1. Process acceptance of raw materials → Processing → Salting → Frying → Shearing → Bagging → Sealing → Sterilization → Insulation inspection → Packaging → Finished product 2 • Seasoning liquid Preparation of seasoning liquid formula: 250 grams of garlic, 1.4 kilograms of rice wine, 3.5% salt Kilograms, 220 grams of monosodium glutamate, 300 grams of ginger, 80 grams of agar, 250 grams of onion, 15 kilograms of soy sauce, 60 grams of sauce, 6 kilograms of white sugar, and 85 liters of clear water. The preparation method is to wash the garlic, ginger, and onion into a gauze bag after smashing, and pry the bag into the sandwich pot to boil, and keep the micro-boiler for 20 minutes to remove the spice package. Add sugar, monosodium glutamate, soy sauce, soy sauce, agar, heat and stir to dissolve, turn off steam after boiling, add rice wine, and filter for use. Control the amount of pan to be 100 kg (evaporated water to make up with boiling water), cooling to below 40 °C for use. 3. Operational points (1) Acceptance of raw materials: For fresh or frozen squid with a weight of 150 g or more, the sanitary quality should comply with the relevant provisions of “GB2736-94 Freshwater Fish Hygiene†hygiene. (2) Raw material processing: 1 live squid should be raised for 1 day. After the squid has spewed mud and dirt in the bowl, the fish will become drowsy or knocked out with electricity. Wash the frozen squid with a stream to hydrolyze and clean. 2 Wash the carp with nails on a wooden board (back side up), use an obtuse triangular knife to cut off from the back of the carp, remove the viscera along the vertebrae, and wash the blood and impurities on the sepals with head and tail water. 3 Cut the washed salmon fillets into 6-centimetre-old carp sections and place them according to their size and thickness. (3) Salting: Put squid and brine into 1:1 salted brine in brine, which can be used continuously. Add salt to salt for 10-12 minutes each time. The salting time should be adjusted according to the size of the carp section, the temperature, and the difference between the frozen and fresh fish raw materials. After salting, rinse with water 1 times and drain to fry. (4) Frying: After salting, the squid segment is fully drained and then fried in oil at 180--200°C for 2-4 minutes. When it is fried, it should be gently turned so that the fried squid section is uniform and uniform in color. When the surface is golden red, you can remove the drain to cool and control the dehydration rate at 35% - 40%. (5) Cut wire: The fried squid section is cut into 6 cm wide and 3 mm wide squid. (6) Processing of pork silk: Select pork ribs or lean meat from healthy pigs, and chop the pork with the same specifications as squid, and fry it with peanut oil. (7) Bags: Three-layer composite bags (PET/AL/CPP) are used. 80 grams of squid silk, 60 grams of pork, and 40 grams of seasoning liquid (net weight of 180 grams per bag) are weighed. (8) Sealing and sterilization: The main vacuum control is 0.088-0.093 MPa when vacuum packaging. Sterilization formula 15-35-15/121°C, back pressure: 0.16 MPa. (9) Insulation test: Wipe the surface of the tank and store it in a 37°C positive and negative 2°C heat preservation room for 7 days, remove the nonconforming product, and store the finished product in the storage.
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