1, the raw material selection of fresh or frozen fat fish as processing raw materials, such as horse fish, silvery fish and so on. Frozen fish need to be thawed, then, go head, peel, remove viscera, wash, slice, remove fish bones, rinse with clean water, remove and drain.
2, process points
1) After seasoning and draining fish fillets, add white sugar, salt, soy sauce, pepper, allspice and umami (monosodium glutamate and 5- glucuronide are evenly mixed at 5:1, and their umami taste is about 10 times higher than monosodium glutamate). , A small amount of wine, mix well and then soaked at room temperature, until the seasonings fully infiltrate and remove Lek.
2) Bake seasoned seasoned fish fillets, and place them in a hot air steam drying box or other drying room. The drying temperature is generally controlled at about 50°C, and baking is done until 78% dry.
3) Steaming The dried fish fillets are steamed in a steamer and steamed at 60--70°C. The water content of the fish fillets is controlled at 25%-30%. At this time, the muscle tissue is most likely to be rolled and loosened.
4) Roll-swab and take the steamed fish fillets, immediately put it into the rolling machine to roll the laxon so that the muscle fibers of the fillets are loose and the area is extended.
5) Grill the filleted fish fillets, then place them in a far-infrared baking oven to dry them. Finished product moisture content requirements in 12% - 15%, up to no more than 20%.
6) Pack and roast the dried fish fillets, then cool them in the room and pack them.
Hydroponics is a subset of hydroculture, the method of growing plants without soil, using mineral nutrient solutions in a water solvent. Terrestrial plants may be grown with only their roots exposed to the mineral solution, or the roots may be supported by an inert medium, such as perlite or gravel. The nutrients in hydroponics can come from an array of different sources; these can include but are not limited to waste from fish waste, duck manure, or normal nutrients.
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