99 results about "Shrimp product" patented technology

The invention relates to compound feed with immunity-enhancing Chinese herbal medicine for South America white shrimps. The compound feed is characterized by comprising the following raw materials by weight percentage: 30 to 35 percent of fish meal, 2 percent of beer yeast, 3 percent of corn protein powder, 3 percent of shrimp shell meal, 2 percent of blood meal, 3 percent of cuttlefish meal, 10 to 13 percent of bean pulp, 12 to 16 percent of peanut cake, 22 to 24 percent of wheat flour, 2 percent of kelp powder, 2 to 3 percent of soybean phosphatide, 1 to 2 percent of fish oil and 2 percent of premix compound for the South America white shrimps. The compound feed meets the industrial standards and requirements for growth of the shrimps, has a bait coefficient less than 1.0 for culture in a pond with high water level, and can improve immunity and disease resistance of the shrimps, prevent the shrimps from infecting kwashiorkor and achieve the survival rate of more than 80 percent in culture process. Based on a prevention-oriented culture, the compound feed can reduce diseases and use of chemical drugs and antibiotics for culture of the shrimps, and helps to provide customers with green drug residue-free shrimp products.

The invention discloses a water-retaining method for frozen peeled shrimps, which comprises the following steps of: removing heads and shells of shrimps, sterilizing with ozone water with the ozone concentration of 1-1.5mg / L for 1 to 5 minutes, and controlling the temperature of the ozone water below 10 DEG C; taking the peeled shrimps out, soaking in sterile water containing 0.5 to 0.45 mass percent sodium chloride, 0.25 to 0.75 mass percent food-level trehalose and 0.5 to 1.5 mass percent sodium alginate lysate for 30 to 50 minutes, controlling the water temperature at about 4-10 DEG C and the water amount 1.5 to 2 times weight of the peeled shrimps, taking the peeled shrimps out, and freezing until the core temperature is below -18 DEG C to obtain the frozen peeled shrimp products. In the method, a phosphorus-free water-retaining agent is adopted to process the peeled shrimps for the first time to fulfill the aim of retaining water; and the technology changes the traditional phosphate water-retaining process for the frozen peeled shrimps, solves the problems of water loss and color change in the freezing storage process, avoids the unpleasant metal astringency of the peeled shrimp products and unfavorable human health events caused by the conventional phosphate water-retaining agent, improves the quality appearance and price of the peeled shrimp products, and promotes the economic benefit of the peeled shrimp products.

The invention discloses South America white shrimp feed, particularly relates to environment-friendly fish-meal-free South America white shrimp feed, and belongs to the field of aquatic feed. The feed is prepared from chicken powder, pig lung powder, fermented soybean meal, peanut meal, fish-soluble pulp powder, prawn powder, inkfish paste, high-protein flour, fish oil, granulesten, choline chloride, monocalcium phosphate, decavitamin premix, composite mineral salt premix, vitamin C-phosphate, Spanish bayonet extract, vine tea flavone, tributyrin and a Chinese herbal medicine compound preparation. The Chinese herbal medicine compound preparation is prepared in the mode that the bark of eucommia and lycium barbarum are mixed and subjected to superfine grinding and pass through a 100-mesh screen. The feed has the advantages that the feed formula is low in cost, nutrition is balanced, inducing performance is good, palatability is good, the disease resistance, stress resistance and strain resistance of shrimps can be enhanced, the survival rate can be increased, the quality of culture water can be improved, the meat quality and color of the South America white shrimps can be improved, and the green, safe and delicious shrimp products are produced.

The invention relates to an instant shrimp product and a production technology thereof, and belongs to the field of the deep processing of aquatic products. The method comprises the following steps: cleaning fresh shrimps, preboiling for fishy odor removal, removing shrimp feelers, removing the fishy odor again for the second time, seasoning, predrying with hot wind, and carrying out vacuum low-temperature microwave drying to obtain the instant shrimp product having a crisp mouthfeel, a pure taste, a plump profile and an extremely good nutritional valve. The method has the advantages of furthest reservation of the nutrition and the flavor of the fresh shrimps, high class of the product, advanced technology, easy operation, low cost, and no addition of any crispy agents or antiseptics in the processing process, provides a new product form for the deep processing of shrimps in China, and improves the added values of the shrimps.

The invention discloses a shipborne continuous drying method of antarctic krill and a shipborne continuous processing method of shelled shrimps of the antarctic krill. The shipborne continuous drying method of the antarctic krill comprises the following steps: 1) catching and fishing raw materials, cleaning, sorting and draining with a vibrating screen; 2) performing infrared radiation heating to quickly raise the temperature of the antarctic krill to 70 DEG C or above; 3) performing hot air drying; 4) performing vacuum impurity removal; 5) cooling and reducing the temperature to obtain dried antarctic krill products. The shipborne continuous processing method of the shelled shrimps of the antarctic krill comprises the following steps: a) catching and fishing raw materials, cleaning, sorting and draining with the vibrating screen; b) performing infrared radiation heating to quickly raising the temperature of the antarctic krill to 70 DEG C or above; c) performing hot air drying; d) performing shelling treatment, so that the antarctic krill achieves the separation of shells from the shelled shrimps; e) performing vacuum impurity removal to obtain shelled shrimp products. The shipborne continuous drying method and the shipborne continuous processing method disclosed by the invention have the advantages of being efficient, energy-saving, green, environment-friendly and capable of taking into account the quality safety of the antarctic krill products.

The invention discloses an automatic sheller for shrimp products. The sheller provided by the invention is composed of a frame, a shell grinding groove, an abrasive wheel device, a transmission mechanism and a motor, wherein the shell grinding groove is disposed on the frame; one end of the shell grinding groove is provided with a feed inlet and the other end is equipped with a discharge hatch; the bottom of the groove is arc-shaped; the abrasive wheel device comprises a roller, telescoping racks and an abrasive wheel; the roller is disposed inside the shell grinding groove; a plurality of telescoping racks are arranged on the roller and distributed side by side and at intervals along the axial direction of the roller; the rotatable abrasive wheels are arranged on each telescoping rack; the motor is driven by the transmission mechanism to let the roller rotate repeatedly and the roller drives the telescoping racks and the abrasive wheels to swing; the telescoping racks are composed of a fixing frame, a return spring and two guide rods; one end of the two guide rods is inserted inside a corresponding through hole on the surface of the roller and the other end is connected with the fixing frame; the return spring is sleeved on each guide rod; and one end of the feed inlet of the shell grinding groove is provided with a water strainer plate. The invention is convenient to use with high efficiency, can be used to grind and loose shrimp shells for machinery husking.

The invention discloses a characterization method for detecting freshness of a shrimp product, relating to a detection method of the freshness. The characterization method comprises the steps of: simultaneously measuring TMA (timethylamine) and TMAO (trimethylamine oxide) in the shrimp product by utilizing a picric acid colorimetric method; obtaining a molar ratio of TMA / TMAO by carrying out data processing; carrying out correlation analysis on a measured value of volatile basic nitrogen of the shrimp product and the molar ratio of TMA / TMAO, so as to obtain a dependent equation; and substituting a standard value of the volatile basic nitrogen for evaluating a grade of the freshness into the dependent equation, so as to obtain a standard value of the molar ratio of timethylamine / trimethylamine oxide for evaluating a freshness degree of the shrimp product. According to the characterization method for detecting the freshness of the shrimp product, the disadvantages that the subjectivity, complexity and accuracy are low and the like in the conventional detection method at present can be improved, and the accuracy and the objectivity of an aquatic product detection method are remarkably improved; and the characterization method has the advantages that the cost is lowered, the detection is sensitive and the measuring effect is good.

The invention relates to a preparation method of low-salt shrimp sauce, and belongs to the field of shrimp product processing. According to the method, fresh low-value shrimps are used as a raw material, the raw material is processed, crushed, sterilized, mixed, subjected to koji making, fermented and then sterilized again to prepare the finished product shrimp sauce. The prepared shrimp sauce has rich fresh taste and sauce flavor, is low in salt content and rich in essential amino acids required by human bodies and unsaturated fatty acid beneficial to the human bodies, and has rich nutrition and fresh taste; according to the process, the product added value of the low-value shrimp can be increased, the problem of influence of the low-value shrimp on the environment pollution is solved, and remarkable economic and social benefit is realized.

The invention discloses an instant shrimp product and a processing method thereof. The instant shrimp product is characterized in that 400g-600g of sea salt and 200g-500g of pickling seasoning liquid need to be prepared for every 100g of fresh shrimps. The pickling seasoning liquid comprises the following components in percentage by weight: 4-6 percent of anise, 1-2 percent of pepper, 1-4 percent of liquoric root, 1-4 percent of stephania sinica diels, 1-5 percent of bay leaf, 2-4 percent of purple perilla, 0-4 percent of chili, 1-6 percent of minced ginger paste, 1-4 percent of sugar, 5-10 percent of garlic juice, 0.2-4 percent of thick broad-bean sauce, 0.2-4 percent of rice wine and the balance being water. The instant shrimp product is high in processing and production efficiencies, long in storage time and convenient to eat, tastes fresh and delicious, and is a health-care food which can be produced industrially on a large scale.

The invention discloses a processing technology of frozen raw head-removal freshwater shrimps, and belongs to the technical field of processing of shrimp products. The frozen raw head-removal freshwater shrimps are processed through 17 steps of checking and accepting raw materials, performing cleaning, removing heads, performing classification, performing packaging, performing metal detection, performing storage in a freezer and the like. Through the adoption of the processing technology of the frozen raw head-removal freshwater shrimps disclosed by the invention, the problem that a conventional processing technology of frozen raw head-removal freshwater shrimps is poor, so that the delicious quality of the frozen raw head-removal freshwater shrimps cannot be guaranteed for a long term, can be solved, and the value of products is increased.

The invention discloses a preparation method of a minced shrimp material for 3D printing. The method includes: using shrimps as the main raw material, and performing raw material preprocessing, mincing and minced shrimp making to obtain the minced shrimp material for 3D printing. The preparation method has the advantages that the minced shrimp system for 3D printing is significant to the development of minced shrimp 3D printing; starch is added into minced shrimp, so that the gel strength and elasticity of the minced shrimp can be increased while minced shrimp viscosity can be lowered, and theprepared minced shrimp material is moderate in viscosity, good in flowability, fine and smooth in pulp, less prone to 3D printer blocking, timely in discharge, high in printing precision, high in three-dimensional forming rate, capable of achieving diversification of creative production, capable of producing high-precision and unique-style 3D printing minced shrimp products, capable of completelygetting rid of mould constraint and capable of satisfying people's personalization requirements on food.

The present invention discloses an anti-adhesion freezing device for instant sea shrimp products. The freezing device includes a vibration plate I, a conveyor belt I, subpackage boxes I and an ice crushing device I. The anti-adhesion freezing device is characterized in that the vibration plate is provided with a feed outlet tube I which matches the subpackage boxes I; the ice crushing device I is provided with an ice outlet tube I which matches the subpackage boxes I; the end part of the feed outlet tube I matches the head part of the conveyor belt I and the end part of the ice outlet tube I is arranged right above the head part of the conveyor belt I; and the subpackage boxes I are arranged uniformly on the conveyor belt I and thermal insulation layers are arranged on the inner walls of the subpackage boxes I. The beneficial effects of the anti-adhesion and freezing device are very obvious: the anti-adhesion freezing device is simple in structure, low in cost, and good in economic returns, can sterilize and disinfect the sea shrimps, is high in automation degree and process efficiency, and can screen the sea shrimps according to the individual sizes of the sea shrimps. In addition, the obtained sea shrimps have good freshness and will not be adhered, and the device is especially suitable for near seas or large lakes.

The invention discloses a screening and preparing method of selenium-rich rhodotorulamucilaginosa FXY-7 and application of selenium-rich rhodotorulamucilaginosa FXY-7 as a shrimp feed additive and belongs to the technical field of microorganisms. Rhodotorulamucilaginosa high in selenium-rich capacity is screened from pickles, then the selenium-rich rhodotorulamucilaginosa FXY-7 is obtained through a physical mutagenesis (Co60 mutagenesis) method, the preservation number of the selenium-rich rhodotorulamucilaginosa FXY-7 is CCTCC NO: M2015687, the strain can be rich in selenium in the growing and propagating process, and therefore supplement of organic selenium is achieved in feed, the organic selenium content in shrimp products is increased, the additional value of the shrimp products is increased, the adding amount of organic selenium in feed is reduced, and the feed production cost is effectively reduced.

The invention relates to the technical field of detection methods and in particular relates to a method and a device for detecting freshness grade of shrimps based on visible / near-infrared spectroscopy. According to the spectral characteristics of shrimp products, a sparse representation classification method is organically combined, rapid nondestructive testing of the freshness grade of shrimp products is realized. The method and the device disclosed by the invention are used for detecting the freshness of the shrimp products and have the advantages of high speed, low cost and simplicity and convenience in operation, professional knowledge background of detection personnel is not needed, a detection sample does not need to be subjected to physical or chemical pretreatment or damage, the professional sensory detection personnel and the traditional lab physical and chemical analysis detection method can be replaced, the detection efficiency is improved, and the workloads of quality detection and quality control of the shrimp products can be reduced.

The invention discloses an automatic sheller for shrimp products. The sheller provided by the invention is composed of a frame, a shell grinding groove, an abrasive wheel device, a transmission mechanism and a motor, wherein the shell grinding groove is disposed on the frame; one end of the shell grinding groove is provided with a feed inlet and the other end is equipped with a discharge hatch; the bottom of the groove is arc-shaped; the abrasive wheel device comprises a roller, telescoping racks and an abrasive wheel; the roller is disposed inside the shell grinding groove; a plurality of telescoping racks are arranged on the roller and distributed side by side and at intervals along the axial direction of the roller; the rotatable abrasive wheels are arranged on each telescoping rack; the motor is driven by the transmission mechanism to let the roller rotate repeatedly and the roller drives the telescoping racks and the abrasive wheels to swing; the telescoping racks are composed of a fixing frame, a return spring and two guide rods; one end of the two guide rods is inserted inside a corresponding through hole on the surface of the roller and the other end is connected with the fixing frame; the return spring is sleeved on each guide rod; and one end of the feed inlet of the shell grinding groove is provided with a water strainer plate. The invention is convenient to use with high efficiency, can be used to grind and loose shrimp shells for machinery husking.

A method for recovering protein in shrimp heads and shrimp shells by an enzyme hydrolysis method is disclosed. According to the invention, shrimp product leftovers, namely shrimp heads and shrimp shells, are used as raw materials, and undergo artificial enzymolysis process to obtain a hydrolysate which has no bitter taste or fishy smell and has an excellent taste; and the hydrolysate is further made into shrimp oil or dried to prepare protein. On one hand, precious resources such as shrimp heads and shrimp shells, etc. can be fully utilized so as to change waste materials into valuable things; and on the other hand, the environmental pollution problem caused by shrimp shells and shrimp heads also can be solved. The production technology has simple conditions, is convenient to operate, and can be adopted to realize industrial production.

The invention belongs to the technical field of shrimp culture, and particularly relates to an efficient and healthy culture method of shrimps. The method includes the steps: S1, performing comprehensive treatment of the water quality of a water source; S2, adding fertilizer; S3, putting shrimp seeds; S4, regulating the culture water environment; S5, adding feed; S6, adding an oxidant for bottom change; and S7, taking the shrimps out of a pond for sale. The cultured shrimps have a large size, a high survival rate and high disease resistance, and the economic benefits of shrimp culture are improved greatly. According to the method, microorganisms are utilized to adjust the water quality, no chemicals are added in the culture process, material feeding and water change are reduced, the problem of chemical residues of the shrimp products can be solved from the source, and pollution of culture wastewater to the environment is reduced due to no chemical residues; and meanwhile, tail water istreated biologically, then water discharge is performed, and therefore, the method is an efficient, environment-friendly and healthy method for cultivating shrimps, and has broad market development prospects.

The present invention discloses a pretreatment reagent for frozen prawns and a use method thereof. The treatment reagent consists of the following components in ratios: 5-50 g / L of a protein stabilizer, 1-10 g / L of a moisture retaining agent, 1-3 g / L of an antioxidant, 0-15 g / L of other antibacterial agents, and the balance solvent water. The protein stabilizer at least comprises at least one small molecular sugar alcohol substance of mannitol, xylitol and isomaltitol. The use method is as follows: the fresh prawns at the weight of no more than the weight of the treatment reagent are taken tobe soaked in the treatment reagent; the soaking is conducted at a temperature of 10 DEG C or less for 5-30 minutes; and then the prawns are taken out to be frozen for storage. The pretreatment reagenthas a wide source of raw materials, is convenient and reliable in use, maintains the stability of protein structures and functions of shrimp proteins, guarantees freezing and eating quality of the shrimp products, etc.

The invention discloses a method for preparing angiotensin converting enzyme (ACE) inhibitory peptide from shrimp shell. The method comprises the following steps: a, cleaning and drying shrimps and grinding and sieving and adding water to prepare 1-5 percent shrimp shell powder solution; b, adjusting the pH value, adding neutral protease and carrying out enzymatic hydrolysis at constant temperature; c, inactivating enzyme, separating and purifying; and d, concentrating, freezing and drying to obtain the ACE inhibitory peptide of the shrimp shell. The ACE inhibitory peptide obtained by the method is lower in molecular weight and stable in activity and can quickly enter blood for circulating and is absorbed and utilized by a human body; the hypotensive effect on people with normal blood pressure is avoided or the excessive hypotensive reduction is also prevented; and the ACE inhibitory peptide is obtained by adopting food-grade enzyme under mild conditions and has high safety and no toxic or side effect. The method is simple in operation; and the shrimp shell which is low price, abundant and easily obtained is used as raw materials, and thus the added value of shrimp products is increased and the pollution to the environment is avoided.

The invention relates to a method for producing frozen minced shrimps by use of low-value marine shrimps and belongs to the technical field of aquatic food processing. The method comprises the following steps: by taking the marine shrimps which are relatively low in economic value and high in output, for example low-value marine shrimps such as acetes chinensis, palaemon carinicauda and black tiger shrimps, as raw materials, mechanically separating out flesh to obtain shrimp tissue flesh by use of a modified flesh separator, and thoroughly removing miscellaneous substances such as shrimp peel and shrimp heads, washing the shrimp flesh by use of clear water and water containing salt to improve the protein charge characteristic of the shrimp flesh; and by taking mycose and cane sugar as a combined anti-freezing agent, finally chopping and freezing to obtain the frozen minced shrimp. The frozen minced shrimps can be frozen for a long time, have excellent gel properties and can be taken as one of major ingredients for producing a minced shrimp product. The method for producing the frozen minced shrimps by use of the low-value marine shrimps has the advantages of expanding the processing utilization range of the shrimps, increasing the utilization value of the low-value marine shrimps and avoiding the resource waste of a large quantity of low-value marine shrimps in the fishery harvesting season.

The invention discloses a shrimp product washing device. The shrimp product washing device comprises a transmission mechanism, an impeller, a housing, a net bucket, a water bucket and a cleaning ball, wherein the transmission mechanism is located in a bottom cavity formed by that the sleeving of the housing and the bucket; the impeller is located in the net bucket, and comprises a large impeller and a center impeller located at the central position of the large impeller; the center impeller makes reciprocating rotating movement in the direction of clockwise, the large impeller makes reciprocating rotating movement in the direction of anti-clockwise, and the water bucket makes reciprocating rotating movement in the direction of clockwise, at the same time; arc-shaped impeller bearing ribs which extend from the outer periphery of the large impeller to the outer periphery of the center impeller are uniformly arranged on the large impeller; the center impeller is of a truncated cone structure; an outer cover body is arranged on the housing; a control panel is arranged on the upper plane of the housing; the net bucket is arranged in the water bucket in a lifting manner; and while in use, the cleaning ball is directly put in the net bucket. Through the adoption of the shrimp product washing device disclosed by the invention, washing operation can be automatically performed, so that the operating mode of manually washing shrimp products one by one is changed, and the shrimp product washing device is high in washing number, high in speed, high in efficiency, labor-saving and practical.

The invention relates to an environmental protection processing method of fresh shrimps, which belongs to the technical field of aquatic product processing. The method comprises the following steps that: the fresh shrimps are cleaned in a cleaning pool with oxygen supply, earthy smell is removed by fresh lemon juice, and the original delicious taste of the shrimps is highlighted; and then shrimp stomach and gut are taken out in an oxygen supply processing pool; the processed qualified fresh shrimps are put into a conveyer belt and cooked at the high temperature of a microwave oven; ice blocks are used to cool the cooked shrimps to 60 to 68DEG C, and finally the cooked shrimps are sampled, packaged, sealed, put into boxes and leave the factory; the shrimp products processed through the method have the taste of the traditional shrimps, delicious taste and no earthy smell, and are green and environment protective food.

An embodiment of the invention discloses a processing technique for preserving fresh shrimp flavor. The processing technique comprises the following steps as follows: fresh shrimp acceptance inspection, preprocessing, immersing the shrimps with sodium tripolyphosphate, curing by a cure, single freezing, post-processing and metal detection. The step of immersing the shrimps with sodium tripolyphosphate is as follows: sodium tripolyphosphate with the concentration of 2.0%-3.0% is used for immersing the shrimps for 100-140 minutes. The curing step is as follows: a cure of 3-4.5 parts is used for curing the shrimps for every 100 parts of shrimps for 30-40 minutes at the temperature of 4-5 DEG C. According to the processing technique, fresh and alive shrimps are subjected to processing such as shell removing and the like; on the premise that the taste and the delicate flavor of fresh shrimps are not destroyed, the fresh shrimps are immersed with a sodium tripolyphosphate solution and then cured by the cure, so that the delicate flavor of the fresh shrimps is preserved, and the unique taste and the flavor are added; moreover, the shrimps can be subjected to the step of flour wrapping processing, and compared with an ordinary shrimp product, the shrimps processed by the technique have the unique flavor and taste. By the aid of the convenient and fast edible method, the seafood product is promoted and transformed into western style seafood of modern families.

The invention discloses a processing method for an uncooked spinach and minced shrimp product. The method includes the steps of spinach ultrasonic homogenization, shrimp meat preprocessing, chopping and stirring, vacuum packaging, ultrahigh-pressure auxiliary gelation and refrigeration storage. Spinach homogenate is prepared through ultrasonic homogenization, solubility and stability of spinach in minced shrimp are improved, and it is avoided that functional active substances such as chlorophyll and vitamins in spinach are damaged by local high temperature generated in the traditional mechanical smashing process; gelation of the uncooked spinach and minced shrimp product is promoted through combination of ultrahigh pressure and transglutaminase enzymolysis, and therefore the gel strength of the uncooked spinach and minced shrimp product can be improved, the problem that because soluble dietary fiber is added, the gel strength of the product is lowered is reduced, it is effectively avoided that due to a traditional heating gelation method, heat-sensitive component loss in the product and flavor influences are caused, the non-heating-power decontamination effect is achieved through ultrahigh pressure, and the content of microorganisms in the product can be effectively decreased.

The invention discloses a mechanical shrimp peeling tool, and belongs to the field of production and processing of shrimp products. The shrimp peeling tool comprises a shell peeling roller and a shellremoving device, wherein the left side of the shell peeling roller is connected with a support frame through a hinge block; the bottom of the support frame is embedded into a fixed base; the end partof the right side of the shell peeling roller is connected with a driving motor; an output end of the driving motor is connected with a lead screw; and the surface of the lead screw is sleeved with the shell removing device and a moving plate. The mechanical shrimp peeling tool cannot damage the original nutritional components of peeled shrimp meat and is favorable for long-time storing, the peeled shrimp meat has integrity, so waste is avoided, and the shell peeling efficiency is greatly improved.

The invention relates to an automatic limit feeding device special for fish and shrimp product culture. The automatic limit feeding device includes a throwing bottom plate, a throwing mounting hole isformed in the throwing bottom plate, a throwing limit mechanism is mounted at the upper end of the throwing bottom plate through a throwing mounting frame, and a throwing stirring mechanism is mounted at the lower end of the throwing limit mechanism and is located inside the throwing mounting hole. By the adoption of the automatic limit feeding device special for the fish and shrimp product culture, the problems can be solved that in current aquaculture processes, feed and medical liquid for feeding aquatic products need to be thrown out manually and are influenced by wind, therefore, expected effects cannot be achieved, manually thrown materials are relatively centralized, material throwing is not uniform, the materials which are placed for a long time easily cake, and untreated materials which are thrown to feed the aquatic products influence the growth effects of the aquatic products; the function of aquaculture automatic limit feeding can be achieved, no manual operation is needed, underwater material throwing is not influenced by the wind, and the materials are thrown uniformly; the automatic limit feeding device special for the fish and shrimp product culture has the advantages of being easy to operate, low in labor intensity, high in working efficiency and the like.

The invention provides a pharmaceutical composition for preventing and treating red body diseases of shrimps, which is prepared from the following components in parts by weight: 35 parts of cortex moutan radicis, 80 parts of sweet wormwood, 45 parts of scutellaria baicalensis, 40 parts of lithospermum, 25 parts of rhizoma anemarrhenae, 50 parts of gardenia, 70 parts of radix scrophulariae and 30 parts of radix isatidis. In the invention, pharmaceutical components are fine-selected, reasonable compatibility is realized, and the synergetic effect of respective components is developed; therefore, the pharmaceutical composition has good effects of clearing heat and removing toxin, and the immunity of shrimp bodies can be obviously enhanced; the pharmaceutical composition can play the role of preventing the reproduction of viruses through inhibiting the synthesis of nucleic acid and lipoprotein; after the pharmaceutical composition is administrated, the energy of the shrimps is increased, the number of red bodies is reduced, the orexia of the shrimps is increased, the immunity of organisms is improved, the death rate of illed shrimps can be quickly reduced, and the economical benefit of a cultivation farmer is sufficiently ensured. Meanwhile, as the pharmaceutical composition is a pure Chinese herbal preparation, the pharmaceutical composition does not have any side effect, and pharmaceutical residual cannot be formed in shrimp bodies; therefore, the quality of the shrimp product can be effectively ensured.

The present invention relates to a method for removing metal ions in shrimp products. The removal method comprises the following steps: taking fresh shrimp or frozen shrimp tail meat; washing the fresh shrimp, removing head, tail and viscus; shelling and cleaning; soaking in an immersion solution and draining; immersing the shrimp meat in ethanol for ion exchange with an ion exchange resin; and filtering to obtain a precipitate, which is shrimp meat with metal ions removed. The method first conducts soaking of shrimp meat in an amino acid solution supplemented with lignocellulose, and then conducts ion exchange, so that removal of heavy metals is more thorough; while the ion exchange resin can be recycled. The method achieves good removal rate of metal ions in shrimp products, absorption removal rate of more than 97%, has low cost and wide source, and effectively ensures that shrimp products do not cause harm to humans.