1. Process flow: Raw material preservation → Brushing → Grading selection → Bundling → Wobble plate → Inspection → Freezing → Detaching → Weighing → Packaging → Refrigeration.
2, process operating points:
Preparation before processing: acquisition, shipping and processing units should be well connected in time and can be processed in time after arrival.
Acceptance and storage of raw materials: Each frozen batch processing plant receives a batch of fresh crab raw materials, must inspect and check the quality and transfer each other. Received crabs should be processed as soon as possible to ensure quality. For crabs that cannot be processed immediately, they should actively take measures to preserve them.
Scrubbing: Use bristle or soft nylon brush and flowing fresh water to scrub. Water temperature should not be too high. During the brushing process, it must be handled gently, lightly brushed, and not washed off. When cleaning, pay attention to the concave part of the crab cover, the mouth, the navel, the edge of the crab cover, and the big chela, and open the navel cover to extrude the crab manure from the navel end. Do not immerse the crab body in water or wash the crab head against the faucet.
Selection: According to the quality standards of export frozen crabs, choose the crab body to be innocent, the crab umbilical protrusions are slightly red, and the tail crabs have yellow on both sides, and open the crab umbilicus, which is natural meat red (jade), without granular yellow flowing substances. The white crab on the shell surface is processed. Remove pink crabs (absolute powdery jade throughout the abdomen, dark and dark crab umbilicals, and crab-like powder), crabs (crabs severely yellowed, black, no crab yellow), black-tailed crabs (mouth Shell surface was black, green, purple, yellow), water shell crab (Crab body thin, yellow, shell contains more water).
Sub Specifications: Separate single and double claws and pound one by one. After sorting, place the crab body in a clean freezing plate, place two size labels, and indicate the grade and group.
Bundling: The double claws of swimming crabs should be gathered together with their swimming feet and feet. Two rubber bands should be placed on the two sides of the most rooted part of the swimming feet and the bifurcated points of the chewing feet should be twisted, and the two rings should be circled. Swim feet should be arranged neatly and beautifully. The crabs should be tied into a shuttle and tied firmly.
Swing plate: Place plates according to specifications. The crab's beak is upward, and its belly is arranged obliquely and neatly. It can't be out of the fish's platter and has a specification label.
Inspection: After loading, the crabs are checked by full-time staff and the crabs with different specifications and quality are selected.
Freeze: Freeze and freeze. Before the storage, the temperature of the freezing chamber is required to be precooled below -20°C. When the product is purchased, the fan is stopped. The freezing time is 8 to 10 hours. When the temperature reaches the center temperature below -15°C, the liquid supply is stopped and the liquid is discharged in time.
Remove the plate: Vibrate the fish plate gently. The crab and plate can be separated. Be careful not to use too much force so as not to damage the crab body.
Weighing: 8 kg per box, let the water amount 120-200 grams.
Packing: Put the weighed shuttle crabs into high-pressure polyethylene plastic bags of not less than 0.35 mm in thickness according to specifications, sets of 3515 cm bags of 100-200 g, and 4016 cm of bags of 200 g or more. When the bag is bagged, the crab is belly down, taking care not to break the bag. Fold the bag and pack it.
Refrigerated: Stacked according to different specifications, the height of the box is no more than 7 boxes high, and the storage temperature is -18°C.
2, process operating points:
Preparation before processing: acquisition, shipping and processing units should be well connected in time and can be processed in time after arrival.
Acceptance and storage of raw materials: Each frozen batch processing plant receives a batch of fresh crab raw materials, must inspect and check the quality and transfer each other. Received crabs should be processed as soon as possible to ensure quality. For crabs that cannot be processed immediately, they should actively take measures to preserve them.
Scrubbing: Use bristle or soft nylon brush and flowing fresh water to scrub. Water temperature should not be too high. During the brushing process, it must be handled gently, lightly brushed, and not washed off. When cleaning, pay attention to the concave part of the crab cover, the mouth, the navel, the edge of the crab cover, and the big chela, and open the navel cover to extrude the crab manure from the navel end. Do not immerse the crab body in water or wash the crab head against the faucet.
Selection: According to the quality standards of export frozen crabs, choose the crab body to be innocent, the crab umbilical protrusions are slightly red, and the tail crabs have yellow on both sides, and open the crab umbilicus, which is natural meat red (jade), without granular yellow flowing substances. The white crab on the shell surface is processed. Remove pink crabs (absolute powdery jade throughout the abdomen, dark and dark crab umbilicals, and crab-like powder), crabs (crabs severely yellowed, black, no crab yellow), black-tailed crabs (mouth Shell surface was black, green, purple, yellow), water shell crab (Crab body thin, yellow, shell contains more water).
Sub Specifications: Separate single and double claws and pound one by one. After sorting, place the crab body in a clean freezing plate, place two size labels, and indicate the grade and group.
Bundling: The double claws of swimming crabs should be gathered together with their swimming feet and feet. Two rubber bands should be placed on the two sides of the most rooted part of the swimming feet and the bifurcated points of the chewing feet should be twisted, and the two rings should be circled. Swim feet should be arranged neatly and beautifully. The crabs should be tied into a shuttle and tied firmly.
Swing plate: Place plates according to specifications. The crab's beak is upward, and its belly is arranged obliquely and neatly. It can't be out of the fish's platter and has a specification label.
Inspection: After loading, the crabs are checked by full-time staff and the crabs with different specifications and quality are selected.
Freeze: Freeze and freeze. Before the storage, the temperature of the freezing chamber is required to be precooled below -20°C. When the product is purchased, the fan is stopped. The freezing time is 8 to 10 hours. When the temperature reaches the center temperature below -15°C, the liquid supply is stopped and the liquid is discharged in time.
Remove the plate: Vibrate the fish plate gently. The crab and plate can be separated. Be careful not to use too much force so as not to damage the crab body.
Weighing: 8 kg per box, let the water amount 120-200 grams.
Packing: Put the weighed shuttle crabs into high-pressure polyethylene plastic bags of not less than 0.35 mm in thickness according to specifications, sets of 3515 cm bags of 100-200 g, and 4016 cm of bags of 200 g or more. When the bag is bagged, the crab is belly down, taking care not to break the bag. Fold the bag and pack it.
Refrigerated: Stacked according to different specifications, the height of the box is no more than 7 boxes high, and the storage temperature is -18°C.