The color composition of variegated quail and clam is variegated. Habitat habits: dioecious, in vitro fertilization, spawning period from September to November, very adaptable to temperature and salinity, inhabiting in intertidal mudflats along the estuary coast or in Neiwan. , food diatoms, benthic diatoms, organic debris and so on.
Economic value: 100 grams of fresh meat contains 81 grams of protein, 0.4 grams of fat, 20 grams of carbohydrates, and 0.6 grams of inorganic salts. Delicious taste, high economic value and nutritional value.
Wen Hao living habits: Reproductive period between June and October. China's coastal areas are distributed, living in the intertidal zone and shallow sea surface of the fine sand surface, due to changes in water temperature have mobile habits, whip algae, Chaetoceros, Heterocallis and so on. Dandong area now uses cultured shrimp ponds to culture the clams, so that individuals grow evenly in size, while shrimp can be renewed in the pool.
Economic value: 100 grams of fresh meat contains 10.4 grams of protein, 0.9 grams of fat, 1.9 grams of carbohydrates, and 2.6 grams of inorganic salts. Wenyu is the top grade of Chinese wolfberry, tender meat, delicious and nutritious, can be eaten fresh, can also process dried products and canned food. The oyster shell is the attachment base for artificial breeding of seaweed and can also be used as high standard cement raw material.
The nutrient composition of variegated quail and clam was due to muscle fiber and connective tissue, and its weight composition ratio differed depending on the size of shellfish, shellfish or larvae, fat lean, season, before and after spawning, and sex.
From a nutritional point of view, proteins are classified into complete proteins and incomplete proteins. Complete proteins contain eight essential amino acids, whereas the lack of one of them is incomplete. The protein contained in variegated clams and clams is complete protein. It is worth mentioning that the iodine content of shellfish is 10 times higher than that of beef, milk, eggs and wheat. In addition, shellfish also contains vitamins A, D, K, B, B2, B12, etc., its nutritional value in a certain degree than animal meat, but also has medicinal and health care value. Although its shell is an inedible part, mainly containing calcium and nacre, but it is an important raw material in the industrial and pharmaceutical fields, Wenzhou shells can be processed into a variety of advanced works of art, its economic value even exceeds its shellfish.
The processing and packaging of mottled maggots and clams for the living organisms are increasingly in demand in the Japanese market. Due to its ability to adapt to environmental conditions, mottled crickets and clams can survive for hours or even days without death. The body cavity contains a certain amount of seawater, which can play a regulatory role after fishing. This will bring certain benefits for storage and shipping, but it will directly affect the quality of the shellfish sorting time, packaging, transportation and other factors. In the Dandong area, Wenlan currently uses shrimp pond culture. Therefore, the following links are discussed:
The seawater in the shrimp pond is drained and the water is pumped out into the large nylon net. The fish is washed up and down in another shrimp pond with seawater. After washing away the impurities on the surface of the shell, it is piled up in Bashang. The clean canvas, immediately sorting, according to 3cm - 4cm - 5cm - 6cm above the four specifications of sorting; less than 3cm, dead cockroaches, scorpion clams, broken shell clams separately stored. After sorting, woven bags or sacks are used to pack 21kg bags in one pound, and are loaded with twine. Generally, one shrimp pond can produce 14 to 16 tons. Since the outbreak season is autumn and summer, car transportation should be carried at night, and the skylight should enter the port. Customs shipment. Live mottlers can also be transported to the dock by ship. After washing with seawater, the concrete floor is cleaned at the pier. The sorting level is the same as above. However, regardless of the means of transport used to transport, there should be cover, anti-sun, anti-rain and the measures and methods. The variegated clams and clams that are less than 3cm in size are transported to the canning workshop of the factory, and the cracked clams are transported to the baking workshop, and the crushing shells are transported to the crushing workshop.
The original juice whole shell vacuum packaging less than 3cm specifications of variegated quail, Wenyu shipped to the factory canned workshop, washed again with tap water three times, weighed, according to 5 or 6 into the high temperature resistant composite film bag, net weight 30g. Packed using a hot-press vacuum packaging machine and steam-type sterilizer. The temperature is controlled at 125°C for 8 minutes. At the same time, the pressure is 1-3 kg/cm 2 in the sterilizing pan. The cooling water is used to reduce the end of sterilization. After the pressure is reduced to room temperature, it is taken out for cleaning. After drying, it is packed in 12 bags per small box, and each big carton is packed in 4 small boxes and put into cold storage.
The product is characterized by the fact that it can be stored for six months under normal temperature, and it can be packaged and refined, and it is convenient to eat. The taste is maintained in the flavor of the original juice. It is welcomed by customers and its economic value far exceeds that of the raw material itself.
Roasted dried products are transported to the roasting workshop for export of uneatable stew meat selected by rip and frozen processing workshops. The rip wounds are first peeled off the shells. Take the meat program. After taking the meat, wash it with running water, and then sort out the more complete mutton meat and broken meat. Put the more complete mutton meat on the basis of 5 grains and 7 grains in two specifications and wear it with a bamboo worm. Rinse once with 50ppm sodium hypochlorite. Soaked with a certain concentration of sorbic acid for 10 minutes. The washing and immersing of the crushed pterygium were the same as above, without stringing. First, skewer and minced meat are placed neatly on the steel mesh. Then, the steel mesh is placed on the steel frame of the cart and pushed into the tunnel drying room. The temperature is controlled at about 20°C, that is, the air is dried at low temperature and dried. Half an hour later, every 7 to 10 minutes to launch a car, the entire drying room can be designed to place 12 to 13 small carts, each loaded with meat 100 kg. Drying the finished product is done with a large plastic bucket for 3 hours and then baked in a chain oven for 3 minutes. The temperature of the oven is 121°C. Due to the small size of the eel, the baking time is long and easy to burn. After baking, weigh and package. Because the product is a semi-dry product, it should be put into cold storage. In addition, after the raw materials are washed, some seasonings may be soaked according to local customs to prepare spiced, spicy, sweet, multi-flavored roast products.
Frozen product full-shell frozen products will be cleaned with fresh mottled clams and clams, respectively, with seawater to wash the sediment on the surface of the shell, put it into the basket, and then put it into the holding pool to spit it out. The bottom of the pool should be padded with wood. In and out of the water pipe, often running water, the water temperature is controlled at 7 ~ 15 °C, not more than 17 °C, temporary holding pool to avoid sun facilities, air circulation, spit sand time of 48 hours, remove the cleaning, according to export standards and specifications. Pick the dead cockroach and rip cockroach, and transport it to the roasting workshop; transport the small size cockroach that does not meet the export standards to the canning workshop; crush the clam shell to the crushing workshop. Sorting and sorting qualified moths and clams are bagged and kept in the original state. They are sent to the quick-freezing room for freezing. The frozen product center temperature should reach 15°C and the quick-freezing time should not exceed 12 hours.
Freeze fresh products, and clean the live oysters and clams with seawater and place them in a sieve. When taking the meat, press the mallet on the plate with your left hand, hold the knife in the right hand, slowly insert the knife into the lower shell from the front of the bowl, cut the muscle of the closed shell along the inner surface of the bottom shell, open the shell, and then cut off the other A shell of the adductor muscle, remove the fat. Note that when inserting the blade, do not crush the shell and keep the two shells connected. The shell of the clam shell should be sent to the processing and processing workshop for processing and export. After removing the mutton meat, it shall be sorted according to the individual size after washing, and the weighing shall be carried out. Each specification shall meet the export standard and 1 kilogram for each plate. The plate shall be transported into the quick freezing room for freezing, and the freezing time shall not exceed 12 hours. To the center temperature below 15 °C, out of the library, enter the shower to take off the plate, shower room temperature should be controlled below 4 °C, after the plate off ice plated, ice plated water temperature should be controlled at about 4 °C, often changing water, The ice-plating time is 5 to 10 seconds. It is taken out into a polyethylene plastic bag, and then loaded into a large carton. Each carton is loaded with 12 plates. After packaging, it enters the cold storage room and is placed in batches according to the inspection requirements.
Bleaching monomer quick-frozen product This product is basically the same as the raw and frozen product processing operation process. The difference is that after opening the variegated meat and clam meat, it is placed in a small sieve and is heated for 30 seconds at 80°C～90°C. Take out the water and cool it down. After 10 minutes of draining, freeze it on a single quick-freezer to bring its center temperature to 15°C. Weigh it. Weigh it in a small sieve for every 2 kilograms. Pack 6 bags and put them in stock. The purpose of bleaching soup is to remove the surface mucus from the raw meat and make the raw meat surface with a certain hardness, which is convenient for quick freezing of the monomer.
Block frozen boiled oyster meat Because the frozen boiled oyster meat is sold in Japan in a low price, but it is not easy to accept in China, so it does not involve frozen boiled oyster meat.
A. Temporary resuscitation: Disperse the impurities on the surface of the shells with fresh seawater and fill them with perforated plastic sieves. Each sieve contains 8 kg. The thickness of the bowl is preferably about 6 cm. The plastic sieve is then used. In large cement pool, the bottom of the pool should be filled with wood, with water inlet and outlet pipes, to maintain long running water, water depth of about 40cm, water temperature of 7 ~ 15 °C is appropriate, you can set a number of large cement pool, temporary pool should be covered Sun facilities can be kept for 48 hours.
B. Cooking: After being out of the tank, wash it again and put it into a steaming vehicle with a volume of 0.5 cubic meters. The steaming car has inlet and outlet steam outlets. There is a stainless steel sealing cap on the top and a flapper on the top. The bottom of the cart is “Vâ€. Type, the front of the bottom of the car box is low from the ground, behind the ground is high, full of noise, then connected with the boiler steam pipe, open the steam valve, steam steam noise, 8 minutes later, close the steam valve, remove the steam pipe.
C. Discharge the variegated sap, push the cooking cart to the variegated sap collection box, and lift the plugboard about 5cm high, so that the variegated simmered cooking juice flows into the collection box according to its own weight.
D. Shelling: After removing the juice, push the cooking car to the bucket elevator, pull out all the inserts, pour the cooked file into the feed, and drop it into the hopper of the bucket elevator. , Lifted by a bucket elevator to the feed end of the first screening section of the reciprocating separator-type shelling machine, and dropped onto the shelling sieve through the feeding hopper. The working frequency of the sieve body driven by the crankshaft is 480 times per minute. For 30mm horizontal reciprocating motion. The rake is automatically spread out under the vibration of the screen body so as to excite the meat from the shell. The escaping meat passes through the mesh slot and falls onto the chain plate type meat conveying machine to output. A small amount of non-separated quail meat is picked out manually. , can produce 7 to 8 tons per hour.
E. Wash; Place the quail meat in a plastic sieve and place it in a stainless steel tank. The volume of the tank is 2 cubic meters. It is rectangular. The bottom of the tank is equipped with a perforated water pipe. The water flow is long, and the water in the tank is turned up. The role of each voted once every 10 minutes, take a material.
F. Sorting: Pour the dumplings on a stainless steel cutting board. There must be a tap on the case, in accordance with five specifications within 300 grains per kilogram, 301 to 500 grains, 501 to 700 grains, 701 to 1000 grains, and 1001 grains or more. Select, namely, XL, L, M, S, and SS. And put each size in a plastic sieve.
G. Secondary cleaning: The plastic sieve containing the well-chosen meat is washed by two flow sinks. The two sinks are one high and one low, and the water flows from the high tank to the low tank. The tank should be washed in a low tank. Wash it first and then wash it in the trough again.
H. Drainage Weighing: Wash the good quail meat on a stainless steel frame with a height of 40cm and drain it for 10 minutes. Weigh it on a scale, place a plate for each 2kg, and put in a pair of specification labels.
I. Swing plate, drowning water: Take a clean plate, put a label face down, then put the well-known quail meat, use another plate bottom flattened, and paste a label, every five The plates were stacked together and poured into clean water to make the five plates upside down. After drowning for 5 minutes, they were flipped over and placed on the flatbed carts.
J. Quick-freezing: Push the meatballs into the quick-freezing room and put them on the steel rack. Inject 2/3 water first, and then freeze the water for 2 hours before injecting water once. The purpose is to prevent the water from being filled for the first time and make the meat and The label floats, but do not inject too much water for the second time.
The product's delivery, removal, ice-plating, packaging, storage, batch placement and other processes are the same as those for raw frozen product processing.
Monolithic frozen boiled quail meat This product processing operation process and blocks of frozen boiled quail meat processing is basically the same, but after the drain, directly on the monomer freezer, so that the center temperature reached 15 °C, then press each small sieve 2kg After heavy, use a small sieve to put water in ice-plating clothes. After loading plastic bags, put them into large carton packaging. Pack 6 bags per carton and place them in the storage batch.
The oyster husk processing will be used to transport the conjoined oyster shells of the frozen frozen oyster meat to the craftwork processing room, carefully selecting the complete oyster shells, grading and washing according to the specifications, and placing them in the stencils. Each steel net will contain 15 kg. ,Into the cement pool has been over sodium hydroxide, concrete pool depth 50cm, length and width 1m, over sodium hydroxide concentration of 3%, soak for 40 minutes remove and rinse, you can remove the meat on the clam shell, and then use Wipe the surface of the towel and make it glossy. Wrap each paper clam shell with foam paper or napkin. Place it into the box with the paperboard of the clapboard. Pack 12 pairs of small boxes, and put 10 small boxes into each large carton. Storage.
This product is currently in great demand in Japan market, its economic value far exceeds the value of its meat, currently sold to Japan CIF price has reached 1 yuan / pair.
The variegated oyster sauce is used to freeze the variegated sap collected during the process of chilling the variegated squid and put it in a vat to precipitate the smut. After removing the precipitate, the sap can be concentrated by the screen and filtered. Peanut oil, pour the filtered variegated sap, so that the water evaporates, while evaporating while adding juice, after the increase in the concentration of firepower should be properly reduced, about 8 hours to see the surface of the juice there are wrinkles, which become rich in nutrients and delicious The variegated oyster sauce is to be cooled and packaged in glass or plastic bottles.
Shell powder will be washed in the frozen processing workshop, roasting workshop broken variegated clam shell, clam shell washed, crushing with a grinder, sifting, made of raw meal, raw calcium carbonate content of more than 90%, is the manufacturing label and Good material for high grade cement.
In addition to abundant animal protein, shellfish contain particularly high levels of glycine, taurine and glycogen. Shellfish juice is a high-grade condiment, while shellfish is a high-grade artwork and high-grade cement raw material. Over the years, shellfish processing has been characterized by a single variety, simple processing technology, and shellfish resources have not been fully exploited. The following describes the diversified processing and comprehensive utilization of variegated clams and clams.