阅读说明：本技术 一种速冻柿子浆生产工艺 (Production process of quick-frozen persimmon pulp ) 是由 郭贺成 于 2019-10-30 设计创作，主要内容包括：本发明公开了一种速冻柿子浆生产工艺包含以下步骤：原材料验收：以冰柿(未糖渍)为生产原料；去皮柿子大小不限；验收要求符合《速冻即食柿子》(冰柿)Q/BDMY 0001S-2016标准的相关要求；感官：速冻即食柿子应色泽金黄、无霉变,无腐烂、无异味,无外来杂质；规格：大小不限；出库前工人检查装有速冻柿子的包装袋是否有涨袋现象,观察速冻柿子有无褐变现象,如无上述情况发生,可进行出库,出库时转运车上应铺上柔软物品,防止将装有速冻柿子的袋子扎破,装车时应轻按轻放,码放整齐,严禁乱抛；该产品具有营养丰富、美味可口的特点,对咳嗽等不适,有一定的保健作用,同时容易运输和长时间保存。(The invention discloses a production process of quick-frozen persimmon pulp, which comprises the following steps: checking and accepting raw materials: iced persimmons (not sugared) are used as production raw materials; the size of the peeled persimmons is not limited; the acceptance requirements meet the relevant requirements of the Q/BDMY 0001S-2016 standard of quick-frozen instant persimmons (iced persimmons); sensory: the quick-frozen instant persimmons are golden yellow in color, free of mildew, rot, peculiar smell and foreign impurities; specification: the size is not limited; before delivery, workers check whether the packaging bags containing the quick-frozen persimmons have bag expansion phenomena or not, observe whether the quick-frozen persimmons have browning phenomena or not, if the conditions do not occur, the quick-frozen persimmons can be delivered out of the warehouse, soft objects are paved on a transfer trolley during delivery, the bags containing the quick-frozen persimmons are prevented from being punctured, and the bags are lightly put according to light press and are stacked in order and are strictly prohibited to be thrown; the product has rich nutrition and good taste, has certain health promotion effect on cough, and is easy to transport and store for a long time.)

1. A production process of quick-frozen persimmon pulp is characterized by comprising the following steps: the production process comprises the following steps: step one, checking and accepting raw materials:

(1.1) taking iced persimmons (not sugared) as a production raw material;

(1.2) the size of the peeled persimmons is not limited;

(1.3) the acceptance requirements meet the relevant requirements of the Q/BDMY 0001S-2016 standard of quick-frozen instant persimmons;

sensory: the quick-frozen instant persimmons are golden yellow in color, free of mildew, rot, peculiar smell and foreign impurities; specification: the size is not limited;

(1.4) before delivery, workers check whether the packaging bags containing the quick-frozen persimmons have bag expansion phenomena or not, observe whether the quick-frozen persimmons have browning phenomena or not, if the phenomenon does not occur, the quick-frozen persimmons can be delivered out of the warehouse, soft objects are paved on a transfer trolley during delivery, the bags containing the quick-frozen persimmons are prevented from being punctured, and the quick-frozen persimmons are lightly pressed and lightly put on the truck, stacked in order and prevented from being thrown;

step two, pulping:

(2.1) starting an air purification device and a refrigeration device in advance for 30 minutes in a pulping room, and working when the temperature of a workshop reaches 5-10 ℃;

(2.2) the worker enters a pulping room after changing clothes, washing hands and sterilizing; the blending auxiliary materials enter the batching room through the unpacking room;

(2.3) starting a power supply;

(2.4) connecting cooling water pipes of the mechanical seal shaft;

(2.5) connecting an air compressor with a closed cover;

(2.6) according to the instruction operation of the control cabinet keys, pressing a start key, starting the rotation of the knife, and controlling the speed through a black speed regulation knob;

(2.7) orderly feeding materials;

(2.8) the volume of each batch is 500L, and the pulping time is controlled to be 20-25 minutes; the rotating speed of the motor is 4235 revolutions per minute, and if the temperature is increased too fast, the rotating speed of the motor can be reduced;

step three, batching:

(3.1) quantitatively weighing white granulated sugar and purified water;

(3.2) placing the weighed white granulated sugar and purified water on a workbench of a batching room for later use;

(3.3) firstly injecting cooling water of 5-10 ℃ into the heat-insulating layer of the blending tank 1, opening a blending cover on the blending tank 1 after persimmon pulp is injected into the blending tank 1 through a pipeline pump, pouring white granulated sugar and purified water into the blending tank 1, starting a motor of the blending tank 1 to stir, uniformly stirring sugar solution and the persimmon pulp, wherein the stirring time is 5 minutes, and 500L of the blending tank per batch is prepared: the proportion of persimmon pulp, water and white granulated sugar is 100: 12: 1;

(3.4) alternately using the blending tank 1 and the blending tank 2 in the pulping process to ensure the continuity of production, wherein the blending tank 3 is a standby tank;

step four, filling:

(4.1) starting an air compressor, and using the gas after gas preparation, dehydration, deoiling and impurity removal;

(4.2) allowing workers to enter a filling workshop after changing clothes, washing hands and sterilizing; the packaging bag and the cover are unpacked and disinfected by ozone for 30 minutes for use;

(4.3) matters to be taken care of before operation;

(4.3.1) please confirm whether foreign matters exist on the equipment, and after the equipment is confirmed to be normal, the equipment is started;

(4.3.2) after the equipment is started, please confirm whether the air pressure is normal, whether each air cylinder is at the original position, and whether abnormal sound exists;

(4.3.3) closing a main power switch, and lightening a three-phase power indicator lamp to remind of electrification; connecting an air source;

(4.3.4) after confirming that the air pressure indicator lamp on the operation panel is on, pressing a start button turntable on the panel to start to operate;

(4.4) filling the packaging bags by using the bag feeding track, starting the bag feeding machine, opening a valve, enabling the materials to flow into a filling machine from the high-level tank, opening an automatic filling switch, and starting the materials to be filled automatically;

(4.5) after the equipment is started, a hand is stretched into the pressure head part without opening the safety door; attention is paid to timely supply of bags and lids;

step five, sterilization:

(5.1) removing the partition plate, checking whether the heating pipe has scale, returning the partition plate when no scale exists, and filling the water bath tank with purified water, wherein the water amount does not exceed 2/3 of the total volume;

(5.2) starting a power supply, turning on a heating switch until water is boiled, and checking the water temperature display, wherein the water temperature is 95-100 ℃;

(5.3) putting the packaged persimmon pulp into a water bath sterilization box, covering the box, and keeping the box for 25-30 min; taking out the packaging bag after the time is up, cooling to room temperature, and quickly freezing;

(5.4) the production process is repeatedly circulated according to the sequence, after work, the water is discharged, and when the water quantity is less than 1/2 in the production and use process, the water is immediately supplemented to 2/3 of the total volume; the water can not be used in the water replenishing process, and can be used when the water temperature reaches 95-100 ℃;

and step six, quick freezing:

(6.1) preparation and inspection before operation of the instant freezer: checking whether a drainage outlet in the quick-freezing machine is normal or not, whether a mesh belt is cleaned up or not and completely closing a door of the quick-freezing machine;

(6.2) operation of the instant freezer

(1) When the temperature in the quick-freezing machine reaches-30-40 ℃, putting the raw materials into a mesh belt, and ensuring that the central temperature of the persimmon pulp is below-18 ℃;

(2) regulating the speed of the mesh belt to keep the temperature of the instant freezer stable;

(6.3) scram

(1) If the instant freezer is abnormal, a red emergency stop button needs to be pressed immediately to check faults;

(2) and restarting the instant freezer after the fault is eliminated.

(6.4) stopping the machine and flushing the frost

(1) When the raw material processing is finished, informing an equipment workshop to close a compressor, and still keeping a fan on state;

(2) after the raw materials are processed, closing the fan and the mesh belt, and opening a door of the quick-freezing machine;

(3) after 1h, opening a drainage outlet and a tap water valve for defrosting;

(4) after defrosting is finished, opening the mesh belt, and washing the instant freezer by using tap water;

step seven, outsourcing:

(7.1) coding the quick-frozen persimmon pulp in an inner bag, wherein the coding is true and clearly visible;

(7.2) transferring the coded persimmon pulp to an outsourcing room, and labeling the transferred product by staff, wherein the staff lightly take and lightly place when labeling;

(7.3) boxing: boxing is carried out according to the requirements of customer specifications, and recording is carried out;

step eight, warehousing and freezing storage:

(8.1) independently stacking according to product varieties, specifications and marks, and reasonably utilizing the space of the frozen storage;

(8.2) during stacking, the stack is 20 cm away from the wall, 30 cm away from the ammonia pipe, 150 cm away from the air cooler and 30 cm away from the center of cold air, and the bottom is isolated from the ground by a wood board, so that smooth circulation of the cold air is ensured, and a refrigeration effect is achieved;

(8.3) different varieties are required to be classified and stacked, and a distance of 20 cm is reserved between stacks;

(8.4) removing frost on the ground of the inner wall of the warehouse, the door calandria and the air cooler in time to prevent influencing the refrigeration quality of the product;

(8.5) the temperature of the refrigerator is controlled to be-18 ℃ and the temperature difference between day and night is not more than 2 ℃;

step nine, cold chain transportation:

(9.1) the temperature in the compartment of the vehicle for transporting the frozen prepared meat products should be controlled below-15 ℃. Tools and vehicles in the finished product transferring process need to be cleaned, and auxiliary cushions and covers need to be clean and sanitary;

(9.2) the food and the harmful, toxic and peculiar smell articles cannot be transported by the same vehicle in the transportation process; gently hold and gently release without pressing heavily; the sun and rain are avoided;

(9.3) during loading and unloading, the container is full and solid, hard falling is avoided, the product box body is hit hard, and the loading and unloading time is generally within 30 minutes.

Technical Field

The invention relates to quick-frozen persimmon pulp, in particular to a production process of the quick-frozen persimmon pulp.

Background

The persimmon fruits of the persimmon plant of the Ebenaceae family are mainly grown in Guangxi, Sichuan and other places in China, the persimmon is rich in nutrition and contains abundant sugar, protein, vitamins and mineral substances, but the common persimmon has the defect that the common persimmon is single in eating method, difficult to store and easy to damage.

The existing jam such as strawberry jam is deeply loved by people, especially children are keen about the jam, but the existing jam has a single function, generally only plays a flavoring role, and has certain nutrition, but more additives. The jam is sweet, so that the jam is not suitable for children suffering from cough and other diseases.

Disclosure of Invention

The invention aims to provide a production process of quick-frozen persimmon pulp.

In order to achieve the purpose, the invention provides the following technical scheme: a production process of quick-frozen persimmon pulp comprises the following steps:

step one, checking and accepting raw materials:

1.1, taking iced persimmons (not sugared) as a production raw material;

1.2 the size of the peeled persimmons is not limited;

1.3 acceptance requirements meet the relevant requirements of the Q/BDMY 0001S-2016 standard of quick-frozen instant persimmons (iced persimmons);

sensory: the quick-frozen instant persimmons are golden yellow in color, free of mildew, rot, peculiar smell and foreign impurities; specification: the size is not limited;

1.4 before delivery, workers check whether the packaging bags containing the quick-frozen persimmons have bag expansion phenomena or not, observe whether the quick-frozen persimmons have browning phenomena or not, if the conditions do not occur, the quick-frozen persimmons can be delivered out of the warehouse, soft objects are paved on a transfer trolley during delivery, the bags containing the quick-frozen persimmons are prevented from being punctured, and the quick-frozen persimmons are lightly put by light when loaded on a truck, stacked in order and not thrown in disorder.

Step two, pulping:

2.1 the air purification device and the refrigeration device are started in advance 30 minutes in the pulping room, and the pulping room can work when the temperature of the workshop reaches 5-10 ℃;

2.2 the workers enter a pulping room after changing clothes, washing hands and sterilizing; the blending auxiliary materials enter the batching room through the unpacking room;

2.3 starting the power supply;

2.4 connecting cooling water pipes of the mechanical seal shaft;

2.5 the air compressor with the closed cover is connected;

2.6 according to the instruction operation of the control cabinet keys, pressing a start key, starting the rotation of the knife, and controlling the speed through a black speed regulation knob;

2.7, orderly feeding is needed (i.e. sequential feeding is needed in the feeding process, after the feeding is finished, the cover is closed, and pulping is started);

2.8 the volume of each batch is 500L, and the pulping time is controlled to be 20-25 minutes; the rotating speed of the motor is 4235 revolutions per minute, and if the temperature is increased too fast, the rotating speed of the motor can be reduced;

step three, batching:

3.1 quantitatively weighing white granulated sugar and purified water;

3.2 placing the weighed white granulated sugar and purified water on a workbench of a batching room for standby;

3.3 the heat preservation of blending tank 1 pours into 5-10 ℃ of cooling water into earlier, and the persimmon thick liquid pours into blending tank 1 back through the tubing pump into, opens the blending lid above blending tank 1, pours white sugar and pure water into blending tank 1 in, and 1 motor of blending tank starts to stir, with sugar solution and persimmon thick liquid stirring, stirring time is 5 minutes, 500L of each batch of blending tank, remark: the proportion of persimmon pulp, water and white granulated sugar is 100: 12: 1 (namely, 100L of persimmon pulp is added with 12L of purified water and 1L of white granulated sugar);

3.4 the blending tank 1 and the blending tank 2 are alternately used in the pulping process to ensure the continuity of production, and the blending tank 3 is a standby tank;

step four, filling:

4.1 starting an air compressor, and using the gas after gas preparation, dehydration, deoiling and impurity removal;

4.2 the workers enter a filling workshop after changing clothes, washing hands and sterilizing; the packaging bag and the cover are unpacked and disinfected by ozone for 30 minutes for use;

4.3 items to be taken care of before operation

4.3.1 please confirm whether foreign matters exist on the equipment or not, and starting the equipment after the equipment is confirmed to be normal;

4.3.2 after the equipment is started, please confirm whether the air pressure is normal, whether each air cylinder is at the original position, and whether abnormal sound exists;

4.3.3, closing a main power switch, and lighting a three-phase power indicator lamp to remind of power-on; connecting a gas source (note: if the gas source is connected and a power switch is opened, a white indicator light is on);

4.3.4 pressing the start button on the panel to start the operation after the pressure indicator lights on the operation panel are turned on (note: the operation direction of the turntable is clockwise, the counterclockwise operation is not allowed, if the rotation is reversed, the correction is immediately made);

4.4, filling the packaging bags by using the bag feeding track, starting the bag feeding machine, opening a valve, enabling the materials to flow into the filling machine from the high-level tank, opening an automatic filling switch, and starting the materials to be filled automatically;

4.5 after starting the equipment, the hand is extended into the pressure head part without opening the safety door; attention is paid to timely supply of bags and lids;

step five, sterilization:

5.1, removing the partition plate, checking whether the heating pipe has scale or not, returning the partition plate when no scale exists, and filling the water bath tank with purified water, wherein the water quantity does not exceed 2/3 of the total volume;

5.2 starting a power supply, turning on a heating switch until water is boiled, and checking the water temperature display, wherein the water temperature is 95-100 ℃;

5.3 putting the packed persimmon pulp into a water bath sterilization box, covering the box, and keeping the box for 25-30 min; taking out the packaging bag after the time is up, cooling to room temperature, and quickly freezing;

5.4, the production process is repeatedly circulated according to the sequence, water is discharged after work, and water is immediately supplemented to 2/3 of the total volume when the water quantity is less than 1/2 in the production and use process; the water can not be used in the water replenishing process, and can be used when the water temperature reaches 95-100 ℃;

and step six, quick freezing:

6.1 preparation and inspection before operation of the instant freezer: checking whether a drainage outlet in the quick-freezing machine is normal or not, whether a mesh belt is cleaned up or not and completely closing a door of the quick-freezing machine;

6.2 frozen machine operation

(1) When the temperature in the quick-freezing machine reaches-30-40 ℃, putting the raw materials into a mesh belt, and ensuring that the central temperature of the persimmon pulp is below-18 ℃;

(2) regulating the speed of the mesh belt to keep the temperature of the instant freezer stable;

6.3 sudden stop

(1) If the instant freezer is abnormal, a red emergency stop button needs to be pressed immediately to check faults;

(2) and restarting the instant freezer after the fault is eliminated.

6.4 shut down and defrost

(1) When the raw material processing is finished, informing an equipment workshop to close a compressor, and still keeping a fan on state;

(2) after the raw materials are processed, closing the fan and the mesh belt, and opening a door of the quick-freezing machine;

(3) after 1h, opening a drainage outlet and a tap water valve for defrosting;

(4) after defrosting is finished, opening the mesh belt, and washing the instant freezer by using tap water;

step seven, outsourcing:

7.1 coding the quick-frozen persimmon pulp in an inner bag, wherein the coding is real and clearly visible;

7.2, transferring the coded persimmon pulp to an outsourcing room, and labeling the transferred product by staff, wherein the staff lightly takes and puts the product when labeling;

7.3, boxing: boxing is carried out according to the requirements of customer specifications, and recording is carried out;

step eight, warehousing and freezing storage:

8.1 independently stacking according to product varieties, specifications and marks, and reasonably utilizing the space of the frozen storage;

8.2 when stacking, the stack is 20 cm away from the wall, 30 cm away from the ammonia pipe, 150 cm away from the air cooler, and 30 cm away from the center of cold air, and the bottom is isolated from the ground by a wood board, so that smooth circulation of the cold air is ensured, and a refrigeration effect is achieved;

8.3 different varieties are required to be classified and stacked, and a distance of 20 cm is reserved between stacks;

8.4 the frost on the inner wall ground, the door calandria and the air cooler in the warehouse needs to be removed in time to prevent influencing the refrigeration quality of the product;

8.5 the temperature of the refrigerator is-18 ℃ and the temperature difference between day and night is not more than 2 ℃;

step nine, cold chain transportation:

9.1 the temperature in the compartment of the vehicle transporting the frozen prepared meat products should be controlled below-15 ℃. Tools and vehicles in the finished product transferring process need to be cleaned, and auxiliary cushions and covers need to be clean and sanitary;

9.2 the food and the harmful, toxic and peculiar smell objects can not be transported by the same vehicle in the transportation process; gently hold and gently release without pressing heavily; the sun and rain are avoided;

9.3 during loading and unloading, the container is full and hard to fall off, and the product box is hard to bump, and the loading and unloading time is generally within 30 minutes.

Compared with the prior art, the invention has the following beneficial effects: the product has rich nutrition and good taste, has certain health promotion effect on cough, and is easy to transport and store for a long time.

Detailed Description

The technical solutions of the present invention will be described clearly and completely in the following embodiments of the present invention, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

A production process of quick-frozen persimmon pulp comprises the following steps:

step one, checking and accepting raw materials:

1.1, taking iced persimmons (not sugared) as a production raw material;

1.2 the size of the peeled persimmons is not limited;

1.3 acceptance requirements meet the relevant requirements of the Q/BDMY 0001S-2016 standard of quick-frozen instant persimmons (iced persimmons);

sensory: the quick-frozen instant persimmons are golden yellow in color, free of mildew, rot, peculiar smell and foreign impurities; specification: the size is not limited;

1.4 before delivery, workers check whether the packaging bags containing the quick-frozen persimmons have bag expansion phenomena or not, observe whether the quick-frozen persimmons have browning phenomena or not, if the conditions do not occur, the quick-frozen persimmons can be delivered out of the warehouse, soft objects are paved on a transfer trolley during delivery, the bags containing the quick-frozen persimmons are prevented from being punctured, and the quick-frozen persimmons are lightly put by light when loaded on a truck, stacked in order and not thrown in disorder.

Step two, pulping:

2.1 the air purification device and the refrigeration device are started in advance 30 minutes in the pulping room, and the pulping room can work when the temperature of the workshop reaches 5-10 ℃;

2.2 the workers enter a pulping room after changing clothes, washing hands and sterilizing; the blending auxiliary materials enter the batching room through the unpacking room;

2.3 starting the power supply;

2.4 connecting cooling water pipes of the mechanical seal shaft;

2.5 the air compressor with the closed cover is connected;

2.6 according to the instruction operation of the control cabinet keys, pressing a start key, starting the rotation of the knife, and controlling the speed through a black speed regulation knob;

2.7, orderly feeding is needed (i.e. sequential feeding is needed in the feeding process, after the feeding is finished, the cover is closed, and pulping is started);

2.8 the volume of each batch is 500L, and the pulping time is controlled to be 20-25 minutes; the rotating speed of the motor is 4235 revolutions per minute, and if the temperature is increased too fast, the rotating speed of the motor can be reduced;

step three, batching:

3.1 quantitatively weighing white granulated sugar and purified water;

3.2 placing the weighed white granulated sugar and purified water on a workbench of a batching room for standby;

3.3 the heat preservation of blending tank 1 pours into 5-10 ℃ of cooling water into earlier, and the persimmon thick liquid pours into blending tank 1 back through the tubing pump into, opens the blending lid above blending tank 1, pours white sugar and pure water into blending tank 1 in, and 1 motor of blending tank starts to stir, with sugar solution and persimmon thick liquid stirring, stirring time is 5 minutes, 500L of each batch of blending tank, remark: the proportion of persimmon pulp, water and white granulated sugar is 100: 12: 1 (namely, 100L of persimmon pulp is added with 12L of purified water and 1L of white granulated sugar);

3.4 the blending tank 1 and the blending tank 2 are alternately used in the pulping process to ensure the continuity of production, and the blending tank 3 is a standby tank;

purified water quality index:

the inspection standard of white granulated sugar:

(1) and the sensory requirements

The crystal grains are uniform, and the granularity is not less than 80% in the following certain range:

coarse grain: 0.80 mm-2.50 mm; large grain size: o.63mm to 1.60 mm;

medium grain: 0.45 mm-1.25 mm;

small particles: O.28mm-O.80mm;

fine particles: 0.14 mm-O.45mm.

The crystal grains or the water solution thereof are sweet and have no peculiar smell; loose, white and lustrous, and has no obvious black spot.

(2) Physical and chemical indexes

(3) Safety index

Step four, filling:

4.1 starting an air compressor, and using the gas after gas preparation, dehydration, deoiling and impurity removal;

4.2 the workers enter a filling workshop after changing clothes, washing hands and sterilizing; the packaging bag and the cover are unpacked and disinfected by ozone for 30 minutes for use;

4.3 items to be taken care of before operation

4.3.1 please confirm whether foreign matters exist on the equipment or not, and starting the equipment after the equipment is confirmed to be normal;

4.3.2 after the equipment is started, please confirm whether the air pressure is normal, whether each air cylinder is at the original position, and whether abnormal sound exists;

4.3.3, closing a main power switch, and lighting a three-phase power indicator lamp to remind of power-on; connecting a gas source (note: if the gas source is connected and a power switch is opened, a white indicator light is on);

4.3.4 pressing the start button on the panel to start the operation after the pressure indicator lights on the operation panel are turned on (note: the operation direction of the turntable is clockwise, the counterclockwise operation is not allowed, if the rotation is reversed, the correction is immediately made);

4.4, filling the packaging bags by using the bag feeding track, starting the bag feeding machine, opening a valve, enabling the materials to flow into the filling machine from the high-level tank, opening an automatic filling switch, and starting the materials to be filled automatically;

4.5 after starting the equipment, the hand is extended into the pressure head part without opening the safety door; attention is paid to timely supply of bags and lids;

step five, sterilization:

5.1, removing the partition plate, checking whether the heating pipe has scale or not, returning the partition plate when no scale exists, and filling the water bath tank with purified water, wherein the water quantity does not exceed 2/3 of the total volume;

5.2 starting a power supply, turning on a heating switch until water is boiled, and checking the water temperature display, wherein the water temperature is 95-100 ℃;

5.3 putting the packed persimmon pulp into a water bath sterilization box, covering the box, and keeping the box for 25-30 min; taking out the packaging bag after the time is up, cooling to room temperature, and quickly freezing;

5.4, the production process is repeatedly circulated according to the sequence, water is discharged after work, and water is immediately supplemented to 2/3 of the total volume when the water quantity is less than 1/2 in the production and use process; the water can not be used in the water replenishing process, and can be used when the water temperature reaches 95-100 ℃;

and step six, quick freezing:

6.1 preparation and inspection before operation of the instant freezer: checking whether a drainage outlet in the quick-freezing machine is normal or not, whether a mesh belt is cleaned up or not and completely closing a door of the quick-freezing machine;

6.2 frozen machine operation

(1) When the temperature in the quick-freezing machine reaches-30-40 ℃, putting the raw materials into a mesh belt, and ensuring that the central temperature of the persimmon pulp is below-18 ℃;

(2) regulating the speed of the mesh belt to keep the temperature of the instant freezer stable;

6.3 sudden stop

(1) If the instant freezer is abnormal, a red emergency stop button needs to be pressed immediately to check faults;

(2) and restarting the instant freezer after the fault is eliminated.

6.4 shut down and defrost

(1) When the raw material processing is finished, informing an equipment workshop to close a compressor, and still keeping a fan on state;

(2) after the raw materials are processed, closing the fan and the mesh belt, and opening a door of the quick-freezing machine;

(3) after 1h, opening a drainage outlet and a tap water valve for defrosting;

(4) after defrosting is finished, opening the mesh belt, and washing the instant freezer by using tap water;

step seven, outsourcing:

7.1 coding the quick-frozen persimmon pulp in an inner bag, wherein the coding is real and clearly visible;

7.2, transferring the coded persimmon pulp to an outsourcing room, and labeling the transferred product by staff, wherein the staff lightly takes and puts the product when labeling;

7.3, boxing: boxing is carried out according to the requirements of customer specifications, and recording is carried out;

step eight, warehousing and freezing storage:

8.1 independently stacking according to product varieties, specifications and marks, and reasonably utilizing the space of the frozen storage;

8.2 when stacking, the stack is 20 cm away from the wall, 30 cm away from the ammonia pipe, 150 cm away from the air cooler, and 30 cm away from the center of cold air, and the bottom is isolated from the ground by a wood board, so that smooth circulation of the cold air is ensured, and a refrigeration effect is achieved;

8.3 different varieties are required to be classified and stacked, and a distance of 20 cm is reserved between stacks;

8.4 the frost on the inner wall ground, the door calandria and the air cooler in the warehouse needs to be removed in time to prevent influencing the refrigeration quality of the product;

8.5 the temperature of the refrigerator is-18 ℃ and the temperature difference between day and night is not more than 2 ℃;

step nine, cold chain transportation:

9.1 the temperature in the compartment of the vehicle transporting the frozen prepared meat products should be controlled below-15 ℃. Tools and vehicles in the finished product transferring process need to be cleaned, and auxiliary cushions and covers need to be clean and sanitary;

9.2 the food and the harmful, toxic and peculiar smell objects can not be transported by the same vehicle in the transportation process; gently hold and gently release without pressing heavily; the sun and rain are avoided;

9.3 during loading and unloading, the container is full and hard to fall off, and the product box is hard to bump, and the loading and unloading time is generally within 30 minutes.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.