(I. Overview
Octopus is a cephalopod mollusk and is an important marine economic cephalopod. Most species live in shallow continental shelf areas within 200m. In the past, octopus was exported only as a raw material. In recent years, it has been processed into a frozen octopus block, which has achieved good economic benefits.
(b) Raw materials
Chilled raw materials should be complete with eight feet, fine skin, mucus, bright and clear color, full of eyeballs, clear golden circle in front of eyes, and soft and elastic muscles. The specifications should be 500g/above, and the minimum specification should not be less than 150g/only. After the acceptance of raw materials, they must be kept fresh and processed in time, and raw materials that cannot be processed can be quickly frozen and refrigerated after removing the internal organs. Frozen raw materials must be sampled and thawed before acceptance. After the sea is caught, the viscera is immediately removed and washed with seawater. The ice-preserved raw material is then the best raw material.
(III) Processing Technology
1. Process flow
Raw materials → Pick → Go to the viscera → Wash (stir) → + Add alum → Wash with water → Hot cook → Cool → Cut → Wash → Pound → Frozen → Package → Refrigerated
2. Operation points
(1) Choose 300 to 500g/only, 500 to 800g/only, 800g/only to separate raw materials for processing to facilitate the control of hot cooking time. Care must be taken to remove octopuses that are not sufficiently sized, fresh, or rough, such as rough skin.
(2) The viscera is removed by removing the viscera, removing the scum and fat in the stomach, and removing the middle eye point at the same time. Do not rinse with fresh water, pay attention to the process backlog ice.
(3) Washing (stirring) The octopus-removed octopus is put into a tumbler and the amount of the octopus is 80% (usually 100kg) of the mixer's workload, and 3% to 5% of table salt and some ice are added ( The fish ice ratio is 1:0.2) to remove mucus, ink, and sand. If no ice is added, inject proper amount of cooling water after stirring for 5 minutes. Stirring for 20-30 min until the foam overflows, the fish body is not slippery, and the light is reflected, then the mucilage in the machine can be flushed with plenty of water, and then the material can be shut down.
(4) The material soaked in cold water is rinsed with clean water, and the fish body should be soaked in 1% alum water (cooling water temperature 5 to 10°C) for 10 to 20 minutes to remove fish attachments. After soaking, slowly remove the fish and put it in a clear water tank.
(5) Hot cooking with stainless steel pot (pool) plus steam hot cook. Add 5% salt and 0.03% to 0.04% quality improver according to the amount of water in the pan, hot cooking temperature 95 °C, hot cooking time is controlled according to different specifications in 5min or so, hot boil, pay attention to turning and make it cook evenly. When the test is done, look at whether the muscles around the fish mouth have strong elasticity, or cut a knife with a knife. The flesh is white and it is cooked thoroughly. After cooking, it must be immediately panned. Then add 0.005% to 0.01% of quality improver and 1% of salt to each pot.
(6) After the fish body is cooled, the fish body is rinsed with fresh water, and then it is put in a cooling pool to be cooled (water temperature 5 to 10°C) for 5 to 10 minutes, and the temperature of the fish body is lowered to 15°C or lower.
(7) Dicing (grain) Specifications can be determined according to customer requirements, generally divided into two types per kilograms of grains and grams per grain, such as 200 to 250 grains/kg, 300 to 350 grains/kg, 400 to 470 grains/ Kg, 500 to 1,000 grains/kg and 2g/grain, 3g/grain, 4g/grain, 5g/grain, etc. When cutting, the carcass is separated from the feet (蛸). When cutting the feet, it is to be cut into a cylindrical shape. Different sizes are cut according to the size of the fish and different parts. The length and diameter are as uniform as possible, and the diameter is large (1~ 1.5cm) First cutting and then cutting, can increase the yield. Cut and then cut first and then cross-section, according to the thickness of the jaw cut into different specifications, cut as much as possible to make the cube into a square, pay attention to improve the yield.
(8) Acceptance acceptance personnel and semi-finished product inspectors shall promptly accept and sample, so as to avoid rework and affect the yield. Large-scale control at the time of acceptance in the 0.5g/grain, medium-sized control in 0.4g/grain, and so on.
(9) Disinfection, rinsing, and cutting after acceptance shall be performed with clear water and then soaked in disinfecting solution for 3 to 5 seconds. Disinfectant may be 5 mg/kg of sodium hypochlorite or 3% of 84 disinfectant, and then rinse with water after water control. .
(10) Freeze using IQF Fluidized Freezing Device to freeze or sprinkle the product evenly on the plate with sterilized plastic paper into the quick-freezing device (If the product is frozen sheet package, directly weigh lkg into the plastic bag , flatten into a sheet and put it into quick-freeze).
(11) Weigh the product after rapid freezing, weigh it by 1kg per bag, and pay attention to the pound to weigh once per hour.
(12) Ice-plating clothes and bagging After weighing, the octopus pieces will be plated with ice. After the water is discharged, attention shall be paid to prevent it from sticking. After the ice-plated octopus pieces are drained into a plastic bag and immediately sealed.
(13) Refrigeration Place the bagged product in a carton and immediately transfer it to a low-temperature freezer below -18°C.
3. Precautions
Foreign countries have a higher hygiene requirement for frozen octopus blocks exported from China. Therefore, special attention should be paid to health issues in the processing process:
1 After cooking, the cooling and washing water must be sterilized, and disinfection can be used to disinfect the water purifier.
2 Operators must not wear any accessories on their hands. There must be no seams on the nails. Strictly wash hands and disinfect before entering the workshop. After cooking, the hands of the staff must put on the latex gloves after washing and disinfection, and then soak in the disinfecting solution, and then wash hands and disinfect once every hour.
3 The tools, cutting boards, pans, consoles, weighing pans and other utensils should be disinfected before use, and then cleaned and disinfected once per hour.
4 The quick-freezing device (room) must be disinfected before use. Raw material processing, cooking, and cutting processes must be isolated.
5 batches of microbiological testing.
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