Second, the operating points Raw material requirements Fresh raw shrimp, remove the deterioration of raw materials. Many raw materials should be added crushed ice preservation.
In the first picking, picking and picking are due to the mixture of fish and shrimp in the raw materials. They must go through the first picking to separate the fish and shrimp. Generally, the screening method is used to properly separate the fish and shrimp. After the first batch of shrimp is rinsed, it is picked again to remove impurities and metamorphic shrimp to ensure raw materials. Pure and fresh.
Rinsing and over-washing the shrimp with bamboo baskets, about 5 cents per basket, swinging the shrimp baskets around, and then gently stirring the shrimps so that the silt will flow out with the water, and the water temperature during rinsing should be controlled at about 10 DEG C (cooling with crushed ice). And change the water regularly; the purified shrimp after re-picking again to clear the water to remove residual mud.
Drain, test and wash clean shrimps drain for 5 to 10 minutes, remove the water, and then sort and inspect on the stainless steel public surface to further remove trash fish and metamorphic shrimp.
To ensure that the shrimp shell is not mixed with the shrimp, a 3? hole diameter drum is used. Before the meat is harvested, the gap between the drums must be carefully adjusted to ensure that the meat is harvested once. The meat output rate is generally about 45%. Responsible for the special person, the operation should pay attention to safety, the meat grinder must be cleaned and disinfected every class.
Dispensing and weighing the shrimp plate The application of the special fish plate to the frozen plate shall be carried out in every class to prevent contamination. Each plate is loaded with 12.5 糜 of shrimp, so that the weighing is accurate and the paving is smooth.
Quick-frozen plates of shrimp in a timely manner into the cold, the plate should be flat to prevent the thickness of the frozen block is not the same, the library temperature requirements below 25 °C, 12h or so, when the central temperature of the shrimp reaches 15 °C, the quick-freezing completed.
To remove the pan and ice, in order to prevent oxidation and freeze-drying, ice is removed immediately after the disc is removed. The ice water temperature is 1 to 3°C, and the ice coat is required to be completely smooth with a thickness of 1 to 1.5 Å.
After being packaged and refrigerated, ice-cold shrimp prawn is immediately put into plastic bags, folded into bags, placed in two boxes per carton, and externally packed with plastic bags (named outside the box, gross weight, production plant, production date) , And then into the refrigerator, temperature 18 °C, the fluctuation amplitude of 1.5 °C.
Using frozen shrimp as raw material, it is possible to develop multi-species deep processing such as shrimp chips, shrimp balls, ham sausages, artificial shrimps, etc. The waste can be processed into shrimp shell powder as a feed additive.
First, the process of small fish mixed shrimp - the first pick (or screening) - early rinsing - picking - over clear water - drain - picking meat - loading plate - weighing - quick-freezing - off the plate - packaged ice - packaging - refrigerated.