Detailed Explanation of the Oil-Immersion Smoking Processing Technology for Canned Ribbonfish

(1) Raw material handling: Remove the fins, tail, and belly meat from fresh or frozen (thawed) ribbonfish. Control the tail width at 2.5-3 cm. Blanch in hot water at 70-75°C for 2-6 s, scrape off the scales, cut off the head, and wash away blood, black membrane, and impurities with running water. Split into fillets, remove the backbone, and rinse again with running water for 40 min to remove blood.

(2) Salting: Immerse the fillets in 4.5-5.5°B6 brine for salting. The ratio of fillets to brine is 1:2, and the salting time is 20 min.

(1) Raw material handling: Remove the fins, tail, and belly meat from fresh or frozen (thawed) ribbonfish. Control the tail width at 2.5-3 cm. Blanch in hot water at 70-75°C for 2-6 s, scrape off the scales, cut off the head, and wash away blood, black membrane, and impurities with running water. Split into fillets, remove the backbone, and rinse again with running water for 40 min to remove blood.

(2) Salting: Immerse the fillets in 4.5-5.5°B6 brine for salting. The ratio of fillets to brine is 1:2, and the salting time is 20 min.

(3) Drying and smoking: Lay the fillets flat on the mesh trays of the drying cart with the surface facing down, and send them into the drying room for drying. The temperature at the inlet of the drying room is 40-60°C. As the fillets dehydrate, the temperature is gradually raised. The dehydration rate is 45% for large fish and 50% for small fish. After the fillets are dried, send the drying cart into the smoking chamber for smoking. The temperature is controlled at about 60°C, and the time is about 20-30 min, smoking until the surface of the fillets is light yellow. After smoking, cool the fish with cold air. The smoking time must not be too long, to prevent the fish from spoiling and becoming smelly. For smoking materials, see Section 1.

(4) Trimming and cutting into blocks: Use clean gauze to wipe off dust and grease from the surface of the fillets, trim off unacceptable parts, and cut into fish blocks 8 cm in length.

(5) Soaking in chemical solution: Immerse the fish blocks in a 2.25% sodium hexametaphosphate solution for 2-3 s, then remove and drain. New solution should be added each time, and the solution must be completely replaced with fresh solution every shift.

(6) Preparation of seasoning sauce: Add 27.5 kg of clean water and 0.5 kg of monosodium glutamate to 30 kg of the sodium hexametaphosphate solution that has been used to soak the fish blocks, and mix well for later use.

(7) Filling into cans: Use sulfur-resistant coated can No. 946, with a net content of 256 g. After washing and sterilizing the can, fill with 200-205 g of fish blocks. When filling, lay the fish blocks flat inside the can, with the flesh side of the two pieces near the bottom of the can facing down. Add 42 g of refined vegetable oil at 80-90°C and 9-14 g of seasoning sauce.

(8) Exhausting and sealing: Vacuum exhausting and sealing, with a vacuum degree of 0.053-0.06 MPa.

(9) Sterilization and cooling: Sterilization formula: 15-55-15/116°C. Cool to about 40°C, take out, wipe the cans, and store in the warehouse.

(3) Drying and smoking: Lay the fillets flat on the mesh trays of the drying cart with the surface facing down, and send them into the drying room for drying. The temperature at the inlet of the drying room is 40-60°C. As the fillets dehydrate, the temperature is gradually raised. The dehydration rate is 45% for large fish and 50% for small fish. After the fillets are dried, send the drying cart into the smoking chamber for smoking. The temperature is controlled at about 60°C, and the time is about 20-30 min, smoking until the surface of the fillets is light yellow. After smoking, cool the fish with cold air. The smoking time must not be too long, to prevent the fish from spoiling and becoming smelly. For smoking materials, see Section 1.

(4) Trimming and cutting into blocks: Use clean gauze to wipe off dust and grease from the surface of the fillets, trim off unacceptable parts, and cut into fish blocks 8 cm in length.

(5) Soaking in chemical solution: Immerse the fish blocks in a 2.25% sodium hexametaphosphate solution for 2-3 s, then remove and drain. New solution should be added each time, and the solution must be completely replaced with fresh solution every shift.

(6) Preparation of seasoning sauce: Add 27.5 kg of clean water and 0.5 kg of monosodium glutamate to 30 kg of the sodium hexametaphosphate solution that has been used to soak the fish blocks, and mix well for later use.

(7) Filling into cans: Use sulfur-resistant coated can No. 946, with a net content of 256 g. After washing and sterilizing the can, fill with 200-205 g of fish blocks. When filling, lay the fish blocks flat inside the can, with the flesh side of the two pieces near the bottom of the can facing down. Add 42 g of refined vegetable oil at 80-90°C and 9-14 g of seasoning sauce.

(8) Exhausting and sealing: Vacuum exhausting and sealing, with a vacuum degree of 0.053-0.06 MPa.

(9) Sterilization and cooling: Sterilization formula: 15-55-15/116°C. Cool to about 40°C, take out, wipe the cans, and store in the warehouse.