First, frozen boiled crab meat (a) process acceptance of raw materials processing → washing → cooking → picking meat → pick → rinse → drain → weighing → packing → sealing → sterilization → cooling → quick freezing → packaging → refrigeration (2) operation points 1 Raw fresh crabs with good freshness, good fatness and normal color are selected as raw materials and processed immediately after the purchase or refrigerated at 10°C. 2 Scrub the crab body with running water to remove sediment and various dirt. 3 Steam or boil for 20 minutes until the crab shell turns yellow. When the meat and shell are separated, the pan can be cooled and naturally cooled. 4 Remove the crab shell cover, floating bowl, mouth umbilicus, rinse with water, wash the viscera, cut the crab body half, remove the body meat and shoulder meat from the inner shell, finally remove the flesh, try to keep the crab meat when taking the meat The complete. 5 Place the crab meat on the operating table and pick out the bad meat and bones, crab shell grains, tentacles and other impurities. 6 Soak the crabmeal half sieve in the ice water and stir gently at 4°C to remove sediment and remaining internal organs so that the crab meat retains its natural color. 7 After rinsing, place the sieve on the iron rack, and then weigh it after draining at a certain inclination. When weighing, allow the water to be 8%. 8 The plastic box for packaging requires heat resistance and low temperature resistance, and the mind when loading the box prevents crab meat from sticking on the edge of the box and heat sealing. 9 After sealing, use steam for heat sterilization. When the product is cooled to about 37°C, it can be quickly frozen. 10Fast freeze using plate freezing or air freezing method. When the frozen product center temperature reaches -15°C, it can be frozen out, stored in carton and stored at -18°C cold storage.
(3) The quality standards basically maintain the color, aroma, taste and organizational form of traditional frozen boiled crab meat. Microbiological indicators meet the FDA health standards, Escherichia coli, Staphylococcus and Salmonella can not be detected, the total number of bacteria is less than 106 / g.
Second, frozen crab (a) process flow selection → cleaning → grade → bundles → quick-freezing → packaging → finished product → storage refrigerated (b) operating points 1 select the quality of fresh female crabs, chest color normal carapace, no black spots and other deterioration Different color, no odor, good fatness, crab yellow, individual integrity, allowing minor hook injuries. Double pods or single pods are acceptable, and the stepping and swimming feet allow for a total of 3 deficiencies, but they must not be concentrated on one side. 2 Wash the crab with clean water, pick up the umbilical brush to remove dirt, and weigh it after draining. (3) Each of the oyster crabs is divided into three grades: 100-200 g, 201-300 g, and 301 g. The single crabs are weighed in groups of 100-200 g each. 4 Use two rubber bands to tie the two sides of the crab and their feet firmly, place them in small plastic bags, and then quickly freeze in the pan. 5 The freezing temperature is below -25°C. When the temperature of the crab reaches -15°C, it is packed out. 6 The cartons are pre-cooled in advance, and the frozen crabs are packaged. The inner bottom of the cartons is hot with the top liners. Packed into the storage -18 °C refrigerated.
Third, drunken crabs and crabs are generally processed in late autumn and early spring, and are made of fresh crabs and seasonings. Crab meat is delicate, delicious and unique, rich in mellow flavor.
(1) Process selection → Cleaning → Drainage → Filling → Bita pickling → Finished product (b) Ingredients (kg) Fresh crab 100, rice wine 20, soy sauce 40, sugar 10, raw and wonderful more 6, pepper 0.8.
(3) Operational points 1 Wash fresh crabs with clean water and drain them. Uncover the umbilicus and insert a small hole with a bamboo skewer. Fill the hole with some salt and pepper. 2 Add soy sauce, rice wine, sugar, salt, ginger juice and pepper to the pottery jar. 3 Immerse the treated crabs in the altar and submerge the crabs to seal the mouth of the altar. 4 After 4-5 days, it becomes delicious and delicious, and you can feed it at any time.
4. Crab Pine (I) Process Selection → Cleaning → Seasoning → Cooling → Meat Extraction → Frying → Cooling → Packaging → Finished Product (II) Ingredients (kg) Crab 100, Soy Sauce 3, Sugar 5, Refined Vegetable Oil 8, peeling cooked sesame 6, salt 3, soybean meal 7.
(3) Operational points 1 Select freshly-breathed blue crabs or blue crabs, wash them and add 3% salt to cook them. 2 Remove and cool, peel the shell and take the meat. And pressed into a filament, mixed with sugar, then wok dry. 3 After cooling the filamentous crab meat, mix it with soy flour. 4 Use special fried rice and stir-fry the crab for about 20 minutes. Add the sesame seeds until the crab is slightly yellow. Stir the oil until it is 130°C, then stir fry for 5 minutes until the crab pine is orange. 5 The fried crabs should be cooled in the cooling room. The cooling time should not be too long, so as to avoid moisture absorption and softening, affecting the quality and maintaining period. 6 Use aluminum foil composite bag, transparent bag or metal hearing quantitative non-vacuum packaging, avoid crushing crab pine during operation.
Quality indicators Finished in yellow-brown or reddish-brown, glossy with inherent aroma, no offensive odor, hazel flavor and other odor; salty and sweet, the entrance crisp and fragile, no astringency; muscle fiber short and even, no impurities, focal spot And mildew.
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(3) The quality standards basically maintain the color, aroma, taste and organizational form of traditional frozen boiled crab meat. Microbiological indicators meet the FDA health standards, Escherichia coli, Staphylococcus and Salmonella can not be detected, the total number of bacteria is less than 106 / g.
Second, frozen crab (a) process flow selection → cleaning → grade → bundles → quick-freezing → packaging → finished product → storage refrigerated (b) operating points 1 select the quality of fresh female crabs, chest color normal carapace, no black spots and other deterioration Different color, no odor, good fatness, crab yellow, individual integrity, allowing minor hook injuries. Double pods or single pods are acceptable, and the stepping and swimming feet allow for a total of 3 deficiencies, but they must not be concentrated on one side. 2 Wash the crab with clean water, pick up the umbilical brush to remove dirt, and weigh it after draining. (3) Each of the oyster crabs is divided into three grades: 100-200 g, 201-300 g, and 301 g. The single crabs are weighed in groups of 100-200 g each. 4 Use two rubber bands to tie the two sides of the crab and their feet firmly, place them in small plastic bags, and then quickly freeze in the pan. 5 The freezing temperature is below -25°C. When the temperature of the crab reaches -15°C, it is packed out. 6 The cartons are pre-cooled in advance, and the frozen crabs are packaged. The inner bottom of the cartons is hot with the top liners. Packed into the storage -18 °C refrigerated.
Third, drunken crabs and crabs are generally processed in late autumn and early spring, and are made of fresh crabs and seasonings. Crab meat is delicate, delicious and unique, rich in mellow flavor.
(1) Process selection → Cleaning → Drainage → Filling → Bita pickling → Finished product (b) Ingredients (kg) Fresh crab 100, rice wine 20, soy sauce 40, sugar 10, raw and wonderful more 6, pepper 0.8.
(3) Operational points 1 Wash fresh crabs with clean water and drain them. Uncover the umbilicus and insert a small hole with a bamboo skewer. Fill the hole with some salt and pepper. 2 Add soy sauce, rice wine, sugar, salt, ginger juice and pepper to the pottery jar. 3 Immerse the treated crabs in the altar and submerge the crabs to seal the mouth of the altar. 4 After 4-5 days, it becomes delicious and delicious, and you can feed it at any time.
4. Crab Pine (I) Process Selection → Cleaning → Seasoning → Cooling → Meat Extraction → Frying → Cooling → Packaging → Finished Product (II) Ingredients (kg) Crab 100, Soy Sauce 3, Sugar 5, Refined Vegetable Oil 8, peeling cooked sesame 6, salt 3, soybean meal 7.
(3) Operational points 1 Select freshly-breathed blue crabs or blue crabs, wash them and add 3% salt to cook them. 2 Remove and cool, peel the shell and take the meat. And pressed into a filament, mixed with sugar, then wok dry. 3 After cooling the filamentous crab meat, mix it with soy flour. 4 Use special fried rice and stir-fry the crab for about 20 minutes. Add the sesame seeds until the crab is slightly yellow. Stir the oil until it is 130°C, then stir fry for 5 minutes until the crab pine is orange. 5 The fried crabs should be cooled in the cooling room. The cooling time should not be too long, so as to avoid moisture absorption and softening, affecting the quality and maintaining period. 6 Use aluminum foil composite bag, transparent bag or metal hearing quantitative non-vacuum packaging, avoid crushing crab pine during operation.
Quality indicators Finished in yellow-brown or reddish-brown, glossy with inherent aroma, no offensive odor, hazel flavor and other odor; salty and sweet, the entrance crisp and fragile, no astringency; muscle fiber short and even, no impurities, focal spot And mildew.
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What problems should we pay attention to when using solar energy for power supply?
1. The whole day sunshine time of monitoring points along the expressway shall be considered first. As the main energy of the power supply system comes from sunlight, the sunshine exposure time must be considered, which is particularly prominent in mountainous areas where there is little sunshine, but not in plain areas.
2. Working power, working voltage and current of monitoring facilities along the expressway. After considering the power of the whole load, we can choose the solar panel that is more suitable for the long-term operation of the equipment.
3. If the battery discharge cannot make the monitoring equipment work for a long time, the monitoring system will be paralyzed in the rainy season, but the expressway is prone to accidents in the rainy season.
4. The conversion rate of solar cells is low. At present, the conversion rate of solar cell power supply is only about 20%, that is to say, if the silicon solar cell is spread over a square meter, 100~200W of power can be obtained, which is obviously not enough to meet the long-term operation of the monitoring equipment. Of course, with the development of technology and the improvement of the quality of crystalline silicon cells, we can obtain more power resources in a smaller area in the near future.
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