At present, leather beard breeding is very common, and the yield is high. However, due to the concentration of the market, the price is very low. From September to October each year, a large number of leather beards are difficult to sell for a short period of time, and the prices are lower than each other, resulting in high yield and no economic benefits. In order to solve this problem, the author made a soft burn leather beard silk packaging processing test, has processed into a braised fish block, braised thornless fish, braised fish row small package. The relevant technologies are introduced as follows for reference by their counterparts. First, the process of acquisition of live fish → clear water holding → slaughter → pickled → drain → process cooking → vacuum packaging → high temperature sterilization → inspection → packaging → packing sales. Second, raw materials and equipment 1, the main raw material 1 leather beard fish live fish: specifications in more than 1000 grams, the higher the higher the rate of meat, requiring fattening, strong, no disease, less injury. 2 The fresh ginger is free of mildew, and the green onion is evenly weighed and evenly weighed. The soy sauce, rice vinegar, cooking wine, sesame oil, soybean oil, salt, monosodium glutamate, and sugar all meet national quality standards. 3 Seasoning: The main ingredients of Wang Shouyi stew meat in Henan Province are: Amomum villosum, Clove, Size Fennel, Sichuan Pepper, Pepper, Shanna, White Peony, Dried Ginger, Galangal, Longjing, Caoguo, Guangdong Province Jiuzhen Brand Cooking Ingredients There are: star anise, fennel, Amomum villosum, clove, pepper, shannai, galangal, oyster dial, grass fruit, chicken extract, jade fruit, mountain check, white peony, red peony, cinnamon. 2. Main equipment 1 holding pool, water inlet and drain equipment; 2 stove for braised fish; 3 double-room vacuum packing machine; 4 high temperature pressure steam sterilization pot; 5 packing bags and packing boxes: packing bag has two layers inside and outside The inner layer is made of high temperature resistant materials and the packing box is a rigid cardboard box. Third, the operation method 1, the raw material treatment 1 temporary leather bearded beard. The live larvae are kept in the holding pool for 24 to 48 hours with fresh water, and the water temperature is 13 to 20°C. During the holding period, no feeding is provided, and the duration of the holding period is determined according to the water temperature, water quality, and fish quality. Change the water quality to change the water. The purpose of holding up is to remove the earthy smell on the leather beard. 2 slaughter. Remove the preserved live leather moustache, go to the head, bloodletting, lethal, open the abdomen to the internal organs, remove the fins, and put in clean water to wash the blood and abdominal and body surfaces. 3 cuts. There are three methods of cutting: The first method is to directly cut the cleaned fish into 2cm wide, 4cm long, 2cm thick fish. The second method is to use a sharp blade or "L" shaped knife edge to fish off along the fish's "shaped" bone, separated from the spur. The resulting net meat was cut into pieces 1.5 cm wide, 35 cm long and 15 cm thick. The third method is to cut the remaining meat bone spurs into 3cm ribs to prepare braised fish steak. 2, pickled, drained with boiled meat and boiled for 45 minutes, add salt to make up 10% of the water. Stir and cook for another 5 minutes. Let cool, soak the cut fish into salt water for 30 minutes, remove, and release. Ventilate and drain on the fence or screen for 5 to 10 hours at a temperature between 0°C and 10°C. 3, braised method first boil hot, add a little cooking oil, add ginger onion burn it, then add the fish, fried 3 to 5 minutes, then add cooking spices stop, pour wine, sugar, Vinegar, soy sauce, salt. Braised for 20 minutes, then add MSG and sesame oil. 4. Packing inner packing adopts high temperature resistant, high pressure, non-toxic food packaging bag, which has good heat sealing property, water resistance and light-blocking and gas-blocking performance, and must have certain mechanical strength. Do their best: 15cm20cm and 16cm21cm. The braised fish fillets can be weighed slightly and weighed 150 grams of brackish noodles, containing 200 grams of bone pieces and 250 grams of spare ribs in the inner bag. A vacuum pump is used to draw the air out of the bag, and the bag is sealed with a sealer. The operation requires careful and careful quality assurance. 5, sterilization and sterilization uses high temperature and back pressure method. The temperature is controlled at 110 °C, the sterilization time is 18 minutes, and the shelf life can reach 6 months. 6. Cooling and sterilizing time has reached the point of immediate access to cold water, resulting in negative pressure in the bag. The cooling temperature is 10°C to 15°C and the time is about 20 minutes. 7. Inspection 1 Randomly sample 100 bags, check the sealing strength and whether the bags are damaged, whether there is gas in the bag or not, and whether the weight of each bag meets the standard. Then open the bag to check the shape, color, and smell of the meat. Solids weight is not less than 95%. Taste the fish, whether the taste is tender and delicious, and make a test record for use. 2 In addition, 100 bags were stored at a constant temperature of 35°C, 20 bags were checked every 48 hours for deterioration and abnormalities, and records were made. After 10 days, the quality was evaluated to determine whether they could be sold. 8, after the inspection of the outer package is sealed on a layer of beautiful plastic packaging, indicate the relevant matters, you can pack. Box should not be too thick, 20cm can, 20 bags per box is appropriate. Fourth, the cost calculations have been tested, the weight of 1000 grams of leather moustache go to the head, viscera, marinated after draining 650 grams. 600 grams of finished products are braised, which means the yield is 60%. 1000 grams of leather beard razor clams can be obtained by the same treatment without a spiny braised fish finished 450 grams, braised fish steak products to 16 grams. Calculated at RMB 6 per 1,000 grams of live fish, the seasoning is 0.5 yuan, and the processing fee is RMB 0.5. Then, 600 grams of the finished product cost price is 7 yuan, which is 11.6 yuan per kg, and the cost per 200 grams is 2.34 yuan. Braised fish fillets were calculated at RMB 9/kg, and the thornless braised pork meat was RMB 12.36/kg, ie, the cost per bag was RMB 1.86. Braised steak is $2.25 per bag. V. Experience and Suggestions 1. Processing Prospects: I think that the leather beard has good quality, less thorns, and it is very convenient for processing. It is especially easy to be processed into thornless small packaged foods. It solves the “difficult†problem of children eating fish, and it also has leather beards. The easy-to-breed, high-yield yields, adequate supply, and time-to-market are very low and the fish price is low, which provides a rare opportunity for processing. 2. Because I am only a test, mechanization and specialization are not high. If it is for large-scale professional production, mechanization and assembly line operations should be used. The detailed techniques in cooking, pickling, and other processing methods need further study.
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