Nutritional value and processing technology of shrimp skin superfine powder

1、 The nutritional value of shrimp skin ultra-fine powder is widely used in the food and health care industry with the ultra-fine grinding technology, and the ultra-fine deep processing industry of seafood is also emerging In recent years, the east coastal area has developed the ultra-fine grinding technology of shrimp skin, which makes a further breakthrough in the application of shrimp skin The following is the analysis of shrimp skin powder in nutrition Calcium is one of the nutrients in the ranking of the severity of the lack of Chinese residents The national per capita daily intake is 405 mg, only reaching RDA (if the human body is short of certain nutrients for a long time, the risk of deficiency will occur When the intake reaches a certain value, there is no risk of deficiency This value is called RDA value.) 49.2% of 800 mg required Because of lack of calcium, there will be foot cramps, night sweat, low back acid and osteoporosis and other symptoms The nutritional value of shrimp skin is very high In terms of the protein content to measure the nutritional value, 39.3 grams per 100 grams of shrimp skin is much higher than the aquatic products such as large yellow croaker, Huangji, prawn, hairtail and pomfret, and the meat products such as beef, pork and chicken Another characteristic of shrimp skin is rich in mineral quantity and variety In addition to the lack of iodine element in terrestrial and freshwater organisms, the content of iron, calcium and phosphorus is also very rich The content of calcium and phosphorus in every 100 grams of shrimp skin is 20000 mg and 1005 mg, especially the content of calcium, which is incomparable to any food Therefore, shrimp skin is known as "calcium king" Shrimp skin is rich in calcium and phosphorus It is often eaten It has the effect of reducing blood pressure and cholesterol, anti osteoporosis, appetizing and spleen strengthening 2、 The processing technology of shrimp skin superfine powder 1) overview of shrimp skin is the dried product of hairy shrimp, there are two kinds of raw dried product and cooked dried product The shrimp skin produced with Chinese shrimp is superior The body of the shrimp is small and the skin is thin, so it is easy to make people feel that it is only a layer of skin after drying The name of the shrimp skin comes from this The superfine powder of the shrimp skin is the product of the superfine processing after the further drying of the shrimp skin At present, the domestic enterprises that have deep processing and utilization of aquatic products such as shrimp skin are slowly making necessary improvements to the original production process, and the fineness, taste and utilization value of shrimp skin ultra-fine powder after znc-750 ultra-fine pulverizer are gradually highlighted The nutritional value of shrimp skin is very high It is a popular seafood with low price in aquatic products According to the test, each 100 grams of shrimp skin contains 39.3 grams of protein, 3 grams of fat, 8.6 grams of sugar, 2000 mg of calcium, 005 mg of phosphorus, 5.5 mg of iron, 0.03 mg of thiamine, 0.07 mg of riboflavin and 2.5 mg of nicotinic acid The content of calcium and phosphorus in shrimp skin is considerable in aquatic products It is beneficial for the growth and development of children to eat shrimp skin properly The processing methods of cooked shrimp skin powder are as follows 2) process flow: raw material treatment → boiling → drying → ultra micro processing → packaging 3) key points of operation 1 Raw material treatment: before processing, shrimp should be graded according to freshness quality, so as to avoid mixing the good and the bad and reducing the quality of finished products The raw materials are fresh and free of sediment and other impurities They can be boiled directly If there are sediment and other impurities, they must be cleaned and picked out The bamboo basket can be used for screening and washing The method is to first load 5-8 kg of shrimp in the basket, and then put it into a large vat or wooden bucket containing clean seawater for washing When washing, hold the basket with one hand and swing it left and right in the water, gently turn the shrimp in the basket with the other hand to make the sediment flow out of the basket hole and sink into the bottom of the water, pick out the small fish and other impurities conveniently, and lift the basket out of the water after washing 2 Add appropriate amount of fresh water into the pot, add 6% salt according to the weight of the water, put the raw shrimp into the pot after the water boils (the ratio of shrimp and water is 1:4), and then drain the water after boiling In the process of boiling shrimp, the floating foam in the pot should be removed in time Add salt properly to each pot to keep the concentration of salt water When cooking 8 pots or so, the soup is very turbid, and should be replaced with new water immediately During the cooling period, do not shake the prawn basket, otherwise, the loose between prawn bodies will affect the drainage effect and accelerate the quality change of semi-finished products, especially in rainy days 3 The cooked prawns can be dried only after they have been fully drained and cooled Before drying the shrimp, shake the basket to loosen it, and spread the shrimp evenly on the mat When the sun reaches 40% dry, use a wooden rake to turn it over The turning should be even, so as to avoid different drying and deterioration When the weather is dry, you can dry it in half a day or so When it is 60-70% dry, it should be stored in piles for two days, and then it can be packed when it is 90% dry It is a key problem to properly control the dry humidity of shrimp skin, which is too dry and fragile; too wet is easy to cause deterioration and cannot be stored for a long time The yield is generally about 25% 4 The color is yellow and white, the size of the shrimp is even, complete, and the dryness is appropriate (grasp one by hand, the shrimp skin can spread automatically after opening the hand, when the shrimp skin is scattered on the floor, the shrimp skin can spring up), no impurities, moderate saltiness, and delicious taste 5 After drying the dried shrimp skin to the moisture content lower than 3%, use the early stage crusher to crush it, reaching about 20-40 mesh, and then enter the next stage of ultra-fine grinding processing The ultra-fine shrimp skin powder is yellow white, strong taste, and can be suspended in water for a long time without precipitation 6 After the packaging of dried shrimps is processed, the packaging shall be started The packaging shall be convenient for transportation and not easy to be broken Attention shall be paid to moisture-proof to prevent the dried shrimps from moisture absorption and deterioration.