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Method for quickly preparing non-puffing high-colloid freeze-dry sea products

A gelatinous and seafood technology, used in food preservation, meat/fish preservation, dry preservation of meat/fish, etc., can solve the problems of hard to avoid collagen hardening and crusting, long drying time, etc., to reduce equipment depreciation costs, Reduce energy consumption and production cycle, achieve the effect of quality drying

Inactive Publication Date: 2011-01-26
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] As far as the domestic patents on the processing of high-colloid aquatic products are concerned, Yang Xiulan invented a dried instant sea cucumber and its preparation method (Chinese invention patent, patent number: ZL 03112569.7), using a single FD technology, although the product quality is relatively high. High, but the drying time is too long, need more than 24 hours
Gao Zhenjiang invented the gas jet impingement sea cucumber drying method and device (Chinese patent, application number: 200710176389.5), which uses a high-speed airflow of 5-20m / s to quickly dehydrate the sea cucumber under the condition of 40-80°C, although the drying time is 5-16 hours, but it is difficult to avoid the phenomenon of collagen hardening and crusting

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0020] Embodiment 1: Production of high colloidal sea cucumber dried products

[0021] Cut the sea cucumber (collagen content in the surface layer 78%) abdomen 1 / 4 body length from the anus, cut the opening about 1 / 4 body length parallel to the sea cucumber body, remove the internal organs of the sea cucumber, and remove the attachment to the inner wall Wash the inner cavity of the sea cucumber with clear water, then treat the surface of the sea cucumber until it is clean, with an initial moisture content of 88.6%, and set aside. Pre-boil in 100°C water for 20min, after cooling, freeze in -25°C quick freezer for 1 hour, then vacuum freeze-dry (vacuum degree 50Pa, clapboard temperature 60°C, dry for 8h, dehydrate to moisture content 35% (wet basis), and then The material is moved to a vacuum microwave drying chamber with a microwave power of 1.8W / g, a drying pressure of 30kPa, and a drying time of 40min until the moisture content is below 7% (moisture basis), packed and stored ...

Embodiment 2

[0022] Embodiment 2: production of dried squid with high colloidal surface layer

[0023] Cut the fresh squid (the collagen content in the skin is 90%) along the center line of the abdominal cavity, so that the meat slices on both sides are symmetrical. The incision should be about 1cm away from the fish tail. Remove the ink sac. Slant a knife on each side, cut the eyeball, and let the eye fluid flow out to facilitate drying. Put the meat slices on both sides of the abdominal cavity, remove the viscera, then rinse, remove dirt and mucus, drain the surface water, pre-boil in 100°C water for 30 minutes, and freeze in a -25°C quick-freezer for 1 hour after cooling, then vacuum freeze-dry (vacuum Temperature 50Pa, partition temperature 70℃, dry for 10h, dehydrate to moisture content 40% (wet basis), then move the material to vacuum microwave drying room, microwave power 2.2W / g, drying pressure 20kPa, drying time 50min, until moisture content Below 7% (moisture basis), packaged an...

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Abstract

The invention discloses a method for quickly preparing a non-expanding high-gelatin marine freeze-drying product, which relates to the production of dehydrated marine products and belongs to the technical field of the processing of marine products. The method comprises the following steps: a high-gelatin marine product raw material is selected, washed, removed with internal organs, cut (depend onthe actual situation), pre-boiled, quick-frozen, freeze-dried under vacuum, microwave-dried under vacuum, packaged and stored. The method adopts vacuum freeze-drying when the moisture content is highto dehydrate most of moisture in a sublimation drying section to form a fixed porous structure, thereby effectively retaining the characteristics of intact texture and quick rehydration of products, and preventing high-gelatin marine products from being easy to harden and crust during the dehydration; and the method subsequently adopts vacuum microwave drying, thereby greatly reducing energy consumption and production period, so as to reduce the cost. The method is suitable for the dehydration of all the high-gelatin marine products, and has more remarkable advantages over the treatment of certain marine products with high value.

Description

technical field [0001] The invention discloses a rapid preparation method of non-expanded high-gelatin seafood freeze-dried products, which belongs to the technical field of seafood processing, relates to seafood processing, and is mainly used for the production of dried seafood products. Background technique [0002] Most seafood is rich in protein, and many proteins still exist in the form of collagen, such as seafood treasures such as sea cucumber and squid. During the processing of such products, it is easy to breed microorganisms and spoil, and some are easy to autolyze due to the action of their own enzymes. The commonly used hot air drying has a high temperature and a long drying time. The collagen bundles will shrink severely during drying, and the surface will harden and crust, but the internal moisture cannot be removed in time, which will cause blackening of the appearance and shrinkage of the interior, as well as internal corruption. [0003] Vacuum freeze-dryin...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/06A23B4/037A23B4/00A23B4/03
Inventor 张慜段续孙东伟孙东风毛文岳
Owner JIANGNAN UNIV
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