First, the nutritional value of ultra-fine powder of shrimp skin
With the extensive use of ultra-fine pulverization technology in the food and health care products industry, the ultra-micro-deep processing industry of seafood is also a sudden emergence. In recent years, the ultra-fine pulverization processing technology of shrimp skin has been developed in the eastern coastal areas, so that the application of shrimp skin has been A further breakthrough. The following is some analysis of the nutrition of shrimp skin powder.
Calcium is a nutrient for Chinese residents who lack a ranking of severity*. The national average daily intake is 405 mg, which only reaches RDA. (If the human body lacks a certain nutrient for a long time, the risk of deficiency will occur. When the intake reaches a certain value, people are not at risk of deficiency. This value is called the RDA value.) The required requirement is 49.2% of 800 mg. Due to calcium deficiency, there are symptoms such as cramps, night sweats, backache and osteoporosis.
The nutritional value of the shrimp skin is very high. In terms of the protein content of the nutritional value, the grain content per 100 grams of shrimp skin is 39.3 grams, which is much higher than that of large yellow croaker, scutellaria, prawn, octopus, squid and other beef and pork. Meat products such as chicken.
Another major feature of shrimp skin is the rich quantity and variety of minerals. In addition to the lack of iodine in terrestrial and freshwater organisms, iron, calcium and phosphorus are also abundant. The calcium and phosphorus content per 100 grams of shrimp skin is 20,000 mg and 1005 mg, especially calcium, is unmatched by any food. Therefore, shrimp peel is known as the "calcium king."
Shrimp skin is rich in calcium and phosphorus, and it is often eaten. It has the effect of lowering blood pressure and cholesterol, resisting bone weakness, and appetizing and strengthening the spleen.
Second, the processing technology of shrimp skin ultrafine powder
1 Overview
Shrimp skin is a dry product of prawn, and there are two kinds of dried and dried products. Shrimp skin produced with Chinese prawn is superior. The prawn is small and thin, and it is easy to make people feel only a layer of skin after drying. The shrimp skin is the result. The ultra-fine powder of the shrimp skin is the product after the dried skin of the shrimp skin is further dried. At present, the enterprises that deep-process and utilize the aquatic products such as shrimp skin are slowly making necessary improvements to the original production process. The fineness and utilization value of the shrimp skin ultrafine powder after using the ZNC-750 ultrafine pulverizer are gradually being highlighted. .
The nutritional value of shrimp skin is very high, and it is a popular seafood product with low price in aquatic products. After testing, each 100 grams of shrimp skin contains 39.3 grams of protein, 3 grams of fat, 8.6 grams of sugar, 2 000 mg of calcium, 005 mg of phosphorus, 5.5 mg of iron, 0.03 mg of thiamine, 0.07 mg of riboflavin, and niacin 2.5. Mg. The content of calcium and phosphorus in shrimp skin is considerable in aquatic products, and children can eat shrimp skin properly, which is beneficial to their growth and development. The processing method of cooked shrimp skin powder is as follows.
2) Process
Raw material processing → boiled → drying → ultra-micro processing → packaging
3) Operating points
1. Raw material processing The prawn should be processed according to the freshness quality before processing, so as to avoid mixing together and reduce the quality of the finished product.
The raw material has good freshness and no impurities such as sand and can be directly boiled. If there is sediment and other impurities, it must be washed and sorted out. It can be washed by bamboo baskets by first loading 5 to 8 kg of shrimp in the basket and then washing it in a large tank or wooden bucket containing clean sea water. When washing, use one hand to swing the side of the basket in the water, and gently flip the shrimp in the basket with one hand, so that the sediment flows out of the hole in the basket and sinks into the bottom of the water, and picks up the small fish and other impurities, and washes the basket. Make a drain.
2. Boiled Into the pot, inject a proper amount of fresh water, add 6% of the salt according to the weight of the water, and put the raw shrimp into the pot after the water is boiled (the ratio of shrimp to water is 1:4). After boiling, the drain can be removed. In the process of boiling shrimp, it is necessary to remove the floating foam in the pot in time. Salt should be added to each pot to maintain the concentration of brine. When cooking about 8 pots, the soup is very turbid, and you should replace it with fresh water immediately.
During the cooling of the drain, the shrimp baskets should not be shaken, otherwise the looseness of the shrimps will affect the drainage effect and accelerate the qualitative change of the semi-finished products, especially in the rainy days.
3. After drying, the cooked shrimp can be dried after being fully drained. Before drying the shrimp, shake the shrimp basket to make it loose, and spread the shrimp evenly on the mat. When drying to 40% dry, use hibiscus to turn over and turn it evenly to avoid uneven drying and cause deterioration. When the weather is dry, it can be dried in about half a day. When it is dried to six or seven percent, it will be stored for two days, and then dried until it is 90% dry. Properly mastering the dry moisture of the shrimp skin is a key issue, too dry and brittle; too wet and easy to cause deterioration, can not be stored for a long time. The yield is generally around 25%.
4. The color is yellowish white, the shrimp size is uniform, complete, and the dryness is suitable (hand grasping one hand, the shrimp skin can be automatically spread after opening the hand, the shrimp skin can be bounced when the shrimp skin is sprinkled on the floor), no impurities It is moderately salty and has a delicious taste.
5. After further drying the dried shrimp skin to a moisture content of less than 3%, the pulverizer is used for pulverization to reach about 20-40 mesh, and then enters the next ultrafine pulverization processing stage, and the ultra-shrimp skin powder is yellowed. White, strong flavor, can be suspended in water for a long time without precipitation.
6. Packaging After the shrimp skin powder is processed, the packaging begins. The packaging should be easy to transport and not easily broken. Pay attention to moisture and prevent the shrimp skin powder from absorbing moisture and deterioration.
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