Processing method for vacuum freeze drying sea water fisheries products
A technology of vacuum freeze-drying and processing method, which is applied in the preservation of meat/fish, preservation of meat/fish by freezing/cooling, food preservation, etc., can solve the problems of monotonous eating method, inability to adapt to long-distance transportation and long-term preservation, etc. To achieve the effect of direct consumption or cooking convenience, inhibition of harmful effects, and convenience of consumption
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[0017] Example 1:
[0018] A processing method for vacuum freeze-dried sea fish products, including the following steps in sequence:
[0019] (1) Hydrolysis: Take fresh sea fish meat (sea fish is mackerel, shark, mackerel, sardine, salmon or squid) and partially hydrolyze with enzyme; the enzyme used is trypsin (or neutral enzyme, neutral enzyme) It is papain or bromelain, etc.), the dosage of enzyme is 0.01 to 1% of the fish weight (e.g. 0.01%, 0.2%, 1%), and the enzymatic hydrolysis treatment time is 1 to 10 hours (e.g. 1 hour, 5 hours, 10 hour). .
[0020] (2) Quick freezing: Put the fish meat processed in step (1) into a quick freezing warehouse for quick freezing until the temperature of the fish meat reaches below -30°C (for example, -30°C, -40°C);
[0021] (3) Vacuum freeze-drying: Put the fish meat in a vacuum freeze-drying machine for vacuum freeze-drying until the moisture content in the fish meat is 1 to 5% (examples 1%, 3%, 5%). The vacuum degree of the vacuum freeze-d...
Example Embodiment
[0022] Example 2:
[0023] The product obtained in Example 1 is added to seasoning ingredients, and further pulverized into 10-3000 mesh powder. The flavoring ingredients are one or more of sodium glutamate, 5'ornithine, 5'creatine and carboxymethyl cellulose. The added amount of seasoning ingredients is 0.1-3% (for example, 0.1%, 1.5%, 3%) of the total weight of the product after adding the ingredients.
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