Processing operation points and quality control of mackerel and Pan-Fried Mackerel

Mackerel and Pan-Fried Mackerel are rich in nutritional value, and the content of DHA and EPA is second only to tuna, which can enhance the immunity of the body, and the price is very low, so it is deeply welcomed by consumers at home and abroad. However, mackerel and Pan-Fried Mackerel contain a high amount of histamine acid. When the fish is not fresh or rotten, histamine decarboxylation produces histamine after the decarboxylase produced by bacteria. When histamine is accumulated to a certain amount, people are at risk of poisoning after eating. Therefore, in the processing process, the process conditions must be strictly controlled to ensure product quality.

1. Key points of processing operation

1. Raw material reception

Raw fish come from clean waters without pollution and are purchased directly from fishermen's ships or at sea with acquisition vessels. Check the fresh-keeping status and storage temperature of raw materials before acquisition, sample and sensory inspection of raw materials, and purchase after sensory tests are qualified. The acquired raw materials are delivered to the factory as soon as possible in the state of ice, or put into production immediately, or refrigerated and kept fresh.

two。 Raw material cold storage

Put the chilled ingredients in a clean container, keep them fresh with slices of ice and press them on top. The temperature in the fresh-keeping room is lower than 4 ℃ to ensure that the temperature of the fish is lower than 4. 4 ℃. For the raw materials that are not put into use immediately, they are directly sent to the warehouse for cold storage or frozen storage after arriving at the factory, and the refrigeration temperature is controlled below 4 ℃.

3. Thawing, cleaning

Before use, the frozen raw materials are naturally thawed in the thawing workshop until the monomers are easy to separate. The temperature of thawing workshop should be controlled below 21 ℃ and the thawing time should be controlled at 8 / h (8 hours ~ 12 hours). Before processing, the thawed raw materials and fresh raw materials are washed with clean cold water to remove stolen goods and body surface impurities.

4. Remove the head and viscera.

Trained workers cut off fish heads and internal organs with scissors or other knives, and remove adhesions and intestinal glands from the abdominal cavity.

5. Sorting and grading

According to the requirements of raw material classification, the trained workers classify the raw materials manually and eliminate the raw materials with poor freshness. Individuals with poor freshness are disposed of centrally.

6. Cleaning

Clean the raw materials with flowing water at room temperature to remove impurities on the body surface and congestion in the abdominal cavity and intestinal glands. If the product does not need to be sliced or sliced, enter the quick-freezing process in time after loading.

7. Cutting, slicing

Pan-Fried Mackerel is sliced or cut into pieces (segments) with cutting tools by trained workers.

8. Trimming

Trained workers trim fish pieces, segments or slices with knives and use tools such as scissors.

9. Semi-finished product classification

According to the specification classification requirements given by the customer, the fish segments, pieces and fillets are graded manually and packed into containers marked by specifications respectively.

10. Semi-finished product cleaning

Rinse the semi-finished product after classification with flowing water at room temperature. After washing, put it into a clean container and transfer it to the quick-freezing process in time.

11. Quick freezing

According to different products, the way of quick freezing is:

(1) the eviscerated products without slicing or slicing are directly loaded into the plate and transferred to the quick-frozen warehouse.

(2) the sliced products are transferred to the quick-frozen warehouse after loading.

(3) the sliced products are quick-frozen with a single freezer.

twelve。 Ice coat

The quick-frozen semi-finished products (single frozen products) are coated with ice coat in clean ice water for 3 to 5 seconds.

13. Inner package receiving

Buy plastic bags that meet the food packaging from qualified suppliers, transport them by means of transportation that meet the requirements, and confirm the safety performance before receiving them.

14. Outer package receiving

Purchase high-performance outer packing cartons from qualified suppliers, transport them by means of transportation that meet the requirements, and confirm the performance before receipt.

15. Packaging material storage

Store the qualified internal and external packaging materials in the special inner and outer packaging material warehouse according to the requirements. Before use, use clean in-plant means of transport to the workshop for use.

16. Packing and labeling

According to customer requirements, select the appropriate packaging materials, pack the products inside and outside, and weigh to ensure that the weight of each case meets the requirements. Check if there is a "fully heated and eaten" statement outside the box.

17. Metal detection

Metal detection is carried out in each case of the packaged product to prevent metal fragments from being mixed in the product.

18. Refrigerated storage

Transfer the product to the finished product warehouse for cold storage, and the cold storage temperature is controlled below-18 ℃.

19. Factory shipment

After packaging, it is sent to the freezer below-18 ℃ for cryopreservation. And after passing the inspection, it will be shipped at any time.

II. Quality control

1. Control of histamine

When the raw material is more than 4.4℃, when exposed for too long, it will produce histamine which is toxic to human body. Once histamine is formed in fish, it cannot be decomposed even by cooking, and it is difficult to judge the content of histamine based on the appearance or smell of fish. Therefore, it must be done:

(1) at the time of receiving raw materials, the content of histamine in fish should not exceed 50ppm, and among the 118 samples, no more than 3 spoiled fish should be found.

(2) the time and temperature are always strictly controlled in the machining process. In general, the time from the completion of raw material thawing (or input of chilled raw materials) to the completion of quick freezing of the product should be controlled within 4 hours, and the temperature of the workshop should be controlled below 21 ℃. When arranging the schedule of each process, we should pay attention to grasp the word "timely", avoid the idle and backlog of raw materials and semi-finished products, and ensure the smooth transition of the process.

two。 Requirements for inner packaging materials

The inner packaging material of each batch comes from a qualified supplier, and the supplier is required to provide proof that the product conforms to the food packaging, ensure that the packaging material does not contain harmful chemicals in non-food grade packaging materials, and confirm that it is not contaminated during transportation.

3. Packaging and labeling

Considering the contamination or residue of pathogenic bacteria, each packing carton is marked "fully heated before consumption", and the packaging should be replaced if the label is missing or the label is not clear.

4. Metal detection

Using a metal detector, continuously monitor and verify every half hour to ensure that the product does not contain iron fragments with a diameter greater than or equal to 2.5mm and non-ferrous metal sheets greater than or equal to 1.6g.

5. Other quality assurance measures

Including the development of personnel training plan, factory maintenance plan, product recovery plan, product identification code plan, frozen mackerel / Pan-Fried Mackerel product correction plan, HACCP plan verification procedures, etc.