Whitebait processing method

Active Publication Date: 2012-09-26
HENAN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing freeze-drying method generally adopts direct freeze-drying of raw whitebait, and the time required f...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Embodiment 1: the whitebait processing method of the present embodiment is: first take 500g of fresh whitebait, wash with clear water at normal temperature, remove impurity; Cool with cold water and drain; then, place the matured whitebait in a sterilized plate, freeze it quickly, and freeze it at -65°C for 2.5 hours; then, freeze-dry the frozen whitebait, when freeze-dried The temperature of the heating plate is 50°C, the temperature of the cold trap is -40°C, the degree of vacuum is 50Pa, and the drying time is 36h; finally, the finished product is packaged and stored at 0-10°C in the dark.

[0013] Freeze-dried whitebait: complete body shape, no shrinkage, no curl, white and no yellowing; water content (after freeze-drying, measure water content by drying method) 8.94%; 3min rehydration ratio (after rehydration) weight / dry weight) was 4.91.

Embodiment 2

[0014] Embodiment 2: the whitebait processing method of the present embodiment is: first take 500g of fresh whitebait, clean with clear water at normal temperature, remove impurity; Cool with cold water and drain; then, place the matured whitebait in a sterilized plate, freeze it quickly, and freeze it at -70°C for 2 hours; then freeze-dry the frozen whitebait, and heat it during freeze-drying The plate temperature is 60°C, the cold trap temperature is -30°C, the vacuum degree is 60Pa, and the freeze-drying time is 30h; finally, the finished product is packaged and stored at 0-10°C in the dark.

[0015] Freeze-dried whitebait: body shape is complete, not shrunken, not curled, white and not yellow; water content 9.11%; 3min rehydration ratio (weight after rehydration / dry weight) is 4.56.

Embodiment 3

[0016] Embodiment 3: the whitebait processing method of the present embodiment is: first take 500g of fresh whitebait, wash with clear water at normal temperature, remove impurity; Cool with cold water and drain; then, place the matured whitebait in a sterilized plate, freeze it quickly, and freeze it at -75°C for 1.5 hours; then, freeze-dry the frozen whitebait. The temperature of the heating plate is 55°C, the temperature of the cold trap is -35°C, the vacuum degree is 50Pa, and the freeze-drying time is 24h; finally, the finished product is packaged and stored at 0-10°C in the dark.

[0017] Freeze-dried whitebait: body shape is complete, not shrunken, not curled, white and not yellow; water content 9.23%; 3min rehydration ratio (weight after rehydration / dry weight) is 4.53.

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PUM

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Abstract

The invention discloses a processing method for firstly cooking and then freeze-drying whitebait. The processing method comprises the following steps of: at first, washing fresh whitebait with clean water at normal temperature; then, putting the whitebait in boiling water for cooking, taking the whitebait out until the whitebait becomes opaque and white, and cooling and draining; then, freezing the cooked whitebait fast; then freeze-drying the frozen whitebait until the water content in the whitebait is 9%; and finally, packaging the finished product and storing at 0 to 10 DEG C in a light-proof condition. According to the whitebait processing method disclosed by the invention, the cooking step is added before freeze-drying, which can increase the permeability of whitebait muscle cells and simultaneously achieve sterilization, oxygen removal and other effects; meanwhile, on the premise that such indexes as appearance color, texture, freshness, nutrients and rehydration rate of whitebait are ensured, the time for freeze-drying and the energy consumption for drying can be effectively reduced, and the cost can be lowered.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a whitebait processing method. Background technique [0002] Whitebait (Hemisalanx prognathus) belongs to Salmoniformes, Silverfish family, has 2 subfamilies, 6 genera, nearly 20 species, and is distributed in China, Japan, Korea, Russia and other countries. The meat of whitebait is tender, white, delicious, and edible as a whole (that is, the internal organs, heads, fins, etc. are not removed, but eaten as a whole), and it is currently recognized as a natural "longevity food" by international nutrition. Therefore, it is also known as "longevity boutique" and "fish ginseng". Whitebait is a high-protein and low-fat food, containing 8.2g of protein, 0.3g of fat, 0.5g of carbohydrate, 176kJ of calories, 258mg of calcium, 102mg of phosphorus, 0.5mg of iron, thiamine, riboflavin, niacin and other nutrients per 100g Element. Whitebait is produced in Taihu Lake in Jiangsu, ...

Claims

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Application Information

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IPC IPC(8): A23B4/037A23B4/005
CPCY02P60/85
Inventor 任国艳朱文学康怀彬郭金英刘志龙梁旺春
Owner HENAN UNIV OF SCI & TECH
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