CN105982252A - Processing method of vacuum freeze-dried kelp - Google Patents
Processing method of vacuum freeze-dried kelp Download PDFInfo
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- CN105982252A CN105982252A CN201610138490.0A CN201610138490A CN105982252A CN 105982252 A CN105982252 A CN 105982252A CN 201610138490 A CN201610138490 A CN 201610138490A CN 105982252 A CN105982252 A CN 105982252A
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- 238000003672 processing method Methods 0.000 title claims abstract description 15
- 241000512259 Ascophyllum nodosum Species 0.000 title claims abstract description 12
- 238000010438 heat treatment Methods 0.000 claims abstract description 50
- 239000000463 material Substances 0.000 claims abstract description 39
- 238000001291 vacuum drying Methods 0.000 claims abstract description 23
- 238000001035 drying Methods 0.000 claims abstract description 22
- 238000010025 steaming Methods 0.000 claims abstract description 21
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 20
- 238000001816 cooling Methods 0.000 claims abstract description 16
- 238000001514 detection method Methods 0.000 claims abstract description 11
- 239000002184 metal Substances 0.000 claims abstract description 11
- 229910052751 metal Inorganic materials 0.000 claims abstract description 11
- 238000007710 freezing Methods 0.000 claims abstract description 6
- 230000008859 change Effects 0.000 claims description 16
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 241000015177 Saccharina japonica Species 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000004821 distillation Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 229910052742 iron Inorganic materials 0.000 claims description 5
- 238000011068 loading method Methods 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 230000035945 sensitivity Effects 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 230000007480 spreading Effects 0.000 claims description 5
- 238000003892 spreading Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 abstract description 12
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000008569 process Effects 0.000 abstract description 6
- 238000004108 freeze drying Methods 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 3
- 238000003860 storage Methods 0.000 abstract description 3
- 230000008901 benefit Effects 0.000 abstract description 2
- 230000018044 dehydration Effects 0.000 abstract 1
- 238000006297 dehydration reaction Methods 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000007781 pre-processing Methods 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 238000000926 separation method Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 29
- 235000013305 food Nutrition 0.000 description 14
- 238000002372 labelling Methods 0.000 description 5
- 235000014347 soups Nutrition 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 208000001953 Hypotension Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 206010033546 Pallor Diseases 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
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- 238000004925 denaturation Methods 0.000 description 1
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- 238000013461 design Methods 0.000 description 1
- 235000020930 dietary requirements Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 208000032839 leukemia Diseases 0.000 description 1
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Classifications
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- 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
- 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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- Polymers & Plastics (AREA)
- Edible Seaweed (AREA)
Abstract
The invention discloses a processing method of vacuum freeze-dried kelp. The processing method comprises the following steps: (a) kelp preprocessing; (b) model cutting; (c) steaming; (d) cooling and draining; (e) traying and quick-freezing; (f) vacuum freeze-drying: sending quick-frozen materials into a closed container of a vacuum drying system, heating and drying at a vacuum degree of 0-60Pa for 16-28 hours, and carrying out dehydration and drying to obtain the finished product, wherein the final temperature of the product cannot exceed 60 DEG C; (g) separation; (h) metal detection; and (i) packaging the product with a clean and sanitary double-layer good-grade plastic bag, and sealing. The processing method has the advantages that the nutrition in kelp is furthest preserved, and the storage life of the freeze-dried kelp is prolonged. The technical scheme is a vacuum freeze-drying process customized aiming at the properties of the kelp, and an optimal freeze-drying effect of the kelp is achieved.
Description
Technical field
The present invention relates to the technical field of food-processing method, more particularly to the technical field of food drying method.
Background technology
Sea-tangle is the food of a kind of delicious taste, both can be cold and dressed with sauce, can do again soup.Often eat sea-tangle can pre-preventing leukemia, cancer effectively, again can prevention of arterial hardening, reducing blood lipid, hypotensive, prevent dysthyreosis etc..Process is dried to sea-tangle, the shelf-life of sea-tangle can be extended, be beneficial to storage, transport and sell, also allowing for eating simultaneously.Sea-tangle is the conventional a kind of food materials of instant class soup product, and there is many drawbacks in traditional instant class soup product: one is that multiple different food materials such as sea-tangle have been combined by product before packing, and by adding edible colloid, it is allowed in bulk, form several specific taste, not only product taste is single, choice is little, different food materials can not be combined by client according to self hobby, it and it is original natural flavour mountaineous to lose product after with the addition of the assistant agents such as edible glue, is unfavorable for that people's is healthy；Two is that the product food materials method using blanching carries out the pretreatment that completes more, and this method easily causes a large amount of losses of food materials nutritional labeling；Three is that the drying mode of product food materials mostly is and dries, dries and boil dry, and it is both unhygienic by the prepared drying food materials of these traditional drying modes, also unsightly, not only have lost substantial amounts of nutriment, and the shelf-life of drying food materials is shorter, should not transport for long-distance at a distance and preserve for a long time, reduction effect difference after traditional drying food materials rehydration, food materials mouthfeel after rehydration, fragrance, profile, color and luster and nutrient composition content be not all good, it is impossible to adapts to the needs of modern people's living standard.
Content of the invention
The purpose of the present invention is contemplated to solve above-mentioned deficiency and provide one to be specifically designed for sea-tangle single product and be customized drying process, rehydration is good, after rehydration, mouthfeel and color and luster tool are good, product design is attractive in appearance, at utmost retain the nutritional labeling of sea-tangle, long shelf-life, is beneficial to the processing method of the vacuum freeze drying sea-tangle of long-distance transport.
The present invention is to solve above-mentioned technical problem and the technical solution using is as follows:
The processing method of a kind of vacuum freeze drying sea-tangle, its preparation method is as follows: a, sea-tangle pretreatment: select fresh sea-tangle to be raw material, by kelp soaking 5～6 hours, clean up the impurity on Fresh Laminaria Japonica and dirt；B, cut type: the sea-tangle section after using special cut type machine to choose cleaning to essence, section specification is 2*3cm；C, steam: the sea-tangle that cut type is good is put into steam box, steam treatment 15～30 minutes, the temperature change in steam box is as follows successively: steaming the temperature inside the box during beginning was 25 DEG C～30 DEG C, through 2～3 minutes, steam the temperature inside the box and be upgraded to 94 DEG C～98 DEG C, then constant temperature 3～6 minutes；Again through 1～2 minute, steam the temperature inside the box and be upgraded to 100 DEG C～104 DEG C, followed by constant temperature 5～10 minutes；Again through 1～3 minute, steaming the temperature inside the box and reducing to 90 DEG C～94 DEG C, last constant temperature terminates for 3～6 minutes；D, cooling, draining: the above-mentioned sea-tangle steaming is spent water cooling 2～3 minutes, reach 38 DEG C～42 DEG C to temperature of charge, and draining is standby；E, paving dish, urgency are frozen: spread above-mentioned cooling the material draining the water in material disc, then carry out anxious freezing by spreading the good material feeding freeze tunnel of dish, utilize 2～3 hours, material center temperature is down to-15 DEG C～-20 DEG C；F, vacuum freeze drying: the anxious material having frozen is sent in the closed container of vacuum drying system, heat drying 16～28 hours under the vacuum degree condition of 0～60Pa, and make product final temperature not can exceed that 60 DEG C, dehydrating because of distillation becomes finished product；During described heat drying, in vacuum drying system equipment, the temperature change of heating plate is as follows successively: during beginning, temperature of heating plate is 18 DEG C～22 DEG C；Through 15～25 minutes, temperature of heating plate was upgraded to 115 DEG C～120 DEG C, then constant temperature 2～4 hours；Again through 8～12 minutes, temperature of heating plate reduced to 95 DEG C～105 DEG C, followed by constant temperature 2～4 hours；Again through 8～12 minutes, temperature of heating plate reduced to 75 DEG C～82 DEG C, followed by constant temperature 5～7 hours；Again through 8～12 minutes, temperature of heating plate was upgraded to 83 DEG C～88 DEG C, followed by constant temperature 3～5 hours；Again through 8～12 minutes, temperature of heating plate reduces to 72 DEG C～78 DEG C, last constant temperature 4～6 hours, is upgraded to 54 DEG C～60 DEG C end to temperature of charge；G, sorting: after vacuum drying terminates, material is taken out from the closed container of vacuum drying system, the product having foreign matter is weeded out；H, metal detection: product is crossed metal detector (sensitivity iron: 1.0mm, non-ferric: 1.2mm) detection；I, the Double-layer food-grade polybag loading product first using clean hygiene, then seal.
Described steam during, the change of temperature in steam box is as follows successively: steaming the temperature inside the box during beginning is 26 DEG C, through 2 minutes, steams the temperature inside the box and is upgraded to 96 DEG C, then constant temperature 4 minutes；Again through 1 minute, steam the temperature inside the box and be upgraded to 100 DEG C, followed by constant temperature 8 minutes；Again through 2 minutes, steaming the temperature inside the box and reducing to 92 DEG C, last constant temperature terminates for 4 minutes.
During described vacuum freeze drying, during heat drying, in vacuum drying system equipment, the temperature change of heating plate is as follows successively: during beginning, temperature of heating plate is 20 DEG C；Through 20 minutes, temperature of heating plate was upgraded to 120 DEG C, then constant temperature 3 hours；Again through 10 minutes, temperature of heating plate reduced to 100 DEG C, followed by constant temperature 3 hours；Again through 10 minutes, temperature of heating plate reduced to 80 DEG C, followed by constant temperature 6 hours；Again through 10 minutes, temperature of heating plate was upgraded to 85 DEG C, followed by constant temperature 4 hours；Again through 10 minutes, temperature of heating plate reduces to 75 DEG C, last constant temperature 5 hours, is upgraded to 58 DEG C of end to temperature of charge.
The present invention uses above-mentioned technical solution can reach to provide the benefit that: be separately individually dried the food materials of traditional instant class soup product, food materials different from other for the sea-tangle of vacuum freeze drying process can be combined by client according to self hobby, significantly meets the diversified dietary requirements of client；Need not add any additive, at utmost remain sea-tangle original natural flavour mountaineous, beneficially people's is healthy；This freeze-drying processing method uses the mode steaming to carry out, to sea-tangle, the process that completes, and farthest remains the nutritional labeling in sea-tangle；Owing to this drying means is carried out under low temperature, low pressure, the moisture in sea-tangle directly distils, and physical arrangement and the molecule structure change of sea-tangle are minimum so that sea-tangle is dried rear shape and has almost no change, and maintains the original shape of sea-tangle well；Sea-tangle is dried by the method at low temperatures, protein is not made to produce denaturation, making microorganism lose biologos, the volatile ingredient in sea-tangle and the nutritional labeling of heated denaturalization and fragrance ingredient loss are very little, farthest remain the original mouthfeel of sea-tangle, nutritional labeling and fragrance；The method is dried under vacuum conditions, and oxygen is few, makes oxidizable material be protected, farthest maintains the original color and luster of sea-tangle；This freeze drying process can remove the moisture of 95-99.5% in sea-tangle, extends the storage life of lyophilized sea-tangle to greatest extent；The method is in dry run, and sea-tangle does not exist Surface hardened layer problem, and it is internally formed the spongy of porous, thus has excellent rehydration, can recover the state before being dried at short notice；The freeze-drying curve of this freeze drying process gets through repetition test, is specific to the vacuum freeze-drying technique that sea-tangle self character is customized, and makes sea-tangle reach optimal effect.
Detailed description of the invention
Embodiment 1: the processing method of a kind of vacuum freeze drying sea-tangle, its preparation method is as follows: a, sea-tangle pretreatment: select fresh sea-tangle to be raw material, by kelp soaking 6 hours, clean up the impurity on Fresh Laminaria Japonica and dirt；B, cut type: the sea-tangle section after using special cut type machine to choose cleaning to essence, section specification is 2*3cm；C, steam: the sea-tangle that cut type is good is put into steam box, steam treatment 21 minutes, and the temperature change in steam box is as follows successively: steaming the temperature inside the box during beginning is 26 DEG C, through 2 minutes, steams the temperature inside the box and is upgraded to 96 DEG C, then constant temperature 4 minutes；Again through 1 minute, steam the temperature inside the box and be upgraded to 100 DEG C, followed by constant temperature 8 minutes；Again through 2 minutes, steaming the temperature inside the box and reducing to 92 DEG C, last constant temperature terminates for 4 minutes；D, cooling, draining: the above-mentioned sea-tangle steaming being spent water cooling 3 minutes, reaching 40 DEG C to temperature of charge, draining is standby；E, paving dish, urgency are frozen: spread above-mentioned cooling the material draining the water in material disc, then carry out anxious freezing by spreading the good material feeding freeze tunnel of dish, utilize 3 hours, material center temperature is down to-20 DEG C；F, vacuum freeze drying: the anxious material having frozen is sent in the closed container of vacuum drying system, heat drying 22 hours under the vacuum degree condition of 60Pa, and make product final temperature not can exceed that 60 DEG C, dehydrating because of distillation becomes finished product；During described heat drying, in vacuum drying system equipment, the temperature change of heating plate is as follows successively: during beginning, temperature of heating plate is 20 DEG C；Through 20 minutes, temperature of heating plate was upgraded to 120 DEG C, then constant temperature 3 hours；Again through 10 minutes, temperature of heating plate reduced to 100 DEG C, followed by constant temperature 3 hours；Again through 10 minutes, temperature of heating plate reduced to 80 DEG C, followed by constant temperature 6 hours；Again through 10 minutes, temperature of heating plate was upgraded to 85 DEG C, followed by constant temperature 4 hours；Again through 10 minutes, temperature of heating plate reduces to 75 DEG C, last constant temperature 5 hours, is upgraded to 58 DEG C of end to temperature of charge；G, sorting: after vacuum drying terminates, material is taken out from the closed container of vacuum drying system, the product having foreign matter is weeded out；H, metal detection: product is crossed metal detector (sensitivity iron: 1.0mm, non-ferric: 1.2mm) detection；I, the Double-layer food-grade polybag loading product first using clean hygiene, then seal.
Embodiment 2: the processing method of a kind of vacuum freeze drying sea-tangle, its preparation method is as follows: a, sea-tangle pretreatment: select fresh sea-tangle to be raw material, by kelp soaking 5 hours, clean up the impurity on Fresh Laminaria Japonica and dirt；B, cut type: the sea-tangle section after using special cut type machine to choose cleaning to essence, section specification is 2*3cm；C, steam: the sea-tangle that cut type is good is put into steam box, steam treatment 15 minutes, and the temperature change in steam box is as follows successively: steaming the temperature inside the box during beginning is 25 DEG C, through 2 minutes, steams the temperature inside the box and is upgraded to 94 DEG C, then constant temperature 3 minutes；Again through 1 minute, steam the temperature inside the box and be upgraded to 100 DEG C, followed by constant temperature 5 minutes；Again through 1 minute, steaming the temperature inside the box and reducing to 90 DEG C, last constant temperature terminates for 3 minutes；D, cooling, draining: the above-mentioned sea-tangle steaming being spent water cooling 2 minutes, reaching 38 DEG C to temperature of charge, draining is standby；E, paving dish, urgency are frozen: spread above-mentioned cooling the material draining the water in material disc, then carry out anxious freezing by spreading the good material feeding freeze tunnel of dish, utilize 2 hours, material center temperature is down to-15 DEG C；F, vacuum freeze drying: the anxious material having frozen is sent in the closed container of vacuum drying system, heat drying 17 hours under the vacuum degree condition of 0Pa, and make product final temperature not can exceed that 60 DEG C, dehydrating because of distillation becomes finished product；During described heat drying, in vacuum drying system equipment, the temperature change of heating plate is as follows successively: during beginning, temperature of heating plate is 18 DEG C；Through 22 minutes, temperature of heating plate was upgraded to 115 DEG C, then constant temperature 2 hours；Again through 8 minutes, temperature of heating plate reduced to 95 DEG C, followed by constant temperature 2 hours；Again through 10 minutes, temperature of heating plate reduced to 75 DEG C, followed by constant temperature 5 hours；Again through 8 minutes, temperature of heating plate was upgraded to 83 DEG C, followed by constant temperature 3 hours；Again through 12 minutes, temperature of heating plate reduces to 72 DEG C, last constant temperature 4 hours, is upgraded to 54 DEG C of end to temperature of charge；G, sorting: after vacuum drying terminates, material is taken out from the closed container of vacuum drying system, the product having foreign matter is weeded out；H, metal detection: product is crossed metal detector (sensitivity iron: 1.0mm, non-ferric: 1.2mm) detection；I, the Double-layer food-grade polybag loading product first using clean hygiene, then seal.
Embodiment 3: the processing method of a kind of vacuum freeze drying sea-tangle, its preparation method is as follows: a, sea-tangle pretreatment: select fresh sea-tangle to be raw material, by kelp soaking 6 hours, clean up the impurity on Fresh Laminaria Japonica and dirt；B, cut type: the sea-tangle section after using special cut type machine to choose cleaning to essence, section specification is 2*3cm；C, steam: the sea-tangle that cut type is good is put into steam box, steam treatment 30 minutes, and the temperature change in steam box is as follows successively: steaming the temperature inside the box during beginning is 30 DEG C, through 3 minutes, steams the temperature inside the box and is upgraded to 98 DEG C, then constant temperature 6 minutes；Again through 2 minutes, steam the temperature inside the box and be upgraded to 104 DEG C, followed by constant temperature 10 minutes；Again through 3 minutes, steaming the temperature inside the box and reducing to 94 DEG C, last constant temperature terminates for 6 minutes；D, cooling, draining: the above-mentioned sea-tangle steaming being spent water cooling 3 minutes, reaching 42 DEG C to temperature of charge, draining is standby；E, paving dish, urgency are frozen: spread above-mentioned cooling the material draining the water in material disc, then carry out anxious freezing by spreading the good material feeding freeze tunnel of dish, utilize 2.5 hours, material center temperature is down to-18 DEG C；F, vacuum freeze drying: the anxious material having frozen is sent in the closed container of vacuum drying system, heat drying 27 hours under the vacuum degree condition of 50Pa, and make product final temperature not can exceed that 60 DEG C, dehydrating because of distillation becomes finished product；During described heat drying, in vacuum drying system equipment, the temperature change of heating plate is as follows successively: during beginning, temperature of heating plate is 22 DEG C；Through 18 minutes, temperature of heating plate was upgraded to 120 DEG C, then constant temperature 4 hours；Again through 12 minutes, temperature of heating plate reduced to 105 DEG C, followed by constant temperature 4 hours；Again through 10 minutes, temperature of heating plate reduced to 82 DEG C, followed by constant temperature 7 hours；Again through 12 minutes, temperature of heating plate was upgraded to 88 DEG C, followed by constant temperature 5 hours；Again through 8 minutes, temperature of heating plate reduces to 78 DEG C, last constant temperature 6 hours, is upgraded to 60 DEG C of end to temperature of charge；G, sorting: after vacuum drying terminates, material is taken out from the closed container of vacuum drying system, the product having foreign matter is weeded out；H, metal detection: product is crossed metal detector (sensitivity iron: 1.0mm, non-ferric: 1.2mm) detection；I, the Double-layer food-grade polybag loading product first using clean hygiene, then seal.
Claims (3)
1. the processing method of a vacuum freeze drying sea-tangle, it is characterised in that its preparation method is as follows:
A, sea-tangle pretreatment: select fresh sea-tangle to be raw material, by kelp soaking 5～6 hours, the impurity on Fresh Laminaria Japonica and dirt are cleaned up；
B, cut type: the sea-tangle section after using special cut type machine to choose cleaning to essence, section specification is 2*3cm；
C, steam: the sea-tangle that cut type is good is put into steam box, steam treatment 15～30 minutes, the temperature change in steam box is as follows successively: steaming the temperature inside the box during beginning was 25 DEG C～30 DEG C, through 2～3 minutes, steam the temperature inside the box and be upgraded to 94 DEG C～98 DEG C, then constant temperature 3～6 minutes；Again through 1～2 minute, steam the temperature inside the box and be upgraded to 100 DEG C～104 DEG C, followed by constant temperature 5～10 minutes；Again through 1～3 minute, steaming the temperature inside the box and reducing to 90 DEG C～94 DEG C, last constant temperature terminates for 3～6 minutes；
D, cooling, draining: the above-mentioned sea-tangle steaming is spent water cooling 2～3 minutes, reach 38 DEG C～42 DEG C to temperature of charge, and draining is standby；
E, paving dish, urgency are frozen: spread above-mentioned cooling the material draining the water in material disc, then carry out anxious freezing by spreading the good material feeding freeze tunnel of dish, utilize 2～3 hours, material center temperature is down to-15 DEG C～-20 DEG C；
F, vacuum freeze drying: the anxious material having frozen is sent in the closed container of vacuum drying system, heat drying 16～28 hours under the vacuum degree condition of 0～60Pa, and make product final temperature not can exceed that 60 DEG C, dehydrating because of distillation becomes finished product；During described heat drying, in vacuum drying system equipment, the temperature change of heating plate is as follows successively: during beginning, temperature of heating plate is 18 DEG C～22 DEG C；Through 15～25 minutes, temperature of heating plate was upgraded to 115 DEG C～120 DEG C, then constant temperature 2～4 hours；Again through 8～12 minutes, temperature of heating plate reduced to 95 DEG C～105 DEG C, followed by constant temperature 2～4 hours；Again through 8～12 minutes, temperature of heating plate reduced to 75 DEG C～82 DEG C, followed by constant temperature 5～7 hours；Again through 8～12 minutes, temperature of heating plate was upgraded to 83 DEG C～88 DEG C, followed by constant temperature 3～5 hours；Again through 8～12 minutes, temperature of heating plate reduces to 72 DEG C～78 DEG C, last constant temperature 4～6 hours, is upgraded to 54 DEG C～60 DEG C end to temperature of charge；
G, sorting: after vacuum drying terminates, material is taken out from the closed container of vacuum drying system, the product having foreign matter is weeded out；
H, metal detection: product is crossed metal detector (sensitivity iron: 1.0mm, non-ferric: 1.2mm) detection；
I, the Double-layer food-grade polybag loading product first using clean hygiene, then seal.
2. the processing method of a kind of vacuum freeze drying sea-tangle according to claim 1, it is characterized in that: described steam during, the change of temperature in steam box is as follows successively: steaming the temperature inside the box during beginning was 26 DEG C, through 2 minutes, steam the temperature inside the box and be upgraded to 96 DEG C, then constant temperature 4 minutes；Again through 1 minute, steam the temperature inside the box and be upgraded to 100 DEG C, followed by constant temperature 8 minutes；Again through 2 minutes, steaming the temperature inside the box and reducing to 92 DEG C, last constant temperature terminates for 4 minutes.
3. the processing method of a kind of vacuum freeze drying sea-tangle according to claim 1, it is characterized in that: during described vacuum freeze drying, during heat drying, in vacuum drying system equipment, the temperature change of heating plate is as follows successively: during beginning, temperature of heating plate is 20 DEG C；Through 20 minutes, temperature of heating plate was upgraded to 120 DEG C, then constant temperature 3 hours；Again through 10 minutes, temperature of heating plate reduced to 100 DEG C, followed by constant temperature 3 hours；Again through 10 minutes, temperature of heating plate reduced to 80 DEG C, followed by constant temperature 6 hours；Again through 10 minutes, temperature of heating plate was upgraded to 85 DEG C, followed by constant temperature 4 hours；Again through 10 minutes, temperature of heating plate reduces to 75 DEG C, last constant temperature 5 hours, is upgraded to 58 DEG C of end to temperature of charge.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106472654A (en) * | 2016-10-21 | 2017-03-08 | 深圳市万骐海洋生物科技有限公司 | A kind of Mare Humorum horse freeze drying process |
| CN107751298A (en) * | 2017-11-23 | 2018-03-06 | 咀香园健康食品（中山）有限公司 | A kind of less salt freezes sea-tangle shortbread type biscuit and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101543238A (en) * | 2009-03-12 | 2009-09-30 | 湖北新美香食品有限公司 | Method for processing string beans through vacuum freeze drying |
| CN102125083A (en) * | 2010-01-20 | 2011-07-20 | 湖北新美香食品有限公司 | Processing method for performing vacuum freeze drying on apple |
| CN102793217A (en) * | 2011-05-23 | 2012-11-28 | 湖北新美香食品有限公司 | Vacuum freeze-drying processing method for compound fruit and vegetable peanut butter granules |
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| CN101543238A (en) * | 2009-03-12 | 2009-09-30 | 湖北新美香食品有限公司 | Method for processing string beans through vacuum freeze drying |
| CN102125083A (en) * | 2010-01-20 | 2011-07-20 | 湖北新美香食品有限公司 | Processing method for performing vacuum freeze drying on apple |
| CN102793217A (en) * | 2011-05-23 | 2012-11-28 | 湖北新美香食品有限公司 | Vacuum freeze-drying processing method for compound fruit and vegetable peanut butter granules |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106472654A (en) * | 2016-10-21 | 2017-03-08 | 深圳市万骐海洋生物科技有限公司 | A kind of Mare Humorum horse freeze drying process |
| CN107751298A (en) * | 2017-11-23 | 2018-03-06 | 咀香园健康食品（中山）有限公司 | A kind of less salt freezes sea-tangle shortbread type biscuit and preparation method thereof |
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