CN106262014A - Dry scallop processing method - Google Patents
Dry scallop processing method Download PDFInfo
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- CN106262014A CN106262014A CN201610674019.3A CN201610674019A CN106262014A CN 106262014 A CN106262014 A CN 106262014A CN 201610674019 A CN201610674019 A CN 201610674019A CN 106262014 A CN106262014 A CN 106262014A
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- 241000237509 Patinopecten sp. Species 0.000 title claims abstract description 175
- 235000020637 scallop Nutrition 0.000 title claims abstract description 175
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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
-
- 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
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
- Y02A40/924—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation using renewable energies
-
- 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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- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
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- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
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Abstract
The open a kind of dry scallop processing method of the present invention, relates to marine product and is dried processing technique field.The method through raw material selection, shell, wash, decocting in water, dry, store and obtain finished product.The dry scallop processing method of the present invention easily operates, and can keep again the distinctive fresh fragrance of dry scallop, raising dry scallop drying efficiency and matter.And ultrasound wave is combined by the present invention with combined solar energy heat pump drying mode, segmentation gives full play to respective effect and advantage, to improving dry scallop drying efficiency and quality, cost-effective significant.
Description
Technical field
The present invention is dried process technology about a kind of marine product, particularly relates to a kind of dry scallop processing method.
Background technology
Dry scallop has another name called Pinnapectinata L., is to process through drying with the closed shell flesh of scallop, pen shell etc..Good scallop should
Shape is the most complete, solid full, and color cadmium yellow and damaged surface can not have irregular splitting.The master of scallop at present
Processing method is wanted to have ripe dry product, fresh two kinds.The procedure of processing of the ripest dry product is that the shellfish post of processed is placed on frame in bamboo basket
Shine, or ted on clean mat, stir twice the most day by day, before midday after must also move at shady and cool ventilation, in order to avoid burning sun shines
Split, shine and put in storage after absolutely dry.The procedure of processing of fresh is directly to be taken off by the shellfish post of the shellfish that newly lives, and directly dries in the air after removing impurity removing
Shining, its dry in the sun step is consistent with the dry in the sun step of ripe dry product, treats that drying end is fresh.At present, the making of dry scallop is main
It is based on ripe dry product.In the manufacturing process of ripe dry product, scallop qualification rate is had by the operation of processed and drying step
Directly impact, as a example by processed step, mostly current processed is based on cauldron steaming and decocting, and requiring during steaming and decocting that shell opens must
Taking the dish out of the pot in time, if steaming and decocting is excessive, dry scallop shellfish meat atrophy, the shape made are the fullest, and the steaming and decocting duration and degree of heating less than, with half a lifetime not
The scallop taste of ripe shellfish post processing is the most beautiful, can be with one heavier fishy smell.During the most drying, if under burning sun
Dry in the sun is excessive, and scallop surface will crack, and in follow-up packaging, transport process, shellfish meat will produce and rupture, shadow
Ring product integrity degree, and if dry in the sun is not enough, it will directly affect the shelf-life of product.And during drying, operation week
Phase length, labor intensity are big, seriously reduce production efficiency.It addition, the dry scallop finished product that traditional drying process is formed, rehydration product
Matter is poor, thus mouthfeel difference and bad after causing dry scallop rehydration.
Summary of the invention
Therefore, in place of an object of the present invention is to overcome above-mentioned the deficiencies in the prior art, it is provided that a kind of method is easily grasped
Make, the distinctive fresh fragrance of (fanning) shellfish, raising (fanning) shellfish drying efficiency and the dry scallop processing method of quality can be kept again.
For reaching above-mentioned purpose, the present invention provides a kind of dry scallop processing method, and this dry scallop processing method comprises the following steps:
(1) raw material selection: select the fresh and alive shellfish that build is stout and strong；(2) shelling: scrub fresh and alive shellfish with sea water, (3) wash: by shellfish post with clear
Clean sea water cleans, and drains away the water；(4) decocting in water: put in bamboo basket by clean shellfish post, treats that water is boiled and is immediately placed in pot, enter
Row rotates, and in time seething with excitement, removes offscum in pot, will take out by bamboo basket after boiling 2 minutes；Continuation sea water or mass percent concentration
Be 3% saline wash away dirty foam, dewatering；(5) dry: cooked clean shellfish post is placed on drying container and uniformly spreads out, and put
Enter in baking room and dry, through the temperature of 45-60 DEG C, dry to warehouse-in after the most absolutely dry, after storage two weeks again air-out once, i.e.
Form dry scallop finished product.
As optional technical scheme, in above-mentioned steps (4), boil the water of Bei Zhu and be sea water or mass percent concentration is
The saline of 3%, and the ratio of shellfish post and the water boiling Bei Zhu is 1:4.
As optional technical scheme, the ultrasound wave being also applied with during the decocting in water of above-mentioned steps (4).
As optional technical scheme, the baking room in above-mentioned steps (6) uses solar energy-heat pump joint drying system to enter
Row is dried, and this solar energy-heat pump joint drying system includes: heat pump, solar thermal collector, mixing chamber, multiple condensation are returned
Stream interlayer, multiple hothouse, temperature control heating converting system and dehumidification system, this solar thermal collector is in order to collect solar energy also
It is used for being dried to baking room through pipeline transmission by it；Heat pump is used to during solar radiation deficiency provide hot blast to use to baking room
In being dried, and the hot blast that this heat pump recoverable latent heat, this solar thermal collector and this heat pump produce is through defeated
Feed channel sends into mixing chamber, and this mixing chamber is connected to multiple hothouse, the plurality of hothouse and the plurality of condensing reflux interlayer and hands over
For being arranged side by side, this temperature control heating converting system is in order to regulate the temperature in baking room；This dehumidification system is in order to regulate baking room
Interior humidity.
The present invention also provides for a kind of dry scallop processing method, and this dry scallop processing method comprises the following steps: (1) raw material selection:
Select the fresh and alive shellfish that build is stout and strong；(2) steaming and decocting: cleaned by fresh and alive shellfish, puts into pot steaming and decocting, treats that shell opens and takes the dish out of the pot immediately；(3)
Shell and take meat: shellfish post is taken off, remove internal organs and shellfish limit；(4) dry: shellfish post is placed on drying container and uniformly spreads out, and
Put in baking room and dry, through the temperature of 45-60 DEG C, dry to warehouse-in after the most absolutely dry, after storage two weeks again air-out once,
I.e. form dry scallop finished product.
As optional technical scheme, during the decocting in water of above-mentioned steps (5), also it is applied with ultrasound wave.
The present invention also provides for a kind of dry scallop processing method, and this dry scallop processing method comprises the following steps: (1) raw material selection:
Select the fresh and alive shellfish that build is stout and strong；(2) shelling: the silt cleaned on shell with sea water takes off Bei Zhu, removes visceral mass and shellfish
Limit；(3) washing: the refined salt adding 2% with clean sea water, shellfish post is embathed 10 minutes, and pluck the black speck on clean shellfish post and its
His epithelium, pulls shellfish post dewatering out；(4) dry: shellfish post is placed on drying container and uniformly spreads out, and put in baking room and dry
Dry, through the temperature of 45-60 DEG C, to dry and put in storage after absolutely dry, after storage two weeks, air-out once, i.e. forms dry scallop finished product again.
As optional technical scheme, the baking room in above-mentioned steps (4) uses solar energy-heat pump joint drying system to enter
Row is dried, and this solar energy-heat pump joint drying system includes: heat pump, solar thermal collector, mixing chamber, multiple condensation are returned
Stream interlayer, multiple hothouse, temperature control heating converting system and dehumidification system, this solar thermal collector is in order to collect solar energy also
It is used for being dried to baking room through pipeline transmission by it；Heat pump is used to during solar radiation deficiency provide hot blast to use to baking room
In being dried, and the hot blast that this heat pump recoverable latent heat, this solar thermal collector and this heat pump produce is through defeated
Feed channel sends into mixing chamber, and this mixing chamber is connected to multiple hothouse, the plurality of hothouse and the plurality of condensing reflux interlayer and hands over
For being arranged side by side, this temperature control heating converting system is in order to regulate the temperature in baking room；This dehumidification system is in order to regulate baking room
Interior humidity.
As optional technical scheme, the solar-assisted heat pump drying property of this dry scallop meets Page equation:Wherein,N=0.718-
0.001X1-0.001X2+0.025X3；MR is moisture ratio, and t is drying time, and X1 represents baking temperature (DEG C), and X2 represents when being dried
Relative humidity (%), X3 represent be dried time useful load (kg/m3)。
As optional technical scheme, when baking temperature be 56 DEG C, relative humidity is 10% and useful load is 1.8kg/
m3Time, the aggregative indicator of this dry scallop finished product is optimal.
As optional technical scheme, the rehydration after this dry scallop finished product rehydration than and specific retention along with baking temperature, relative
Humidity and the increase of useful load and first increases and then decreases；Along with the rising of temperature, the hardness after this dry scallop finished product rehydration rise and
Flexibility decrease, along with the hardness after the big dry scallop finished product rehydration of change of relative humidity declines and elastic rising；This baking temperature, this phase
On humidity and this useful load on the chewiness after this dry scallop finished product rehydration without impact.
Compared with prior art, the dry scallop processing method technique of the present invention is relatively easy, and equipment requirements is moderate, it is possible to notable
Improving drying efficiency, energy-conserving and environment-protective, prepared dry scallop finished product condition is good, rehydration quality better, safe and sanitary, preferably retains shellfish original
Nutritional labeling and this technology be prone to control in real time, it is possible to realize continuous and automatic cleaning produce.
It addition, the present invention applies ultrasound wave during being used in decocting in water carries out pretreatment, this can improve the microcosmic of dry scallop
Organizational structure, increases the moisture diffusion in Micro porosity quantity, beneficially dry run, shortens drying time, improves dry product multiple
Water rate.And the process of follow-up drying uses solar energy-heat pump joint drying system and dries, ultrasound wave and solar energy-
The combination of heat pump united drying system so that whole dry scallop dry run compares conventional drying process time shortening 1/3, energy-conservation
More than 30%, and dried dry scallop reconstitution rate is good, shrinkage factor is low, and chromatic aberration is little, and value of the product is improved.It addition, too
Sun can Analysis of Heat Pump Drying System sunny sky time solar heating system can independent operating, time overcast and rainy heat pump heating system make auxiliary heat
Source and solar heating system cooperation, both can make full use of solar energy, and can lower operating cost to greatest extent again, have
Significantly green, environmental protection, energy-conservation feature.
Can describe in detail by invention below about the advantages and spirit of the present invention and institute's accompanying drawings obtains further
Solve.
Accompanying drawing explanation
Fig. 1 show the flow chart of the first embodiment of the dry scallop processing method according to the present invention；
Fig. 2 show the flow chart of the second embodiment of the dry scallop processing method according to the present invention；
Fig. 3 show the flow chart of the 3rd embodiment of the dry scallop processing method according to the present invention.
Detailed description of the invention
Dry scallop can be divided into boil dried product from its processing method, be evaporated product and fresh.Refer to Fig. 1, Fig. 1 and show basis
The flow chart of the first embodiment of the dry scallop processing method of the present invention.The present invention provides a kind of dry scallop processing method, and it is made
Dry scallop be boil dried product, this dry scallop processing method comprises the following steps:
Step S1 (i.e. step (1)) raw material selection: select the fresh and alive shellfish that build is stout and strong；Processing dry scallop to be former with fresh and alive shellfish
Material, should process after harvesting in time, and standing time, length can make shellfish become thin, and reduces freshness, affects quality and yield.Scallop is
Producing well season is the end of spring and the beginning of summer, or time of the year when autumn changes into winter, and because the scallop in the two season is stout and strong, the dry scallop quality of processing is good, goes out
One-tenth rate is high.
Step S2 (i.e. step (2)) shells: scrub fresh and alive shellfish with sea water, inserts shell seam, the one of patch shell wall with bull nose tool
Limit, cuts one end of shellfish post, removes a face-piece, takes internal organs and shellfish limit, can give over to byproduct for treatment, then with cutter along another
Shellfish post is intactly scaled off by the inwall of face-piece.
Step S3 (i.e. step (3)) is washed: the sea water cleaned by shellfish post cleans, and drain away the water decocting in water at once；
Step S4 (i.e. step (4)) decocting in water: clean shellfish post is put in bamboo basket, treats that water is boiled and be immediately placed in pot, enter
Row rotates, and in time seething with excitement, removes offscum in pot, will take out (boiling the most frangible) by bamboo basket after boiling 2 minutes；Continuation sea water or quality
Percent concentration be 3% saline wash away dirty foam, dewatering.Wherein, the water of the above-mentioned Bei Zhu of boiling is sea water or mass percent concentration
It is the saline of 3%, and the ratio of shellfish post and water is 1:4.
Step S5 (i.e. step (5)) is dried: is placed on drying container by cooked clean shellfish post and uniformly spreads out, and puts into baking
Drying in stove room, through the temperature of 45-60 DEG C, dry and put in storage after absolutely dry, after storage two weeks, air-out once, is i.e. formed again
Boil shellfish finished product dry.
Shellfish finished product of boiling dry after step S6 (i.e. step (6)) is dried carries out packing again, stores, checks.
Refer to the flow chart that Fig. 2, Fig. 2 show the second embodiment of dry scallop processing method according to the present invention.This
Invention also provides for a kind of dry scallop processing method, and its dry scallop made is for being evaporated product, and this dry scallop processing method comprises the following steps:
Step S1 ' (i.e. step (1)) raw material selection: select the fresh and alive shellfish that build is stout and strong；
Step S2 ' (i.e. step (2)) steaming and decocting: fresh and alive shellfish is cleaned, puts into pot steaming and decocting (not adding water), treat that shell opens
Take the dish out of the pot immediately；
Step S3 ' (i.e. step (3)) shelling takes meat: shellfish post is taken off, removes internal organs and shellfish limit；
Step S4 ' (i.e. step (4)) drying: shellfish post is placed on drying container and uniformly spreads out, and put in baking room
Row is dried, and through the temperature of 45-60 DEG C, dries to absolutely dry rear warehouse-in, and after storage two weeks, air-out once, i.e. forms tony evaporating and becomes again
Product.
Step S5 ' tony evaporating finished product after (i.e. step (5)) dries carries out packing again, stores, checks.
Refer to the flow chart that Fig. 3, Fig. 3 show the 3rd embodiment of dry scallop processing method according to the present invention.This
Invention also provides for a kind of dry scallop processing method, and its dry scallop made is fresh, and this dry scallop processing method comprises the following steps:
Step S1 " (i.e. step (1)) raw material selection: select the fresh and alive shellfish that build is stout and strong.
Step S2 " (i.e. step (2)) shelling: the silt cleaned on shell with sea water takes off Bei Zhu, pries open shell with pocket knife
Mouthful, an inwall of patch shell peels off closed shell flesh, removes a face-piece, removes internal organs and Bei Bian, and the inwall along another face-piece cuts shellfish
Post.
Step S3 " (i.e. step (3)) washing: the refined salt adding 2% with clean sea water, embathes shellfish post 10 minutes, and plucks
Black speck on clean shellfish post and other epitheliums, pull shellfish post dewatering out；
Step S4 " (i.e. step (4)) drying: shellfish post is placed on drying container and uniformly spreads out, and put in baking room
Row is dried, and through the temperature of 45-60 DEG C, dries to absolutely dry rear warehouse-in, and after storage two weeks, air-out once, i.e. forms raw dry scallop one-tenth again
Product.
Step S5 " raw dry scallop finished product after (i.e. step (5)) dries carries out packing again, stores, checks.
Further, step (4) decocting in water of first embodiment of the present invention and the step (2) of the second embodiment are steamed
In boiling, also it is applied with the ultrasound wave that parameter is 25KHz, 500W, (steaming) place of precooking before utilizing ultrasound wave that dry scallop is dried
Reason, it is possible to improve the heterogeneous microstructure of dry scallop, increases the moisture diffusion in Micro porosity quantity, beneficially dry run, contracting
Short drying time, improve dry product reconstitution rate.
Yet further, the step (5) of the first embodiment is dried and the step (4) of second and third embodiment is dried
In baking room use solar energy-heat pump joint drying system be dried, this solar energy-heat pump joint drying system includes:
Heat pump, solar thermal collector, mixing chamber, multiple condensing reflux interlayer, multiple hothouse, temperature control heating converting system and
Dehumidification system, this solar thermal collector is in order to collect solar energy and to be used for being dried to baking room through pipeline transmission by it；Heat pump system
There is provided hot blast to baking room for being dried when system is used to solar radiation deficiency, and this heat pump recoverable latent heat.Should
The hot blast that solar thermal collector and this heat pump produce sends into mixing chamber through gas pipeline, and this mixing chamber is connected to multiple dry
Dry room, multiple hothouses and multiple condensing reflux interlayer are alternately arranged side by side, and temperature control heating converting system is in order to regulate baking room
Interior temperature；Dehumidification system is in order to control the humidity in baking room.Solar energy drying is to utilize solar radiant energy to be dried, heat
It is to utilize heat pump to absorb heat from low-temperature heat source that pump is dried, and it is discharged at relatively high temperatures thus is dried material.
Combined solar energy heat pump dry technology both can overcome the shortcoming that solar energy drying climate condition limits, dry run is unstable,
Heat pump drying cost can be lowered simultaneously, there is the advantages such as energy-efficient, cold cycle, continuous and automatic are dried.Wherein, preferably
Ground, the main engine power of heat pump: less than or equal to 3.9KW, heat pump cycle power of fan: less than or equal to 0.55KW, solar energy wind
Acc power: less than or equal to 0.55KW, wet-emitting blower power: 0.25KW, so, dewatering efficiency can reach 10 kilograms per hour and (dry
When stove room temperature is 70 DEG C).
And tests prove that, the solar-assisted heat pump drying property of dry scallop and baking temperature, relative humidity, useful load
Relevant.Baking temperature, relative humidity, useful load have considerable influence to the dry rate of dry scallop, and dry rate is along with dry temperature
Degree raises, relative humidity reduces, useful load reduces and substantially accelerates.The solar-assisted heat pump drying property of concrete dry scallop is full
Foot Page equation:Wherein,N=0.718-
0.001X1-0.001X2+0.025X3；MR is moisture ratio, and t is drying time, X1Represent baking temperature (DEG C), X2When representing dry
Relative humidity (%), X3Represent useful load (kg/m when being dried3)。
And test proof, above-mentioned model (i.e. Page equation) can accurately reflect dry scallop solar-assisted heat pump and be dried rule
Rule, it is possible to preferably moisture content and the percentage of water loss of prediction dry scallop solar-assisted heat pump dry run changes, it is achieved dry scallop exists
It is dried the on-line monitoring of moisture content in production process.
Further, in actual production process, the shellfish post through pretreatment can be combined dry first with solar energy-heat pump
Drying system is dried and is evaporated to surface moisture, after starting hardening occur, stops being dried, dry scallop is placed in sealed bag overnight, fully subtracts
Few night is without heat pump energy consumption produced by solar energy, and free surface moisture is uniformly distributed further in making dry scallop, reduce Surface hardened layer and
Browning phenomenon, improves drying efficiency.
It addition, as it has been described above, the dry scallop processing method of the present invention can promote the rehydration of dried dry scallop (such as scallop)
Quality, and rehydration quality is the key factor of the quality determining dried scallop.Thus the present invention utilizes solar energy-heat pump to join
Close drying system to dry, and to the dry temperature in dry run through the ultrasonic assistant scallop processed of precooking
Degree, relative humidity and useful load have carried out following experimentation for the impact of the rehydration quality of dried dry scallop finished product.
1. the baking temperature impact on scallop rehydration quality characteristic
When in dry run relative humidity be 10%, useful load be 1.8kg/m3Time, choose different baking temperatures (45
DEG C, 55 DEG C, 65 DEG C, 75 DEG C) carry out solar heat pump dried, and measure the rehydration ratio of dry scallop finished product, specific retention, matter respectively
Structure characteristic.
(1) baking temperature impact on scallop rehydration ratio
Along with the rising of baking temperature, the rehydration of scallop is than substantially presenting downward trend.This is because, scallop organizational structure
Mainly being made up of parapeptone, temperature is the biggest, and unit mass and the heat energy that in the time, scallop absorbs are the most, myofibre protein white heat
Degeneration shrinkage the most severe, causes histiocyte to destroy serious, and tight clusters, and the quality of rehydration performance depends on that scallop is done
Texture characteristic after dry.And the rehydration of the scallop being dried at 55 DEG C is bigger.
(2) baking temperature impact on scallop specific retention
Along with the rising of baking temperature, the specific retention of scallop totally presents downward trend, with the variation tendency one of rehydration ratio
Cause.The size of scallop specific retention is big to the binding force of hydrone with macromole such as the compactness of scallop organizational structure and protein
Little relevant.When temperature is relatively low, being dried and cause the destructiveness of scallop organizational structure less, the macromole such as parapeptone is to hydrone
Constraint ability stronger.When temperature is excessive, scallop histiocyte is caused to destroy serious, parapeptone hypersystole, rehydration
During be unfavorable for that hydrone enters into scallop cell interior, therefore specific retention is relatively low.
(3) baking temperature impact on scallop texture characteristic
Baking temperature is the highest, and the hardness after scallop rehydration is the biggest, and elasticity is the least.This is due at high temperature, unit mass
It is the biggest that scallop absorbs heat energy, and degeneration and the myofibrillar contraction of the fribrillin of scallop are the most severe, and dried quality is relatively
Hard, cause hydrone to be difficult to penetrate into inside scallop, therefore compare the scallop of cold drying, the hardness after rehydration is relatively big, bullet
Property is relatively low.
Temperature is the most notable on the impact of chewiness after drying scallop rehydration.
2. the relative humidity impact on scallop rehydration quality characteristic
When in dry run temperature be 55 DEG C, useful load be 1.8kg/m3Time, choose different relative humidity (5%,
10%, 15%, 20%) carry out solar heat pump dried, and measure the rehydration ratio of dry scallop finished product, specific retention, matter structure respectively
Characteristic.
(1) relative humidity impact on scallop rehydration ratio
Along with dry indoor relative humidity reduces, the psychrometric difference between scallop and outside air increases, the moisture diffusion on surface
Speed is accelerated, but the too low meeting of humidity to cause scallop moisture to distribute too fast, organizational structure contraction distortion, lose original form.With
The rising of relative humidity, scallop rehydration ratio presents increasing trend, and when dry humidity reaches 10%, drying scallop rehydration is than increasing
Dosage starts to tend towards stability.
(2) relative humidity impact on scallop specific retention
Specific retention after drying scallop rehydration increases, with the change of rehydration ratio along with the rising of dry run relative humidity
Trend is proportionate.The size of specific retention and scallop organizational structure are closely bound up to the constraint ability of hydrone.When being dried relatively
When humidity is too low, dried scallop tight collapse, the washiness that reconstitution process is absorbed is present in top layer, thus causes water holding
Rate declines.
(3) relative humidity impact on scallop texture characteristic
With the increase of relative humidity, scallop hardness declines the most therewith, and elasticity rises the most therewith, there is negative between the two
Close.This be due to relative humidity too low time, the moisture removal in scallop is fast, causes scallop to form the structure of densification, hard after rehydration
Degree improves therewith, and elasticity declines therewith.
The change of relative humidity is the most notable on the impact of scallop chewiness.
3. it is dried the useful load impact on scallop rehydration quality characteristic
When in dry run temperature be 55 DEG C, relative humidity be 10% time, choose different useful load (1.2kg/m3、
1.4kg/m3、1.6kg/m3、1.8kg/m3、2.0kg/m3) carry out solar heat pump dried, and measure dry scallop (fan respectively
Shellfish) the rehydration ratio of finished product, specific retention, texture characteristic.
(1) useful load impact on scallop rehydration ratio
When useful load is less than 1.8kg/m3Time, the rehydration ratio of scallop presents increasing trend, and afterwards, under rehydration ratio starts
Fall.Scallop rehydration ratio is had a significant impact by the heat energy that in unit mass, scallop absorbs, and useful load is excessive or too small being all unfavorable for fans
Shellfish rehydration.
(2) useful load impact on scallop specific retention
The variation tendency of specific retention is similar with rehydration ratio, along with useful load increases to 1.8kg/m3, the specific retention of scallop in
Existing increasing trend, and afterwards, specific retention begins to decline.Specific retention after visible drying scallop rehydration is closely bound up with rehydration ratio,
Scallop specific retention is the most also had an impact by the heat energy that in unit mass, scallop absorbs, and useful load is excessive or too small is all unfavorable for scallop
Absorption to hydrone.
(3) useful load impact on scallop texture characteristic
Big along with loading quantitative change, rise after after rehydration, the hardness of scallop falls before, elasticity first rises and declines afterwards, both changes
Trend is certain negative correlation.
The change of useful load is the most notable on the impact of the chewiness of scallop after rehydration.
In summary, the rehydration after dry scallop finished product rehydration compares and specific retention is along with baking temperature, relative humidity and useful load
Increase and first increases and then decreases.And between hardness and the elasticity after dry scallop finished product rehydration, there is the relation of negative correlation, with
The rising of temperature, the hardness after dry scallop finished product rehydration rises and flexibility decrease, along with the change of relative humidity big dry scallop finished product is multiple
Hardness after water declines and elastic rising.Baking temperature, relative humidity and useful load are to the chewiness after dry scallop finished product rehydration
Affect the most notable.
Wherein, when baking temperature be 56 DEG C, relative humidity is 10% and useful load is 1.8kg/m3Time, this dry scallop becomes
The aggregative indicator of product is optimal, and concrete index prediction value is drying time=5h, specific energy consumption=18.948kJ/g.
The following is several specific embodiments of the present invention, further illustrate the present invention, but the present invention is not limited only to this in fact
Execute example.
Embodiment 1
(1) raw material selection: select the fresh and alive shellfish that build is stout and strong；
(2) shelling: scrub fresh and alive shellfish with sea water, inserts shell seam with bull nose tool, and patch shell wall, one end of shellfish post
Cut, remove a face-piece, take internal organs and shellfish limit, can give over to byproduct for treatment, then with cutter along the inwall of another face-piece by shellfish
Post intactly scales off.
(3) washing: the sea water cleaned by shellfish post cleans, and drain away the water decocting in water at once；
(4) decocting in water: put in bamboo basket by clean shellfish post, treats that water is boiled and is immediately placed in pot, rotate, wait to seethe with excitement
Time, remove offscum in pot, after boiling 2 minutes, (boiling the most frangible) will be taken out by bamboo basket；Continuation sea water or mass percent concentration are
The saline of 3% washes away dirty foam, dewatering.Wherein, the water of the above-mentioned Bei Zhu of boiling is sea water or mass percent concentration is the saline of 3%,
And the ratio of shellfish post and water is 1:4.
(5) dry: cooked clean shellfish post is placed on drying container and uniformly spreads out, and put in baking room and dry
Dry, through the temperature of 45 DEG C, the humidity of 15%, to dry and put in storage after absolutely dry, after storage two weeks, air-out once, is i.e. formed and boils dry again
Shellfish finished product.
(6) the dry scallop finished product after drying carries out packing again, stores, checks.
Embodiment 2
(1) raw material selection: select the fresh and alive shellfish that build is stout and strong；
(2) shelling: scrub fresh and alive shellfish with sea water, inserts shell seam with bull nose tool, and patch shell wall, one end of shellfish post
Cut, remove a face-piece, take internal organs and shellfish limit, can give over to byproduct for treatment, then with cutter along the inwall of another face-piece by shellfish
Post intactly scales off.
(3) washing: the sea water cleaned by shellfish post cleans, and drain away the water decocting in water at once；
(4) decocting in water: put in bamboo basket by clean shellfish post, treats that water is boiled and is immediately placed in pot, rotate, wait to seethe with excitement
Time, remove offscum in pot, after boiling 2 minutes, (boiling the most frangible) will be taken out by bamboo basket；Continuation sea water or mass percent concentration are
The saline of 3% washes away dirty foam, dewatering.Wherein, the water of the above-mentioned Bei Zhu of boiling is sea water or mass percent concentration is the saline of 3%,
And the ratio of shellfish post and water is 1:4.
(5) dry: cooked clean shellfish post is placed on drying container and uniformly spreads out, and put in baking room and dry
Dry, through the temperature of 60 DEG C, the humidity of 20%, to dry and put in storage after absolutely dry, after storage two weeks, air-out once, is i.e. formed and boils dry again
Shellfish finished product.
(6) the dry scallop finished product after drying carries out packing again, stores, checks.
Embodiment 3
(1) raw material selection: select the fresh and alive shellfish that build is stout and strong；
(2) shelling: scrub fresh and alive shellfish with sea water, inserts shell seam with bull nose tool, and patch shell wall, one end of shellfish post
Cut, remove a face-piece, take internal organs and shellfish limit, can give over to byproduct for treatment, then with cutter along the inwall of another face-piece by shellfish
Post intactly scales off.
(3) washing: the sea water cleaned by shellfish post cleans, and drain away the water decocting in water at once；
(4) decocting in water: clean shellfish post is put in bamboo basket, is applied with the ultrasound wave of 25KHz, 500W during decocting in water,
Treat that water is boiled to be immediately placed in pot, rotate, in time seething with excitement, remove offscum in pot, will bamboo basket taking-up (boil after boiling 2 minutes
The most frangible)；Continuation sea water or the saline that mass percent concentration is 3% wash away dirty foam, dewatering.Wherein, above-mentioned boil Bei Zhu's
Water is sea water or mass percent concentration is the saline of 3%, and the ratio of shellfish post and water is 1:4.
(5) dry: cooked clean shellfish post is placed on drying container and uniformly spreads out, and put in baking room and dry
Dry, through the temperature of 56 DEG C, the humidity of 10%, to dry and put in storage after absolutely dry, after storage two weeks, air-out once, is i.e. formed and boils again
Dry scallop finished product.
(6) the shellfish finished product of boiling dry after drying carries out packing again, stores, checks.
Embodiment 4
(1) raw material selection: select the fresh and alive shellfish that build is stout and strong；
(2) steaming and decocting: cleaned by fresh and alive shellfish, puts into pot steaming and decocting (not adding water), treats that shell opens and takes the dish out of the pot immediately；
(3) shell and take meat: shellfish post is taken off, removes internal organs and shellfish limit；
(4) dry: shellfish post is placed on drying container and uniformly spreads out, and put in baking room and dry, through 45 DEG C
Temperature, the humidity of 15%, to dry and put in storage after absolutely dry, after storage two weeks, air-out once, i.e. forms tony evaporating finished product again.
(5) the tony evaporating finished product after drying carries out packing again, stores, checks.
Embodiment 5
(1) raw material selection: select the fresh and alive shellfish that build is stout and strong；
(2) steaming and decocting: cleaned by fresh and alive shellfish, puts into pot steaming and decocting (not adding water), treats that shell opens and takes the dish out of the pot immediately；
(3) shell and take meat: shellfish post is taken off, removes internal organs and shellfish limit；
(4) dry: shellfish post is placed on drying container and uniformly spreads out, and put in baking room and dry, through 60 DEG C
Temperature, the humidity of 20%, to dry and put in storage after absolutely dry, after storage two weeks, air-out once, i.e. forms tony evaporating finished product again.
(5) the tony evaporating finished product after drying carries out packing again, stores, checks.
Embodiment 6
(1) raw material selection: select the fresh and alive shellfish that build is stout and strong；
(2) steaming and decocting: cleaned by fresh and alive shellfish, is applied with the ultrasound wave of 25KHz, 500W in digestion process, puts into pot and steams
Boil (not adding water), treat that shell opens and take the dish out of the pot immediately；
(3) shell and take meat: shellfish post is taken off, removes internal organs and shellfish limit；
(4) dry: shellfish post is placed on drying container and uniformly spreads out, and put in baking room and dry, through 56 DEG C
Temperature, the humidity of 10%, to dry and put in storage after absolutely dry, after storage two weeks, air-out once, i.e. forms tony evaporating finished product again.
(5) the tony evaporating finished product after drying carries out packing again, stores, checks.
Embodiment 7
(1) raw material selection: select the fresh and alive shellfish that build is stout and strong.
(2) shelling: the silt cleaned on shell with sea water takes off Bei Zhu, pries open faucal, an inwall of patch shell with pocket knife
Peeling off closed shell flesh, remove a face-piece, remove internal organs and Bei Bian, the inwall along another face-piece cuts Bei Zhu.
(3) washing: the refined salt adding 2% with clean sea water, embathes shellfish post 10 minutes, and pluck black speck on clean shellfish post with
And other epitheliums, pull shellfish post dewatering out；
(4) dry: shellfish post is placed on drying container and uniformly spreads out, and put in baking room and dry, through 45 DEG C
Temperature, the humidity of 15%, to dry and put in storage after absolutely dry, after storage two weeks, air-out once, i.e. forms raw dry scallop finished product again.
(5) the raw dry scallop finished product after drying carries out packing again, stores, checks.
Embodiment 8
(1) raw material selection: select the fresh and alive shellfish that build is stout and strong.
(2) shelling: the silt cleaned on shell with sea water takes off Bei Zhu, pries open faucal, an inwall of patch shell with pocket knife
Peeling off closed shell flesh, remove a face-piece, remove internal organs and Bei Bian, the inwall along another face-piece cuts Bei Zhu.
(3) washing: the refined salt adding 2% with clean sea water, embathes shellfish post 10 minutes, and pluck black speck on clean shellfish post with
And other epitheliums, pull shellfish post dewatering out；
(4) dry: shellfish post is placed on drying container and uniformly spreads out, and put in baking room and dry, through 60 DEG C
Temperature, the humidity of 20%, to dry and put in storage after absolutely dry, after storage two weeks, air-out once, i.e. forms raw dry scallop finished product again.
(5) the raw dry scallop finished product after drying carries out packing again, stores, checks.
Embodiment 9
(1) raw material selection: select the fresh and alive shellfish that build is stout and strong.
(2) shelling: the silt cleaned on shell with sea water takes off Bei Zhu, pries open faucal, an inwall of patch shell with pocket knife
Peeling off closed shell flesh, remove a face-piece, remove internal organs and Bei Bian, the inwall along another face-piece cuts Bei Zhu.
(3) washing: the refined salt adding 2% with clean sea water, embathes shellfish post 10 minutes, and pluck black speck on clean shellfish post with
And other epitheliums, pull shellfish post dewatering out；
(4) dry: shellfish post is placed on drying container and uniformly spreads out, and put in baking room and dry, through 56 DEG C
Temperature, the humidity of 10%, to dry and put in storage after absolutely dry, after storage two weeks, air-out once, i.e. forms raw dry scallop finished product again.
(5) the raw dry scallop finished product after drying carries out packing again, stores, checks.
Prove that the scallop utilizing processing method of the present invention to produce is respectively provided with following quality through experiment and detection:
1. appearance luster: have the due color and luster of this product, glossy, it is translucent, abnormal smells from the patient perfume (or spice) is fresh, appearance slightly bloom,
Form is the most intact, and size is basically identical, without chip；There is the due abnormal smells from the patient of this product and flavour, without abnormal flavour spoiled by rancid oil or fat；Without meat
The visible impurity of eye exists.
2. physicochemical requirements
Moisture :≤22.0%；Sodium chloride :≤6%
Primes: every weight more than 1 gram, color is yellowish, micro-strip bloom, and grain is solid, neat, delicious flavour, and percentage of damage is 5%
Below.
Seconds: every weight more than 1 gram, color is dark yellow, micro-strip bloom, and grain is solid, delicious flavour, percentage of damage 10% with
Under.
Three grades of product: size is uniform not, and color is dark red or purplish red, and freshness is poor, but free from extraneous odour, percentage of damage is less than 20%.
In sum, the dry scallop processing method technique of the present invention is relatively easy, and equipment requirements is moderate, it is possible to significantly improve dry
Dry efficiency, energy-conserving and environment-protective, prepared dry scallop finished product condition is good, and rehydration is fast, safe and sanitary, preferably retains the original nutrition of dry scallop and becomes
Divide and this technology is prone to control in real time, it is possible to the cleaning realizing continuous and automatic produces.
It addition, the present invention is used in decocting in water or digestion process applying ultrasound wave carries out pretreatment, this can improve dry scallop
Heterogeneous microstructure, increase the moisture diffusion in Micro porosity quantity, beneficially dry run, shorten drying time, improve
Dry product reconstitution rate.And the process of follow-up drying uses solar energy-heat pump joint drying system and dries, ultrasound wave and too
The combination of sun energy-heat pump united drying system so that whole dry scallop dry run compares conventional drying process time shortening 1/3,
Energy-conservation more than 30%, and dried dry scallop reconstitution rate is good, shrinkage factor is low, and chromatic aberration is little, and value of the product is improved.Separately
Outward, during solar heat pump drying system sunny sky solar heating system can independent operating, time overcast and rainy heat pump heating system make
Auxiliary thermal source and solar heating system cooperation, both can make full use of solar energy, can lower again operating cost to greatest extent,
There is obvious green, environmental protection, energy-conservation feature.
By the above detailed description of preferred embodiments, it is intended to more clearly describe inventive feature and spirit,
And not with above-mentioned disclosed preferred embodiment, protection scope of the present invention is any limitation as.On the contrary, its purpose
It is intended to contain being arranged in the scope of the claims that the present invention to be applied for of various change and tool equality.Cause
This, the apllied scope of the claims of the present invention should make the broadest explanation, to cause it according to above-mentioned explanation
Contain all possible change and the arrangement of tool equality.
Claims (10)
1. a dry scallop processing method, it is characterised in that this dry scallop processing method comprises the following steps:
(1) raw material selection: select the fresh and alive shellfish that build is stout and strong；
(2) shelling: scrub fresh and alive shellfish with sea water, inserts shell seam with cutter, patch shell wall, one end of shellfish post is cut, goes
Fall a face-piece, take internal organs and shellfish limit, then along the inwall of another face-piece, shellfish post is intactly scaled off with cutter；
(3) washing: the sea water cleaned by shellfish post cleans, and drains away the water；
(4) decocting in water: put in bamboo basket by clean shellfish post, treats that water is boiled and is immediately placed in pot, rotate, in time seething with excitement, go
Except offscum in pot, will take out by bamboo basket after boiling 2 minutes；Continuation sea water or the saline that mass percent concentration is 3% wash away dirt
Foam, dewatering；Wherein, boil the water of Bei Zhu and be sea water or mass percent concentration is the saline of 3%, and shellfish post and the water boiling Bei Zhu
Ratio is 1: 4；
(5) dry: cooked clean shellfish post is placed on drying container and uniformly spreads out, and put in baking room and dry, warp
The temperature of 45-60 DEG C, dries and puts in storage after absolutely dry, and after storage two weeks, air-out once, i.e. forms dry scallop finished product again.
2. dry scallop processing method as claimed in claim 1, it is characterised in that also apply during the decocting in water of above-mentioned steps (4)
Some ultrasound wave.
3. dry scallop processing method as claimed in claim 1, it is characterised in that the baking room in above-mentioned steps (6) uses the sun
Energy-heat pump united drying system is dried, and this solar energy-heat pump joint drying system includes: heat pump, solar energy heating
Device, mixing chamber, multiple condensing reflux interlayer, multiple hothouse, temperature control heating converting system and dehumidification system, this solar energy collection
Hot device is in order to collect solar energy and to be used for being dried to baking room through pipeline transmission by it；It is not enough that heat pump is used to solar radiation
Time provide hot blast to baking room to be used for being dried, and this heat pump recoverable latent heat, this solar thermal collector and this heat
The hot blast that pumping system produces sends into mixing chamber through gas pipeline, and this mixing chamber is connected to multiple hothouse, the plurality of hothouse and
The plurality of condensing reflux interlayer is alternately arranged side by side, and this temperature control heating converting system is in order to regulate the temperature in baking room；This row
Wet system is in order to regulate the humidity in baking room.
4. a dry scallop processing method, it is characterised in that this dry scallop processing method comprises the following steps:
(1) raw material selection: select the fresh and alive shellfish that build is stout and strong；
(2) steaming and decocting: cleaned by fresh and alive shellfish, puts into pot steaming and decocting, treats that shell opens and takes the dish out of the pot immediately；
(3) shell and take meat: shellfish post is taken off, removes internal organs and shellfish limit；
(4) dry: shellfish post is placed on drying container and uniformly spreads out, and put in baking room and dry, through the temperature of 45-60 DEG C
Degree, dries and puts in storage after absolutely dry, and after storage two weeks, air-out once, i.e. forms dry scallop finished product again.
5. dry scallop processing method as claimed in claim 5, it is characterised in that also apply during the decocting in water of above-mentioned steps (5)
There is ultrasound wave.
6. a dry scallop processing method, it is characterised in that this dry scallop processing method comprises the following steps:
(1) raw material selection: select the fresh and alive shellfish that build is stout and strong；
(2) shelling: the silt cleaned on shell with sea water takes off Bei Zhu, removes visceral mass and shellfish limit；
(3) washing: the refined salt adding 2% with clean sea water, shellfish post is embathed 10 minutes, and pluck the black speck on clean shellfish post and its
His epithelium, pulls shellfish post dewatering out；
(4) dry: shellfish post is placed on drying container and uniformly spreads out, and put in baking room and dry, through the temperature of 45-60 DEG C
Degree, dries and puts in storage after absolutely dry, and after storage two weeks, air-out once, i.e. forms dry scallop finished product again.
7. the dry scallop processing method as described in claim 4 or 6, it is characterised in that the baking room in above-mentioned steps (4) uses too
Sun energy-heat pump united drying system is dried, and this solar energy-heat pump joint drying system includes: heat pump, solar energy collection
Hot device, mixing chamber, multiple condensing reflux interlayer, multiple hothouse, temperature control heating converting system and dehumidification system, this solar energy
Heat collector is in order to collect solar energy and to be used for being dried to baking room through pipeline transmission by it；Heat pump is used to solar radiation not
Hot blast to baking room is provided to be used for being dried during foot, and this heat pump recoverable latent heat, this solar thermal collector and should
The hot blast that heat pump produces sends into mixing chamber through gas pipeline, and this mixing chamber is connected to multiple hothouse, the plurality of hothouse
Alternately being arranged side by side with the plurality of condensing reflux interlayer, this temperature control heating converting system is in order to regulate the temperature in baking room；Should
Dehumidification system is in order to regulate the humidity in baking room.
8. dry scallop processing method as claimed in claim 7, it is characterised in that the solar-assisted heat pump drying property of this dry scallop
Meet Page equation:Wherein,N=
0.718-0.001X1-0.001X2+0.025X3；MR is moisture ratio, and t is drying time, X1Represent baking temperature (DEG C), X2Represent
Relative humidity (%) when being dried, X3Represent useful load (kg/m when being dried3)。
9. dry scallop processing method as claimed in claim 8, it is characterised in that when baking temperature be 56 DEG C, relative humidity be
10% and useful load be 1.8kg/m3Time, the aggregative indicator of this dry scallop finished product is optimal.
10. dry scallop processing method as claimed in claim 8, it is characterised in that rehydration ratio after this dry scallop finished product rehydration and holding
Water rate is along with the increase of baking temperature, relative humidity and useful load and first increases and then decreases；Along with the rising of temperature, this dry scallop becomes
Hardness after product rehydration rises and flexibility decrease, elastic along with the hardness decline after the big dry scallop finished product rehydration of change of relative humidity
Rise；This baking temperature, this relative humidity and this useful load on the chewiness after this dry scallop finished product rehydration without impact.
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Cited By (2)
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| CN109123489A (en) * | 2018-07-25 | 2019-01-04 | 大连明成水产食品有限公司 | A kind of dried scallop processing technology |
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| CN202813993U (en) * | 2012-08-27 | 2013-03-20 | 福建农林大学 | Sectionalized multi-chamber solar energy-heat pump drying system |
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| CN202813993U (en) * | 2012-08-27 | 2013-03-20 | 福建农林大学 | Sectionalized multi-chamber solar energy-heat pump drying system |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107997041A (en) * | 2017-12-22 | 2018-05-08 | 钦州市钦州港永健水产贸易有限公司 | A kind of processing method of precious jade column |
| CN109123489A (en) * | 2018-07-25 | 2019-01-04 | 大连明成水产食品有限公司 | A kind of dried scallop processing technology |
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Application publication date: 20170104 |