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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 material selection bar weighs more than 25g and the body color is a gray-yellow live carp, and the gray-brown carp is removed.
The cleaning will concentrate the selected carp into a bucket or a cement pool, allow it to swim freely, and change the water frequently to remove surface dirt and silt in the pot for more than one day.
Rinse the cleaned live squid into a clean basket, rinse with clean water, and wash off the attachments 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.
Cut off the live squid first and then press down on the head of the squid. The right hand will cut the knife from the squid neck to the side of the triangular spine, and follow this side, pull the knife from the head to the fish. Tail; in this way, three sides are drawn on three sides and the squid is drawn into three.
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 15-30 minutes.
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 press it into the frozen plate. 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 containing the bismuth pieces is promptly fed into a freezing chamber with a temperature below −25° C., so that the temperature of the center piece of the bracts falls below −15° C. within 24 hours. The use of plate freezer or quick freeze cabinet freezing can greatly speed up the freezing speed, so that the temperature of the cymbal sheet center 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 tablets are frozen and packaged, if they are not sold immediately, they should be quickly stored in a freezer below -18°C. The fluctuation of the temperature does not exceed 1°C, and the relative humidity is 90%-95%. 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 Processing technology of canned yellow glutinous can
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.
Slaughter the slanting knife made of bone or stainless steel. When slaughtering the scutellaria, place the head toward the left, the abdomen outward and back on the wood, and use the left thumb, forefinger and middle finger to pinch the neck. Open a visible fishbone gap, the right hand will knife upright, insert the spine from the gap in the meat, the tip does not penetrate the fish, from the head to the tail, turn the fish body, with a knife again close to the fish Insert and draw down the 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.
The processing will select the good quail meat to be washed, cut and grow 10-15cm, the width is about 0.5cm of the slender flat strip, generally only take the mid-range fat, head, tail, bone with the production of soup. The chopped meat was mixed with lard 2kg, minced garlic 1.2kg, and cooking wine 1kg per 100kg. Put the lard into the pan and heat it. Then put the chopped yak meat into a quick stir-fry. Add garlic and cooking wine. When the fry is ripe, it will be cooked immediately and then steamed again for 10-15 minutes. Can be out of the cage.
Preparation of the soup first voted to kill the split well head, 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 10 minutes -60 minutes -15 minutes / 121 °C, removed after cooling. After cooling, the lid of the can is lowered.
The inspection shall be strictly inspected before shipment from the factory, and attention shall be paid to the removal of cans with no effect of exhaust sealing. 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 → Shearing → Bagging → Sealing → Sterilization → Insulation inspection → Packaging → Finished products.
2.2.2 seasoning liquid Preparation of seasoning liquid formula is 250g of garlic, rice wine 1.4kg, 3.5kg 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.
Salting Put squid and salt in salted water of 10 Baume degrees brine by 1 : 1, salt water can be used continuously, and add salt water every time until the specified concentration is 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 or lean meat of healthy pigs, cut into the same size as the squid silk, and uses the oil to deep-fried and cooked.
Bags are packed in three-layer composite bags (PET/AL/CPP). 80g of squid silk and 60g of pork are added. 40g of seasoning liquid is added (net content per bag is 180g).
Sealing, sterilization vacuum packaging vacuum control at 0.088-0.093MPa. Sterilization formula 15 minutes - 35 minutes - 15 minutes / 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, 3g of salt and 0.5g of saltpetre were added, and it was evenly spread on the carp, and then placed on a tilted table, and a heavy stone was pressed on it to squeeze blood water. Place in a cold room at 2°C overnight.
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 8kg (according to the salt 15, saltpeter 0.05, sodium sulfite 0.2, granulated sugar 5, and flavor 0.5) in a container and marinate. After 3 days, the upper and lower layers were adjusted once, that is, the surface shape of the squid was sorted out.
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.
Several kinds of processing technology
The yellow bream, commonly known as squid, field plover or field plover, is a tropical freshwater benthic living fish. It has strong adaptability and is widely distributed in China. Except for the Qinghai-Tibet Plateau, all water systems in the country are distributed in various water bodies. In particular, it is more common in the Yangtze River basin and the southern provinces. Especially in recent years, the aquaculture production of Astragalus membranaceus has developed rapidly, and the production volume is relatively large. Processing and development and utilization of Astragalus membranaceus are increasingly receiving attention.