Continuous on-board processing of seafood after fishing on the sea

A method of continuous on-board processing of seafood after fishing on the sea, comprising the following steps:

• 1) after fishing of seafood materials, cleaning the seafood materials with seawater of 0˜10° C., wherein the seafood materials are fish or shrimp;
• 2) cooking the fish or shrimp for 2˜8 min in a cooking soup comprising a quality improver, wherein the solid-liquid ratio is 1 kg:
• 8˜20 L, and the cooking soup comprising the quality improver comprises salt 0˜6% (w/w), edible alcohol 0.1˜3% (w/w), glucono-delta-lactone 0.05˜0.5% (w/w), tea polyphenol 0.02˜0.2% (w/w), perilla juice 0.01˜0.1% (w/w), sodium hexametaphosphate 0.05˜0.25% (w/w), and water;
• during the cooking, the cooking soup is replaced at a fixed time, and the replaced cooking soup is heat processing wastewater, which should be treated to become more suitable for environment;
• 3) putting the cooked fish or shrimp onto a vibrating screen, leaching and dewatering the cooked fish or shrimp;
• 4) putting the processed fish or shrimp evenly onto conveyor belt to go into a multilayer hot-air drying cabinet, and drying the processed fish or shrimp until the moisture content of the fish or shrimp falls below 40% (w/w);
• 5) removing impurities mixing in the dried fish or shrimp obtained in step 4) by vacuum;
• 6) cooling the fish or shrimp obtained in step 5) by cold wind to decrease the temperature to not more than 10° C., thereby obtaining dried fish or shrimp product.