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Continuous On-Board Processing of Seafood after Fishing on the Sea

Inactive Publication Date: 2018-11-22
ZHEJIANG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

The present invention is a method that allows for continuous on-board processing of seafood after fishing on the sea. The method helps to maintain the freshness of the raw materials, increase the quality of the products, and ensure the safety of the products.

Problems solved by technology

Especially for the polar resource, Antarctic krill, is small-size, easy to be deteriorated, and hard to preserve.
According to the traditional production ways for seafood, the products have several problems such as low-fresh raw materials, quality decrease after processing (high-content of TVB-N, colour decrease, etc.).
This model not only keeps the freshness for raw materials by solving the problems of easy to be deteriorated and hard to transport and preserve for fish and shrimp, but also cuts the cost for transportation and shortens the time for processing.
Due to technical restriction, these cooking soups with high COD and BOD value are discharged directly without any treatment, which would induce water eutrophication, leading to a high risk for red tide phenomenon.

Method used

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  • Continuous On-Board Processing of Seafood after Fishing on the Sea
  • Continuous On-Board Processing of Seafood after Fishing on the Sea

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0045]Referring to FIG. 1, a continuous on-board processing of fish or shrimp after fishing on the sea is executed as follows:

[0046]1) Cleaning and sorting of fishing shrimp: The fresh and live shrimp is cleaned by seawater, sorted. The temperature of seawater is controlled between 0° C. to 10° C.

[0047]2) Cooking: 2000 L of cooking soup containing a quality improver are put into a cooking tank. The cooking soup containing the quality improver is composed of edible alcohol (2 kg, produced by Jiangsu Donghai Shuntai Alcohol Co. Ltd.), glucono-delta-lactone (1 kg), tea polyphenol (4 kg), perilla juice (2 kg, produced by Zhejiang Shizi Bio-tech Co. Ltd.), hexametaphosphate (5 kg), and water. The cooking soup in the tank is heated until the temperature is up to 90° C. The shrimp is added into the tank to cook for 6 min, with the purpose of inactivation of enzyme (mainly endogenous proteases), reduction of microorganism, and meat dewatering. The solid-liquid ratio is controlled at 1:10. T...

example 2

[0055]1) 200 kg of clove fish are cleaned by seawater, and sorted. The temperature of seawater is controlled between 0° C. and 10° C.

[0056]2) 1000 L of cooking soup containing a quality improver are put into cooking tank. The cooking soup containing the quality improver is composed of salt (60 kg), edible alcohol (2 kg, produced by Jiangsu Donghai Shuntai Alcohol Co. Ltd.), glucono-delta-lactone (4.5 kg), tea polyphenol (200 g), perilla juice (1 kg, produced by Zhejiang Shizi Bio-tech Co. Ltd.), hexametaphosphate (500 g) and water. The cooking soup in the tank is heated until the temperature is up to 100° C. The clove fish (200 kg) is added into the tank to cook for 2 min. The cooking soup is replaced with new one every 2 hours. The replaced cooking soup (i.e., heat processing wastewater) should be treated to become more suitable for environment.

[0057]3) After leached on a stainless steel net, the cooked clove fish is put onto a vibrating screen with vibrating frequency of 750 r / min...

example 3

[0064]1) 250 kg of acete chinensis with 2 cm length are cleaned by seawater, and sorted. The temperature of seawater is controlled within 0˜10° C.

[0065]2) the acete chinensis is brought into cooking tank with a bucket elevator. 2000 L of cooking soup containing a quality improver is put into cooking tank. The cooking soup containing the quality improver is composed of salt (50 kg), edible alcohol (6 kg, produced by Jiangsu Donghai Shuntai Alcohol Co. Ltd.), glucono-delta-lactone (5 kg), tea polyphenol (2 kg), perilla juice (1 kg, produced by Zhejiang Shizi Bio-tech Co. Ltd.), hexametaphosphate (5 kg), and water. The cooking soup in the tank is heated to 98° C. and maintained for 4 min. The cooking soup is replaced with new one every 2 hours. The replaced cooking soup (i.e., heat processing wastewater) should be treated to become more suitable for environment.

[0066]3) After leached on a stainless steel net, the cooked acete chinensis is put onto a vibrating screen with vibrating freq...

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Abstract

The present invention relates to a continuous on-board drying method for Antarctic krill and a continuous on-board processing method of shelled Antarctic krill. The drying method includes the following steps: 1) subjecting fishing materials to cleaning, sorting, and dewatering with a vibrating screen, 2) rapidly heating the krill to the temperature of up to 70° C. using infra-red rays; 3) hot-air drying; 4) impurity removal by vacuum; 5) cooling to obtain dried krill. The processing method includes the following steps: a) subjecting fishing materials to cleaning, sorting, and dewatering with a vibrating screen; b) rapidly heating the krill to the temperature of up to 70° C. using infra-red rays; c) hot-air drying; d) subjecting the dried krill to shelling treatment to separate shell from meat, to obtain shelled krill; e) impurity removal by vacuum to obtain shelled krill product. The methods in the present invention are highly efficient, energy saving, green and environmental protection, and the krill products have high quality and safety.

Description

TECHNICAL FIELD OF THE INVENTION[0001]The present invention relates to a method of continuous on-board processing of seafood after fishing on the sea, specifically relates to a method of continuous on-board processing of seafood, and high efficient and energy-saving processing of its wastewater on the sea.BACKGROUND OF THE INVENTION[0002]For a long time, the production of seafood adopts the following traditional ways: firstly, marine fishing; secondly, salting processing or ice preservation and transportation; finally, traditional processing on the land. There is a strong seasonality of marine resources such as fish and shrimp. Especially for the polar resource, Antarctic krill, is small-size, easy to be deteriorated, and hard to preserve. According to the traditional production ways for seafood, the products have several problems such as low-fresh raw materials, quality decrease after processing (high-content of TVB-N, colour decrease, etc.). The innovative on-board fishing and pro...

Claims

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Application Information

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IPC IPC(8): A22C29/02A23L17/40A23L5/10F26B3/04B01D61/58B01D61/04B01D61/02B01D61/14B01D61/16B01D61/42
CPCA22C29/02A23V2250/154A23L5/19A23L5/13F26B3/04B01D61/58B01D61/04B01D61/027B01D61/142B01D61/16B01D61/422F26B1/00F26B2200/16A22C29/021C02F9/005C02F2301/08B63B35/14C02F2103/008C02F2103/08C02F2103/22A23V2002/00A23V2300/34A23V2300/31A23V2300/38A23V2300/06A23V2250/1614A23V2250/1582A23V2250/082A23V2250/60A23V2250/214A23V2250/2132A23V2250/21A23V2250/1618A23V2250/126A23L17/40B01D61/025B01D61/145B01D61/147B01D71/58B01D2311/06B01D2311/2676A23L5/51A23L17/00C02F1/441C02F1/442C02F1/444C02F1/4693C02F9/00B01D2311/2642C02F9/20B01D61/149
Inventor DING, YUTINGZHOU, XUXIALIU, SHULAILIU, JIANHUALV, FEICHEN, SHANPINGZHAO, PEICHENGZHANG, JIANYOUGU, SAIQIXU, XIAZHENG, ZHICHENG
Owner ZHEJIANG UNIV OF TECH
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