In addition to abundant animal protein, shellfish contain particularly high levels of glycine, taurine and glycogen. Shellfish juice is a high-grade condiment, while shellfish is a high-grade artwork and high-grade cement raw material. Over the years, shellfish processing has been characterized by a single variety, simple processing technology, and shellfish resources have not been fully exploited. The following describes the diversified processing and comprehensive utilization of variegated clams and clams.
Nutrient composition of variegated clams and clams
Variegated
Living habits: dioecious, in vitro fertilization, spawning period from September to November, very adaptable to temperature and salinity, inhabiting the intertidal mudflats along the estuary coast or inner bay, eating diatoms, benthic habitats Diatoms, organic debris, etc.
Economic value: 100 grams of fresh meat contains 81 grams of protein, 0.4 grams of fat, 20 grams of carbohydrates, and 0.6 grams of inorganic salts. Delicious taste, high economic value and nutritional value.
Wen Hao
Life habits: Reproductive period between June and October. China's coastal areas are distributed, living in the intertidal zone and shallow sea surface of the fine sand surface, due to changes in water temperature have mobile habits, whip algae, Chaetoceros, Heterocallis and so on. Dandong area now uses cultured shrimp ponds to culture the clams, so that individuals grow evenly in size, while shrimp can be renewed in the pool.
Economic value: 100 grams of fresh meat contains 10.4 grams of protein, 0.9 grams of fat, 1.9 grams of carbohydrates, and 2.6 grams of inorganic salts. Wenyu is the top grade of Chinese wolfberry, tender meat, delicious and nutritious, can be eaten fresh, can also process dried products and canned food. The oyster shell is the attachment base for artificial breeding of seaweed and can also be used as high standard cement raw material.
The nutritional composition of variegated cockroaches and clams
The shellfish meat is composed of muscle fibers and connective tissue, and its weight composition ratio differs depending on the size of shellfish, shellfish or larvae, fat thinning, seasons, before and after spawning, and gender.
From a nutritional point of view, proteins are classified into complete proteins and incomplete proteins. Complete proteins contain eight essential amino acids, whereas the lack of one of them is incomplete. The protein contained in variegated clams and clams is complete protein. It is worth mentioning that the iodine content of shellfish is 10 times higher than that of beef, milk, eggs and wheat. In addition, shellfish also contains vitamins A, D, K, B, B2, B12, etc., its nutritional value in a certain degree than animal meat, but also has medicinal and health care value. Although its shell is an inedible part, mainly containing calcium and nacre, but it is an important raw material in the industrial and pharmaceutical fields, Wenzhou shells can be processed into a variety of advanced works of art, its economic value even exceeds its shellfish.
Comprehensive processing of variegated clams and clams
Original juice whole shell vacuum packaging
After the variegated clams and clams less than 3cm in size are transported to the canning workshop of the factory, they are washed with tap water again and weighed. Five or six grains are packed in a high-temperature-resistant composite film bag, each bag having a net weight of 30g. The autoclave vacuum packaging machine is used. Packing, steam retort cooking, temperature control at 125 °C, time 8 minutes, while at the same time to add pressure in the retort, the pressure is 1 ~ 3kg / square centimeter, the end of the sterilization cooling water decompression to room temperature, remove After cleaning, cool and dry, press 12 bags per small box, 4 boxes per big carton, and put them in cold storage.
The product is characterized by the fact that it can be stored for six months under normal temperature, and it can be packaged and refined, and it is convenient to eat. The taste is maintained in the flavor of the original juice. It is welcomed by customers and its economic value far exceeds that of the raw material itself.
Baked dry goods
The export of the unrecoverable quail meat selected by the rip and frozen processing workshops was carried out to the roasting workshop. The rips were first peeled off the shell, and the husked meat retrieval method was followed by the chilled raw mutton meat shelling and meat extraction procedures described later. After taking the meat, wash it with running water, and then sort out the more complete mutton meat and broken meat. Put the more complete mutton meat on the basis of 5 grains and 7 grains in two specifications and wear it with a bamboo worm. Rinse once with 50ppm sodium hypochlorite. Soaked with a certain concentration of sorbic acid for 10 minutes. The washing and immersing of the crushed pterygium were the same as above, without stringing. First, skewer and minced meat are placed neatly on the steel mesh. Then, the steel mesh is placed on the steel frame of the cart and pushed into the tunnel drying room. The temperature is controlled at about 20°C, that is, the air is dried at low temperature and dried. In half an hour, a car will be launched every 7~10 minutes. The entire drying room can be designed to place 12~13 small carts, each containing 100 kilograms of meat. Drying the finished product is done with a large plastic bucket for 3 hours and then baked in a chain oven for 3 minutes. The temperature of the oven is 121°C. Due to the small size of the eel, the baking time is long and easy to burn. After baking, weigh and package. Because the product is a semi-dry product, it should be put into cold storage. In addition, after the raw materials are washed, some seasonings may be soaked according to local customs to prepare spiced, spicy, sweet, multi-flavored roast products.
Frozen products
Full shell frozen product
The fresh mottled clams and clams were washed with seawater to separate sediments from the surface of the shells, placed in the basket, and put into the holding tank to spit sand. The bottom of the pool should be filled with wood, and the water inlet and outlet water pipes should be used. The water temperature is controlled at 7~15°C and does not exceed 17°C. The holding pool must have facilities for avoiding the sun. The air circulation and spit-out time is 48 hours. Take out the washing and grading according to the export standard specifications. Pick the dead cockroach and rip cockroach, and transport it to the roasting workshop; transport the small size cockroach that does not meet the export standards to the canning workshop; crush the clam shell to the crushing workshop. Sorting and sorting qualified moths and clams are bagged and kept in the original state. They are sent to the quick-freezing room for freezing. The frozen product center temperature should reach 15°C and the quick-freezing time should not exceed 12 hours.
Uncooked frozen products
Fresh live quail and clams are washed with seawater and placed in sieves. When taking the meat, press the mallet on the plate with your left hand, hold the knife in the right hand, slowly insert the knife into the lower shell from the front of the bowl, cut the muscle of the closed shell along the inner surface of the bottom shell, open the shell, and then cut off the other A shell of the adductor muscle, remove the fat. Note that when inserting the blade, do not crush the shell and keep the two shells connected. The shell of the clam shell should be sent to the processing and processing workshop for processing and export. After removing the mutton meat, it shall be sorted according to the individual size after washing, and the weighing shall be carried out. Each specification shall meet the export standard and 1 kilogram for each plate. The plate shall be transported into the quick freezing room for freezing, and the freezing time shall not exceed 12 hours. To the center temperature below 15 °C, out of the library, enter the shower to take off the plate, shower room temperature should be controlled below 4 °C, after the plate off ice plated, ice plated water temperature should be controlled at about 4 °C, often changing water, The ice-plating time is 5 to 10 seconds. It is taken out into a polyethylene plastic bag and then loaded into a large carton. Each carton is loaded with 12 plates. After packaging, it enters the cold storage room and is placed in batches according to the inspection requirements.
Bleaching monomer quick frozen products
The product is basically the same as the raw and frozen product processing operation process. The difference is that after opening the variegated quail meat and celery meat into a small sieve after the sorting, the hot water is blanched at 80° C. to 90° C. for 30 seconds, and the water is washed and cooled down. After a minute of dewatering, it is quickly frozen on a single quick-freezing machine to bring its central temperature to 15°C, weighed, and placed in a small sieve for every 2 kg. After being screened into water for ice glazing, it is bagged and each large carton is loaded with 6 bags. Put in stock. The purpose of bleaching soup is to remove the surface mucus from the raw meat and make the raw meat surface with a certain hardness, which is convenient for quick freezing of the monomer.
Block boiled variegated meat
Since frozen boiled oyster meat is sold in Japan at a low price and domestically it is not easy to accept, there is no involvement of frozen boiled pork.
A. Temporary resuscitation: Disperse the impurities on the surface of the shells with fresh seawater and fill them with perforated plastic sieves. Each sieve contains 8 kg. The thickness of the bowl is preferably about 6 cm. The plastic sieve is then used. In large cement pool, the bottom of the pool should be filled with wood, with water inlet and outlet pipes, to maintain long-flowing water, the water depth is about 40cm, the water temperature is 7~15°C, multiple large cement pools can be set, and the temporary holding pool should be covered Sun facilities can be kept for 48 hours.
B. Cooking: After being out of the tank, wash it again and put it into a steaming vehicle with a volume of 0.5 cubic meters. The steaming car has inlet and outlet steam outlets. There is a stainless steel sealing cap on the top and a flapper on the top. The bottom of the cart is “Vâ€. Type, the front of the bottom of the car box is low from the ground, behind the ground is high, full of noise, then connected with the boiler steam pipe, open the steam valve, steam steam noise, 8 minutes later, close the steam valve, remove the steam pipe.
C. Discharge the variegated sap, push the cooking cart to the variegated sap collection box, and lift the plugboard about 5cm high, so that the variegated simmered cooking juice flows into the collection box according to its own weight.
D. Shelling: After removing the juice, push the cooking car to the bucket elevator, pull out all the inserts, pour the cooked file into the feed, and drop it into the hopper of the bucket elevator. , Lifted by a bucket elevator to the feed end of the first screening section of the reciprocating separator-type shelling machine, and dropped onto the shelling sieve through the feeding hopper. The working frequency of the sieve body driven by the crankshaft is 480 times per minute. For 30mm horizontal reciprocating motion. The rake is automatically spread out under the vibration of the screen body so as to excite the meat from the shell. The escaping meat passes through the mesh slot and falls onto the chain plate type meat conveying machine to output. A small amount of non-separated quail meat is picked out manually. , can produce 7 to 8 tons per hour.
E. Wash; Place the quail meat in a plastic sieve and place it in a stainless steel tank. The volume of the tank is 2 cubic meters. It is rectangular. The bottom of the tank is equipped with a perforated water pipe. The water flow is long, and the water in the tank is turned up. The role of each voted once every 10 minutes, take a material.
F. Sorting: Pour the dumplings on a stainless steel cutting board. There must be a tap on the case, in accordance with five specifications within 300 grains/kg, 301~500 grains, 501~700 grains, 701~1000 grains, and 1001 grains or more. Select, namely, XL, L, M, S, and SS. And put each size in a plastic sieve.
G. Secondary cleaning: The plastic sieve containing the well-chosen meat is washed by two flow sinks. The two sinks are one high and one low, and the water flows from the high tank to the low tank. The tank should be washed in a low tank. Wash it first and then wash it in the trough again.
H. Drainage Weighing: Wash the good quail meat on a stainless steel frame with a height of 40cm and drain it for 10 minutes. Weigh it on a scale, place a plate for each 2kg, and put in a pair of specification labels.
I. Swing plate, drowning water: Take a clean plate, put a label face down, then put the well-known quail meat, use another plate bottom flattened, and paste a label, every five The plates were stacked together and poured into clean water to make the five plates upside down. After drowning for 5 minutes, they were flipped over and placed on the flatbed carts.
J. Quick-freezing: Push the meatballs into the quick-freezing room and put them on the steel rack. Inject 2/3 water first, and then freeze the water for 2 hours before injecting water once. The purpose is to prevent the water from being filled for the first time and make the meat and The label floats, but do not inject too much water for the second time.
The product's delivery, removal, ice-plating, packaging, storage, batch placement and other processes are the same as those for raw frozen product processing.
Single frozen boiled mutton stew
The processing operation of this product is basically the same as the process of frozen boiled mutton mutton meat, except that after draining, the freezer is directly put on the freezer to bring the center temperature to 15°C. After weighing by 2kg for each small sieve, a small sieve is used. After the water is put on ice, it is packed in plastic bags and packed in large cartons. Each bag is loaded with 6 bags and placed in stock.
Shell processing
The conjoined oyster husk from which the raw frozen quail meat was removed is transported to the crafts processing room, where the full crushed oyster husks are carefully selected, graded and cleaned according to specifications, and placed in steel nets. Each steel net is loaded with 15 kilograms and put in In cement ponds containing sodium hydroxide, the cement pool is 50cm deep, 1m long and 1m wide, and the concentration of sodium hydroxide is 3%. After soaking and rinsing for 40 minutes, the quail meat on the clam shell can be detached and the towel can be wiped off. Surface, and make it glossy, use a bubble paper or napkin to wrap each pair of clam shells into a box with a cardboard box, 12 boxes for each small box, and 10 small boxes for each large box, and store them in storage.
This product is currently in great demand in Japan market, its economic value far exceeds the value of its meat, currently sold to Japan CIF price has reached 1 yuan / pair.
Variegated oyster sauce
The variegated sap collected during the process of frozen boiled clams is placed in a bucket and precipitated, and the precipitate is removed. The precipitate is then filtered through a sieve to concentrate. Before concentrating, the cleaned wok is first coated with peanut oil. Pour the filtered varietal sap to make it evaporate and evaporate while adding juice. After the concentration is increased, the firepower should be properly reduced. About 8 hours or so, the appearance of wrinkles on the surface of the juice will become a nutritious and delicious varietal. The oil, after cooling, is packed in glass or plastic bottles.
Shell powder
The crushed oyster shells from the frozen processing workshop and roasting workshop are washed with clam shells, crushed with a pulverizer, sieved, and made into raw meal. The content of pulverized calcium carbonate is above 90%, which is a label and a high mark in manufacture. Good raw material for cement.
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