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 ...

Examples

preparation example Construction

[0019] The invention provides a method for preparing low-fluorine Antarctic krill shelled shrimp powder, comprising the following steps:

[0020] Step 1: Antarctic krill meat is obtained by shelling the fresh Antarctic krill salvaged on board;

[0021] Step 2: Antarctic krill meat is heat-treated at 60-90°C for 5-20 minutes;

[0022] Step 3: Shrimp meat after heat treatment is minced into mince;

[0023] Step 4: Centrifuge the minced Antarctic krill meat for 5-30 minutes at a centrifugal force of 2000-5000×g to remove water.

[0024] Step 5: Put the dehydrated shrimp mince in a Teflon-coated drying container and dry it in a vacuum dryer at a drying temperature of 60-80°C, relative vacuum of -0.05-0.08Mpa, and drying time 5-8 hours;

[0025] Step 6: The dried shrimp meat is pulverized with a grinder and passed through a 20-mesh sieve to obtain Antarctic krill shelled shrimp powder.

[0026] Among them, Step 3 and Step 4 are optional steps. If they are deleted, the heat-trea...

Embodiment 1

[0028] 1. Antarctic krill meat is obtained by shelling the fresh Antarctic krill salvaged on board;

[0029] 2. Heat-treat the shelled Antarctic krill meat at 60°C for 20 minutes;

[0030] 3. Shrimp meat after heat treatment is minced into mince;

[0031] 4. Centrifuge the minced shrimp meat with a centrifugal force of 5000×g and a centrifugation time of 5 minutes to remove water;

[0032] 5. Place the dehydrated shrimp mince in a Teflon-coated drying container and dry it in a vacuum dryer at a drying temperature of 60°C, a relative vacuum of -0.08Mpa, and a drying time of 8 hours;

[0033] 6. The dried shrimp mince is pulverized with a pulverizer, and passed through a 20-mesh sieve to obtain Antarctic krill shelled shrimp powder, with a moisture content of 9.20%.

Embodiment 2

[0035] 1. Antarctic krill meat is obtained by shelling the fresh Antarctic krill salvaged on board;

[0036] 2. Heat-treat the shelled Antarctic krill meat at 75°C for 15 minutes;

[0037] 3. Shrimp meat after heat treatment is minced into mince;

[0038] 4. Centrifuge the minced shrimp meat with a centrifugal force of 3500×g and a centrifugation time of 15 minutes to remove water;

[0039] 5. Put the dehydrated shrimp meat in a Teflon-coated drying container and dry it in a vacuum dryer at a drying temperature of 70°C, a relative vacuum of -0.06Mpa, and a drying time of 6.5 hours;

[0040] 6. The dried shrimp mince is pulverized with a pulverizer, and passed through a 20-mesh sieve to obtain Antarctic krill shelled shrimp powder, with a moisture content of 8.83%.

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 ...

Examples

preparation example Construction

[0019] The invention provides a method for preparing low-fluorine Antarctic krill shelled shrimp powder, comprising the following steps:

[0020] Step 1: Antarctic krill meat is obtained by shelling the fresh Antarctic krill salvaged on board;

[0021] Step 2: Antarctic krill meat is heat-treated at 60-90°C for 5-20 minutes;

[0022] Step 3: Shrimp meat after heat treatment is minced into mince;

[0023] Step 4: Centrifuge the minced Antarctic krill meat for 5-30 minutes at a centrifugal force of 2000-5000×g to remove water.

[0024] Step 5: Put the dehydrated shrimp mince in a Teflon-coated drying container and dry it in a vacuum dryer at a drying temperature of 60-80°C, relative vacuum of -0.05-0.08Mpa, and drying time 5-8 hours;

[0025] Step 6: The dried shrimp meat is pulverized with a grinder and passed through a 20-mesh sieve to obtain Antarctic krill shelled shrimp powder.

[0026] Among them, Step 3 and Step 4 are optional steps. If they are deleted, the heat-trea...

Embodiment 1

[0028] 1. Antarctic krill meat is obtained by shelling the fresh Antarctic krill salvaged on board;

[0029] 2. Heat-treat the shelled Antarctic krill meat at 60°C for 20 minutes;

[0030] 3. Shrimp meat after heat treatment is minced into mince;

[0031] 4. Centrifuge the minced shrimp meat with a centrifugal force of 5000×g and a centrifugation time of 5 minutes to remove water;

[0032] 5. Place the dehydrated shrimp mince in a Teflon-coated drying container and dry it in a vacuum dryer at a drying temperature of 60°C, a relative vacuum of -0.08Mpa, and a drying time of 8 hours;

[0033] 6. The dried shrimp mince is pulverized with a pulverizer, and passed through a 20-mesh sieve to obtain Antarctic krill shelled shrimp powder, with a moisture content of 9.20%.

Embodiment 2

[0035] 1. Antarctic krill meat is obtained by shelling the fresh Antarctic krill salvaged on board;

[0036] 2. Heat-treat the shelled Antarctic krill meat at 75°C for 15 minutes;

[0037] 3. Shrimp meat after heat treatment is minced into mince;

[0038] 4. Centrifuge the minced shrimp meat with a centrifugal force of 3500×g and a centrifugation time of 15 minutes to remove water;

[0039] 5. Put the dehydrated shrimp meat in a Teflon-coated drying container and dry it in a vacuum dryer at a drying temperature of 70°C, a relative vacuum of -0.06Mpa, and a drying time of 6.5 hours;

[0040] 6. The dried shrimp mince is pulverized with a pulverizer, and passed through a 20-mesh sieve to obtain Antarctic krill shelled shrimp powder, with a moisture content of 8.83%.