30 results about "Cleaner shrimp" patented technology

The invention discloses a production line for automatically stripping off shrimp shells. The production line comprises a first conveyor belt, a second conveyor belt and a shrimp stripping operation table. Ultrasonic cleaning ponds are arranged between one end of the shrimp stripping operation table and the first conveyor belt as well as between the other end of the shrimp stripping operation tableand the second conveyor belt respectively; rotary shafts and driving motors are arranged at the end, close to the first conveyor belt, of the shrimp stripping operation table and the end, close to the shrimp stripping operation table, of the second conveyor belt respectively, wherein the driving motors are used for driving the rotary shafts to rotate, and filtering baskets used in cooperation with the ultrasonic cleaning ponds are fixedly installed on the rotary shafts respectively; the shrimp stripping operation table is provided with a head and tail removal mechanical claw module, a shrimpbody taking mechanical claw module, a shrimp shell removing device and a shrimp meat taking mechanical claw module in sequence in the conveying direction of the first conveyor belt; a first visual control module and a second visual control module are installed on the shrimp stripping operation table. The production line for automatically stripping off the shrimp shells can automatically clean shrimps, remove the heads and tails of the shrimps, strip off the shells and clean shrimp meat.

The invention relates to the technical field of seasonings, in particular to a method for producing a shrimp sauce. The method comprises the following steps: (1) cleaning shrimps and removing impurities: cleaning the shrimps and removing the impurities; (2) stewing: putting 100 parts of cleaned shrimps into a port, boiling for 120 minutes, and then adding salts accounting for 5-10% of the parts by weight of the shrimps; (3) mixing and blending flavors; (4) stewing: boiling the materials to obtain a finished product; (5) packaging: canning, sterilizing and packaging after the steps. The shrimp sauce contains special flavor and nutritious ingredients of shrimps, and has the advantages of delicious and unique flavor, strong sauce taste, high nutritional value, convenient carrying and batch production.

The invention discloses a process for producing spicy shrimp sauce. The process comprises the following steps: cleaning 5kg of shrimps by using clean water, putting the cleaned shrimps into a clean jar, adding 1500g of refined salt, slightly tamping for several times by using a mallet, sealing, tamping once per day, and allowing the shrimp sauce to be naturally fermented within 15 days, so that the shrimp sauce can be conditioned and eaten. The raw materials comprise 200g of shrimp sauce, 15g of dry red pepper chips, 200g of diced green onion, liquid of five eggs and 200g of vegetable oil. The producing method comprises the following steps: firing a cleaned pot, injecting the vegetable oil for heating, adding the diced green onion and red pepper chips, frying, adding the egg liquid and the shrimp sauce, and slowly frying with soft fire; the spicy shrimp sauce can be eaten on table when the shrimp sauce is immersed in oil.

The invention discloses a pre-processing process for shucking shrimps on the basis of super-high pressure technique. The pre-processing process comprises the following steps: 1) cleaning fresh shrimps with water, loading the cleaned shrimps into a plastic bag, adding clear water to the plastic bag, then, exhausting air from the plastic bag and packaging the plastic bag by a plastic-packaging machine; loading the plastic bag filled with the fresh shrimps and packaged into a high-pressure device, sealing the high-pressure device, increasing the pressure to 100 to 300MPa, and maintaining the pressure for 1 to 10 minutes; and 3) opening the high-pressure device to take out the plastic bag, and unpacking the plastic bag to take out the shrimps, so that the shrimp shell can be automatically separated from the shrimp meat after the increase of the pressure and the shrimp meat can be pulled out from the shrimp shell in an intact manner. The energy consumption for processing is lower, so that the pre-processing process of the invention constitutes an environment friendly processing method; the super-high pressure technique of the invention belongs to non-heating processing technique, thereby guaranteeing the intrinsic freshness of the product; and the invention reduces the time for shucking shrimps, solves the problem that the tail part of the shrimp meat is prone to crack, improves the appearance integrity of the shrimp meat, increases the yield of shrimp meat and improves the taste of the shrimp meat.

The invention discloses a method for preparing superfine nano-scale shrimp sauce and shrimp meal nutriment which can be absorbed and utilized by human bodies by performing secondary processing on the waste shrimp heads and dried shrimps in aquatic product processing. The method comprises the following steps of: preparing the superfine shrimp sauce with the granularity less than 1 micro from the cleaned shrimp heads and dried shrimps by boiling, primarily crushing, softening the shrimp shells, finely crushing and ultra-micro grinding and refining; and preparing instant dried shrimp powder with the moisture content less than 7 percent through spray drying. The nano-scale product has smooth mouthfeel and delicious taste of fresh shrimps, and is particularly suitable to be used as a calcium supplement nutritional and health care food for the old and children.

The invention relates to a production method of an essence, in particular to a method for preparing an edible essence from shrimp leftovers. The method comprises the following steps: biological enzymolysis: cleaning shrimp leftovers, pulverizing, mixing and pulping, adding table salt, alkali protease and flavored protease, regulating the initial pH value of the pulp, stirring for reaction, deactivating enzymes, and centrifugally separating to obtain a shrimp leftover protein hydrolyzate; thermal reaction: regulating the water content of the shrimp leftover protein hydrolyzate to 80%, adding glucose, xylose, glycine and arginine according to the proportions, regulating the pH value after dissolution, and heating to prepare a thermal reaction solution; and post treatment: regulating the water content of the thermal reaction solution to 60%, adding table salt, glucose and monosodium glutamate, adding an excipient, mixing, granulating, and freeze-drying to obtain the shrimp-flavor essenceproduct. The shrimp-flavor essence in the invention is rich in flavor and close to the original flavor of shrimps, and has the advantages of low fat content, short production period, low cost, and important social and economic meaning.

The prevent invention relates to a simple and quick detectino technique of shrimp-crab intravital blood lymph light microscope, including shrimp and crab living body blood-taking method: cleaning shrimp and crab body, disinfecting by using alcohol, using injector to needle into 7-10 mm of shrimp or crab body to draw blood; blood film preparation and staining method, using 0.05 ml of blood-lymph fluid, dropping on glass slide, adding 4% formaldehyde fixing fluid, drying, staining for 15-20 min. in Giemsa staining solution, washing film with water and making observation by using light microscope, covering with glass plate and making observation by using oil microscope. Said invention adopts meta-acid water flushing scheme to can quickly detect pathogen RLO (Rickettsia-like organism), therefore it possesses high practical value for culturing shrimp and crab.

The invention relates to a preparation method of a biomass carbon-based electrode for an asymmetric capacitance desalting device, which comprises the following steps: cleaning shrimp and crab shells,carrying out ultrasonic treatment, drying, pulverizing into powder, carbonizing in an inert atmosphere, adding an activator into a carbonized product, heating to 800-1200 DEG C under the protection ofinert gas, keeping the temperature for 2-4 hours, cooling, pickling, washing with water, filtering, and drying to obtain nitrogen-doped porous carbon; respectively carrying out sulfide modification and positive charge modification on the nitrogen-doped porous carbon, dispersing the modified nitrogen-doped porous carbon, acetylene black and polytetrafluoroethylene in absolute ethyl alcohol, evaporating to a paste, coating conductive substrate graphite paper with the paste, drying, and assembling to form an asymmetric electrode, wherein the positive electrode is positive charge modified nitrogen-doped porous carbon, and the negative electrode is sulfide-modified nitrogen-doped porous carbon. According to the method, the shrimp and crab shells are used as precursors, a nitrogen source does not need to be additionally added, raw materials are easy to obtain, cost is low, large-scale production can be achieved, and the prepared electrode is large in adsorption capacity and high in efficiency.

Disclosed is an automatically revolving robot used for cleaning a shrimp curved pipe. The automatically revolving robot used for cleaning the shrimp curved pipe is composed of a walking trolley, a constant force pushing mechanism, a revolving mechanism and a sweeping mechanism. Four hemispherical wheels are installed on the walking trolley, a motor is matched with a worm decelerator to drive the hemispherical wheels to walk. An air pump, a hydraulic pump, a hydraulic oil tank and the like are integrated on a trolley frame. The constant force pushing mechanism pushes tensioning wheels through a cylinder. According to the revolving mechanism, the motor drives the worm decelerator to drive an L-shaped revolving arm to rotate. A brush body beam can move on the revolving arm, and the brush body beam and the revolving arm operate synergistically to ensure that brush body moves along the axis of the shrimp curved pipe all the time. The brush body is composed of a plurality of small brushes, and each small brush is formed by the process that a thin wire is rolled on a thick steel wire. A dust collecting pipe is fixed under the brush body, so that real-time dust collecting is achieved, and the sweeping effect is guaranteed. After working, the L-shaped revolving arm can be taken back into a trolley body to enable the brush body to be located in front of the trolley body.

The method for clean shrimp culture in pond includes the following steps: firstly, applying, culture fertilizer containing elements of K, P and N, and simultaneously applying bacillus preparation into said pond to form good culture ecological environment, then breeding young shrimps, and applying trace element fertilizer and bacillus compound preparation, then making closed and semi-closed culture.

The invention discloses a shrimp cleaning device. The shrimp cleaning device comprises a box body; a rotating disc cavity is formed in the box body; a rotating disc is rotatably connected between thefront wall and the rear wall of the rotating disc cavity; a cam cavity is formed in the rotating disc; and a cam is rotatably connected between the front wall and the rear wall of the cam cavity. According to the shrimp cleaning device, to-be-processed shrimps are placed in a to-be-processing area, the rotating disc and a telescopic clamping plate clamp shrimps to remove shrimp lines, and a top plate is arranged in the clamping plate, so that relatively small shrimps are prevented from falling too deep; a buffer clamping plate is arranged on the clamping plate, so that the two sides of the shrimps are prevented from being clamped and damaged by excessive force; a cutting knife is rotated to cut openings in the backs of the shrimps; the cleaning knife is used for cleaning the shrimps in a scraping and water flushing manner; and the cleaned shrimp lines are cleaned through a pipeline, and the treated shrimps are cleaned, so that the shrimps are treated more cleanly and quickly, the laboramount of people is greatly reduced, and the treatment of the shrimps is not troublesome any more.

The invention discloses a preparation method for chitosan. The method comprises the following production steps: (1) cleaning shrimp shells and removing impurities; (2) soaking the shrimp shells with 4-6 percent of a sodium hydroxide solution for 4-5 h; (3) soaking the shrimp shells with 5-7 percent of a hydrochloric acid solution for 3-5 h, performing circular process until no bubbles are produced when acid is added; (4) poaching and drying, so that chitin is obtained; (5) performing deacetylation on the chitin; (6) filter pressing and washing the solution obtained after reaction, and drying, so as to obtain the chitosan. According to the invention, the value in use of the shrimp shells is increased, and the degree of deacetylation of the chitosan is further improved.

The invention discloses a method for making braised shredded chicken with ham and dried tofu. The braised shredded chicken with ham and dried tofu made with the method has the advantages of instance for eating, fresh keeping, deliciousness, nutrition and convenience for eating. According to the technical scheme, the method comprises the following steps of: cleaning boneless chicken thigh or chicken breast and cooking; shredding; cleaning winter bamboo shoots and mushrooms, draining to dryness and shredding; cutting dried tofu shreds into segments; cleaning shrimp meat and draining to dryness; stewing with saltwater brine of which the weight is equal to the total weight of the materials for 30 minutes; picking the materials out of the saltwater brine; irradiating with ultraviolet rays for 5 minutes; performing bacteria number reducing treatment; cooking special seasoning juice; cooling the seasoning juice to 24 DEG C within 30 minutes; pouring the seasoning juice into the main materials, and stirring uniformly; conditioning at the room temperature for 30 minutes; filling nitrogen into every bag of 300-500 grams for packaging; and sterilizing to obtain a finished product.

The invention discloses a soft baked shrimp prepared food processing method which is characterized by comprising the following steps: step one: shrimps are subjected to size selection to select the shrimps at a specific scope of sizes; step two: the shrimps are moved into a clean water for breeding; step three: the bred shrimps are fished out, the dirt on the shrimps are cleaned, and the dead shrimps are picked out; step four: the cleaned shrimps are steamed and cooked; step five: the cooked shrimps are lead to a drying device to conduct processes of sterilization and drying to enable the shrimp shells to be crisp; and step six: the dried shrimps are subjected to vacuum packaging. The soft baked shrimp prepared food processing method can enable the shrimps to be better in hygiene, remove odor, enable the shrimp shells to be crisp, and improve the taste.

The invention belongs to the technical field of natural product extraction and relates to a shrimp shell or crab shell red pigment extraction method which can be applicable to industrialized production. The extraction method comprises the following steps: cleaning shrimp shells or crab shells, removing oil on the surfaces of the shrimp shells or crab shells, then putting into water, boiling out for 14-20 minutes, then drying, and smashing into shrimp shell or crab shell powder particles of 50-70 meshes; adding an organic solvent into the shrimp shell or crab shell powder particles, controlling the temperature to be 50-60 DEG C, condensing and refluxing for 3-5 hours, filtering to obtain a dark red filtrate and shrimp shell or crab shell solids, adding a sodium hydroxide aqueous solution into the dried shrimp shells or crab shells, carrying out boiling water bath, then filtering, adding an organic solvent into a filtrate, condensing and refluxing under control of temperature, then carrying out liquid separation, mixing dark red filtrates at organic solvent layers, then concentrating, so that red oily matter is obtained, carrying out vacuum drying for 2-4 hours while temperature is controlled to be 0-10 DEG C, so that the shrimp shell or crab shell red pigment finished product is obtained. The red pigment extraction method provided by the invention has the advantages that a process route is simple, product quality is good, yield is high, industrial production and environmental friendliness can be realized, and energy conservation is strong.

The invention discloses ghost crab seafood dressing and a making method thereof. The dressing comprises 30-50 parts of ghost crabs, 10-20 parts of shrimps, 10-20 parts of fish, 8-12 parts of crabs, 4-5 parts of ginger, 2-4 parts of Baijiu, 1-2 parts of edible salt, 0.5-2 parts of sugar, 8-12 parts of water and an additive. The making method comprises the following steps of selecting fresh ghost crabs, fresh shrimps, fresh fish and fresh crabs, and thoroughly cleaning the selected ghost crabs, the selected shrimps, the selected fish and the selected crabs for standby application; separately mashing the cleaned ghost crabs, the cleaned shrimps, the cleaned fish and the cleaned crabs, and performing mixing so as to obtain slurry; uniformly mixing the obtained slurry with the ginger, the Baijiu, the edible salt, the sugar and the water to obtain a mixture, loading the mixture into a pot, and performing fermentation for 15-30 days so as to obtain fermentation liquor; and sterilizing the obtained fermentation liquor, and adding the additive so as to obtain the ghost crab seafood dressing. According to the ghost crab seafood dressing and the making method thereof disclosed by the invention, the ghost crabs are used as a main body, the shrimps, the fish and the crabs are used as complementing materials, so that the primary taste of the ghost crabs is reserved, the palatable taste of the ghost crab seafood dressing can also be increased by adding the shrimps, the fish and the crabs, and the mouth feel of the ghost crab seafood dressing is better than that of a conventional ghost crab sauce; and besides, the price of the ghost crab seafood dressing by using the shrimps, the fish and the crabs is lower than that with the equal quality, so that the interest cost of the dressing disclosed by the invention is also reduced.

The present invention discloses a preparation method of chicken skin boiled dumplings. The preparation method comprises the following steps: 1) each raw material is weighed as required; 2) meat grinding is conducted; 3) washed clean shrimp meat, carrots, black fungus, shepherdspurse herb, shiitake, rhizoma dioscoreae zingiberensis, haws, green Chinese onions, winter bamboo shoots, garlic, Chinesewolfberry fruits, Chinese yams and red dates are put into a crusher to be crushed; 4) seasoning materials are added for stirring and mixing to obtain dumpling stuffing materials; 5) chicken skin is washed clean; attached fat and subcutaneous thick fat are removed; and the chicken skin is cut into an oval shape to be used as dumpling wrappers; 6) boiled dumplings are wrapped; 7) steaming is conducted; and 8) oil-frying is conducted. The preparation method is simple and convenient to operate. The dumpling stuffing materials are reasonably prepared; the chicken skin is used as the dumping wrappers; and the chicken skin boiled dumplings are rich in nutrients and good in mouthfeel, and chewier during chewing. Due to the fact that the chicken skin is rich in collagen, the chicken skin boiled dumplings have certain feature-beautifying effects. The traditional dumpling production materials and edible methods are changed; and after the boiled dumplings are oil-fried, the boiled dumplings are golden in appearances, crisp outside and tender inside, and pleasant in aroma, and satisfy needs of people.

The invention provides an egg cake which can effectively solve the problems that the egg eating method is generally single, and the product categories are few, and belongs to the field of food processing. A making method of the egg cake comprises the steps that shrimp meat is cleaned with clear water for three times, and the cleaned shrimp meat is taken up from a basin and placed on a chopping board to be cut into fine grains through a kitchen knife; the shrimp meat grains are poured into the basin, 50 g of table salt, 50 g of monosidum glutamate, 30 g of pepper powder, 5 g of lard oil and 10 g of chopped green onions are added into the basin, and the materials are uniformly stirred by hand to be prepared into shrimp meat stuffing; 15 eggs are broken to be contained in a square plate, the square plate containing the eggs is put into a steamer to be steamed for 5 minutes and then taken out from the steamer, the shrimp meat stuffing is uniformly laid on the eggs in the square plate, another 15 eggs are broken to be contained in the square plate, the square plate is put into the steamer to be steamed for 20 minutes and then taken out from the steamer, when the egg cake in the square plate is aired to be cold, the egg cake is cut into small pieces with a knife, and then the egg cake can be eaten. The making method is mainly used for producing the shrimp egg cake.

The invention relates to the technical field of glucosamine preparation, in particular to a process for preparing D-glucosamine hydrochloride from biomass. The process comprises the following steps: (1) cleaning shrimp shells and / or crab shells, drying, adding hydrochloric acid to decalcify, adding excessive sodium carbonate, heating to react, and washing and drying the shrimp shells and / or crab shells to obtain crustacean shells; (2) reacting chitin, ammonium chloride, volatile organic alcohol and water at high temperature and high pressure to obtain hydrolysate; and (3) mixing the hydrolysate obtained in the step (2) with activated carbon, mixing the decolorized hydrolysate with excessive sodium hydroxide, then carrying out heating reaction, and then adjusting the pH value of the reaction solution by adopting hydrochloric acid to obtain a glucosamine hydrochloride solution; and (4) drying the glucosamine hydrochloride solution to obtain the glucosamine hydrochloride. The process effectively reduces the problems caused by a large amount of strong acids and strong alkalis required in the traditional process of preparing D-glucosamine from shrimp shells, crab shells and other biomasses.

The invention discloses a production line for automatically stripping off shrimp shells. The production line comprises a first conveyor belt, a second conveyor belt and a shrimp stripping operation table. Ultrasonic cleaning ponds are arranged between one end of the shrimp stripping operation table and the first conveyor belt as well as between the other end of the shrimp stripping operation tableand the second conveyor belt respectively; rotary shafts and driving motors are arranged at the end, close to the first conveyor belt, of the shrimp stripping operation table and the end, close to the shrimp stripping operation table, of the second conveyor belt respectively, wherein the driving motors are used for driving the rotary shafts to rotate, and filtering baskets used in cooperation with the ultrasonic cleaning ponds are fixedly installed on the rotary shafts respectively; the shrimp stripping operation table is provided with a head and tail removal mechanical claw module, a shrimpbody taking mechanical claw module, a shrimp shell removing device and a shrimp meat taking mechanical claw module in sequence in the conveying direction of the first conveyor belt; a first visual control module and a second visual control module are installed on the shrimp stripping operation table. The production line for automatically stripping off the shrimp shells can automatically clean shrimps, remove the heads and tails of the shrimps, strip off the shells and clean shrimp meat.

The invention discloses a preparation method for bamboo fungus shrimp meat breakfast porridge. The method comprises the following steps: S1) respectively putting rice, coix seeds, lotus seeds and ginkgoes into water and soaking, fishing out and mixing, thereby acquiring mixed cereals; removing shrimp shells and shrimp guts from fresh shrimps and then cleaning shrimp shells, thereby acquiring shrimp meat and shrimp shells; S2) putting the shrimp shells into a hot pan containing vegetable oil, stir-frying till turning color, adding clean water and boiling, filtering the shrimp shells, adding themixed cereals, coiling, and then adding the cleaned bamboo fungus, yams, dried scallops, medlar, red dates and shredded gingers in turn, boiling, adding the shrimp meat, continuing to boil, adding salt for seasoning and then pouring out of the pan, thereby acquiring the bamboo fungus shrimp meat breakfast porridge. The breakfast porridge prepared according to the invention tastes fine and delicate, has high nutritive value as well as healthcare value and is suitable for people at different ages to eat.

The present invention discloses a chicken egg cake, belongs to the field of food processing, and can effectively solve problems that general eating methods of eggs are relatively simple and types of products are few. Shrimp meat is washed with clean water for 3 times, and the washed clean shrimp meat is taken out from a basin to be put on a chopping board and chopped into fine grains with a kitchen knife; the shrimp meat gains are poured into the basin, then 50 grams of edible salt, 50 grams of monosidum glutamate, 30 grams of Chinese prickly ash powder, 5 grams of lard and 10 grams of choppedgreen onion are put into the basin, and the materials are stirred evenly using hands to be prepared into shrimp meat stuffing; 15 eggs are cracked and put into a square plate, then the eggs are steamed in a steaming basket for 5 minutes, then the square plate is taken out from the steaming basket, the shrimp meat stuffing is evenly spread on the eggs in the square plate, then other 15 eggs are cracked and put into the square plate, then the square plate is put into the steaming basket to be steamed for 20 minutes, then the square plate is taken out from the steaming basket, when cakes in thesquare plate are air-cooled, the cakes are cut into small blocks using a knife, and the cake blocks can be eaten. The present invention is mainly used for production of the shrimp meat chicken egg cake.

The invention discloses a making method of a Dalian seafood nutrient chafing dish condiment sauce, and belongs to the technical field of food processing. The making method disclosed by the invention comprises the following steps: 1, screening the shrimp heads and the shrimp shells of fresh prawns / mantis shrimps, and cleaning the shrimp heads and the shrimp shells; 2, adding an appropriate amount of water to the cleaned shrimp heads and the cleaned shrimp shells, and boiling the shrimp heads, the shrimp shells and the water to obtain mixtures; 3, crushing the mixtures to obtain 70-mesh mixtures; 4, adding protease of 0.15-0.2 %, maintaining the temperature to be 45-55 DEG C, and decocting the 70-mesh mixtures for 2-3 hours; 5, through an enzymatic hydrolysis reaction, heating the decocted mixtures to be 85-100 DEG C, and performing enzyme deactivation for 15-20 minutes; 6, finally, filtering the water and mashed shrimps according to the proportion of the water to the mashed shrimps being 1:1 or 2:1 so as to obtain the Dalian seafood nutrient chafing dish condiment sauce; and 7, directly using the cooled Dalian seafood nutrient chafing dish condiment sauce, refrigerating and preserving the Dalian seafood nutrient chafing dish condiment sauce for standby application, and besides, adding table salt to the Dalian seafood nutrient chafing dish condiment sauce until the Dalian seafood nutrient chafing dish condiment sauce is saturated to be used for standby application.

The invention discloses a hog blood detoxifying and bowel-cleaning shrimp cake and a preparation method thereof. The hog blood detoxifying and bowel-cleaning shrimp cake is prepared from the following raw materials in parts by weight: 3-4 parts of vermicelli, 1-2 parts of hog blood powder, 4-5 parts of olive oil, 1-2 parts of cassia seeds, 1-2 parts of radix ophiopogonis, 1-2 parts of longan, 200-210 parts of shrimp meat, 80-90 parts of frozen minced fillet, 20-25 parts of garlic juice, 18-20 parts of garlic powder, 15-18 parts of smashed garlic, 0.3-0.4 part of nisin, 10-12 parts of salt, 18-20 parts of soya bean oil, 12-15 parts of white granulated sugar, 10-12 parts of an egg liquid, 5-6 parts of cassava starch, 3-4 parts of isolated soybean protein, and a proper amount of breadcrumbs, vegetable oil and water. The vermicelli is boiled in water 5-6 times the amount of the vermicelli and then is taken out, and then hog blood powder is scattered on the vermicelli; the vermicelli with the hog blood powder is put into the heated olive oil to fry, is taken out, and then is dried and ground into powder; the vermicelli is fried after being scattered with the hog blood powder, so that the vermicelli is crisp and delicious, and therefore, mouthfeel is improved.

The invention discloses a processing device for shrimp cake made of shrimps caught from sea. Purpose of the processing device is to provide a processing device which can continuously produce shrimp cakes while effectively clean shrimp-cake paste sticking on the inner walls of the shaping grooves. The processing device comprises a case, a freezing device, a cooking device, a gas-supply cavity, a negative-pressure cavity, a material-feeding chamber arranged at he upper part of the case, a ball-making chamber arranged at the lower part of the case, and a left turntable and a right turntable which are arranged in the ball-making chamber and capable of synchronously rotating in a relative way; a material-feeding port is arranged at the bottom of the material-feeding chamber; a material-discharging port is arranged at the bottom of the ball-making chamber; and multiple shaping grooves for forming the shrimp cakes are arranged on the outer circumferential surfaces of the two turntables, wherein the shaping grooves are corresponding to each other. The cooking device comprises a cooking groove arranged under the material-discharging port. The freezing device comprises a freezing chamber and a second conveyer belt.

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.

The invention discloses a method for treating eutrophic seawater by compounding bacteria and chitosan. The preparation method comprises the following steps: inoculating bacillus subtilis, streptomycesjingyangensis, saccharomyces cerevisiae, lactobacillus bulgaricus and rhodopseudomonas palustris into a culture medium according to a certain proportion to carry out compound bacterium culture, detecting the activity of compound bacteria regularly, and selecting a compound bacterial colony with relatively high activity; cleaning shrimp shells for preparing chitosan with clear water, drying, soaking the raw materials in a diluted hydrochloric acid solution for 1-3 hours, filtering, and washing with water until the raw materials are neutral; putting the treated shrimp shells into a sodium hydroxide solution, boiling for 1-3h, continuously filtering, and washing with water to be neutral. According to the present invention, the water quality of the seawater can be purified to a certain degreethrough the chitosan, and the eutrophic seawater can be subjected to water quality balance adjustment through the mixing of the composite strain and the chitosan so as to rapidly decompose and degrade the rich organic matters and the rich mineral elements in the water body, such that the water body pollution is reduced, and the method is suitable for promotion.