American redfish is native to the North Atlantic coast and the Gulf of Mexico. Because of its excellent meat quality, it is suitable for artificial breeding, and it has become one of the highest-cultivated fish species in the world. Under artificial breeding conditions, the annual weight gain in farms in Taiwan amounts to 1 000 g, and in Zhejiang, Fujian, Shandong, and Jiangsu, the annual weight gain can reach 500 g or more. Therefore, large amounts of fish are cultivated in the coastal areas of China and the yield is large. It is possible that redfish will take the road of industrialized deep processing. 1. Main raw materials: Redfish, salt, monosodium glutamate, ginger, yellow rice wine 2. Main equipment: fish slicing equipment, cleaning equipment, pickling equipment, low-temperature drying tunnel, vacuum packaging machine, refrigerator, baler, etc. 3. Process American redfish - fish - six to go (viscera, go head, tail, peel, scales, bones) - cleaning - marinated - from the halogen - rinse - Drainage, dehydration - air drying (dehydration) - cooling - frozen - vacuum packaging - finished - refrigerated transport sales 4. Operation points To the tail, but the cutting depth can only reach the internal organs. (2) Cleaning blood veins, black membranes, etc. must be cleaned. The red fish body surface must be thoroughly cleaned. (3) It is advisable to marinate the red fish meat in a temperature range of about 15 °C or less. Ginger juice, salt, and monosodium glutamate are mixed with appropriate amount of rice wine as a marinating material, and then the marinated material is applied to the surface of the fish body. So that the seasoning can penetrate into the fish more quickly. After coating the seasonings into the marinated equipment, the red meat must be squeezed and firm to facilitate pickling and dehydration. The pickling time is about 1 to 2 hours. (4) Brine will be carefully removed from the preserved equipment, pickled red fish meat, must be taken one by one, otherwise it is easy to spread. (5) Rinse with clean water, rinse time does not have to be too long, just remove the surface mucus. (6) Drainage, dehydration Red meat will be spread on carts and drained. (7) Air-drying The red fish meat, which drains moisture, is sent to a low-temperature drying tunnel together with a cart, and is dehydrated in a simulated winter-northwest wind environment. (8) Cooling In the low-temperature drying tunnel, the redfish flesh must be dehydrated to a certain amount according to regulations, and must stay for a period of time to surface aging to increase the aroma of the fish, and appropriate cooling in the drying tunnel to inhibit the growth of bacteria. (9) Quick-freeze The cooled red fish meat is sent to the quick-freezing room together with the cart, and the fish body is quickly frozen to prevent deterioration. (10) vacuum packaging to the finished product will be frozen frozen red fish meat spread into a vacuum bag, a piece of a bag, vacuum sealing, preheat temperature 130 ~ 140 °C, voltage 380 V, vacuum time 5 ~ 10 s , vacuum degree greater than 92.1 kPa, heat sealing time 2 ~ 4 s, bad sealing should be disassembled and reinstalled. Then put on the outer bag seal that is the finished product, the outer bag is sealed with normal pressure; can also be quick-frozen whole red meat products directly into the foam box packaged. (11) Refrigerated transport sales The packaged redfish meat will be stored in the cold room for refrigerated storage. The entire process of transportation and sale should be carried out by means of refrigeration to prevent deterioration. 5. Process points (1) Fresh or quick-frozen redfish that are fresh or frozen to a level are used. As the body's water content is relatively high and it is prone to spoilage, the entire process from raw materials to finished products is frozen as possible. To prevent deterioration of raw materials and finished products, affect the taste of food. (2) The processing temperature of redfish meat in the low temperature drying tunnel generally cannot exceed 15 °C, and it is required to maintain a certain degree of dryness. (3) After the redfish meat comes out of the drying tunnel, it should be immediately frozen. The fish body temperature must be below -18 °C before packaging. (4) The packing site temperature must not exceed 15 °C. The site should be sterilized. Redfish should be packed into the freezer immediately after packaging. 6. Quality requirements (1) Sensory indicators Color: Red fish meat surface is pale yellow, pale white, fish was beige. Taste and odor: With the taste and smell that redfish should have, there should be a fresh fish flavor, fish flavor, and no odor. Organization and morphology: close organization, complete fish body. Impurities: Not allowed to exist. (2) Microbiological indicators meet the requirements for commercial frozen product microorganisms.
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