CN103892414A - Vacuum microwave freeze-drying method for producing freeze-drying mussel meat - Google Patents

Abstract

The invention discloses a vacuum microwave freeze-drying method for producing freeze-drying mussel meat. The method comprises the following steps: boiling mussel meat with salt, removing the salt, performing vacuum microwave drying to remove 40-50% of moisture, subsequently freezing, performing vacuum drying, and packaging so as to obtain a finished product. The freeze-dried mussel meat produced by using the method disclosed by the invention is low in production cost and has the energy-saving effect, and the finished product well maintains the original color, shape and nutrition of the mussel meat, and is good in reconstitution property, good in taste and convenient to soak and eat.

Description

Production of Freeze-dried Sea Red Meat by Vacuum Microwave Freeze-drying Method

technical field

The invention relates to the field of food and aquatic product processing, in particular to the production of freeze-dried sea red meat by a vacuum microwave freeze-drying method.

Background technique

Sea red meat is a very common seafood. It occupies a place in seafood and is a common delicacy on the table of ordinary people. In addition to being eaten fresh, sea red meat can also be dried. Dried sea red meat on the market is divided into three types: salt-dried, light-dried and freeze-dried. It is made by sun-drying for a second time, which has a large loss of nutrients and is difficult to process, and is fading out; light-dried sea red meat is produced by high-temperature drying and dehydration. ; Freeze-dried sea red meat is manufactured by vacuum freeze-drying method, which improves nutrition, color, taste and shape, and is easy to prepare.

Contents of the invention

The vacuum microwave freeze-drying method of the present invention produces freeze-dried sea red meat, and its purpose aims at solving the deficiencies in the prior art, and provides vacuum microwave freeze-drying method to produce freeze-dried sea red meat, and its technical scheme is realized by the following steps:

A. Boil with salt and remove the salt.

Boil the sea red with boiling salt water with a mass ratio of 40-50% for 20 minutes, extract the sea red meat from the boiled sea red shell, and then soak the sea red meat in 5 times more pure water for 60 minutes;

B. Vacuum microwave drying

Put the sea red meat soaked in pure water in a stainless steel plate, and dry it in a vacuum microwave dryer. The microwave power is controlled between 0.8-1.5 W/g, and the vacuum degree is between 20-40KPA, and the sea red meat is removed. 40-50% of the moisture in the medium becomes semi-dried sea red meat;

C. Vacuum Freeze Drying

Put the semi-dried sea red meat together with the stainless steel plate into the freeze dryer and freeze it below -25°C for 12 hours; the frozen sea red meat is sublimated and dried in the freeze dryer; the drying process is as follows: use 20 minutes at 40- Raise the temperature to 80°C under the pressure of 100PA, keep it for 4-6 hours, then lower the temperature to 50°C for 0.5-2.0 hours, keep it for 2 hours, take out the sea red meat, and get the freeze-dried sea red meat with a water content of not more than 2%. Meat;

D. Packaging

In an environment where the humidity is not greater than 50%, the above-mentioned freeze-dried sea red meat is packaged with aluminum foil.

The implementation of the present invention utilizes the vacuum microwave drying technology, which greatly reduces the processing cost of freeze-dried sea red meat due to its rapidity, high efficiency, and low temperature. The subsequent vacuum freeze-drying technology maintains the quality and characteristics of freeze-dried sea red meat. Not only is it easy to make, but it can be cooked and eaten by soaking in pure water for an hour, and the nutrition, color, taste and shape are well maintained.

Detailed ways

Boil the sea red with boiling salt water with a mass ratio of 40-50% for 20 minutes, extract the sea red meat from the boiled sea red shell, and then soak the sea red meat in 5 times more pure water for 60 minutes;

Put the sea red meat soaked in pure water in a stainless steel plate, and dry it in a vacuum microwave dryer. The microwave power is controlled between 0.8-1.5 W/g, and the vacuum degree is between 20-40KPA, and the sea red meat is removed. 40-50% of the moisture in the medium becomes semi-dried sea red meat;

Put the semi-dried sea red meat together with the stainless steel plate into the freeze dryer and freeze it below -25°C for 12 hours; the frozen sea red meat is sublimated and dried in the freeze dryer; the drying process is as follows: use 20 minutes at 40- Raise the temperature to 80°C under the pressure of 100PA, keep it for 4-6 hours, then lower the temperature to 50°C for 0.5-2.0 hours, keep it for 2 hours, take out the sea red meat, and get the freeze-dried sea red meat with a water content of not more than 2%. Meat;

In an environment where the humidity is not greater than 50%, the above-mentioned freeze-dried sea red meat is packaged with aluminum foil.

As mentioned above, the embodiment is only a description of the preferred embodiment of the present invention, and is not intended to limit the scope of the present invention. On the premise of not departing from the spirit of the technology of the present invention, engineers and technicians in the field make various technical solutions of the present invention All these modifications and improvements should fall within the scope of protection defined by the claims of the present invention.

Claims (1)

1. vacuum microwave freeze-drying production freeze-drying sea red meat, is characterized in that: it is realized by following steps:

A. salt boils, desalts

Hai Hong is boiled 20 minutes with the salt solution slow fire that boils of mass ratio 40-50%, extra large red meat is proposed in the red shell in sea boiling, then extra large red meat is placed in to 5 times of above pure water and soaks 60 minutes;

B. vacuum microwave drying

The extra large red meat soaking through pure water is put in stainless steel disc, in vacuum microwave drying device, be dried, microwave power is controlled between 0.8-1.5 watt/gram, and vacuum is between 20-40KPA, slough the moisture of 40-50% in extra large red meat, become partial desiccation sea red meat;

C. vacuum freeze drying

Partial desiccation sea red meat is put into freeze-dryer together with stainless steel disc, below-25 ℃ freezing 12 hours; Extra large red meat lyophilization in freeze-dryer after freezing; Drying process is: under the pressure of 40-100PA, be warming up to 80 ℃ with 20 minutes, keep 4-6 hour, then cooled the temperature to 50 ℃ with 0.5-2.0 hour, keep 2 hours, extra large red meat is taken out.