Spicy grilled fish processing technology Spicy grilled fish is a small miscellaneous fish as the main raw material, seasoned, dried after the cooked food. It is delicious and nutritious. It can be used as an ordinary family dinner table or a mid-range restaurant or hotel. At the same time, the low-grade and small-sized trash fish can be easily stored and transported through processing, and its value is increased by several times. It is a fish processing food processing industry with promising development. Spiced grilled fish production methods are as follows: First, the original half of the process: 1 processing → salting → cooking → drying → seasoning → baking → packaging → finished products. Second, the production method 1. Raw material treatment: raw fish can use chilled or frozen fish, electric brine salted fish can be preserved. Frozen fish must be thawed first, and salty fish must be rinsed with clean water (water temperature does not exceed 20°C) to remove salts. Raw fish descale, head removal, caesarean section in addition to viscera and water washing and other processes should be streamed in order to avoid backlog and affect the quality. The salt of fresh raw fish is usually 10%-15% saline, and it is salted for 10-20 minutes. 2. Cooking and Drying: The salted small strips of fish (or fish) are drained and placed on a cooking rack. Steamed with steam, then dried in a drying room at 70-80°C to dry to 67% dry. About 7-8 hours. 3. Seasoning: Take a dry piece of fish in a pre-formulated seasoning soak for 30 minutes. Fish pieces should be completely submerged and stirred at any time. Seasoning liquid formulations are spiced, pepper, etc., and can be selected according to local tastes. Spiced formula is: octagonal wash broken broken, add 12 kg of water, boiled to 6 kg (about 1 to 1.5 hours). Then, 2.5 kg of sugar, 3 kg of soy sauce, and 1.5 kg of salt were added to the filtrate and 1.5 kg of rice wine was added. After filtering the residue, add a little new spices, can be used for the second seasoning. 4. Baking: Soak the dipping sauce in the fish (or fish), then drain it on an aluminum wire rack, and bake it in the baking room for the second time for about 4 hours. After 90%, it will be the finished product. 5. Packaging: The finished product is taken out of the baking room and cooled to room temperature, which can be directly consumed or packaged. The packaging method is to use polyethylene film bag quantitative (50 grams, 100 grams, 250 grams) packaging, sealed tightly with electric heat, packing into pieces, placed in a cool dry place preservation. To produce spicy grilled fish, add 0.15 kilograms of red pepper powder to the seasoning liquid and sprinkle some chili powder on the soaked fish pieces.
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