Crayfish has always been a hot market, especially now in the season of eating shrimp, watching the red crayfish on the table is really unable to suppress the appetite. Therefore, the production of vacuum-packed ready-to-eat crayfish products is also one of the most popular processing techniques. Because ready-to-eat crayfish are kept for a long time and can be eaten directly without cooking, it is very suitable for crayfish lovers like Xiao Kezi who are lazy to eat shrimp. In this tutorial, Xiaohuizi teacher talks about the processing technology of crayfish and shrimp.
The main steps in the processing of crayfish kernels are as follows:
(1) Raw material acceptance
When purchasing crayfish, preliminary inspection of the raw shrimp is required to ensure that the purchased shrimp are fresh, non-drug live shrimp. At the same time, the person is weighed and filled out the acceptance record form. The name and address of the sales crayfish customer should be stated in the record form in order to trace the quality of the processed product.
(2) Selection
Exclude dead shrimps, sick shrimps, odorous shrimps, and impurities in shrimps.
(3) Cleaning
The cleaning is divided into three procedures, namely washing, rinsing and washing the shrimp machine. First, the crayfish is rinsed, and the sediment and debris of the shrimp body are basically washed out; secondly, the crayfish is rinsed, and the shrimp body surface is further cleaned; finally, the shrimp is sent to the automatic washing shrimp machine through the conveyor belt for repeated washing. Thoroughly clean the crayfish.
(4) cooking
For frozen boiled crayfish, all the crayfish to be processed can be cooked in boiling water at 100 ° C for about 5 minutes, and the rotation speed is controlled (typically 300 rpm). The actual length of cooking time should be determined according to different seasons, different thickness of shrimp shells, and size of shrimp body. If the cooking time is too short, the sterilization will be incomplete. If the cooking time is too long, the yield will be reduced, and the flexibility and taste of the shrimp will be deteriorated. For ready-to-eat crayfish kernels, in order to ensure that each shrimp is steamed without being steamed, the crayfish should be graded, divided into three grades according to large, medium and small, and sequentially cooked for 7 minutes, 6 minutes, and 5 minutes.
(5) cooling
Spray with normal temperature water first, so that the temperature of each batch of cooked crayfish kernels is reduced to below 40 °C, and then the crayfish kernels continue to drop to 5 °C with cooling water below 2 °C.
(6) to head, shell, and intestine
Gently remove the shrimp head, do not squeeze the contents of the shrimp head to contaminate the shrimp; pay attention to the tail meat when peeling the shell to keep the shrimp intact and beautiful; the sausage should be cut with a special tweezers Do not sew more than 3 knots on the back.
(7) Semi-finished product inspection
There should be a full-time inspector to carry out comprehensive inspection and assessment of the semi-finished products of shrimp, and the unqualified semi-finished products are resolutely returned to rework.
(8) Vacuum packaging
The shrimps were weighed and placed in a vacuum bag for vacuum packaging. When packaging, please indicate the product name, specifications, weight, origin, processing unit and production date.
(9) Quick freezing
The vacuum-packed shrimps are frozen in accordance with the specifications and varieties in the quick-freezing library, so that the product center temperature reaches 18 ° C, and the quick freezing time does not exceed 15 hours.
(10) seasoning
Adding 45 kg of salt, 5 kg of MSG, 15 kg of sugar, 0.3 kg of citric acid and 100 g of preservative to 100 kg of water is added to the shrimp.
Summary: The processing of ready-to-eat products like crayfish is very strict, and such production standards can achieve long-term preservation. Therefore, Xiaohuizi teacher also reminds consumers that they must choose the crayfish ready-to-eat products made by regular manufacturers, and the healthy nutrition is more secure.
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