First, the process of raw material acceptance → raw material processing → cooking → picking meat → selection → rinse → canning → sealing → sterilization → insulation test → packaging → finished product Second, the operation points
1. Acceptance of raw materials: 1 Select live crabs, with good freshness and fatness. The color of the crab is normal, the color of the ventral carapace and the central sulcus is white and shiny, there is no stomach print on the umbilicus, and the inner wall of the crab is white. 2 diseased crabs should be removed, and the use of stale raw materials is strictly prohibited.
2. Cleaning: 1 Rinse the crab body with clean water and scrub it with a brush. Wash the sediment and various contaminants caused during fishing and transportation. These are easily attached to bacteria. 2 Keep flowing water while washing.
3, cooking: 1 available steam steam or boiled. When using boiled water, keep a certain amount of water to prevent the water from evaporating too much, causing a scorch phenomenon. 2 stir cook for 20 minutes, until the crab shell turns yellow, crab protein coagulation, can separate the meat and shell pan. 3 After the pan is cooled naturally, the dehydration rate is kept at about 35%.
4, take the meat: 1 go to the crab shell cover, with a stainless steel knife to impetuous, mouth umbilical and so on. 2 Rinse with water, wash the viscera, cut the crab body half, go to the inner shell, remove the body meat and shoulder meat, and finally remove the flesh. 3 When taking meat, try to keep the integrity of the crab meat and remove the muscle inner membrane.
5. Selection: Place the crab meat on a clean stainless steel operating table and pick out the bad meat and bones, crab shells, tentacles and other impurities.
6. Rinsing: 1 The sieve containing crab meat is immersed in clean ice water at 3-4°C. Shake by hand to remove sediment and uncleaned viscera, so that the crab meat retains its inherent color. 2 should not be too full crab meat, half is appropriate.
7. Drainage: 1 After rinsing, put the sieve containing crabmeat on the iron rack so that it can maintain a certain degree of inclination. 2 Then immerse the crab meat in 0.2% citric acid water (meat: water no less than 1:2) for 15 minutes and drain (soak 10-12% weight gain). 3 soaking liquid needs to be replaced with new liquid.
8. Canning: 1 The anti-sulfur and anti-acid dual-use full-paint tinplate cans of No. 7116 complying with "GB10785-89 open top metal round tank specification series". 2 empty cans must be clean, no rust, back cover is intact, no air leakage. The can lid has no horns, and the can body should not be deformed with corners, dents, etc., and the joints should be complete with no tongues at the edges. No paint peeling. 3 The empty cans should be washed, disinfected with hot water or steam above 82°C, and drained in an inverted position. 4 The crab meat after soaking and draining should be canned as soon as possible and no backlog can be accumulated. 5 The net canning volume per can is 200 grams, 197 grams of crab meat, 2.5 grams of salt, and 1 gram of monosodium glutamate. Wrap with sulfuric acid paper (pre-incubated with 0.5% citric acid solution for 30 minutes). Note the crabmeat. Evenly with.
9, sealing: 1 cans cover should be washed clean and disinfected for use. Code printing is carried out according to relevant regulations. 2 Exhaust for 30-35 minutes at 95°C and seal with heat. The degree of vacuum of the can should be controlled at 0.033-0.04 Mpa. 3 After canning, the tank should be sealed immediately and no backlog can be built. 4 After the cans are sealed, the vacuum degree is checked by cans to check whether the seals are good, reject the canned goods and refill the cans. 5 send someone to check the net content. 6 Canned cans are cleaned with detergent and clean water, and the residues attached to the cans are washed and then placed in a sterilization basket (cage) for sterilization.
10. Sterilization: After sealing, it should be sterilized as soon as possible. 2 sterilization formula: 15-70-15/110 °C. 3 After sterilization, cool it to 40°C in time and remove the wiping tank.
11. Insulation test: The sterilized cans are taken out and wiped clean, and stored in a 37° C. holding room for 7 days. Tap the tank to inspect the vacuum and reject the non-conforming cans. Then pack it.
Crab is a treasure in aquatic products. Its nutritious, delicious taste is well received by consumers. However, in recent years, with the expansion of the scale of cultivation and the increase of production, the price of crabs has plummeted (about 50 grams is only 20-24 yuan.) / kg), the income of farmers is low. The development of canned crabs solved the difficult problem of selling small-sized crabs and selling them at a low price, thus eliminating the worries of farmers. Now its processing technology is introduced as follows: