First, the choice of materials to open film: more than 1 kilogram of fresh or frozen eel, eel, grass carp or eel can be. Scrape scales, guts, and heads to wash bloody black membranes. Cut off the pectoral fins during the opening. Generally, the head and shoulders under the knife open the sheets and open the slices along the spine ribs (the belly will not open). The meat is 2 mm thick. Leaving big spurs for his use.
Second, reticle rinsing: The opening with a large spur, red meat, black film, impurities of the meat pick out, keep the fish clean. Freshwater fish fillets must be washed because they contain more blood. Rinsing is the key to improving the quality of dried fish slices. The commonly used method is to load the fish into the bowl, dip the bowl into the rinse tank, rinse it, and remove the drain.
Third, seasoning show: The formula of seasoning liquid is: white sugar 5% ~ 6%, 1.8% ~ 2% of salt, MSG 1.2%, rice wine 1% ~ 1.5%. The drained fish fillets were added to the seasoning liquid according to the ratio, permeated for 1.5 hours, and often mixed. Seasoning temperature is controlled at about 15°C. When placing the fish, the fillets are placed evenly on the nylon mesh. The distance between the slices and the slices should be tight and the fish texture should be similar.
Fourth, drying exposing film: using drying tunnel hot air drying, drying the fish when the temperature is higher than 35 °C is appropriate, drying half an hour to move it outside the drying tunnel, put about 2 hours, so that the water inside the fish fillet naturally outward diffusion. Then move into the drying tunnel. The dried fish pieces are peeled off from the mesh, which means that they have a green sheet.
5. Baking: Before baking, sprinkle a proper amount of water on the green sheet to prevent scorching of the fish fillet. Then, lay the sashimi fish skin down on the baking machine conveyor belt. The baking temperature should be about 180°C. 1 to 2 minutes.
Sixth, rolling and loosening: After baking, the fish fillets are rolled by the mill to obtain the cooked fish fillets. Rolling can only be carried out in the vertical direction of the fish fiber rolling, generally need to pull the second, so that the fish muscle fiber tissue loose and uniform, the area extended. Remove the fish by hand and pick out the remaining bone spurs.
The finished fish fillets are yellowish-white in color with a slightly yellowish edge. Fish fillets are flat and well-shaped, with fleshy and chewy meat. The taste is delicious, salty and sweet, and has the unique flavor of grilled freshwater fish.
Second, reticle rinsing: The opening with a large spur, red meat, black film, impurities of the meat pick out, keep the fish clean. Freshwater fish fillets must be washed because they contain more blood. Rinsing is the key to improving the quality of dried fish slices. The commonly used method is to load the fish into the bowl, dip the bowl into the rinse tank, rinse it, and remove the drain.
Third, seasoning show: The formula of seasoning liquid is: white sugar 5% ~ 6%, 1.8% ~ 2% of salt, MSG 1.2%, rice wine 1% ~ 1.5%. The drained fish fillets were added to the seasoning liquid according to the ratio, permeated for 1.5 hours, and often mixed. Seasoning temperature is controlled at about 15°C. When placing the fish, the fillets are placed evenly on the nylon mesh. The distance between the slices and the slices should be tight and the fish texture should be similar.
Fourth, drying exposing film: using drying tunnel hot air drying, drying the fish when the temperature is higher than 35 °C is appropriate, drying half an hour to move it outside the drying tunnel, put about 2 hours, so that the water inside the fish fillet naturally outward diffusion. Then move into the drying tunnel. The dried fish pieces are peeled off from the mesh, which means that they have a green sheet.
5. Baking: Before baking, sprinkle a proper amount of water on the green sheet to prevent scorching of the fish fillet. Then, lay the sashimi fish skin down on the baking machine conveyor belt. The baking temperature should be about 180°C. 1 to 2 minutes.
Sixth, rolling and loosening: After baking, the fish fillets are rolled by the mill to obtain the cooked fish fillets. Rolling can only be carried out in the vertical direction of the fish fiber rolling, generally need to pull the second, so that the fish muscle fiber tissue loose and uniform, the area extended. Remove the fish by hand and pick out the remaining bone spurs.
The finished fish fillets are yellowish-white in color with a slightly yellowish edge. Fish fillets are flat and well-shaped, with fleshy and chewy meat. The taste is delicious, salty and sweet, and has the unique flavor of grilled freshwater fish.