1. Raw materials and their requirements Fresh plum squid and frozen plum squid (frozen goods require normal color and odor, and my rancid and other deteriorating odors, and the organization is tight and flexible). 2, the main production equipment cold storage, fish washers, far infrared ovens, vacuum sealing machine, vertical retort, cooling pool. 3, production process and operation points Frozen fish → thaw → cleaning → to impurities → Drain → seasoning pickled → drying → baking → coating egg white liquid → samed sesame seeds → baking → secondary seasoning (sprinkle amount of salt and pepper powder, Pepper) → cooling → weighing → vacuum packaging → high-temperature sterilization → cooling → inspection → finished product storage. 4. Raw material treatment uses fresh or frozen plum bass as raw material. Clean fresh fish with surface water, dirt, mucus and other dirt. Freeze the fish in water or air below 25°C to thaw, remove impurities and wash it with running water. dry. 5. According to the weight of the net fish, the salting ingredients are 1.6% salt, 0.8% MSG, 2.5% cooking wine, 5% sugar, 1% ginger slice, 0.5% cinnamon bark, and pickled for 3 hours. 6, drying and drying to 40% of the original fish weight, water can be about 40% dry. If the water is overheated, turning the fish off will break the water, and the water content is too low to taste. 7. Before baking, bake the fish body with appropriate amount of seasoning liquid and put it into a far-infrared oven. When it is baked at 240°C until it is yellow, take out the coated egg and sprinkle with sesame seeds. Then bake it until the fish body is golden brown. When the scent is removed, the second seasoning grilled squid can be made into five flavors, fresh squid, salt and pepper, etc. as needed. Cooling, the yield is about 42% of the original fish weight. 8, packaging weighing bagging vacuum packaging. 9, sterilization and cooling sterilization formula 15-20-10/118 °C, cooling inspection, packing storage. 10. Insulation test A random sample was placed in a 37-degree incubator, and seven days later, it was checked for deterioration. 11, the quality of plum canned soft canned fish flavor, delicious palatability. Shelf life is six months. Hygiene quality test results should meet the canned food hygiene standards.
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