Detailed Explanation of Key Processing Techniques for Minced Fish Canned Products
The processing of minced fish canned products was developed on the basis of minced fish product processing. Such items as boiled fish balls, fried fish balls, seasoned minced fish, etc., can all be processed into canned foods. These canned products have the unique flavor of minced fish products. Here, only the seasoned eel minced fish canning is taken as an example.
(1) Process flow
Raw material handling - grinding meat, pounding and kneading (adding seasonings) -> filling into cans -> pre-sealing -> vacuum sealing -> sterilization -> cooling
(2) Key operation points
1. Raw materials: select ice-fresh or frozen eel with good freshness; spoiled fish must not be used.
2. Raw material handling: rinse ice-fresh or thawed eel with clean water, remove fins, cut open the belly and remove the internal organs, and wash the black membrane and blood stains in the abdominal cavity, and trim off the belly meat. Along the spine, cut out two skin-on fillets, then skin them to obtain two clean fillets.
3. Grinding meat, pounding and kneading, and seasoning
Put the prepared fillets into a meat grinder and grind 1-2 times (the grinder plate hole diameter is 1 mm), then put them together with the ingredients into a pounding and kneading machine for pounding, kneading, and seasoning. The pounding and kneading temperature should not exceed 10 degrees C. When the fish meat becomes sticky after pounding and kneading, it is ready (the time may be 25-35 minutes), and it is then placed in a clean tray.
4. Filling into cans: apply 100 degrees C refined vegetable oil to the inner wall of a drained acid-resistant fully coated tinplate can, fill with raw minced fish, and finally cover the surface of the minced fish with 1 layer of oil.
5. Sealing: add the lid and pre-seal, then vacuum seal the can; the vacuum degree should be above 0.05 MPa.
6. Sterilization and cooling: use high-pressure steam sterilization; the sterilization formula is 10-70-15-118 degrees C.
7. Finished product requirements: net weight 280 grams, the minced fish is white, the texture is compact, and the mouthfeel is fine, tender, and smooth. The presence of small air holes is allowed.