In recent years, with the development of freshwater aquaculture, the output of freshwater fish has grown rapidly. Apart from the sale of fresh fish on the market, the freshwater fish has been processed into fish fillets, fish segments, fish fillets, and frozen frozen into small packages of frozen foods, which have become the current aquatic product addition. One of the widely used methods in the industry has also eased the current status of freshwater fish “selling fishâ€. Frozen freshwater fish fillets can be made from fresh herring, grass carp, carp, carp, carp, etc. The individual specifications are about 2 kg.
First, the process of processing raw fish → washing → pre-treatment (scale, head, internal organs) → washing → skinning → cut film → plastic → picking repair → pre-freezing test → infusion → packing → quick-freezing → ice glazing → packaging → Refrigeration.
Second, the operating point
1, pre-wash blood, black film, impurities.
2, skinning can generally use the peeling machine, but to grasp the edge of the blade, the blade is too sharp and easy to be cut, too blunt fish skin peeling down.
3. Slice slices of fish by hand and use appropriate cutting methods depending on the type of raw fish.
4. Shaping The cut fish fillets are rinsed in a meshed plastic basket and then plasticized. The remaining fish fins on the fish fillets are removed, and the spurs, black membranes, skins, and blood traces in the fillets are removed. .
5, pre-freeze inspection The fish will be light inspection, if found parasites, it should be abandoned.
6. Dipping immersion fluids generally use polyphosphate complex solution (such as sodium chloride 12%, sodium tripolyphosphate 0.2% solution).
7. Wash the fish and drain the fillets and place them in the pan as required.
8. Quick-freeze The dish will be sent to the freezing device for rapid freezing. After the center temperature of the fillet reaches -18°C, it can be frozen and removed.
9. Package The frozen fish fillets will be packed in a polyethylene film bag after being wrapped in ice.
10, refrigerated in cold storage below -18 °C.
First, the process of processing raw fish → washing → pre-treatment (scale, head, internal organs) → washing → skinning → cut film → plastic → picking repair → pre-freezing test → infusion → packing → quick-freezing → ice glazing → packaging → Refrigeration.
Second, the operating point
1, pre-wash blood, black film, impurities.
2, skinning can generally use the peeling machine, but to grasp the edge of the blade, the blade is too sharp and easy to be cut, too blunt fish skin peeling down.
3. Slice slices of fish by hand and use appropriate cutting methods depending on the type of raw fish.
4. Shaping The cut fish fillets are rinsed in a meshed plastic basket and then plasticized. The remaining fish fins on the fish fillets are removed, and the spurs, black membranes, skins, and blood traces in the fillets are removed. .
5, pre-freeze inspection The fish will be light inspection, if found parasites, it should be abandoned.
6. Dipping immersion fluids generally use polyphosphate complex solution (such as sodium chloride 12%, sodium tripolyphosphate 0.2% solution).
7. Wash the fish and drain the fillets and place them in the pan as required.
8. Quick-freeze The dish will be sent to the freezing device for rapid freezing. After the center temperature of the fillet reaches -18°C, it can be frozen and removed.
9. Package The frozen fish fillets will be packed in a polyethylene film bag after being wrapped in ice.
10, refrigerated in cold storage below -18 °C.
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