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 → rinsing → dehydration → fine filtration → mixing → packaging → freezing → finished product → refrigeration Second, the operating points l, raw material acceptance: (l) use fresh or chilled tilapia , The fish body is complete, the eyeball is clean, the cornea is bright, the mole is red, the scales are solidly attached to the fish body, the muscles are elastic, and the flesh is tightly connected. The 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, remove the fish head, tail, 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-collecting 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 diameter of the meat collection 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. Rinsing: (l) The purpose of rinsing is to remove fat, blood and odor, to whiten the fish, and to remove water-soluble proteins that affect the elasticity of the urine and improve 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 Mg2+. 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 sieve is 0.5 mm. The fish pulp prepared after dehydration is dehydrated by a 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) after the dehydration of fish, into the fine filter, remove bone spurs, skin, peritoneum, etc., fine filter pore size of 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, ice should be added to the external ice tank to cool down. 7. Picking: (1) After fine filtration, mix in the 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) packaging bags using colored polyethylene plastic bags, in order to identify broken bags. The hygienic quality of plastic bags should comply with the relevant provisions of GBn84 "Plastic Standards for Polyhexene Molded Products". (2) The fish gills were mixed in a polyethylene bag, 2 kg per bag, and then loaded. 9. Freeze: Immediately after loading, place it in -35°C and freeze for 2-3 hours. When the center temperature is below -20°C, remove it and put it in a cardboard box. Pack 20 kg each. The bottom of the box is covered with tape. Sticking and sealing, two plastic strapping straps outside the box shall be tightly tied, straightened and tied tightly, and the signs on the cardboard box shall comply with relevant regulations. 10. Storage of finished products: (l) Finished products should be stored in a freezer at -20-25°C. (2) The product storage period is 8 months.
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