阅读说明：本技术 一种无公害对虾速冻对虾的加工方法 (Processing method of pollution-free quick-frozen prawns ) 是由 陈锚 崔玮琪 王冲 于 2021-02-07 设计创作，主要内容包括：一种无公害对虾速冻对虾的加工方法,包括如下步骤：原料准备、清洗、分级挑拣、片冰保存、消毒沥水、计量装盘、速冻、镀冰衣,本发明提高了速冻对虾的加工质量和效率。(A processing method of pollution-free quick-frozen prawns comprises the following steps: the method comprises the steps of raw material preparation, cleaning, sorting by stages, flake ice storage, disinfection and draining, metering and tray loading, quick freezing and ice coating.)

1. A processing method of pollution-free quick-frozen prawns is characterized by comprising the following steps:

(1) preparing raw materials: selecting the cultured pollution-free penaeus vannamei boone;

(2) cleaning: the shrimps which are qualified by acceptance are cleaned by using ice water with the temperature of below 10 ℃, and the cleaning time is 30 seconds;

(3) sorting in a grading manner: grading according to the number range required by a client, strictly controlling the uniformity according to the sorting requirement, and picking out unqualified products;

(4) and (4) preserving the flake ice: uniformly paving ice on the bottom layer of the heat-preservation barrel, and then flatly preserving the shrimps in a layer of ice, wherein the preservation time is not more than 2 hours;

(5) disinfecting and draining: injecting ozone ice water into the heat-insulating barrel to melt and fully sterilize the flake ice, fishing out the shrimps and draining water until water drops do not form a line;

(6) metering and dishing up: according to different specifications, products are measured by an automatic weighing machine and automatically packaged into a tray or a box, and purified ice water is added before the products enter a conveyor belt and reach a quick freezing machine, so that the shrimp bodies cannot be warped and are exposed out of the box;

(7) quick-freezing: the product is sent into a single freezer, the temperature of a liquid nitrogen instant freezer needs to continuously reach-90 ℃, the temperature of a double helix instant freezer needs to continuously reach-35 ℃, and the central temperature of the product after quick freezing reaches below-18 ℃;

(8) plating ice clothes: after the product is taken out of the single freezer, coating ice clothes by using pure ice water with the temperature not higher than 3 ℃, and coating the ice clothes once every 1 hour;

(9) and (3) storing the pollution-free quick-frozen prawns subjected to metal detection in a refrigeration house.

2. The processing method of the pollution-free quick-frozen prawns as claimed in claim 1, wherein the cultivation method of the pollution-free penaeus vannamei in the step (1) is as follows:

(1) modification: reconstructing an original seawater salt pan evaporation pond with water level of 60-70 cm and water level of more than one thousand mu to several thousand mu into a single culture pond;

(2) pretreatment of the pool bottom: draining water, using 50-200 kg of quicklime in each mu of seawater salt pan culture pond, mechanically ploughing for 20-30 cm, and airing for more than 30 days;

(3) early-stage water treatment: 15-20 days before putting the fries, killing wild trash fishes and other aquatic animals by using tea bran of 20 g/m 3, stirring the prepared speartail goby mincer at intervals of 3 days, soaking and fermenting by using lactic acid bacteria for 3-7 days, and using 0.5-1 kg per mu according to transparency; the wheat bran fermented by the lactic acid bacteria is used at intervals, and 2-3 kilograms of the wheat bran are used per mu until the water transparency is 40-60 cm;

(4) seedling releasing: the water temperature reaches 21-25 ℃, the standard coarse shrimp larvae are 2.0-2.5 cm, and the test of various viruses, vibrios and enterohepatic hydatid and emergency test are carried out; after water testing, the survival rate of the shrimp seedlings can reach 95% in 24 hours, and 1.2-1.5 million pollution-free shrimp seedlings are put in each mu;

(5) feeding: feeding the fairy shrimp at 1-1.5 kg per mu twice on the seedling release day, wherein the daily increase is 5-10%, and if the water transparency is more than 60cm, the feeding amount of the fairy shrimp is reduced to half; if the water quality transparency is more than 80cm, stopping feeding the artemia cystokiniana, increasing the water change amount, and supplementing minced fillet of the lobster and tiger fish fermented by lactic acid bacteria; feeding the mixed feed for 2-3 meals every day when the shrimp body length is more than 6cm in an auxiliary mode, and adjusting the feeding quantity according to a bait observation platform;

(6) water quality regulation and control: the water quality is regulated and controlled by the cooperation of the bacillus and the wheat bran fermented by the lactic acid bacteria, and the bacillus and the wheat bran fermented by the lactic acid bacteria are used once every half month;

(7) disease prevention and control: after 15-20 days of fry release, the prawn grows for about 5cm, 4-5 cm of the lobster tail goby domesticated and consistent with the salinity of a target pond is released per mu, and when the prawn grows to about 7-8 cm, a prawn guide net is placed every 40-50 mu by utilizing the characteristics that sick shrimps and weak shrimps move along the sides of the pond and attached to the water surface; splashing 30 g of Vc raw powder in a full pool per mu of land before and after sudden change of weather; reed is planted in saline-alkali soil around the aquaculture pond, birds are attracted to lay eggs, habitat is increased, and the birds are attracted to clean diseased shrimps and weak shrimps floating on the water surface in time;

(8) natural illumination is carried out in the whole culture period;

(9) collecting shrimps in a round way, culturing for 50-60 days, using a shrimp guide net with a corresponding net mesh to start collecting the shrimps according to the requirements of customers for purchasing shrimp specifications, collecting the shrimps till the end of 10 months to the beginning of 11 months, discharging water at the temperature lower than 15 ℃, and finishing collecting the shrimps.

Technical Field

The invention relates to aquaculture, in particular to a processing method of pollution-free quick-frozen prawns.

Background

China is a big south America white shrimp breeding country, starts to become an important breed for breeding the shrimps in China in 1999, rapidly develops in the three provinces in south, and has become a shrimp breeding breed which is generally popularized in China and has the top yield up to now; the method has the advantages that while the production is developed at a high speed, serious problems of uneven seedling quality, virus carrying, slow growth and the like occur, and the sustainable development of the penaeus vannamei boone breeding industry in China is directly threatened; since 2017, the cultivation success rate of southern Hainan, Guangdong, Guangxi, Zhejiang, Jiangsu and other provinces is reduced sharply, and the cultivation of northern Shandong, Hebei, Tianjin and other provinces in a salt pan special ecological system in the cities of Shandong, Hebei, Tianjin and other provinces is raised regardless of cultivation area, yield, success rate and product quality; the area of the salt pan in the east coastal region of China is 505.5 ten thousand mu, which is far larger than the area of 195 ten thousand mu of the seawater culture pond in China; the salinity of the original group of the penaeus vannamei boone is 10-25 per mill optimally, and the salinity of a special ecosystem of a salt pan is only about 10 percent of 25-30 per mill; the salinity is 30-50 per mill and 50-60 percent, and the salinity is 50-65 per mill and about 30 percent; in addition, the area of the general pond of the salt pan is large and varies from hundreds of mu to thousands of mu, and the water level is only 60-70 cm; the growth period in the north is short; the southern small-area pond culture technology is difficult to copy to a special ecosystem of a salt pan; the problem of how to improve the processing yield of the quick-frozen penaeus vannamei boone in the salt pan is the current problem.

Disclosure of Invention

In order to solve the problems, the invention provides a processing method of pollution-free quick-frozen prawns, which comprises the following steps:

the introduced shrimp larvae are pollution-free shrimp larvae, and when the pollution-free shrimp larvae cannot be obtained, the conventional shrimp larvae are allowed to be introduced.

1. Site selection of the farm:

a) the natural water area beside the water surface of the breeding base can not be polluted. The aquatic ecology around the farm is balanced with the aquatic and terrestrial ecosystems around the farm, which is helpful to keep the biodiversity of the water area. Originally, exceed thousand mu to several thousand mu, the primary evaporation pond of water level 60~70 cm's sea water salt pan reforms transform into single 100~500 mu, water level 120~150 cm. And (3) arranging ring ditches outside 10-20 meters of the four side slopes, wherein the width of each ring ditch is 20-30 meters, and the depth of each ring ditch is 40-60 cm. Each pond can be provided with an independent drainage system (called ' not ' type) for each condition, and the upstream water outlet can be a downstream water inlet for each condition, and the water flow is S ' type.

b) The culture area is isolated from the outside by adopting a dam, a production road and a large drainage channel, and is favorable for checking the water quality production environment.

2. The cultivation water quality requirement is as follows:

the water quality must meet the requirements of GB11607 fishery water quality standard.

3. Providing bait:

the organic penaeus vannamei boone is bred, fed with the fairy shrimp (eggs) and fed with artificially mixed feed in an auxiliary manner.

4. Artificial breeding:

1) and pool bottom pretreatment: draining off water, using 50-200 kg of quicklime per mu, properly using the quicklime in low-lying places for multiple purposes, mechanically ploughing by 20-30 cm, and airing for more than 30 days.

2) Earlier stage water treatment: 15-20 days before putting seedlings, killing wild trash fishes and other aquatic animals (simultaneously having the function of fertilizing water) by using tea bran of 20 g/m 3, stirring the wild trash fishes and other aquatic animals at intervals of 3 days by using a prepared spear goby (C.stigmaias) meat mincer, soaking and fermenting the minced wild trash fishes and other aquatic animals for 3-7 days by using lactic acid bacteria, and using 0.5-1 kg per mu according to the transparency; the wheat bran fermented by the lactic acid bacteria is used at intervals, and 2-3 kilograms of the wheat bran are used per mu until the water transparency is 40-60 cm. The later stage water inlet is filtered by a 40-mesh filter bag. The soil blocking dam separates the organic culture area to prevent aquatic organisms of other culture systems from entering the organic culture farm and preying on the organic aquatic organisms, and meanwhile prevents the aquatic organisms of the organic culture farm from entering other culture water bodies.

3) And seedling releasing: the water temperature reaches 21-25 ℃, the standard coarse shrimp larvae are about 2.0-2.5 cm, and the test is carried out on various viruses, vibrios and enterocoelia entomosis and the emergency test; after water testing, the survival rate of the seedlings can be released within 95% in 24 hours, and the number of released seedlings per mu is 1.2-1.5 ten thousand.

4) Feeding: the fairy shrimp is fed on the day of seedling release, the fairy shrimp is hatched in a secondary brine pond (with the salinity of 65-95 per mill) in advance, 1-1.5 kilograms per mu is fed, and the quantity is increased by 5-10% every day in two times. If the water quality transparency is more than 60cm, the feeding amount of the fairy shrimp is reduced to a half; if the water quality transparency is more than 80cm, the artemia stop feeding, the water change amount is increased, and minced fillet of the lance tail goby (C.stigmaias) fermented by lactic acid bacteria is supplemented. And (3) starting auxiliary feeding of the compound feed when the shrimp body length is larger than 6cm, feeding 2-3 meals every day, adjusting the feeding quantity according to a bait observation platform, normally feeding on the bait observation platform, and leaving about 2% of the feeding quantity of each time on the bait observation platform to test the reasonable feeding quantity of the prawns. The sanitation indexes and the limit of the feed meet the regulations of the standard of aquatic industry, namely ' safety limit of pollution-free food and fish feed ' (SCl052-2001) '.

5) And water quality regulation and control: the water quality can be regulated by using the wheat bran fermented by the bacillus and the lactobacillus, and the wheat bran fermented by the bacillus and the lactobacillus is used once every half month.

6) Disease prevention and control: grow to about 7~8cm at the shrimp, utilize sick shrimp, weak shrimp along the pond limit and paste the characteristic of water face activity, place a labyrinth that passes through the transformation every 40~50 mu, from the side slope, 30~50cm pull 30~50 meters 60 meshes one way to 5~10cm on the surface of water under water, in the one end of keeping away from the side slope, set up the labyrinth, lure sick shrimp, weak shrimp into the wheel hub, once clear up every 2~3 days, thereby avoid sick shrimp, weak shrimp to be eaten by healthy shrimp silkworm, cut off the source of infection. 30 g of Vc raw powder is splashed in a full pool before and after the sudden change of weather (cold flow, strong wind, high temperature and the like) in each mu of land. Reeds can be planted in the saline-alkali soil around the aquaculture pond to attract some birds to lay eggs, so that habitat is increased, the birds can timely clean diseased shrimps and weak shrimps floating on the water surface, and the method is also one of effective means for preventing and controlling disease organisms.

7) And natural illumination is carried out in the whole culture period.

8) And collecting the shrimps in a wheel way, and culturing for 50-60 days, wherein the shrimps can be collected by using a labyrinth or a ground cage with corresponding meshes according to the requirement of purchasing the shrimp specifications by customers, and the net serving as a disease prevention and control net originally is changed into a net which is 5-10 cm from the bottom of the pond to the water surface.

9) And (3) transportation: all equipment in contact with the pollution-free shrimps is sprayed with 100PPM potassium permanganate aqueous solution for disinfection and is washed clean. The van is required to be insulated; and a glass fiber reinforced plastic barrel with the side length of 70-80 cm, the height of 1.4-1.5 m, the water level of 1.2 m and 1ppm of Vc raw powder are prepared. Four hooks are arranged at four corners of the inner wall of the bottom, four hooks are arranged at four corners of the upper end of the inner wall of the bottom, a mesh bag with a 6-8-mesh lining is arranged in the glass fiber reinforced plastic barrel (the length-width ratio of the mesh bag is 10-15 cm smaller than that of the glass fiber reinforced plastic barrel, and the height of the mesh bag is 15-20 cm smaller than that of the glass fiber reinforced plastic barrel), one side edge of the mesh bag is opened and closed by a zipper or a felt, the layering interval of drawer type with the height of about 15cm is set (the prawn benthic habit can fully utilize the space, and the layering can reduce the mutual damage of thorns in the swimming of the prawns), the lining mesh bag completely opens nanotubes in the mesh bag to inflate through the hooks at 8 corners, 10-20 g of active carbon is added to each layer of drawer, the water temperature is 2-2.5 lower than that of the barrel, the water.

10) And processing: the production and processing environment meets the GB 14881 regulation, and the processing water for the pollution-free aquatic products meets the requirements of the Standard for Drinking Water for Life (CB 5749-1985); the seawater used should meet the specification of class 1 in seawater quality Standard (CB 3077-1997); the ice used in the production process should meet the requirements of artificial ice (SC/F9001-1984).

5. The penaeus vannamei boone cultured according to the GB/T19630-2019 standard is prepared from raw materials, the penaeus vannamei boone is fresh and alive, the muscle is elastic, the penaeus vannamei boone is glittering, translucent and milky white, has no peculiar smell, and the sanitation index meets the specification of 2733.

6. Cleaning: and (3) cleaning the shrimps which are qualified by acceptance by using ice water with the temperature of below 10 ℃ for about 30 seconds, and washing off mud, crushed ice, weeds and the like attached to the surfaces of the raw materials.

7. Sorting in a grading manner: grading according to the conventional count or the count range required by a client, strictly controlling the uniformity according to the sorting requirement, and picking out unqualified products such as discolored products, broken joints, damaged products, soft leather products, foreign matters and the like.

8. And (4) preserving the flake ice: evenly paving ice on the bottom layer of the heat-preserving barrel, and then flatly preserving the shrimps layer by layer with ice for a preservation time not exceeding 2 hours.

9. Disinfecting and draining: injecting ozone ice water into the heat-insulating barrel to melt the flake ice and fully sterilize, fishing out the shrimps and draining water until water drops are not formed.

10. Inner packaging material disinfection: is sterilized by ozone before use.

11. Metering and dishing up: the products are measured by an automatic weighing machine according to different specifications and automatically packaged in a tray or a box, purified ice water is added before entering a conveyor belt to a quick freezing machine, the temperature of the ice water is not higher than 3 degrees, and the products are shaken up to prevent the shrimp bodies from warping and being exposed out of the box.

12. Quick-freezing: the product is fed into a single freezer, the temperature of a liquid nitrogen instant freezer needs to continuously reach-90 ℃, the temperature of a double helix instant freezer needs to continuously reach-35 ℃, and the central temperature of the product after quick freezing reaches below-18 ℃.

13. Plating ice clothes: and (3) after the product is taken out of the single freezer, coating ice clothes on the product by using pure ice water with the temperature not higher than 3 ℃, and coating the ice clothes once every 1 hour.

14. Laminating/capping: and (4) covering or laminating the product according to the requirements of customers.

15. Metal probing (CCP 2): the metal detector is calibrated by using standard metal blocks before use, every hour in the middle of production and before shutdown, and the product passes through the metal detector box by box/disk to detect whether metal fragments are mixed.

16. Overwrap (CCP 3): the surface of the outer packing box is printed with information such as food allergens and the like, the arrangement is neat when the box is packed, the labels of the inner and outer packages are in accordance, the surface of the box is sealed by sealing glue, a packing belt is packed according to the requirement of a client, and each box is printed with a production batch number.

17. And (3) storage in a cold storage: all finished products are stored in a warehouse according to the first-in first-out principle, the temperature of a refrigeration house is set to be 20 ℃ below zero, the attention is paid to the normative and regular stacking, and the marks are clear.

18. Shipping: the finished product loading and transporting carriage is provided with a refrigerating system, goods can be loaded after the refrigerating system is normally operated through inspection of a quality manager, the cleaning condition of the carriage is checked at the same time, the requirements on food sanitation and safety are met, the carriage is started and refrigerated in time after the goods loading is finished, and the temperature of the transporting carriage is controlled below-18 ℃.

Compared with the prior art, the invention has the following advantages: the processing method of the invention improves the processing quality of the quick-frozen prawns; the pollution-free prawn is fed by the artemia during the whole process, and high-quality basic bait is provided for the young prawn, so that the feed coefficient is reduced, the pollution to water is reduced, the survival rate of the young prawn can be increased, and the growth speed is accelerated.

Detailed Description

Example 1

1. The penaeus vannamei boone cultured according to the GB/T19630-2019 standard is prepared from raw materials, the penaeus vannamei boone is fresh and alive, the muscle is elastic, the penaeus vannamei boone is glittering, translucent and milky white, has no peculiar smell, and the sanitation index meets the specification of 2733.

2. Cleaning: and (3) cleaning the shrimps which are qualified by acceptance by using ice water with the temperature of below 10 ℃ for about 30 seconds, and washing off mud, crushed ice, weeds and the like attached to the surfaces of the raw materials.

3. Sorting in a grading manner: grading according to the conventional count or the count range required by a client, strictly controlling the uniformity according to the sorting requirement, and picking out unqualified products such as discolored products, broken joints, damaged products, soft leather products, foreign matters and the like.

4. And (4) preserving the flake ice: evenly paving ice on the bottom layer of the heat-preserving barrel, and then flatly preserving the shrimps layer by layer with ice for a preservation time not exceeding 2 hours.

5. Disinfecting and draining: injecting ozone ice water into the heat-insulating barrel to melt the flake ice and fully sterilize, fishing out the shrimps and draining water until water drops are not formed.

6. Inner packaging material disinfection: is sterilized by ozone before use.

7. Metering and dishing up: the products are measured by an automatic weighing machine according to different specifications and automatically packaged in a tray or a box, purified ice water is added before entering a conveyor belt to a quick freezing machine, the temperature of the ice water is not higher than 3 degrees, and the products are shaken up to prevent the shrimp bodies from warping and being exposed out of the box.

8. Quick-freezing: the product is fed into a single freezer, the temperature of a liquid nitrogen instant freezer needs to continuously reach-90 ℃, the temperature of a double helix instant freezer needs to continuously reach-35 ℃, and the central temperature of the product after quick freezing reaches below-18 ℃.

9. Plating ice clothes: and (3) after the product is taken out of the single freezer, coating ice clothes on the product by using pure ice water with the temperature not higher than 3 ℃, and coating the ice clothes once every 1 hour.

10. Laminating/capping: and (4) covering or laminating the product according to the requirements of customers.

11. Metal probing (CCP 2): the metal detector is calibrated by using standard metal blocks before use, every hour in the middle of production and before shutdown, and the product passes through the metal detector box by box/disk to detect whether metal fragments are mixed.

12. Overwrap (CCP 3): the surface of the outer packing box is printed with information such as food allergens and the like, the arrangement is neat when the box is packed, the labels of the inner and outer packages are in accordance, the surface of the box is sealed by sealing glue, a packing belt is packed according to the requirement of a client, and each box is printed with a production batch number.

13. And (3) storage in a cold storage: all finished products are stored in a warehouse according to the first-in first-out principle, the temperature of a refrigeration house is set to be 20 ℃ below zero, the stacking is standard and regular, and the marks are clear.

The above-described embodiments are merely preferred embodiments of the present invention, and all equivalent changes or modifications of the structures, features and principles described in the claims of the present invention are included in the scope of the present invention.