Fresh Garlic Description:
1) Size: 4.5 - 5.0cm, 5.0 - 5.5cm, 5.5 - 6.0cm, 6.0 - 6.5cm, 6.5cm and up
Packing:
i) 500g/bag, 5kg/mesh bag
Fresh Garlic Fresh Garlic,Fresh Peeled Garlic,Minced Fresh Garlic,Freezing Fresh Garlic Anqiu Giyafuku Foods Co.,Ltd , http://www.giyafuku.com
The traditional products of shrimp and crab processing in China are frozen shrimps, crabs and dried products. In recent years, great progress has been made in the processing and preservation of shrimps and crabs, and products are increasingly diversified. This is summarized below.
1. Research progress on shrimp processing and preservation Shrimp meat has a high nutritional value. Its average protein content is 17.8%, its fat content is 1.3%, and it also contains various amino acids. Shrimp extract contains a large amount of betaine, arginine and other ingredients, has a unique flavor. However, the freshness of shrimps decreases rapidly, which is easy to blacken and soften. This poses great difficulties for the processing and preservation of shrimps.
1.1 Shrimp processing
1.1.1 Raw materials China's shrimp processing is mainly based on Chinese shrimp, long-haired shrimp, short-shrimp prawn, prawn, Japanese prawn and Chinese shrimp, Japanese shrimp, lobster, Japanese prawn, etc., in recent years. With the relative reduction of shrimp resources, people have developed new resources. On the one hand, the discovery of Antarctic krill can achieve an annual catch of 0.5 to 100 million tons, which is known as “animal protein warehouseâ€; on the other hand, With great development in breeding and breeding techniques, freshwater cultured shrimp also occupies a considerable proportion; there are also great applications for capturing low value shrimps in the sea, which has opened up very good prospects for the development of aquatic shrimp production in China.
1.1.2 New Products for Shrimp Processing At present, in addition to the original frozen products and dried products, the processed shrimp species have also developed several new products: they use steamed shrimp (commonly known as freshwater lobster) and are cooked and shelled. , Frozen and other processes made of frozen and cooked shrimp, frozen cooked shrimp, shrimp; using low-temperature, cold shavings, ice, etc. production of live shrimp exported to Japan; to shrimp and frozen fish as the main raw material, add salt After mixing, add auxiliary materials such as seasoning and quality improver, mix it evenly, make it into a cake shape with kimchi forming machine, gelatinize and freeze frozen seafood cake made after quick freezing; use special ingredients of Antarctic krill (as full price The protein and contains higher unsaturated fatty acids), making functional foods; and using low-value sea shrimp for processing into delicacies such as grilled shrimp.
1.2 Shrimp preservation and preservation methods General shrimp preservation techniques are low temperature preservation, such as ice preservation, cold sea preservation, micro-freezing preservation, etc. These technologies have been widely used. However, there are also certain flaws. With the development of modern technology, people have studied several new preservation methods.
1.2.1 Low-temperature storage and transportation method The low-temperature storage and transportation method is the most widely used, and also the simplest, method of preservation and preservation. According to the purpose of low temperature preservation and different temperature can be divided into ordinary low temperature preservation, glass transfer preservation, ultra-cold preservation. Ordinary low temperature preservation can be divided into ice preservation, cold sea preservation, micro-freeze preservation, frozen preservation, frozen preservation and so on. When using this method to store and transport shrimp, the shrimp is gradually cooled to a suitable temperature, and then kept at a certain temperature, it can be stored and transported for a longer period of time. This preservation method is both economical and effective.
1.2.2 Oxygen method The method of transporting aquatic animals by helium oxygen in a plastic bag has been applied. This method can also be applied in the preservation of shrimp. Add 1/4 of water to the plastic bag, put the shrimp inside the bag, and then exhaust the air and then seal it with oxygen. The volume ratio of water to oxygen in the bag is 1:3. If done properly, you can get a better survival rate.
1.2.3 Ozone water method Ozone water is used as oxidizing bactericidal preservatives mainly due to its strong oxidizing properties. Ozone water can quickly infiltrate into bacterial cells, denature proteins, destroy enzyme systems, and kill pathogens. The sterilization rate is 300 to 1000 times that of chlorine; and after ozone decomposes in water, it will not remain in the product. Residues form in the product, affect the flavor of the product, and do not cause environmental pollution. The use of ozone water dynamic sterilization treatment (spray sterilization), can achieve a better bactericidal preservation effect, so that the product to achieve high quality, safe and sanitary export requirements.
1.2.4 Anesthesia method This method uses an anesthetic agent to suppress the central nervous system of the shrimp, causing it to lose its reflex function, reduce the respiration and metabolism, and achieve the purpose of keeping live. The method of operation is simple and the shrimp can be quickly revived by putting it in fresh water. The currently used anesthetic agents mainly include MS-222, procaine hydrochloride, benzocaine hydrochloride, carbonic acid and carbon dioxide, ethyl ether, chlorazene, urethane, flacedipine, and trichloroacetic acid.
1.2.5 Enzymatic method The use of enzyme catalysis prevents or eliminates the adverse effects of external factors on shrimp, thereby maintaining its original excellent quality. The most widely used is the glucose oxidase and lysozyme preservation technology. On the one hand, it uses its gluconic acid produced by oxidizing glucose to reduce the surface pH of the product, thereby inhibiting the growth of bacteria; on the other hand, it removes oxygen and reduces the vitality of lipoxygenase and polyphenol oxidase, thus achieving freshness preservation. effect.
In addition to the above-mentioned methods for keeping freshness, air-conditioning, irradiation, chemical, high-pressure, ultra-cold and other preservation technologies are also being or are expected to be applied in the preservation of shrimps.
2. Research progress in crab processing Crabs (including sea crabs and whole cashmere crabs) have special physiological characteristics, such as multiple shelling, reproductive return, gonadal and liver transformation, etc., and natural reproduction conditions and living environment requirements. Very high, many hot and cold climate countries and regions in the world do not have this product. Our country is in the subtropical and temperate zones, and the temperature is appropriate. It is conducive to the growth and reproduction of crabs. It has become a major aquatic resource in China, with large output and good quality. Not only do domestic consumers like to eat, but also they export a lot, and their food value and economic value are extremely high.
In addition to the existing frozen crabs, crab pieces, and drunk crabs, crab processing can also be further processed to develop a variety of nutritious, easy-to-handle, easy-to-use food products such as crab yellow, crab seeds, crab oil, and crab sauce. Crab soup, crab yellow monosodium glutamate, crab meat, crab frozen food, canned crabs and other condiments, food additives, flavoring and other adapt to modern lifestyle of a variety of crab food. In addition, because crabs have health and medical effects, and crab meat contains more protein, fat, carbohydrates, a variety of trace elements and vitamins, it is possible to use modern food processing technology to extract its active ingredients and concentrate them. Into hormone-free beverages, granules, oral liquids, etc. that are exclusively for athletes to drink.
3. Medicinal processing of crustacean aquatic products Shrimp and crab are precious aquatic products, which are known for their delicious taste and delicate meat quality. Rich in protein, fat, carbohydrates, calcium, phosphorus, iron, vitamin A, vitamin B1, vitamin B2, niacin, etc. Some crabs also contain a variety of free amino acids and other nutrients such as erythromycin and cefradine. Sea prawn is a good and strong tonic. In addition to the above-mentioned nutrients, lobster also contains iodine, vitamin E, and gall bladder drunkenness. It has the effect of replenishing kidney, strengthening yang, and nourishing yin and spleen; crabs have heat, dampness, and phlegm. Weary health effects.
There are many researches on the medicinal use of crustacean aquatic products in foreign countries, such as the separation of the sinus gland extracts from Japanese shrimp and the discovery of 6 major defeated CHH hormones (MIH) and the hyperglycemic hormones that regulate the function of blood levels in the hemolymph. Three types of pro-cytochrome glucocorticoids were isolated from the aqueous sinusoidal extracts of Japanese shrimp, N-acetyl glucosidase was isolated and purified from the hepatopancreas, and bactericidal peptides were found in shrimp and crab blood cells.
In addition, a large number of researches on chitin and its derivatives, which are by-products of the processing of crustacean aquatic products, have been conducted at home and abroad. These substances have been found to have the physiological functions of preventing and treating hypertension, high blood lipids, treating diabetes, and regulating the body's immune function. Astaxanthin has many physiological functions such as inhibition of tumorigenesis, enhancement of immunity, elimination of free radicals in the body, etc. It has a good therapeutic effect on skin cancer caused by ultraviolet rays, and also has a good prevention and treatment of eye diseases caused by diabetes, in health care products, Medicine and other aspects have broad application prospects.
4. Comprehensive utilization of shrimp and crab wastes It was determined that the protein content of shrimp heads and shells was 20% to 40%, crude fat was 9%, and was rich in minerals, especially calcium salt; it was also reported that shrimp, Crab shell contains chitin (20% -30%), protein (30% -40%), calcium carbonate and calcium phosphate (30% -50%) and pigment. Therefore, shrimp and crab waste can be used to make protein flavors, crab oil, shrimp oil, aromatics, astaxanthin can also be extracted, calcium extraction made of calcium foods.
The comprehensive utilization of shrimps and crabs lies not only in the extraction of nutrients, but also in the development of shrimp and crab shell chemical products. Shrimp and crab shells are good raw materials for making chitin. Chitin is a linear polymer polysaccharide extracted from shrimp and crab shells. Its chemical structure and properties are similar to cellulose, and due to the presence of specific amino groups in the molecule, it has many functions that cellulose does not have, it can remove inorganic salts and proteins through acid and alkali, redox removes pigments and impurities, and can pass different chemistry. Modification reaction obtained acylation, sulfonylation and other derivatives. Because chitin and its derivatives have special physicochemical properties, they can be widely used in food, feed, medicine, tobacco, chemicals, cosmetics for daily use, biochemical tests, food additives, and sewage treatment.
3) Supply period: all the year round.
a) Fresh garlic: early June to September.
b) Cold storing garlic: September. to next May.
4) Plump shaped bulbs offer full flavored cloves that have a purplish hue.
5) The shelf life is long and it can be stored for up to 9 months under proper conditions.
6) It can produce wonderful flavors and have the beneficial effect of reducing bacteria,
keeping the heart in good condition and immunity.
a) 10kg/ctn
b) 20kg/ctn
c) 10kg/mesh bag
d) 20kg/mesh bag
2) Small packing:
a) 1kg/bag, 1kg x 10 bags/ctn
b) 500g/bag, 500g x 20 bags/ctn
c) 250g/bag, 250g x 40 bags/ctn
d) 200g/bag, 200g x 50 bags/ctn
e) 3pcs/bag, 10kg/ctn
f) 4pcs/bag, 10kg/ctn
g) 5pcs/bag, 10kg/ctn
h) 1kg/bag, 5kg/mesh bag
Processing and Utilization of Crustacean Aquatic Products
China's crustaceans are rich in aquatic products and have a wide variety of products. There are not only a large number of shrimps and crabs in the sea, but also a large number of freshwater shrimps and crabs. With the continuous improvement of the living standards of our people, the dietary structure will undergo great changes. The proportion of animal foods will increase, and the proportion of aquatic products in animal foods will continue to increase. This situation has provided a good opportunity for the aquatic products processing industry to leap to a new level.