CN103892415A - Vacuum microwave freeze-drying method for producing freeze-drying trepang - Google Patents
Vacuum microwave freeze-drying method for producing freeze-drying trepang Download PDFInfo
- Publication number
- CN103892415A CN103892415A CN201210596748.3A CN201210596748A CN103892415A CN 103892415 A CN103892415 A CN 103892415A CN 201210596748 A CN201210596748 A CN 201210596748A CN 103892415 A CN103892415 A CN 103892415A
- Authority
- CN
- China
- Prior art keywords
- drying
- freeze
- sea cucumber
- trepang
- 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
- 238000004108 freeze drying Methods 0.000 title claims abstract description 37
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 238000001035 drying Methods 0.000 claims abstract description 15
- 238000007710 freezing Methods 0.000 claims abstract description 10
- 230000008014 freezing Effects 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 210000001835 viscera Anatomy 0.000 claims abstract description 7
- 238000009835 boiling Methods 0.000 claims abstract description 5
- 238000004806 packaging method and process Methods 0.000 claims abstract description 3
- 241000251511 Holothuroidea Species 0.000 claims description 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 229910001220 stainless steel Inorganic materials 0.000 claims description 8
- 239000010935 stainless steel Substances 0.000 claims description 8
- 239000005030 aluminium foil Substances 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 4
- -1 salt salt Chemical class 0.000 claims description 4
- 239000012266 salt solution Substances 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 4
- 238000010792 warming Methods 0.000 claims description 4
- 238000009777 vacuum freeze-drying 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
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000011033 desalting Methods 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 238000009938 salting Methods 0.000 abstract 1
- 238000001291 vacuum drying Methods 0.000 abstract 1
- 241000965254 Apostichopus japonicus Species 0.000 description 14
- 241000208340 Araliaceae Species 0.000 description 12
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 12
- 235000003140 Panax quinquefolius Nutrition 0.000 description 12
- 235000008434 ginseng Nutrition 0.000 description 12
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 206010020843 Hyperthermia Diseases 0.000 description 1
- 235000012000 cholesterol Nutrition 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
- 230000036039 immunity 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
- 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)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a vacuum microwave freeze-drying method for producing freeze-drying trepang. The vacuum microwave freeze-drying method for producing freeze-drying trepang comprises the following steps: cleaning and removing internal organs, boiling with salt, salting, desalting, carrying out vacuum microwave drying to remove 40-50% of moisture, then freezing, and vacuum drying; and packaging to prepare finished freeze-drying trepang. The method for preparing freeze drying trepang, which is prepared by the invention, is low in preparation cost and saves energy; the prepared freeze-drying trepang keep the original color, shape and nutrition of trepang, 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 vacuum microwave freeze-drying production freeze-drying sea cucumber.
Background technology
Sea cucumber is first of extra large eight delicacies, unique unique not containing cholesterol in marine product, has nourishing, keeps fit, increases the function of immunity.Sea cucumber, except minute quantity is eaten raw, needs drying, market circulation, water to send out, cook just and eats.
On market, dried sea-cucumber is divided into dry, light dry and freeze-drying three classes of salt, and salt dried sea-cucumber 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; Unsalted dried sea cucumbers 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 cucumber utilizes vacuum freeze-drying method manufacture, and it keeps, and nutrition, look, taste, type are all improved, a system is also simple, but its process is long, the shortcoming high, price is high that consumes energy is to be improved.
Summary of the invention
Vacuum microwave freeze-drying production freeze-drying sea cucumber of the present invention, its object is intended to solve the deficiency of prior art, and vacuum microwave freeze-drying production freeze-drying sea cucumber is provided, and its technical scheme is realized by following steps:
A. clean and Ex-all internal organ
Cut open an osculum with cutter at sea cucumber back, sea cucumber internal organ are eliminated, water cleans up;
B. salt boils, salt marsh, desalts
Above-mentioned sea cucumber is boiled 60 minutes with the salt solution slow fire that boils of mass ratio 40-50%, and fine salt salt marsh 24 hours for the sea cucumber of boiling, then pulls sea cucumber out and puts in 5 times of above pure water and soak 60 minutes;
C. vacuum microwave drying
The sea cucumber 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, between 20-40KPA, is sloughed the moisture of 40-50% in sea cucumber, becomes partial desiccation sea cucumber;
D. vacuum freeze drying
Partial desiccation sea cucumber is put into freeze-dryer together with stainless steel disc, below-25 DEG C freezing 12 hours; The lyophilization in freeze-dryer of sea cucumber after freezing; Drying process is: under the pressure of 40-100PA, be warming up to 80 DEG C with 20 minutes, keep 6-9 hour, then cooled the temperature to 50 DEG C with 0.5-2.0 hour, keep 2 hours, sea cucumber is taken out, obtain water content and be not more than 2% freeze-drying sea cucumber;
E. packaging
Be not more than in humidity under 50% environment, with the above-mentioned freeze-drying sea cucumber of In Aluminium Foil Packing.
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 cucumber, follow-up Vacuum Freezing & Drying Technology has kept quality and the feature of freeze-drying sea cucumber, not only send out system simple, as long as soak and within more than ten hour, can cook edible and nutrition, look, taste, type and keep good with pure water.
Detailed description of the invention
Embodiment 1
The production of freeze-drying stichopus japonicus
Cut open an osculum with cutter at stichopus japonicus back, stichopus japonicus internal organ are eliminated, water cleans up; Above-mentioned stichopus japonicus is boiled 60 minutes with the salt solution slow fire that boils of mass ratio 40-50%, and fine salt salt marsh 24 hours for the stichopus japonicus of boiling, then pulls stichopus japonicus out and puts in 5 times of above pure water and soak 60 minutes;
The stichopus japonicus 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, between 20-40KPA, is sloughed the moisture of 40-50% in stichopus japonicus, becomes partial desiccation stichopus japonicus; Partial desiccation stichopus japonicus is put into freeze-dryer together with stainless steel disc, below-25 DEG C freezing 12 hours; The lyophilization in freeze-dryer of stichopus japonicus after freezing; Drying process is: under the pressure of 40-100PA, be warming up to 80 DEG C with 20 minutes, keep 6-9 hour, then cooled the temperature to 50 DEG C with 0.5-2.0 hour, keep 2 hours, stichopus japonicus is taken out, obtain water content and be not more than 2% freeze-drying stichopus japonicus; Be not more than in humidity under 50% environment, with the above-mentioned freeze-drying stichopus japonicus of In Aluminium Foil Packing.
Embodiment 2
The production of freeze-drying plum blossom ginseng
Join back with cutter in plum blossom and cut open an osculum, plum blossom is joined to internal organ and eliminate, water cleans up; Above-mentioned plum blossom ginseng is boiled 60 minutes with the salt solution slow fire that boils of mass ratio 40-50%, and fine salt salt marsh 24 hours for the plum blossom of boiling ginseng, then pulls out in the pure water of plum blossom ginseng more than putting 5 times and soaks 60 minutes; The plum blossom ginseng 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 plum blossom ginseng, become partial desiccation plum blossom ginseng; Partial desiccation plum blossom ginseng is put into freeze-dryer together with stainless steel disc, below-25 DEG C freezing 12 hours; Plum blossom ginseng lyophilization in freeze-dryer after freezing; Drying process is: under the pressure of 40-100PA, be warming up to 80 DEG C with 20 minutes, keep 6-9 hour, then cooled the temperature to 50 DEG C with 0.5-2.0 hour, keep 2 hours, plum blossom ginseng is taken out, obtain water content and be not more than 2% freeze-drying plum blossom ginseng; Be not more than in humidity under 50% environment, by the above-mentioned freeze-drying plum blossom ginseng of In Aluminium Foil Packing.
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 cucumber, is characterized in that: it is realized by following steps:
A. clean and Ex-all internal organ
Cut open an osculum with cutter at sea cucumber back, sea cucumber internal organ are eliminated, water cleans up;
B. salt boils, salt marsh, desalts
Above-mentioned sea cucumber is boiled 60 minutes with the salt solution slow fire that boils of mass ratio 40-50%, and fine salt salt marsh 24 hours for the sea cucumber of boiling, then pulls sea cucumber out and puts in 5 times of above pure water and soak 60 minutes;
C. vacuum microwave drying
The sea cucumber 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, between 20-40KPA, is sloughed the moisture of 40-50% in sea cucumber, becomes partial desiccation sea cucumber;
D. vacuum freeze drying
Partial desiccation sea cucumber is put into freeze-dryer together with stainless steel disc, below-25 DEG C freezing 12 hours; The lyophilization in freeze-dryer of sea cucumber after freezing; Drying process is: under the pressure of 40-100PA, be warming up to 80 DEG C with 20 minutes, keep 6-9 hour, then cooled the temperature to 50 DEG C with 0.5-2.0 hour, keep 2 hours, sea cucumber is taken out, obtain water content and be not more than 2% freeze-drying sea cucumber;
E. packaging
Be not more than in humidity under 50% environment, with the above-mentioned freeze-drying sea cucumber of In Aluminium Foil Packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210596748.3A CN103892415A (en) | 2012-12-26 | 2012-12-26 | Vacuum microwave freeze-drying method for producing freeze-drying trepang |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210596748.3A CN103892415A (en) | 2012-12-26 | 2012-12-26 | Vacuum microwave freeze-drying method for producing freeze-drying trepang |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103892415A true CN103892415A (en) | 2014-07-02 |
Family
ID=50984243
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210596748.3A Pending CN103892415A (en) | 2012-12-26 | 2012-12-26 | Vacuum microwave freeze-drying method for producing freeze-drying trepang |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103892415A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256719A (en) * | 2014-10-11 | 2015-01-07 | 福建省连江县官坞海洋开发有限公司 | Processing technology for drying trepang through cold air without adding any substance |
| CN104489755A (en) * | 2014-12-09 | 2015-04-08 | 山东好当家海洋发展股份有限公司 | Method for processing stichopus japonicus slices |
| CN106213264A (en) * | 2016-07-26 | 2016-12-14 | 廖亚妹 | A kind of preparation method of dry Stichopus japonicus |
| CN106509866A (en) * | 2016-10-17 | 2017-03-22 | 江苏省农业科学院 | Production technology of ready-to-eat silkworm chrysalis |
-
2012
- 2012-12-26 CN CN201210596748.3A patent/CN103892415A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256719A (en) * | 2014-10-11 | 2015-01-07 | 福建省连江县官坞海洋开发有限公司 | Processing technology for drying trepang through cold air without adding any substance |
| CN104489755A (en) * | 2014-12-09 | 2015-04-08 | 山东好当家海洋发展股份有限公司 | Method for processing stichopus japonicus slices |
| CN106213264A (en) * | 2016-07-26 | 2016-12-14 | 廖亚妹 | A kind of preparation method of dry Stichopus japonicus |
| CN106509866A (en) * | 2016-10-17 | 2017-03-22 | 江苏省农业科学院 | Production technology of ready-to-eat silkworm chrysalis |
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| 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 |