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Production method and device for reducing sulfite residues in frozen shrimp meat

A production method and sulfite technology are applied in the field of production and devices for reducing sulfite residues in frozen shrimp, can solve problems such as large water consumption, poor product quality, low desulfurization efficiency, etc., and achieve convenient operation and low residual content. , good quality effect

Active Publication Date: 2019-01-15
ZHEJIANG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] The purpose of the present invention is to develop a high-efficiency, safe and convenient method for removing sulfite from sea-caught shrimp for the problems of large water consumption, low desulfurization efficiency, and poor product quality when removing sulfite from existing frozen shrimps. new technology and corresponding equipment

Method used

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  • Production method and device for reducing sulfite residues in frozen shrimp meat
  • Production method and device for reducing sulfite residues in frozen shrimp meat
  • Production method and device for reducing sulfite residues in frozen shrimp meat

Examples

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Effect test

Embodiment 1

[0049] 0.2% food-grade sodium caseinate and 0.05% food-grade calcium chloride mixed solution (dissolved in 2°C ice water), prepared with desulfurization liquid batching tank, open the first valve, 1:3 (shrimp and mixed solution ratio , W / W) desulfurization mixed solution is pumped into the desulfurization treatment tank from the bottom screen, close the first valve → 500kg sea-caught shrimp raw materials → remove the head, shell, and intestine → put the pumped liquid from the feeding port The desulfurization treatment tank → open the desulfurization liquid circulation treatment for 10 minutes → open the third valve, drain the mixed solution to the waste water treatment pipeline → open the second valve, and rinse the shrimp on the sieve plate with pure water (2 times the water volume, W / W), close the second valve, the eluent flows into the waste water treatment pipeline through the lower part → drain for 10 minutes → artificially discharge the shrimp → take a sample, measure th...

Embodiment 2

[0052] 0.2% food-grade sodium caseinate and 0.1% food-grade calcium chloride mixed solution (dissolved in 2°C ice water), prepared with a desulfurization liquid batching tank, open the first valve, 1:4 (shrimp to mixed solution ratio , W / W) desulfurization mixed solution is pumped into the desulfurization treatment tank from the bottom screen, close the first valve → 500kg sea-caught shrimp raw materials → remove the head, shell, and intestine → put the pumped liquid from the feeding port The desulfurization treatment tank → open the desulfurization liquid circulation treatment for 5 minutes → open the third valve, drain the mixed solution to the waste water treatment pipeline → open the second valve, and rinse the shrimp on the sieve plate with pure water (2 times the water volume, W / W), close the second valve, the eluent flows into the waste water treatment pipeline through the lower part → drain for 10 minutes → artificially discharge the shrimp → take a sample, measure the...

Embodiment 3

[0055] 0.3% food-grade sodium caseinate and 0.1% food-grade calcium chloride mixed solution (dissolved in 2°C ice water), prepared with desulfurization liquid batching tank, open the first valve, 1:5 (the ratio of shrimp to mixed solution , W / W) desulfurization mixed solution is pumped into the desulfurization treatment tank from the bottom screen, close the first valve → 500kg sea-caught shrimp raw materials → remove the head, shell, and intestine → put the pumped liquid from the feeding port The desulfurization treatment tank → open the desulfurization liquid circulation treatment for 10 minutes → open the third valve, drain the mixed solution to the waste water treatment pipeline → open the second valve, and rinse the shrimp on the sieve plate with pure water (3 times the water volume, W / W), close the second valve, the eluent flows into the waste water treatment pipeline through the lower part → drain for 15min → artificially discharge the shrimp → take a sample, measure th...

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Abstract

The invention provides a production method and a device for reducing sulfite residues in frozen shrimp meat. According to the invention, a cleaning process in a production process of frozen shrimp meat products is improved, a mechanism of competitive combination of sodium caseinate and calcium chloride (two food additives) with sulfur dioxide is creatively adopted for sulfite removal, and the corresponding production process and the device are developed. The application shows that the production process and the device is not only good in sulfite removal effect, but also good in safety and product quality, and the production process and the device also have the advantages that the production process and the device is water-saving, labor-saving, easy to operate, suitable for large-scale production, etc.

Description

(1) Technical field [0001] The invention relates to a production method and device for reducing sulfite residues in frozen shrimp. (2) Background technology [0002] Shrimp is a healthy food with high protein, low sugar and low fat, rich in essential amino acids and many trace elements, and is very popular among consumers. However, shrimps are small in size, high in water content, soft in muscle tissue, vulnerable to bacterial attack, and easy to spoil; in addition, the body contains a large amount of enzymes and tyrosine, which still maintain a certain activity even during the entire food refrigeration and freezing process. Under aerobic conditions, it is easy to be oxidized to produce melanin, and it is difficult to preserve naturally. If the cold chain is interrupted or the temperature fluctuates during loading and unloading, it is more likely to cause the head and tail of the shrimp to turn black, and even the shrimp body to brown, spoil and stink. Seriously affect the ...

Claims

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Application Information

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IPC IPC(8): A23L17/40A23L5/20
CPCA23L5/27A23L17/40
Inventor 杨开周城蔡铭孙培龙
Owner ZHEJIANG UNIV OF TECH
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