CN106174152A - A kind of sandwich imitative crayfish row and preparation method thereof - Google Patents

Abstract

The invention discloses a kind of sandwich imitative crayfish row, arranged skin by shrimp, sandwich and mill base is made, it is characterised in that described shrimp row's skin includes the raw material of following weight portion: oppress 65 68 parts, 15 16 parts of Ovum Gallus domesticus album, oils and fats 58 parts, 58 parts of water, starch 35 parts, salt 1.3 1.5 parts, sugar 1 1.2 parts, chicken essence 0.4 0.5 parts, shrimp meal 0.02 0.05 parts；The described sandwich raw material including following weight portion: 50 55 parts of Carnis Gallus domesticus, oils and fats 30 35 parts, niblet 23 parts, starch 68 parts, 57 parts of water, 0.5 1 parts of soy sauce, salt 12 parts, sugar 12 parts, monosodium glutamate 0.05 0.5 parts, white pepper powder 0.05 0.1 parts, Oleum sesami 0.3 0.5 parts, red yeast rice 0.005 0.01 parts；Described mill base includes the raw material of following weight portion: oppress 25 30 parts, salad oil 35 parts, 40 42 parts of water, starch 25 30 parts, salt 0.5 1 parts, red yeast rice 0.1 0.3 parts.Owing to have employed technique scheme, gained of the present invention imitates crayfish row's delicious flavour, and mouthfeel is suitable, pleasing appearance, but also the nutrients such as the vitamin wanted rich in needed by human body, calcium, phosphorus, ferrum, it is easy to digest and assimilate.

Description

A kind of sandwich imitative crayfish row and preparation method thereof

Technical field

The present invention relates to seed shrimp row's goods and preparation method thereof, a kind of sandwich imitative crayfish row and making thereof Method.

Background technology

Traditional shrimp row's goods nutritional labeling is single, and mouthfeel is poor, and outward appearance is the vividest, and is weak to steaming and decocting, does not chew strength, Be difficult to meet society people are vivid for dietetic nutrition equilibrium, outward appearance and resistance to steaming and decocting, in good taste, have and chew each side such as strength Pursue, it would therefore be highly desirable to develop the quick-freezing prepared food that a kind of people of meeting pursue for above-mentioned diet.

Summary of the invention

The technical problem to be solved is to provide a kind of sandwich imitative crayfish row and preparation method thereof.

For achieving the above object, the technical solution used in the present invention is: a kind of sandwich imitative crayfish row, shrimp arrange skin, folder The heart and mill base are made, and described shrimp row's skin includes the raw material of following weight portion: oppress 65-68 part, Ovum Gallus domesticus album 15-16 part, oils and fats 5-8 part, water 5-8 part, starch 3-5 part, salt 1.3-1.5 part, sugar 1-1.2 part, chicken essence 0.4-0.5 part, shrimp meal 0.02-0.05 part；

The described sandwich raw material including following weight portion: Carnis Gallus domesticus 50-55 part, oils and fats 30-35 part, niblet 2-3 part, starch 6-8 Part, water 5-7 part, soy sauce 0.5-1 part, salt 1-2 part, sugar 1-2 part, monosodium glutamate 0.05-0.5 part, white pepper powder 0.05-0.1 part, Oleum sesami 0.3-0.5 part, red yeast rice 0.005-0.01 part；

Described mill base includes the raw material of following weight portion: oppress 25-30 part, salad oil 3-5 part, water 40-42 part, starch 25-30 Part, salt 0.5-1 part, red yeast rice 0.1-0.3 part.

As preferred technical scheme, described shrimp row's skin, sandwich and mill base weight ratio are 2:1:0.2.

As preferred technical scheme, a kind of sandwich imitative crayfish row, its manufacture method comprises the following steps:

Step one, the making of shrimp row's skin

(1) controlling at-2 2 DEG C by flesh of fish defrosting to central temperature, standard is not dissipate but the softest, can cut with cutter, Asking and have the abnormal smells from the patient that fresh fish is intrinsic, free from extraneous odour, without impurity such as fish spicule, casting skin, the grains of sand；

(2) first the flesh of fish with 1800 turns of meat cubelets shapes cutting into finger top size, be subsequently adding salt and cut with 3600 turns and mix 1 minute；

(3) again Ovum Gallus domesticus album, oils and fats are poured into after cutmixer 200 turns cuts and mix uniformly, cut to without granule for 1800 turns；Add the residue got ready Fines, cuts for 200 turns and mixes uniformly, add water and starch, cut with 200 turns and mix uniformly, then cut uniformly with 1800 turns；To cut and mix Good stuffing material puts into filling car, fills in production tracing log and production tracing card, is placed in standing, and every batch of resting period is not More than 120 minutes；

Step 2, sandwich making

(1) frozen meat cutting

Being cut into by Carnis Gallus domesticus frozen meat cutting machine block standby, temperature controls at-2 DEG C-0 DEG C；Oils and fats is cut into block in a cold or frozen state Shape 6mm orifice plate meat grinder has twisted standby, and temperature controls at 0-4 DEG C；

(2) cut and mix

1. first Carnis Gallus domesticus with 1800 turns of meat cubelets shapes cutting into finger top size, be subsequently adding salt, sugar, monosodium glutamate, white pepper powder with 200 Turn to cut and mix 10 seconds, add red yeast rice and cut 10 seconds with 1800 turns；

2. add frozen water and starch to cut with 1800 turns and mix 20 seconds, add Oleum sesami and soy sauce cut with 200 turns mix uniform, then with 1800 Turn to cut and mix the 10-20 second；

3. add oils and fats to cut with 1800 turns and mix uniformly, it is desirable to have granule, finally pour niblet 200 turns into and cut uniformly；Meat Filling merges completely cuts rear meat temperature 2～8 DEG C；

4. put into meat stuffing car by cutting the meat material mixed, fill in production tracing log and production tracing card, be placed in standing, Every batch of resting period was less than 120 minutes；

Step 3, the making of mill base

(1) get the raw materials ready

Being thawed by the flesh of fish and control at-2 2 DEG C to central temperature, standard is not dissipate but the softest, can cut with cutter, it is desirable to Having the abnormal smells from the patient that fresh fish is intrinsic, free from extraneous odour, without impurity such as fish spicule, casting skin, the grains of sand；

(2) cut and mix

1. first the flesh of fish is put into cutmixer by standard weighing, after cutting 23 circles with 200 turns, cut 1 minute with 1800 turns；

2. add after salt cuts 23 circles with 200 turns and cut 1 minute with 1800 turns, cut 1 minute for 3600 turns；

3. adding red yeast rice to cut 20 seconds with 1800 turns, 3600 cut 10 seconds；

4. add water, starch cuts 40 seconds with 1800 turns；

5. be eventually adding salad oil with 1800 turns cut to surface fine and smooth, glossy, toughness, without fine particle, will cut Filling car put into by the slurry mixed, and fills in production tracing log and production tracing card, is placed in standing, every batch of resting period Less than 120 minutes；

Step 4, molding

1. use pumping forming machine and crayfish row's machine shrimp row skin stuffing material, the folder to making in step one, step 2 and step 3 Heart stuffing material and mill base slurry are shaped, and should check whether pumping forming machine runs well, whether converter can control before molding Pumping forming machine speed, finally checks nylon gear abrasion condition and working order, to change in time during serious wear, operating is not Up time wants on-call maintenance；After all going well, with the non-toxic plastic pipe of internal diameter 32 mm, pumping discharging opening and crayfish are arranged machine and enter Material mouth couples together, and tightly blocks with clamp；

2. with Stainless steel basin, the hopper of pumping forming machine is filled up filling, to add duty less when freshening filling and add, prevent stuffing material from scattering, then open Dynamic pumping, gets to molding stuffing material and throws discharging opening；

3. adjust each button speed in time according to production requirement, it is desirable to every grammes per square metre 13g, in production process on diligent cleaning equipment The material foreign material such as slag, greasy dirt；

4. the product after sizing falls directly into the steaming and decocting of boiling hot pond, and boiling hot pond water temperature is set as 90-95 DEG C, boils 8-10 minute, for ensureing Effect product center the to be made temperature boiled and reach to sterilize reaches 75 DEG C, and maintains more than 1 minute；

Step 5, pre-cooling balance

Product immediately enters pre-cooling pond fast precooling after boiling, be cooled to product center temperature less than 25 DEG C；

Ensureing singly to freeze box during mounted box the most anhydrous, product mounted box can only fill one layer, must not extrude, and singly freezes car and fills from top to bottom；

Step 6, product quick-freezing

Will confirm that as qualified product by the sequencing of process time uniformly with full-automatic instant freezer quick-freezing, make in product Heart temperature is packed below-18 DEG C；

Step 7, pack, weigh, seal

Needing checking qualified product to pack according to client, packaged product is through the detection product of metal detector In whether be mixed with metallics；

Step 8, vanning

Requiring correctly to identify outside case according to order, with adhesive tape, case closedtop is good, adhesive tape should be pasted smooth, must not have fold, glue Almost symmetry is answered on band both sides；

Step 9, warehouse-in

Qualified product of casing is placed on the freezer cold preservation of less than-18 DEG C, and product temperature is below-18 DEG C, and storage period is 12 Individual month.

Owing to have employed technique scheme, the method have the advantages that the sandwich imitative crayfish of gained of the present invention Exclusive skin is fine and smooth, soft, and filling has oily juice sense, chewy sharp and clear, be a kind of high protein, low fat, trophic structure rationally, safety and Health The product of several functions.Gained of the present invention imitates crayfish row's delicious flavour, and mouthfeel is suitable, pleasing appearance, but also rich in people The nutrients such as vitamin required for body, calcium, phosphorus, ferrum, it is easy to digest and assimilate.

Detailed description of the invention

In conjunction with specific embodiment, the present invention will be further described.

Embodiment one: a kind of sandwich imitative crayfish row, is arranged skin by shrimp, sandwich and mill base is made, described shrimp row's suitcase Include the raw material of following weight portion: oppress 65 parts, 15 parts of Ovum Gallus domesticus album, oils and fats 5 parts, 5 parts of water, starch 3 parts, salt 1.3 parts, sugar 1 part, chicken essence 0.4 part, shrimp meal 0.02 part；

The described sandwich raw material including following weight portion: 50 parts of Carnis Gallus domesticus, oils and fats 30 parts, niblet 2 parts, starch 6 parts, 5 parts of water, beans Oil 0.5 part, salt 1 part, sugar 1 part, monosodium glutamate 0.05 part, white pepper powder 0.05 part, Oleum sesami 0.3 part, red yeast rice 0.005 part；

Described mill base includes the raw material of following weight portion: oppress 25 parts, salad oil 3 parts, 40 parts of water, starch 25 parts, salt 0.5 part, Red yeast rice 0.1 part.

A kind of sandwich imitative crayfish row, its manufacture method comprises the following steps:

Step one, the making of shrimp row's skin

(1) controlling at-2 2 DEG C by flesh of fish defrosting to central temperature, standard is not dissipate but the softest, can cut with cutter, Asking and have the abnormal smells from the patient that fresh fish is intrinsic, free from extraneous odour, without impurity such as fish spicule, casting skin, the grains of sand；

(2) first the flesh of fish with 1800 turns of meat cubelets shapes cutting into finger top size, be subsequently adding salt and cut with 3600 turns and mix 1 minute；

(3) again Ovum Gallus domesticus album, oils and fats are poured into after cutmixer 200 turns cuts and mix uniformly, cut to without granule for 1800 turns；Add the residue got ready Fines, cuts for 200 turns and mixes uniformly, add water and starch, cut with 200 turns and mix uniformly, then cut uniformly with 1800 turns；To cut and mix Good stuffing material puts into filling car, fills in production tracing log and production tracing card, is placed in standing, and every batch of resting period is not More than 120 minutes；

Step 2, sandwich making

(1) frozen meat cutting

Being cut into by Carnis Gallus domesticus frozen meat cutting machine block standby, temperature controls at-2 DEG C-0 DEG C；Oils and fats is cut into block in a cold or frozen state Shape 6mm orifice plate meat grinder has twisted standby, and temperature controls at 0-4 DEG C；

(2) cut and mix

1. first Carnis Gallus domesticus with 1800 turns of meat cubelets shapes cutting into finger top size, be subsequently adding salt, sugar, monosodium glutamate, white pepper powder with 200 Turn to cut and mix 10 seconds, add red yeast rice and cut 10 seconds with 1800 turns；

2. add frozen water and starch to cut with 1800 turns and mix 20 seconds, add Oleum sesami and soy sauce cut with 200 turns mix uniform, then with 1800 Turn to cut and mix the 10-20 second；

3. add oils and fats to cut with 1800 turns and mix uniformly, it is desirable to have granule, finally pour niblet 200 turns into and cut uniformly；Meat Filling merges completely cuts rear meat temperature 2～8 DEG C；

4. put into meat stuffing car by cutting the meat material mixed, fill in production tracing log and production tracing card, be placed in standing, Every batch of resting period was less than 120 minutes；

Step 3, the making of mill base

(1) get the raw materials ready

Being thawed by the flesh of fish and control at-2 2 DEG C to central temperature, standard is not dissipate but the softest, can cut with cutter, it is desirable to Having the abnormal smells from the patient that fresh fish is intrinsic, free from extraneous odour, without impurity such as fish spicule, casting skin, the grains of sand；

(2) cut and mix

1. first the flesh of fish is put into cutmixer by standard weighing, after cutting 23 circles with 200 turns, cut 1 minute with 1800 turns；

2. add after salt cuts 23 circles with 200 turns and cut 1 minute with 1800 turns, cut 1 minute for 3600 turns；

3. adding red yeast rice to cut 20 seconds with 1800 turns, 3600 cut 10 seconds；

4. add water, starch cuts 40 seconds with 1800 turns；

5. be eventually adding salad oil with 1800 turns cut to surface fine and smooth, glossy, toughness, without fine particle, will cut Filling car put into by the slurry mixed, and fills in production tracing log and production tracing card, is placed in standing, every batch of resting period Less than 120 minutes；

Step 4, molding

(1) pumping forming machine and crayfish row's machine shrimp row skin stuffing material, the folder to making in step one, step 2 and step 3 is used Heart stuffing material and mill base slurry are shaped, and should check whether pumping forming machine runs well, whether converter can control before molding Pumping forming machine speed, finally checks nylon gear abrasion condition and working order, to change in time during serious wear, operating is not Up time wants on-call maintenance；After all going well, with the non-toxic plastic pipe of internal diameter 32 mm, pumping discharging opening and crayfish are arranged machine and enter Material mouth couples together, and tightly blocks with clamp；

(2) with Stainless steel basin, the hopper of pumping forming machine is filled up filling, to add duty less when freshening filling and add, prevent stuffing material from scattering, then Start pumping, stuffing material is got to molding and throws discharging opening；

(3) each button speed is adjusted in time according to production requirement, it is desirable to every grammes per square metre 13g, in production process on diligent cleaning equipment Material slag, the foreign material such as greasy dirt；

(4) product after sizing falls directly into the steaming and decocting of boiling hot pond, and boiling hot pond water temperature is set as 90-95 DEG C, boils 8-10 minute, for ensureing Effect product center the to be made temperature boiled and reach to sterilize reaches 75 DEG C, and maintains more than 1 minute；

Step 5, pre-cooling balance

Product immediately enters pre-cooling pond fast precooling after boiling, be cooled to product center temperature less than 25 DEG C；

Ensureing singly to freeze box during mounted box the most anhydrous, product mounted box can only fill one layer, must not extrude, and singly freezes car and fills from top to bottom；

Step 6, product quick-freezing

Will confirm that as qualified product by the sequencing of process time uniformly with full-automatic instant freezer quick-freezing, make in product Heart temperature is packed below-18 DEG C；

Step 7, pack, weigh, seal

Needing checking qualified product to pack according to client, packaged product is through the detection product of metal detector In whether be mixed with metallics；

Step 8, vanning

Requiring correctly to identify outside case according to order, with adhesive tape, case closedtop is good, adhesive tape should be pasted smooth, must not have fold, glue Almost symmetry is answered on band both sides；

Step 9, warehouse-in

Qualified product of casing is placed on the freezer cold preservation of less than-18 DEG C, and product temperature is below-18 DEG C, and storage period is 12 Individual month.

Embodiment two: a kind of sandwich imitative crayfish row, is arranged skin by shrimp, sandwich and mill base is made, described shrimp row's suitcase Include the raw material of following weight portion: oppress 66.5 parts, 15.5 parts of Ovum Gallus domesticus album, oils and fats 6.5 parts, 6.5 parts of water, starch 4 parts, salt 1.4 parts, sugar 1.1 parts, chicken essence 0.45 part, shrimp meal 0.035 part；

The described sandwich raw material including following weight portion: 52.5 parts of Carnis Gallus domesticus, oils and fats 32.5 parts, niblet 2.5 parts, starch 7 parts, water 6 parts, 0.75 part of soy sauce, salt 1.5 parts, sugar 1.5 parts, monosodium glutamate 0.275 part, white pepper powder 0.075 part, Oleum sesami 0.4 part, red yeast rice 0.0075 part；

Described mill base includes the raw material of following weight portion: oppress 27.5 parts, salad oil 4 parts, 41 parts of water, starch 27.5 parts, salt 0.75 part, red yeast rice 0.2 part.

A kind of sandwich imitative crayfish row, its manufacture method comprises the following steps:

Step one, the making of shrimp row's skin

(1) controlling at-2 2 DEG C by flesh of fish defrosting to central temperature, standard is not dissipate but the softest, can cut with cutter, Asking and have the abnormal smells from the patient that fresh fish is intrinsic, free from extraneous odour, without impurity such as fish spicule, casting skin, the grains of sand；

(2) first the flesh of fish with 1800 turns of meat cubelets shapes cutting into finger top size, be subsequently adding salt and cut with 3600 turns and mix 1 minute；

(3) again Ovum Gallus domesticus album, oils and fats are poured into after cutmixer 200 turns cuts and mix uniformly, cut to without granule for 1800 turns；Add the residue got ready Fines, cuts for 200 turns and mixes uniformly, add water and starch, cut with 200 turns and mix uniformly, then cut uniformly with 1800 turns；To cut and mix Good stuffing material puts into filling car, fills in production tracing log and production tracing card, is placed in standing, and every batch of resting period is not More than 120 minutes；

Step 2, sandwich making

(1) frozen meat cutting

Being cut into by Carnis Gallus domesticus frozen meat cutting machine block standby, temperature controls at-2 DEG C-0 DEG C；Oils and fats is cut into block in a cold or frozen state Shape 6mm orifice plate meat grinder has twisted standby, and temperature controls at 0-4 DEG C；

(2) cut and mix

1. first Carnis Gallus domesticus with 1800 turns of meat cubelets shapes cutting into finger top size, be subsequently adding salt, sugar, monosodium glutamate, white pepper powder with 200 Turn to cut and mix 10 seconds, add red yeast rice and cut 10 seconds with 1800 turns；

2. add frozen water and starch to cut with 1800 turns and mix 20 seconds, add Oleum sesami and soy sauce cut with 200 turns mix uniform, then with 1800 Turn to cut and mix the 10-20 second；

3. add oils and fats to cut with 1800 turns and mix uniformly, it is desirable to have granule, finally pour niblet 200 turns into and cut uniformly；Meat Filling merges completely cuts rear meat temperature 2～8 DEG C；

4. put into meat stuffing car by cutting the meat material mixed, fill in production tracing log and production tracing card, be placed in standing, Every batch of resting period was less than 120 minutes；

Step 3, the making of mill base

(1) get the raw materials ready

Being thawed by the flesh of fish and control at-2 2 DEG C to central temperature, standard is not dissipate but the softest, can cut with cutter, it is desirable to Having the abnormal smells from the patient that fresh fish is intrinsic, free from extraneous odour, without impurity such as fish spicule, casting skin, the grains of sand；

(2) cut and mix

1. first the flesh of fish is put into cutmixer by standard weighing, after cutting 23 circles with 200 turns, cut 1 minute with 1800 turns；

2. add after salt cuts 23 circles with 200 turns and cut 1 minute with 1800 turns, cut 1 minute for 3600 turns；

3. adding red yeast rice to cut 20 seconds with 1800 turns, 3600 cut 10 seconds；

4. add water, starch cuts 40 seconds with 1800 turns；

5. be eventually adding salad oil with 1800 turns cut to surface fine and smooth, glossy, toughness, without fine particle, will cut Filling car put into by the slurry mixed, and fills in production tracing log and production tracing card, is placed in standing, every batch of resting period Less than 120 minutes；

Step 4, molding

(1). use pumping forming machine and crayfish row machine in step one, step 2 and step 3 make shrimp row skin stuffing material, Sandwich stuffing material and mill base slurry are shaped, and should check whether pumping forming machine runs well, whether converter can be controlled before molding Pumping forming machine speed processed, finally checks nylon gear abrasion condition and working order, to change in time during serious wear, operating Up time does not wants on-call maintenance；After all going well, with the non-toxic plastic pipe of internal diameter 32 mm, pumping discharging opening and crayfish are arranged machine Charging aperture couples together, and tightly blocks with clamp；

(2). with Stainless steel basin, the hopper of pumping forming machine is filled up filling, to add duty less when freshening filling and add, prevent stuffing material from scattering, then Start pumping, stuffing material is got to molding and throws discharging opening；

(3). adjust each button speed in time according to production requirement, it is desirable to every grammes per square metre 13g, in production process on diligent cleaning equipment Material slag, the foreign material such as greasy dirt；

(4). the product after sizing falls directly into the steaming and decocting of boiling hot pond, and boiling hot pond water temperature is set as 90-95 DEG C, boils 8-10 minute, for protecting Demonstrate,prove effect product center the to be made temperature boiling and reaching to sterilize and reach 75 DEG C, and maintain more than 1 minute；

Step 5, pre-cooling balance

Product immediately enters pre-cooling pond fast precooling after boiling, be cooled to product center temperature less than 25 DEG C；

Ensureing singly to freeze box during mounted box the most anhydrous, product mounted box can only fill one layer, must not extrude, and singly freezes car and fills from top to bottom；

Step 6, product quick-freezing

Will confirm that as qualified product by the sequencing of process time uniformly with full-automatic instant freezer quick-freezing, make in product Heart temperature is packed below-18 DEG C；

Step 7, pack, weigh, seal

Needing checking qualified product to pack according to client, packaged product is through the detection product of metal detector In whether be mixed with metallics；

Step 8, vanning

Requiring correctly to identify outside case according to order, with adhesive tape, case closedtop is good, adhesive tape should be pasted smooth, must not have fold, glue Almost symmetry is answered on band both sides；

Step 9, warehouse-in

Qualified product of casing is placed on the freezer cold preservation of less than-18 DEG C, and product temperature is below-18 DEG C, and storage period is 12 Individual month.

Embodiment three: a kind of sandwich imitative crayfish row, is arranged skin by shrimp, sandwich and mill base is made, described shrimp row's suitcase Include the raw material of following weight portion: oppress 65-68 part, Ovum Gallus domesticus album 15-16 part, oils and fats 5-8 part, water 5-8 part, starch 3-5 part, salt 1.3- 1.5 parts, sugar 1-1.2 part, chicken essence 0.4-0.5 part, shrimp meal 0.02-0.05 part；

The described sandwich raw material including following weight portion: 55 parts of Carnis Gallus domesticus, oils and fats 35 parts, niblet 3 parts, starch 8 parts, 7 parts of water, beans Oil 1 part, salt 2 parts, sugar 2 parts, monosodium glutamate 0.5 part, white pepper powder 0.1 part, Oleum sesami 0.5, red yeast rice 0.01 part；

Described mill base includes the raw material of following weight portion: oppress 30 parts, salad oil 5 parts, 42 parts of water, starch 30 parts, and salt 1 part is red Bent red 0.3 part.

A kind of sandwich imitative crayfish row, its manufacture method comprises the following steps:

Step one, the making of shrimp row's skin

(1) controlling at-2 2 DEG C by flesh of fish defrosting to central temperature, standard is not dissipate but the softest, can cut with cutter, Asking and have the abnormal smells from the patient that fresh fish is intrinsic, free from extraneous odour, without impurity such as fish spicule, casting skin, the grains of sand；

(2) first the flesh of fish with 1800 turns of meat cubelets shapes cutting into finger top size, be subsequently adding salt and cut with 3600 turns and mix 1 minute；

(3) again Ovum Gallus domesticus album, oils and fats are poured into after cutmixer 200 turns cuts and mix uniformly, cut to without granule for 1800 turns；Add the residue got ready Fines, cuts for 200 turns and mixes uniformly, add water and starch, cut with 200 turns and mix uniformly, then cut uniformly with 1800 turns；To cut and mix Good stuffing material puts into filling car, fills in production tracing log and production tracing card, is placed in standing, and every batch of resting period is not More than 120 minutes；

Step 2, sandwich making

(1) frozen meat cutting

Being cut into by Carnis Gallus domesticus frozen meat cutting machine block standby, temperature controls at-2 DEG C-0 DEG C；Oils and fats is cut into block in a cold or frozen state Shape 6mm orifice plate meat grinder has twisted standby, and temperature controls at 0-4 DEG C；

(2) cut and mix

1. first Carnis Gallus domesticus with 1800 turns of meat cubelets shapes cutting into finger top size, be subsequently adding salt, sugar, monosodium glutamate, white pepper powder with 200 Turn to cut and mix 10 seconds, add red yeast rice and cut 10 seconds with 1800 turns；

2. add frozen water and starch to cut with 1800 turns and mix 20 seconds, add Oleum sesami and soy sauce cut with 200 turns mix uniform, then with 1800 Turn to cut and mix the 10-20 second；

3. add oils and fats to cut with 1800 turns and mix uniformly, it is desirable to have granule, finally pour niblet 200 turns into and cut uniformly；Meat Filling merges completely cuts rear meat temperature 2～8 DEG C；

4. put into meat stuffing car by cutting the meat material mixed, fill in production tracing log and production tracing card, be placed in standing, Every batch of resting period was less than 120 minutes；

Step 3, the making of mill base

(1) get the raw materials ready

Being thawed by the flesh of fish and control at-2 2 DEG C to central temperature, standard is not dissipate but the softest, can cut with cutter, it is desirable to Having the abnormal smells from the patient that fresh fish is intrinsic, free from extraneous odour, without impurity such as fish spicule, casting skin, the grains of sand；

(2) cut and mix

1. first the flesh of fish is put into cutmixer by standard weighing, after cutting 23 circles with 200 turns, cut 1 minute with 1800 turns；

2. add after salt cuts 23 circles with 200 turns and cut 1 minute with 1800 turns, cut 1 minute for 3600 turns；

3. adding red yeast rice to cut 20 seconds with 1800 turns, 3600 cut 10 seconds；

4. add water, starch cuts 40 seconds with 1800 turns；

5. be eventually adding salad oil with 1800 turns cut to surface fine and smooth, glossy, toughness, without fine particle, will cut Filling car put into by the slurry mixed, and fills in production tracing log and production tracing card, is placed in standing, every batch of resting period Less than 120 minutes；

Step 4, molding

(1) pumping forming machine and crayfish row's machine shrimp row skin stuffing material, the folder to making in step one, step 2 and step 3 is used Heart stuffing material and mill base slurry are shaped, and should check whether pumping forming machine runs well, whether converter can control before molding Pumping forming machine speed, finally checks nylon gear abrasion condition and working order, to change in time during serious wear, operating is not Up time wants on-call maintenance；After all going well, with the non-toxic plastic pipe of internal diameter 32 mm, pumping discharging opening and crayfish are arranged machine and enter Material mouth couples together, and tightly blocks with clamp；

(2) with Stainless steel basin, the hopper of pumping forming machine is filled up filling, to add duty less when freshening filling and add, prevent stuffing material from scattering, then Start pumping, stuffing material is got to molding and throws discharging opening；

(3) each button speed is adjusted in time according to production requirement, it is desirable to every grammes per square metre 13g, in production process on diligent cleaning equipment Material slag, the foreign material such as greasy dirt；

(4) product after sizing falls directly into the steaming and decocting of boiling hot pond, and boiling hot pond water temperature is set as 90-95 DEG C, boils 8-10 minute, for ensureing Effect product center the to be made temperature boiled and reach to sterilize reaches 75 DEG C, and maintains more than 1 minute；

Step 5, pre-cooling balance

Product immediately enters pre-cooling pond fast precooling after boiling, be cooled to product center temperature less than 25 DEG C；

Ensureing singly to freeze box during mounted box the most anhydrous, product mounted box can only fill one layer, must not extrude, and singly freezes car and fills from top to bottom；

Step 6, product quick-freezing

Will confirm that as qualified product by the sequencing of process time uniformly with full-automatic instant freezer quick-freezing, make in product Heart temperature is packed below-18 DEG C；

Step 7, pack, weigh, seal

Needing checking qualified product to pack according to client, packaged product is through the detection product of metal detector In whether be mixed with metallics；

Step 8, vanning

Requiring correctly to identify outside case according to order, with adhesive tape, case closedtop is good, adhesive tape should be pasted smooth, must not have fold, glue Almost symmetry is answered on band both sides；

Step 9, warehouse-in

Qualified product of casing is placed on the freezer cold preservation of less than-18 DEG C, and product temperature is below-18 DEG C, and storage period is 12 Individual month.

The ultimate principle of the present invention, principal character and advantages of the present invention have more than been shown and described.The technology of the industry Personnel, it should be appreciated that the present invention is not restricted to the described embodiments, simply illustrating this described in above-described embodiment and description The principle of invention, without departing from the spirit and scope of the present invention, the present invention also has various changes and modifications, and these become Change and improvement both falls within scope of the claimed invention.Claimed scope by appending claims and Equivalent defines.

Claims (3)

1. sandwich imitative crayfish row, is arranged skin by shrimp, sandwich and mill base is made, it is characterised in that described shrimp row's suitcase Include the raw material of following weight portion: oppress 65-68 part, Ovum Gallus domesticus album 15-16 part, oils and fats 5-8 part, water 5-8 part, starch 3-5 part, salt 1.3- 1.5 parts, sugar 1-1.2 part, chicken essence 0.4-0.5 part, shrimp meal 0.02-0.05 part；

The described sandwich raw material including following weight portion: Carnis Gallus domesticus 50-55 part, oils and fats 30-35 part, niblet 2-3 part, starch 6-8 Part, water 5-7 part, soy sauce 0.5-1 part, salt 1-2 part, sugar 1-2 part, monosodium glutamate 0.05-0.5 part, white pepper powder 0.05-0.1 part, Oleum sesami 0.3-0.5 part, red yeast rice 0.005-0.01 part；

Described mill base includes the raw material of following weight portion: oppress 25-30 part, salad oil 3-5 part, water 40-42 part, starch 25-30 Part, salt 0.5-1 part, red yeast rice 0.1-0.3 part.

One the most according to claim 1 imitates crayfish row, it is characterised in that described shrimp row skin, the sandwich and weight of mill base Amount ratio is 2:1:0.2.

The sandwich imitative crayfish of one the most according to claim 1 and 2 is arranged, it is characterised in that its manufacture method includes following Step:

Step one, the making of shrimp row's skin

(1) controlling at-2 2 DEG C by flesh of fish defrosting to central temperature, standard is not dissipate but the softest, can cut with cutter, Asking and have the abnormal smells from the patient that fresh fish is intrinsic, free from extraneous odour, without impurity such as fish spicule, casting skin, the grains of sand；

(2) first the flesh of fish with 1800 turns of meat cubelets shapes cutting into finger top size, be subsequently adding salt and cut with 3600 turns and mix 1 minute；

(3) again Ovum Gallus domesticus album, oils and fats are poured into after cutmixer 200 turns cuts and mix uniformly, cut to without granule for 1800 turns；Add the residue got ready Fines, cuts for 200 turns and mixes uniformly, add water and starch, cut with 200 turns and mix uniformly, then cut uniformly with 1800 turns；To cut and mix Good stuffing material puts into filling car, fills in production tracing log and production tracing card, is placed in standing, and every batch of resting period is not More than 120 minutes；

Step 2, sandwich making

(1) frozen meat cutting

Being cut into by Carnis Gallus domesticus frozen meat cutting machine block standby, temperature controls at-2 DEG C-0 DEG C；Oils and fats is cut into block in a cold or frozen state Shape 6mm orifice plate meat grinder has twisted standby, and temperature controls at 0-4 DEG C；

(2) cut and mix

1, first Carnis Gallus domesticus with 1800 turns of meat cubelets shapes cutting into finger top size, be subsequently adding salt, sugar, monosodium glutamate, white pepper powder with 200 Turn to cut and mix 10 seconds, add red yeast rice and cut 10 seconds with 1800 turns；

2, add frozen water and starch to cut with 1800 turns and mix 20 seconds, add Oleum sesami and soy sauce cut with 200 turns mix uniform, then with 1800 Turn to cut and mix the 10-20 second；

3, add oils and fats to cut with 1800 turns and mix uniformly, it is desirable to have granule, finally pour niblet 200 turns into and cut uniformly；Meat Filling merges completely cuts rear meat temperature 2～8 DEG C；

4, put into meat stuffing car by cutting the meat material mixed, fill in production tracing log and production tracing card, be placed in standing, Every batch of resting period was less than 120 minutes；

Step 3, the making of mill base

(1) get the raw materials ready

Being thawed by the flesh of fish and control at-2 2 DEG C to central temperature, standard is not dissipate but the softest, can cut with cutter, it is desirable to Having the abnormal smells from the patient that fresh fish is intrinsic, free from extraneous odour, without impurity such as fish spicule, casting skin, the grains of sand；

(2) cut and mix

1, first the flesh of fish is put into cutmixer by standard weighing, after cutting 23 circles with 200 turns, cut 1 minute with 1800 turns；

2, add after salt cuts 23 circles with 200 turns and cut 1 minute with 1800 turns, cut 1 minute for 3600 turns；

3, adding red yeast rice to cut 20 seconds with 1800 turns, 3600 cut 10 seconds；

4, add water, starch cuts 40 seconds with 1800 turns；

5, be eventually adding salad oil with 1800 turns cut to surface fine and smooth, glossy, toughness, without fine particle, will cut Filling car put into by the slurry mixed, and fills in production tracing log and production tracing card, is placed in standing, every batch of resting period Less than 120 minutes；

Step 4, molding

(1), use pumping forming machine and crayfish row machine in step one, step 2 and step 3 make shrimp row skin stuffing material, Sandwich stuffing material and mill base slurry are shaped, and should check whether pumping forming machine runs well, whether converter can be controlled before molding Pumping forming machine speed processed, finally checks nylon gear abrasion condition and working order, to change in time during serious wear, operating Up time does not wants on-call maintenance；After all going well, with the non-toxic plastic pipe of internal diameter 32 mm, pumping discharging opening and crayfish are arranged machine Charging aperture couples together, and tightly blocks with clamp；

(2), with Stainless steel basin, the hopper of pumping forming machine is filled up filling, to add duty less when freshening filling and add, prevent stuffing material from scattering, then Start pumping, stuffing material is got to molding and throws discharging opening；

(3), each button speed is adjusted in time according to production requirement, it is desirable to every grammes per square metre 13g, in production process on diligent cleaning equipment Material slag, the foreign material such as greasy dirt；

(4), sizing after product fall directly into the steaming and decocting of boiling hot pond, boiling hot pond water temperature is set as 90-95 DEG C, boils 8-10 minute, for protect Demonstrate,prove effect product center the to be made temperature boiling and reaching to sterilize and reach 75 DEG C, and maintain more than 1 minute；

Step 5, pre-cooling balance

Product immediately enters pre-cooling pond fast precooling after boiling, be cooled to product center temperature less than 25 DEG C；

Ensureing singly to freeze box during mounted box the most anhydrous, product mounted box can only fill one layer, must not extrude, and singly freezes car and fills from top to bottom；

Step 6, product quick-freezing

Will confirm that as qualified product by the sequencing of process time uniformly with full-automatic instant freezer quick-freezing, make in product Heart temperature is packed below-18 DEG C；

Step 7, pack, weigh, seal

Needing checking qualified product to pack according to client, packaged product is through the detection product of metal detector In whether be mixed with metallics；

Step 8, vanning

Requiring correctly to identify outside case according to order, with adhesive tape, case closedtop is good, adhesive tape should be pasted smooth, must not have fold, glue Almost symmetry is answered on band both sides；

Step 9, warehouse-in

Qualified product of casing is placed on the freezer cold preservation of less than-18 DEG C, and product temperature is below-18 DEG C, and storage period is 12 Individual month.