CN102919901A - Abalone drying process - Google Patents
Abalone drying process Download PDFInfo
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- CN102919901A CN102919901A CN2012104729789A CN201210472978A CN102919901A CN 102919901 A CN102919901 A CN 102919901A CN 2012104729789 A CN2012104729789 A CN 2012104729789A CN 201210472978 A CN201210472978 A CN 201210472978A CN 102919901 A CN102919901 A CN 102919901A
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Abstract
The invention belongs to the technical field of food drying and particularly relates to an abalone drying process. The abalone drying process comprises the steps as follows: selecting, shelling, removing internal organs, salting, washing, poaching, carrying out microwave vacuum drying, packaging and storing, wherein the salting conditions are that the mass concentration of a salt solution is 5-10%, the salting temperature is 15-20 DEG C and the salting time is 24 h; and the microwave vacuum drying conditions are that the microwave power is 1-4 kW, the vacuum degree is -70 to -90 kPa, and the loading capacity is 100-400 g. The purpose of the invention is to improve the sensory quality and the reconstitution properties of dried abalone, shorten the drying time and improve the production efficiency. The abalone is dried by using a microwave vacuum drying technology, so that the sensory quality and the reconstitution properties of the dried abalone are improved, the functional characteristic components such as polysaccharides and amino acids are effectively maintained, the drying time is shortened, and the production efficiency is improved.
Description
Technical field
The invention belongs to the food drying processing technique field, more relate to a kind of abalone dry-making processing technology.
Background technology
Abalone is the traditional famous and precious food materials of China, first of the four sea treasure, has abundant nutritive value and medical value.The nutritive value of abalone muscle is higher, also is rich in some physiology, pharmacological active substance.Rich in protein in the abalone, fat, cholesterol level is lower, the amino acid reasonable mixture ratio.
The traditional drying method of abalone mainly is sun dehydration and heated-air drying.Because the sun dehydration method is long drying time, the sanitary condition in the dry run is wayward, can cause the remarkable decline of the Quality and yield of dry product.For the marine product of high protein content, if take high-temperature hot-air dry rapidly, the surface can form duricrust, and internal moisture is difficult to diffuse out, and required drying time is generally longer.
Summary of the invention
The purpose of this invention is to provide a kind of abalone dry-making processing technology, the applied microwave vacuum is carried out drying to abalone, improves organoleptic quality and the rehydration of drying abalone, shortens drying time, enhances productivity.
The technical scheme that the present invention takes is as follows:
A kind of abalone dry-making processing technology, its step comprises: select materials, shell, go internal organ, salt marsh, cleaning, poach, micro-wave vacuum, packing, storage; The condition of described salt marsh is: the salting liquid mass concentration is 5%-10%, soaks under the 15-20 ℃ of temperature and puts 24 hours; The condition of described micro-wave vacuum is: microwave power 1kW～4kW, and vacuum-70 kPa～-90kPa, useful load 100g～400g.
Concrete steps are as follows:
(1) select materials: selecting the Fresh abalone fish is raw material;
(2) shell, go internal organ: with the dirt of Fresh abalone fish with clean water flush away surface, be close to the lower abalone shells of abalone post shovel and internal organ with little spades or pocket knife, body is cleaned;
(3) salt marsh: abalone meat is placed bucket, and to wherein adding the salting liquid that configures, salting liquid covered abalone meat, stirred;
(4) clean: scrub the abalone meat edge, flush away melanin material;
(5) poach: the abalone meat of handling well is placed the boiling water boiling, well-done till;
(6) micro-wave vacuum: abalone is loaded in the rotating disk of microwave vacuum drying chamber, at microwave power 1kW～4kW, vacuum-70 kPa～-90kPa, carry out micro-wave vacuum under the condition of useful load 100g～400g, being dried to moisture content is 6 ± 1%.
(7) dried abalone is through packing, storage.
Remarkable advantage of the present invention is:
(1) by research abalone micro-wave vacuum characteristic, analyzes each technological parameter of micro-wave vacuum to the impact of abalone main quality, optimize the optimum process that obtains micro-wave vacuum.The enforcement of this technique can improve organoleptic quality and the rehydration of drying abalone, effectively keeps the functional characteristic compositions such as contained polysaccharide, amino acid in the abalone, shortens drying time, enhances productivity.And microwave itself can play the effect of sterilizing, is conducive to prolong the product shelf phase.
(2) the present invention is easy to instant control, and the production environmental protection is convenient to realize cleaner production continuous, automation.
The specific embodiment
A kind of abalone dry-making processing technology, concrete steps are as follows:
(1) select materials: the abalone that selects fresh and alive, Individual Size 5-7 centimetre is raw material;
(2) shell, go internal organ: with Fresh abalone fish silt and other dirt with clean water flush away surface, be close to the lower abalone shells of abalone post shovel and internal organ with little spades or pocket knife, body is cleaned;
(3) salt marsh: abalone meat is placed bucket, to wherein adding the salting liquid configure, stir, solution covered abalone and soaks and put;
(4) clean: scrub the abalone edge, flush away melanin material;
(5) poach: the abalone of handling well is placed the boiling water boiling, well-done till, namely toothpick can insert abalone easily;
(6) micro-wave vacuum: abalone is loaded in the rotating disk of microwave vacuum drying chamber, under certain microwave power, useful load and vacuum, carries out micro-wave vacuum;
(7) dried abalone is through packing, storage, check finished product.
Described salt marsh is that abalone meat is placed bucket, to wherein adding the salting liquid (5%-10%) that configures, stirs, and solution covered abalone and gets final product, and soaked under 15-20 ℃ of temperature and put 24 hours.Described micro-wave vacuum is at microwave power 1kW～4kW, vacuum-70 kPa～-90kPa, carry out drying under the condition of useful load 100g～400g.5% concentration of salt solution soaks and puts 24h after deliberation, and the aspects such as its organoleptic quality of product that micro-wave vacuum is produced under microwave power 2kw, the vacuum-80kPa condition, rehydration are best.
Below be several specific embodiment of the present invention, further specify the present invention, but the present invention be not limited only to this.
Embodiment 1
(1) select materials: the abalone that selects fresh and alive, Individual Size 6-7 centimetre is raw material;
(2) shell, go internal organ: silt and other dirt of the Fresh abalone fish being gone to the surface with clean washing.Be close to the lower abalone shells of abalone post shovel and internal organ with little spades or pocket knife, body is cleaned;
(3) salt marsh: abalone meat is placed bucket, configure 5% salting liquid to wherein adding, stir, solution covered abalone, soaked under 15 ℃ of temperature and put 24h;
(4) clean: scrub the abalone edge, flush away melanin material;
(5) poach: the abalone of handling well is placed the boiling water boiling, well-done till, namely toothpick can insert abalone easily;
(6) micro-wave vacuum: abalone is loaded in the rotating disk of microwave vacuum drying chamber, carrying out micro-wave vacuum to moisture content under microwave power 2000W, useful load 200g and vacuum-80kPa is (6 ± 1) %.；
(7) dried abalone is through packing, store, check into finished product.
Packing, storage and check are the general processing technology of producing dried product.
Through comparing:
At microwave power 2000W, the abalone products of carrying out micro-wave vacuum under vacuum-80kPa condition than the abalone products of other condition micro-wave vacuums in matter structure (elasticity, hardness), sense organ (color and luster, outward appearance) aspect is all not best, and compare with the abalone products on the market, microorganism (total plate count) is lower, salt content is lower, amino acid content (18 kinds must amino acid) exceeds 90%, (serine exceeds 90% to be flavor amino acid, aspartic acid exceeds 79%, glutamic acid exceeds 88%, glycine exceeds 108%, alanine exceeds 92%, and proline exceeds 82%).
Embodiment 2
(1) select materials: the abalone that selects fresh and alive, Individual Size 6-7 centimetre is raw material;
(2) shell, go internal organ: silt and other dirt of the Fresh abalone fish being gone to the surface with clean washing.Paste the lower abalone shells of abalone post shovel and internal organ with little spades or pocket knife, body is cleaned;
(3) salt marsh: abalone meat is placed bucket, configure 10% salting liquid to wherein adding, stir, solution covered abalone, soaked under 20 ℃ of temperature and put 24h;
(4) clean: scrub the abalone edge, flush away melanin material;
(5) poach: the abalone of handling well is placed the boiling water boiling, well-done till, namely toothpick can insert abalone easily;
(6) measure the initial aqueous rate: the initial moisture content of drying base 350 ± 20% of taking out 5 abalone sample determination abalones;
(7) micro-wave vacuum: abalone is loaded in the rotating disk of microwave vacuum drying chamber, carrying out micro-wave vacuum to moisture content under microwave power 3000W, useful load 200g and vacuum-75kPa is (6 ± 1) %.；
(8) dried abalone is through packing, store, check into finished product.
Packing, storage and check are the general processing technology of producing dried product.
Embodiment 3
(1) select materials: the abalone that selects fresh and alive, Individual Size 6-7 centimetre is raw material;
(2) shell, go internal organ: silt and other dirt of the Fresh abalone fish being gone to the surface with clean washing.Paste the lower abalone shells of abalone post shovel and internal organ with little spades or pocket knife, body is cleaned;
(3) salt marsh: abalone meat is placed bucket, configure 5% salting liquid to wherein adding, stir, solution covered abalone, soaked under 20 ℃ of temperature and put 24h;
(4) clean: scrub the abalone edge, flush away melanin material;
(5) poach: the abalone of handling well is placed the boiling water boiling, well-done till, namely toothpick can insert abalone easily;
(6) measure the initial aqueous rate: the initial moisture content of drying base of taking out 5 abalone sample determination abalones is 350 ± 20%;
(7) micro-wave vacuum: abalone is loaded in the rotating disk of microwave vacuum drying chamber, carrying out micro-wave vacuum to moisture content under microwave power 2000W, useful load 200g and vacuum-90kPa is (6 ± 1) %.；
(8) dried abalone is through packing, store, check into finished product.
Packing, storage and check are the general processing technology of producing dried product.
Claims (4)
1. abalone dry-making processing technology, it is characterized in that: the step of described processing technology comprises: select materials, shell, go internal organ, salt marsh, cleaning, poach, micro-wave vacuum, packing, storage; The condition of described salt marsh is: the salting liquid mass concentration is 5%-10%, soaks under the 15-20 ℃ of temperature and puts 24 hours; The condition of described micro-wave vacuum is: microwave power 1kW～4kW, and vacuum-70 kPa～-90kPa, useful load 100g～400g.
2. a kind of abalone dry-making processing technology according to claim 1, it is characterized in that: concrete steps are as follows:
(1) select materials: selecting the Fresh abalone fish is raw material;
(2) shell, go internal organ: with the dirt of Fresh abalone fish with clean water flush away surface, be close to the lower abalone shells of abalone post shovel and internal organ with little spades or pocket knife, body is cleaned;
(3) salt marsh: abalone meat is placed bucket, and to wherein adding the salting liquid that configures, salting liquid covered abalone meat, stirred;
(4) clean: scrub the abalone meat edge, flush away melanin material;
(5) poach: the abalone meat of handling well is placed the boiling water boiling, well-done till;
(6) micro-wave vacuum: abalone is loaded in the rotating disk of microwave vacuum drying chamber, at microwave power 1kW～4kW, vacuum-70 kPa～-90kPa, carry out micro-wave vacuum under the condition of useful load 100g～400g;
(7) dried abalone is through packing, storage.
3. a kind of abalone dry-making processing technology according to claim 1, it is characterized in that: described salting liquid mass concentration is 5%.
4. a kind of abalone dry-making processing technology according to claim 1, it is characterized in that: the condition of described micro-wave vacuum is: microwave power 2kW, vacuum-80kPa.
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| CN2012104729789A CN102919901B (en) | 2012-11-21 | 2012-11-21 | Abalone drying process |
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| CN2012104729789A CN102919901B (en) | 2012-11-21 | 2012-11-21 | Abalone drying process |
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| CN102919901A true CN102919901A (en) | 2013-02-13 |
| CN102919901B CN102919901B (en) | 2013-10-16 |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976407A (en) * | 2014-04-15 | 2014-08-13 | 中国水产科学研究院东海水产研究所 | Instant abalone product processing method |
| CN105054136A (en) * | 2015-09-01 | 2015-11-18 | 集美大学 | Abalone processing method |
| CN105077387A (en) * | 2015-08-09 | 2015-11-25 | 莆田市汇龙海产有限公司 | Method for making dried abalone |
| CN106174161A (en) * | 2016-07-26 | 2016-12-07 | 廖亚妹 | A kind of preparation method of drying Carnis Haliotidis |
| CN104366591B (en) * | 2013-08-12 | 2017-02-08 | 郑德茂 | Processing method of abalone |
| CN106579081A (en) * | 2016-12-05 | 2017-04-26 | 福建农林大学 | Energy-saving drying method capable of improving qualities of dried abalones |
| CN107684051A (en) * | 2017-07-20 | 2018-02-13 | 福州捷丰海珍品开发有限公司 | A kind of abalone dried bean noodles and preparation method thereof |
| CN109511721A (en) * | 2018-10-08 | 2019-03-26 | 福建海鳞源食品开发有限公司 | A kind of manufacture craft of superfine product abalone |
| CN113491322A (en) * | 2021-06-23 | 2021-10-12 | 集美大学 | Preparation method of semi-dry abalone |
| CN113519793A (en) * | 2021-07-28 | 2021-10-22 | 中国农业大学 | Dried abalone with loose core and preparation method thereof |
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Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104366591B (en) * | 2013-08-12 | 2017-02-08 | 郑德茂 | Processing method of abalone |
| CN103976407B (en) * | 2014-04-15 | 2015-10-21 | 中国水产科学研究院东海水产研究所 | A kind of processing method of abalone instant product |
| CN103976407A (en) * | 2014-04-15 | 2014-08-13 | 中国水产科学研究院东海水产研究所 | Instant abalone product processing method |
| CN105077387A (en) * | 2015-08-09 | 2015-11-25 | 莆田市汇龙海产有限公司 | Method for making dried abalone |
| CN105054136B (en) * | 2015-09-01 | 2018-04-17 | 集美大学 | Abalone processing method |
| CN105054136A (en) * | 2015-09-01 | 2015-11-18 | 集美大学 | Abalone processing method |
| CN106174161A (en) * | 2016-07-26 | 2016-12-07 | 廖亚妹 | A kind of preparation method of drying Carnis Haliotidis |
| CN106579081A (en) * | 2016-12-05 | 2017-04-26 | 福建农林大学 | Energy-saving drying method capable of improving qualities of dried abalones |
| CN107684051A (en) * | 2017-07-20 | 2018-02-13 | 福州捷丰海珍品开发有限公司 | A kind of abalone dried bean noodles and preparation method thereof |
| CN109511721A (en) * | 2018-10-08 | 2019-03-26 | 福建海鳞源食品开发有限公司 | A kind of manufacture craft of superfine product abalone |
| CN109511721B (en) * | 2018-10-08 | 2020-12-08 | 福建海鳞源食品开发有限公司 | Preparation process of best quality abalone |
| CN113491322A (en) * | 2021-06-23 | 2021-10-12 | 集美大学 | Preparation method of semi-dry abalone |
| CN113491322B (en) * | 2021-06-23 | 2023-05-23 | 集美大学 | Preparation method of semi-dry abalone |
| CN113519793A (en) * | 2021-07-28 | 2021-10-22 | 中国农业大学 | Dried abalone with loose core and preparation method thereof |
| CN113519793B (en) * | 2021-07-28 | 2023-11-17 | 中国农业大学 | Dried abalone with loose heart and preparation method thereof |
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| CN102919901B (en) | 2013-10-16 |
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Effective date of registration: 20201013 Address after: 333000 Park Road, hi tech Zone, Jiangxi, Jingdezhen Patentee after: JINGDEZHEN LONGZHENG FOOD Co.,Ltd. Address before: Cangshan District of Fuzhou City, Fujian province 350002 to build a new town, Jinshan District Patentee before: FUJIAN AGRICULTURE AND FORESTRY University |
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