10 results about "Shrimp product" patented technology

This technology provides a way to quickly and objectively evaluate the moisture content (water retention, etc.) of processed shrimp products in a manner that is robust enough for inter-lot comparisons, without relying on measurements involving destruction or heating, or on the subjective judgment of the measurer. [Solution] T2 relaxation data of a sample is acquired using a low-field nuclear magnetic resonance spectrometer, and a T2 distribution 41 is calculated by reconstitution processing. The T2 distribution is divided into a first region 42, a second region 43, and a third region 44 using boundary values ​​T2A (45) and T2B (46). Areas A1 (50), A2 (51), and A3 (52) of each region are calculated, and indices J1 and J2 are calculated. If indices J1 and J2 each meet the judgment criteria, the product is judged to conform to the quality standard; otherwise, it is judged not to conform to the quality standard, and the indices and judgment results are output.

The invention discloses a method for enhancing the toughness of low-salt minced shrimp gel based on kappa-carrageenan, and belongs to the technical field of food processing. The low-salt minced shrimp gel is prepared by taking penaeus vannamei boone as a raw material, adding kappa-carrageenan under a low-salt condition and carrying out chopping and two-stage heating gelation processes. According to the invention, the gel toughness of the low-salt minced shrimp product is obviously enhanced, and the technical bottlenecks of loose texture, poor chewiness and the like caused by insufficient dissolution of myofibrillar protein in the traditional low-salt minced shrimp are overcome. By adding the kappa-carrageenan and regulating and controlling the process, a composite network structure with energy dissipation capability is formed in the minced shrimp, so that the product has excellent flexibility and resilience while maintaining proper hardness, thereby realizing the'elastic 'taste expected by consumers. The method is simple in process, green, safe and easy to popularize and apply in the food industry, meets the requirement of modern healthy diet for low salt, and provides a reliable technical path for developing a new generation of high-added-value minced shrimp products.

The utility model discloses an unfreezing device for shrimp processing, which comprises an unfreezing box, an air blowing mechanism is arranged in the unfreezing box, a plurality of groups of electric heating rods are fixedly mounted in the unfreezing box, a containing mechanism is lapped in the unfreezing box, and the containing mechanism is connected with the unfreezing box. A transferring mechanism for driving the containing mechanism to be far away from the inside of the unfreezing box is fixedly mounted on one side of the unfreezing box, and a hoisting mechanism for enabling the containing mechanism to enter and exit from the inside of the unfreezing box is arranged on the transferring mechanism. The electric heating rod can heat unfreezing water, then the air blowing mechanism can enable the unfreezing water to be in a boiling state, it is guaranteed that shrimp products can make full contact with the unfreezing water to be unfrozen, the containing mechanism can contain the shrimp products in a centralized mode, and the shrimp products can be unfrozen conveniently. The lifting mechanism is arranged subsequently, so that the containing mechanism can be conveniently put in and taken out from the inside of the unfreezing box, and the transferring mechanism is arranged subsequently, so that the lifted containing mechanism can be transferred and taken out from the upper part of the unfreezing box.

The utility model belongs to the technical field of marine biological resource processing equipment, and particularly relates to a static closed-loop circulating drying system which comprises a control system, an induced draft fan, a circulating ventilation pipeline, a nitrogen supply mechanism, a static drying box, a heat energy recovery mechanism and an electric heating box. The static drying box, the induced draft fan, the heat energy recovery mechanism and the electric heating box are connected in series through a circulating ventilation pipeline, the electric heating box is connected with the nitrogen supply mechanism, and a sensor unit is arranged in the drying system. The control system is in signal connection with the sensor unit through a wire and is configured to control the working state of the static drying box. The oxygen concentration control precision can be effectively improved, the heat energy utilization rate is increased, and the drying quality of whole shrimp products is improved.

The invention provides a method for improving the quality of frozen minced shrimps, which comprises the following steps of: mixing shelled euphausia superba meat and shrimp meat from other sources as raw materials according to different proportions, and chopping; adding starch, egg white powder, konjac glucomannan, dietary alkali and ice water in the chopping process, and uniformly mixing and chopping to obtain composite minced shrimps; and extruding, cooking, forming and freezing to obtain the frozen minced shrimp product with improved freeze-thaw stability and quality. According to the invention, by utilizing the advantages of anti-freezing activity and the like of the minced euphausia superba, the minced euphausia superba is mixed with the minced euphausia superba from different sources, so that the mixed crosslinking and gelation processes of the two minced euphausia superba are promoted, the nutritional value of the minced euphausia superba is improved, the dosage of a chemical anti-freezing agent in a minced euphausia superba product is reduced, and the freeze-thaw stability and boiling fastness of the minced euphausia superba product are improved; the shelf life of the product and the favorite degree of consumers are effectively prolonged.

The present application relates to the technical field of food processing, in particular to a steam curing equipment for producing instant shrimp products, which comprises a chain conveyor, a steam chamber is installed on the chain conveyor, a turnover mechanism for turning over shrimp bodies is installed on each chain plate group of the chain conveyor, and a uniform shaking mechanism for uniformly distributing shrimp bodies is installed on the turnover mechanism; when the steam chamber is used to convey shrimp bodies, the bottom steam can permeate upward to the inside of the stacked shrimp bodies, thereby achieving uniform first-time curing of the shrimp bodies; meanwhile, the shrimp bodies are periodically turned over when the shrimp bodies are steam cured, so that the shrimp bodies can be contacted with steam in different postures, thereby achieving uniform second-time curing of the shrimp bodies; in addition, the shrimp bodies are uniformly shaken in an up-and-down shaking manner, thereby achieving uniform third-time curing of the shrimp bodies; compared with the prior art, the above-mentioned uniform three-time curing of the shrimp bodies can ensure that the shrimp bodies are fully and uniformly cured, and the quality of the final product is ensured.

The invention discloses a method for freezing and storing shrimp raw materials after tumbling processing, and belongs to the technical field of aquatic product processing. The method comprises the following steps: S1, raw material treatment: intensively removing heads, shells and intestine lines from live shrimps caught at present nearby, washing the live shrimps with ice water for many times to obtain clean shrimp meat, and conveying the shrimp meat to each processing plant in a cold chain manner; s2, tumbling and pickling: weighing a quality improver to prepare a tumbling and pickling liquid, and putting the shrimp meat and the tumbling and pickling liquid into a vacuum tumbling pot for vacuum tumbling; s3, performing low-temperature static pickling: taking out the rolled and kneaded shrimp meat, and performing pickling in a low-temperature warehouse; s4, packaging: sub-packaging the pickled shrimp meat bags; and S5, freezing and storing: firstly quickly freezing the subpackaged shrimp meat, and then freezing and storing for a long time. The method is simple in process, high in operability and low in equipment requirement, can greatly improve the economic benefits and the product quality of processing factories of shrimp products such as the shrimp paste, the shrimp balls, the shrimp cakes, the shrimp meat rolls and the shrimp intestines, and is more economical and environment-friendly.

The invention belongs to the technical field of shrimp curing data analysis, and particularly relates to a shrimp product curing processing equipment precise temperature control system which comprises a heating port configuration module, a steam quantity calculation module, a steam quantity adjustment module, an overall heating judgment module and a constant-temperature heating trigger module. The method comprises the following steps: dividing shrimp body heating areas, establishing a corresponding relation with a steam port, calculating the initial steam quantity of each area, analyzing an image in real time during heating to obtain maturity, constructing a change curve, and dynamically judging and adjusting the steam quantity of the area needing to be corrected. After the heating stage is completed, according to the overall heating conformity, it is determined that constant-temperature heating is directly triggered, or constant temperature is executed after the port to be heated in an extended mode and the steam amount are determined. The system realizes accurate control and dynamic adjustment of the heating process, ensures that the shrimp body curing progress in each area fits a preset path, improves the quality consistency of final products, and reduces energy consumption and subsequent treatment cost.

The utility model discloses a multifunctional sliding roll frozen shrimp product cutting machine which comprises a base, a cutting groove is fixedly connected to the top of the base, a driving assembly used for pushing sliding roll frozen shrimp products is installed in the cutting groove, a cutting assembly used for cutting the sliding roll frozen shrimp products is installed at one end of the cutting groove, and a collecting box is placed at one end of the base. A controller and an ultrasonic equipment assembly are installed on one side of the base, the controller is electrically connected with the driving assembly, the ultrasonic equipment assembly and the cutting assembly through wires, the controller is arranged to control the driving assembly, the cutting assembly and the ultrasonic equipment assembly so that the driving assembly, the cutting assembly and the ultrasonic equipment assembly can be matched with one another, and meanwhile cutting parameters can be adjusted according to the cutting parameters preset by a user. According to the automatic cutting device, automatic and precise cutting operation is achieved, the efficient cutting speed can be kept all the time in the long-time continuous working state, the production efficiency is remarkably improved, and the machining time cost is reduced.

The application discloses a Monascus fermentation shrimp and a preparation method thereof. Through synergistic regulation of vacuum impregnation, variable temperature gradient curing and moisture control and other process means, a shrimp aquatic product processing system suitable for dominant Monascus fermentation is constructed, so that Monascus is stably planted and fully metabolized in the fermentation process, hydrolysis and conversion of macromolecular substances such as protein in shrimp meat are promoted, the content of free amino acids and umami substances is significantly increased, the taste intensity of the product is enhanced, and the overall flavor quality is improved, finally, the Monascus fermentation shrimp product with better sensory quality and processing stability than the conventional treatment product is obtained. The process does not need to add chemical pigments or preservatives, conforms to the development trend of modern food industry, that is, natural, green and functional, and has remarkable economic benefits and social popularization value.