Multi-state variable-temperature drying method for raw dried small shrimps

A technology of changing temperature drying and drying shrimp skins, which is applied in food drying, food preparation, food science, etc. It can solve the problems of low moisture content, dark product luster, long time and so on, so as to improve product quality and drying rate, improve taste and Appearance, the effect of extending product shelf life

Active Publication Date: 2014-12-10
福州百洋海味食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

On the one hand, drying in the sun depends on the weather, and the time is long and the efficiency is low; on the other hand, drying with hot air requires high energy consumption, large nutritional loss, and the product has a slightly darker luster and more broken parts, which is prone to broken heads of hairy shrimp , shriveled, poor umami taste, insufficient fragrance, etc.
Traditional shrimp skin is just an ordinary dry product, with a moisture content of about 80% before processing, and the processed product has a low moisture content (<25%), dry and hard quality, poor taste and freshness

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] (1) After removing impurities and cleaning 200g of fresh Chinese hairy shrimp, put them into a heat pump dryer and dry until the moisture content of the shrimp skin is 60%.

[0027] (2) Get 45g and place it on a vacuum microwave drying turntable, and dry it to a moisture content of 20% under the conditions of a turntable speed of 20r / min, a microwave power of 450w, and a vacuum of -70kPa;

[0028] (3) Cool down slowly for 9 minutes in a cold wind zone at 29°C;

[0029] (4) Put it into a vacuum drier with a vacuum degree of -90kPa and a temperature of 45° C. to dry and promote fragrance until the moisture content is 14.5%.

[0030] Dried raw and dried shrimp skin products have thick meat, soft shell, large and uniform slices, with inherent strong umami taste, no broken pieces, no broken ends, no dryness, and the product can be stored for more than 6 months at room temperature.

Embodiment 2

[0034] After removing impurities and cleaning 200g of fresh Chinese hairy shrimp, put them into a heat pump dryer and dry until the moisture content of the shrimp skin is 56%. On the drying turntable, under the conditions of turntable speed 15r / min, microwave power 250w, and vacuum degree of -85kPa, dry to a moisture content of 25%; and cool in a cold wind zone at 26°C for 5 minutes; finally put it into a vacuum degree of -80kPa, Dried in a vacuum dryer at a temperature of 49°C to enhance the aroma to a moisture content of 14.8%. Dried raw and dried shrimp products have thick meat, soft shell, large and uniform pieces, with inherent umami taste and rich umami taste, basically no broken pieces, no broken ends, no shriveled, and the product can be stored for 6 months at room temperature above.

Embodiment 3

[0037] After removing impurities and cleaning 200g of fresh Chinese hairy shrimp, put them into a heat pump dryer and dry until the moisture content of the shrimp skin is 58%. On the drying turntable, under the conditions of turntable speed 18r / min, microwave power 350w, and vacuum degree of -80kPa, dry to a moisture content of 23%; and cool in a cold wind zone at 28°C for 8 minutes; finally put it into a vacuum degree of -85kPa, Dry the fragrance in a vacuum dryer at a temperature of 47°C to a moisture content of 14.3%. Dried raw and dried shrimp skin products have thick meat, soft shell, large and uniform slices, with inherent umami taste and strong umami taste, basically no broken pieces, no broken ends, and no shriveled.

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PUM

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Abstract

A disclosed multi-state variable-temperature drying method for raw dried small shrimps comprises heat-pump low-temperature dehumidifying drying, vacuum microwave drying, tempering and vacuum drying for promoting generation of fragrance. The method does not need 90 DEG high-temperature boiling, heat-pump low-temperature (46-50 DEG C) dehumidifying drying is employed at the early period of drying, so that loss of heat-sensitive nutrients in a high-moisture environment caused by high temperature is avoided, and also the material surface does not crust at a relatively low temperature, instead, a loose surface is formed, favorable conditions are created for subsequent drying, and energy consumption for drying is facilitated to be reduced. The provided production technology is capable of effectively keeping astaxanthin and other heat-sensitive compositions in acetes and unique delicate flavor, helps to improve the mouthfeel and the appearance of raw dried small shrimps, and helps to reduce energy consumption and prolong the shelf life of the product.

Description

technical field [0001] The invention belongs to the technical field of food processing. More specifically, it relates to a multi-stage temperature-varying drying method for raw and dried shrimp skins. Background technique [0002] Shrimp skin is a kind of food made from small shrimp (Chinese hairy shrimp) dried in the sun. It is soft and delicious. Shrimp skin can be divided into two types: raw dried shrimp skin and cooked dried shrimp skin. The former has no salt, high freshness, and is not easy to get damp and mildew. The latter is boiled with salt, drained and dried, and still retains the umami taste. [0003] At present, there are few reports about the drying method of dried shrimps. The Chinese patent authorization number with the application number 201210347344.0 discloses a drying process of hairy shrimp. This process steams the hairy shrimp under the condition of 95-98°C, which can greatly reduce the occurrence of hairy shrimp decapitation. It uses sucrose fatty ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/33A23L17/40
CPCA23L5/34A23L17/40A23V2002/00A23V2300/10
Inventor 高向登
Owner 福州百洋海味食品有限公司
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