Instant jellyfish soft packaging production process

Sea bream 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, hurricane, dehumidification, consumer product. The function of Runji has a certain medicinal value, so it enjoys a good reputation 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) 3040506070

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 tough, 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, water does not exceed 1.5%.

4, chili oil: color orange, transparent clear liquid, with the normal smell of the species, water. Volatile substances. Acid prices are in line with
health standard.

5, garlic powder: pale yellow and delicate, does not allow agglomeration.

6, white vinegar: in line with 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. Sealing strength 3kg/15mm or more, stripping high strength 8 times g/lSmm or more, the surface of the bag is smooth and clean.

two. Process flow
Begonia flexible packaging convenience food production process and other flexible packaging food production process is different, there is no pasteurization 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:

3. Three sea urns ? Clean everything ? Soak a seasoning and bagging a vacuum seal called inspection packs into a finished product storage.

Three points of operation
1, jellyfish skin cleaning: wash the jellyfish with water, remove red blood clothes.

2, shred, jellyfish skin can be used manually or machine for shredding, the required cut length of 4cm a 5cm, width O.3cm-0.4cm is appropriate.

3, seasoning; the ratio of various spices and jellyfish, salt 5%, sugar 2.5%, monosodium glutamate 1.5%. White vinegar 1%, chili oil 1%, garlic powder O. 4%.

4. Bagging: The jellyfish will be added into the plastic bag after adding the seasoning and stirring. The operating room, especially the seasoning and packaging workshop should be kept clean, and often be treated with bactericide (such as bleaching powder) or ultraviolet light. Such as sterilization. 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 use of vacuum packaging machine to pump the air in the bag, and then sealed on the bag mouth hot stage, requires a vacuum degree of 0.09MPa or more, sealing position is positive, firm, smooth edge, no wrinkle phenomenon.

6. Inspection: The soft-sealed bag of soft-shelled silk after being sealed is flattened to make it easy to be packed. After being placed for 5 days, it will be picked out by bags with air and loose seals.

7, packing: will check the qualified bags of jellyfish silk, according to the amount of boxes, boxing into pieces. Finished product points storage.

four. Technical indicators
1, sensory indicators:

(1) Color: milky 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 tightened, the film is attached to the food, and there is no sense of air in the eyes, especially the fat bag phenomenon.

(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, microbiological indicators: no pathogenic and corruption caused by microbial effects. E. coli group (a / 100g) ≤ 30, pathogenic bacteria can not be detected.

4, plastic bag indicators:

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.