Yamakurage drying method

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a yamakurage drying method. The method comprises the following steps: cleaning yamakurage to remove impurities, putting in 10 wt% saline water, electrolyzing under the condition of 120-130V for 30-40 minutes, airing the yamakurage subjected to electrolytic treatment to remove surface moisture, and drying under the microwave power of 550-580W until the dry-basis water content is 12-13%. The yamakurage processed by the drying method is emerald green, and is bright. The drying consumed time is short, and the drying process can be completed within 4-6 minutes. The dried yamakurage has high reconstitution properties. The reconstituted yamakurage tastes elastic and tough, and does not have different mouthfeel from the naturally dried and reconstituted yamakurage.

Description

technical field [0001] The invention belongs to the technical field of food drying, and in particular relates to a method for drying stingrays. Background technique [0002] The stingray is bright green, refreshing, and tastes like jellyfish. It has high edible value and has the functions of lowering blood pressure, dredging the meridians, promoting blood circulation and strengthening the brain, opening the chest and strengthening Qi, strengthening muscles and bones, anti-aging, clearing away heat and detoxifying, preventing high blood pressure and coronary heart disease. and other effects. The stingrays should be processed in time after collection, otherwise, the fresh stingrays will quickly lose water and wither and age. Therefore, the stingrays on the market are generally dried before being soaked and eaten. Dry products are obtained after exposure to the sun. Generally, the dried stingrays after exposure to the sun need to be soaked in water before eating. It usually ta...

AI Technical Summary

Problems solved by technology

The stingrays should be processed in time after collection, otherwise, the fresh stingrays will quickly lose water and wither and age. Therefore, the stingrays on the market are generally dried before being soaked and eaten. Dry products are obtained after exposure to the sun. Generally, the dried stingrays after exposure to the sun need to be soaked in water before eating. It usually takes more than 6 hours to soak dry stingrays in cold water. The rehydration ratio of soaking in cold water is generally between 3-5. After soaking, the elasticity and toughness are better, and the soaking time in hot water is shortened. Generally, it can be soaked within 2-4 hours, but the rehydration ratio of jellyfish soaked in hot water will be reduced, and the crispy taste will be less reduced by

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