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Processing Methods and Technical Key Points for Freshwater Fish Sausage

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1. Raw material pre-treatment: Fresh fish after catching should be sent quickly to the processing plant, and fish with off odors or spoilage should be removed. After gutting and beheading the fresh fish, rinse away blood and dirt with clean water. If it cannot be processed in time, the fish chunks should be quick-frozen and stored at minus 18 degrees Celsius for later use. For thawing frozen fish, running water thawing is better. The water temperature should be controlled at around 10 degrees Celsius. 2. Meat collection: Control the meat collection rate at around 25 percent. If the meat collection rate is too low, it will affect the finished product yield and increase costs; if the meat collection rate is too high, tens of thousands of blood-red muscle [tissue will be collected],

1. Raw material pre-treatment: Fresh fish after catching should be sent quickly to the processing plant, and fish with off odors or spoilage should be removed. After gutting and beheading the fresh fish, rinse away blood and dirt with clean water. If it cannot be processed in time, the fish chunks should be quick-frozen and stored at minus 18 degrees Celsius for later use. For thawing frozen fish, running water thawing is better. The water temperature should be controlled at around 10 degrees Celsius.

2. Meat collection: Control the meat collection rate at around 25 percent. If the meat collection rate is too low, it will affect the finished product yield and increase costs; if the meat collection rate is too high, tens of thousands of blood-red muscle [tissue will be collected], affecting the color and quality of the finished product;

3. Fine filtration: The purpose is to remove a small amount of fish bones and fish scales mixed into the fish meat. The discharge hole can be adjusted as needed.

4. Rinsing: Rinse the fish meat at a fish meat to water ratio of 1 to 1.5 to remove blood water.

5. Dewatering: Place the rinsed fish meat in a dewatering machine to dewater. Control the degree of dewatering to 95 percent of the weight of the fish meat before rinsing.

6. Ingredients: The basic formula is 100 kg fish meat, 50 kg water, 15 kg starch, 4 kg salt, 3.5 kg white sugar, 0.85 kg monosodium glutamate, and 0.175 kg mixed phosphate.

7. Grinding: Place the fish meat in a mixer, add salt, and mix for 5 minutes. Then add the auxiliary ingredients in the order of starch, water, white sugar, monosodium glutamate, and mixed phosphate, and mix for another 5 to 10 minutes. During the grinding process, the temperature should be controlled between 0 and 10 degrees Celsius.

8. Stuffing: Use vacuum suction stuffing, and use PVDC (polyvinylidene chloride) artificial casing for the sausage casing. PVDC material is highly brittle. If the temperature is low, the casing can be soaked in warm water at 25 degrees Celsius, and used after the casing softens.

9. Sterilization: Fish sausage sterilization uses 115 degrees Celsius for 15 minutes, then cooling is sufficient.

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