Quick-freezing Technology of Shrimp for Export

1. Technological process

Raw material acceptance → Raw material Storage → Raw material thawing → Shrimp peeling → acceptance → cleaning → soaking → Green → cooling → Sub-specification → Frozen → Ice → Metal Detection → Box → refrigerated Transportation

2. Operation essentials

2.1Raw material acceptance QC (quality control team) should check the quality to prevent the shrimp from turning black. If you find black shrimp, you should timely feedback to the importer to deal with. And make the "raw material acceptance record" of each batch of raw materials.

2.2 Raw materials are stored according to the container batch number and stored below-18 ℃. The temperature should be strictly controlled to ensure the quality of raw materials.

2.3 thaw raw shrimp with regular running water for 1.5 hours, but it should be noted that shrimp can not be completely thawed in summer to prevent shrimp from blackening due to high temperature. At the same time, to keep the temperature < 25 ℃, the temperature is mainly controlled by air conditioner.

2.4 pay attention to the shape of the shrimp, do not cause artificial defective products, such as fragments, broken tail and so on. Remove sand tendons from the peeled shrimp and pay attention to foreign bodies at the same time.

2.5 acceptance should be checked by special personnel and pay attention to product quality. There are no foreign bodies, shrimp feet, shrimp shells, shrimp whiskers, residual sand tendons, etc. QC personnel should conduct spot checks in time, make a good "acceptance record", and require workers to rework if they are unqualified until they meet the prescribed requirements.

2.6. wash with regular running water (stir 20 times by hand), soak in ice water (< 5 ℃) for 10 seconds, then soak in disinfectant for 10 seconds, then wash with clean water twice, and finally wash with regular running water. The operator must change the water for each basket according to the regulations. The purpose is to wash away the impurities attached to the surface of shrimp.

2.7. soak each bucket of shrimp 200kg, ice 100kg, water 100kg, salt 5.6kg, shrimp medicine 5kg, soaking time for 18 hours, stirring once an hour: ① makes shrimp fully soaked; ② prevents shrimp from getting hot and changes its flavor. Add ice in time according to the melting degree of ice, and use air conditioner to control the temperature of quasi-sanitary area to keep the temperature < 8 ℃.

The machine is generally heated by steam, the temperature is controlled at (98 ±2) ℃, and the killing time is 3 seconds, which depends on the size of the shrimp. Change the green water every 2 hours. After killing the green, the smell is normal, without any bad smell, and the muscles are tight and elastic. It has the inherent fresh taste, meat quality, taste and elasticity of this kind of shrimp.

The process is completed by QC, and each barrel of shrimp has to be identified to ensure that the quality of the product is up to standard and will not be blamed by customers.

2.9 cooling is often cooled by running water, just like killing green, changing water every 2 hours to prevent the increase of microorganisms. At the same time, the temperature of cooling water was controlled < 16 ℃, then soaked in ice water (< 5 ℃) for 20 s, and finally covered with ice to ensure that the temperature of shrimp was low enough.

2.10 points and selected specifications: the Mantissa of centers per pound. The number of shrimp tails in different specifications is shown in Table 1.

Table 1 comparison table of shrimp tail numbers of different specifications

Specification MLML2LM

Mantissa 270220170130

Specification 2L3L4L5L

Mantissa 105857060

Specification 6L7L8L9L

Mantissa 50403020

2.11 6 people shall be frozen at the cloth mouth, 1 person shall wash the material, 1 person shall pour the material, and 4 people shall lay the material. At the same time, the bad products and impurities were selected, the freezing temperature was-24 ℃ ~-31 ℃, and the central temperature of the frozen product was-18 ℃.

2.12 the temperature of ice-coated ice-water mixture is 0 ℃ ~ 3 ℃, the draining time is 2 ~ 3 s, and the workshop temperature is less than 25 ℃.

The first icing: the icing rate is 13% 14%; the second ice coating rate is 26% 27%.

2.13 there are no omissions in metal detection bag by bag. Every 0.5 hours, QC should use metal probe to test machine, and make "metal detector record" at the same time.

2.14 each box is packed in 10 bags, each bag of 1kg, marked with batch, production date and appreciation period.

2.15 refrigerated transportation should be stored and transported below-18 ℃, and the shipment should be timely.