30 results about "Cleaner shrimp" patented technology

The present invention discloses a preparation method of chicken skin boiled dumplings. The preparation method comprises the following steps: 1) each raw material is weighed as required; 2) meat grinding is conducted; 3) washed clean shrimp meat, carrots, black fungus, shepherdspurse herb, shiitake, rhizoma dioscoreae zingiberensis, haws, green Chinese onions, winter bamboo shoots, garlic, Chinesewolfberry fruits, Chinese yams and red dates are put into a crusher to be crushed; 4) seasoning materials are added for stirring and mixing to obtain dumpling stuffing materials; 5) chicken skin is washed clean; attached fat and subcutaneous thick fat are removed; and the chicken skin is cut into an oval shape to be used as dumpling wrappers; 6) boiled dumplings are wrapped; 7) steaming is conducted; and 8) oil-frying is conducted. The preparation method is simple and convenient to operate. The dumpling stuffing materials are reasonably prepared; the chicken skin is used as the dumping wrappers; and the chicken skin boiled dumplings are rich in nutrients and good in mouthfeel, and chewier during chewing. Due to the fact that the chicken skin is rich in collagen, the chicken skin boiled dumplings have certain feature-beautifying effects. The traditional dumpling production materials and edible methods are changed; and after the boiled dumplings are oil-fried, the boiled dumplings are golden in appearances, crisp outside and tender inside, and pleasant in aroma, and satisfy needs of people.

The invention relates to the technical field of glucosamine preparation, in particular to a process for preparing D-glucosamine hydrochloride from biomass. The process comprises the following steps: (1) cleaning shrimp shells and / or crab shells, drying, adding hydrochloric acid to decalcify, adding excessive sodium carbonate, heating to react, and washing and drying the shrimp shells and / or crab shells to obtain crustacean shells; (2) reacting chitin, ammonium chloride, volatile organic alcohol and water at high temperature and high pressure to obtain hydrolysate; and (3) mixing the hydrolysate obtained in the step (2) with activated carbon, mixing the decolorized hydrolysate with excessive sodium hydroxide, then carrying out heating reaction, and then adjusting the pH value of the reaction solution by adopting hydrochloric acid to obtain a glucosamine hydrochloride solution; and (4) drying the glucosamine hydrochloride solution to obtain the glucosamine hydrochloride. The process effectively reduces the problems caused by a large amount of strong acids and strong alkalis required in the traditional process of preparing D-glucosamine from shrimp shells, crab shells and other biomasses.

The invention relates to a production method of an essence, in particular to a method for preparing an edible essence from shrimp leftovers. The method comprises the following steps: biological enzymolysis: cleaning shrimp leftovers, pulverizing, mixing and pulping, adding table salt, alkali protease and flavored protease, regulating the initial pH value of the pulp, stirring for reaction, deactivating enzymes, and centrifugally separating to obtain a shrimp leftover protein hydrolyzate; thermal reaction: regulating the water content of the shrimp leftover protein hydrolyzate to 80%, adding glucose, xylose, glycine and arginine according to the proportions, regulating the pH value after dissolution, and heating to prepare a thermal reaction solution; and post treatment: regulating the water content of the thermal reaction solution to 60%, adding table salt, glucose and monosodium glutamate, adding an excipient, mixing, granulating, and freeze-drying to obtain the shrimp-flavor essenceproduct. The shrimp-flavor essence in the invention is rich in flavor and close to the original flavor of shrimps, and has the advantages of low fat content, short production period, low cost, and important social and economic meaning.

The invention discloses a production line for automatically stripping off shrimp shells. The production line comprises a first conveyor belt, a second conveyor belt and a shrimp stripping operation table. Ultrasonic cleaning ponds are arranged between one end of the shrimp stripping operation table and the first conveyor belt as well as between the other end of the shrimp stripping operation tableand the second conveyor belt respectively; rotary shafts and driving motors are arranged at the end, close to the first conveyor belt, of the shrimp stripping operation table and the end, close to the shrimp stripping operation table, of the second conveyor belt respectively, wherein the driving motors are used for driving the rotary shafts to rotate, and filtering baskets used in cooperation with the ultrasonic cleaning ponds are fixedly installed on the rotary shafts respectively; the shrimp stripping operation table is provided with a head and tail removal mechanical claw module, a shrimpbody taking mechanical claw module, a shrimp shell removing device and a shrimp meat taking mechanical claw module in sequence in the conveying direction of the first conveyor belt; a first visual control module and a second visual control module are installed on the shrimp stripping operation table. The production line for automatically stripping off the shrimp shells can automatically clean shrimps, remove the heads and tails of the shrimps, strip off the shells and clean shrimp meat.

The invention discloses a preparation method for bamboo fungus shrimp meat breakfast porridge. The method comprises the following steps: S1) respectively putting rice, coix seeds, lotus seeds and ginkgoes into water and soaking, fishing out and mixing, thereby acquiring mixed cereals; removing shrimp shells and shrimp guts from fresh shrimps and then cleaning shrimp shells, thereby acquiring shrimp meat and shrimp shells; S2) putting the shrimp shells into a hot pan containing vegetable oil, stir-frying till turning color, adding clean water and boiling, filtering the shrimp shells, adding themixed cereals, coiling, and then adding the cleaned bamboo fungus, yams, dried scallops, medlar, red dates and shredded gingers in turn, boiling, adding the shrimp meat, continuing to boil, adding salt for seasoning and then pouring out of the pan, thereby acquiring the bamboo fungus shrimp meat breakfast porridge. The breakfast porridge prepared according to the invention tastes fine and delicate, has high nutritive value as well as healthcare value and is suitable for people at different ages to eat.

The prevent invention relates to a simple and quick detectino technique of shrimp-crab intravital blood lymph light microscope, including shrimp and crab living body blood-taking method: cleaning shrimp and crab body, disinfecting by using alcohol, using injector to needle into 7-10 mm of shrimp or crab body to draw blood; blood film preparation and staining method, using 0.05 ml of blood-lymph fluid, dropping on glass slide, adding 4% formaldehyde fixing fluid, drying, staining for 15-20 min. in Giemsa staining solution, washing film with water and making observation by using light microscope, covering with glass plate and making observation by using oil microscope. Said invention adopts meta-acid water flushing scheme to can quickly detect pathogen RLO (Rickettsia-like organism), therefore it possesses high practical value for culturing shrimp and crab.