137 results about "Seafood processing" patented technology

The present invention is generally directed to methods for reducing microbial population on food, especially seafood, during processing. Provided are methods of seafood processing that involve contacting seafood with a disinfection composition comprising an acid, a buffer, and an antimicrobial metal. Such methods can result in reduced pathogen load, reduced spoilage odor, and prolonged shelf-life of seafood. Also provided are systems for seafood processing employing said disinfectant compositions.

The present invention belongs to the technical field of seafood processing and relates to a two-stage scallop meat taking device. The two-stage scallop meat taking device comprises a body frame, a motor, an active roller, a conveyor belt, three transmission rollers, a first-section scallop meat taking system and a second-section scallop meat taking system. During operation, the conveyor belt transports scallops to the first-section scallop meat taking system; scallop meat and parts of shells and scallop main bodies on the scallop meat are separated by a rotating knife tool of the first-sectionscallop meat taking system; and then the rotated down scallop meat by an elastic knife tool inside the second-section scallop meat taking system is separated from scallops. The device is used to takethe scallop meat and low in cost; the obtained scallop meat is good in quality; and work efficiency is high.

The invention relates to the technical field of seafood processing, in particular to a shell opening and cube taking device of a scallop cube taking machine. The device comprises a shell opening assembly, a cube taking assembly and two clamping assemblies. The two tightening assemblies are distributed under a stepping rotating disc at an interval and have the same structure, each tightening assembly comprises a clamping assembly and a lifting assembly, and the clamping assemblies are located at the tops of the lifting assemblies. The cube taking assembly comprises a material taking assembly and a rotating assembly, and the material taking assembly is located at the top of the rotating assembly. The shell opening assembly comprises a shell removing assembly for completely opening upper shells of scallops and a pushing assembly for driving the shell removing assembly to move obliquely. The scallop cube taking work can be automatically completely by the cube taking assembly, and the working efficiency is higher. Besides, scallop skirts cannot be taken out when workers take scallop cubes by the aid of the tightening assemblies, great convenience is brought to operators, few process steps are used, a vacuum adsorption step is omitted, no internal organs or skirts remain, the yield is up to 99% or above, and the cube taking efficiency is 10 times or above that of workers.

A process for preparing fresh uncooked crustaceans such as crawfish, lobster, crab, and shrimp for shipment to consumers in a frozen state. The process includes a washing process, by submerging the crustaceans in a few inches of clean running water, treating with ozone introduction of a preservative and bactericide while under a vacuum, spray coating a seasoning, thereon and quick freezing, and then packaging in bulk or individualized cook and serve containers.

The invention discloses a smoky flavoring processing method for instant oyster, and belongs to the technical field of seafood processing. The method comprises: taking fresh oyster as a raw material, opening the shell and fetching the meat, performing rinsing and boiling, and then performing liquid smoking, vacuum flavoring, microwave slight frying, vacuum packaging and sterilization. Because oyster possesses the characteristics of fishy smell, soft tissue, high water content and the like, tissue is easily damaged and flavoring is not easy during processing, and a conventional smoking method easily causes the problem that oyster meat shrinks because of nonuniform heat transfer and sensory quality is influenced and the like. The method employs microwave and vacuum means for promoting penetration of a smoking liquid, and solves the problems that oyster meat is difficult for liquid smoking, abdomen is easily broken during processing, water content is high, flavoring is difficult, flavoring processing time is long, processing is discontinuous and the like.

The invention relates to fish processing, in particular to a fish seafood processing device. The fish seafood processing device comprises a machining table top, supporting legs I, a plate cutter, a concave cutting edge, convex cutting edges, inclined cutting edges and an electric push rod I. The four corners of the lower end of the machining table top are each fixedly connected with one supportingleg I, the plate cutter is obliquely arranged on the upper part of the machining table top with the left portion lower than the right portion, and the plate cutter is fixedly connected to the movableend of the electric push rod I. The electric push rod I is used for adjusting the position of the plate cutter in the inclination direction of the plate cutter and installed on the adjusting mechanism, the concave cutting edge is arranged in the middle of the left end of the plate cutter, the inclined cutting edges are connected with the front end and the rear end of the concave cutting edge, andthe outer ends of the two inclined cutting edges are each connected with one convex cutting edge. The valuable big deep-sea fish can be subjected finish processing, the deep-sea fish does not need tobe clamped during finish process, and a clamping mechanism is not needed.

The invention discloses a preparation method of a seafood soy. The preparation method comprises the following steps: hydrolyzing a fish meat substance through using one or more of a neutral protease, trypsin and an acidic protease; and carrying out fermentation brewing of a product obtained after the hydrolysis through using a present soy brewing process to obtain the seafood soy. The invention also discloses the seafood soy prepared through the preparation method. The seafood soy has high nutritional values, and contains abundant amino acids, organic calcium, mineral matters, and trace elements such as Ca, Zn, I, Se and the like which are essential to human bodies. A technology for preparing seafood seasonings through the combination of biological enzymatic hydrolysis and traditional brewing fermentation is applied in the invention to develop nutritional seasonings from low-value fish and seafood processing byproducts, so the biological technology enters the deep seafood processing, sea sources are fully utilized, the utilization values of the low-value fish are improved, the biological resource utilization rate is improved, and problems comprising biological resource waste, environmental pollution and the like are solved.

The invention relates to a processing method of an imitation crab claw product. The processing method comprises the following steps: 1. unfreezing and chopping raw materials; 2. seasoning; 3. flavoring; 4. forming; 5. freezing; 6. wrapping with starch; 7. refreezing; and 8. inspecting and packaging. The processing method is applied to a deep seafood processing project, the taste and the mouth feel can be accepted by masses of consumers, the visual sense is novel, a seafood mixing method is added, and the processing method is a unique processing technology in the field of frozen aquatic product processing.

The invention discloses a preparation method of an active peptide for eliminating hydroxyl free radicals in human body, which is characterized in that it uses marine fish scales as raw materials, after drying and acid-base desalination treatment, adding papain and pepsin, and then adding papain and pepsin at 45- Hydrolyze at 50°C and pH5.5-6.5 for 1.8-2.2 hours to obtain an enzymatic hydrolyzate; then inactivate the enzymatically hydrolyzed solution, and then perform centrifugation to remove precipitates to obtain an active peptide hydrolyzate. The invention also discloses an active peptide health-care oral liquid for eliminating hydroxyl free radicals in human body, which uses concentrated active peptide hydrolyzate, honey, white sugar and citric acid as raw materials. The hydrolysis process of the invention is simple, the extraction process effectively utilizes fish scales left over from seafood processing, and the preparation process is energy-saving and environment-friendly. And the formula of its deodorization and oral liquid has the advantages of simplicity, practicality and low cost, and is easy to popularize and apply in industrial production.

The invention relates to the field of seafood processing, and particularly relates to an automatic pattern cutting device for a sleeve-fish and a cutting method thereof. The device comprises a machinetable, a stepping conveying mechanism, a shedding mechanism, a bearing positioning mechanism and a pattern cutting mechanism, wherein the stepping conveying mechanism is erected on the top part of the machine table; the shedding mechanism is arranged at the upper part of the stepping conveying mechanism and is close to the downstream end of the stepping conveying mechanism; a shifting mechanism is arranged at the downstream end of the stepping conveying mechanism; the bearing positioning mechanism is rotatably arranged between the stepping conveying mechanism and the shifting mechanism through a servo motor; an assistant electric cylinder is arranged at the lower part of the servo motor and is used for driving the servo motor to be close to or far away from the stepping conveying mechanism; the output direction of the assistant electric cylinder is at an obtuse angle of 145 degrees relative to the conveying direction of the stepping conveying mechanism; and the pattern cutting mechanism is erected at the upper part of the side of the bearing positioning mechanism. The device is capable of automatically cutting patterns on the sleeve-fish; and the working efficiency is extremely improved, and the use cost of workers is decreased.

The invention discloses a seafood processing machine, the structure of which comprises a leg, a pickling machine, a shredding machine and a rolling and kneading device. The legs are respectively welded to the side surface of the pickling machine and the lower surface of the shredding machine. The machine phases are connected and at the same center level. The rolling and kneading device is installed inside the pickling machine and meshed with the shredding machine. The pickling machine is composed of a cylinder, an upper cover and a handle. The upper cover is movably connected to the upper part of the cylinder, and the handle is welded On the upper surface of the upper cover, the wire cutter is composed of a body and buttons. The body is equipped with buttons and the two form an integrated structure. , rolling barrel, and material joints. The beneficial effect of the invention is that the tumbling device is installed inside the pickling machine and engaged with the shredding machine, the structure is simple, and the tumbling design is adopted during pickling, which can further improve the taste of the food.

The present invention discloses a method of preparing seafood nutrition lyophilized powder. The method includes the following steps: 1,mincing the seafood, carrying out uniform pulp grinding and crushing; separating the uniform pulp and obtaining a first supernatant, carrying out concentration and obtaining a concentrated solution 1; 2, adding water to the first residue and carrying out thermal insulation, carrying out centrifugal separation and obtaining a second supernatant, carrying out concentration and obtaining a concentrated solution 2; 3, adding water to a second residue and carrying out complex enzymatic treatment; 4, carrying out sterilization on the production of the step 3, adding xylitol into the production and carrying out complex reaction, carrying out sterilization and centrifugation and obtaining a third supernatant, carrying out concentration and obtaining a concentrated solution 3; 5, mixing the concentrated solution l, 2 and 3 and obtaining a mixed concentrated solution, carrying out sterilization, freeze-drying and obtaining a seafood active nutrition lyophilized powder. According to the method, the prepared seafood active nutrition lyophilized powder can be more easily absorbed by human body; no preservatives, hormones or other harmful substances are added in the processing. The method is a more advanced seafood processing method.

The invention discloses an anodynia fish killing mechanism and relates to seafood processing equipment which comprises a working platform, wherein a transmission track is arranged on the working platform, a sensor, a stunning device and a cutting device are arranged on the transmission track in sequence, and a righting baffle is arranged on the transmission track. With the adoption of the technical scheme, the righting baffle is arranged on the transmission track, the fish can be clamped and is prevented from moving and stunned by the stunning device, the problems of cut off-tracking and the like of the fish due to struggling are solved, the cutting effect is better, and the cutting efficiency is higher.

The invention discloses a treatment process for high salinity organic wastewater produced during a seafood processing process, and belongs to the technical field of environment protection, The treatment process sequentially comprises a pretreatment workshop section, a primary coagulation workshop section, a primary acidolysis oxidation workshop section, a secondary coagulation workshop section, anelectrochemical oxidation workshop section, a secondary acidolysis oxidation workshop section, a filter pressing workshop section and a sludge treatment workshop section. According to the method provided by the invention, through chemical oxidation and electrochemical oxidation of a Fenton's reagent, the wastewater is treated in segments, organic matters in a water body can be effectively degraded, flocs are formed through a flocculating agent and a settling agent, and organic matters and solids in water are swept and adsorbed, so that the chromaticity, a pH value, COD and other indexes of afinal water body meet the emission requirement. The process has the characteristics of high treatment efficiency, stability in operation, and no fresh water resource occupation. After being treated through the process, indexes such as pH, SS and COD of salinity wastewater meet a B-grade requirement of the wastewater quality standards for discharge to municipal sewers (GB / T31962-2015).

The invention discloses a leech dry product processing device and relates to the technical field of seafood processing equipment. The leech dry product processing device comprises a drying box and a bearing frame located in the drying box, a plurality of drying boxes for storing leeches are arrayed on the bearing frame in the vertical direction at intervals, and each drying box is provided with abox body and a box cap. A plurality of grooves are formed in each box body at intervals, sliding grooves are formed in the two opposite sides of each box body correspondingly, each box cap is insertedin the two corresponding sliding grooves, and the box caps and the bottoms of the grooves are each provided with a plurality of ventilating holes. Compared with the prior art, the leeches are storedin the grooves of the box bodies, the box caps are slidably closed, thus the leeches are caught in the grooves, then the drying boxes are stored on the bearing frame for drying processing, crimping ofthe leeches is avoided after the leeches are dried, and thus the leeches cannot be entangled together, so that later-period processing is facilitated.

The invention provides a cutting board for fresh seafood processing, which comprises a cutting board body, a refrigeration device is arranged inside the cutting board body, a nylon layer is arranged on the surface of the cutting board body, and a number of evenly distributed anti-skid bumps are arranged on the surface of the nylon layer, and the cutting board body is There is also a rotating layer inside, and the rotating layer is a semicircular structure. One end of the rotating layer is rotated and matched with the anvil body through a rotating shaft. The side of the rotating layer is also provided with a slot for inserting a knife, and the rotating layer and the chopping block body are fixed by clamping. The chopping board provided by the present invention solves the problem that the chopping boards on the market do not have cooling effect at present. When processing fresh seafood, the temperature on the surface of the chopping board is very low, which can ensure the taste of fresh seafood. It will not be cut due to hand slipping, and this product can also be used to store knives, which is very convenient and practical.

The invention relates to freeze-dried shredded cod preparation equipment and a preparation process thereof, and belongs to the technical field of seafood processing, the freeze-dried shredded cod preparation equipment comprises a support, a horizontal mounting plate is arranged at the upper end of the support, horizontal operation tables are arranged on the two sides of the mounting plate respectively, a conveying belt is arranged on the mounting plate, and a lifting mechanism is arranged on one side of the support. An inclined discharging pipe is arranged at the end, close to the support, of the lifting mechanism and located above the conveying belt. The equipment has the effect of reducing the labor intensity of operators.

The invention relates to a seafood processing technology, particularly to a squid paste preparation method, wherein squid leftover is crushed, and then is pressurized for 40 min-1.5 h under a pressure of 0.4-0.5 MPa, precipitation is performed to remove oil after stopping pressurizing, and secondary pressurizing is performed for 2-2.5 h under a pressure of 0.4-0.5 MPa. According to the squid paste production technology, the waste material resources of the squid leftover are completely utilized so as to turn waste into treasure, save the resources, provide the characteristic of green environmental protection, increase the added value of the prepared product, develop the new fields in food industry, pharmaceutical industry and beautifying industry, and lead the new chapter of urban field waste utilization.

The invention relates to a full-automatic fresh scallop adductor extractor and belongs to seafood processing equipment. The technical scheme adopted by the invention is as follows: the full-automaticfresh scallop adductor extractor comprises a shell meat separating and sieving device, and also comprises a heating shell-opening device and a squeezing and biting separation device; the heating shell-opening device comprises a first circulating steel wire mesh, a second circulating steel wire mesh and a frame which operate in a ring; the squeezing and biting separation device includes multiple groups of squeezing and biting belts which are arranged side by side in pairs; the distance between two squeezing and biting belts is 4 mm, and the distance between adjacent groups of squeezing and biting belts is 8 mm; the upper part of two squeezing and biting belts of the same group rotate inward; an inclined surface with a slope is formed at the top of the squeezing and biting belts; the lower part of the squeezing and biting belts is arranged in a water tank; a discharge slideway is arranged below the lowest position of the inclined surface at the top of the squeezing and biting belts; a feeding slideway is arranged at the highest position of the inclined surface at the top of the squeezing and biting belts; and a planer discharge side of the heating shell-opening device, the shell meatseparating and sieving device and the feeding slideway of the squeezing and biting separation device are connected one after another through a conveyor belt.

The invention particularly relates to a processing technique of deep-fried breaded shrimp and belongs to the technical field of seafood processing. Fresh shrimps, common yam rhizome, bitter gourd juice, navel orange juice and other pure natural materials are used as raw materials; the steps of decapitating, shelling, gut removing by back opening, low-temperature rinsing, marinating, juice-mixing, slurry making, slurry coating, flour coating, deep frying and freezing storage are performed to obtain the deep-fried breaded shrimp. Thin pasty coating slurry is made by: mixing wheat starch, cassava starch and clear water, adding salad, sesame seed powder, tangerine peel powder and white cardamon fruit to form primary coating slurry, pouring the primary coating slurry into a centrifugal mixer, adding clove, baking soda and yam pulp, and mixing. Compared with the prior art, processing technique has the advantages that nutrients are reasonably matched herein, no preservatives are added to conserve quality, and the problems are solved, for instance, thin parts that are deep-fried become black due to dough rings, dough balls and high quantity of crumbs at the tail easily occurred in the coating step.

The invention relates to a crisp fried fish roll and a processing method thereof, in particular to the method for processing salmon which belongs to the technical field of seafood processing methods. The crisp fried fish roll is characterized in that the crisp fried fish roll is prepared by 5 to 10 parts of salmon skin, 0.1 to 0.3 part of prepared seasoning, 0.1 to 0.3 part of vegetable oil and 0.2 to 0.4 part of liquor according to the mix ratio by weight. The processing method comprises: 1. material selection, 2. thaw and decomposition, 3. removal of fishy smell, 4. oil frying, 5. oil removal and cooling, 6. preparing and drying of excipients, 7. seasoning, 8. nitrogen filling, 9. and packaging. The processing method can better maintain and integrate the original flavor, the nutrients and the values of the salmon skin, the taste is crisp, delicious and easy to be stored, and the crisp fried fish roll is ready to eat by opening a bag, thereby being characterized by simple operation, energy conversation, long guarantee period, green, health and high nutritional value.

The invention belongs to the technical field of seafood processing and particularly relates to a processing method of instant kelp. The processing method comprises the following steps: 1) cleaning fresh kelp, cutting the kelp into shreds to form kelp shreds, 2) soaking the kelp shreds in mixed liquid for 30-50min, 3) performing ultrasonic treatment, fishing out and drying the kelp shreds, 4) putting the kelp shreds at 95-100 DEG C for 1-3min, and 5) uniformly mixing the kelp shreds and seasoner and performing bagging and sterilization. The instant kelp prepared by the processing method of theinstant kelp is excellent in taste, is free from a fishy smell and has a better immunity adjustment effect.

The invention relates to the field of seafood processing, and specifically relates to a production method of instant abalones. The production method of the instant abalones comprises the following six steps of treating fresh abalones, carrying out high-temperature steaming, stewing a seasoning material, flavoring the abalones, carrying out freshness preservation processing, and carrying out packaging. The production method of the instant abalones is characterized in that high-temperature steaming is performed on the treated fresh abalones, and the steamed abalones are immediately frozen in a refrigerator at 20-30 DEG C below zero for 3-6 minutes; a seasoning material composed of dried orange peel, star anises, mint leaves, edible salt, olive oil, cumin powder and pepper powder is prepared by carrying out stewing, and the abalones are flavored by using the seasoning material; a natural freshness preservation agent composed of 1-3 parts of tea polyphenols, 6-10 parts of a garlic extract and 0.5-2 parts of propolis is added; and then, packaging is carried out. The instant abalones produced by the production method have effectively locked nutrients, and are delicious in taste as well as refreshing and crispy in meat texture; the natural freshness preservation agent is added so as to effectively prolong shelf lives of the abalones, as well as ensure convenient storage and transport of the abalones; moreover, the produced instant abalones are free of any additives or chemical preservatives so that the instant abalones are green, safe, and assured for eating.

The invention relates to a garlic shredded coconut shrimp and a production method thereof and belongs to the technical field of seafood processing. The invention provides the garlic shredded coconut shrimp and the production method thereof. The production method comprises the following steps: using pure natural substances such as fresh shrimps, horse hoofs and lemon juice as raw materials; carrying out pretreatment, pickling, slurry preparing, slurry wrapping, shred coconut winding and powder sticking, frying, crisping and the like to obtain the garlic shredded coconut shrimp. Compared with the prior art, the garlic shredded coconut shrimp has the advantages that nutritional replenishment is reasonable; shredded coconuts mutually set off with a breadcrumb structure; the garlic shredded coconut shrimp is crisp, and the attractive appearance of seafood is improved; mashed garlic is matched with the horse hoofs, so that the efficacy of resisting cancer and aging is realized, and the effects of clearing heat and moistening lung, promoting the secretion of saliva or body fluid and relieving stagnation, smoothing the liver and improving eyesight, and promoting circulation of Qi and dredging channels are achieved; in addition, by adopting a simple efficient frying technology and reasonable nutritional replenishment, the technical problem that the shredded coconut shrimp is single in matching is improved.

The invention discloses safe seafood processing equipment. The safe seafood processing equipment comprises a treatment tank, wherein an inlet is formed in the upper end wall of the treatment tank; a sieving cavity is formed in the lower side of the inlet; a rotating cavity is formed in the left side of the sieving cavity; a moving cavity which communicates with the rotating cavity and the sievingcavity is formed in the right side of the rotating cavity; a rotating block is arranged in the moving cavity; a mesh screen which can move from left to right along with the rotating block is fixedly connected to the right end of the rotating block; a treatment cavity B is formed under the sieving cavity; a treatment cavity C is formed under the treatment cavity B; a treatment cavity A is formed under the treatment cavity C; a treatment cavity D is formed in the left side of the treatment cavity C; and a lifting platform which can be lifted along with the lifting of a pressing and moving rod inthe treatment cavity A is arranged in the treatment cavity C and the treatment cavity D. According to the safe seafood processing equipment disclosed by the invention, during working, through the left-and-right motion of the two-layer mesh screen, sieving and filtering of deep sea prawns which achieve the standard are realized, and the working efficiency is improved; and quantitative light salt brine is automatically added for stirring according to the quantity of the deep sea prawns, so that automatic light salt brine adding is realized, the operation is reduced, and the light salt brine issaved.

The invention discloses a method for treating sewage of a seafood processing market. The method comprises the following steps: S1, collecting the sewage; S2, injecting the sewage into a separation cell for separation; S3, injecting the separated sewage into a filter tank, and filtering to obtain a separated substance and polluted water; S4, injecting the separated substance and part of the sewageinto a septic tank, and adding pseudomonas bacteria; S5, injecting a meat content in the septic tank and the sewage into a decomposition tank, and adding pseudomonas fluorescens; S6, mixing the sewageseparated in the step S2 and the sewage separated in the step S3, injecting the mixture in a treatment tank, and injecting paenibacillus daejeonensis into the treatment tank; S7, mixing the sewage inthe treatment tank and the sewage in the decomposition tank, then injecting the mixture into a nitrifying tank, and nitrifying; S8, denitrifying the sewage in the nitrifying tank. The meat pollutantis rapidly processed, the overall processing efficiency is improved, and the sewage of the seafood processing market is treated.

The invention relates to an automatic meat-taking device for mantis shrimp, which belongs to the technical field of seafood processing. It is composed of a leg removal assembly, a head removal assembly, a peeling assembly, a protective cover and a storage assembly, and is characterized in that: the leg removal assembly is installed on the storage assembly, the head removal assembly is installed in the middle of the storage assembly, and the peeling assembly is installed on the On the receiving assembly, the protective cover is installed on the peeling assembly. The mantis shrimp is placed on the conveyor belt, and the invention automatically peels the mantis shrimp and takes out the flesh, which improves the production efficiency, liberates the labor force, and saves labor costs. The invention has ingenious structure, fast meat extraction and good effect, and reduces the damage and waste of the mantis shrimp meat to the greatest extent. The invention automatically classifies and stores the mantis shrimp meat and skin, further improves the production efficiency, and facilitates the secondary utilization of the mantis shrimp skin. ,reduce waste.

The present invention relates to the technical field of seafood processing, especially to an industrial production method of an instant abalone food. The industrial production method of the instant abalone food is characterized by comprising the following steps: checking and accepting raw materials, cleaning and removing the viscera, carrying out stewing and shaping, carrying out cleaning again, carrying out flavoring, carrying out bagging, carrying out sterilizing at high temperature and carrying out warehousing and refrigerating. Based on meat features of the abalone, the production process of the instant abalone ensures that nutritive materials can be fully absorbed and utilized by a human body on the premise of maintaining the nutritive materials. Besides, the production method retains the shape of the abalone and can preserve freshness by using nitrogen gas without adding any preservative.