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Super high pressure technology based shelling process of shellfish

An ultra-high pressure technology, an ultra-high pressure technology, applied in the field of shellfish shelling technology, can solve the problems of loss of nutritional components of shellfish, loss of physiological functions of mussels, destruction of flavor substances, etc., to achieve sustainable development and low energy consumption , the effect of increasing the output rate

Inactive Publication Date: 2011-08-03
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this can achieve the effect of shelling, it will cause a large loss of nutrients in the shellfish, destroy the flavor substances, lose the physiological functions of the mussels, and consume too much energy.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Put fresh mussels in a polyethylene bag, add water, and seal them in plastic; put them in an ultra-high pressure equipment, seal them, pressurize to 300MPa at room temperature, hold the pressure for 1 minute, and release the pressure; take out the plastic-encapsulated polyethylene from the ultra-high pressure equipment bag, open it, and remove the mussels.

[0017] Open the shell and take out the mussel meat to measure each index. The meat yield of mussels obtained by manual shelling was 35.7%, and that of mussels after ultra-high pressure treatment was 46.4%, an increase of 10.7%. The juice loss of mussels was 32.4% after manual shelling, and the juice loss of mussels after ultra-high pressure treatment was 2.7%, a decrease of 29.7%. It effectively improves the yield of mussels and reduces the loss of juice in the shelling process.

Embodiment 2

[0019] Put fresh mussels in a polyethylene bag, add water, and seal them in plastic; put them in an ultra-high pressure equipment, seal them, pressurize to 250MPa at room temperature, hold the pressure for 2 minutes, and release the pressure; take out the plastic-encapsulated polyethylene from the ultra-high pressure equipment bag, open it, and remove the mussels.

[0020] Open the shell and take out the mussel meat to measure each index. The meat yield of mussels obtained by manual shelling was 35.7%, and that of mussels after ultra-high pressure treatment was 48.6%, an increase of 12.9%. The juice loss of mussels was 32.4% after manual shelling, and the juice loss of mussels after ultra-high pressure treatment was 1.5%, a decrease of 30.9%. It effectively improves the yield of mussels and reduces the loss of juice in the shelling process.

Embodiment 3

[0022] Put fresh mussels into a polyethylene bag, add water, and seal it; put it into an ultra-high pressure device, seal it, pressurize it to 200MPa at room temperature, hold the pressure for 6 minutes, and release the pressure; take out the plastic-encapsulated polyethylene bag from the ultra-high pressure device bag, open it, and remove the mussels.

[0023] Open the shell and take out the mussel meat to measure each index. The meat yield of mussels obtained by manual shelling was 35.7%, and that of mussels after ultra-high pressure treatment was 50.2%, an increase of 14.5%. The juice loss of mussels was 32.4% after manual shelling, and the juice loss of mussels after ultra-high pressure treatment was 2.7%, a decrease of 29.7%. It effectively improves the yield of mussels and reduces the loss of juice in the shelling process.

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Abstract

The invention discloses a super high pressure technology based shelling process of shellfish, which comprises the following steps of: putting fresh shellfish in a polyethylene bag; adding clear water in the bag; plastic packaging the bag; putting the bag in super high pressure equipment; sealing the bag; pressurizing the bag to 200-400MPa at normal temperature; retaining the pressure for 1-6min; releasing the pressure; taking the plastic packaged polyethylene bag out of the super high pressure equipment; unpacking the bag; and taking out the shellfish. The shelling process is simple to operate, and has less energy consumption; the juice loss of the shellfish during the shelling is obviously reduced; the output rate and the quality (complete, mellow and glossy appearance) of meat of the shellfish are improved; and meanwhile the labor intensity of the shelling of the shellfish is greatly reduced.

Description

technical field [0001] The invention relates to a shelling method, in particular to a shellfish shelling process based on ultra-high pressure technology. Background technique [0002] Shellfish is one of the well-known seafood at home and abroad, and it is an important species in aquaculture, which is cultivated in many parts of the world. Some shellfish, such as mussels, contain 53.5% protein, 6.9% fat, 12.7% sugar and rich calcium, phosphorus, iron and other inorganic salts in its dried meat. The content of 8 kinds of essential amino acids contained in it is much higher than that of milk, chicken, duck and livestock meat. Mussels also contain vitamin B family and a variety of trace elements, including manganese, cobalt, iodine and so on. However, the shellfish's relatively large shell size limits its transport, processing, and economic value. When processing shellfish at present, mainly still adopt high-temperature steaming and shelling. Although the effect of shelling...

Claims

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Application Information

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IPC IPC(8): A22C29/04
Inventor 李建平王敏朱松明朱瑞杨徽和劲松甘晓玲
Owner ZHEJIANG UNIV