1 Frozen Butterfly Shellfish: This product is made from burly axe.
a. Process flow: raw materials → low-temperature keep-alive → washing → broken shell to take meat → take axe foot → washing → open film → to dirty plastic → sorting → washing → weighing → loading plate → pre-cooling → quick-freezing → release → packaging → Finished product → refrigerated.
b. Process operation points:
Breaking the shell and taking meat: After the burly seawater is rinsed, the left side of the carcass is ventral, the right hand holds the shell tool open, and the ligament and the hinged tooth between the two shells of the shell are split and the knife is inserted from the gap. Move close to the inner wall of the shell, cut off one side of the shell muscle, and then cut off the other side of the shell muscle, the flesh is falling off; can also be broken shell side shell top, insert the knife from the hole, use the above Method to take meat. Take care to prevent scratching the axe when taking meat.
Take axe foot: one hand from the base of the axe to grab the axe foot, and the other hand will cover the mantle along with the sacral, adductor muscles, do not tear the axe foot. The removed axe was washed with ice water in time to remove the mucus and blood stains.
Open film: Open the film according to customer requirements. Japan's Kanto approach: Place the axe foot on the operation case, press the axe foot by one hand, cut it into two pieces with a knife from the back of the other hand, and keep the crown of the axe so that the two pieces are connected and separated. Butterfly-shaped; Japanese Kansai practice: Put the axe foot on the console, hold it down with one hand, and use the other knife from the side of the axe to inject the knife. Cut the meat crown in two, making it a paste. No matter what kind of practice is adopted, the knife must be smooth and the axe should be symmetrical in profile and have a smooth edge.
To dirty, reshaping: Use a knife to go obliquely to the internal organs of the two axe feet, and cut off the small neat corners and residual film, trimmed to two symmetrical, not with black dirty or red body and shellfish eggs, strictly prohibited Shellfish cut into triangles.
Grading: The washed axe foot is cleaned once with ice water, grading according to the number of requirements, while eliminating the color of shellfish, with congestion or dirty shellfish, shellfish and other unqualified shellfish.
Washing: Stir with handful of 3% of body's fine salt for 10 seconds by hand, rinse and wash the mucus on the surface of the shellfish, rinse with ice water, and drain the water with a sieve.
Weighing wobble plate: Weighs and weighs 2% according to the weight of the frozen block. The shellfish is arranged neatly in the pan so that the creased portions are aligned in a straight line, which may overlap and run smoothly. 26 to 30 or more specifications are arranged in two rows; small specifications are arranged in three rows; 0.25 kg of dry powder is placed on the inside of the tray; 0.5 kg of each sheet is placed in two layers in the tray, the bottom layer is creased upward, and the upper layer is creased Downwards, the non-toxic plastic film is lined between the two layers. Add specification labels as required.
Quick-freeze: Freeze with plate quick-freezing machine or frozen in freezer, the temperature should be below -25°C, stop the quick-freezing when the freezing block center temperature reaches -15°C, and the quick-freezing time must be within 12 hours. If it cannot be quick-frozen temporarily, it must be pre-cooled in a pre-cooling room or a cold room, and the time for parking should not exceed 4 hours.
Remove the plate: Use the immersed release plate, use 2% salt water, the water temperature is below 4°C, and soak for a few seconds. Since the frozen block is thin, the operation must be careful to keep the frozen block intact and prevent crushing.
Bagging: Packed in vacuum or non-toxic plastic bags as required, and the latter should be heat sealed.
2 quality indicators, specifications and packaging:
Sensory index: shellfish quality is fresh, normal color, no blood; has the inherent smell of fresh burly, no odor; each piece of meat is connected with the axe, and is symmetrically butterfly-shaped after deployment; the knife edge is neat, uniform thickness, no cut through Or other damage; no change in shellfish; net viscera, clean without impurities.
Microbial indicators: number of bacteria ≤ 100,000/g; number of E. coli ≤ 30/100 g; pathogens may not be detected.
Level: A, B two levels. Mainly from the sensory indicators to distinguish, there is no obvious defect in grade A; grade B allows one of the following conditions: there is a black spot on the crown of the axe or a slight bleeding; there is a cut at the lower or upper end of the axe foot; The resulting butterfly sheet is less symmetrical or less uniform in thickness.
Packing: Pack carbs of vacuum-packed or non-toxic plastic bags in cardboard boxes with interlayer linerboards, each containing 10 kg of 1 kg, 20 kg of 0.5 kg and 40 kg of 0.25 kg. The box end brush marks the designation: (A), (B) indicate the level; "East" and "West" indicate whether to cut from the back of the axe or from the side, that is, the Kanto and Kansai of Japan.
2, fan mouth.
1 frozen scallop column (to dirty, remove muscle)
a. Process: fresh scallops → washed → open the shell to take the meat → to dirty and film → washing → drain → pick → weighing → loading → quick-freeze → off the plate → packaging → finished → frozen.
b. Process requirements:
Open the shell to take meat: left hand scallops, so that the left shell up, extending the hole full of wire to the operator, the right hand knife from the hole into the foot silk, close to the right shell of the closed muscle cut off flip, remove the right shell with a knife The mantle and viscera were provoked and pinched with the index finger of the right hand, peeled off from the adductor muscle, and the adductor muscle attached to the left shell was cut off. This will make the blade smooth and will not break the adductor epicardium.
Washing: Wash with 2%~3% cold water first, remove the residual film and visceral remnants and black lines on the adductor muscles while washing, then rinse with clean water.
Weighing: Choose qualified products, weight 10 grams per 0.5 kg.
Plate frozen: first shellfish scattered on a clean non-toxic plastic cloth frozen for 20 to 30 minutes, until the body surface freezes after the plate fast frozen; or after the plate quick-freeze, shake off the shell in the release.
Packing: The pillars are bulk-packed in non-toxic plastic bags. The bags are then packed in small cartons, and finally packed in cartons. Each box weighs 0.5 kg and 20 bags.
2 sensory indicators and specifications:
Sensory index: quality is fresh, color is normal, no odor, individuals are basically complete, clean without impurities.
Specifications: regardless of number.
3, mussels. Mussels, commonly known as sea red, are the bulk of marine aquaculture products in Shandong Province. They are cooked and dried into mussels or canned with fresh meat. In recent years, the number of frozen oysters in mussels has become more and more popular in the market. There are mainly the following two types:
1 Frozen raw meat: Taken ashore during the plump season, select large individuals (small people do shrimp food) to wash away the sand, cut out the fresh meat, remove the full wire, and carefully wash (do not crush the shellfish ) After the water is controlled, the metering plate is frozen and the bag is removed after being removed. It is also possible to spread the frozen food and produce small packages of different sizes and suitable for sale in the off-season when the vegetables are sold in the off-season, which not only preserves the flavor of fresh mussels, but also facilitates the cooking of delicious dishes by customers.
2 Frozen meat: Cook fresh and frozen mussel meat, or take fresh mussels to boil and remove meat from the shells. Remove the full-filament silks, wash them with steamed raw soups, and freeze them. Then put them on the small package. The advantage of processing frozen cooked meat is that it is convenient for the meat to be cooked after the shell is cooked and opened, and the cooked meat is not easy to be broken during cleaning. The thawed buyer can still make various delicious dishes while the shellfish still maintains the original flavor.
1, burly. The burrow is commonly known as red shell and blood shell. The shell is slanted and oval, with a shell height of 8 cm, a length of 9 cm, a width of 8 cm, and a weight of 50-60 g. The burly meat is orange or apricot yellow, rich in nutrition, and processed into frozen butterfly-shaped shellfish. Burly is a shellfish resource newly developed in Shandong Province in recent years.