Research and development of ready-to-eat crayfish

Research and development of ready-to-eat crayfish

Crayfish is a precious aquatic animal that is abundant in rivers, lakes and ponds in the Yangtze River Valley. It has a delicious flavour, a unique flavor, a high protein content, a low fat content, and a yellow crab taste. In particular, calcium, phosphorus, and iron are rich in animal foods that have high nutritional and therapeutic value. To take advantage of this natural resource, after years of research, the group has finally developed a series of frozen cooked crayfish products that can be consumed directly, and has entered the European, American, and international markets. It has become one of China’s major export-oriented cooked aquatic products. The current annual foreign exchange earned by Jiangsu Province reaches 50 million U.S. dollars. For this purpose, the subject received the scientific and technological progress award from the Jiangsu Provincial Government. Some of the results of the project are now reported as follows:
First, materials and facilities equipment
1, the main raw and auxiliary materials: crayfish: fierce and lively, qualified from the health censuses; commercially available citric acid and fine salt.
2. Factory facilities: We have a raw material processing plant that is compatible with production capacity. Clean room, cooking room, cooling room, finishing workshop, cleaning and disinfection room, inside and outside the packaging room, ingredients room, quick-freezing room, cold room. Facilities such as materials, electromechanical rooms, and compressor houses meet the hygienic requirements for flow operations and have a reasonable layout.
3, the main equipment: raw material selection and grading machine, washing machine, cooking and cooling production line, air conditioning equipment, consoles and their appliances, vacuum packaging machines, quick-freezing machines.
Second, the method
1, frozen cooked crayfish meat (1) process: raw shrimp acceptance → grading selection → three cleaning → cooking → cooling → peeling shelling sausage classification → collect weighing bag → vacuum sealing → plastic leak detection plate → Quick-freezing → Packing and refrigerating (2) Process point 1 Picking of raw materials and shrimps: Picking raw shrimp into the factory, removing the dead shrimps, old shellfish and all impurities, then classifying them according to large, medium and small specifications, especially for smelling Pesticide leeches, kerosene-flavored raw shrimps, and raw shrimps that have exceeded the standard in the general survey of heavy metals, and raw shrimps in the epidemic areas may not be acquired.
2 Three-way cleaning: The selected live shrimps should be washed in three steps in time, and the first and second lanes should be washed with mud and dirt. The third lane should be washed with clean water and sent to the cooking room immediately after being washed.
3 cooking and cooling: the appropriate amount of raw shrimp into the 100 °C evenly into the cooking machine, so that it is heated evenly, according to the large, medium and small specifications shrimp cooking 7 minutes, 6 minutes, 5 minutes; cooking by hand to fill in Cooking records. Cooked cooked shrimp quickly enter clean water at room temperature for 3-5 minutes, then quickly enter clean water at 0-5°C for 3-5 minutes to cool the shrimp body temperature to about 10°C.
4 Headless Shelling Graduation Graduation: When the head goes, the force should be moderate to avoid squeezing out the shrimp head contents and contaminating the shrimp meat; after removing the head, use tweezers to remove the first crustacean of the shrimp body, and then move the remaining crustaceans of the shrimp, It is separated from the meat, and then the neck meat is clamped in one hand, the tail fan is clamped in one hand, and the shrimp is brought out with gentle movement. The tail meat should be brought out to ensure the complete appearance of the shrimp. Then gently draw out all the glands along the back of the shrimp and place them directly in the non-toxic plastic container with the specification mark.
5 Collection Weighing and bagging: The shrimp collected by special personnel shall be sent to the acceptance station. After acceptance of the relevant sensory physical indicators according to the regulations, additional water content shall be accurately weighed according to the weight index, and then the stainless steel funnel shall be used to gently inject the plastic bag.
6 Vacuum Sealing and Leak Detection: Vacuum sealing and plastic shaping shall be performed on plastic bags filled with cooked shrimps in a timely manner so as to meet the block shape requirements. The force during shaping shall be uniform and appropriate, and the extrusion shall be reduced as much as possible, both to the side and to the corner. It is also necessary to prevent the crushing of shrimps and the loss of water and lack of weight. After the plastic products are sampled at a rate of 5, they should be immersed in clean cooling water to check for leaks.
7 Quick-freeze and crates for storage; semi-finished shrimps should be frozen within 30 minutes in freezing room within 30 minutes, so that the product center temperature can be quickly frozen below -15°C. After quick-freezing, remove and quickly fill the cartons according to the specifications and brush the sign. Give it to the refrigerator.
2, frozen cooked whole crawfish (1) process: raw shrimp acceptance → grade selection → soaked → three wash → cooking → cooling → second choice classification → weighing wobble plate → filling soup or Materials → vacuum sealing → quick freezing → packing and refrigeration (2) Process point 1 Acceptance of raw material shrimp selection (ibid.).
2 Immersion excretion and cleaning: Put the selected raw shrimps into a solution containing 0.5% of common salt and 0.2% of citric acid for 20-40 minutes so that the bodies of the raw shrimps will spit out dirt from the axillary and intestinal glands. Then press 1 for three rinses.
3 cooking and cooling: the quantitative raw shrimp put 0.2% salt, citric acid 0.5% boiling water pot, stirring constantly, keep boiling within 2 minutes and then continue cooking for 6 minutes, and then quickly disposable pan, Cool as required by 1.
4 Second-selection grading: After cooling, the shrimp body should be selected according to different specifications, and the cut-off shrimp should be removed. Shell color difference shrimp.
5 Weighing wobble plate bagging: According to the export contract or letter of credit requirements, weigh the shrimp of the specified weight index, and then divide the two layers of two rows, shrimp chela and shrimp chela phalanges relative to the wobble plate, the surface shrimp chelating pressure down as much as possible, In order to avoid puncturing the wall of the bag when vacuum is applied, the surface of the prawn arranged on the plate is covered with double-layer non-toxic plastic paper, and then put into a plastic bag.
6 Fill soup or seasoning: Prepare soup or seasoning according to the requirements of the customer's recipe in the importing country, and gently pour in the plastic tray containing the shrimp body.
7 vacuum sealing, leak detection, quick freezing and packing and refrigeration.

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