COMPREHENSIVE FISH PROCESSING TECHNOLOGY FOR MAXIMUM VALUE ADDITION

INNOVATIVE SEAFOOD PROCESSING TECHNOLOGY

Without seafood processing plants, the shelf lives of seafood products would be much shorter.
Naturally, there are a lot of by-products in seafood processing (bones, shells, heads, etc.), and processing plants work to minimize the amount of waste in the production chain.

 

Production Phases in Seafood Processing Plants:

 

1. Product Receipt

 

2. Processing (e.g., washing, chilling, skinning, gilling, gutting, filleting, shucking, cooking, smoking, salting, drying, preserving, or canning), varying by species and whether for fresh or frozen sale

 

3. Storage

 

4. Dispatch

 

5. Transportation (excluding movement to the consumer or retail sales vehicles)

 

Hygiene, handling, and food safety controls are crucial in processing. The National Aquaculture Strategy (NAS) ensures these standards adhere to local regulations.

Modern fish-processing facilities adopt a circular business model, using all parts of the fish for various products and feed, unlike traditional linear models. An example of this circular approach is:

 

1. Fish are transported to the plant live, fresh, or frozen, sorted by size and species, and processed into various products.

 

2. Fish meat is prepared as fillets and minced products.

 

3. By-products, such as the head, back, skin, liver, roe, milt, and stomach, are used in consumer products or as raw materials for ingredients and oil production.

 

4. Any remaining materials can be marketed as ingredients for fish feed or used in the company’s internal fish feed manufacturing, significantly reducing the feed expenses for its own fish farming. This production plant guarantees the comprehensive utilization of all valuable raw materials.

 

To establish a modern fish-farming processing plant, multiple system suppliers must be engaged. NAS will lead the project development, coordinate with suppliers, and select cutting-edge technology in each aspect, ensuring the best outcomes for the customer.

 

A significant technological breakthrough has occurred in fillet production.Computer-controlled water cutting machines, utilizing high-pressure water nozzles, are employed for precise fillet segmentation.The fillet undergoes scanning through a combination of X-ray, laser, and digital cameras.This data are utilized to carve out distinct parts of the fillet, considering factors such as bone structure, shape, and color (e.g., blood). This meticulous process ensures that each fillet piece is cut to precise weight, shape, boneless and devoid of defects.

 

Premium loins and pieces, including other higher-value products, are sold as premium cuts, while fillet cut-offs are processed into minced meat, such as fish cakes.

 

Food safety involves the proper handling, preparation, and storage of food to minimize the risk of illness. In any food production process, it is crucial to consider potential food safety hazards. The processing plant strives to minimize these hazards to the greatest extent possible.

EXAMPLE OF AN AUTOMATIC WATER JET CUTTING MACHINE WITH A SORTING ROBOT

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