RU2308205C2 - Method for producing of dried sea foods - Google Patents

Abstract

FIELD: food-processing industry.

SUBSTANCE: method involves preparing rapa whelk; salting and drying using microwave radiation combined with convective blowing at temperature ranging between 20 C and 70 C to ready state; before salting, blanching rapa whelk flesh in boiling water during 2-5 s; for dry salting, using powdered mixture comprising spices and condiments of aromatic grasses; holding rapa whelk flesh in this mixture during 3-4 hours at temperature of up to 25 C, with amount of mixture making 3-5% by weight of rapa whelk flesh; before or after drying procedure, cutting rapa whelk flesh into 2-5 mm thick pieces.

EFFECT: intensified process for producing of ready food of improved quality and wider range of sea foods.

3 cl, 2 ex

Description

The invention relates to the food industry and can be used in the production of dried seafood.

A known method for the production of dried squid, including butchering squid, washing, dry salting, heat treatment and subsequent cooling of the finished product. Dry salting is carried out by rubbing, then the product is put into vats for 3 hours and kept at a temperature of 2-4 degrees. C, and after repeated washing, cut and laid on a pallet, which is pre-spread with refined sunflower oil. Next, the product is placed in a drying chamber with a temperature not exceeding 60 degrees. C for 1.5-5.0 hours (RF patent No. 2117436, publ. 1998).

The disadvantage of this method is the length of the process of obtaining the finished product.

A known method of producing seafood flour by grinding raw materials, drying and extraction of lipids. Drying is carried out in two stages, the first is carried out before grinding to a moisture content of 30-40%, and the second after grinding to a residual moisture content of 1-4%, and drying is carried out under vacuum at a temperature of 50-60 degrees. FROM.

The disadvantage of this method is the length of the drying process of krill without prior grinding, even in the first stage (RF patent No. 972681, publ. 1998).

A known method of preparing dried squid, including defrosting raw materials, cutting squid into fillets, dry salting, heat treatment and cutting. Heat treatment is carried out in a drying chamber until the moisture content in the finished product is 30-35%. After drying, the squid is chopped and kept in vegetable oil or flavored vegetable oil (patent No. 2153815, publ. 2000 - prototype).

The disadvantages of this method are the increased cost of the finished product and the duration of the process.

The technical result that can be obtained using this method is to accelerate the receipt of the finished product. When using additional operations, you can get a variety of taste product.

The technical result is achieved due to the fact that in the method of obtaining dried seafood, including the preparation of rapana meat, salting and drying, before salting, the rapana meat is blanched in boiling water for 2-5 seconds, and drying is carried out by microwave radiation and convective air blowing in the temperature range 20- 70 degrees C. For dry salting use a powdery mixture consisting of spices and aromatic herbs. Rapana meat is kept in the mixture for 3-4 hours at a temperature of up to 25 degrees. C, moreover, the mixture by weight of the meat of the rapana is 3-5%. The meat of the rapeseed before drying or after drying is cut into pieces 2-5 mm thick.

The acceleration of the process of obtaining the finished product is achieved due to the fact that the drying process is carried out by microwave radiation and convective air blowing. Microwave drying involves the bulk of the heating process. Heat penetrates the product immediately in its entirety. A uniform distribution of moisture occurs in the dried product. This is facilitated by the blanching process, which makes the cells of the product more permeable, part of the water is removed, which speeds up the drying process. In addition, the blanching process slows down the action of enzymes in the product, which destroy the aroma and color, and this positively affects the quality of the finished product. The use of convective heat transfer further accelerates the drying process. A drying temperature range is proposed based on the fact that the salting process is carried out precisely at such a temperature (20 degrees C), at a lower temperature additional energy costs will be required, and at temperatures above 70 degrees. With the process of denaturation of rapana meat occurs.

Blanching time is selected based on the size and quality of the source material.

Aging in a powder mixture with dry salting is necessary for a deeper impregnation of rapana meat. The time and temperature of exposure in the mixture are established as a result of research. The amount of the mixture to the weight of the rapana meat is proposed based on the fact that with an amount of less than 3%, the rapana meat does not reach the desired taste, and with more than 5%, the cost of buying the mixture increases.

Rapana meat is similar in its biological properties to crayfish meat, from which, using the proposed technology, it is possible to obtain a high-quality dried product.

Examples of the method.

For comparison, the method according to patent No. 2153815 was selected, according to which the final product was obtained with a moisture content of 30-35%. With this method, the drying time, according to experts, was about a day.

Example 1

To obtain dry meat, rapans with a moisture content of 12% took 1 kg of thawed to 2 degrees. C product and blanched in boiling water for 5 C. Then treated with a curing mixture of 30 g of salt, black pepper, dill and garlic. Maintained in this mixture for 3 hours at a temperature of 20 degrees. C. Before drying, cut into pieces. Dried in a microwave oven with convective air blowing at a temperature of 45 degrees. From until ready. The drying process was 1 hour. The resulting product is a natural with a spicy taste slices of rape meat.

Example 2

They took 1 kg of rapana meat, blanched in boiling water for 3 s, treated with a curing mixture (see example 1) and kept in the mixture for 4 hours. The resulting semi-finished product was dried in a microwave oven with convective air blowing at a temperature of 60 degrees. From until ready. Then cut into pieces 5 mm thick. The drying process was less than one hour. As a result, pieces of dried meat of a natural color rapana with a piquant taste were obtained.

Claims (3)

1. A method for the production of dried seafood, including the preparation of rapana, salting and drying, characterized in that before salting, the rapana meat is blanched for 2-5 seconds in boiling water, and drying is carried out by microwave radiation with convective blowing in the temperature range of 20-70 ° C until ready . 2. The method according to claim 1, characterized in that in dry salting use a powder mixture consisting of spices and aromatic herbs, and incubated in it for 3-4 hours at a temperature of up to 25 ° C, and the amount of mixture from the mass of meat is 3-5%. 3. The method according to claim 1, characterized in that the meat of the rapana is cut into pieces 2-5 mm thick before or after drying.