Processing of shrimp
Spray-drying technique is a drying process of obtaining powder products by the mean of dispersing raw materials into fog droplet in a nebulizer and let it contact with hot air (or other gases) directly. Vaporizing the moisture in materials generally can be classified into constant speed drying phase and decelerating drying phase, and every phase remains a short time for the fog droplet is relatively small.
The following is the producing process of Spray-drying goji powder. The first to press goji fresh fuit or dried fruit into goji emulsion, and then drop the materials into the bactericidal can for pre-sterilization. The second, transport the materials into the nebulizer, on the top of the desiccator, to atomize the materials into fog droplet, and at the same time, transport the fresh air into the top of the desiccator through the filter, air heater and air distributor by the air-blower to contact, mixing with the fog droplet, and let them to take place heat and mass transfer, which is also known as drying. At last, the dried goji powder will be brought out from the bottom of the desiccator, and the waste gas with dust will be exhausted into the atmosphere through the cyclone by the induced draft fan.
Appearance
1) Color: Orange-yellow or orange color powder.
1) Moisture(%): ≤8.0
ZHONGNING, NINGXIA, CHINA
5kg in aseptic bag, and two bags per paper carton.
Should be stored at room temperature in clean, cool, dry warehouse, prevent sun, rain, and not be stored with corrosive, toxic, and smelly item. With these conditions, product shelf life is 18 months. (suggestion: 5-8℃).
Spray-Drying Goji Berry Powder Ningxia Qixiang Biologic Foodstuff Co., Ltd. , http://www.qxgoji.com
Shrimp is the main target for catching the net in the Bohai Sea. It is from April to July in spring and from October to November in autumn. Can be processed into frozen boiled prawn and boiled oysters.
I. Processing of frozen boiled shrimp
1, quality conditions: quality fresh, full shrimp, with seeds, normal color, no smell.
2. Process flow: raw materials, rinse, selection, boiled, cooling, sorting, boxing, quick-freezing, packaging, refrigeration
1 Selection: Rinse raw shrimps, and select the full-fledged, fresh-seeded female shrimps for processing according to quality standards.
2 Boil: Place the picked female shrimp in a boiling water pot containing 3% salt and boil it. The ratio of shrimp to water is 1:50. Boil the water in one minute for 2 minutes and then prawns. fish out. When boiled, the firepower must be fierce. It must be cooked, but it must not be cooked over a long period of time to make the meat aged. Every time a boiled pot is used, it must be subdivided once.
3 Cooling: Natural cooling
4 sorting: According to the length of each tail (from the base of the eye stem to the tip) is divided into: 9-10cm, 11-12cm, 12-13cm, 13-14cm, 14-15cm, 15cm or more six specifications, after sorting Shrimp bodies were placed in clean dishes and one size label was placed.
5 Cartoning: The shrimp body is neatly packed into a transparent plastic bag. Each bag has the same number of shrimps and is placed flat in a small carton. Fold it off and cover the lid.
6 Quick-freezing: The boxed shrimp is sent into a freezing chamber at -25°C and frozen for 3 hours.
7 Packaging: Corrugated cardboard boxes lined with polyethylene plastic bags, each box in accordance with the requirements of the customer's request, brush box outside the name, specifications, weight, etc., external plastic bags tied, stored in a constant temperature at -20 °C storage.
Second, the frozen boiled shrimp processing
1. Process flow: raw materials, rinse, boiled, cooled, stranded, frozen, unpacked, packaged and refrigerated.
2, operation requirements
1Selection of raw materials: Pick the male and female body of live shrimp and remove the non-conforming products. The shrimp after spawning should not be processed.
2 boiled: The male and female bodies were respectively boiled in 3-4% salt water, and the female body was boiled for 5 minutes. The male body was boiled for 4 minutes. Other requirements were the same as those for boiled headed boiled shrimp.
3 Cooling: The boiled shrimps immediately after boiling are immediately cooled in clean drinking water.
4 Tip: Use sharp stainless steel scissors to twist the head at the junction of the shrimp head and neck section. The male and female bodies should be piled separately and must not be confused.
5 Wobble plate, quick-freeze: Place a plastic sheet between the bottom of the pan, the top and the prawns, and separate the shrimps to prevent them from freezing together. Frozen in warehouses below -25°C for 3 hours. Reduce shrimp body temperature to -15°C.
6Disengagement: When you pick up and shake it gently, the shrimp is separated.
7 Packing and Refrigeration: Use hard cardboard boxes lined with vinyl plastic bags, pack the squid bodies, box top and bottom liner corrugated paper one by one and store them in a constant temperature warehouse below -20°C.
2)Taste & Odor: No Peculiar Smells.
3) Impurity: No visible foreign impurities
Physics & Chemical Specification
2) Total Sugar(% As glucose): ≥30.0
Microorganism Specification
1) TPC (CFU/g): ≤30000
2) Mould (CFU/g): ≤50
3) Coliform (CFU/g): ≤40
4) Staphylococcus Aureus (CFU/g): ND
5) Salmonella (CFU/g): ND
6) Shigella (CFU/g) (CFU/g): ND
Country of Origin
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Storage