The traditional products of shrimp and crab processing in China are frozen shrimps, crabs and dried products. In recent years, great progress has been made in the processing and preservation of shrimps and crabs, and products are increasingly diversified. This is summarized below.
1. Research progress on processing and preservation of shrimp
Shrimp meat has a high nutritional value, with an average protein content of 17.8%, a fat content of 1.3%, and a variety of amino acids. Shrimp extract contains a large amount of betaine, arginine and other ingredients, has a unique flavor. However, the freshness of shrimps decreases rapidly, which is easy to blacken and soften. This poses great difficulties for the processing and preservation of shrimps.
1.1 Shrimp processing
1.1.1 Raw materials China's shrimps were mainly processed before the processing of Chinese shrimp, long-haired shrimp, short-shrimp prawn, giant prawn, Japanese shrimp, and Chinese shrimp, Japanese shrimp, lobster, Japanese prawn, etc., in recent years. With the relative reduction of shrimp resources, people have developed new resources. On the one hand, the discovery of Antarctic krill can achieve an annual catch of 0.5 to 10 million tons, which is known as “animal protein warehouseâ€; on the other hand, With the development of breeding and aquaculture technology, freshwater cultured shrimp also occupies a considerable proportion; there are also great applications for the capture of low value shrimp in the sea, which has opened up very good prospects for the development of aquatic shrimp production in China.
1.1.2 New Products for Shrimp Processing At present, in addition to using the original frozen products and dried products, the shrimp processing products have also developed several new products: the use of whole shrimps (commonly known as freshwater lobsters) for cooking and shelling. , Frozen and other processes made of frozen and cooked shrimp, frozen cooked shrimp, shrimp; using low temperature, cold shavings, ice, etc. production of live shrimp exported to Japan; to shrimp and frozen fish as the main raw material, add salt After mixing, add auxiliary materials such as seasoning and quality improver, mix it evenly, make it into a cake shape through kamabo kneading machine, pack and frozen the frozen seafood cake made by quick freezing; use special ingredients of Antarctic krill (as full price The protein and contains higher unsaturated fatty acids), making functional foods; and using low-value sea shrimp for processing into delicacies such as grilled shrimp.
1.2 Fresh Keeping Methods of Shrimp The general preservation techniques of shrimps are low-temperature preservation, such as ice preservation, cold seawater preservation, and micro-freeze preservation. These technologies have been widely used. However, there are also certain flaws. With the development of modern technology, people have studied several new preservation methods.
1.2.1 Low-temperature storage and transportation method The low-temperature storage and transportation method is the most widely used, and also the simplest, method of preservation and preservation. According to the purpose of low temperature preservation and the difference in temperature, it can be divided into ordinary cryopreservation, glass (1435, 20.00, 1.41%) transfer preservation, ultra-cold preservation and so on. Ordinary low temperature preservation can be divided into ice preservation, cold sea preservation, micro-freeze preservation, frozen preservation, frozen preservation and so on. When using this method to store and transport shrimp, the shrimp is gradually cooled to a suitable temperature, and then kept at a certain temperature, it can be stored and transported for a longer period of time. This preservation method is both economical and effective.
1.2.2 Oxygen plastics (10790, 165.00, 1.55%) Bags Helium oxygen The method of transporting live aquatic animals has been applied. This method can also be applied in the preservation of shrimp. Add 1/4 of the water to the plastic bag first. Put the bag inside the bag of the old man. After the air is exhausted, it is oxygenated and sealed. The volume ratio of water to oxygen in the bag is 1:3. If the method is proper, a good survival rate can be obtained.
1.2.3 Ozone water method
Ozone water as an oxidizing preservative is mainly used for its strong oxidizing properties. Ozone water can quickly infiltrate into bacterial cells, denature proteins, destroy enzyme systems, and kill pathogens. The sterilization rate is 300 to 1000 times that of chlorine; and after ozone decomposes in water, it will not remain in the product. Residues form in the product, affect the flavor of the product, and do not pollute the environment. The use of ozone water dynamic sterilization treatment (spray sterilization), can achieve a better bactericidal preservation effect, so that the product to achieve high quality, safe and sanitary export requirements.
1.2.4 Anesthesia method This method uses an anesthetic agent to suppress the central nervous system of the shrimp, so that it loses its reflex function, reduces the respiration and metabolism, and achieves the purpose of keeping live. The method of operation is simple and the shrimp can be quickly revived by putting it in fresh water. The currently used anaesthetic agents mainly include MS-222, procaine hydrochloride, benzocaine hydrochloride, carbonic acid and carbon dioxide, ethyl ether, pertechidine, urethane, flacedipine, and trichloroacetic acid.
1.2.5 Enzymatic methods Enzymes are used to catalyze or prevent the adverse effects of external factors on shrimp, thereby maintaining its original excellent quality. The most widely used is the glucose oxidase and lysozyme preservation technology. On one hand, it uses its gluconic acid produced by oxidizing glucose to reduce the surface pH of the product, thereby inhibiting the growth of bacteria; on the other hand, it removes oxygen and reduces the vitality of lipoxygenase and polyphenol oxidase, thus achieving freshness preservation. effect.
In addition to the above-mentioned methods of keeping fresh and keeping live, gas-conditioning, irradiation, chemical, high-pressure, ultra-cold and other protection technologies are also being or are expected to be applied in shrimp preservation.
2. Research progress on crab processing
Crabs (including sea crabs and Chinese cashew crabs) have special physiological characteristics, such as multiple shelling, reproductive backflow, gonadal and liver transformation, etc., and have a high requirement for natural reproduction conditions and living environment. Many hot, Cold weather countries and regions do not have this product. Our country is in the subtropical and temperate zones, and the temperature is appropriate. It is conducive to the growth and reproduction of crabs. It has become a major aquatic resource in China, with large output and good quality. Not only do domestic consumers like to eat, but also they export a lot, and their food value and economic value are extremely high.
In addition to the original frozen crabs, crab pieces, and drunk crabs, crab processing can also be further processed to develop a variety of nutritious, easy-to-handle, easy-to-use food products such as crab yellow, crab seeds, crab oil, and crab sauce. Crab soup, crab yellow monosodium glutamate, crab meat, crab frozen food, canned crabs and other condiments, food additives, flavoring and other adapt to modern lifestyle of a variety of crab food. In addition, because crabs have health and medicinal properties, and crab meat contains more protein, fat, carbohydrates, trace elements and vitamins, modern food processing technology can be used to extract its active ingredients and concentrate them. Into hormone-free beverages, granules, oral liquids, etc. that are exclusively for athletes to drink.
3. Medicinal processing of crustacean aquatic products
Shrimp and crab are precious aquatic products and are known for their delicious taste and tender meat. Rich in protein, fat, carbohydrates, calcium, phosphorus, iron, vitamin A, vitamin B1, vitamin B2, niacin, etc. Some crabs also contain a variety of free amino acids and other nutrients such as erythromycin and cefradine. Sea prawn is a good and strong tonic. In addition to the above-mentioned nutrients, lobster also contains iodine, vitamin E and gall bladder drunkenness, which has the effect of replenishing kidney, strengthening yang, and nourishing yin and spleen; crabs have heat, dampness and phlegm. Weary health effects.
There are many researches on the medicinal use of crustacean aquatic products in foreign countries, such as the separation of the sinus gland extracts from Japanese shrimp and the discovery of 6 major defeated CHH hormones (MIH) and the hyperglycemic hormones that regulate the function of blood levels in the hemolymph. Three kinds of pro-cytochrome serotinergic hormones were isolated from the aqueous sinusoidal extracts of Japanese shrimp, and N-acetyl glycosidase was isolated and purified from the hepatopancreas. The shrimp and crab blood cells were found to contain bactericidal peptides.
In addition, a large number of studies on chitin and its derivatives, the by-products of crustacean aquatic products processing, have been conducted at home and abroad. These substances have been found to have the physiological functions of preventing and treating hypertension, high blood lipids, treating diabetes, and regulating human immune function. Astaxanthin has many physiological functions such as inhibition of tumorigenesis, enhancement of immunity, elimination of free radicals in the body, etc. It has a very good therapeutic effect on skin cancer caused by ultraviolet rays, and it also has a good prevention and treatment of eye diseases caused by diabetes, in health care products, Medicine and other aspects have broad application prospects.
4, the comprehensive utilization of shrimp, crab waste, it was determined that shrimp head, shell protein content of 20% to 40%, 9% of fat, rich in minerals, especially calcium salt; also reported that shrimp, Crab shell contains chitin (20% -30%), protein (30% -40%), calcium carbonate and calcium phosphate (30% ~ 50%) and pigment. Therefore, shrimp and crab waste can be used to make protein flavors, crab oil, shrimp oil, aromatics, astaxanthin can also be extracted, calcium extraction made of calcium foods.
The comprehensive utilization of shrimps and crabs lies not only in the extraction of nutrients, but also in the development of shrimp and crab shell chemical products. Shrimp and crab shells are good raw materials for making chitin. Chitin is a linear polymer polysaccharide extracted from shrimp and crab shells. Its chemical structure and properties are similar to cellulose, and due to the presence of specific amino groups in the molecule, it has many functions that cellulose does not have, it can remove inorganic salts and proteins through acid and alkali, redox removes pigments and impurities, and can pass different chemistry. Modification reaction obtained acylation, sulfonylation and other derivatives. Because chitin and its derivatives have special physical and chemical properties, they can be widely used in food, feed, medicine, tobacco, chemicals, cosmetics for daily use, biochemical tests, food additives and sewage treatment.
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