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An ice-temperature vacuum drying device and a method for ice-temperature vacuum drying of fresh fish fillets

A vacuum drying device and vacuum drying technology are applied in the directions of drying solid materials, drying solid materials without heating, drying, etc., which can solve the problems of affecting the flavor of ice-temperature dried food, large temperature fluctuation range, and poor temperature adjustment sensitivity. To achieve the effect of easy automatic control, less loss of nutrients and good quality

Active Publication Date: 2015-09-02
SHANGHAI OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It uses an ice temperature storehouse and an electric heating plate to maintain a constant temperature in the sample chamber, but its sensitivity to temperature adjustment is still poor, resulting in large temperature fluctuations, which will affect the flavor of ice-dried food

Method used

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  • An ice-temperature vacuum drying device and a method for ice-temperature vacuum drying of fresh fish fillets
  • An ice-temperature vacuum drying device and a method for ice-temperature vacuum drying of fresh fish fillets
  • An ice-temperature vacuum drying device and a method for ice-temperature vacuum drying of fresh fish fillets

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Embodiment 1 Ice temperature vacuum drying device of the present invention

[0044] Please refer to figure 1 , figure 1It is a structural schematic diagram of the ice-temperature vacuum drying device of the present invention. The ice temperature vacuum drying device is provided with a constant temperature storehouse 16, a vacuum box 3, a cold trap 10, a refrigeration system 9 and a computer acquisition and control system 8. The constant temperature storehouse 16 is provided with a constant temperature storehouse door 1, which can maintain the temperature within a certain numerical range. The vacuum box 3 is located inside the constant temperature storehouse 16, the inside of the vacuum box 3 is provided with a gravity sensor 2, the gravity sensor 2 is provided with a tray 13 for carrying food, and the gravity sensor 2 is also connected with an electronic balance 7 for Collect the weight of sample and transmit to computer collection and control system 8; Also be pro...

Embodiment 2

[0048] Example 2 Effects of different drying methods on the freshness of herring fillets

[0049] 1 Materials and methods

[0050] 1.1 Experimental equipment and experimental conditions

[0051] Ice-temperature vacuum drying: the ice-temperature vacuum drying device of Example 1.

[0052] Hot air drying: DHG-9053A electric blast drying oven, Shanghai Yiheng Scientific Instrument Co., Ltd.

[0053] Vacuum freeze-drying: Minifast 04 vacuum freeze-drying machine, Edward Tianli (Beijing) Pharmaceutical Equipment Co., Ltd.

[0054] 1.2 Materials and Instruments

[0055] Herring, purchased from the Guzong Road Vegetable Market in Lingang New City, Shanghai, 2500-3000g / piece.

[0056] Reagents: dipotassium hydrogen phosphate, potassium dihydrogen phosphate (Shanghai Anpu Scientific Instrument Company, chromatographically pure); ultrapure water, perchloric acid (PCA), potassium hydroxide, sodium hydroxide, phosphoric acid, sulfosalicylic acid ( Sinopharm Chemical Reagent Co., L...

Embodiment 3

[0103] Example 3 Effects of different drying methods on the freshness of tilapia fillets

[0104] 1 Materials and methods

[0105] 1.1 Experimental equipment and working principle

[0106] Ice-temperature vacuum drying: the ice-temperature vacuum drying device of Example 1.

[0107] Hot air drying: DHG-9053A electric blast drying oven, Shanghai Yiheng Scientific Instrument Co., Ltd.

[0108] Vacuum freeze-drying: Minifast 04 vacuum freeze-drying machine, Edward Tianli (Beijing) Pharmaceutical Equipment Co., Ltd.

[0109] 1.2 Materials and Instruments

[0110] Tilapia, purchased from the Guzong Road Vegetable Market in Lingang New City, Shanghai, 600-700g / piece.

[0111] Reagents: dipotassium hydrogen phosphate, potassium dihydrogen phosphate (chromatographically pure): Shanghai Anpu Scientific Instrument Company; perchloric acid (PCA), potassium hydroxide, sodium hydroxide, trichloroacetic acid (analytical pure), methanol (chromatographically pure ): Sinopharm Chemical ...

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Abstract

The invention relates to an ice-temperature vacuum drying device, and further relates to an ice-temperature vacuum drying method of fresh fish fillets, wherein an air permeation valve is arranged on a vacuum box of the device. The method is based on the ice-temperature vacuum drying device. The method includes the steps that firstly, a refrigerating system of a constant-temperature storehouse is started, and the constant temperature is controlled to be at -1+-0.5 DEG C; secondly, a refrigerating system of the ice-temperature vacuum drying device is started, and the cold trap temperature is controlled to be within the range of -10 DEG C to -20 DEG C; thirdly, the preprocessed fish fillets are placed on a steel wire gauze tray after being drained off; fourthly, a vacuum pump is started, and the pressure range in the vacuum box is controlled to be within the range of 700-2000 Pa; fifthly, the temperature of the fish fillets is controlled to be stable in the temperature range of an ice temperature strip of the fish fillets through control over the cooperative work between the air permeation valve and a heating system; sixthly, the water content ratio of the fish fillets is dried to be 20-35%, and the whole drying process is completed. The method can ensure that nutrient loss of the fish fillets is reduced, the quality of the fish fillets is good, the reconstitution properties of the fish fillets are strong, and particularly the total quantity of delicate flavor ingredient IMP and free amino acid is high.

Description

technical field [0001] The invention relates to food drying processing technology, in particular to an ice-temperature vacuum drying device and a method for ice-temperature vacuum drying of fresh fish fillets. Background technique [0002] Tilapia not only has rich nutritional value, but also has a pleasant flavor, which is very popular among consumers. The output of tilapia in our country is very large, and the processing and export of tilapia has become a hot spot in the export of aquatic products. Except for fresh sales, most of them are exported in the form of refrigerated and frozen fish fillets. Herring (Black carp) is one of the four major freshwater fishes in my country. It is known as the top grade of freshwater fish for its thick and tender meat, delicious taste, rich in protein, and large but few spines. Due to the high water content and protein content of herring, the activity of cathepsin in its body is extremely strong, and it is easy to spoil. In order to im...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): F26B5/06F26B25/00A23L3/44
Inventor 万金庆赵彦峰李佳曹晓程卞华邹磊田晓雨蔡黎燕庞文燕姚志勇
Owner SHANGHAI OCEAN UNIV
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