CN103931738B - Ordinary-pressure low-temperature drying method of adding freezing-thawing cycle into fish fillet heat pump drying - Google Patents
Ordinary-pressure low-temperature drying method of adding freezing-thawing cycle into fish fillet heat pump drying Download PDFInfo
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Abstract
The invention relates to an ordinary-pressure low-temperature drying method of adding freezing-thawing cycle into fish fillet heat pump drying. The method comprises the steps: after a whole fish is subjected to head and tail removal, internal organ removal and fish scale removal, taking fish meat half-and-half to obtain fish fillets; impregnating the fish fillets with a pretreatment reagent for 5-15 min, then taking out, and sucking dry surface moisture; and firstly carrying out freezing-thawing pretreatment, then carrying out heat pump drying for 2-4 hours, and setting suitable heat pump drying conditions according to the thickness of the fish fillets to carry out heat pump drying; when a drying curve is obviously smooth, adding freezing-thawing treatment, making the freezing-thawing conditions the same as the above, then transferring to heat pump drying, continuously cycling until the fish fillets are dried to the required water content, wherein the whole drying process is in an ordinary-pressure low-temperature state. The method allows freezing and drying to be organically combined, and especially is a novel process of adding the freezing-thawing cycle into the heat pump drying process; and according to the process of adding the freezing-thawing cycle into the heat pump drying, the drying speed is accelerated, energy consumption of the heat pump drying is reduced, and effects of vacuum freeze drying is achieved.
Description
Technical field
The present invention relates to the drying processing of fillet, particularly a kind of atmospheric low-temperature drying means of the Frozen-thawed cycled that freezing and drying are permeated alternately being inserted fillet heat pump drying, it adopts will freeze to combine with heat pump drying, belong to the drying processing technique field of food.
Background technology
Drying is the common a kind of original flavor processing methods of aquatic products, is also a kind of main method of people's preserved food for a long time.Drying can not only change flavour of food products mouthfeel, also can improve its storing condition.General heated-air drying makes uneven drying due to the higher meeting of its temperature, and occur that local is stiff, variable color and nutritive value reduction etc., particularly fish etc. are containing the aquatic products of multiple heat-sensitive substance, and high temperature can cause heat-sensitive substance sex change.
Low temperature drying is the good method addressed the aforementioned drawbacks, low temperature drying common at present has hot pump in low temp drying and vacuum freeze drying, but hot pump in low temp drying can make drying time long because the temperature of dry run is too low and cannot avoid the fillet quality mutation that causes due to the microbial action in dry run, and the vacuum freeze drying drying means that to be a kind of product quality that can keep dry best, whole process is carried out all at low temperatures, but vacuum freeze drying due to condition special, must carry out under vacuo, and energy consumption for drying is larger, also the bottleneck applied is become.So, be badly in need of having one to carry out at low temperatures, the drying means that effectively can replace vacuum freeze drying that can operate at ambient pressure again.
National inventing patent, the patent No.: 201010138548.4, comprises the steps: section, enzymolysis, drying, freeze thawing, drying, immersion.The invention has the advantages that, the present invention utilizes modern biotechnology and method in the preprocessing process of raw material, raw material is carried out enzymolysis, freeze thawing treatment, not only increase the dissolution efficiency of immersion process Raw, shorten soak time, and make raw material, in preprocessing process, biochemical reactions occur, create new component, improve product quality.This patent is mainly carried out pretreatment to raw material and is adopted freeze thawing treatment technology, its objective is and improves fluid product quality; National inventing patent, the patent No.: 201110215249.0 disclose the dry preparation method of a kind of speed bubble white fungus, and be characterized in that this preparation method take dry tremella as raw material, the technological process of production comprises impurity elimination, immersion, balance, softening, dry and refrigerating work procedure; Wherein, adopt the low-concentration ethanol solution short time to soak the technique of back balance, make the water suction of white fungus appropriateness; Adopt high-temperature steam softening process, effectively destroy the tough and tensile membrane structure of white fungus; Adopting atmospheric low-temperature drying process, its objective is to improve the dry mouthfeel of speed bubble white fungus; National inventing patent, the patent No.: 200910112653.8 preparation methods disclosing a kind of silica aerogel material, the method adopts atmospheric low-temperature drying in air atmosphere to obtain SiO
2aeroge; Preparation technology's equipment cost is lower, and properties of product are excellent, and course of reaction is controlled, mainly with preparing silica aerogel material; Guo Ting, He Xinyi, Deng Fangming, freeze thawing sweet potato Airflow Drying Characteristic and dynamics research, food and machinery, 2013,5, explore freeze thawing treatment to the impact of sweet potato Airflow Drying Characteristic, this research is that the control of freeze thawing dehydrated sweet potato hot-air drying technology provides theoretical foundation, and this paper has carried out theoretical research to the freeze thawing of dehydrated sweet potato.Chen Hongyi, Zhao Manquan, Li Ping, Drying Technology of Agriculture Products progress research, Chinese agriculture Engineering society Annual Conference collection of thesis in 2011,2011,10; This paper summary Drying Technology of Agriculture Products progress research, the dry industry state of development of this paper agricultural products in China, has set forth emphatically the principle of the novel dried technology such as micro-wave vacuum, radio-frequency seasoning technology, solar drying technology, changing temperature-pressure-difference and puffing dry technology and Chinese scholars to the present Research of various dry technology.
Can utilize heat pump drying at present, Frozen-thawed cycled inserts to guarantee that the Method and Technology of fillet low temperature drying does not also have patent and bibliographical information simultaneously.
Summary of the invention
The object of the invention is the shortcoming overcoming conventional drying process, the atmospheric low-temperature drying means that a kind of Frozen-thawed cycled inserts fillet heat pump drying is provided, the method to improve the quality of hot pump in low temp drying, can reduce again the novel atmospheric low-temperature drying means of energy consumption for drying.Dry pretreating reagent is effectively applied in conjunction with freezing and heat pump drying by this new drying method, form the Multiple Combination of infiltration-freeze thawing-drying-freeze thawing-drying, make its quality of drying fillet can replace vacuum freeze drying, energy consumption can reduce again greatly, and can operate at ambient pressure.This atmospheric low-temperature drying means is by impregnated in permeating and dewatering in pretreating reagent by the fillet of pre-treatment, afterwards freeze thawing is inserted the different phase of heat pump drying, dewatered by freeze thawing and dry moisture effusion between energy gesture balance, Frozen-thawed cycled is inserted heat pump drying process, maintain the rapid draing under low temperature drying.
In order to solve the problem, the technical solution used in the present invention is as follows:
A kind of Frozen-thawed cycled inserts the atmospheric low-temperature drying means of fillet heat pump drying, comprise the steps: that whole fish is through decaptitating tail, remove internal organ, half-and-half get meat after removing fish scale and obtain fillet, fillet are taken out after pretreating reagent dipping 5-15min and blots surperficial moisture content, first through freeze thawing pretreatment, then through heat pump drying 2-4 hour, set suitable heat pump drying condition by the thickness of fillet and carry out heat pump drying, freeze thawing treatment is inserted after drying curve is obviously mild, freeze thawing treatment condition is with identical above, proceed to heat pump drying again afterwards, continuous circulation, until fillet are dried to required moisture content, whole dry run is all in atmospheric low-temperature state.
Frozen-thawed cycled inserts an atmospheric low-temperature drying means for fillet heat pump drying, specifically comprises the steps:
A, pre-treatment: tail that fresh live fish is decaptitated, remove internal organ, go fish scale process after, clean up, above fish spine, directly get meat section, a slice is respectively got in both sides;
B, pretreating reagent flood: inserted by the fillet of taking-up in the pretreating reagent solution prepared, and dipping 5-15min, takes out drain well;
C, freeze thawing pretreatment: multifunctional heat pump drying device is proceeded to refrigeration operational state, fillet carry out freezing process by setting solidification point condition, after central temperature reaches eutectic temperature, heat pump is adjusted to heat supply running state, changes temperature conditions and carry out thawing process, and blot surface moisture;
D, heat pump drying: the temperature setting suitable heat pump drying medium, the fillet good through freeze thawing pretreatment are carried out heat drying, and monitor the temperature on fillet surface simultaneously, make it under the wet-bulb temperature of drying condition, carry out constant rate of drying always, within dry 2-4 hour, pay close attention to the baking temperature on fillet surface or the variation tendency of drying curve at any time, when drying curve occurs that obviously turning time slack enters next step;
E, Frozen-thawed cycled: when fillet surface temperature starts to rise or drying curve obviously turn time slack, dry heating condition is described with fillet except water consumption does not mate, adjustment heat pump, to drying box cooling, proceeds to and freezes treatment state, when after the time reaching setting, thaw condition is regulated to enter melting state, complete freeze thawing treatment process, according to the requirement of whole product moisture content, by freeze thawing-heat pump drying operation cycling, terminate until dry, the moisture content of sample can reach less than 10%;
Above-mentioned pretreating reagent is made up of propane diols, glycerine and NaCl, and the content of propane diols is the 2-4% of fillet quality, and the content of glycerine is the 3-5% of fillet quality, and the content of NaCl is the 1-2% of fillet quality;
The pretreated solidification point of above-mentioned freeze thawing-30 ~-20 DEG C, freeze-off time 1-2 hour, melt temperature 20-30 DEG C, thawing time 1-3 hour; The temperature 22-30 DEG C of above-mentioned thawing dehydration, thawing time 1-3 hour;
The drying medium temperature of above-mentioned heat pump drying is set in 30 ~ 50 DEG C, and humidity set is 20-30%, and makes fillet surface temperature be in less than 30 DEG C all the time;
Time of described Frozen-thawed cycled and number of times and freezing afterwards all relevant with the moisture content of the whole product of drying with the kind of fillet with the setting of melt temperature.
Beneficial outcomes of the present invention is, 1) and effectively apply the permeating and dewatering of pretreating reagent and will freeze to organically combine with drying, realize the mutual supplement with each other's advantages of low temperature and normal pressure; 2) make full use of heat pump drying device can cooling again can the multi-functional feature of heat supply, Frozen-thawed cycled is inserted dry run, with the energy consumption of heat pump drying, reaches the quality of vacuum freeze drying; 3) through the fillet of pretreating reagent dipping, utilize freeze thawing dewater from the beginning, insert freeze thawing operation in heat pump drying process to reset distributing again of hole and moisture content, while accelerating rate of drying, effective guarantee drying quality; 4) the method makes full use of heat pump drying and freeze thawing dehydration and freeze thawing promotes the low temperature advantage that material hole distributes again to obtain the double effects of quality and energy consumption, in containing the high-end food of heat-sensitive substance, medicine drying, show great application potential.
Accompanying drawing explanation
Fig. 1 is the combined influence of freeze-off time to Tilapia mossambica drying property;
Fig. 2 is the combined influence of melt temperature to drying property;
Fig. 3 is the impact of thawing time on Tilapia Fillet combination property;
Fig. 4 is the drying curve with the dry chrysanthemum fillet of new drying method.
embodiment 1
The Tilapia mossambica of about 1.5kg is purchased from market, decaptitate tail, remove internal organ, remove fish scale after open limit and get meat, clean up, drain away the water, put into pretreating reagent (propane diols 2%+ glycerine 3%+NaCl 1%) dipping 10-15min, pull suck dry moisture out, enter pretreatment frozen-thaw process, freeze thawing is exactly the process freezing rear thawing.First pre-freeze process is carried out to the laboratory sample taken out, setting pre-freezing temperature-30 DEG C, freeze-off time is 1 hour, then dehydration is melted, setting melt temperature is 25 DEG C, thawing time is 1.5 hours, then carries out heat pump drying, and drying condition is set as drying medium temperature 45 C, wind speed 2.5m/s, humidity about 30%; After 4 hours, drying curve obviously slows down, and proceeds to freeze thawing treatment technique, and Freezing-Melting Condition as hereinbefore, proceed to heat pump drying again afterwards, drying condition and front with, like this circulation twice after, final drying reaches 0.3(± 0.02 to fillet moisture content of drying base) time terminate drying.
1, pre-freezing temperature is on the impact of drying property
In order to obtain suitable pre-freezing temperature, to carry out freezing process, constant with fixing freeze-off time 1.5h, thawing time 2.0h and melt temperature 25 DEG C, respectively-50 DEG C ~-10 DEG C are carried out to fillet and freeze freeze thawing pretreatment, the results are shown in Table 1, table 2, table 3, shown in table 4 and table 5:
Table 1 solidification point is on the impact of drying time
As shown in table 1, when pre-freeze process Tilapia Fillet, in scope of experiment, along with the change of solidification point, it is many that its drying time presents two, middle few, with solidification point for-30 DEG C, when moisture content of drying base reaches 0.3, its drying time is the shortest, only has 10 hours, compared with control group, save nearly 4 hours of drying time, rate of drying improves 29%.It can thus be appreciated that freeze thawing can shorten drying time, reduce energy consumption for drying, but only could produce useful effect under suitable solidification point condition.
Table 2 solidification point is on the impact of dry product fillet reconstitution rate
As shown in table 2, suitable solidification point can make the reconstitution rate of drying Tilapia mossambica higher, and compared with control group, reconstitution rate improves 30.5%.From certain angle, suitable solidification point significantly can improve the quality of dried product.
Table 3 solidification point is to dry product fillet Ca
2+the impact that-ATPase enzyme is lived
As shown in Table 3, solidification point is lived on dry product enzyme also can produce larger impact, in this experiment, contrast fresh fish sheet, when freezing with-40 DEG C of temperature, the retentivity that its enzyme is lived is best, is secondly-30 DEG C, so for Tilapia mossambica, comparatively suitable at the temperature conditions of-30 ~-40 DEG C with temperature when freezing pretreatment.
Table 4 solidification point is on the impact of drying Tilapia Fillet aberration
As shown in table 4, when solidification point is-30 DEG C, the color and luster of fillet is best, taller compared with control group, and known-30 DEG C is that Tilapia mossambica color and luster keeps good pre-freezing temperature condition.
Table 5 solidification point is on the impact of drying Tilapia mossambica matter structure
As shown in table 5, the overall target of matter structure is still with-30 DEG C better.
Shown by upper all experiments, concerning Tilapia mossambica drying technics, more suitable with the temperature of-30 DEG C during pre-freeze process, this temperature can be accelerated rate of drying and to keep dry preferably again quality.
2. freeze-off time is on the impact of drying property
Whether fully the length of freeze-off time directly have influence on fillet whether deep colling and water translocation problem.In order to obtain suitable pre-freeze time parameter, under the condition of fixed-melt time 2.0h, solidification point-40 DEG C and melt temperature 25 DEG C, respectively 0.5h, 1.0h, 1.5h, 2.0h freeze-off time freeze thawing different from 2.5h pretreatment is carried out to fillet, inquire into the impact that different freeze-off time produces fillet drying property, the results are shown in Table 6, shown in table 7 and Fig. 1:
Table 6 freeze-off time is on the impact of drying time
As shown in table 6, freeze-off time produces larger impact to the drying time of Tilapia Fillet, and for the situation of this experiment, when freeze-off time is constantly little 1.5, its drying time is minimum.
Table 7 freeze-off time is on the impact of drying fillet reconstitution rate
Reconstitution rate can reflect the dry systeming quality of fillet to a certain extent, as shown in table 7, freeze-off time also shows obvious difference, under this experiment condition to reconstitution rate, the highest to freeze the reconstitution rate of drying Tilapia Fillet that 1.5 hours is pre-freeze condition, higher than control group by 21.2%.
In order to investigate the combined influence of freeze-off time to Tilapia Fillet dry run.Experimental result from drying time to drying quality is entered aggregative weighted according to influence degree average, score as shown in Figure 1, comprises drying time, and enzyme is lived, and matter structure and the several respects such as color and luster and reconstitution rate carry out overall merit freeze-off time to be affected Tilapia mossambica dried product.
As can be seen from Fig. 1, under this experiment condition, freeze-off time is 1.5 hours, and the combination property of drying Tilapia Fillet is optimum.
3. melt temperature is on the impact of Tilapia Fillet drying property
In order to investigate the impact of melt temperature on Tilapia mossambica drying property, fixing freeze-off time 1.5h, thawing time 2.0h and solidification point-40 DEG C are constant, 5 DEG C, 10 DEG C, 15 DEG C, 20 DEG C and 25 DEG C of thawing process are carried out to fillet, inquire into different melt temperature condition to the impact of its drying property, the results are shown in Table shown in 8 and Fig. 2.
Table 8 melt temperature is on the impact of Tilapia Fillet drying time
As shown above, melt temperature can impact the drying time of Tilapia Fillet, under experimental conditions, carries out thawing can accelerate rate of drying with the temperature range of 15 ~ 25 DEG C, saved drying time.
Be the Integrated comparative of the Tilapia Fillet drying property under different melt temperature condition shown in Fig. 2, with drying time, reconstitution rate, enzyme is lived, and color and luster and matter structure etc., are marked more high better to carry out the comprehensive grading of aggregative weighted acquisition in its ratio accounting for performance impact.As can be seen from Figure 2, the thawing time is the highest with 20 DEG C of scores, illustrates that its combination property is best.
4. the thawing time is on the impact of Tilapia Fillet drying property
The ratio that the length of thawing time and freeze thawing are dewatered exists according to change relation, if the time is too short may dewater not thorough, do not reach the object effectively departed from, the time is oversize may exist microorganism or other promote that the factor of its quality mutation is that the product quality of follow-up drying brings negative effect departing from water process again.This experiment is got and is freezed the change of fillet thawing time between 1 ~ 3 hour and test, and its result is as shown in table 9 and Fig. 3:
Table 9 thawing time is on the impact of Tilapia Fillet drying property
As shown in table 9, the thawing time is determined creating impact drying time during dry Tilapia Fillet, is that 2 little drying times are constantly the shortest in the thawing time, and be less than 2 little constantly along with the prolongation of thawing time, its drying time is shorter; But be greater than between 2 hours, along with the prolongation of thawing time, its drying time is longer, so under this experiment condition, the thawing time scope of Tilapia Fillet should between 1.5 ~ 2 hours.
Fig. 3 shows the overall merit mark of thawing time to the drying performance of Tilapia Fillet, and according to the aggregative weighted average with aforementioned phase, by drying time, enzyme is lived, and color and luster, the aggregative weighted scores such as reconstitution rate and matter structure, draw its composite score.As can be seen from the figure, be that 2 little overall merit marks are constantly the highest in the thawing time, simultaneously higher than the score of control group.
More than experiment shows, the combination property of freeze thawing to drying Tilapia mossambica is determined to create wholesome effect, and the height of the validity of its impact directly depends on the temperature and time condition of freeze thawing.
5. the response surface optimization test of Tilapia Fillet heat pump drying freeze thawing pretreating process
In order to obtain the reciprocal effect characteristic of each factor, according to experiment of single factor result, response surface design optimization is carried out to freeze-off time, thawing time, solidification point and melt temperature four factors, and analyze according to the result of gained, measurable go out optimum process condition be: solidification point-32.40 DEG C, melt temperature 20.12 DEG C, freeze-off time 1.04h, thawing time 1.45h, with this understanding, Tilapia mossambica product quality synthesis in theory must be divided into 91.5145.For the accuracy of testing model, carry out demonstration test.According to practical operation situation, experiment condition is set as: solidification point-32 DEG C, melt temperature 20 DEG C, freeze-off time 1.0h, thawing time 87min, carries out three parallel tests.The Ca of final Tilapia Fillet dry product
2+-ATPase activity is 2.38, reconstitution rate 40.22%, hardness 9.8N, and integrate score is 90.77, and relative error is less than 2% compared with theoretical value, proves that this model is reliable.Under optimum process condition, Tilapia Fillet is dried to moisture content of drying base 0.3 9h consuming time.Reaching moisture content of drying base with conventional heat pump drying is compared with in the of 0.3, and drying time is compare for 14 hours, and drying time substantially reduces, amount of decrease reaches 36%, and the index of quality is better, the highest increase rate of its integrate score reaches 14%, achieves energy consumption and the dual of quality puies forward effect.
6. experimental study is inserted in the freeze thawing in the drying process of Tilapia mossambica
After pre-freeze thawing pretreatment, after entering heat pump drying device dry a period of time, frozen-thaw process is inserted wherein by design, and test, it is consistent that sample carries out that experiment condition when freeze thawing is inserted and pre-freeze thawing treatment optimize out, that is: solidification point-32 DEG C, freeze-off time 1 hour, melt temperature 20 DEG C, thawing time 87min, heat pump drying after 3 hours freeze thawing insert once.Its result is as shown in table 10:
Experimental result is once inserted in table 10 freeze thawing
As seen from table, insert once through freeze thawing, only have its drying time and within 8.5 hours, just reach required dry moisture content, with original only compared with the pretreated sample of freeze thawing, additionally reduce 0.5 hour drying time, drying efficiency is significantly improved.From table, data can also be seen, very fast before 2 hours through its rate of drying of the pretreated sample of freeze thawing, but arrive after 3 hours and just significantly reduce, frozen-thaw process is inserted after dry 3 hours, rate of drying after making it has been got back and has significantly been promoted, last result makes reduce half an hour whole drying time, from table, data can also be seen, drying proceeds to 6 constantly little, its rate of drying is basic just very slow again, so can predict, if now insert frozen-thaw process can to shorten further its last drying time, namely drying efficiency can further improve.From above-mentioned experiment, we also can predict, in this experiment, after first time, the freeze thawing time of inserting was set in the 2.5 hours heat pump drying time first, and can be larger to the lifting amplitude of drying efficiency.It can thus be appreciated that freeze thawing pretreatment and Frozen-thawed cycled are inserted in heat pump drying process, can really promote heat pump drying speed, and carry out drying under the condition making fillet be in compared with low temperature all the time, namely can improve rate of drying, also can improve its drying quality, obtain the double effects of energy consumption and quality.
Embodiment 2
The yellow croaker of about 1kg is purchased from market, decaptitate tail, remove internal organ, remove fish scale after open limit and get meat, clean up, drain away the water, put into pretreating reagent (propane diols 2%+ glycerine 3%+NaCl 1%) dipping 10-15min, pull suck dry moisture out, enter pretreatment frozen-thaw process, freeze thawing is exactly the process freezing rear thawing.First pre-freeze process is carried out to the laboratory sample taken out, setting pre-freezing temperature-30 DEG C, freeze-off time is 1 hour, then dehydration is melted, setting melt temperature is 25 DEG C, thawing time is 1.5 hours, then carries out heat pump drying, and drying condition is set as drying medium temperature 45 C, wind speed 2.5m/s, humidity about 30%; After 4 hours, drying curve obviously slows down, and proceeds to freeze thawing treatment technique, and Freezing-Melting Condition as hereinbefore, proceed to heat pump drying again afterwards, drying condition and front with, like this circulation twice after, final drying reaches 0.3(± 0.02 to fillet moisture content of drying base) time terminate drying.It tests drying curve as shown in Figure 4:
As shown in Figure 4, compared with the chrysanthemum fillet of common heat pump drying, adopt the drying curve of the chrysanthemum fillet of new drying method drying more to have fluctuation, and obviously shorten drying time.Simultaneously upper as can be seen from figure, through freeze thawing pretreated chrysanthemum fillet, drying curve is very precipitous at the beginning, illustrate that rate of drying is very fast, when dry 3-4 hour rate of drying degree is obviously slack-off, subsequently freeze thawing operation is inserted, can find out that rate of drying is accelerated again from figure, started again to become slow by 7 hours, again freeze thawing operation is inserted subsequently, use rate of drying raises rear decline again, terminate until dry.The obvious fluctuation of drying curve, the fast dewatering of just in time inserting with freeze thawing is consistent.
Claims (2)
1. a Frozen-thawed cycled inserts the atmospheric low-temperature drying means of fillet heat pump drying, it is characterized in that: comprise the steps: that whole fish is through decaptitating tail, remove internal organ, half-and-half get meat after removing fish scale and obtain fillet, fillet are taken out after pretreating reagent dipping 5-15min and blots surperficial moisture content, first through freeze thawing pretreatment, then through heat pump drying 2-4 hour, set suitable heat pump drying condition by the thickness of fillet and carry out heat pump drying, freeze thawing treatment is inserted after drying curve is obviously mild, freeze thawing treatment condition is with identical above, proceed to heat pump drying again afterwards, continuous circulation, until fillet are dried to required moisture content, whole dry run is all in atmospheric low-temperature state, concrete grammar is as follows:
A, pre-treatment: tail that fresh live fish is decaptitated, remove internal organ, go fish scale process after, clean up, above fish spine, directly get meat section, a slice is respectively got in both sides;
B, pretreating reagent flood: inserted by the fillet of taking-up in the pretreating reagent solution prepared, and dipping 5-15min, takes out drain well; Described pretreating reagent is made up of propane diols, glycerine and NaCl, and the content of propane diols is the 2-4% of fillet quality, and the content of glycerine is the 3-5% of fillet quality, and the content of NaCl is the 1-2% of fillet quality;
C, freeze thawing pretreatment: multifunctional heat pump drying device is proceeded to refrigeration operational state, fillet carry out freezing process by setting solidification point condition, after central temperature reaches eutectic temperature, heat pump is adjusted to heat supply running state, changes temperature conditions and carry out thawing process, and blot surface moisture; The pretreated solidification point of freeze thawing-30 ~-20 DEG C, freeze-off time 1-2 hour, melt temperature 20-30 DEG C, thawing time 1-3 hour;
D, heat pump drying: the temperature setting suitable heat pump drying medium, the fillet good through freeze thawing pretreatment are carried out heat drying, and monitor the temperature on fillet surface simultaneously, make it under the wet-bulb temperature of drying condition, carry out constant rate of drying always, dry 2-4 hour, pay close attention to the baking temperature on fillet surface or the variation tendency of drying curve at any time therebetween, when drying curve occurs that obviously turning time slack enters next step; The drying medium temperature of described heat pump drying is set in 30 ~ 50 DEG C, and humidity set is 20-30%, and makes fillet surface temperature all the time lower than 30 DEG C;
E, Frozen-thawed cycled are inserted: when fillet surface temperature starts to rise or drying curve obviously turn time slack, dry heating condition is described with fillet except water consumption does not mate, adjustment heat pump is to drying box cooling, proceed to and freeze treatment state, when after the time reaching setting, regulate thaw condition to enter melting state, complete freeze thawing treatment process, go to heat pump drying afterwards; According to the requirement of whole product moisture content, freeze thawing-heat pump drying cycling, terminate until dry, the moisture content of sample reaches less than 10%.
2. a kind of Frozen-thawed cycled according to claim 1 inserts the atmospheric low-temperature drying means of fillet heat pump drying, it is characterized in that: time of described Frozen-thawed cycled and number of times and freezing afterwards all relevant with the moisture content of the whole product of drying with the kind of fillet with the setting of melt temperature.
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| CN101002578A (en) * | 2007-01-09 | 2007-07-25 | 中国海洋大学 | Adiposity semi-dried fish meat piece processing method |
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