CN103892358A - 冻干海肠粉的制造方法 - Google Patents
冻干海肠粉的制造方法 Download PDFInfo
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- CN103892358A CN103892358A CN201210596749.8A CN201210596749A CN103892358A CN 103892358 A CN103892358 A CN 103892358A CN 201210596749 A CN201210596749 A CN 201210596749A CN 103892358 A CN103892358 A CN 103892358A
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- 239000000843 powder Substances 0.000 title claims abstract description 14
- 238000000034 method Methods 0.000 title claims abstract description 9
- 241000237921 Urechis unicinctus Species 0.000 title abstract 5
- 238000007710 freezing Methods 0.000 claims abstract description 7
- 230000008014 freezing Effects 0.000 claims abstract description 7
- 210000001835 viscera Anatomy 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 3
- 238000001291 vacuum drying Methods 0.000 claims abstract description 3
- 210000000936 intestine Anatomy 0.000 claims description 18
- 210000002429 large intestine Anatomy 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 239000005030 aluminium foil Substances 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 230000000968 intestinal effect Effects 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 229910001220 stainless steel Inorganic materials 0.000 claims description 3
- 239000010935 stainless steel Substances 0.000 claims description 3
- 238000010792 warming Methods 0.000 claims description 3
- 238000004904 shortening Methods 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 238000010411 cooking Methods 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 238000009777 vacuum freeze-drying Methods 0.000 description 1
Classifications
-
- 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
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明公开了冻干海肠粉的制造方法，是由以下步骤来实现：清洗并除净内脏、熟制、速冻、真空干燥、粉碎，经包装制成成品；用本发明方法制造冻干海肠粉，很好地保持了海肠的营养和鲜味，且保存期长、食用方便。
Description
技术领域
本发明涉及食品、水产品加工领域，尤指冻干海肠粉的制造方法。
背景技术
海肠是最鲜美的海味之一，海肠粉曾是鲁菜的杀手锏，现代调味品、特别是味精有所替代，但其营养与天然美味仍然有着很好的市场。
海肠粉的传统制造方法，是去除内脏、清洗、煮熟、晒干、磨粉。不但加工时间长，而且营养、风味损失多。
发明内容
本发明冻干海肠粉，其目的旨在解决现有技术之不足，提供冻干海肠粉的制造方法，其技术方案由以下步骤来实现：
A.清洗并除净内脏
用剪刀将海肠剪开，将其内脏除尽，用水清洗干净；
B.熟制
将上述海肠置沸水中煮2-4分钟，捞出沥干备用；
C.速冻
将上述海肠置不锈钢盘中放入冷冻干燥器内，在-30℃以下冷冻12小时；
D.真空干燥
冻结后的海肠海在冷冻干燥器中升华干燥；干燥流程为：用20分钟时间在40-100PA的压力下升温至80℃，保持8-15小时，然后用0.5-2.0小时将温度降至50℃，保持2小时，将海肠取出，得到含水量不大于2％的冻干海肠；
E.粉碎
将冻干海肠用粉碎机粉碎至30-80目；
F.包装
在湿度不大于50％的环境下，用铝箔包装上述冻干海肠粉。
本发明与传统技术比较有以下显著特点和积极效果：速冻后真空冷冻干燥技术保持了冻干海肠粉的品质和特点，很好地保持了海肠的营养和鲜味，且保存期长、食用方便。
具体实施方式
用剪刀将海肠剪开，将其内脏除尽，用水清洗干净；
将上述海肠置沸水中煮2-4分钟，捞出沥干备用；将上述海肠置不锈钢盘中放入冷冻干燥器内，在-30℃以下冷冻12小时；冻结后的海肠海在冷冻干燥器中升华干燥；
干燥流程为：用20分钟时间在40-100PA的压力下升温至80℃，保持8-15小时，然后用0.5-2.0小时将温度降至50℃，保持2小时，将海肠取出，得到含水量不大于2％的冻干海肠；
海肠用粉碎机粉碎至30-80目；在湿度不大于50％的环境下，用铝箔包装上述冻干海肠粉。
以上所述，实施方式仅仅是对本发明的优选实施方式进行描述，并非对本发明的范围进行限定，在不脱离本发明技术的精神的前提下，本领域工程技术人员对本发明的技术方案作出的各种变形和改进，均应落入本发明的权利要求书确定的保护范围内。
Claims (1)
1.冻干海肠粉的制造方法，其特征是：它是由以下步骤来实现的：
A.清洗并除净内脏
用剪刀将海肠剪开，将其内脏除尽，用水清洗干净；
B.熟制
将上述海肠置沸水中煮2-4分钟，捞出沥干备用；
C.速冻
将上述海肠置不锈钢盘中放入冷冻干燥器内，在-30℃以下冷冻12小时；
D.真空干燥
冻结后的海肠海在冷冻干燥器中升华干燥；干燥流程为：用20分钟时间在40-100PA的压力下升温至80℃，保持8-15小时，然后用0.5-2.0小时将温度降至50℃，保持2小时，将海肠取出，得到含水量不大于2％的冻干海肠；
E.粉碎
将冻干海肠用粉碎机粉碎至30-80目；
F.包装
在湿度不大于50％的环境下，用铝箔包装上述冻干海肠粉。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210596749.8A CN103892358A (zh) | 2012-12-26 | 2012-12-26 | 冻干海肠粉的制造方法 |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210596749.8A CN103892358A (zh) | 2012-12-26 | 2012-12-26 | 冻干海肠粉的制造方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103892358A true CN103892358A (zh) | 2014-07-02 |
Family
ID=50984187
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210596749.8A Pending CN103892358A (zh) | 2012-12-26 | 2012-12-26 | 冻干海肠粉的制造方法 |
Country Status (1)
| Country | Link |
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| CN (1) | CN103892358A (zh) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106490089A (zh) * | 2016-11-29 | 2017-03-15 | 乳山绿植庄园海洋生物科技有限公司 | 一种海鲜味绿麦饼干的制备方法 |
| CN106666333A (zh) * | 2016-11-29 | 2017-05-17 | 乳山绿植庄园海洋生物科技有限公司 | 一种海肠全粉的除腥方法 |
| CN106722737A (zh) * | 2016-11-29 | 2017-05-31 | 乳山绿植庄园海洋生物科技有限公司 | 一种海肠全粉天然海鲜调味料的制备方法 |
-
2012
- 2012-12-26 CN CN201210596749.8A patent/CN103892358A/zh active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106490089A (zh) * | 2016-11-29 | 2017-03-15 | 乳山绿植庄园海洋生物科技有限公司 | 一种海鲜味绿麦饼干的制备方法 |
| CN106666333A (zh) * | 2016-11-29 | 2017-05-17 | 乳山绿植庄园海洋生物科技有限公司 | 一种海肠全粉的除腥方法 |
| CN106722737A (zh) * | 2016-11-29 | 2017-05-31 | 乳山绿植庄园海洋生物科技有限公司 | 一种海肠全粉天然海鲜调味料的制备方法 |
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Application publication date: 20140702 |