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Shipborne continuous drying method of antarctic krill and shipborne continuous processing method of shelled shrimps of antarctic krill

A processing method and krill technology, applied in shrimp/lobster processing, crustacean processing, food drying, etc., can solve problems such as the problem of cooking soup discharge, the color of the shrimp body is not bright enough, and the fluorine in the shrimp shell penetrates into the muscle, etc. Reduce long-distance storage and transportation costs, obvious effects of inactivating enzymes and bacteria, and reducing weight

Inactive Publication Date: 2017-09-26
ZHEJIANG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the existing cooking method is used, the fluorine in the shrimp shell will invade the muscle and cause the problem of discharging the cooking soup. Especially in the Antarctic region, this kind of nutrient-rich wastewater is never allowed to be discharged directly.
In addition, krill is rich in astaxanthin, improper processing will easily make the color of the shrimp body not bright enough

Method used

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  • Shipborne continuous drying method of antarctic krill and shipborne continuous processing method of shelled shrimps of antarctic krill
  • Shipborne continuous drying method of antarctic krill and shipborne continuous processing method of shelled shrimps of antarctic krill

Examples

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Effect test

Embodiment 1

[0038] refer to figure 1 , a ship-borne continuous drying method for fresh and live krill after capture, carried out according to the following steps:

[0039] 1) Cleaning and sorting of caught raw materials: Clean and sort the freshly caught krill with seawater, and place the krill in a vibrating sieve with a vibration frequency of 1050 r / min to remove residual water droplets on the surface of the shrimp.

[0040] 2) Infrared radiation heating: spread the krill treated in step 1) on the conveyor belt into a 7-layer drying box, and use the penetrating power of 1 μm near-infrared radiation for 3.5 minutes, and the central temperature of the shrimp body will reach 75°C. Low-temperature protease and polyphenol oxidase activities are inhibited and begin to be inactivated.

[0041] 3) Hot air drying: make the krill treated in step 2) enter the first stage of hot air drying, the hot air temperature is controlled at 75° C., and the drying wind speed is 1.0 m / s. After 10 minutes, it ...

Embodiment 2

[0047] refer to figure 1 , a kind of fresh and live krill polar ship-borne continuous high-efficiency drying processing method after capture, the sea-borne continuous processing method comprises the following steps:

[0048] 1) Cleaning and sorting of caught raw materials: Clean and sort the freshly caught krill with seawater, and place the krill in a vibrating sieve with a vibration frequency of 1050 r / min to remove residual water droplets on the surface of the shrimp.

[0049] 2) Infrared radiation heating: spread the krill treated in step 1) on the conveyor belt into a 7-layer drying box, and use the medium penetrating power of 20 μm far-infrared radiation for 3.0 minutes, and the central temperature of the shrimp body reaches 72 ° C. Low-temperature protease and polyphenol oxidase activities are inhibited and begin to be inactivated.

[0050] 3) Hot air drying: make the krill treated in step 2) enter the first stage of hot air drying, the hot air temperature is controlled...

Embodiment 3

[0056] refer to figure 1 , a ship-borne continuous drying method for fresh and live krill after capture, the ship-borne continuous drying method is carried out according to the following steps:

[0057] 1) Cleaning and sorting of caught raw materials: Clean the fresh and live krill caught with seawater, sort them, and place the krill in a vibrating sieve with a vibration frequency of 600r / min to remove residual water droplets on the surface of the shrimp body.

[0058] 2) Infrared radiation heating: the krill treated in step 1) is laid flat on the conveyor belt and entered into a 7-layer drying box, using the combination of near-infrared rays with a wavelength of 1 μm with strong penetrating power and far-infrared rays with a wavelength of 290 μm and weak penetrating power, Parallel crossing layout above the conveyor belt, continuous radiation for 2.5 minutes, the central temperature of the shrimp body reached 73°C, and the activity of low-temperature protease and polyphenol o...

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Abstract

The invention discloses a shipborne continuous drying method of antarctic krill and a shipborne continuous processing method of shelled shrimps of the antarctic krill. The shipborne continuous drying method of the antarctic krill comprises the following steps: 1) catching and fishing raw materials, cleaning, sorting and draining with a vibrating screen; 2) performing infrared radiation heating to quickly raise the temperature of the antarctic krill to 70 DEG C or above; 3) performing hot air drying; 4) performing vacuum impurity removal; 5) cooling and reducing the temperature to obtain dried antarctic krill products. The shipborne continuous processing method of the shelled shrimps of the antarctic krill comprises the following steps: a) catching and fishing raw materials, cleaning, sorting and draining with the vibrating screen; b) performing infrared radiation heating to quickly raising the temperature of the antarctic krill to 70 DEG C or above; c) performing hot air drying; d) performing shelling treatment, so that the antarctic krill achieves the separation of shells from the shelled shrimps; e) performing vacuum impurity removal to obtain shelled shrimp products. The shipborne continuous drying method and the shipborne continuous processing method disclosed by the invention have the advantages of being efficient, energy-saving, green, environment-friendly and capable of taking into account the quality safety of the antarctic krill products.

Description

technical field [0001] The invention relates to the technical field of ship-borne processing after capture of Antarctic krill, in particular to a ship-borne continuous and efficient drying of captured fresh and live krill in polar regions and a ship-borne continuous processing method for shelled shrimp. Background technique [0002] For a long time, the production of seafood has been following the traditional method of ocean fishing → pickling on board or ice preservation and transportation → land processing, especially polar resources such as Antarctic krill have the characteristics of "small size, easy to deteriorate, and difficult to preserve" According to the existing processing mode after krill is captured, one is to freeze the krill and transport it back to the land, the other is to directly process it into fish meal, and the third is to harvest the meat and make it into minced shrimp. Since the fluorine content in the shrimp shell is as high as 3300mg / kg, and the cont...

Claims

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Application Information

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IPC IPC(8): A22C29/02A23B4/03A23B4/01
CPCA22C29/021A22C29/026A23B4/01A23B4/03A23V2002/00A23V2300/10A23V2300/24
Inventor 丁玉庭周绪霞刘书来刘建华吕飞陈善平赵培城张建友顾赛麒徐霞郑志成
Owner ZHEJIANG UNIV OF TECH
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