First, canned shellfish (a) the original sweat Akira 1, with soup (kg) salt 4.25, 0.1 citric acid, monosodium glutamate 1.25, water 94.4. 2, the operating point 1 will fully fresh freshly washed hair, remove sediment, steamed Cook meat. 2 Place the shellfish in the beater, remove the jacket with flowing water, and sieve the removed coat and impurities in a shaker sprayed with clean water. (3) Pick out the clams and shell wool, remove unqualified meat and impurities, and rinse with running water for 3 times to remove sediment. 4 boiled with soup ratio 1:2 boiled for 10 minutes, pre-cooked with 0.2% glacial acetic acid adjusted to pH4-5. 5 After the precooking, the shellfish shall be cleaned in time. The shellfish is separated into 70--80°C water and washed one by one according to the size and drained. Canned goods: No. 860 tank, net weight 256 grams, 170 grams of red pelagic, soup 86 grams. 6 Exhaust seal when the tank center temperature above 90 °C, 0.047-0.053 MPa suction seal. 7 Inverted tank sterilization after sealing, sterilization formula (evacuation): 15-80-15/118 °C, cooling after delivery is put. (B) Boiled meat of Tomato Sauce 1, formula (kg) (1) Ingredients for tomato sauce: tomato sauce (20%) 42, sugar 10, salt 1.4, monosodium glutamate 0.25, refined vegetable oil 16, glacial acetic acid 0.075, spice water 30, oil Fried onion 1.2. Formulation Total 100 (2) Fragrance water formulation: bay leaf 0.08, cloves 0.03, water 10, refined salt 0.05, total aroma water 10. (3) Preparation method: The spices and water are boiled together in a pot for about 1 hour, and the water is used to adjust the days until the total amount is filtered and set aside. Heat the vegetable oil to 190°C, pour the onion and fry it to yellow, then add tomato sauce, sugar, salt, pepper, etc. until it is boiled. Finally, add wine, monosodium glutamate, glacial acetic acid, etc., and mix thoroughly until use. 2. Operation points 1 Wash the seawater with seawater, raise it to the sand, pick up the dead cockroaches, chop the clams and pack the loach, and then wash with clean water. 2 Marinate the quail meat with a twice-weighted salt solution of 10% salt for a few minutes, remove and rinse, and drain. 3 Use flour with 10% weight and mix it with the surface of the meat. 4 Put in 160--180°C oil and fry for a few minutes to make the surface of powdered batter a light yellow color. 5 After the cans are exhausted and sealed, the center temperature is above 75°C. Sterilization formula (exhaust): 15-80-15/116°C, cooling. (3) Operation points of scallop skirt cans: 1 Put the fresh scallop skirt into the sandwich pot and cook for 20-30 minutes. The steam pressure is 0.12-0.14 MPa. After cooking, the scallop skirt is washed several times with water and the shells are picked out. Stomach cysts and other impurities, and then washed with water. 2 The appropriate amount of onion, ginger and parsley were chopped and placed in a pan precooked for 10 minutes, add 2.5% salt, 4% raw scallop soup, 0.3% sodium citrate, boiled and added 1.5% sodium glutamate, filtered . Each bottle of solids and broth in the 3 cans is 50%, then covered and sealed. 4 After the seal is sterilized quickly, the sterilizing temperature is 118°C, and the pan is cooled to 40°C. 5 Finished products are put into storage after thermal insulation inspection. Second, the flavor of mussels dry (a) freshly fried mussels 1, process cooked mussel meat - wash? - sorting - - salt water dipping - - drain - - frying - - cooling --- Packaging 2, Formula (%) Sugar 5, MSG 2, salt 2, soy sauce 7, rice wine 2, allspice 0.8, sorbitol 5, chili powder 3. 3, operation points 1 the onion, ginger, allspice and boiled for 30 minutes after the filter, the filtrate into a sandwich pot, add salt, sugar, soy sauce, chili powder boiled, then add MSG, rice wine and sorbitol spare. 2 Wash the minced meat well into the soup, season it, and remove and drain the soup. 3 into the oven 60--70 °C bake to about 20% moisture content, cooling after the finished product. (b) New process for boiled shellfish dry goods 1. Process flow Mussel raw material → Washing → Cooking → Separating the silk and shell meat → Cleaning the mussel meat → Controlling the water → Dipping → Removing the water control → Drying or drying → Cooling → finished product 2, operating points; 1 the cooked mussel meat into clean water or mussels juice cleaning. 2 Using modifiers such as propylene glycol, glycerin, sorbitol, etc. during the impregnation process can increase the moisture content of dried mussels, but the water activity does not increase. The higher the concentration of the modifier, the stronger the elasticity of the dry product, the better the rehydration, but the modifier will increase the browning phenomenon of the product and increase the sweetness of the product, so the concentration should not be too large. 3 The boiled mussel meat is crispy and tender. When spreading and turning, the action should be light to prevent breakage. 4 In the late drying period of mussels, due to the imbalance of moisture inside and outside, the surface will appear hard shell. Generally, when it is suntan until it is dry, it can be put back into the storehouse. When the water inside and outside the mussel shell is balanced, it is dried for a short time. To the moisture content of 10% - 15% is the finished product. 5 Mussel production time is mostly spring and autumn. The air humidity is low, easy to dry, and it can be dried in 2-3 days. 6 If the tunnel drying room is used for drying, the cooked mussels shall be evenly spread on the bamboo curtains and the bamboo curtains shall be loaded into the car. When the temperature of the drying tunnel rises to 80°C, it enters the first vehicle. If the temperature of the tunnel decreases after entering the 2-3 vehicle, the temperature of the drying tunnel will rise to 80°C and then enter the car to reach the full load of the drying tunnel. To bake the wind speed of 3 meters per second, the inlet temperature is controlled at about 80 °C, the return air below the relative temperature is appropriate. When the mussel meat reaches the dry quality requirement, the first bake car is started, and one bake car is immediately added. After that, one car is taken every 20 minutes and one car is taken in. The drying time is about 4 hours. After getting out of the car, the mussels are dry and cold, and the packaging is sorted by level. (3) Spiced shellfish jerky 1. Process raw material shellfish (蚶 or 蛤) → Holding → Washing → Steaming → Washing → Seasoning → High pressure cooking → Drying → Finished product 2. Seasoning solution formula (kg) Shellfish 100, water 7 , soy sauce 3, salt 2, sugar 5, allspice 250 grams, 4.5 grams of saccharin, 300 grams of ginger, 200 grams of garlic, pepper 60 grams. Operation points: 1 Clean the sediment on the surface of the net oyster or oyster shell with water, store it in the holding pond for a few days, remove the sediment in the shellfish, and pick out dead shells, empty shells and mud shells. 2 Cook the shellfish with steam or pour it into a boiling water pot and boil it for about 5 minutes. Remove and let cool, peel the shell and take the meat. 3 Wash the meat once with clean water, drain the water and put it into the sauce for 3-4 hours. 4 The impregnated shellfish is cooked together with ingredients at a pressure of 0.15-0.20 MPa for 1-2 hours. 5 After the shellfish is cooked, remove the juice and drain it to dry. 6 After cooling, it is the finished product.
Canned Mackerel,Other Canned Food,Canned Food
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