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spring fish, fish in cans
Release time:2012/6/29
  Industrial production--more spring fish, fish in cans
 
A, the process flow
 
Raw material inspection-the original processing-saline-Fried- - - into can add flavoring liquid-vacuum sealed jar- - - cooling sterilization-insulation experiment-packaging products
 
Second, key operation
 
1. The raw material inspection
 
2. Raw material treatment
 
3. Saline
 
4. Fried feeding, the oil temperature should be not less than 180 ¡æ, Fried time is commonly 4 to 8 minutes, Fried fish piece to rise, gently flipping, prevent fish piece of binding and break the skin. Cook until the fish has a solid feeling, surface present a golden to tan, can remove and drain oil cooling (control dehydration rate at 35%-40%).
 
5. Packed
 
6. Add seasoning flavoring liquid fluid temperature not below 70 ¡æ.
 
7. Sterilization
 
8. The heat preservation

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