阅读说明：本技术 一种烤地瓜干制造工艺 (Dried roasted sweet potato manufacturing process ) 是由 杨青 于 2020-06-02 设计创作，主要内容包括：本发明公开了一种烤地瓜干制造工艺,包括如下步骤：步骤一：原辅料验收；现场选取新鲜无腐烂变质的地瓜；步骤二：清洗；步骤三：挑选、整理；步骤五：清洗；在流动清水中清洗.清洗地瓜上的多余的残留物；步骤六：蒸煮；步骤七：烘烤；将蒸煮后的地瓜条放置到烘烤炉内烘烤,烘烤温度为50-85度,烘烤20分钟；步骤八：冷却；步骤九：包装；使用真空包装机进行真空包装；步骤十：检验；分别通过检验感官检测、净含量检测、过氧化值检测以及菌落总数检测对产品进行检验；步骤十一：将检验合格的产品贴标签,装箱入库,贮存、运输；本发明可以延长食品的储存时间,提高口感,适口性,便于泥鳅或鳗鱼的运输和储存,从而便于其生产加工及推广。(The invention discloses a dried roasted sweet potato manufacturing process, which comprises the following steps: the method comprises the following steps: checking and accepting the raw materials and the auxiliary materials; selecting fresh sweet potatoes which are not rotten and deteriorated on site; step two: cleaning; step three: selecting and sorting; step five: cleaning; cleaning the residual on the sweet potatoes in flowing clear water; step six: steaming and boiling; step seven: baking; placing the cooked sweet potato strips into a baking furnace for baking at 50-85 ℃ for 20 minutes; step eight: cooling; step nine: packaging; vacuum packaging with a vacuum packaging machine; step ten: checking; inspecting the product through inspecting sensory detection, net content detection, peroxide value detection and colony total number detection; step eleven: labeling the qualified product, boxing, warehousing, storing and transporting; the invention can prolong the storage time of the food, improve the taste and palatability, and facilitate the transportation and storage of the loaches or eels, thereby facilitating the production, processing and popularization of the loaches or eels.)

1. The manufacturing process of the baked dried sweet potatoes is characterized by comprising the following steps:

the method comprises the following steps: checking and accepting the raw materials and the auxiliary materials; selecting fresh sweet potatoes which are not rotten and deteriorated on site;

step two: cleaning; repeatedly cleaning the selected sweet potatoes in flowing clear water;

step three: selecting and sorting; manually selecting and selecting about 10 centimeters of sweet potatoes, and placing for later use;

step four: slitting; placing the selected sweet potatoes in a cutting machine, and cutting into thin strips;

step five: cleaning; cleaning the residual on the sweet potatoes in flowing clear water;

step six: steaming and boiling; steaming and boiling at high temperature until the sweet potatoes are cooked;

step seven: baking; placing the cooked sweet potato strips into a baking furnace for baking at 50-85 ℃ for 20 minutes;

step eight: cooling; mechanically cooling the baked sweet potatoes to normal temperature;

step nine: packaging; vacuum packaging with a vacuum packaging machine;

step ten: checking; inspecting the product through inspecting sensory detection, net content detection, peroxide value detection and colony total number detection;

step eleven: labeling the qualified product, boxing, warehousing, storing and transporting.

2. The dried roasted sweet potato manufacturing process according to claim 1, wherein the high-temperature cooking temperature in the sixth step is 100 ℃, and the cooking time is more than 25 minutes.

3. The dried roast sweet potato manufacturing process according to claim 1, wherein the total number of colonies operation step: 1. sampling 25 g of sample, and homogenizing in a sterile homogenizing cup filled with 225 ml of normal saline to prepare a sample homogenizing solution with the ratio of 1: 10; 2. sucking 1 ml of 1: 10 sample homogenizing solution by using a 1 ml sterile sucker or a micropipette, slowly injecting the sample homogenizing solution into a sterile test tube containing 9 ml of diluent along the tube wall, and shaking the test tube or repeatedly blowing and beating the test tube by using 1 sterile sucker to uniformly mix the sample homogenizing solution to prepare 1: 100 sample homogenizing solution; 3. preparing 10 times of serial diluted sample uniform solution, and replacing 1-time sterile suction pipe or suction head with each time of incremental dilution; 4. according to the estimation of the sample pollution condition, 2-3 sample uniform solutions with proper dilution are selected, and 1 ml of sample uniform solution is sucked into a sterile plate during 10-time incremental dilution, wherein each dilution is made into two plates; simultaneously, respectively sucking 1 ml of blank diluent and adding the blank diluent into two sterile plates to be used as blank control; 5. pouring 15-20 ml of plate counting agar culture medium which is cooled to 46 ℃ into a plate in time, and rotating the plate to uniformly mix the medium; 6. after the agar is solidified, the plate is turned over at 36 +/-1 ℃ and cultured for 48 +/-h, and the aquatic product is cultured at 30 +/-1 ℃ for 72 +/-3 h; 7. the total number of colonies was counted by selecting plates between 30-300CFU colonies in which no spreading colonies grew.

4. The dried roasted sweet potato manufacturing process according to claim 1, wherein the sensory test comprises the following tests; 1. color: identifying whether the color and luster of the sample are normal by naked eyes under scattered light; 2. tissue morphology: whether the product is complete or not and whether the product conforms to the due form of the product or not is judged; 3. taste and smell: olving whether the odor is normal or not; 4. other impurities, etc.: and the existence of impurities, impurities and the like which can be seen by naked eyes.

5. The dried roasted sweet potato manufacturing process according to claim 1, wherein the net content detection: 1, weighing the sample and the quality of a package; 2. weighing the quality of the package; 3. calculating the net content of the sample to be 1-2; 4. and calculating and taking an average value.

6. The dried roasted sweet potato manufacturing process according to claim 1, wherein the peroxide value measurement comprises the following steps: 1. 40 ml of chloroform and 60 ml of glacial acetic acid (volume ratio is 40+ 60); 2. weighing 20 g of potassium iodide, adding 10 ml of newly boiled and cooled water, shaking uniformly and storing in a brown bottle; 3. 1% starch indicator: weighing 0.5 g of soluble starch, adding a small amount of water, and blending into paste; pouring 50 ml of boiling water while stirring, and boiling uniformly; 4. weighing 2-3 g of the prepared sample, placing the sample in a 250 ml iodine measuring flask, adding 30 ml of a mixed solution of trichloromethane and glacial acetic acid, and slightly shaking to completely dissolve the sample; accurately adding 1.00 ml of saturated potassium iodide solution, plugging a bottle cap, slightly shaking for 0.5min, and standing in the dark for 3 min; taking out, adding 100 ml of water, shaking up, immediately titrating the precipitated iodine by using a sodium thiosulfate labeling solution, adding 1 ml of starch indicator when titrating to light yellow, continuing to titrate, and strongly shaking up until the blue color of the solution disappears as an end point; meanwhile, blank test is carried out, and finally, the peroxide value is calculated.

Technical Field

The invention relates to a food processing technology, in particular to a manufacturing technology of dried roasted sweet potatoes.

Background

Sweet potatoes are widely distinguished in China, are named sweet potatoes, sweet potatoes and the like, are known as Ipomoeabatatasslam, have a history of over 400 years, have high yield, wide application and strong adaptability, are important food crops in China, and have the top-ranked planting area in the world. In recent years, with the continuous development of agricultural production in China, the change of food composition of people, the rise of food and feed processing industry and the change of the position of sweet potatoes in grains, the original coarse grains become industrial raw materials and excellent feed crops.

The sweet potato contains various nutrient components, such as starch, sugar, protein, vitamin, cellulose, various amino acids and the like, is a very good nutritional food, has unique advantages compared with food crops, and has various vitamins and amino acids which have the effects of preventing and treating certain diseases of human bodies, and even can prevent cancers in some cases. Generally, the content of starch in the sweet potatoes accounts for 15 to 26 percent of the fresh weight, and can reach 30 percent; the soluble saccharide accounts for about 3 percent, and according to the test, each 100 grams of fresh sweet potatoes contains 29 grams of sugar, 2.3 grams of protein, 0.2 grams of fat, 0.5 grams of crude fiber and 0.9 grams of inorganic salt (wherein, the calcium is 18 milligrams, the phosphorus is 20 milligrams and the iron is 0.4 milligrams), in addition, the vitamin content of the sweet potatoes is rich and is superior to that of other grain crops, and the test shows that each kilogram of the fresh sweet potatoes contains 300 milligrams of vitamin C, 10.4 milligrams of vitamin B and 5 milligrams of nicotinic acid. The contents of vitamin B1 and vitamin B2 are 2 times of flour, vitamin E is 9.5 times of wheat, cellulose is 10 times of flour, the contents of vitamin A and vitamin C are higher, and the contents of rice and flour are zero. Meanwhile, most of rice, flour and meat are acidic food, and sweet potatoes are slightly alkaline, so that the balance of pH value in blood can be kept when the sweet potatoes are properly eaten. In addition, the vitamins contained in the sweet potato can stimulate the intestinal wall, accelerate the gastrointestinal peristalsis and absorb water, is helpful for defecation, and can prevent and treat constipation and diabetes, and prevent diseases such as hemorrhoids, colorectal cancer and the like. According to the related data, the adult can eat 10050 g of sweet potato every day, which can satisfy the requirement of human body for various vitamins.

However, the sweet potatoes can not be stored for a long time and can not be transported for a long time, which affects the production, processing and popularization of the loaches and eels.

Disclosure of Invention

The invention aims to provide a dried baked sweet potatoes manufacturing process to solve the problems in the background technology.

In order to achieve the purpose, the invention provides the following technical scheme:

a manufacturing process of baked dried sweet potatoes comprises the following steps:

the method comprises the following steps: checking and accepting the raw materials and the auxiliary materials; selecting fresh sweet potatoes which are not rotten and deteriorated on site;

step two: cleaning; repeatedly cleaning the selected sweet potatoes in flowing clear water;

step three: selecting and sorting; manually selecting and selecting about 10 centimeters of sweet potatoes, and placing for later use;

step four: slitting; placing the selected sweet potatoes in a cutting machine, and cutting into thin strips;

step five: cleaning; cleaning the residual on the sweet potatoes in flowing clear water;

step six: steaming and boiling; steaming and boiling at high temperature until the sweet potatoes are cooked;

step seven: baking; placing the cooked sweet potato strips into a baking furnace for baking at 50-85 ℃ for 20 minutes;

step eight: cooling; mechanically cooling the baked sweet potatoes to normal temperature;

step nine: packaging; vacuum packaging with a vacuum packaging machine;

step ten: checking; inspecting the product through inspecting sensory detection, net content detection, peroxide value detection and colony total number detection;

step eleven: labeling the qualified product, boxing, warehousing, storing and transporting.

As a further scheme of the invention: in the sixth step, the high-temperature cooking temperature is 100 ℃, and the cooking time is more than 25 minutes.

As a still further scheme of the invention: the total colony number operation step: 1. sampling 25 g of sample, and homogenizing in a sterile homogenizing cup filled with 225 ml of normal saline to prepare a sample homogenizing solution with the ratio of 1: 10; 2. sucking 1 ml of 1: 10 sample homogenizing solution by using a 1 ml sterile sucker or a micropipette, slowly injecting the sample homogenizing solution into a sterile test tube containing 9 ml of diluent along the tube wall, and shaking the test tube or repeatedly blowing and beating the test tube by using 1 sterile sucker to uniformly mix the sample homogenizing solution to prepare 1: 100 sample homogenizing solution; 3. preparing 10 times of serial diluted sample uniform solution, and replacing 1-time sterile suction pipe or suction head with each time of incremental dilution; 4. according to the estimation of the sample pollution condition, 2-3 sample uniform solutions with proper dilution are selected, and 1 ml of sample uniform solution is sucked into a sterile plate during 10-time incremental dilution, wherein each dilution is made into two plates; simultaneously, respectively sucking 1 ml of blank diluent and adding the blank diluent into two sterile plates to be used as blank control; 5. pouring 15-20 ml of plate counting agar culture medium which is cooled to 46 ℃ into a plate in time, and rotating the plate to uniformly mix the medium; 6. after the agar is solidified, the plate is turned over at 36 +/-1 ℃ and cultured for 48 +/-h, and the aquatic product is cultured at 30 +/-1 ℃ for 72 +/-3 h; 7. the total number of colonies was counted by selecting plates between 30-300CFU colonies in which no spreading colonies grew.

As a still further scheme of the invention: the sensory test comprises the following tests; 1. color: identifying whether the color and luster of the sample are normal by naked eyes under scattered light; 2. tissue morphology: whether the product is complete or not and whether the product conforms to the due form of the product or not is judged; 3. taste and smell: olving whether the odor is normal or not; 4. other impurities, etc.: and the existence of impurities, impurities and the like which can be seen by naked eyes.

As a still further scheme of the invention: and (3) detecting the net content: 1, weighing the sample and the quality of a package; 2. weighing the quality of the package; 3. calculating the net content of the sample to be 1-2; 4. and calculating and taking an average value.

As a still further scheme of the invention: the peroxide value determination comprises the following steps: 1. 40 ml of chloroform and 60 ml of glacial acetic acid (volume ratio is 40+ 60); 2. weighing 20 g of potassium iodide, adding 10 ml of newly boiled and cooled water, shaking uniformly and storing in a brown bottle; 3. 1% starch indicator: weighing 0.5 g of soluble starch, adding a small amount of water, and blending into paste; pouring 50 ml of boiling water while stirring, and boiling uniformly; 4. weighing 2-3 g of the prepared sample, placing the sample in a 250 ml iodine measuring flask, adding 30 ml of a mixed solution of trichloromethane and glacial acetic acid, and slightly shaking to completely dissolve the sample; accurately adding 1.00 ml of saturated potassium iodide solution, plugging a bottle cap, slightly shaking for 0.5min, and standing in the dark for 3 min; taking out, adding 100 ml of water, shaking up, immediately titrating the precipitated iodine by using a sodium thiosulfate labeling solution, adding 1 ml of starch indicator when titrating to light yellow, continuing to titrate, and strongly shaking up until the blue color of the solution disappears as an end point; meanwhile, blank test is carried out, and finally, the peroxide value is calculated.

Compared with the prior art, the invention has the beneficial effects that: the invention can prolong the storage time of the food, improve the taste and palatability, and facilitate the transportation and storage of the loaches or eels, thereby facilitating the production, processing and popularization of the loaches or eels.

Detailed Description

The technical solution of the present invention will be described in further detail with reference to specific embodiments.

Example 1

A manufacturing process of baked dried sweet potatoes comprises the following steps:

the method comprises the following steps: checking and accepting the raw materials and the auxiliary materials; selecting fresh sweet potatoes which are not rotten and deteriorated on site;

step two: cleaning; repeatedly cleaning the selected sweet potatoes in flowing clear water;

step three: selecting and sorting; manually selecting and selecting about 10 centimeters of sweet potatoes, and placing for later use;

step four: slitting; placing the selected sweet potatoes in a cutting machine, and cutting into thin strips;

step five: cleaning; cleaning the residual on the sweet potatoes in flowing clear water;

step six: steaming and boiling; steaming and boiling at high temperature until the sweet potatoes are cooked;

step seven: baking; placing the cooked sweet potato strips into a baking furnace for baking at 50 ℃ for 20 minutes;

step eight: cooling; mechanically cooling the baked sweet potatoes to normal temperature;

step nine: packaging; vacuum packaging with a vacuum packaging machine;

step ten: checking; inspecting the product through inspecting sensory detection, net content detection, peroxide value detection and colony total number detection;

step eleven: labeling the qualified product, boxing, warehousing, storing and transporting.

In the sixth step, the high-temperature cooking temperature is 100 ℃, and the cooking time is more than 25 minutes.

The total colony number operation step: 1. sampling 25 g of sample, and homogenizing in a sterile homogenizing cup filled with 225 ml of normal saline to prepare a sample homogenizing solution with the ratio of 1: 10; 2. sucking 1 ml of 1: 10 sample homogenizing solution by using a 1 ml sterile sucker or a micropipette, slowly injecting the sample homogenizing solution into a sterile test tube containing 9 ml of diluent along the tube wall, and shaking the test tube or repeatedly blowing and beating the test tube by using 1 sterile sucker to uniformly mix the sample homogenizing solution to prepare 1: 100 sample homogenizing solution; 3. preparing 10 times of serial diluted sample uniform solution, and replacing 1-time sterile suction pipe or suction head with each time of incremental dilution; 4. according to the estimation of the sample pollution condition, 2-3 sample uniform solutions with proper dilution are selected, and 1 ml of sample uniform solution is sucked into a sterile plate during 10-time incremental dilution, wherein each dilution is made into two plates; simultaneously, respectively sucking 1 ml of blank diluent and adding the blank diluent into two sterile plates to be used as blank control; 5. pouring 15-20 ml of plate counting agar culture medium which is cooled to 46 ℃ into a plate in time, and rotating the plate to uniformly mix the medium; 6. after the agar is solidified, the plate is turned over at 36 +/-1 ℃ and cultured for 48 +/-h, and the aquatic product is cultured at 30 +/-1 ℃ for 72 +/-3 h; 7. the total number of colonies was counted by selecting plates between 30-300CFU colonies in which no spreading colonies grew.

The sensory test comprises the following tests; 1. color: identifying whether the color and luster of the sample are normal by naked eyes under scattered light; 2. tissue morphology: whether the product is complete or not and whether the product conforms to the due form of the product or not is judged; 3. taste and smell: olving whether the odor is normal or not; 4. other impurities, etc.: and the existence of impurities, impurities and the like which can be seen by naked eyes.

And (3) detecting the net content: 1, weighing the sample and the quality of a package; 2. weighing the quality of the package; 3. calculating the net content of the sample to be 1-2; 4. and calculating and taking an average value.

The peroxide value determination comprises the following steps: 1. 40 ml of chloroform and 60 ml of glacial acetic acid (volume ratio is 40+ 60); 2. weighing 20 g of potassium iodide, adding 10 ml of newly boiled and cooled water, shaking uniformly and storing in a brown bottle; 3. 1% starch indicator: weighing 0.5 g of soluble starch, adding a small amount of water, and blending into paste; pouring 50 ml of boiling water while stirring, and boiling uniformly; 4. weighing 2-3 g of the prepared sample, placing the sample in a 250 ml iodine measuring flask, adding 30 ml of a mixed solution of trichloromethane and glacial acetic acid, and slightly shaking to completely dissolve the sample; accurately adding 1.00 ml of saturated potassium iodide solution, plugging a bottle cap, slightly shaking for 0.5min, and standing in the dark for 3 min; taking out, adding 100 ml of water, shaking up, immediately titrating the precipitated iodine by using a sodium thiosulfate labeling solution, adding 1 ml of starch indicator when titrating to light yellow, continuing to titrate, and strongly shaking up until the blue color of the solution disappears as an end point; meanwhile, blank test is carried out, and finally, the peroxide value is calculated.

The vacuum packaging machine is characterized in that the vacuum packaging machine comprises the following models: DYT-980.

Example 2

A manufacturing process of baked dried sweet potatoes comprises the following steps:

the method comprises the following steps: checking and accepting the raw materials and the auxiliary materials; selecting fresh sweet potatoes which are not rotten and deteriorated on site;

step two: cleaning; repeatedly cleaning the selected sweet potatoes in flowing clear water;

step three: selecting and sorting; manually selecting and selecting about 10 centimeters of sweet potatoes, and placing for later use;

step four: slitting; placing the selected sweet potatoes in a cutting machine, and cutting into thin strips;

step five: cleaning; cleaning the residual on the sweet potatoes in flowing clear water;

step six: steaming and boiling; steaming and boiling at high temperature until the sweet potatoes are cooked;

step seven: baking; placing the cooked sweet potato strips into a baking furnace for baking at 85 ℃ for 20 minutes;

step eight: cooling; mechanically cooling the baked sweet potatoes to normal temperature;

step nine: packaging; vacuum packaging with a vacuum packaging machine;

step ten: checking; inspecting the product through inspecting sensory detection, net content detection, peroxide value detection and colony total number detection;

step eleven: labeling the qualified product, boxing, warehousing, storing and transporting.

In the sixth step, the high-temperature cooking temperature is 100 ℃, and the cooking time is more than 25 minutes.

The total colony number operation step: 1. sampling 25 g of sample, and homogenizing in a sterile homogenizing cup filled with 225 ml of normal saline to prepare a sample homogenizing solution with the ratio of 1: 10; 2. sucking 1 ml of 1: 10 sample homogenizing solution by using a 1 ml sterile sucker or a micropipette, slowly injecting the sample homogenizing solution into a sterile test tube containing 9 ml of diluent along the tube wall, and shaking the test tube or repeatedly blowing and beating the test tube by using 1 sterile sucker to uniformly mix the sample homogenizing solution to prepare 1: 100 sample homogenizing solution; 3. preparing 10 times of serial diluted sample uniform solution, and replacing 1-time sterile suction pipe or suction head with each time of incremental dilution; 4. according to the estimation of the sample pollution condition, 2-3 sample uniform solutions with proper dilution are selected, and 1 ml of sample uniform solution is sucked into a sterile plate during 10-time incremental dilution, wherein each dilution is made into two plates; simultaneously, respectively sucking 1 ml of blank diluent and adding the blank diluent into two sterile plates to be used as blank control; 5. pouring 15-20 ml of plate counting agar culture medium which is cooled to 46 ℃ into a plate in time, and rotating the plate to uniformly mix the medium; 6. after the agar is solidified, the plate is turned over at 36 +/-1 ℃ and cultured for 48 +/-h, and the aquatic product is cultured at 30 +/-1 ℃ for 72 +/-3 h; 7. the total number of colonies was counted by selecting plates between 30-300CFU colonies in which no spreading colonies grew.

The sensory test comprises the following tests; 1. color: identifying whether the color and luster of the sample are normal by naked eyes under scattered light; 2. tissue morphology: whether the product is complete or not and whether the product conforms to the due form of the product or not is judged; 3. taste and smell: olving whether the odor is normal or not; 4. other impurities, etc.: and the existence of impurities, impurities and the like which can be seen by naked eyes.

And (3) detecting the net content: 1, weighing the sample and the quality of a package; 2. weighing the quality of the package; 3. calculating the net content of the sample to be 1-2; 4. and calculating and taking an average value.

The peroxide value determination comprises the following steps: 1. 40 ml of chloroform and 60 ml of glacial acetic acid (volume ratio is 40+ 60); 2. weighing 20 g of potassium iodide, adding 10 ml of newly boiled and cooled water, shaking uniformly and storing in a brown bottle; 3. 1% starch indicator: weighing 0.5 g of soluble starch, adding a small amount of water, and blending into paste; pouring 50 ml of boiling water while stirring, and boiling uniformly; 4. weighing 2-3 g of the prepared sample, placing the sample in a 250 ml iodine measuring flask, adding 30 ml of a mixed solution of trichloromethane and glacial acetic acid, and slightly shaking to completely dissolve the sample; accurately adding 1.00 ml of saturated potassium iodide solution, plugging a bottle cap, slightly shaking for 0.5min, and standing in the dark for 3 min; taking out, adding 100 ml of water, shaking up, immediately titrating the precipitated iodine by using a sodium thiosulfate labeling solution, adding 1 ml of starch indicator when titrating to light yellow, continuing to titrate, and strongly shaking up until the blue color of the solution disappears as an end point; meanwhile, blank test is carried out, and finally, the peroxide value is calculated.

The vacuum packaging machine is characterized in that the vacuum packaging machine comprises the following models: DYT-980.

Example 3

A manufacturing process of baked dried sweet potatoes comprises the following steps:

the method comprises the following steps: checking and accepting the raw materials and the auxiliary materials; selecting fresh sweet potatoes which are not rotten and deteriorated on site;

step two: cleaning; repeatedly cleaning the selected sweet potatoes in flowing clear water;

step three: selecting and sorting; manually selecting and selecting about 10 centimeters of sweet potatoes, and placing for later use;

step four: slitting; placing the selected sweet potatoes in a cutting machine, and cutting into thin strips;

step five: cleaning; cleaning the residual on the sweet potatoes in flowing clear water;

step six: steaming and boiling; steaming and boiling at high temperature until the sweet potatoes are cooked;

step seven: baking; placing the cooked sweet potato strips into a baking furnace for baking at 63 ℃ for 20 minutes;

step eight: cooling; mechanically cooling the baked sweet potatoes to normal temperature;

step nine: packaging; vacuum packaging with a vacuum packaging machine;

step ten: checking; inspecting the product through inspecting sensory detection, net content detection, peroxide value detection and colony total number detection;

step eleven: labeling the qualified product, boxing, warehousing, storing and transporting.

In the sixth step, the high-temperature cooking temperature is 100 ℃, and the cooking time is more than 25 minutes.

The total colony number operation step: 1. sampling 25 g of sample, and homogenizing in a sterile homogenizing cup filled with 225 ml of normal saline to prepare a sample homogenizing solution with the ratio of 1: 10; 2. sucking 1 ml of 1: 10 sample homogenizing solution by using a 1 ml sterile sucker or a micropipette, slowly injecting the sample homogenizing solution into a sterile test tube containing 9 ml of diluent along the tube wall, and shaking the test tube or repeatedly blowing and beating the test tube by using 1 sterile sucker to uniformly mix the sample homogenizing solution to prepare 1: 100 sample homogenizing solution; 3. preparing 10 times of serial diluted sample uniform solution, and replacing 1-time sterile suction pipe or suction head with each time of incremental dilution; 4. according to the estimation of the sample pollution condition, 2-3 sample uniform solutions with proper dilution are selected, and 1 ml of sample uniform solution is sucked into a sterile plate during 10-time incremental dilution, wherein each dilution is made into two plates; simultaneously, respectively sucking 1 ml of blank diluent and adding the blank diluent into two sterile plates to be used as blank control; 5. pouring 15-20 ml of plate counting agar culture medium which is cooled to 46 ℃ into a plate in time, and rotating the plate to uniformly mix the medium; 6. after the agar is solidified, the plate is turned over at 36 +/-1 ℃ and cultured for 48 +/-h, and the aquatic product is cultured at 30 +/-1 ℃ for 72 +/-3 h; 7. the total number of colonies was counted by selecting plates between 30-300CFU colonies in which no spreading colonies grew.

The sensory test comprises the following tests; 1. color: identifying whether the color and luster of the sample are normal by naked eyes under scattered light; 2. tissue morphology: whether the product is complete or not and whether the product conforms to the due form of the product or not is judged; 3. taste and smell: olving whether the odor is normal or not; 4. other impurities, etc.: and the existence of impurities, impurities and the like which can be seen by naked eyes.

And (3) detecting the net content: 1, weighing the sample and the quality of a package; 2. weighing the quality of the package; 3. calculating the net content of the sample to be 1-2; 4. and calculating and taking an average value.

The peroxide value determination comprises the following steps: 1. 40 ml of chloroform and 60 ml of glacial acetic acid (volume ratio is 40+ 60); 2. weighing 20 g of potassium iodide, adding 10 ml of newly boiled and cooled water, shaking uniformly and storing in a brown bottle; 3. 1% starch indicator: weighing 0.5 g of soluble starch, adding a small amount of water, and blending into paste; pouring 50 ml of boiling water while stirring, and boiling uniformly; 4. weighing 2-3 g of the prepared sample, placing the sample in a 250 ml iodine measuring flask, adding 30 ml of a mixed solution of trichloromethane and glacial acetic acid, and slightly shaking to completely dissolve the sample; accurately adding 1.00 ml of saturated potassium iodide solution, plugging a bottle cap, slightly shaking for 0.5min, and standing in the dark for 3 min; taking out, adding 100 ml of water, shaking up, immediately titrating the precipitated iodine by using a sodium thiosulfate labeling solution, adding 1 ml of starch indicator when titrating to light yellow, continuing to titrate, and strongly shaking up until the blue color of the solution disappears as an end point; meanwhile, blank test is carried out, and finally, the peroxide value is calculated.

The vacuum packaging machine is characterized in that the vacuum packaging machine comprises the following models: DYT-980.

While the preferred embodiments of the present invention have been described in detail, the present invention is not limited to the above embodiments, and various changes can be made without departing from the spirit of the present invention within the knowledge of those skilled in the art.