Dehydrated onion has the effect of stimulating the sweat glands of the body to sweat and dissipate heat. Scallion oil can stimulate the upper respiratory tract and make it easier to cough up sticky phlegm. Onions contain allicin, which has obvious anti-bacterial and viral effects. In particular, the inhibitory effect on Shigella and dermatophytes is more obvious.
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Frozen fish processing technology
Fish is delicious and nutritious and is an important human food. The edible portion of freshwater fish accounts for approximately 50-70% of body weight, and its ratio varies from fish to fish. The protein content of fish is generally around 20%. Experimental analysis shows that the composition of muscle amino acids is very similar to that of human tissues, and thus is easily digested and utilized by the human body. From a nutritional point of view, freshwater fish is an ideal animal protein source for humans and has been favored by people since ancient times. It is considered as a nourishing food. The harvesting period of aquatic products is concentrated, the moisture content is large, the bacteria carry more (especially the head, gills, and internal organs), and the autolysis is strong. Therefore, it is extremely prone to corruption and affects circulation and marketing. Therefore, it is necessary to harvest, transport, and store the bacteria. During the process, the preservation is strengthened and various processing methods are used to make various food supply markets to meet the needs of people's lives. Therefore, the processing of fish and fishery products is a continuation of aquaculture and fishing and is an indispensable part of the entire fishery production. The main methods for the preservation, transportation, processing, and utilization of fish and fishery products are fresh-keeping, keep-alive, freezing, cold storage, canned products, pickled dried products, surimi products, fishmeal, fish oil, and processing of industrial products. Under normal circumstances, fresh fish should be supplied to the market as much as possible to suit people’s consumption habits. However, in large-scale farms or industrialized processing plants that are far away from the market and inaccessible to the transportation industry, in order to enrich the market supply and obtain greater profits and compete for the development of processed fish products, the freshwater fish processing industry that has become popular in recent years has emerged. Conversely, the development of the processing industry has shown its power and role in promoting and inspiring the development of the aquaculture industry. The widely used preservation technology of aquatic products is basically two categories of cooling, fresh-keeping and freezing. Cooling preservation has made new progress on the basis of the 70's. The basic forms are the following: 1. Radiant preservation: It is a fresh-keeping technique that irradiates food with γ-ray or cobalt-60. 2. Container preservation: It is mostly used for on-board and onshore storage and transportation, and it is divided into cold preservation and self-contained refrigeration packaging. 3, gas replacement packaging preservation: is the replacement of oxygen in the packaging of carbon dioxide or oxygen to inhibit bacterial growth and prevent fat oxidation technology. 4, micro-freezing preservation: is the fish in the -2 to -5 °C temperature range of preservation technology, preservation period is approximately 20-27 days. 5, ice temperature preservation: is the use of various ice foods in different temperatures, below 0 °C in the negative temperature range, the preservation of food without freezing the technology. (0 to -1°C fresh-keeping period 7-10 days). 6, frozen preservation: is to freeze the fish product below -18 °C, inhibit bacterial growth to achieve longer-term preservation. The new technologies that are currently applied include low-temperature preservation, ultraviolet light, ozone and cooling, preservation, or separate use of sterilization and preservation methods, and calcium chloride brines used in Japan are frozen and preserved. In general, frozen preservation is mainly used in several methods such as blow freezing, contact freezing, spray freezing and immersion freezing. The frozen processing of freshwater fish can be installed in the production of small-scale refrigeration equipment for production, is conducive to achieving raw materials, good quality, less pollution, easy to wash, freeze and fast refrigeration quality requirements, to ensure the strict implementation of operating procedures and food hygiene law. The main varieties of frozen fish should be based on small packages, which better meet the needs and psychology of consumers and vendors. The currently popular varieties include frozen whole fish and semi-finished products such as fish, fish fillets, fish gizzards, fish balls, etc., which are prepared in 1,000 g, 500 g and 250 g packages. Frozen product. First, frozen whole fish (a) process: raw material acceptance - cleaning (viscera - cleaning) - loading plate - frozen - packaging (packing) - refrigerated. (2) Raw materials 1. Raw materials All kinds of fish required for freshwater aquaculture can be used as raw materials for frozen whole fish. Its specifications, freshness and damage requirements are as follows: Raw material freshness standards: 鳃 lid tightly closed, bright red color, no pollution, slime, mucus and odor. Eyes: The eyeballs are prominent and the cornea is transparent and elastic. Scales: bright and shiny color, scales intact, strong adhesion, no discoloration. Abdomen: strong and elastic, anal normal, no visceral prominent and abdominal swelling. Muscle tissue: Muscle tissue is firm and elastic at the ribs and spine, no separation of bones or bones appears, and the fish is in a state before the stiff period. Mechanical damage: 25-30 cm long fish allowed to have an injury not exceeding 2 cm in the head, small fish ridges must not be injured. Experience has shown that it is best to use live fish as a raw material for frozen fish. In order to solve the problem of frozen visceral spoilage and meat bitterness, it is best to use visceral and cleansing methods. (3) Processing methods 1. Raw material processing: After the experience, the raw materials should be carefully selected according to the grade and processed separately. Fresh fish treatment: acceptance, grading should be rapid, immediately washed with water, the water temperature should be less than 22 °C. Note that the washing time should not exceed 4 minutes, and the fish should not be injured or scaled, and dirt and mucus should be washed away. Processing should be performed in the order of arrival. If it cannot be processed in time, it should be temporarily stored at 1-5°C. Live fish treatment: In order to enable the fish to quickly and quietly die, to prevent beating the gallbladder and to remove the scales, the electric method in the pool or low temperature water numbness at 1-5°C should be used to cause death. 2, plate: the treated fish raw materials, dressed with a clean fish plate, so that the abdomen fish down, the head on both ends of the plate, squeeze tightly, fins should be straightened out, you can place the second floor. When placing the second layer of fish, the abdomen should face upwards. Conditions should keep the cold chain or air conditioning cooling. 3, frozen, frozen: The packaged fish plate into the quick-freezing quick-frozen. At this point, the room temperature can be lowered to -25 to -28°C. When the frozen fish's center temperature falls below -15°C, it is frozen. The quick-freezing time generally does not exceed 18 hours. Immediately after the quick-freezing is completed, remove the ice pack from the tray. The method is to reverse the fish plate lightly, or soaked in water at -20 °C, take care not to knock. The water temperature of the ice pack should be below 4°C, within 30 seconds, using the low temperature of the fish to form ice. Ice clothing can prevent the fish body from contacting with the air, avoid the dry loss and fat oxidation of the fish, and ensure the quality of frozen fish products. Ice-clad fish pieces can be refrigerated and refrigerated. The freezer temperature is -181°C. Frozen fish pieces can only be stacked on a mat that is not against the wall. If it takes a long time during the refrigerating process, care should be taken to pack ice packs twice a month to keep the thickness of the ice sheet above 2 mm. Under normal circumstances, fish with low fat content can be stored for 8-10 months, fish with high fat content such as squid should not exceed 7 months. 4. Packaging: Frozen whole fishes are generally packaged in corrugated boxes, lined with wax paper, and packed in external plastic bags. Each box weighs 40 kg. The packaging is generally performed before leaving the factory. The center temperature of the frozen fish is required to be -18°C or less at the factory. Second, small package frozen products With the improvement of people's living standards, the popularity of household refrigerators, consumers are increasingly interested in frozen small packaged food. Small packages of frozen goods look beautiful, clean and hygienic, are generally processed by the semi-finished products, easy to eat, reducing housework, is a major market economy development industry. (I) Frozen fish segment 1. Process flow: raw material - cleaning - heading, tail, scales, fins - internal organs - cleaning - water filtration - weighing - bagging - sealing - freezing - packing - refrigerating. 2, processing methods: Raw fish wash with water surface dirt, to the net scales, fins. There are two ways to cut the fish body: "back-slicing" is the method of cutting the back of the fish from the back along the spine; "opening the abdomen" is the method of cutting the knife from the anus to the head. After the cut open, wash the visceral blood, black peritoneum, go head. Cut into clean fish pieces as required, wash the filtered water for 15 minutes, weigh (with collocation) bagging, arrange and neatly seal and plate, freeze, and finally pack and refrigerate. (b) Frozen fish fillet raw materials are fresh green, grass, alfalfa, cockroach and eel. Freshness standard with frozen whole fish. In order to ensure quality and improve market reputation, freshness inspections should be conducted strictly in accordance with standards. Frozen fish cannot be used as a raw material. The entire process must strictly comply with the operating procedures and food hygiene law. The operation site and tools were sterilized with 0.25% bleach. 1. Process flow: raw fish-flushing-treatment ("three go": descaled, gutted, headed)-washed-sliced-skinned-fixed-rinsing-freeze-wrapped-refrigerated-finished product. 2, processing methods 1) raw material processing: The raw fish to wash the dirt on the operating table "three go", the fish can not go to the head. In the hot season, crushed ice should be added. The water in the tank should be flush or replaced every 20-30 minutes. The washed fish is cleared again in clean water. The entire process should be maintained at about 15 °C. The fish immersed in water should not exceed 3-4 minutes. The operation should be completed quickly. Otherwise, the ice should be added to cool down. 2) Slicing and shaping: Peeling and slicing are key processes for product quality and product yield (also with skin slice). Peeling is mainly done by machinery. The TM2-38 peeler is commonly used. The method of slicing by hand is to use a knife to cut into the back of the lid, first cut a knife between the ridge and the back, and then avoid the ribs to cut the meat of the abdomen along with the whole piece. In the same way, cut the whole piece on the other side. If peeled by hand, the method is to put the side of the cut fish on the side of the skin with the operating table, the muscles face upwards, one end of the hand is pulled back, and the other hand gently pushes the skin on the edge of the knife to advance. Ideal effect. The requirements for fish fillets are neat and the knife edge is clean and tidy. For the cut fish fillets, in order to prevent the influence of microorganisms and the outside air, maintain the flavor, and resist storage, the fish flakes that control the purified water can be soaked in 10% saline for 10-20 seconds, which is called fish fillet fixation. Its role is that the fresh section of protein under the action of salt coagulates to form a protective layer. Rinsing with a salt additive solution can also be used to assure quality. 3) Packaging: Packaging should be performed under hygienic conditions. First use a transparent bag, packaged into a piece of 1000 grams, 500 grams or the proposed weight, then press 5 into a wax tray. Pay attention to the inspection prior to packaging: The color of the fillet should be normal, the meat should be firm and elastic, clean and tidy, and smell normal. 4) Freezing and freezing: The cartons are moved into the freezing chamber, frozen at -25°C, and reached the center temperature of -18°C. The ice packs are then stored in a freezer at -18°C and refrigerated. 5) Finished product inspection: Regular inspection of the finished product requires fresh color, normal fish smell, no muscle separation, firm and compact meat, clean, without impurities and blood. Bacteria should be sampled and tested, with no intestinal pathogenic bacteria.
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