Process flow
Raw material acceptance→raw material processing→salting→tank installation→dehydration→adding ingredients→vacuum sealing tank→sterilization→cooling→insulation test→packaging→finished product. [1]
Operational points
1. Raw material acceptance:
(1) Use fresh (ice) or well-frozen sardines. The body of the fish is intact, the eyeballs are flat, the corneas are bright, the gills are red, the scales are solidly attached to the fish body, the muscles are elastic, and the bones and flesh are tightly connected. Hygienic quality should comply with the relevant provisions of "GB2733-94 Hygienic Standards for Seawater Fish". Spoiled fish below second grade freshness shall not be used.
(2) The raw fish must be more than 10 cm long.
2. Raw material processing:
(1) Wash fresh fish with clean water, and thaw frozen fish with running water until the fish is separated or in a semi-frozen state.
(2) Remove the fish head, tail, fins and internal organs, scrape off the fish scales, use running water to wash away the mucus and impurities on the surface of the fish body, and wash away the black membrane, blood stains and internal organs in the abdominal cavity. The water temperature must not exceed 25°C.
(3) During the processing, raw materials that do not meet quality requirements such as deterioration and mechanical damage should be removed.
3. Salting:
(1) The quality of salt used for salting must comply with the relevant regulations of GB5461.
(2) Prepare saturated salt water, filter and set aside.
(3) The concentration of salt water used for salting is 10 degrees Baume, the salting time is 10-20 minutes, and the weight ratio of salt water to fish pieces is 1:1. When the raw material is fresh fish, the salting time should be increased by 3-5 minutes.
(4) Salt water can be used continuously for 5 times, but concentrated salt water should be added to the specified concentration each time.
(5) Semi-frozen fish should be thawed completely with clean water before salting.
(6) During the salting process, the fish body must be completely immersed in salt water.
(7) Adjust the salting time appropriately according to the size of the fish, the temperature, and the difference between the raw materials of frozen and fresh fish.
(8) After salting, rinse with clean water and drain.
4. Canning:
(1) Use anti-sulfur fully-coated tinplate cans that comply with QB221 regulations No. 603 and No. 604.
(2) Empty cans must be clean and free of rust spots. The can body should not have edges, corners, dents or other deformations, and there should be no paint peeling off.
(3) Empty cans should be washed, sterilized with hot water or steam above 82°C, and drained upside down for later use.
(4) The salted fish pieces should be fully drained before weighing and canning. The loading quantities of No. 603 and No. 604 cans are: 360-370 grams and 210-220 grams respectively. When the raw material is frozen fish, pack 10 grams less than fresh fish.
(5) After canning the fish pieces, fill them with clean salt water with a concentration of 1 Baume degree.
5. Dehydration:
(1) Steam and dehydrate for 30-40 minutes/98-100℃, then drain the soup into a can.
(2) Adjust the dehydration time appropriately according to the steam volume, fish body size, tank type, and dehydration box performance. The dehydration rate should be controlled at 18-22%.
6. Add ingredients:
(1) The quality of refined vegetable oil and refined salt should comply with the relevant regulations of GB2716 and GB5461 respectively.
(2) Refined vegetable oil is first heated to 180-220℃, then cooled to 80-90℃, filtered and set aside.
