Tilapia is a group of bony fish, which is mature and breeds well. It has abundant resources. However, most tilapia species are small and not favored by consumers. The market price is relatively low. However, these small tilapia with low food value can be processed into seasoned fried fish cakes that can be stored for a long time and that are easily accepted by consumers. Now introduce its processing technology and processing technology.
First, the process: raw fish selection → pretreatment → meat (fragmentation) → rinsing → dehydration → fine filtration → mix (minced meat) → mixing → forming → preheating → drying → packaging → finished product.
Second, the operating point
1. Raw fish selection: Use small tilapia must be fresh, good quality, remove fish with poor freshness and mechanical damage.
2. Pretreatment: Wash the fish body with clean water, remove the head, tail, fins and internal organs, scrape the fish scales; then wash the surface of the fish body with mucus, abdominal blood, internal organs and black membrane, the water temperature does not exceed 15 °C .
3. Meat extraction (separation of flesh and meat): After the raw materials are processed, they enter the meat-picking machine for meat-picking, that is, the separation of fish-meat and skin and bone. Meat collection rate is controlled at about 60%.
4. Rinse: minced fish after meat, put in rinsing tank, add 5 times the amount of water, rinsing with slow mixing, repeated 3 to 5 times, each rinsing time is 15 minutes to 20 minutes, the water temperature is 5 °C ~ 10 °C. At the last rinse, 0.2% salt can be added to facilitate dehydration.
5. Dehydration: After rinsing the fish, it is dehydrated through a rotary screen and then dehydrated in a screw press dehydrator. The water content of dehydrated fish is controlled at 80% to 85%.
6. Fine filtration: dehydrated fish, into the fine filter, remove small spurs, skin, peritoneum and so on. The fish temperature is controlled below 10°C, and the maximum temperature is no more than 15°C.
7. Mix (minced meat): In a picker, mince the meat.
8. Stirring and forming: Stir with 20% common salt and fish, stir well, and put it in the fish cake forming mold. At this time, add accessories and seasonings: onion (fresh, mash) 4.0%, tomato sauce 4.0%, deodorized vegetable oil 2.0%, melon (grinding) 1.0%, salt 0.7%, pepper (red) 0.4%, increase Fragrance 0.06%, vanilla (dry leaf) 0.02%, curry powder 0.02%.
9. Preheating: The temperature is 70°C and the time is 2 hours.
10. Drying: The temperature is 40°C and the time is 50 hours.
11. Finished product packaging: Packaged in a transparent and well-sealed cooking bag.
Third, product quality standards: seasoned fried fish cake can be eaten immediately. Contains 22.4% protein, 50.6% moisture, 12.8% fat, 3.2% ash, and 11.2% carbohydrates. High nutritional value, good taste, no fish smell, no oil and other odor.
Fourth, product evaluation: Tilapia fish cake made of tilapia, the price is not high, suitable for the raw materials for the fast food industry, the oil can be eaten in a fried. The advantage of this product is that it is easy to cook and boneless and is especially suitable for children. For farmers, the cultivation of tilapia, even small tilapia, can also provide huge economic benefits.
First, the process: raw fish selection → pretreatment → meat (fragmentation) → rinsing → dehydration → fine filtration → mix (minced meat) → mixing → forming → preheating → drying → packaging → finished product.
Second, the operating point
1. Raw fish selection: Use small tilapia must be fresh, good quality, remove fish with poor freshness and mechanical damage.
2. Pretreatment: Wash the fish body with clean water, remove the head, tail, fins and internal organs, scrape the fish scales; then wash the surface of the fish body with mucus, abdominal blood, internal organs and black membrane, the water temperature does not exceed 15 °C .
3. Meat extraction (separation of flesh and meat): After the raw materials are processed, they enter the meat-picking machine for meat-picking, that is, the separation of fish-meat and skin and bone. Meat collection rate is controlled at about 60%.
4. Rinse: minced fish after meat, put in rinsing tank, add 5 times the amount of water, rinsing with slow mixing, repeated 3 to 5 times, each rinsing time is 15 minutes to 20 minutes, the water temperature is 5 °C ~ 10 °C. At the last rinse, 0.2% salt can be added to facilitate dehydration.
5. Dehydration: After rinsing the fish, it is dehydrated through a rotary screen and then dehydrated in a screw press dehydrator. The water content of dehydrated fish is controlled at 80% to 85%.
6. Fine filtration: dehydrated fish, into the fine filter, remove small spurs, skin, peritoneum and so on. The fish temperature is controlled below 10°C, and the maximum temperature is no more than 15°C.
7. Mix (minced meat): In a picker, mince the meat.
8. Stirring and forming: Stir with 20% common salt and fish, stir well, and put it in the fish cake forming mold. At this time, add accessories and seasonings: onion (fresh, mash) 4.0%, tomato sauce 4.0%, deodorized vegetable oil 2.0%, melon (grinding) 1.0%, salt 0.7%, pepper (red) 0.4%, increase Fragrance 0.06%, vanilla (dry leaf) 0.02%, curry powder 0.02%.
9. Preheating: The temperature is 70°C and the time is 2 hours.
10. Drying: The temperature is 40°C and the time is 50 hours.
11. Finished product packaging: Packaged in a transparent and well-sealed cooking bag.
Third, product quality standards: seasoned fried fish cake can be eaten immediately. Contains 22.4% protein, 50.6% moisture, 12.8% fat, 3.2% ash, and 11.2% carbohydrates. High nutritional value, good taste, no fish smell, no oil and other odor.
Fourth, product evaluation: Tilapia fish cake made of tilapia, the price is not high, suitable for the raw materials for the fast food industry, the oil can be eaten in a fried. The advantage of this product is that it is easy to cook and boneless and is especially suitable for children. For farmers, the cultivation of tilapia, even small tilapia, can also provide huge economic benefits.