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Preparation of vacuum freeze-drying shrimp meat

A shrimp and freeze-drying technology, applied in the field of food processing, can solve the problems of short shelf life, taste change, high cost, etc., and achieve the effect of long shelf life, good rehydration, and convenient consumption

Active Publication Date: 2011-06-29
江苏戚伍水产发展股份有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, the vacuum freeze-drying technology is widely used in the food processing industry because of its characteristics of ensuring the color, aroma, taste, shape, nutrition, activity, etc. of the food, good rehydration, and long-term storage at room temperature, such as dry coffee, instant Tea, fruits and vegetables, etc., but it has not been applied to shrimp processing, and there is no related patent report yet
If vacuum freeze-drying technology can be used to prepare freeze-dried shrimp, it will solve the problems of quick-frozen shrimp nutrition loss, taste change, high storage and transportation conditions, high cost, and short shelf life.

Method used

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  • Preparation of vacuum freeze-drying shrimp meat

Examples

Experimental program
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Effect test

Embodiment example 1

[0024] [Implementation case 1] Determination of the eutectic point of shrimp

[0025] The state in which the solute and water are both frozen is a eutectic, and the freezing temperature is the eutectic point, which can be determined by the resistance method. In the process of gradually heating up the shrimp from the frozen state, the resistance in the shrimp will gradually decrease, and when the eutectic point is reached, the resistance will change suddenly. Freeze 200g of shrimp in a -80°C refrigerator for 2 to 3 hours, take out the frozen shrimp, make it warm up gradually, and observe the change of its resistance value. Through the above experiments, it is found that when the temperature of the shrimp increases to -20~-25°C, the resistance value of the shrimp changes suddenly, so it is determined that the eutectic point of the shrimp is at -20~-25°C.

Embodiment example 2

[0026] [Implementation Case 2] Preparation of Freeze-dried Shrimp

[0027] Weigh 100g of fresh shrimp, wash it twice with clean water, drain, and pre-freeze the shrimp to about -10°C by cooling on a shelf, and then vacuumize to accelerate the freezing speed until the temperature of the shrimp drops to -30°C, entering the sublimation drying stage. The temperature of the sublimation drying plate rises gradually until the temperature of the shrimp is near the eutectic point and maintains this temperature, and the vacuum degree is kept at 30-35pa until the temperature of the shrimp rises suddenly, the sublimation drying stage is over, and it enters the analysis drying stage and continues to rise. High shelf temperature, but controlled below 35°C, maintain a vacuum of 20-30pa until the end of the analysis, that is, freeze-dried shrimps are obtained, weighed to obtain 18.3g, and the calculated dry ratio (fresh weight / dry weight) is 5.78.

Embodiment example 3

[0028] [Implementation Case 3] Determination of Rehydration Ratio of Freeze-dried Shrimp

[0029] Take 10 freeze-dried shrimps and weigh them (G dry). Put 10 shrimps into a beaker filled with 200ml of water, bathe in 18°C ​​water, and stir gently with a glass rod. After the predetermined time, take out the shrimps, drain them, and weigh them. Repeat (G complex), calculate the rehydration ratio (R complex), R complex = G complex / G dry, draw freeze-dried shrimp rehydration 1, 2, 3 hours, the rehydration ratio is 3.68, 4.01, 4.2 respectively.

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Abstract

The invention belongs to the technical field of food processing, and relates to the technology of vacuum freeze-drying shrimp meat, which comprises technical units for pretreatment, prefreezing, sublimation drying, resolution drying, posttreatment and the like of raw materials. In the technology, fresh pond crayfish are shelled, cleaned, drained and put in a drying oven for prefreezing, the frozen pond crayfish enter a sublimation drying stage at the required temperature, and is subjected to resolution drying and packaged to obtain high-quality freeze-drying shrimp meat. The freeze-drying shrimp meat has the prominent advantages of keeping the original color, fragrance and taste and nutrition, along with long quality guarantee period, high rehydration, convenience for cooling and the like.

Description

【Technical field】 [0001] The invention belongs to the technical field of food processing and relates to a preparation technology of vacuum freeze-dried shrimp. 【Background technique】 [0002] Shrimp is pure shrimp meat after removing the head, tail and shell of live shrimp. It is a healthy food with fresh and tender meat, light and refreshing, suitable for all ages and rich in nutrition. Shrimp is rich in nutrients, and its protein content is several to dozens of times that of fish, eggs, and milk; shrimp is also rich in potassium, iodine, magnesium, phosphorus and other minerals, vitamin A, aminophylline and other ingredients, of which magnesium It has a strong regulatory effect on heart activity, can protect the cardiovascular system well, can reduce the content of cholesterol in the blood, prevent arteriosclerosis, and at the same time expand coronary arteries, which is beneficial to prevent high blood pressure and myocardial infarction. Shrimp contains another important...

Claims

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Application Information

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IPC IPC(8): A23L3/44
Inventor 戚国祥许正宏史劲松居向东窦文芳黄伟陆震鸣许泓瑜
Owner 江苏戚伍水产发展股份有限公司
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