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The technology for processing squid into frozen sorghum slices is relatively simple. The main process of processing is:
1. The choice of materials. Select live squid whose body weight is above 25 grams and gray-yellow, and remove taupe salmon.
2. Decontamination. Concentrate the selected squid into a cask or concrete pool, allow it to swim freely, and frequently change the water to remove surface dirt and silt, for a time of more than 1 day.
3. Rinse. Place the cleaned live squid in a clean basket and rinse with clean water to wash away the attachments on the squid. At the same time, the countertops, cutaway stools, and knives used to process squid fillets should also be washed clean and disinfected with 0.25% bleach solution.
4. The killing. The live squid will become drowsy first. Then, with the left hand pressing on the head of the squid, the right hand will cut the knife obliquely from the squid neck to the side of the triangular spine, and along this side, the knife will be pulled from the head to the tail. In this way, a total of three knives are drawn on three sides and the squid is drawn into three pieces.
5. To waste. Remove wastes such as viscera from gills that have internal organs and discard the head, tail, and spine together.
6. Leakage blood. Place the slicing pods in a clean container and allow them to drain most of the blood. Leakage time is generally 15 minutes - 30 minutes.
7. Weighing. The sepals that have been drained of blood will be weighed and each part will be separated by the prescribed weight. Generally 453 grams per serving.
8. Install the plate. Place the bracts in tiled trays. The specifications of the frozen plate are usually 180 mm, 90 mm and 30 mm. When tiling, the bracts at the bottom of the frozen pan face down, the top bracts face up and are neatly arranged.
9. Freeze. The frozen trays containing the bismuth pieces are promptly fed into the freezing chamber at a temperature below −25° C., so that the central temperature of the bracts falls below −15° C. within 24 hours. If the plate freezer or quick freezing cabinet is used for freezing, not only the freezing speed can be greatly accelerated, but also the temperature of the center of the cymbal plate can reach -15°C within 4 hours to 12 hours, and the quality of the product can be improved. After the sepal is frozen, it is a frozen sepal product.
10. Packaging. The frozen cymbal pieces are taken out from the freezing room or quick-freeze cabinet, and are taken off with ice. After passing the inspection, they are put into a plastic packaging bag, sealed with a sealing machine, and then put into the carton according to the rated quantity, and the trademark is affixed, and the sales are possible. .
After freezing and packaging, the frozen jelly tablets should be quickly stored in a freezer under -18°C if they are not sold immediately. The fluctuation of the stock temperature shall not exceed 1°C and the relative humidity shall be 90%-95%. The period does not exceed 10 months. If sold to other places, use a refrigerated truck for transportation. At the time of sale, it should also be placed in refrigerators and freezers.
(Jiangsu Yancheng Park Xincun Cheng Jun Chen Duo, Yandu County Party Committee, Yancheng City, Jiangsu Province)
Processing squid into frozen squid slices can not only maintain the original nutrition and flavor of squid but also facilitate transport and storage.