20 results about "Shrimp product" patented technology

To provide an imitation shrimp having a distinctive springy texture like that of natural shrimp.SOLUTION: An imitation shrimp comprises a matrix containing glucomannan and a polysaccharide (other than glucomannan) in which plant protein particles containing a seasoning and a colorant are dispersed.SELECTED DRAWING: Figure 1

The invention relates to an electrochemical sensor for detecting xanthine, the electrochemical sensor is a three-electrode system, a working electrode of the electrochemical sensor is prepared by preparing a modification solution from Cu-BTC-HHTP-HCG and dispensing the modification solution on the surface of a glassy carbon electrode, and the Cu-BTC-HHTP-HCG is synthesized from copper nitrate trihydrate, 1, 3, 5-benzene tricarboxylic acid, 2, 3, 6, 7, 10, 11-hexahydroxy triphenylene hydrate and high-conductivity graphene. According to the electrochemical sensor for xanthine detection, Cu-BTC-HHTP has high electrocatalytic activity, specific surface area and porosity, the enrichment efficiency and electron transfer capability of xanthine can be effectively improved, meanwhile, the conductivity and stability of the electrochemical sensor can be further enhanced through compounding of high-conductivity graphene, and the electrochemical sensor can be applied to xanthine detection. Therefore, the electrochemical sensor is endowed with excellent electrochemical response performance. The electrochemical sensor is high in sensitivity, low in detection limit, good in stability and interference resistance and suitable for detecting xanthine in actual fish and shrimp products.

The invention relates to the technical field of lobster product processing, and discloses a lobster processing and cooking device which comprises a cooking bin, an independent temperature control part, a matching assembly, a dispersed weighing assembly and a regulation and control assembly. A steam heating piece is arranged at the bottom of the cooking bin, and the independent temperature control piece is arranged above the steam heating piece so as to independently heat and convey the crayfishes of different weight specifications. The invention has the following advantages and effects: the crayfish can be divided into three different specifications by weight, three conveyor belts with different heating temperatures are arranged in the cooking bin, the crayfish with different weight specifications can be respectively fed into the conveyor belts with corresponding temperatures, and the aim of uniformly heating the crayfish with different sizes is fulfilled by controlling the conveying speed; and after the crayfishes are discharged, the crayfishes can be accurately conveyed to the corresponding conveying belts through the dispersing mechanism according to the weight, and the processing efficiency is guaranteed in an automatic mode.

The utility model belongs to the technical field of shrimp peeling equipment, and discloses grabbing type shrimp peeling equipment which comprises a feeding device, a laser induction material distribution device, a conveying device, a posture detection device, a grabbing device, a shrimp peeling device and a rack. A discharging port of the laser induction material distribution device corresponds to a feeding port of the conveying device, the posture detection device is arranged on the front section of the conveying device, the grabbing device is arranged on the upper portion of the conveying device, and the shrimp peeling devices are arranged at the bottom of the conveying device. The laser induction material distribution device, the conveying device, the posture detection device, the grabbing device and the shrimp peeling device are all fixed on the rack, and the feeding device is arranged on the front side of the rack. According to the utility model, the completeness of shrimp yellow and shrimp meat is ensured, the requirement of large-scale production is met, and the finished product quality and the market competitiveness of shrimp products are improved.

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 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 present application relates to lobster product processing technical field, disclose a kind of crayfish processing cooking device, including cooking bin, independent temperature control, matching component, dispersing weighing assembly and control component;The bottom of cooking bin is provided with steam heating part, independent temperature control is located above steam heating part, to different weight specifications crayfish independent heating conveying is carried out.This application has the following advantages and effects: crayfish can be divided into three different specifications by weight, three different heating temperature conveying belts are provided in the cooking bin, different weight specifications crayfish can be sent into corresponding temperature conveying belt respectively, by controlling conveying speed, to realize the purpose of uniform heating for crayfish of different sizes;After crayfish blanking, it can be accurately sent into corresponding conveying belt according to weight by dispersing mechanism, in an automated manner, to ensure processing efficiency.

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 invention relates to the technical field of food processing, in particular to steam curing equipment for producing instant shrimp products, which comprises a chain conveyor, a steam chamber is mounted on the chain conveyor, and turning mechanisms for turning shrimp bodies are mounted on a plurality of chain plate groups of the chain conveyor. A uniform shaking mechanism for uniformly distributing shrimp bodies is mounted on the turning mechanism; when shrimp bodies are conveyed in the steam chamber, steam at the bottom can permeate upwards to the interiors of the stacked shrimp bodies, primary uniform curing treatment of the shrimp bodies is achieved, meanwhile, the shrimp bodies are periodically turned over when the shrimp bodies are subjected to steam curing, so that the shrimp bodies can make contact with the steam in different postures, secondary uniform curing treatment of the shrimp bodies is achieved, and the quality of the shrimp bodies is improved. The prawn bodies are uniformly shaken in an up-and-down shaking mode, three-time uniform curing treatment of the prawn bodies is realized, and compared with the prior art, the prawn bodies can be sufficiently and uniformly cured through the three-time uniform curing treatment of the prawn bodies, so that the quality of final products is ensured.

The present invention discloses an intelligent freezer for shrimp products with automatic picking and placing, belonging to the technical field of intelligent freezers. It includes a freezer device for freezing shrimp products, and an adjusting device for adjusting the height of each placement layer board and a picking and placing device for extending the placement layer board are arranged in the freezer device. In the freezer set by the present invention, three sliding-out mechanisms are arranged, and the heights of the three sliding-out mechanisms can be automatically adjusted independently. At the same time, when the height of the sliding-out mechanism does not need to be adjusted, the sliding-out mechanism is kept in a fixed position through the clamping plate, which is convenient to use and facilitates the stacking of shrimp products; the picking and placing device set by the present invention can be adjusted according to the heights of different sliding-out mechanisms. During the lifting process of the picking and placing device, it will not be affected by the position of the sliding-out mechanism. When the picking and placing device lifts to the position of the sliding-out mechanism that needs to be pushed out, it can push out and pull back the placement tray, which is convenient for the picking and placing of shrimp products.

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 invention belongs to the technical field of aquatic product processing, and provides a preparation method of a high-quality prefabricated saltpan shrimp product, and the preparation method comprises the following steps: S1, putting saltpan shrimps into a high-temperature-resistant vacuum retort pouch, and carrying out vacuum packaging to obtain vacuum packaged saltpan shrimps; s2, performing vacuum low-temperature cooking on the vacuum packaged saltpan shrimps through a constant-temperature water bath to obtain vacuum low-temperature cooked saltpan shrimps; s3, cooling the vacuum low-temperature cooked salinized shrimps to obtain high-quality prefabricated salinized shrimps; and S4, putting the high-quality prefabricated salinized shrimps into a refrigerator for cryopreservation to obtain the high-quality prefabricated salinized shrimp product. According to the invention, a vacuum low-temperature cooking technology is adopted, and the characteristics of the salinized shrimps are combined, so that the purpose of keeping the advantages of high quality and excellent taste of the salinized shrimps is achieved; compared with other common seawater shrimps, the salinized shrimps are used as raw materials, so that the salinized shrimps have the advantage of unique delicate flavor; through vacuum low-temperature cooking, muscle fibers of the saltpan shrimps are more compactly arranged, the water holding capacity is improved, the texture characteristics of the saltpan shrimps are more suitable for eating, and the saltpan shrimps have stronger delicate flavor.

The application discloses a method for improving color quality of instant shrimps, and belongs to the technical field of aquatic food processing. The preparation method can realize stable storage of soft-packaged instant shrimps at normal temperature, and can maintain the color of shrimp meat, inhibit oil oxidation, inhibit browning, improve the texture quality of instant shrimps, and prolong the shelf life. The redness value and yellowness value of the obtained instant shrimps obviously decrease, the brightness and whiteness are obviously improved compared with traditional cooking methods, the thiobarbituric acid reactant is reduced, the browning index is decreased, and astaxanthin has a good protection effect, and astaxanthin in shrimp meat is a natural antioxidant, which plays an important role in inhibiting oil oxidation and protecting color. Thus, the instant shrimps prepared by the application are obviously superior to instant shrimp products on the market in color protection and oxidation inhibition, and the operation steps are practical.

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.