CN113826683A - Processing technology of frozen south America white shrimps - Google Patents
Processing technology of frozen south America white shrimps Download PDFInfo
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- CN113826683A CN113826683A CN202110931875.3A CN202110931875A CN113826683A CN 113826683 A CN113826683 A CN 113826683A CN 202110931875 A CN202110931875 A CN 202110931875A CN 113826683 A CN113826683 A CN 113826683A
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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
- A22C29/021—Cleaning operations on shellfish, e.g. evisceration, brushing
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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
- A22C29/024—Opening, shelling or peeling shellfish
- A22C29/026—Mechanically peeling and shelling shrimps, prawns or other soft-shelled crustaceans
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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
- A22C29/028—Beheading shellfish
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
- F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
- F25D3/00—Devices using other cold materials; Devices using cold-storage bodies
- F25D3/02—Devices using other cold materials; Devices using cold-storage bodies using ice, e.g. ice-boxes
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
- Y02A40/963—Off-grid food refrigeration
Abstract
The invention discloses a processing technology of frozen Penaeus vannamei Boone, which comprises the following steps: step one, checking and accepting raw materials; step two, removing the head; step three, primary freezing; step four, shelling treatment; step five, secondary freezing; step six, bagging detection; step seven, boxing and freezing; in the first step, the purchased iced fresh raw materials of the south America white shrimps are checked, and whether the iced fresh raw materials of the south America white shrimps have supply certification of a documented farm, a detection report of the shrimps which are the raw materials of the season in the farm and are taken out of the pond, and a statement of unused sulfite provided by a supplier are checked; the method optimizes the process flow, can simultaneously treat the raw materials with different production requirements, has high processing efficiency, meets the requirement of mass production of the frozen south America white shrimps, controls the water content of the raw materials, avoids the influence of water on the freezing effect, improves the processing quality of the south America white shrimps, and improves the nutrition and the taste of the south America white shrimps.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a processing technology of frozen south America white shrimps.
Background
The south America white shrimps are also called south America white shrimps and south America white shrimps, belong to the family of penaeid shrimps and the genus Litopenaeus, have the adult length of up to 23 cm, have thinner shells, have bluish or light grey normal body color, have no speckles on the whole body, are chalk-like when walking, have the appearance similar to Chinese prawn and Merginia prawn, are originally produced in the waters of the Pacific coast of south America, are mainly distributed in the tropical waters of the Pacific coast of the western America, are distributed from the gulf of Mexico to the middle part of Peru, and are more concentrated by the sea area near the Ecuador. At present, the south America white shrimps on the market are mainly transported in the industrial chains of farms, processing plants, seafood markets and the like in a cold chain mode.
Then, most of the existing processing technologies for the frozen south America white shrimps are simple in flow, raw materials with different production requirements cannot be processed simultaneously, the processing efficiency is low, the requirement for mass production of the frozen south America white shrimps is difficult to meet, the water content of the raw materials is not controlled, so that the raw materials are low in water or high in water, the freezing effect is influenced, the processing quality of the south America white shrimps is reduced, and the nutrition and the taste of the south America white shrimps are damaged.
Disclosure of Invention
The invention aims to provide a processing technology of frozen Penaeus vannamei Boone, which aims to solve the problems of low processing efficiency, difficult mass production and uneven water content of raw materials in the background art.
In order to achieve the purpose, the invention provides the following technical scheme: a processing technology of frozen Penaeus vannamei Boone comprises the following steps: step one, checking and accepting raw materials; step two, removing the head; step three, primary freezing; step four, shelling treatment; step five, secondary freezing; step six, bagging detection; step seven, boxing and freezing;
in the first step, the purchased iced fresh raw materials of the south America white shrimps are inspected, whether the iced fresh raw materials of the south America white shrimps have supply certification of a documented farm, a detection report of the produced raw material shrimps in the farm as a unit before leaving the pool and a statement of using no sulfite provided by a supplier are checked, whether the conditions of sealing and sanitation of a transport carriage and low-temperature preservation and storage at 0-4 ℃ meet requirements is checked, whether the iced fresh raw materials of the south America white shrimps are correct in variety, normal in color and freshness, free from peculiar smell and in accordance with the production requirements are checked, and if necessary, water boiling inspection is performed to reject the iced fresh raw materials which do not have the supply certification, the detection report and the statement of the supplier, have unsatisfactory transportation conditions, have unqualified quality or have unqualified production requirements, and immediately sign the iced fresh raw materials which are qualified after inspection;
in the second step, according to production requirements, firstly replacing ice blocks of part of the frozen fresh raw materials which are qualified in the first step but cannot be immediately processed, continuing low-temperature fresh-keeping storage, then putting the rest frozen fresh raw materials which can be immediately processed into a container of running water for rinsing, taking out to obtain a material to be processed, then removing part of shrimp heads of the material to be processed according to production requirements, reserving the rest shrimp heads of the material to be processed, classifying by a mechanical method, and pouring into the container containing ice water for rinsing to obtain head-removed shrimps and head-headed shrimps respectively;
in the third step, the head-removed shrimps obtained in the second step are timely sent into a single freezer for quick freezing, so that the central temperature of the shrimps quickly reaches the freezing point temperature, the shrimps are taken out and weighed by an electronic platform scale according to the weight required by production, and placed in clean ice water for ice coating, the shrimps are taken out and then put into a packaging bag according to the production requirement for sealing, then the shrimps are put into a carton for sealing the opening of the carton by using an adhesive tape, marks such as raw material batches are marked on the carton, the shrimps are timely sent into a refrigerator for storage at-21 to-18 ℃ to obtain frozen shrimps, and then the shrimps are taken out and poured into a container of running tap water for unfreezing and rinsing to obtain the head-removed frozen shrimps;
in the fourth step, the head-removed frozen shrimps obtained in the third step are poured into a container of running water for unfreezing and rinsing to obtain head-removed and unfrozen shrimps, after unfreezing, according to production requirements, part of the head-removed and unfrozen shrimps needing to be cleaned are subjected to shelling and back gut removing treatment, tails of the shrimps used for the phoenix tail shrimps and the butterfly shrimps are reserved according to requirements, after cleaning, the shrimps are rinsed by clean ice water to obtain shell-removed shrimps, then the rest of the head-removed and unfrozen shrimps which do not need to be cleaned are respectively placed into mixed solutions with concentrations of tripolyphosphate and salt of 2% for soaking according to production requirements, water retention treatment is carried out, and then the shrimps are respectively cleaned by clear water to obtain shell-removed shrimps and water-contained shrimps;
in the fifth step, the shrimps with heads obtained in the second step, the shelled shrimps obtained in the fourth step and the shelled shrimps with shells are respectively drained, water control treatment is carried out, the shrimps are divided into block frozen processing materials and single frozen processing materials according to production requirements, then the block frozen processing materials are weighed by an electronic platform scale according to the weight of the production requirements, the block frozen processing materials are discharged into a tray in an arrangement mode according to the requirements of customers, a proper amount of ice water is added, the block frozen processing materials are placed into a quick freezing machine in time for quick freezing, the central temperature of the block frozen processing materials rapidly reaches the freezing temperature, then the iron tray containing the qualified frozen shrimps is sprayed with running water for 5-10 s, the operation platform is inverted, the tray bottom is forcibly extruded to be desked, the block frozen shrimps are obtained, meanwhile, the single frozen processing materials are placed into the quick freezing machine in time for quick freezing, the central temperature of the block frozen processing materials rapidly reaches the freezing temperature, the block frozen shrimps are taken out and then weighed by the electronic platform scale according to the production requirements, and the single frozen shrimps are obtained;
in the sixth step, the block frozen shrimps and the single frozen shrimps obtained in the fifth step are respectively placed in clean ice water to be plated with ice coatings, the ice coatings are taken out and then are placed into corresponding packaging bags printed with marks such as production batches and the like according to production requirements to be sealed, a metal detector is used for detecting the packaged products piece by piece, products which are detected to be unqualified are processed in time and recorded according to requirements, and the detected qualified products are used as finished products;
and seventhly, performing label inspection on the finished product obtained in the sixth step according to the production requirement, timely processing the product with the wrong label and recording according to the requirement, filling the product with the correct label into a carton, sealing the opening of the carton with an adhesive tape, printing production batch marks on the carton to obtain boxed products, then packaging the carton of the boxed products with a plastic binding belt according to the production requirement to obtain packaged products, then respectively feeding the boxed products and the packaged products into a refrigerator for storage at a temperature of between-21 and-18 ℃, filling the boxed products and the packaged products into a refrigerator meeting the requirement according to the delivery requirement, and transporting the boxed products out after the temperature of the refrigerator is reduced to between-21 and-18 ℃.
Preferably, in the second step, the rinsing temperature of the pretreatment is 5-10 ℃, and the rinsing time is 15-55 s.
Preferably, in the second step, the pre-treatment de-heading time is 16-20 min, and the grading time is 10-15 min.
Preferably, in the third step, the working temperature of the single freezer is-32 to-30 ℃, and the freezing point temperature is-21 to-18 ℃.
Preferably, in the third step, the temperature of the clean ice water for plating the ice coating is 0-4 ℃, and the time for plating the ice coating is 2-5 s.
Preferably, in the third step, the thawing and rinsing temperature is 5-10 ℃, and the rinsing time is 16-20 min.
Preferably, in the fourth step, the thawing and rinsing temperature is 5-10 ℃, and the rinsing time is 16-20 min.
Preferably, in the fourth step, the cleaning temperature is 5-10 ℃, and the cleaning time is 24-30 min.
Preferably, in the fourth step, the temperature of the rinsed clean ice water is 5-10 ℃, and the rinsing time is 40-60 s.
Preferably, in the fourth step, the temperature of the mixed solution is 5-10 ℃, and the soaking time is 70-90 min.
Preferably, in the fifth step, the water control time is 5-10 min, the weighing time is 6-10 min, and the temperature of ice water is 2-5 ℃.
Preferably, in the fifth step, the working temperature of the instant freezer is-35 to-30 ℃, the freezing temperature is-23 to-18 ℃, and the instant freezing time is 6 to 8 hours.
Preferably, in the sixth step, the temperature of the clean ice water for plating the ice coating is 0-4 ℃, and the time for plating the ice coating is 2-5 s.
Preferably, in the sixth step, the metal detection qualification limit is that the maximum limit of iron in the metal substances contained in the product is phi 1.5mm, the maximum limit of non-iron is phi 2.0mm, and the maximum limit of SUS is phi 2.5 mm.
Preferably, in the seventh step, the packaging material is provided by a supplier meeting the requirements, transported by a clean, closed and well-maintained vehicle, and placed in a dry and ventilated warehouse as required after being accepted and accepted.
Preferably, in the seventh step, the auxiliary materials are supplied by suppliers meeting the requirements, transported by clean, closed and well-maintained vehicles, and placed in dry warehouses according to the requirements after being accepted.
Compared with the prior art, the invention has the beneficial effects that: the processing technology of the frozen south America white shrimps optimizes the technological process, can simultaneously process the raw materials with different production requirements, has high processing efficiency, and meets the requirement of mass production of the frozen south America white shrimps; the water content of the raw materials is controlled, so that the problem of less water or more water in the raw materials is avoided, the freezing effect is ensured, the processing quality of the south American white shrimps is improved, and the nutrition and the taste of the south American white shrimps are improved.
Drawings
FIG. 1 is a process flow diagram of the present invention;
FIG. 2 is a production flow chart of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1-2, an embodiment of the present invention is shown: a processing technology of frozen Penaeus vannamei Boone comprises the following steps: step one, checking and accepting raw materials; step two, removing the head; step three, primary freezing; step four, shelling treatment; step five, secondary freezing; step six, bagging detection; step seven, boxing and freezing;
in the first step, the purchased iced fresh raw materials of the south America white shrimps are inspected, whether the iced fresh raw materials of the south America white shrimps have supply certification of a documented farm, a detection report of the produced raw material shrimps in the farm as a unit before leaving the pool and a statement of using no sulfite provided by a supplier are checked, whether the conditions of sealing and sanitation of a transport carriage and low-temperature preservation and storage at 0-4 ℃ meet requirements is checked, whether the iced fresh raw materials of the south America white shrimps are correct in variety, normal in color and freshness, free from peculiar smell and in accordance with the production requirements are checked, and if necessary, water boiling inspection is performed to reject the iced fresh raw materials which do not have the supply certification, the detection report and the statement of the supplier, have unsatisfactory transportation conditions, have unqualified quality or have unqualified production requirements, and immediately sign the iced fresh raw materials which are qualified after inspection;
in the second step, according to production requirements, firstly replacing ice blocks of part of the frozen fresh raw materials which are qualified in the first step but cannot be immediately processed, continuing low-temperature fresh-keeping storage, then placing the rest frozen fresh raw materials which can be immediately processed into a container of running tap water for rinsing, taking out to obtain a material to be processed, then removing the heads of the shrimps of part of the material to be processed according to production requirements, removing the heads for 16-20 min, keeping the heads of the shrimps of the rest material to be processed, classifying by a mechanical method for 10-15 min, pouring the heads into the container containing ice water for rinsing, wherein the rinsing temperatures are 5-10 ℃, the rinsing times are 15-55 s, and respectively obtaining the head-removed shrimps and the head-headed shrimps;
wherein in the third step, the shrimp without the head obtained in the second step is sent into a single freezer in time for quick freezing, the central temperature of the shrimp reaches the freezing point temperature rapidly, the working temperature of the single freezer is-32 to-30 ℃, the freezing point temperature is-21 to-18 ℃, the shrimp is taken out, weighed by an electronic platform scale according to the weight required by production, placed in clean ice water for coating ice clothes, the temperature of the clean ice water for coating ice clothes is 0 to 4 ℃, the time for coating ice clothes is 2 to 5s, the shrimp is taken out, then put into a packaging bag according to the production requirement for sealing, then put into a paper box, the mouth of the paper box is sealed by an adhesive tape, marks such as raw material batches are marked on the paper box, the shrimp is sent into a refrigerator in time at-21 to-18 ℃ in time for storage, the frozen shrimp is obtained, then the shrimp is taken out and poured into a container of running water for unfreezing and rinsing, the temperature for unfreezing and rinsing is 5 to 10 ℃, and the time is 16 to 20min, obtaining the head-removed frozen shrimps;
wherein in the fourth step, the head-removed and thawed shrimps obtained in the third step are poured into a container of running water for thawing and rinsing, the temperature for thawing and rinsing is 5-10 ℃, the rinsing time is 16-20 min, the head-removed and thawed shrimps are obtained, after thawing, according to the production requirements, part of the head-removed and thawed shrimps needing to be cleaned are subjected to shelling, back-opening and gut-removing line treatment, the cleaning temperature is 5-10 ℃, the cleaning time is 24-30 min, the tails of the shrimps used for the Pteris multifida and the butterfly shrimps are reserved as required, the cleaned shrimps are rinsed by clean ice water, the temperature of the clean ice water for rinsing is 5-10 ℃, the rinsing time is 40-60 s, the shelled shrimps are obtained, then the remaining head-removed and thawed shrimps which do not need to be cleaned are respectively placed into mixed solution with the concentrations of tripolyphosphate and salt of 2% for soaking, the temperature of the mixed solution is 5-10 ℃, and the soaking time is 70-90 min, performing water retention treatment, and cleaning with clear water to obtain shelled water shrimps and shelled water shrimps;
in the fifth step, the shrimps with heads obtained in the second step, the shelled shrimps obtained in the fourth step and the shelled shrimps with shells are respectively drained, water control treatment is carried out, the water control time is 5-10 min, then the shrimps are divided into block frozen processing materials and single frozen processing materials according to production requirements, then the block frozen processing materials are weighed by an electronic platform scale according to the production requirements, the weighing time is 6-10 min, the blocks are discharged into a tray according to the arrangement mode required by customers, a proper amount of ice water is added, the temperature of the ice water is 2-5 ℃, the blocks are placed into a quick freezing machine for quick freezing in time, the central temperature of the blocks rapidly reaches the freezing temperature, the iron tray containing the qualified frozen shrimps is sprayed on a tap water tray bottom for 5-10 s, the operation table is inverted, the tray bottom is forcibly pressed to be tray-removed, the block frozen shrimps are obtained, meanwhile, the single frozen processing materials are placed into the quick freezing machine, the central temperature of the blocks rapidly reaches the freezing temperature, the working temperature of the instant freezer is-35 to-30 ℃, the freezing temperature is-23 to-18 ℃, the quick freezing time is 6 to 8 hours, and the single frozen shrimps are obtained by weighing the single frozen shrimps by using an electronic platform scale according to the weight required by production after being taken out;
in the sixth step, the block frozen shrimps and the single frozen shrimps obtained in the fifth step are respectively placed in clean ice water to be plated with ice coatings, the temperature of the ice coatings is 0-4 ℃, the time of the ice coatings is 2-5 s, the ice coatings are taken out and then are placed into corresponding packaging bags printed with production batch marks according to production requirements to be sealed, the packaged products are detected piece by using a metal detector, products which are unqualified in detection are processed in time and recorded according to requirements, the qualified products are used as finished products, the qualified limit of the metal detection is that the maximum limit of iron in metal substances contained in the products is phi 1.5mm, the maximum limit of non-iron is phi 2.0mm, and the maximum limit of SUS is phi 2.5 mm;
in the seventh step, the finished product obtained in the sixth step is subjected to label inspection according to the production requirement, the product with the wrong label is timely processed and recorded according to the requirement, the product with the correct label is loaded into a carton, the mouth of the carton is sealed by using an adhesive tape, the carton is marked with production batch and other marks to obtain a boxed product, a packaging material is provided by a supplier meeting the requirement, the boxed product is transported by a clean, closed and well-maintained vehicle, the boxed product is placed in a dry and ventilated warehouse according to the requirement after passing the acceptance inspection, then the carton of the boxed product is packaged by using a plastic packaging belt according to the production requirement, an auxiliary material is provided by the supplier meeting the requirement, the boxed product is transported by the clean, closed and well-maintained vehicle, the boxed product and the packaged product are placed in the dry warehouse according to the requirement after passing the acceptance inspection to obtain a packaged product, and then the packaged product are timely sent into a cold warehouse for storage at a temperature of-21 ℃ to-18 ℃, and loading the materials into a refrigerator meeting the requirements according to the delivery requirements, and transporting the materials out of the refrigerator after the temperature of the refrigerator is reduced to-21 to-18 ℃.
Based on the above, the processing method has the advantages that the raw materials with different production requirements can be simultaneously processed by optimizing the process flow, the processing efficiency is high, the requirement of mass production of the frozen south America white shrimps is met, the water content of the raw materials is controlled, the problem of less water or more water in the raw materials is avoided, the freezing effect is ensured, the processing quality of the south America white shrimps is improved, and the nutrition and the taste of the south America white shrimps are improved.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.
Claims (16)
1. A processing technology of frozen Penaeus vannamei Boone comprises the following steps: step one, checking and accepting raw materials; step two, removing the head; step three, primary freezing; step four, shelling treatment; step five, secondary freezing; step six, bagging detection; step seven, boxing and freezing; the method is characterized in that:
in the first step, the purchased iced fresh raw materials of the south America white shrimps are inspected, whether the iced fresh raw materials of the south America white shrimps have supply certification of a documented farm, a detection report of the produced raw material shrimps in the farm as a unit before leaving the pool and a statement of using no sulfite provided by a supplier are checked, whether the conditions of sealing and sanitation of a transport carriage and low-temperature preservation and storage at 0-4 ℃ meet requirements is checked, whether the iced fresh raw materials of the south America white shrimps are correct in variety, normal in color and freshness, free from peculiar smell and in accordance with the production requirements are checked, and if necessary, water boiling inspection is performed to reject the iced fresh raw materials which do not have the supply certification, the detection report and the statement of the supplier, have unsatisfactory transportation conditions, have unqualified quality or have unqualified production requirements, and immediately sign the iced fresh raw materials which are qualified after inspection;
in the second step, according to production requirements, firstly replacing ice blocks of part of the frozen fresh raw materials which are qualified in the first step but cannot be immediately processed, continuing low-temperature fresh-keeping storage, then putting the rest frozen fresh raw materials which can be immediately processed into a container of running water for rinsing, taking out to obtain a material to be processed, then removing part of shrimp heads of the material to be processed according to production requirements, reserving the rest shrimp heads of the material to be processed, classifying by a mechanical method, and pouring into the container containing ice water for rinsing to obtain head-removed shrimps and head-headed shrimps respectively;
in the third step, the head-removed shrimps obtained in the second step are timely sent into a single freezer for quick freezing, so that the central temperature of the shrimps quickly reaches the freezing point temperature, the shrimps are taken out and weighed by an electronic platform scale according to the weight required by production, and placed in clean ice water for ice coating, the shrimps are taken out and then put into a packaging bag according to the production requirement for sealing, then the shrimps are put into a carton for sealing the opening of the carton by using an adhesive tape, marks such as raw material batches are marked on the carton, the shrimps are timely sent into a refrigerator for storage at-21 to-18 ℃ to obtain frozen shrimps, and then the shrimps are taken out and poured into a container of running tap water for unfreezing and rinsing to obtain the head-removed frozen shrimps;
in the fourth step, the head-removed frozen shrimps obtained in the third step are poured into a container of running water for unfreezing and rinsing to obtain head-removed and unfrozen shrimps, after unfreezing, according to production requirements, part of the head-removed and unfrozen shrimps needing to be cleaned are subjected to shelling and back gut removing treatment, tails of the shrimps used for the phoenix tail shrimps and the butterfly shrimps are reserved according to requirements, after cleaning, the shrimps are rinsed by clean ice water to obtain shell-removed shrimps, then the rest of the head-removed and unfrozen shrimps which do not need to be cleaned are respectively placed into mixed solutions with concentrations of tripolyphosphate and salt of 2% for soaking according to production requirements, water retention treatment is carried out, and then the shrimps are respectively cleaned by clear water to obtain shell-removed shrimps and water-contained shrimps;
in the fifth step, the shrimps with heads obtained in the second step, the shelled shrimps obtained in the fourth step and the shelled shrimps with shells are respectively drained, water control treatment is carried out, the shrimps are divided into block frozen processing materials and single frozen processing materials according to production requirements, then the block frozen processing materials are weighed by an electronic platform scale according to the weight of the production requirements, the block frozen processing materials are discharged into a tray in an arrangement mode according to the requirements of customers, a proper amount of ice water is added, the block frozen processing materials are placed into a quick freezing machine in time for quick freezing, the central temperature of the block frozen processing materials rapidly reaches the freezing temperature, then the iron tray containing the qualified frozen shrimps is sprayed with running water for 5-10 s, the operation platform is inverted, the tray bottom is forcibly extruded to be desked, the block frozen shrimps are obtained, meanwhile, the single frozen processing materials are placed into the quick freezing machine in time for quick freezing, the central temperature of the block frozen processing materials rapidly reaches the freezing temperature, the block frozen shrimps are taken out and then weighed by the electronic platform scale according to the production requirements, and the single frozen shrimps are obtained;
in the sixth step, the block frozen shrimps and the single frozen shrimps obtained in the fifth step are respectively placed in clean ice water to be plated with ice coatings, the ice coatings are taken out and then are placed into corresponding packaging bags printed with marks such as production batches and the like according to production requirements to be sealed, a metal detector is used for detecting the packaged products piece by piece, products which are detected to be unqualified are processed in time and recorded according to requirements, and the detected qualified products are used as finished products;
and seventhly, performing label inspection on the finished product obtained in the sixth step according to the production requirement, timely processing the product with the wrong label and recording according to the requirement, filling the product with the correct label into a carton, sealing the opening of the carton with an adhesive tape, printing production batch marks on the carton to obtain boxed products, then packaging the carton of the boxed products with a plastic binding belt according to the production requirement to obtain packaged products, then respectively feeding the boxed products and the packaged products into a refrigerator for storage at a temperature of between-21 and-18 ℃, filling the boxed products and the packaged products into a refrigerator meeting the requirement according to the delivery requirement, and transporting the boxed products out after the temperature of the refrigerator is reduced to between-21 and-18 ℃.
2. The process of claim 1, wherein the process comprises the steps of: in the second step, the rinsing temperature of the pretreatment is 5-10 ℃, and the rinsing time is 15-55 s.
3. The process of claim 1, wherein the process comprises the steps of: in the second step, the head removing time of the pretreatment is 16-20 min, and the grading time is 10-15 min.
4. The process of claim 1, wherein the process comprises the steps of: in the third step, the working temperature of the single freezer is-32 to-30 ℃, and the freezing point temperature is-21 to-18 ℃.
5. The process of claim 1, wherein the process comprises the steps of: in the third step, the temperature of the clean ice water for plating the ice coating is 0-4 ℃, and the time for plating the ice coating is 2-5 s.
6. The process of claim 1, wherein the process comprises the steps of: in the third step, the thawing and rinsing temperature is 5-10 ℃, and the rinsing time is 16-20 min.
7. The process of claim 1, wherein the process comprises the steps of: in the fourth step, the thawing and rinsing temperature is 5-10 ℃, and the rinsing time is 16-20 min.
8. The process of claim 1, wherein the process comprises the steps of: in the fourth step, the cleaning temperature is 5-10 ℃, and the cleaning time is 24-30 min.
9. The process of claim 1, wherein the process comprises the steps of: in the fourth step, the temperature of the rinsed clean ice water is 5-10 ℃, and the rinsing time is 40-60 s.
10. The process of claim 1, wherein the process comprises the steps of: in the fourth step, the temperature of the mixed solution is 5-10 ℃, and the soaking time is 70-90 min.
11. The process of claim 1, wherein the process comprises the steps of: in the fifth step, the water control time is 5-10 min, the weighing time is 6-10 min, and the temperature of ice water is 2-5 ℃.
12. The process of claim 1, wherein the process comprises the steps of: in the fifth step, the working temperature of the instant freezer is-35 to-30 ℃, the freezing temperature is-23 to-18 ℃, and the instant freezing time is 6 to 8 hours.
13. The process of claim 1, wherein the process comprises the steps of: in the sixth step, the temperature of the clean ice water for plating the ice coating is 0-4 ℃, and the time for plating the ice coating is 2-5 s.
14. The process of claim 1, wherein the process comprises the steps of: in the sixth step, the qualification limit of the metal detection is that the maximum limit of iron in the metal substances contained in the product is phi 1.5mm, the maximum limit of non-iron is phi 2.0mm, and the maximum limit of SUS is phi 2.5 mm.
15. The process of claim 1, wherein the process comprises the steps of: and seventhly, the packaging material is supplied by a supplier meeting the requirements, is transported by a clean, closed and well-maintained vehicle, and is placed in a dry and ventilated warehouse according to the requirements after being qualified by inspection and acceptance.
16. The process of claim 1, wherein the process comprises the steps of: and seventhly, the auxiliary materials are supplied by suppliers meeting the requirements, are transported by clean, closed and well-maintained vehicles, and are placed in a dry warehouse according to the requirements after being checked and accepted.
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| CN115669711A (en) * | 2022-08-25 | 2023-02-03 | 福清市龙华水产食品有限公司 | Preparation process of single-frozen steamed and boiled Penaeus vannamei Boone |
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