Continuous On-Board Processing of Seafood after Fishing on the Sea

Abstract

The present invention relates to a continuous on-board drying method for Antarctic krill and a continuous on-board processing method of shelled Antarctic krill. The drying method includes the following steps: 1) subjecting fishing materials to cleaning, sorting, and dewatering with a vibrating screen, 2) rapidly heating the krill to the temperature of up to 70° C. using infra-red rays; 3) hot-air drying; 4) impurity removal by vacuum; 5) cooling to obtain dried krill. The processing method includes the following steps: a) subjecting fishing materials to cleaning, sorting, and dewatering with a vibrating screen; b) rapidly heating the krill to the temperature of up to 70° C. using infra-red rays; c) hot-air drying; d) subjecting the dried krill to shelling treatment to separate shell from meat, to obtain shelled krill; e) impurity removal by vacuum to obtain shelled krill product. The methods in the present invention are highly efficient, energy saving, green and environmental protection, and the krill products have high quality and safety.

1 . A cooking soup comprising a quality improver for treating seafood materials,
 wherein the cooking soup comprising the quality improver comprises salt 0˜6% (w/w), edible alcohol 0.1˜3% (w/w), glucono-delta-lactone 0.05˜0.5% (w/w), tea polyphenol 0.02˜0.2% (w/w),  perilla  juice 0.01˜0.1% (w/w), sodium hexametaphosphate 0.05˜0.25% (w/w), and water.   
     
     
         2 - 10 . (canceled)