How do you make five-spice roasted fish? A detailed method shared with you
Five-spice roasted fish is a cooked food made mainly from small mixed fish, seasoned and dried. It is delicious and nutritious, suitable both for the ordinary family dinner table and for mid- to high-grade restaurants and hotels. At the same time, processing makes low-grade small mixed fish easy to store and transport and increases their value several times over, making it a fish cooked-food processing industry with great prospects. The method for making five-spice roasted fish is as follows:
1. Raw material handling
The raw fish can be ice-fresh or frozen fish, or salted and preserved brine fish. Frozen fish must first be thawed, and brine fish must be rinsed in clean running water (water temperature not exceeding 20°C) to remove salt. For the raw fish, the steps of scaling, removing the head, splitting the belly to remove the internal organs, and washing with water should be done as a continuous line operation to avoid delays that affect quality. For salting fresh raw fish, brine of 10 to 15 degrees Baume is generally used, salting for 10 to 20 minutes.
2. Steaming and drying
After draining, the salted small fish (or fish pieces) are placed on a steaming and drying rack, first steamed thoroughly with direct steam, then dried in a drying room at 70 to 80°C until 60 to 70 percent dry, the whole process taking about 7 to 8 hours.
3. Seasoning
Take the dried fish pieces and soak them in pre-prepared seasoning liquid for 30 minutes. The fish pieces should be completely submerged, and stirred from time to time. The seasoning liquid formulas include five-spice, spicy, and others, which can be chosen according to local tastes. The five-spice formula is: wash and crush star anise, add 12 kg of water. Boil down to 6 kg (about 1 to 1.5 hours), then add 2.5 kg of white sugar, 3 kg of soy sauce, and 1.5 kg of refined salt to the filtrate and boil together, then add 1.5 kg of yellow rice wine. The filtered residue can have a little new spice added and be used as a second seasoning.
4. Roasting
After draining, the fish pieces (or fish strips) soaked in seasoning liquid are spread flat on a wire roasting rack and put into the drying room a second time to roast for about 4 hours, until 90 percent dry, and they are then the finished product.
5. Packaging
The finished product is taken out of the drying room and cooled to room temperature, and can then be eaten directly or packaged for storage and transport.
The packaging method is to pack in fixed quantities (50 grams, 100 grams, 250 grams) in polyethylene film bags, seal the openings tightly with electric heat, pack them into cases, and store them in a cool, dry place.
To produce spicy roasted fish, add 0.15 kg of red chili powder to the seasoning liquid and boil it, and sprinkle some chili powder on the soaked fish pieces.