Vacuum freeze drying processing method of shrimp meat

A technology of vacuum freeze-drying and processing methods, which is applied in the fields of shrimp drying, vacuum freeze-drying, shrimp cooking, and seasoning. It can solve problems such as poor taste and hard products, so as to reduce energy consumption, reduce quantity, and ensure color. Effect

Inactive Publication Date: 2014-12-10
ZHEJIANG GONGSHANG UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, shrimp products are mainly available in the market in the form of frozen shrimp, dried shrimp, and frozen shrimp. The processing technology of dried shrimp is mainly hot air drying or sun drying, and the product is hard and tastes poor.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] 1. Boiling: Boil the shrimps in 80°C hot water for 90 seconds, and cool them with cold water immediately after boiling;

[0031] 2. Seasoning: soak the shrimps in 1% sugar and 2.0% salt solution for 10 minutes, drain, then add 0.5% monosodium glutamate and 2.0% sesame oil seasoning, stir with the shrimps evenly, drain;

[0032] 3. Pre-freezing: Put the seasoned and drained shrimps on a plate, and freeze them in a quick-freezer at a temperature of -25°C for 6 hours, so that the temperature of the center of each plate of shelled shrimps reaches -20°C;

[0033] 4. Vacuum freeze-drying: After the pre-freezing in step 3, lower the temperature in the condensation cylinder to -25°C, and start vacuuming for sublimation drying. During the process of rising the temperature from -25°C to 30°C-35°C, the heating process is as follows: : a. When the temperature rises from -25°C to -15°C, the vacuum degree is kept at 13Pa; b. When the temperature rises from -15°C to 0°C, the vacuum de...

Embodiment 2

[0035] 1. Boiling: Boil the shrimps in 99°C hot water for 40 seconds, and cool them with cold water immediately after boiling;

[0036] 2. Seasoning: soak the shrimps in 5% sugar and 0.5% salt solution for 30 minutes, drain, then add 1.5% monosodium glutamate and 0.5% sesame oil seasoning, stir well with the shrimps, and drain.

[0037] 3. Pre-freezing: Put seasoned and drained shrimps on plates, and freeze them in a quick-freezer at a temperature of -35°C for 4 hours, so that the center temperature of each plate of shelled shrimps can reach -25°C.

[0038] 4. Vacuum freeze-drying: After the pre-freezing in step 3, lower the temperature in the condensation cylinder to -25°C, and start vacuuming for sublimation drying. During the process of rising the temperature from -25°C to 30°C-35°C, the heating process is as follows: : a. When the temperature rises from -25°C to -15°C, the vacuum degree is kept at 20Pa; b. When the temperature rises from -15°C to 0°C, the vacuum degree mus...

Embodiment 3

[0040] 1. Boiling: Boil the shrimps in 90°C hot water for 30 seconds, and cool them with cold water immediately after boiling;

[0041] 2. Seasoning: soak the shrimps in 3% sugar and 1.0% salt solution for 20 minutes, drain, then add 1.0% monosodium glutamate and 1.0% sesame oil seasoning, stir well with the shrimps, and drain.

[0042] 3. Pre-freezing: put the seasoned and drained shrimps on plates, and freeze them in a quick-freezer at a temperature of -30°C for 5 hours, so that the temperature of the center of each plate of shelled shrimps reaches -22°C.

[0043] 4. Vacuum freeze-drying: After the pre-freezing in step 3, lower the temperature in the condensation cylinder to -25°C, and start vacuuming for sublimation drying. During the process of rising the temperature from -25°C to 30°C-35°C, the heating process is as follows: : a. When the temperature rises from -25°C to -15°C, the vacuum degree is kept at 18Pa; b. When the temperature rises from -15°C to 0°C, the vacuum d...

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Abstract

The invention discloses a vacuum freeze drying processing method of shrimp meat. The vacuum freeze drying processing method comprises the following steps: 1, blanching shrimp meat with hot water, and immediately cooling the blanched shrimp meat with cold water; 2, soaking the blanched and cooled shrimp meat in a seasoning solution for seasoning, and then performing second direct mixing for seasoning after draining; 3, putting the seasoned and drained shrimp meat on a dish, and pre-freezing in a quick-freezing refrigerator; and 4, reducing the temperature in a condensation cylinder to -25 DEG C, starting vacuumizing to perform vacuum freeze drying, keeping negative pressure for 6h-8h after the temperature in a drying bin rises to 30-35 DEG C and the vacuum degree reaches 4Pa below, slowly pressurizing to normal pressure, and then taking the shrimp meat out. The shrimp meat is subjected to vacuum freeze drying, the shapes and tissue structures of the shrimp meat can be kept, the quality and the mouth feel of the cooked shrimp meat are basically kept after the shrimp meat is soaked in hot water to be rehydrated, and thus the shrimp meat is especially suitable for being added into a convenient food as an important auxiliary material or an ingredient.

Description

technical field [0001] The invention belongs to the technical field of aquatic food processing, and in particular relates to a drying and processing method of peeled shrimp, in particular to a processing method of cooking, seasoning and vacuum freeze-drying of peeled shrimp. Background technique [0002] Shrimp is rich in nutrients, and its protein content is several to dozens of times that of fish, eggs, and milk; it is also rich in potassium, iodine, magnesium, phosphorus and other minerals, vitamin A, aminophylline and other ingredients, and its meat is soft, Easy to digest, it is an excellent food for people who are weak and need to take care of themselves after illness; shrimp is rich in magnesium, which plays an important role in regulating heart activity, can reduce blood cholesterol levels, and prevent arteriosclerosis. [0003] At present, shrimp products are mainly marketed in the form of frozen shrimp, dried shrimp, and frozen shrimp. The processing technology of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/33A23L17/40
CPCA23B4/0053A23B4/06A23L17/40
Inventor 王宏海戴志远朱文军刘达
Owner ZHEJIANG GONGSHANG UNIVERSITY
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