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Single frozen meat processing technology
First, the foreword is commonly referred to as è› and è›. Widely distributed in the coastal areas of China, it is an important breeding species in the coasts of Zhejiang and Fujian. It broadcasts seedlings in the lunar calendar from January to February every year, and it is harvested one year after harvest in the lunar calendar, and it is also harvested for two years. Each hundred grams contains protein 48. 2g, fat 1.3g, sugar 18.7g, and contains a lot of vitamins, nutrient-rich, delicious taste, welcomed by consumers, but because it is fresh shellfish, not easy storage and transportation, In the past, apart from fresh meat, only processed into thousands of products, oyster sauce and other products, a small sales radius, affecting economic efficiency; while frozen meat not only maximizes the original taste and nutritional ingredients, but also greatly improved The food value and economic value of the product. Provide products that are beneficial to health and safety, and increase customer satisfaction. Second, the process of raw material acquisition → selection of grade → wash spit sediment → rinse → shell peeling → cleaning → quick freezing → weighing → packaging → refrigeration. Third, the operating points 1, the raw material acquisition: should pay attention to the government can not be from the CEP advice and other sources that currently have the possibility of CFP in the region to purchase raw materials, but also choose fresh, uniform size, size, weight over 10g (2 years) As a raw material, we must pick out cockroaches, broken cockroaches and cockroaches that are not large enough. 2. Pick a good pick: Rinse the basket clean (more than three times the flow of water), about 5kg per basket, and rinse the cleaned basket with 2%-3% dilute salt water for more than 12 hours so that it can be spit out. Sediment, purification, raw materials that are not spit-free, cannot be taken to the next process. 3, shelling should be carefully pinched off the adductor muscle, so that the meat shell separation, and stripping the edge of the meat film, to ensure the integrity of the eel meat to avoid damage, in order to improve the product yield. 4. The stripped quail meat is disinfected and rinsed to remove bacteria and remove impurities. After draining, the quail meat must be neatly and leveled and frozen by a freezer. 5, frozen meat, according to the requirements of good weight, layered PvC plastic trays, and then PVC plastic tray into a plastic bag sealed, after a series of monitoring into the box (-18 °C) freezer preservation. Fourth, pay attention to matters needing attention 1, in raw material selection, raw material rinsing, shelling three process operations, we must pick out broken worms, dead worms and fleas with sediment and other unqualified products, to ensure product quality requirements. 2. Starting from shelling, the processing plant is equipped with air-conditioning facilities to reduce the ambient temperature and ensure that the products are produced under low temperature conditions. 3. All operators must meet the hygiene requirements of the food handlers in the health and epidemic prevention department. They also require that they dress neatly, attach importance to personal and production environment hygiene, and try to avoid secondary pollution. 4, in the product line process can not be accumulated in the product backlog, and ice water cooling, inhibit the growth of bacteria in the process of mutton meat processing.