First, the foreword is commonly referred to as è› and è›. Widely distributed in the coastal areas of China, it is an important breeding species in the coasts of Zhejiang and Fujian. It broadcasts seedlings in the lunar calendar from January to February every year, and it is harvested one year after harvest in the lunar calendar, and it is also harvested for two years. Each hundred grams contains protein 48. 2g, fat 1.3g, sugar 18.7g, and contains a lot of vitamins, nutrient-rich, delicious taste, welcomed by consumers, but because it is fresh shellfish, not easy storage and transportation, In the past, apart from fresh meat, only processed into thousands of products, oyster sauce and other products, a small sales radius, affecting economic efficiency; while frozen meat not only maximizes the original taste and nutritional ingredients, but also greatly improved The food value and economic value of the product. Provide products that are beneficial to health and safety, and increase customer satisfaction.
Second, the process of raw material acquisition → selection of grade → wash spit sediment → rinse → shell peeling → cleaning → quick freezing → weighing → packaging → refrigeration.
Third, the operating point
1. Raw material acquisition: It is necessary to pay attention to not buying raw materials from government CEP advice and other sources in areas where there is currently a possibility of CFP, but also to use raw materials, with uniform size and size, and with a grain weight above 10g (2 years) as raw materials. At the same time, we must pick out crickets, crickets, and crickets that are not big enough.
2. Pick a good pick: Rinse the basket clean (more than three times the flow of water), about 5kg per basket, and rinse the cleaned basket with 2%-3% dilute salt water for more than 12 hours so that it can be spit out. Sediment, purification, raw materials that are not spit-free, cannot be taken to the next process.
3, shelling should be carefully pinched off the adductor muscle, so that the meat shell separation, and stripping the edge of the meat film, to ensure the integrity of the eel meat to avoid damage, in order to improve the product yield.
4. The stripped quail meat is disinfected and rinsed to remove bacteria and remove impurities. After draining, the quail meat must be neatly and leveled and frozen by a freezer.
5, frozen meat, according to the requirements of good weight, layered PvC plastic trays, and then PVC plastic tray into a plastic bag sealed, after a series of monitoring into the box (-18 °C) freezer preservation.
Fourth, pay attention to matters
1. During the process of raw material selection, raw material rinsing and shelling, it is necessary to pick out defective products such as broken worms, dead worms, and muddy sand, and to ensure product quality requirements.
2. Starting from shelling, the processing plant is equipped with air-conditioning facilities to reduce the ambient temperature and ensure that the products are produced under low temperature conditions.
3. All operators must meet the hygiene requirements of the food handlers in the health and epidemic prevention department. They also require that they dress neatly, attach importance to personal and production environment hygiene, and try to avoid secondary pollution.
4, in the product line process can not be accumulated in the product backlog, and ice water cooling, inhibit the growth of bacteria in the process of mutton meat processing.
Second, the process of raw material acquisition → selection of grade → wash spit sediment → rinse → shell peeling → cleaning → quick freezing → weighing → packaging → refrigeration.
Third, the operating point
1. Raw material acquisition: It is necessary to pay attention to not buying raw materials from government CEP advice and other sources in areas where there is currently a possibility of CFP, but also to use raw materials, with uniform size and size, and with a grain weight above 10g (2 years) as raw materials. At the same time, we must pick out crickets, crickets, and crickets that are not big enough.
2. Pick a good pick: Rinse the basket clean (more than three times the flow of water), about 5kg per basket, and rinse the cleaned basket with 2%-3% dilute salt water for more than 12 hours so that it can be spit out. Sediment, purification, raw materials that are not spit-free, cannot be taken to the next process.
3, shelling should be carefully pinched off the adductor muscle, so that the meat shell separation, and stripping the edge of the meat film, to ensure the integrity of the eel meat to avoid damage, in order to improve the product yield.
4. The stripped quail meat is disinfected and rinsed to remove bacteria and remove impurities. After draining, the quail meat must be neatly and leveled and frozen by a freezer.
5, frozen meat, according to the requirements of good weight, layered PvC plastic trays, and then PVC plastic tray into a plastic bag sealed, after a series of monitoring into the box (-18 °C) freezer preservation.
Fourth, pay attention to matters
1. During the process of raw material selection, raw material rinsing and shelling, it is necessary to pick out defective products such as broken worms, dead worms, and muddy sand, and to ensure product quality requirements.
2. Starting from shelling, the processing plant is equipped with air-conditioning facilities to reduce the ambient temperature and ensure that the products are produced under low temperature conditions.
3. All operators must meet the hygiene requirements of the food handlers in the health and epidemic prevention department. They also require that they dress neatly, attach importance to personal and production environment hygiene, and try to avoid secondary pollution.
4, in the product line process can not be accumulated in the product backlog, and ice water cooling, inhibit the growth of bacteria in the process of mutton meat processing.
Character:
| Variety type: | Early maturity chives variety |
| seeds type: | hybrid chinese Chives Seeds |
| Maturity: | About 38 days after sowing |
| Leaf color: | Green |
| Sowing dosage: | 1.8 to 2kgs/667m2 |
| Best growth temperature: |
15 to 32 degree |
| Planting season: | Seasons, according to the local climate |
| Application: | Open air or greenhouse |
| Size: |
About 20cm length |
| Other: |
The generation hybrid chinese chives seeds, good flavor and commodity, suit for seasons planting. |
Cultivation point:
| Plant space | Planting season | The grow temperature |
| 10 to 20cm | According to the local climate |
15 to 32 degree |
Chives Seeds / Small Leek Seeds
Chives Seeds,Small Leek Seeds,Early Maturity Chives Seeds,Hybrid Leek Seeds
Ningxia Zhongqing Agricultural Technology Co. Ltd. , http://www.zq-vegetableseeds.com