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General introduction of frozen clam products
Along with economic gardening, seafood is always a key economic sector of our country, including frozen clam is one of the staples.
Clam is a food of high nutritional value. Clam fast growth, large fecundity. Recently, oysters have been processed and frozen for export. Frozen clam meat heavily in emerging markets, Europe, Japan, China, Taiwan ...
Frozen oysters growing domestic consumers and the world preferred not only by the nutritional value of oysters, but also because this is a clean product, standards for food safety of EU - a hard market and also the largest market clams imported from Vietnam.
Also, along with modern technology, frozen clam products are always shipped with the convenient form of eye-catching, long preserved, while ensuring that essential nutrients are not lost in oysters. Consumers will be easier to use than the products that they just can defrost is processed into attractive dishes to enjoy with family and friends ...
. Notes to the process
3.1. Receipt of materials and wash 1:
Purpose: To remove the shipment of poor quality and feel, exploitation is not valid. Clean sediment and microorganisms that bind outside the shell.
The material is transferred to plants in closed containers, clean car. Transit time not exceeding 8 (2-6 hour is most appropriate).
Lot receipts must be a valid certificate of origin, date and number of operators must conform to reality.
Clam alive, little sand, crushed the rate not exceeding 1%.
Clams are washed with water in each plastic crates and switch to the next stage.
3.2. The soaking period, wash 2:
Purpose: suitable salt concentration (18-25%) and air quality are bathed in the lake for clam dip create elegant living and sand inside. Rinse to clean mud, sand that was elegant clam out while soaking eliminates microorganisms on the skin surface.
Oysters after washing gently poured into brine lakes have aeration systems. Material thickness not exceeding 50cm.
After soaking 4 - 6 hours inspecting the sand in the clam meat with knives by shelling. If oysters were clean sand off aeration pump discharge valve for dry lake bed, hot oysters in plastic baskets, oysters washed again with water before being boiled.
3.3. Boiling stage:
Purpose: to make meat boiled clams, oysters opened his mouth to be able to extract the meat and to eliminate the viscous oysters, destroy microorganisms.
Oysters after washing, pour in boiling conveyor. Boiling chamber to maintain temperature ³ 100 ° C, ³ 5 minutes boiling time to ensure that the center temperature of 90oC and maintain clam ³ in ³ 90 seconds time. Clams after boiling is taken away to cool.
3.4. Cooling stages:
Purpose: clam cooling to perform the separation of egg easily.
Clams after boiling off the conveyor belt to be put into cold, there is time to spray water temperature before switching to egg stage separation.
Time to cool 2-3 minutes. After cooling the temperature around 35-45oC.
3.5. The separation of the oocyte:
Purpose: Separating egg portion, of the shell.
Clam nine after cooling brought to the table with the appropriate number, separated from the egg shell, remove the debris tank shell clams switch to the waste.
Workers will use a gloved hand to remove clam meat from shells. Clam meat is transferred to the next stage later.
During the separation, clam oocytes contain a basket placed in the bowl of cold water temperature <7oC.
3.6. The salt water washing:
Brine concentration of 18-22% high density separation to separate the sand from the oocyte.
Clam oocytes after separation into salt water bath (concentration 18-22%) to remove impurities and debris.
During each time £ 1-minute wash. Discharge once every 15 minutes add water and salt to maintain the required concentration. Instead of salt water every 2 hours continuously.
3.7. Washed three stages:
Purpose: Clean sand, impurities remaining in clams, eliminate bacteria and reduce the salt concentration.
Oysters after washing with salt water to be washed in cold water three compartment sinks with running continuously. Additional flake ice regularly to ensure water temperature £ 5 ° C. About 30 minutes instead of once.
3.8. Aeration stages:
Purpose: Clean sand and impurities present in oysters. Cold water limits the growth of pathogenic microorganisms.
Stainless steel baskets containing oysters in each set in a tub of cold water with continuous aeration manifold. Aeration time 10-15 minutes. Flake ice to keep the water temperature £ -10. Pour the oysters into baskets from plastic mesh baskets into graded stages. About 30 minutes drain the water, wash water tank instead of new.
3.9. The grading period:
Purpose: Type all residual impurities from the product, grading to achieve uniformity of the product to meet customer requirements. Frozen to limit the growth of microorganisms.
Clam after aeration divided into size by the number of children / kg. Depending on customer requirements, workers will graded as: 300/500, 500/800, 800/1000 (/ kg).
In the grading process will remove clam chips, torn into separate baskets. The rate of clams crushed or torn shall not exceed 3%. Regular supplementation flake ice to keep the oysters £ 5 ° C temperature.
3.10. Washing stage 4:
Purpose: Clean sand left in the clams.
Grading oysters after washing in the sink embedded with three short running water continuously, additional flake ice regularly to ensure water temperature £ 5 ° C. Each basket contains no more than ¼, dip wash through 3 respectively in order to prevent reverse flow. Washed through three stop time does not exceed 1 minute. About 30 minutes instead of once.
Clam washing tank 3 dividers
3.11. IQF freezing
About IQF frozen system
Partially frozen (IQF) is an advanced method for freezing and is commonly used today to preserve the advantage most of the characteristics of quality food products. Characteristics of this approach is the ability to freeze extremely rapidly to very low temperatures (- 300C to - 400C), and this will prevent microbial damage as well as biochemical processes takes inside the food. This frozen system cooling coil sides arranged conveyors, used as refrigerants NH3, convection cold air systems are arranged into the wind blows cold air slots in two directions: top-down raw material, from the bottom up cooling conveyor, this ensures the material is cooled and frozen from both sides.
In processing technology IQF clams, this process is deciding the nature of the product quality.
- Freezing chamber dimensions: D C 14 000 x 3200 x 3550 mm R
- Belt Width: 1200 mm
- Type Conveyor: Conveyor Stainless steel plate produced by the Japanese
- Belt speed: Automatic adjustment from 6 to 30 minutes in each of the relevant product ungvoi chamber temperature.
- Total power
- Fan: 10 x 2.2 kW = 17.6 kW
- Resistance heated joint border: 0.3 kW
- Cooling Capacity required: 110 Kw cold, suction temperature = - 45 ° C,
- Air temperature = - 40 ° C
- Get the Runtime: 40 minutes to reach - 38oC
- Temperature chambers can start charging:-34oC
- Refrigerant: NH3
- Level Translation service circulation pump, 4 to 7 times the rate of evaporation services
- Social stone: By the water
- Control operation: Automation with electronic processors
- Temperature of the product: + -10
- The product temperature:-18oC, the temperature balance in mind products
- Loading density: 7kg/1m conveyor
Purpose: To prevent the development of VSV disease, long term storage, keep product quality.
Oysters after washing, drain is transferred onto the conveyor belt for each clam size. Freezing time ranged from 8-14 minutes for each size accordingly.
Product center temperature after freezing at-180C to.
IQF freezing oysters after
3.12. Stage weight, glazing, packaging PE:
3.12.1 Balance:
Frozen oysters were weighed after each correct size 1 times 1 kg weight.
Depending on the requirements of customer orders
3.12.2 Glazing:
Product after freezing equipment will be passed through glazing.
- Grade tape has a protective effect of food antioxidant nutrients caused by exposure to air.
- Anti-ice sublimation process in food causes frosting
- Statement added to the food cold for long-term preservation and beauty products.
* Method of glazing east
Method of water spray from two sides: top down and bottom up. Devices usually have adjustable structure and water flow rates glazing.
To glazing water-1 ° C - 4 ° C. Plating rate: ≤ 20%, depending on customer requirements
* The factors influencing
- Time glazing
- Temperature of seafood
- Water temperature glazing
- Product size, shape products:
3.12.3 Food Packaging
After glazing products for the plastic bags, vacuum suction. Then seal the bag again.
Purpose: To extend shelf life, product protection by preventing pathogenic microorganisms invade. Increase the food value to attract customers and promote products.
3:13 The metal probes:
Purpose: To ensure product quality to consumers.
Metal detectors
The piece of metal the size large enough to cause damage to the digestive system of consumers. So thoroughly to remove contaminated metal products.
PE products after the package is put each bag through the metal detector.
The bags were reported detector metal detecting strong> = 2mm will be excluded.
3.14. The carton packaging the record:
On the carton must be fully recorded trade name, scientific name, production facilities, net weight, date of production, shipment number, area code harvest, plant numbers, names and addresses of factories, the term use ...
Product after it is detected for about 4 seconds into the carton, into storage time of each carton shall not exceed 10 minutes.
3.15. The preservation period:
Purpose: To preserve the t0 £ -180 C cold storage to control the growth of pathogenic microorganisms.
To minimize the warehousing period to ensure product does not exceed the storage temperature.
Sort reasonable path conducive to the easy inspection of goods.
Create space to ensure good air circulation in cold storage at constant temperature.
Products after packaging carton quickly preserved in cold storage temperature of-180C £.
Products are arranged in each block, there must be a reasonable distance between the base product, wall, ceiling storage, walk-favorable.
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Địa chỉ :  Cụm CN Cửa Lân ,Xã Nam Thịnh, Huyện Tiền Hải, Tỉnh Thái Bình

ĐT : +84.363.671.134 FAX : +84.363.668.134 Email : thaibinhshellfish@gmail.com - Email 2 : tuanv@thaibinhshellfish.com

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