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Vacuum microwave processing method of low saline salinity sea water vegetable product

A seawater vegetable and vacuum microwave technology, which is applied in the field of fruit and vegetable food processing, can solve problems that have not been reported before, and achieve the effect of prolonging the blanching time, simple equipment, and emerald green color

Inactive Publication Date: 2008-07-09
江苏晶隆海洋产业发展有限公司 +1
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] However, there is no report on the application of vacuum microwave in the processing of seawater vegetables

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Example 1: Vacuum microwave production of low-salt sea asparagus products

[0021] 50g of fresh sea asparagus (with a moisture content of about 88%, and an initial salt content of about 37% on a dry basis) is first selected and cleaned, and then put in 1% Na 2 CO 3 After soaking in lye for 15 minutes according to the ratio of material to liquid (g / mL), take it out, blanch in a boiling water bath at 95-100°C for 7-9 minutes, then cool it rapidly with running water; freeze at -20°C for 20-24 hours, After thawing, put it into a wide-mouth bottle with tap water, the ratio of solid to liquid is 1:20 (g / mL), and connect it to a vacuum pump. The infiltrate is taken out after 8-10h, soaked in seasoning (aspartame 0.1%-0.25%) solution, soaking time is 1-2h, then put it on the gauze net, drain for a while, and dry it with hot air in an oven (60-70 ℃, 20-40min), take it out and carry out vacuum microwave treatment, the conditions are: vacuum degree 0.090±0.005MPa, microwave powe...

Embodiment 2

[0022] Embodiment 2: Vacuum microwave production of low-salt Haiyingcai

[0023] 50g of fresh Haiyingcai (moisture content is about 88%, and the initial dry basis salt content is about 15%) firstly after selection and cleaning, put in 1% Na 2 CO 3 Soak in lye for 15 minutes according to the mass ratio of material to liquid (g / mL), take it out, scald it in a boiling water bath at 95-100°C for 4-6 minutes, then cool it rapidly with running water; freeze at -20°C for 4-6 hours, and drain After the water is thawed, put it into a wide-mouth bottle with tap water, the ratio of solid to liquid is 1:20 (g / mL), and connect it to a vacuum pump. Change the permeate, take it out after 4-6h, soak in seasoning (aspartame 0.1%-0.25%) solution, the soaking time is 1-2h, then put it on the gauze net, drain for a while, put it in the oven for hot air drying (60- 70°C, 20-40min), take it out and carry out vacuum microwave treatment, the conditions are: vacuum degree 0.085±0.005MPa, microwave p...

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Abstract

A vacuum microwave processing method of seawater vegetable product with low salt content belongs to the fruit vegetable food processing technology field. The invention adopts a method of blanching time extension, freezing and vacuum infiltration desalination and a vacuum drying expanding method. The process is that: the seawater vegetables are selected, cleaned, immersed in the protective color liquid, blanched and sterilized, freezed, infiltrated and desalinated in the vacuum, seasoned, pre-dehydrated by hot air in the atmospheric pressure, dried and expanded by the vacuum microwave and packaged. The invention makes use of the novel process of prolonging the blanching time, freezing treatment and vacuum permeation treatment for the desalination and has the characteristics of good desalination, good raw material initial state, low running cost, etc. The invention adopts the processing method of the vacuum microwave to improve the expanding degree of the product and has the advantages of short action time, good nutrition components and good qualities of color, sensory, etc.

Description

technical field [0001] A vacuum microwave processing method for low-salt-content seawater vegetable products, the invention belongs to the technical field of fruit and vegetable food processing, and relates to fruit and vegetable dehydration processing. Background technique [0002] Seawater vegetables refer to special vegetables cultivated by seawater irrigation. The main varieties are sea asparagus, seaweed, sea chicory, etc., which are real pollution-free natural green food with edible, medicinal and health care. It is rich in plant salts, amino acids, vitamins, unsaturated fatty acids and other nutrients. It has a unique taste, a natural salty taste, and is rich in alkaloids. It is also a typical alkaline food, rich in minerals such as sodium, potassium, magnesium, calcium and other metal elements. It has obvious regulating effect on high blood pressure, high blood fat and high cholesterol, and improves intelligence level. [0003] The soluble salt content of fresh sea...

Claims

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Application Information

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IPC IPC(8): A23L1/337A23L1/025A23L17/60A23L5/30
Inventor 蔡金龙张慜竹文礼周祥朱铖培
Owner 江苏晶隆海洋产业发展有限公司
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