Several kinds of processing technology
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1. Frozen processing The harvest season of the yellow locust is mainly concentrated in the period from May to July. In order to adjust the busy season and meet the market supply needs, in addition to the fresh supply, the carp can also be killed and processed into convenient and affordable semi-finished products. , Such as frozen cylinders, frozen sections, frozen silk, frozen tablets and other frozen small packages.
Take the frozen mash processing as an example. The main process is as follows:
The selected material was selected from live squid whose body weight was above 25 g and was grayish yellow, and the gray-brown carp was removed.
The cleaning will focus the picking of the carp into the cask or cement pool, allow it to swim freely, and change the water frequently to remove the dirt on the surface and mud in the mud. The time is more than 1 day.
Rinse the cleaned live squid into a clean basket and rinse it with clean water. Wash off the attachment on the squid. At the same time, the surface of the processed squid fillets, cross-section stools, knives, etc. will be washed clean and sterilized with 0.25% bleach solution.
Kill the live squid and kill it with a left hand. The right hand cuts the knife from the squid neck to the side of the triangular spine. Along the side, the knife is pulled from the head to the tail. In this way, a total of three knives are drawn on three sides and the squid is drawn into three pieces.
Remove waste such as viscera from the sepals and discard the head, tail, and spine together.
Leak the blood into a clean container and place it in a clean container so that it naturally drains most of the blood. Leakage time is generally 15-30min.
Weigh the sepals that will be drained of blood, weigh on the scales, and separate each part by the prescribed weight. Generally 453g per serving.
Place the plate and place it on the frozen plate in portions. The specifications of the frozen plate are usually 180mm90mm30mm. When tiling, the bracts at the bottom of the frozen pan face down, the top bracts face up and are neatly arranged.
Freezing The frozen plate with the scorpion piece is promptly fed into the freezing chamber at a temperature below -25°C, so that the temperature of the saccharal tablet's center falls below -15°C within 24 hours. The use of plate freezer or quick freezing cabinet freezing can greatly speed up the freezing speed, so that the temperature of the center of the cymbal sheet can reach -15°C within 4-12 hours, thereby effectively improving the product quality. After the sepal is frozen, it is a frozen sepal product.
The frozen pieces of the package shall be taken out of the freezer or quick freeze cabinet and removed with ice. After passing the inspection, they shall be put into a plastic bag, sealed with a sealer, and then put into the carton according to the rated quantity, and the trademark can be affixed. Sales.
After freeze-frozen, frozen and packaged, if not immediately sold, it should be quickly stored in a refrigerator below 18°C. The fluctuation of the temperature does not exceed 1°C, and the relative humidity is 90%-95%. The storage period is not More than 10 months. If sold to other places, use a refrigerated truck for transportation. At the time of sale, it should also be placed in refrigerators and freezers.
2. Cooked food processing Currently, the processing of cooked foods for catfish is mainly based on the traditional methods of pot processing, smoking, and baking. Typical are:
2.1 soup processing process
2.1.1 Process selection → Slaughter and separation → Inspection → Processing → Filling → Sterilization → Inspection → Packaging.
2.1.2 Preparation points Select the material to choose about 100g body weight, disease-free and robust jaundice as raw materials, and pay attention to those body types that are thin, body mucus and other types of trauma. Then rinse repeatedly with clean water to remove body surface dirt.
Slaughtered with beef bones or stainless steel flat oblique 1 knife, when the slaughter of the jaundice, the fish head left, belly outward, back on the wood, with his left thumb, index finger and middle finger holding the neck, Open a gap that can be seen in the fishbone. The right hand will cut the knife vertically. Insert the spine into the meat from the notch. The knife tip will not pierce the fish. From the head to the tail, turn the fish over and use the cutting knife to re-tighten the fish. Insert, draw - entire ridge.
After the slaughter of the squid has been detected after slaughter, if any intestinal nematode is found in the intestine, the fish body must be destroyed and the meatless fish must be cleaned before processing.
Processing will clean the selected meat, cut and grow 10-15cm. The slender flat strips with a width of about 0.5 cm are generally used only for the middle meat and the head, tail, and bone are used to make soup. The chopped meat was mixed with lard 2kg, minced garlic 1.2kg, and cooking wine 1kg per 100kg. First put the lard into the pan to heat it, then put it in a quick stir-fry. Add the minced garlic and cooking wine. When it is ready until the 78 ripeness, immediately raise the pot and then steam it for 10-15min. Out of cage.
Preparation of soup first slaughtered well-smashed bread, tail, bone by adding appropriate amount of lard, salt and the right amount of water boiled, until the soup color delicious taste, then add a small amount of refined starch, stir into a thin colloidal.
Canned meat will be processed, weighing 270-280g, with a uniform, into the tank, add the appropriate amount of soup.
Exhaust air at 82°C for 10 minutes. Sterilization cooling sterilization formula is 10min-60min-15min/121 °C, remove after cooling. After cooling, the lid of the can is lowered.
Check the factory before the packaging factory and then strictly check, pay attention to remove the cans of the exhaust sealing effect is not good. Then pack, keep warm for 5-7 days, after passing the inspection can leave the factory.
2.2 Processing method of canned pork soft can
2.2.1 Process flow Acceptance of raw materials → Processing → Salting → Frying All wire bagging → Sealing → Sterilization → Insulation inspection → Packaging → Finished products
2.2.2 seasoning liquid Preparation of seasoning liquid formula is 250g of garlic, rice wine 1.4ke, 3.5kg of salt, monosodium glutamate 220g, ginger 300g, agar 80g, onion 250g, soy sauce 15kg, sauce color 60g, white sugar 6kg, clear water 85L. The preparation method is to wash the garlic, ginger, and onion into a gauze bag after smashing, and pry the bag into the sandwich pot to boil, and keep the micro-boiler for 20 minutes to remove the spice package. Add sugar, monosodium glutamate, soy sauce, soy sauce, agar, heat and stir to dissolve, turn off steam after boiling, add rice wine, and filter for use. Control the amount of pan to be 100kg (evaporated water to make up with boiling water), cooling to 40 °C below standby.
2.2.3 Operational points of raw materials Acceptance of fresh or frozen squid with a weight of 150g or more is recommended. The sanitary quality of the squid should comply with the relevant provisions of “GB2736-94 Freshwater Fish Hygieneâ€.
Raw material processing 1 live squid should be raised for 1 day, after the vomiting of sediment and dirt within the scorpion, the fish drowsy or knocked out with electricity, clean the frozen squid stream hydrolyzed frozen, cleaned.
2 Wash the squid with nails on a wooden board (back up), use an obtuse triangular knife to cut back from the septum, remove the viscera along the spine, remove the head and tail, and wash the blood stains and impurities on the scallops with clean water. .
3 The washed salmon fillets were cut into 6cm or so squid segments, which were placed according to the size and thickness of the squid segments.
Salinity The squid and salt water shall be immersed in salted saline in 10 Baume degrees salt water according to 1:1. The salt water may be used continuously, and each time additional salt water is added to the prescribed concentration to be salted for 10-12 minutes. The salting time should be adjusted according to the size of the carp section, the temperature, and the difference between the frozen and fresh fish raw materials. After salting, rinse with water 1 times and drain to fry.
After frying, the salted eel segment is fully drained and placed in 180-200°C oil and fried for 2-4 minutes. When it is fried, it should be gently turned so that the fried squid section is uniform and uniform in color. When the surface is golden red, you can remove the drain and cool it to control the dehydration rate at 35%-40%.
The shredded squid was cut into 6cm wide and 3mm wide by cutting the fried squid. The processing of pork silk uses the back bone of lean pork or lean meat cut into the same size as the squid silk, fried in peanut oil, ready for use.
Bags are packed in three-layer composite bags (PET/AL/CPP), squid silk 80g, pork silk 60g, seasoning liquid 40g (net content per bag 180g).
Sealing, sterilization vacuum packaging vacuum control 0.088-0.093MPa. Sterilization formula 15min-35min-15min / 121 °C, back pressure: 0.16MPa.
The heat preservation test wipes the surface of the tank and stores it in a heat-preservation room at 372°C for 7 days to remove the non-conforming product. The finished product is packed and stored in storage.
2.3 Processing technology of smoked smoked fish products, squeezed blood to remove the bones and internal organs of the fish (ie, finishing). The tilapia was frozen and then squeezed. According to the weight of the raw carp 1000g, salt 2g and saltpeter 0.5g were added, and it was evenly spread on the carp, and then placed on a tilting table, and then pressed a heavy stone on it to squeeze blood water. Put it in a cold storage of 2~C.
Marinated 1000g of bloody squid was piled up in a clean container (the skin of the squid was facing down) and the fish faced upwards, then a wooden frame was placed on it and pressed with heavy stones. Pour 8kR (salt 1.5, nitrate 0.05, sodium sulfite 0.2, granulated sugar 5, and flavor 0.5) into a container and pickle it. After 3 days, the upper and lower layers were adjusted one time and placed in a cold storage at 20°C, and they were marinated in five days.
To salt, put the marinated squid washed in running water at a temperature of 16 °C for more than 10 min, washed away excessive salt. After the salt is removed, the surface shape of the squid is finished.
Dry fumigation The smoked smoked cockroaches are arranged in a row and sent to a smoke room at about 30°C for 2 days. After the fire is used to bake the surface of the eel to a slightly tense state, the smoked smoke is cooled at a temperature of 15°C. day. After the packaged eel has been smoked, it is cooled at room temperature and then sent to a 5°C cold store. After cooling completely, the surface of the fish can be finished and packaged.
Treated areas will be raised slightly, eliminating sagging and giving patients a rejuvenated appearance.
Because patients usually remain fully conscious during the procedure, they can approve the look of their Thread Lift while the Doctor does the work.
Once the threads are knotted, they become hidden within the skin itself, and any scarring that results will be invisible.
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