Study on processing technology of frozen surimi

1. Introduction to Frozen Surimi

Frozen surimi is a new raw material for aquatic products processing, mainly used to process surimi products and condition frozen foods. Frozen surimi processing technology is a new technology developed by Japanese fishery researchers from 1950s to 1960s, using cod as raw material.

Frozen surimi should be frozen in the shortest possible time. Usually use plate freezer, quick-freezing temperature is-35℃, time is less than 4 hours, so that the center temperature of surimi reaches-20℃. The lower the temperature of frozen surimi products, the more conducive to long-term preservation, so the frozen surimi refrigeration temperature should be below-25℃, and the frozen storage temperature is required to be stable. This paper will introduce the processing technology of frozen surimi in detail, and provide technical support for aquatic products processing.

II. Frozen surimi production process

1. Process flow

Raw material fish → preservation → pretreatment → cleaning → meat taking → rinsing → fine filtration → dehydration → fine cutting machine chopping → shaping → plate freezing → packaging → frozen storage →@#@136@#@.

2, production process operation technology

(1) Raw fish preservation: Select fish with good freshness, cool with enough ice, avoid outdoor stacking, and conduct pretreatment in time. Strictly control the time, temperature and sanitary conditions of goods stacked at the wharf. Check the quality of raw materials by sensory inspection. Acceptance personnel carefully check the quantity, size, etc. of raw materials.

(2) Pre-treatment: use tools to remove the head and viscera of the fish body, and remove the black film attached to the inner side of the abdominal cavity to keep the fish fresh in time to prevent the freshness of the fish body from decreasing. Clean countertops and tools regularly. Personal hygiene should comply with GMP standards, add enough crushed ice to control the preservation temperature. Strictly supervise the operation process and control the inspection time and temperature.

(3) cleaning: the fish surface and abdominal cavity of the dirt fully cleaned, washing water with cold water or crushed ice to cool down. The fish body should not be soaked in water for too long, the chlorine concentration of washing water should be 50ppm, and the site should be cleaned in time to recover impurities.

(4) meat: meat picking machine, fast speed, low temperature. Check if the meat picker is clean and adjust the meat picker in time.

(5) Rinse: fish skin, extract, water-soluble protein, etc. make the product white and elastic, the ratio of fish meat to water is 1:5~1:10, slowly stir for 8 minutes ~10 minutes, and then stand for 5 minutes ~10 minutes to remove the upper impurities and clear liquid; the water temperature is maintained at 5℃~8℃. 0.1%~0.3% salt solution is added during the second rinsing.

(6) Fine filtration: The rinsed minced fish also contains some fine thorns, scales, rubber bands, etc., which are removed by a fine filter (mesh diameter is about 1.8mm) to improve product quality. Equipment cooling with ice water cooling, keep fish slurry temperature below 10℃.

(7) Dehydration: The fine filtered fish slurry enters the screw dehydrator for dehydration, and the dehydrator is adjusted to make the moisture content not exceed 78%.

(8) Chop: Put 120kg of dehydrated surimi into a fine cutter, add seasoning, chop slowly for 1 minute, then chop quickly for 3 minutes. Pay attention to the cooling temperature when discharging.

(9) molding: accurate weighing, timely filling, molding on the molding machine, and put the number label. Neat, level, hygienic and clean.

(10) Frozen storage: freezing temperature control below-30℃, finished product center temperature control below-18℃. Fast freezing, timely unloading, packing and numbering. The storage temperature is-20℃, and the temperature is allowed to fluctuate ±2℃.

III. Production management of frozen surimi

The surimi production workshop can be divided into six groups according to the production process. The main division of labor and specific work contents are as follows:

1, raw material processing and acceptance group: responsible for raw material acceptance, registration, preservation, personnel management, distribution, arrangement, timely summary of data, fill in the report, management personnel 3 people.

2. Fish washing and meat picking group: responsible for semi-finished raw material cleaning, feeding, meat picking and fish washing machine, meat picking machine operation, cleaning, maintenance, maintenance, site cleaning. Two operators.

3. Rinsing group: responsible for rinsing, feeding and rinsing machine operation, cleaning, maintenance, maintenance, site cleaning. Two operators.

4, fine filtration, dehydration group: responsible for machine operation, adjustment, cleaning, maintenance, waste treatment, recovery surimi treatment, site cleaning. Three operators.

5, chopping, filling group: responsible for machine operation, adjustment, cleaning, maintenance, maintenance, sample sampling, accurate weighing, shaping, leveling and beautiful, recycling bucket cleaning, site cleaning, etc. Plastic workers are responsible for product number and finished product classification quantity registration. The number of operators is 5.

6. Ingredients and sanitation team: responsible for registration of ingredients and dosage required in production process, allocation of disinfection water for personnel, tools and sites, and supervision of sanitation management implementation. All personnel should keep the workshop clean and hygienic.