1. The technological process is as follows: raw fish → cleaning → pretreatment (descaling, decapitation and evisceration) → cleaning → peeling → slicing → shaping → puncture repair → inspection before freezing → soaking → dish → quick freezing → ice compress → packaging → cold storage. Second, the operation points 1 pretreatment to clean blood stains, black films and impurities. The peeler is generally ok, but it is necessary to master the cutting edge of the blade. If the blade is too sharp, it will be easily cut off, and if it is too dull, it will not be able to peel off the fish skin. The cutting edge of the blade must be mastered, otherwise it will affect the quality and output of fish products. Pay attention to personal safety when peeling, and the peeling personnel must wear gloves to prevent accidents. 3 Slice the fish by hand. According to different kinds of raw fish, adopt appropriate cutting methods. 4. Shaping: Rinse the cut fish fillet in a plastic basket with a grid, then reshape it, cut off the remaining fins on the fish fillet, and remove impurities such as bone spurs, black film, fish skin and blood stains from the fish fillet. 5 Inspection Before freezing fish fillets, light inspection should be carried out. If parasites are found, they should be discarded. Check the fillets with light and pick out parasites. Common parasites are nematodes, tapeworms and sporozoites. (1) Nematodes: common heteronematodes. After freezing treatment, worms will die and will not parasitize in human body. ② Tapeworm: rare in freshwater fish. Tapeworms die of cold at -20℃, which is harmless to human body. ③ Spore: There are microsporidia and myxosporidia. Spores are so small that people can't see them with the naked eye. Spores continue to develop, and after the sporangium breaks, countless spores spread into the muscle, and the protease contained in them will make the muscle tissue into porridge and make the fish ulcer. The impregnating solution is generally a polyphosphate compound solution (such as sodium chloride 12% and sodium tripolyphosphate 0.2%). When preparing, dissolve it in warm water as soon as possible. The concentration should be controlled at about 3% and the water temperature at about 5℃. If the temperature exceeds 5℃, ice should be added to cool down, and the rinsing time is generally 3 seconds. Rinsed fish fillets should be fully drained to prevent ice spots on frozen fish fillets. 7 Wash the dishes. Spread the drained fillets evenly on the plate according to the regulations, and lay them flat up and down. Operators are required to wash their hands with sterile water every hour, so as not to pollute the fish with Staphylococcus aureus excreted by human metabolism. 8 Quick-freezing: Send the dishes into the whole freezing equipment for quick-freezing. When the center temperature of the fillet reaches-18℃, it can be frozen out of the pot. The lower the temperature, the faster the freezing speed and the better the freshness of the fillets. The storage temperature should be lower than -25℃. The main purpose of icing is to prevent oxidation of finished products. The oxidation rate is related to temperature. The thickness of the ice layer can be adjusted according to the seasonal changes. The water for ice coat should be kept clean, and the water temperature, fish temperature and warehouse temperature in low temperature area should be kept stable. 10 packaging put the fish fillets wrapped in ice coat into polyethylene film bags. 1 1 inspection time: conduct quality inspection on the finished products, fill in the report form, and take samples for bacterial inspection. 12 should be refrigerated in the cold storage below-18℃, and the temperature change should not exceed 2℃. There should be a gap of 20-40 cm between the stacked goods and the ceiling to ensure the normal circulation of cold air. Finished product storage places should be kept clean and hygienic. When loading and unloading goods, it is forbidden to trample on the packing box. When leaving the factory, you must use refrigerated trucks or lower the container temperature below -20℃ first.