Begonia is rich in nutrition. It is a delicious food that people love. It is a natural health food, with heat and detoxification, phlegm and soft, blood pressure, urgency, dehumidification, consumer product. The function of Runji has a certain medicinal value, so it enjoys a good reputation both at home and abroad.
Most of the edible sea bream produced in the southeastern citrus sea is sold in the form of Sanmuhai rind (head). Some of them are only sold after being shredded and salted. This is a leased processed product. There are few flexible packaging forms. Increase the sales of sea bream species, increase its use value, and add value to ugly products. In the past few years, the Dongshan County Aquatic Products Extension Station in Fujian Province has proceeded from the actual situation and combined with the market sales conditions, it has carried out a preliminary study on the production technology of Begonia soft-packed convenience foods.
Temperature (°C) 30 40 50 60 70
The jellyfish state does not change; the curly curls become smaller and smaller and becomes harder
one. Raw material standard
l. Begonia: Begonia after three months of age. The color is white or light yellow, shiny and resilient, and tastes crunchy, free of impurities and odor.
2, salt: refined salt, in line with GB5461-92 standards.
3, monosodium glutamate: dry white, no impurities. Contains more than 90% sodium glutamate, moisture does not exceed 1.5%.
4, chili oil: color orange, transparent clear liquid, with the normal smell of the species, moisture. Volatile substances. The acid prices meet the hygiene standards.
5, garlic powder: pale yellow and delicate, does not allow agglomeration.
6, white vinegar: meet the Q/DTS006-91 standard.
7, white sugar: fine granulated sugar, in line with GBl37-84 standard.
8, plastic bags using polyester / polypropylene and other film composite bags, specifications 95mm * 150mm. Edge strength 3kg/15mm or more, stripping high strength 8 back to g / lSmm above, the bag smooth surface smooth.
two. Process flow
The production process of Begonia flexible packaging convenience food is different from other flexible packaging food production process, and there is no heat sterilization process. This is because the jellyfish skin itself is heated, the protein changes (see Table 1), jellyfish skin dehydration when the water temperature exceeds 50 °C, the protein begins to harden, so that protein molecules tend to fibrous jellyfish flexible packaging convenience food production process:
Sanwa Roach - Cleaning everything - soaking a seasoning with a bag of a vacuum seal called check-boxing into a finished product storage.
three. Operation points
1, jellyfish skin cleaning
Wash the jellyfish with water and remove the red blood coat.
2, shred
Jellyfish can be shredded by hand or by machine. The length of shred is required to be 4cm to 5cm, and the width is O.3cm to 0.4cm.
3, seasoning
The proportion of various spices and jellyfish skin, salt 5%, sugar 2.5%, monosodium glutamate 1.5%, white vinegar 1%, chili oil 1%, garlic powder O.4%.
4, bagging
After adding the seasoned stir-fried jellyfish silk into a plastic bag, the operating room, especially the seasoning and packing shop, should be kept clean. Frequently, sterilization is carried out with a bactericidal agent (such as bleaching powder) or ultraviolet light. The tools and seasonings used. Bags, etc. should be sterilized. Civil workers should pay attention to self-cleaning. When bagging, be careful not to contaminate the mouth of the bag with marinade and jellyfish wire, so as not to affect the sealing quality.
5, vacuum packaging
The vacuum packing machine is used to draw the air from the bag, and then the bag mouth hot stage is sealed. The vacuum degree is required to be 0.09 MPa or more, the sealing position is positive and firm, the edges are smooth, and there is no wrinkle phenomenon.
6, check
The soft-sealed soft-sealed pouches are flat-shaped for ease of packing. Five days later, bags with air and loose seals are picked out.
7. Packing
The qualified bags of jellyfish will be inspected, packed in boxes, and boxed. The finished product points are put into storage.
four. Technical indicators
1, sensory indicators:
(1) Color: milky white or light yellow, shiny.
(2) Taste and taste: It has the taste of seafood and auxiliary materials, moderate chewing, no other odor.
(3) texture: to maintain the unique texture of jellyfish, not hard.
(4) Vacuum: After vacuum sealing, the bag is tight, the film is attached to food, and there is no sense of air in the eyes, especially the phenomenon of fat bag.
(5) Hygiene: No impurities are allowed, and the surface of the outer package is clean.
2, physical and chemical indicators;
(1) Net weight; net weight per bag lOOg, allowable tolerance of 4%:
(2) Salt content: 5% to 8%
(3) Total acid amount; ≤O.9%,
(4) Amino acid nitrogen: ≥O.2%:
(5) Arsenic (mg/kg calculated as As): ≤ 0.5
(6) Lead (mg/kg in Pb): ≤ 0.1
3, microbial indicators
No pathogenic and microbial effects caused by corruption. E. coli colony (/100g) ≤ 30, pathogenic bacteria may not be detected.
4, plastic bag index
Edge width 8mm-10mm, sealing strength 3kg/15mm or more, no edge wrinkling, residual air volume ≤ 5ml, pressure strength under 5MPa pressure, static pressure does not break for 1 minute, drop test pass.
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