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One, star yak steak roll
1. Processing process Starbucks (thawing → go head, gutted → open film → defoil → alum wash → seasoning) + burdock (peeled, root → cut → boiled → seasoning cook → cooling) → weighing → molding → Quick-freezing → Packaging storage
2. Process Operation Requirements (1) Raw materials are pre-conditioned: Starbucks Hollywood starfish is used as a raw material and natural thawing or water thawing is used to thaw and completely thaw. The head of the fish is cut along the bottom of the cocoon, cut open from the abdomen, and the internal organs of the fish are removed. From the belly of the fish into the knife, push the knife to the end, open into a piece of fish, a thorn. Cut the fins on the back of the stingray fish to the skin with scissors. Fresh and bright starfish fillets are relatively slippery and need to be soaked in 3% alum to make them astringent and easy to process. Then rinse with water and control the water. Put the starfish fillets after the water control into the seasoning (imported from Japan) and soak for 5 minutes. Remove the seasoning liquid and wait. The mixture of seasoning liquid is seasoning: water = 26:100.
2 burdock: Choose fresh cow pedicle as raw material. Niutippi was scraped off, roots were removed, and quickly placed in water to protect the color. The burdock is cut into strips of a length not exceeding 1 cm in accordance with requirements (thickness greater than 1 cm is to be divided into two; thickness is between 0.7 cm-1 cm and cut into strips of 11.5 cm or 16 cm in length; the thickness is 0.7 cm The following cut into 6cm strips). Cook burdock in water at 95°C for 1 minute to 2 minutes, and then cook for 20 minutes to 30 minutes in 95°C seasoning seasoning. The spices used are: mixed seasoning, salt, monosodium glutamate, pepper, aniseed meal , chili powder, etc.). The burdock strips boiled with seasoning liquid were cooled to 0°C until use.
(2) Weighing: There are 160g/a, 85g/a, 42g/a, and so on. The weight and size of each fillet and burdock have different requirements.
1160g sirloin burdock rolls: Weigh scalloped fish fillets 78g-84g, and then chilled 16cm long burdock strips are weighed between 164g-166g;
285g Starbucks burdock rolls: 44g-50g of seasoned squid fillets, combined with cooled 11.5cm long burdock strips to 87g-89g.
342g of sirloin burdock rolls: 19g-23g of seasoned squid fillets and 43g-45g of chilled sirloin strips with a length of 6cm.
(3) Forming: The burdock strips are rolled with star squid fillets, and the fish at both ends must not be so good that the fillets cannot be loosened automatically. Both ends of the fillet must be a flat surface. The length of the 160g star burdock was 15.5cm-16cm; the length of the 85g star burdock was 10.5m-11.5cm, and the length of the 42g star burdock was 5.5cm-6cm.
(4) Freezing: The rolled sirloin sirloin roll is quickly placed in the freezer to reach the center until it reaches -15°C. After the frozen product is packaged as required, it is stored in the freezer below -18°C.
Second, seasoning stars roll
1. Processing process Star squid (thaw → go head, gutted → open → go to fin → alum wash → dip sauce) + burdock, carrot (peel, go to root) + cowpea (root) + dried gourd (slice → Boiled → cooling) → weighing → forming → oscillating → steaming → cooling → seasoning → wobble plate → vacuum packaging → quick freezing → packaging → refrigeration
2. Process Operation Requirements (1) Raw Material Pretreatment 1 Starbuckthorn: Same Starbucks Calf Roll 2 Burdock, Carrot: Select fresh calves and carrots as raw materials, peel, remove roots, and cut into widths of 0.3cm and 6cm in length. Article, carrot strips, put in water at 95 °C cook 1 minute -2 minutes, find out after the cold to 0 °C, to be processed.
3 Kidney Bean: Using fresh cowpea as raw material, cut the root first, then cut into small pieces of 6cm, put it in 95°C water for 1 minute to 2 minutes, remove and quickly cool to 0°C to be processed.
(2) Weighing: Star salmon fillets are weighed to 14g-17g, and then combined with burdock strips, carrot strips, and cowpea strips to 42g-5g.
(3) Molding: The burdock strips, carrot strips, and kidney bean strips are placed in the middle of the star bream fillets, and the fish fillets are folded in half, and then the strips are dressed with dried gourd strips.
(4) Shimming and steaming: The formed squid rolled up and placed on the net. The net was placed on the trolley, and the trolley was sent to the steamer and steamed for 45 minutes. The cooked salmon rolls were cooled to 0°C and the weight requirement was maintained at 36g-39g.
(5) Seasoning: Place the squid rolls one by one into the prepared seasoning liquid, dip and season them, then remove and dip out the seasoning liquid to be processed.
(6) Place plate packing: The eel fillet after draining is placed on the plastic tray as required, and the plate is packed in a vacuum packaging bag together. Note that the seasoning liquid of the eel roll should not come into contact with the bag mouth. After installation, vacuum sealing is adopted. Machine sealed bag.
(7) Freeze: Immediately after sealing, it is sent to the freezer and frozen until the temperature reaches -15°C. Then according to the provisions of packaging, into the freezer below -18 °C frozen.
Two kinds of Xingrong cold-conditioning food processing technology
With the development of society and economy, the pace of life of people is getting faster and faster, and the demand for processed foods is also getting higher and higher. Thanks to advances in science and technology, the cold chain in the food circulation chain has been continuously improved. In China, frozen foods can generally be divided into fresh seafood frozen foods and aquatic frozen frozen foods (flavored aquatic frozen foods) according to their raw materials. Fresh seafood frozen foods are products that are frozen after simple treatment of a single aquatic product, that is, traditional frozen frozen processed products. Aquatic frozen conditioning foods are fresh aquatic products that are treated after simple treatment, such as seasoning, cooking, and baking. , Tow, fried, or served with other vegetables, sauces, and frozen products. As a new type of convenience food, conditioning food has the characteristics of health, high quality, convenience, diversity, and rich nutrition, and it is very popular in the domestic and foreign markets. Frozen food industry has developed rapidly in Western Europe, the United States, Japan and so on. Japan is the country with the largest sales volume of frozen foods in Asia, and the consumption of frozen conditioning foods accounts for more than 50% of all frozen food consumption, and is increasing year by year. The development situation is strong.