CN102948910A - Vacuum dehydration freezing and fresh-keeping method - Google Patents
Vacuum dehydration freezing and fresh-keeping method Download PDFInfo
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- CN102948910A CN102948910A CN 201110253983 CN201110253983A CN102948910A CN 102948910 A CN102948910 A CN 102948910A CN 201110253983 CN201110253983 CN 201110253983 CN 201110253983 A CN201110253983 A CN 201110253983A CN 102948910 A CN102948910 A CN 102948910A
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- aquatic products
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- frozen
- fresh
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a processing method, and particularly relates to a vacuum dehydration freezing and fresh-keeping method. The method comprises the following processing steps of: cleaning, cooking, conditioning, quick-freezing, drying in vacuum, packaging in a damp-proof manner and the like. Aquatic products processed by the method disclosed by the invention have the characteristics of long fresh-keeping time, capability of being directly eaten, no damage to nutrition ingredients, convenience in storage and carrying and the like.
Description
Technical field
The invention belongs to field of processing of aquatic products, specifically a kind of processing method of aquatic products of sloughing the shortening of moisture content through vacuum dehydration technology.
Background technology
Aquatic products are loved by the people because it is delicious, that live in the house or going out to entertain all is the upper delicacies of table, the fresh keeping time of aquatic products is all very short, be easy to spoiled rotten, prior art is freezing or drying with it, and prolonging fresh keeping time as far as possible, but freezing aquatic product transportation is deposited and all is subjected to condition restriction, and drying aquatic products have lost form and local flavor when fresh, and nutrition also is damaged.
Summary of the invention
The object of the invention is to improve the deficiencies in the prior art and provide a kind of fresh keeping time long, be convenient to store and transport and be not subjected to condition restriction, can keep the processing method of the freeze-drying aquatic products of original nutrition, form and local flavor.
The object of the invention realizes mainly being finished by following steps:
A, cleaning: aquatic products are rinsed well with clear water;
B, shortening: the pot that the aquatic products that clean up are put into water boil boils;
Arrangement: will be the aquatic products of maturation are manual removes the part that shell etc. can not eat, only stay meat section and on request cutting;
D, quick-frozen: the aquatic products of putting in order are contained put into the quick freezing repository that temperature is lower than-30 ℃ in the pallet and carry out quick-frozen, the central temperature of each entity is lower than-30 ℃;
Vacuum drying: the aquatic products that quick-frozen is good are put into low vacuum and are dehydrated in the vacuum storehouse of 100Pa, make the water content of each entity be lower than 3%; F, damp-prrof packing: the aquatic products that drying is good require to pack into by weight and get final product in the damp-prrof packing.
The present invention has technology to compare with oneself and has following distinguishing feature and good effect: the present invention adopts the quick-frozen final vacuum to dehydrate technology, well-done aquatic products are sloughed moisture content more than 97%, fresh keeping time is long, nutrition when fresh the same, can directly eat whenever and wherever possible, time saving and energy saving, easy to carry.
The specific embodiment
Embodiment one: the freeze-drying peeled shrimp
With fresh shrimp clean up put into burn have boiling water the pot boil, claw peeled shrimp after pulling out with strainer, sequentially swing in and put into the quick freezing repository that temperature is lower than-30 ℃ in the pallet and carry out quick-frozen, take out after-30 ℃ when the central temperature of each peeled shrimp is lower than that to put into vacuum be that vacuum storehouse below the 100Pa dehydrates, when the water content of each peeled shrimp is lower than 3%, take out in addition damp-prrof packing finished product.
Embodiment two: freeze-drying scallop fourth
The scallop water is rinsed well, poured into to burn in the pot that boiling water is arranged and boil, claw scallop after pulling out, diced shape, following steps are with embodiment one.
Claims (2)
1. the processing method of the method for the freeze preservation of a vacuum dehydration is characterized in that this processing method mainly may further comprise the steps: clean: aquatic products are rinsed well with clear water; Shortening: the pot that the aquatic products that clean up are put into water boil boils; Arrangement: remove the part that shell etc. can not eat with the aquatic products of own maturation are manual, only stay meat section and on request cutting; Quick-frozen: the aquatic products of putting in order are contained put into the quick freezing repository that temperature is lower than-30 ℃ in the pallet and carry out quick-frozen, the central temperature of each entity is lower than-30 ℃; Vacuum drying: the aquatic products that quick-frozen is good are put into low vacuum and are dehydrated in the vacuum storehouse of 100Pa, make the water content of each entity be lower than 3%; Damp-prrof packing: the aquatic products that drying is good require to pack into by weight and get final product in the damp-prrof packing.
2. aquatic products as claimed in claim 1 refer to be with chlamydate aquatic products.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110253983 CN102948910A (en) | 2011-08-31 | 2011-08-31 | Vacuum dehydration freezing and fresh-keeping method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110253983 CN102948910A (en) | 2011-08-31 | 2011-08-31 | Vacuum dehydration freezing and fresh-keeping method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102948910A true CN102948910A (en) | 2013-03-06 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201110253983 Pending CN102948910A (en) | 2011-08-31 | 2011-08-31 | Vacuum dehydration freezing and fresh-keeping method |
Country Status (1)
| Country | Link |
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| CN (1) | CN102948910A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105613700A (en) * | 2015-12-22 | 2016-06-01 | 浙江工商大学 | Method for processing tray penaeus vannamei |
-
2011
- 2011-08-31 CN CN 201110253983 patent/CN102948910A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105613700A (en) * | 2015-12-22 | 2016-06-01 | 浙江工商大学 | Method for processing tray penaeus vannamei |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130306 |