Fish Processing and Quality Control

The video tutorial explains the process of transforming raw fish materials into surimi. It covers harvesting, transportation, classification, washing, preliminary processing, bone removal, stirring, fat separation, refining, mixing with additives, freezing, and quality control. Each step is detailed with specific temperature controls and equipment used, ensuring the final product meets quality standards before packaging and storage.

Which provinces are mentioned as the fishing areas for raw fish materials?

• Can Tho, Haiphong, and Quang Ninh

• Tra Vinh, Ben Tre, and Kien Giang

• Hanoi, Ho Chi Minh, and Da Nang

• Hue, Nha Trang, and Vung Tau

What is the maximum temperature for washing water during the fish cleaning process?

• 20°C

• 15°C

• 10°C

• 5°C

What is the purpose of the bone removing machine in the fish processing line?

• To package the fish

• To freeze the fish

• To add flavor to the fish

• To separate fish meat from skin and bones

During the fat removal process, which substances are added to the fish meat?

• Pepper and garlic

• Soy sauce and lemon

• Sugar and vinegar

• Salt NaCl and E509

What is the purpose of the screw press machine in the fish processing?

• To shape the fish into blocks

• To freeze the fish

• To add spices to the fish

• To separate more water and ensure gel consistency

How long does the freezing process typically take for the fish products?

• 4 hours

• 3 hours

• 2 hours

• 1 hour

What is the target center temperature of the product after the freezing process?

• –18°C

• –10°C

• 0°C

• –25°C

What is the role of the quality control (QC) team in the fish processing line?

• To cook the fish

• To check the accuracy of metal detectors and X-Ray machines

• To package the fish

• To transport the fish

What information must be indicated on the master carton?

• Nutritional facts

• Full information according to market regulations and customer requirements

• Cooking instructions

• Price and discount details

At what temperature are the products stored in the cold warehouse?

• –10°C

• –5°C

• 0°C

• Below –18°C