System and method for superheated steam and hot air combined drying of prawns as well as application of system and method

Abstract

The invention discloses a system and a method for superheated steam and hot air subsection combined drying of prawns as well as application of the system and the method. The system comprises a steam generator, a steam heater, an overheat steam drying box, a heat exchanger, an electric heater and a hot air drying box. The method comprises the following steps of firstly, pretreating fresh prawns; secondly, performing first-stage drying on the prawns by using overheat steam, and reducing the water content of the prawns to be 45 to 50 percent; finally, performing second-stage drying on the prawns by using hot air until the water content of the prawns is reduced to be 15 to 20 percent. The pretreated prawns are directly dried by using the overheat steam, so that the prawns are quickly dehydrated, the drying efficiency is high, the drying time is greatly shortened, and sterilizing and disinfecting effects are realized; for the prawns dried by the overheat steam, prawn flesh and prawn skins are well separated, so that peeling and eating are easily realized; the prawns are dried by using the hot air with 50 to 55DEG C, so that residual partial water in the prawns is removed until the water content in the prawns is reduced to be 15 to 20 percent. The prawns dried by the method have the advantages of separation of the skins and the flesh, plump individuals, pure color and excellent mouthfeel.

Description

technical field [0001] The invention specifically relates to a system, method and application for drying prawns in combination with superheated steam and hot air. Background technique [0002] Prawn is a kind of aquatic product with delicious taste, rich nutrition and high economic value. It has the characteristics of high protein content and low fat content. In recent years, the domestic shrimp farming area has grown rapidly, and the output has continued to increase. At the same time, due to the concentrated fishing season of prawns, and under high temperature conditions, they are prone to spoilage and deterioration. At present, the processing of prawns is still in its infancy. Domestic and foreign prawns mainly enter the market in the form of fresh products, frozen products, and dried products. The variety of products is poor, and the output is small, which cannot meet market demand. Certain constraints. Therefore, the best way to break through the bottleneck of my coun...

AI Technical Summary

Problems solved by technology

However, the drying temperature of superheated steam is relatively high, and long-term drying will affect the color and nutritional content of food materials, especially the color and nutritional content of prawns, and it is difficult to dry materials to a lower water content by single superheated steam drying. If the water content is lower, the dried shrimp will easily deteriorate, which will not only affect the overall quality of the dried shrimp, but also affect the later storage of the shrimp

Images