First, the choice of materials to open film: more than 1 kilogram of fresh or frozen carp, carp, grass carp or carp can be. Scrape scales, guts, and heads to wash bloody black membranes. Cut open the pectoral fins, usually by the head and shoulders knife under the skin open sheets, along the spinous ribs layer of spurs open (belly meat is not open), meat thickness 2 mm. Leaving big spurs for his use.
Second, the rinsing of the inspection piece: The piece of meat with large bone spurs, red meat, black film, and impurities will be picked out to keep the fish pieces clean. Because freshwater fish contains more blood, it must be washed. Rinsing is the key to improving the quality of dried fish slices. The commonly used method is to load the fish into the bowl, dip the bowl into the rinse tank, rinse it, and remove the drain.
Third, the seasoning showpieces: seasoning liquid formula is: sugar 5% -6%, 1.8% -2% of salt, MSG 1.2%, rice wine 1% - 1.5%. The drained fish fillets were added to the seasoning liquid according to the ratio, soaked for 1.5 hours and often mixed. Seasoning temperature is controlled at about 15°C. When the film is spread, the fillets are placed evenly on the nylon mesh, and the distance between the film and the patch should be tight. The texture of the fish should be similar.
Fourth, drying exposing film: take the hot air bake monotony, drying the fish when the temperature is higher than 35 °C is appropriate, drying half an hour to move it outside the drying tunnel, put about 2 hours, so that the natural water inside the fish fillet outward diffusion. Afterwards move into the drying tunnel monotonously. The dried fish pieces are peeled off from the mesh, which means that they have a green sheet.
5. Baking: Spray the appropriate amount of water on the green sheet before baking to prevent scorching of the fillets. Afterwards, lay the sashimi fish skin down on the conveyor belt of the baking machine. The baking temperature should be about 180°C. 1 to 2 minutes.
Sixth, rolling and loosening: After baking, the fish fillets are rolled by the mill to obtain the cooked fish fillets. Rolling can only be done by rolling in the vertical direction of the fish fiber. Usually, it needs to be pulled twice, so that the muscle fiber tissue of the fish fluffy is even and the area is increased. Manually remove the fish and pick out the remaining bone spurs.
The finished fish fillets are yellow-white in color and slightly yellowish on the edges. Fish fillets are flat and well-shaped, with fleshy flesh and chewy texture. The taste is delicious, salty and sweet, with the unique flavor of grilled freshwater fish.
ETR PSA Oxygen Generator
With PSA principles, ETR medical PSA oxygen generator can produce 93%±3% purity oxygen gas directly from compressed air. Compared with traditional Bulk liquid oxygen and cylinders oxygen, ETR on-site PSA oxygen generator can reduce cost down to 50 percentages. They can produce oxygen by your will, overcoming the limits of distance, location and transportation.
Compressed air is purified through the air dryer and filters to a certain level for main generator to work with. Air buffer is incorporated for smooth supply of compressed air thus to reduce fluctuation of compressed air source. The generator produces oxygen with PSA (pressure swing adsorption) technology, which is a time proven oxygen generation method. Oxygen of desired purity at 93%±3% is delivered to oxygen buffer tank for smooth supply of product gas. Oxygen in buffer tank is maintained at 4bar pressure.
Oxygen Generator,Psa Oxygen Generator,Medical Oxygen Generator,Hospital Oxygen Generator
Hunan Eter Medical Co., Ltd. , https://www.eter-tech.com