Mackerel processing

Dried fish fillets 1. Ingredients: High-quality raw materials are essential, with each piece ideally weighing over 100 grams to make handling easier and reduce the risk of damage during processing. 2. Cleaning: Rinse the fish thoroughly with seawater or fresh water to remove mucus, dirt, and other impurities from the surface. 3. Cutting: Place the fish on a cutting board with the head facing you and the back to your right. Use your left hand to hold the left eye and stabilize the fish while using your right hand to cut from the back of the head through the belly, along the spine toward the tail. Carefully cut off the skull without damaging the flesh, then remove the internal organs and clean them out. 4. Salting: Apply salt at a concentration of 5-6% of the fish fillet's weight. Layer the fish in a jar with salt between each layer and let it sit for about 12 hours to allow the seasoning to penetrate. 5. Drying: After salting, rinse the fish with seawater or fresh water, drain well, and spread them on straw boards. Dry in the sun initially until the surface is dry, then continue sun-drying for two days, turning occasionally to ensure even drying. This helps maintain shape and moisture balance. 6. Quality Standards: The finished product should have a complete, smooth appearance, firm texture, pale yellow color, normal smell, no excess salt, and a moisture content of approximately 90%. The success rate is generally around 28%. Due to the high fat content, it’s best not to store the product for long periods, especially avoiding high summer temperatures. Dried salted fish 1. Raw Materials: Fresh fish is preferred, but slightly less fresh fish can also be used as long as there is no foul odor or signs of spoilage. 2. Salting Process: Mix the fish with 15% salt by weight and place it in a container. Spread a thin layer of salt at the bottom, then layer the fish and cover it completely with more salt. After 12 hours, brine will form. Apply light pressure (about 10% of the fish weight) and let it cure for 5–7 days. For longer storage, add 32% salt and desalinate later. 3. Sun Drying: Remove the fish from the brine, rinse with seawater or fresh water, drain, and spread them on bamboo mats or straw boards. Avoid direct sunlight during peak heat, especially at noon; use grass mats or covers to prevent overheating, which could cause the fish to soften or break. When the fish is about 60% dry, pile them to allow moisture to redistribute, then continue sun-drying for two more days. Regularly turn the fish and separate larger pieces to ensure even drying. 4. Quality Standards: The final product should be intact, clean, with a grayish-brown or brownish color, slightly oily but not salty, firm in texture, evenly dried, and with a moisture content of around 90%. The success rate is typically around 35%.

Food Additives

Our food additives focus on Natural Sweeteners, Natural Colorants, and Food Preservatives. During the process, they exert their respective skills and bring us a rich and delicious food experience.
Food additives are widely used in all areas of food processing, from beverages to confectionery, from bread to meat products, from dairy products to canned foods, to frozen foods, everywhere. Their existence makes the food not only more attractive in taste, more vivid in color, and more stable in quality, but also makes our life more colorful.
Among the many food additives, we focus on the three categories of natural sweeteners, natural colorants, and food preservatives. Natural sweeteners, such as honey and monkfruit glycosides, add a sweet taste to food with their unique sweet taste, while avoiding the adverse effects of too much sugar on health. Compared with artificial sweeteners, natural sweeteners are more favored by consumers because they can not only satisfy people's love of sweet foods but also be closer to nature and make people eat with peace of mind.
Natural colorants are like putting a beautiful coat on foods, making them more visually appealing. From beet red to anthocyanins, these colors from nature give food a vivid and attractive look. They not only make the food more pleasing to the eye but also let consumers enjoy the delicious taste at the same time, feel the beauty and magic of nature. Compared with synthetic colorants, natural colorants are safer and more reliable and do not pose a potential threat to human health.

 

Food Additives,Psyllium Husk Powder,Table Stevia Sweetener Powder

Shaanxi Changsheng Industrial Co., Ltd. , https://www.cncsbio.com