CN103892414A - Vacuum microwave freeze-drying method for producing freeze-drying mussel meat - Google Patents
Vacuum microwave freeze-drying method for producing freeze-drying mussel meat Download PDFInfo
- Publication number
- CN103892414A CN103892414A CN201210596744.5A CN201210596744A CN103892414A CN 103892414 A CN103892414 A CN 103892414A CN 201210596744 A CN201210596744 A CN 201210596744A CN 103892414 A CN103892414 A CN 103892414A
- Authority
- CN
- China
- Prior art keywords
- drying
- freeze
- red meat
- extra large
- sea
- 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
- 238000004108 freeze drying Methods 0.000 title claims abstract description 25
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 241000237536 Mytilus edulis Species 0.000 title abstract 5
- 235000013372 meat Nutrition 0.000 title abstract 5
- 235000020638 mussel Nutrition 0.000 title abstract 5
- 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 7
- 238000009835 boiling Methods 0.000 claims abstract description 4
- 235000020989 red meat Nutrition 0.000 claims description 41
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 229910001220 stainless steel Inorganic materials 0.000 claims description 6
- 239000010935 stainless steel Substances 0.000 claims description 6
- 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
- 238000000034 method Methods 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 3
- 238000001291 vacuum drying Methods 0.000 abstract 1
- 238000009461 vacuum packaging Methods 0.000 abstract 1
- 238000012856 packing Methods 0.000 description 3
- 239000005030 aluminium foil Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 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
- 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
- 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
-
- 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
-
- 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
Landscapes
- 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
The invention discloses a vacuum microwave freeze-drying method for producing freeze-drying mussel meat. The method comprises the following steps: boiling mussel meat with salt, removing the salt, performing vacuum microwave drying to remove 40-50% of moisture, subsequently freezing, performing vacuum drying, and packaging so as to obtain a finished product. The freeze-dried mussel meat produced by using the method disclosed by the invention is low in production cost and has the energy-saving effect, and the finished product well maintains the original color, shape and nutrition of the mussel meat, and is good in reconstitution property, good in taste and convenient to soak and eat.
Description
Technical field
The present invention relates to food, field of processing of aquatic products, espespecially vacuum microwave freeze-drying production freeze-drying sea red meat.
Background technology
Sea red meat right and wrong are usually shown in marine product, in marine product, occupy a tiny space, and be the common delicious food of common people's dining table.Sea red meat, also can be drying except can eating raw, and on market, dry extra large red meat is divided into dry, light dry and freeze-drying three classes of salt, and the dry extra large red meat of salt boils, roasting, repeatedly dries and make with traditional multipass salt, and nutritional labeling loss is large, it is difficult to send out system, fades out; Light dry extra large red meat 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 sea red meat utilizes 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 of the present invention sea red meat, its object is intended to solve the deficiency of prior art, and vacuum microwave freeze-drying production freeze-drying sea red meat is provided, and its technical scheme is realized by following steps:
A. salt boils, desalts.
Hai Hong is boiled 20 minutes with the salt solution slow fire that boils of mass ratio 40-50%, extra large red meat is proposed in the red shell in sea boiling, then extra large red meat is placed in to 5 times of above pure water and soaks 60 minutes;
B. vacuum microwave drying
The extra large red meat 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 extra large red meat, become partial desiccation sea red meat;
C. vacuum freeze drying
Partial desiccation sea red meat is put into freeze-dryer together with stainless steel disc, below-25 ℃ freezing 12 hours; Extra large red meat lyophilization in freeze-dryer after freezing; Drying process is: under the pressure of 40-100PA, be warming up to 80 ℃ with 20 minutes, keep 4-6 hour, then cooled the temperature to 50 ℃ with 0.5-2.0 hour, keep 2 hours, extra large red meat is taken out, obtain water content and be not more than 2% freeze-drying sea red meat;
D. packing
Be not more than in humidity under 50% environment, with the above-mentioned freeze-drying of In Aluminium Foil Packing sea red meat.
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 sea red meat, follow-up Vacuum Freezing & Drying Technology has kept quality and the feature of freeze-drying sea red meat, not only send out system simple, as long as soak and within one hour, can cook edible and nutrition, look, taste, type and keep good with pure water.
The specific embodiment
Hai Hong is boiled 20 minutes with the salt solution slow fire that boils of mass ratio 40-50%, extra large red meat is proposed in the red shell in sea boiling, then extra large red meat is placed in to 5 times of above pure water and soaks 60 minutes;
The extra large red meat 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 extra large red meat, become partial desiccation sea red meat;
Partial desiccation sea red meat is put into freeze-dryer together with stainless steel disc, below-25 ℃ freezing 12 hours; Extra large red meat lyophilization in freeze-dryer after freezing; Drying process is: under the pressure of 40-100PA, be warming up to 80 ℃ with 20 minutes, keep 4-6 hour, then cooled the temperature to 50 ℃ with 0.5-2.0 hour, keep 2 hours, extra large red meat is taken out, obtain water content and be not more than 2% freeze-drying sea red meat;
Be not more than in humidity under 50% environment, with the above-mentioned freeze-drying of In Aluminium Foil Packing sea red meat.
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 sea red meat, is characterized in that: it is realized by following steps:
A. salt boils, desalts
Hai Hong is boiled 20 minutes with the salt solution slow fire that boils of mass ratio 40-50%, extra large red meat is proposed in the red shell in sea boiling, then extra large red meat is placed in to 5 times of above pure water and soaks 60 minutes;
B. vacuum microwave drying
The extra large red meat 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 extra large red meat, become partial desiccation sea red meat;
C. vacuum freeze drying
Partial desiccation sea red meat is put into freeze-dryer together with stainless steel disc, below-25 ℃ freezing 12 hours; Extra large red meat lyophilization in freeze-dryer after freezing; Drying process is: under the pressure of 40-100PA, be warming up to 80 ℃ with 20 minutes, keep 4-6 hour, then cooled the temperature to 50 ℃ with 0.5-2.0 hour, keep 2 hours, extra large red meat is taken out.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210596744.5A CN103892414A (en) | 2012-12-26 | 2012-12-26 | Vacuum microwave freeze-drying method for producing freeze-drying mussel meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210596744.5A CN103892414A (en) | 2012-12-26 | 2012-12-26 | Vacuum microwave freeze-drying method for producing freeze-drying mussel meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103892414A true CN103892414A (en) | 2014-07-02 |
Family
ID=50984242
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210596744.5A Pending CN103892414A (en) | 2012-12-26 | 2012-12-26 | Vacuum microwave freeze-drying method for producing freeze-drying mussel meat |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103892414A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110545673A (en) * | 2017-04-13 | 2019-12-06 | 能波公司 | Method for producing dry porous food |
-
2012
- 2012-12-26 CN CN201210596744.5A patent/CN103892414A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110545673A (en) * | 2017-04-13 | 2019-12-06 | 能波公司 | Method for producing dry porous food |
| EP3534722A4 (en) * | 2017-04-13 | 2019-12-18 | EnWave Corporation | Method of making dried porous food products |
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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 |