The kipper is a traditional food of the Miao and Dong ethnic groups in the eastern part of Yidong. It has a long history, and the unique taste of the Miao kipper and the Dai kipper are similar. Its preparation method is to cut the fish to remove viscera and sputum, dry it half-dried or salted for 1-2 days, and mix it with salt, pepper, pepper, rice noodles, glutinous rice, etc. and mix it in the marinated jar to seal it for 1-2 months. can. Pickled fish is sweet, sweet, sour, spicy, hemp, salty, soft, tender, and can be eaten raw or fried and steamed before consumption. For a long time, kippers are special foods produced and used by the people. They lack the means of commercialization such as packaging, making it difficult to form products and hindering the industrialization of kipper products. Improve the processing technology of salted fish to make it scientific, and make soft canned food, which can be stored for a long time, convenient for consumption, and increase commercial value. 1. Processing Process Raw Material Processing → Drying → Pickling → Slicing → Packing → Bag Exhaust Sealing → Sterilization → Cooling → Insulation Inspection → Finished Product Storage 2. Preserved 100 kg fish, 200 g pepper powder, 1 kg pepper 1.5 kilograms of ginger, 3 kilograms of salt, 4 kilograms of sugar, 10 kilograms of new stuffed glutinous rice, 100 grams of cinnamon, 50 grams of mountain ash, 50 grams of white peony, 15 grams of clove and 10 grams of fragrant fruit. Mixing of the above accessories is a pickled ingredient. 3, operating points (1) raw fish: more than 200 grams of fish weight is better than Lu. There are differences in the quality of kippers produced in different seasons. In August and September, the marinated fish products are of good color, bright and lubricated, and of better quality; during the second and third lunar month of the lunar calendar, the fish are thinner and the color is slightly darker after pickling, but the aroma is good. Summer temperatures are high and should not be salted. (2) Raw material treatment: live fish weighing 250 grams or less, but not scales; 250 grams or more of fish to scales, cut with a knife from the back of the fish, remove the viscera, rinse the fish after rinsing, drain, and evenly hot air drying To the moisture content of 55% - 66%. Stand by after cooling. (3) Marinated: Spread the fish evenly, evenly spread 1 layer of fine salt, apply it on the inside with pickled ingredients, close, apply 1 layer of marinated material on the outside, and then lay it on the altar in a layered layer and fill it up. After the altar is tightly capped and sealed, it is matured in the indoor cool place for 2 months. The longer the pickling time, the better the flavor. (4) Trimming: pickled kippers are eaten throughout the body. After processing into soft cans, heads, tails and fins are required to cut the fish body into 1.5 cm wide and 6 cm long fish sticks, which are directly fried or fried without direct frying. (5) Preparation of liquid tank: The cut fish head, fish tail, fins and salted ingredients are added into boiling water and boiled filter juice according to 1:1, and the juice is added with 2% salt, 2% white granulated sugar, 0.1% vitamin C, That is, canned liquid for bagging. (6) Bagging: Fill the fish sticks into a 18-22 cm cooking bag and add the pot liquid. The net weight is 300 g (280 g fish fillets and 20 g of pot liquid). Pay attention to the reasonable matching of various parts of the fish when bagging. (7) Bactericidal cooling: Sterilization formula 15-40-15/121°C, negative pressure 0.088 MPa, cooled to room temperature. Insulation test: The bag body is stored at 37°C for 2 days and kept in the store for 7 days. The bag product is removed and the finished product is stored in storage.
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