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Method for auxiliary desalting using ultrasonic wave before seawater vegetable fresh-keeping or dewatering

A seawater vegetable, ultrasonic technology, applied in the direction of preservation of fruits/vegetables through freezing/refrigeration, preservation of fruits/vegetables through radiation/electrical treatment, etc., to achieve the effect of good initial shape, short action time and low operating cost

Inactive Publication Date: 2007-03-28
江苏晶隆海洋产业发展有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The application of ultrasound to plant desalination has not been reported at home and abroad.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Example 1: Method of ultrasonic-assisted desalination of sea asparagus before vacuum microwave dehydration

[0014] 40g of fresh sea asparagus with a salt content of 1.2% is first selected, washed, blanched to inactivate enzymes (100°C, 3 minutes), and then placed in the refrigerator (-20°C) for 8 hours, and the thawed sample is placed in an ultrasonic Add tap water to the cup until the volume is not less than one-third of the sample, and then perform ultrasonic cell disruption treatment. The conditions of ultrasonic treatment are: frequency 20-24KHz, power 600w, intermittent time 5s, ultrasonic time 5s, whole process time 15min, protection temperature 90°C, after observation, the time is 15min as the end point. Because at this time, the plant tissue cells begin to break down in a large area, showing that the plant epidermal tissue begins to fall off. Then seasoning (aspartame 0.1%-0.25%), carry out vacuum microwave drying (vacuum degree 0.08Mpa, power 600w) sample. T...

Embodiment 2

[0015] Example 2: Ultrasonic-assisted desalination of sea asparagus before hot air drying

[0016] 40g of fresh sea asparagus with a salt content of 1.2% is first selected, washed, blanched (100°C, 3 minutes), then frozen in the refrigerator (-20°C) for 10 hours, and the thawed sample is placed in a special ultrasonic cup , add tap water until the volume is not less than one-third of the sample, and then perform ultrasonic cell disruption treatment. The conditions of ultrasonic treatment are: frequency 20-24KHz, power 800w, intermittent time 5s, ultrasonic time 5s, full time 15min, protection temperature 90°C. Then seasoning (aspartame 0.1%-0.25%), and finally hot air drying (90°C, 4h) samples. The final samples are packaged with high-density polyethylene bags of various specifications filled with nitrogen (99.99% purity) as required to obtain dehydrated sea asparagus products. The desalination rate is 50%-60%.

Embodiment 3

[0017] Example 3: Ultrasonic-assisted desalination method of sea asparagus before preservation

[0018] 40g of fresh sea asparagus with a salt content of 1.2% is first selected, washed, blanched (100°C, 2 minutes), then frozen in the refrigerator (-20°C) for 4 hours, and the thawed sample is placed in a special ultrasonic cup , add tap water until the volume is not less than one-third of the sample, and then perform ultrasonic cell disruption treatment. The conditions of ultrasonic treatment are: frequency 20-24KHz, power 400w, intermittent time 5s, ultrasonic time 5s, full time 15min, protection temperature 80°C. Then seasoning (0.1%-0.25% of aspartame) is added to obtain fresh-keeping sea asparagus products. The desalination rate is 30%-40%.

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PUM

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Abstract

The present invention relates to a method capable of making auxiliary desalination by adopting ultrasonic technique before sea-water vegetable fresh-keeping and dehydration processing treatment, belonging to the field of sea-water vegetable food processing technology. Its main processing process includes the following several steps: selecting raw material, washing, scalding and inactivating enzyme (protecting color), freezing, desalination, flavouring, fresh-keeping or dehydration and packaging. Before the sea-water vegetable fresh-keeping treatment and dehydration said invention adopts and ultrasonic auxiliary desalination new process so as to make the sea-water vegetable finished product have good desalination effect (its desalination rate can be up to 30%-60%).

Description

technical field [0001] The invention relates to a method for seawater vegetables to be fresh-keeping or dehydrated before processing, and belongs to the technical field of seawater vegetable food processing. Background technique [0002] Seawater vegetables refer to special vegetables cultivated by seawater irrigation. The main varieties are sea asparagus, sea Yingcai, sea chicory, etc. They are truly pollution-free green foods. Seawater vegetables are not only unique in taste, but also rich in nutrition. After testing, in addition to containing various nutrients contained in common vegetables on land, crude protein, vitamin B 2 , vitamin C, and carotene content are higher than ordinary vegetables. Among them, the carotene content is 40 times higher, and the mineral elements zinc, manganese, iodine, sodium, etc. are 2-6 times higher. In addition, it also contains biological salts with certain health care effects. [0003] Seawater vegetables also have good health effects....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/015A23B7/04
Inventor 张慜竹文礼段续
Owner 江苏晶隆海洋产业发展有限公司
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