Processing technology of silverfish

Through processing, silverfish can be turned into high-quality fish products selling well in domestic and foreign markets, and the value of silverfish can be improved, so that the fishery can achieve high efficiency. Therefore, processing is an important part of silverfish and fishery. Because of the high protein content of silverfish, the catch is easy to deteriorate, so ice must be used to keep fresh in the process of acquisition and processing. At present, China's silverfish products are mainly processed into 1000 g packaging according to export standards, and there are also domestic products processed into 500g, 250g and 150g packaging according to customer needs.

Processing technology and technical requirements of export silverfish products:

1. Rinsing will transport the collected silverfish catch to the processing workshop, first rinse, put an appropriate amount of catch in large pots, vats and other containers, and then put the container under the tap water to rinse the catch. While washing, use small fishing to remove impurities such as leaves and weeds, and then put the washed silverfish in another container for use.

2. Screen the rinsed silverfish according to the size of the specification, and the general large silverfish are sorted according to 8-10 cm, 10-12 cm and more than 12 cm. Taihu Lake New Silver Fish and other small silverfish are generally sorted according to 4 specifications: 3mur5cm, 4MUE 6cm, 5Mel 7cm, 6Mel 8cm. The proportion of large, medium and small individuals in various specifications of silverfish is generally 20:60:20. For example, for a specification of 5mi 7cm, the minimum required ratio is 5cm: 6cm: 7cm = 20:60:20. There is no limit to the increase in the proportion of large individuals, and if the proportion of small individuals increases, the price will decrease proportionally because it does not meet the product specifications.

3. Bag the screened silverfish and weigh them as needed, put them in a plastic food bag, flatten and seal them, coat them in a small paper box, and put them on a turnover plate. Because the silverfish will lose weight due to water loss in the process of processing, it is necessary to put in more raw fish when bagging, so as to prevent the processed silverfish products from falling short of the standard due to insufficient weight. For example, if you pack 1000g, you can usually throw 1050 grams of raw fish. Packing of other specifications and so on.

4. The quick-frozen silverfish concentrated in the turnover plate will be frozen immediately in the quick-freezing workshop. -keep the room temperature below-38 ℃; keep it frozen for 24 hours. If the quick freezing temperature is too high, it will lead to too much water loss of silverfish due to too long freezing time, and reduce the quality and quantity of silverfish products.

5. Refrigerated silverfish will be packed into pre-prepared cartons (usually 24 boxes per box) and transferred to the freezer for storage. The room temperature in the freezer should be kept below-18 ℃.