Shrimp is a kind of therapeutic animal rich in magnesium and a variety of phosphorus, eating shrimp has the benefits of easy digestion, milk, elimination of jet lag, and is also one of the types of seafood that most people like. But eating shrimp and shelling is what most people are worried about. Shrimp production shelling is an important process, China's shrimp processing is still manual shelling as the main means, but this method requires a large amount of labor, with the increase of labor costs, the processing burden of enterprises is getting heavier and heavier, resulting in an increasing demand for mechanized automatic shelling of shrimp body.
At present, the common shelling of fresh shrimp or frozen shrimp is manual shelling. In the process of manual shelling, the shrimp tail is easy to break, the damage to the quality of shrimp is high, and the meat yield is also very low. Moreover, it is time-consuming and labor-intensive, low production efficiency, and susceptible to microbial contamination, which affects the freshness and quality of products. The quality of shrimp is greatly reduced, which affects the sales and taste of shrimp. However, HPP ultra-high pressure technology can realize the shelling of shrimp and seafood, improve the efficiency of shelling, and ensure the improvement of meat yield and taste while improving the efficiency of shelling.
However, HPP ultra-high pressure technology mainly affects non-covalent bonds and pressure-sensitive reactions, and has a particularly small impact on covalent bonds, and macromolecular compounds such as proteins are more susceptible to it. The specific pressure and holding time can effectively promote the loosening of shrimp shells, and solve the problems of easy breakage, low shelling efficiency and low shrimp yield in the process of shrimp shelling. Compared with the traditional manual method, the shelling time was significantly shortened, and the processing performance and meat yield of shrimp after shelling were improved, the water holding capacity was increased, and the juice loss rate was reduced.
Compared with flash freezing, ultra-high pressure treatment can reduce the degree of damage to the color and quality of shrimp, and the energy consumption is only one-third of that of quick freezing. Compared with blanching, HPP ultra-high pressure treatment can weaken the maturation of shrimp, better maintain the water retention and pH stability of shrimp meat, and reduce the loss of myofibrillar protein.
In view of the advantages of HPP ultra-high pressure technology for shrimp processing, HPP ultra-high pressure technology can be used to develop ready-to-eat shrimp flavor snack foods. The ultra-high pressure experimental service base will continue to deepen the research and application of HPP ultra-high pressure equipment, and the application of HPP ultra-high pressure technology will be more extensive, promote the development of food non-thermal processing technology, and meet consumers' demand for high-quality food.
Reference: "Current Situation of Shrimp Shelling Processing and Convenient Shelling Technology of Pretreatment", Author: Hao Shuxian, Yang Xiaojie, Huang Hui, Li Laihao, Pan Chuang, Yang Xianqing, Cen Jianwei.
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