Processing frozen fish fillets
Process flow raw material→washing→viscera, heading, tailing→washing→classification→weighing and packing→freezing→refrigeration Production Method 1. Raw material selection: raw materials are required to be fresh, the body surface is shiny, the scales are not easy to fall off, the eyes are full, the cornea is transparent, and the muscles are elastic. The bar weighs more than 175 grams. 2. Going to the head, going to the tail, and removing the internal organs: After washing the raw fish, remove the internal organs by caesarean section and cut off the head and tail. 3. Washing: Wash the head, tail, and viscera with clean water. 4. Classification: According to paragraph weight 400 grams, 200 to 400 grams, 100 to 200 grams classification. 5. Weighing and packing: 10 to 20 kilograms per plate, plus 2.5% of the amount of letting water, the fish segments should be arranged neatly. 6. Freezing: Move into a freezer below -25°C and the temperature of the frozen fish is below -15°C. 7. Refrigeration: If the packed fish segments are not sold immediately, they should be promptly moved into cold storage. Cold storage temperature should be below -18°C and relative humidity is between 90 and 95%. Quality Standard According to the weight of frozen fish segment, it can be divided into three grades: one grade product with a segment weight above 400 grams; a segment weight between 200 and 400 grams; a secondary product with an average segment weight above 250 grams; and a segment weight between 100 and 200 Between grams, the average is greater than 150 grams for the third grade. Portable Cable Reel,Garden Water Hose Reel,Retractable Garden Hose Reel,Wall Mounted Garden Hose Reel NINGBO QIKAI ENVIRONMENTAL TECHNOLOGY CO.,LTD , https://www.hosereelqikai.com