CN103892413A - 真空微波冷冻干燥法生产冻干对虾肉 - Google Patents
真空微波冷冻干燥法生产冻干对虾肉 Download PDFInfo
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- CN103892413A CN103892413A CN201210596743.0A CN201210596743A CN103892413A CN 103892413 A CN103892413 A CN 103892413A CN 201210596743 A CN201210596743 A CN 201210596743A CN 103892413 A CN103892413 A CN 103892413A
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- 241000238557 Decapoda Species 0.000 title claims abstract description 49
- 238000004108 freeze drying Methods 0.000 title claims abstract description 25
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 235000013372 meat Nutrition 0.000 title claims abstract description 7
- 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
- 238000004806 packaging method and process Methods 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 229910001220 stainless steel Inorganic materials 0.000 claims description 6
- 239000010935 stainless steel Substances 0.000 claims description 6
- 239000005030 aluminium foil Substances 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 239000012266 salt solution Substances 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
- 230000035764 nutrition Effects 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 2
- 238000009835 boiling Methods 0.000 abstract 1
- 238000005406 washing 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
- 235000013305 food Nutrition 0.000 description 1
- 230000036031 hyperthermia Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
Classifications
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- 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
- 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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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
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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)
- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
本发明公开了真空微波冷冻干燥法生产冻干对虾肉，由以下步骤来实现，清洗去头、去皮并除净内脏；盐煮、去盐；真空微波干燥除去40-50％的水分，然后冻结、真空干燥；经包装制成成品。用本发明方法制造冻干对虾肉，制造成本低、节能、制成品很好地保持了对虾肉原有的色泽、形状、营养，且复水性好、口感好、发制食用方便。
Description
技术领域
本发明涉及食品、水产品加工领域，尤指真空微波冷冻干燥法生产冻干对虾肉。
背景技术
对虾肉是海八珍之一，属于非常珍惜的海产品，现在野生数量已非常稀少，是蛋白质含量很高的海产品。对虾肉除可鲜食外，也可干制经水发、烹调食用。
市场上干对虾肉属高温烘干脱水制造，营养成分损失非常大、发制困难、发制时间偏长的缺点；冻干对虾肉利用真空冷冻干燥方法制造，其保持营养、色、味、型都有改善、发制也简单。
发明内容
本发明真空微波冷冻干燥法生产冻干对虾肉，其目的旨在解决现有技术之不足，提供真空微波冷冻干燥法生产冻干对虾肉，其技术方案由以下步骤来实现：
A.清洗并除净内脏
把对虾用水清洗干净，去头、去皮，并除净内脏，用水冲洗干净；
B.盐煮、盐渍、去盐
将上述对虾肉用质量比40-50％的沸盐水文火煮30分钟，然后捞出对虾肉置5倍以上的纯净水中浸泡20分钟；
C.真空微波干燥
将经纯净水浸泡过的对虾肉置不锈钢盘中，在真空微波干燥器中进行干燥，微波功率控制在0.8-1.5瓦/克之间，真空度在20-40KPA之间，脱去对虾肉中40-50％的水分，成为半干燥对虾肉；
D.真空冷冻干燥
将半干燥对虾肉连同不锈钢盘放入冷冻干燥器内，在-25℃以下冷冻12小时；冻结后的对虾肉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4-6小时，然后用0.5-2.0小时将温度降至50℃，保持2小时，将对虾肉取出，得到含水量不大于2％的冻干对虾肉；
E.包装
在湿度不大于50％的环境下，用铝箔包装上述冻干对虾肉。
本发明的实施，利用了真空微波干燥技术，其快速、高效、低温等特点大大降低了冻干 对虾肉的加工成本，后续的真空冷冻干燥技术保持了冻干对虾肉的品质和特点，不但发制简单，只要用纯净水浸泡一个小时即可烹调食用、而且营养、色、味、型保持良好。
具体实施方式
冻干对虾肉的生产
把对虾用水清洗干净，去头、去皮，并除净内脏，用水冲洗干净；
将上述对虾肉用质量比40-50％的沸盐水文火煮30分钟，然后捞出对虾肉置5倍以上的纯净水中浸泡20分钟；
将经纯净水浸泡过的对虾肉置不锈钢盘中，在真空微波干燥器中进行干燥，微波功率控制在0.8-1.5瓦/克之间，真空度在20-40KPA之间，脱去对虾肉中40-50％的水分，成为半干燥对虾肉；
将半干燥对虾肉连同不锈钢盘放入冷冻干燥器内，在-25℃以下冷冻12小时；冻结后的对虾肉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4-6小时，然后用0.5-2.0小时将温度降至50℃，保持2小时，将对虾肉取出，得到含水量不大于2％的冻干对虾肉；
在湿度不大于50％的环境下，用铝箔包装上述冻干对虾肉。
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.真空微波冷冻干燥法生产冻干对虾肉，其特征是：它由以下步骤来实现的：
A.清洗去头、去皮并除净内脏
把对虾用水清洗干净，去头、去皮，并除净内脏，用水冲洗干净；
B.盐煮、盐渍、去盐
将上述对虾肉用质量比40-50％的沸盐水文火煮30分钟，然后捞出对虾肉置5倍以上的纯净水中浸泡20分钟；
C.真空微波干燥
将经纯净水浸泡过的对虾肉置不锈钢盘中，在真空微波干燥器中进行干燥，微波功率控制在0.8-1.5瓦/克之间，真空度在20-40KPA之间，脱去对虾肉中40-50％的水分，成为半干燥对虾肉；
D.真空冷冻干燥
将半干燥对虾肉连同不锈钢盘放入冷冻干燥器内，在-25℃以下冷冻12小时；冻结后的对虾肉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4-6小时，然后用0.5-2.0小时将温度降至50℃，保持2小时，将对虾肉取出，得到含水量不大于2％的冻干对虾肉；
E.包装
在湿度不大于50％的环境下，用铝箔包装上述冻干对虾肉。
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| CN201210596743.0A CN103892413A (zh) | 2012-12-26 | 2012-12-26 | 真空微波冷冻干燥法生产冻干对虾肉 |
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| CN201210596743.0A CN103892413A (zh) | 2012-12-26 | 2012-12-26 | 真空微波冷冻干燥法生产冻干对虾肉 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104687106A (zh) * | 2015-03-26 | 2015-06-10 | 李彦坡 | 食用虾的制备方法 |
| CN107080195A (zh) * | 2017-04-18 | 2017-08-22 | 集美大学 | 一种明虾干的加工方法 |
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2012
- 2012-12-26 CN CN201210596743.0A patent/CN103892413A/zh active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104687106A (zh) * | 2015-03-26 | 2015-06-10 | 李彦坡 | 食用虾的制备方法 |
| CN107080195A (zh) * | 2017-04-18 | 2017-08-22 | 集美大学 | 一种明虾干的加工方法 |
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Application publication date: 20140702 |