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Like the ballast for hot cathode uv light, ballast for colde cathode uv light, ballast for Amalgam Lamp,and ballast for PL UV Germicidal Lamp.
We could do 110V/220V, 50/60hz from 4Watts to 320Watt.
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First, the slurry formula (unit: kg)
Soy sauce 30, white granulated sugar 25, glucose syrup 25, monosodium glutamate 1, yellow licorice 0.1, natural honey 2, vinegar 4, salt 4, Tianbo I50003-2 meat extract 2, water 50, Tianbo E50018 nutrient enhancer 0.05, Japanese curry powder (80 mesh) 1.5, potassium sorbate 0.2, rice wine 2
Second, the production process
Raw materials → live kill → go head, go tail → block → fry → slurry production → sizing → air dry → packing
1. Raw materials. Use 2.5-3.5 kg of grass carp as raw material, grass carp must be fresh live kill. In order to make the smoked fish meat products crisp.
2. Live kill. The fresh grass carp is scaled and killed. Do not soak in the water during the killing process. Rinse only at the end and dry properly. (If the fish soaked in the water for too long will reduce the flavor of the meat.)
3. Go head and tail. In order to achieve a high standard for the appearance and quality of the finished smoked fish, the killing grass carp must be headed and tailed, and the heads should be basically enough to have fish. The tails are the roots of the fish tail. Inch office.
4. Blocks. When licking a block, it must be upright and about 2 centimeters in size. If the fish is packaged with smoked fish, 2 centimeters and 2 centimeters of fish can be crushed to ease the problem of large chunks of fish.
5. Deep-fried. When palm oil is used to raise the temperature to 140°C, the antioxidant TBHQ is added to two-tenths of the amount of oil, which means that the amount of 0.02% is dissolved in hot oil. When the oil temperature reaches 180°C, put the fish into the block. The oil temperature is controlled between 160-180°C. If the temperature is too low, the fried fish will not be crispy. The fish can be fried until the surface is golden brown.
6. Slurry production. Old Shanghai smoked fish is mainly seasoned with pulp. Making a good slurry is the key to good or bad taste of smoked fish. Therefore, we must constantly change the flavor while making a good slurry, so that consumers can never forget to eat.
7. Season the sauce. The smashed seasoning is performed immediately after the fried fish is cooked in a pan. There are two kinds of sizing methods: 1. Immersion method: Put the fish pieces into prizes and collect them in 5-10 seconds to allow the products to dry. 2. The mash method: After the fish is put out of the pan, it is seasoned with a pouring method and then dried and packaged.
8. Let it dry. After the sizing product is dried, the old Shanghai smoked fish pays attention to the crispness of the meat. Therefore, the sizing time should be short, only the surface can be seasoned, and the slurry should not be allowed to enter. Therefore, when drying, a large part depends on the temperature inside the fish block to dry up. .
9. Packing. The finished fish pieces are vacuum packed and the product shelf life is 6 months.
Third, note
When the product is to be changed in flavor, it is sufficient to change the curry powder into other flavors. It is not necessary to change all the formulas, but the fineness of the powder added to the seasoning must reach 80-100 mesh, preferably completely. Soluble spices, large particles in the slurry will affect the appearance of the finished product, the product quality is rough.
The entire operation process of old Shanghai smoked fish must strictly control the site hygiene, and there must be no entry of flying insects. In particular, it is necessary to strictly control the immersion of flies in summer so as to avoid health damage to consumers. In addition, there must be significant differences between raw and cooked utensils, and utensils must not be mixed during operation. All utensils must be strictly disinfected every day.
Electronic Ballast
Old Shanghai smoked fish
The old Shanghai smoked fish is a food made from fresh grass carp in the southern region and oil sizing. Its crisp fleshy texture and sweet entrance make it an ideal food for Shanghai's people during the Chinese New Year, holiday, travel, and entertainment. It is also one of the recommended names for tourism destinations in the south.