Key points of quick freezing technology and packag

Key points of fish quick freezing process and packaging (middle)

3.4 packaging

(1) after weighing and draining, the whitebait should be immediately sent to the packaging room for vacuum packaging. According to the requirements of the order, the weight of each package is generally 500g or 1000g, and 5% - 10% water yield should be added during weighing to reduce the dry consumption of whitebait during freezing and storage. The packaging bag shall be polyethylene plastic bag with low temperature resistance, low air permeability, impervious, no odor, non-toxic and thickness of 0.06-0.08

(2) after bagging and weighing, the whitebait is funneled into the food plastic bag. The funnel extends into the packaging bag, and pour the weighed silverfish into the packaging bag. Be careful not to pollute the mouth of the bag. The funnel can also be divided into various types according to the type of operation. If there are residual silverfish, tap the funnel gently with your hand to fall down. The full-time health inspectors shall inspect bags by bags. If impurities and silver fish that do not meet the specifications are found, they shall be immediately detected and removed with tweezers. Remove the funnel after the silver fish man bag, let the bag stand up, squeeze the silver fish into the middle and lower parts of the bag by hand, tidy up the mouth of the bag, and then take it to the vacuum packaging machine for vacuum packaging

after sealing, in order to make the package beautiful and convenient for packing, the bag should be flattened, and the force should be moderate at ordinary times, so as to avoid cracking and damaging the whitebait. In order to ensure product quality, the packaging room should be kept clean and tidy to avoid pollution, and the indoor temperature should be controlled below 24 ℃

(3) box, plate and enter the warehouse. Put the silver fish bag into the carton with the product name, pattern and other brand trademarks on the cover, and then place it in the special frozen fish tray. Each plate is packed with 10 boxes and sent to the quick-frozen warehouse in time. During operation, the packaging carton should avoid being polluted by water and affecting the appearance quality of the product

3.5 quick freezing

arrange the silverfish plates orderly on the pipe rack of the quick freezing warehouse, and cool them immediately after purchasing. At present, the rapid freezing in China generally uses pipe rack or tunnel type blowing freezing (the fluidized bed quick freezing device is suitable for single quick freezing). The storage temperature is required to be below - 28hr30t ℃, the indoor wind speed is 2~4m/s, and the freezing time is not more than 8h. When the central temperature of the fish in the carton reaches - 15 ℃, the freezing process is completed

3.6 packing

warehouse out immediately after quick freezing, and pack in the low-temperature packaging room, 20 boxes per box, with a net weight of 20kg. The outer packaging adopts corrugated cardboard boxes, with a piece of cardboard lining or foam plastic board at the bottom and top of the box. The outside of the carton is bound firmly with binding tape, and the whole box is weighed again after packing. The qualified box prints the production date, so it is widely used in industrial and mining enterprises, colleges and universities, scientific research institutions, batch number, storage conditions, eating period and manufacturers. It is put into storage and refrigerated immediately after completion

the packaging room must turn on the ultraviolet lamp for sterilization one hour before packaging, and all packaging appliances, workers' work clothes, shoes, hats, gloves, etc. should be disinfected regularly. The working environment and staff must strictly implement the food hygiene standards, and non operators are not allowed to be inside at will to prevent pollution and ensure hygiene. All packaging materials must be pre cooled at a low temperature below - 10 ℃ before packaging

3.7 inspection

according to the requirements of the inspection procedures for frozen silverfish for export (Sn/t0431-1995), each batch of quick-frozen silverfish should be sampled for inspection. For each batch of three boxes of samples that are not thawed and less than 500 boxes, an additional box will be inspected for each additional 500 boxes, and an additional box will also be inspected if the additional quantity is less than the flail box. For each batch of inspection, there should be 1~2 bags for thawing inspection. The inspection site should have the environmental sanitation conditions and equipment required for food inspection

inspection items include: packaging inspection, temperature inspection, quality inspection, frozen block inspection, impurity inspection, weight inspection and hygiene inspection

(1) packaging inspection

inspect whether the inner and outer packaging are complete and firm, clean and sanitary, and suitable for long-distance transportation; Inspect whether the label paper in direct contact with food has fluorescent substances; Inspect whether the export company name, product name, specification and weight on the package are consistent with the contents, whether the batch number and factory code are clear, and whether the trademark is consistent with the contract and letter of credit

(2) temperature inspection

a) storage temperature inspection check whether the automatic storage temperature recorder and thermometer meet the specified requirements. Generally, the requirements are below - 18 ℃, and the temperature difference is ± 2 ℃

b) central temperature inspection of frozen products

take 1~2 bags of sampled samples, drill to the center of the bagged silver fish frozen block with a drill bit, and immediately insert a thermometer to measure the temperature. You must provide 1 material type. The reading when the thermometer indicates that the temperature does not drop is the temperature of frozen products. The center temperature is required to be - 18 ℃± 1 ℃

(3) frozen block inspection: check whether the frozen block is flat, clean and complete, the number of yellow bars (basically no yellow bars), and whether there are air drying, oxidation and blackening of frozen blocks caused by slow freezing