Research on the Processing Technology of Frozen Surimi

I. Introduction to Frozen Surimi

Frozen surimi is a new type of aquatic product processing raw material, mainly used to process surimi products and prepared frozen foods. Frozen surimi processing technology is a new technology researched and developed in the 1950s to 1960s by Japanese aquatic product researchers using Alaska pollock as the raw material.

Frozen surimi should be frozen in the shortest possible time. A plate freezer is usually used, with a quick-freezing temperature of -35°C and a time of within 4 hours, so that the core temperature of the surimi reaches -20°C. The lower the temperature of frozen surimi products, the more favorable it is for long-term preservation, so the cold storage temperature of frozen surimi should be below -25°C, and the frozen storage temperature is required to be stable. This article will introduce in detail the processing technology of frozen surimi, providing technical support for aquatic product processing.

II. Production Process of Frozen Surimi

1. Process Flow

Raw fish → freshness preservation → pre-treatment → washing → meat extraction → rinsing → fine filtration → dehydration → chopping and mixing in a fine cutter → forming → plate quick-freezing → packaging → frozen storage → @#@136@#@.

2. Operating Technology of the Production Process Flow

(1) Raw fish freshness preservation: Select fish with good freshness, use sufficient ice to cool and preserve freshness, avoid stacking outdoors, and carry out pre-treatment in a timely manner. Strictly control the time, temperature and sanitary conditions of goods stacked at the dock. Inspect the quality of raw materials through sensory examination. Inspectors carefully check the quantity, size, etc. of the raw materials.

(2) Pre-treatment: Use tools to remove the head and internal organs of the fish, and at the same time remove the black membrane attached to the inner side of the abdominal cavity. Preserve the freshness of the treated fish in a timely manner to prevent a decline in fish freshness. Clean the worktable and tools regularly. Personal hygiene must comply with GMP standards, and add enough crushed ice to control the freshness preservation temperature. Strictly supervise the operation process and control the inspection time and temperature.

(3) Washing: Thoroughly wash the dirt on the surface of the fish body and inside the abdominal cavity. Use cold water or add crushed ice to the washing water to lower the temperature. The fish body must not be soaked in water for too long. The chlorine concentration of the washing water is 50ppm. Clean the site in a timely manner and recover impurities.

(4) Meat extraction: Use a meat separator to extract meat, with fast speed and low temperature. Check whether the meat extraction is clean and adjust the meat separator in a timely manner.

(5) Rinsing: Fish skin, extracts, water-soluble proteins, etc. make the product whiter in color and better in elasticity. The ratio of fish meat to water is 1:5 to 1:10. Stir at low speed for 8 minutes to 10 minutes, then let stand for 5 minutes to 10 minutes to remove the upper layer of impurities and clear liquid; keep the water temperature at 5°C to 8°C. During the second rinsing, add a 0.1% to 0.3% salt solution.

(6) Fine filtration: The rinsed minced fish meat still contains some fine bones, fish scales, skin tendons, etc. Use a fine filter (mesh diameter about 1.8mm) to remove these impurities and improve product quality. Cool the equipment with ice water to keep the fish paste temperature below 10°C.

(7) Dehydration: The finely filtered fish paste enters a screw-type dehydrator for dehydration. Adjust the dehydrator so that the moisture content does not exceed 78%.

(8) Chopping and mixing: Pour 120kg of dehydrated surimi into the fine cutter, add seasonings, chop and mix at low speed for 1 minute, then chop and mix at high speed for 3 minutes. Pay attention to the cooling temperature when discharging.

(9) Forming: Weigh accurately, fill in a timely manner, form on a forming machine, and place numbered labels. Requirements are neatness, flatness, and sanitation.

(10) Frozen storage: The freezing temperature is controlled below -30°C, and the core temperature of the finished product is controlled below -18°C. Quick freezing, timely tray removal, boxing and numbering. The storage temperature is -20°C, and the temperature is allowed to fluctuate ±2°C.

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 handling and acceptance group: Responsible for raw material acceptance, registration, freshness preservation, personnel management, allocation, arrangement, timely summary of data, and filling in reports. 3 management personnel.

2. Fish washing and meat extraction group: Responsible for cleaning semi-finished raw materials, feeding, meat extraction, and the operation, cleaning, maintenance, upkeep of fish washing machines and meat separators, and site cleaning. 2 operators.

3. Rinsing group: Responsible for rinsing, adding materials, and the operation, cleaning, maintenance, upkeep of rinsing machines, and site cleaning. 2 operators.

4. Fine filtration and dehydration group: Responsible for machine operation, adjustment, cleaning, maintenance, upkeep, treatment of scraps, treatment of recovered surimi, and site cleaning. 3 operators.

5. Chopping, mixing and filling group: Responsible for machine operation, adjustment, cleaning, maintenance, upkeep, sample collection, accurate weighing, neat and attractive shaping, cleaning of recovery barrels, site cleaning, etc. The shaping personnel are responsible for product numbering and registration of the quantity of finished product categories. 5 operators.

6. Ingredients and hygiene group: Responsible for the ingredients required in the production process and registration of usage amounts, preparation of disinfectant water for personnel, tools and sites, and supervision of the implementation of hygiene management. All personnel should maintain the cleanliness and hygiene of the production workshop.