Frozen processed fish/moulded fish products/fish fingers

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1. GENERAL DESCRIPTION:


1. General Flowsheet of the production line

No information is available.


2. Description of techniques, methods and equipment
(BAT in the Food, Drink and Milk Industries, June 2005)

During processing, frozen fish blocks, made from either layered fillets, jumbled or minced fish, are cut into the required dimensions. With moulded products, the fish off-cuts, seasoning and binding materials are fed into a moulding machine and formed into the required shape. The product then passes through a series of enrobing machines, which cover the fish with batter and/or breadcrumbs, with the type and number of enrobers being dependent upon the desired product. After enrobing, the product is fried in an edible oil. Temperatures vary but around 190 °C is typical. The fryers may be heated by thermal oil, gas or by electrical means. The fried product then travels into a freezing unit where it is subjected to a stream of cold air to reduce the product to a predetermined target temperature, -18 °C is typical.


3. Temperature ranges and other parameters (table)
(BAT in the Food, Drink and Milk Industries, June 2005)


Temperature ranges, fish production.jpg


4. Benchmark data
(BAT in the Food, Drink and Milk Industries, June 2005)

To meet quality and hygiene standards, the fish sector used high quantities of water. It is mainly consumed for cleaning operations and washing, and transportation of fish. Fish canning and fish filleting consume large quantities of water, e.g. to clean and lubricate the filleting machinery. Typical figures for fresh water consumption are for thawing, about 1 m3/t fish; for filleting 5-11 m3/t fish, and for canning, 15 m3/t fish. Water is used for transporting fish and viscera, for cleaning the installation and the equipment, for washing raw materials and products, and for thawing. The following table shows the specific water consumption for traditional fish processing:


Table 1: Specific water consumption in Nordic countires

Specific water consumption in Nordic countires.jpg


The consumption of energy depends on the installation, the equipment and the fish manufacturing processes that take place. Processes, e.g. canning, that involve heating, cooling, production of ice, drying, evaporation and oil production consume more energy than those that do not, e.g. filleting, where energy consumption is low. On average, filleting consumes 65-87 kWh/t of fish and canning consumes 150-190 kWh/t of fish.


2. NEW TECHNOLOGIES:


a) Changes in the process

No information is available.


b) Changes in the energy distribution system

No information is available.


c) Changes in the heat supply system

No information is available.


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