Quick Frozen Learn more about Quick Frozen
-
Quick freezing and Refrigeration of Edible Fungi
Quick-frozen storage of Lentinus edodes: the production of Lentinus edodes has developed vigorously in the north and south of China in recent years. Since the popularity of bag-planted Lentinus edodes in Fujian, Zhejiang, Henan, Hubei and other provinces have successfully developed bag-planted Lentinus edodes. Quick-frozen storage of Lentinus edodes has become an indispensable and important fresh-keeping technology in production and sales. The quick-frozen storage of Lentinus edodes is more simple and convenient than that of mushrooms. Generally, fresh mushrooms are pre-cooled in ice water, removed and drained, quickly frozen in an ultra-low humidity freezer of 60 ℃, and then stored in a 24 ℃ freezer of-18 ℃.
2019-01-15 -
Quick-freezing and cold storage of edible fungi
The production of Lentinus edodes has developed vigorously in the north and south of China in recent years. Since the popularity of bag-planted Lentinus edodes in Fujian, Zhejiang, Henan, Hubei and other provinces have successfully developed bag-planted Lentinus edodes. Quick-frozen storage of Lentinus edodes has become an indispensable and important fresh-keeping technology in production and sales. The quick-frozen storage of Lentinus edodes is more simple and convenient than that of mushrooms. Generally, fresh mushrooms are pre-cooled in ice water, removed and drained, quickly frozen in an ultra-low temperature freezer of-50 ℃ 60 ℃, and then stored in a 24-℃ freezer of-18 Mel. Through the "cold chain" project, consumers' families are entered.
2019-01-15 -
Processing of quick-frozen large silverfish
Quick-frozen silverfish are exported to Japan, Southeast Asia and Europe, especially popular with Japanese consumers. With the continuous improvement of the output of large silverfish in the reservoir, quick-frozen big silverfish has become one of the export aquatic commodities with high exchange rate in China. The main results are as follows: 1. Fresh-keeping and transportation of raw fish the large silverfish has a small body and thin skin, which is easy to rot and deteriorate, and the production is highly seasonal. In order to ensure the quality of silverfish, when fishing, you can disembark with ice and keep it fresh at the first time. The specific method is to first select and classify the big silverfish caught on the ship.
2019-01-16 -
Notes on cold storage and introduction of edible fungi
Refrigeration of Edible Fungi
2019-06-03 -
Freezing Technology of Frozen Rabbits
1. At present, frozen rabbit processing in China is mostly mechanized or semi-mechanized, and its technological level and sanitary standards have reached international standards. Freezing processing room mainly includes cooling room, refrigerating room and freezing room. The meat cooling room should also be located on the top floor so as to connect with the slaughtering room, which is in turn the refrigerator room and freezing room, while the freezing room should be located on the ground floor so as to be directly shipped or temporarily stored in other processing rooms.
2019-01-16 -
Quick-frozen preserved broccoli
Quick-frozen preserved broccoli
2019-06-29 -
Potato quick-frozen French fries production line
The production line of potato quick-frozen French fries is jointly developed by the Agricultural and sideline products processing Engineering Technology Center of China Agricultural Machinery Institute and China Packaging and Food Machinery Corporation. Its production capacity is 350kg/h, installed capacity is 450kW, water consumption is 12m3/h, steam consumption is 3t/h, and the quality of potato chips has reached the advanced level abroad. (Tel: 010-64862459)
2019-01-16 -
Processing technology of large silverfish (1)
Large silverfish, also known as noodle fish, was widely distributed in the middle and lower reaches of the Yangtze River and affiliated lakes. Its meat is delicious and nutritious, and it has a special fragrance of cucumber. The large silverfish is generally about 20 cm long and has no bones and no thorns. It is a kind of small and valuable fish with high economic value and is very popular in domestic and foreign markets. This paper introduces the processing methods of two kinds of large silverfish: first, the processing of quick-frozen silverfish 1. Preservation and transportation of raw fish the big silverfish has a small body and thin skin, so it is easy to deteriorate.
2019-01-15 -
Quick-freezing processing Technology of Peach
The main results are as follows: (1) the raw materials of the technological process are → enucleation, color-protecting → blanching, cooling → peeling → packaging, sugar injection → pre-cooling → quick-freezing → frozen storage. (2) the main points of operation: after picking peaches, the ripe ones should be processed immediately, and the hard unripe fruits should be ripened quickly. Mature and suitable peaches are bright in color, rich in flavor, and easy to enucleate and peel. After the enucleation and color protection raw materials are ripe, enucleate with a knife or enucleator, and immediately put the pulp in cold water to avoid contact with air to prevent discoloration. Fruit is attached to the enucleating machine
2019-01-15 -
Processing Technology of Quick freezing of Peach
The main results are as follows: (1) the raw materials of the technological process are → enucleation, color-protecting → blanching, cooling → peeling → packaging, sugar injection → pre-cooling → quick-freezing → frozen storage. (2) the main points of operation: after picking peaches, the ripe ones should be processed immediately, and the hard unripe fruits should be ripened quickly. Mature and suitable peaches are bright in color, rich in flavor, and easy to enucleate and peel. After the enucleation and color protection raw materials are ripe, enucleate with a knife or enucleator, and immediately put the pulp in cold water to avoid contact with air to prevent discoloration. There are pieces of pulp on the enucleation machine.
2019-01-16 -
Quick Frozen Preservation of Pleurotus ostreatus in soft package
The texture of Pleurotus ostreatus is crisp and tender, and it is inconvenient to transport and store, especially in the high temperature and mass market season. If the processing capacity of the producing area can not keep up, it will be difficult for export, and there will often be the problem of "difficult to sell mushrooms". Therefore, the problems of sales, transportation, storage and processing of Pleurotus ostreatus should be solved fundamentally. There are three traditional storage methods of Pleurotus ostreatus: first, it is processed into salted mushrooms for export and domestic sale. However, from the point of view of domestic sales, due to the high salt content, it is necessary to soak repeatedly before eating, which is not only time-consuming and laborious, but also too salty, and the taste becomes worse, making it difficult for consumers.
2019-01-16 -
Processing operation points and quality control of mackerel and Pan-Fried Mackerel
Mackerel and Pan-Fried Mackerel are rich in nutritional value, and the content of DHA and EPA is second only to tuna, which can enhance the immunity of the body, and the price is very low, so it is deeply welcomed by consumers at home and abroad. However, mackerel and Pan-Fried Mackerel contain a high amount of histamine acid. When the fish is not fresh or rotten, histamine decarboxylation produces histamine after the decarboxylase produced by bacteria. When histamine is accumulated to a certain amount, people are at risk of poisoning after eating. Therefore, in the processing process, the process conditions must be strictly controlled to ensure product quality. 1. Key points of processing operation
2019-01-16 -
Production technology of fish meatballs
Fish balls are processed by beating, molding, cooking and so on. Fish balls of good quality have the characteristics of elasticity, toughness and freshness. This paper combines the production experience of traditional fish balls and modern food science. This paper introduces a scientific and reasonable production technology of fish balls: first, the necessary equipment: meat grinder, meatball beater, molding machine, boiling tank, quick-freezing warehouse and so on. Materials required: meat ball crispness enhancer (for fish), carrageenan (Dehui 636), seafood powder, white pepper powder, ginger powder, soybean protein isolate, corn
2019-01-16 -
Processing technology of large silverfish
Large silverfish, also known as noodle fish, was widely distributed in the middle and lower reaches of the Yangtze River and affiliated lakes. Its meat is delicious and nutritious, and it has a special fragrance of cucumber. The large silverfish is generally about 20cm in body length, no bone and no thorn. It is a kind of small and valuable fish with high economic value, which is very popular in domestic and foreign markets. From 1985 to the early 1990s, the reservoir transplanting and proliferation of large silverfish has been carried out in an all-round way in China and achieved success, its distribution area is constantly expanding, and the output is increasing day by day, how to do a good job of silver.
2019-01-16 -
Frozen conditioned food-fish tofu
Fish tofu, also known as deep-fried fish cake, with fish as the main material, ground into meat paste with other excipients and extruded into blocks, deep-fried after ripening, because of its good golden appearance, and can eliminate fishy smell, more and more favored by consumers. The food is fragrant, elastic and nutritious, so it is a good material for hot pot, stir-frying and Spicy Hot Pot. List of ingredients: raw material consumption (kg) fish paste 70.000 egg white 7.000 cassava starch 10.00
2019-01-16 -
Quick-freezing method of peach
Fruit selection: peach fruit for quick-frozen processing requires meticulous meat, less crude fiber, good flavor, uniform size, neat fruit shape, no diseases and insect pests, no mechanical injury, easy to enucleate (preferably a seedless variety), and not easy to brown. The harvest maturity is slightly lower, and the processing capacity of 4 to 8 days can be stored in the factory. If stored in cold storage, the processing period can be longer, but the chilling injury of peaches should be prevented. General white peach to Okubo, yellow peach to Alba is better. Cut half and enucleate: cut it in half along the suture and put the peach out of the stone and put it in a bowl.
2019-01-15 -
Processing Technology of Shrimp
The pipa shrimp is also called Shrimp Crawler, which is called Shrimp Aunt. The body is flat, the abdominal foot and tail fan are well developed, the carapace in the front of the body is very thin, the posterior part is thick, the frontal horn is not significant, the head and chest nail is wide and round, the first pair of feet are clamp-shaped, asymmetrical, androgynous, and there are two protuberances on the inner edge. The pipa shrimp is the main part-time catch target of the fixed net, the spring flood season is from April to July and the autumn flood season from October to November. Can be processed into frozen boiled pipa shrimp and frozen boiled pipa shrimp. 1. Processing of frozen boiled pipa shrimp 1. Quality conditions: fresh quality and abundant shrimp meat
2019-01-16 -
Processing of pipa shrimp
Pipa shrimp is also called shrimp crawler, learn the famous mouth shrimp aunt. The body is flat, the abdominal foot and tail fan are well developed, the carapace in the front of the body is very thin, the posterior part is thick, the frontal horn is not significant, the head and chest nail is wide and round, the first pair of feet are clamp-shaped, asymmetrical, androgynous, and there are two protuberances on the inner edge. Pipa shrimp is the main part-time catch in the fixed net of the Bohai Sea, with spring flood from April to July and autumn flood from October to November. Can be processed into frozen boiled pipa shrimp and frozen boiled pipa shrimp. 1. Processing of frozen boiled pipa shrimp 1. Quality conditions:
2019-01-16 -
Quick-freezing Technology of Shrimp for Export
1. Process raw material acceptance → raw material storage → raw material thawing → peeling shrimp → acceptance → cleaning → soaking → green → cooling → sub-specification → frozen → package ice → metal detection → box → refrigerated transportation 2, operation points 2.1 raw material acceptance QC (quality control team) should check the quality to prevent black shrimp. 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 material storage is stored according to the container batch number, in
2019-01-16 -
Small miscellaneous fish processing method
1. Raw materials: 1. Main ingredient: miscellaneous fish. It is better to weigh 150 to 200 grams. two。 Excipients: glutinous rice, sandwiched lean meat, Chinese wolfberry, Coix seed, carrot, sweet corn, mushroom. 3. Ingredients. Sugar, refined salt, soy sauce, rice wine, ginger, star anise (star anise), cinnamon, etc. Second, the technological process: raw material small fish → peeling → head, visceral → washing → raw material filling → sauce cooked → heat preservation → cooling → vacuum packaging → quick-frozen → box storage. Third, processing technology 1. Initial processing.
2019-01-16