sealed with adhesive tape. Two plastic strapping bands shall be tied around the outside of the carton, and they must be tight, straight and secure.
(2) Marking, storage and transportation shall be carried out in accordance with the relevant provisions of ZBX70005.