Detailed Explanation of the Production Process for Five-Spice Smoked Fish

Five-spice smoked fish is a regional specialty product made by processing the Spanish mackerel, a coastal aquatic resource. By introducing high-temperature sterilization retort pouch production technology, the product has gained a more competitive edge in the market in terms of distribution reach, shelf life and flavor.

1. Process flow

Raw material selection -- thawing -- slicing -- rinsing with water -- draining -- deep-frying -- smoking -- cooling -- packaging -- sterilization -- cooling -- packaging -- warehousing

2. Formulation setting (based on 100kg of trimmed material) [omitted]

3. Key process points:

1. Raw material selection: Preferably select fresh-frozen Spanish mackerel of about 0.5kg that is free from contamination and within its shelf life, meeting the national edible standards for frozen aquatic products.

2. Thawing: Thaw naturally until the fish body temperature is around -7 degrees, strictly avoiding over-thawing.

3. Slicing: After removing the head and tail, cut diagonally with a sharp knife into slices of about 2cm. When removing the viscera, care should be taken to prevent contamination of the cut surfaces (for raw materials that have been over-thawed, the viscera should be removed first and then sliced).

4. Rinsing with water and draining: Rinse contaminated raw materials thoroughly in a timely manner after slicing and drain.

5. Deep-frying: Heat salad oil to about 180°C and fry until the fish slices are golden yellow, which takes about 5 minutes.

6. Smoking: Put all the supplementary ingredients of the formulation into a jacketed kettle, mix well and bring to a boil, then add a measured amount of the fried fish, gently stir-fry or ladle the sauce over to reduce the liquid, ensuring even absorption of the seasoning. When the sauce is fully absorbed, remove from the kettle, minimizing broken pieces during the operation.

7. Packaging: Cool to below 30°C. The current standard is: 500g±5g per bag. Packaging material: high-temperature-resistant 130°C three-layer composite transparent bag. Bag specification: 25×20cm. Packaging arrangement: the appearance shows the fish cut surface, filling the square surface area of the package.

8. For other points not covered, refer to the process standards for braised beef.

4. Quality inspection standards:

1. Sensory inspection: Color: exterior red-yellow, flesh pinkish-white; Taste and odor: moderately sweet and salty, with the smoky flavor that smoked fish should have, rich in spice, mellow with no off-flavors.

2. Physicochemical indicators: Implement in accordance with relevant national regulations.

3. Microbiological indicators: Implement in accordance with the national commercial sterility standards for canned foods.