Preparation method of low-fluorine euphausia superba unshelled shrimp meal

Abstract

The invention discloses a preparation method of low-fluorine euphausia superba unshelled shrimp meal. The preparation method comprises the following steps: 1. carrying out unshelling treatment on euphausia superba fished into a boat to obtain euphausia superba meat; 2. carrying out heat treatment on the euphausia superba meat at 60-90 DEG C for 5-20 minutes; 3. centrifuging and dehydrating the euphausia superba meat and carrying out vacuum drying; and 4. crushing the dried shrimp meat by a crushing machine and sieving the crushed dried shrimp meat with a 20-mesh sieve to obtain the euphausia superba unshelled shrimp meal. The preparation method of the low-fluorine euphausia superba unshelled shrimp meal applicable to the boat is established for the first time and the water content of the prepared shrimp meal is lower than 10%; and the content of fluorine is lower than 300mg / kg and the appearance color is better. The preparation method has the technical innovations that 1. the euphausia superba unshelled shrimp meal is prepared from the euphausia superba unshelled meat and the fluorine content is low; 2. the drying time is short and the production efficiency is improved; 3. conditions are moderate, the stability of grease in the shrimp meal is kept and the quality of the shrimp meal is improved; and 4. a wall sticking phenomenon is avoided by adopting a drying container with a teflon coating.

Description

technical field [0001] The invention relates to the processing of Antarctic krill shelled shrimp meal, more specifically, relates to a drying method of shelled shrimp meat. Background technique [0002] With the continuous increase of population and the sharp decrease of arable land, marine fishery resources have become an important resource for people to survive. According to the "State of World Fisheries and Aquaculture 2012" released by the Food and Agriculture Organization of the United Nations, the total global fishery production in 2011 was 154 million tons, of which 131 million tons were for human consumption. In 2009, 16.6% of the world's population's animal protein intake came from aquatic products. It can be seen that aquatic animal protein has become an important food protein source for humans. However, due to the shortage of fishery resources due to overfishing in recent years, the global capture fishery production has been stagnating for many years. Opening up ...

AI Technical Summary

Problems solved by technology

However, if you want to prepare shelled shrimp powder with freshly caught Antarctic krill on board, you need to pay attention to the following issues: 1. Mild drying conditions: Antarctic krill meat has a high oil content, and the oil is rich in phospholipid-type polyunsaturated fatty acids , very easy to oxidize and become rancid, so the drying conditions need to be mild; 2. Short drying time: the space on board is small, and it is difficult to install large-scale production equipment. Only by compressing the drying time can the production efficiency be improved; 3. Prevent the phenomenon of sticking to the wall: Antarctic krill meat is used as raw material to dry and powder, without the support of the shrimp shell, the shrimp meat is very easy to stick to the wall and scale during the drying process