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Refrigeration pretreatment method for shrimps

A pretreatment and cold brine technology, applied in food science, food preservation, application, etc., can solve the problems of undiscovered shrimp refrigeration pretreatment methods, difficult to meet expectations, etc., to shorten thawing time, ensure quality, weaken large The effect of the condition of the ice crystals

Inactive Publication Date: 2013-12-11
NANTONG SINROFREEZE EQUIP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It has been verified by application practice that it is difficult to meet expectations due to various factors such as production conditions and national inspection standards. Therefore, it is imperative to develop a new and effective shrimp refrigeration pretreatment method.
[0004] Relevant documents have been retrieved, but no shrimp refrigeration pretreatment method identical to that of the present invention has been found

Method used

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  • Refrigeration pretreatment method for shrimps

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Embodiment Construction

[0011] In the present invention, the pretreatment method adopts the shrimp pretreatment assembly line to carry out shrimp processing,

[0012] The shrimp pretreatment line mainly includes a conveyor belt 1, a salt water spray cooling and draining device 2, a quick freezing device 3, and a vibrating ice-packing device 4. The conveyor belt 1 is divided into a water-sprinkling section conveyor network from front to back according to the process requirements Conveyor mesh belt in the draining section, conveyor mesh belt in the freezing section, set salt water spray cooling and draining device 2 on the conveyor mesh belt in the water spraying section, and set up a quick freezing device 3 on the conveyor mesh belt in the freezing section. The discharge end of the section conveying mesh belt is provided with a vibrating ice-packing device 4.

[0013] The main steps of the method include a water pouring process, a draining process, a freezing process and a vibrating ice-packing proce...

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Abstract

The invention relates to a refrigeration pretreatment method for shrimps. The method is characterized in that: the pretreatment method employs a shrimp pretreatment line for treating of the shrimps, the main steps of the method comprise a water spraying process, a water draining process, a freezing process and a vibration ice coating process; a salt brine with a concentration of 3%-4% is cooled to 0 DEG C-2 DEG C, and are uniformly sprayed over the shrimps which pass therebeneath; after water is drained, the shrimps are transported to a fast freezing apparatus with a temperature of -30 DEG C or less; and after fast frozen, the shrimps are put in a vibration ice coating apparatus of the shrimp pretreatment line, the vibration ice coating apparatus sprays potable water approximating mist or a salt brine with a concentration of 0-4% to the surface of the frozen shrimps for formation of ice coating. The whole pretreatment method helps to substantially improve the quality of the treated shrimps, and is beneficial to improvement on quality of the shrimps.

Description

technical field [0001] The invention relates to a food cold storage treatment method, in particular to a shrimp cold storage pretreatment method. Background technique [0002] Modern medical research has confirmed that shrimp has extremely high nutritional value and can enhance human immunity and sexual function, so shrimp has super high therapeutic value. Shrimp itself has high water content, high protein, strong cathepsin activity, and rapid autolysis. After leaving the water, the temperature will rise, and the microorganisms and enzyme activities in the body will increase. In addition, shrimps eat a lot of organic organisms when they are active underwater, and the food residues that are not fully digested remain on the head, and the shrimp body is eroded by bacteria after death. Due to the above reasons, "blackheads" and U-turns are prone to occur after the live shrimp dies out of the water. [0003] At present, there are many ways to prevent shrimp "blackhead" and U-tu...

Claims

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Application Information

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IPC IPC(8): A23L3/375
Inventor 花吉明葛锐
Owner NANTONG SINROFREEZE EQUIP
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