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Method for judging vacuum freeze-drying degree of shrimp meat

A vacuum freeze-drying, shrimp technology, applied in meat/fish preservation, food preservation, food science, etc., to achieve the effect of reduced operations

Active Publication Date: 2015-07-08
浙江海宁经编产业园区开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It not only solves the problem of continuous production, but also can make an accurate judgment on the drying end point, which is beneficial to vacuum freeze-drying and processing shrimp

Method used

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  • Method for judging vacuum freeze-drying degree of shrimp meat
  • Method for judging vacuum freeze-drying degree of shrimp meat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Remove the head and shell of fresh raw shrimp, take the shrimp, wash with tap water, boil and shape, after appropriate seasoning, freeze in the quick-freezing equipment, enter the vacuum freeze-drying equipment, vacuumize and heat for vacuum freeze-drying, vacuum freeze-drying After a certain period of time, turn off the instrument, and after returning to normal pressure, turn on the equipment, take a dried shrimp sample and use a colorimeter to measure the body surface chromaticity a and b values, and take the average value after measuring 10 times, according to the formula Calculate the body surface chroma c value. When c is less than 15.0, it is judged that the drying process is not completed. Vacuum again, heat, and carry out vacuum freeze-drying. After a certain period of time, repeat sampling, measure a and b again, and calculate c value. When c When it is equal to or greater than 15.0, it can be determined that the vacuum freeze-drying process is completed.

Embodiment 2

[0020] Shrimp as raw material, thawed, washed with tap water, boiled and finalized, frozen in quick-freezing equipment, entered into vacuum freeze-drying equipment, vacuumed and heated for vacuum freeze-drying, after vacuum freeze-drying for a certain period of time, turn off the instrument, return to normal pressure, open equipment, take the dried shrimp sample and use the colorimeter to measure the a and b values ​​of the body surface chromaticity, and take the average value after 15 measurements, according to the formula Calculate the body surface chroma c value, when c is equal to or greater than 15.0, it can be determined that the vacuum freeze-drying process is over.

Embodiment 3

[0022] The raw shrimps are thawed, washed with tap water, boiled and shaped, frozen in the quick-freezing equipment, put into the vacuum freeze-drying equipment, vacuumized and heated for vacuum freeze-drying, after a certain period of vacuum freeze-drying, observe the surface color of the shrimp through the observation window of the equipment After comparing with the standard color card, if the body surface chroma of shrimp reaches or exceeds 15.0, the instrument can be turned off, and after normal pressure is restored, the device is turned on, and samples are taken for confirmation. Determination of a and b values, take the average value after measuring 10 times, according to the formula Calculate the body surface chroma c value, when c is equal to or greater than 15.0, it can be determined that the vacuum freeze-drying process is over. The standard color card is made according to the corresponding color of the body surface chroma c value and the shrimp.

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Abstract

The invention discloses a method for judging the vacuum freeze-drying degree of shrimp meat. The method comprises the following steps: I. carrying out vacuum freeze-drying on raw material shrimps or raw material shrimp meat in vacuum freeze-drying equipment after pretreatment; II. measuring the values a and b of the body surface of the shrimp meat after vacuum freeze-drying by a colorimeter and calculating the body surface saturation change value according to the formula shown in the description, wherein c is the shrimp meat body surface saturation change value, and a and b are shrimp meat body surface color values measured by the colorimeter; and III. after acquiring the shrimp meat saturation change value c, ending the vacuum freeze-drying procedure when the c value reaches or exceeds 15. The method for judging the vacuum freeze-drying degree of shrimp meat solves the problems that the end point cannot be judged easily and the influence of artificial factors is high in a vacuum freeze-drying process of the shrimp meat, and the method is simple, convenient and rapid by a colorimetric measurement method.

Description

technical field [0001] The invention belongs to the technical field of aquatic food processing, and in particular relates to a method for judging the completion of vacuum freeze-drying process of shrimp by using a rapid non-destructive detection method. 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 rich in potassium, iodine, magnesium, phosphorus and other minerals, vitamin A, aminophylline and other ingredients, and its meat is soft and easy to digest It is an excellent food for people who are weak and need to take care of after illness; shrimp is rich in magnesium, which has an important regulatory effect on heart activity, can reduce blood cholesterol levels, and prevent arteriosclerosis. [0003] At present, shrimps are mainly available in the market in the form of frozen shrimps, dried shrimps, and frozen shrimps. Dried shrimps are mainly dried by hot air or sun, and t...

Claims

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Application Information

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IPC IPC(8): G01N21/25A23B4/037
Inventor 王宏海刘达
Owner 浙江海宁经编产业园区开发有限公司
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