CN1358459A

CN1358459A - Dry product preparation from frozen skirt strip vegetable

Info

Publication number: CN1358459A
Application number: CN00136825A
Authority: CN
Inventors: 陈立家
Original assignee: DALIAN JINSHAN AQUATIC PRODUCTION Co Ltd
Current assignee: DALIAN JINSHAN AQUATIC PRODUCTION Co Ltd
Priority date: 2000-12-20
Filing date: 2000-12-20
Publication date: 2002-07-17

Abstract

The production process of dried product by using frozen wakame is characterized by that it changes the traditional process for production or dried product in which salted wakame is used as raw material, the described frozen wakame is the product obtianed by using wakame and making it undergo the processes of scalding, dewatering and quick-freezing, and said frozen wakame is mainly used for producing dried product.

Description

Dry product preparation from frozen skirt strip vegetable

The present invention is the improvement that aquatic food adds technology.

Undaria pinnitafida is the high ocean vegetables of a kind of nutritive value, seven big key elements such as the protein of needed by human body, fat, amino acid, carbohydrate, vitamin and mineral matter, undaria pinnitafida haves both at the same time, it is the natural health care (as table 1) of a kind of albumen typically low in calories, middle, high mineral, eaten by the Japan and the Southeast Asia people's happiness, dried undaria pinnatifida is convenient because of it, easily the preservation demand increases year by year.

Table 1 undaria pinnitafida nutrient component meter

Kind alginic acid crude protein sweet mellow wine ash content potassium iodine

Undaria pinnitafida 28～29.2% 14.08～20.91% 10.94% 30.16～37. 76%6.63～7.93% 0.0165～0.024

The technical study of relevant dried undaria pinnatifida production is published in " the Shandong fishery " of 1993 the 7th phases the earliest, and up to now, it is that raw material is made that the salt marsh undaria pinnitafida is still adopted in the production of dried undaria pinnatifida, and product is based on outlet.

The present invention mainly solved the salt marsh undaria pinnitafida in producing the dried undaria pinnatifida process after the desalination to the pollution of offshore waters, because the salt marsh undaria pinnitafida need add a large amount of salt in process of production, before drying, need carry out desalination again, the most of inflow of water after the desalination is marine, to the offshore waters salinity is raise, changed the ecological environment of neritic organism, promptly waste energy and polluted offshore waters, therefore company actively carries out the development of new technology, develop freezing undaria pinnitafida and produced dried product, freezing undaria pinnitafida can not produce pollution in process of production, and its product is at color and luster, mouthfeel, aspects such as nutrition preservation all are better than the product that traditional salt marsh raw material is made.

Now the method with dry product preparation from frozen skirt strip vegetable is described below:

1 technological process

1.1 dry product preparation from frozen skirt strip vegetable technological process:

Raw material → blanching → cool off → dewater → tear dish → dehydration → quick-frozen → raw material cold storage → thaw → centrifugal dehydration → shaping cutting → drying → sort → metal detection → weighing and bagging → finished product is preserved → is dispatched from the factory

2 descriptions of the process:

2.1 raw material: selecting the undaria pinnitafida of gathering for 3～May for use is raw material.

2.2 blanching: on the continous way blanching machine, finish 85 ℃-90 ℃ of water temperatures, blanching 15 seconds.

2.3 cooling: the dish body after using circulating water to blanching cools off, and its central temperature is reduced to about 12 ℃.

2.4 dehydration: frond is passed through between pressure roll, slough part moisture content.

2.5 tear dish: the undaria pinnitafida after will dewatering places on the workbench, and the dish leaf is torn from the dish handle, sorts out impurity, in the bag of packing into.

2.6 dehydration: the silk bag that the dish leaf will be housed places on the clean concrete floor to be piled up neatly, and compresses with cement block above, carries out gravity dehydration, dewaters 24 hours.

2.7 quick-frozen: the dish leaf after will dewatering takes out from bag, places the stainless steel pallet, puts into quick-freezing room and carries out quick-frozen, and freeze-off time required to freeze the product central temperature and is not less than-18 ℃ about 10 hours.

2.8 raw-material storing: the raw material after freezing is packed in the silk bag, places the freezer below-18 ℃ to preserve.

2.9 thaw: raw material carries out nature and thaws before processing, place on the stainless steel shelf of workshop.

2.10 centrifugal dehydration: on centrifuge, finish, dewatered 3-5 minute, slough the raw material surface moisture, reduce drying load.

2.11 shaping: the undaria pinnitafida after will dewatering is fully trembled out, and picks assorted algae and the impurity that is mixed with therebetween, and one hand is mentioned to be put into behind the bunchy and carried out cutting on the vegetable-chopper conveyer belt.

2.12 cutting:, adjust the machine knife distance of cutting the dish according to the trimmed size requirement.

2.13 break up: in beater the frond separation is broken up, the time is 30 seconds.

2.14 it is dry: as on flat drying machine, to finish 100～140 ℃ of bake out temperatures, every cycle period 18-20 minute, raw material is at first fully trembled out on operating desk, then uniformly dispersing on the drying machine guipure, the thin and thick homogeneous, continuous drying 2-3 time, the final products moisture is for being lower than 7%.

2.15 screening: finish on screening machine, material loading is too much unsuitable, adopts the sieve in different apertures according to different size.

2.16 selection by winnowing: the product after the screening places in the wind-force grading machine impurity such as the assorted algae that is mixed with in the adjustment air quantity blanking product, silk thread, hair respectively by specification.

2.17 static sorts:, remove in the product impurity such as hair through the static grading machine.

2.18 magnetic force sorts: sort by magnetic force, remove magnetic or metallics in the product.

2.19 metal detection:, remove metal impurities in the product through metal detector.

2.20 artificial choosing is picked up: pick the impurity that is mixed with in the goods and select the goods that fall short of specifications and require.

2.21 weighing and bagging: product is by the specification weighing and bagging, and packing allowable error+2% indicates name of product, specification, grade weight, date of manufacture etc. on the case.

2.22 storage: the finished product storage should clean, dry, well-ventilated, avoid with moist, have smell substance to mix to deposit.

2.23 dispatch from the factory: must be before the product export through dispatching from the factory after the assay was approved.

3 make dried product with the salt marsh undaria pinnitafida compares, and dry product preparation from frozen skirt strip vegetable has the following advantages:

A. pollution-free.

B. save energy resource consumption.

C. preserved the nutrition of product greatly.

4 for ease of understanding, and existing processing technology with both is compared as follows:

A. dry product preparation from frozen skirt strip vegetable technological process:

B. salt marsh method dried undaria pinnatifida technological process:

Raw material → blanching → cool off → dewater → the mix salt → salt marsh → dish → dehydration → raw-material storing that dewaters → tear → desalination → cleaning → centrifugal dehydration → shaping cutting → drying → sort → metal detection → weighing and bagging → finished product is preserved → is dispatched from the factory

4.1 salt marsh and quick-frozen

Salt marsh and quick-frozen all are the pre-treating methods that carries out for ease of storage, in salt marsh method production process, need be through mixing the salt operation, its ratio is a salt: dish=1: 30, need cover salt in salt marsh operation Chinese food surface, and the salt marsh time is 48 hours, behind salt marsh, can produce a large amount of saturated brines, enter marinely as waste water, cause the offshore waters salinity to raise, changed biological ecological environment; Quick-freeze craft does not have any pollution in process of production, and can form ice crystal uniformly in the dish body in the quick-frozen process, has improved the structure of product, is convenient to drying, saves energy consumption, and manufactured goods have mouthfeel preferably.

4.2 desalination with thaw

For the taste and the outward appearance that guarantee product good, dry preceding necessary in the traditional handicraft through the desalination operation, the desalination operation is used circulating water rinsing three times repeatedly, can be dry after centrifugal dehydration, a large amount of fresh water many nutritional labelings that run off have again been consumed therebetween, in the freeze drying undaria pinnitafida is produced, only need nature to thaw and after centrifugal dehydration, can carry out drying, our thaw the as can be seen nutrition leak of operation obviously is less than the desalination operation from table 2, and it has promptly well been preserved the nutritional labeling of product and has saved a large amount of water again.

The branch comparison sheet is formed with the rear batallion of thawing in table 2 dehydration back

Classification protein % sugar % iron mg/100g calcium mg/100g

Undaria pinnitafida 0.68 1.79 1.10 5.8 after the desalination

Back undaria pinnitafida 0.79 1.80 4.26 10.2 thaws

The comparison of 5 manufactured goods and conclusion

5.1 color and luster quality fragrance mouthfeel

Color and luster, quality, fragrance and mouthfeel adopt the method synthesis evaluation of scoring, and standards of grading are as follows:

(1) color and luster is 1. blackish green, color and luster homogeneous (2)

2. blackish green (1)

3. yellow green (0)

(2) 1. frond is solid for quality, is difficult for broken (2)

2. frond tool toughness (1)

3. frond is hard, frangible (0)

(3) 1. fragrance have a marine alga former savory (2)

2. have marine alga fragrance, slightly salty and bitter flavor (1)

3. salty and bitter flavor (0)

(4) 1. mouthfeel has toughness, chewiness strong (2)

2. chewiness strong (1)

3. soft cunning immalleable (0)

Table 3 color and luster quality fragrance mouthfeel comparation and assessment table

From 50 client's Blind Test average results as can be seen, the freeze drying undaria pinnitafida is better than the salt marsh dried undaria pinnatifida in the Comprehensive Assessment of aspects such as color and luster, quality, fragrance, mouthfeel.

5.2 the rehydration of manufactured goods

Rehydration test is adopted under identical temperature and time, with the method for immersion, allows quantitative dried product rehydration in excessive water, and computing formula is:

R wherein _MultipleBe rehydration ratio, G _MultipleFor draining heavily G after the rehydration _DoBe the dried product samples weighed.

The average rehydration ratio of salt marsh dried undaria pinnatifida is 15.2, the freeze drying undaria pinnitafida gets average rehydration than 16.7, the dried undaria pinnatifida that the rehydration of the dried undaria pinnatifida that freezing back produces is produced after than salt marsh is good, this is because of undaria pinnitafida dry after quick-frozen, manufactured goods have uniform Small Holes, structure is tight, solid, and pliability is good.

5.3 conclusion

The dried undaria pinnatifida that freezing is produced is creative, novelty and effective new technology; it all has good effect at aspects such as improving the quality of products, save the energy, protection environment, and the application of this invention can bring more benefit for fish processing industry in market competition.

Claims

The process of the claimed dry product preparation from frozen skirt strip vegetable of the present invention and the product that uses the method to produce, its technology specifically describe and are:
1 technological process

1.1 dry product preparation from frozen skirt strip vegetable technological process:

Raw material → blanching → cool off → dewater → tear dish → dehydration → quick-frozen → raw material cold storage → thaw → centrifugal dehydration → shaping cutting → drying → sort → metal detection → weighing and bagging → finished product is preserved → is dispatched from the factory
2 descriptions of the process:

2.1 raw material: selecting the undaria pinnitafida of gathering for 3～May for use is raw material.

2.2 blanching: on the continous way blanching machine, finish 85 ℃-90 ℃ of water temperatures, blanching 15 seconds.

2.3 cooling: the dish body after using circulating water to blanching cools off, and its central temperature is reduced to about 12 ℃.

2.4 dehydration: frond is passed through between pressure roll, slough part moisture content.

2.5 tear dish: the undaria pinnitafida after will dewatering places on the workbench, and the dish leaf is torn from the dish handle, sorts out impurity, in the bag of packing into.

2.6 dehydration: the silk bag that the dish leaf will be housed places on the clean concrete floor to be piled up neatly, and compresses with cement block above, carries out gravity dehydration, dewaters 24 hours.

2.7 quick-frozen: the dish leaf after will dewatering takes out from bag, places the stainless steel pallet, puts into quick-freezing room and carries out quick-frozen, and freeze-off time required to freeze the product central temperature and is not less than-18 ℃ about 10 hours.

2.8 raw-material storing: the raw material after freezing is packed in the silk bag, places the freezer below-18 ℃ to preserve.

2.9 thaw: raw material carries out nature and thaws before processing, place on the stainless steel shelf of workshop.

2.10 centrifugal dehydration: on centrifuge, finish, dewatered 3-5 minute, slough the raw material surface moisture, reduce drying load.

2.11 shaping: the undaria pinnitafida after will dewatering is fully trembled out, and picks assorted algae and the impurity that is mixed with therebetween, and one hand is mentioned to be put into behind the bunchy and carried out cutting on the vegetable-chopper conveyer belt.

2.12 cutting:, adjust the machine knife distance of cutting the dish according to the trimmed size requirement.

2.13 break up: in beater the frond separation is broken up, the time is 30 seconds.

2.14 it is dry: as on flat drying machine, to finish 100～140 ℃ of bake out temperatures, every cycle period 18-20 minute, raw material is at first fully trembled out on operating desk, then uniformly dispersing on the drying machine guipure, the thin and thick homogeneous, continuous drying 2-3 time, the final products moisture is for being lower than 7%.

2.15 screening: finish on screening machine, material loading is too much unsuitable, adopts the sieve in different apertures according to different size.

2.16 selection by winnowing: the product after the screening places in the wind-force grading machine impurity such as the assorted algae that is mixed with in the adjustment air quantity blanking product, silk thread, hair respectively by specification.

2.17 static sorts:, remove in the product impurity such as hair through the static grading machine.

2.18 magnetic force sorts: sort by magnetic force, remove magnetic or metallics in the product.

2.19 metal detection:, remove metal impurities in the product through metal detector.

2.20 artificial choosing is picked up: pick the impurity that is mixed with in the goods and select the goods that fall short of specifications and require.

2.21 weighing and bagging: product is by the specification weighing and bagging, and packing allowable error+2% indicates name of product, specification, grade weight, date of manufacture etc. on the case.

2.22 storage: the finished product storage should clean, dry, well-ventilated, avoid with moist, have smell substance to mix to deposit.

2.23 dispatch from the factory: must be before the product export through dispatching from the factory after the assay was approved.