First, the production of frozen fish guts Frozen fish gizzard processing technology was first developed by Japanese fisheries researchers to narrow the research and development of raw materials. The development of frozen surimi processing technology has solved the problem of freezing and denaturalization of raw fish protein and can directly produce frozen surimi on the sea or raw material base. Raw fish has good freshness, and the quality of frozen fish remains is high. Manufacturers of surimi products or frozen foods can obtain raw materials that meet the requirements at any time regardless of location and season, and can achieve balanced production. Raw fish wastes can also be used intensively. The countries and regions that currently produce frozen fish fillets are mainly Japan, South Korea, Peru, Thailand, and Norway. Fish roe products are traditional Japanese foods. They are highly favored by Japanese consumers. Their production is large and widely distributed. It is a very important product in Japanese seafood processing. In recent years, China has also started to produce frozen fish gizzards in coastal areas such as Zhejiang and Fujian, but due to the reduction of marine fish resources, the processing methods are backward, and there are few high-grade surimi products. With the development of freshwater aquaculture in China, the output of freshwater fish has rapidly increased and some of them have been processed into frozen fish fillets. Second, frozen surimi production of frozen surimi and traditional surimi somewhat different, it is the raw fish after the meat, rinse, dehydration, adding sugar, polyphosphate and other proteins freeze-thaw additives, so that at low temperatures A fish gill product that can be preserved for a longer period of time. (I) Raw material handling Frozen fish fillets require relatively high processing quality. After the raw fish is sliced ​​after washing or the entire meat is harvested, the fish that was first picked is generally used for processing. The second picking will bring some bone scraps and fish skins, so it is not suitable to use frozen fish. (b) The basic method of rinsing and rinsing is the same as in section 1. However, when fresh and high-quality raw fish are rinsed, it is better not to change the water. If you want to make the fish's fishes white and elastic, you should rinse them thoroughly regardless of the freshness of the fish. The fatty red fish meat should be rinsed alternately with fresh water, alkaline brine (0.15% sodium bicarbonate and 0.1% salt water) and 0.1% salt water. (3) Dehydration of fish dehydrated due to water absorption causes difficulty in dehydration. Normally, the last one rinse is to use a salt solution with a concentration of 0.3% to adjust the ionic strength to 2%--5%, so that the water quality of the fish is reduced and the dehydration is easy. (d) Fine filter red fat fish fine filter using fine filter, filter out fish mesh pore size of 1.5 mm, white fish using high-speed precision filter classifier polarization, classifier mesh aperture of 0.5--0.8 mm. The use of this machine must be carried out under conditions of high water content and soft texture of the fish, ie it must be carried out after rinsing and initial dehydration on a round sieve. (5) The key to the manufacturing technology of adding frozen anti-freezing agents to picking or smashing frozen fishes is to add protein freeze-proofing agents when the fish is mixed or crushed. If the anti-denaturing agent is not stored at 20 degrees Celsius, the protein will be frozen and denatured into a sponge, and it will not become a raw material for surimi products. Protein freeze-proofing agents commonly used in the production of frozen fish fillets include sugars, sorbitol, and polyphosphates. Domestically, the proportion of white sugar is 5% (or 4% of sorbitol) and 0.25% of polyphosphate. Sugars are good for preventing protein denaturation, but they cannot be added too much, otherwise they will increase the sweetness or browning of the product. The polyphosphate alone has no obvious effect on the antifreeze of the surimi, but it can prevent the loss of the droplet when the surimi is thawing and increase the pH, so it is an indispensable additive like the saccharide. Studies in Japan have reported that the addition of natural tocopherols in fish gizzards can improve the quality of fish gills. (6) Freeze The mixed fish shall be weighed and packaged in polyethylene plastic bags according to specifications. The air in the bag should be excluded as much as possible to prevent oxidation. The name, grade, production date, weight, and batch number of the fishing rod shall be marked on the surface of the packaging plastic bag. Frozen fish should be frozen in the shortest time possible. A plate freezer is usually used. The freezing temperature is minus 35 degrees, and the time is about 4 hours. The center temperature of the fish bowl reaches minus 24 degrees. The lower the product temperature of frozen fish soup is, the more favorable it is for long-term preservation. Therefore, the refrigerated temperature of frozen fish cake should be below -25 degrees Celsius, and the cold storage temperature should be stable.
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