CN113647580A - Processing system and processing technology of crab stick - Google Patents
Processing system and processing technology of crab stick Download PDFInfo
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- CN113647580A CN113647580A CN202110930862.4A CN202110930862A CN113647580A CN 113647580 A CN113647580 A CN 113647580A CN 202110930862 A CN202110930862 A CN 202110930862A CN 113647580 A CN113647580 A CN 113647580A
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C29/00—Processing shellfish or bivalves, e.g. oysters, lobsters; Devices therefor, e.g. claw locks, claw crushers, grading devices; Processing lines
- A22C29/02—Processing shrimps, lobsters or the like ; Methods or machines for the shelling of shellfish
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C5/00—Apparatus for mixing meat, sausage-meat, or meat products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Marine Sciences & Fisheries (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to the technical field of food processing, and discloses a crab stick processing system which comprises a shell, wherein the top of the shell is provided with a feeding pipe, one side of the shell is provided with a discharging pipe, the outer wall of one side of the shell is fixedly connected with an installation plate, and the upper surface of the installation plate is fixedly connected with a motor; the invention also provides a processing technology of the crab meat stick, which comprises the following steps: s1: preparing raw materials; s2: checking and accepting the raw materials, checking and accepting according to a raw and auxiliary material feeding inspection management system during checking and accepting, checking the feeding inspection records, and performing signature confirmation by an inspector during checking and accepting; s3: and (4) thawing. The crab stick has the advantages of reasonable raw material proportion, low cost, comfortable taste, chewy taste, attractive color, simple processing technology, easy operation, rich nutrition and good production benefit, can prevent smoke from damaging the quality of the product in the following cooking stage through the step of coating, prevents the product from being polluted by the smoke, and is safer and healthier.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a processing system and a processing technology of crab sticks.
Background
The crab stick is prepared by taking high-quality minced fillet as a main raw material, adding auxiliary materials such as egg white, starch, crab monosodium glutamate, crab essence, water, sugar, monosodium glutamate and the like, and refining the raw materials and the auxiliary materials by the processes of acceptance, batching, chopping, forming, coloring, fine cutting and forming, vacuum packaging, cooking and sterilizing, low-temperature quick freezing, finished product packaging, metal detector detection, refrigeration storage and the like.
Through search, the patent with the publication number of CN103772754B discloses an instant crab meat stick coat and a preparation method thereof. The preparation method of the instant crab stick coat comprises the steps of preparing konjac glucomannan mixed gel, homogenizing, centrifugally degassing, plate inverting and film making and sleeve making. The instant crab stick coat of the invention takes konjac glucomannan as a carrier and is supplemented with other auxiliary agents, has excellent film forming property, water absorption, antibacterial property and tensile strength, and has the following defects: the raw material formula is not good enough, the cost is high, the taste is not good enough, the safety and the sanitation are not good enough, and the requirements of people can not be met.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a processing system and a processing technology of crab sticks, and mainly solves the problems that the existing processing technology of crab sticks is not excellent in raw material formula, high in cost, not good in taste, not safe and sanitary enough, and not capable of meeting the requirements of people.
(II) technical scheme
In order to achieve the purpose, the invention provides the following technical scheme:
a crab stick processing system comprises a shell, wherein the top of the shell is provided with a feeding pipe, one side of the shell is provided with a discharging pipe, the outer wall of one side of the shell is fixedly connected with a mounting plate, the upper surface of the mounting plate is fixedly connected with a motor, one end of an output shaft of the motor is fixedly connected with a second connecting rod, one end of the second connecting rod is movably connected with a first connecting rod, a material mixing device is arranged in the shell and comprises two toothed belts and a transmission rod, the transmission rod is movably connected on the inner wall of the shell, one side of the transmission rod is in key connection with two gears, the gears are meshed with the toothed belts, one side of the transmission rod is fixedly connected with a plurality of stirring blades, one side of the two toothed belts is fixedly connected with a fixed rod, one side of the fixed rod is movably connected with the first connecting rod, the bottom of the toothed belts is fixedly connected with a plurality of supporting rods, and the bottoms of the supporting rods are fixedly connected with pulleys, two sliding rails are fixedly connected to the inner wall of the bottom of the shell and are in sliding connection with the pulleys.
Furthermore, the bottom of the fixed rod is fixedly connected with a plurality of stirring rods, and the bottom of each stirring rod is fixedly connected with a baffle.
On the basis of the scheme, the heater is fixedly connected to the outer wall of one side of the shell, the heater is connected with the heating rod, and the heating rod is located inside the shell.
The invention also provides a processing technology of the crab meat stick, which comprises the following steps:
s1: preparing raw materials, namely 40-50 parts of frozen minced fillet, 15-33 parts of ice water, 8-15 parts of starch, 7-17 parts of crab meat, 4-8 parts of white granulated sugar, 1-6 parts of glucose, 0.3-2 parts of carrageenan, 0.1-0.5 part of D-sodium erythorbate, 0.08-0.3 part of maltose, 0.1-0.3 part of soybean protein, 0.1-0.6 part of edible salt, 0.05-0.2 part of monosodium glutamate, 0.03-0.2 part of spice, 0.03-0.15 part of food essence and 0.003-0.01 part of monascus red;
s2: checking and accepting the raw materials, checking and accepting according to a raw and auxiliary material feeding inspection management system during checking and accepting, checking the feeding inspection records, and performing signature confirmation by an inspector during checking and accepting;
s3: unfreezing, namely unfreezing the frozen minced fillet in a unfreezing machine;
s4: mincing, namely adding the thawed frozen minced fillet into a mincing machine for mincing for 5-20 minutes;
s5: chopping, namely putting minced fillet into a chopper mixer, adding crab meat, soybean protein, edible salt, starch, glucose, carrageenan, D-sodium erythorbate and maltose, chopping for 4-8 minutes at a high speed, adding edible essence, white granulated sugar, ice water, monosodium glutamate, spices and monascus red, chopping for 2-5 minutes at a high speed, rotating forwards for 1-5 minutes, and rotating reversely for 2-6 minutes;
s6: performing primary grouting forming, namely putting the chopped and mixed raw materials into a grouting machine for grouting treatment to form the raw materials into a primary forming mode;
s7: baking, namely putting the formed product into a baking line for cyclic baking for 20-80 minutes, and ensuring that the product continuously rotates during baking;
s8: cutting off the coat, putting the baked product into a coat prepared in advance, and then cutting the coat into small sections according to the requirement to prepare crab meat sticks;
s9: cooking, namely putting the crab meat sticks into a smoking furnace for cooking treatment, and controlling the time to be 5-15 minutes and the temperature to be 80-100 ℃;
s10: cooling and peeling, namely putting the cooked raw materials into a cooling chamber for cooling, ventilating during cooling, and removing the outer skin after cooling;
s11: mixing, namely adding the peeled raw materials into food essence for mixing;
s12: packaging and sterilizing, namely firstly, carrying out inner packaging by using an inner packaging material, and then carrying out sterilization treatment;
s13: and (4) cooling and drying, namely putting the sterilized finished product into a cooling chamber for cooling, ventilating while cooling, drying at the drying temperature of 50-80 ℃, packaging after drying, and warehousing.
Furthermore, the thawing time of S3 is 35-60 minutes, normal temperature water is used for thawing, and water is replaced for 2-5 times for thawing.
In addition to the foregoing, in S7, a filter cover is disposed at the ventilation opening during ventilation.
As a further scheme of the invention, during the S12 sterilization, the crab meat sticks are put into a cooking sterilization pot for heating and high-temperature sterilization, the time is controlled to be 20-25 minutes, and the temperature in the constant temperature stage is controlled to be 110-120 ℃.
Further, before packaging in S12 and S13, whether the materials of the inner package and the outer package are qualified or not is checked, the materials are accepted, and after the inner package is finished, pasteurization is performed for 10-20 minutes at 80-100 ℃.
(III) advantageous effects
Compared with the prior art, the invention provides a processing system and a processing technology of crab sticks, and the processing system and the processing technology have the following beneficial effects:
1. the raw materials of the crab stick are reasonable in proportion and low in cost, and the prepared crab stick is comfortable in taste, chewy, attractive in color, simple in processing technology, easy to operate, rich in nutrition and good in production benefit.
2. The invention can fully control the product quality through strict raw material acceptance steps, prevent the unqualified raw materials from influencing the product quality, fully crush the raw materials through the operation of chopping and mixing step by step, fully mix the raw materials with the ingredients, retain the original flavor of the raw materials, fully dehydrate the raw materials, improve the taste of finished products and improve the mixing quality.
3. According to the invention, the step of coating can prevent smoke from damaging the quality of the product in the following cooking stage, so that the product is prevented from being polluted by the smoke, and is safer and healthier.
4. According to the invention, the second connecting rod can rotate under the driving of the motor, the toothed belt is driven to reciprocate on the sliding rail under the matching of the first connecting rod and the fixed rod, so that the stirring blade is driven to rotate forwards and backwards under the matching of the gear to stir materials, the material stirring effect is improved, the stirring rod and the baffle plate can be matched to stir during material stirring, the material stirring effect is improved, heating can be carried out according to different requirements through the arrangement of the heater, and the applicability is improved.
Drawings
FIG. 1 is a schematic view of a flow structure of a crab stick processing technology provided by the invention;
FIG. 2 is a schematic cross-sectional structural view of a crab stick processing system according to the present invention;
fig. 3 is a schematic view of a three-dimensional structure of a material mixing device of the crab stick processing system provided by the invention.
In the figure: 1. a housing; 2. a discharge pipe; 3. a slide rail; 4. a pulley; 5. a support bar; 6. a toothed belt; 7. a transmission rod; 8. a gear; 9. a stirring blade; 10. a baffle plate; 11. a stirring rod; 12. fixing the rod; 13. a first connecting rod; 14. a second connecting rod; 15. mounting a plate; 16. a motor; 17. a feed pipe; 18. a heater.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious 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.
Example 1
Referring to fig. 1-3, a crab stick processing system comprises a housing 1, a feeding pipe 17 is arranged at the top of the housing 1, a discharging pipe 2 is arranged at one side of the housing, an installation plate 15 is welded on the outer wall of one side of the housing 1, a motor 16 is fixed on the upper surface of the installation plate 15 through a bolt, a second connecting rod 14 is fixed at one end of an output shaft of the motor 16 through a bolt, a first connecting rod 13 is rotatably connected at one end of the second connecting rod 14, a mixing device is arranged inside the housing 1 and comprises two toothed belts 6 and a transmission rod 7, the transmission rod 7 is rotatably connected on the inner wall of the housing 1, two gears 8 are connected with one side of the transmission rod 7 in a key mode, the gears 8 are meshed with the toothed belts 6, a plurality of stirring blades 9 are fixed at one side of the transmission rod 7 through a bolt, a fixing rod 12 is fixed at one side of the two toothed belts 6 through a bolt, and one side of the fixing rod 12 is rotatably connected with the first connecting rod 13, the bottom welding of cingulum 6 has a plurality of bracing pieces 5, and the bottom of bracing piece 5 has pulley 4 through the bolt fastening, there are two slide rails 3 through the bolt fastening on the bottom inner wall of casing 1, and slide rail 3 and pulley 4 sliding connection, can rotate under the drive of motor 16 through the setting of second connecting rod 14, drive cingulum 6 reciprocating motion on slide rail 3 under the cooperation of head rod 13 and dead lever 12, thereby drive stirring blade 9 and just reverse rotation under the cooperation of gear 8, mix the material, improve and mix the material effect.
According to the stirring device, the stirring rods 11 are welded at the bottoms of the fixing rods 12, the baffle plates 10 are fixed at the bottoms of the stirring rods 11 through bolts, the stirring rods 11 and the baffle plates 10 can be matched for stirring during stirring, the stirring effect is improved, the heater 18 is fixed on the outer wall of one side of the shell 1 through bolts, the heater 18 is connected with the heating rod, the heating rod is located inside the shell 1, heating can be carried out according to different requirements through the arrangement of the heater 18, and the applicability is improved.
The invention also provides a processing technology of the crab meat stick, which comprises the following steps:
s1: preparing raw materials, namely 45 parts of frozen minced fillet, 20 parts of ice water, 12 parts of starch, 9 parts of crab meat, 5 parts of white granulated sugar, 2 parts of glucose, 1 part of carrageenan, 0.3 part of D-sodium erythorbate, 0.1 part of maltose, 0.15 part of soybean protein, 0.18 part of edible salt, 0.08 part of monosodium glutamate, 0.09 part of spice, 0.07 part of food essence and 0.007 part of monascus red, wherein the raw materials are reasonably proportioned, the cost is low, and the prepared crab meat stick is comfortable in taste, chewy, attractive in color and luster, simple in processing technology, easy to operate, rich in nutrition and good in production benefit;
s2: the method comprises the following steps of (1) checking and accepting raw materials, checking and accepting according to a raw and auxiliary material feeding inspection management system during checking and accepting, checking and examining the feeding inspection records, and performing signature confirmation by an inspector during checking and accepting, wherein the quality of a product can be fully controlled through a strict raw material checking and accepting step, so that the influence of unqualified raw materials on the quality of the product is prevented;
s3: unfreezing, namely unfreezing the frozen minced fillet in a unfreezing machine;
s4: mincing, namely adding the thawed frozen minced fillet into a mincing machine for mincing for 15 minutes;
s5: chopping, namely putting minced fillet into a chopper mixer, adding crab meat, soybean protein, edible salt, starch, glucose, carrageenan, D-sodium erythorbate and maltose, chopping for 5 minutes at a high speed, adding edible essence, white granulated sugar, ice water, monosodium glutamate, spices and monascus red, chopping for 2 minutes at a high speed, rotating forwards for 3 minutes and then rotating backwards for 4 minutes, fully crushing the raw materials by the operation of chopping step by step, fully mixing the raw materials with the ingredients, keeping the original flavor, fully dehydrating, improving the taste of a finished product and improving the mixing quality;
s6: performing primary grouting forming, namely putting the chopped and mixed raw materials into a grouting machine for grouting treatment to form the raw materials into a primary forming mode;
s7: baking, namely putting the formed product into a baking line for cyclic baking for 50 minutes, and ensuring that the product continuously rotates during baking;
s8: cutting off the cover, sleeving the baked product into a prepared outer coat, and then cutting the outer coat into small sections according to the requirement to prepare the crab meat sticks, wherein the step of covering the cover can prevent smoke from damaging the quality of the product in the following cooking stage, so that the crab meat sticks are prevented from being polluted by the smoke and are safer and healthier;
s9: cooking, namely putting the crab meat sticks into a smoking furnace for cooking treatment, wherein the time is controlled to be 8 minutes, and the temperature is controlled to be 90 ℃;
s10: cooling and peeling, namely putting the cooked raw materials into a cooling chamber for cooling, ventilating during cooling, and removing the outer skin after cooling;
s11: mixing, namely adding the peeled raw materials into food essence for mixing;
s12: packaging and sterilizing, namely firstly, carrying out inner packaging by using an inner packaging material, and then carrying out sterilization treatment;
s13: and (4) cooling and drying, namely putting the sterilized finished product into a cooling chamber for cooling, ventilating while cooling, drying at the drying temperature of 60 ℃, then externally packaging after drying, and then warehousing.
The thawing time of S3 is 40 minutes, normal temperature water is used for thawing, water is changed for 3 times during thawing, a filter cover is arranged at a ventilation opening during ventilation in S7, crab meat sticks are placed in a cooking sterilization pot for heating and high-temperature sterilization during S12 sterilization, the time is controlled to be 22 minutes, the temperature in a constant temperature stage is controlled to be 115 ℃, whether the materials of an inner package and an outer package are qualified or not is firstly checked before the packaging in S12 and S13, the crab meat sticks are pasteurized after the inner package is finished, the sterilization time is 12 minutes and the temperature is 90 ℃, the manufactured crab meat sticks can be prevented from failing to meet the requirements of people due to disqualification of the packaging materials through the steps of material inspection and sterilization, and the crab meat sticks are safer after sterilization.
The working principle of the embodiment is as follows: the raw materials are put into casing 1 through inlet pipe 17, then starter motor 16, second connecting rod 14 rotates under motor 16's drive, drive toothed belt 6 reciprocating motion on slide rail 3 under the cooperation of head rod 13 and dead lever 12, thereby drive stirring blade 9 just reverse rotation under the cooperation of gear 8, mix the material, improve and mix the material effect, and puddler 11 and baffle 10 can cooperate when mixing the material and mix, heat according to the requirement of difference through heater 18, mix and discharge through discharging pipe 2 after the material is accomplished.
Example 2
Referring to fig. 1-3, a crab stick processing system comprises a housing 1, a feeding pipe 17 is arranged at the top of the housing 1, a discharging pipe 2 is arranged at one side of the housing, an installation plate 15 is welded on the outer wall of one side of the housing 1, a motor 16 is fixed on the upper surface of the installation plate 15 through a bolt, a second connecting rod 14 is fixed at one end of an output shaft of the motor 16 through a bolt, a first connecting rod 13 is rotatably connected at one end of the second connecting rod 14, a mixing device is arranged inside the housing 1 and comprises two toothed belts 6 and a transmission rod 7, the transmission rod 7 is rotatably connected on the inner wall of the housing 1, two gears 8 are connected with one side of the transmission rod 7 in a key mode, the gears 8 are meshed with the toothed belts 6, a plurality of stirring blades 9 are fixed at one side of the transmission rod 7 through a bolt, a fixing rod 12 is fixed at one side of the two toothed belts 6 through a bolt, and one side of the fixing rod 12 is rotatably connected with the first connecting rod 13, the bottom welding of cingulum 6 has a plurality of bracing pieces 5, and the bottom of bracing piece 5 has pulley 4 through the bolt fastening, there are two slide rails 3 through the bolt fastening on the bottom inner wall of casing 1, and slide rail 3 and pulley 4 sliding connection, can rotate under the drive of motor 16 through the setting of second connecting rod 14, drive cingulum 6 reciprocating motion on slide rail 3 under the cooperation of head rod 13 and dead lever 12, thereby drive stirring blade 9 and just reverse rotation under the cooperation of gear 8, mix the material, improve and mix the material effect.
According to the stirring device, the stirring rods 11 are welded at the bottoms of the fixing rods 12, the baffle plates 10 are fixed at the bottoms of the stirring rods 11 through bolts, the stirring rods 11 and the baffle plates 10 can be matched for stirring during stirring, the stirring effect is improved, the heater 18 is fixed on the outer wall of one side of the shell 1 through bolts, the heater 18 is connected with the heating rod, the heating rod is located inside the shell 1, heating can be carried out according to different requirements through the arrangement of the heater 18, and the applicability is improved.
The invention also provides a processing technology of the crab meat stick, which comprises the following steps:
s1: preparing raw materials, namely 48 parts of frozen minced fillet, 23 parts of ice water, 15 parts of starch, 9 parts of crab meat, 5 parts of white granulated sugar, 2 parts of glucose, 1 part of carrageenan, 0.3 part of D-sodium erythorbate, 0.1 part of maltose, 0.15 part of soybean protein, 0.18 part of edible salt, 0.09 part of monosodium glutamate, 0.09 part of spice, 0.07 part of food essence and 0.01 part of monascus red, wherein the raw materials are reasonably proportioned and have low cost, and the prepared crab meat stick has the advantages of comfortable mouthfeel, chewy property, attractive color and luster, simple processing technology, easy operation, rich nutrition and good production benefit;
s2: the method comprises the following steps of (1) checking and accepting raw materials, checking and accepting according to a raw and auxiliary material feeding inspection management system during checking and accepting, checking and examining the feeding inspection records, and performing signature confirmation by an inspector during checking and accepting, wherein the quality of a product can be fully controlled through a strict raw material checking and accepting step, so that the influence of unqualified raw materials on the quality of the product is prevented;
s3: unfreezing, namely unfreezing the frozen minced fillet in a unfreezing machine;
s4: mincing, namely adding the thawed frozen minced fillet into a mincing machine for mincing for 15 minutes;
s5: chopping, namely putting minced fillet into a chopper mixer, adding crab meat, soybean protein, edible salt, starch, glucose, carrageenan, D-sodium erythorbate and maltose, chopping for 6 minutes at a high speed, adding edible essence, white granulated sugar, ice water, monosodium glutamate, spices and monascus red, chopping for 3 minutes at a high speed, rotating forwards for 3 minutes and then rotating backwards for 5 minutes, fully crushing the raw materials by the operation of chopping step by step, fully mixing the raw materials with the ingredients, keeping the original flavor, fully dehydrating, improving the taste of a finished product and improving the mixing quality;
s6: performing primary grouting forming, namely putting the chopped and mixed raw materials into a grouting machine for grouting treatment to form the raw materials into a primary forming mode;
s7: baking, namely putting the formed product into a baking line for cyclic baking for 50 minutes, and ensuring that the product continuously rotates during baking;
s8: cutting off the cover, sleeving the baked product into a prepared outer coat, and then cutting the outer coat into small sections according to the requirement to prepare the crab meat sticks, wherein the step of covering the cover can prevent smoke from damaging the quality of the product in the following cooking stage, so that the crab meat sticks are prevented from being polluted by the smoke and are safer and healthier;
s9: cooking, namely putting the crab meat sticks into a smoking furnace for cooking treatment, wherein the time is controlled to be 9 minutes, and the temperature is controlled to be 90 ℃;
s10: cooling and peeling, namely putting the cooked raw materials into a cooling chamber for cooling, ventilating during cooling, and removing the outer skin after cooling;
s11: mixing, namely adding the peeled raw materials into food essence for mixing;
s12: packaging and sterilizing, namely firstly, carrying out inner packaging by using an inner packaging material, and then carrying out sterilization treatment;
s13: and (4) cooling and drying, namely putting the sterilized finished product into a cooling chamber for cooling, ventilating while cooling, drying at the drying temperature of 60 ℃, then externally packaging after drying, and then warehousing.
The thawing time of S3 is 40 minutes, normal temperature water is used during thawing, water is changed for 4 times during thawing, a filter cover is arranged at a ventilation opening during ventilation in S7, crab meat sticks are placed in a cooking sterilization pot for heating and high-temperature sterilization during S12 sterilization, the time is controlled to be 22 minutes, the temperature in a constant temperature stage is controlled to be 115 ℃, whether the materials of an inner package and an outer package are qualified or not is firstly checked before the packaging in S12 and S13, the crab meat sticks are pasteurized after the inner package is finished, the sterilization time is 12 minutes and the temperature is 95 ℃, the manufactured crab meat sticks can be prevented from failing to meet the requirements of people due to disqualification of the packaging materials through the steps of material inspection and sterilization, and the crab meat sticks are safer after sterilization.
The working principle of the embodiment is as follows: the raw materials are put into casing 1 through inlet pipe 17, then starter motor 16, second connecting rod 14 rotates under motor 16's drive, drive toothed belt 6 reciprocating motion on slide rail 3 under the cooperation of head rod 13 and dead lever 12, thereby drive stirring blade 9 just reverse rotation under the cooperation of gear 8, mix the material, improve and mix the material effect, and puddler 11 and baffle 10 can cooperate when mixing the material and mix, heat according to the requirement of difference through heater 18, mix and discharge through discharging pipe 2 after the material is accomplished.
In the description herein, it is noted that relational terms such as first and second, and the like, are used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
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.
Claims (8)
1. The crab stick processing system comprises a shell (1), wherein a feeding pipe (17) is arranged at the top of the shell (1), a discharging pipe (2) is arranged on one side of the shell, and is characterized in that a mounting plate (15) is fixedly connected to the outer wall of one side of the shell (1), a motor (16) is fixedly connected to the upper surface of the mounting plate (15), a second connecting rod (14) is fixedly connected to one end of an output shaft of the motor (16), a first connecting rod (13) is movably connected to one end of the second connecting rod (14), a stirring device is arranged inside the shell (1) and comprises two toothed belts (6) and a transmission rod (7), the transmission rod (7) is movably connected to the inner wall of the shell (1), two gears (8) are connected to one side of the transmission rod (7) in a key mode, the gears (8) are meshed with the toothed belts (6), a plurality of stirring blades (9) are fixedly connected to one side of the transmission rod (7), two one side fixedly connected with dead lever (12) of cingulum (6), and one side and head rod (13) swing joint of dead lever (12), a plurality of bracing pieces of bottom fixedly connected with (5) of cingulum (6), and the bottom fixedly connected with pulley (4) of bracing piece (5), two slide rails of fixedly connected with (3) on the bottom inner wall of casing (1), and slide rail (3) and pulley (4) sliding connection.
2. The crab meat stick processing system according to claim 1, wherein a plurality of stirring rods (11) are fixedly connected to the bottom of the fixing rod (12), and a baffle (10) is fixedly connected to the bottom of the stirring rods (11).
3. The crab meat stick processing system according to claim 1, wherein a heater (18) is fixedly connected to an outer wall of one side of the housing (1), and a heating rod is connected to the heater (18) and positioned inside the housing (1).
4. The processing technology of the crab meat stick is characterized by comprising the following steps:
s1: preparing raw materials, namely 40-50 parts of frozen minced fillet, 15-33 parts of ice water, 8-15 parts of starch, 7-17 parts of crab meat, 4-8 parts of white granulated sugar, 1-6 parts of glucose, 0.3-2 parts of carrageenan, 0.1-0.5 part of D-sodium erythorbate, 0.08-0.3 part of maltose, 0.1-0.3 part of soybean protein, 0.1-0.6 part of edible salt, 0.05-0.2 part of monosodium glutamate, 0.03-0.2 part of spice, 0.03-0.15 part of food essence and 0.003-0.01 part of monascus red;
s2: checking and accepting the raw materials, checking and accepting according to a raw and auxiliary material feeding inspection management system during checking and accepting, checking the feeding inspection records, and performing signature confirmation by an inspector during checking and accepting;
s3: unfreezing, namely unfreezing the frozen minced fillet in a unfreezing machine;
s4: mincing, namely adding the thawed frozen minced fillet into a mincing machine for mincing for 5-20 minutes;
s5: chopping, namely putting minced fillet into a chopper mixer, adding crab meat, soybean protein, edible salt, starch, glucose, carrageenan, D-sodium erythorbate and maltose, chopping for 4-8 minutes at a high speed, adding edible essence, white granulated sugar, ice water, monosodium glutamate, spices and monascus red, chopping for 2-5 minutes at a high speed, rotating forwards for 1-5 minutes, and rotating reversely for 2-6 minutes;
s6: performing primary grouting forming, namely putting the chopped and mixed raw materials into a grouting machine for grouting treatment to form the raw materials into a primary forming mode;
s7: baking, namely putting the formed product into a baking line for cyclic baking for 20-80 minutes, and ensuring that the product continuously rotates during baking;
s8: cutting off the coat, putting the baked product into a coat prepared in advance, and then cutting the coat into small sections according to the requirement to prepare crab meat sticks;
s9: cooking, namely putting the crab meat sticks into a smoking furnace for cooking treatment, and controlling the time to be 5-15 minutes and the temperature to be 80-100 ℃;
s10: cooling and peeling, namely putting the cooked raw materials into a cooling chamber for cooling, ventilating during cooling, and removing the outer skin after cooling;
s11: mixing, namely adding the peeled raw materials into food essence for mixing;
s12: packaging and sterilizing, namely firstly, carrying out inner packaging by using an inner packaging material, and then carrying out sterilization treatment;
s13: and (4) cooling and drying, namely putting the sterilized finished product into a cooling chamber for cooling, ventilating while cooling, drying at the drying temperature of 50-80 ℃, packaging after drying, and warehousing.
5. The processing technology of the crab stick as claimed in claim 4, wherein the thawing time of S3 is 35-60 minutes, normal temperature water is used for thawing, and water is replaced 2-5 times for thawing.
6. The process of claim 4, wherein a filter cover is disposed at the ventilation opening in the step S7.
7. The processing technology of the crab stick as claimed in claim 4, wherein the crab stick is placed in a cooking sterilizer for heating and high temperature sterilization during the S12 sterilization, the time is controlled to be 20-25 minutes, and the temperature is controlled to be 110-120 ℃ at the constant temperature stage.
8. The processing technology of the crab meat stick as claimed in claim 4, wherein the materials of the inner and outer packages are checked to be acceptable before packaging in S12 and S13, and the crab meat stick is accepted, and pasteurized after the inner package is completed, wherein the sterilizing time is 10-20 minutes, and the temperature is 80-100 ℃.
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