Four corners of the processing technology
2024-08-20 10:17:13
I. General description The four sides of the cornea (Mactra Veneriforznis) are genus Falconidae, Acipenseridae, commonly known as alum, and they live in the intertidal zone in the middle and lower areas and shallow sandy mud beaches (5-10cm). In April, it was a prosperous breeding period, and the 2-3 weeks old shell could reach 3cm in length. 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 people's quality of life, more and more attention has been paid to the nutritional value of food. Seafood, especially shellfish, are popular. However, due to the complexity of its processing process, it is inconvenient to eat, so various types of high-quality shellfish are packaged. It is increasingly loved by the majority of consumers. In order to open up the market for shellfish products, the processing and utilization of shellfish has continued to develop and develop in depth. I have conducted some research and experiments on the processing and utilization of the four corners of the citron. Experiments have proved that the method of eating is simple and the frozen small package made by processing the four-cornered oysters after different processes. High nutritional value, compared with ordinary fresh sales, its economic benefits increased by about 30%.
Second, raw materials require the use of live tetragonal glycosides as raw materials (because the meat is slightly alkaline, very easy to corruption, once the tetrahedron dies, it will soon deteriorate, can not eat).
Third, processing methods (a) frozen four corners
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 sieve with the flowing water, rinse it with constant water, rinse off the sediment and impurities, and then place the square file on the clean stainless steel. On the console, 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 will revitalize the four corners of the sea, wash the surface sediment impurities with seawater, and set the holding pool to “swallowâ€. 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 stored sand is 10-15 kg/m2, a qualified shellfish with sativa quality meeting 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 can be frozen when the temperature of the frozen product reaches a temperature of 15°C. When air is used for freezing, 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 Standards (1) Freshness Product quality is fresh and normal in color. It has the odor of frozen quail meats. The glutinous side is soft, clean and flexible, allowing the film to rupture without falling off or leaving internal organs.
(2) The size of each bag is basically uniform, and the weight can be designed according to the need, preferably 50-60g.
(3) impurities to the net sand, no foreign impurities.
(4) shellfish toxin must meet the requirements of the importing country.
(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. The main points of operation (1) The process of flushing and temporarily holding the sand is the same as above.
(2) Cooking Put the appropriate amount of the four corners into the stainless steel double pot, add water to boil for about 10 minutes, and steam until the clam shell is completely opened. When the clam meat is detached, it is advisable to pay attention to master the cooked food so as not to affect the yield. . After cooking, remove the oysters and place them in the sieve to cool them for 3-5 minutes and send them to the next process.
(3) Rinsing Drain Place the quail meat in a sieve, preferably 1/3 of the sieve capacity, then immerse the sieve in 3-4°C clean water and gently stir continuously 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 salt 2%, monosodium glutamate 0.6%, granulated sugar 2%, cooking wine 2.5%, amount of ginger powder, pepper, salad oil a little. 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 thawed slightly, it is fried in hot oil. When the quail is skewered in yellow, remove it and drain 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, with 4 to 5 strings per string, a total of about 20 to 25 grams.
(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) The frying oil temperature should be maintained at about 90-100°C as much as possible. After the drained clam 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 Place the drained meat in a boiling pot and add appropriate amount of seasoning (4% salt, 1.5 % MSG, 4% sugar, 3% cooking wine, ginger powder, pepper, peppercorns, salad oil Amount), add water to completely 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, aroma, and organizational form of traditional frozen-cooked shellfish.
(2) Microbiological indicators must comply with FDA health standards.
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 people's quality of life, more and more attention has been paid to the nutritional value of food. Seafood, especially shellfish, are popular. However, due to the complexity of its processing process, it is inconvenient to eat, so various types of high-quality shellfish are packaged. It is increasingly loved by the majority of consumers. In order to open up the market for shellfish products, the processing and utilization of shellfish has continued to develop and develop in depth. I have conducted some research and experiments on the processing and utilization of the four corners of the citron. Experiments have proved that the method of eating is simple and the frozen small package made by processing the four-cornered oysters after different processes. High nutritional value, compared with ordinary fresh sales, its economic benefits increased by about 30%.
Second, raw materials require the use of live tetragonal glycosides as raw materials (because the meat is slightly alkaline, very easy to corruption, once the tetrahedron dies, it will soon deteriorate, can not eat).
Third, processing methods (a) frozen four corners
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 sieve with the flowing water, rinse it with constant water, rinse off the sediment and impurities, and then place the square file on the clean stainless steel. On the console, 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 will revitalize the four corners of the sea, wash the surface sediment impurities with seawater, and set the holding pool to “swallowâ€. 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 stored sand is 10-15 kg/m2, a qualified shellfish with sativa quality meeting 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 can be frozen when the temperature of the frozen product reaches a temperature of 15°C. When air is used for freezing, 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 Standards (1) Freshness Product quality is fresh and normal in color. It has the odor of frozen quail meats. The glutinous side is soft, clean and flexible, allowing the film to rupture without falling off or leaving internal organs.
(2) The size of each bag is basically uniform, and the weight can be designed according to the need, preferably 50-60g.
(3) impurities to the net sand, no foreign impurities.
(4) shellfish toxin must meet the requirements of the importing country.
(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. The main points of operation (1) The process of flushing and temporarily holding the sand is the same as above.
(2) Cooking Put the appropriate amount of the four corners into the stainless steel double pot, add water to boil for about 10 minutes, and steam until the clam shell is completely opened. When the clam meat is detached, it is advisable to pay attention to master the cooked food so as not to affect the yield. . After cooking, remove the oysters and place them in the sieve to cool them for 3-5 minutes and send them to the next process.
(3) Rinsing Drain Place the quail meat in a sieve, preferably 1/3 of the sieve capacity, then immerse the sieve in 3-4°C clean water and gently stir continuously 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 salt 2%, monosodium glutamate 0.6%, granulated sugar 2%, cooking wine 2.5%, amount of ginger powder, pepper, salad oil a little. 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 thawed slightly, it is fried in hot oil. When the quail is skewered in yellow, remove it and drain 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, with 4 to 5 strings per string, a total of about 20 to 25 grams.
(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) The frying oil temperature should be maintained at about 90-100°C as much as possible. After the drained clam 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 Place the drained meat in a boiling pot and add appropriate amount of seasoning (4% salt, 1.5 % MSG, 4% sugar, 3% cooking wine, ginger powder, pepper, peppercorns, salad oil Amount), add water to completely 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, aroma, and organizational form of traditional frozen-cooked shellfish.
(2) Microbiological indicators must comply with FDA health standards.
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