CN1282543A - Process for dewatering food - Google Patents
Process for dewatering food Download PDFInfo
- Publication number
- CN1282543A CN1282543A CN 99113936 CN99113936A CN1282543A CN 1282543 A CN1282543 A CN 1282543A CN 99113936 CN99113936 CN 99113936 CN 99113936 A CN99113936 A CN 99113936A CN 1282543 A CN1282543 A CN 1282543A
- Authority
- CN
- China
- Prior art keywords
- dehydration
- raw material
- dewatering
- food
- time
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Freezing, Cooling And Drying Of Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
A process for dewataring food includes such steps as washing raw material, cutting into slices or blocks, centrifugal dewatering, microwave drying and packaging. Its advantages include high drying speed, high utilization rate of energy and sterilizing effect.
Description
The present invention relates to food-processing method, relate more specifically to a kind of process for dewatering food.
High-quality dehydrated food has market widely in countries in the world.But on the market dehydrated food there is very high requirement: 1, color and luster after the finished product rehydration, local flavor, mouthfeel is preceding approaching with dehydration as far as possible, preserves thermo-responsive composition to greatest extent; 2. the finished product rehydration is good; 3. processing cost is low as far as possible.
No matter dehydrated food is as raw-food material or directly consumption, the market demand is widely all arranged, and quickening along with people's rhythm of life, to instant food, the needs of leisure food constantly increase, low cost can certainly will enter huge numbers of families for the dehydrated food that masses accept, and extensive market prospects is arranged.
Universally acknowledgedly can access that the drying mode of high-quality food is to use freeze-drying and dehydrating at present---with product is anxious freeze after, its moisture is evaporated under vacuum state, directly be converted into steam by ice, thereby obtain high-quality product, its color, local flavor, outward appearance, quality are all as far as possible near above-mentioned requirement to dehydrated food.
But very high with its processing cost of cryodesiccated method, limited its extensive use.
For this reason, the objective of the invention is to handle the shortcoming of the method existence of food, propose another kind of process for dewatering food at above-mentioned freeze-drying and dehydrating.
To achieve these goals, the present invention adopts following technical scheme: this dehydration treatment method may further comprise the steps:
At first raw material to be processed is cleaned and cuts in blocks or piece; It is characterized in that,
Adopt second dehydration,
Dehydration for the first time adopts the centrifugal dehydration mode that raw material is carried out preliminarily dried;
Dehydration for the second time, to through the first time dehydrated raw material carry out the microwave dehydration drying;
Finished product packing after will dehydrating at last.
Because the present invention has adopted second dehydration, and adopted the microwave drying mode for centrifugal dehydration, dehydration for the second time for the first time, compare with the method for lyophilization drying, it is fast that this method has the speed of dehydrating again, through the dried food various aspects of performance of second dehydration all near cryodesiccated food; Aspect cost, energy utilization rate height, cost are low; And when dehydrating, can also carry out the effect of sterilization to raw material.
Below by embodiment, method described in the invention is done explanation in further detail:
Dehydration treatment method of the present invention is a raw material with meat, vegetables, agricultural byproducts, fruit promptly, as aquatic products, pork, beef, mutton, fish, shrimp, shellfish etc. applicable to the drying and dehydrating of various meats, vegetables and all kinds of agricultural byproducts, fruit etc.; Various vegetables, carrot, pea, bamboo shoot, mushroom, garlic, rice, lotus seeds etc.; Banana, apple, pineapple, coconut etc.
Add man-hour, at first raw material to be processed is cleaned and cuts in blocks or piece, during cleaning various defective products are rejected, as mud, rubble, metal fillings is rejected, to notice when cutting that the volume shape will adapt with follow-up precuring and arrangement process, it is moderate that volume keeps, and volume is too big, is difficult for being ripened; Volume is too little, and maturing process easily deforms, and influences the outward appearance of finished product.For example: for beef, consider the depth of microwave penetration, beef volume thinnest part should not surpass 20mm, but in order to keep profile, volume with 100mm * 60mm * 20mm for well.Also bone and cartilage should be removed in the cutting process,, will influence drying effect because of bone and cartilage absorb differently with meat to microwave.
To place the microwave equipment precuring through the raw material after cleaning and cutting, precuring can adopt batch formula pre-ripe or continous way is ripe in advance, and batch formula preheating is exactly as existing mode with micro-wave oven, and raw material to be drained off is placed dewater unit.So-called continous way is pre-ripe to be that food is placed on the conveyer belt, and conveyer belt is made the non-absorbent material of microwave by polytetrafluoroethylene (PTFE) etc.This conveyer belt enters a microscler tank, needs configuration certain density salting liquid/sugar juice/acid solution in the water, prepares certain flavoring in addition on demand.Tank is in the microwave cavity, and microwave is to being in the raw material heating in the liquid.As: beef, under 95～100 ℃ of temperature, kept 10～20 minutes, handle like this and be not only in order to promote the taste of food, also help subsequent technique.Same batch formula is pre-ripe also can prepare certain flavoring and certain density salting liquid/sugar juice/acid solution on demand.Meat without precuring is to be difficult for being processed into required solid shape.
Whether must to look concrete raw material, just not necessarily need to carry out this technology of precuring for dehydrated fruits through this technology of precuring.
The raw material behind the precuring is carried out the profile arrangement again, raw material is worked into required profile, promptly the profile of finished product cuts to required various profiles with it.As: beef is cut into about 60mm * 20mm * 4mm sheet is advisable.
Dehydration for the first time, this step is an extremely important step.Raw material generally has higher moisture content, and fruit and some vegetables can reach 90～95%.Experiment showed, that it is uneconomic relying on microwave to remove this part water fully, has also influenced drying efficiency.Therefore, adopt and to carry out primary dewatering by centrifugation and will account for 20%～50% of total moisture content and remove.Significantly reduced back road power consumption of polymer processing like this, centrifugation rate is generally at 1000～3000 commentaries on classics/min.The centrifugal hot blast that is aided with simultaneously, this hot blast is from the recovery warm of microwave source cooling water.Compare with the method without centrifugal dehydration, operation can reduce production costs greatly like this.
Dehydration is carried out the second dehydration drying to the raw material after primary dewatering for the second time, according to raw material heat sensitivity is selected microwave drying or micro-wave vacuum.The two all can adopt batch formula or continous way.The technical process of this step is also most important.As being batch formula, be according to material water ratio, every batch processing amount is determined corresponding drying process parameter.For example: to the beef 10kg of above-mentioned profile, its moisture content is 60%, is 20 minutes, uses the 4kw Power Processing 6 minutes again with the 8kw microwave power time of dehydrating, and uses the 2.5kw Power Processing subsequently 8 minutes, can obtain moisture content and be 8% finished product 4.28kg.If adopt micro-wave vacuum, vacuum is that 0.9～0.92bar is advisable, beef when putting, on the branch, in, following three layers of stacking.
As be continous way, be according to moisture content, processing speed is determined cavity length, microwave power and the conveyer belt speed of microwave dryer.Continous way can be one section, also can be two sections.
For vegetables, as: dry moisture content is 82% spinach, and charging rate 26kg/h imports first section continuously and is the 16kw microwave energy.Discharging is through second section about 15min of 1.6kw microwave once more after the drying, obtains moisture content and be 6% finished product.Finished product output is 41kg/8 hour.
Must detect the degree of drying of food in the process of dehydrating, the control microwave power is best in quality to obtain.
Finished product packing after will dehydrating is at last selected the low food-grade blister-pack of permeable oxygen transmission rate for use, or is used In Aluminium Foil Packing.Adopt such finished product packing, the finished product shelf-life can reach more than 1 year.If when packing, the nitrogen-filled packaging better effects if.
In the past, produce the high-quality dehydrated food and must use freeze drying, and that this method has overcome is cryodesiccated expensive, the shortcomings such as poor efficiency, its advantage is as follows:
1. quality of finished product good: its finished product all has fabulous performance from color and luster, local flavor, mouthfeel in the rehydration.
2. the scope of application is extensive: can carry out drying to the solid material of larger volume, need not material is got carefully Little; Also can be used for the heating of liquid or soft solid materials. To the viscosity of liquid material, solid content does not have specific (special) requirements.
3. speed is fast: at same volume, under the water content prerequisite, the dry a collection of product time is far smaller than freezing Dry. Such as the dry same bulk article of: this method, about 40～50 minutes, freeze drying then needs 20～30 hours.
4. cost is low: because the energy utilization rate height, energy consumption reduces. Compare with freeze drying, operating cost is fallen Low about 30%～40%, about equipment cost is at half than the freeze-drying setting of same production capacity, the device body phase To littler, be convenient to transportation and installation.
5. drying has bactericidal action simultaneously.
6. finished product slightly expands sometimes, and profile can remain unchanged substantially.
7. can realize serialization production.
8. do not have poisonous and harmful waste water or gas and produce, help environmental protection.
9. microwave drying can not bring unsafe factor to being heated raw material, and its security obtains international endorsement.
Claims (5)
1, a kind of process for dewatering food, this dehydration treatment method may further comprise the steps: at first raw material to be processed is cleaned and cuts in flakes or piece; It is characterized in that,
Adopt second dehydration,
Dehydration for the first time adopts the centrifugal dehydration mode that raw material is carried out preliminarily dried;
Dehydration for the second time, to through the first time dehydrated raw material carry out the microwave dehydration drying;
Finished product packing after will dehydrating at last.
2, process for dewatering food as claimed in claim 1 is characterized in that:
Before primary dewatering,
To place the microwave equipment precuring through the raw material after cleaning and cutting earlier;
Again the raw material behind the precuring is carried out the profile arrangement.
3, process for dewatering food as claimed in claim 2 is characterized in that:
Described precuring can adopt batch formula pre-ripe or continous way is ripe in advance, and configuration salting liquid or sugar juice or acid solution and flavoring.
4, process for dewatering food as claimed in claim 1 is characterized in that:
Be aided with hot blast in the dehydration for the first time.
5, process for dewatering food as claimed in claim 1 is characterized in that:
When dehydrated raw material carries out dewatering the second time through the first time, also can adopt the mode of micro-wave vacuum.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 99113936 CN1282543A (en) | 1999-07-29 | 1999-07-29 | Process for dewatering food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 99113936 CN1282543A (en) | 1999-07-29 | 1999-07-29 | Process for dewatering food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1282543A true CN1282543A (en) | 2001-02-07 |
Family
ID=5277074
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 99113936 Pending CN1282543A (en) | 1999-07-29 | 1999-07-29 | Process for dewatering food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1282543A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101564189B (en) * | 2009-04-29 | 2012-03-28 | 东北农业大学 | Foam drying method of blackcurrant mashed fruit |
| CN102455117A (en) * | 2010-10-22 | 2012-05-16 | 机械科学研究总院先进制造技术研究中心 | Novel tunnel-type microwave dying method and device applied in textile dyeing and finishing industry |
| CN104982967A (en) * | 2014-11-05 | 2015-10-21 | 浙江海洋学院 | Dry production method of East China Sea Cucumaria japonica |
-
1999
- 1999-07-29 CN CN 99113936 patent/CN1282543A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101564189B (en) * | 2009-04-29 | 2012-03-28 | 东北农业大学 | Foam drying method of blackcurrant mashed fruit |
| CN102455117A (en) * | 2010-10-22 | 2012-05-16 | 机械科学研究总院先进制造技术研究中心 | Novel tunnel-type microwave dying method and device applied in textile dyeing and finishing industry |
| CN104982967A (en) * | 2014-11-05 | 2015-10-21 | 浙江海洋学院 | Dry production method of East China Sea Cucumaria japonica |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101480243B (en) | Method for producing crisp slices of fruit and vegetable using technique of freezing-dewatering and puffing with differential pressure | |
| CN1073809C (en) | Method for production of dehydrated plant | |
| CN104522551B (en) | A preparation method for high-fiber recombinant asparagus chips | |
| CN105146553A (en) | Method for preparing semi-dry conditioning shredded beef by combination of medium-short wave infrared vacuum drying and flexible sterilization | |
| CN1113613C (en) | A dewatered hand-pulled Muslims, noodles with beaf and its production technology | |
| CN1711853A (en) | Processing method of Hami melon pulp and products therefrom | |
| FI70511B (en) | FOERFARANDE FOER FRAMSTAELLNING AV EN MATPRODUKT | |
| CN102860529A (en) | Instant vegetable sausage and production process thereof | |
| CN106234564A (en) | A kind of low-frequency ultrasonic waves auxiliary improves Nostoc dehydration and the method for rehydration | |
| CN1158703A (en) | Preparation of whole-nutrient sweet potato powder | |
| CN101040697A (en) | Taro crisp slice without oil and the processing method | |
| CN107156701A (en) | A kind of green grass or young crops accounts for the process technology of fish | |
| CN103637134B (en) | Method for processing marinated fruits and vegetables | |
| CN105265940B (en) | High-temperature and high-pressure sea cucumber with stable storage and preparation method thereof | |
| CN88100128A (en) | The processing method of fish and meat | |
| CN1282543A (en) | Process for dewatering food | |
| CN105614760A (en) | Method for processing instant spicy shredded kelp | |
| RU2337556C1 (en) | Method of manufacturing eggplant puree-like vegetable concentrate | |
| CN1286396C (en) | Method for preparing dehydrated fresh keeping burdock root and its products | |
| CN106343422B (en) | Production process of quick-frozen orange peels | |
| CN102429314B (en) | Integral low-frequency microwave dehydration method for large-sized food | |
| CN114343142B (en) | Processing method of kelp product | |
| CN115104714B (en) | Method for improving slidability of edible fungus and shrimp and preparation method of edible fungus and shrimp | |
| CN102405954A (en) | Combined drying method for making uniformly dehydrated fish balls capable of being quickly reconstituted | |
| CN1045249C (en) | Instant aspic and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |