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Detailed explanation of the production process for canned braised fish: Methods for making seasoned aquatic canned products

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The processing of canned braised fish mainly adopts the braising technique characteristic of Chinese cooking. The fish pieces may first be fried and then canned with seasoning liquid poured in; or dehydrated and then canned with seasoning liquid poured in; or directly packed raw and then filled with seasoning liquid; or the fish pieces may be braised and roasted together with the seasoning liquid, then canned and an appropriate amount of seasoning liquid poured in, etc. Depending on the cooking method, the product name also differs. Examples include crispy, braised, and oil-braised. The finished product generally has a relatively large amount of broth, a deep red color, and the flavor of braised fish. Common varieties include canned braised chub mackerel, canned braised common carp, canned braised mixed fish, crispy yellow croaker,

The processing of canned braised fish mainly adopts the braising technique characteristic of Chinese cooking. The fish pieces may first be fried and then canned with seasoning liquid poured in; or dehydrated and then canned with seasoning liquid poured in; or directly packed raw and then filled with seasoning liquid; or the fish pieces may be braised and roasted together with the seasoning liquid, then canned and an appropriate amount of seasoning liquid poured in, etc. Depending on the cooking method, the product name also differs. Examples include crispy, braised, and oil-braised. The finished product generally has a relatively large amount of broth, a deep red color, and the flavor of braised fish. Common varieties include canned braised chub mackerel, canned braised common carp, canned braised mixed fish, crispy yellow croaker, and soy-sauce cuttlefish, etc.

Canned braised common carp:

Raw material inspection

Select ice-fresh or frozen common carp with intact bodies, normal odor, elastic muscle, good freshness, and each fish weighing more than 250 grams. Spoiled fish must not be used. The raw materials must come from pollution-free aquatic product production bases, and their safety and hygiene indicators must comply with the relevant provisions of the "Limits of Toxic and Hazardous Substances in Aquatic Products of Pollution-Free Food (NY5073-2001)".

Raw material handling

For ice-fresh or thawed fish, first scrape off the scales, then remove the head, tail, and fins, cut off the belly meat, remove the internal organs, and wash away surface impurities and the black membrane and blood stains in the abdominal cavity under running water. Wash the cut-off belly meat separately, remove the black membrane and blood stains completely, and store it separately. Cut the washed fish body crosswise into fish pieces about 5.5 cm long, then wash once more.

Salting

Immerse the fish pieces in 3% brine, with a fish piece to brine ratio of 1:1, and a salting time of 5-10 minutes (controlled according to the size of the fish pieces). After salting, rinse the fish pieces with clean water and drain off the moisture.

Frying

Put the fish pieces into an oil pot at 180-210°C, with a fish piece to oil ratio of 1:10, and a frying time of about 3-6 minutes. Fry until the surface of the fish pieces turns golden yellow, then remove, drain the oil, and cool.

Preparation of seasoning liquid

The seasoning liquid formula for canned braised common carp is shown in the table.

Reference formula for seasoning liquid of canned braised common carp

Ingredient name Amount/kg Ingredient name Amount/kg

Sichuan pepper 0.05 Granulated sugar 6

Five-spice powder 0.08 Refined salt 3.5

Fresh ginger 0.5 MSG 0.045

Onion 1.5 Agar 0.36

Soy sauce 10 Clean water 88

Add water to the spices in a jacketed kettle and bring to a slight boil for 30 minutes. Filter out the residue, then add other ingredients such as sugar and salt, boil until dissolved, and filter. Finally add MSG, and adjust with boiling water to a total amount of 110 kg of seasoning liquid for later use.

Canning

Use No. 860 sulfur-resistant coated cans, net content 256 grams, filled with 150 grams of fish meat, no more than 3 fish pieces (fish pieces placed vertically and arranged neatly), add 0.45 grams of sesame oil and 106 grams of seasoning liquid, with the liquid temperature maintained above 80°C.

Exhausting and sealing

For hot exhausting, the center temperature of the can reaches above 80°C, and it is sealed while hot; for vacuum can sealing, the vacuum degree is 0.053 MPa.

Sterilization and cooling

Sterilization formula: 15-90-15/116°C. Cool the sterilized cans to about 40°C, take them out, wipe the cans, and put them into storage.

Finished product requirements

The net weight is 256 grams, the meat color is normal, with the sauce-red color slightly tinged with brown characteristic of braised common carp, and it has the taste and odor that canned braised common carp should have, with no off-flavor, moderate saltiness, tightly organized fish pieces, roughly uniform piece size, placed vertically, and arranged neatly.

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