Spicy hot engraulis japonicas processing process

Abstract

The invention relates to a spicy hot engraulis japonicas processing process, which comprises the following steps: screening engraulis japonicas with basically the same size, and removing impurity powder; pouring the screened engraulis japonicas into a washing tank, adding water to soak for 30 min, washing, and draining; placing the washed and drained engraulis japonicas into a frying machine to carry out frying for 5 min, and then placing into a skimmer, wherein a frying temperature is 170 DEG C; placing the fried engraulis japonicas into a saucing machine, pouring saucing water, saucing for 10 min, taking the engraulis japonicas out, draining, and pouring into a stainless steel container; adding flatspine pricklyash, cymous cuminum fruit, white sugar, pepper, glucose, monosodium glutamate, chicken powder and salt, completely and uniformly stirring, filling the sauced engraulis japonicas into a plastic bag, and carrying out vacuum packaging; placing the packaged engraulis japonicas into a sterilization tank, and sterilizing for 10 min at a temperature of 121 DEGC; and carrying out air drying on the outer package through an air drying machine. According to the present invention, no food additive is added, the pure nature and green planting plants are adopted, taste is good, and benefits are provided for body health.

Description

technical field [0001] The invention relates to a process for processing fish larvae, in particular to a process for processing spicy and dried larvae. [0002] Background technique [0003] Dried juveniles, also known as hairy fish, white rice fish and clove fish, are produced in a large amount in Beihai, Guangxi. The season with the largest number is from the end of October to April of the next year. The general size is 3-7 cm, and it is divided into pointed-headed dried fish. Aberdeen and round-headed larvae, pointed-headed larvae are thinner, with brighter silver lines on the body and whiter flesh. Round-headed larvae have a rounder body, lighter silver lines on the body, and lighter flesh. Very white. In the prior art, spicy fish food has to go through repeated seasoning, cooking, frying, cleaning, and sterilization during the processing process. The processing technology is cumbersome and food additives are abused, such as: preservatives, colorants (acid orange), Ox...

AI Technical Summary

Problems solved by technology

In the prior art, spicy fish food has to go through repeated seasoning, cooking, frying, cleaning, and sterilization during the processing process. The processing technology is cumbersome and food additives are abused, such as: preservatives, colorants (acid orange), Oxidants are commonly used food additives in cooked food processing. These additives are low in price, have no nutritional value, and have no antiseptic effect. Eating spicy fish food with coloring agents has certain effects on the nervous system and digestive function of people, especially children. Harm, long-term consumption may also cause cancer