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1.原料要求。对虾原料进库,应及时检查质量,如来不及加工而暂时存放,要做到层冰层虾。加工前,原料必须用水除去污物。当天虾当天加工,先好后次不积压。2.加工要求。将洗干净的原料虾去头加工,去头时要带出鳃肉,避免带走前节虾壳。虾体和虾头要分别存放在不同的容器内,然后将去头虾放在水温10℃的冷水里洗干净。清洗时不能旋转筛篮,防止鳃肉磨伤
1. Raw material requirements. Prawn raw materials into the reservoir, should promptly check the quality, too late to process the temporary storage, to do the layer of ice shrimp. Before processing, raw materials must be removed with water. Shrimp processing the same day, the first good backlog. 2. Processing requirements. Wash the raw shrimp to head processing, go to the first gill to take out the gills, to avoid taking the first section of the shrimp shell. Shrimp and shrimp head should be stored in different containers, respectively, and then head shrimp on the water temperature 10 ℃ cold water to clean. Cleaning can not rotate basket, prevent gills meat injury