(1) shrimp. Chinese prawn is a valuable seafood that is famous both at home and abroad. The annual catch of Shandong prawn generally accounts for more than 50% of the total catch of shrimp in the country, and ranks first in coastal provinces and cities. The maximum fishing output (1979) reached 22,000 tons.
The processed shrimps mainly include: frozen headed prawn, frozen headless prawn, frozen shrimp prawn, frozen tail prawn (Pterodactyl), and frozen butterfly shrimp. The method of freezing headed shrimp is mainly introduced. The other methods are basically similar.
1 preparation before processing: a. According to the provisions of shrimp processing capacity configuration processing personnel, and in accordance with the provisions of their physical examination and technical training, learning the processing specifications, standards and related precautions. b. Clean up, refurbish, wash and disinfect equipment and equipment required for processing. c. Check the changing facilities, showers, toilets and disinfection facilities to meet the requirements. Equipped with complete work clothes, caps, sleeves, rubber shoes, aprons and other clothing. d. Sanitary inspection of process water is used to ensure adequate water supply and meet sanitary requirements. e. The necessary flushing of the cooling pipes in the quick-freezing room shall be carried out. The refrigerating rooms shall be sanitized and the refrigeration machinery and equipment shall be debugged to ensure the smooth production. f. Clean up the processing room and packing room. Fly-flying, insect-proof, ventilation, lighting and other facilities in the workshop must be fully equipped, and the water pipelines must be unblocked. g. Prepare adequate and qualified packaging materials and labels.
2 raw shrimp processing: a. Acceptance and storage: After each batch of shrimps enters the factory, quality, hygiene, ice melting and packing are checked. In accordance with the requirements of raw shrimp, should be processed in a timely manner, in order to achieve "the same day shrimp, the same day processing, the first time after the backlog." Raw shrimp that cannot be processed in time should be actively taken fresh-keeping measures, such as timely access to a fresh-keeping store at 0 to 4°C or a 1:3 ratio plus crushed ice below 3 cm. The ice cubes should be clean and the layers of ice shrimp spread evenly. Shrimp should be protected against fly maggots, light, rain, air drying and other pollution. b. Rinse: Raw shrimps are rinsed with clean water that meets hygiene standards to remove crushed ice, sediment, seaweed and other contaminants. c. Sorting and selection: shrimps after washing are subjected to primary selection according to product quality standards, and raw materials such as prawn, headless shrimp, shrimp, and shrimp balls are separated, and then there are first processed shrimp, then processed no headless shrimp, and then processed. Shrimp and shrimp balls are produced in the order of production. When sorting, raw shrimp should not be overstocked. When the temperature is high, add ice to keep it fresh. The selected shrimp body is placed in a clean container for preparation and processing separately. The yellow shrimp in the prawn and decapitated shrimp raw materials are separately stored and processed separately.
(3) Processing of dried frozen headed prawn: Seawater harvesting of headed prawn and processing of head prawn of large-scale farming generally adopt dry-freezing method.
a. Process: There are scalp raw materials → washing → water control → weighing → dipping → water control → loading → freezing → refrigeration.
b. Process operation points:
Washing: The sorted shrimp raw materials should be carefully washed with clean fresh water, and the last water must be cleaned.
Water control: The cleaned shrimps were placed in a clean sieve tray for 5 minutes.
Weighing: According to the specification of prawn, weigh it out and sort out various specifications (Table 5-1).
Dipping drugs: This process is carried out according to customer requirements. Generally, 1.25% sodium sulfite solution can be used to soak the shrimp body in the solution for 1 minute and wash it with clean water for 15 seconds so that the residual sodium sulfite concentration does not exceed 10010 ↑ (-6), or 4%-6% The sodium polyphosphate solution soaks the shrimp body for a few seconds to form a layer of colloidal film to function as a seal to prevent water loss and maintain the original freshness. Residues of sodium polyphosphate less than 0.5% are not harmful to human health. If no customer requirements can be omitted this process directly boxed frozen.
Table 5-1 Processing Specifications for Exported Prawns (Trial)
Cartoning: According to the packaging specification of head prawn, the prawn is put into a special small paper box, and plastic paper is put in the paper box. After the prawn is loaded, the plastic paper is folded up to cover the shrimp body, and then the lid is covered.
Freezing: Cartoned shrimps are immediately sent to the freezer and frozen to a temperature below -18°C.
Packing: Small boxes of shrimp are packed in big cartons, each containing 12 boxes. The names, specifications, weights, exporter's and company names, origins, and lot numbers are indicated outside the boxes. Such as spring shrimp plus brush "spring" word. Then feed into cold storage below -20°C.
(2) Hawk claw shrimp. The eagle claws are relatively short and thick, with thick shells, rough surfaces, and body lengths of 6 to 10 centimeters. The tip of the tail section is sharp and curved, resembling a bird's claw, hence the name. Hawk claw shrimp is mainly distributed in the Yellow Sea. The production of eagle claw shrimp in Shandong Province accounts for more than 70% of the total output in the sea area. In 1989, the output was 39,000 tons, which is a relatively high-yield year. In addition to fresh hawks, the hawk claw shrimp is processed and made into dried shrimps. In recent years, it has been processed into frozen hawk claw shrimp. Frozen whole shrimps are exported and sold domestically.
1 Frozen raw shrimp processing:
a. Process flow: Raw material preservation → Flushing → Sorting selection → Steamed bread → Shell removal → Washing → Sorting → Washing → Water control → Weighing → Bagging → Loading → Freezing → Uncoiling → Packaging → Refrigeration.
b. Process operation points:
Preservation of raw materials: In accordance with the shrimp preservation method in time for preservation.
Classification and selection: According to the processing and export standards of frozen raw shrimp, frozen frozen whole shrimp and frozen whole shrimp, frozen raw shrimp raw materials, raw frozen raw shrimp raw materials and frozen whole shrimp raw materials were selected. Place the selected shrimps in clean containers. Frozen whole shrimp raw materials are processed separately.
Going to the head and going to the carapace: The frozen raw shrimp raw materials and the frozen raw shrimp raw materials that were selected are headed for crustaceans respectively. The operation requires the processing of the same shrimps, and the carapace should be cleaned to prevent it from being carried into the shrimps. At the same time pay attention to reject substandard shrimp.
Washing: The shelled shrimps are placed in a clean sieve tray and thoroughly washed with "normal water, triple barrels". The mechanism ice should be added to the water.
Sorting: Washed raw shrimps are sorted by 100-200, 201-300, 301-400, 401-600 per pound. When the temperature is high, you should add ice to cool down. There are no distinctions between reunification and shrimps.
Washing and controlling water: The sorted shrimps are washed once in clean ice water and placed in a clean sieve tray for 10 minutes to be weighed.
Weighing: Frozen shrimps were weighed at 1 pound per bag, and frozen shrimps were weighed at 5 pounds per plate to give the amount of letting water. Fresh shrimps were weighed in 500 grams per bag before freezing, and reconstituted shrimps were weighed at 2,500 grams per plate before freezing.
Plate: The weighed raw shrimps are put in a nylon bag, and then the plate is pressed flat. The graded shrimps are directly weighed and weighed directly after weighing.
Quick freezing: Rapid freezing to the shrimp body temperature -18 °C and below.
Detachment: After leaving the store, gently chill the frozen dish to remove the frozen shrimps. The unification of the small shrimps is followed by the dripping and thawing to remove the plates, and after the plates are removed, ice-plating clothes are added to the ice water, and the bags are put into plastic bags.
Packing: Frozen raw shrimps are packed in carton No. 231 with a packing standard of 241 pounds; the frozen shrimps in the system are packed in carton No. 256 and the packing size is 65 pounds. Brush the outer packaging mark and send it to a cold store for storage.
2 Processing of Frozen Whole Shrimp: In addition to eagle claw shrimp, the processing raw material of frozen whole shrimp is also cultured with small shrimp, and the processing technology is simple. After the headed shrimps satisfying the quality requirements are washed with clean fresh water, they are weighed in 35 to 50 bags per bag and the net weight is 200 grams. The bags are filled with special plastic bags and placed in a freezer tray. The center temperature is -18°C, and then it is released from the library, and then loaded into a carton No. 256 in a 50-bag 200-gram format.
(3) Three-ported crab. The two-ported crabs are commonly known as sea crabs, swimming crabs, and their head breastplates are rhombic; their bodies are in the shape of a shuttle, and their chewing feet grow up. Their head breastplates are tea-green, their belly is gray-white, and their backs have three verrucous protrusions, hence the name.
The three-ported crab is the most famous type of sea crab. It is the largest individual and has the highest yield in Shandong Province and is the most concentrated in Laizhou Bay. Less than 1,000 tons, more than 10,000 tons.
The shuttle crab is white in color, delicate in flesh, creamy and creamy, and delicious in taste. In particular, the flesh of the two clawed chelipeds is silky and sweet, and the crab is savory and delicious. It has a long-standing reputation. In recent years, it has been processed into frozen products and is favored by Japanese customers.
1 Swimming crab acquisition specifications:
a. Acquisition specifications: double-chelating and single-chelating female crabs weighing more than 110 grams each.
b. Quality standards: quality fresh; normal color, white shell blue, no black spots and other metamorphic color; normal odor, no odor, white meat, muscle fibers were strips, crab yellow, crab yellow tends to solidify, do not flow, fatness good. The body of the crab is complete, clean, and there is no obvious drooping of the footsteps. A slight puncture injury is allowed. The stepping feet and swim feet of the double-chelating and single-chelating specifications allow the total absence of more than two feet, but they must not be concentrated on one side.
c. Acquisition: The live crabs caught in the crab should be kept as complete as possible. When the claws clamp the net buckle, a bamboo stick can be used to pierce through the crab's mouth. When the crab is strongly stimulated, it can be relaxed. The captured live crab must be immediately taken fresh-keeping measures, placed in cold seawater at about 5°C (with ice), brought into hibernation, and then loaded into a plastic box. Put a layer of crushed ice on the bottom of the box, and then layer the ice on the crab layer. The packing height should not exceed the height of the box to prevent the crab body from being crushed. Then it is sent to the processing factory for processing.
2 export frozen crab quality standards:
a. Quality conditions: fresh quality, normal carcass color, no black and other metamorphic color, no smell, good fatness, crab yellow, crab body clean, individual integrity, allowing a slight scratch, double claw, single chelate size step Foot and swim feet allow a total of no more than three, but they must not be concentrated on one side.
b. Specifications: There are crab yellow female crabs, divided into double chelators, single chelators, each weighing 100 to 200 grams, 200 to 300 grams, 300 to 400 grams, and more than 400 grams of eight specifications.
c. Freezing: single frozen, frozen center temperature -15 °C, refrigerated temperature -18 °C below constant temperature.
d. Packaging and Marking: Each is tying its chewing foot with a rubber band, plastic bags, cardboard boxes, the top bottom of the box and the lining corrugated pad of each layer of crab. Package is complete, net weight 8 kg per case. The product name, specification, weight, export country and company name, origin code and production lot number are marked outside the box, and “shouldersâ€, “serial chelators†and “double chelators†are respectively added.
3 Export frozen crab processing
a. Process flow: Raw material preservation → Brushing → Grading selection → Bundling → Wobble plate → Inspection → Freezing → Detaching → Weighing → Packaging → Refrigeration.
b. Process operation points:
Preparation before processing: acquisition, shipping and processing units should be well connected in time and can be processed in time after arrival.
Acceptance and storage of raw materials: Each frozen batch processing plant receives a batch of fresh crab raw materials, shall inspect the quality and transfer each other. Received crabs should be processed as soon as possible to ensure quality. For crabs that cannot be processed immediately, they should take active measures to preserve them.
Scrubbing: Use bristle or soft nylon brush and flowing fresh water to scrub. Water temperature should not be too high. During the brushing process, it must be handled gently, lightly brushed, and not washed off. When cleaning, pay attention to the concave part of the crab cover, the mouth, the navel, the edge of the crab cover, and the big claw. At the same time, open the navel cover to extrude the crab manure from the navel end. Do not immerse the crab body in the water or rinse the crab head against the faucet.
Selection: According to the quality standards of export frozen crabs, choose the crab body to be innocent, the crab umbilical protrusions are slightly red, and the tail crabs have yellow on both sides, and open the crab umbilicus, which is natural meat red (jade), without granular yellow flowing substances. The white crab on the shell surface is processed. Remove pink crabs (the whole abdomen shows a clear pink jade color, the crab umbilicals are dark and dark, the crabs are powdery in the inner shape), the crab (the crab body is severely yellow, black, and crab-free), black-mouthed crab (mouth Shell surface was black, green, purple, yellow), water shell crab (Crab body thin, yellow, shell contains more water).
Sub Specifications (Table 5-2): Separate single and double claws and weigh one by one. After sorting, place the crab body in a clean freezing plate, place two size labels, and indicate the grade and group.
Bundling: The double claws of swimming crabs should be gathered together with their swimming feet and feet. Two rubber bands should be placed on the two sides of the most rooted part of the swimming feet and the twigs of the chewing paw should be placed at the spine, and the ring should be lapped twice. Swim feet should be arranged neatly and beautifully. The crabs should be tied into a shuttle and tied firmly.
Swing plate: Place plates according to specifications. The crab's beak is upwards, and its belly is arranged obliquely in an orderly arrangement. It can't be out of the fish's platter and has a specification label.
Inspection: After loading, the crabs are examined by full-time staff and the crabs with different specifications and quality are selected.
Freeze: Freeze and freeze. Before the storage, the temperature of the freezing chamber is required to be precooled below -20°C. When the product is purchased, the fan is stopped. The freezing time is 8 to 10 hours. When the temperature reaches the center temperature -15°C or below, the liquid supply is stopped and the liquid is discharged in time.
Remove the plate: Vibrate the fish plate gently. The crab and plate can be separated. Be careful not to use too much force so as not to damage the crab body.
Weighing: 8 kg per box, let the water amount 120-200 grams.
Packing: Put the weighed shuttle crabs into high-pressure polyethylene plastic bags with thickness not less than 0.35 mm according to the specifications. Set the size of the 3515 cm bag with the size of 100-200 g, and the set of 4016 cm with the size of 200 g or more. When the bag is bagged, the crab is belly down, taking care not to break the bag. Fold the bag and pack it.
Refrigerated: Stacked according to different specifications, the height of the box is no more than 7 boxes high, and the storage temperature is -18°C.
Shrimp and crab processing technology
Frozen shrimps and crabs focuses on the frozen processing techniques of shrimps, eagle claws, and crabs.
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