Techniques for processing freshwater fish (1) The main methods for the preservation, transportation, processing and utilization of fish and fishery products include preservation, keep-alive, freezing, cold storage, canned products, preserved products, surimi products, fishmeal, fish oil and industrial products. Wait. Under normal circumstances, fresh fish should be supplied to the market as much as possible to suit people’s consumption habits. However, in large-scale farms or industrialized processing plants that are far away from the market and inaccessible to the transportation industry, in order to enrich the market supply and obtain greater profits and compete for the development of processed fish products, the freshwater fish processing industry that has become popular in recent years has emerged. Conversely, the development of the processing industry has shown its power and role in promoting and inspiring the development of the aquaculture industry. Freshwater fish processing technology (2) Frozen processed freshwater fish frozen processing Widely used technology for preservation of aquatic products, basically cooling and preservation and frozen preservation of two major categories. Cooling and fresh keeping has made new progress on the basis of the 70s. The basic forms are as follows: 1. Radiation preservation is a fresh-keeping technology that uses r-rays or cobalt 60 to sterilize foods. 2. Container preservation is mostly used for on-board and onshore storage and transportation. It is divided into cold storage and self-contained refrigeration. 3. Gas Replacement Packaging Preservation is the replacement of oxygen with carbon dioxide or oxygen to suppress bacterial growth and prevent fat oxidation. 4. Fresh-frozen preservation is a fresh-keeping technique for fish at a temperature range of -2 to -5°C. The preservation period is approximately 20 to 27 days. 5. Ice temperature preservation is a technique for preserving foods in a non-frozen state by using different ice points of various foods and in a negative temperature range below 0°C. (0 ~ -1 °C preservation period of 7 to 10 days). 6. Freezing preservation is to freeze fish products below -18°C, inhibiting bacterial growth and achieving longer-term preservation. The new technologies that are currently applied include low-temperature preservation, ultraviolet light, ozone and cooling, preservation, or separate use of sterilization and preservation methods, and calcium chloride brines used in Japan are frozen and preserved. In general, frozen preservation is mainly used in several methods such as blow freezing, contact freezing, spray freezing and immersion freezing. The frozen processing of freshwater fish can be installed in the production of small-scale refrigeration equipment for production, is conducive to achieving raw materials, good quality, less pollution, easy to wash, freeze and fast refrigeration quality requirements, to ensure the strict implementation of operating procedures and food hygiene law. Freshwater fish processing technology (3) salt one, salt salt penetrated into the fish, so that the fish's moisture and weight changes. Tests have shown that when salt water is salted and the concentration is 9%, the weight increases; when the concentration is 18-25%, the weight decreases first and then increases; when solid salt is used, the weight decreases by about 30%. At this time, the weight of the marinated pressing can be reduced. About 40%. The reduction of water can inhibit the growth and development of bacteria and the enzymatic activity, thereby greatly reducing the fish body's corruption and achieving the purpose of preservation. General freshwater fish salt products processing method: (Process flow) Raw fish processing a washing, draining and pickling. (Processing method) Generally, big fishes adopt the back-opening method, which can also be cut into small pieces of 500 grams. The small fish uses the belly-opening method, the thick meat is applied with a knife to open, the splanchnic and internal organs can be removed, and the skull can also be taken. Wash blood stains, pickle, first in the tank to withdraw a layer of white wine, and wipe the cylinder wall with a clean cloth, and then sprinkle a layer of salt, rub the salt by the fish, pay attention to the head, eyes, eyes, abdomen and other parts. The lower end of the abdomen is face-down, high-height, layered and topped with salt. The amount of salt is about 30%. In Sichuan, peppers, peppers, monosodium glutamate, sugar, and salt are mixed and rubbed one by one. Prior to this, the fish were first wiped and sterilized. When the cylinder was closed, the bamboo was placed first and then pressed. Pay attention to regular observation, do not enter the raw water, do not heat, halogen does not change to red, otherwise you should turn the cylinder to boil the salt and salt to boil. Second, dried salt products will be dried salted fish products called salt products. The salting method is almost the same as that of the previous salt products. The difference is that the salt content is reduced, generally 13% to 17%. The pickling time is experimentally determined to be 3 to 5 days. After pickling, dry it on a bamboo mat or dry it. Fat-heavy fish should not be dried in the sun, so that the sun does not promote fat oxidation. In recent years, the market is popular with high moisture and low salt dry products, which are very popular in transparent vacuum plastic bags. The processing method is as follows: the raw fish is initially processed, the viscera is opened back, the salt is washed, and the finished product is packaged after air drying. The pre-treated fish is salted at 13 degrees Baume's salt for 0.5 to 1 hour, dried to a moisture content of about 65%, and can be listed in vacuum packaging. Features: The product contains 2.5% to 3% salt, and the texture, luster, color, texture and elasticity of the meat are excellent. It is a processing technology for high-grade products of freshwater fish. (4) Seasoned cooked foods I. Roasted fish fillets Roasted fish fillets It is a product that has been preserved by immersing the fillets in the seasoning liquid before drying. (Process flow) A raw fish is processed before opening, rinsing, draining, seasoning, drying, exposing, peeling, baking, and testing. (Processing method) 1. Before the processing of raw fish scales, to internal organs, head, wash dirt. 2. Sliced ​​meat pieces 2 mm thick. Abdomen meat and large bones cannot be kept inside and should be used for other purposes. Small fish can be opened two. 3. Rinsing is the key to improving quality. Usually, the fish pieces are put into the basket, and then the baskets are put into a sink together. The rinsing is repeated with flowing water. When the meat is white and the texture is good, remove the drain. 4. Seasoning According to the weight of the fish after draining, the seasoning liquid is calculated to be 5% to 6% of white sugar, 1.8% to 2% of salt, 2% of monosodium glutamate and 1% to 1.5% of rice wine. Turn it several times in less than 20°C for 1.5 hours to make the flavor liquid penetrate evenly. 5. Spread the pieces and dry the fish pieces on the drying curtain, pay attention to the size and connection, the fibers should be in the same direction, and the shape after drying is beautiful. Bake out until it is half dry and remove it from the oven for 2 hours before baking. Until the requirements are met. The fish pieces removed from the curtains are raw films. 6. Roast cooked raw skin down, about 180 °C baking 1 ~ 2 minutes is appropriate. Water can be sprayed properly to prevent scorching. 7. The lamellar-roasted fish fillets were twisted twice in the vertical direction from the fiber by a chip machine to loosen the fibrous tissue and increase the volume and area. 8. After testing the filleted fish fillets, the fish skins shall be removed by hand and the non-cracked large bones shall be removed and packed in 8 grams per sachet. The water content of the fish fillet is generally 18% to 20%, and the taste is the best. The yield is 1/8 to 1/7. The seasoned fish fillets are dried to a moisture content of 30% to 40%, and they are quickly expanded and dried with a flat-plate microwave dryer for about 7 minutes so that the fish fillets have a water content of about 20%, which can make the fillets fluffy, fragrant, and bite. Jin, production speed, low energy consumption. Second, the fish pine fish pine is a fluffy golden seasoning dried products made of fish muscle fibers. High nutritional value, suitable for both young and old. (Process flow) Raw fish? Pre-treatment? Cooking a peeled, broken bones, dry, seasoning, stir-fry a cool dry a package. (Processing method) Before processing, go (go head, scales, internal organs), wash and drain. Place the fish in a steamer gauze and steam it (about 15 minutes), shake the meat off, pick out the bones, tendons, and skin, and tear the meat apart. Put the lard in the pot and pour the fish into it, then pour the fish into it with a bamboo brush. It takes about 20 minutes. After the fish becomes loose, it can be sprinkled into the seasoning liquid (general formula: 10 000 g raw fish, Chicken soup 600 g, water 300 g, soy sauce 300 g, sugar 140 g, onion ginger 160 g, prickly ash 17 g, cinnamon 100 g, fennel 140 g, monosodium glutamate 30 g), stir until ready to taste. Note that with slow fire, fried pine can not be coke. After the finished product is cooled, 50 grams, 100 grams, and 200 grams are packaged and put on the market. The yield is about 1/6, and the finished product moisture content is 12% to 16%.
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Commodity |
Goji Juice |
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Specification |
500ml, 700ml,1100ml |
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Brix |
13%-18% (Raw Juice) 36%-40%(Concentrated Juice) |
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Shelf Life |
18 Months |
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Storage |
Ventilation, Dry Place,No More Than 20 |
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Payment Terms |
Negotiable |
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Minimum Order Quantity |
1 Ton |
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Package |
on request |
Independent Laboratory Testing
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Organic Goji Drink,Organic Goji Wolfberry Juice,Organic Original Goji Juice
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