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Frozen scallop column processing technology
1 frozen scallop column (to dirty, remove muscle): a. Process: fresh scallops → washed → open the shell to take the meat → to dirty and film → washing → drain → pick → weighing → loading → quick-freeze → off the plate → packaging → finished → frozen. b. Process requirements: Open the shell to take meat: left hand scallops, so that the left shell up, extending the hole full of wire to the operator, the right hand knife from the hole into the foot silk, close to the right shell to cut off the closed muscle, remove the right The shell provokes the mantle and the viscera with a knife and pinches it with the index finger of the right hand, tears it off from the adductor muscle, and then cuts the adductor muscle attached to the left shell. In this way, the blade can be smooth and will not break the adductor epicardium. Washing: Wash with 2%~3% cold water first, remove the residual film and visceral remnants and black lines on the adductor muscles while washing, then rinse with clean water. Weighing: Choose qualified products, weight 10 grams per 0.5 kg. Plate frozen: first shellfish scattered on a clean non-toxic plastic cloth frozen for 20 to 30 minutes, until the body surface freezes after the plate fast frozen; or after the plate quick-freeze, shake off the shell in the release. Packing: The pillars are bulk-packed in non-toxic plastic bags. The bags are then packed in small cartons, and finally packed in cartons. Each box weighs 0.5 kg and 20 bags. c. Sensory indices and specifications: Sensory indicators: fresh quality, normal color, no peculiar smell, individual completeness, clean without impurities. Specifications: regardless of number.