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Frozen processed fish/moulded fish products/fish fingers
Frozen processed fish/moulded fish products/fish fingers
During processing frozen fish blocks (layered fillets, jumbled or minced) are first cut into the required dimensions. With moulded products, the fish off-cuts, seasoning and binding materials are fed into a moulding machine and formed into the required shape. The product then passes through a series of enrobing machines, which cover the fish with batter and/or breadcrumbs, with the type and number of enrobers is depending upon the desired product. After enrobing the product is fried in an edible oil; temperatures vary but around 190 °C is typical. The fryers may be heated by thermal oil, gas or by electrical means. The fried product then travels into a freezing unit where it is subjected to a stream of cold air to reduce the product to a predetermined target temperature (-18 °C being typical).
Canned fish/shellfish products
Raw fish are washed, cut into fillets and then steamed in cooking/cooling tunnels. De-scaling is sometimes achieved using caustic baths. After steaming, the fish are filled into cans, which contain either brine, oil or sauce. The cans are sealed by passage through a can seamer. After seaming, the cans pass into a retort for sterilisation. Here the product is heated for at a sufficient temperature to inactivate any food poisoning micro-organisms. The product is then cooled with chlorinated water. Shellfish are processed in a similar manner but are often transported under a rocking motion through a scalding system to open the shells and dislodge the flesh. Additional washing and trimming steps may also be incorporated to remove sand and mud.
Proceso descriptivoprocesamiento de pescado
Frozen processed fish/moulded fish products/fish fingers
During processing frozen fish blocks (layered fillets, jumbled or minced) are first cut into the required dimensions. With moulded products, the fish off-cuts, seasoning and binding...
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