CN103892357A - Vacuum microwave freeze-drying method for producing freeze-drying scallops - Google Patents
Vacuum microwave freeze-drying method for producing freeze-drying scallops Download PDFInfo
- Publication number
- CN103892357A CN103892357A CN201210596747.9A CN201210596747A CN103892357A CN 103892357 A CN103892357 A CN 103892357A CN 201210596747 A CN201210596747 A CN 201210596747A CN 103892357 A CN103892357 A CN 103892357A
- Authority
- CN
- China
- Prior art keywords
- drying
- scallop
- freeze
- scallops
- vacuum
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000020637 scallop Nutrition 0.000 title claims abstract description 61
- 238000004108 freeze drying Methods 0.000 title claims abstract description 33
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 241000237503 Pectinidae Species 0.000 title abstract 8
- 238000001035 drying Methods 0.000 claims abstract description 13
- 238000007710 freezing Methods 0.000 claims abstract description 8
- 230000008014 freezing Effects 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 210000001835 viscera Anatomy 0.000 claims abstract description 6
- 238000009835 boiling Methods 0.000 claims abstract description 4
- 241000237509 Patinopecten sp. Species 0.000 claims description 53
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 229910001220 stainless steel Inorganic materials 0.000 claims description 6
- 239000010935 stainless steel Substances 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 5
- 239000005030 aluminium foil Substances 0.000 claims description 3
- 239000012266 salt solution Substances 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 3
- 238000010792 warming Methods 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000011033 desalting Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 238000001291 vacuum drying Methods 0.000 abstract 1
- 206010020843 Hyperthermia Diseases 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000036031 hyperthermia Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/03—Drying; Subsequent reconstitution
- A23B4/037—Freeze-drying, i.e. cryodessication, lyophilisation; Apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a vacuum microwave freeze-drying method for producing freeze-drying scallops. The vacuum microwave freeze-drying method for producing freeze-drying scallops comprises the following steps: digging scallops by a cutter from fresh shells, removing internal organs, cleaning, boiling with salt, desalting, carrying out vacuum microwave drying to remove 40-50% of moisture, then freezing, and vacuum drying; and packaging to prepare finished freeze-drying scallops. The method for preparing freeze drying scallops, which is prepared by the invention, is low in preparation cost and saves energy; the prepared freeze-drying scallops well keep the original color, shape and nutrition of scallops, is good in rehydration property and mouthfeel, and is convenient to prepare and eat.
Description
Technical field
The present invention relates to food, field of processing of aquatic products, espespecially the celestial scallop fourth of vacuum microwave freeze-drying production freeze-drying.
Background technology
Within scallop fourth belongs to extra large eight delicacies, delicious flavour, very wide in China coastal seas cultivation scope, the dining table delicacies that right and wrong are usually shown in.Scallop fourth, also can be drying after market circulation except eating raw, sends out, cooks edible through water.
On market, dry scallop fourth is divided into dry, light dry and freeze-drying three classes of salt, the dry scallop fourth of salt with traditional salt boil, roasting dries and makes, nutritional labeling loss is large, it is difficult to send out system, fades out; Light dry scallop fourth belongs to hyperthermia drying dehydration manufacture, though be improved, still coloured, taste, type change greatly, send out the shortcoming that the time processed grows partially; Freeze-drying scallop fourth is utilized vacuum freeze-drying method manufacture, and it keeps, and nutrition, look, taste, type are all improved, a system is also simple.
Summary of the invention
Vacuum microwave freeze-drying production freeze-drying scallop fourth of the present invention, its object is intended to solve the deficiency of prior art, and vacuum microwave freeze-drying production freeze-drying scallop fourth is provided, and its technical scheme is realized by following steps:
A. clean and Ex-all internal organ
In scallop shell, scallop is dug out with cutter, internal organ are eliminated and extract scallop fourth, water cleans up;
B. salt boils, desalts
Above-mentioned scallop fourth is boiled 20 minutes with the salt solution slow fire that boils of mass ratio 40-50%, and the scallop fourth of boiling is pulled out to put in 5 times of above pure water and is soaked 20 minutes;
C. vacuum microwave drying
The scallop fourth of soaking through pure water is put in stainless steel disc, in vacuum microwave drying device, be dried, microwave power is controlled between 0.8-1.5 watt/gram, and vacuum is between 20-40KPA, slough the moisture of 40-50% in scallop fourth, become partial desiccation scallop fourth;
D. vacuum freeze drying
Partial desiccation scallop fourth is put into freeze-dryer together with stainless steel disc, below-25 ℃ freezing 6 hours; Scallop fourth lyophilization in freeze-dryer after freezing; Drying process is: under the pressure of 40-100PA, be warming up to 80 ℃ with 20 minutes, keep 3-5 hour, then cooled the temperature to 50 ℃ with 0.5-2.0 hour, keep 1 hour, scallop fourth is taken out, obtain water content and be not more than 2% freeze-drying scallop fourth;
E. packing
Be not more than in humidity under 50% environment, by the above-mentioned freeze-drying scallop of In Aluminium Foil Packing fourth.
Enforcement of the present invention, utilize vacuum microwave drying technology, the features such as it is quick, efficient, low temperature greatly reduce the processing cost of freeze-drying scallop fourth, follow-up Vacuum Freezing & Drying Technology has kept quality and the feature of freeze-drying scallop fourth, not only send out system simple, can cook edible and nutrition, look, taste, type and keep good as long as soak half an hour with pure water.
The specific embodiment
The production of freeze-drying scallop fourth
In scallop shell, scallop is dug out with cutter, internal organ are eliminated and extract scallop fourth, water cleans up;
Above-mentioned scallop fourth is boiled 20 minutes with the salt solution slow fire that boils of mass ratio 40-50%, and the scallop fourth of boiling is pulled out to put in 5 times of above pure water and is soaked 20 minutes;
The scallop fourth of soaking through pure water is put in stainless steel disc, in vacuum microwave drying device, be dried, microwave power is controlled between 0.8-1.5 watt/gram, and vacuum is between 20-40KPA, slough the moisture of 40-50% in scallop fourth, become partial desiccation scallop fourth;
Partial desiccation scallop fourth is put into freeze-dryer together with stainless steel disc, below-25 ℃ freezing 6 hours; Scallop fourth lyophilization in freeze-dryer after freezing; Drying process is: under the pressure of 40-100PA, be warming up to 80 ℃ with 20 minutes, keep 3-5 hour, then cooled the temperature to 50 ℃ with 0.5-2.0 hour, keep 1 hour, scallop fourth is taken out, obtain water content and be not more than 2% freeze-drying scallop fourth;
Be not more than in humidity under 50% environment, by the above-mentioned freeze-drying scallop of In Aluminium Foil Packing fourth.
The above; embodiment is only that the preferred embodiment of the present invention is described; not scope of the present invention is limited; under the prerequisite of spirit that does not depart from the technology of the present invention; various distortion and improvement that this area engineers and technicians make technical scheme of the present invention, all should fall in the definite protection domain of claims of the present invention.
Claims (1)
1. vacuum microwave freeze-drying production freeze-drying scallop fourth, is characterized in that: it is realized by following steps:
A. clean and Ex-all internal organ
In scallop shell, scallop is dug out with cutter, internal organ are eliminated and extract scallop fourth, water cleans up;
B. salt boils, desalts
Above-mentioned scallop fourth is boiled 20 minutes with the salt solution slow fire that boils of mass ratio 40-50%, and the scallop fourth of boiling is pulled out to put in 5 times of above pure water and is soaked 20 minutes;
C. vacuum microwave drying
The scallop fourth of soaking through pure water is put in stainless steel disc, in vacuum microwave drying device, be dried, microwave power is controlled between 0.8-1.5 watt/gram, and vacuum is between 20-40KPA, slough the moisture of 40-50% in scallop fourth, become partial desiccation scallop fourth;
D. vacuum freeze drying
Partial desiccation scallop fourth is put into freeze-dryer together with stainless steel disc, below-25 ℃ freezing 6 hours; Scallop fourth lyophilization in freeze-dryer after freezing; Drying process is: under the pressure of 40-100PA, be warming up to 80 ℃ with 20 minutes, keep 3-5 hour, then cooled the temperature to 50 ℃ with 0.5-2.0 hour, keep 1 hour, scallop fourth is taken out, obtain water content and be not more than 2% freeze-drying scallop fourth;
E. packing
Be not more than in humidity under 50% environment, by the above-mentioned freeze-drying scallop of In Aluminium Foil Packing fourth.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210596747.9A CN103892357A (en) | 2012-12-26 | 2012-12-26 | Vacuum microwave freeze-drying method for producing freeze-drying scallops |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210596747.9A CN103892357A (en) | 2012-12-26 | 2012-12-26 | Vacuum microwave freeze-drying method for producing freeze-drying scallops |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103892357A true CN103892357A (en) | 2014-07-02 |
Family
ID=50984186
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210596747.9A Pending CN103892357A (en) | 2012-12-26 | 2012-12-26 | Vacuum microwave freeze-drying method for producing freeze-drying scallops |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103892357A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108157746A (en) * | 2018-01-25 | 2018-06-15 | 重庆金羚羊电子商务有限公司 | A kind of lyophilized technique of chafing dish garnishes |
-
2012
- 2012-12-26 CN CN201210596747.9A patent/CN103892357A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108157746A (en) * | 2018-01-25 | 2018-06-15 | 重庆金羚羊电子商务有限公司 | A kind of lyophilized technique of chafing dish garnishes |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140702 |