Energy-saving drying method capable of improving qualities of dried abalones

Abstract

The invention provides an energy-saving drying method capable of improving qualities of dried abalones. The energy-saving drying method capable of improving the qualities of the dried abalones comprises the following steps: selecting live abalones; temporarily feeding the selected abalones; shelling the abalones and taking the meat; carrying out high-pressure salting treatment on the abalone meat; carrying out drying by performing radio-frequency drying technology, infra-red drying technology and solar-energy-aided heat pump drying technology in subsection application; moreover, constant-temperature constant-humidity water balancing treatments are performed in supplementation for two times so as to effectively reduce surface shrinking and hardening of the abalone meat; thus, the sensory effects and the re-watering properties of the dried abalones are improved so as to facilitate formation of soft-centre abalones. By adopting the high-pressure salting treatment, the salting treatment process is accelerated by the high pressure, and the synergistic effects of sodium salts and acidic electrolysed water are utilized so as to effectively kill the micro-organisms in the abalone meat; moreover, the effects of the high pressure and the sodium salts are capable of modifying myoglobulin dissolution so as to improve the gel properties of the abalone meat, and further improve the texture characteristics of the re-watered abalone meat. The energy-saving drying method capable of improving the qualities of the dried abalones is simple in operation processes; moreover, novel high-performance green heat sources are selected, so that the energy can be saved by 30% or more. Thus, the energy-saving drying method capable of improving the qualities of the dried abalones facilitates realization of continuous automated clean and energy-saving production.

Description

technical field [0001] The invention belongs to the technical field of food drying processing, and in particular relates to an energy-saving drying method for improving the quality of dried abalone. Background technique [0002] Abalone is a traditional and precious food in China. Its meat is tender and smooth, and its taste is rich and delicious. It is honored as the first of the "Four Great Sea Foods". Abalone is not only rich in protein, more nutrients such as calcium, iron, iodine and vitamin A, but also rich in a variety of physiologically active substances, such as: EPA, DHA, taurine and superoxide dismutase. In addition, abalone also contains its unique Baolingsu, which not only has the effect of enhancing the body's immunity, but also has a strong ability to inhibit the growth of cancer cells. Therefore, abalone has high nutritional and medicinal value. [0003] The growth of abalone has a strong seasonality, and it needs to be quickly and effectively preserved and...

AI Technical Summary

Problems solved by technology

For example, the invention patent "A Abalone Dried Processing Technology" (CN 102919901A) and the doctoral thesis "Abalone Microwave Vacuum Drying Quality Characteristics and Mechanism Research" (Zhang Sunxian. Fujian Agriculture and Forestry University, 2013) have adopted microwave vacuum drying technology Dry the abalone to improve the sensory quality and rehydration of the dried abalone, effectively retain its functional components such as polysaccharides and amino acids, shorten the drying time, and improve production efficiency. However, the uneven microwave radiation is likely to cause local temperature of the material Coking caused by overheating will face a huge challenge in the application of large-scale industrial pr

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