Manufacturing method for freeze-drying seafood

A freeze-dried and seafood technology, applied in the preservation of meat/fish, food preservation, bivalve processing, etc., can solve the problem of uneven quality of freeze-dried seafood products, inclusion of impurities and harmful microorganisms, and inconsistent smell and taste Unsatisfactory and other problems, to achieve the effect of enhancing the preservation effect, enhancing the freeze-drying effect, and improving the health degree

Active Publication Date: 2015-07-15
北海市银海区蓝海牧场贝类养殖农民专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, the quality of many freeze-dried seafood products on the market is uneven. Many seafood products are not satisfactory in terms of product shape, smell and taste. Some products are also mixed with many impurities and harmful microorganisms, which not only affects people's taste. The taste of seafood is also harmful to people's health, so there is an urgent need to standardize the production process of freeze-dried seafood to ensure that the processed seafood meets the requirements of corporate standards

Method used

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  • Manufacturing method for freeze-drying seafood
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Examples

Experimental program
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Effect test

Embodiment 1

[0036] figure 1 An implementation form according to the present invention is shown, which includes:

[0037] Step 1. Buy live shellfish;

[0038] Step 2, removing the shell of the live shellfish and retaining the shellfish meat of the live shellfish;

[0039] Step 3, cleaning the shellfish to remove impurities and residual broken shells;

[0040] Step 4, dividing the shellfish into multiple plates, loading 5kg shellfish in each plate, and using a vacuum freeze dryer to freeze-dry the shellfish, specifically:

[0041]a. Place the shellfish in the cold east warehouse of the vacuum freeze dryer, check the vacuum pump oil gauge of the vacuum freeze dryer, make the oil in the vacuum pump oil gauge clear and not viscous, and the oil level is at the oil level. Mirror center position; detect whether there is oil in the compressor of the vacuum freeze dryer, if there is no oil, add oil to the compressor, open the refrigeration valve of the vacuum freeze dryer, the high and low press...

Embodiment 2

[0047] figure 2 Another implementation form according to the present invention is shown, which includes:

[0048] Step 1, buy two live shellfish with tightly closed shells, wherein the weight of the selected live shellfish is 100-150g, wherein, the live shellfish selected in this embodiment are oysters, mussels, snails, pearl snails, red snails, One or more of shellfish such as car snails, abalone or scallops, but the method disclosed in the present invention is not limited to the species listed in this embodiment;

[0049] Take seawater, add activated carbon to seawater, boil for 2-3 minutes, filter out activated carbon, cool to 30°C, add distilled water, citric acid and potassium permanganate to seawater to obtain the first cleaning solution, wherein the mass ratio of seawater to activated carbon is 1:7, the mass ratio of seawater, citric acid and potassium permanganate in the first cleaning solution is 100:3:0.1;

[0050] Step 2: Use a high-pressure water gun to spray th...

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Abstract

The invention discloses a manufacturing method for freeze-drying seafood. The manufacturing method includes the following step of water gun flushing, sand splitting through soaking, boiling through boiling water, ultrasonic cleaning, ozone disinfecting, freeze drying and vacuum packaging. The manufacturing method has the advantages that dirt and impurities on the surface of seafood meat can be removed efficiently and comprehensively, microorganisms and parasites in the seafood meat are killed, a good fresh keeping effect is obtained through the complete freeze drying process, and the freeze-drying seafood meat conforming to the food safety national standard is obtained. The manufacturing method is suitable for freeze-drying manufacturing of seafood of a shellfish kind such as oysters, green sea snails, whelks, pearl sea snails, oyster drills, marine clams, abalones and dried scallop, a sleeve fish kind, a sea fish kind, a shrimp kind and the like.

Description

technical field [0001] The present invention relates to a kind of preparation method of freeze-dried food, more specifically, the present invention relates to a kind of preparation method of freeze-dried seafood Background technique [0002] Aquatic products have the characteristics of delicious taste, rich nutrition, and strong health care effects. In recent years, it has been found that they are rich in n-3 unsaturated fatty acids and other active substances that are curative for cardiovascular diseases, and they are becoming more and more popular. [0003] Because the water content of fish, shrimp and shellfish and other aquatic products is about 70%, the tissue is fragile, the natural immune substances are less, the unsaturated fatty acid is easily oxidized, and the soluble protein content is high, so it is easier to spoil than ordinary animal meat tissue, and it is not easy to store fish, shrimp and shellfish. Such fresh products have high requirements on the storage, t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/037A22C29/04
Inventor 蒋福全邓富友刘力梁耀满郭中河
Owner 北海市银海区蓝海牧场贝类养殖农民专业合作社
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