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A hot-air-assisted microwave spray drying method for shellfish

A technology of microwave spouting and drying method, which is applied in the fields of drying and preserving meat/fish, heating and preserving meat/fish, food science, etc. Good tissue structure and chewability

Inactive Publication Date: 2017-08-15
ZHEJIANG WANLI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to provide a hot-air-assisted microwave spray drying method for shellfish to overcome the inhomogeneity of microwave heating, and to use coating seasoning technology to overcome the easy spraying of dried materials after puffing. Cause the problem of material collision and breakage, improve the yield of aquatic products, and add seasonings to the coating liquid to improve the taste of leisure aquatic products

Method used

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  • A hot-air-assisted microwave spray drying method for shellfish
  • A hot-air-assisted microwave spray drying method for shellfish
  • A hot-air-assisted microwave spray drying method for shellfish

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The specific steps of drying and processing shellfish into snack food are as follows:

[0021] (1) Pretreatment: wash the shellfish.

[0022] (2) Blanching: The purpose is to passivate the enzymes that cause oxidative browning of shellfish meat, and at the same time, it is convenient to reduce the microbial content. Moderate blanching temperature and time can not only inactivate enzyme activity and reduce microbial content; while excessive blanching heats shellfish meat protein to shrink and harden. The specific method is to use 90 ~ 100 ℃ water blanching for 1min, shellfish shell just opened, cool, take the meat, and drain and control the water.

[0023] (3) Coating film: In order to prevent the material from colliding with the wall of the drying box during spraying and causing breakage and loss, a protective film is coated on the shellfish meat surface to prevent breakage. At the same time, in order to improve the taste of snack food, seasoning is added to the prote...

Embodiment 2

[0032] The specific steps of drying and processing shellfish into snack food are as follows:

[0033] (1) Pretreatment: wash the shellfish.

[0034] (2) blanching: blanching with 80-90 ℃ water for 2 minutes, shellfish shells just opened, cool, take the meat, and drain and control the water.

[0035] (3) Coating: Soak the shellfish in the seasoning coating solution for 30 minutes, take it out and drain, so that a film is formed on the surface of the shellfish. At the same time, seasoning is added to the coating liquid to improve the taste of snack food. The ratio of coating liquid and seasoning is: sodium alginate 3%: seasoning 97%.

[0036] (4) Hot air and microwave combined spray drying: turn on the electric heating and fan before drying, until the inlet air temperature reaches 50 ℃, put in shellfish particles, adjust the wind speed to 15m / s, the microwave output power is 4w / g, and the wind speed is adjusted later. The total drying time of 10m / s drying is 38min. to a prod...

Embodiment 3

[0039] The specific steps of drying and processing shellfish into snack food are as follows:

[0040] (1) Pretreatment: wash the shellfish.

[0041] (2) blanching: blanching with 80-90 ℃ water for 3 minutes, and shelling the shells immediately after opening, cooling, taking the meat, and draining to control the water.

[0042] (3) Coating: Soak the shellfish in the seasoning coating solution for 30 minutes, take it out and drain, so that a film is formed on the surface of the shellfish. At the same time, seasoning is added to the coating liquid to improve the taste of snack food. The ratio of coating liquid and seasoning is: sodium alginate 4%: seasoning 96%.

[0043] (4) Hot air and microwave combined spray drying: turn on the electric heating and fan before drying, until the inlet air temperature reaches 50 ℃, put in shellfish particles, adjust the wind speed to 15m / s, the microwave output power is 4w / g, and the wind speed is adjusted later. The total drying time of 10m / s...

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Abstract

The invention relates to a method for drying shellfish through assistance of hot air, microwave and spouting, which comprises the following steps: 1)pre-treating, cleaning the shellfish; 2)blanching the shellfish in water at 80-100 DEG C for 1-3 minutes, cooling after the shells of the shellfish opens, taking meat of the shellfish and draining, 3)coating a layer of protection film on the surface of the shellfish, adding a flavoring in a coating liquid of the protection film, wherein the mass ratio of the coating liquid to flavoring is 2-4% of sodium alginate and 96-98% of flavoring; 4)starting electric heating and a blower fan before drying until the air intake temperature reaches 40-60 DEG C, placing the shellfish, adjusting the wind speed to 10-15m / s, the microwave output power to 3-5w / g, and drying to the product water content at 4-6(wt)%; and 5)packaging. The problems of nonuniformity of microwave heating as well as material bump fragmentation due to easy spouting after dried material is puffed can be overcome, and the aquatic product yield is increased.

Description

technical field [0001] The invention relates to the technical field of a method for processing shellfish into leisure food. Background technique [0002] After the shellfish is harvested, the meat is frozen and stored. If the storage time is too long, the meat will turn yellow and the taste will deteriorate. At present, the common drying methods include hot air drying and microwave drying. Compared with hot air drying, microwave drying has the characteristics of shorter drying time and faster speed. However, due to the non-uniformity of microwave heating, it directly affects the quality of dried products, which is the main factor restricting the application of microwave heating technology in the field of agricultural product drying. Hot air microwave spouted bed drying utilizes the action of the spouted air flow between the critical speed and the take-out speed of the material to be dried, to promote the material to form a disordered fluidized motion, and to strengthen the...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/40A23L3/54A23L3/00
CPCA23B4/01A23B4/03A23B4/10A23B4/20A23L17/40
Inventor 刘青梅杨性民王斌
Owner ZHEJIANG WANLI UNIV
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