Processing technology of frozen raw shrimp
Production method 1. Raw material selection: The requirements for raw shrimp are fresh quality, no deterioration of shrimp body and no peculiar smell.
2. Thawing: When processing shrimp with frozen shrimp as raw material, thaw it first. Put frozen prawns in thawing bamboo basket and rinse with water. The amount of water should be large to speed up thawing. Stop thawing when the shrimp is separated from the frozen mass. The amount of thawing should be determined according to the ability to peel meat, neither disjointed nor overstocked to prevent spoilage.
3. Stripping meat: hold shrimp body with left hand, tail belly upward, gently remove shrimp head with right hand, carefully strip shrimp shell, and then squeeze shrimp meat out of shrimp tail with left hand. For golden hook shrimp and strip shrimp, the back muscles should be removed before shelling after picking the head. Shrimp strips are required to be complete. The tail is not damaged, and the good and bad are distinguished.
4. Rinse: Put the shrimp meat collected in the first rinse into the shrimp basket or bamboo sieve, rinse with clean water to remove impurities such as shrimp whiskers and shrimp shells. In summer, water should be cooled by crushed ice, and the water temperature should not exceed 10℃.
5. Classification: After the first rinse of the semi-finished product, re-select positive and defective products, remove impurities, and classify according to specifications.
6. Cleaning: Collect the shrimps divided according to specifications into shrimp baskets, wash them again with 3~5 Baume salt water, and add crushed ice to cool them to below 10℃ in summer. Rinse and pour into a bamboo sieve to drain.
7. Bagging: Weigh and bag the shrimps after draining according to specifications. Increase the amount of water when weighing to ensure that the net weight of the finished product is not lower than the specified net weight after thawing. The bagged shrimps are then placed in boxes, face up, and placed in frozen trays in sequence.
8. Freezing: frozen plates should be frozen in time, the storage temperature should be below-23℃, and the center temperature of frozen products must reach below-15℃ within 14 hours.
9. Packing: Frozen raw shrimps are packed into cartons according to specifications. Each carton contains 20 boxes of 10kg net weight. Each box is padded with 1 piece of cardboard and tied firmly with 2 layers of plastic tape. Name, specification, gross weight, date of manufacture, etc. shall be marked on the outer surface of the box.
10. Storage: Frozen shrimps are stored in cold storage at-18℃, and the fluctuation range of storage temperature does not exceed 0.5~1℃. Frozen raw shrimps should be stacked according to regulations, the bottom layer should have a cushion board, and the stacking should have an air duct walkway.
11. Inspection: inspection of daily production of products, and make the original inspection records of products, products shipped batch by batch sampling inspection.
Quality standard 1. Quality: fresh quality, normal color, appropriate luster, tight tissue elasticity, normal smell, no peculiar smell. Shrimp body is basically complete, allowing a little incomplete tail, clean without impurities.
2. Specifications: 100~200, 200~400 and 400~500 shrimps per 500g.
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