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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 ℃, 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 ℃. 7. Sterilization 8. The heat preservation |
To address:Xiying Industrial Park North Friendship Road ShiJiaZhuang City,HeBei
Phone: 400-800-2076
Fax: 0311-67907859
E-mail: jiarijixie@yahoo.cn
Website: coediter.com
