CN112075600A - Method for preparing spicy instant shrimp meat by high-voltage electric field-hot air combined drying technology - Google Patents
Method for preparing spicy instant shrimp meat by high-voltage electric field-hot air combined drying technology Download PDFInfo
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- 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
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- A—HUMAN NECESSITIES
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Abstract
The invention relates to a method for preparing spicy instant shrimp meat by a high-voltage electric field-hot air combined drying technology. The processing method has reasonable procedures and simple equipment, and can be used for large-scale production. According to the invention, trehalose and lactose are added to the seasoning to replace sucrose, so that the hardness of dried peeled shrimps is reduced, and the meat toughness is improved; and the high-voltage electric field-hot air combined drying technology is used, so that the problems that the temperature is too high under the condition of single hot air drying, the physiological active ingredients of the raw materials are damaged, the product quality is reduced and the time consumption of the single low-temperature high-voltage electric field technology is too long are solved. The instant prawn obtained by the invention not only ensures the nutrition of the prawn, but also improves the taste, adapts to the market demand, and is an ideal leisure food.
Description
Technical Field
The invention belongs to the technical field of aquatic food processing, and particularly relates to a method for preparing spicy instant shrimp meat by a high-voltage electric field-hot air combined drying technology.
Background
The prawn is delicious in taste and rich in nutrition, can be used for preparing various delicacies, contains rich proteins, and meanwhile contains rich magnesium, calcium, phosphorus, potassium, iodine trace elements, vitamin A and other components, and is a longevity food, a beauty food and a good product for tonifying qi and nourishing yang for human beings. Prawn contains 20% protein, and is a food with extremely high protein content. The amino acid content of the prawns is high, and the delicious taste of the white shrimps in south America is brought. The Penaeus vannamei Boone contains abundant magnesium, and can protect cardiovascular system. The abundant taurine can reduce serum cholesterol of human body and prevent arteriosclerosis. The Penaeus vannamei Boone also contains trace elements such as calcium, phosphorus, sodium and zinc. The prawns on the market currently exist mainly in the form of frozen and fresh shrimps and are not shelf-stable. The processing form is single, the processing technology of the instant prawn is optimized, and the natural, sanitary, safe and nutritional instant prawn food is produced, so that the method is a way with high benefit and wide product market.
Chinese invention patent CN200810072034.6 discloses a method for preparing baked shrimps, i.e. in the processing process of the shrimps, the traditional drying process is drying in the traditional drying vehicle, and the following problems exist in the process flow: the processing period is long, and bacteria are easy to breed; the heat-sensitive components are damaged, and the nutrient loss is large, so that the product quality is reduced; has hard mouthfeel. The high-voltage electric field drying technology is a drying technology which is developed in recent years and is characterized in that the drying object is dried at normal temperature (20-40 ℃), the original physicochemical properties of the dried object are kept to the maximum extent, and meanwhile, bacteria in the dried raw material are killed, but the drying speed is relatively slow.
Disclosure of Invention
The invention aims to provide a method for preparing spicy instant shrimp meat by a high-voltage electric field-hot air combined drying technology, wherein lactose and trehalose are used for replacing cane sugar in the seasoning process, so that the protein elasticity of the shrimp meat is enhanced, and the hardness of the shrimp meat in the drying process is reduced; the method of combined drying of the high-voltage electric field and the hot air solves the problem that nutrient substances are lost or bacteria are easy to breed caused by overhigh temperature in the hot air drying process of the shelled shrimps, and simultaneously reduces the equipment cost.
In order to achieve the aim, the invention provides a method for preparing spicy instant shrimp meat by a high-voltage electric field-hot air combined drying technology, which comprises the following steps:
(1) selecting fresh prawns or thawed fresh prawns as raw materials, cleaning, shelling, removing heads, cooking and draining;
(2) uniformly stirring the drained peeled shrimps with seasonings, and pickling for flavoring;
(3) sequentially carrying out high-voltage electric field drying and hot air drying on the pickled shrimp meat until the water content is lower than 4% to obtain dried shrimps;
(4) and (5) packaging the dried shrimps after combined drying in vacuum, and sterilizing to obtain the spicy instant dried shrimps.
As a further improvement of the invention, the cooking time of the shelled shrimps in the step (1) is 10-25 min.
As a further improvement of the method, the preserving time of the peeled shrimps after the water is drained in the step (2) is 30-60 min.
As a further improvement of the invention, the components and the using amount of the seasoning in the step (2) are calculated by taking the weight of the drained shrimp meat as a unit, and the seasoning comprises the following components: 1-3% of salt, 0.5-1.5% of trehalose and lactose, 0.02-0.04% of cooking wine, 0.05-0.08% of white vinegar, 0.1-0.4% of monosodium glutamate and 0.1-0.5% of spicy seasoning.
As a further improvement of the invention, the spicy flavoring in the step (2) comprises the following components in parts by weight: 15-30 parts of star anise, 15-30 parts of fennel, 8-15 parts of pepper, 20-35 parts of dried orange peel, 5-10 parts of clove, 3-8 parts of fructus amomi, 5-10 parts of amomum cardamomum and 10-25 parts of ginger powder.
As a further improvement of the invention, the weight ratio of the trehalose to the lactose in the step (2) is 1: 1-3: 1.
As a further improvement of the invention, the conditions of the high-voltage electric field drying in the step (3) are as follows: drying for 3 hours at the drying temperature of 23-28 ℃ and the drying voltage of 20-40 kv.
As a further improvement of the invention, the hot air drying in the step (3) is drying at a hot air temperature of 60-80 ℃ for 2-4 h, wherein the hot air drying time is preferably 2.5-4 h.
Advantageous effects
1) According to the invention, the seasoning for pickling and flavoring is adopted in a scientific ratio, wherein sucrose is replaced by trehalose and lactose, so that the shrimp meat can keep fresh and soft in the drying process, the occurrence of crack is prevented, the hardness of the dried shrimp meat is reduced, the dryness and hardness of the product are avoided, and the meat toughness is improved; meanwhile, the shrimp meat food has unique flavor and excellent color and luster due to the other component seasonings, so that the nutrition of the shrimps is ensured, the taste is improved, the market demand is met, and the shrimp meat food is an ideal leisure food.
2) The invention uses the method of high-voltage electric field and hot air combined drying, the high-voltage electric field can realize the drying of the dried object in the lower temperature range under the condition of not increasing the temperature, the color, the aroma and the retention rate of bioactive components of the dried product are greatly improved, the bacteria in the dried object are killed, and the problems that the physiological active components of the raw materials are damaged and the bacteria are easy to breed due to overhigh temperature under the condition of single hot air drying are solved; the characteristic of relatively quick drying of hot air drying at high temperature overcomes the problems of low drying speed, long time consumption and more water reserved in the drying process of a single low-temperature high-voltage electric field.
3) The invention combines the advantages of two different drying methods, namely high-voltage electric field drying and hot air drying, does not report the research of the application of the high-voltage electric field and hot air combined drying technology to the shrimp meat processing at home and abroad at present, and explores a new way for the shrimp meat drying processing field.
4) The processing method has reasonable procedures and simple equipment, and can be used for large-scale production.
Drawings
FIG. 1 is a graph of a single factor test comparing the effect of different concentrations of trehalose-lactose (2: 1 by weight) on the hardness quality of ready-to-eat shrimp meat according to the present invention;
FIG. 2 is a graph of a single factor test comparing the effect of different concentrations of trehalose-lactose (2: 1 by weight) on the elastic quality of ready-to-eat shrimp meat according to the present invention;
FIG. 3 shows sensory scores of dried peeled shrimps in examples 1 to 5 of the present invention;
FIG. 4 shows the total number of colonies of dried peeled shrimps in examples 1 to 5 of the present invention.
Detailed Description
The present invention will be described in further detail with reference to examples. The reagents or instruments used are not indicated by manufacturers, and are regarded as conventional products which can be purchased in the market.
Example 1
(1) Selecting fresh prawns or thawed fresh prawns as raw materials, cleaning, shelling, removing heads, cooking for 10min, and draining;
(2) uniformly stirring and pickling the drained peeled shrimps with seasonings for 60min for tasty, wherein the seasoning composition is calculated by taking the weight of the drained peeled shrimps as a unit and comprises the following components: 1% of salt, 1% of trehalose and 1.5% of lactose (the trehalose and the lactose replace sucrose, the weight ratio of the trehalose to the lactose is 1: 1), 0.02% of cooking wine, 0.08% of white vinegar, 0.1% of monosodium glutamate and 0.1% of spicy seasoning, wherein the spicy seasoning comprises the following components in parts by weight: 15 parts of star anise, 30 parts of fennel, 8 parts of pepper, 35 parts of dried orange peel, 5 parts of clove, 3 parts of amomum villosum, 10 parts of amomum cardamomum and 10 parts of ginger powder;
(3) and (3) sequentially carrying out high-voltage electric field drying and hot air drying on the pickled shrimp meat, wherein the conditions of the high-voltage electric field drying are as follows: drying for 3h at 23 ℃ and 40kv, drying the shrimp meat dried by the high-voltage electric field at 60 ℃ for 4h with the water content lower than 4% to obtain dried shrimp;
(4) and (5) packaging the dried shrimps after combined drying in vacuum, and sterilizing to obtain the spicy instant dried shrimps.
Example 2
(1) Selecting fresh prawns or thawed fresh prawns as raw materials, cleaning, shelling, removing heads, cooking for 25min, and draining;
(2) uniformly stirring and pickling the drained peeled shrimps for 30min for tasty, wherein the seasoning composition is calculated by taking the weight of the drained peeled shrimps as a unit and comprises the following components: 3% of salt, 0.5% of trehalose and 0.5% of lactose (the trehalose and the lactose replace sucrose, the weight ratio of the trehalose to the lactose is 3: 1), 0.04% of cooking wine, 0.05% of white vinegar, 0.4% of monosodium glutamate and 0.5% of spicy seasoning, wherein the spicy seasoning comprises the following components in parts by weight: 30 parts of star anise, 15 parts of fennel, 15 parts of pepper, 20 parts of dried orange peel, 10 parts of clove, 8 parts of amomum villosum, 5 parts of amomum cardamomum and 25 parts of ginger powder;
(3) and (3) sequentially carrying out high-voltage electric field drying and hot air drying on the pickled shrimp meat, wherein the conditions of the high-voltage electric field drying are as follows: drying for 3h at 28 ℃ and 20kv, drying the shrimp meat dried by the high-voltage electric field at 80 ℃ for 3h, and obtaining dried shrimp with the water content lower than 4%;
(4) and (5) packaging the dried shrimps after combined drying in vacuum, and sterilizing to obtain the spicy instant dried shrimps.
Example 3
(1) Selecting fresh prawns or thawed fresh prawns as raw materials, cleaning, shelling, removing heads, cooking for 15min, and draining;
(2) uniformly stirring and pickling the drained peeled shrimps for 40min for tasty, wherein the seasoning composition is calculated by taking the weight of the drained peeled shrimps as a unit and comprises the following components: 2% of salt, 1.0% of trehalose and lactose (the trehalose and the lactose replace sucrose, the weight ratio of the trehalose to the lactose is 1: 1), 0.03% of cooking wine, 0.07% of white vinegar, 0.3% of monosodium glutamate and 0.4% of spicy seasoning, wherein the spicy seasoning comprises the following components in parts by weight: 20 parts of star anise, 25 parts of fennel, 10 parts of pepper, 25 parts of dried orange peel, 7 parts of clove, 5 parts of amomum villosum, 7 parts of amomum cardamomum and 20 parts of ginger powder;
(3) and (3) sequentially carrying out high-voltage electric field drying and hot air drying on the pickled shrimp meat, wherein the conditions of the high-voltage electric field drying are as follows: drying for 3h at 25 deg.C under 30kv, drying at 70 deg.C for 3.5h with water content lower than 4% to obtain dried shrimp;
(4) and (5) packaging the dried shrimps after combined drying in vacuum, and sterilizing to obtain the spicy instant dried shrimps.
Example 4
(1) Selecting fresh prawns or thawed fresh prawns as raw materials, cleaning, shelling, removing heads, cooking for 20min, and draining;
(2) uniformly stirring and pickling the drained peeled shrimps for 50min for tasty, wherein the seasoning composition is calculated by taking the weight of the drained peeled shrimps as a unit and comprises the following components: 1% of salt, 1.2% of trehalose and 1.2% of lactose (the trehalose and the lactose replace sucrose, the weight ratio of the trehalose to the lactose is 2: 1), 0.03% of cooking wine, 0.08% of white vinegar, 0.2% of monosodium glutamate and 0.3% of spicy seasoning, wherein the spicy seasoning comprises the following components in parts by weight: 25 parts of star anise, 20 parts of fennel, 12 parts of pepper, 30 parts of dried orange peel, 8 parts of clove, 6 parts of amomum villosum, 8 parts of amomum cardamomum and 20 parts of ginger powder;
(3) and (3) sequentially carrying out high-voltage electric field drying and hot air drying on the pickled shrimp meat, wherein the conditions of the high-voltage electric field drying are as follows: drying for 3h at the drying temperature of 27 ℃ under the drying voltage of 25kv, drying the shelled shrimps dried by the high-voltage electric field at the hot air temperature of 75 ℃ for 2.5h, and obtaining the dried shrimps with the water content lower than 4%;
(4) and (5) packaging the dried shrimps after combined drying in vacuum, and sterilizing to obtain the spicy instant dried shrimps.
Example 5
(1) Selecting fresh prawns or thawed fresh prawns as raw materials, cleaning, shelling, removing heads, cooking for 25min, and draining;
(2) uniformly stirring and pickling the drained peeled shrimps for 40min for tasty, wherein the seasoning composition is calculated by taking the weight of the drained peeled shrimps as a unit and comprises the following components: 3% of salt, 0.7% of trehalose and 0.7% of lactose (the trehalose and the lactose replace sucrose, the weight ratio of the trehalose to the lactose is 1: 1), 0.03% of cooking wine, 0.06% of white vinegar, 0.2% of monosodium glutamate and 0.3% of spicy seasoning, wherein the spicy seasoning comprises the following components in parts by weight: 20 parts of star anise, 17 parts of fennel, 10 parts of pepper, 25 parts of dried orange peel, 9 parts of clove, 7 parts of amomum villosum, 9 parts of amomum cardamomum and 23 parts of ginger powder;
(3) and (3) sequentially carrying out high-voltage electric field drying and hot air drying on the pickled shrimp meat, wherein the conditions of the high-voltage electric field drying are as follows: drying for 3h at 24 ℃ and 35kv, drying the shrimp meat dried by the high-voltage electric field at 75 ℃ for 3.5h with the water content lower than 4% to obtain dried shrimp;
(4) and (5) packaging the dried shrimps after combined drying in vacuum, and sterilizing to obtain the spicy instant dried shrimps.
Evaluation of Performance
A. And (3) determining the texture of the shrimp meat: and (3) measuring the hardness, elasticity, stickiness and chewiness of the shrimp sausage by using a food physical property analyzer. The measurement parameters are as follows: probe, P/50; sample height, 20 mm; the side-to-side speed is 120 mm/min; the testing speed is 60 mm/min; the speed of side back is 120 mm/min; compression ratio, 40%; initial force, 0.5N; intermediate time 2 s. Sample specification: height 30mm, diameter 30mm, cylinder.
B. After the pickled and dried shrimps in the examples 1-5 are placed on a tray in order for sensory evaluation, and the scoring standards are shown in table 1.
TABLE 1 sensory evaluation criteria for pickled and dried shrimp meat of examples 1-5
C. The total number of colonies was calculated by the dilution plate count method described in GB 4789.2-2010.
As can be seen from fig. 1 to 2, as the concentration of trehalose-lactose (in a weight ratio of 2: 1) increases, the elasticity of the instant shrimp meat gradually increases and the hardness gradually decreases. Therefore, the trehalose-lactose can improve the quality of the shrimp meat instead of sucrose.
Meanwhile, as can be seen from fig. 3 to 4, the sensory score of the instant shrimp meat prepared in example 4 is the highest, and the colony count of the instant shrimp meat prepared in example 5 is the lowest. According to the process flow of the embodiment 4, after being steamed for 20min, the peeled shrimp is pickled for 50min for tasty, and the seasoning comprises the following components in parts by weight: 1% of salt, 1.2% of trehalose and 1.2% of lactose (the trehalose and the lactose replace sucrose, the weight ratio of the trehalose to the lactose is 2: 1), 0.03% of cooking wine, 0.08% of white vinegar, 0.2% of monosodium glutamate and 0.3% of spicy seasoning, wherein the spicy seasoning comprises the following components in parts by weight: 25 parts of star anise, 20 parts of fennel, 12 parts of pepper, 30 parts of dried orange peel, 8 parts of clove, 6 parts of amomum villosum, 8 parts of amomum cardamomum and 20 parts of ginger powder; and (3) sequentially carrying out high-voltage electric field drying and hot air drying on the pickled shrimp meat, wherein the conditions of the high-voltage electric field drying are as follows: drying for 3h at 27 deg.C under 25kv, drying at 75 deg.C for 2.5h with water content lower than 4% to obtain dried shrimp. The instant shrimp meat prepared in the example 4 is moderate in salt, good in color and luster, good in elasticity and free of dryness and hardness due to the fact that sucrose is replaced by trehalose and lactose in a weight ratio of 2: 1.
According to the process flow of the embodiment 5, after being steamed for 25min, the peeled shrimp is pickled for 40min for tasty, and the seasoning comprises the following components in parts by weight: 3% of salt, 0.9% of trehalose and 0.9% of lactose (the trehalose and the lactose replace sucrose, the weight ratio of the trehalose to the lactose is 1: 1), 0.03% of cooking wine, 0.06% of white vinegar, 0.2% of monosodium glutamate and 0.3% of spicy seasoning, wherein the spicy seasoning comprises the following components in parts by weight: 20 parts of star anise, 17 parts of fennel, 10 parts of pepper, 25 parts of dried orange peel, 9 parts of clove, 7 parts of amomum villosum, 9 parts of amomum cardamomum and 23 parts of ginger powder; and (3) sequentially carrying out high-voltage electric field drying and hot air drying on the pickled shrimp meat, wherein the conditions of the high-voltage electric field drying are as follows: drying for 3h at 24 deg.C under 35kv, drying at 75 deg.C for 3.5h with water content lower than 4% to obtain dried shrimp. Example 5 after the shrimp meat is dried by the high-voltage electric field, the shrimp meat is dried for 3.5 hours at the hot air temperature of 75 ℃, the defect of low drying speed of the high-voltage electric field is overcome, and the total number of bacterial colonies is the lowest.
The foregoing is illustrative of the preferred embodiments of the present invention only and is not intended to limit the process of the present invention in any way. According to the method for preparing the spicy instant shrimp meat by the high-voltage electric field-hot air combined drying technology, the instant dried shrimp with unique spicy taste and excellent color can be prepared under the condition that the hot air drying time in the step 3) is 2 hours. The protection of the present invention is not limited to the above embodiments. Variations and advantages that may occur to those skilled in the art may be incorporated into the invention without departing from the spirit and scope of the inventive concept and the scope of the appended claims is intended to be protected.
Claims (8)
1. A method for preparing spicy instant shrimp meat by a high-voltage electric field-hot air combined drying technology is characterized by comprising the following steps:
(1) selecting fresh prawns or thawed fresh prawns as raw materials, cleaning, shelling, removing heads, cooking and draining;
(2) uniformly stirring the drained peeled shrimps with seasonings, and pickling for flavoring;
(3) sequentially carrying out high-voltage electric field drying and hot air drying on the pickled shrimp meat until the water content is lower than 4% to obtain dried shrimps;
(4) and (5) packaging the dried shrimps after combined drying in vacuum, and sterilizing to obtain the spicy instant dried shrimps.
2. The method for preparing spicy instant shrimp meat by using the high-voltage electric field-hot air combined drying technology as claimed in claim 1, wherein the cooking time of the shelled shrimp meat in the step (1) is 10-25 min.
3. The method for preparing spicy instant peeled shrimps by using the high-voltage electric field-hot air combined drying technology as claimed in claim 1, wherein the pickling time of the peeled shrimps after the draining in the step (2) is 30-60 min.
4. The method for preparing spicy instant peeled shrimp according to the high-voltage electric field-hot air combined drying technology of claim 1, wherein the ingredients and the amount of the seasoning in the step (2) are calculated by the weight of the peeled shrimp as a unit, and the method comprises the following steps: 1-3% of salt, 0.5-1.5% of trehalose and lactose, 0.02-0.04% of cooking wine, 0.05-0.08% of white vinegar, 0.1-0.4% of monosodium glutamate and 0.1-0.5% of spicy seasoning.
5. The method for preparing the spicy instant shrimp meat by the high-voltage electric field-hot air combined drying technology as claimed in claim 4, wherein the spicy seasoning of the step (2) comprises the following components in parts by weight: 15-30 parts of star anise, 15-30 parts of fennel, 8-15 parts of pepper, 20-35 parts of dried orange peel, 5-10 parts of clove, 3-8 parts of fructus amomi, 5-10 parts of amomum cardamomum and 10-25 parts of ginger powder.
6. The method for preparing spicy instant shrimp meat by using the high-voltage electric field-hot air combined drying technology as claimed in claim 4, wherein the weight ratio of the trehalose to the lactose in the step (2) is 1: 1-3: 1.
7. The method for preparing spicy instant peeled shrimps by using the high-voltage electric field-hot air combined drying technology as claimed in claim 1, wherein the conditions of the high-voltage electric field drying in the step (3) are as follows: drying for 3 hours at the drying temperature of 23-28 ℃ and the drying voltage of 20-40 kv.
8. The method for preparing spicy instant peeled shrimps by using the high-voltage electric field-hot air combined drying technology as claimed in claim 1, wherein the hot air drying in the step (3) is drying at a hot air temperature of 60-80 ℃ for 2-4 hours.
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| CN116671618A (en) * | 2023-07-07 | 2023-09-01 | 上海来伊份股份有限公司 | Crisp and sweet sunflower seeds and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102960781A (en) * | 2012-12-17 | 2013-03-13 | 浙江海洋学院 | Cooked sliced croaker and processing method thereof |
| CN103983091A (en) * | 2014-05-08 | 2014-08-13 | 南京中医药大学 | High-voltage electric field and hot air combined drying device |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960781A (en) * | 2012-12-17 | 2013-03-13 | 浙江海洋学院 | Cooked sliced croaker and processing method thereof |
| CN103983091A (en) * | 2014-05-08 | 2014-08-13 | 南京中医药大学 | High-voltage electric field and hot air combined drying device |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN116671618A (en) * | 2023-07-07 | 2023-09-01 | 上海来伊份股份有限公司 | Crisp and sweet sunflower seeds and preparation method thereof |
| CN116671618B (en) * | 2023-07-07 | 2024-04-12 | 上海来伊份股份有限公司 | Crisp and sweet sunflower seeds and preparation method thereof |
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