Environmental protection processing method of fresh shrimps

Abstract

The invention relates to an environmental protection processing method of fresh shrimps, which belongs to the technical field of aquatic product processing. The method comprises the following steps that: the fresh shrimps are cleaned in a cleaning pool with oxygen supply, earthy smell is removed by fresh lemon juice, and the original delicious taste of the shrimps is highlighted; and then shrimp stomach and gut are taken out in an oxygen supply processing pool; the processed qualified fresh shrimps are put into a conveyer belt and cooked at the high temperature of a microwave oven; ice blocks are used to cool the cooked shrimps to 60 to 68DEG C, and finally the cooked shrimps are sampled, packaged, sealed, put into boxes and leave the factory; the shrimp products processed through the method have the taste of the traditional shrimps, delicious taste and no earthy smell, and are green and environment protective food.

Description

technical field [0001] The invention relates to an environment-friendly processing method for live shrimp, in particular to a processing method capable of removing the intestines and stomach containing impurities in the shrimp body and removing the earthy smell of the shrimp, and belongs to the technical field of aquatic product processing. Background technique [0002] China is a big country in aquatic product breeding and consumption. With the needs of social and economic development, people have higher and higher requirements for aquatic products such as freshness, health, taste and nutrition. Because shrimp contains high protein and high nutritional value, so The market demand is high. At present, keeping shrimp alive and fresh is a technical problem in the field of aquatic product processing technology. The reason is that after the shrimp is caught, it can only survive for 1-2 days under the current technical oxygen supply conditions. It is very fragile. When observed ...

AI Technical Summary

Problems solved by technology

At present, keeping shrimp alive and fresh is a technical problem in the field of aquatic product processing technology. The reason is that after the shrimp is caught, it can only survive for 1-2 days under the current technical oxygen supply conditions. It is very fragile. When observed under a microscope, the cells begin to decay after 20 minutes, causing the meat of the shrimp to rot and deteriorate, seriously affecting the nutrition and taste of the shrimp.

In order to sell shrimp in the inland market, people use the method of injecting hormones to prolong the life of shrimps. This hormone is harmful to the human body after being absorbed; or it is processed by freezing and refrigerating. During the preservation process, the meat quality will appear cloudy, the flavor will deteriorate, and the meat quality will become soft, and its nutrition and taste cannot be compared with active aquatic products; in order to obtain a longer preservation period, chemical preservation methods are also used to preserve freshness of shrimp. This method is mainly to add fungicides, preservatives and antioxidants to the product. Due to the use of preservatives and antioxidants, the taste of the product is not good and the quality of the meat is deteriorated. At the same time, the use of preservatives and antioxidants is also harmful to the human body. Affect human health, does not meet the current requirements of green food

The existing ready-to-eat processing methods of aquatic products usually adopt methods such as boiling, drying / frying, etc. Although the shelf life of this technology is much longer than that of fresh shrimp (generally 20-30 days at 10°C), the processed products The flavor is not good, and the color is poor, which affects the taste and appearance of the product

[0003] In addition, the artificially cultured shrimp is affected by the growth environment. Due to the influence of the water quality and soil quality in the culture pond, the cooked shrimp has a kind of earthy smell, which affects the taste of the shrimp; especially the artificially cultivated shrimp, in order to ensure the survival rate of the shrimp, To make shrimps less sick, farmers use a lot of antibiotics and some drugs to ensure the survival rate of shrimps, so their stomachs and intestines contain a lot of undigested feed, antibiotics, drugs and excreta. If the processing technology is unreasonable, these will be brought into the Cooked shrimp not only affects the delicious taste of aquatic products, but also has adverse effects on human health