FISH FRYING PRODUCTION LINE

1. Raw material preparation:

Select frozen basa fish fillets at -18 ℃ and thaw them at a low temperature of 0-4℃ (thaw to the center temperature of -2 ℃ 

to 0℃ to avoid complete thawing causing the meat to become loose) → send them into the fish body cutting machine and 

cut them into 5cm×3cm pieces.

2. Cleaning and draining

The fish pieces are sent into the fully automatic bubble cleaning machine, where the mucus and impurities are removed within 

3 minutes. Then they enter the vibrating water draining machine, where the surface moisture is drained in 2 minutes (ensuring 

the moisture content is ≤10%).

3. Coating with powder and batter

First, send the fish pieces into the marinating machine and let them soak for 15 seconds, then coat them evenly with the 

marinating solution (marinating solution formula: 30% flour + 20% cornstarch + 10% egg liquid + 40% water). ② Then enter 

the double-spiral flour coating machine and coat it with breadcrumbs (with a flour coating uniformity of ≥95%) to avoid any

 "exposed flesh" areas.

4. Continuous frying

The fish pieces coated with flour enter the continuous mesh belt fryer, where the temperature is set at 165℃ (front section) →

175℃ (middle section) →185℃ (rear section), and the frying time is 2 minutes. The frying oil is filtered in real time through 

the accompanying filter to remove the residue.

5. Centrifugal oil drainage

The fried fish pieces are sent into a centrifugal oil drain, where they are drained at 1000r/min for 15 seconds to keep the oil 

content below 12%.

6. Low-temperature air cooling

After draining the oil, the fish pieces are placed on a low-temperature air-cooling line and cooled in an environment of 5-

10℃ for 8 minutes. The temperature drops below 25℃ to prevent the softening of the powder layer due to condensation 

water during subsequent packaging.

7. Subsequent processing (optional) :

If it is ready-to-eat snack fried fish: After cooling, it enters the seasoning machine (sprinkle salt, chili powder, etc.) → fully 

automatic pillow packaging machine packaging (filled with nitrogen, shelf life 6 months);

8. If it is quick-frozen pre-fried fish: After cooling, it is directly sent into the tunnel quick-freezing machine (quick-freezing 

at -35℃ for 30 minutes) → vacuum packaging → storage in a -18℃ cold storage (shelf life 12 months).