CN115251137A - Batch processing method of whitefish - Google Patents
Batch processing method of whitefish Download PDFInfo
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- CN115251137A CN115251137A CN202210944288.2A CN202210944288A CN115251137A CN 115251137 A CN115251137 A CN 115251137A CN 202210944288 A CN202210944288 A CN 202210944288A CN 115251137 A CN115251137 A CN 115251137A
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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B4/09—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
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Abstract
The invention provides a batch processing method of whitefish, which comprises the following steps: step S1, bleeding of white salmon: bleeding the white salmon caught out of the water within half an hour before boxing; step S2, boxing and transporting: after the whitefish is loaded onto the ship, the whitefish is boxed in 2-2.5 hours and is ready to be transported to a processing plant, the transportation time does not exceed one hour, and the whole transportation process is cold-chain; and S3, processing in a processing factory: the processing does not exceed 2-2.5 hours, and the processing comprises descaling, gill and viscera removing, washing, draining and boxing. The invention reduces the batch processing time, ensures that the white salmon is fished out and does not exceed 5 hours (the fish volume is large in winter, the air temperature is low, the total time does not exceed 6 hours) until the white salmon is boxed, does not add any unnatural substance, and furthest keeps the fresh of the white salmon, thereby furthest ensuring the taste of the white salmon, and the processed fish can be directly made into the stinging body (fish fillets) uncooked food.
Description
Technical Field
The invention relates to a batch processing method of whitefish.
Background
Due to the characteristics of white salmon, the fat content is high, the average fat content is 13.75%, the white salmon is easy to prick after being discharged, is difficult to survive and brings certain difficulty to transportation, and therefore, the problem of timely processing needs to be solved (Guo, ma Yanwu, cai Lingang, zhang Renming, tuelson, liu Kunlun, 2004); the whitefish has high fat content in the muscles and obvious position difference, the belly is 23.14 percent at the highest, and the tail is 6.95 percent at the lowest; masson staining of dorsal muscles showed that whitefish muscle fibers were small in diameter and interstitial space, and after ice storage transport, the muscle fibers broke and interstitial spaces increased, with discrete intramyofascial and fascial structures, resulting in a decrease in whitefish muscle stiffness (Liuyi, 2020); because the white salmon meat has high content of nutrient substances and is easy to be separated from thorns after water is discharged, the white salmon meat is extremely easy to be acted by microorganisms and histidase in the process of fishing to sale, unsaturated fatty acid is oxidized and degraded, and protein is partially degraded into peptide and amino acid, so that peculiar smell is generated, color change and texture change occur, the freshness of the white salmon meat is seriously influenced, and the edible value of the white salmon meat is reduced (Xu Chu, 2018); the aquatic products are easy to generate protein oxidation in the process of processing, transporting and storing, and the transport distance of Xinjiang is far away, so that the fish is easy to rot, and the economic benefit is greatly reduced (Liu Caihua, 2018)
At present, white salmon is stored and transported mainly by 2 ways of refrigeration and freezing, the shelf life of the white salmon at the refrigeration temperature is very short, and the texture of fish meat after freezing and thawing is soft and rotten, so that the commercial value is reduced sharply, and therefore, the search and development of novel fresh-keeping methods and processed products have important significance (Li Xin, wang Lan, dan Liu, wu Wenjin, ding Anzi, xiong Guangquan, 2020).
Around the freshness keeping of whitefish, researchers have taken many ways, such as compound freshness keeping method of Wang Xichang et al (compound freshness keeping agent, vacuum packaging. Invention patent: a compound freshness keeping method of whitefish), freezing and freshness keeping treatment (Li Meng, crystal bloom from Gao Mingjiang, 2017), additives such as citric acid, chitosan, eugenol, thymol, etc. and air conditioned freshness keeping (Liuyi, 2017), bacteriostatic soaking liquid (from Gao Ming, chen Xinran, zhao Qiancheng, ma Yongsheng, li Meng, 4984 zxft 84, 2018), cold blowing (Li Xin, wang Lan, 72 zxft 3272, wu Wenjin, ding Anzi, 3584, these methods are all reported after the whitefish are processed into the market, processed into the ice catching stage, and the white fish catching is done.
The white salmon has high fat content and is easy to oxidize and deteriorate, and the processed fish can be directly made into a thorn body (fish fillet) raw food and has special requirements on sanitation and mouthfeel. The time for sending processed white salmon to market is preferably the same day, the meat of white salmon is crisp and fragrant, the next day is a little soft, the third day is more soft, and the white salmon is basically not suitable for making stabbing body (sashimi). Therefore, when processing fish in large quantities, the processing time of each fish is reduced, and the time for sending the processed fish to the market is very important.
Disclosure of Invention
In order to solve the problems in the prior art, the invention provides a batch processing method of white salmon, in particular to a whole set of efficient, sanitary and quality-protecting method for batch processing of white salmon from fishing effluent to processing and boxing before transportation market (a fresh ice market or a cold storage), which comprises the steps of method, temperature and time control, transportation, cleaning solution proportioning and the like in the processing process. The invention reduces the batch processing time, ensures that the white salmon is fished out and does not exceed 5 hours (the fish volume is large in winter, the temperature is low, the total time does not exceed 6 hours), does not add any unnatural substance, and furthest keeps the white salmon fresh, thereby furthest ensuring the taste of the white salmon and directly making the processed fish into the stinging body (fish fillet) uncooked food.
The invention provides a batch processing method of whitefish, which comprises the following steps:
step S1, bleeding of white salmon: bleeding the white salmon fished with the effluent within half an hour before boxing;
step S2, boxing and transporting: after the whitefish is taken on the boat, the whitefish is boxed in 2 to 2.5 hours and then transported to a processing plant, the transportation time is not more than one hour, and the whole transportation process is cold chain;
and S3, processing in a processing factory: the processing does not exceed 2-2.5 hours, and the processing comprises descaling, gill and viscera removing, washing, draining and boxing.
Preferably, in step S1, the white salmon catching the effluent meets the following requirements: the fish body temperature of the processing plant is less than or equal to 4 ℃, the body surface is complete, and the desquamation is less; the gill cover is closed, the color of the gill is bright red, and the gill is free from dirt, mucus and foreign odor; the eyeball is prominent and clear, and the cornea is transparent; the scales are bright and lustrous, the scales are complete or slightly fall off, the adhesion is firm, and the colors are not changed; the abdomen is firm and elastic, the anus is normal, and the phenomena of visceral protrusion and abdominal distension do not occur; the muscle tissue, rib and spine muscle tissue is firm and elastic, and has no bone and meat separation or bone end penetration phenomenon, and meets the regulations of GB2733, GB2761 and GB 2762.
Preferably, in step S1, the caught fish is quickly pricked with a conical needle at the position of the ventral line between the two front wings of the fish at one time, so that the conical hole is positioned on the ventral line of the fish, and the pricked fish is put into a cabin with water to naturally exsanguinate.
Preferably, in step S2, the freshness is maintained as much as possible during transportation: when fishing, shipping and boxing, the temperature is kept at 0 +/-2 ℃, and the fish can not be frozen; putting the fish into a box of salt water and crushed ice solution, wherein the salt water is lake water, the weight percentage concentration of the salt water is 2-3 per mill, the amount of the crushed ice is determined by keeping the temperature of the box body at 0 +/-2 ℃, an upper cover is arranged under the crushed ice, and the temperature of the salt water is not higher than 3 ℃; the live fishes caught and boxed are transported to a processing factory, the temperature of the fish body is less than or equal to 4 ℃, the fish eyes are bright, and the fish body is soft and hard and keeps the state of yielding water.
Preferably, in the step S3, the scaling, gill and viscera removing process is performed in a pipeline mode without changing tools: the first person uses a stainless steel fish scale scraper or a scaler to remove scales; the second person cuts the branchia and cuts open the fish with the oblique triangle knife with the knife back; the third person uses a stainless steel spoon to remove internal organs and gills, and the using time of each fish is less than or equal to 1.5min.
Preferably, in step S3, the first step of cutting the gill is to cut the Yijing area at the top of the Yijing area and the joint of the gill arch; then, the lower edge of the gill arch, the lower side of the chin and one third of the isthmus are obliquely cut and are picked up by a knife, and the other side of the gill is cut off and connected, namely, the gill bar bone is cut off.
Preferably, in step S3, after the gill is cut, the fish is split by an "abdomen open" type, that is, a knife is inserted from the anus to split the head along the abdominal line of the fish, and a bleeding taper hole is formed on the abdominal line of the fish, so as to ensure the integrity of the processed fish; pulling part of internal organs with hands to pull out the fish maw, fish bubble and fish fat connected with the intestines at one time.
Preferably, in step S3, after gill and fish are cut, gill, roe and remaining viscera are scraped off with a stainless steel spoon.
Preferably, in step S3, the fish bodies with scales, gills and internal organs removed are washed by ice salt water high-pressure bubble spraying, and each fish is washed for 15 seconds ± 2 seconds.
Preferably, in step S3, the preparation method of the brine ice comprises: pumping water from a-40 deg.C quick-freezing warehouse or a-30 deg.C freezing warehouse into a water storage tank by using a ring-shaped tap water pipe, adding salt and ice to obtain brine ice; after ice is added, the water temperature is controlled to be less than or equal to 8 ℃, and salt is added to ensure that the weight percentage concentration of the ice brine is 0.1 percent.
Preferably, in step S3, the crushed ice in a-30 ℃ freezer is used when the white salmon is packed after processing, and the ice amount is determined by keeping the temperature in the ice chest at 0 ℃. + -. 1 ℃, half of the ice is used at the bottom of the ice chest, and half of the ice is used at the upper part of the fish; the fish body temperature is controlled to be 0 +/-1 ℃ when the fish is packed and leaves the factory after being processed, and is less than or equal to 4 ℃ when the fish body temperature reaches the end point.
The traditional method for removing fish gills adopts the following modes, but all have certain defects:
(1) The cover of one side of the fish is poked by scissors, one end of the fish gill is cut off, all the fish gills are picked out in a proper way, and the fish gills on the other side are picked out by the same method. The disadvantages are that: it takes time and is not easy to clean. It is inconvenient to cut open the fish with scissors, and tools need to be replaced.
(2) The gill cover is opened and the soup ladle is used for directly scraping. The disadvantages are that: can only be used for small-spot fish such as crucian.
(3) The rear knife tip of the kitchen knife is close to the bottom of the fish gill and is protruded outwards. The disadvantages are that: big fish is not easy and takes time.
(4) The gill is cut from the opening, cut to two thirds, and pulled by hand. The disadvantages are that: is not suitable for flow process, has long time and is easy to hurt hands.
(5) Directly pulling by hand. The disadvantages are that: it is easy to hurt hands and takes time.
The method for removing the gills of the fish can be completed by only two cutters, is simple, has short operation time, and can completely remove the gills.
The invention reduces the batch processing time, ensures that the white salmon is fished out and does not exceed 5 hours (the fish volume is large in winter, the air temperature is low, the total time does not exceed 6 hours) until the white salmon is boxed, does not add any unnatural substance, and furthest keeps the fresh of the white salmon, thereby furthest ensuring the taste of the white salmon, and the processed fish can be directly made into the stinging body (fish fillets) uncooked food.
Drawings
The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention and not to limit the invention. In the drawings:
fig. 1 shows a specific operation method of the gill cutter.
Fig. 2 shows a specific operation method of cutting open fish after gill cutting.
Detailed Description
The following examples are intended to facilitate a better understanding of the invention, but are not intended to limit the invention thereto. The experimental procedures in the following examples are conventional unless otherwise specified. The test materials used in the following examples are commercially available unless otherwise specified.
Example 1
The batch processing method of the white salmon comprises the following steps:
the requirements of raw material fish are as follows: catching whitefish (Coregonus peled, ji Er whitefish, etc.) from Saili lake until the fish body temperature of processing plant is less than or equal to 4 deg.C, and having complete body surface and less desquamation. The gill cover is closed, the color of the gill is bright red, and the gill is free from dirt, mucus and foreign odor; the eyeball is prominent and clear, and the cornea is transparent; the scales are bright and lustrous, the scales are complete or slightly fall off, the adhesion is firm, and the colors are not changed; the abdomen is firm and elastic, the anus is normal, and the phenomena of visceral protrusion and abdominal distension do not occur; the muscle tissue, rib and spine muscle tissue is firm and elastic, and has no bone and meat separation or bone end penetration phenomenon, and meets the regulations of GB2733, GB2761 and GB 2762.
1 bleeding of whitefish
Bleeding is performed on the white salmon caught out of the water within half an hour before boxing. The fish may be soaked in the blood too early for too long time, and particularly in high temperature in summer, the fish quality is influenced; boxing is affected too late. The specific method for exsanguination comprises the following steps:
the stress reaction of the caught fish is controlled, a taper needle (or other similar tools) is quickly inserted into the belly line (also the heart position) between two front wings of the fish at one time, a taper hole is arranged on the belly line of the fish, and the fish after being inserted is placed into a cabin with water to naturally bleed.
If stress reaction occurs during live fish transportation, the fish generates blood stasis, and the processing and cooking quality is damaged (the fish with blood stasis becomes defective and cannot be used for stabbing body, namely the instant fish fillets).
2 transportation in boxes
The white salmon is boxed in 2 hours after being loaded onto a boat and then is transported to a processing plant (namely, the fish is soaked in blood for no more than 2 hours after being loaded onto the boat and bled), the transportation time is no more than one hour, and the whole transportation process is cold chain.
Because the white salmon has high fat content and is easy to oxidize, the freshness needs to be maintained as much as possible during transportation: (1) The temperature is kept at 0 +/-2 ℃ when fishing, shipping and boxing, and the fish can not be frozen hard. The fish is put into a box of salt water and crushed ice solution, the box has various specifications and is firm and durable, and the water is used as lake water (namely water of a fishing ground). The weight percentage concentration of the brine is 2-3 per mill, the amount of crushed ice is determined according to the temperature of the box body kept at about 0 ℃, the crushed ice generally accounts for one third of the box body, an upper cover is arranged below the crushed ice, and the amount of crushed ice is slightly less in winter. The temperature of the brine is about 0 ℃ and is not higher than 3 ℃. (2) The live fishes which are caught and boxed are transported to a processing factory, the temperature of the fish bodies is less than or equal to 4 ℃, the fish eyes are bright, and the soft and hard fish bodies keep the state of yielding water.
The salt water can lower the freezing point, so that the cells of the fish are not frozen at about 0 ℃; and the saline also has bactericidal effect.
When the temperature is higher than the temperature, the white salmon is easy to deteriorate, so that the fish body is soft, or blood stasis occurs, and the quality of the fish is reduced. The fish is easy to freeze and harden at a low temperature, the processing difficulty is increased, and the fish becomes soft and has poor taste and quality influence due to high thawing temperature during processing.
3 processing in processing plants
The processing time of the processing factory is not more than 2 hours, and the temperature of the processing workshop is controlled within 10 ℃. The processing steps are as follows: the method comprises the steps of removing scales, gills and viscera, washing, draining, checking, weighing, packaging and boxing, wherein the processing process is kept to be cleaned by running water (tap water), each operation position is provided with a running water pipe, workers work under the running water, and the operation table and fishes are kept clean. The processing worker uses the special glove, and the human body does not directly contact the fish body.
3.1 in the roughing plant, white salmon was "threshed". The following sequence is selected for "three go": scale removal, fish cutting and gill cutting, fish dipping by fish intestines, viscera removal and gill removal, and the sequence has high processing efficiency. In order to further improve the efficiency, the treatment is carried out in a pipeline operation mode: without changing tools, the first person descales and uses a stainless steel descaler (a stainless steel scalper or scaler); the second person cuts the gills and cuts open the fish, and uses a stainless steel knife (an inclined triangle knife with a knife back); the third person removed their internal organs and gills with a stainless steel spoon. Each hand is provided with a water pipe for assembly line work under running water. The time for using three fish in each fish is less than or equal to 1.5min.
3.1.1 descaling Scale with stainless steel descaling tool (stainless steel scalers or scalers).
3.1.2 cutting gill and cutting fish
When the gills are cut, two cutters are used for cutting the gills up and down along the gills, one cutter is used for cutting the two cutters transversely and one cutter is used for cutting the two cutters obliquely, and then the gills are removed in the following process, so that the appearance of the fish head is kept complete. The method comprises the following specific steps:
(1) cutting off the Yizi part (fig. 1A) at the top end of the Yizi part (chin) and the joint of the gill arch;
(2) then, the lower edge of the gill arch, below the chin and one third of the isthmus are obliquely cut and picked up by a knife, and the other side of the gill is cut off and connected, namely, the gill bar bone is cut off (fig. 1B).
Fig. 1 shows a specific operation method of the gill cutter.
The fish is split after the gill is cut, and the fish is split in an abdominal opening mode, namely, a knife is inserted from the anus to split the fish along the abdominal line of the fish along the head (figure 2A), and a bleeding taper hole is arranged on the abdominal line of the fish, so that the integrity of the processed fish is ensured. Pulling part of viscera with hands to pull out the fish maw, fish bubble and fish fat connected with the intestines at one time (fig. 2B).
Fig. 2 shows a specific operation method of cutting open fish after gill cutting.
The fish is required to be cut open and gill is cut once.
3.1.3 spoons gill and viscera gills, roe and remaining viscera were scraped off with a stainless steel spoon.
The 'three-removing' method is quick, sanitary and clean; the hand is not needed to be scratched, and the hand is not hurt; the fish is cut open and gill is removed without changing tools; the time is saved, and the step of removing gills and internal organs by one spoon can be completed in 2-3 seconds; the appearance is complete.
3.2 draining for cleaning
In a finishing workshop, firstly, the fish bodies subjected to the three-removal process are sprayed and cleaned by using ice brine high-pressure bubbles, the silt, mucus, residual dirt, residual scale, yu Sai and the like in the fish bodies are removed, the ice brine also has the effects of sterilization and cooling, and each fish is cleaned for about 15 seconds; then, manually checking, and removing residual black films and blood clots on the fish belly by using a stainless steel spoon to ensure that the whole fish is clean and white, the fish body is required to be free from bending, damage and adhesion, the fish belly is removed, the head is complete in appearance, and no water, blood stasis and black films exist in the cavity; and finally, putting the fishes into special boxes, wherein each box contains no more than 8 fishes, and controlling the water in the fish belly downwards for about 3 minutes.
Preparation of brine ice: pumping water from-40 deg.C or-30 deg.C quick freezing warehouse into water storage tank by using ring-shaped tap water pipe, adding salt and ice to obtain brine. After ice is added, the water temperature is controlled to be less than or equal to 8 ℃, and salt is added to ensure that the weight percentage concentration of the ice salt water is 0.1%.
3.3 boxing after processing
After the fish is processed, the fish is packed into a box and crushed ice in a freezer at the temperature of-30 ℃. The amount of ice used depends on the temperature in the holding tank being about 0 ℃. Typically, the bottom of the tank is one-half ice and the top of the fish is one-half ice. The fish body temperature is controlled to be 0 +/-1 ℃ after the fish is processed and packaged before the factory, and is less than or equal to 4 ℃ after the fish is processed and the fish body temperature reaches the end point (restaurants, hotels and the like).
The bottom of the box and the upper part of the fish are both made of ice, so that the fish can be better kept fresh compared with the method that the ice is only used at the bottom of the box. And the fresh-keeping effect on the fish is best when the ice amount used at the bottom of the box is consistent with that used at the upper part of the fish.
The fish capture yield is increased in winter, but the environmental temperature is low, so that the ship time and the processing time can be properly prolonged. The total time (from the water output of the fishing to the completion of the processing) is controlled within 6 hours.
After the treatment by the method, the freshness of the fish is measured, and the measurement method comprises the steps of measuring the freshness of the fish according to the standard of GB2733-2015 national food safety standard fresh and frozen animal aquatic products and the standard of Q/XSH0007S-2021 food safety enterprises of Suzhou lake fishery science and technology development Limited in Xinjiang Saishu, namely fresh and frozen animal aquatic products (Coregonus guineensis).
The sensory requirements are shown in table 1.
TABLE 1
The physical and chemical indexes, the microbial indexes and the microbial limit meet the national requirements. No pesticide and veterinary drug residue, and no food additive.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. A batch processing method of white salmon is characterized in that: the method comprises the following steps:
step S1, bleeding of white salmon: bleeding the white salmon caught out of the water within half an hour before boxing;
s2, boxing and transporting: after the whitefish is loaded onto a ship, boxes are arranged in 2-2.5 hours, and then the whitefish is transported to a processing plant, wherein the transportation time does not exceed one hour, and the cold chain is adopted in the whole transportation process;
and S3, processing in a processing factory: the processing does not exceed 2-2.5 hours, and the processing comprises descaling, gill and viscera removing, washing, draining and boxing.
2. The method of claim 1, wherein: in the step S1, the white salmon with the fished effluent meets the following requirements: the fish body temperature of the processing plant is less than or equal to 4 ℃, the body surface is complete, and the desquamation is less; the gill cover is closed, the color of the gill is bright red, and no pollution, mucus or foreign odor exists; the eyeball is prominent and clear, and the cornea is transparent; the scales have bright and lustrous colors, complete scales or few scales fall off, firm adhesion and no color change; the abdomen is firm and elastic, the anus is normal, and the phenomena of visceral protrusion and abdominal distension do not occur; the muscle tissue, rib and spine muscle tissue is firm and elastic, and has no bone and meat separation or bone end penetration phenomenon, and meets the regulations of GB2733, GB2761 and GB 2762.
3. The method of claim 1, wherein: in the step S1, the fished fish is quickly pricked into the position of the abdominal line between the two front wings of the fish by using a taper needle at one time, so that a taper hole is formed on the abdominal line of the fish, and the fished fish is put into a cabin with water to naturally bleed.
4. The method of claim 1, wherein: in step S2, during transportation, the freshness is maintained as much as possible: when fishing, shipping and boxing, the temperature is kept at 0 +/-2 ℃, and the fish can not be frozen; putting the fish into a box of salt water and crushed ice solution, wherein the salt water is lake water, the weight percentage concentration of the salt water is 2-3 per mill, the amount of the crushed ice is determined by keeping the temperature of the box body at 0 +/-2 ℃, an upper cover is arranged under the crushed ice, and the temperature of the salt water is not higher than 3 ℃; the live fishes which are caught and boxed are transported to a processing factory, the temperature of the fish bodies is less than or equal to 4 ℃, the fish eyes are bright, and the soft and hard fish bodies keep the state of yielding water.
5. The method of claim 1, wherein: in the step S3, when the scales, the gills and the internal organs are removed, the treatment is carried out in a pipeline operation mode without changing tools: the first person uses a stainless steel fish scale scraper or a scaler to remove scales; the second person cuts the branchia and cuts open the fish with the oblique triangle knife with the knife back; the third person uses a stainless steel spoon to remove internal organs and gills, and the using time of each fish is less than or equal to 1.5min.
6. The method of claim 5, wherein: in the step S3, when the gills are cut, firstly, the top end of the Yifeng part of the fish head and the connection part of the gill arch are transversely cut off, and the Yifeng part is cut off; then, the lower edge of the gill arch, the lower side of the chin and one third of the isthmus are obliquely cut and are picked up by a knife, and the other side of the gill is cut off and connected, namely, the gill bar bone is cut off.
7. The method of claim 5, wherein: step S3, splitting the fish after gill cutting, and splitting the fish in an 'abdomen opening' mode, namely inserting a knife from an anus to split the fish along the abdominal line of the fish along the head, wherein a bleeding taper hole is formed in the abdominal line of the fish, so that the processed fish is complete; pulling part of internal organs with hands to pull out the fish maw, fish bubble and fish fat connected with the intestines at one time.
8. The method according to any one of claims 5-7, wherein: in step S3, after gill cutting and fish cutting, the gill, roe and residual internal organs are scraped off by a stainless steel spoon.
9. The method of claim 1, wherein: in the step S3, the washing is to spray and wash the fish bodies with scales, gills and internal organs removed by ice salt water high-pressure bubbles, and the washing time of each fish is 15 seconds +/-2 seconds;
preferably, the preparation method of the brine ice comprises the following steps: pumping water from a-40 deg.C quick-freezing warehouse or a-30 deg.C freezing warehouse into a water storage tank by using a ring-shaped tap water pipe, adding salt and ice to obtain brine ice; after ice is added, the water temperature is controlled to be less than or equal to 8 ℃, and salt is added to ensure that the weight percentage concentration of the ice salt water is 0.1%.
10. The method of claim 1, wherein: in step S3, the crushed ice in a freezer at-30 ℃ is used when the white salmon is packed after being processed, the ice amount is determined according to the temperature kept in the refrigerator at 0 +/-1 ℃, the bottom of the refrigerator is half of the ice, and the upper part of the fish is half of the ice; the fish body temperature is controlled to be 0 +/-1 ℃ when the fish is packed and leaves a factory after processing, and is less than or equal to 4 ℃ when the fish reaches the end point.
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101467543A (en) * | 2007-12-27 | 2009-07-01 | 天津市中英保健食品有限公司 | Fresh-keeping technique of trepang |
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