Ikumi male fish (hereinafter referred to as male fish) is a raw material for fried fish. The production of freshwater lakes in Liaoning, Beijing, Jilin, Tianjin, Hebei, Xinjiang, and Inner Mongolia is growing rapidly. Japan exports 800 to 1,500 tons each year. Male fish is a kind of freshwater fish with rich nutrition, low fat, high protein and calcium and phosphorus content. The practical operation experience of processing fried fish for several years is now described as follows: 1. Raw material acquisition In order to ensure the quality of fried male fish products, the freshness of male fish should be ensured in the acquisition process, and the acquisition is determined according to the production and processing capacity of the factory. The amount of raw materials. It is forbidden to purchase raw fish that are contaminated by water, bombing, phytotoxic, and electro-fishing; and it is not allowed to purchase raw fish that are unpleasant. During the transportation process, the raw fish are prevented from being overloaded, resulting in crushing and aborting; sun exposure and rain are prevented; if the temperature is too high, crushed ice must be added to preserve freshness; transportation by containers that do not leak water is prohibited; Second, raw materials storage and cleaning After entering the plant, the raw materials are stored in storage at 2 to 5°C in sequential order, or soaked in ice water for 2 to 3 minutes. Add crushed ice to store in a cool place. Raw fish should be packaged, and each basket should not be loaded too much. In a water tank filled with ice water (long flowing water), rinse gently three times to rinse the fish body surface with sediment, fish oil, and impurities (small grass blades). Third, the selection must choose fresh fish with good freshness and no damage as the raw material for deep-fried male fish, because the raw materials used are slightly smaller in size, and the relative requirements are higher. Raw materials that are slightly less fresh and the fish are damaged should be treated as domestic sales. . According to the customer's requirements, select different specifications: S specifications, raw materials for 7.5 to 8 cm, finished products for 7 to 7.5 cm; SS specifications, raw materials for 7 to 6 cm, finished products for 6 to 5.5 cm. Fourth, control the water selection of good specifications of male fish per sieve can not be loaded too much, control the water for 5 to 8 minutes (if not ready for processing, to add small crushed ice preservation, stored in a cool place, until the use of clean water before rinsing Ice cube). Fifth, the choice of edible oil and fryer The fried male fish must use high-quality edible oil and salad oil. Soybean oil, peanut oil, rapeseed oil and animal oil should not be selected. As the oil used for frying fish, the salad oil is clear, the boiling point of the oil is low, and the finished product is light after frying. Electric fryers are generally used. Six, noodles in the operating table (stainless steel case), add 1.00 grams of dry flour (fine powder) per kilogram of fish, first the male fish is poured on the table, then add dry flour, by hand (with latex gloves) by Bottom-up splicing makes the surface of fresh fish evenly floured. The rest of the flour must be scraped off with a scraper, and the case should be cleaned to prevent re-use, so that the surface of the fish body can be blemishes and affect the appearance. Place the broiled fish on a stainless steel mesh, gently sifting it, sieve the dried flour, and cook it in time. Note that the frying pan oil temperature can only meet the requirements. Seventh, the oil temperature controls the public fish oil temperature is generally controlled at 160 ~ 180 °C, when the oil temperature can be reached after feeding. Low oil temperature, the fish can not be quickly floated, reminders can not open fish, sticky, stick together, affect the quality; oil temperature is too high, the fish is easy to paste, and can not be blown through. Therefore, oil temperature control is also an important link to ensure fish quality. Because the flour on the surface of the fish will fall off into the oil pan, creating a burr, and deepening and smelling the fish that is fried, it is necessary to constantly change the oil. After the oil is changed, the oil residue in the pot must be cleaned in a timely manner, and then be refueled (for new oil). The used oil is used for other purposes. Eight, cooling and sorting male fish noodles in the pot, before and after sieving the pot, keep the fish straight, quickly floating, in the pan surface, and other big oil gradually become small oil 1 to 2 minutes, After fishing with a hedge, the tail of the squid is hard, non-hard, and flexible. Salvage on the stainless steel net, control the net oil, pour it on the workbench, flatten out, slowly cool, until the fish body reaches normal temperature, before sorting. After the fish are cooled, they are sorted one by one on the workbench, and fish that do not meet the requirements such as bending deformation, breakage, U-turn, tail-drop, paste-bottom, and fish residue are removed, and the qualified fish are then boxed. Nine, frozen and packaging will be quantitative after the small box sub-specification, variety weighing, each small box 2.5 kilograms, lined with plastic sheet, small box plastic sheet is not sealed, the extra volume to the box side, outside the small box Print specifications, frozen in the freezer, frozen at -25 ~ -28 °C for more than 8 hours, in order to prevent frost from heat production. A large box of 42.5 kilograms was put out after delivery, and the outer box was marked with the words of fried fish, specifications, manufacturer code, production date, batch number, etc. Tenthly, the finished products after refrigerated transportation shall be stored in a cold storage at -18°C. The backing plate shall be placed under the box and be separated from the wall by 30cm. Refrigerator vehicles must be used to prevent thawing of some products and affect the quality.
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