CN102150895A - Production method of salted shrimp - Google Patents
Production method of salted shrimp Download PDFInfo
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- CN102150895A CN102150895A CN2011100531473A CN201110053147A CN102150895A CN 102150895 A CN102150895 A CN 102150895A CN 2011100531473 A CN2011100531473 A CN 2011100531473A CN 201110053147 A CN201110053147 A CN 201110053147A CN 102150895 A CN102150895 A CN 102150895A
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Abstract
The invention discloses a production method of a salted shrimp with favorable color and taste and rich nutrients. The technical scheme is as follows: the production method comprises the following steps of: 1, checking and accepting raw materials; 2, selecting; 3, cleaning; 4, draining water; 5, sampling and inspecting; 6, carrying out metal detection; 7, weighting; 8. checking and accepting salt; 9, mixing with salt; 10, barreling; 11, checking and accepting a packaging material; 12, salting; and 13, storing.
Description
Technical field
The invention belongs to the field of production of pickled shrimp, the production method of the pickled shrimp that especially a kind of color and taste is good, nutritious.
Background technology
The production method of pickled shrimp is the food that people like, often eats to have and promotes longevity, nourishes the effect that is good for the stomach.At present, the taste of the production method of pickled shrimp is single, the preparation method complexity.
Summary of the invention
The production method that the purpose of this invention is to provide good, the nutritious pickled shrimp of a kind of color and taste.
Technical scheme of the present invention is: 1, the production method of pickled shrimp is characterized in that comprising the following steps:
(1) raw material is checked and accepted: before every batch of raw material enters factory, check whether all raw materials are fresh and alive, whether from forbidding fishing for marine site or contaminated marine site, check the proof that the person of fishing for supplies proof and do not add sulphite, by production controller, lab technician sense organ, microorganism are tested after going into factory, simultaneously, every batch of raw material is carried out the check of poisonous and harmful substance, can receive and put into production after the assay was approved;
(2) select: according to processing request, rationally select required specification, and choose substandard products and impurity;
(3) clean:, fully wash with the salt solution for preparing about the 22-23 degree the raw material of the choosing plastic crate of packing into;
(4) control water: the shrimp after will cleaning is placed on the control water frame and controls water, and the control water time must be controlled at more than 25 minutes;
(5) sampling inspection: the shrimp sampling inspection behind the control water is had or not substandard products and impurity, if any the processing of then doing over again;
(6) metal detection: cross metal detector to checking the product after errorless by part, the sensitivity of metal detector is that iron class diameter 〉=2.0MM, stainless steel diameter 〉=3.0MM must not detect;
(7) weigh: product is weighed according to customer requirement;
(8) examination of salt: employed salt needs from the qualified processing factory of three cards, and qualified inspection report is provided and is detected by the QC personnel by quality testing mechanism and can use after qualified;
(9) mix salt: salt is sprinkling upon the surface of shrimp uniformly, and the concentration by 25% is carried out proportioning, then salt is stirred;
(10) barrelling: the every barrel of 22.5kg of product after the gold of will weighing is visited comes barrelling;
(11) packaging material are checked and accepted: packaging material need from the qualified processing factory of health, the QC personnel receive with hygiene permits, production licence, the acceptance test of dispatching from the factory report, go into after the factory and carry out microorganism detection, detect and to use after qualified by the laboratory sampling;
(12) salt marsh: the shrimp after the barrelling was put into the workshop salt marsh 24 hours;
(13) warehouse-in stores: the shrimp behind the salt marsh is put into 0-4 ℃ freezer and stores, requires the buttress sign indicating number neat, and the specification sign is clear.
Effect of the present invention is: shrimp has low fat, high protein, is rich in the characteristics of various trace elements, and its conditioning products has the sliding fragrant tender mouthfeel of meat, children of white thin deliciousness, has good, the nutritious characteristics of color and taste.
The present invention is described further below in conjunction with not limiting embodiment.
The specific embodiment
The production method of pickled shrimp is characterized in that comprising the following steps:
(1) raw material is checked and accepted: before every batch of raw material enters factory, check whether all raw materials are fresh and alive, whether from forbidding fishing for marine site or contaminated marine site, check the proof that the person of fishing for supplies proof and do not add sulphite, by production controller, lab technician sense organ, microorganism are tested after going into factory, simultaneously, every batch of raw material is carried out the check of poisonous and harmful substance, can receive and put into production after the assay was approved;
(2) select: according to processing request, rationally select required specification, and choose substandard products and impurity;
(3) clean:, fully wash with the salt solution for preparing about the 22-23 degree the raw material of the choosing plastic crate of packing into;
(4) control water: the shrimp after will cleaning is placed on the control water frame and controls water, and the control water time must be controlled at more than 25 minutes;
(5) sampling inspection: the shrimp sampling inspection behind the control water is had or not substandard products and impurity, if any the processing of then doing over again;
(6) metal detection: cross metal detector to checking the product after errorless by part, the sensitivity of metal detector is that iron class diameter 〉=2.0MM, stainless steel diameter 〉=3.0MM must not detect;
(7) weigh: product is weighed according to customer requirement;
(8) examination of salt: employed salt needs from the qualified processing factory of three cards, and qualified inspection report is provided and is detected by the QC personnel by quality testing mechanism and can use after qualified;
(9) mix salt: salt is sprinkling upon the surface of shrimp uniformly, and the concentration by 25% is carried out proportioning, then salt is stirred;
(10) barrelling: the every barrel of 22.5kg of product after the gold of will weighing is visited comes barrelling;
(11) packaging material are checked and accepted: packaging material need from the qualified processing factory of health, the QC personnel receive with hygiene permits, production licence, the acceptance test of dispatching from the factory report, go into after the factory and carry out microorganism detection, detect and to use after qualified by the laboratory sampling;
(12) salt marsh: the shrimp after the barrelling was put into the workshop salt marsh 24 hours;
(13) warehouse-in stores: the shrimp behind the salt marsh is put into 0-4 ℃ freezer and stores, requires the buttress sign indicating number neat, and the specification sign is clear.
Claims (1)
1. the production method of pickled shrimp is characterized in that comprising the following steps:
(1) raw material is checked and accepted: before every batch of raw material enters factory, check whether all raw materials are fresh and alive, whether from forbidding fishing for marine site or contaminated marine site, check the proof that the person of fishing for supplies proof and do not add sulphite, by production controller, lab technician sense organ, microorganism are tested after going into factory, simultaneously, every batch of raw material is carried out the check of poisonous and harmful substance, can receive and put into production after the assay was approved;
(2) select: according to processing request, rationally select required specification, and choose substandard products and impurity;
(3) clean:, fully wash with the salt solution for preparing about the 22-23 degree the raw material of the choosing plastic crate of packing into;
(4) control water: the shrimp after will cleaning is placed on the control water frame and controls water, and the control water time must be controlled at more than 25 minutes;
(5) sampling inspection: the shrimp sampling inspection behind the control water is had or not substandard products and impurity, if any the processing of then doing over again;
(6) metal detection: cross metal detector to checking the product after errorless by part, the sensitivity of metal detector is that iron class diameter 〉=2.0MM, stainless steel diameter 〉=3.0MM must not detect;
(7) weigh: product is weighed according to customer requirement;
(8) examination of salt: employed salt needs from the qualified processing factory of three cards, and qualified inspection report is provided and is detected by the QC personnel by quality testing mechanism and can use after qualified;
(9) mix salt: salt is sprinkling upon the surface of shrimp uniformly, and the concentration by 25% is carried out proportioning, then salt is stirred;
(10) barrelling: the every barrel of 22.5kg of product after the gold of will weighing is visited comes barrelling;
(11) packaging material are checked and accepted: packaging material need from the qualified processing factory of health, the QC personnel receive with hygiene permits, production licence, the acceptance test of dispatching from the factory report, go into after the factory and carry out microorganism detection, detect and to use after qualified by the laboratory sampling;
(12) salt marsh: the shrimp after the barrelling was put into the workshop salt marsh 24 hours;
(13) warehouse-in stores: the shrimp behind the salt marsh is put into 0-4 ℃ freezer and stores, requires the buttress sign indicating number neat, and the specification sign is clear.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100531473A CN102150895A (en) | 2011-03-07 | 2011-03-07 | Production method of salted shrimp |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100531473A CN102150895A (en) | 2011-03-07 | 2011-03-07 | Production method of salted shrimp |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102150895A true CN102150895A (en) | 2011-08-17 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011100531473A Pending CN102150895A (en) | 2011-03-07 | 2011-03-07 | Production method of salted shrimp |
Country Status (1)
| Country | Link |
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| CN (1) | CN102150895A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113383913A (en) * | 2021-05-24 | 2021-09-14 | 福建省北极星生物科技有限公司 | Processing control process flow for salted aquatic products |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101595973A (en) * | 2009-05-06 | 2009-12-09 | 东营市正汉海洋食品有限公司 | A kind of production technology of shrimp paste |
-
2011
- 2011-03-07 CN CN2011100531473A patent/CN102150895A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101595973A (en) * | 2009-05-06 | 2009-12-09 | 东营市正汉海洋食品有限公司 | A kind of production technology of shrimp paste |
Non-Patent Citations (1)
| Title |
|---|
| 《淡水渔业》 20021231 卢亚芳 中国淡水虾蟹养殖业的现状 57-58 1 第32卷, 第6期 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113383913A (en) * | 2021-05-24 | 2021-09-14 | 福建省北极星生物科技有限公司 | Processing control process flow for salted aquatic products |
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Application publication date: 20110817 |