The whitebait is a transparent, whole body edible, delicious meat, delicate meat, rich nutrition, high protein, low fat, is a traditional Chinese export and very characteristic commodity, and is very popular among consumers. In recent years, the quality of preservation of silverfish has declined. If it does not attract attention, it will affect the quality of its processing exports, and thus affect the credibility of China's export of aquatic products. First, the main existing problems 1, rush to grab the price of acquisitions, the quality of the lake harvest declined. The frozen aquatic processing plants in the Lake District continued to increase. Along the lake cities and counties, in the season of the production of whitebait, they had to evacuate the lake to catch fresh water. Due to the lack of unified coordination and the adoption of effective measures, coupled with the increase in the number of acquired ships and vendors, the number of acquisitions of silverfish in the lake has been increasing year after year. The price of silverfish is rising sharply from RMB 12/kg to RMB 35/kg instead of quality. As a result of mutually-acquired acquisitions, not only the price is out of control, but more seriously, it leads to a decline in the quality of preservation, which leads to high-valued whitebait mixed with fish, shrimp, aquatic plants and other impurities into the processing plant, resulting in high loss and production. The rate is low. 2, cold, fresh measures are not effective. At present, the country’s silverfish producing areas, especially those that have just been transplanted, are freshened with water in buckets and plastic drums. Due to their higher depth, fish and cargo are stacked, and it takes about 10 hours for acquisition vessels to purchase and transport on the lake under normal conditions. In Hong Kong, the quality of the first-acquired whitebait declined more significantly. At the same time lack of insulation devices, lack of ice, uneven ice, ice thick, can not effectively guarantee the quality of chilled. 3, processing plant quality management is not enough. A small number of processing plants do not have a strong sense of quality and management systems are not perfect. They do not strictly follow the production process operation requirements, and they arbitrarily save the “rough rinsing†process, resulting in slower rinsing speeds and longer processing time, which affects quality. Some processing plants do not use special rinsing tanks but use ice water to rinse them. The water temperature is high, the water exchange is not as well, and there are many residual impurities, resulting in poor quality of finished products. 4, freezing temperature is not enough. At present, the export of whitebait is often frozen after being packaged and packaged. The freezing process equipment is mostly frozen and rowed, and the batch processing volume is small. It is difficult to balance production between freezing and freezing, and some small-scale processing plants are ready for processing at any time. The method of freezing, so that the temperature between the quick-freezing can not be stabilized below -23 degrees, the quick-freezing becomes "slow-freezing", the fish body water is analyzed, and the internal quality of the frozen silver fish is affected. In addition, the water analysis makes it easy to freeze the frozen block, seal the box, and affect the appearance. 5. The quality of whitebait products is not high. For a long time, because the output of silverfish could not meet the market demand and the amount of foreign trade gap was larger each year, the silverfish with poor quality could also be sold, resulting in the situation that “the emperor’s daughter did not marryâ€. Therefore, over the years, the grass-roots production units only pay attention to production and neglect quality. Most production units do not have specialized agencies and full-time personnel to manage the quality of whitebait, and they do not have the power to claim the rights. In addition, there is no policy of implementing high-quality and high-price prices. Product quality issues are becoming more and more prominent. 6. There is no strict rules for the preservation of fresh whitebait, and the preservation measures on the lakes and libraries are weak. The consciousness of fresh keeping needs to be further improved. Silverbait has a high moisture content and is a perishable food. Only the first line of production is well preserved, that is, sorting, packing, ice-keeping and fresh-keeping from the ship, until unloading, processing, storage, sale of counterfeits in the market, export of foreign trade Links, etc., and the establishment of a reasonable operating procedures to ensure the freshness of the whitebait. The key to preservation is the need to completely change the bulk fish products and use the shipboard containers. The fresh-keeping period of bulk chilled fish is only 7-8 days, but the fresh-keeping period of boxed chilled fish can be prolonged by 3-4 days compared with bulk, which can not only improve the quality of fresh fish, but also avoid the mechanical damage when unloading fish. 7, ice source tension, ice quality is not high. The main preservation method of the current silverfish in China is the preservation of ice, and the shortage of ice for preservation of the silverfish will become more prominent with the development of production. The artificial ice used in the current fishery, besides the quantity can not be satisfied, the quality is also poor, the ice is too "soft", easily melted, and the ice can not be used for the fresh preservation of my whitebait. The ice is thick and multi-cornered. The damage to the whitebait fish body is great. II. Suggestions on Enhancing the Quality Management of Silverfish Fresh Quality A series of issues exposed during the acquisition and preservation of silverfish production must be taken to solve the problem so that Baiyin, the leading export product of foreign exchange earnings, can gain a firm foothold in the international market. 1. Establish a silverfish quality management agency to strengthen quality management. Especially at the main silver fish production base, silverbait management agencies and full-time management personnel should be established. After the purchase price of whitebait has been fully liberalized, the relevant departments must strengthen the quality management of whitebait and truly free-purchase, with higher prices for better quality, in order to increase the enthusiasm of fishermen to do a good job in the first-line preservation of fishing. Introduce market competition mechanism so that fishermen attach importance to quality management and improve product quality. 2. It is necessary to vigorously promote the use of insulated plastic fish boxes for fishing vessels and acquisition of ships. In the past, rigid, poorly-shaped, mesh-like packaging containers such as wooden barrels, bamboo baskets, straw bags, and pouches were used to cause the entire circulation of silver fish. During the process, it is under pressure and severely affects the quality and appearance of the whitebait. To do a good job in the first-line preservation of the production of whitebait, first of all, it is required that fishermen bring ice to the next lake for production, select and classify them on board, promote the use of plastic turnover containers and low-temperature micro-frozen containers for shipment and sales, and chilled fish containers can greatly reduce losses. 3, to strengthen and improve the quality management of the rules and regulations, the whitebait processing plant to strictly enforce the processing, operating procedures, the quality of good processing, the technical transformation of imperfect processing equipment to make it in line with the processing technology. Formulate regulations for quality management of whitebait, and provide preservation requirements and operating procedures. Each process should have special personnel responsible for checking, the quality indicators as a layer of assessment to implement, to low-temperature treatment, rapid cooling, bacteria and enzyme activity at low temperatures and the speed of chemical changes are greatly reduced, so low temperature on the whitebait Fresh-keeping is extremely beneficial and gradually establishes a “cold-chain†system from the acquisition of ships to onshore and low-temperature circulation of consumers.
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