The delicious grilled fish fillet is a newly developed roast fishery cooked food product that is made from horse mash as raw material in recent years. 1Process flow: 2Process operation: Raw material processing: Use fresh, good, large-scale Sanmaomao as raw material (small individual, smell or mechanical damage should be removed), rinse with clean water, then In the running water, cut two pieces of fish along the sides of the spine with a knife to minimize the fish on the spine. The profile needs to be flat. Rinse: Wash the cut fish pieces in clean water and put them in a sink. Rinse for about half an hour and gently stir every 10 minutes. Salted Penetration: Remove the rinsed fish, drain it and pound it. Pour the seasoning into the fillet and carefully stir it in place. Allow to infiltrate for 1 to 2 hours. Mix it by hand every 15 minutes. If the indoor temperature is too high in the summer, put ice in the room to cool down. Pendulum: After infiltrating the fish fillets, place them on the nylon mesh. Under normal circumstances, the two fillets are combined into one piece. If the pieces are small, they can be pieced into pieces. They are required to be smooth, without obvious seams, and they are leaf-shaped. . Drying: Put the nylon mesh of the fish fillet on a special car and dry it in a drying tunnel. The temperature should be controlled at 40-42°C, with a maximum of 45°C. High temperatures can affect the freshness and quality of fillets. During the drying process, the degree of dryness and wetness of the fish fillets is often observed, which is generally determined by a sensory method. The required moisture content is between 18% and 21%. After drying, it should be determined whether the water meets the standard. Release: Dried fish fillets were manually removed from the mesh. When exposing the film, pay attention to keeping the integrity of the fish piece as much as possible, and do not expose it so as not to affect the quality and specifications of the fish piece. Fish fillets are called green tablets at this time. The peeled green sheet is temporarily placed in a moisture-proof container. Long-term storage of raw films should be packaged in a cold storage, generally not more than six months. Baking: The green sheet is soaked in clean water for a while (for a long period of time depending on the moisture content of the green sheet) and left for 5 to 10 minutes. The fish is then baked in a chain oven and generally baked by electric heating. It is best to use a liquefied gas oven, so that the baked fish fillets are cooked without burning, delicious and delicious. Rolling and Shaping: The baked fish fillets are tightly packed and not easily chewed. They must be crushed by a milling machine to make the fibers of the fish tissue cotton-like. The cooked tablet after rolling is shaped on the shaping machine so that the cooked tablet is flat, shaped, beautiful and easy to pack. Packaging: The cooked tablets are accurately weighed with a tray balance, packed in a polyethylene bag, and heat-sealed. The packaging method and package weight can be determined according to market sales. The weight of each packet should be within 5% of the standard weight, but each batch The average is not less than the net weight. The packaging should be carried out in a clean and well-ventilated workshop. The operating workers must meet the national hygiene requirements. 3 main equipment: mill and shaping machine: The main working principle is: grilled fillets are rolled between two adjustable stainless steel rollers, due to the different speeds of the two rollers, in the rolling process, fish fillets The upper and lower layers and the roller contact parts have different linear velocities, resulting in loosening of the fish fillets. H Adjustable gap, generally 2 to 3 mm The construction of the NI≠N2 Shaping Machine is roughly the same as that of a rolling mill, except for NI≠N2. The gap H is slightly smaller than the gap in the rolling mill. Due to the difference in fillet thickness, proper adjustments can be made during production. Baking furnace: Baking furnace is mainly composed of rack, heat source, stainless steel mesh chain and shell. Electric baking is generally used, but the baked fish fillet is easy to focus, and it is best to use liquefied petroleum gas or coal gas as a heat source, because a large amount of water vapor is generated during the combustion process, which is beneficial to improve the color, fragrance and taste of the product. Baking temperature is generally controlled at 170 ~ 180 °C, time is about 3 ~ 4 minutes, must prevent scorching, finished product moisture control in 17% ~ 22%.