First, the processing process:
Live squid → Wash → Cut-off → Go head, bone, tail, viscera → Leak blood → Weigh → Plate → Quick freeze → Bag → Refrigerate
Second, the acquisition and requirements of live carp:
The purchase of live squid is to ensure its specifications, with a weight requirement of 25 grams or more, and it cannot be caught in gray-brown carp. After the acquisition, the squid will be concentrated in a water tank or a cement tank, constantly changing the water, removing the pollution and debris. Live squid must be raised for a period of one day to allow them to eliminate sediment and surface dirt from the oysters, and then proceed to processing.
Third, processing procedures and requirements:
1. Rinse: Place the rinsed squid into a clean basket and pour with clean water to remove any stickies on the fish. The countertops and utensils used for processing should also be washed clean and sterilized with 0.25% bleach solution.
2, cut the kill: the squid knocked or knocked out with electricity, with a nail into the squid head eye position, the squid measured home, back toward the processor side, and then fixed on the bench, the processor left hand pressure Live in the corpus callosum, with the right hand holding a knife and transection from the neck to the spine, then use a knife to pull it up to the end of the spine, and then spread out the body.
3, to head, bone, tail, viscera: cut off the spine with a knife, scrape off the internal organs and other waste, cut off the head and tail, so that the body of the carcass into a long cut back slice.
4. Leakage blood: Place the cut sputum slice into a clean basket and leach most of the blood water. Leakage time is generally 15-30 minutes.
5. Weighing: Weigh the sepals after they have been drained off to weigh 453 grams each.
6, plate: a good weighed pods flat on the frozen plate (freezer tray size 1809030 mm), the bottom of the sacchar on the frozen plate is required to face down, the sacram on the top of the frozen plate back up, when the plate is also Must check, in addition to the net residual visceral debris.
7, quick-frozen: fish trays should be promptly sent to the quick-freezing library, store the temperature below -25 °C, frozen product center temperature to note within 20 hours to reach -15 °C below. If you can use a plate freezer or a low-temperature quick-freezer, the quick-freezing time can be reduced within 4-12 hours, which will help improve product quality.
8. Bagging: After quick-freezing, remove the water with water, pack the ice clothes, and after inspection, insert the plastic bag, seal it with a sealing machine, and then put it into the carton. Each carton of the carton is filled with a corrugated paper, with 30 bags per box. After packing with hard plastic strap.
9, refrigerated: After the box of frozen jelly tablets is finished, if not immediately shipped, should be quickly placed in the freezer below -18 °C, for storage, storage period of not more than 10 months.
Fourth, product quality inspection:
1. Net weight: The net weight of the line block is 453 grams, the allowable tolerance is 4%, but the average weight cannot be lower than the standard weight.
2. Freshness: 1 sensory indicators: phlegm and freezing hard, neatly arranged, with outer blood color, fresh natural fish skin natural color, good elasticity of muscle tissue, no people's taste. 2 physical and chemical indicators: Volatile performance of salt-based nitrogen (VBN) ≤ 15 mg / 100 g.
Astragalus membranaceus is one of the fish with higher food value in freshwater fish. It grows in shallow water such as lakes, ponds, rice fields and ditches, and is highly adaptable. Its delicate meat, delicious taste, high nutritional value, and can be used as a diet to nourish the body, most of the catch season in May, June and July, in order to adjust the light season and meet the market supply needs, a large number of acquisitions during the production season, will live squid After being killed, they can be frozen and processed into frozen squid fillets.