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 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 a ball soup and a processing method thereof, in particular to the processing method of squid, belonging to the technical field of seafood processing methods. The ball soup is characterized in that ball soup comprises the ingredients of 4 to 6 parts of selected squid chopped meat, 1 to 3 parts of selected fat pork, 0.1 to 0.3 part of prepared seasoning, 0.01 to 0.3 part of vegetable oil, 0.01 to 0.3 part of edible salt and 0.01 to 0.3 part of egg liquid according to the mix ratio by weight. The processing method of the ball soup is characterized in that the processing method comprises the procedures of 1. material selection, 2. thaw and mincing, 3. preparing of excipients, 4. measuring and shaping, 5. water boiling, 6. drying, 7. vacuum packaging, 8. high temperature sterilization, 9. cooling, 10. packaging. The processing method can better maintain the original flavor, the nutrients and the values of the squid, the taste is delicious and easy to be stored, the ball soup can be boiled or 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 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 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 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 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.