Staged drying process method for clams

Abstract

The invention relates to the technical field of aquatic product making and processing, in particular to a staging drying process method for clams, which comprises an initial drying stage, a tempering stage, a later drying stage and a quality detection stage, stopping heating treatment, maintaining a constant-temperature and constant-humidity state, standing for 2 hours to balance migration of moisture inside and outside the clams, and gradually balancing the moisture content gradient inside the clams by utilizing a moisture diffusion effect. According to the clam drying device, the drying efficiency can be effectively improved, meanwhile, the clam drying quality is guaranteed, a final product has better quality and taste, and the clam drying device has very high practical value in actual production. According to the drying process, the scientific and reasonable drying method is provided by deeply researching the tissue structure characteristics and the moisture migration rule of the clams, and the good market prospect and development space are achieved.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of aquatic product processing, and specifically relates to a phased drying process method for clams. BACKGROUND

[0002] Clams are an important aquatic product, which are deeply loved by consumers due to their high protein and trace element content. Drying is a key step in the processing of clam products, and the drying process directly affects the quality, nutritional value and market competitiveness of the products. However, due to the special organization structure and high water content of clams, traditional drying methods often face the following challenges: 1. Poor drying uniformity: In traditional drying techniques, the water evaporation rate on the surface of clams is too fast, and the internal water cannot migrate in time, resulting in uneven drying and problems such as hard shell on the surface or internal moisture, affecting product quality. 2. Serious quality loss: In high-temperature or continuous drying processes, the organization structure of clams is easily damaged, leading to protein denaturation and loss of flavor substances, affecting taste and nutritional value. 3. High energy consumption and low efficiency: Single high-temperature drying mode usually requires a long time to completely dry, consumes a lot of energy, and is prone to over-drying or over-baking, increasing production costs. 4. Poor adaptability: Existing drying techniques are difficult to adjust flexibly according to different clam varieties or processing requirements, limiting the application range of the process.

[0003] How to design a cleverly designed clam phased drying process method that can effectively improve the drying efficiency of clams while ensuring the drying quality, so that the final product has good quality and taste, and has high practical value in actual production is the problem to be solved at present. SUMMARY

[0004] In order to solve the problems of poor drying uniformity, serious quality loss, high energy consumption, low efficiency and poor adaptability existing in the current clam drying methods, the present application provides a clam phased drying process method to solve the above problems.

[0005] The technical scheme adopted by the present application to solve the above technical problems is: a clam phased drying process method, including an initial drying stage, a recovery stage, a later drying stage and a quality detection stage, wherein the process of the recovery stage is as follows: high-moisture clams treated in the initial drying stage are placed in a drying device, heating treatment is stopped, a constant temperature and humidity state is maintained, and the clams are placed for 2 hours to balance the migration of water inside and outside the clams, and the water content gradient inside the clams is gradually balanced by using the water diffusion effect.

[0006] As a further optimization scheme of the above-mentioned stage-by-stage drying process method of clams, the process of the initial drying stage is as follows: after the shelled clams are cooked and washed, they are neatly laid on a drying rack with air holes, the initial temperature is set to 50 DEG C, and according to the initial water content of the clams and the characteristics of the equipment, constant temperature and humidity drying is carried out for 1-2 hours, so that the clams laid on the drying rack are dried to a water content of 20-25%, and preparation is made for the subsequent slow recovery stage.

[0007] As a further optimization scheme of the above-mentioned stage-by-stage drying process method of clams, the process of the late drying stage is as follows: the clams completed in the slow recovery stage are continuously dried, the temperature is set to 60 DEG C, and the drying time is 1-2 hours, so that the water content of the clams is further reduced to 10-15%, and after drying, the clams are removed from the equipment and placed in a room temperature environment for 1-2 hours to avoid quality changes caused by sudden temperature drop.

[0008] As a further optimization scheme of the above-mentioned stage-by-stage drying process method of clams, the process of the quality detection stage is as follows: the water content, appearance, flavor and tissue structure of the dried products are detected respectively to determine whether the indicators meet the standards.

[0009] As a further optimization scheme of the above-mentioned stage-by-stage drying process method of clams, the constant temperature maintained in the slow recovery stage is 20 DEG C, and the indoor humidity is 10-20%.

[0010] As a further optimization scheme of the above-mentioned stage-by-stage drying process method of clams, the indoor humidity in the initial drying stage is 10-15%.

[0011] As a further optimization scheme of the above-mentioned stage-by-stage drying process method of clams, the indoor humidity in the late drying stage is 10-15%.

[0012] Compared with the prior art, the beneficial effects of the present application are: I. The present application comprises an initial drying stage, a slow recovery stage, a late drying stage and a quality detection stage. Compared with the traditional drying process, the present method introduces a "slow recovery stage", which is a novel design in the drying process of clams. The slow recovery treatment stops the drying and maintains suitable environmental conditions, so that the water content gradient in the clams gradually decreases, thereby avoiding the problems of surface cracking or nutrient damage caused by rapid drying.

[0013] II. The present application can effectively improve the drying efficiency while ensuring the drying quality of clams, so that the final product has better quality and taste, and has high practical value in actual production. In summary, the drying process proposes a scientific and reasonable drying method through in-depth research on the tissue structure characteristics and water migration law of clams. BRIEF DESCRIPTION OF DRAWINGS

[0014] Figure 1 The moisture content-time curve of the drying stage of the present application; Figure 2 The appearance quality of the fresh clam meat before the initial drying stage; Figure 3 The appearance quality of the clam meat at the end of the initial drying stage; Figure 4 The appearance quality of the clam meat at the end of the slow recovery stage; Figure 5 The appearance quality of the clam meat at the end of the late drying stage. DETAILED DESCRIPTION

[0015] The specific embodiments of the present application will be further described in detail below with reference to the accompanying drawings.

[0016] A staged drying process method of clams, comprising an initial drying stage, a slow recovery stage, a late drying stage and a quality detection stage, wherein the process of the slow recovery stage is as follows: the high-moisture clam after the initial drying stage is placed in a drying device, the heating treatment is stopped, the constant temperature and humidity state is maintained, the temperature is 20℃, the indoor humidity is 10-20%, and the standing time is 2 hours, so as to balance the migration of water inside and outside the clam, and gradually balance the moisture content gradient inside the clam by using the water diffusion effect.

[0017] The process of the initial drying stage is as follows: after the shelled clams after boiling are washed, they are neatly and flatly laid on a drying rack with air holes, the initial temperature is set to 50℃, and according to the initial moisture content of the clams and the characteristics of the equipment, constant temperature and humidity drying is carried out for 1-2 hours, the indoor humidity during the initial drying stage is 10-15%, the clams laid on the drying rack are dried so that the moisture content is reduced to 20-25%, and preparation is made for the subsequent slow recovery stage.

[0018] The process of the late drying stage is as follows: the clams after the slow recovery stage are continuously dried, the temperature is set to 60℃, the indoor humidity is 10-15%, and the drying time is 1-2 hours, so that the moisture content of the clams is further reduced to 10-15%, after the drying is completed, the clams are removed from the equipment and placed in a room temperature environment for cooling for 1-2 hours, so as to avoid quality changes caused by sudden temperature drop.

[0019] The process of the quality detection stage is as follows: the moisture content, appearance, flavor and tissue structure of the dried product are detected respectively to determine whether the indicators meet the standards.

[0020] In actual operation, reference is made to the accompanying drawings Figure 1 、 2In the initial drying stage, after being cooked and shelled, the clams are washed and neatly laid out on a drying rack with ventilation holes. The initial temperature is set at 50℃, and depending on the initial moisture content of the clams and the characteristics of the equipment, constant temperature drying is usually required for 1-2 hours (the specific time is adjusted according to the actual situation). The clams laid out on the drying rack are dried until their moisture content is reduced to about 25%. Low-temperature drying can effectively control the evaporation rate of moisture on the surface of the clams, avoiding the problem of excessive water loss leading to surface hardening or damage to the tissue structure, and at the same time preparing for the subsequent slow-drying stage. (See attached image) Figure 1 , 2 As shown, before the initial drying stage, point A is the starting mark, at which point the clam meat has a moisture content of 75% (high moisture content, plump meat). Appearance quality: The meat is soft and moist, with a smooth and glossy surface, and is translucent milky white. There is no shrinkage or wrinkles, and it is elastic to the touch.

[0021] Reference Appendix Figure 3 At the end of the initial drying stage, point B marks this point. At this time, the clam meat moisture content changes from 75% to 25% (rapid dehydration stage). Appearance quality: Surface moisture evaporates, the meat begins to shrink, and the volume decreases significantly. The color changes from translucent to milky white and opaque, and fine wrinkles appear on the surface. The texture hardens, but still retains some chewiness.

[0022] Reference Appendix Figure 4 When the clam's moisture content reaches 25%, the drying process is paused. The clams are placed still in the drying equipment, and hot air or heating is stopped. This resting period is maintained for 2 hours. This stage aims to balance the migration of moisture inside and outside the clam, gradually balancing the internal moisture content gradient through moisture diffusion, avoiding the problem of an outside dry and inside wet clam caused by rapid drying. No additional energy is required during the resting process, making it an energy-saving design. At the end of the resting stage, point C is the marker point. At this point, the clam meat moisture content has changed from 25% to approximately 23%~24% (moisture diffusion within the body, balanced distribution). Appearance quality: Due to the redistribution of moisture, the wrinkled parts on the surface of the meat relax, and the texture becomes slightly softer. The color becomes slightly more uniform, avoiding hardening caused by localized over-drying. There is no change in the clam's tissue structure during the resting stage.

[0023] Reference Appendix Figure 5After the completion of the slow dehydration, the clams continue to be dried, with the temperature set at 60°C, and the drying time usually being 1-2 hours (which can be adjusted according to the actual situation), so as to further reduce the water content of the clams to 13%, reaching the standard of dried products. The higher temperature helps to accelerate the evaporation of residual moisture, shorten the drying time, and reduce the loss of surface quality on the basis of internal and external moisture balance, maintaining good drying effect. After the completion of drying, the clams are removed from the equipment and placed in a room temperature environment for cooling for 1-2 hours, so as to avoid quality changes caused by sudden temperature drop. At the end of the later drying stage, D point is the marking point at this time, at which time the water content of the clam meat changes: 25% → 13% (slow dehydration stage). The appearance quality is that the meat is further shrunk and hardened, with a volume of about 50% of the initial volume. The color turns to light yellow or light brown, and the surface is dry and non-sticky. The dried products reach the storage standard and can be stored for a long time.

[0024] In the quality detection stage, the water content, appearance, flavor and tissue structure of the dried products are detected to see whether they meet the standard. The water content should be controlled at 13%, and the products should have no obvious dry cracking or hard shell phenomenon, reaching the standard of dried products.

[0025] The technical solution fully considers the tissue characteristics and water migration law of clams through a scientific and staged drying process, not only achieving uniform drying and improving product quality, but also reducing energy consumption and processing cost, providing reliable technical support for the industrialized production of clam dried products, and having good market prospect and development space for the prior art.

[0026] The preferred specific embodiments and examples of the present application are described in detail above in combination with the drawings, but the present application is not limited to the above-described embodiments and examples, and various changes can be made within the knowledge of those skilled in the art without departing from the concept of the present application.

Claims

1. A method of staged drying of clams, characterized by: The method comprises an initial drying stage, a recovery stage, a later drying stage and a quality detection stage, wherein the recovery stage is processed as follows: the high-moisture clam after the initial drying stage is placed in a drying device, the heating treatment is stopped, the constant temperature and humidity state is maintained, and the clam is placed for 2 hours to balance the migration of the internal and external moisture of the clam, and the moisture diffusion is used to gradually balance the moisture content gradient inside the clam.

2. A process for the staged drying of clams as claimed in claim 1 wherein: The process of the initial drying stage is as follows: after the shelled clam is cooked, washed and neatly laid on a drying rack with air holes, the initial temperature is set to 50 DEG C, the constant temperature and humidity drying is performed for 1-2 hours according to the initial moisture content of the clam and the equipment characteristics, the clam laid on the drying rack is dried, the moisture content is reduced to 20-25%, and the clam is prepared for the subsequent recovery stage.

3. A process for the staged drying of clams as claimed in claim 1, wherein: The process of the later drying stage is as follows: the clam after the recovery stage is continuously dried, the temperature is set to 60 DEG C, the drying time is 1-2 hours, the moisture content of the clam is further reduced to 10-15%, after the drying is completed, the clam is removed from the device and placed in a room temperature environment for cooling for 1-2 hours to avoid quality changes caused by sudden temperature drop.

4. A process for the staged drying of clams as claimed in claim 1, wherein: The process of the quality detection stage is as follows: the moisture content, appearance, flavor and tissue structure of the dried product are detected to determine whether the indexes meet the standards.

5. A process for the staged drying of clams as claimed in claim 1, wherein: The constant temperature of the recovery stage is 20 DEG C, and the indoor humidity is 10-20%.

6. A process for the staged drying of clams as defined in claim 1, wherein: The indoor humidity of the initial drying stage is 10-15%.

7. A process for the staged drying of clams as defined in claim 1, wherein: The indoor humidity of the later drying stage is 10-15%.

Images