(1) Formula (kg) Salmon 100, refined hydrochloric acid, Liquor (60 degrees) 3, cooking wine 2.5, modified starch 1, sucrose 7, tomato 4.5, garlic 0.8, vitamin C 0.05, and cyclodextrin 2.
(II) Process Frozen Squid--?thawing--?washing--?meat--?rinsing--?dehydration--?gross-meat (plus seasoning, ?ring dextrin)--?mixing and pickling System--?æ“‚ collapse (plus ice swarf amount and working starter) filling--?rinsing--?fermentation--?smoke--?finished product(3) Operational points 1 after the raw fish thaw, the meat mining machine Meat 2-3 times, the fish soaked in 2% sodium chloride water for 2-4 hours after dehydration with a dehydrator, the fish meat moisture content of less than 80%.
2 The dehydrated fish meat is minced or minced with a mincer or a picker, seasoned and mixed with a binder, and marinated at 0--4°C for 8-12 hours.
(3) Lactobacillus plantarum, Pediococcus breve, Micrococcus, Pediococcus pentosaceus, etc. can be selected as the fermentation bacterium, and Lactobacillus plantarum is the best for the fermentation of salmon. The amount of the working starter added is preferably 107 to 8 colonies per gram.
4 The starter is mixed with marinated fish and filled in animal casings, incubated for 3–6 hours, at a fermentation temperature of 30–35°C and at a relative humidity of 90%–95%. Fermentation time and humidity control are adjusted according to the type of casing and diameter.
5 When the pH of the fermented fish sausage drops to 5.3, the fermentation is stopped at 90--100°C and smoked for 10-18 hours.
6 Smoke After the sausage is dried at 10 - 16°C and relative humidity of 70% - 75% and matured, it is the finished product.
(D) quality requirements Fermented fish sausages, water activity less than or equal to 0.73, protein content greater than 62%, smooth appearance without mildew, was brown color, a special fragrance, texture is not strong loose.
(II) Process Frozen Squid--?thawing--?washing--?meat--?rinsing--?dehydration--?gross-meat (plus seasoning, ?ring dextrin)--?mixing and pickling System--?æ“‚ collapse (plus ice swarf amount and working starter) filling--?rinsing--?fermentation--?smoke--?finished product(3) Operational points 1 after the raw fish thaw, the meat mining machine Meat 2-3 times, the fish soaked in 2% sodium chloride water for 2-4 hours after dehydration with a dehydrator, the fish meat moisture content of less than 80%.
2 The dehydrated fish meat is minced or minced with a mincer or a picker, seasoned and mixed with a binder, and marinated at 0--4°C for 8-12 hours.
(3) Lactobacillus plantarum, Pediococcus breve, Micrococcus, Pediococcus pentosaceus, etc. can be selected as the fermentation bacterium, and Lactobacillus plantarum is the best for the fermentation of salmon. The amount of the working starter added is preferably 107 to 8 colonies per gram.
4 The starter is mixed with marinated fish and filled in animal casings, incubated for 3–6 hours, at a fermentation temperature of 30–35°C and at a relative humidity of 90%–95%. Fermentation time and humidity control are adjusted according to the type of casing and diameter.
5 When the pH of the fermented fish sausage drops to 5.3, the fermentation is stopped at 90--100°C and smoked for 10-18 hours.
6 Smoke After the sausage is dried at 10 - 16°C and relative humidity of 70% - 75% and matured, it is the finished product.
(D) quality requirements Fermented fish sausages, water activity less than or equal to 0.73, protein content greater than 62%, smooth appearance without mildew, was brown color, a special fragrance, texture is not strong loose.
Delicious Angler Fish Stew,Angler fish stew delicious,frozen Angler fish stew
Zhoushan Banddfoods Co., Ltd. , https://www.bandd-food.com