Processing and preservation of frozen fish fillets
The processing and preservation methods of frozen fish fillets are as follows:
Processing technology
Process: raw fish → rinse → pre-treatment (descaling, visceral, head removal) → washing → peeling → cutting piece → shaping → picking repair → pre-freezing inspection → rinsing → swinging plate → quick freezing → ice coating → inspection → Refrigerated → Finished product.
Operating procedures:
(1) Raw materials: It is required to be fresh, and the individual specifications are about 1 kg. When you go, you must wash the bloody black film.
(2) Peeling and cutting: peeling and cutting are the key processes related to product quality and yield, and skinning should be done first.
1 Peeling: In this process, the edge of the peeler blade is the key, the fish skin will be cut off if the blade is too fast, and the skin will not peel off if the blade is too blunt. Therefore, the cutting edge of the blade must be mastered, otherwise it will affect the quality and yield of the fish. When peeling, pay attention to personal safety. The skinning personnel must wear gloves to prevent accidents. Different types of machines, usually used TM2 .38 type peeling machine.
2 manual slicing: In this process, the cutting edge of the fish cutting knife is the key. The knife should be ground well to avoid cutting and chopping and reduce the yield. The raw materials of the fish are different, and the cutting methods are different. Train to improve the quality and speed of the slices.
(3) Shaping: The cut fish fillets are placed in a plastic basket with a grid, and rinsed with water for shaping work. The purpose is to cut off the remaining fins on the fish fillets and other excess parts that affect the appearance of the product. Attention should be paid to the product yield.
(4) Picking up the puncture: remove the bone thorns, black film, fish skin and blood marks in the fish fillet, and test the shaping process. If there is any omission, it should be supplemented and shaped (note the yield) to further improve the quality.
(5) Check the picking: Check the fish fillet and pick out the parasite. Common parasitic nematodes, aphids and spores.
1 Nematode: Common anisakis, after freezing, the worms die and do not parasitize into the human body.
2 Locust: There are very few freshwater fish. The mites are cold at -20 °C and die, which is harmless to the human body.
3 sporozoites: There are two kinds of microsporidia and mucus spores. The sporozoites are very small. They are invisible to the naked eye. After the spores are continuously developed, after the sporangia ruptures, countless spores spread into the muscles, and the protease will be contained. The muscle tissue becomes porridge, causing the fish to ulcer.
(6) Rinsing: In order to improve the yield and ensure the quality of the product, the fish fillets are rinsed with a food additive solution. The food additive is generally a mixture of polyphosphate and pyrophosphate. It is dissolved in warm water as soon as possible during preparation. The concentration is about 3%, the water temperature is about 5 °C, and the temperature should be increased by more than 5 °C. The rinsing time is generally After 3 seconds, the fish fillets should be drained thoroughly to prevent ice spots from appearing in the frozen fish pieces.
(7) Swinging plate: Spread the fish fillets that have been drained in the pan according to the requirements, and put them on the top and bottom. Operators are required to wash their hands with disinfectant water every hour to avoid contamination of the fish by Staphylococcus aureus, which is metabolized by the human body.
(8) Quick-frozen: The fish fillets that are placed in the tray are sent to the quick-freezer in time. The lower the temperature, the faster the freezing speed, the better the freshness of the fillets, and the storage temperature is below -25 °C.
(9) Ice-coated clothing: The purpose of ice-coating is mainly to prevent oxidation of the finished product. The oxidation rate is related to temperature. The thickness of the ice-coat can be adjusted according to seasonal changes. The ice-coat water should be kept clean, water temperature, fish body temperature and storage temperature. It should be stable in the low temperature zone.
(10) Inspection: Regularly make a quality inspection of the saliva product on the finished product, fill out the report form, and take samples for bacterial testing.
(11) Refrigeration: placed in a -18 ° C freezer, and the temperature change should not exceed 2 ° C, leave a gap of 20-40 cm between the stacked goods and the ceiling to ensure normal circulation of cold air, the finished product storage should be kept clean Hygiene, when loading and unloading goods, avoid using the box. When transporting the product, use a refrigerated truck or first reduce the temperature of the container to below -20 °C.
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