CN101773156A - Pre-processing process for shucking shrimps on basis of super-high pressure technique - Google Patents
Pre-processing process for shucking shrimps on basis of super-high pressure technique Download PDFInfo
- Publication number
- CN101773156A CN101773156A CN 201010118384 CN201010118384A CN101773156A CN 101773156 A CN101773156 A CN 101773156A CN 201010118384 CN201010118384 CN 201010118384 CN 201010118384 A CN201010118384 A CN 201010118384A CN 101773156 A CN101773156 A CN 101773156A
- Authority
- CN
- China
- Prior art keywords
- shrimp
- polybag
- shrimps
- plastic packaging
- shucking
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The invention discloses a pre-processing process for shucking shrimps on the basis of super-high pressure technique. The pre-processing process comprises the following steps: 1) cleaning fresh shrimps with water, loading the cleaned shrimps into a plastic bag, adding clear water to the plastic bag, then, exhausting air from the plastic bag and packaging the plastic bag by a plastic-packaging machine; loading the plastic bag filled with the fresh shrimps and packaged into a high-pressure device, sealing the high-pressure device, increasing the pressure to 100 to 300MPa, and maintaining the pressure for 1 to 10 minutes; and 3) opening the high-pressure device to take out the plastic bag, and unpacking the plastic bag to take out the shrimps, so that the shrimp shell can be automatically separated from the shrimp meat after the increase of the pressure and the shrimp meat can be pulled out from the shrimp shell in an intact manner. The energy consumption for processing is lower, so that the pre-processing process of the invention constitutes an environment friendly processing method; the super-high pressure technique of the invention belongs to non-heating processing technique, thereby guaranteeing the intrinsic freshness of the product; and the invention reduces the time for shucking shrimps, solves the problem that the tail part of the shrimp meat is prone to crack, improves the appearance integrity of the shrimp meat, increases the yield of shrimp meat and improves the taste of the shrimp meat.
Description
Technical field
The present invention relates to pre-processing process for shucking shrimps, relate in particular to a kind of pre-processing process for shucking shrimps based on superhigh pressure technique.
Background technology
Shrimp is the aquatic food liked of people all over the world, and thing followed shrimp shelling problem is also paid close attention to by everybody gradually.Obtain for directly shelling by hand but existing peeled shrimp is most of, a small amount of at present mechanical dejacketing that exists also exists easily fragmentation of peeled shrimp, and the efficient that shells is low, produces shortcomings such as the peeled shrimp rate is low.And the ultra high pressure treatment technology of food provides new approaches for addressing the above problem.
The superhigh pressure technique of food is the current non-hot worked new and high technology of a food that enjoys various countries' attention, broad research.It is meant utilize to press matchmaker's (liquid medium normally, water for example) make food (for example produce physical chemistry and biological effects such as enzyme deactivation, protein denaturation, starch gelatinization and bacteria inactivation rate 100～1000MPa) times, thereby reach the physical process of sterilization and modification at high pressure.The research of superhigh pressure technique has the history of last 100 years so far, but starts from the nineties in 20th century in Application in Food Processing, is mainly used in the processing of jam, orange juice and fruit and vegetable.
At present, superhigh pressure technique research is popular day by day, and the scope of research is also day by day extensive, thaws as super-pressure, and technology such as super-pressure nutritional labeling extraction all are the newest fruits of studying at present.It is exactly oyster processing that superhigh pressure technique is applied to typical example of processing of aquatic products, and it can solve oyster shelling and two difficult problems of oyster sterilization.But the research that at present super-pressure is applied to the processing of shrimp mainly also is in the fresh-keeping of shrimp and the sterilization.
Summary of the invention
The objective of the invention is to overcome the deficiencies in the prior art, a kind of pre-processing process for shucking shrimps based on superhigh pressure technique is provided.
Pre-processing process for shucking shrimps based on superhigh pressure technique comprises the steps:
1) polybag of packing into after fresh and alive shrimp is cleaned with clear water adds clear water, carries out plastic packaging with plastic packaging machine after with the polybag exhaust then;
2) polybag that will be equipped with behind the fresh and alive shrimp plastic packaging is put into high-tension apparatus, and sealing is forced into 100～300MPa, and the dwell time is 1～10 minute;
3) open high-tension apparatus, take out polybag, take polybag apart back and take out shrimp, pressurization back shrimp shell separates automatically with peeled shrimp, directly with peeled shrimp complete pulling out from the shrimp shell.
Described shrimp is Penaeus Vannmei, Macrobrachium rosenbergii or Procambius clarkii.The described polybag that is equipped with behind the Penaeus Vannmei plastic packaging is put into high-tension apparatus, and sealing is forced into 150～300MPa, and the dwell time is 3～6 minutes.The described polybag that is equipped with behind the Macrobrachium rosenbergii plastic packaging is put into high-tension apparatus, and sealing is forced into 100～250MPa, and the dwell time is 1～5 minute.The described polybag that is equipped with behind the Procambius clarkii plastic packaging is put into high-tension apparatus, and sealing is forced into 100～300MPa, and the dwell time is 5～10 minutes.
The beneficial effect that the present invention compared with prior art has:
1) the super-pressure process technology of food belongs to non-hot-working technology, to food particularly the color, functional and nutritional labeling etc. of thermal sensitivity food have good protective effect, can guarantee the original freshness of product to a great extent, guarantee the quality of product;
2) power consumption of polymer processing of food superhigh pressure technique is lower, is a kind of processing mode of environmentally friendly type;
3) the present invention has compared with prior art shortened the shrimp shelling time, has solved the problem of peeled shrimp shrimp tail easy fracture, has improved the integrality of peeled shrimp outward appearance, has improved product peeled shrimp rate, meanwhile, has improved the peeled shrimp mouthfeel;
4) basic principle that the present invention is based on is that peeled shrimp is different with the compressibility of shrimp shell; Composition sex change such as the protein in the adhesion organization of peeled shrimp and shrimp shell etc.
The specific embodiment
Pre-processing process for shucking shrimps effect assessment index based on superhigh pressure technique:
1) shelling complexity: weigh according to the manual shelling time.
2) peeled shrimp integrality: according to the judgement of whether rupturing of shrimp tail.
3) produce the peeled shrimp rate: produce peeled shrimp rate=peeled shrimp weight/whole shrimp weight.
4) peeled shrimp color: with colour difference meter (CM-600d, Minolta Co., Japan) L of mensuration peeled shrimp color
*, a
*, b
*Value.Color result represents with whiteness, wherein, and whiteness=100-[(100-L
*)
2+ a
* 2+ b
* 2]
1/2
Embodiment 1
The polybag of packing into after fresh and alive Penaeus Vannmei cleaned with clear water adds clear water, carries out plastic packaging with plastic packaging machine after with the polybag exhaust then; The polybag that is equipped with behind the fresh and alive Penaeus Vannmei plastic packaging is put into high-tension apparatus, and sealing is forced into 150MPa, and the dwell time is 3 minutes; Open high-tension apparatus, take out polybag, take polybag apart back and take out shrimp, pressurization back shrimp shell separates automatically with peeled shrimp, directly with peeled shrimp complete pulling out from the shrimp shell.This pressure and dwell time condition processing procedure are carried out the technological effect evaluation, the data that obtains compares with the data that record that directly shell without ultra high pressure treatment, can find that this treatment process shelling time has shortened 1/2, reduced the shelling complexity, have only the fraction shrimp situation that the shrimp tail ruptures to occur in the shelling process, improved the integrality of peeled shrimp outward appearance.Produce the peeled shrimp rate and improved more than 10%, effectively raise economic benefit.Meanwhile, the new fresh shrimp that the whiteness value of the color of peeled shrimp and direct shelling obtain is as broad as long, and this conforms to market demands.So it is one of desirable condition that the condition of 150MPa and 3 minutes is handled.
Embodiment 2
The polybag of packing into after fresh and alive Penaeus Vannmei cleaned with clear water adds clear water, carries out plastic packaging with plastic packaging machine after with the polybag exhaust then; The polybag that is equipped with behind the fresh and alive Penaeus Vannmei plastic packaging is put into high-tension apparatus, and sealing is forced into 300MPa, and the dwell time is 6 minutes; Open high-tension apparatus, take out polybag, take polybag apart back and take out shrimp, pressurization back shrimp shell separates automatically with peeled shrimp, directly with peeled shrimp complete pulling out from the shrimp shell.This pressure and dwell time condition processing procedure are carried out the technological effect evaluation, the data that obtains compares with the data that record that directly shell without ultra high pressure treatment, can find that this treatment process shelling time has shortened nearly 2/3, reduced the shelling complexity, have only indivedual shrimps the situation that the shrimp tail ruptures to occur in the shelling process, improved the integrality of peeled shrimp outward appearance.Produce the peeled shrimp rate and improved more than 15%, effectively raise economic benefit.Meanwhile, the whiteness value of the color of peeled shrimp and the not obviously difference of new fresh shrimp that directly shells and obtain, this conforms to market demands.So it is one of desirable condition that the condition of 300MPa and 6 minutes is handled.
Embodiment 3
The polybag of packing into after fresh and alive Penaeus Vannmei cleaned with clear water adds clear water, carries out plastic packaging with plastic packaging machine after with the polybag exhaust then; The polybag that is equipped with behind the fresh and alive Penaeus Vannmei plastic packaging is put into high-tension apparatus, and sealing is forced into 250MPa, and the dwell time is 5 minutes; Open high-tension apparatus, take out polybag, take polybag apart back and take out shrimp, pressurization back shrimp shell separates automatically with peeled shrimp, directly with peeled shrimp complete pulling out from the shrimp shell.This pressure and dwell time condition processing procedure are carried out the technological effect evaluation, the data that obtains compares with the data that record that directly shell without ultra high pressure treatment, can find that this treatment process shelling time has shortened nearly 3/4, reduced the shelling complexity, substantially do not occur the situation that the shrimp tail ruptures in the shelling process, improved the integrality of peeled shrimp outward appearance effectively.Produce the peeled shrimp rate and improve, effectively raise economic benefit more than 20%.Meanwhile, the new fresh shrimp that the whiteness value of the color of peeled shrimp and direct shelling obtain is as broad as long substantially, and this conforms to market demands.So it is one of comparatively desirable condition that the condition of 250MPa and 5 minutes is handled.
Embodiment 4
The polybag of packing into after fresh and alive Macrobrachium rosenbergii cleaned with clear water adds clear water, carries out plastic packaging with plastic packaging machine after with the polybag exhaust then; The polybag that is equipped with behind the fresh and alive Macrobrachium rosenbergii plastic packaging is put into high-tension apparatus, and sealing is forced into 100MPa, and the dwell time is 1 minute; Open high-tension apparatus, take out polybag, take polybag apart back and take out shrimp, pressurization back shrimp shell separates automatically with peeled shrimp, directly with peeled shrimp complete pulling out from the shrimp shell.This pressure and dwell time condition processing procedure are carried out the technological effect evaluation, the data that obtains compares with the data that record that directly shell without ultra high pressure treatment, can find that this treatment process shelling time has shortened 1/2, reduced the shelling complexity, have only the fraction shrimp situation that the shrimp tail ruptures to occur in the shelling process, improved the integrality of peeled shrimp outward appearance.Produce the peeled shrimp rate and improved more than 10%, effectively raise economic benefit.Meanwhile, the new fresh shrimp that the whiteness value of the color of peeled shrimp and direct shelling obtain is as broad as long, and this conforms to market demands.So it is one of desirable condition that the condition of 150MPa and 3 minutes is handled.
Embodiment 5
The polybag of packing into after fresh and alive Macrobrachium rosenbergii cleaned with clear water adds clear water, carries out plastic packaging with plastic packaging machine after with the polybag exhaust then; The polybag that is equipped with behind the fresh and alive Macrobrachium rosenbergii plastic packaging is put into high-tension apparatus, and sealing is forced into 250MPa, and the dwell time is 5 minutes; Open high-tension apparatus, take out polybag, take polybag apart back and take out shrimp, pressurization back shrimp shell separates automatically with peeled shrimp, directly with peeled shrimp complete pulling out from the shrimp shell.This pressure and dwell time condition processing procedure are carried out the technological effect evaluation, the data that obtains compares with the data that record that directly shell without ultra high pressure treatment, can find that this treatment process shelling time has shortened nearly 2/3, reduced the shelling complexity, have only indivedual shrimps the situation that the shrimp tail ruptures to occur in the shelling process, improved the integrality of peeled shrimp outward appearance effectively.Produce the peeled shrimp rate and improve, effectively raise economic benefit more than 15%.Meanwhile, the whiteness value of the color of peeled shrimp and the not obviously difference of new fresh shrimp that directly shells and obtain, this conforms to market demands.So it is one of desirable condition that the condition of 250MPa and 5 minutes is handled.
Embodiment 6
The polybag of packing into after fresh and alive Macrobrachium rosenbergii cleaned with clear water adds clear water, carries out plastic packaging with plastic packaging machine after with the polybag exhaust then; The polybag that is equipped with behind the fresh and alive Macrobrachium rosenbergii plastic packaging is put into high-tension apparatus, and sealing is forced into 200MPa, and the dwell time is 3 minutes; Open high-tension apparatus, take out polybag, take polybag apart back and take out shrimp, pressurization back shrimp shell separates automatically with peeled shrimp, directly with peeled shrimp complete pulling out from the shrimp shell.This pressure and dwell time condition processing procedure are carried out the technological effect evaluation, the data that obtains compares with the data that record that directly shell without ultra high pressure treatment, can find that this treatment process shelling time has shortened nearly 3/4, reduced the shelling complexity, substantially do not occur the situation that the shrimp tail ruptures in the shelling process, improved the integrality of peeled shrimp outward appearance.Produce the peeled shrimp rate and improved more than 20%, effectively raise economic benefit.Meanwhile, the new fresh shrimp that the whiteness value of the color of peeled shrimp and direct shelling obtain is as broad as long substantially, and this conforms to market demands.So it is one of comparatively desirable condition that the condition of 200MPa and 3 minutes is handled.
Embodiment 7
The polybag of packing into after fresh and alive Procambius clarkii cleaned with clear water adds clear water, carries out plastic packaging with plastic packaging machine after with the polybag exhaust then; The polybag that is equipped with behind the fresh and alive Procambius clarkii plastic packaging is put into high-tension apparatus, and sealing is forced into 100MPa, and the dwell time is 5 minutes; Open high-tension apparatus, take out polybag, take polybag apart back and take out shrimp, pressurization back shrimp shell separates automatically with peeled shrimp, directly with peeled shrimp complete pulling out from the shrimp shell.This pressure and dwell time condition processing procedure are carried out the technological effect evaluation, the data that obtains compares with the data that record that directly shell without ultra high pressure treatment, can find that this treatment process shelling time has shortened 1/3, reduced the shelling complexity, have only the fraction shrimp situation that the shrimp tail ruptures to occur in the shelling process, improved the integrality of peeled shrimp outward appearance.Produce the peeled shrimp rate and improved more than 5%, effectively raise economic benefit.Meanwhile, the new fresh shrimp that the whiteness value of the color of peeled shrimp and direct shelling obtain is as broad as long, and this conforms to market demands.So it is one of desirable condition that the condition of 100MPa and 5 minutes is handled.
Embodiment 8
The polybag of packing into after fresh and alive Procambius clarkii cleaned with clear water adds clear water, carries out plastic packaging with plastic packaging machine after with the polybag exhaust then; The polybag that is equipped with behind the fresh and alive Procambius clarkii plastic packaging is put into high-tension apparatus, and sealing is forced into 300MPa, and the dwell time is 10 minutes; Open high-tension apparatus, take out polybag, take polybag apart back and take out shrimp, pressurization back shrimp shell separates automatically with peeled shrimp, directly with peeled shrimp complete pulling out from the shrimp shell.This pressure and dwell time condition processing procedure are carried out the technological effect evaluation, the data that obtains compares with the data that record that directly shell without ultra high pressure treatment, can find that this treatment process shelling time has shortened nearly 1/2, reduced the shelling complexity, have only indivedual shrimps the situation that the shrimp tail ruptures to occur in the shelling process, improved the integrality of peeled shrimp outward appearance.Produce the peeled shrimp rate and improved more than 10%, effectively raise economic benefit.Meanwhile, the whiteness value of the color of peeled shrimp and the not obviously difference of new fresh shrimp that directly shells and obtain, this conforms to market demands.So it is one of desirable condition that the condition of 300MPa and 10 minutes is handled.
Embodiment 9
The polybag of packing into after fresh and alive Procambius clarkii cleaned with clear water adds clear water, carries out plastic packaging with plastic packaging machine after with the polybag exhaust then; The polybag that is equipped with behind the fresh and alive Procambius clarkii plastic packaging is put into high-tension apparatus, and sealing is forced into 200MPa, and the dwell time is 7 minutes; Open high-tension apparatus, take out polybag, take polybag apart back and take out shrimp, pressurization back shrimp shell separates automatically with peeled shrimp, directly with peeled shrimp complete pulling out from the shrimp shell.This pressure and dwell time condition processing procedure are carried out the technological effect evaluation, the data that obtains compares with the data that record that directly shell without ultra high pressure treatment, can find that this treatment process shelling time has shortened nearly 2/3, reduced the shelling complexity, substantially do not occur the situation that the shrimp tail ruptures in the shelling process, improved the integrality of peeled shrimp outward appearance effectively.Produce the peeled shrimp rate and improve, effectively raise economic benefit more than 15%.Meanwhile, the new fresh shrimp that the whiteness value of the color of peeled shrimp and direct shelling obtain is as broad as long substantially, and this conforms to market demands.So it is one of comparatively desirable condition that the condition of 200MPa and 7 minutes is handled.
Claims (5)
1. the pre-processing process for shucking shrimps based on superhigh pressure technique is characterized in that comprising the steps:
1) polybag of packing into after fresh and alive shrimp is cleaned with clear water adds clear water, carries out plastic packaging with plastic packaging machine after with the polybag exhaust then;
2) polybag that will be equipped with behind the fresh and alive shrimp plastic packaging is put into high-tension apparatus, and sealing is forced into 100～300MPa, and the dwell time is 1～10 minute;
3) open high-tension apparatus, take out polybag, take polybag apart back and take out shrimp, pressurization back shrimp shell separates automatically with peeled shrimp, directly with peeled shrimp complete pulling out from the shrimp shell.
2. a kind of pre-processing process for shucking shrimps based on superhigh pressure technique according to claim 1 is characterized in that described shrimp is Penaeus Vannmei, Macrobrachium rosenbergii or Procambius clarkii.
3. a kind of pre-processing process for shucking shrimps according to claim 1 and 2 based on superhigh pressure technique, it is characterized in that the described polybag that is equipped with behind the Penaeus Vannmei plastic packaging puts into high-tension apparatus, sealing is forced into 150～300MPa, and the dwell time is 3～6 minutes.
4. a kind of pre-processing process for shucking shrimps based on superhigh pressure technique according to claim 1 and 2 is characterized in that the described polybag that is equipped with behind the Macrobrachium rosenbergii plastic packaging puts into high-tension apparatus, and sealing is forced into 100～250MPa, and the dwell time is 1～5 minute.
5. a kind of pre-processing process for shucking shrimps according to claim 1 and 2 based on superhigh pressure technique, it is characterized in that the described polybag that is equipped with behind the Procambius clarkii plastic packaging puts into high-tension apparatus, sealing is forced into 100～300MPa, and the dwell time is 5～10 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010118384 CN101773156A (en) | 2010-03-05 | 2010-03-05 | Pre-processing process for shucking shrimps on basis of super-high pressure technique |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010118384 CN101773156A (en) | 2010-03-05 | 2010-03-05 | Pre-processing process for shucking shrimps on basis of super-high pressure technique |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101773156A true CN101773156A (en) | 2010-07-14 |
Family
ID=42509848
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201010118384 Pending CN101773156A (en) | 2010-03-05 | 2010-03-05 | Pre-processing process for shucking shrimps on basis of super-high pressure technique |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101773156A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102138578A (en) * | 2011-01-29 | 2011-08-03 | 浙江大学 | Super high pressure technology based shelling process of shellfish |
| CN102258077A (en) * | 2011-07-20 | 2011-11-30 | 中国农业大学 | Scallop unshelling method based on high-static pressure technology |
| CN102578200A (en) * | 2011-12-28 | 2012-07-18 | 苏州市吴中区甪直喜福瑞食品厂 | Small river crab belly meat dry-freezing and suction method |
| CN102613610A (en) * | 2012-03-20 | 2012-08-01 | 中国农业大学 | Normal-temperature wet ready-to-eat wine-pickled shelled shrimp product and processing method thereof |
| CN104544281A (en) * | 2014-12-30 | 2015-04-29 | 大连岭前农业专业合作社 | Quail egg boiling technology for obtaining fixed yolk |
| CN105851193A (en) * | 2015-01-19 | 2016-08-17 | 浙江大学自贡创新中心 | Method for processing peeled Penaeus vanmamei by ultra-high pressure processing |
| CN106305959A (en) * | 2015-07-03 | 2017-01-11 | 浙江大学自贡创新中心 | Shrimp shelling technology based on ultra-high pressure technology |
| CN106616552A (en) * | 2016-09-29 | 2017-05-10 | 宁波市农业科学研究院 | Chicken lobster shelling and lobster flesh quality improving pretreatment method |
| CN110547645A (en) * | 2019-10-14 | 2019-12-10 | 江苏省农业科学院 | High-efficient lobster huller |
| CN115211540A (en) * | 2022-07-13 | 2022-10-21 | 湖北省农业科学院农产品加工与核农技术研究所 | Pretreatment method for shelling crayfishes |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001136900A (en) * | 1999-11-17 | 2001-05-22 | Nagasaki Prefecture | Method for producing shucked squilla |
| US20040219871A1 (en) * | 2003-02-12 | 2004-11-04 | Hansen Soren M. | Method and a plant for preparing shrimps |
| CN1927068A (en) * | 2006-09-20 | 2007-03-14 | 江南大学 | Superhigh pressure fresh-keeping process for cooked seasoned shelled prawn |
-
2010
- 2010-03-05 CN CN 201010118384 patent/CN101773156A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001136900A (en) * | 1999-11-17 | 2001-05-22 | Nagasaki Prefecture | Method for producing shucked squilla |
| US20040219871A1 (en) * | 2003-02-12 | 2004-11-04 | Hansen Soren M. | Method and a plant for preparing shrimps |
| CN1927068A (en) * | 2006-09-20 | 2007-03-14 | 江南大学 | Superhigh pressure fresh-keeping process for cooked seasoned shelled prawn |
Non-Patent Citations (1)
| Title |
|---|
| 《Food Engineering and Physical Properties》 20021231 H.HE,R.M.ADAMS,D.F.FARKAS,M.T.MORRISSEY Use of High-pressure Processing for Oyster Shucking and Shelf-life Extension 640-645 1-5 第67卷, 第2期 2 * |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102138578A (en) * | 2011-01-29 | 2011-08-03 | 浙江大学 | Super high pressure technology based shelling process of shellfish |
| CN102258077A (en) * | 2011-07-20 | 2011-11-30 | 中国农业大学 | Scallop unshelling method based on high-static pressure technology |
| CN102578200A (en) * | 2011-12-28 | 2012-07-18 | 苏州市吴中区甪直喜福瑞食品厂 | Small river crab belly meat dry-freezing and suction method |
| CN102613610A (en) * | 2012-03-20 | 2012-08-01 | 中国农业大学 | Normal-temperature wet ready-to-eat wine-pickled shelled shrimp product and processing method thereof |
| CN104544281A (en) * | 2014-12-30 | 2015-04-29 | 大连岭前农业专业合作社 | Quail egg boiling technology for obtaining fixed yolk |
| CN105851193A (en) * | 2015-01-19 | 2016-08-17 | 浙江大学自贡创新中心 | Method for processing peeled Penaeus vanmamei by ultra-high pressure processing |
| CN106305959A (en) * | 2015-07-03 | 2017-01-11 | 浙江大学自贡创新中心 | Shrimp shelling technology based on ultra-high pressure technology |
| CN106616552A (en) * | 2016-09-29 | 2017-05-10 | 宁波市农业科学研究院 | Chicken lobster shelling and lobster flesh quality improving pretreatment method |
| CN110547645A (en) * | 2019-10-14 | 2019-12-10 | 江苏省农业科学院 | High-efficient lobster huller |
| CN110547645B (en) * | 2019-10-14 | 2024-01-30 | 江苏省农业科学院 | Efficient lobster sheller |
| CN115211540A (en) * | 2022-07-13 | 2022-10-21 | 湖北省农业科学院农产品加工与核农技术研究所 | Pretreatment method for shelling crayfishes |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101773156A (en) | Pre-processing process for shucking shrimps on basis of super-high pressure technique | |
| CN102232580B (en) | Method for preparing ready-to-eat mussel flesh products | |
| Dang et al. | Emerging and potential technologies for facilitating shrimp peeling: A review | |
| CN102228296B (en) | Method for preparing watermelon juice | |
| CN102228295B (en) | Apple juice and preparation method thereof | |
| CN1927068A (en) | Superhigh pressure fresh-keeping process for cooked seasoned shelled prawn | |
| CN103340432B (en) | Method for processing normal-temperature storage type roasted goose | |
| CN1303888C (en) | Biological anti-staling agent of bamboo fungus, its preparation and application | |
| Singh et al. | Sustainable processes for treatment and management of seafood solid waste | |
| CN103704820A (en) | Medium-temperature collaborative ultrahigh pressure interval sterilization method for coconut meat raw pulp | |
| CN103005616B (en) | Method for sterilizing, quick-freezing and fresh-keeping prawns by acidic oxidizing electrolyzed water | |
| CN106359526A (en) | Sea cucumber processing process | |
| CN101326999B (en) | Longevity mushroom edible fungus soup and method for producing the same | |
| CN102669745B (en) | Processing method for normal-temperature storage of instant mussels | |
| CN105265940B (en) | High-temperature and high-pressure sea cucumber with stable storage and preparation method thereof | |
| CN102138578A (en) | Super high pressure technology based shelling process of shellfish | |
| RU2438361C2 (en) | Method for preparation of octopus preserves | |
| CN103040029A (en) | Preparation method of frozen cooked mussel meat | |
| CN106036613A (en) | Canned cherries | |
| CN104886501A (en) | Method for preparing fresh-cut lotus roots | |
| CN103976410A (en) | Processing method for instant shelled seasoning tegillarca granosa | |
| Manuel | Innovations in crustacean processing: Bioproduction of chitin and its derivatives | |
| CN108030002A (en) | A kind of instant seasoning fish block that raw meat is removed using biology enzyme and preparation method thereof | |
| CN110150590A (en) | A kind of production method of golden pomfret soft canned food | |
| CN102119716B (en) | Preserving and producing methods of coconut |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20100714 |