Shrimp cake production and processing technology

Abstract

The invention discloses a shrimp cake production and processing technology which specifically comprises the following steps: checking and accepting shrimp meat, unfreezing, treating and dehydrating the shrimp meat, treating water chestnuts or vegetables and the like, chopping the shrimp meat, stirring and mixing, forming, packaging, quickly freezing, detecting metal, boxing and warehousing. The shrimp meat processing and dehydrating step comprises the following specific steps: unfreezing shrimp meat: unfreezing the shrimp meat in a water spraying manner without detaching an inner bag in winter, and unfreezing the shrimp meat in a natural manner in summer until the surface layer of the shrimp is slightly loosened when being touched by a hand; the central temperature of the finally thawed product is-1 DEG C to 0 DEG C; shrimp meat cutting: cutting the unfrozen shrimps into materials with the length of 1-2cm by using a shrimp cutting machine for later use; dehydrating the shrimp meat: putting the cut shrimp sections into a bag, starting a dehydrator for 1 minute, and then shutting down the dehydrator; and spraying the baikal skullcap root extracting solution on the unfrozen The technical problems that in the processing process of shrimp cakes in the prior art, shrimp meat is prone to being oxidized after being in contact with air after being unfrozen, the taste of the shrimp meat is poor, and the shrimp meat is poor can be effectively solved.

Description

Technical Field

[0001] The invention relates to the technical field of shrimp cake processing, in particular to a shrimp cake production and processing technology. Background Art

[0002] Shrimp cakes are prepared by mixing shrimp meat and auxiliary materials, and then forming shrimp cakes using a shrimp cake forming machine; the invention with application number CN201711089155.7 discloses a method for preparing nutritious shrimp, comprising the following steps: (1) manually removing the shrimp shell and retaining the shrimp; (2) soaking the shrimp in salt water, washing it 2-5 times, and soaking it in clean water again for 3 hours; (3) chopping the shrimp into mud, and adding edible salt and soy sauce to mix, so as to prepare shrimp. The method for preparing seasoned shrimp in the present invention does not contain food additives such as phosphates during the entire processing process, so as to ensure that the shrimp is original and fresh, and the shrimp processed by the method has good meat quality, good taste and good mouthfeel.

[0003] However, in actual processing, it was found that shrimp meat is easily oxidized after coming into contact with air after thawing, resulting in the shrimp meat having a poor taste and being relatively dry. Summary of the invention

[0004] The purpose of the present invention is to provide a shrimp cake production and processing technology, which can effectively solve the technical problem in the prior art that during the processing of shrimp cakes, shrimp meat is easily oxidized after contact with air after thawing, resulting in poor taste and dryness of the shrimp meat.

[0005] In order to solve the above technical problems, the technical solution adopted by the present invention is:

[0006] A shrimp cake production and processing technology specifically includes the following steps: shrimp inspection, thawing, shrimp processing and dehydration, water chestnut or vegetable processing, shrimp chopping, stirring and mixing, molding, packaging, quick freezing, metal detection, boxing and warehousing; wherein the shrimp processing and dehydration step is specifically as follows:

[0007] Thawing shrimps: In winter, the inner bag is not opened and the water spray method is used for thawing. In summer, the natural method is used for thawing until the surface of the shrimp is slightly loose when touched by hand; the core temperature of the product after thawing is -1℃~0℃; Shrimp cutting: Cut the thawed shrimps into 1~2cm long materials for later use; Shrimp dehydration: Put the cut shrimp segments into a bag, turn on the dehydrator for 1 minute, and then turn it off. If the dehydrated shrimp segments cannot be used within half an hour, they should be stored in the freezer;

[0008] Spray the scutellaria extract on the thawed shrimps, spray the scutellaria extract on the surface of the shrimps, stir and mix thoroughly, and then cut.

[0009] Furthermore, in the step of processing water chestnuts or vegetables, the water chestnuts or vegetables required are peeled and washed according to the production amount, cut into particles of 3 to 5 mm in size for later use, and the addition ratio is about 8-10%.

[0010] Among them, the vegetables are carrots, green beans or corn.

[0011] Among them, the shrimp chopping step is to chop 1 / 4 of the processed shrimp into a paste with a chopper for later use, thereby making shrimp paste.

[0012] Preferably, the stirring and mixing step is: put 1 / 4 shrimp paste, 3 / 4 shrimp granules, water chestnuts, starch, double salt, sugar, chicken essence, and edible flavoring raw materials into a stirring pot, stir slowly for 6 to 8 minutes, and the materials can be mixed evenly before being removed from the pot for use. The temperature of the slurry removed from the pot cannot exceed 5°C.

[0013] Furthermore, the molding step is performed using a molding machine, and the single weight is 40±2g.

[0014] Preferably, the quick freezing step is as follows: the products are placed evenly and neatly at the entrance of the single freezer, and the temperature of the single freezer reaches below -30°C for quick freezing for 30 to 60 minutes. The center temperature of the frozen product is below -18°C.

[0015] The metal detection steps are as follows: The quick-frozen shrimp cakes pass through the metal detector, and the limit is No

[0016] Compared with the prior art, the present invention has the following beneficial effects:

[0017] In actual use, the thawed shrimps are sprayed with the scutellaria extract, and the scutellaria extract is sprayed on the surface of the shrimps and then fully stirred and mixed before cutting; the scutellaria extract can coat the shrimp meat, so that the active ingredients in the scutellaria extract inhibit the formation of nitrosamines and prevent the finished shrimp paste from oxidation and deterioration. At the same time, the scutellaria extract can also significantly remove the fishy smell of the shrimp meat itself, so as to achieve the purpose of removing the fishy smell and enhancing the fragrance. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings required for use in the embodiments will be briefly introduced below. It should be understood that the following drawings only show certain embodiments of the present invention and therefore should not be regarded as limiting the scope. For ordinary technicians in this field, other related drawings can be obtained based on these drawings without paying creative work.

[0019] Figure 1 It is a schematic diagram of the overall structure of the molding machine of the present invention.

[0020] Figure 2It is a schematic diagram of the connection relationship between the forming mechanism and the transmission shaft in the forming machine of the present invention.

[0021] Reference numerals:

[0022] 101-processing device body, 102-mixing barrel, 103-molding mechanism, 104-housing, 105-baffle, 106-cam mechanism, 107-ejection mechanism, 108-molding hole, 109-molding area, 110-transmission shaft, 111-limiting hole, 112-limiting column, 113-mounting groove, 114-mounting hole, 115-bolt, 116-handwheel, 117-cam part, 118-round shaft, 119-through hole, 120-connecting part, 121-second guide inclined plane, 122-moving plate, 123-connecting shaft, 124-spring, 125-roller, 126-limiting part, 127-shrimp cake conveying mechanism, 128-limiting groove, 129-first positioning hole, 130-second positioning hole, 131-latch. DETAILED DESCRIPTION

[0023] In the following, only some exemplary embodiments are briefly described. As those skilled in the art will appreciate, the described embodiments may be modified in various ways without departing from the spirit or scope of the embodiments of the present invention. Therefore, the drawings and descriptions are considered to be exemplary and non-restrictive in nature.

[0024] In the description of the embodiments of the present invention, it should be understood that the terms "length", "vertical", "horizontal", "top", "bottom", etc. indicating the orientation or positional relationship are based on the orientation or positional relationship shown in the accompanying drawings, and are only for the convenience of describing the embodiments of the present invention and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as a limitation on the embodiments of the present invention.

[0025] In addition, the terms "first" and "second" are used for descriptive purposes only and should not be understood as indicating or implying relative importance or implicitly indicating the number of the indicated technical features. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of the features. In the description of the embodiments of the present invention, the meaning of "plurality" is two or more, unless otherwise clearly and specifically defined.

[0026] In the embodiments of the present invention, unless otherwise clearly specified and limited, the terms "installed", "connected", "connected", "fixed" and the like should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection, an electrical connection, or a communication; it can be a direct connection, or an indirect connection through an intermediate medium, and it can be the internal connection of two elements or the interaction relationship between two elements. For ordinary technicians in this field, the specific meanings of the above terms in the embodiments of the present invention can be understood according to specific circumstances.

[0027] In the embodiments of the present invention, unless otherwise clearly specified and limited, a first feature being "above" or "below" a second feature may include that the first and second features are in direct contact, or may include that the first and second features are not in direct contact but are in contact through another feature between them. Moreover, a first feature being "above", "above" and "above" a second feature includes that the first feature is directly above and obliquely above the second feature, or simply indicates that the first feature is higher in level than the second feature. A first feature being "below", "below" and "below" a second feature includes that the first feature is directly above and obliquely above the second feature, or simply indicates that the first feature is lower in level than the second feature.

[0028] The disclosure below provides many different embodiments or examples to implement different structures of the embodiments of the present invention. In order to simplify the disclosure of the embodiments of the present invention, the parts and settings of specific examples are described below. Of course, they are only examples, and the purpose is not to limit the embodiments of the present invention. In addition, the embodiments of the present invention can repeat reference numbers and / or reference letters in different examples, and this repetition is for the purpose of simplification and clarity, which itself does not indicate the relationship between the various embodiments and / or settings discussed.

[0029] The embodiments of the present invention are described in detail below with reference to the accompanying drawings.

[0030] Embodiment 1

[0031] This embodiment discloses a shrimp cake production and processing technology, which specifically includes the following steps: shrimp inspection, thawing, shrimp processing and dehydration, water chestnut or vegetable processing, shrimp chopping, stirring and mixing, molding, packaging, quick freezing, metal detection, boxing and storage; the shrimp processing and dehydration step is as follows:

[0032] Thawing shrimps: In winter, the inner bag is not opened and the water spray method is used for thawing. In summer, the natural method is used for thawing until the surface of the shrimp is slightly loose when touched by hand; the core temperature of the product after thawing is -1℃~0℃; Shrimp cutting: Cut the thawed shrimps into 1~2cm long pieces with a shrimp cutter for later use; Shrimp dehydration: Put the cut shrimp segments into bags, turn on the dehydrator for 1 minute, and then turn it off;

[0033] Spray the scutellaria extract on the thawed shrimps, spray the scutellaria extract on the surface of the shrimps, stir and mix thoroughly, and then cut.

[0034] In the processing step of water chestnuts or vegetables, the water chestnuts or vegetables required are peeled and washed according to the production amount, cut into particles of 3 to 5 mm in size for later use, and the addition ratio is about 8-10%.

[0035] Furthermore, the vegetable is carrot, green bean or corn.

[0036] Preferably, the shrimp chopping step is to chop 1 / 4 of the processed shrimp into a paste using a chopper for later use to prepare shrimp paste.

[0037] Furthermore, the stirring and mixing step is: put 1 / 4 of shrimp paste, 3 / 4 of shrimp granules, water chestnuts, starch, double salt, sugar, chicken essence, and edible flavoring raw materials into a stirring pot, stir slowly for 6 to 8 minutes, and when the materials are evenly mixed, they can be taken out of the pot for use, and the temperature of the slurry out of the pot cannot exceed 5°C.

[0038] Preferably, the molding step is performed using a molding machine, and the single weight is 40±2g.

[0039] In this embodiment, the quick freezing steps are as follows: the products are placed evenly and neatly at the entrance of the single freezer, and the temperature of the single freezer reaches below -30°C for quick freezing for 30 to 60 minutes. The center temperature of the frozen product is below -18°C.

[0040] The metal detection steps are as follows: The quick-frozen shrimp cakes pass through the metal detector, and the limit is No

[0041] In order to further illustrate the present invention, the present invention is further described below in conjunction with specific processes.

[0042] 1. Acceptance of raw and auxiliary materials

[0043] The raw materials and auxiliary materials used in production must comply with relevant product standards. All packaging materials and auxiliary materials are produced by officially registered and approved designated manufacturers and meet relevant quality standards. Clean and hygienic vehicles must be used during transportation, and insect protection must be done well.

[0044] 2. Shrimp processing

[0045] Thawing shrimps: In winter, water spraying is used for thawing (without removing the inner bag), and in summer, natural thawing is used. When the surface of the shrimps is slightly loosened by touching with hands, 1 / 2 of the shrimps are shipped out on the first day, and 1 / 2 of the shrimps are shipped out at noon on the second day. The center temperature of the product after thawing is -1℃~0℃. Spray the scutellaria extract on the thawed shrimps, spray the scutellaria extract on the surface of the shrimps, stir and mix thoroughly, and then cut.

[0046] Shrimp cutting: Use a shrimp cutter to cut the thawed shrimp into pieces of 1 to 2 cm in length for later use.

[0047] Dehydrating shrimp: Put the cut shrimp into a bag, turn on the dehydrator for 1 minute, and then turn it off. If the dehydrated shrimp cannot be used within half an hour, store it in a freezer.

[0048] 3. Processing of water chestnuts, vegetables, etc.

[0049] According to the production amount, the required water chestnuts or vegetables (carrots, green beans, corn, etc.) are peeled and washed, cut into 3-5 mm particles for later use, and the addition ratio is about 8-10%. Original shrimp cakes are not added.

[0050] 4. Chop and mix the shrimp

[0051] Use a chopper to chop 1 / 4 of the processed shrimp into a paste and set aside to make shrimp paste.

[0052] 5. Stir and mix

[0053] Put 1 / 4 shrimp paste, 3 / 4 shrimp granules, water chestnuts, starch, salt, sugar, chicken essence, edible flavors and other raw materials into the mixing pot, stir slowly for 6-8 minutes, and the materials can be evenly mixed and ready for use. The temperature of the slurry out of the pot should not exceed 5°C. The storage time of the material should not exceed 1h. If the temperature is too high, cover it with a film and add ice on the surface to cool it down. Accurately weigh the materials in strict accordance with the process requirements, and the equipment and related utensils should be cleaned and disinfected for use.

[0054] 6. Shrimp cake forming

[0055] The shrimp cakes are formed by a forming machine, and the weight of each piece is 40±2g. The formed products are packed into packaging boxes or packaging bags.

[0056] Note: ①Qualified products are round in shape with smooth surface; ②The storage time before entering the IQF machine shall not exceed 20 minutes.

[0057] 7. Quick freezing

[0058] Place the products evenly and neatly at the entrance of the IQF freezer. The temperature of the freezer reaches below -30°C for quick freezing, which takes about 30 to 60 minutes. The center temperature of the frozen product is below -18°C.

[0059] 8. Metal Detection

[0060] The critical limit for quick-frozen shrimp cakes passing through a metal detector is No

[0061] 9. Packing

[0062] According to the specifications and dimensions of the outer packaging box, load the packaged products, adjust the width and height of the positioning wheels of the carton sealer to be consistent with the size of the carton to be sealed, and then push the packaging box with the loaded products in the right direction so that the top and bottom can be sealed with tape. It must be beautiful and tight.

[0063] 10. Refrigeration and transportation

[0064] The packaged products are immediately put into cold storage and stacked according to batch number and specification, and the storage temperature is controlled below -18℃. All transport vehicles and ships are inspected, cleaned and disinfected, and the temperature is controlled below -18℃.

[0065] In this embodiment, the molding machine structure is as follows:

[0066] The forming machine includes a processing device body 101 and a shrimp cake forming mechanism 103 installed on the processing device body 101 below a mixing barrel 102, wherein the forming mechanism 103 includes a housing 104, a baffle 105, a cam mechanism 106 and a push-out mechanism 107, a forming hole 108 is provided on the housing 104, the push-out mechanism 107 is movably arranged in the forming hole 108, and a forming area 109 is formed between the upper end portion of the push-out mechanism 107 and the forming hole 108;

[0067] The baffle 105 is fixedly mounted on the side of the housing 104 and is used to connect with the transmission shaft 110 in the processing device body 101. One end of the cam mechanism 106 is rotatably connected to the baffle 105, and the other end is provided with a limiting hole 111. The transmission shaft 110 passes through the cam and is fixedly connected to the baffle 105.

[0068] The processing device body 101 is provided with a limiting column 112 that cooperates with the limiting hole 111. The lower end of the ejection mechanism 107 contacts the cam mechanism 106. When the transmission shaft 110 drives the transmission shaft 110 to rotate, the ejection mechanism 107 follows the housing 104 to rotate around the cam mechanism 106.

[0069] In the present invention, the cam mechanism 106 is connected to the housing 104 through the baffle 105 to form an integrated structure, and the integrated structure only needs to be installed as a whole; during installation, the transmission shaft 110 is passed through the cam mechanism 106 and connected to the baffle 105, and the limiting column is matched with the limiting hole 111, and finally the baffle 105 is fixed on the transmission shaft 110 to complete the installation, and disassembly and assembly are more convenient.

[0070] A mounting groove 113 is provided on the side of the housing 104 , the baffle 105 is installed in the mounting groove 113 , a mounting hole 114 is provided on the baffle 105 , and the transmission shaft 110 and the baffle 105 are fixedly connected by bolts 115 passing through the mounting holes 114 .

[0071] The bolt 115 is a bolt 115 with a hand wheel 116 at the end.

[0072] Thus, in actual use, the baffle 105 can be fixedly mounted on the transmission shaft 110 simply by rotating the bolt 115 .

[0073] Among them, the cam mechanism 106 includes a round shaft 118 and a cam portion 117 arranged on the round shaft 118. The round shaft 118 is a hollow shaft with a through hole 119. The right end of the round shaft 118 is rotatably connected to the baffle 105 through a bearing, and the left end is provided with a connecting portion 120, and the limiting hole 111 is provided on the connecting portion 120.

[0074] Wherein, a first guiding inclined surface is arranged on the limiting hole 111 .

[0075] Furthermore, a second guiding inclined surface 121 is provided at the through hole 119 .

[0076] In this embodiment, the ejection mechanism 107 includes a movable plate 122, a connecting shaft 123, a spring 124 and a roller 125. The forming hole 108 is a T-shaped hole. The movable plate 122 is slidably installed in the forming hole 108. The connecting shaft 123 is connected to the movable plate 122. A limiting portion 126 is provided on the connecting shaft 123. The spring 124 is sleeved on the connecting shaft 123. The upper end of the spring 124 contacts the inner wall of the outer shell 104, and the lower end contacts the limiting portion 126. The roller 125 is rotatably set on the connecting shaft 123. Under the action of the spring 124, the roller 125 is in close contact with the cam portion 117.

[0077] The connecting shaft 123 is driven by the cam portion 117 , so that the moving plate 122 can move in the forming hole 108 to push the material out of the forming hole 108 , and then the material is cut off by the cutting mechanism on the processing device body 101 .

[0078] Among them, a shrimp cake conveying mechanism 127 is arranged below the forming mechanism 103 on the processing device body 101.

[0079] Furthermore, a limiting groove 128 is provided on the cam portion 117, and the roller 125 is located in the limiting groove 128. The limiting groove 128 can make the roller 125 more stable when rolling.

[0080] In actual use, in order to facilitate positioning, a first positioning hole 129 is provided on the housing 104 , and a second positioning hole 130 is provided on the connecting portion 120 . The first and second positioning holes are positioned by a latch 131 .

[0081] After the installation is completed, the latch 131 can be taken out, thereby improving the convenience during installation.

[0082] Although the preferred embodiments of the present invention have been described, those skilled in the art may make other changes and modifications to these embodiments once they have learned the basic creative concept. Therefore, the appended claims are intended to be interpreted as including the preferred embodiments and all changes and modifications that fall within the scope of the present invention.

[0083] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. It should be pointed out that any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A shrimp cake production and processing technology, specifically comprising the following steps: shrimp acceptance, thawing, shrimp dehydration, water chestnut or vegetable processing, shrimp chopping, stirring and mixing, molding, packaging, quick freezing, metal detection, boxing and warehousing; characterized in that: The specific steps for shrimp dehydration are as follows: Thawing shrimps: In winter, use water spraying method without opening the inner bag for thawing; in summer, use natural thawing method, until the surface of the shrimps is slightly loose when touched by hand; the center temperature of the product after final thawing is -1℃~0℃; Cutting shrimps: Use shrimp cutter to cut the thawed shrimps into 1~2cm long materials for later use; Dehydrating shrimps: Put the cut shrimp segments into bags, turn on the dehydrator for 1 minute, and then turn it off.

2. The shrimp cake production and processing process according to claim 1, characterized in that: During the processing steps of water chestnuts or vegetables, the water chestnuts or vegetables required are peeled and cleaned according to the production amount, cut into 3-5 mm particles for later use, and the addition ratio is about 8-10%.

3. The shrimp cake production and processing process according to claim 2, characterized in that: Vegetables are carrots, green beans or corn.

4. The shrimp cake production and processing process according to claim 2, characterized in that: The step of chopping the shrimps is to use a chopper to chop 1 / 4 of the processed shrimps into a paste and set aside to make shrimp paste.

5. The shrimp cake production and processing technology according to claim 4, characterized in that: The stirring and mixing steps are as follows: put 1 / 4 shrimp paste, 3 / 4 shrimp granules, water chestnuts, starch, double salt, sugar, chicken essence, and edible flavoring raw materials into a stirring pot, stir slowly for 6 to 8 minutes, and when the materials are evenly mixed, they can be taken out of the pot for use. The temperature of the slurry out of the pot cannot exceed 5°C.

6. The shrimp cake production and processing technology according to claim 1, characterized in that: The molding step is to use a molding machine to form, and the single weight is 40±2g.

7. The shrimp cake production and processing process according to claim 1, characterized in that: The quick freezing steps are as follows: place the products evenly and neatly at the entrance of the IQF freezer. The temperature of the IQF freezer reaches below -30°C for quick freezing for 30 to 60 minutes. The center temperature of the frozen product is below -18°C.

8. The shrimp cake production and processing technology according to claim 1, characterized in that: The metal detection steps are as follows: The quick-frozen shrimp cakes pass through the metal detector, and the limit is

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