Delicacy squid seasoned fish dry film production technology
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Process acceptance of raw materials → raw material processing → drying → seasoning impregnation → drying → roasting → pull loose → weighing small package → sealing → packaging operation points 1) raw materials and raw materials processing. Fresh salmon of 10-15 cm in length are used. After the raw materials were washed, the abdominal cavity was opened, and the head, internal organs, ink bladders, cartilage, and meat fins were removed, and the skin was peeled to make a salmon fillet. 2) First drying. Wash and drain the salmon fillet, place it on a bamboo screen and dry it until 6-7% dry. 3) Seasoning impregnation. The first dried salmon fillet was soaked in the sauce for 1-1.5 hours at a temperature less than 20°C. 4) The second drying. The immersed squid slices are drained and arranged on bamboo screens for the second time. During the drying process, they are sun-dried and dried until 7-8 in a batch. 5) Baking. Bake in a conveyor type infrared oven, temperature 180°C-200°C, time 1-2 minutes. 6) La Song. The baked squid fillets were hot-inserted into the lapping machine with two roller gaps.