Do you know how the British fried cod fillet factory makes cod fillets?

Do you know how the British fried cod fillet factory makes cod fillets?

First of all, this is a cod processing plant in Britain, and the workers on the assembly line have to gut the cod in five seconds. Then, the treated fish will be classified according to their size and their heads will be cut off, and then the fish cutter will remove the skin and divide it into two pieces. Now the fish has arrived 18 slices. Here, fish bones and fish backs will be cut off, fish essence will be processed in the next process, fish liver will be used for frying oil, and fish bones and fish heads will be dried and used for stewing soup. Workers put the cut fish into cartons neatly, because the fish vary in size, so this link needs to be done manually.

Second, first, the workers will take the fish out of the carton, and then quickly detect the temperature of the cod bricks. Then the workers need to spend time dealing with the fish. If the temperature rises, the machine will not be able to cut the perfect shape. First, cut a large cod brick into four equal parts, then the machine cut the fish brick into smaller sizes, and finally cut it into 24 fish plates. Next, the workers need to divide the fish board into eight 25g fish strips. Finally, cut a large piece of cod brick into 159 fish sticks. Before frying, workers will break up the stuck cod sticks and put them on the assembly line piece by piece. Then the cod fillets are passed through a cooking machine, which can quickly melt the frost dragon on the surface of the fillets. Now the fish sticks are coated with flour after entering the powder feeder. When making fish chips, the batter will always be in this 170 liter vat. In order to keep the batter at about 13 degrees, Steve added a proper amount of ice to prevent the batter from being too sticky.

Thirdly, the batter with up-to-standard consistency will be transported to the noodle wrapping machine through the pipeline, and cod sticks will be put into two iron nets on the assembly line and then put into the batter pool. Now the cod sticks of Shanghang River are entering the bread crab record through the assembly line, which means that the crumbs on the machine will fall evenly on the assembly line, the cod sticks will be completely covered by the bread crab, and the excess bread crab will be blown off by the blower during the transmission. Now cod fillets are being fed into the fryer through the assembly line at the rate of 200 fillets per minute. The factory will fry cod fillets with edible oil at 230 degrees Celsius. After 39 seconds, golden crispy cod sticks will flow out of the exit. In such a short time, fish can't be fried at all. In fact, they just want to fry the bread crab on the surface, but the fish is still frozen.

Fourth, next, the cod fillets will go through the freezing process. First, liquid nitrogen will be sprayed from the top of the machine, and then they will pass through the freezing machine at MINUS 60 degrees. When cod sticks pass through the machine, the 1.20-meter spiral conveyor belt will slowly move them upward. After 20 minutes, cod sticks will be sent out from the top of the machine. Here, workers on both sides of the assembly line in the manual packaging workshop will assemble six bags and seal them by machine. Another machine will prepare the cartons, and then the workers will put the cartons into the boxes and seal them. These packaged cod sticks will be stored in this large cold storage at MINUS 30 degrees, and finally transported to supermarkets in Britain by cold chain trucks.