In recent years, crayfish have been buzzing throughout the country. As a kind of snack, crayfish quickly enter people’s daily life. With the growing industry, the crayfish’s launch date has been repeatedly advanced. From the first time in May, Crayfish can be seen from April to early March. It has to be said that food machinery plays an important role in it.
Currently, there are mainly two types of crayfish that are listed: One is the old shrimp that passed winter last year. After the hot shrimp season last year, the remaining crayfish will stay in the lake and hibernate. The crayfish farmers use the speedboat to stir. Lake water will be crawfish salvage market; the other is when the shrimp last season, after the processing method to extend the shelf life of crayfish, such crayfish mouth feel the processing method, the impact of equipment.
Wintering shrimp listed as early as the selection of equipment development
During the winter, crayfish will stop eating and will only eat again when the weather warms up. The early listing of crayfish means that the crayfish are caught before they have eaten again. This brings a lot of crayfish that are not full enough. According to the lobster farmers, generally speaking, if you raise 50 kilograms of crayfish in the morning, 35 kilograms do not meet the standard and you need to continue farming. Plus, restaurants use crayfish as the basis for crayfish cooking. The choice of method, such as larger shrimp can be made into oil shrimp, shrimp can be made into shrimp tail. Therefore, the application of sorting equipment is particularly important.
In the market, equipment for the sorting of crayfish and other seafood products has appeared. For example, the automated crayfish weighing and grading machine produced by Shanghai Laguna realizes the size and weight classification of crayfish through weighing. The equipment has applied AFV (ground vibration) in Germany. The offset device and dynamic filter technology make the device accurate to within ±0.05g. At the same time, it provides blow, push rod, lever, drop type, etc. for lobster crawfish, barbs, pliers and other morphological features. Excluding ways to choose. This device is mainly designed for the inactive crayfish design, and currently active crawfish sorting equipment that will crawl on their own has not yet been developed. Therefore, the sorting of live shrimp is mostly manual, and the pliers are used for workers. Threats exist from time to time. How to sort the living shrimp mechanically, improve the sorting efficiency, and reduce the possibility of worker's accidental separation, has become a major problem for the current lobster sorting equipment.
Processing lobster shelf life liquid nitrogen quick freezing equipment is the key
In addition to crawfish freshly harvested and then sorted and sold, other companies claming crawfish at high quality and low prices during the summer, trying to use frozen food equipment, washing machines and other food machinery and equipment to process crayfish to extend the shelf life. This is not only The morning market that can be provided in the coming year can also realize people's desire to eat shrimp in winter. Therefore, it has become a popular method for all people at a time. However, it must be noted that the processing of extended crayfish processing requires an in-depth study of lobster. , The final product effect is greatly affected by food machinery and equipment.
For food extension, the people’s first thought is usually frozen. However, if the freezing time of the traditional freezing equipment is too long, the meat structure of the crayfish will be damaged and the finished product taste will be affected. The liquid nitrogen quick-freezing equipment is commonly used by the crayfish industry for its efficient freezing. It is understood that some people have done experiments, frozen crayfish with liquid nitrogen equipment, and then put it into water, crayfish can re-live. Therefore, many companies use liquid nitrogen quick-frozen equipment to extend crayfish In order to ensure the processing, such as weeks, the black duck first cleaned the crayfish with an ultrasonic cleaner, and then used a liquid nitrogen quick-freezing device to keep the lobster fresh and tender. Then the lobster was brewed, vacuum modified atmosphere packaging, etc. The established 'Poly-shrimp' sub-brand was consumed. Praise; Hunan Shunxiang Food also uses liquid nitrogen quick-freezing equipment to quickly freeze crayfish. Prior to this, crayfish were soaked by external pressure, microwave bubble cleaning, bubble spray, steam cooking, ice water, aseptic cooling, ozone extinction. Many processes such as bacteria, so that the finished crayfish nutrition is not lost, shelf life extended.
Crayfish as a seasonally obvious aquatic product, how to break through the limitations of its own characteristics to obtain a bigger market is a problem that the industry has been pondering over. From the point of view of crawfish, the expansion of the crayfish industry needs related food machinery and equipment to further promote.