Processing Technology of Chibei

1.1 raw materials It is required to use fresh red shellfish, and it is strictly prohibited to use dead shellfish or frozen dead shellfish. 1.2 broken shell Meat should be taken in the designated "wool workshop", and open-air operation is not allowed. Before breaking the shell, the sediment of the shell should be washed clean. The shell is broken by hand. Generally, the left hand holds the ventral surface of the shell, and the right hand holds the shell opening tool to pry open between the top of the two shells (I. e., the ligament and the hinged tooth, and then the knife is inserted through the gap, moving close to the inner wall of the shell, cutting off the front and back closing muscles on one side, and then cutting off the closing muscles on the other side, and the shell meat will fall off;

1.1 raw materials

It is required to use fresh red shellfish, and it is strictly prohibited to use dead shellfish or frozen dead shellfish.

1.2 broken shell

Meat should be taken in the designated "wool workshop", and open-air operation is not allowed. Before breaking the shell, the sediment of the shell should be washed clean. The shell breaking is operated manually. Generally, the left hand holds the shell ventral surface, and the right hand holds the shell opening tool. The knife is pried open between the top of the two shells (I .e. the ligament and the hinged tooth, then the knife is inserted through the gap, moves close to the inner wall of the shell, cuts off the front and back shell closing muscles on one side, and then cuts off the shell closing muscles on the other side, and the shell meat falls off. Or crush the shell, then use the above method to get meat. When taking meat, remove the shellfish edge first. When going to the side, first hold the axe foot from the base of the axe foot with one hand, and then pick the mantle together with the gill and adductor muscle with the other hand, but prevent tearing the axe foot. Take out the axe foot should be promptly rinsed with ice water to remove mucus and blood, and remove dirt, such as broken shells, floating mud, etc., and then, drain water to remove internal organs. Note that it is strictly forbidden to soak red shellfish meat in water.

1.3 film

Opening is a key link in the success or failure of processing and should be held carefully. When opening the film, place the axe foot flat on the operating table, press the axe foot with one hand, and feed the knife from the viscera to the axe foot crown with the other hand until the knife in the middle of the foot is flat, so that the section is symmetrical, the thickness is consistent, the knife edge is smooth, and the axe foot crown is kept, so that the axe foot two pieces are connected and are butterfly-shaped after being separated and flattened.

1.4 gutting

Use a knife to remove two pieces of upward viscera obliquely and clean them, without black dirt or red flesh. If it is a red shellfish with eggs, be sure to remove the eggs. It is allowed to cut off the irregular corners and residual film with a knife.

1.5 salt

Washing removes mucus from the surface of the shellfish by saline. Generally, fine salt (3%) is removed from red shellfish meat, stirred by hand for about 10 minutes, then rinsed with fresh water, and stirred by hand for about 10 minutes.

1.6 sorting

According to the sensory index requirements and specifications of the finished product, the sorting shall be carried out at the same time to remove sundries such as broken shells and reject unqualified shellfish. After sorting, rinse with clean water once, and drain into a thin layer on the drain rack until there is basically no water dripping. Sorting is classified according to the particle size (number of red shellfish) contained per 0.25g, and can be divided into 8-12 grains and 13-15 grains