Our country has a variety of freshwater fish, freshwater fish are easy to breed, high yield, low price, and the rich variety of amino acid, EPA, DHA and human needs a variety of minerals and trace elements. But due to some freshwater fish ( carp, carp ) meat is poor, easy to corruption, is not easy to preserve. The fried, seasoned, vacuum packaging process, can produce beautiful color, good taste of the fried instant food. The process has low production cost, convenient and simple, suitable for small and medium enterprises production, but also for the freshwater fish processing to provide an effective way.

One, production process

Raw materials washing acid rinsing drying diced salted fried and seasoned stirring vacuum packaging and sterilization inspection of finished products

Two, the key points of producing

1 raw materials processing

2 acetic acid processing

3 salted

4 fried dried fish, using vegetable oil to fry. Oil temperature control at 160 degrees C, fish every time quantity for oil 10%. Fried fish, be broke surface, at any time to flip, mess up, to prevent the fish block adhesion, time 3 - 5min, fried fish pieces of solid, yellow brown is appropriate.

5 flavored liquid configuration

The 6 season

7 mixing

Measurement of the 8 packaging, sterilization