Edible jaundice is generally purchased live crickets, self-sparing processing, or by the sales staff on behalf of the customer into a rake segment or reeling silk. Most restaurants in Jiangsu and Zhejiang provinces use live locusts to kill them directly. In recent years, sales in the market, especially the export began to use the form of small packaging, and now introduce the processing and small packaging of several types of jaundice.
First, processing canned soup
The can of yellow glutinous rice soup made with the processing of radix astragali has the characteristics of rich nutrition, unique flavor, resistance to storage, etc., and it has the effects of nourishing yin, tonic, nourishing blood and benefiting sperm.
(A) plus TT art process
Select storage → pre-slaughter inspection → slaughter and deboning → post-mortem inspection → processing → loading → venting and sealing → sterilization and cooling → inspection of factory sales.
(b) Production method
1. Select material storage and transportation to choose live jaundice, and each should be not less than about 100 grams. After selection, rinse the surface of the carcass repeatedly with clean water until the dirt is washed away. The transported baskets are steam sterilized or cleaned and sterilized with lime milk. After sterilization, a non-toxic plastic film is placed on the baskets, and then the scutellaria baicalensis is packed into baskets, 25 kg per basket is suitable. Do not put water in the basket and do not seal it to prevent lack of oxygen. Put a small amount of fertilizer in the basket while putting 1 to 1.5 kg of loach. In order to prevent the eel from fleeing, baskets can be tightly closed with bamboo screens. For long-distance transportation, the eggs (45 per basket per day) are smashed and placed in a basket to make up for the nutrition and moisture of the squid. And stir once every 810 hours, you can keep the jaundice immortal.
2. Pre-slaughter inspection The returned Astragalus will be washed with clean water and put in a hard non-toxic plastic box or stainless steel basin. After adding proper amount of water, use direct light. At this point, non-toxic jaundice head down because of fear of light, toxic yellow locust case head facing upwards. Remove toxic jaundice and check whether there is skin mildew in the jaundice. Skin mildew is caused by the erosion of the wound on the body surface of Astragalus membranaceus, which grows into a cotton-like hyphae and spreads rapidly on the surface of the body, resulting in the death of the jaundice. This kind of jaundice is inedible and will be destroyed after discharge.
3. Slaughter and Eviscerate Use cattle bone or stainless steel to form a flat oblique mouth knife. When slaughtering, place the head on the left, belly, and back in the wood, and pinch the neck with your left thumb, forefinger, and middle finger. , open a gap that can see the cheekbones, the right hand will be vertical knife, insert the spine from the gap in the flesh, the tip does not penetrate the flesh, from the head to the tail, and then turn the body again, will be Once again, the knife is inserted into the sacrum and the entire ridge is removed to remove the spine and visceral contaminants.
4. After the slaughter inspection of the jaundice, there is a kind of hairworm, ie capillary nematode, in the intestines. In the case of jaundice that has been found to have this condition, it must be checked for the presence of pathogens in the meat and, if so, must be destroyed. Qualified fleshy meat is washed and transferred to the next process.
5. Processing Cut the washed quail meat into strips about 15 cm long. Head, bone, and too thin tail are used separately. Cut 50 kilograms of astragalus meat, 1 kilogram of lard, 0.6 kilograms of garlic and 0.5 kilograms of Shaoxing wine. Put the lard in a pot and let it hot, and then stir fry. Then add the end of garlic and Shaoxing wine. Scoop until the 78 is mature.
After the meat is fried, it is necessary to prepare another soup. The ingredients of the soup were: 50 kg of raw soup boiled with heads, tails, and spines, 3 kg of flour, 3 kg of lard, 1.4 kg of salt, and 0.4 kg of MSG. First put the lard and refined salt into the original soup to dissolve, then use a filter cloth to slowly filter the flour liquid to a certain concentration in the original soup, stir while stirring, and mix well and then add MSG.
6. The canister type adopts 754 paint cans as specified in QB221-76. The net weight of canning is 180 grams (with 35 grams of astragalus, 1 gram of ginger, 0.5 grams of wolfberry, 2 grams of yam, 1 gram of longan, and 140 grams of soup).
7. The exhaust and the seal are sealed immediately after canning. Then, the inside of the exhaust box is heated. The temperature of the exhaust box is generally controlled at about 80°C, and the exhaust time is 10 minutes. Immediately after venting, use a vacuum sealer to seal the can. Check the cans after sealing and wash them with hot water.
8. Sterilization should be quick after sterilization and cooling. The sterilization formula is 15-60-20'/118°C. This formula means that the temperature of the sterilizing pan is raised to 118° C. in 15 minutes, and after the sterilizing at this temperature for 60 minutes, the exhaust gas temperature is relieved in 20 minutes. After the sterilization is completed, quickly cool it to below 40°C with cold water and take it out.
9. Check the factory will sterilized and cooled cans one by one to clean the heap into the library, and then heat for 57 days, after passing inspection, you can factory sales or storage.
Second, the cartridge or paragraph of food packaging
Take a fresh jaundice laparotomy, wash the viscera, do not smash the corpse, and then directly into the food bag cartridge, timely frozen frozen, ready to go on sale. The cartridge can be cut into pods, head and tail, and then into the food bag, and then quickly frozen, ready for sale, this method is generally only adapted to domestic sales, packaging 500 grams and 1000 grams two.
Third, silk packaging
Take fresh squid with a larger size, clean and release water, use a pair of scissors to open the cesarean section, remove the viscus, use a knife to cut the scallop, rinse with clean water, and drain the water and put it in the food bag. Then frozen, ready for sale at any time. This method is only applicable to domestic sales and does not apply to foreign sales.
Fourth, peeling and packing
This kind of packaging is mainly a kind of yellow glutinous food packaging method that South Korea exports to Japan. The main method is: take the fresh yellow scorpion with sharp scissors to open the abdomen, viscera, clean, and hold the yellow tine head, cut the pelt skin, pull the skin to the tail with force, then into the bag, quickly cool, and then transport To sell abroad.
Fifth, the processing and packaging of baked skewers
Roasted quail is a relatively new method of processing. The Xiamen Dragon Co., Ltd., a joint venture between Japan Aquatic Products Co., Ltd. and Xiamen Aquatic Feed Co., Ltd., specializes in the production of grilled squid skewers and is directly exported to Japan. It is favored by the Japanese market and its benefits are very good.
There are two kinds of processing methods for baking squid skewers in China: one is called pearl roast scallion skewer, and its production process is: raw materials é³ â†’ go head, peeled, viscera → cut string → rinsing → drain → seasoning infiltration → stall → Bake dry → Uncover → Bake → Lacing → Test → Weighing → Packaging.
The above products can also be processed into semi-finished products, that is, direct exports without seasoning.
Another processing method is known as spiced wolfberry, and its technological process is: raw material é³â†’ salting è’¸ steaming 干燥 drying 五 spiced seasoning 烘烤 baking 包装 packaging æˆå“ finished product.
Bancha is a Japanese green tea. It is harvested from the second flush of sencha between summer and autumn. (The first flush is harvested for shincha.)
Bancha is harvested from the same tree as sencha grade, but it is plucked later than sencha is, giving it a lower market grade. It is considered to be the lowest grade of green tea. There are 22 grades of bancha. Its flavour is unique, it has a stronger organic straw smell.
Bancha Tea,Organic Bancha Tea,Fitness Melberry Leaf Tea,Healthy Melberry Leaf Tea
SHAOXING ROYAL TEA VILLAGE CO.,LTD , https://www.yccmatcha.com