Crayfish processing process

Wild freshwater crayfish (crayfish) is a precious aquatic animal. It is rich in rivers and lakes and ponds in the Yangtze River. It has delicious meat, unique flavor, high protein content, low fat content and shrimp yellow flavor. In particular, it is rich in calcium, phosphorus and iron, and is an animal food with high nutritional and therapeutic value. In order to utilize this natural resource, our research group has finally developed a series of frozen cooked crayfish products that can be directly eaten, and has entered the European and American international market, becoming one of the important export cooked aquatic products in China. In Jiangsu Province, the annual foreign exchange earning reached 50 million US dollars. To this end, the project won the Jiangsu Provincial Government's scientific and technological progress award. Some of the results of the project are reported as follows:

I. Materials and facilities

1, the main raw materials, auxiliary materials: crayfish: fierce and lively, qualified waters from the health census; commercially available citric acid and fine salt.

2. Plant facilities: It has a raw material processing field that is compatible with the production capacity. Cleaning room, cooking room, cooling room, finishing workshop, cleaning and disinfection room, inner and outer packaging room, ingredient room, quick freezing room, cold room. The facilities such as materials, electromechanical rooms, compressor rooms, etc., are arranged in accordance with the sanitary requirements required for the flow operation, and the layout is reasonable.

3, the main equipment: raw material selection classifier, washing machine, cooking cooling production line, air conditioning equipment, console and its equipment, vacuum packaging machine, quick freezing machine.

Second, the method

1. Frozen cooked crayfish meat

(1) Process: Raw material shrimp acceptance → grading selection → three cleaning → cooking → cooling → head peeling and shelling grading → collecting weighing bagging → vacuum sealing → plastic leak detection tray → quick freezing → packing and refrigerating

(2) Process points

1 Raw material shrimp acceptance selection: timely selection of raw shrimp into the factory, eliminating dead shrimp, old shell shrimp and all impurities, and then grading according to large, medium and small specifications, for raw prawn and agriculture with odor, especially pesticide leeches and kerosene flavor Raw shrimps in areas with excessive or heavy metal censuses and areas with epidemic areas may not be acquired.

2 three-way cleaning: the selected live shrimps are cleaned in three times in a timely manner, *, the second way to clean the mud and dirt of the shrimp body, and the third lane is cleaned by water and immediately sent to the cooking room for cooking through the conveying device.

3 cooking and cooling: the appropriate amount of raw shrimp is continuously and continuously input into the cooking machine at 100 °C to make it evenly heated. The shrimps are cooked according to the large, medium and small size shrimps for 7 minutes, 6 minutes and 5 minutes respectively; Cooking record. Cook cooked shrimp quickly into clean, normal temperature water for 3-5 minutes, then quickly enter 0-5 ° C clean cooling water for 3-5 minutes, so that the shrimp body temperature dropped to about 10 °C.

4 to head peeling shells grading: when going to the head, the force should be moderate, so as not to squeeze the contents of the shrimp head to contaminate the shrimp; after the head, use the scorpion to remove the * section of the shell of the shrimp, and then the remaining shell of the shrimp, so that It is separated from the meat, then the neck meat is clamped in one hand, the tail fan is clamped in one hand, and the shrimp is gently moved to take out the shrimp, and the tail meat should be taken out to ensure the complete beauty of the shrimp. Then, all the intestinal glands are gently extracted along the back line of the shrimp and directly placed in a non-toxic plastic container with a specification mark.

5 Collecting weighing bags: The shrimps are collected by special personnel and sent to the acceptance station. After passing the acceptance of the relevant sensory physical indicators, the water is accurately weighed according to the weight index, and then gently filled into the plastic bag with a stainless steel funnel.

6 Vacuum sealing and leak detection: The plastic bag with cooked shrimps should be vacuum sealed and shaped in time to meet the block shape requirements. The force should be even and appropriate during shaping, and the extrusion should be minimized, both to the side and to the corner. It is also necessary to prevent the shrimp from being broken and losing water and weight; the plasticized product is sampled at a ratio of 5, and the cleaned water is immersed in the clean water to see if it leaks.

7 quick-frozen and boxed refrigerated; semi-finished shrimps are frozen in the freezing room below -30 °C within 30 minutes, so that the product center temperature is quickly frozen to below -15 °C. After quick freezing, take out the carton according to the specifications and quickly mark the signs. Send a cold storage.

2, frozen cooked whole limb crayfish

(1) Process: Raw material shrimp acceptance → classification and selection → soaking and drainage → three cleaning → cooking → cooling → secondary selection and classification → weighing and placing the bag → adding soup or seasoning → vacuum sealing → quick freezing → loading Box refrigerated

(2) Process points

1 raw shrimp acceptance selection (ibid.).

2 Soaking excretion and cleaning: The raw shrimps after the acceptance and selection are placed in an aqueous solution containing 0.5% of salt and 0.2% of citric acid for 20-40 minutes to allow the shrimp body to spit out the dirt in the ankle and intestinal glands. Then perform three cleanings as described in 1.

3 Cooking and cooling: Put the quantitative raw shrimp into a boiling water pot containing 0.2% salt and 0.5% citric acid, stir evenly, boil for 2 minutes, then continue to cook for 6 minutes, then quickly release the pan. Cooling as required by 1.

4Second selection and classification: The cooled shrimp body is selected according to different specifications, and the cut shrimp is removed. Shrimp with poor shell color.

5 Weighing and swinging bag: According to the export contract or letter of credit, the shrimp with the specified weight index shall be weighed, and then the two rows and two rows, the shrimp and the shrimp and the squid shall be placed on the plate, and the surface of the shrimp shall be flattened as far as possible. In order to avoid piercing the wall of the bag when vacuuming; the surface of the shrimp body of the plate is covered with double-layer non-toxic plastic paper, and then put into a plastic bag.

6 Infusion of soup or seasoning: Prepare a good soup or seasoning according to the customer's formula requirements of the importing country, and gently fill the flat plastic tray of the shrimp body.

7 vacuum sealing, leak detection, quick freezing and packing refrigeration as required by 1.

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