阅读说明：本技术 一种汤料小龙虾生产加工保鲜工艺、冷却暂存及供料系统 (Fresh-keeping process, cooling temporary storage and feeding system for production and processing of soup-stock crayfishes ) 是由 孙启华 于 2020-10-28 设计创作，主要内容包括：本发明公开了一种汤料小龙虾的生产加工保鲜工艺,小龙虾初步筛选,剔除死虾、不完整虾；然后清洗,洗净泥沙,再次按照个头重量筛选,得到统一品质的小龙虾原料；小龙虾原料进行冷却暂存及供料系统；小龙虾原料与汤料混合后煮沸至小龙虾熟透；蒸煮时间为5-10分钟；步骤3,将熟透的小龙虾及汤料按照重量比例配比；并放置在4-6摄氏度冷藏输送至真空包装室包装；包装后的小龙虾及汤料快速输送至-15-0摄氏度冷藏2-8小时,冷藏过程中,将小龙虾定期翻面,使得整个小龙虾被汤料包裹。一方面小龙虾的口感鲜美,同时有效的锁鲜。汤料实际上与整个工艺具有协同作用,使得小龙虾锁鲜、保鲜,保持口感。(The invention discloses a production, processing and fresh-keeping process of soup-stock crayfishes, which comprises the steps of primarily screening the crayfishes, and removing dead shrimps and incomplete shrimps; then cleaning, washing silt, and screening according to the individual weight to obtain crayfish raw materials with uniform quality; a cooling temporary storage and feeding system for the raw material of the crayfish; mixing the raw materials of the crayfish and the soup material, and boiling the mixture until the crayfish is well cooked; the cooking time is 5-10 minutes; step 3, mixing the cooked crayfish and the soup base according to the weight ratio; and placing the mixture at 4-6 ℃ for refrigeration and conveying the mixture to a vacuum packaging chamber for packaging; and (3) rapidly conveying the packaged crayfish and the soup to-15-0 ℃ for refrigerating for 2-8 hours, and regularly turning the crayfish during the refrigerating process to wrap the whole crayfish with the soup. On one hand, the crayfish tastes delicious and is effectively fresh. The soup material has a synergistic effect with the whole process, so that the crayfish is fresh and fresh, and the taste is kept.)

1. A production, processing and fresh-keeping process of soup-stock crayfishes is characterized in that: the process comprises the following steps:

step 1, primarily screening crayfish, and removing dead crayfish and incomplete crayfish; then cleaning, washing silt, and screening according to the individual weight to obtain crayfish raw materials with uniform quality; a cooling temporary storage and feeding system for the raw material of the crayfish;

step 2, mixing the crayfish raw material and the soup material, and boiling until the crayfish is well cooked; the cooking time is 5-10 minutes;

step 3, mixing the cooked crayfish and the soup base according to the weight ratio; and placing the mixture at 4-6 ℃ for refrigeration and conveying the mixture to a vacuum packaging chamber for packaging;

and 4, quickly conveying the packaged crayfish and the soup material to-15-0 ℃ for refrigerating for 2-8 hours, and regularly turning the crayfish during refrigerating to wrap the whole crayfish with the soup material.

2. The production, processing and fresh-keeping process of the soup-stock crayfishes as claimed in claim 1, characterized in that: step 1, removing heads, shells and shrimp lines of primarily screened crayfishes; the operation process is carried out in a sterile clean workshop, and the operation room temperature is kept to be lower than 10 ℃.

3. The production, processing and fresh-keeping process of the soup-stock crayfishes as claimed in claim 1, characterized in that: step 1, after refrigerating the crayfish and before cooking, flushing the crayfish with cold water for 10-60 seconds.

4. The production, processing and fresh-keeping process of the soup-stock crayfishes as claimed in claim 1, characterized in that: and 2, cooking the crayfish raw material and the soup material by using a cooking machine, wherein the cooking temperature is higher than 98 ℃, and stirring is continuously carried out in the cooking process.

5. The production, processing and fresh-keeping process of the soup-stock crayfishes as claimed in claim 1, characterized in that: in step 1, the crayfish is disinfected.

6. The production, processing and fresh-keeping process of the soup-stock crayfishes as claimed in claim 1, characterized in that: in the step 4, the crayfish is turned over at intervals of 30 minutes.

7. The production, processing and fresh-keeping process of the soup-stock crayfishes as claimed in claim 1, characterized in that: the weight ratio of the crayfish to the soup material is 1-3: 1.

8. The utility model provides a cooling of soup base crayfish is kept in and feeding system which characterized in that: comprises a stainless steel platform, a marmite, a jacketed kettle, a stainless steel pool, a cooling temporary storage tank and a pipeline; the pipelines comprise independent pipelines, bottom soup pipelines and processing workshop pipelines; the pipeline is connected with a stainless steel pool, and a marmite and a jacketed pan are arranged on the stainless steel pool; the cooling temporary storage tank is connected with a discharge port and is connected with a stainless steel pool through an independent pipeline; and a plate heat exchanger is arranged in the stainless steel pool and is connected with a stainless steel water pump.

Technical Field

The invention relates to the technical field of cleaning machines, in particular to a soup-stock crawfish production, processing and fresh-keeping process, a cooling temporary storage and a feeding system.

Background

Crayfish is a freshwater economic shrimp, is popular with people because of delicious meat taste, and has become an important economic breeding variety in China in recent years. The crayfish is a delicious food material, has great market potential and is deeply loved by the masses.

The market of the existing refrigerated crayfish is huge, but the most important thing is the fresh-keeping technology, and the taste of the crayfish is completely determined by the fresh-keeping technology.

Disclosure of Invention

In order to solve the problems, the invention discloses a soup material crayfish production, processing and preservation process, a cooling temporary storage and feeding system.

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

the invention discloses a production, processing and fresh-keeping process for soup crayfishes, which comprises the following steps:

step 1, primarily screening crayfish, and removing dead crayfish and incomplete crayfish; then cleaning, washing silt, and screening according to the individual weight to obtain crayfish raw materials with uniform quality; a cooling temporary storage and feeding system for the raw material of the crayfish;

step 2, mixing the crayfish raw material and the soup material, and boiling until the crayfish is well cooked; the cooking time is 5-10 minutes;

step 3, mixing the cooked crayfish and the soup base according to the weight ratio; and placing the mixture at 4-6 ℃ for refrigeration and conveying the mixture to a vacuum packaging chamber for packaging;

and 4, quickly conveying the packaged crayfish and the soup material to-15-0 ℃ for refrigerating for 2-8 hours, and regularly turning the crayfish during refrigerating to wrap the whole crayfish with the soup material.

Further, step 1, removing heads, shells and shrimp lines of the primarily screened crayfishes; the operation process is carried out in a sterile clean workshop, and the operation room temperature is kept to be lower than 10 ℃.

Further, in the step 1, after the crayfish is refrigerated and before the crayfish is cooked, cold water is adopted to wash the crayfish for 10 to 60 seconds. The function of ice water washing is to keep low temperature on one hand, so that the crayfish is fresh, and on the other hand, the ice water washing is convenient, so that the sterilization is effective.

Further, in the step 2, the crayfish raw material and the soup material are cooked by a cooking machine, the cooking temperature is higher than 98 ℃, and the stirring is continuously carried out in the cooking process, so that the crayfish is tasty. After the cooking is finished, the conveying belt is adopted for conveying, and a cooling fan is arranged at a discharge port of the cooking machine, so that the cooked crayfishes can be quickly cooled and protected.

Further, in step 1, the crayfish is disinfected. And (4) adopting ozone for disinfection.

Further, in the step 4, the crayfish is turned over at intervals of 30 minutes.

Further, the weight ratio of the crayfish to the soup material is 1-3: 1.

A cooling temporary storage and feeding system comprises a stainless steel platform, a marmite, a jacketed kettle, a stainless steel pool, a cooling temporary storage tank and a pipeline; the pipelines comprise independent pipelines, bottom soup pipelines and processing workshop pipelines; the pipeline is connected with a stainless steel pool, and a marmite and a jacketed pan are arranged on the stainless steel pool; the cooling temporary storage tank is connected with a discharge port and is connected with a stainless steel pool through an independent pipeline; and a plate heat exchanger is arranged in the stainless steel pool and is connected with a stainless steel water pump.

The invention has the following beneficial effects: 1. the crayfish is primarily screened, dead crayfish and incomplete crayfish without pliers are screened out, then cleaned, and screened again after cleaning, so that crayfish with good quality is obtained. The crayfish raw material is refrigerated and stored to realize freshness locking; and then cooking the crayfishes and the soup bases, and packaging according to the proportion, wherein the whole conveying process and the whole packaging process are both cooling operation, so that the freshness is locked. And then freezing the crayfish, turning over the crayfish in the freezing process, and obtaining the fresh-locked box-packed cooked crayfish after freezing.

2. The soup material of the invention has reasonable and delicious mixture ratio, on one hand, the crayfish has delicious taste and is effectively fresh. The soup material has a synergistic effect with the whole process, so that the crayfish is fresh and fresh, and the taste is kept.

Drawings

FIG. 1 is a flow chart of the present invention.

Wherein: a stainless steel platform 1, an earthenware pot 2, a jacketed pot 3, a stainless steel pool 4, a cooling temporary storage tank 5 and a pipeline; the pipelines comprise an independent pipeline 6, a bottom soup pipeline 7, a processing workshop pipeline 8, a plate heat exchanger 9 and a stainless steel water pump 10.

Detailed Description

The present invention will be further illustrated with reference to the accompanying drawings and specific embodiments, which are to be understood as merely illustrative of the invention and not as limiting the scope of the invention.

Example 1

A production, processing and fresh-keeping process of soup crayfishes; the process comprises the following steps:

step 1, primarily screening crayfish, and removing dead crayfish and incomplete crayfish; then cleaning, washing silt, and screening according to the individual weight to obtain crayfish raw materials with uniform quality; a cooling temporary storage and feeding system for the raw material of the crayfish;

step 2, mixing the crayfish raw material and the soup material, and boiling until the crayfish is well cooked; the cooking time is 5 minutes;

step 3, mixing the cooked crayfish and the soup base according to the weight ratio; and the mixture is refrigerated and conveyed to a vacuum packaging chamber for packaging at 4 ℃;

and 4, rapidly conveying the packaged crayfish and the soup material to 0 ℃ for refrigerating for 2 hours, and regularly turning the crayfish during the refrigerating process to wrap the whole crayfish with the soup material.

Further, step 1, removing heads, shells and shrimp lines of the primarily screened crayfishes; the operation process is carried out in a sterile clean workshop, and the operation room temperature is kept to be lower than 10 ℃.

Further, in step 1, after the crayfish is refrigerated and before the crayfish is cooked, cold water is adopted to wash the crayfish for 10 seconds. The function of ice water washing is to keep low temperature on one hand, so that the crayfish is fresh, and on the other hand, the ice water washing is convenient, so that the sterilization is effective.

Further, in the step 2, the crayfish raw material and the soup material are cooked by a cooking machine, the cooking temperature is higher than 98 ℃, and the stirring is continuously carried out in the cooking process, so that the crayfish is tasty. After the cooking is finished, the conveying belt is adopted for conveying, and a cooling fan is arranged at a discharge port of the cooking machine, so that the cooked crayfishes can be quickly cooled and protected.

Further, in step 1, the crayfish is disinfected. And (4) adopting ozone for disinfection.

Further, in the step 4, the crayfish is turned over at intervals of 30 minutes.

Further, the weight ratio of the crayfish to the soup is 1: 1.

Example 2

A production, processing and fresh-keeping process of soup crayfishes; the process comprises the following steps:

step 1, primarily screening crayfish, and removing dead crayfish and incomplete crayfish; then cleaning, washing silt, and screening according to the individual weight to obtain crayfish raw materials with uniform quality; a cooling temporary storage and feeding system for the raw material of the crayfish;

step 2, mixing the crayfish raw material and the soup material, and boiling until the crayfish is well cooked; the cooking time is 10 minutes;

step 3, mixing the cooked crayfish and the soup base according to the weight ratio; and the mixture is refrigerated and conveyed to a vacuum packaging chamber for packaging at the temperature of 6 ℃;

and 4, quickly conveying the packaged crayfish and the soup material to-15 ℃ for refrigerating for 2 hours, and regularly turning the crayfish during the refrigerating process to wrap the whole crayfish with the soup material.

Further, step 1, removing heads, shells and shrimp lines of the primarily screened crayfishes; the operation process is carried out in a sterile clean workshop, and the operation room temperature is kept to be lower than 10 ℃.

Further, in step 1, after the crayfish is refrigerated and before the crayfish is cooked, cold water is adopted to wash the crayfish for 60 seconds. The function of ice water washing is to keep low temperature on one hand, so that the crayfish is fresh, and on the other hand, the ice water washing is convenient, so that the sterilization is effective.

Further, in the step 2, the crayfish raw material and the soup material are cooked by a cooking machine, the cooking temperature is higher than 98 ℃, and the stirring is continuously carried out in the cooking process, so that the crayfish is tasty. After the cooking is finished, the conveying belt is adopted for conveying, and a cooling fan is arranged at a discharge port of the cooking machine, so that the cooked crayfishes can be quickly cooled and protected.

Further, in step 1, the crayfish is disinfected. And (4) adopting ozone for disinfection.

Further, in the step 4, the crayfish is turned over at intervals of 30 minutes.

Further, the weight ratio of the crayfish to the soup is 3: 1.

Example 3

A production, processing and fresh-keeping process of soup crayfishes; the process comprises the following steps:

step 1, primarily screening crayfish, and removing dead crayfish and incomplete crayfish; then cleaning, washing silt, and screening according to the individual weight to obtain crayfish raw materials with uniform quality; a cooling temporary storage and feeding system for the raw material of the crayfish;

step 2, mixing the crayfish raw material and the soup material, and boiling until the crayfish is well cooked; the cooking time is 8 minutes;

step 3, mixing the cooked crayfish and the soup base according to the weight ratio; and the mixture is refrigerated at 5 ℃ and conveyed to a vacuum packaging chamber for packaging;

and 4, quickly conveying the packaged crayfish and the soup material to-10 ℃ for refrigeration for 6 hours, and regularly turning the crayfish during the refrigeration process to wrap the whole crayfish with the soup material.

Further, step 1, removing heads, shells and shrimp lines of the primarily screened crayfishes; the operation process is carried out in a sterile clean workshop, and the operation room temperature is kept to be lower than 10 ℃.

Further, in step 1, after the crayfish is refrigerated and before the crayfish is cooked, cold water is adopted to wash the crayfish for 35 seconds. The function of ice water washing is to keep low temperature on one hand, so that the crayfish is fresh, and on the other hand, the ice water washing is convenient, so that the sterilization is effective.

Further, in the step 2, the crayfish raw material and the soup material are cooked by a cooking machine, the cooking temperature is higher than 98 ℃, and the stirring is continuously carried out in the cooking process, so that the crayfish is tasty. After the cooking is finished, the conveying belt is adopted for conveying, and a cooling fan is arranged at a discharge port of the cooking machine, so that the cooked crayfishes can be quickly cooled and protected.

Further, in step 1, the crayfish is disinfected. And (4) adopting ozone for disinfection.

Further, in the step 4, the crayfish is turned over at intervals of 30 minutes.

Further, the weight ratio of the crayfish to the soup is 2: 1.

Example 4

A production, processing and fresh-keeping process of soup crayfishes; the process comprises the following steps:

step 1, primarily screening crayfish, and removing dead crayfish and incomplete crayfish; then cleaning, washing silt, and screening according to the individual weight to obtain crayfish raw materials with uniform quality; a cooling temporary storage and feeding system for the raw material of the crayfish;

step 2, mixing the crayfish raw material and the soup material, and boiling until the crayfish is well cooked; the cooking time is 6 minutes;

step 3, mixing the cooked crayfish and the soup base according to the weight ratio; and the mixture is refrigerated at 5 ℃ and conveyed to a vacuum packaging chamber for packaging;

and 4, quickly conveying the packaged crayfish and the soup material to-5 ℃ for refrigeration for 4 hours, and regularly turning the crayfish during the refrigeration process to wrap the whole crayfish with the soup material.

Further, step 1, removing heads, shells and shrimp lines of the primarily screened crayfishes; the operation process is carried out in a sterile clean workshop, and the operation room temperature is kept to be lower than 10 ℃.

Further, in the step 1, after the crayfish is refrigerated and before the crayfish is cooked, cold water is adopted to wash the crayfish for 40 seconds. The function of ice water washing is to keep low temperature on one hand, so that the crayfish is fresh, and on the other hand, the ice water washing is convenient, so that the sterilization is effective.

Further, in the step 2, the crayfish raw material and the soup material are cooked by a cooking machine, the cooking temperature is higher than 98 ℃, and the stirring is continuously carried out in the cooking process, so that the crayfish is tasty. After the cooking is finished, the conveying belt is adopted for conveying, and a cooling fan is arranged at a discharge port of the cooking machine, so that the cooked crayfishes can be quickly cooled and protected.

Further, in step 1, the crayfish is disinfected. And (4) adopting ozone for disinfection.

Further, in the step 4, the crayfish is turned over at intervals of 30 minutes.

Further, the weight ratio of the crayfish to the soup is 2.5: 1.

Example 5

The cooling, temporary storage and feeding system for the soup-stock crayfishes as shown in fig. 1 specifically comprises: the cooling temporary storage and feeding system comprises a stainless steel platform 1, an earthenware pot 2, a jacketed pot 3, a stainless steel pool 4, a cooling temporary storage tank 5 and a pipeline; the pipelines comprise an independent pipeline 6, a bottom soup pipeline 7 and a processing workshop pipeline 8; the pipeline is connected with a stainless steel pool, and a marmite and a jacketed pan are arranged on the stainless steel pool; the cooling temporary storage tank is connected with a discharge port and is connected with a stainless steel pool through an independent pipeline; and a plate heat exchanger 9 is arranged in the stainless steel pool and is connected with a stainless steel water pump 10. The methods of examples 1-4 all used the present system.

The system comprises the following processes: (1) soup bases decocted in a jacketed kettle → a stainless steel cooling pool (dregs are filtered on one side or the upper layer and are cooled to the normal temperature along with the soup bases) → a pump → a plate heat exchanger → a stainless steel cooling pool → circulating cooling to the normal temperature → a pump → a cooling tank (with a refrigerating calandria) → a pump → circulating cooling to 10 ℃ → a workshop soup-filling machine (2) purified water → a pump → a cooling tank → ingredients → a pump → the workshop soup-filling machine or a cooling machine.

The method specifically comprises the following steps:

the material cooling, temporary storage and supply system equipment comprises:

(1) 4 stainless steel tanks: the external dimension does not exceed 1700 x 1300 x 900mm, and the internal volume of the pool is about 1500L;

(2) 4 full stainless steel plate heat exchangers: the exchange area is 20 square meters per square meter;

(3) 4 gear pumps: the stainless steel water pool, the flat plate exchanger and the stainless steel water pool are circulated and are used for conveying soup bases to the cooling tank and switching by a valve;

(4) stainless steel pipeline 3 way: independent pipeline, stainless steel pool-cooling tank (1 way: pool 1/2 connecting tank 1/2; 1 way: pool 3 connecting tank 3/4; 1 way: pool 4 connecting tank 5, switching by valve), total length of pipeline is about 60 m;

(5) 5 cooling tanks: 3m in size (the diameter is not more than 1500mm, liquid level display and temperature display are carried out), pipes are arranged, heat preservation is carried out, and at most 3 different soup bases and 1 oil material are stored simultaneously;

(6) 5 gear pumps: the device is used for circulating between a cooling tank, a pipeline pump and the cooling tank and simultaneously conveying soup bases to a workshop;

(7) 4-way stainless steel pipeline: and leading to a processing workshop for filling soup and filling oil, wherein 1 path is specially used for oil delivery, and 3 paths are used for delivering soup. The total length of the pipeline is estimated to be about 350m (about 90m per road);

(8) 1 way of the bottom soup pipeline: aiming at the preparation of the lobster cooling base soup, a pipeline (about 70m in length), a pump and a valve are added, and the soup in the cooling tank is sent into an ice water cooling machine;

(9) 1 path of pure water pipeline: aiming at the preparation of soup bases which do not need to be heated, a pipeline (about 90m in length) pump and a valve are added, and the prepared purified water or ice water is pumped into a cooling tank from an ice water device;

(10) 1 set of working frame and guardrail: the periphery of the cooling tank is provided with a crawling ladder, a workbench frame and a guardrail so as to facilitate observation and cleaning of the tank during working.

The technical means disclosed in the invention scheme are not limited to the technical means disclosed in the above embodiments, but also include the technical scheme formed by any combination of the above technical features. It should be noted that those skilled in the art can make various improvements and modifications without departing from the principle of the present invention, and such improvements and modifications are also considered to be within the scope of the present invention.