Sea cucumber drying method based on near-infrared pretreatment, treatment device and application

Abstract

The invention particularly relates to a sea cucumber drying method based on near-infrared pretreatment, a treatment device and application. In a traditional sea cucumber drying method, freeze drying can effectively maintain nutritional ingredients in sea cucumbers, but the energy consumption of a freeze drying mode is very high, and the development of the sea cucumber drying industry is restricted. According to the method, the sea cucumbers subjected to short-time blanching treatment are quickly dehydrated in near-infrared drying equipment under the control of precise wavelength (1.1-3 mu m), then quick-frozen and dried by freeze drying equipment, and high-quality dried sea cucumber products are obtained. The near-infrared and freeze-drying combined drying method has the main advantages of capability of well keeping the color and the structure of the dried sea cucumbers, small loss of main nutritional ingredients, low energy consumption and the like.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing, and in particular relates to a sea cucumber drying method based on near-infrared pretreatment, a near-infrared treatment device and its application in the field of seafood drying. Background technique [0002] The information disclosed in this background section is only intended to increase the understanding of the general background of the present invention, and is not necessarily taken as an acknowledgment or any form of suggestion that the information constitutes the prior art already known to those skilled in the art. [0003] As a rare sea cucumber, sea cucumber has a very early edible history in my country. It is reported that with the development of breeding, the industrial chain of sea cucumber has exceeded 50 billion in output value. Dehydration processing is a traditional method of processing and preserving aquatic products, so dried sea cucumber products are also one...

AI Technical Summary

Problems solved by technology

[0007] Chen Jianfu et al. used medium and short-wave infrared to dry white jade mushroom, took drying temperature and drying power as factors, studied their influence on the drying characteristics of white jade mushroom, and established a kinetic model of short-wave infrared drying for white jade mushroom; Li Bin et al. (Food Science , 2017) combined short-wave infrared and foam drying to dry mulberry jam; drying is one of the indispensable links in aquatic product processing, but the use of different drying techniques will lead to differences in the flavor and texture of the final product, far from Infrared drying has some applications in the processing of dried fruits and vegetables, but the research on the application of medium and short wave infrared is less, and the research on the application of medium and short wave infrared to aquatic product processing is still in a blank stage

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