速冻去头虾品质改良工艺的研究

Study on quality improvement of fastfrozen headless shrimps processing technology

通过实验分析的方法,对冷冻去头虾产品的加工工艺流程中每一道工序的微生物变化及遭受的污染进行研究。结果表明:去头、去壳挑腺肠和分级工序中细菌的污染比较严重。采用独特的自制挑腺肠工具可以减少污染与提高工作效率。

This paper study on the frozen headless shrimps. The research on the microbe change of every working procedure, and it makes some conclusion by analyzing the pollution in every procedure. The result shows that the microbe pollution of shrimp meat and headless and putamina and in grading is very serious. A new method of putamina can decrease hazard and raise working efficiency in the operation of the process, safety and high quality of aquatic food will be produced.