Since the 1990s, the export of frozen squid fillets has developed rapidly. Shandong, Liaoning, and Guangdong have processed, and the country’s export volume can reach tens of thousands of tons, and there are more and more countries importing frozen squid fillets. Outside the 12 countries, Japan, the United States, Canada, and other countries have large imports. The following describes the product's specific technology and quality requirements.
First, frozen squid fillet production process
Raw material - thawing - peeling - cleaning - cut piece - cleaning - plastic - cleaning - water - touch touch - cleaning - water control - plate - quick freezing - off the plate - plastic - sub-specification - value - plated frozen clothing - packaging -refrigeration
Second, the process points
The raw material is headed and viscerated frozen squid. The quality is fresh. Put the frozen squid into the sink, fill it with drinking water, and allow it to thaw naturally until it is in a semithawed state.
Third, peeling method
One is mechanical peeling; the other is manual peeling.
Fourth, processing precautions
Peeling with a peeler requires a half thawing, but it is best to use a full thawing when cutting a slice, otherwise it is not easy to feed a knife, which can easily cause fish bones to carry meat and reduce the meat yield. Cut into pieces, the blade must be close to the spine, otherwise it will not only fish meat with more meat, reducing the meat rate, but also easily lead to shredding and reduce the selling price. After the last cleaning, the drug can be immersed in the customer's request.
V. Special preservation methods
Use "Nanyubao" fresh-keeping agent developed and produced by Jiangsu Nantong Youpu Preservation Technology Co., Ltd., mix a "Cangyubao" with 100 parts of water at 0°C to 10°C, put aquatic products in it and soak for 15 minutes. You can.
According to experts, "Cangyubao" can fully integrate aquatic products with water molecules and form a protective film on the surface of aquatic products so as to achieve the objective of keeping fresh weight. The product can prevent the loss of food moisture during the freezing and thawing process, prevent spoilage and prolong the shelf life of the product. The processed eel fillet has stable color, beautiful appearance and delicious taste.
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