Technological Process of Small Spicy Fish Processing Equipment:

Raw materials screening → soaking →draining → frying → marinating →flavoring →vacuum packing → sterilization →cooling →finished product

Operating Points of Small Spicy Fish Processing Equipment

1. Soaking: soak the fish in clean water for sufficient water absorption;

2. Frying: the temperature is controlled within 160℃—170℃ and the fish is fried for 5 min;

3. Marinating: dry the fish for 10-15 min after marinating with special marinating materials;

4. Sterilization: sterilization under 121℃ for 10 min.

Formulation (Formulation Of Pungent And Spicy Flavor As An Example)

Remarks:

1. The essence combinations are optional according to the flavor;

2. The effect of cream is preferable with strong sense of meat on the taste.