Detailed Explanation of Processing Methods and Technical Key Points for Small Mixed Fish

I. Raw materials: 1. Main ingredient: small mixed fish. A body weight of 150-200 grams is preferable. 2. Auxiliary ingredients: glutinous rice, filled lean pork, goji berries, coix seed, carrots, sweet corn, shiitake mushrooms. 3. Seasonings. Sugar, refined salt, soy sauce, yellow rice wine, ginger, star anise, cinnamon, etc.

II. Process flow: raw small mixed fish → skinning → removing head and viscera → washing → stuffing → cooking in seasoning sauce → heat preservation → cooling → vacuum packaging → quick freezing → boxing and storage.

III. Processing technology

1. Preliminary processing. Remove the head, viscera, scales, etc. from the small mixed fish, wash away internal impurities, and set aside.

2. Auxiliary ingredient proportions and handling. ① After washing the glutinous rice clean, soak it in water; soak for 1 night in spring, autumn, and winter, and for 4 hours in summer, then drain. ② Remove the skin from the filled lean pork (20% of the weight of the glutinous rice), wash clean, and cut into small cubes of 5 mm x 5 mm. ③ Wash the shiitake mushrooms (2% of the weight of the glutinous rice) clean, soak in warm water at 50-60°C for 5 minutes, take them out, drain, remove the mushroom bases, and cut into shiitake mushroom strips of 1.5 mm x 1 mm. ④ Wash the carrots (10% of the weight of the glutinous rice) clean, remove the cores with a knife, and cut into small cubes of 4 mm x 4 mm. ⑤ Wash the sweet corn kernels (10% of the weight of the glutinous rice) clean. ⑥ Remove impurities from the goji berries (2% of the weight of the glutinous rice), wash with water, and drain. ⑦ Remove impurities from the coix seed (2% of the weight of the glutinous rice), rinse, and drain.

3. Stuffing method. ① Mix the glutinous rice, pork cubes, carrot cubes, sweet corn kernels, shiitake mushroom strips, goji berries, and coix seed evenly with 10% seasoning sauce, and marinate for 1 hour. ② Fill the marinated mixture into the fish belly up to 1/2 of the fish body, seal the opening by piercing a toothpick horizontally through the fish belly skin, then use scissors to remove the excess ends of the toothpick.

4. Preparing the seasoning sauce. ① Ratio: 250 grams of soy sauce, 100 grams of yellow rice wine, 120 grams of refined salt, 120 grams of white sugar, 25 grams of ginger, 25 grams of star anise, 25 grams of cinnamon, 2 grams of monosodium glutamate, 1 kilogram of water. ② Cooking: Carefully place the stuffed small mixed fish into a pot of seasoning sauce 1.5 times their weight, cook over medium heat for 30 minutes, then cool the seasoning sauce; at the same time, use a sponge to remove debris from the fish surface, and pull out the toothpicks. Stir as little as possible during the cooking process.

5. Vacuum packaging. Carry out vacuum packaging according to requirements.

6. Quick freezing. Spread the vacuum-packaged products on trays and quick freeze. After quick freezing, the temperature at the center of the product reaches -15°C.

7. Boxing and storage. It can be stored for 1 year at temperatures below -18°C.