Processing technology of grilled octopus with charcoal

Octopus is a mollusk phylum, cephalopod, there are 8 brachiopods, also known as "octopus", "steep". There are real octopus, common name Zhenzhang; short octopus, common name Yanzhang; long steep, common name Wangchao. Octopuses inhabit the sea floor, crawl or row on their wrists and feet, and feed on small benthic fish, shrimp, crabs and shellfish, which are distributed along the coast of China.

Octopus is an excellent seafood with rich nutrition, delicious taste and unique taste, and has high medical value. Octopus is deeply welcomed by Chinese and foreign consumers and has been regarded as a high-grade aquatic product. However, octopus has some problems, such as poor storability, high cost of keeping alive, difficult processing, high market price and so on, which affect the development and market sales of octopus products to a certain extent. There has been a great demand for octopus products in foreign markets, and there are many varieties, which can be used for reference by domestic factories and sellers. The processing technology of charcoal grilled octopus sold in Japanese market is summarized as follows for your reference.

I. technological process

Raw material → visceral → cleaning 1 → wrist and foot sediment removal, mucus → washing → removing nose and mouth → cleaning 2 → Segmentation → selection → string thorn → Cooking → cooling cleaning → Liquor → carbon Baking → cooling Steel Needle → re-separation → vacuum Packaging → Frozen → Metal Detection packing finished Product Inspection Frozen Storage Shipping

2. Key points of operation

1. Raw materials: use a single genuine seal with specifications above 1kg, which requires normal smell, no peculiar smell, primary color of the real chapter, and good freshness without deterioration such as redness. The frozen raw materials are thawed with flowing water in the thawing tank, the water temperature should not be higher than 10 ℃, and ice should be added to keep warm after thawing. Fresh raw materials should be processed as soon as possible after purchase.

2. Remove the internal organs and impurities: turn the head of the octopus to remove the internal organs, pay special attention to the dangerous foreign bodies such as shrimp bones and fish bones piercing into the octopus meat through the internal organs, do not destroy the integrity of the octopus head; then rinse the sundries and add ice to keep warm.

3. Remove the silt and mucus of the wrist and foot: the cleaned octopus uses salt and alum combined with mechanical washing to thoroughly remove the sediment and mucus in the octopus wrist and foot, repeat 2 ~ 3 times if necessary, and pay attention to controlling the water temperature.

4. Go to the nose: first cut off the nose, then cut the knife from the upper part of the eyes, separate the two feet, dig out the hard mouth, and cut off the head and feet of the octopus, while cutting off the neck. Then manual cleaning, brushing with flowing water, mainly washing the small residue on the scalp and wrist and foot sucker, and finally rinsing.

5. Division: separate the cleaned real chapter head and foot, requiring 8 feet to be separated one by one, and the head is used for other purposes.

6, selection: weigh each foot according to the specification requirements, the specifications are generally divided into: 60g~120g, 120g~200g, 200g or above, or according to the customer's special requirements.

7, string stinging, cooking: string stabbing octopus feet with stainless steel needles, make the octopus feet naturally shrink, not too tight, so as to avoid shrinkage and fracture during cooking and charcoal roasting; then cook with hot water above 90 ℃, the cooking time of different specifications is slightly different. Immediately after cooking, cool with ice water, clean the surface of the octopus feet, and then drain.

8. Charcoal barbecue: roast the octopus feet with carbon fire on the special charcoal roasting equipment, so that the octopus feet are yellowish, and the time and heat are controlled by experience. According to the size, the color of the octopus feet is basically the same after charcoal roasting, and there is no obvious difference. After roasting, enter the cooling chamber and quickly cool to less than 10 ℃. Then remove the stainless steel needle, try to keep the octopus foot in the straight shape of the string thorn, and pay attention to hygiene during operation.

9, selection, packaging: re-selection according to the specifications, divided into three specifications of each 500g7 tail ~ 10, 4 ~ 6, 2 ~ 3, or according to the customer's special requirements. Vacuum packing is carried out according to their respective specifications, which is required to be placed neatly, smoothly, without overlap and with good sealing fastness. The packaged product is frozen in the quick freezing room, so that the central temperature of the product is below-18 ℃.

10. Metal detection: the accuracy of the metal detection machine is set to Fe φ 1.0mm last SUS2.5mm, so that the single layer of the product passes through the metal detection machine one by one, without overlap, otherwise it may cause incomplete detection and leave hidden trouble in quality. The sensitivity of the metal detector is tested with a standard test block every 30 minutes during start-up, before shutdown and during the working period to make sure that the metal detector is always in normal working condition.

11. Packing: put the product on the production date or the last taste period, and pack the product into the corresponding outer packing box according to different specifications and packaging.

12. Finished product inspection: before entering the warehouse, we should sample and check whether the weight, specification, batch number, color and flavor of each box and bag are normal. In addition, the sealing and vacuum conditions are required to be checked, and microorganisms and other indicators are tested.

13. Frozen storage: the product is frozen in a cold storage with a storage temperature below-20 ℃ to keep the central temperature of the product below-18 ℃. It is required to be placed separately according to the production date and specification to make it easy to get in and out.

14. Shipping: all refrigerated containers or trucks transporting products should be pre-cooled to-7 ℃ ~ 0 ℃ before loading and cooled to below-20 ℃ during transportation, so that the central temperature of the products during transportation should be controlled below-18 ℃ to ensure product quality.

III. Quality indicators

1. Sensory indicators:

The finished product should be octopus natural charcoal roasted color, light yellow, basically the same color, glossy feeling; complete foot shape, basically the same size, crisp taste, good toughness; good smell and taste, no bad smell, no foreign impurities.

2. Health indicators

The total number of colonies should be lower than ≤ 3×104cfu / g, coliform group should not be higher than 30MPN / kg, Escherichia coli and pathogenic bacteria (Salmonella, Staphylococcus aureus, Vibrio parahaemolyticus) should not be detected, volatile basic nitrogen was less than 30mg / kg, inorganic arsenic (As) was lower than 0.5mg / kg, and mercury (Hg) was lower than 0.3mg/kg.

3. Shelf life

The product is frozen at-18 ℃ and the shelf life can reach 12 months.