As a tropical freshwater fish, Tilapia is a multi-bone fish with early maturation, multiple breeding, and abundant resources. However, most tilapia species are small and not favored by consumers. The market price is relatively low. This article will process these small tilapia with low food value into seasoned deep-fried fish cakes that can be stored for a long time and are easily accepted by the consumers. Now we introduce its processing technology and processing technology to readers. 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 points 1, the choice of raw fish: Selection of small tilapia must be fresh, good quality, remove the fish of poor and mechanical damage. 2. Pretreatment: Wash the fish body with clean water, remove the fish head, tail, fins and internal organs, scrape the fish scales; then wash the surface of the fish body with mucus, intraperitoneal blood stains, internal organs and black film, and the water temperature does not exceed 15°C. . 3, meat (separation of flesh and meat): After the raw material is processed, it enters the meat-picking machine for meat-picking, that is, separating the flesh and skin and bone. The meat yield is controlled at about 60%. 4, rinsing: minced fish after meat, put in the rinsing tank, add 5 times the amount of water, slow mixing rinsing, repeated 3-5 times, each rinsing time is 15-20 minutes, the water temperature is 5-10 °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 sieve and then dehydrated in a screw press dehydrator. The water content of dehydrated fish is controlled at 80%-85%. 6, fine filter: 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% normal 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: Use a transparent and well-sealed cooking bag for packaging. Third, the product quality standards: seasoned deep-fried fish cake can be immediately edible, containing 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 cakes made with tilapia, the price is not high, the characteristics 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 achieve great social and economic benefits. This is significant.
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