Lilac fish, small in size, have an average length of 1.5-2.5 cm and belong to low-value economic fish. They are produced on the southeast coast of China, mainly on the coasts of Zhejiang and Fujian. They begin mass production in April each year, gradually from south to north. Because it contains a large amount of calcium, it is a high-calcium food that conforms to Japanese and South Korean consumer attitudes. Therefore, Zhejiang and Fujian each year export large quantities of clove fish to Japan and North Korea.
First, the processing of raw materials - cooking - filter - drying (drying) - selection - finished packaging - frozen storage.
1. Raw materials: Lilac fish that has just been caught from the sea is best. The impurities of other small trash fish and shrimp should be lower than 10%. In order to keep the freshness of fish, the body of clove fish should be frozen with ice cubes.
2. Cooking: Pour the clove fish into the boiling water of a stainless steel pot heated with steam and boil for about 3 minutes. It must be boiled and not boiled to achieve the purpose of sterilization. At the same time, add 2.5 kg of 50 kg of clove fish. Salt.
3, filter water: use stainless steel colander to draw cooked clove fish, dressed in the stainless steel drain plate to filter water, filter dry water, cool air or use fans for cooling, cooling, to minimize the moisture of lilac fish, to prevent clove fish clumping .
4, dried (drying): the filtered water of clove fish fell on the drying rack, drying frame is made of mesh size of about 1 cm 1 cm of nylon mesh made of wood frame, in the sun Dry for 3-4 hours, use chopsticks to spread the clove fish once every other hour so that the clove fish can be dried evenly and the drying time should not be too long to prevent yellowing of the clove fish. If drying with a dryer, the temperature should be controlled below 38°C.
5. Pick: Pick dried sun dried clove fish and cool the clove fish while cooling.
6. Finished product packaging: The finished product of selected clove fish is packaged according to the standard of 10 kilograms per carton.
7. Frozen storage: The packaged clove is sent to the cold storage for freezing, and the temperature is about minus 11°C-12°C.
Second, quality control emphasizes the control of quality in the processing of clove fish.
1. First, carry out hazard analysis: Analyze and evaluate the hazards that may occur during the processing of clove fish raw materials - clove fish processing - clove fish consumption, and find out the potential hazards related to clove fish that may endanger the safety of dried clove fish. Then determine the potential hazards that may occur in these potential hazards and develop preventive measures for each significant hazard.
2. Identify each critical control point of significant hazards in the process of clove fish processing: According to the above hazard analysis and assessment, establish the key control point for the whole process of clove fish from raw material to final consumption: clove fish purchase from raw materials, cook two One process, because of poor control of these two processes will affect the quality of the product, thus endangering the health of consumers.
3. Determine the critical limit: Determine the critical limit for each preventive measure for the identified critical control point.
4. Establish a HACCP monitoring program: Establish a program that includes what to monitor, how to monitor, monitor frequency, and who will monitor and so on.
5. Determine the corrective action that can be taken when a critical limit deviation occurs to ensure that the control of the process is restored and that no unsafe product is sold.
6, establish an effective record keeping program.
7. Establish verification procedures to prove that the HACCP system is operating properly.
III. Title HACCP (Critical Control Point)
1, raw materials (1) Significant harm: raw materials are not fresh, deterioration.
(2) Monitoring frequency: each batch.
(3) Preventive measures: add ice.
(4) Verification: Inspection of raw materials.
2, cooking (1) significant hazards: residual bacterial pathogens.
(2) Critical Limits of Preventive Measures: Cooking time 3 minutes, cooking temperature 100°C.
(3) Method: Use the stopwatch to determine the cooking time and check the stainless steel pot temperature controller reading.
(4) Monitoring frequency: Each batch.
(5) Verification: The stainless steel pot temperature controller and stopwatch are calibrated once a year.
Four quality requirements
1, taste: sweet, salinity should be 3% -7%.
2, the sense of the eyes: the individual is complete, no broken end, about 2 cm in length, the color of the fish is white.
3, feel: feel the flexibility, while clenched hands cloves, the fish body is not brittle.
First, the processing of raw materials - cooking - filter - drying (drying) - selection - finished packaging - frozen storage.
1. Raw materials: Lilac fish that has just been caught from the sea is best. The impurities of other small trash fish and shrimp should be lower than 10%. In order to keep the freshness of fish, the body of clove fish should be frozen with ice cubes.
2. Cooking: Pour the clove fish into the boiling water of a stainless steel pot heated with steam and boil for about 3 minutes. It must be boiled and not boiled to achieve the purpose of sterilization. At the same time, add 2.5 kg of 50 kg of clove fish. Salt.
3, filter water: use stainless steel colander to draw cooked clove fish, dressed in the stainless steel drain plate to filter water, filter dry water, cool air or use fans for cooling, cooling, to minimize the moisture of lilac fish, to prevent clove fish clumping .
4, dried (drying): the filtered water of clove fish fell on the drying rack, drying frame is made of mesh size of about 1 cm 1 cm of nylon mesh made of wood frame, in the sun Dry for 3-4 hours, use chopsticks to spread the clove fish once every other hour so that the clove fish can be dried evenly and the drying time should not be too long to prevent yellowing of the clove fish. If drying with a dryer, the temperature should be controlled below 38°C.
5. Pick: Pick dried sun dried clove fish and cool the clove fish while cooling.
6. Finished product packaging: The finished product of selected clove fish is packaged according to the standard of 10 kilograms per carton.
7. Frozen storage: The packaged clove is sent to the cold storage for freezing, and the temperature is about minus 11°C-12°C.
Second, quality control emphasizes the control of quality in the processing of clove fish.
1. First, carry out hazard analysis: Analyze and evaluate the hazards that may occur during the processing of clove fish raw materials - clove fish processing - clove fish consumption, and find out the potential hazards related to clove fish that may endanger the safety of dried clove fish. Then determine the potential hazards that may occur in these potential hazards and develop preventive measures for each significant hazard.
2. Identify each critical control point of significant hazards in the process of clove fish processing: According to the above hazard analysis and assessment, establish the key control point for the whole process of clove fish from raw material to final consumption: clove fish purchase from raw materials, cook two One process, because of poor control of these two processes will affect the quality of the product, thus endangering the health of consumers.
3. Determine the critical limit: Determine the critical limit for each preventive measure for the identified critical control point.
4. Establish a HACCP monitoring program: Establish a program that includes what to monitor, how to monitor, monitor frequency, and who will monitor and so on.
5. Determine the corrective action that can be taken when a critical limit deviation occurs to ensure that the control of the process is restored and that no unsafe product is sold.
6, establish an effective record keeping program.
7. Establish verification procedures to prove that the HACCP system is operating properly.
III. Title HACCP (Critical Control Point)
1, raw materials (1) Significant harm: raw materials are not fresh, deterioration.
(2) Monitoring frequency: each batch.
(3) Preventive measures: add ice.
(4) Verification: Inspection of raw materials.
2, cooking (1) significant hazards: residual bacterial pathogens.
(2) Critical Limits of Preventive Measures: Cooking time 3 minutes, cooking temperature 100°C.
(3) Method: Use the stopwatch to determine the cooking time and check the stainless steel pot temperature controller reading.
(4) Monitoring frequency: Each batch.
(5) Verification: The stainless steel pot temperature controller and stopwatch are calibrated once a year.
Four quality requirements
1, taste: sweet, salinity should be 3% -7%.
2, the sense of the eyes: the individual is complete, no broken end, about 2 cm in length, the color of the fish is white.
3, feel: feel the flexibility, while clenched hands cloves, the fish body is not brittle.