Meat Bowl Cutter Machine/Meat Chopper Manufacturer

Email: info@meat-machinery.com
Product Link: http://meat-machinery.com/meat-processing-machine/meat-cutting-machinery/bowl-cutter.html

Bowl Cutter Basic Information
Bowl cutter is a key equipment in meat products process. It works by the high-speed rotation of cutting knife to blend the meat, fat, etc into meat stuffing and muddy flesh, at the same time, it also can stir the meat, some accessories and water into emulsified products. Bowl cutting is the answer for better product color, appearance, taste, texture, quality and higher yields, which is the exact property our bowl cutter has.

Bowl Cutter Highlights
◆ The spindle nose employs three-layers sealing design.
◆ High-speed rotation of cutting knife shortens running time, reduces raw materials heating rate, keep products natural color, good texture, high capacity and long shelf-life.
◆ Panel control and safeguard design, easy and safe to operate.
◆ Free switch of high speed and low speed, improving work efficiency, saving work time and easing labor intensity.
◆ Widely used for meat, vegetable, seasoning and marine products processing.


Technical Data of Bowl Chopper
1. Small Bowl Cutter

Model	ZB-20	ZB-40
Power (kw)	3.75	4.1
Chop Pot Volume (L)	20	40
Chopping Speed (r/min)	1250/2450	1430/2860
Chop Pot Speed (r/min)	16	13
Capacity (kg/time)	10	25
Weight (kg)	200	480
Dimension(mm)	780*620*880	1030*820*950

 
















2. Large Bowl Cutter

Model	ZB-80	ZB-125
Power (kw)	13	33.7
Chop Pot Volume (L)	80	125
Chopping Speed (r/min)	136/1500/3000	136/1550/3080
Chop Pot Speed (r/min)	8/16	10/16
Capacity (kg/time)	40	60
Weight (kg)	1080	1500
Dimension  (mm)	1980*1280*1180	2080*1350*1645

Turnkey Project of Automatic Meatball Production Line

A. Machine Overview

The Main Processing Procedure of Meatball Production Line

A. The procedure of making fish meatball
1. Raw fish →Fish Scaling →Fish skinning →Remove fish bones →Meat grinding/chopping→Mix with seasonings→Form meatballs →Boiling →Cooling →Packaging
2. Frozen fish meat →Slicing →Meat grinding/chopping →Mix with seasonings →Form meatball →Boiling →Cooling →Packaging
B. The procedure of making beef/pork meat ball
Beef/pork meat →Meat chopping →Meat grinding →mix with seasonings →Meatball forming →Boiling →Cooling →Packaging

Meatball Production Line Application
Our meatball production line is suitable for producing various meat balls, like pork balls, beef balls, fish balls, and vegetable balls and so on. Meatballs produced by our meatball production line are of perfect and consistent shapes, good taste,and uniform size. The production line keeps the product structure intact and has a high production capacity.

Advantages of Our Meatball Production Line
1. The whole line is made of SUS 304 stainless steel and NSF materials in line with the food healthy standards, and it is durable and healthy.
2. The conveyor is driven by chain.
3. Sectional type automatic temperature control.
4. Adjustable boiling speed and water speed.
5. High safety and easy operation.
6. The production line can produce various size and kind of meatballs.
7. Meatballs produced by our Meat Production Line are with good taste, smooth surface and high flexibility.
8. It is fully automatic and so improves the production efficiency and reduces the labor intensity largely.

B.Technical Data

The capacity of single meatball forming machine is 100-120kg/h, we can customize production lines of other capacities according to your requirement.

The Main Working Principle of Automatic Meatball Production Line

A. The water in the meatball molding groove and cooking groove are heated by the steam pipeline, the water temperature is controlled by the high-temperature and high-pressure valve and gives the temperature of water in the molding groove around 75 degree centigrade, the temperature of water in the cooking groove about 90 degree centigrade. The water circulation system makes the water in the molding groove into the flowing water and the meatballs flow with the flowing water towards the end of the molding groove. The flowing procedure is controlled by the control valve to realize the ideal meatball molding effect.

B. After molding, meatballs are cooked in the cooking groove and then the cooked meatballs are moved to the end of the cooking groove at a constant speed by the rotary switch-plate. The cooking time for different kinds of meatball is different, it can be controlled by adjusting the rotary speed of the switch-plate.
C. The cooked meatballs are conveyed into the cooling groove to cool quickly. The water in the cooling groove is open; while the cold water flows in, the warm water flows out, in order to keep the water temperature around 25 degree centigrade. The cooled meatball can be sent to the quick-frozen workshop to frozen. Then the frozen meatballs are packaged.

Source Link: http://meat-machinery.com/meat-processing-lines/meatball-production-line.html

Contact Email: amisymeatmachinery@gmail.com to get more information about this meatball production line.

Turnkey Project of 100kg/h Burger Patty Production Line

Machines Overview of the Burger Patty Production Line

A . Raw Materials: meat (poultry, beef, mutton, pork, etc.), seafood (fish, shrimp, etc.), vegetable (potato, pumpkin, lima-bean, etc.), cheese or the mixture of these materials.
B. Products: hamburger patty, chicken nuggets, chicken or beef steak, pumpkin or potato patty. Different shapes of meat patty such as round meat patty, square meat patty, tri-angle meat patty, etc. by changing different molds. 
C. Capacity: 100kg/h. We can customize for other capacities.
D. Flowchart: forming, starching, crumb breading and powdering
E. Voltage : in China, three phases: 380V/50Hz, Single phase: 220V/50Hz, we can make it according to customers’ Local voltage according to different countries

Main Machines of Small Automatic Meat Patty Line
1. AMS-PATTY100-III Automatic Meat Patty Machine is suitable for all kinds of meat stuffing. It can produce various sizes of meat patty by changing the size of the forming mouth. It is the ideal equipment for hamburger meat patty processing industry.

2. AMS-NJJ200-II Starching Machine can be used with the automatic meat patty machine or can work individually. It is mainly used to starching the products before they are fried. The main purpose of starching is seasoning and providing adhesive for the subsequent breading. The whole machine is made of stainless steel and NSF materials, safe and healthy, durable and easy to clean. 

3. AMS-SXJ200-II Crumb Breading Machine can be used with starching machine or can work individually. It is the best breading machine for the food processing industry to breading the hamburger meat patty, Chicken MC. Nuggets, potato pie, pumpkin pie and skewering kebabs, and so on. The whole machine is made of stainless steel and NSF materials, safe and healthy, durable and easy to clean.

4. AMS-SFJ200-II Powdering Machine can be used with the starching machine, breading machine to compose production line for producing different products. The powder is even and the thickness can be adjustable. It is safe and reliable, stable and easy to clean.
Note: If your meat material is not the ready meat stuffing, the ancillary equipment is needed to equipped with our Mini Meat Patty Production Line, such as meat cutter, meat grinder/chopper, and meat stuffing mixer, etc. Our company can supply all these machines of high-quality and low price. You are welcome to see the detailed information about these machines on our website.

Advantages of Automatic Meat Pie Production Line
◆. All machines are made of high-quality stainless steel and NSF materials, wear-resistant and durable.
◆. It is in line with the food hygiene standards, safe and healthy.
◆. It is fully automatic, easy to operation and easy to clean.
◆. The meat patty is with uniform size and good taste.

Technical Data of The Meat Patty Production Line

Burger Patty Production Line Working Video 

Meat Patty Machine & Starching Machine

Model	AMS-PATTY100-III	AMS-NJJ200-II
Capacity	2100 pcs/h	100kg/h
Tank volume	30L	Input height:780mm Output height:780mm
Power	0.55kw	0.62kw
Belt width	130mm	200mm
Weight	100kg	100kg
Dimension	860*600*1400mm	1400*550*1250mm

Crumb Breading Machine & Powdering Machine

Model	AMS-SXJ200-II	AMS-SFJ200-II
Capacity	100kg/h	100kg/h
Tank volume	Input height:720mm Output height:780±50mm	Input height:720mm Output height: 780±50mm
Power	0.86kw	0.98kw
Belt width	200mm	200mm
Weight	150kg	150kg
Dimension	1720*650*1400mm	1730*650*1480mm

Source LINK: http://meat-machinery.com/meat-processing-lines/burger-patty-production-line.html
Contact EMAIL: amisymeatmachinery@gmail.com for more information about this meat patty production line.

Pork Processing Insight

Pork is the culinary name for meat that comes from the pig. Pork is eaten in many parts of the world. It is one of the most consumed meats worldwide. Pigs have been raised and slaughtered since 5000BC for food consumption. Pork has high nutrition value and due to the development of the meat processing equipment it can be processed into many things nowadays. The main purpose of pork meat processing is to preserve meat and make the meat tasty.

The Main Areas of Pork Meat Processing
Pork meat processing can be divided into three areas, slaughtering, meat cutting and further processing.

Cutting is a size reduction of large to medium sized parts of food materials. After cutting the meat, the fresh meat may be stored and dispensed under refrigeration. It can be sold in portions, or it may be combined with other food.
The further processing of meat into ham, sausage, bacon, etc. is primarily done for preservation purposes but it is also important to produce tasty food.
● For coarse-ground products, the meat particles are substantially reduced and then restructured back into a different physical form and they are used to make dry sausage and smoked sausage.
● The goal of muscle product processing is to keep an original intact tissue appearance in the finished product, such as ham, roast, bacon.
● The emulsifying process forms a matrix in which the fat particle is encapsulated with the protein membrane. The emulsifying process is required for products like ham.
● Grinding reduces the meat particle size, and the mixing assures uniformity of chemical composition and protein extraction.
● The chopping process also reduces particle size an obtains salt-soluble protein.
● Preservation involving heat and dehydration produces foods that can be kept for a long time. Preservation techniques such as smoking, salting of meat, sausage, etc. are also used for diversification of the market selection.

The Main Equipment Involved in the Pork Meat Processing

The main processing equipment includes brine injector machine, meat tumbling machine, meat smoking machine for muscle products; meat grinding machine, meat mixing machine, sausage filling machine and meatball forming machine for coarse-ground products; and the meat chopping machine and emulsifier for emulsified products. Besides these machines, there are automatic meatball production line which can produce meatball automatically and meatballs produced by the meat production line are with good taste, smooth surface and high flexibility; meat patty production linefor making tasty pork meat patty.

Processed Products Made of Pork Meat 
The pig provides a wide range of quality food products and nowadays many of these products are in the form of processed products that come prepackaged with other ingredients for convenience.

Black pudding is an early processed food with formal recipes for its use dating back to 1600. Typically made with pigs blood and liver and mixed with cereal filling, black pudding provides a nutritious food.

A large leg of boned pork provides an excellent value sundry roast that will often provide other meals in the form of curries and simple fry ups. Choice cuts of pork meat like this are much cheaper kg for kg than comparable lamb and beef joints.

Ham. Ham is one of the principle products made of pork meat. Ham is cooked and prepared under a number of traditional recipes and today they are often supplied vacuum packed. Many Italian dishes use ham in the preparation of pasta and pizza dishes.

Smoked bacon, a traditional feature of the cooked English breakfast and now the “ all day” breakfast. Nowadays smoked bacon can be made by the meat smoking machine.

Pork sausages are now produced under a large number of recipes. And the product of sausage realizes the fully-automatic production with the development of meat processing machine, the automatic sausage filling machine and the automatic sausage tying machine.

Pork meatballs. Classic meatballs are delicious and easy to make, providing the perfect accompaniment to pasta, potatoes and grains. A basic pork meatball recipe combines fresh minced pork meat, finely chopped onion, beaten egg, herbs and seasoning.

Besides the above mentioned processed pork meat products, there are others such as pork pate, pork pies, pork meat pizza, hot dogs and spam, etc. Thanks to the meat processing technology and equipment, all the processed products made of pork meat can supply you the same outstanding nutritive values and delicacy.

Source LINK: http://meat-machinery.com/meat-processing-insight/pork-processing-insight.html

Contact EMAIL: amisymeatmachinery@gmail.com

Beef Processing Insight

Beef is the culinary name for meat from bovines, especially cattle. Beef is an excellent source of protein and vitamin B12 and a very good source of zinc and selenium. In addition, beef is a good source of riboflavin, vitamin B6, niacin, iron and phosphorous. Do you know that the delicious, nutritious beef meat on the table is the result of various physical and chemical treatment methods?

The Beef Meat Processing Stages
1. Beef meat processing involves a number of steps from the animal to the beef meat.
The first step in beef meat processing is slaughter. Before slaughter, a technician examines the animal to make sure it is fit for human consumption. If the animal appears healthy, the animal is slaughtered. A stunning device renders the animal senseless, a worker slits the throat and then the animal is hung by its hind feet to bleed. The blood is allowed to drain, and then workers skin the animal and remove its head. Skinning is done with care, keeping it in one piece so the hide can be sold for leather goods manufacturing. After skinning, they open the carcass to remove the internal organs and split the carcass in half. They spray the carcass with water to rinse away the blood and bone chips caused by the saws.
2. The second step is aging. The beef is tagged and hung in a large cooler, where it will hang for about a week for aging in order to improve the flavor of the beef and makes it tenderer. Aging allows enzymes to break down the meat. 
3. The third step in beef meat processing is beef cutting. The processor can cut beef according to the end beef products. And the beef cuts can be handled in a variety of ways, such as smoking, salting, pickling, or ground for hamburger or sausage, etc.

The Beef Cuts Processing Technology and Processing Equipment

Besides the above beef meat processing stages, the beef cuts processing involves a wide range of treatments, including the following processing technologies: chopping, seasoning, mixing or tumbling, stuffing into casings, andsmoking, etc. and along with the utilization of modern specialized meat processing equipment, like meat grinding machine, brine injector, meat tumbling machine, meat mixing machine, sausage machine, patty machine and smoking oven etc. let us enjoy the tender, tasty beef, beef steak, beef sausage or other beef products.

Main Usages of Beef and Beef Products
Beef muscle meat can be cut into roasts, short rib or steak or processed into corned beef, jerky and other processed meats. Trimmings are ground for hamburger and meat patty; minced or used in sausages. Organ meat is consumed; blood is used in some varieties of blood sausage. Other parts that are eaten include oxtail, liver, tongue, tripe from the reticulum or rumen, glands, the heart, the brain, the kidneys. The intestines are used as sausage casings. The bones are used for making beef stock. The hide is used for leather.

Source LINK: http://meat-machinery.com/meat-processing-insight/beef-processing-insight.html

Contact EMAIL: amisymeatmachinery@gmail.com

Animal Bones Processing Market Research

After animals are slaughtered, meat is what the most people need, and the demand of meat and its big economic benefits are the focus of social concern. However, the animal bones are treated as tailpieces with no use value, so they are not getting good utilization, which causes huge waste of available resources, and is not good for creating economic profits and protecting the environment. After bone processing by bone process equipment, such as bone crushing machine and bone paste grinding machine, animal bones can become valuable materials.

Feasibility of Processing Animal Bones
---Animal Bones Have Lots of Nutrition

The intensive study of animal bones makes people have a better understanding of animal bones nutrition. Bones account for 10%-20% of animal body weight, and it is a kind of meat by-product packed with alimentation elements. The fresh bones have a similar protein and fat content with meat.

90% protein in the animal bones is collagen, ossein and chondroitin that can strengthen the metabolism of the human cortical cells; the amino acid in animal bones with balanced ratio and high level is a kind of quality protein, and it has linoleic acid and many other fatty acid that is necessary for human body; also there are a lot of calcium-phosphate salt, bio-active substances, magnesium, various metallic elements and vitamins in fresh bones; the bone marrow has phospholipids, phosphoprotein that is indispensable for human brain. The content of calcium and phosphorus of bones are 19.3% and 9.39% respectively, and their ration is 2:1 which is the optimal proportion for human body absorption. So the animal bones are a real nutrient source.
---There are Many Derivative Products of Animal Bones with Wide Uses
Usually, the traditional processing of animal bones is to make them into bone powder or bone paste. The derivative products of animal bones are applied in multiple areas: condiments, health-care products, nourishment, animal feeds, industrial raw materials, etc.

What Products We Can Get by Processing Animal Bones
Animal bone products has a wide variety that can be divided into two broad categories: the extractive products and the all-bone-using products.
---All-bone-using Animal Bone Products
The all-bone-using product is to grind the fresh animal bones into particles with different sizes, and then process the particle into special products based on manufacturing requirements. And the major productions includes bone paste, and bone powder that can be an alternative of meats, or nutrition additives to be added into meat-based products to improve their flavors.
1. Bone Paste
Processing animal bones into bone paste is an ideal and widely-adopted method to take advantage of animal bones that are preferred to be discarded in the first place. The research of using fresh animal bones to make edible bone paste dates from the 1970s, which is firstly succeeds in Denmark, Sweden, etc. developed countries, then has a rapid spread in Japan, America, etc., and Japan especially has great achievement.
The bone paste is produced by ultra-fine bone grinding machine, grinding the animal bone into particles sized by 200-400 mesh. The bone paste tastes as good as meat, but with more nutrients, like the calcium, protein, fat, vitamin, collagen, chondroitin and micro-elements. Also the bone paste consists of the phospholipid and phosphoprotein for human brain need; the chondroitin, ossein for supplementing body energy and delaying senescence.
The bone paste can be employed as raw material to make bone paste cookies, high-calcium rice noodles, meatballs, meat stuffing, sausage, rice dumplings and bone paste floss.
Bone paste production processFresh animal bones---bones pre-treatment---bones freezing---bones crushing---water adding---bones grinding

2. Bone Powder
The bone powder is high in kalium, calcium, phosphorus, iron, protein, micro-element, amino acid, etc., and the ratio of calcium and phosphorus is 2:1 which is close to the ratio for human body needs, so bone powder is an ideal product for calcium supplement. The edible superfine bone powder can be used as food nutritive fortifier; the crude bone powder can be used as additive for animal feed to help animal growing, or can be used as efficient organic fertilizer to improve acid soil and promote crop growth.
The superfine bone powder is easy to be absorbed by human body to make better use of its nutrition. The superfine bone powder is preferred to use for fast food, snack food, puffed food, catering food, health food and seasoning, etc.
Crude bone powder production process
Fresh animal bones---bones degreasing---bones drying---bones crushing---finished bone powder
Edible superfine bone powder production process
Fresh animal bones---bones cleaning---bones dehydrating---bones crushing---crude bones grinding---fine bones grinding---bones degreasing---superfine bones grinding---cooling and packing---finished bone powder
---Animal Bones Extractive Products 
The animal bones extractive product is to use hydrolyzing, separating, etc. process technology to separate and extract the effective components from animal bones, which involves bone oil, bone glue, gelatin, hydrolysis animal protein (HAP) and calcium and phosphorus preparations, etc. And these extractive products are widely employed in medicine and food industries.

Animal Bones Have Bright Future in Food Production 
In the 1980s, the fresh animal bone exploitation started to carry weight around the world. Nowadays, it is becoming a kind of unique and new serviceable source, and widely used for food, industry, medicine and agriculture fields. Many countries has lent full support to the development of animal bones. Japan and America are the two active and leading countries for developing and researching fresh animal bones products. Some national management organizations and large-scale production enterprises of bone products are available in America, Japan, Estonia and England, etc.
So keep developing comprehensive utilization level of fresh animal bones and manage bones by deep and fine processing to produce wide ranges of new products to make the best use of animal bones is the trend of animal bones processing with large potential.

Source LINK: http://meat-machinery.com/meat-processing-insight/animal-bone-processing-industry-analysis.html

Contact EMAIL: amisymeatmachinery@gmail.com

Canada Meat Processing Industry Analysis

I. Overview of Canada Meat Processing
The food processing industry is the third largest manufacturing industry of Canada. And measured by shipments and value added, the largest food processing sector is meat processing.
Meat processing is a leading part of the food industry in exports of Canada, and it accounted for 1/3 of the total food exports value prior to the impact of the embargo on meat exports in mid-2003, because there was and identification of a single cow with BSE.

It is reported that meat processing has the second highest number of establishments, largely because of the many small specialty producers of smoked meats and sausages. So, there are many operating post available. And Canada meat processing industry employs the largest number of workers accounting for 28% of all food industry employment. Canada’s red meat processing industry has a total employment of over 46,000 people.
Meat processing plants of Canada are located near the source of farm production. Meat processing is generally the most important activity in each region, particularly in the Prairie Provinces and Quebec.
Due to Canada’s system of supply management, chicken production of Canada is distributed across all provinces in approximate proportion to the consumer market. Sophisticated poultry plants that slaughter and process up to 25,000 broiler chickens per hour account for the majority share of poultry meat output. Most poultry processors run their own egg hatcheries to sell chicks to chicken producers, and then the producers sell the finished birds back to the processors on a live-weight basis.
Canada’s fish and seafood processing quantity is approximate to the production quantity. The fish and seafood processing industry is also a vital part of Canadian food processing industry, with production capacity of C $5 billion. In 2003, there were 1.369 fish and seafood processing establishments in Canada of which 1,001 had employees, and 84% had less than 100 employees, 15% had 100-500 employees and 1% had more than 500 employees.

II. Meat Processing Machinery for Canada’s Meat Production
Meat processing machinery consumption can be divided in to three kinds of percentages by demand: 45% for industrial packers and processing plants, 30% for grocery store chains, and 25% for independent delicatessen and meat shops. And the industrial packer and processing plants contains three categories of meat equipment end users: red meat packers, pork packers and meat/pork processors.
The manufacturers of meat products in Canada import almost 90% of the meat processing machinery, like meat cutting machine, meat patty making machinery, sausage making machinery to satisfy its market demands, which means there is a high degree of import percentage in the Canadian meat processing equipment market. The manufacturer in the Canadian meat processing equipment industry produce ancillary equipment, machinery, controls and inspections equipment and primarily sell to industrial packers and processors of red meat products.

Canana Meat Patty Plant

The meat processing industry continues to grow, there will be a continually increasing needs for the machines. The Canadian market size of meat machines has reached $83.8 million in 2002. At the same time, advanced technologies of the equipment have played an important part in meat processing sector. Therefore, value-added meat processing machinery has good potential in Canada. More companies are moving towards market innovations like branded, case-ready cuts of meat. Increase in demand for products like microwavable, single portion convenience meals, will provide opportunities for equipment manufacturers to supply these niche markets, especially for machinery that can yield box-ready beef and pork. The development in seafood and fish processing machinery and equipment, such as fish scaling machine, fish skinning machine and fish meat separator within Canada has been relatively stable in recent years.

Canada Fish Processing Plant

III. What Meat Products Does Canada’s Meat Processing Industry Make
Meat processing is one of Canada’s largest single manufacturing industries with the largest employer in the food-manufacturing group. And it is one of the earliest food industries that develop mass production technologies to open international markets. And among the meat productions, the red meat processing that includes beef, veal, pork, lamb, mutton, goat, rabbit, horse, as well as version and bison, is a major part. The red meat industry had annual shipments worth $16.3 billion in 2013.
The slaughtering and meat processing sector of Canada covers livestock slaughter and carcass dressing, secondary processors that manufacture and package meat products for retail sale, and purveyors that prepare portion-ready meat cuts for hotel, restaurant and institutional food service. Meat processing plants in Canada manufacture a wide variety of meat products, including fresh, chilled or frozen meats and edible offal, like the organ meat; fresh and cooked sausage; canned and cooked meat preparations; smoked meats; meat patties; meatballs; animal oil and fats; and products of bone and meat meal. About 70% of processed meats in Canada, such as sausages or cold cuts, are made with pork.

IV. Countries That Import Canada Meat Products
The meat processing industry has been a significant exporter since it was started in the 19th century. Led by pork and beef, meat and meat preparations are among Canada’s highest value agro-food exports. The exports of meat products have accounted for about half of total production from the dissolution of the US embargo on Canadian beef in 2005. The US, Mexico, China, Japan and Russia are the most important global importers of Canadian beef and pork, while Canadian chicken products are exported mainly to the US and Asian destinations like the Philippines.
Most of Canada’s fish and processed seafood products are also exported. The US is the single largest market, accounting for nearly 59% of the total exports. And there are many fastest growing markets, such as China, France, Denmark and Thailand,

V. Canadian Meat Processing Market Trends
Canada is one of the most developed countries around the world. Vibrant economy and strong consumer spending, and many other advantages, such as R&D investment tax credits, provincial incentives, low cost energy, excellent infrastructure, abundant primary products, stable business and social environment, as well as the high quality of life in urban centers make it a desirable location for investment, thus over 75% of the world’s leading food and beverage firms have chosen to invest in processing facilities in Canada. As the leading part of food processing in Canada, meat processing can be a leading part of investment as well.
In the mean time, the BSE scare makes the meat processing sector of Canada started to shift its focus to building more and expanding processing facilities. Even through the ban has been lifted, increased processing capacity in Canada will remain.

Source LINK: http://meat-machinery.com/meat-processing-insight/Canada-meat-processing-industry.html

Contact: amisymeatmachinery@gmail.com

Bangladesh Fish Processing

Abstract: Bangladesh fishery industry contributes 4.39% to the GDP, 23.00% to the agricultural GDP, and 6% to the total export value, and modern fish processing in this country needs new fish processing equipment and technologies.

I. Fishery Is A Superior Industry in Bangladesh
Bangladesh has 4.7 million hectares of inland water areas, and 166,000 square kilometers marine areas for exclusive economic zone. At the same time, the unique climate of available sunlight and temperature throughout the year as well as water fertility in Bangladesh offer advantaged conditions to fish growth and production.
Bangladeshis are traditionally fish-eating people. Fishes play a crucial role in the Bangladesh diet, and fish supply in Bangladesh meets 60% of the domestic animal protein consumption. Fishery is an important industry in Bangladesh that contributes 4.39% to the GDP, 23.00% to the agricultural GDP, and 6% to the total export value. In 2010-2011, around 3.1 million metric tons of fish was caught in the country, comprising 2.5 million metric tons of freshwater fish and 0.6 million metric tons of saltwater fish. From 2011 to 2012, the total amount of aquatic products is 3.26 million tons, and the amount of foreign exchange earning by exporting aquatic products is 2.46%.
Fish (including shrimp and prawn) is the second most valuable agricultural crop, and its production conduces to the livelihoods and employment. In Bangladesh, there are 1.3 million people directly working by fishery for a living, and the other 10 million people doing the work related to fishery.

II. Bangladesh Holds Fishery Resources with Wide Variety
Bangladesh’s fishery production can be classified into marine fishery production, and inland fishery production that is divided into open waters and enclosed waters. Thus, based on the production water areas, Bangladesh’s fish resources can be divided into marine and freshwater fishes & shrimps, 300 species of fish and 20 species of shrimps involved.
1. The most common species is ilish, a kind of national fish.
2. The major and minor indigenous carps are katla, rohu, mrigel, kalbasu; and bata, reba, nandin, gonia. Introduced exotic species are silver carps, grass carp, bighead carp, black carp, common carp, silver barb, Tilapia and Mahseer. Among these carps, rohu, katla, mrigal, and silver carp account for about 74% of pond production.
3. Other major culture species in Bangladesh include the grass carp, common carp, tilapia and Pangas.
4. The shrimps have two kinds: the brackish water shrimp, like the sugpo prawn, brown shrimp, Indian prawn; the fresh water shrimp, like the macrobrachium rosenbergii.
Fisheries Resources 

III. Fish Products Processing in Bangladesh
3.1 Processing on fishing boatUsually, the deep-sea fishing trawlers and mechanized fish boats are equipped with basic fish processing machines and cold-store facilities to manage the fishes on the spot. But the small-scale (non mechanized) fishing boat has no fish processing equipment, the caught fishes and shrimps are stored with ice, and then they are delivered to fish processing plants or distributors to have further processing.
3.2 Fish processing plants
Before 1971, there were 9 fish processing plants in Bangladesh, and all of these plants were engaged in fish products production for exporting to Europe and the USA. In 1972-1984, 40 processing plants were installed by the private sector mostly under government initiation and bank loan support to promote the vision of exports to Europe and the USA. In 1985-1998, 72 more processing plants were established by the private sector for processing and exporting shrimp and fish products for an extended business around the world.

There are 133 aquatic products processing plants in Bangladesh currently, of which 74 plants are under regular surveillance by EU member state and U.S. Food and Drug Administration (FDA) officials to ensure food safety requirements are met. And most of the processing plants are located in port cities (Khulna and Chittagong). In the mean time, HACCP (Hazard Analysis and Critical Control Point) has been introduced in the plants for fish processing.
3.3 Modern fish processing needs new machinery and technology
With the development of fishery industry of Bangladesh, the need for new machinery and technology of modern fish products processing is obvious. So the fish processing plants in the country keep introducing as well as developing advanced facilities and technologies to help a high-quality fish products production. And the fish processing machines has been improved to meet the international standard, such as the fish cleaning machine (fish should be washed and cleaned properly before handling in plants), fish descaling machine, fish skinning machine, and fish meat separating machine, etc.; as a traditional practice in Bangladesh, dried fish and fish meal production is also bettered a lot nowadays by using advanced fish meat drying machines; frozen fishes and shrimps is one of the major fish products of Bangladesh, the advanced refrigerating equipment is necessary.

IV. Fish Products Exports of Bangladesh
The main import countries of Bangladesh fish products are European countries, the US and Japan, and these three markets has a 98% import share of the total export value in Bangladesh. The rest 2% fishery products are mainly exported to Southeast Asian countries and Middle East countries.
Modern fish processing of Bangladesh is done almost entirely for the export market, with shrimp processing holding almost 80% of that segment. In July/June fiscal year 2011-2012, Bangladesh exported $598 million worth of fish and seafood, with shrimp contributing $472 million of the total. And the export product scale comprises 72% unprocessed products (frozen whole), 24% prepared/processed and 4% other products (frozen freshwater fish). The major aquatic products for exports in Bangladesh are frozen prawns, IQF (Individual Quick Freezing) prawns and white meat fishes, PUD and P&D prawn pieces, packed frozen prawns for retail, fresh and frozen hilsa herring, dried/salted and dehydrated fishes, fresh fishes and crabs, and small amount of fishes and shrimps that have additional values.

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How to Manufacture Fish Balls Industrially

Overview of Fish Balls

Fish ball is a popular traditional food product in Southeast Asia and are served in various applications, and it can be cooked or served in soup, fried, and so on. Each country has their own name for a fish ball, such as Yu Huan in Singapore, Yu Wan in China, Bebola Ikan in Malaysia and Indonesia, Nga Soke in Myanmar, Bola Bola in the Philippines, and Look Chin Pla in Thailand.
The basic ingredients of fish ball are fish, flour and flavorings such as salt and sugar, can also be used. The proportions depend on the quality and type to be made. The white fish balls found in some traditional Hong Kong restaurants are made using fresh fish, while street style are made using cheap fish and a mixture of flour to reduce costs. However, how to produce fish balls from fresh fishes, please go on reading, you will understand.

How to Manufacture Quality Fish Balls Industrially
The raw material including raw fish or frozen fish meat is used for making fish balls. Besides that, typical ingredients used for the manufacture of fish ball are salt (3-5%), sugar (3%), starch (3%), MSG (1%), and water (40%) in addition to the primary ingredient generally. These ingredients are usually stored at room temperature. The ingredients are mixed during the chopping step to obtain the appropriate texture, taste, and flavor of the finished product. A fish ball processing line for industrial manufacture is as following sequentially: preparation of fish flesh, meat grinding/chopping and mixing, forming fishballs, molding and boiling, cooling, and packaging.

1. Preparation of fish flesh
If the raw material is raw fish, the fish should be scaled by fish scaling machine which can remove the fish scale in a automatic and sanitary way. Then it goes on fish skinning by fish skinning machine and removing fish bones by fish meat separator machine. If the raw material is frozen fish meat, the frozen fish meat should be sliced by frozen meat slicing machine. Then the fish flesh will be put into bowl cutter machine for grinding processing.
2. Grinding/chopping and mixing the flesh of fish with other ingredients
A bowl cutter machine or a high-speed vacuum cutter machine is used to chop the flesh of fish and homogeneously mix all ingredients. The process breaks down and loosens the muscle fibers. Next, salt is added to extract salt-soluble fish proteins. The amount of added salt is usually 3-5% by weight, depending on consumer preferences. After adding salt, the other ingredients and ice water can be mixed to enhance the taste and flavor of the finished products. Some manufactures add salt at the final stage of chopping as a way to float raw fish balls without tangling. The use of 3-5% salt in fish balls appears to be a little too high, but it would be necessary for fish balls traded in a plastic bag with water as a packing solution.
3. Forming fish balls
Once chopping is completed, the paste is transferred fast to a meatball making machine to produce the fish balls. And the core meatball machine can be used too, which is the equipment for all kinds of meat forming into balls with stuffing inside. This machine can produce fish balls of any size according to different requests.

4. Molding and boiling of fish balls
After the paste is formed into a fish ball shape, the fish balls go into a molding groove with water directly, then fish balls are cooked in hot water. The water in the meatball molding groove and cooking groove are heated by the steam pipeline, the water temperature is controlled by the high-temperature and high-pressure valve and gives the temperature of water in the molding groove around 75 degree centigrade, the temperature of water in the cooking groove about 90 degree centigrade. The water circulation system makes the water in the molding groove into the flowing water and the meatballs flow with the flowing water towards the end of the molding groove. The flowing procedure is controlled by the control valve to realize the ideal meatball molding effect. And fish balls are cooked in the cooking groove for 10 minutes. The products then have a smoother surface. Cooking also serves to pasteurize the product.
5. Cooling or freezing fish balls according to the demand
After cooking in the hot water, the fish balls are conveyed into the cooling groove to cool quickly. The water in the cooling groove is open, while the cold water flows in, the warm water flows out, in order to keep the water temperature around 25 degree centigrade. While the majority is traded as a chilled product, fish balls are often subjected to a freezing process (-18℃) to preserve the wholesomeness and quality of the product. The product then remains frozen until consumption.
6. Packing of fish balls
Fish balls are packed manually or mechanically in various containers. Raw fish balls which are not cooked but modeled, are packed in chilled water or brine solution and stored in the refrigerator until delivery. Good packaging enhances storage stability, distribution, and marketing. The packaging materials prevent dehydration during storage and ensure product quality until time of consumption. Fish balls may also be vacuum packed to extend shelf life according to the demand.

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