Introduction of Fish Processing in Fish Killing Production Line

Introduction of Fish Processing in Fish Killing Production Line

Freshwater fisheries in the world have developed rapidly, accounting for 35-45% of the total fishery output. In the past 10 years, great progress has been made in freshwater fishery processing in various countries, and many products for comprehensive utilization of freshwater fishes have been developed. The output and output value of freshwater fishes have increased year by year. The products developed include frozen products, cured fumigated products, animal protein feed and other types, among which frozen products are processed products with a large proportion in aquatic products. At present, with the continuous introduction of various technologies, various methods continue to mature, the research of freshwater fish processing technology is more in-depth, and the development of processing technology has realized the transformation of processing products from output to quality.

For fish processing, its important equipment is the fish killing production line, which can greatly improve production efficiency and save human costs.

This combination of killing production lines needs to be designed according to the size of the fish often processed by enterprises, because the size of fish species can be different from the world.

Some fish have no scales, such as eels, and have a slender body. If these fish are equipped with fish killing production lines, they need professional engineers to design them.

After processing, some enterprises will make smoked fish products, but the shelf life is not long, and the meat quality is not good. If we want to get a good meat product, it takes a long time to smoke, which not only makes the process longer, but also increases the production cost. The meat quality also has a strong smoky taste because of smoking too long. Therefore, we need a long shelf life urgently. Processing method of fresh water fish with delicious meat.

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