Production and Processing Techniques and Methods for Spicy Fish

Silver carp is a well-known freshwater fish species with a relatively large yield, but because its flesh is fine and full of small bones, its value is relatively low. At the same time, among similar products on the market, there are many small fish and few quick-prepared larger fish. To increase its added value, the author, through repeated experiments, developed soft-packaged spicy fish. The processing technology and formula are introduced as follows:

1. Raw and auxiliary materials

Silver carp (about 0.35 Kg), salt, monosodium glutamate, Sichuan pepper, fennel, cinnamon, chili, pepper, tsaoko, ginger powder, cooking wine, soy sauce, scallion white, fresh ginger, Tianbo 20928 (chicken flavor essence), edible salad oil

2. Equipment and utensils

Square pickling barrel cart, fully automatic deep fryer, strainer ladle (several), vacuum packaging machine, sterilization tank

3. Technology and formula

Formula (unit: kg): silver carp 10, salt 0.25, monosodium glutamate 0.05, Sichuan pepper 0.2, fennel, cinnamon, tsaoko 0.2, chili 0.2, ginger powder 0.03, cooking wine 0.1, soy sauce 0.2, Tianbo flavor essence 20928 0.03, appropriate amount of scallion white and ginger.

Technology and process: (fish) handling -> cleaning -> draining -> (boiling seasoning water) pickling -> air drying -> deep frying -> seasoning -> vacuum packaging -> sterilization.

1. (Fish) pretreatment, cleaning, draining, pickling: after gutting the fish, remove the internal organs and gills, clean thoroughly to remove the fishy smell, add seasoning water, salt, cooking wine, scallion white, and fresh ginger, and pickle for 24 hours. The purpose is to remove the fishy smell and give the fish a certain flavor inside and out. Note that the temperature of the seasoning water should be kept no higher than 10°C to prevent the fish from spoiling.

2. Air drying: after the pickling time is up, hang the fish to dry the surface moisture. On cloudy days, bake at 65°C for 1 hour until the surface is slightly dry, which helps with deep frying.

3. Deep frying: frying temperature 160°C, time 2 minutes. The purpose is to remove the fishy smell, make the fish firm, enhance the chewiness of the fish meat, and give the fish a special flavor. Place the fish into the strainer ladle so it can be taken out once cooked. At the same time, be careful not to put too many fish in at once, to prevent the oil temperature from dropping too much.

4. Seasoning and vacuum packaging: making spicy oil - heat salad oil to 180°C, mix chili powder and Sichuan pepper powder well, then pour the hot oil over them while stirring. After the oil cools, add Tianbo 20928 and ginger powder. Mix soy sauce, seasoning water, and cooking wine, soak the fried fish in the seasoning liquid, spread the mixed seasoning on the fish body, and put it into a high-temperature retort pouch. Vacuum degree 0.1 KPa, so as to give the fish a certain spicy and numbing taste during sterilization.

5. Sterilization: after one working unit is full, push it into the sterilization tank and begin sterilization. The sterilization formula is 15-25-15/121°C, with counter pressure 2.5. During sterilization, do not load too much, and ensure that the top layer is below the water surface.

4. Sensory inspection

The finished product is dark red, has the inherent taste and odor of spicy fish, and the fish meat has a certain chewiness.

5. Discussion

In this product, fish flavor essence was not added according to the conventional method. Instead, Tianbo chicken flavor essence 20928 was added, in order to give the fish product a special flavor, enhance palatability, and make the flavor of the spicy fish more harmonious.