Crayfish, the scientific name of the crawfish shrimp, is a crustacean, Decapoda, freshwater shrimp, shrimp, is native to North America, after transplantation in Japan, and then transplanted in Jiangsu Province, China, and now widely distributed in many areas. Krill crawfish meat is delicious, nutritious, protein content than normal fish, more than the protein content of eggs. The export of fresh-frozen freshwater crayfish and its products is one of the major export foods in China. It is mainly sold to developed countries such as the United States and the European Union. It has higher economic benefits and is of great significance in foreign exchange earning through exports. Exporting frozen boiled crayfish is a sensitive food with high risk. Microorganisms and drug residues are the key to food control. Therefore, the hygiene requirements during processing should be very strict. How to control the quality of processing has important research value.
1. Product Quality Standard 1 Sensory Index The shrimp meat is normal and bright color; the smell of the shrimp is fresh and normal after thawing; the product specifications are the same as the indicated specifications, and the specifications are not the same; internal and external impurities such as intestinal glands and shrimp shells are not allowed to exist.
2 physical and chemical indicators after thawing each bag should be 454g, each bag allows -1% to +3% of the deviation; other aspects should meet the requirements of export foods, Hg <0.3mg/kg; six six six <2mg/kg; DDT <1mg /kg.
3 Microbiological indicators should meet the commercial aseptic requirements for frozen frozen cooked foods. Specifically, based on the requirements of the United States and the European Union, frozen boiled crayfish are controlled on the basis of the qualified bacteria of the total number of bacteria and coliform bacteria, and focus on the control of Salmonella, Staphylococcus aureus, Listeria, Vibrio cholera , Vibrio parahaemolyticus, Vibrio alginolyticus and Vibrio vulnificus, 7 kinds of pathogenic microorganisms. The total number of bacteria was <1.010E4/g; coliform bacteria were <10/g; Staphylococcus aureus was <10/g; E. coli, Salmonella, Vibrio parahaemolyticus, Listeria, and Vibrio cholerae were all negative.
If the above-mentioned microorganisms in the processed products exceed or exceed the standard, there are two possibilities: First, improper hygiene control in the processing, and the possibility that the total number of bacteria, coliforms, and Staphylococcus aureus is more likely to occur Second, cooking control is not in place. For microorganisms such as Salmonella, Listeria, Vibrio cholerae, Vibrio parahaemolyticus, Vibrio alginolyticus and Vibrio vulnificus, it was mainly due to improper cooking control that pathogenic bacteria were detected in the product.
2. Critical Control Point 1 Raw material acceptance The quality of raw materials directly affects the quality of finished products. Therefore, raw material acceptance and selection are very important. Acceptance of raw materials must first observe the cleanliness of the entire batch of shrimp body and smell the odor. Generally the crawfish grows in a relatively clean environment. The body color of the shrimp is bright and clean, and the smell is no smell. On the other hand, lobsters growing in farmland or in ditching ditch have dirty surfaces and are difficult to wash. They have a smell of sludge and even pesticides or other odors. Such shrimps should refuse to be acquired. Accepted shrimps should be picked immediately after they are accepted, and the dead shrimp and old shell shrimps should be strictly selected.
2 Raw material cleaning The thorough cleaning of raw materials will affect the amount of lobster after cooking. Therefore, after the raw materials are selected, they must be thoroughly cleaned, and individual difficult-to-clean shrimps should be brushed with a brush.
3 Cooking Cooking is carried out in boiling water at 100°C. The length of cooking time depends on the season, the thickness of the shrimp shell, and the size of the shrimp. If the cooking time is too short, the sterilization will be incomplete; if the cooking time is too long, the production rate will be reduced, and the shrimps will have poor elasticity and mouthfeel.
4 Pre-cooling and Cooling The purpose of the pre-cooling of tap water and the cooling of ice water is to immediately reduce the temperature of cooked lobster so as to ensure that the quality of shrimp does not change during processing. Pre-cooled cooling water should be tested before use. If the microbiological indicators do not meet drinking water standards, appropriate amounts of chlorine-containing disinfectant (such as sodium dichloroisocyanurate, sodium trichloroisocyanurate, etc.) can be added. It reaches the standard and is replaced in time during use to ensure that the pre-cooled cooling water does not cause new contamination to the shrimp. Cooling water temperature should reach 2 °C ~ 4 °C, pre-cooled cooling air should be essentially sterile.
5 Shelling, de-guttering, and shrimping Yellow shrimps will be sent to the inspection platform for inspection of stripped shrimp, 60 to 80/pound, 80 to 100/pound, 100 to 150/. Pounds, 150 / pounds ~ 200 / pounds and other specifications grading selected, there must be not exhausted intestinal glands, shrimp need to be complete, but can not have impurities. When the net glands and shrimp yellow are to be removed, the intestinal glands should be prevented from breaking, so as to avoid residual heartbroken and contaminated shrimp meat (the contents of the intestine and spleen of cooked shrimp contain coliform bacteria as high as 240/g to 460/g). In addition, the net effect of shrimp yellow on the finished product quality is very large. If the shrimp yellow is not clean, the shrimp meat tends to change color after being stored for a period of time in the cold storage (gradually turns from yellow to dark green), and there is a odor of fat oxidation after thawing, directly affecting the senses and food safety. In particular, it takes several months or even years for the export products to go from production to consumption. The temperature during the entire trans-shipment and storage process changes greatly, and it is more likely to cause deterioration of the shrimp yellow. Therefore, it is necessary to remove the shrimp yellow during processing and remove the shells. The air in the workshop should be basically sterile.
6 Semi-finished product inspection Before the semi-finished product is sent to the quick-freezing room for freezing, a full-time inspector shall conduct comprehensive inspection and evaluation of the semi-finished shrimp products, and unqualified semi-finished products shall be sent back for rework.
7 The freezing temperature should reach -30°C. The lower the temperature, the less shrimp juice is lost after thawing, which ensures the net weight of the shrimp and maintains more nutrition.
8 After bagging and bagging, the sealing must be tight to prevent air leakage, so as to prevent oxidation and dry consumption to the maximum extent, and it is also an effective measure to prevent recontamination during storage and transportation.
3. Personnel and Environmental Hygiene Requirements 1. Personnel Hygiene To do a good job of processing personnel and tool and equipment hygiene is one of the important measures to ensure the product's sanitary quality. The processing personnel must undergo strict hygiene inspections, wear disinfected work clothes, caps, masks, boots, latex gloves, etc., and undergo strict disinfection before entering the processing workshop. When washing hands, first wash with water, then wash hands, then wash with water, and then soak the hands in a disinfectant containing 30ppm of available chlorine for 3 minutes to achieve thorough disinfection. Workers' hands are disinfected once each time they are used; when a worker’s hand has a trauma or suffers from diarrhea or upper respiratory tract infection, they should immediately be removed from work and recovered before they can continue working. When processing personnel leave their jobs due to items such as eating or going to the bathroom, they need to first go to the changing room to remove work clothes, caps, masks, boots, latex gloves, etc., and then put on new work clothes, caps, and masks when they work on the job. Boots, latex gloves, etc., and the process of re-handwashing. The uniforms worn by the processing personnel must be cleaned by the factory daily and concentrated before the production.
2 Environmental Hygiene Production workshops and tools must undergo strict disinfection measures before processing. The processing workshop should maintain a clean and hygienic working environment and maintain the production workshop at 8°C to 10°C. Use clean and sterilized containers to hold cooked shrimp; use sterilized containers to contain cooled shrimp; use sterilized containers for holding shrimp; containers for cooking cooked shrimp, cooled shrimp, and shrimp Can not be mixed; console must be disinfected every half an hour, the steps are as follows: 100ppm chlorine disinfection, a clean water cleaning; after cooking, all the tools and utensils in contact with the shrimp body and shrimp must be disinfected at any time to ensure that the shrimp Hygienic quality; tools and utensils for peeling shrimp, containers for storing shrimp meat must be disinfected once every use; tools and utensils in contact with shrimp must be fully disinfected every half hour; the storage chamber is regularly sterilized and kept clean; storage temperature Below -18°C, the fluctuation does not exceed 1°C within 24 hours.
With the development of economy and society, consumers are paying more attention to product quality, and the international market has higher and higher requirements on food quality. Therefore, strict control over product quality is an important means of expanding foreign exchange through exports, and processing of frozen-boiled crayfish We should do a good job of quality control throughout the entire process, and at the same time, impose stringent requirements on personnel hygiene and environmental hygiene. Only in this way can we produce high-quality products in order to promote the healthy and sustainable development of related industries. Hao Difei Non-author: Department of Food Engineering, Jiangsu Food Vocational and Technical College, China: Aquatic Products, 2007.01
1. Product Quality Standard 1 Sensory Index The shrimp meat is normal and bright color; the smell of the shrimp is fresh and normal after thawing; the product specifications are the same as the indicated specifications, and the specifications are not the same; internal and external impurities such as intestinal glands and shrimp shells are not allowed to exist.
2 physical and chemical indicators after thawing each bag should be 454g, each bag allows -1% to +3% of the deviation; other aspects should meet the requirements of export foods, Hg <0.3mg/kg; six six six <2mg/kg; DDT <1mg /kg.
3 Microbiological indicators should meet the commercial aseptic requirements for frozen frozen cooked foods. Specifically, based on the requirements of the United States and the European Union, frozen boiled crayfish are controlled on the basis of the qualified bacteria of the total number of bacteria and coliform bacteria, and focus on the control of Salmonella, Staphylococcus aureus, Listeria, Vibrio cholera , Vibrio parahaemolyticus, Vibrio alginolyticus and Vibrio vulnificus, 7 kinds of pathogenic microorganisms. The total number of bacteria was <1.010E4/g; coliform bacteria were <10/g; Staphylococcus aureus was <10/g; E. coli, Salmonella, Vibrio parahaemolyticus, Listeria, and Vibrio cholerae were all negative.
If the above-mentioned microorganisms in the processed products exceed or exceed the standard, there are two possibilities: First, improper hygiene control in the processing, and the possibility that the total number of bacteria, coliforms, and Staphylococcus aureus is more likely to occur Second, cooking control is not in place. For microorganisms such as Salmonella, Listeria, Vibrio cholerae, Vibrio parahaemolyticus, Vibrio alginolyticus and Vibrio vulnificus, it was mainly due to improper cooking control that pathogenic bacteria were detected in the product.
2. Critical Control Point 1 Raw material acceptance The quality of raw materials directly affects the quality of finished products. Therefore, raw material acceptance and selection are very important. Acceptance of raw materials must first observe the cleanliness of the entire batch of shrimp body and smell the odor. Generally the crawfish grows in a relatively clean environment. The body color of the shrimp is bright and clean, and the smell is no smell. On the other hand, lobsters growing in farmland or in ditching ditch have dirty surfaces and are difficult to wash. They have a smell of sludge and even pesticides or other odors. Such shrimps should refuse to be acquired. Accepted shrimps should be picked immediately after they are accepted, and the dead shrimp and old shell shrimps should be strictly selected.
2 Raw material cleaning The thorough cleaning of raw materials will affect the amount of lobster after cooking. Therefore, after the raw materials are selected, they must be thoroughly cleaned, and individual difficult-to-clean shrimps should be brushed with a brush.
3 Cooking Cooking is carried out in boiling water at 100°C. The length of cooking time depends on the season, the thickness of the shrimp shell, and the size of the shrimp. If the cooking time is too short, the sterilization will be incomplete; if the cooking time is too long, the production rate will be reduced, and the shrimps will have poor elasticity and mouthfeel.
4 Pre-cooling and Cooling The purpose of the pre-cooling of tap water and the cooling of ice water is to immediately reduce the temperature of cooked lobster so as to ensure that the quality of shrimp does not change during processing. Pre-cooled cooling water should be tested before use. If the microbiological indicators do not meet drinking water standards, appropriate amounts of chlorine-containing disinfectant (such as sodium dichloroisocyanurate, sodium trichloroisocyanurate, etc.) can be added. It reaches the standard and is replaced in time during use to ensure that the pre-cooled cooling water does not cause new contamination to the shrimp. Cooling water temperature should reach 2 °C ~ 4 °C, pre-cooled cooling air should be essentially sterile.
5 Shelling, de-guttering, and shrimping Yellow shrimps will be sent to the inspection platform for inspection of stripped shrimp, 60 to 80/pound, 80 to 100/pound, 100 to 150/. Pounds, 150 / pounds ~ 200 / pounds and other specifications grading selected, there must be not exhausted intestinal glands, shrimp need to be complete, but can not have impurities. When the net glands and shrimp yellow are to be removed, the intestinal glands should be prevented from breaking, so as to avoid residual heartbroken and contaminated shrimp meat (the contents of the intestine and spleen of cooked shrimp contain coliform bacteria as high as 240/g to 460/g). In addition, the net effect of shrimp yellow on the finished product quality is very large. If the shrimp yellow is not clean, the shrimp meat tends to change color after being stored for a period of time in the cold storage (gradually turns from yellow to dark green), and there is a odor of fat oxidation after thawing, directly affecting the senses and food safety. In particular, it takes several months or even years for the export products to go from production to consumption. The temperature during the entire trans-shipment and storage process changes greatly, and it is more likely to cause deterioration of the shrimp yellow. Therefore, it is necessary to remove the shrimp yellow during processing and remove the shells. The air in the workshop should be basically sterile.
6 Semi-finished product inspection Before the semi-finished product is sent to the quick-freezing room for freezing, a full-time inspector shall conduct comprehensive inspection and evaluation of the semi-finished shrimp products, and unqualified semi-finished products shall be sent back for rework.
7 The freezing temperature should reach -30°C. The lower the temperature, the less shrimp juice is lost after thawing, which ensures the net weight of the shrimp and maintains more nutrition.
8 After bagging and bagging, the sealing must be tight to prevent air leakage, so as to prevent oxidation and dry consumption to the maximum extent, and it is also an effective measure to prevent recontamination during storage and transportation.
3. Personnel and Environmental Hygiene Requirements 1. Personnel Hygiene To do a good job of processing personnel and tool and equipment hygiene is one of the important measures to ensure the product's sanitary quality. The processing personnel must undergo strict hygiene inspections, wear disinfected work clothes, caps, masks, boots, latex gloves, etc., and undergo strict disinfection before entering the processing workshop. When washing hands, first wash with water, then wash hands, then wash with water, and then soak the hands in a disinfectant containing 30ppm of available chlorine for 3 minutes to achieve thorough disinfection. Workers' hands are disinfected once each time they are used; when a worker’s hand has a trauma or suffers from diarrhea or upper respiratory tract infection, they should immediately be removed from work and recovered before they can continue working. When processing personnel leave their jobs due to items such as eating or going to the bathroom, they need to first go to the changing room to remove work clothes, caps, masks, boots, latex gloves, etc., and then put on new work clothes, caps, and masks when they work on the job. Boots, latex gloves, etc., and the process of re-handwashing. The uniforms worn by the processing personnel must be cleaned by the factory daily and concentrated before the production.
2 Environmental Hygiene Production workshops and tools must undergo strict disinfection measures before processing. The processing workshop should maintain a clean and hygienic working environment and maintain the production workshop at 8°C to 10°C. Use clean and sterilized containers to hold cooked shrimp; use sterilized containers to contain cooled shrimp; use sterilized containers for holding shrimp; containers for cooking cooked shrimp, cooled shrimp, and shrimp Can not be mixed; console must be disinfected every half an hour, the steps are as follows: 100ppm chlorine disinfection, a clean water cleaning; after cooking, all the tools and utensils in contact with the shrimp body and shrimp must be disinfected at any time to ensure that the shrimp Hygienic quality; tools and utensils for peeling shrimp, containers for storing shrimp meat must be disinfected once every use; tools and utensils in contact with shrimp must be fully disinfected every half hour; the storage chamber is regularly sterilized and kept clean; storage temperature Below -18°C, the fluctuation does not exceed 1°C within 24 hours.
With the development of economy and society, consumers are paying more attention to product quality, and the international market has higher and higher requirements on food quality. Therefore, strict control over product quality is an important means of expanding foreign exchange through exports, and processing of frozen-boiled crayfish We should do a good job of quality control throughout the entire process, and at the same time, impose stringent requirements on personnel hygiene and environmental hygiene. Only in this way can we produce high-quality products in order to promote the healthy and sustainable development of related industries. Hao Difei Non-author: Department of Food Engineering, Jiangsu Food Vocational and Technical College, China: Aquatic Products, 2007.01
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