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Assembly-line processing device and technology of quick-frozen spicy crayfishes

A technology of spicy lobster and processing equipment, which is applied in shrimp/lobster processing, crustacean processing, meat/fish preservation, etc., can solve the problems of deterioration of flavor, influence on the taste of shrimp, weakening of unique aroma, etc., to improve elasticity and chewiness The process of immersion and taste is simple, and the effect of enhancing the hydrophobic interaction

Pending Publication Date: 2019-08-09
韩文静
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The traditional quick-frozen spicy lobster process is to manually sort, scrub, and cook live lobsters. The efficiency is low and it is not suitable for mass production lines; The meat is soft and rotten, and the seasonings penetrate slowly and for a long time, causing serious loss of nutrients in the shrimp body; when deep-fried lobster is fried by conventional means, it will produce "overheated taste" due to fat oxidation, which will affect the taste of the shrimp, and will produce Carcinogens that affect human health; quick-frozen spicy lobsters will face the problem of flavor deterioration during freezing processing and storage, which is manifested in the weakening of the original fresh and unique aroma, the formation of ammonia and hardwood odors, the aging and toughness of the meat, and the decrease in moisture content

Method used

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  • Assembly-line processing device and technology of quick-frozen spicy crayfishes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0064] Step 1, put the lobster purchased on the market into the separation tank 11, connect the power supply of the electric pulse shocking shrimp instrument 13, the pulse voltage is 165V, and the power is 90W;

[0065] Step 2, 1) Put the lobster into the aquatic product washing machine 21, and use 0.2MPa high-pressure water flow to wash off the silt and grass blades on the shrimp body;

[0066] 2) Put the lobster into the cleaning solution pool 22 prepared with the cleaning solution. The cleaning solution is made by mixing 0.3% baking soda, 3.5% white vinegar and 12% table salt with water, and the oxygen is increased under the action of the aeration pump Soak for 40 minutes to clean the gills and intestinal dirt of the lobster;

[0067] 3) The lobster is sent into the ultrasonic lobster cleaning machine 23 through the conveyor belt, the ultrasonic frequency is 25kHz, the silt content of the water is detected by an infrared silt sensor, and the lobster is repeatedly cleaned un...

Embodiment 2

[0087] Step 1, put the lobster purchased on the market into the separation tank 11, connect the power supply of the electric pulse shocking shrimp instrument 13, the pulse voltage is 150V, and the power is 100W;

[0088] Step 2, 1) Put the lobster into the aquatic product washing machine 21, and use 0.2MPa high-pressure water flow to wash off the silt and grass blades on the shrimp body;

[0089] 2) Put the lobster into the cleaning solution pool 22 prepared with the cleaning solution. The cleaning solution is made by mixing 0.3% baking soda, 3.5% white vinegar and 12% table salt with water, and the oxygen is increased under the action of the aeration pump Soak for 38 minutes to clean the gills and intestinal dirt of the lobster;

[0090] 3) The lobster is sent into the ultrasonic lobster cleaning machine 23 through the conveyor belt, the ultrasonic frequency is 25kHz, the silt content of the water is detected by an infrared silt sensor, and the lobster is repeatedly cleaned u...

Embodiment 3

[0108] Step 1, put the lobster purchased on the market into the separation tank 11, connect the power supply of the electric pulse shocking shrimp instrument 13, the pulse voltage is 150V, and the power is 100W;

[0109] Step 2, 1) Put the lobster into the aquatic product washing machine 21, and use 0.2MPa high-pressure water flow to wash off the silt and grass blades on the shrimp body;

[0110] 2) Put the lobster into the cleaning solution pool 22 prepared with the cleaning solution. The cleaning solution is made by mixing 0.3% baking soda, 3.5% white vinegar and 12% table salt with water, and the oxygen is increased under the action of the aeration pump Soak for 30 minutes to clean the gills and intestinal dirt of the lobster;

[0111] 3) The lobster is sent into the ultrasonic lobster cleaning machine 23 through the conveyor belt, the ultrasonic frequency is 25kHz, the silt content of the water is detected by an infrared silt sensor, and the lobster is repeatedly cleaned u...

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Abstract

The invention discloses assembly-line processing device and technology of quick-frozen spicy crayfishes. The device comprises an electric pulse dead crayfish separating system, a cleaning system, a cooking system and a packaging and quick-freezing system. The device is characterized in that a lifting machine is arranged at the top of the electric pulse dead crayfish separating system, a cleaning system is arranged at one side of the bottom of the lifting machine, a conveying belt is connected between the cleaning system and the cooking system, and the cooking system is connected with the packaging and quick-freezing system through the conveying belt. The processing technology of the quick-frozen spicy crayfishes comprises the steps of 1, separating, 2, cleaning, 3, cooking and 4, packagingand quick-freezing, wherein in step 1, fresh crayfishes purchased from the market are put in a separating pool, a power supply of an electric pulse crayfish shocking instrument is connected, the pulsed voltage of electrode plates is 150-200 V, and the power of the electrode plates is 80-100 W. The assembly-line processing device and technology have the advantages that the processing efficiency ishigh, and the crayfishes have good meat flavor.

Description

technical field [0001] The invention relates to the technical field of lobster processing, in particular to flow processing equipment for quick-frozen spicy lobster and a processing technology thereof. Background technique [0002] Crayfish, also known as Procambarus clarkii, is native to North America. Its body length is about 5-12 cm, and its carapace is nearly black and relatively hard. It is a freshwater economic shrimp that can adapt to various polluted environments. It has become an important economic breeding species in China. It is very popular because of its delicious meat. It can be cooked as spicy crayfish, beer crayfish and spicy shrimp balls. delicious. Frozen cooked crayfish is a large category of crayfish processing brands, that is, after cooking, they are vacuum-packed and sold refrigerated. [0003] The traditional quick-frozen spicy lobster process is to manually sort, scrub, and cook live lobsters. The efficiency is low and it is not suitable for mass pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/40A23L5/10A23L5/30A23L27/00A23L27/10A23B4/06A23B4/09A23B4/20A22C29/02A22C29/00A21B5/08
CPCA23L17/40A23L5/11A23L5/30A23L27/00A23L27/10A23B4/064A23B4/09A23B4/20A22C29/02A22C29/021A22C29/005A22C29/023A21B5/08A23V2002/00
Inventor 韩文静
Owner 韩文静
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