20 results about "Dried shrimp" patented technology

The utility model discloses a kind of shrimp tail stainless steel multiscreen machines that can assist drying, belong to food processing equipment technical field, it includes frame, the frame both sides side wall is respectively provided with feed inlet and discharge outlet, the frame bottom is provided with deslagging port, screen mechanism is arranged in the frame;The screen mechanism includes the screen frame support fixed in the frame bottom, annular boss is fixedly connected on the screen frame support outer side, screen is slidably connected on the screen frame support, and the bottom of screen is fixedly connected with annular boss between compression spring.The utility model can uniformly spread shrimp tail entering screen by cloth bar doing rotary motion above screen, avoid material accumulation to influence screening effect;Air current generated by cooperation impeller rotation, can efficiently remove free water attached on the surface of shrimp tail, reduce moisture load of subsequent drying process, so as to shorten drying time, reduce energy consumption, improve the overall efficiency and quality of shrimp tail processing.

The present invention discloses a production device for producing high-astaxanthin dried shrimp and a production method thereof, which relate to the technical field of astaxanthin health food. The device comprises a base, an intermediate bracket, an upper bracket, and a front side plate. An extraction cylinder is rotatably mounted on the upper bracket, and an extractant cylinder is provided on the top of the upper bracket. The extractant in the extractant cylinder is fed into the extraction cylinder through a pumping mechanism and a feeding pipe, and shrimp shells are fed into the extraction cylinder in combination with a feeding trough. The shrimp shells are crushed by a crushing component, and an opening and closing mechanism is provided on the front side plate to control the opening and closing of a slide plate on the extraction cylinder. The extractant containing astaxanthin is extracted in combination with the feeding hole on the slide plate and the pumping mechanism, and is fed into a drying mechanism to be dried together with the shrimp meat, thereby increasing the astaxanthin content in the dried shrimp.

The production process comprises the following steps: taking dry goods raw materials, and dividing the dry goods raw materials into a first type of raw materials and a second type of raw materials according to whether slag needs to be removed or not; the first-class raw materials and the second-class raw materials are put into different bin bodies of soaking treatment equipment respectively, so that the first-class raw materials and the second-class raw materials are separated for soaking treatment; respectively performing soaking treatment on the Jinhua ham and the Dakaiyuan ham; mixing the pre-treated dry raw materials, the Dakishan, the edible salt, the aromatic vinegar, the sesame paste and the white granulated sugar, and putting the mixture into high-pressure equipment to be pressed and cooked; then grinding and homogenizing in a colloid mill to obtain a basic sauce blank; transferring the obtained basic sauce blank into a boiling pot, adding yeast and the pretreated Jinhua ham, heating and stirring, and then adding water starch for thickening to obtain a finished product sauce; the mellow, full and layered flavor experience far better than that achieved by a single sauce is formed, the requirements of consumers are met, oil-based preparation is not needed, and the sauce conforms to healthy diet.

The invention discloses a medicinal and edible seasoning bag and a preparation method thereof, and belongs to the technical field of seasonings, and the medicinal and edible seasoning bag comprises the following raw materials: codonopsis pilosula, ginseng, pericarpium citri reticulatae, angelica sinensis, astragalus membranaceus, radix ophiopogonis, lalang grass rhizome, anise, pepper, cinnamon, fructus amomi, radix angelicae, pepper grains, fennel, myrcia, liquorice and roasted dried shrimps. The components of the seasoning bag act together, so that the nutritional value and taste of soup can be effectively improved, the immunity is enhanced, the physique is improved, the seasoning bag is suitable for various types of soup, particularly, the effects of strengthening bones, promoting blood circulation and enhancing the physique of calcaneus soup are enhanced, meanwhile, the seasoning bag also has the effects of nourishing and preserving health, and the seasoning bag is suitable for daily diet conditioning of all people.

The invention provides shrimp dried meat floss and a making method thereof, and relates to the technical field of aquatic product processing. According to the method, the application of the vacuum freeze-drying technology in shrimp products is realized, the preparation process of the dried shrimp meat floss is improved through the vacuum freeze-drying technology, and the seasoned shrimp meat is prepared into the dried shrimp meat floss, so that the loss of nutritional ingredients is greatly reduced, and the dried shrimp meat floss tastes good. The loss of nutritional ingredients of the shrimp meat is greatly reduced. The method is suitable for low-cost and high-efficiency industrial production of the dried shrimp floss.

The invention relates to the technical field of deep processing of aquatic products and food, in particular to a high-protein Xianbei biscuit and a making method thereof. The high-protein Xianbei biscuits are prepared from the following raw materials and water in parts by mass: 38-42 parts of glutinous rice flour, 10-11 parts of freeze-dried shrimp powder, 4-6 parts of rice flour, 1-3 parts of sugar and 0.4-0.6 part of salt. Wherein the freeze-dried shrimp powder is prepared from macrobrachium rosenbergii growing in saline-alkali water. The Xianbei biscuit provided by the invention is simple in formula, avoids the use of soy sauce powder, baking soda, shortening and the like, reduces the use amount of sugar and salt, reduces the intake of excessive calories of consumers, increases the nutrient content of Xianbei, improves the nutritional value, and is suitable for large-scale production. The current situation that current commercially available Xianbei products are high in calorie and low in nutritional value is improved through a baking rather than deep-frying making mode, and the Xianbei product better meets the nutritional requirements and safety requirements of modern people for instant products.

This utility model provides a high-efficiency shrimp processing vessel, including a hull and a production line consisting of a fresh shrimp cleaning device, a fresh shrimp steaming device, a cooked shrimp cleaning device, a water absorption device, a drying device, a de-hairing device, a cooling device, a color sorting and impurity removal device, a screening and de-hairing device, and a packaging device. The fresh shrimp cleaning device, fresh shrimp steaming device, cooked shrimp cleaning device, water absorption device, drying device, de-hairing device, cooling device, color sorting and impurity removal device, screening and de-hairing device, and packaging device are distributed in each deck of the ship and connected by conveyor belts. The entire production line can achieve high-efficiency processing. For Grade 1 dried shrimp, the time from fresh shrimp being caught and loaded onto the ship to finished product packaging is only 28 minutes, thus achieving high-efficiency, low-energy consumption, and high-quality production.

The mushroom soup flavored hotpot condiment comprises the following components in parts by weight: 350 parts of beef tallow; 50 parts of dried mushroom; 40 parts of chicken oil; 30 parts of lard oil; 15 parts of onions; 9 parts of garlic; 15 parts of ginger; 42 parts of edible salt; 15 parts of monosodium glutamate; 2 parts of red dates; 1.5 parts of fructus lycii; 5 parts of dried shrimps; 12 parts of preserved szechuan pickles; 22 parts of chicken essence seasoning; and 10 parts of spices. The mushroom soup flavored hotpot condiment provided by the invention is wide in raw material source and stable in quality, the production cost can be effectively reduced, and the characteristics of delicious taste and rich nutrition are reserved.

The application provides a preparation method of low-sodium high-calcium dried shrimp skin powder and the low-sodium high-calcium dried shrimp skin powder. The preparation method of the low-sodium high-calcium dried shrimp skin powder comprises the following steps: mixing raw dried shrimp skin with distilled water to form a shrimp skin mixture; treating the shrimp skin mixture by means of an intermittent probe ultrasonic auxiliary treatment technology, and replacing the water source at a regular time interval to obtain pretreated shrimp skin; crushing the pretreated shrimp skin into shrimp skin powder, and adding the shrimp skin powder into distilled water at a solid-liquid ratio of 1:3-1:6 to form an initial solution; adding hydrogen-type cation exchange resin into the initial solution at a solid-liquid ratio of 1:4-1:6 to form a treatment solution; adjusting the pH of the treatment solution to 4.0-5.0, and stirring for a first preset time interval; adjusting the pH of the treatment solution to 6.5-7.0, adding organic acid, and stirring for a second preset time interval to obtain a treated mixture; filtering out the hydrogen-type cation exchange resin in the treated mixture by screening, and then performing spray drying treatment on the mixture to obtain the low-sodium high-calcium dried shrimp skin powder.

The invention provides an efficient dried shrimp processing ship. The efficient dried shrimp processing ship comprises a ship body and a production line composed of a fresh shrimp cleaning device, a fresh shrimp cooking device, a cooked shrimp cleaning device, a water sucking device, a drying device, a hair removing device, a cooling device, a color sorting and impurity removing device, a hair screening and sucking device and a packaging device. Wherein the fresh shrimp cleaning device, the fresh shrimp cooking device, the cooked shrimp cleaning device, the water absorption device, the drying device, the unhairing device, the cooling device, the color sorting and impurity removing device, the screening and unhairing device and the packaging device are distributed in each layer of cabin and are connected through a conveying belt, and the whole production line can realize efficient processing; only 28 minutes are consumed from fresh shrimp catching and boarding to finished product packaging, and therefore high-efficiency, low-energy-consumption and high-quality production is achieved.

The invention discloses a marmite independent yuan and a making method thereof, and relates to the technical field of food, and each batch of materials comprises the following components in parts by weight: 22-30 parts of front leg meat, 8-20 parts of fat meat, 5-12 parts of fish meat, 3-10 parts of dried shrimps, 2.5-5 parts of scallions, 2-4 parts of ginger, 1-2 parts of salt, 0.5-2 parts of monosodium glutamate, 1-4 parts of Chinese prickly ash, 10-20 parts of eggs, 7-15 parts of Chinese yam, 3-7 parts of cardamom, 4-7 parts of starch, 7-15 parts of water chestnuts and 10-20 parts of fresh soup. According to the casserole independent element and the preparation method thereof, substances such as the fish meat, the dried shrimps, the Chinese yams, the amomum kravanh and the water chestnuts are added into the formula, so that the flavor of the casserole independent element is increased, the mouth feel of the casserole independent element is richer, the phenomenon of greasy mouth is avoided, and the added substances are also beneficial to increasing the types of proteins which can be obtained after the casserole independent element is eaten, so that the taste of the casserole independent element is improved. Therefore, the casserole independent element has higher nutritional value, nutrient balance can be conveniently maintained, healthy life requirements are met, and audiences are increased. And the earthen pot independent element has the effects of being easier to digest and absorb.

This invention relates to a cracker composition made from cassava (Manihot esculenta), carrot (Daucus carota) and dried shrimp (Macrobranchium rosenbergii). The cracker composition consists of, based on the total weight of the dough ingredients before cooking, 50% by weight of cassava (Manihot esculenta), 15% by weight of carrot (Daucus carota), 5% by weight of dried shrimp (Macrobranchium rosenbergii), 15% by weight of tapioca flour, 2% by weight of garlic powder, 1% by weight of coriander powder, 1% by weight of chili powder, 2% by weight of spring onion, 1% by weight of salt, 8% by weight of cooking oil. The composition is made without the addition of monosodium glutamate (MSG). This invention provides a seafood-based meatball composition that can be applied in the food industry.

1. Name of the designed product: packing bag (shredded dried shrimp flavor roll). 2. Use of the designed product: for packing food. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo best indicating the design points: front view. 5. The designed product is a thin product, and the left view, right view, top view and bottom view are omitted. 6. Other circumstances needing explanation: the transparent material is marked at A in the front view of the designed product.

1. Name of the product of this design: Packaging barrel (seaweed and dried shrimp flavor). 2. Application of this design product: for food packaging. 3. The key design point of this design product lies in the pattern. 4. The picture or photo that best illustrates the design points: three-dimensional picture.

The invention provides a preparation method of low-sodium high-calcium dried small shrimp powder and the low-sodium high-calcium dried small shrimp powder. The preparation method of the low-sodium high-calcium dried small shrimp powder provided by the invention comprises the following steps: mixing raw dried small shrimps with distilled water to form a dried small shrimp mixed solution; treating the dried small shrimp mixed solution through an intermittent probe ultrasonic-assisted treatment technology, and regularly replacing a water source to obtain pretreated dried small shrimps; the method comprises the following steps: crushing pretreated dried small shrimps into dried small shrimp powder, and adding the dried small shrimp powder into distilled water according to a solid-to-liquid ratio of 1: 3-1: 6 to form an initial solution; hydrogen type cation exchange resin is added according to the solid-to-liquid ratio of 1: 4-1: 6, and a treatment solution is formed; adjusting the pH value of the treating fluid to 4.0-5.0, and stirring for a first preset time; adjusting the pH value of the treatment solution to 6.5-7.0, adding organic acid, and stirring for a second preset time to obtain a treated mixed solution; the hydrogen type cation exchange resin in the treated mixed solution is screened and filtered out, then the mixed solution is subjected to spray drying treatment, and the low-sodium high-calcium dried small shrimp powder is obtained.

The invention relates to the field of coastal agriculture, in particular to shrimp shell fermentation liquor and a preparation method thereof. The preparation method comprises the following steps: drying fresh shrimp shells to obtain dried shrimp shells; based on the total volume of the culture medium, inoculating trichoderma fermentation strains into the fermentation culture medium for culturing; fermentation seed liquid is obtained; and mixing the dried shrimp shells without sterilization with the fermentation seed solution, sealing, and then fermenting. According to the technical scheme, the trichoderma harzianum is used for fermenting the shrimp shells, and the shrimp shell fermentation liquor is prepared from the unsterilized shrimp shells and multiple strains of the trichoderma harzianum in a synergistic manner, so that the degradation rate of the shrimp shells is optimal. When the shrimp shell fermentation liquor is applied to rice, the contents of rapidly available phosphorus, rapidly available potassium and organic matters in rice soil are increased, and the content of alkali-hydrolyzable nitrogen is remarkably increased, so that the growth of plant height, stem diameter, stem leaves and root systems of the rice is promoted.

The invention discloses a preparation method of a soil conditioning type compound fertilizer based on chitin waste, and belongs to the technical field of soil fertilizer preparation. The method comprises the following steps: cleaning and drying shrimp and crab shells, and crushing to obtain chitin powder; mixing lactic acid or malic acid, glycerol, choline chloride and urea according to a specific mass ratio to prepare a chitin activating solution; under a mild condition, the chitin powder is activated by using the activating solution to obtain an activated chitin material; mixing the materials with humic acid, a mineral conditioner and a nitrogen-phosphorus-potassium basic chemical fertilizer according to a determined ratio, and granulating; a protective agent solution containing trehalose and bentonite is mixed with a functional microbial agent, the mixture is sprayed on the surfaces of fertilizer particles, and a finished product is obtained after low-temperature drying. According to the method, recycling of chitin waste is achieved through a green process, the obtained product can synergistically improve the soil structure, adjust the pH value and maintain the microbial activity, and the method is suitable for improvement of degraded soil.

The invention relates to a non-heat-source high-quality air-dried small shrimp processing device and a production process, the non-heat-source high-quality air-dried small shrimp processing device comprises the four steps of raw material preparation and pretreatment, ultrasonic deep cleaning and draining, air-drying treatment and post-treatment and finished product packaging, as the air inlet extends outwards in the tangential direction and is provided with a trumpet-shaped opening, the air cannon rotates along the inner wall of the roller after entering the roller, the roller is driven to rotate on one hand, and the dried small shrimps can be turned on on the other hand; the small shrimps can be continuously stirred in the air drying process, meanwhile, wind power is reduced after the small shrimps are dried to a certain degree, damage to the small shrimps is avoided, an efficient, stable and continuous production technical route is formed through integrated, automatic and intelligent design, and the production efficiency is improved. The long-standing prominent problems of low efficiency, non-uniform quality, high N-dimethyl nitrosamine content, poor sanitary condition, dependence on weather and the like in the traditional dried small shrimp processing industry are effectively solved.

1. The name of the product of this design: Packaging bottle (dried shrimp chili sauce). 2. Purpose of this design product: for packaging. 3. The key design point of this design product lies in the combination of shape and pattern. 4. The picture or photo that best illustrates the key points of the design: Design 1 3D drawing. 5. Designate Design 1 as the base design.

The utility model relates to the field of split charging equipment, and discloses intelligent split charging equipment for rice shrimps, which comprises three core components, namely a supporting base, a conveying base and a hopper bin, the supporting base is in sliding connection with a clamping block of the hopper bin through a vertical plate, the position of the hopper bin is flexibly adjusted, and the hopper bin adopts a prismatic table structure. A built-in stirring mechanism prevents material caking, a hydraulically-driven opening and closing mechanism is arranged at the bottom to accurately control the discharging amount, a conveying base is integrated with an innovative conveying mechanism, the distance between sliding plates is adjusted through a two-way lead screw to adapt to different packaging containers, efficient conveying is achieved in cooperation with belt wheels, belts and rollers, and the automatic conveying system remarkably improves the sub-packaging efficiency; the device is simple in structure and convenient to operate, reduces labor cost, ensures uniform split charging quality through stirring and accurate discharging control, effectively solves the problems that traditional split charging equipment is low in efficiency, easy to block, poor in adaptability and the like, and is suitable for large-scale intelligent split charging operation of agricultural products such as rice and dried shrimps.