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Processing method for improving vacuum freeze-drying rate of dried shrimps

A technology of vacuum freeze-drying and processing method, applied in meat/fish preservation, food preservation, food science and other directions, can solve problems such as unfavorable industrial production, reduced edible safety, low drying rate, etc., to improve edible safety, The effect of shortening drying time and enhancing drying quality

Inactive Publication Date: 2019-06-28
NINGBO ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although vacuum freeze-drying has the above-mentioned advantages, it still has the disadvantages of low drying rate and high energy consumption, which is not conducive to industrial production, and the dried shrimp prepared by vacuum freeze-drying technology is likely to cause browning of the shrimp head and reduce food safety.

Method used

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  • Processing method for improving vacuum freeze-drying rate of dried shrimps
  • Processing method for improving vacuum freeze-drying rate of dried shrimps

Examples

Experimental program
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Effect test

Embodiment 1

[0033] A processing method for improving the vacuum freeze-drying rate of dried shrimps, comprising the following steps:

[0034] ① Select fresh prawns with uniform size and no mechanical damage, wash them with tap water and pack them for later use;

[0035] ②Ultra-high pressure pretreatment of the packaged prawns;

[0036] ③ Put the pretreated prawns in Pre-freeze for 3 hours under the same conditions;

[0037] ④ Vacuum freeze-drying the pre-frozen prawns to obtain dried shrimps.

[0038] In this embodiment, the raw material of prawns is Penaeus vannamei.

[0039] In step ②, the treatment pressure of ultra-high pressure pretreatment is 300MPa, the treatment time is 15min, and the treatment temperature is 10°C.

[0040] Tap water is used as the pressure transmission medium for ultra-high pressure pretreatment in step ②, and the temperature of the pressure transmission medium is controlled at 10°C.

[0041] The loading capacity of vacuum freeze-dried prawns in step ④ is 1...

Embodiment 2

[0043] Compared with Example 1, the difference is that in this example, the treatment pressure of the ultra-high pressure pretreatment in step ② is 400MPa, the treatment time is 10min, and the treatment temperature is 20°C; the pressure transmission medium of the ultra-high pressure pretreatment in step ② adopts Weakly acidic potential water, the temperature of the pressure transmission medium is controlled at 20°C; weakly acidic potential water is prepared as follows: electrolyze the mixed solution containing 0.04% HCl and 0.15% NaCl by mass percent for 5 minutes; The loading capacity of prawns is 2kg, the drying temperature is 55°C, the vacuum degree is <10Pa, and the treatment time is 20 hours.

Embodiment 3

[0045] Compared with Example 2, the difference is that in this example, weakly acidic potential water is prepared as follows: electrolyzing a mixed solution containing 0.1% by mass percent HCl and 0.25% by mass percent NaCl for 5 minutes.

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Abstract

The invention discloses a processing method for improving the vacuum freeze-drying rate of dried shrimps. The method includes the following steps that fresh prawns uniform in size and free of mechanical damage are selected, washed with tap water and packaged for use; the packaged prawns are subjected to ultra-high pressure pretreatment; the pretreated prawns are pre-frozen for 3-4 hours; the pre-frozen prawns are subjected to vacuum freeze drying, and the dried shrimps are obtained. The method has the advantages that through the combination of the ultra-high pressure pretreatment, the vacuum freeze-drying time of the dried shrimps can be shortened, the drying speed is improved, meanwhile the shrimp heads are prevented from browning, and the food safety is improved.

Description

technical field [0001] The invention relates to the field of shrimp product processing, in particular to a processing method for improving the vacuum freeze-drying rate of dried shrimp. Background technique [0002] Penaeus vannamei, scientific name Litopenaeus vannamei, belongs to the family Penaeidae and the genus Penaeus. Because of its short growth cycle, strong disease resistance, and high-density farming, it has become the most productive prawn species in my country, and Jiangsu, Zhejiang, Guangdong, and Fujian are the main breeding provinces. Vannamei shrimp has high protein content, low fat content, high essential amino acid index, rich in various minerals such as calcium and phosphorus, and vitamins such as vitamins A and E, which shows that it is rich in nutrition. And because of its tender meat and delicious taste, it is very popular among people. At the same time, due to the improvement of living standards and the change of consumption concept, the market deman...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/037A23L3/015A23L17/40A23L27/10
Inventor 宣晓婷凌建刚崔燕尚海涛林旭东
Owner NINGBO ACAD OF AGRI SCI
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