CN104798865A - Method for processing starching-free freshwater shrimp meat - Google Patents
Method for processing starching-free freshwater shrimp meat Download PDFInfo
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- CN104798865A CN104798865A CN201510169000.9A CN201510169000A CN104798865A CN 104798865 A CN104798865 A CN 104798865A CN 201510169000 A CN201510169000 A CN 201510169000A CN 104798865 A CN104798865 A CN 104798865A
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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C29/00—Processing shellfish or bivalves, e.g. oysters, lobsters; Devices therefor, e.g. claw locks, claw crushers, grading devices; Processing lines
- A22C29/02—Processing shrimps, lobsters or the like ; Methods or machines for the shelling of shellfish
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C29/00—Processing shellfish or bivalves, e.g. oysters, lobsters; Devices therefor, e.g. claw locks, claw crushers, grading devices; Processing lines
- A22C29/02—Processing shrimps, lobsters or the like ; Methods or machines for the shelling of shellfish
- A22C29/024—Opening, shelling or peeling shellfish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/045—Thawing subsequent to freezing
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
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- Chemical & Material Sciences (AREA)
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- Food Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a method for processing starching-free freshwater shrimp meat and belongs to the technical field of processing of aquatic products. One integral set of method is provided for processing of freshwater shrimps through the operation procedure including preprocessing of raw materials, shelling, grading, starching, quick-freezing, cold storage and transportation. The method is simple to operate, low in cost and remarkable in effect, and has obvious economic benefits and social benefits.
Description
Technical field
The invention belongs to technical field of aquatic product processing, particularly relate to a kind of fresh water and exempt from slurry peeled shrimp processing method.
Background technology
Peeled shrimp, is select shrimp alive to be raw material, removes shrimp head, shrimp tail, shrimp shell and shrimp intestines, the pure shrimp obtained.Pure and fresh tasty and refreshing as dish using peeled shrimp, be easy to digestion, old children is all suitable, deeply likes by a person sponging on an aristocrat.
Peeled shrimp is nutritious, and not only protein content is high, also containing abundant mineral matter and the composition such as vitamin A, aminophylline such as potassium, iodine, magnesium, phosphorus; there is protection cardiovascular system; reduce the content of Blood Cholesterol, prevent artery sclerosis, the effect of preventing hypertension and myocardial infarction.Meanwhile, the mineral matter such as phosphorus, calcium has help effect to child and pregnant woman.In addition, astaxanthin, as a kind of material very important in peeled shrimp body, has very strong non-oxidizability, can be widely used in cosmetics, food additives and medicine.But due to the restriction of the place of production, fresh-keeping problem, the people in a lot of area cannot enjoy fresh peeled shrimp, fresh shrimp is made as quick-frozen and exempts from not only convenient transport, the storage of slurry peeled shrimp, and nutrition and the deliciousness of peeled shrimp can be kept.
" preparation method of a CN 103005523 A starching river prawn benevolence " mainly provides the process of river prawn benevolence starching, comprises raw meat, pickles stirring, lubricates and stir.Tasty stirring etc., and the process such as pretreatment process and rear term storage, transport of peeled shrimp is not described in detail; Same " preparation method of a CN 102813271 A frozen skinless shrimp " provides peeled shrimp pre-treatment and finished product preparation process, does not relate to the later stage work method that the packaging of peeled shrimp finished product, inspection etc. are important.Therefore, need to be further improved about peeled shrimp process integral system." processing method of a CN 103251079 A fresh-water lobster meat " relate to the process such as the pre-treatment of boiling peeled shrimp, but the processing of digestion process and fresh peeled shrimp is distinguished to some extent.
In a word, need more comprehensively operational procedure and method about the processing of exempting to starch fresh peeled shrimp, to realize the timely transport of fresh peeled shrimp, expand its sales range further, meet consumer to nutrition and delicious demand.
Summary of the invention
For the problems referred to above, the invention provides from pretreatment of raw material, peel off, classification, to the comprehensive operational procedure of starching, quick-frozen, refrigeration and transport and method.
A kind of fresh water that the present invention adopts exempts from slurry peeled shrimp processing method, it is characterized in that carrying out according to following step:
One, the inspection of raw and process materials and pretreatment
1, the raw material shrimp chosen first should be cooked Preliminary screening, requires: color and luster be have brown color between light brown yellow or nattierblue, and the gill filament is clear, and in white or filbert, shrimp body is complete, smell normally, free from extraneous odour, meat is closely flexible; Shrimp body is clean, smooth, without attachment, without being mixed into silt and other exogenous impurity.After raw material Xia Jin factory, then be manual sorting, choose the shrimp because fishing for, transporting natural death, the defective district of pretreatment of raw material should be placed on separately pending, next procedure processing must not be proceeded to.
2, raw material shrimp is left in clean shrimp bucket, should be on the rocks fresh-keeping, keeps shrimp temperature lower than 4 DEG C, and it is different that ice and the ratio of shrimp look ambient temperature conditions, but can not lower than 1: 1.2, and layer ice sheet prawn slice ice sheet top, between raw material, temperature can not higher than 20 DEG C.
3, should process in time after raw material Xia Jin factory, the raw material simultaneously entering factory is processed by fresh-keeping order on the rocks, generally according to first processing the principle of first processing.
4, raw material shrimp should be processed in time, and the raw material shrimp that can not process in time should refrigerate in the refrigerating chamber of 0 DEG C ~ 4 DEG C, and the time is no more than 12h.
5, fresh-keeping about 45min, adds the frozen water of about 5 DEG C, until shrimp is fully immersed in frozen water.Stir ice shrimp, diligent rubber ice after soaking 20min, treat that shrimp shell and muscle adhesion enter next process.
Two, to peel off operating procedure
1, being distributed on operating desk with the raw material shrimp after frozen water, decaptitating by hand and peeling off, also should remove enteraden if necessary.
2, decaptitate when peeling off and should put on one's gloves, gloves should have color, perfect, sanitation and hygiene.
3, the peeled shrimp after peeling off should be put in bucket, and bucket planted agent enters the frozen water of 0 DEG C ~ 4 DEG C or adds ice cube.
4, shell the time controling of shrimp operation within 1h, shrimp body temperature should lower than 10 DEG C.
5, after having peeled off, gradeless and uniformly-priced goods peeled shrimp is placed in plastics or stainless steel cask, in bucket, first puts into one deck trash ice, then one deck peeled shrimp one deck ice cube, after 30min, put into 0 DEG C ~ 4 DEG C frozen water, every 1h stirs once up and down, after putting 5h, peeled shrimp has certain hardness, can carry out next step sorting.
Three, peeled shrimp sorting
1, peeled shrimp is after cleaning and cooling, should divide specification rapidly.
2, freshness difference, the peeled shrimp of fracture and impurity is sorted out while gradation.
3, the peeled shrimp after sorting is added frozen water by specification and put into bucket.
Four, clean
By the peeled shrimp water cleaning of less than 4 DEG C of having sorted, then put into the bucket of less than 4 DEG C.
Five, metering packing
1, the weighing apparatus used should be identified through metrological service, and the maximum steady value of weighing apparatus must not exceed by five times of weighing apparatus thing, and weighman should be served as by trained fixed personnel.
2, weighing apparatus before use, use in often verify.
3, plastic packaging bag must carry out disinfection before using.
4, weigh by standard regulation, weigh allows the water yield for regulation net weight adds.
Six, front inspection is frozen
1, reviewer wants limit processing frontier inspection to test in process, process in time of pinpointing the problems.
2, inspection content is product quality, specification, net weight, arrangement mode and outward appearance etc.
3, before freezing, inspection is in 5% ratio selective examination, can quick-frozen after qualified.
4, the product for disqualified upon inspection should sorting processing again.
Seven, quick-frozen
1, after peeled shrimp pack, be placed on clean freezing in dish and prepare quick-frozen.
2, the temperature of quick freezing repository should remain on these-30 DEG C--and freeze in the freezer of less than 40 DEG C, within 30min, solidification point is-5 DEG C, and in 3 hours, the central temperature of product should lower than-18 DEG C.
Eight, packaging and mark
1, housing material should meet relevant sanitary standard regulation.
2, packaging material are with cleaning, sealing, maintain good vehicle transport, through after the assay was approved, deposit in respectively in dry materials warehouse by lot number.
3, packaging material should directly not placed on the ground, between the storage life, should add a cover clean plastic sheeting above packaging material.
4, packaging material should carry out precooling at 0 DEG C of-4 DEG C of precooling room.
5, packing work should carry out in the workshop below 10 DEG C.
Nine, refrigerate
1, should be sent into immediately in the freezer of less than-20 DEG C by packaged product and store, temperature fluctuation in storehouse is within ± 2 DEG C.
2, different brackets, specification, batch product should stack respectively.
3, pile up neatly the end and should pad supporting plate, supporting plate is high is not less than 10cm, and product is stacked and storehouse inwall, should leave the space of more than 30cm between top, storehouse.
Ten, thaw
1, the peeled shrimp of quick-frozen is put into the ice water bucket filling about 4 DEG C, until naturally thaw, thawing room temperature should control at about 5 DEG C.
11, cleaning control water
By the peeled shrimp after naturally thawing with after the frozen water cleaning of about 4 DEG C, shelve and shelf drench solid carbon dioxide divide, indoor temperature should control at about 5 DEG C.
12, starching
1, first use salt and energetically, peeled shrimp per jin adds 5g edible salt, stirs clockwise, and amount can manually stir less, measure the stirring of how available transit mixer, touches till peeled shrimp has hardness with hand.
2, egg and dried starch is put into.Peeled shrimp per jin puts 1.5 eggs and 750g dried starch, stirs clockwise until evenly.
3, salad oil is added until cover peeled shrimp.
13, tasty
Peeled shrimp after starching is put into 4 DEG C of fresh-keeping warehouses tasty, the time is at about 4h.
14, metering packing
Demand quantitative weighing according to client is packed, and is placed in plastic pallet by peeled shrimp.
15, quick-frozen
1, after peeled shrimp sabot, be placed on clean freezing in dish and prepare quick-frozen.
2, the temperature of quick freezing repository should remain on these-25 DEG C--and freeze in the freezer of less than 30 DEG C, within 30min, solidification point is-5 DEG C, and in 3 hours, the central temperature of product should lower than-18 DEG C.
16, packaging refrigeration warehouse-in
1, first use color bag packaging seal according to customer demand, then load in carton.Packaged product should be sent into immediately in the freezer of less than-20 DEG C and store, and temperature fluctuation in storehouse is within ± 2 DEG C.
2, different brackets, specification, batch product should stack respectively.
3, pile up neatly the end and should pad supporting plate, supporting plate is high is not less than 10cm, and product is stacked and storehouse inwall, should leave the space of more than 30cm between top, storehouse.
17, product inspection
1, external packing inspection checkmark and lot number, whether the date of manufacture etc. are correct, and whether packaging is firmly clean and tidy.
Whether whether inspection inner packing of 2, unpacking is qualified, freeze product outward appearance and conform with the regulations.
3, inspection of thawing checks its quality, net content, impurity.
18, to dispatch from the factory shipping
1, before freezing container shipment, compartment should clean health.
2, can freight below greenhouse cooling to 10 DEG C in railway carriage.
3, freight complete, compartment temperature should freeze as less than-18 DEG C.
4, every 4h checks a compartment temperature in transit, as too highly in temperature should change trains in time or backhaul.
The invention provides a kind of fresh water and exempt from slurry peeled shrimp processing method, by pretreatment of raw material, peel off, classification, introduction to operational sequences such as starching, quick-frozen, refrigeration and transports, the processing for fresh water shrimp provides the method for complete set.Method of the present invention is simple to operate, and cost is low, Be very effective, has obvious economic benefit and social benefit.
Detailed description of the invention
Just describe the present invention in conjunction with detailed description of the invention below.
One, the inspection of raw and process materials and pretreatment
1, the raw material shrimp chosen first should be cooked Preliminary screening, requires: color and luster be have brown color between light brown yellow or nattierblue, and the gill filament is clear, and in white or filbert, shrimp body is complete, smell normally, free from extraneous odour, meat is closely flexible; Shrimp body is clean, smooth, without attachment, without being mixed into silt and other exogenous impurity.After raw material Xia Jin factory, then be manual sorting, choose the shrimp because fishing for, transporting natural death, the defective district of pretreatment of raw material should be placed on separately pending, next procedure processing must not be proceeded to.
2, raw material shrimp is left in clean shrimp bucket, should be on the rocks fresh-keeping, keeps shrimp temperature lower than 4 DEG C, and it is different that ice and the ratio of shrimp look ambient temperature conditions, but can not lower than 1: 1.2, and layer ice sheet prawn slice ice sheet top, between raw material, temperature can not higher than 20 DEG C.
3, should process in time after raw material Xia Jin factory, the raw material simultaneously entering factory is processed by fresh-keeping order on the rocks, generally according to first processing the principle of first processing.
4, raw material shrimp should be processed in time, and the raw material shrimp that can not process in time should refrigerate in the refrigerating chamber of 0 DEG C ~ 4 DEG C, and the time is no more than 12h.
5, fresh-keeping about 45min, adds the frozen water of about 5 DEG C, until shrimp is fully immersed in frozen water.Stir ice shrimp, diligent rubber ice after soaking 20min, treat that shrimp shell and muscle adhesion enter next process.
Two, to peel off operating procedure
1, being distributed on operating desk with the raw material shrimp after frozen water, decaptitating by hand and peeling off, also should remove enteraden if necessary.
2, decaptitate when peeling off and should put on one's gloves, gloves should have color, perfect, sanitation and hygiene.
3, the peeled shrimp after peeling off should be put in bucket, and bucket planted agent enters the frozen water of 0 DEG C ~ 4 DEG C or adds ice cube.
4, shell the time controling of shrimp operation within 1h, shrimp body temperature should lower than 10 DEG C.
5, after having peeled off, gradeless and uniformly-priced goods peeled shrimp is placed in plastics or stainless steel cask, in bucket, first puts into one deck trash ice, then one deck peeled shrimp one deck ice cube, after 30min, put into 0 DEG C ~ 4 DEG C frozen water, every 1h stirs once up and down, after putting 5h, peeled shrimp has certain hardness, can carry out next step sorting.
Three, peeled shrimp sorting
1, peeled shrimp is after cleaning and cooling, should divide specification rapidly.
2, freshness difference, the peeled shrimp of fracture and impurity is sorted out while gradation.
3, the peeled shrimp after sorting is added frozen water by specification and put into bucket.
Four, clean
By the peeled shrimp water cleaning of less than 4 DEG C of having sorted, then put into the bucket of less than 4 DEG C.
Five, metering packing
1, the weighing apparatus used should be identified through metrological service, and the maximum steady value of weighing apparatus must not exceed by five times of weighing apparatus thing, and weighman should be served as by trained fixed personnel.
2, weighing apparatus before use, use in often verify.
3, plastic packaging bag must carry out disinfection before using.
4, weigh by standard regulation, weigh allows the water yield for regulation net weight adds.
Six, front inspection is frozen
1, reviewer wants limit processing frontier inspection to test in process, process in time of pinpointing the problems.
2, inspection content is product quality, specification, net weight, arrangement mode and outward appearance etc.
3, before freezing, inspection is in 5% ratio selective examination, can quick-frozen after qualified.
4, the product for disqualified upon inspection should sorting processing again.
Seven, quick-frozen
1, after peeled shrimp pack, be placed on clean freezing in dish and prepare quick-frozen.
2, the temperature of quick freezing repository should remain on these-30 DEG C--and freeze in the freezer of less than 40 DEG C, within 30min, solidification point is-5 DEG C, and in 3h, the central temperature of product should lower than-18 DEG C.
Eight, packaging and mark
1, housing material should meet relevant sanitary standard regulation.
2, packaging material are with cleaning, sealing, maintain good vehicle transport, through after the assay was approved, deposit in respectively in dry materials warehouse by lot number.
3, packaging material should directly not placed on the ground, between the storage life, should add a cover clean plastic sheeting above packaging material.
4, packaging material should carry out precooling at 0 DEG C of-4 DEG C of precooling room.
5, packing work should below 10 DEG C in carry out.
Nine, refrigerate
1, should be sent into immediately in the freezer of less than-20 DEG C by packaged product and store, temperature fluctuation in storehouse is within ± 2 DEG C.
2, different brackets, specification, batch product should stack respectively.
3, pile up neatly the end and should pad supporting plate, supporting plate is high is not less than 10cm, and product is stacked and storehouse inwall, should leave the space of more than 30cm between top, storehouse.
Ten, thaw
1, the peeled shrimp of quick-frozen is put into the ice water bucket filling about 4 DEG C, until naturally thaw, thawing room temperature should control at about 5 DEG C.
11, cleaning control water
By the peeled shrimp after naturally thawing with after the frozen water cleaning of about 4 DEG C, shelve and shelf drench solid carbon dioxide divide, indoor temperature should control at about 5 DEG C.
12, starching
1, first use salt and energetically, peeled shrimp per jin adds 5g edible salt, stirs clockwise, and amount can manually stir less, measure the stirring of how available transit mixer, till touching feel there is hardness on hand with peeled shrimp.
2, egg and dried starch is put into.Peeled shrimp per jin puts 1.5 eggs and 750g dried starch, stirs clockwise until evenly.
3, salad oil is added until cover peeled shrimp.
13, tasty
Peeled shrimp after starching is put into 4 DEG C of fresh-keeping warehouses tasty, the time is at about 4h.
14, metering packing
Demand quantitative weighing according to client is packed, and is placed in plastic pallet by peeled shrimp.
15, quick-frozen
1, after peeled shrimp sabot, be placed on clean freezing in dish and prepare quick-frozen.
2, the temperature of quick freezing repository should remain on these-25 DEG C--and freeze in the freezer of less than 30 DEG C, within 30min, solidification point is-5 DEG C, and in 3h, the central temperature of product should lower than-18 DEG C.
16, packaging refrigeration warehouse-in
1, first use color bag packaging seal according to customer demand, then load in carton.Should be sent into immediately in the freezer of less than-20 DEG C by packaged product and store, temperature fluctuation in storehouse is within ± 2 DEG C.
2, different brackets, specification, batch product should stack respectively.
3, pile up neatly the end and should pad supporting plate, supporting plate is high is not less than 10cm, and product is stacked and storehouse inwall, should leave the space of more than 30cm between top, storehouse.
17, product inspection
1, external packing inspection checkmark and lot number, whether the date of manufacture etc. are correct, and whether packaging is firmly clean and tidy.
Whether whether inspection inner packing of 2, unpacking is qualified, freeze product outward appearance and conform with the regulations.
3, inspection of thawing checks its quality, net content, impurity.
18, to dispatch from the factory shipping
1, before freezing container shipment, compartment should clean health.
2, can freight below greenhouse cooling to 10 DEG C in railway carriage.
3, freight complete, compartment temperature should freeze as less than-18 DEG C.
4, every 4h checks a compartment temperature in transit, as too highly in temperature should change trains in time or backhaul.
Claims (1)
1. fresh water exempts from a slurry peeled shrimp processing method, it is characterized in that carrying out according to following step:
(1), the inspection of raw and process materials and pretreatment
(1), the raw material shrimp chosen first should be cooked Preliminary screening, requires: color and luster be have brown color between light brown yellow or nattierblue, and the gill filament is clear, and in white or filbert, shrimp body is complete, smell normally, free from extraneous odour, meat is closely flexible; Shrimp body is clean, smooth, without attachment, without being mixed into silt and other exogenous impurity;
(2), raw material shrimp leaves in clean shrimp bucket, should be on the rocks fresh-keeping, keeps shrimp temperature lower than 4 DEG C, and it is different that ice and the ratio of shrimp look ambient temperature conditions, but can not lower than 1: 1.2, layer ice sheet prawn slice ice sheet top, and between raw material, temperature can not higher than 20 DEG C;
(3), should process in time after raw material Xia Jin factory, the raw material simultaneously entering factory is processed by fresh-keeping order on the rocks, generally according to first processing the principle of first processing;
(4), raw material shrimp should process in time, and the raw material shrimp that can not process in time should refrigerate in the refrigerating chamber of 0 DEG C ~ 4 DEG C, and the time is no more than 12h;
(5), fresh-keeping about 45min, add the frozen water of about 5 DEG C, until shrimp is fully immersed in frozen water; Stir ice shrimp, diligent rubber ice after soaking 20min, treat that shrimp shell and muscle adhesion enter next process;
(2), to peel off operating procedure
(1), being distributed on operating desk with the raw material shrimp after frozen water, decaptitating by hand and peeling off, also should remove enteraden if necessary;
(2), decaptitate when peeling off and should put on one's gloves, gloves should have color, perfect, sanitation and hygiene;
(3), peel off after peeled shrimp should be put in bucket, and bucket planted agent enters the frozen water of 0 DEG C ~ 4 DEG C or adds ice cube;
(4), shell the time controling of shrimp operation within 1h, shrimp body temperature should lower than 10 DEG C;
(5) after, having peeled off, gradeless and uniformly-priced goods peeled shrimp is placed in plastics or stainless steel cask, one deck trash ice is first put in bucket, then one deck peeled shrimp one deck ice cube, after 30min, put into 0 DEG C ~ 4 DEG C frozen water, every 1h stirs once up and down, after putting 5h, peeled shrimp has certain hardness, can carry out next step sorting;
(3), peeled shrimp sorting
(1), peeled shrimp is through cleaning and after cooling, should having divided specification rapidly;
(2) freshness difference, the peeled shrimp of fracture and impurity, is sorted out while gradation;
(3), the peeled shrimp after sorting is added frozen water by specification and put into bucket;
(4), clean
By the peeled shrimp water cleaning of less than 4 DEG C of having sorted, then put into the bucket of less than 4 DEG C;
(5), metering packing
(1), the weighing apparatus that uses should identify through metrological service, and the maximum steady value of weighing apparatus must not exceed by five times of weighing apparatus thing, and weighman should be served as by trained fixed personnel;
(2), weighing apparatus before use, use in often verify;
(3), plastic packaging bag must carry out disinfection before using;
(4), by standard regulation weigh, weigh allows the water yield for regulation net weight adds;
(6), front inspection is frozen
(1), reviewer wants limit to process frontier inspection to test in process, in time process of pinpointing the problems;
(2), inspection content is product quality, specification, net weight, arrangement mode and outward appearance etc.;
(3), freeze before inspection in 5% ratio selective examination, can quick-frozen after qualified;
(4) product, for disqualified upon inspection should be processed again in sorting;
(7), quick-frozen
(1), peeled shrimp pack after, be placed on clean freezing in dish and prepare quick-frozen;
(2), the temperature of quick freezing repository should remain on these-30 DEG C--and freeze in the freezer of less than 40 DEG C, within 30min, solidification point is-5 DEG C, and in 3h, the central temperature of product should lower than-18 DEG C;
(8), packaging and mark
(1), housing material should meet relevant sanitary standard regulation;
(2), packaging material with cleaning, sealing, maintain good vehicle transport, through after the assay was approved, deposit in dry materials warehouse respectively by lot number;
(3), packaging material should directly not place on the ground, between the storage life, should add a cover clean plastic sheeting above packaging material;
(4), packaging material should carry out precooling at 0 DEG C of-4 DEG C of precooling room;
(5), packing work should carry out in the workshop below 10 DEG C;
(9), refrigerate
(1), by packaged product should send into immediately in the freezer of less than-20 DEG C and store, temperature fluctuation in storehouse is within ± 2 DEG C;
(2), different brackets, specification, batch product should stack respectively;
(3), the buttress end should pad supporting plate, and supporting plate is high is not less than 10cm, and product is stacked and storehouse inwall, and the space of more than 30cm should be left between top in storehouse;
(10), thaw
(1), the peeled shrimp of quick-frozen is put into the ice water bucket filling about 4 DEG C, until naturally thaw, thawing room temperature should control at about 5 DEG C;
(11), cleaning control water
By the peeled shrimp after naturally thawing with after the frozen water cleaning of about 4 DEG C, shelve and shelf drench solid carbon dioxide divide, indoor temperature should control at about 5 DEG C;
(12), starching
(1), first use salt and energetically, peeled shrimp per jin adds 5g edible salt, stirs clockwise, and amount can manually stir less, measure the stirring of how available transit mixer, touches till peeled shrimp has hardness with hand;
(2) egg and dried starch, is put into; Peeled shrimp per jin puts 1.5 eggs and 750g dried starch, stirs until evenly clockwise;
(3), salad oil is added until cover peeled shrimp;
(13), tasty
Peeled shrimp after starching is put into 4 DEG C of fresh-keeping warehouses tasty, the time is at about 4h;
(14), metering packing
Demand quantitative weighing according to client is packed, and is placed by peeled shrimp in plastic pallet;
(15), quick-frozen
(1), after peeled shrimp sabot, be placed on clean freezing in dish and prepare quick-frozen;
(2), the temperature of quick freezing repository should remain in this freezer of-25 DEG C less than-30 DEG C and freeze, and within 30min, solidification point is-5 DEG C, and in 3 hours, the central temperature of product should lower than-18 DEG C;
(16), packaging refrigeration warehouse-in
(1), according to customer demand first use color bag packaging seal, then load in carton; Packaged product should be sent into immediately in the freezer of less than-20 DEG C and store, and temperature fluctuation in storehouse is within ± 2 DEG C;
(2), different brackets, specification, batch product should stack respectively;
(3), the buttress end should pad supporting plate, and supporting plate is high is not less than 10cm, and product is stacked and storehouse inwall, and the space of more than 30cm should be left between top in storehouse;
(17), product inspection
(1), external packing inspection checkmark and lot number, whether the dates of manufacture etc. correct, and whether packaging firmly clean and tidy;
(2), unpack and check inner packing whether qualified, freeze product outward appearance and whether conform with the regulations;
(3) inspection of, thawing checks its quality, net content, impurity;
(18), shipping of dispatching from the factory
(1), before freezing container shipment, compartment should clean health;
(2), can freight below greenhouse cooling to 10 DEG C in railway carriage;
(3), freight complete, compartment temperature should freeze as less than-18 DEG C;
(4), in transit every 4h check a compartment temperature, as too highly in temperature should change trains in time or backhaul.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510169000.9A CN104798865A (en) | 2015-04-07 | 2015-04-07 | Method for processing starching-free freshwater shrimp meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510169000.9A CN104798865A (en) | 2015-04-07 | 2015-04-07 | Method for processing starching-free freshwater shrimp meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104798865A true CN104798865A (en) | 2015-07-29 |
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| CN201510169000.9A Pending CN104798865A (en) | 2015-04-07 | 2015-04-07 | Method for processing starching-free freshwater shrimp meat |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107279256A (en) * | 2017-07-07 | 2017-10-24 | 福清市东威水产食品实业有限公司 | A kind of convenient easily operated freezing shrimp manufacture craft |
| CN107549287A (en) * | 2017-10-26 | 2018-01-09 | 程翀宇 | A kind of freezing shrimp meat and preparation method thereof |
| CN107751343A (en) * | 2017-11-16 | 2018-03-06 | 东兴市长瀛食品有限责任公司 | Freeze the processing method of raw sea shrimp benevolence |
| CN107788091A (en) * | 2017-11-16 | 2018-03-13 | 东兴市长瀛食品有限责任公司 | Freeze the processing method of green tape head sea shrimp |
| CN107897333A (en) * | 2017-11-16 | 2018-04-13 | 东兴市长瀛食品有限责任公司 | Freeze the processing technology of green tape head fresh water shrimp |
| CN107927134A (en) * | 2017-11-16 | 2018-04-20 | 东兴市长瀛食品有限责任公司 | Freeze the processing technology of raw decaptitating fresh water shrimp |
| CN107927135A (en) * | 2017-11-16 | 2018-04-20 | 东兴市长瀛食品有限责任公司 | Freeze the processing method of raw decaptitating sea shrimp |
| CN109329795A (en) * | 2018-11-22 | 2019-02-15 | 高邮市元鑫冷冻有限公司 | One kind is exempted to starch peeled shrimp and its processing method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107788091A (en) * | 2017-11-16 | 2018-03-13 | 东兴市长瀛食品有限责任公司 | Freeze the processing method of green tape head sea shrimp |
| CN107897333A (en) * | 2017-11-16 | 2018-04-13 | 东兴市长瀛食品有限责任公司 | Freeze the processing technology of green tape head fresh water shrimp |
| CN107927134A (en) * | 2017-11-16 | 2018-04-20 | 东兴市长瀛食品有限责任公司 | Freeze the processing technology of raw decaptitating fresh water shrimp |
| CN107927135A (en) * | 2017-11-16 | 2018-04-20 | 东兴市长瀛食品有限责任公司 | Freeze the processing method of raw decaptitating sea shrimp |
| CN109329795A (en) * | 2018-11-22 | 2019-02-15 | 高邮市元鑫冷冻有限公司 | One kind is exempted to starch peeled shrimp and its processing method |
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