Method for preparing low-fluorine shrimp powder

A technology for shrimp meal and temperature control, which is applied in the field of preparing low-fluorine shrimp meal, can solve the problems of time-consuming, reduced nutritional value of shrimp meal, and is not suitable for industrialization promotion, and achieves the effect of improving defluorination effect and promoting release.

Inactive Publication Date: 2019-06-14
HUNAN UNIV OF ARTS & SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, shelling shrimp is a very trivial work, which is not only time-consuming, but also discards the minerals and calcium in the shell after shelling, resulting in a reduction in the nutritional value of shrimp powder, which is not suitable for industrialization to promote

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] S1: Take 1.35kg of fresh shrimp, remove sundries, rinse with clean water, and remove.

[0027] S2: Add potassium ferrocyanide with a mass ratio of 0.1% to the cleaned shrimp, and pour distilled water at the same time, so that the water surface just covers the shrimp noodles, mix and stir evenly, and heat, control the temperature at about 60°C, and keep it for 25 minutes .

[0028] S3: Cool the shrimp treated in step S2 to room temperature, about 25° C., add zinc sulfate with a mass ratio of 0.05% therein, mix and stir evenly, and let stand for 0.5 h.

[0029] S4: Rinse the treated shrimp under clean water, and then place them in a centrifuge at 3000 rpm for 4 minutes to remove water.

[0030] S5: Put the dehydrated shrimp in a grinder to cut and grind. Place the pulverized shrimp powder in a centrifuge at 5000rpm for 5min to remove moisture.

[0031] S6: The dehydrated shrimp powder was vacuum-dried at 70° C. with a vacuum degree of -0.05 Mpa to obtain 0.39 kg of low...

Embodiment 2

[0033] S1: Take 1.38kg of fresh shrimp, remove sundries, rinse with clean water, and remove.

[0034] S2: Add 0.3% potassium ferrocyanide by mass to the cleaned shrimp, and pour distilled water at the same time, so that the water surface is just below the shrimp noodles, mix and stir evenly, and heat, control the temperature at about 70°C, and keep it for 25 minutes .

[0035] S3: Cool the shrimp treated in step S2 to room temperature, about 25° C., add zinc sulfate with a mass ratio of 0.2% therein, mix and stir evenly, and let stand for 1 hour.

[0036] S4: Rinse the treated shrimp under clean water, and then place them in a centrifuge for 5 minutes at 3000 rpm to remove water.

[0037] S5: Put the dehydrated shrimp in a grinder to cut and grind. Place the pulverized shrimp powder in a centrifuge at 5000 rpm for 4 minutes to remove moisture.

[0038] S6: The dehydrated shrimp powder was vacuum-dried at 80° C. with a vacuum degree of -0.05 Mpa to obtain 0.40 kg of low-fluo...

Embodiment 3

[0040] S1: Take 1.30kg of fresh shrimp, remove sundries, rinse with clean water, and remove.

[0041] S2: Add 0.5% potassium ferrocyanide by mass to the cleaned shrimp, and pour distilled water at the same time, so that the water surface is just below the shrimp noodles, mix and stir evenly, and heat, control the temperature at about 80°C, and keep it for 20 minutes .

[0042] S3: Cool the shrimp treated in step S2 to room temperature, about 25° C., add zinc sulfate with a mass ratio of 0.3% therein, mix and stir evenly, and let stand for 2 hours.

[0043] S4: Rinse the treated shrimp under clean water, and then place them in a centrifuge at 3000 rpm for 6 minutes to remove water.

[0044] S5: Put the dehydrated shrimp in a grinder to cut and grind. Place the pulverized shrimp powder in a centrifuge at 5000 rpm for 6 minutes to remove moisture.

[0045] S6: The dehydrated shrimp powder was vacuum-dried at 90° C. with a vacuum degree of -0.05 Mpa to obtain 0.34 kg of low-flu...

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PUM

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Abstract

The invention belongs to the technical field of aquatic product processing, and in particular relates to a method for preparing low-fluorine shrimp powder. The shrimp powder prepared according to themethod has low fluorine content, high defluorination efficiency, simple operation, short time, little influence on the nutrient composition of the shrimp powder and industrial production value. The method includes removing impurities from fresh shrimps and cleaning the fresh shrimps; adding potassium ferrocyanide to the cleaned shrimps, mixing and stirring uniformly and heating; cooling the shrimps to the room temperature, adding zinc sulfate, mixing and stirring evenly and standing; rinsing with clean water and centrifuging to drain water; cutting and smashing the shrimps, centrifuging to remove water and vacuum drying to obtain the low-fluorine shrimp powder.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing, and in particular relates to a method for preparing low-fluorine shrimp powder. Background technique [0002] Shrimp powder is often used as a feed additive, and sometimes as a food additive. It is generally made from small shrimps that are ground and crushed, and added with seasonings. It tastes delicious and is rich in various proteins and minerals. However, due to the high content of fluorine in conventionally prepared shrimp powder, the application of shrimp powder in food has been greatly restricted. [0003] The fluorine element generally exists in the shrimp shell, and the fluorine element is transferred to the shrimp meat during the process of making the shrimp into shrimp powder. For this reason, the Chinese invention patent with the publication number CN104382106A discloses a method for preparing low-fluorine Antarctic krill shelled shrimp powder. The salvaged krill ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L17/40A23L5/20
Inventor 杨品红雷颂杨褀福王芙蓉
Owner HUNAN UNIV OF ARTS & SCI
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