First, the frozen whitebait The silverbait is mainly produced in Taihu, Jiangsu Province, Hongze Lake and Anhui Province Chaohu, Wuhu and other regions. In recent years, Yunnan Dianchi has succeeded in colonizing whitebait. Each 100 grams of whitebait contains 8.2 grams of protein, 0.2 grams of fat, 1.4 grams of sugar, and abundant inorganic salts and vitamins. It has the functions of benefiting the lungs and relieving cough, strengthening the stomach and diuresis, and replenishing the benefits of labor.
(1) Process flow Raw material→rinsing→drainage→weighing→cartoning→inspection→freezing→packing→refrigeration (2) Raw material requires complete fish body, full fleshy, transparent cornea, clear and shiny body surface, white or blue White translucent fresh whitebait.
(three) operating points
1, rinsing according to the size of the fish Sheng Sheng in flat baskets, home cool and ventilated place to be processed, a long time to ice preservation. The rinsing must be rapid, and the processes before and after are closely matched and cannot be backlogged. Add appropriate amount of ice, so that the temperature of the washing water is maintained at about 15°C.
2, picking and rinsing at the same time, remove the ice and weeds floating in the water, and guide the work out of other fish and shrimp.
3. After draining, the whitebait is placed in a container with a leak hole at the bottom and drained for 10-20 minutes.
4, after weighing the fish after weighing weighing bags with different specifications. When increasing the amount of water to be weighed, the final weight of the finished product shall not be lower than the specified net weight. Then pack the box, pay attention to plastic when loading the box, and place the frozen dish in the order of face down.
5. Immediately after freezing and loading into the freezer below -25°C, the temperature of the frozen product falls to -15°C within 14 hours.
6. Packing and refrigerating The frozen whitebait is packed and packed according to specifications and the name, specification, weight, and date of manufacture are specified. Refrigerated at -18°C, the amplitude of fluctuation does not exceed 0.5-1°C.
Second, frozen yellow croaker and octopus (a) process of raw materials → picking → rinse → weighing plate → frozen → remove → refrigeration → finished product (2) operating points
1. The raw material requires a complete body shape, shiny body surface, full eyeball, transparent cornea, and good muscle elasticity. Metamorphic fish or fish must be removed.
2, rinse because the raw material itself is relatively clean, washing can be simple, generally spray flush as well.
3. Weigh 15-20 kg of fish on each plate and add 0.3-0.5 liters of water to make up for the loss of water in the fish during the freezing process. According to the size of the fish body, the plates were separately mounted and discriminated on the wobble plate. When the croaker lays a plate, the fish is required to be straight, so that the fish are arranged closely and neatly in the dish. The fish head faces the ends of the dish, and the fish is circling into the fish dish. The abdomen faces inward, that is, the abdomen of the bottom and the two layers face inwards. Back outwards. For smaller fish, the fish can be straightened and the fish body and head and tail are not allowed to go beyond the plate.
4, frozen fish plated in a timely manner to freeze, within 14 hours to reduce the fish body temperature below -15 °C.
5. Remove the fish from the fish tray by placing the fish in a 10-20°C row. After a few seconds, remove the fish.
6. If frozen fish are not sold immediately, they must be packed and refrigerated in a freezer below -18°C.
Third, seasoning frozen food seasoning frozen food, also known as frozen cooked food. It is characterized by cooking, frying, seasoning or other processing of fresh fish, shrimp, shellfish, etc., followed by freezing. It is a new type of convenience food that has emerged in recent years. Its variety of flavor, heating or thawing can be eaten.
(A) mixed with frozen fish steak
1, batter, mixed flour formula (%)
Batter: flour 72, egg powder 8, skim milk powder 6, salt 2, baking powder 2, butter 9, monosodium glutamate 1. Use 1.5 times more water.
Mixed flour: flour 40, whole egg powder 10, skimmed milk powder 2, salt 1, bread flour 46, monosodium glutamate 1.
2. Operation points (1) Raw material treatment: The main white-fleshed fishes such as cockroaches, cockroaches, and minnows are used to wash the fish body and cut it longitudinally to take a large piece of fish flesh on both sides, wash and remove the fish skin and small bones. Mixed with fish fillets.
(2) Loading: Place the wrapping paper (wax paper or polyethylene paper) on the frozen dish first, then load the fillets and minced meat to leave no space, and then cover the surface with wrapping paper. The function of the wrapping paper is easy to remove the disc and prevent the product from drying up. Therefore, it is better to use high density and thin packaging paper.
(3) Freezing: The frozen plate filled with fish fillets is put into the flat groove of the contact freezing device and is frozen while being gently pressed. Normally freeze for 3 to 3.5 hours until the product temperature drops to -18°C. After the freezing, it can be removed from the plate, loaded into cardboard boxes, and placed in cold storage.
(4) Cutting: The fish block in frozen state is cut into square bar-like fish fillets by a band saw, and then it is transversely cut by a cutter into a flat-shaped fish fillet having a certain thickness. The size of the fish fillets is not the same, and the general specification is long. 8 - 10 cm, width 4 - 5 cm, 0.5 - 1.0 cm thick.
(5)Wrap your clothes: Add milk powder, baking powder and other accessories and salt, pepper, monosodium glutamate and other condiments to the flour. Add water to stir the batter. Use a conveyor to pass the fish to the batter and coat it, then make it stick to the bread flour. (mixed flour).
(6) Frozen storage: The fish fillets are packaged immediately after the operation of the wrapper and stored in boxes for frozen storage. This product cannot be ice-coated, so it must be packaged with breathable packaging material.
(B) frozen scallop meat
1. Raw material processing Put scallops into boiling water containing 3% salt for 5-7 minutes. Immediately after taking out, put them into cold water. Take out the meat column (closed muscle) and put the meat column back into the boiling water pot. Cook for 3-5 minutes at 95°C.
2. Drain, cool, remove the boiled meat and drain it while cooling down to room temperature.
3. Wrap your clothes through the batter wrap your face, then sprinkle the fine bread flour and gently press it with your hands to make it stick.
The meat of the packaged frozen wrapper is packaged in a clean and hygienic synthetic resin or aluminum foil container, placed in a carton, frozen at -35 to -40°C, and stored at -18°C.
(1) Process flow Raw material→rinsing→drainage→weighing→cartoning→inspection→freezing→packing→refrigeration (2) Raw material requires complete fish body, full fleshy, transparent cornea, clear and shiny body surface, white or blue White translucent fresh whitebait.
(three) operating points
1, rinsing according to the size of the fish Sheng Sheng in flat baskets, home cool and ventilated place to be processed, a long time to ice preservation. The rinsing must be rapid, and the processes before and after are closely matched and cannot be backlogged. Add appropriate amount of ice, so that the temperature of the washing water is maintained at about 15°C.
2, picking and rinsing at the same time, remove the ice and weeds floating in the water, and guide the work out of other fish and shrimp.
3. After draining, the whitebait is placed in a container with a leak hole at the bottom and drained for 10-20 minutes.
4, after weighing the fish after weighing weighing bags with different specifications. When increasing the amount of water to be weighed, the final weight of the finished product shall not be lower than the specified net weight. Then pack the box, pay attention to plastic when loading the box, and place the frozen dish in the order of face down.
5. Immediately after freezing and loading into the freezer below -25°C, the temperature of the frozen product falls to -15°C within 14 hours.
6. Packing and refrigerating The frozen whitebait is packed and packed according to specifications and the name, specification, weight, and date of manufacture are specified. Refrigerated at -18°C, the amplitude of fluctuation does not exceed 0.5-1°C.
Second, frozen yellow croaker and octopus (a) process of raw materials → picking → rinse → weighing plate → frozen → remove → refrigeration → finished product (2) operating points
1. The raw material requires a complete body shape, shiny body surface, full eyeball, transparent cornea, and good muscle elasticity. Metamorphic fish or fish must be removed.
2, rinse because the raw material itself is relatively clean, washing can be simple, generally spray flush as well.
3. Weigh 15-20 kg of fish on each plate and add 0.3-0.5 liters of water to make up for the loss of water in the fish during the freezing process. According to the size of the fish body, the plates were separately mounted and discriminated on the wobble plate. When the croaker lays a plate, the fish is required to be straight, so that the fish are arranged closely and neatly in the dish. The fish head faces the ends of the dish, and the fish is circling into the fish dish. The abdomen faces inward, that is, the abdomen of the bottom and the two layers face inwards. Back outwards. For smaller fish, the fish can be straightened and the fish body and head and tail are not allowed to go beyond the plate.
4, frozen fish plated in a timely manner to freeze, within 14 hours to reduce the fish body temperature below -15 °C.
5. Remove the fish from the fish tray by placing the fish in a 10-20°C row. After a few seconds, remove the fish.
6. If frozen fish are not sold immediately, they must be packed and refrigerated in a freezer below -18°C.
Third, seasoning frozen food seasoning frozen food, also known as frozen cooked food. It is characterized by cooking, frying, seasoning or other processing of fresh fish, shrimp, shellfish, etc., followed by freezing. It is a new type of convenience food that has emerged in recent years. Its variety of flavor, heating or thawing can be eaten.
(A) mixed with frozen fish steak
1, batter, mixed flour formula (%)
Batter: flour 72, egg powder 8, skim milk powder 6, salt 2, baking powder 2, butter 9, monosodium glutamate 1. Use 1.5 times more water.
Mixed flour: flour 40, whole egg powder 10, skimmed milk powder 2, salt 1, bread flour 46, monosodium glutamate 1.
2. Operation points (1) Raw material treatment: The main white-fleshed fishes such as cockroaches, cockroaches, and minnows are used to wash the fish body and cut it longitudinally to take a large piece of fish flesh on both sides, wash and remove the fish skin and small bones. Mixed with fish fillets.
(2) Loading: Place the wrapping paper (wax paper or polyethylene paper) on the frozen dish first, then load the fillets and minced meat to leave no space, and then cover the surface with wrapping paper. The function of the wrapping paper is easy to remove the disc and prevent the product from drying up. Therefore, it is better to use high density and thin packaging paper.
(3) Freezing: The frozen plate filled with fish fillets is put into the flat groove of the contact freezing device and is frozen while being gently pressed. Normally freeze for 3 to 3.5 hours until the product temperature drops to -18°C. After the freezing, it can be removed from the plate, loaded into cardboard boxes, and placed in cold storage.
(4) Cutting: The fish block in frozen state is cut into square bar-like fish fillets by a band saw, and then it is transversely cut by a cutter into a flat-shaped fish fillet having a certain thickness. The size of the fish fillets is not the same, and the general specification is long. 8 - 10 cm, width 4 - 5 cm, 0.5 - 1.0 cm thick.
(5)Wrap your clothes: Add milk powder, baking powder and other accessories and salt, pepper, monosodium glutamate and other condiments to the flour. Add water to stir the batter. Use a conveyor to pass the fish to the batter and coat it, then make it stick to the bread flour. (mixed flour).
(6) Frozen storage: The fish fillets are packaged immediately after the operation of the wrapper and stored in boxes for frozen storage. This product cannot be ice-coated, so it must be packaged with breathable packaging material.
(B) frozen scallop meat
1. Raw material processing Put scallops into boiling water containing 3% salt for 5-7 minutes. Immediately after taking out, put them into cold water. Take out the meat column (closed muscle) and put the meat column back into the boiling water pot. Cook for 3-5 minutes at 95°C.
2. Drain, cool, remove the boiled meat and drain it while cooling down to room temperature.
3. Wrap your clothes through the batter wrap your face, then sprinkle the fine bread flour and gently press it with your hands to make it stick.
The meat of the packaged frozen wrapper is packaged in a clean and hygienic synthetic resin or aluminum foil container, placed in a carton, frozen at -35 to -40°C, and stored at -18°C.
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