CN113854343A - Processing technology of single frozen raw bread south American squid - Google Patents
Processing technology of single frozen raw bread south American squid Download PDFInfo
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- CN113854343A CN113854343A CN202110931871.5A CN202110931871A CN113854343A CN 113854343 A CN113854343 A CN 113854343A CN 202110931871 A CN202110931871 A CN 202110931871A CN 113854343 A CN113854343 A CN 113854343A
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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
- A22C25/003—Processing cephalopods
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
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Abstract
The invention discloses a processing technology of single frozen fresh bread south American squid, which comprises the following steps: step one, checking and accepting raw materials; step two, primarily processing the south American squid; step three, processing the raw bread south American squid; step four, detecting metal; step five, packaging and warehousing; in the first step, the raw materials are inspected, the raw materials with unqualified quality or the raw materials with specifications which do not meet the production requirements are rejected, the raw materials which are qualified in inspection are immediately processed, and the raw materials which are not processed before are frozen and then are stored at a low temperature of 0-4.4 ℃; during processing, firstly, the raw materials are placed in a container with flowing tap water for cleaning for 0.5-1 min; the method is safe and reliable, the used processing technology is comprehensive, the quality of the processed finished product is improved and the edible safety is improved through the acceptance of raw materials and the detection of the heavy metal of the finished product, and the sanitation in the squid processing process is improved through multiple cleaning steps, so that the method is convenient for enterprises to popularize and use.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a processing technology of single frozen raw bread south American squid.
Background
Because people like the food of the bread squid, certain requirements are provided for the use of the processing technology of the single frozen fresh bread south American squid in the market; however, the processing method of the existing processing technology of frozen bread south American squid is simple, the processing method is not comprehensive enough, the sanitary inspection standard is not strict enough, and the popularization and the use are influenced; therefore, the processing technology of the single frozen steamed bread south American squid is very necessary.
Disclosure of Invention
The invention aims to provide a processing technology and an installation method of a single frozen raw bread south American squid, and aims to solve the problems that the processing mode proposed in the background art is simple, the processing method is not comprehensive enough and the sanitary inspection standard is not strict enough.
In order to achieve the purpose, the invention provides the following technical scheme: a processing technology of single frozen fresh bread south American squid comprises the following steps: step one, checking and accepting raw materials; step two, primarily processing the south American squid; step three, processing the raw bread south American squid; step four, detecting metal; step five, packaging and warehousing;
in the first step, the raw materials are inspected, the raw materials with unqualified quality or the raw materials with specifications which do not meet the production requirements are rejected, the raw materials which are qualified in inspection are immediately processed, and the raw materials which are not processed before are frozen and then are stored at a low temperature of 0-4.4 ℃; during processing, firstly, the raw materials are placed in a container with flowing tap water for cleaning for 0.5-1 min; then, the cleaned south American squid is sent into a single freezer at the temperature of-35 to-30 ℃ for quick freezing in time, so that the central temperature of the sleeve-fish reaches-25 to-18 ℃ rapidly; then, weighing the singly frozen south American squid by using an electronic platform scale according to the weight required by production; then, putting the south American squid body in clean ice water at 0-4 ℃ to plate ice clothes, and quickly fishing out after putting the south American squid body in the clean ice water for 2-5 seconds;
in the second step, firstly, pouring the squid plated with the ice coat into a container of running tap water for unfreezing and rinsing; then, placing a proper amount of squid on an operation table, manually separating the head of the squid from the barrel body according to requirements, manually removing internal organs and skin bones of the separated squid barrel body according to requirements, adding a proper amount of crushed ice in the treatment process, and enabling the temperature of the squid body to be 5-10 ℃ and the treatment time to be 10-15 min; then, the processed raw materials are placed in a container of running tap water to be cleaned, and the cleaning time is 0.5-1 min; then, removing eye teeth of the squid head according to production requirements, and cutting the squid barrel into rings by using a cutter, wherein the treatment time is 10-15 min; then, separately putting the sleeve-fish head and the sleeve-fish barrel into a container containing ice water with the temperature of 5-10 ℃ for cleaning, wherein the cleaning time is 0.5-1 min; then, soaking the treated squid in a mixed solution with the tripolyphosphate concentration of 1-2% and the temperature of 5-10 ℃ for 1-1.5 h according to production requirements;
in the third step, firstly, the squid treated in the second step is cleaned by clear water, and the cleaning time is 0.5-1 min; then, draining the cleaned fish body, wherein the water control time is 5-10 min; then, coating the drained squid with pre-fried powder according to the requirement, wherein the treatment time is 0.5-1 min; then, rotating the shrimp bodies wrapped with the pre-fried powder in slurry at 10-15 ℃ according to requirements, uniformly wrapping the slurry, wherein the treatment time is 0.5-1 min, and the cumulative use time of the slurry is 3-5 h; then, wrapping the shrimp bodies wrapped with the pulp with bread crumbs according to requirements, wherein the treatment time is 0.5-1 min; then, discharging the squid body and the cut tube into a plastic tray according to requirements, and adding a proper amount of ice water with the temperature of 0-4 ℃ for 10-15 min; finally, the raw flour-wrapped squid which is arranged in a plate is sent into a single freezing machine at the temperature of minus 35 to minus 30 ℃ for quick freezing, so that the central temperature of the raw flour-wrapped squid reaches minus 25 to minus 18 ℃ rapidly;
in the fourth step, firstly, the raw flour-coated squid processed in the third step is weighed by an electronic platform scale according to the weight required by production; then, packaging the weighed product by using corresponding packaging materials printed with marks of production batches and the like according to production requirements; then, detecting the packaged finished products one by a metal detector, and packaging qualified products for warehousing;
in the fifth step, firstly, products which are qualified in detection and correct in label are loaded into a carton according to production requirements, then the opening of the carton is sealed by using an adhesive tape, marks such as production batches are marked on the carton, and products with wrong labels are timely processed and recorded according to the requirements; then, packing the paper box filled with the products into plastic bundling belts according to the requirements, and then timely sending the products into a refrigeration house at the temperature of minus 25 to minus 18 ℃ for storage; and finally, according to the delivery order, loading the qualified product into a refrigerator meeting the requirement, and carrying out export after the temperature of the refrigerator is-25 to-18 ℃.
Preferably, in the first step, the acceptance conditions include correct variety, normal color and freshness, no peculiar smell, specification meeting production requirements and fish body central temperature of 0-4.4 ℃.
Preferably, in the first step, the squid coated with the ice coating is filled into a packaging bag and sealed according to requirements, the mouth of the carton is sealed by using an adhesive tape after the squid filled into the carton is filled, marks such as raw material batches are marked on the carton, and the squid filled into the carton is sent into a refrigeration house at the temperature of between 25 ℃ below zero and 18 ℃ below zero in time for storage.
Preferably, in the second step, the thawing and rinsing temperature is 5-10 ℃, the thawing and rinsing time is 10-20 min, the squid cylinder body which does not need to be subjected to eye tooth removal and needs to be cut into rings is directly subjected to ring cutting and cleaning, and the squid which does not need to be subjected to eye tooth removal and ring cutting is directly subjected to draining and water retention.
Preferably, in the third step, the pre-fried powder, the slurry and the bread crumb auxiliary material are supplied by a supplier meeting the requirements, are transported by a clean, closed and well-maintained vehicle, and are placed in a dry warehouse according to the requirements after being qualified by inspection and acceptance.
Preferably, in the fourth step, the metal detection limit is as follows: the metal substances with the iron content of more than or equal to phi 1.5mm, the nonferrous metal of more than or equal to phi 2.0mm and the SUS of more than or equal to phi 2.5mm are unqualified products, and the unqualified products are timely treated and recorded according to requirements.
Preferably, in the fifth 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.
Compared with the prior art, the invention has the beneficial effects that: the method is safe and reliable, the used processing technology is comprehensive, the quality of the processed finished product is improved and the edible safety is improved through the acceptance of raw materials and the detection of the heavy metal of the finished product, and the sanitation in the squid processing process is improved through multiple cleaning steps, so that the method is convenient for enterprises to popularize and use.
Drawings
FIG. 1 is a flow chart of the production process of the single frozen raw bread south American squid of the invention;
FIG. 2 is a process flow diagram 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 single frozen fresh bread south American squid comprises the following steps: step one, checking and accepting raw materials; step two, primarily processing the south American squid; step three, processing the raw bread south American squid; step four, detecting metal; step five, packaging and warehousing;
in the first step, the raw materials are inspected, the raw materials with unqualified quality or with specifications which do not meet the production requirements are rejected, the qualified inspection conditions comprise correct varieties, normal color and luster and freshness, no peculiar smell, specification which meets the production requirements, and the central temperature of the fish body of 0-4.4 ℃, the raw materials which are qualified are immediately processed, and the raw materials which are not processed before are iced and then are stored at the low temperature of 0-4.4 ℃; during processing, firstly, the raw materials are placed in a container with flowing tap water for cleaning for 0.5-1 min; then, the cleaned south American squid is sent into a single freezer at the temperature of-35 to-30 ℃ for quick freezing in time, so that the central temperature of the sleeve-fish reaches-25 to-18 ℃ rapidly; then, weighing the singly frozen south American squid by using an electronic platform scale according to the weight required by production; then, putting the south American squid body into clean ice water at the temperature of 0-4 ℃ to plate ice coats, quickly fishing out after putting the south American squid body into the clean ice water for 2-5 seconds, filling the squid after being plated with the ice coats into a packaging bag according to requirements, sealing the opening of a carton by using an adhesive tape after filling the squid after being packaged into the carton, marking the carton with marks such as raw material batches and the like, and timely sending the squid after being packaged into a refrigeration house at the temperature of-25 to-18 ℃ for storage;
in the second step, firstly, pouring the squid plated with the ice coating into a container of running tap water for unfreezing and rinsing, wherein the unfreezing and rinsing temperature is 5-10 ℃, and the unfreezing and rinsing time is 10-20 min; then, placing a proper amount of squid on an operation table, manually separating the head of the squid from the barrel body according to requirements, manually removing internal organs and skin bones of the separated squid barrel body according to requirements, adding a proper amount of crushed ice in the treatment process, and enabling the temperature of the squid body to be 5-10 ℃ and the treatment time to be 10-15 min; then, the processed raw materials are placed in a container of running tap water to be cleaned, and the cleaning time is 0.5-1 min; then, removing eye teeth of the squid head according to production requirements, and cutting the squid barrel into rings by using a cutter, wherein the treatment time is 10-15 min; then, separately placing the squid head and the squid cylinder in a container for containing ice water with the temperature of 5-10 ℃ for cleaning, wherein the cleaning time is 0.5-1 min, directly cutting and cleaning the squid cylinder body which does not need to remove the eye teeth and needs to be cut into rings, and directly draining and preserving water for the squid which does not need to remove the eye teeth and does not need to be cut into rings; then, soaking the treated squid in a mixed solution with the tripolyphosphate concentration of 1-2% and the temperature of 5-10 ℃ for 1-1.5 h according to production requirements;
in the third step, firstly, the squid treated in the second step is cleaned by clear water, and the cleaning time is 0.5-1 min; then, draining the cleaned fish body, wherein the water control time is 5-10 min; then, coating the drained squid with pre-fried powder according to the requirement, wherein the treatment time is 0.5-1 min; then, rotating the shrimp bodies wrapped with the pre-fried powder in slurry at 10-15 ℃ according to requirements, uniformly wrapping the slurry, wherein the treatment time is 0.5-1 min, and the cumulative use time of the slurry is 3-5 h; then, wrapping the shrimp bodies wrapped with the pulp with bread crumbs according to requirements, wherein the treatment time is 0.5-1 min; then, discharging the squid body and the cut tube into a plastic tray according to requirements, and adding a proper amount of ice water with the temperature of 0-4 ℃ for 10-15 min; finally, the raw flour-coated squid which is arranged in a plate is sent into a single-freezing machine at the temperature of-35 to-30 ℃ in time for quick freezing, so that the central temperature of the raw flour-coated squid quickly reaches-25 to-18 ℃, the pre-fried powder, the slurry and the bread crumbs auxiliary materials are supplied by suppliers meeting the requirements, transported by clean and closed vehicles with good maintenance, and placed in a dry warehouse according to the requirements after being checked and accepted;
in the fourth step, firstly, the raw flour-coated squid processed in the third step is weighed by an electronic platform scale according to the weight required by production; then, packaging the weighed product by using corresponding packaging materials printed with marks of production batches and the like according to production requirements; and then, detecting the packaged finished products one by one through a metal detector, packaging qualified products and warehousing, wherein the metal detection limit value is as follows: the metal substances with the iron content of more than or equal to phi 1.5mm, the nonferrous metal of more than or equal to phi 2.0mm and the SUS of more than or equal to phi 2.5mm are unqualified products, and the unqualified products are timely treated and recorded according to requirements;
in the fifth step, firstly, products which are qualified in detection and correct in label are loaded into a carton according to production requirements, then the opening of the carton is sealed by using an adhesive tape, production batch marks and other marks are marked on the carton, products which are wrong in label are timely processed and recorded according to the requirements, packaging materials are provided by suppliers meeting the requirements, the products are transported by using clean, closed and well-maintained vehicles, and the products are placed in a dry and ventilated warehouse according to the requirements after being qualified in acceptance; then, packing the paper box filled with the products into plastic bundling belts according to the requirements, and then timely sending the products into a refrigeration house at the temperature of minus 25 to minus 18 ℃ for storage; and finally, according to the delivery order, loading the qualified product into a refrigerator meeting the requirement, and carrying out export after the temperature of the refrigerator is-25 to-18 ℃.
Based on the above, the invention has the advantages that compared with the processing technology of the transmitted single frozen raw steamed bread south American squid, the invention is safe and reliable, the processing technology is comprehensive and perfect, the quality of the processed finished product is improved through the raw material acceptance procedure, the edible safety is improved through the finished product heavy metal detection procedure, the sanitation in the squid processing process is improved through multiple cleaning steps, and the invention is convenient for enterprises to popularize and use.
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 (7)
1. A processing technology of single frozen fresh bread south American squid comprises the following steps: step one, checking and accepting raw materials; step two, primarily processing the south American squid; step three, processing the raw bread south American squid; step four, detecting metal; step five, packaging and warehousing; the method is characterized in that:
in the first step, the raw materials are inspected, the raw materials with unqualified quality or the raw materials with specifications which do not meet the production requirements are rejected, the raw materials which are qualified in inspection are immediately processed, and the raw materials which are not processed before are frozen and then are stored at a low temperature of 0-4.4 ℃; during processing, firstly, the raw materials are placed in a container with flowing tap water for cleaning for 0.5-1 min; then, the cleaned south American squid is sent into a single freezer at the temperature of-35 to-30 ℃ for quick freezing in time, so that the central temperature of the sleeve-fish reaches-25 to-18 ℃ rapidly; then, weighing the singly frozen south American squid by using an electronic platform scale according to the weight required by production; then, putting the south American squid body in clean ice water at 0-4 ℃ to plate ice clothes, and quickly fishing out after putting the south American squid body in the clean ice water for 2-5 seconds;
in the second step, firstly, pouring the squid plated with the ice coat into a container of running tap water for unfreezing and rinsing; then, placing a proper amount of squid on an operation table, manually separating the head of the squid from the barrel body according to requirements, manually removing internal organs and skin bones of the separated squid barrel body according to requirements, adding a proper amount of crushed ice in the treatment process, and enabling the temperature of the squid body to be 5-10 ℃ and the treatment time to be 10-15 min; then, the processed raw materials are placed in a container of running tap water to be cleaned, and the cleaning time is 0.5-1 min; then, removing eye teeth of the squid head according to production requirements, and cutting the squid barrel into rings by using a cutter, wherein the treatment time is 10-15 min; then, separately putting the sleeve-fish head and the sleeve-fish barrel into a container containing ice water with the temperature of 5-10 ℃ for cleaning, wherein the cleaning time is 0.5-1 min; then, soaking the treated squid in a mixed solution with the tripolyphosphate concentration of 1-2% and the temperature of 5-10 ℃ for 1-1.5 h according to production requirements;
in the third step, firstly, the squid treated in the second step is cleaned by clear water, and the cleaning time is 0.5-1 min; then, draining the cleaned fish body, wherein the water control time is 5-10 min; then, coating the drained squid with pre-fried powder according to the requirement, wherein the treatment time is 0.5-1 min; then, rotating the shrimp bodies wrapped with the pre-fried powder in slurry at 10-15 ℃ according to requirements, uniformly wrapping the slurry, wherein the treatment time is 0.5-1 min, and the cumulative use time of the slurry is 3-5 h; then, wrapping the shrimp bodies wrapped with the pulp with bread crumbs according to requirements, wherein the treatment time is 0.5-1 min; then, discharging the squid body and the cut tube into a plastic tray according to requirements, and adding a proper amount of ice water with the temperature of 0-4 ℃ for 10-15 min; finally, the raw flour-wrapped squid which is arranged in a plate is sent into a single freezing machine at the temperature of minus 35 to minus 30 ℃ for quick freezing, so that the central temperature of the raw flour-wrapped squid reaches minus 25 to minus 18 ℃ rapidly;
in the fourth step, firstly, the raw flour-coated squid processed in the third step is weighed by an electronic platform scale according to the weight required by production; then, packaging the weighed product by using corresponding packaging materials printed with marks of production batches and the like according to production requirements; then, detecting the packaged finished products one by a metal detector, and packaging qualified products for warehousing;
in the fifth step, firstly, products which are qualified in detection and correct in label are loaded into a carton according to production requirements, then the opening of the carton is sealed by using an adhesive tape, marks such as production batches are marked on the carton, and products with wrong labels are timely processed and recorded according to the requirements; then, packing the paper box filled with the products into plastic bundling belts according to the requirements, and then timely sending the products into a refrigeration house at the temperature of minus 25 to minus 18 ℃ for storage; and finally, according to the delivery order, loading the qualified product into a refrigerator meeting the requirement, and carrying out export after the temperature of the refrigerator is-25 to-18 ℃.
2. The processing technology of the single frozen steamed bread south American squid as claimed in claim 1, is characterized in that: in the first step, the acceptance conditions include correct variety, normal color and freshness, no peculiar smell, specification meeting the production requirement and fish body center temperature of 0-4.4 ℃.
3. The processing technology of the single frozen steamed bread south American squid as claimed in claim 1, is characterized in that: in the first step, the squid coated with the ice coat is filled into a packaging bag and sealed according to requirements, the mouth of the carton is sealed by using an adhesive tape after the squid filled with the ice coat is filled into the carton, marks such as raw material batches are marked on the carton, and the squid filled into the carton is sent into a refrigeration house with the temperature of minus 25 to minus 18 ℃ in time for storage.
4. The processing technology of the single frozen steamed bread south American squid as claimed in claim 1, is characterized in that: and in the second step, the thawing and rinsing temperature is 5-10 ℃, the thawing and rinsing time is 10-20 min, the sleeve-fish barrel which does not need to be subjected to eye tooth removal and needs to be cut into rings is directly cut into rings and cleaned, and the sleeve-fish which does not need to be subjected to eye tooth removal and ring cutting is directly drained and kept in water.
5. The processing technology of the single frozen steamed bread south American squid as claimed in claim 1, is characterized in that: in the third step, the pre-fried powder, the slurry and the bread crumbs are supplied by suppliers meeting the requirements, transported by clean and closed vehicles with good maintenance, and placed in a dry warehouse according to the requirements after being checked and accepted.
6. The processing technology of the single frozen steamed bread south American squid as claimed in claim 1, is characterized in that: in the fourth step, the metal detection limit is as follows: the metal substances with the iron content of more than or equal to phi 1.5mm, the nonferrous metal of more than or equal to phi 2.0mm and the SUS of more than or equal to phi 2.5mm are unqualified products, and the unqualified products are timely treated and recorded according to requirements.
7. The processing technology of the single frozen steamed bread south American squid as claimed in claim 1, is characterized in that: and in the fifth step, 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.
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| CN115380942A (en) * | 2022-08-25 | 2022-11-25 | 福清市龙华水产食品有限公司 | Production method of intelligent frozen squid |
| 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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