Lobster slice production process
2024-08-24 06:00:55
Lobster slices are prepared by seasoning fresh starch-enriched fish and seasonings by steaming, drying, and drying. Its products are in short supply. Suitable for township enterprises and self-employed people to invest in production.
First, the raw material selection of fresh fish, head and tail, internal organs, wash with water, take about 50% of its net meat. Recipe: 45 kg of starch, 5 kg of fish, 1 kg of monosodium glutamate, 1.65 kg of sugar, 1.15 kg of salt, 250 ml of cinnamon (250 g of cassia, 250 g of licorice, and 250 g of star anise) to 1 kg. Another 5 kg of starch, 19 kg of water, beaten.
Second, the deployment of raw materials, monosodium glutamate, water and then open. The starch is beaten with water, and the mixture is steamed. The mixture is blown while stirring. It must be hot, thick, and transparent. If you want to color fish, you can add the right amount of food coloring.
Third, beaten the moromi strip raw materials, seasoning ingredients and pulp at the same time put the beater, and then gradually add the hot slurry, beaten for about 20 minutes until the uniform, remove the pour into the wooden box, cover with a cloth and heat, then Gradually chop the slivers on the wooden table. Make sure that they are strong and have no holes in the middle. The diameter of the sliver is 5 cm.
4. Cook the slivers on the steamer shelf for about 1 hour and then place them on the table for 12 hours.
5. Cooling section Place the cooling strips in a precooling chamber at 0 to 2°C for about 30 hours. When the chips are hardened to a stick shape, they can be sliced ​​with a slicer to a thickness of 1 mm.
6. Drying The sliced ​​fish will be blown, sun dried or dried.
First, the raw material selection of fresh fish, head and tail, internal organs, wash with water, take about 50% of its net meat. Recipe: 45 kg of starch, 5 kg of fish, 1 kg of monosodium glutamate, 1.65 kg of sugar, 1.15 kg of salt, 250 ml of cinnamon (250 g of cassia, 250 g of licorice, and 250 g of star anise) to 1 kg. Another 5 kg of starch, 19 kg of water, beaten.
Second, the deployment of raw materials, monosodium glutamate, water and then open. The starch is beaten with water, and the mixture is steamed. The mixture is blown while stirring. It must be hot, thick, and transparent. If you want to color fish, you can add the right amount of food coloring.
Third, beaten the moromi strip raw materials, seasoning ingredients and pulp at the same time put the beater, and then gradually add the hot slurry, beaten for about 20 minutes until the uniform, remove the pour into the wooden box, cover with a cloth and heat, then Gradually chop the slivers on the wooden table. Make sure that they are strong and have no holes in the middle. The diameter of the sliver is 5 cm.
4. Cook the slivers on the steamer shelf for about 1 hour and then place them on the table for 12 hours.
5. Cooling section Place the cooling strips in a precooling chamber at 0 to 2°C for about 30 hours. When the chips are hardened to a stick shape, they can be sliced ​​with a slicer to a thickness of 1 mm.
6. Drying The sliced ​​fish will be blown, sun dried or dried.
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