The octopus is a mollusk, cephalopod, with 8 brachiopods, also known as "octopus", "treasure." There are real, common name real chapter; short pipa, common name rock chapter; long lean, popular reputation. The octopus inhabits the bottom of the sea and crawls or draws on its wrists and feet. It feeds on benthic fish, shrimp, crabs, and shellfish. It is distributed along the coast of China.
The octopus is rich in meat, and it is an excellent seafood. It is not only nutritious, delicious, and unique in taste, but also has high medical value. It is popular among Chinese and foreign consumers and has always been sold as high-grade aquatic products. However, octopus has the problems of poor storability, high keeping cost, difficult processing, and high market price, which affects octopus product development and market sales to some extent. The demand for octopus products in foreign markets has been very large, and there are many varieties. It is worth learning from domestic factories and retailers. The processing technology for baked octopus sold in the Japanese market is summarized as follows for your reference.
First, the process
Raw materials → go to the viscera → cleansing 1 → go to the wrist foot sediment, mucus → rinse → go to nose nose → cleaning 2 → split → sorting → stringing → cooking → cooling and cleaning → drain → charcoal grilling → cooling → needle removal → reselection → Vacuum packaging → Freezing → Metal detection → Packing → Finished product inspection → Frozen storage → Shipment
Second, the operating point
1. Raw material: Use a single specification of more than 1kg, and require raw materials with normal odor, no odor, true color of the original chapter, and good freshness without deterioration such as redness. The frozen raw materials are thawed with flowing water in the thawing tank, and the required water temperature cannot be higher than 10°C. After thawing, ice insulation should be added. Fresh raw materials should be processed and processed as soon as possible after their acquisition.
2, to viscera and impurities: the octopus head overturned to remove internal organs, special attention should be paid shrimp shrimp, fishbone and other dangerous foreign body viscera pierced octopus meat, do not damage the integrity of the octopus head; and then clean the debris, Ice insulation after cleaning.
3, to the wrist foot sediment, mucus treatment: After cleaning the octopus with salt, alum combined with mechanical washing and other methods to completely remove the octopus inside the wrist and mud, if necessary, should be repeated 2 times ~ 3 times, pay attention to control the water temperature.
4, to mouth Tsui nose: first cut the nose, and then from the upper part of the eye under the knife, the two feet apart, dig out one of the hard Tsui, and the octopus head and foot division, while cutting off the neck. Then it is cleaned manually, and it is brushed with flowing water. It mainly removes the small residues left on the scalp and wrist foot suckers, and finally rinses with washing.
5. Splitting: Separate the heads and feet of the clean and true seals, requiring that the eight feet be separated one by one, and the head should be used for other purposes.
6. Sorting: According to the specifications, each foot should be sorted by weight. The specifications are generally divided into: 60g~120g, 120g~200g, 200g or more, or according to customer's special requirements.
7, string stabbing, cooking: use stainless steel needle string octopus foot, strangulation octopus to make the natural contraction of the foot, can not be too tight, so as not to cook, charcoal shrinkage fracture; and then use more than 90 °C hot water cooking, different specifications cooking The length of time is slightly different. Immediately after cooking, cool with ice water, clean the octopus foot surface, and drain.
8, charcoal grilling: in a special charcoal roasting equipment with carbon fire barbecue, so that the octopus feet pale yellow, time and fire control by experience, according to the size of the specification is slightly different, after baking charcoal octopus foot color requirements are basically the same, no obvious difference. After charcoal baking, it enters the cooling room and cools quickly to below 10°C. Then remove the stainless steel needle, try to keep the octopus feet straight when the string shape, pay attention to hygiene during operation.
9, sorting, packaging: According to the specification requirements for re-election, divided into every 500g 7 to 10 tail, 4 to 6 tail, 2 to 3 tail three specifications, or in accordance with customer special requirements. According to their respective specifications for vacuum packaging, neatly arranged, flat, do not overlap, good sealing fastness. The packaged product enters the quick-freezing chamber for freezing, so that the product center temperature reaches below -18°C.
10. Metal detection: Set the accuracy of the metal detector to be Feφ1.0mm, SUSφ2.5mm, and make the product single layer pass through the metal detector one by one. There can be no overlap, otherwise the detection may be incomplete, leaving quality problems. Test the sensitivity of the metal detector every 30 minutes before starting, before shutting down, and during work to confirm that the metal detector is always in normal operation.
11. Packing: Put the product on the production date or the final tasting period, and put the product in the corresponding outer packing box according to different specifications and packaging.
12. Finished product inspection: Before entering the warehouse, check whether the weight, specification, and batch number of each box and bag finished product are in accordance with the requirements, and whether the color and flavor are normal. In addition, it is required to check the sealing and vacuum conditions, and to carry out tests on indicators such as microorganisms.
13. Frozen storage: The product is frozen in a cold storage whose storage temperature is below -20°C to keep the temperature of the product center below -18°C. It is required to lay them separately according to the production date and specifications to make it convenient for access.
14. Shipment: All refrigerated containers or trucks carrying products should be pre-cooled to -7°C~0°C before loading, and cooled to below -20°C during transportation, so that the center temperature of the product during transportation can be controlled at -18°C. The following, to ensure product quality.
Third, quality indicators
1, sensory indicators:
Finished products should be octopus natural charcoal color, light yellow, the color is basically the same, shiny; full foot shape, the same size and size are basically the same, the taste is more brittle, good toughness; smell, taste good, without any bad smell, no foreign impurities.
2, health indicators
The total number of colonies should be lower than ≤3104 cfu/g; the coliform bacteria should not be high and 30 MPN/100g; E. coli, pathogens (Salmonella, Staphylococcus aureus, Vibrio parahaemolyticus) should not be detected; the volatile base nitrogen is low At 30mg/kg; inorganic arsenic (as As) is less than 0.5mg/kg; mercury (Hg) is less than 0.3mg/kg.
3, shelf life
The product is frozen at -18°C and the shelf life can reach 12 months.
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