Research Progress on Crayfish Shelling Techniques and Comprehensive Utilization of Crayfish Shells
SU Yan, WU Weilun, WANG Lan, YU Wei, SUN Xueqin, BAO Yu, KANG Jun, WU Qian, SHI Liu
1.Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences,Wuhan 430064, China; 2.Agro-Product Processing Research Sub-Center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan 430064, China; 3.School of Biological Engineering and Food, Hubei University of Technology, Wuhan 430068, China; 4.Hubei New Liuwu Foodstuff Group Co. Ltd., Qianjiang 433133, China; 5.Hubei Qianwang Ecological Crayfish Industrial Park Group Co. Ltd., Qianjiang 433115, China
Abstract：In 2021, the total production of crayfish farming in China was 263.36 million tons, and about one million tons of crayfish shells were produced as a byproduct from crayfish processing. At present, crayfish processing enterprises mainly adopt manual shelling, and the majority of crayfish shells and other by-products are used to prepare feed, which leads to low utilization rate and low added value. In view of these problems, this paper reviews the major crayfish shelling techniques, namely manual shelling, pretreatment shelling and mechanical shelling, as well as the use of crayfish shells for the production of feed and the extraction of active substances. It is expected that this paper can provide a reference for developing safe and efficient crayfish shelling techniques and equipment and for exploring the application of crayfish shells, and provide new ideas for promoting the strengthening and extension of the crayfish industry chain.
粟 燕，吴伟伦，汪 兰，于 巍，孙雪芹，鲍 瑜，康 峻，吴 茜，石 柳. 小龙虾剥壳技术及虾壳综合利用研究进展[J]. 肉类研究, 2023, 37(8): 41-45.
SU Yan, WU Weilun, WANG Lan, YU Wei, SUN Xueqin, BAO Yu, KANG Jun, WU Qian, SHI Liu. Research Progress on Crayfish Shelling Techniques and Comprehensive Utilization of Crayfish Shells. Meat Research, 2023, 37(8): 41-45.
2023, Vol. 37 
