Study on Soft Packaging Technology of Braised Leather Beard
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First, the process of acquisition of live fish → clear water holding → slaughter → pickled → drain → process cooking → vacuum packaging → high temperature sterilization → inspection → packaging → packing sales.
Second, raw materials and equipment
1 The main raw material 1 leather beard fish live fish: specifications in more than 1000 grams, the higher the higher the rate of the meat, requiring fat, strong, no disease, less injury.
2Ginger is fresh and moldless, fresh green onions are evenly sized, and soy sauce, rice vinegar, cooking wine, sesame oil, soybean oil, salt, monosodium glutamate, and sugar all meet national quality standards.
3 Seasoning: The main ingredients of Wang Shouyi stew meat in Henan Province are: Amomum villosum, Clove, Size Fennel, Sichuan Pepper, Pepper, Shanna, White Peony, Dried Ginger, Galangal, Longjing, Caoguo, Guangdong Province Jiuzhen Brand Cooking Ingredients There are: Star anise, Fennel, Amomum villosum, Clove, Chinese prickly ash, Hana, galangal, Longjiao, Caoguo, Chicken extract, Jade, Shancha, White peony, Red peony, Cinnamon.
2 Major equipment 1 holding pool, water intake and drainage equipment;
2 stove for braised fish;
3 double chamber vacuum packaging machine;
4 high temperature pressure steam sterilization pot;
5 Packaging bags and packaging boxes: The packaging bags are made up of two layers inside and outside, the inner layer is made of high temperature resistant materials, and the packaging box is a rigid cardboard box.
Third, the operation method
1 raw material processing 1 temporary leather bearded beard. The live larvae are kept in the holding pool for 24 to 48 hours with fresh water, and the water temperature is 13 to 20°C. Not feeding during the holding period, the length of holding time is determined according to the water temperature, water quality, and fish quality. Change the water quality to change the water. The purpose of holding up is to remove the earthy smell on the leather beard.
2 slaughter. Remove the lived leather moustaches that have been raised and go to the head, bloodletting, lethal to the viscera, remove the fins, and put in clean water to wash blood and abdominal and body surfaces.
3 cuts. There are three ways to cut:
The first method is to directly cut the cleaned fish into 2cm wide, 4cm long, 2cm thick fish pieces.
The second method is to use a sharp blade or "L" shaped knife edge to fish off along the fish's "shaped" bone, separated from the spur. The resulting net meat was cut into pieces 1.5 cm wide, 3.5 cm long and 1.5 cm thick.
The third kind is to cut the remaining meat bone spurs into 3cm wide ribs to prepare braised fish steak.
2 Pickled, drained with boiled meat and boiled for 45 minutes. Add salt to make up 10% of the water. Stir and cook for another 5 minutes. Let cool and put the cut fish into salt water for 30 minutes. Fence or screen ventilation drain for 5 to 10 hours, the temperature between 0 °C ~ 10 °C.
3 braised method first boil hot, add a little cooking oil, add ginger onion burn it, then add the fish, fried 3 to 5 minutes, then add cooking spices stop, pour wine, sugar, vinegar , soy sauce, salt. Braised for 20 minutes, then add MSG and sesame oil.
4 Packing Inner packaging uses high-temperature, high-pressure, non-toxic food packaging bags, which have good heat-sealability, water resistance and light-blocking and gas-barrier properties, and must have a certain degree of mechanical strength. Do their best: 15cm20cm and 16cm21cm. The braised fish fillets can be weighed slightly and weighed 150 grams of brackish noodles, containing 200 grams of bone pieces and 250 grams of spare ribs in the inner bag. A vacuum pump is used to draw the air out of the bag, and the bag is sealed with a sealer. The operation requires careful and careful quality assurance.
5 Sterilization Sterilization uses mainly high temperature and back pressure. The temperature is controlled at 110 °C, the sterilization time is 18 minutes, and the shelf life can reach 6 months.
6 The cooling and sterilizing time has reached the point of immediate access to cold water, resulting in negative pressure within the bag, cooling temperature is 10 °C ~ 15 °C, time is about 20 minutes.
7 Inspection 1 Randomly sample 100 bags, check the strength of the seal and whether there is any damage to the bag, whether there is gas in the bag and whether the weight of each bag meets the standard. Then open the bag to check the shape, color, and smell of the meat. Solids weight is not less than 95%. Taste the fish, whether the taste is tender and delicious, and make a test record for use.
2 In addition, 100 bags were stored at a constant temperature of 35°C, 20 bags were checked every 48 hours for deterioration and abnormalities, and records were made. After 10 days, the quality was summarized to determine whether they could be sold.
8 When the outer packaging is qualified, it shall be sealed with a layer of beautiful plastic packaging, and the related matters shall be sealed. Box should not be too thick, 20cm can, 20 bags per box is appropriate.
Fourth, the cost calculations have been tested, the weight of 1000 grams of leather moustache go to the head, viscera, marinated after draining 650 grams. 600 grams of finished products are braised, which means the yield is 60%. 1000 grams of leather beard razor clams can be obtained by the same treatment without a spiny braised fish finished 450 grams, braised fish steak products to 16 grams. Calculated at RMB 6 per 1,000 grams of live fish, the seasoning is 0.5 yuan, and the processing fee is RMB 0.5. Then, 600 grams of the finished product cost price is 7 yuan, which is 11.6 yuan per kg, and the cost per 200 grams is 2.34 yuan. Braised fish fillets were calculated at RMB 9/kg, and the thornless braised pork meat was RMB 12.36/kg, ie, the cost per bag was RMB 1.86. Braised steak is $2.25 per bag.
V. Experience and Suggestions
1 processing prospects: I think leather beard quail meat is good, less thorn, processing is very convenient, especially easy to be processed into thornless small packaged food, to solve the problem of children's "difficult" to eat fish, and other leather beard quail easy breeding, high yield The supply of goods is abundant, and the time to market is very concentrated, and the fish price is low, which provides very few business opportunities for processing.
2 Since I was only an experiment, mechanization and specialization were not high. If it is for large-scale professional production, mechanization and assembly line operations should be used. The detailed techniques in cooking, pickling, and other processing methods need further study.