Method of combining freeze-dry and vacuum microwave drying to preparing fruits, vegetables and aquatic leisure food
A vacuum microwave drying and vacuum microwave technology, which is applied in food preservation, fruit and vegetable preservation, dry preservation of meat/fish, etc., can solve the problems of long drying time, high operating cost, and easy moisture absorption, so as to improve appearance and reduce energy consumption. The effect of reducing the consumption and shortening the drying time
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0018] Example 1: Freezing combined with vacuum microwave drying is used to produce edamame snack food.
[0019]Purchase freshly marketed edamame (about 70% moisture content) for selection, peeling, color protection (soaking in 1% sodium carbonate for 5 minutes), blanching (0.02% zinc chloride solution, 100°C, 100s), cold soaking (seasoning liquid , 1h), quick freezing treatment. Freeze-drying to a moisture content of 40% to 30%, conditions: heating plate temperature 60-70°C, material load 2kg, drying time depends on the moisture content. Then vacuum microwave drying is carried out quickly to make the final moisture content of the product below 5%. The expansion rate reaches 1.5-1.6, and finally packed and stored with nitrogen.
Embodiment 2
[0020] Embodiment 2: Freezing combined with vacuum microwave drying is used to produce strawberry snack food.
[0021] Raw material selection and pretreatment: select fresh strawberries that are medium-ripe and of the same size (moisture content is about 90%), wash them with water, remove the stems, and put them on a plate for later use; pre-freezing: send the pre-treated strawberries to the freezing room pre-freeze. Freeze-dry in the early stage until the water content is 60% to 50%. Conditions: the temperature of the heating plate is 60 to 70°C, the material loading is 2kg, and the drying time depends on the water content. Subsequent vacuum microwave drying makes the final moisture content of the product less than 5%. The expansion ratio reaches 1.8-2.0, and finally packed and stored with nitrogen.
Embodiment 3
[0022] Embodiment 3: Freezing and vacuum microwave combined drying are used to produce sea cucumber snack food.
[0023] Pretreatment of raw materials: first, the raw materials are cleaned, cut and shaped, pre-cooked for enzymes, cold-soaked for seasoning (including seasoning liquid, 1-2 hours), and quick-frozen. Freeze-dry in the early stage until the moisture content is 50%-40%. Conditions: heating plate temperature 60-70°C, material load 2kg, drying time depends on the moisture content. Subsequent vacuum microwave drying makes the final moisture content of the product below 5%. The conditions are: vacuum degree -70kPa, microwave intensity 8w / g, and the drying time depends on the final moisture content. The expansion rate reaches 1.6-1.8, and finally packed and stored with nitrogen.
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com