Instant noodles with pickled bell peppers

Instant noodles with pickled bell peppers

Plum fish, also known as "plum fish" or "Chinese white fish," is a species belonging to the first family of fish and holds significant importance in China's marine fishing industry. It is widely produced and relatively inexpensive, making it a popular choice for various food processing applications. In particular, low-value fish like plum fish are commonly used as raw materials for making preserved or fermented fish products. The main ingredients used in this process include red chili peppers, black pepper, ginger, garlic, salt, star anise, cinnamon, white sugar, and peanut oil. These ingredients contribute to the unique flavor and preservation qualities of the final product. The production process involves several key steps: 1. **Preparation**: The fish is washed, scaled, and internal organs are removed. Care must be taken to maintain the fish’s integrity during this stage to ensure a visually appealing final product. 2. **Soaking and Flavoring**: After cleaning, the fish is soaked and then seasoned with a mixture of spices and seasonings. 3. **Pre-cooking**: The fish is briefly boiled at 100°C for 5-6 minutes to cook it and eliminate harmful bacteria, followed by quick cooling. 4. **Fermentation Broth Preparation**: A brine solution is prepared with salt, sugar, and spices such as ginger, garlic, and star anise. This mixture is fermented for about 10 days, and the pH is adjusted to around 2.8 using acetic acid. 5. **Fermentation**: The pre-cooked fish is cut into pieces and mixed with the fermentation broth. The ratio of fish to liquid is typically 1:1.5. The mixture is gently stirred and left to ferment for 48 hours in a sealed container. 6. **Sterilization**: Once matured, the fish is sterilized in boiling broth for 2-3 minutes to prevent overcooking and maintain flavor. 7. **Seasoning**: A combination of pickled brine and fermentation broth is added to the fish, along with additional salt, pepper, and other seasonings. The mixture is left to marinate for 5-10 hours. 8. **Vacuum Packaging**: The finished product is packaged in vacuum-sealed bags made of composite film to prevent damage. The vacuum level is usually maintained between -0.06 to -0.08 kPa. 9. **Refrigeration**: The product should be stored or transported under refrigerated conditions (0-4°C) to maintain quality and extend shelf life, which can last up to 30 days. This traditional method not only preserves the fish but also enhances its flavor through a carefully balanced blend of spices and fermentation techniques. The process ensures that even low-cost fish can be transformed into a delicious and long-lasting food product.

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