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Español- Frying Equipment
- LJ-6000 Fried Assembly Line
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Small Spicy Fish Processing Equipment
Raw materials screening → soaking →draining → frying → marinating →flavoring →vacuum packing → sterilization →cooling →finished product
Raw materials screening → soaking →draining → frying → marinating →flavoring →vacuum packing → sterilization →cooling →finished product
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.
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.
