Present Situation and Future Development Trend of Crayfish Processing in China

LI Chujun; TU Zongcai; WEN Pingwei; WANG Hui

doi:10.13386/j.issn1002-0306.2021040290

Volume 43 Issue 8

Apr. 2022

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Science and Technology of Food Industry > 2022 > 43(8): 463-470. > DOI: 10.13386/j.issn1002-0306.2021040290

LI Chujun, TU Zongcai, WEN Pingwei, et al. Present Situation and Future Development Trend of Crayfish Processing in China[J]. Science and Technology of Food Industry, 2022, 43(8): 463−470. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021040290.

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Present Situation and Future Development Trend of Crayfish Processing in China

LI Chujun^1,,
TU Zongcai^{1, 2, 3},
WEN Pingwei¹,
WANG Hui^1, ,

1.
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
2.
National R&D Center for Freshwater Fish Processing (Nanchang), Jingxi Normal University, Nanchang 330022, China
3.
Engineering Research Center for Freshwater Fish High-value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang 330022, China

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Received Date: April 28, 2021
Available Online: February 16, 2022

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Abstract

Abstract

The overall cultivation area of crayfish in China has been continuously expanded, and the industrial processing volume continues to increase after the 13^th Five-Year Plan, so it has a high economic benefit and a good development trend. Nowadays, ready-to-eat flavored crayfish has become a new consumption fashion for young people. It is expected that the momentum of China’s crayfish industry will continue to grow steadily, further expand the consumer market, and promote the integrated development of primary, secondary, and tertiary industries in 2021. To enhance the understanding of the development status of the Chinese crayfish industry at home and abroad, and promote the industry to greatly upgrade to the direction of intensive processing, in this paper, the current status of crayfish breeding, nutritional composition and functional characteristics, processing technology, quality preservation, and deep processing of shrimp wastes are summarized. The processing information and technical problems in the current crayfish industrial system and comprehensive utilization study are described. It is expected to improve the effective utilization rate of this kind of shrimp resource, enhance the market competitiveness, and forecast the development trend of the industry in the future.
- crayfish industry,
- processing status,
- nutrients,
- active ingredient,
- resource utilization

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References (62)

References

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