Tilapia in the freshwater fish farming industry, due to its fast growth, wide appetite, fewer diseases, rapid reproduction, strong adaptability to the environment, can be cultured in both large and small water bodies, has become a very important fish culture in recent years. In China, the aquaculture area is relatively large, resources are abundant, and the price is low. Using tilapia as a raw material for processing and raising its value is an important way for rural areas to shake off poverty and become rich and take the road to science and technology to grow agriculture.
First, the process of raw material acceptance → raw material processing → meat → rinse → dehydration → fine filtration → mixing → packaging → freezing → finished → refrigeration
l, raw material acceptance:
(l) Using fresh or chilled tilapia, the fish is intact, the eyeball is flat, the cornea is bright, the iliac crest is red, the scales are solidly attached to the fish, the muscles are elastic, and the flesh is tightly connected. Freshness should meet the first grade. Freshness.
(2) The raw fish fillet weighs more than 250 grams.
2, raw material processing:
(l) Raw fish Wash the fish body with clean water to remove fish heads, tails, fins and internal organs and scrape the fish scales.
(2) Wash the mucus and impurities on the surface of the fish body with running water, and wash blood, viscera, and black membranes in the abdominal cavity. The water temperature does not exceed 15°C.
(3) Raw materials that do not meet quality requirements, such as freshness difference and mechanical damage, should be removed during the processing.
3, meat:
(1) After the raw material is processed, it enters into the meat-measuring machine and separates the fish from the skin and bone. There are many types of meat harvesters, including drum type, crawler type, and press type. At present, roller type meat harvesters are commonly used at home and abroad. The specific operation is controlled by the selection of the roller aperture, the rubber belt pressure adjustment and the adjustment of the bottom scraper and the bone knife. The sub-L diameter of the meat-picking drum is generally φ3-6 mm. If the pore size is too small, the meat collection ability is poor, and the yield is low. If the pore size is too large, skin, bone, peritoneum, etc. are easily mixed, and the product quality is poor.
(2) In the meat-picking operation, pressure should be adjusted. The pressure is too low, and the rate of harvesting meat is too low; the pressure is too high, and more bone and skin are mixed in the fish, affecting product quality. Therefore, according to the actual situation of production, appropriate adjustments should be made to minimize mixing of bone and skin in fish. At the same time, it is necessary to prevent the temperature of meat from rising during operation so as not to affect the quality of the product. The fish temperature during operation must not exceed 3°C.
(3) The meat yield should be controlled at about 60%.
(4) The meat production process directly affects the product quality and meat yield, and should be carefully handled.
4, rinse:
(1) The purpose of rinsing is to remove fat, blood, and smell of fish so as to whiten the fish, and remove water-soluble proteins that affect the elasticity of the fish gills, thereby improving the quality of the product.
(2) Rinsing method The minced fish flesh after being minced is placed in a rinsing tank, added with 5 times the amount of water, and rinsed with slow stirring. Rinse 3-5 times repeatedly. According to the raw fish freshness, determine the number of rinses, in general, fresh fish can be washed less, fresh fish should be washed more. Rinsing time is 15-20 minutes.
(3) Control of rinsing conditions 1 The temperature of the rinsing water should be controlled at 5-10°C.
2 The pH of rinse water should be controlled at 6.8-7.3.
3 The rinsing process should minimize the influence of harmful ions such as Ca2+ and M2+.
4 For the last rinse, add 0.2% salt to facilitate dehydration.
5, dehydration:
After the rinsing, the fish meat is subjected to preliminary dehydration through a rotary screen. The pore diameter of the preliminary dewatering screen is 0.5 mm, and the dehydrated fish pulp is dehydrated by the screw press dehydrator. Dehydration is related to the moisture content, meat yield, and elasticity of the product. The water content of dehydrated fish should be controlled at 80-85%.
6, fine filter:
(l) Dehydrated fish flesh enters the fine filter to remove bone spurs, skin, peritoneum, etc. The pore size of the fine filter is 1.5-2 mm.
(2) In the fine filtration process, the size of the aperture and the speed of feed adjustment should be selected according to the quality requirements.
(3) During the fine filtration process, the temperature of the fish will increase by 2-3°C. During the operation, the temperature of fish meat should be controlled below 10°C, and the maximum temperature should not exceed 15°C. when necessary. The ice outside the machine should be cooled by adding ice.
7, picking:
(1) After fine filtration, mix in a picker and mix for 5-10 minutes.
(2) In order to prevent the freezing and denaturalization of fish protein, additives such as white granulated sugar, sorbitol, polyphosphate, etc. should be added during the mashing process.
(3) In the process of mashing, the temperature of the fish should be controlled below 10°C, and the maximum temperature should not exceed 15°C. To prevent the temperature from affecting the product quality.
(4) In the production of seasoned frozen fish fillets, salt and various auxiliary seasonings should be added at the same time.
8, packaging:
(1) The bag is made of colored polyethylene plastic bags to facilitate identification of broken bags. The hygienic quality of plastic bags should comply with the relevant provisions of GBn84 "Plastic Standards for Polyhexene Molded Products".
(2) After picking up the fish, mix it in a polyethylene bag and put it in a bag of 2kg.
9. Freeze:
After the plate is placed, it is immediately sent to -35°C for freezing for 2-3 hours. When the central temperature reaches -20°C, it is removed and placed in a cardboard box. Each box is loaded with 20 kg. The bottom of the box is sealed with a tape. Two plastic strapping straps shall be bundled outside and shall be tied tightly, tied straight and tied tightly, and the signs on the cardboard box shall comply with relevant regulations.
10, finished product storage:
(l) The finished product should be stored in a freezer at -20-25°C.
(2) The product storage period is 8 months.
Immunity regulator: Ginseng Extract, Gynostemma Pentaphyllum Extract,Ganoderma Lucidum Extract, etc.
Improve cardiovascular system: Ginkgo Biloba Extract,Lotus Seed Heart extract, Rhodiola Extract, etc.
Sedative: Valerian Extract, Hop Extract,etc.
Natural pigment: Lycopene, Purple Potato Extract,etc.
Functional sweeteners: Licorice Extract, Stevia Extract, etc.
First, the process of raw material acceptance → raw material processing → meat → rinse → dehydration → fine filtration → mixing → packaging → freezing → finished → refrigeration
l, raw material acceptance:
(l) Using fresh or chilled tilapia, the fish is intact, the eyeball is flat, the cornea is bright, the iliac crest is red, the scales are solidly attached to the fish, the muscles are elastic, and the flesh is tightly connected. Freshness should meet the first grade. Freshness.
(2) The raw fish fillet weighs more than 250 grams.
2, raw material processing:
(l) Raw fish Wash the fish body with clean water to remove fish heads, tails, fins and internal organs and scrape the fish scales.
(2) Wash the mucus and impurities on the surface of the fish body with running water, and wash blood, viscera, and black membranes in the abdominal cavity. The water temperature does not exceed 15°C.
(3) Raw materials that do not meet quality requirements, such as freshness difference and mechanical damage, should be removed during the processing.
3, meat:
(1) After the raw material is processed, it enters into the meat-measuring machine and separates the fish from the skin and bone. There are many types of meat harvesters, including drum type, crawler type, and press type. At present, roller type meat harvesters are commonly used at home and abroad. The specific operation is controlled by the selection of the roller aperture, the rubber belt pressure adjustment and the adjustment of the bottom scraper and the bone knife. The sub-L diameter of the meat-picking drum is generally φ3-6 mm. If the pore size is too small, the meat collection ability is poor, and the yield is low. If the pore size is too large, skin, bone, peritoneum, etc. are easily mixed, and the product quality is poor.
(2) In the meat-picking operation, pressure should be adjusted. The pressure is too low, and the rate of harvesting meat is too low; the pressure is too high, and more bone and skin are mixed in the fish, affecting product quality. Therefore, according to the actual situation of production, appropriate adjustments should be made to minimize mixing of bone and skin in fish. At the same time, it is necessary to prevent the temperature of meat from rising during operation so as not to affect the quality of the product. The fish temperature during operation must not exceed 3°C.
(3) The meat yield should be controlled at about 60%.
(4) The meat production process directly affects the product quality and meat yield, and should be carefully handled.
4, rinse:
(1) The purpose of rinsing is to remove fat, blood, and smell of fish so as to whiten the fish, and remove water-soluble proteins that affect the elasticity of the fish gills, thereby improving the quality of the product.
(2) Rinsing method The minced fish flesh after being minced is placed in a rinsing tank, added with 5 times the amount of water, and rinsed with slow stirring. Rinse 3-5 times repeatedly. According to the raw fish freshness, determine the number of rinses, in general, fresh fish can be washed less, fresh fish should be washed more. Rinsing time is 15-20 minutes.
(3) Control of rinsing conditions 1 The temperature of the rinsing water should be controlled at 5-10°C.
2 The pH of rinse water should be controlled at 6.8-7.3.
3 The rinsing process should minimize the influence of harmful ions such as Ca2+ and M2+.
4 For the last rinse, add 0.2% salt to facilitate dehydration.
5, dehydration:
After the rinsing, the fish meat is subjected to preliminary dehydration through a rotary screen. The pore diameter of the preliminary dewatering screen is 0.5 mm, and the dehydrated fish pulp is dehydrated by the screw press dehydrator. Dehydration is related to the moisture content, meat yield, and elasticity of the product. The water content of dehydrated fish should be controlled at 80-85%.
6, fine filter:
(l) Dehydrated fish flesh enters the fine filter to remove bone spurs, skin, peritoneum, etc. The pore size of the fine filter is 1.5-2 mm.
(2) In the fine filtration process, the size of the aperture and the speed of feed adjustment should be selected according to the quality requirements.
(3) During the fine filtration process, the temperature of the fish will increase by 2-3°C. During the operation, the temperature of fish meat should be controlled below 10°C, and the maximum temperature should not exceed 15°C. when necessary. The ice outside the machine should be cooled by adding ice.
7, picking:
(1) After fine filtration, mix in a picker and mix for 5-10 minutes.
(2) In order to prevent the freezing and denaturalization of fish protein, additives such as white granulated sugar, sorbitol, polyphosphate, etc. should be added during the mashing process.
(3) In the process of mashing, the temperature of the fish should be controlled below 10°C, and the maximum temperature should not exceed 15°C. To prevent the temperature from affecting the product quality.
(4) In the production of seasoned frozen fish fillets, salt and various auxiliary seasonings should be added at the same time.
8, packaging:
(1) The bag is made of colored polyethylene plastic bags to facilitate identification of broken bags. The hygienic quality of plastic bags should comply with the relevant provisions of GBn84 "Plastic Standards for Polyhexene Molded Products".
(2) After picking up the fish, mix it in a polyethylene bag and put it in a bag of 2kg.
9. Freeze:
After the plate is placed, it is immediately sent to -35°C for freezing for 2-3 hours. When the central temperature reaches -20°C, it is removed and placed in a cardboard box. Each box is loaded with 20 kg. The bottom of the box is sealed with a tape. Two plastic strapping straps shall be bundled outside and shall be tied tightly, tied straight and tied tightly, and the signs on the cardboard box shall comply with relevant regulations.
10, finished product storage:
(l) The finished product should be stored in a freezer at -20-25°C.
(2) The product storage period is 8 months.
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Food Supplements fall into the following categories:
Antioxidants: Grape Seed Extract, Green Tea Extract, Pine Bark Extract, etc.Immunity regulator: Ginseng Extract, Gynostemma Pentaphyllum Extract,Ganoderma Lucidum Extract, etc.
Improve cardiovascular system: Ginkgo Biloba Extract,Lotus Seed Heart extract, Rhodiola Extract, etc.
Sedative: Valerian Extract, Hop Extract,etc.
Natural pigment: Lycopene, Purple Potato Extract,etc.
Functional sweeteners: Licorice Extract, Stevia Extract, etc.
Food Supplement are mainly from natural species, as well as safe and reliable substances produced by chemical or biotechnology, such as animal and Plant Extracts, vitamins, minerals, amino acids, etc
Grape Seed Extract,Green Tea Extract,Rhodiola Extract,Pine Bark Extract,Ginseng Extract
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