Four corners of the processing technology

Four corners of the processing technology

I. Overview Mactra Veneriforznis is a member of the genus Valerianidae, which is commonly known as the white stork. It lives in the middle and lower parts of the intertidal zone and shallow muddy sandy beaches (5 to 10 cm). April is the prosperous period of reproduction. The shell length of 2 to 3 weeks old can reach 3cm. Tetrahedron is widely distributed in our province, mainly in coastal cities such as Nantong and Lianyungang.
The price of the four-cornered oysters is far from that of the clams, but its rich nutritional value is no lower than the clams. Each hundred grams of fresh scallops contains 11.8 g of protein, 0.6 g of fat, 6.2 g of carbohydrates, 2.4 g of inorganic salts, and a variety of vitamins.
In recent years, with the general improvement of the quality of life, more and more attention has been paid to the nutritional value of food. Seafood, especially shellfish, are popular, but the processing process is complex, resulting in inconvenience in eating. Therefore, all kinds of high-quality shellfish are small. Packaging has become increasingly popular among consumers. In order to develop the market for shellfish products, the processing and utilization of shellfish have continued to develop in depth and depth. This part of the company has conducted some research and experiments on the processing and utilization of the four-cornered quail. The experiment proved that the frozen small package made from the processing of the four-cornered oysters through different processes has a simple method of eating and a high nutritional value, and the economic benefit is increased by about 30% compared with ordinary live-and-buy transactions.
Second, the raw materials require the use of live tetragonal glycosides as raw materials (because it is slightly alkaline meat, easy to corrupt, Sijiao ~ Dan died, will soon deteriorate, can not eat).
Third, the processing method
(a) Frozen horns
1. Process flow Acceptance of raw materials → Flushing → Suspended feeding → Secondary flushing → Draining → Bagging → Quick freezing → Finished products
2. Operation points
(1) Flushing selection Fill the sieves with sieved water, rinse them with running water, rinse them continuously to flush out sediment and impurities from the carcasses, and place the cubes on the clean stainless steel worktop. Above, pick out dead, empty, broken and weak. The identification method is as follows: The living pods are closed tightly, and the hands are not open. When the mouth is open, the touch will be closed. The two shells will produce crisp and solid sound. The weak pods will be loose and can easily be inserted with the thumb. Shell seams, which are easily inserted as weak cymbals, because of the loss of moisture in their shells, the sound is slightly abnormal after being toggled; holes or cracks are found in cracked pods, and shattered shells are heard after being toggled; dead worms are automatically opened or used Hands gently open and open, will not close, and smelly water flows out, there is odor, the surface of the shell is dirty, a squeak sounds, and there is a distinct lightness in the hand.
(2) Temporary rearing of sand: The four corners of fresh fish shall be cleaned and the impurities of the surface sediment shall be washed with sea water, and the temporary holding pool shall be “swallowed”. It is advisable to place it in one layer to prevent it from being difficult to open due to overlap and spit inexhaustible. Inject seawater or salt water with a concentration of about 3‰, maintain the temperature at 23 °C, and at the same time, in the condition of no light and disturbance, the effect of sanding the best. The smaller the holding density, the better the sanding effect. However, considering the combined effects of sediment concentration, taste and economy, when the density of temporarily holding the sand-receiving straw is 10 to 15 kg/m2, the qualified shellfish meat that meets the food requirements can be obtained. After the holding time reaches 16 hours, the effect of desalination has been met.
(3) Quick freezing adopts air freezing or plate freezing machine for quick freezing, and it can be frozen when the temperature of frozen product reaches -15°C. When freezing with air, the temperature between freezing should be below -25°C, and the maximum time for the center temperature reaching -15°C cannot exceed 14h.
3. After the food is thawed, cook in boiling water for a few minutes. The time should not be too long. The opening of the four corners shall prevail. After draining, seasoning (vinegar, sugar, spicy, sesame oil) can be eaten. The meat is delicious and tender, and the soup can also be drunk.
4. Quality Standard
(1) Freshness: The product is of fresh quality and normal in color. It has the odor of frozen quail meat and is soft, clean, elastic and flexible. It allows the film to break but does not fall off, leaving no viscera.
(2) Specifications: The size of each bag is basically uniform, and the weight can be designed according to the need, preferably 50 to 60 g.
(3) Impurities: To clean sand, no foreign impurities.
(4) shellfish poisoning: must meet the importing country regulations.
(b) Seasoned shellfish skewers
1. Process Flow Raw Material Acceptance→Flushing/Selection→Temporary Feeding/Tortling→Boiling→Picking→Flavoring/Pickling→Stuffing→Stuffing (or Adding Curry Powder)→Packing Crumbs (or Coconut)→Boxing→Weighting→Frozen→ Packing → Refrigeration → Finished Product
2. Operation points
(1) The process of rinsing and temporarily holding up and brewing sand is the same as above.
(2) Cooking: Put the appropriate amount of the four corners into a stainless steel double pot, add water to boil for about 10 minutes, and steam until the clam shell is fully opened. When the clam meat is removed, it is appropriate to pay attention to master the cooked food so as not to affect the quality. rate. After cooking, remove the earthworms and put them on the sieve to cool them for 3 to 5 minutes before sending them to the next process.
(3) Rinsing and draining: Put the meat in the sieve, the amount of which is appropriate to occupy 1/3 of the sieve capacity, then immerse the sieve in clean water of 3 ~ 4 °C, gently stirring in the same direction by hand, To wash the sediment without spitting. Repeat once in another pool of water, then remove the sieve and place it on the iron rack to keep it at a certain inclination for draining.
(4) Seasoning formula: 2% salt, 0.6% MSG, 2% sugar, 2.5% cooking wine, proper amount of ginger powder and pepper, and a little salad oil. The quail meat is completely immersed in the sauce liquid and the pickling time is l~2h. After draining slightly, use toothpick to string, hang bread crumbs and coconut, and leave the remaining seasoning liquid for the next batch.
3. After the food is slightly thawed, put it in hot oil and deep-fried it. When the quail is skewered in yellow, remove it and drain off the excess oil to serve. It is delicious, crispy and delicious. It can be eaten in chains and has a lot of fun. It can be used as a snack food.
4. Quality standards
(1) Specifications The size of each string is basically the same, each string is 4 to 5, a total of about 20 to 25g.
(2) Impurities are free of sand and have no broken shells.
(3) shellfish toxin must meet the importing country regulations.
(c) Marinade
1. Acceptance of raw materials for process flow→Stand-feeding and evacuation→Fetching meat→Rinse and drain→Fry→Boiling→Sundry→Weighing, bagging→Quick freezing→Packing→Refrigeration→Finished products
2. Operation points
(1) Frying: Keep the oil temperature as high as about 90 to 100°C. After the drained meat is slightly hot in the oil, remove it immediately and drain it. The time should not be too long, otherwise the quality of the meat will decline.
(2) Cooking: Put the oyster meat in the drainer into the cooking pot and add the appropriate amount of seasoning (4% salt, 1.5 percent MSG, 4% sugar, 3% cooking wine, ground ginger, pepper, pepper, salad oil, etc. ) Add water to fully immerse the quail meat and cook it over low heat. When there is not much marinade, it will be dried again by a big fire.
(3) Drying: Due to the small size of the individual pods, the drying time should not be too long. During the drying process, it is necessary to turn the meat from time to time in order to avoid local drying.
3. The edible method can be eaten immediately after opening the bag. The color of this product is dark brown, dark in color, fresh in taste and bitter. Suitable for outdoor activities, easy to carry, high nutritional value.
4, quality standards
(1) Basically maintain the color, flavor and texture of the traditional export frozen shellfish.
(2) Microbiological indicators must comply with FDA health standards.

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