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Detailed explanation of the method and steps for making smoked fish

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1. Process flow: raw material preparation -> soaking -> rinsing -> draining -> frying -> seasoning -> bagging -> vacuum sealing -> sterilization and cooling -> heat preservation inspection -> warehousing and storage. 2. Key operating points. (1) Raw material preparation: remove the head, guts and tail of the raw fish, then wash clean. If the fish is large, cut it into pieces, then wash again with clean water. (2) Frying: fry until the fish turns deep yellow and the surface is firm. (3) Seasoning: add 35 kg of soy sauce into a jacketed kettle and heat, pour in 300 kg of fried fish and stir, add 30 kg of yellow rice wine

1. Process flow: raw material preparation -> soaking -> rinsing -> draining -> frying -> seasoning -> bagging -> vacuum sealing -> sterilization and cooling -> heat preservation inspection -> warehousing and storage

2. Key operating points

(1) Raw material preparation: remove the head, guts and tail of the raw fish, then wash clean. If the fish is large, cut it into pieces, then wash again with clean water.

(2) Frying: fry until the fish turns deep yellow and the surface is firm.

(3) Seasoning: add 35 kg of soy sauce into a jacketed kettle and heat, pour in 300 kg of fried fish and stir, add 30 kg of yellow rice wine and 2 kg of five-spice powder.

(4) Filling and sealing: make sure the pieces are arranged neatly and control the bag thickness to no more than 1.5 cm. Do not contaminate the sealing area during filling.

(5) Sterilization: (10-50-rapid water cooling/118°C) x 0.15 MPa.

Heat preservation inspection: wipe off the moisture on the outside of the bags, place them in a heat preservation room at 37±2°C, store under heat preservation for 7 days, remove swollen bags, and store the finished products in the warehouse.

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