Pre-processing process for shucking shrimps on basis of super-high pressure technique

Abstract

The invention discloses a pre-processing process for shucking shrimps on the basis of super-high pressure technique. The pre-processing process comprises the following steps: 1) cleaning fresh shrimps with water, loading the cleaned shrimps into a plastic bag, adding clear water to the plastic bag, then, exhausting air from the plastic bag and packaging the plastic bag by a plastic-packaging machine; loading the plastic bag filled with the fresh shrimps and packaged into a high-pressure device, sealing the high-pressure device, increasing the pressure to 100 to 300MPa, and maintaining the pressure for 1 to 10 minutes; and 3) opening the high-pressure device to take out the plastic bag, and unpacking the plastic bag to take out the shrimps, so that the shrimp shell can be automatically separated from the shrimp meat after the increase of the pressure and the shrimp meat can be pulled out from the shrimp shell in an intact manner. The energy consumption for processing is lower, so that the pre-processing process of the invention constitutes an environment friendly processing method; the super-high pressure technique of the invention belongs to non-heating processing technique, thereby guaranteeing the intrinsic freshness of the product; and the invention reduces the time for shucking shrimps, solves the problem that the tail part of the shrimp meat is prone to crack, improves the appearance integrity of the shrimp meat, increases the yield of shrimp meat and improves the taste of the shrimp meat.

Description

technical field [0001] The invention relates to a shrimp shelling pretreatment process, in particular to a shrimp shelling pretreatment process based on ultra-high pressure technology. Background technique [0002] Shrimp is a favorite aquatic food for people all over the world, and the ensuing shrimp shelling problem has gradually attracted everyone's attention. But existing shelled shrimp major part obtains for direct manual shelling, and the mechanical shelling that exists in a small amount also has shelled shelled shrimp easily broken at present, and shelling efficiency is low, produces the shortcomings such as shelled shelled shrimp rate is low. The ultra-high pressure processing technology of food provides a new idea to solve the above problems. [0003] The ultra-high pressure technology of food is a high-tech non-thermal processing of food that has attracted much attention and extensive research in various countries. It refers to the use of pressure media (usually ...

AI Technical Summary

Problems solved by technology

However, most of the existing shrimps are obtained by direct manual shelling. At present, a small amount of mechanical shelling also has the disadvantages that the shrimps are easily broken, the shelling efficiency is low, and the yield of shrimps is low.