Fish sausage processing

Fish sausage is a kind of aquatic product convenient food made from the main raw material of fish roe, high-quality starch, a small amount of pork and all kinds of seasonings, and after the ingredients, crushed, filled, formed, ligated, sterilized and cooled.
At present, the main equipment for making fish sausages is the fish sausage tying machine imported from Japan. The casing is a non-toxic high-temperature resistant composite film characterized by good flexibility, high adhesiveness, and aging resistance, but is expensive.
1, process flow:
Acceptance of raw materials → Selection and processing → Meat extraction → Ground meat → Ingredients → Collapse → Enema and ligation → Sterilization ← Cooling ← Packaging
2. Formula (100 kg)
75 kg of fish, 4 kg of pork, 12 kg of refined starch, 2.5 kg of rice wine, 2 kg of onion, 2.5 kg of MSG, 1 kg of ginger, 1 kg of sugar, and water amount.
3, process operation points:
1 The raw material for fish sausages is generally fresh (or frozen) small mixed fish, with sharks and sea breams with longer muscle fibers. After going through the head and washing the viscera, use the meat grinder to take the meat for use.
2 The pork to be added (about 5% of the fat) and fish meat are twisted twice with a meat grinder and then moved to a masher. The seasonings are poured together and crushed for 20-30 minutes. During the collapse process, water or crushed ice pieces are continuously added to make the fish sauce pastey and sticky.
3 The fish sauce was pumped into a continuous sausage ligation machine hopper and the ligation machine was opened for ligation and filling.
Requirements: Sausages formed by enema ligation are bubble-free, uniform in length, uniform in thickness, and firm in adhesion. Does not meet the requirements of the singled out.
4 Put the tied sausage into the automatic sterilization pot and sterilize for 20 minutes. Which warmed for 5 minutes, constant temperature 10 minutes, cooling for 5 minutes. Reduce temperature and pressure. Sterilization temperature is 116 °C. Should be strictly in accordance with operating procedures to avoid the breakdown of sausages.
5 Sterilized sausages should be checked one by one, wiped dry, affixed with labels, and put into storage for sale.