CN113317457A - Method for preparing dried sea cucumber by combined drying - Google Patents
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- 238000001035 drying Methods 0.000 title claims abstract description 103
- 238000000034 method Methods 0.000 title claims abstract description 27
- 238000007602 hot air drying Methods 0.000 claims abstract description 36
- 238000001291 vacuum drying Methods 0.000 claims abstract description 28
- 210000001835 viscera Anatomy 0.000 claims abstract description 20
- 238000009835 boiling Methods 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 44
- 241000965254 Apostichopus japonicus Species 0.000 claims description 14
- 210000000436 anus Anatomy 0.000 claims description 8
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- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
- A23B4/01—Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/03—Drying; Subsequent reconstitution
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Abstract
The invention discloses a method for preparing dried sea cucumbers by combined drying, and relates to the technical field of drying and processing of marine products. The method specifically comprises the steps of removing internal organs of the sea cucumber, boiling, drying by hot air and drying by microwave under vacuum. The invention combines two drying modes of hot air drying and microwave vacuum drying; the advantages of two drying modes are fully exerted by utilizing sectional drying, and the method has important significance for improving the drying efficiency and quality of the sea cucumbers and reducing the treatment cost. The invention has simple process, energy saving and environmental protection, can obviously improve the drying efficiency, is easy to control in real time, and can realize continuous automatic clean production; the sea cucumber prepared by the method disclosed by the invention is good in appearance, quick in rehydration, sanitary and safe, and can effectively retain the original nutritional ingredients of the sea cucumber.
Description
Technical Field
The invention relates to a method for drying sea cucumbers, and belongs to the technical field of food processing.
Background
Sea cucumber, as one of the important marine invertebrates, contains high protein, is rich in nutrition and can be used for medicine, and is a main variety for aquaculture in China. However, it is readily autolysed after extraction from seawater, which is commonly referred to as cell autodigestion due to the action of its own enzymes. Therefore, the sea cucumber must be processed immediately after harvesting. Nowadays, more than 80% of fresh sea cucumbers from all over the world are processed into dehydrated products to extend their shelf life for long-term storage.
The existing drying methods include hot air drying (HD), natural drying, freeze drying, Microwave Vacuum Drying (MVD) and the like. The hot air drying is to circulate heated hot air, accelerate the evaporation of water in the raw material when the hot air flows through the surface of the raw material, and take away wet air on the surface of the raw material to achieve the drying purpose; the method has the advantages of less equipment investment, simple operation, long drying time and frequent introduction of a large amount of inorganic salt, thereby causing serious loss of nutrient components and poor properties of the rehydration products. The microwave vacuum drying technique is a combination of microwave drying and vacuum drying, which allows heat to be transferred from the inside to the outside by friction of water molecules. Microwave vacuum drying technology has attracted more and more attention because its high drying efficiency shortens the drying time and its low temperature avoids heat-induced nutrient degradation; due to the uneven microwave field, when the sea cucumber is subjected to microwave vacuum drying treatment, local scorching occasionally occurs due to over-concentrated energy, thereby bringing adverse effects to products. At present, no literature report is available for drying the sea cucumber by combining hot air drying and microwave vacuum technology.
Disclosure of Invention
The invention provides a method for preparing dried sea cucumbers by combined drying, aiming at the defects of the existing sea cucumber drying technology, and the method combines hot air drying and microwave vacuum technology to dry the sea cucumbers.
The hot air drying technology is used in the combined drying method, so that the moisture on the surface of the sea cucumber is quickly reduced, the product is prevented from being rotten and deteriorated easily due to long-time drying, and the original nutritional ingredients and sensory quality of the material are well kept; meanwhile, the microwave vacuum drying technology is utilized for drying, so that the moisture in the sea cucumber is transferred from the inside to the outside, the surface hardening phenomenon of the sea cucumber can be reduced, the permeability of the material is kept, and the rehydration of the later-stage product of the material is facilitated. Has important significance for improving the drying efficiency and quality of the sea cucumber, maintaining the good texture characteristics of the sea cucumber, saving the cost and the like.
In order to achieve the purpose, the invention adopts the following technical scheme:
a method for preparing dried sea cucumber by combined drying comprises the following steps:
s1, removing internal organs of the sea cucumber, and boiling the sea cucumber in boiling water until the shape is fixed;
s2, carrying out hot air drying and microwave vacuum drying on the sea cucumber to obtain the dried sea cucumber.
Preferably, the method for preparing the dried sea cucumber by combined drying comprises the following steps:
s1, removing viscera of Stichopus japonicus, and decocting in boiling water for 30 min;
s2, carrying out hot air drying and microwave vacuum drying on the sea cucumber at the temperature of 30-60 ℃ until the water content of the sea cucumber is 10-15%, and obtaining the dried sea cucumber. The microwave power of the microwave vacuum drying treatment is 200W, and the vacuum degree is 0.09 MPa.
Preferably, the step S2 includes drying the sea cucumber for 20-40 min by the microwave vacuum drying treatment, and then drying the sea cucumber with hot air until the moisture content is 10-15% to obtain the dried sea cucumber.
Preferably, the step S2 includes performing the hot air drying treatment for 2-4 hours, and then performing the microwave vacuum drying treatment until the moisture content of the sea cucumber is 10-15%, so as to obtain the dried sea cucumber.
Preferably, the method for removing the viscera of the sea cucumber comprises the steps of cutting the sea cucumber from the ventral surface to 1/4-1/3 parts from the anus to the body length, removing the viscera, cleaning and draining.
The invention has the following beneficial effects:
(1) the invention combines hot air drying and microwave vacuum drying, and fully exerts the advantages of two drying technologies. The hot air drying technology is applied in the combined drying method, so that the moisture on the surface of the sea cucumber is quickly reduced, the product is prevented from being rotten and deteriorated easily due to long-time drying, and the original nutritional ingredients and sensory quality of the material are well kept; meanwhile, the microwave vacuum drying technology is utilized for drying, so that the moisture in the sea cucumber is transferred from the inside to the outside, the surface hardening phenomenon of the sea cucumber can be reduced, the permeability of the material is kept, and the rehydration of the later-stage product of the material is facilitated. Has important significance for improving the drying efficiency and quality of the sea cucumber, maintaining the good texture characteristics of the sea cucumber, saving the cost and the like.
(2) According to the invention, microwave vacuum drying and hot air drying are combined, microwave vacuum drying is applied in the early stage of drying to quickly remove water in the sea cucumber body, hot air drying is applied in the later stage of drying to remove water on the surface of the sea cucumber, and the nutrient components and sensory quality of substances are well preserved; the permeability of the material is kept, the rehydration of the later-period product of the material is facilitated, the hardness, viscoelasticity, restoring force and chewiness of the rehydrated sea cucumber reach 883.067 +/-55.17, 1.71 +/-0.24, 0.74 +/-0.04 and 1170.62 +/-238.68, and the rehydrated sea cucumber is close to that of fresh sea cucumber, so that good texture characteristics can be kept.
(3) The combined drying mode provided by the invention is mild, the body wall of the sea cucumber can be uniformly shrunk, and the product looks good; and the loss of nutrient components of the sea cucumber caused by high temperature can be avoided, the viscoelasticity is good after rehydration, and the quality of the sea cucumber is improved.
(4) The microwave itself can play the role of sterilization and disinfection, which is beneficial to improving the product sanitation and prolonging the shelf life.
(5) The invention is easy to implement and control, can effectively shorten the drying time and improve the production efficiency compared with the traditional sea cucumber drying technology, is environment-friendly and pollution-free in production, and is convenient to realize continuous and automatic clean production.
Drawings
FIG. 1 is a schematic flow diagram of the process of the present invention;
FIG. 2 is a graph showing changes in moisture content in the combined drying processes of examples 1 to 3;
FIG. 3 is a graph showing changes in moisture content in the combined drying processes of examples 4 to 6;
Detailed Description
The process flow of the present invention is shown in FIG. 1. The fresh sea cucumber is pretreated and then is prepared into a finished dried sea cucumber product by adopting a combined drying method. In the combined drying process, the power of Microwave Vacuum Drying (MVD) is 200W, and the temperature of hot air drying (HD) is 30-60 ℃. The combined drying comprises the steps of carrying out microwave vacuum drying for 20-40 min, converting into hot air drying, and drying until the moisture content is 10-15% to obtain a finished product; and the combined drying also comprises the steps of carrying out hot air drying for 2-4 hours, then converting into microwave vacuum drying, and drying until the moisture content is 10-15% to obtain the finished product.
In order to facilitate an understanding of the disclosed methods, the invention is further illustrated by the following examples.
Example 1
S1, selecting raw materials: selecting 25.0-33.5 g of fresh sea cucumbers, which are plump in body shape, thick in meat quality, fresh and pollution-free;
s2, removing intestines and viscera: cutting fresh sea cucumber from ventral surface from anus to 1/4 points, quickly removing intestine and viscera, cleaning with clear water, and draining;
s3, boiling: boiling Stichopus japonicus in 100 deg.C deionized water for 30min to fix Stichopus japonicus shape;
s4, hot air drying: the hot air drying is carried out in an electrothermal blowing drying oven in a laboratory, the set temperature is 30 ℃, the drained sea cucumbers are uniformly placed in trays of the drying oven, and the specific drying mode is that after drying for 1 hour, the dried sea cucumbers are slowly threshed for 1 hour, and the drying is repeated for two times; measuring the water content of the sea cucumber during tempering;
s5, drying the sea cucumber in vacuum by microwave, tempering for 10min every time when drying is performed, measuring the water content of the sea cucumber when tempering is performed, and drying until the water content of the sea cucumber is 15% to obtain the dried sea cucumber.
Example 2
S1, selecting raw materials: selecting 25.0-33.5 g of fresh sea cucumbers, which are plump in body shape, thick in meat quality, fresh and pollution-free;
s2, removing intestines and viscera: cutting fresh sea cucumber from ventral surface from anus to 1/4 points, quickly removing intestine and viscera, cleaning with clear water, and draining;
s3, boiling: boiling Stichopus japonicus in 100 deg.C deionized water for 30min to fix Stichopus japonicus shape;
s4, hot air drying: the hot air drying is carried out in an electrothermal blowing drying oven in a laboratory, the set temperature is 45 ℃, the drained sea cucumbers are uniformly placed in trays of the drying oven, and the specific drying mode is that after drying for 1 hour, the dried sea cucumbers are slowly tempered for 1 hour for three times; measuring the water content of the sea cucumber during tempering;
s5, drying the sea cucumber in vacuum by microwave, tempering for 10min every time when drying is performed, measuring the water content of the sea cucumber when tempering is performed, and drying until the water content of the sea cucumber is 15% to obtain the dried sea cucumber.
Example 3
S1, selecting raw materials: selecting 25.0-33.5 g of fresh sea cucumbers, which are plump in body shape, thick in meat quality, fresh and pollution-free;
s2, removing intestines and viscera: cutting fresh sea cucumber from ventral surface from anus to 1/4 points, quickly removing intestine and viscera, cleaning with clear water, and draining;
s3, boiling: boiling Stichopus japonicus in 100 deg.C deionized water for 30min to fix Stichopus japonicus shape;
s4, hot air drying: the hot air drying is carried out in an electrothermal blowing drying oven in a laboratory, the set temperatures are respectively 60 ℃, the drained sea cucumbers are uniformly placed in trays of the drying oven, and the specific drying mode is as follows: repeating the steps of drying for 1h and tempering for 1h for four times; measuring the water content of the sea cucumber during tempering;
s5, drying the sea cucumber in vacuum by microwave, tempering for 10min every time the sea cucumber is dried, measuring the water content of the sea cucumber during tempering, and drying until the water content of the sea cucumber is 15% to obtain the dried sea cucumber.
Example 4
S1, selecting raw materials: selecting 25.0-33.5 g of fresh sea cucumbers, which are plump in body shape, thick in meat quality, fresh and pollution-free;
s2, removing intestines and viscera: cutting fresh sea cucumber from ventral surface from anus to 1/3 points, quickly removing intestine and viscera, cleaning with clear water, and draining;
s3, boiling: boiling Stichopus japonicus in 100 deg.C deionized water for 30min to fix Stichopus japonicus shape;
s4, performing microwave vacuum drying on the sea cucumber, wherein the specific drying mode is that the drying is performed for 10min and the tempering is performed for 10min every time; repeating for two times; measuring the water content of the sea cucumber during tempering;
s5, hot air drying: drying sea cucumber by hot air; the method comprises the steps of carrying out drying in an electric heating air blast drying oven at the set temperature of 30 ℃ respectively, uniformly placing the drained sea cucumbers in trays of the drying oven, drying the sea cucumbers continuously after 1 hour of drying, carrying out tempering for 1 hour, measuring the moisture content of the sea cucumbers during tempering, and drying until the moisture content of the sea cucumbers is 10% to obtain the dried sea cucumbers.
Example 5
S1, selecting raw materials: selecting 25.0-33.5 g of fresh sea cucumbers, which are plump in body shape, thick in meat quality, fresh and pollution-free;
s2, removing intestines and viscera: cutting fresh sea cucumber from ventral surface from anus to 1/3 points, quickly removing intestine and viscera, cleaning with clear water, and draining;
s3, boiling: boiling Stichopus japonicus in 100 deg.C deionized water for 30min to fix Stichopus japonicus shape;
s4, drying the sea cucumber in vacuum by microwave, and repeating for three times every 10min and 10 min; measuring the water content of the sea cucumber during tempering;
s5, hot air drying: hot air drying the sea cucumbers in an electrothermal blowing drying oven at set temperature of 45 ℃, uniformly placing the drained sea cucumbers in trays of the drying oven, and continuously drying after slowly tempering for 1 hour after drying for 1 hour; and (3) during tempering, measuring the water content of the sea cucumber, and drying until the water content of the sea cucumber is 10% to obtain the dried sea cucumber.
Example 6
S1, selecting raw materials: selecting 25.0-33.5 g of fresh sea cucumbers, which are plump in body shape, thick in meat quality, fresh and pollution-free;
s2, removing intestines and viscera: cutting fresh sea cucumber from ventral surface from anus to 1/3 points, quickly removing intestine and viscera, cleaning with clear water, and draining;
s3, boiling: boiling Stichopus japonicus in 100 deg.C deionized water for 30min to fix Stichopus japonicus shape;
s4, drying the sea cucumber in vacuum by microwave, and repeating for four times every 10min and 10 min; measuring the water content of the sea cucumber during tempering;
s5, hot air drying: drying sea cucumber by hot air; the method comprises the following steps of (1) uniformly placing drained sea cucumbers in trays of a drying oven at set temperatures of 60 ℃ in an electrothermal blowing drying oven in a laboratory, measuring the water content of the sea cucumbers during tempering, and continuing drying after tempering for 1 hour after each drying for 1 hour; drying until the water content of the sea cucumber is 10 percent to obtain the dried sea cucumber.
The dried sea cucumbers obtained in the embodiments 1 to 6 of the invention are calculated and evaluated, and the specific method comprises the following steps:
1. and (3) measuring the water content and the rehydration rate:
wherein MC is0And MCeInitial water content (g/g d.b.) and final equilibrium water content (MC) of Stichopus japonicustAnd MCt+ Δ t is the water content at time t and t + Δ t, respectively (g/g d.b.).
Wherein m is0Is the mass (g) of dried sea cucumber, mgIs the mass (g) of the rehydrated sea cucumber.
2. And (3) determination of texture:
preparing 1 × 1 × 1cm from the back of the rehydrated sea cucumber3Samples of size were used for texture analysis and analyzed using TPA. XT physical Analyzer (Stable Microsystems, London, UK) was equipped with a P/50 cylindrical probe to obtain texture features. The probe was moved perpendicular to the sample at a pre-test speed of 2.0mm/s and a speed of 1.0mm/s during and after the test. Two successive compressions were carried out with a trigger force point of 5.0g and a deformation rate of 50% with a time interval of 5s between the compressions. Structural parameters can be calculated from the twice-compressed curve.
The test results are shown in tables 1 and 2.
Table 1 physicochemical properties of sea cucumbers treated in examples 1 to 3 different lower case letters in the same column indicate significant differences (p <0.05)
TABLE 2 physicochemical Properties of sea cucumber treated in examples 4 to 6
Different lower case letters in the same column indicate significant difference (p <0.05)
As shown in table 1, the dried sea cucumber products prepared in examples 1 to 3 have a high rehydration ratio under the condition of hot air drying for 2 hours at the transition point, but have relatively low hardness and chewiness;
as shown in table 2, the dried sea cucumber finished products prepared in examples 4 to 6 have a higher rehydration ratio under the condition of a transition point of microwave vacuum drying for 40min, but have relatively low hardness and chewiness;
as shown in fig. 2, in examples 1 to 3, the hot air drying treatment was performed first, and then the microwave vacuum drying treatment was performed, and the drying times required under the conditions of the hot air drying transition points 2, 3, and 4h and the microwave vacuum drying treatment combined drying were 160, 210, and 260min, respectively.
As shown in fig. 3, in examples 4 to 6, the microwave vacuum drying was performed first, and then the hot air drying treatment was performed, and the drying times required under the conditions of the microwave switching points 20, 30, and 40min and the hot air drying treatment combined drying were 620, 510, and 160min, respectively.
Combining tables 1 and 2, FIGS. 2 and 3, the results show that example 2 is the most preferred example of the present invention.
The foregoing is considered as illustrative of the preferred embodiments of the invention and is not to be construed as limiting thereof. The above embodiments are described in detail for the person skilled in the art, and it is obvious for the person skilled in the art that the present invention can be modified from the embodiments described in the claims or equivalent technical features. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (5)
1. A method for preparing dried sea cucumbers by combined drying is characterized by comprising the following steps:
s1, removing internal organs of the sea cucumber, and boiling the sea cucumber in boiling water until the shape is fixed;
s2, carrying out hot air drying and microwave vacuum drying on the sea cucumber to obtain the dried sea cucumber.
2. The method for preparing dried sea cucumber by combined drying according to claim 1, comprising the steps of:
s1, removing viscera of Stichopus japonicus, and decocting in boiling water for 30 min;
s2, drying the sea cucumber by the hot air at the temperature of 30-60 ℃ and by the microwave vacuum until the water content of the sea cucumber is 10-15% to obtain the dried sea cucumber;
the microwave power of the microwave vacuum drying treatment is 200W, and the vacuum degree is 0.09 MPa.
3. The method for preparing the sea cucumber by combined drying according to any one of claims 1-2, wherein the method for eviscerating the sea cucumber comprises the steps of cutting the sea cucumber from the ventral surface to the position 1/4-1/3 from the anus to the body length, removing the viscera, washing and draining.
4. The method for preparing dried sea cucumbers by combined drying according to any one of claims 1 to 2, wherein the step S2 comprises drying the sea cucumbers by the microwave vacuum drying treatment for 20-40 min, and then drying the sea cucumbers by the hot air drying treatment until the water content of the sea cucumbers is 10-15% to obtain the dried sea cucumbers.
5. The method for preparing dried sea cucumbers by combined drying according to any one of claims 1 to 2, wherein the step S2 comprises the step of performing the hot air drying treatment on the sea cucumbers for 2 to 4 hours, and then performing the microwave vacuum drying treatment on the sea cucumbers until the water content of the sea cucumbers is 10 to 15% to obtain the dried sea cucumbers.
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| CN115644343A (en) * | 2022-11-11 | 2023-01-31 | 中国热带农业科学院农产品加工研究所 | Sipunculus nudus drying method and dry product thereof |
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| CN106261965A (en) * | 2016-08-16 | 2017-01-04 | 莆田市汇龙海产有限公司 | Sea cucumber drying method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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