Tag: <span>food processing</span>

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This article is part of a series that will uncover the secrets of the Food Processing Industry and share with you the secrets of how your favorite food is made.

The first article in this series starts with the humble fish stick or fish finger. A childhood treat, and a adult favorite either on a plate with peas and chips or between to slices of white bread. BUT always served with Tomato Ketchup.

The Fish

The first component is the Fish, this is a frozen block about 2 ft by 1 ft by 3 inches. It is made from fish mince (cheaper end of the market) this tends to be all the left over pieces of fish. Or it can be made from whole fillets that are layered on top of each other(the expensive end of the market).

To be honest nutritionally there is not that much difference between the two. The type of fish can be COD for the expensive end or pollack for the cheaper sticks. These blocks are made within hours of the boat landing, which means the fish is about 6 hours old when it is frozen.

Making The Stick

Using a food processing band saw, skilled operators cut the block into slabs, then cut it again into fingers. The more expensive the thicker the finger the cheaper the thinner. Typical a good fish finger will be about 1cm thick, whereas the cheaper one can be 0.5 cm. These sticks are then separated and passed to the coating stage.

Adding the Breadcrumb

Similar to what you see in restaurants or TV shows, the fish is coated in a batter then breadcrumbs. BUT this is truly where the cheapness is added. If your buying cheap fish sticks they will add a layer of water, a layer of flour, a layer of batter, a layer of crumb. In the trade this is called a 4 pass and can add upto 70% bread crumb to the stick. This type can often be identified as it is extra crunchy and has almost no fish. The high end fish sticks will have a 3 pass system and often have fish contents around 60%.

So in your 300g packet of fish sticks you could have 90g fish (cheap) or 210g (expensive)

This whole process is carried out through a food processing production line of automatic coating machines. Typically a line can produce 100-200 fish fingers a minute.

Fry Time

Up to this point the fish stick is quite healthy with almost no fat….. However the stick passes through a industrial fryer that has hot oil . This makes the coating extra crunchy, this is due to the water in the coating being replaced with very hot oil. Typically all the water in the coating is replaced with Fat.

This means the more coating the more fat, now typically food processors use vegetable oil or rape oil. Neither of which has saturated fats

Frozen and sent to the freezer

Within 30 minutes of frying the product has been frozen, and grouped together to then be put into the food processing packaging machine before sending to the shops.

Considering the speed of the Fish freezing process and the Packaging process, you cant make a fish stick fresher if you tried.

Final Verdict

Fish Sticks or fish fingers, when compared to other coated products like chicken strips, are healthier, fresher and have fewer additives. So I would definitely put Fish sticks first before other coated products.

If I’m picking a Fish stick try to get ones which have a high fish content, this is typically shown as a % in the ingredient Declaration. This often means it is made with whole fish not mince and has a lower fat content.

The type of fish really doesn’t matter, some will argue that a cod fish finger is the best but be honest, you’re going to dip it in Ketchup. Once you have done that I doubt you can tell the difference, except that your wallet is a little less full.

Each week I plan to reveal how everyday food products are made.

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Source by Dan S Jensen

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Painting contractors know that the food processing industry have some of the most difficult requirements when it comes to food safe floor coatings applications. Food products, after all, require special care in processing and handling, and the environment where these products are processed, specifically the floor coatings system, must guarantee a food-safe facility.

Foremost of these requirements are the environmental conditions in most food processing facilities, which is not like just any ordinary production plant. Food preparation areas are filled with constant human and mechanical activities, such as loading, packing, cleaning, food assembly, storing, and the like. Then there are the ingredients — oils, acids, and chemicals — that are commonly handled or spilled on facility floors. Any of these environmental conditions require for food safe floor coatings systems resistant to this kind of daily abuse.

The second consideration is that food processing plants naturally fall under the influence of the Food and Drug Administration (FDA), which requires food manufacturers and processors to comply with its safety and health regulations. Food safe floor coatings systems should be able to support the regulated standards on sanitation and safety set by the FDA.

FDA Flooring Systems Regulations for Food Processing Plants

The FDA has safety and hygiene regulations that require strict compliance from the food processing industry. Food processors will not be able to operate without certification from the FDA. Even existing plants are still in danger of being fined or shut down if the FDA finds evidences of non-compliance. There is also the possibility of forcible product recalls, urged by the FDA, should a quality inspection reveal violations of the standards. Any of these situations could cost the plant significant business losses.

The FDA has stringent quality guidelines for food processing facilities because it is protecting the populace against health-threatening pathogens such as e. coli, listeria or salmonella. These pathogens thrive in poorly-processed food and unsanitary environments, and can be transmitted to the food-consuming community.

Food processing plants are required to maintain clean areas at all times. This includes floorings that should be easy to clean and sanitize. This means that these products are durable and tough against sanitizing chemicals and the frequent cleaning process.

FDA Food Safe Floor Coatings and Finishes

Section III of the Food Establishment Plan Review Guide covers the FDA’s design, installation and construction recommendations for food facilities. Part 10 of this section covers specific guidelines on floor finishes.

Quarry or commercial grade vinyl composition tile, as well as seamlessly-poured and sealed concrete are the approved finishes for kitchens, food preparation and storage rooms, and the waste disposal and washing areas in food manufacturing facilities. This is also true for walk-in refrigeration and freezer areas, with the addition of stainless steel and poured synthetic materials. The use of any materials aside from these must be submitted to the FDA for evaluation and approval.

The reason why these finishes are acceptable is that they make for smooth, non-absorbent and easy-to-clean floorings. Additionally, food safe floor coatings of epoxy-, silicone- or polyurethane-based materials are required to maintain the flooring performance and provide long-lasting performance.

FDA regulations do not cover any specific floor coating formulation, per se. The material composition of the coatings is what is considered in determining food safe floor coatings. Non-toxic materials are preferred, as well as materials that would not provide an environment for harmful pathogens or food contaminants to proliferate.

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Source by Steve A. Parker