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Penaeus vannamei flesh freshness retaining device

A technology of a white shrimp shrimp meat and fresh-keeping device, which is applied to the field of a fresh-keeping device for the shrimp meat of Penaeus vannamei, can solve the problems of darkening of the appearance, reduced economic value of shrimp meat, rough taste of shrimp meat, etc., achieves excellent fresh-keeping effect, improves viscosity The effect of covering and maintaining the integrity of shrimp meat

Pending Publication Date: 2018-03-09
ZHEJIANG INT MARITIME COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, solute concentration and ice crystal formation during frozen storage will change the quality of the shrimp meat. Therefore, as the frozen storage time prolongs, the taste of the shrimp meat will be rough, the appearance color will become dark, and the economic value of the shrimp meat will be greatly reduced. Therefore, the inventors Carried out experiments aiming at the problems mentioned above, and invented this shrimp meat fresh-keeping device for effectively preserving shrimp meat

Method used

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  • Penaeus vannamei flesh freshness retaining device
  • Penaeus vannamei flesh freshness retaining device
  • Penaeus vannamei flesh freshness retaining device

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] like Figure 1~7As shown, the fresh-keeping device for vannamei shrimp meat includes a screening chamber 1, which is connected to a spray chamber 2 through a conveyor belt, and the spray chamber 2 is connected to a freezing chamber 3 through a transmission belt, and the freezing chamber 3 is connected to a storage chamber 4 through a conveyor belt, and the screening chamber 1 is provided with a sieve 6 inside, the spray chamber 2 is provided with a rotary bucket 10, and the freezer chamber 3 is provided with a freezing plate 13 inside. The upper side of the screening chamber 1 is connected with a shrimp inlet 5, and the inner bottom of the screening chamber 1 is provided with a bin wall vibrator 8, and the upper end of the bin wall vibrator 8 is connected with a sieve basket 7, and the inside of the screen basket 7 is connected with a sieve hole 6a. Down to the sieve sheet 6 that gradually decreases, the sieve sheet 6 separates the sieve basket 7 into multiple layers, a...

Embodiment 2

[0029] like Figure 1~7 As shown, the fresh-keeping device for vannamei shrimp meat includes a screening chamber 1, which is connected to a spray chamber 2 through a conveyor belt, and the spray chamber 2 is connected to a freezing chamber 3 through a transmission belt, and the freezing chamber 3 is connected to a storage chamber 4 through a conveyor belt, and the screening chamber 1 is provided with a sieve 6 inside, the spray chamber 2 is provided with a rotary bucket 10, and the freezer chamber 3 is provided with a freezing plate 13 inside. The sieving chamber 1 sorts the shrimp meat of different specifications through the sieve plate 6, so as to carry out different fresh-keeping operations according to the specifications of the shrimp meat in the later stage, avoiding the damage of the shrimp meat during the fresh-keeping process, which is conducive to improving the integrity of the finished shrimp meat and improving the quality of the shrimp meat. Meat preservation effect...

Embodiment 3

[0040] like Figure 1~7 Shown, vannamei shrimp fresh-keeping device, its fresh-keeping method is:

[0041] 1) Cleaning: Wash the bright-colored fresh Penaeus vannamei with water, and keep the water temperature at 0°C;

[0042] 2) Soaking: Remove the heads and shells of the cleaned Penaeus vannamei shrimp, put them into slightly acidic electrolytic water, soak them in ultra-high pressure, and drain;

[0043] 3) Screening: the drained shrimp meat is sent to the screening chamber 1 from the shrimp inlet 5, and the shrimp meat of different specifications is screened;

[0044] 4) Coating of antistaling agent: transport the sieved shrimp meat to the spray chamber 2, and spray the antistaling agent on the shrimp meat from the inside of the nozzle 9, and uniformly coat the shrimp meat with the antistaling agent;

[0045] 5) Freezing: Transport the shrimp meat covered with preservatives to the freezer 3 for freezing. The larger-sized shrimp meat is frozen at -30°C for 4 minutes in th...

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Abstract

The invention discloses a penaeus vannamei flesh freshness retaining device and belongs to the technical field of shrimp flesh freshness retaining. The penaeus vannamei flesh freshness retaining device comprises a screening chamber, wherein the screening chamber is connected with a sprinkling chamber by virtue of a conveyor belt, the sprinkling chamber is connected with a freezing chamber by virtue of a transmission belt, the freezing chamber is connected with a storage chamber by virtue of a conveyor belt, a sieve piece is arranged inside the screening chamber, a rotary drum is arranged inside the sprinkling chamber, and a freezing plate is arranged inside the freezing chamber. The penaeus vannamei flesh freshness retaining device disclosed by the invention is provided with multiple independent units, all the units can be smoothly connected with each other, freshness retaining operation is simple and ordered, a penaeus vannamei flesh freshness retaining process has independence and specialty, interaction effect among all the technologies can be effectively avoided, excellent freshness retaining effect is guaranteed, penaeus vannamei flesh freshness retaining time is long, a streamlined freshness retaining process has relatively high freshness retaining operation efficiency and is also applicable to industrial production, large-batch penaeus vannamei flesh freshness retaining can be met, freshness retaining cost is effectively reduced, and economic value of penaeus vannamei flesh is improved.

Description

technical field [0001] The invention belongs to the technical field of shrimp meat preservation, and in particular relates to a shrimp meat preservation device of Penaeus vannamei. Background technique [0002] Penaeus vannamei has a thin shell, its normal body color is blue, and it has no markings all over its body. Its shape is similar to Penaeuschinensis. It naturally inhabits sea areas with a water depth of 0-70m. It is omnivorous and has strong adaptability and fast growth. As long as the protein ratio in the bait accounts for more than 20%, it can grow; it has delicious meat, high meat yield, wide salinity and high temperature resistance, and its seedlings can grow after more than 100 days of cultivation. Adults can reach 24cm in length. [0003] Fresh and high-quality frozen shrimp meat is colorless and transparent, with intact grain shape, plump and elastic texture, and the shelf life is generally 6 months. However, due to the high moisture and protein content of f...

Claims

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Application Information

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IPC IPC(8): A23B4/06A23B4/20
CPCA23B4/06A23B4/20
Inventor 李海波李桂芬
Owner ZHEJIANG INT MARITIME COLLEGE
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