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Sleeve-fish freeze-drying method

A drying method and squid technology, applied in the direction of food drying, meat/fish preservation, and chemical preservation of meat/fish, etc., can solve the problems of easy change, food spoilage and so on, reduce the loss of nutrients, protect the The effect of small changes in umami and quality characteristics

Inactive Publication Date: 2017-11-21
程翀宇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to its unique flavor, aquatic products are rich in protein and other nutrients, but these nutrients are easy to change under high temperature conditions, resulting in food spoilage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A squid freeze-drying method, it may further comprise the steps:

[0019] (1) Rinse the squid with clean water, then put it into a pot and cook;

[0020] (2) cut the cooked squid into pieces and drain to obtain squid pieces;

[0021] (3) The squid pieces of step (2) are soaked in the antifreeze aqueous solution for 30-45min, the temperature of the antifreeze aqueous solution is 2-5°C, and the antifreeze is made of the following raw material components in parts by weight Ingredients: 5 parts of konjac powder, 3 parts of lactitol, 9 parts of glycerin, 3 parts of chitosan, 7 parts of aminoacetic acid, 3 parts of sodium alginate, 3 parts of sodium citrate, 4 parts of propolis, 2 parts of tea polyphenols;

[0022] (4) placing the squid treated with antifreeze in a quick-freezing storehouse at -30 to -35°C for quick-freezing pretreatment;

[0023] (5) Carry out vacuum freeze-drying under the conditions of 30-33 Pa and -36-40°C, and finally put them into moisture-proof packa...

Embodiment 2

[0025] A squid freeze-drying method, it may further comprise the steps:

[0026] (1) Rinse the squid with clean water, then put it into a pot and cook;

[0027] (2) cut the cooked squid into pieces and drain to obtain squid pieces;

[0028] (3) The squid pieces of step (2) are soaked in the antifreeze aqueous solution for 30-45min, the temperature of the antifreeze aqueous solution is 2-5°C, and the antifreeze is made of the following raw material components in parts by weight Ingredients: 5 parts of konjac powder, 4 parts of lactitol, 6 parts of glycerin, 1 part of chitosan, 4 parts of aminoacetic acid, 3 parts of sodium alginate, 3 parts of sodium citrate, 5 parts of propolis, and 3 parts of tea polyphenols;

[0029] (4) placing the squid treated with antifreeze in a quick-freezing storehouse at -30 to -35°C for quick-freezing pretreatment;

[0030] (5) Carry out vacuum freeze-drying under the conditions of 30-33 Pa and -36-40°C, and finally put them into moisture-proof pa...

Embodiment 3

[0032] A squid freeze-drying method, it may further comprise the steps:

[0033] (1) Rinse the squid with clean water, then put it into a pot and cook;

[0034] (2) cut the cooked squid into pieces and drain to obtain squid pieces;

[0035] (3) The squid pieces of step (2) are soaked in the antifreeze aqueous solution for 30-45min, the temperature of the antifreeze aqueous solution is 2-5°C, and the antifreeze is made of the following raw material components in parts by weight Ingredients: 3 parts of konjac powder, 2 parts of lactitol, 5 parts of glycerin, 1 part of chitosan, 3 parts of glycine, 3 parts of sodium alginate, 1 part of sodium citrate, 3 parts of propolis, 2 parts of tea polyphenols;

[0036] (4) placing the squid treated with antifreeze in the quick-freezing storehouse at -33°C for quick-freezing pretreatment;

[0037] (5) Carry out vacuum freeze-drying under the conditions of 32 Pa and -40° C., and finally put them into moisture-proof packaging.

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PUM

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Abstract

The invention discloses a sleeve-fish freeze-drying method, which includes steps of (1), flushing a sleeve-fish by clean water, and then putting in a spot to cook; slicing and draining the sleeve-fish after cooking thoroughly to obtain sleeve-fish blocks; (3), placing the sleeve-fish blocks in step (2) in antifreeze agent solution to soak for 30-45 minutes, wherein the temperature of the antifreeze agent solution is 2-5 DEG C, and the antifreeze agent is prepared from, by weight, 3-6 parts of Konjac powder, 2-5 parts of lactitol, 5-9 parts of glycerinum, 1-3 parts of chitosan, 3-8 parts of glycine, 3-5 parts of sodium alga acid, 1-5 parts of sodium citrate, 3-6 parts of propolis, and 2-4 parts of tea polyphenol; (4) placing the sleeve-fish after the treatment of antifreeze agent in a quick-freeze library at -30 to -35 DEF C to quickly freeze and pretreat; (5) performing vacuum freezing and drying under the condition of 30 to 33 Pa and -36 to -40 DEG C; finally, filling in a moistureproof bag. The sleeve-fish freeze-drying method can effectively reduce the nutrition loss of the sleeve-fish while well protect the freshness of water products.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing, in particular to a squid freeze-drying method. Background technique [0002] Vacuum freeze-drying technology is a drying technology that freezes wet materials or solutions into a solid state at a relatively low temperature, and then directly sublimates the moisture in them into a gaseous state without going through a liquid state under vacuum conditions, and finally dehydrates the material. Due to its unique flavor, aquatic products are rich in protein and other nutrients, but these nutrients are easy to change under high temperature conditions, resulting in food spoilage. The low-temperature dehydration processing technology of aquatic products can better maintain the original quality of aquatic products. The processing of vacuum freeze-drying technology can improve the quality of aquatic products, prolong the shelf life of products, and facilitate long-distance transportatio...

Claims

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Application Information

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IPC IPC(8): A23B4/037A23B4/20
CPCA23B4/037A23B4/20A23V2002/00A23V2200/206A23V2250/5066A23V2250/6414A23V2250/6406A23V2250/511A23V2250/0622A23V2250/5026A23V2250/214A23V2300/10
Inventor 程翀宇
Owner 程翀宇
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