Method for separating shell and meat of small crustacean

Abstract

The invention relates to a method for separating shell and meat of small crustacean, which comprises the following steps: performing heat-treatment on the small crustacean at the temperature of 50-150 DEG C for 0.5-15 minutes; then cooling the temperature of the small crustacean to a proper temperature, employing enzyme to perform enzymolysis on the small crustacean after heat treatment; then separating the shell and meat of the small crustacean through centrifuging, and respectively collecting the shell and meat. The method provided in the invention enables realization of continuous production, the shelling rate is high, the obtained small crustacean meat can be used for producing feeds or further producing high quality food, the shell can be used for producing chitosan and the like, and the method can be directly used for separating the shell and meat of the small crustacean which enables on-line processing in a fishing ship, and the method for separating shell and meat of small crustacean has good application prospect.

Description

technical field

[0001] The invention belongs to the field of shell meat separation of aquatic products, in particular to a method for separating shell meat of small crustaceans. Background technique

[0002] Krill belongs to the phylum Arthropoda, class Crustacea, and order Krillia. There are 85 species of krill in the world, of which only 7-8 species live in the Antarctic waters; the Antarctic krill (Euphausia Superba Dana) that lives in the Antarctic waters south of 50° south latitude is generally called Antarctic krill . Antarctic krill is one of the single species with the largest biomass and the most successful reproduction among multicellular organisms on the earth, and is a key link in the flow of energy and matter in the entire Southern Ocean ecosystem (Roger PH, Elizabeth HLL. The fishery on Antarctic krill defining an ecosystem approach to management[J].Reviews in Fisheries Science,2000,8(3):235-298), (Fan Wei, Wu Yumei, Chen Xuezhong, et al. Research progress on...

Examples

Embodiment 1

[0019] Small crustaceans are heat-treated (water or steam, 30°C, 18min); the temperature is lowered to 30°C, and the pH is adjusted to 8.0; papain is used to enzymatically hydrolyze (30°C, 180min) the heat-treated small crustaceans, and the enzyme dosage is small 1.5% of the mass of crustaceans; then, centrifuge the enzymatically hydrolyzed small crustaceans (400rpm, 0°C, 40min); realize the separation of the shell and meat of small crustaceans. The separation of shell and meat includes the complete separation of the shell from other parts, and also includes most of the separation (more than 60%) of the shell from other parts. The meat and shells of small crustaceans are collected separately.

Embodiment 2

[0021] Heat treatment of small crustaceans (water or steam, 140°C, 0.6min); cool down to 50°C, adjust pH to 7.0; use bromelain enzymatic hydrolysis (50°C, 15min) of heat-treated small crustaceans, the enzyme dosage is 12% of the mass of the small crustaceans; then, centrifuge the enzymatically hydrolyzed small crustaceans (11000rpm, 55°C, 6min); realize the separation of the shell meat of the small crustaceans. The separation of shell and meat includes the complete separation of the shell from other parts, and also includes most of the separation (more than 60%) of the shrimp shell from other parts. The meat and shells of small crustaceans are collected separately.

Embodiment 3

[0023] Small crustaceans are heat-treated (water or steam, 130°C, 1.5min); the temperature is lowered to 70°C, and the pH is adjusted to 7.0; enzymatic hydrolysis with neutral protease (70°C, 30min), the amount of enzyme used 2.0% of the mass of the small crustaceans; then, centrifuge the enzymatically hydrolyzed small crustaceans (10000rpm, 4°C, 7min); realize the separation of the shell meat of the small crustaceans. The separation of shell and meat includes the complete separation of the shell from other parts, and also includes most of the separation (more than 60%) of the shell from other parts. The meat and shells of small crustaceans are collected separately.

technical field

[0001] The invention belongs to the field of shell meat separation of aquatic products, in particular to a method for separating shell meat of small crustaceans. Background technique

[0002] Krill belongs to the phylum Arthropoda, class Crustacea, and order Krillia. There are 85 species of krill in the world, of which only 7-8 species live in the Antarctic waters; the Antarctic krill (Euphausia Superba Dana) that lives in the Antarctic waters south of 50° south latitude is generally called Antarctic krill . Antarctic krill is one of the single species with the largest biomass and the most successful reproduction among multicellular organisms on the earth, and is a key link in the flow of energy and matter in the entire Southern Ocean ecosystem (Roger PH, Elizabeth HLL. The fishery on Antarctic krill defining an ecosystem approach to management[J].Reviews in Fisheries Science,2000,8(3):235-298), (Fan Wei, Wu Yumei, Chen Xuezhong, et al. Research progress on...

Examples

Embodiment 1

[0019] Small crustaceans are heat-treated (water or steam, 30°C, 18min); the temperature is lowered to 30°C, and the pH is adjusted to 8.0; papain is used to enzymatically hydrolyze (30°C, 180min) the heat-treated small crustaceans, and the enzyme dosage is small 1.5% of the mass of crustaceans; then, centrifuge the enzymatically hydrolyzed small crustaceans (400rpm, 0°C, 40min); realize the separation of the shell and meat of small crustaceans. The separation of shell and meat includes the complete separation of the shell from other parts, and also includes most of the separation (more than 60%) of the shell from other parts. The meat and shells of small crustaceans are collected separately.

Embodiment 2

[0021] Heat treatment of small crustaceans (water or steam, 140°C, 0.6min); cool down to 50°C, adjust pH to 7.0; use bromelain enzymatic hydrolysis (50°C, 15min) of heat-treated small crustaceans, the enzyme dosage is 12% of the mass of the small crustaceans; then, centrifuge the enzymatically hydrolyzed small crustaceans (11000rpm, 55°C, 6min); realize the separation of the shell meat of the small crustaceans. The separation of shell and meat includes the complete separation of the shell from other parts, and also includes most of the separation (more than 60%) of the shrimp shell from other parts. The meat and shells of small crustaceans are collected separately.

Embodiment 3

[0023] Small crustaceans are heat-treated (water or steam, 130°C, 1.5min); the temperature is lowered to 70°C, and the pH is adjusted to 7.0; enzymatic hydrolysis with neutral protease (70°C, 30min), the amount of enzyme used 2.0% of the mass of the small crustaceans; then, centrifuge the enzymatically hydrolyzed small crustaceans (10000rpm, 4°C, 7min); realize the separation of the shell meat of the small crustaceans. The separation of shell and meat includes the complete separation of the shell from other parts, and also includes most of the separation (more than 60%) of the shell from other parts. The meat and shells of small crustaceans are collected separately.