First, the process of raw material acceptance → raw material processing → salting → frying → seasoning → bagging → sealing → sterilization → cooling → insulation test → packaging → finished product. Second, the operating point of raw materials acceptance: (1) the use of new (ice) fresh or frozen good octopus, fish body, odor normal, red pimple, glossy scales, muscle elasticity, tightly connected flesh. Its sanitary quality should meet the relevant requirements of "GB2733?/FONT>94 seawater needle hygiene standards". Do not use spoiled fish below the secondary freshness. (2) The raw fish fillet weighs more than 150 grams. 2. Raw material treatment: (1) Fresh fish is washed with fresh water, and the frozen fish is water-frozen and thawed until the fish body is separated or semi-frozen. (2) Scooping and scraping fish scales in cold water, then split the belly, cut off the fish tail, remove the internal organs, wash the black membrane and blood stains in the abdominal cavity with running water, and wash impurities. (3) Cut segment: The washed fish body was cut to a length of 5?/FONT>6 cm, divided into three groups of large, medium, and small, and stacked separately. The width of the tail should not be less than 2.5 cm. 3. Salting: (1) The quality of salt used for salting must comply with the relevant provisions of GB5461. (2) Prepare saturated brine and filter it for later use. (3) The salt water concentration is 10 Baume degrees, and the salting time is 12 minutes, 10 minutes and 8 minutes respectively according to the medium, small and medium sub-ranges. The ratio of salt water to fish mass is 1:2. During the salting process, be sure to completely submerge the fish in salt water. (4) The semi-frozen fish should be completely salted after being completely hydrolyzed. (5) Brine can be used continuously for 5 times, but each time should be added with concentrated salt to the specified concentration. (6) According to the difference between the size of the fish, the temperature and the frozen fresh fish raw materials, the salting time should be properly adjusted. (7) After the salt has not dried, rinse it with clean water and drain it until it is fried. 4. Frying: (1) The quality of refined vegetable oil used in frying shall comply with the relevant provisions of GB2716. (2) The salted fish should be fully drained and then put into a pan with oil temperature of about 180?/FONT>120?C. When feeding, the oil temperature should not be lower than 180°C. Fry until the fish pieces float, gently flip to prevent sticking. When it is deep-fried until the fish has a firm feeling and the surface is golden yellow, you can pick up the drain and take a moment. The frying rate is controlled at about 55%. (3) The raw materials should be fried first and no backlog is allowed. (4) Raw and cooked fish should be stored in special containers to avoid cross-contamination. (5) After long-time-exploding oil, under the effect of high temperature and air, the color becomes dark or dark, and the fish shavings form particles and deposit the bottom of the pot. Therefore, every time you fry a pot, you need to remove the fish shavings every half an hour. Mix the new oil once and replace the new oil every two hours. 5. Seasoning: (1) Quality requirements of ingredients: The quality of salt and monosodium glutamate should meet the relevant regulations of GB5461 and GB8967, respectively. Red pepper powder: dry, no impurities, no mildew, red color, rich spicy flavor. (2) Seasoning liquid and formula: Salt 6.6? Monosodium Glutamate 2? Red pepper powder 2.5? Clear water 100? (3) Preparation of seasoning liquid: In the heating process of clear water, add salt, monosodium glutamate, red chili powder, stir and stir, and use it after boiling. . (4) Method of seasoning: When the hot cake is completely immersed in the seasoning liquid, the soaking time is about 1 minute. The fish pieces are picked up and the seasoning liquid is drained. 6. Bagging: (1) Cooking bag: Three-layer composite bag (PET/AL/CPP) is used. Its quality should comply with the relevant provisions of GB10004. (2) After the seasoned fish pieces are placed back and softened, they can be weighed and bagged to prevent the bags from being contaminated so as not to affect the sealing quality. 7. Sealing: Using domestic vacuum inflator, the vacuum degree of the vacuum in the packaging machine should be controlled at 0.088?/FONT>0.093MPa. Sealing time is preferably 2?/FONT>2.5 seconds. Sealed, sealed and airtight. Bad sealers should be disassembled and reinstalled. 8. Sterilization: (1) After sealing, sterilize as soon as possible. (2) Sterilization formulas: 15, ?/FONT?40, ?/FONT?15, /121°C, back pressure 0.18 MPa. (3) The sterilization temperature should be based on the mercury thermometer temperature. (4) The back pressure should be maintained until the end of cooling. (5) Sterilization process should be strictly in accordance with the operating procedures, so as not to cause defective or waste products. 9. Insulation test: After the product has been sterilized and cooled, the surface is wiped dry, and the bag-in-time inspection is carried out in a timely manner to remove the non-conforming product. The product is stored in a 37° C. holding room for 7 days, checked by bag, and rejects are rejected, and then packaged. 10. Packaging, Marking, Transportation and Storage of Finished Products: (1) After inspection of qualified products, quantitatively fit into the size of corrugated boxes, the products shall be arranged neatly and densely, the mouths and bottoms of the products shall be sealed with adhesive tape, and two plastic packing belts shall be wrapped outside the boxes. It must be tightly tied, tied straight, and tied firmly. (2) Marking, storage and transportation Refer to the relevant regulations of ZBX70005.
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