CN104770460A - Manufacturing method for freeze-drying seafood - Google Patents
Manufacturing method for freeze-drying seafood Download PDFInfo
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- CN104770460A CN104770460A CN201510225372.9A CN201510225372A CN104770460A CN 104770460 A CN104770460 A CN 104770460A CN 201510225372 A CN201510225372 A CN 201510225372A CN 104770460 A CN104770460 A CN 104770460A
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- vacuum freeze
- meat
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- 235000014102 seafood Nutrition 0.000 title claims abstract description 68
- 238000004108 freeze drying Methods 0.000 title claims abstract description 30
- 238000004519 manufacturing process Methods 0.000 title abstract description 8
- 235000015170 shellfish Nutrition 0.000 claims abstract description 103
- 235000013372 meat Nutrition 0.000 claims abstract description 74
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 238000000034 method Methods 0.000 claims abstract description 18
- 239000012535 impurity Substances 0.000 claims abstract description 8
- 238000004506 ultrasonic cleaning Methods 0.000 claims abstract description 5
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 5
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims abstract description 4
- 238000004140 cleaning Methods 0.000 claims description 38
- 239000012530 fluid Substances 0.000 claims description 24
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- 238000002360 preparation method Methods 0.000 claims description 17
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 15
- 239000013535 sea water Substances 0.000 claims description 15
- 229910052799 carbon Inorganic materials 0.000 claims description 12
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 9
- 239000012153 distilled water Substances 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 8
- 206010053615 Thermal burn Diseases 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 7
- 235000015110 jellies Nutrition 0.000 claims description 6
- 239000008274 jelly Substances 0.000 claims description 6
- 239000012286 potassium permanganate Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 238000003860 storage Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 230000002159 abnormal effect Effects 0.000 claims description 4
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- 238000005057 refrigeration Methods 0.000 claims description 4
- 241001116389 Aloe Species 0.000 claims description 3
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- 235000005979 Citrus limon Nutrition 0.000 claims description 3
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Landscapes
- Drying Of Solid Materials (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
The invention discloses a manufacturing method for freeze-drying seafood. The manufacturing method includes the following step of water gun flushing, sand splitting through soaking, boiling through boiling water, ultrasonic cleaning, ozone disinfecting, freeze drying and vacuum packaging. The manufacturing method has the advantages that dirt and impurities on the surface of seafood meat can be removed efficiently and comprehensively, microorganisms and parasites in the seafood meat are killed, a good fresh keeping effect is obtained through the complete freeze drying process, and the freeze-drying seafood meat conforming to the food safety national standard is obtained. The manufacturing method is suitable for freeze-drying manufacturing of seafood of a shellfish kind such as oysters, green sea snails, whelks, pearl sea snails, oyster drills, marine clams, abalones and dried scallop, a sleeve fish kind, a sea fish kind, a shrimp kind and the like.
Description
Technical field
The present invention relates to a kind of preparation method of frozen dried food, more particularly, the present invention relates to the preparation method of a kind of freeze-drying seafood
Background technology
Aquatic products have the features such as delicious flavour, nutritious, strong health-care function, are found in recent years to be rich in the medicable n-3 unrighted acid of cardiovascular disease and other active materials, and more and more welcomed by the people.
Due to moisture about 70% in the aquatic products muscle such as fishes and shrimps shellfish, tissue is fragile, innate immunity material is few, unrighted acid is oxidizable and content of soluble protein is high, therefore easier than general animal flesh tissue corrupt, the requirement of fresh goods to accumulating sales environment of not easily preserving fishes and shrimps shellfish is high, particularly in the season of sweltering heat, if do not add the cooling precautionary measures, very easily putrid and deteriorated in sales process.
Thus there is original local flavor and nutritional labeling that can keep aquatic products, again can long-term storage, and edible also more conveniently " frozen fish " is not only deeply by the welcome of consumers in general; And the demand of inland consumer to marine product can be met, become indispensable delicious food on the daily dining table of people.
But present a lot of freeze-drying seafood products quality are on the market uneven, many seafood products are at product form, aroma and flavor aspect is all not fully up to expectations, some product has also been mingled with a lot of impurity and harmful microorganism, not only have impact on people and the healthy of people is also compromised to the trial test of delicious seafood, so need the production process of a set of specification freeze-drying seafood, ensure that the various seafood processed meet company standard requirement.
Summary of the invention
An object of the present invention is to provide the preparation method of a kind of freeze-drying seafood, with the production process of specification freeze-drying seafood, ensure that the various seafood processed meet company standard requirement.
In order to realize, according to these objects of the present invention and other advantage, providing the preparation method of a kind of freeze-drying seafood, comprise the following steps:
Step one, purchase shellfish alive;
The shell of step 4, removal shellfish alive, retains the shellfish meat of the shellfish that lives;
Step 5, clean described shellfish meat, remove impurity and residual broken shell;
Step 7, described shellfish meat is divided into polydisc, often loads 5kg shellfish meat in dish, adopt vacuum freeze drier to do shellfish meat jelly, be specially:
A, shellfish meat is placed in the Leng Dong storehouse of described vacuum freeze drier, check the vavuum pump oil meter of described vacuum freeze drier, make the limpid not thickness of the oil in described vavuum pump oil meter, oil level is in oily mirror meta; Detect in the compressor of described vacuum freeze drier and whether have oil, if without oil, refuel to described compressor, open the refrigeration valve of described vacuum freeze drier, compressor high and low pressure valve, liquid valve, oil pressure circulating pump and 2 expansion valves; Close defrost valve, draining valve, the intake valve of described vacuum freeze drier;
B, open the cooling tower recirculated water of described vacuum freeze drier, whether flow circuit is normal to check described recirculated water, if normally, then carries out c, if abnormal, be adjusted to normal after, carry out c;
C, open all valves of described vacuum freeze drier, open the oil pressure circulating pump of described vacuum freeze drier, when the Pressure gauge of described oil pressure circulating pump is shown as 0.1Mpa, open the compressor of described vacuum freeze drier, after 10min, when the Pressure gauge of described compressor and high pressure gauge are shown as 2psi and 12 ~ 13psi respectively, open the dry and cold of described vacuum freeze drier, when the low-pressure meter of described compressor is shown as 1 ~ 1.2psi, open the cooling water circulating pump of described vacuum freeze drier, when shellfish meat temperature in described Leng Dong storehouse is less than-40 DEG C, close described dry and cold, when the low-pressure meter of described compressor is shown as 0psi, the cold-trap opening described vacuum freeze drier flutters cooler, when the condenser temperature that described cold-trap flutters cooler reaches-40 DEG C, start the vavuum pump of described vacuum freeze drier, when the Pressure gauge of described vavuum pump is shown as 50Pa, start the heating plate of described vacuum freeze drier, the temperature of described heating plate is 75 ~ 80 DEG C, shellfish meat distillation 8 ~ 12h, namely freeze-drying seafood is obtained,
Step 8, vacuum packaging;
Step 9, room temperature storage.
Preferably, in described step one, buy the shellfish alive that two panels shell closes, the weight wherein choosing shellfish alive is 100 ~ 150g;
Get seawater, active carbon is added in seawater, boil 2 ~ 3min, filtering active carbon, be cooled to 30 DEG C, in seawater, add distilled water, citric acid and potassium permanganate, obtain the first cleaning fluid, wherein the mass ratio of seawater and active carbon is the mass ratio of seawater, citric acid and potassium permanganate in the 1: 7, first cleaning fluid is 100: 3: 0.1; Described first cleaning fluid has the effect of attract dirt and sterilizing, can't produce hazard residue.
Preferably, above-mentioned steps also comprises:
Step 2, adopt giant the first cleaning fluid to be ejected into the shell of the shellfish alives that described step one is bought, cleaning is lived the outer surface of shellfish, when maintenance seafood meat integrality and fresh and alive remove the dirt of seafood surface;
Step 3, the shellfish alive after step 2 process is placed in saline solution 2 days, a saline solution is changed every 8h, wherein, in saline solution, the mass ratio of salt and water is 1: 2, saline solution is 35: 1 with the mass ratio of the shellfish that lives, when ensure seafood integrality and fresh and alive make sand and dirt in seafood Natural excrement body, clean seafood further.
Preferably, in described step 4, by the shellfish alive after step 3 process with after the first cleaning fluid cleaning, work shellfish being placed in temperature is 85 ~ 88 DEG C of water, scalds and boils 1 ~ 3min, takes out, remove shell, retain shellfish meat, scald to boil and kill seafood and conveniently shell, and the microorganism can killed in seafood and parasite.
Preferably, in described step 5, clean described shellfish meat, be specially: by distilled water, salt, lemon juice, aloe extraction liquid and Herba Andrographitis extract according to mass ratio be 10: 0.6: 1.5: 2.1 mixing, prepare the second cleaning fluid, the shellfish meat the second cleaning fluid and step 3 prepared is placed in supersonic wave cleaning machine, under ultrasonic power is 480W, ultrasonic cleaning 2 ~ 3min, taking out shellfish meat, is the distilled water drip washing shellfish meat of 5 ~ 8 DEG C by temperature; The enormous impact power that described supersonic wave cleaning machine is produced by cavitation is clashed into by the dirt of seafood meat surface that cleans and impurity, hides darker dirt in order to remove in seafood meat.
Preferably, above-mentioned steps also comprises:
Step 6, the shellfish meat after described step 5 process is placed in temperature is 10 ~ 15 DEG C of environment, employing power is that the ozone lamp of 6W irradiates 3 ~ 5min, and ozonization, in the cell membrane of bacterium, makes cell membrane form and is damaged, metabolic obstacle is caused to suppress it to grow, until dead; By directly destroying its ribonucleic acid or DNA carrys out kill virus; Carrying out degrading pesticide by directly destroying its chemical bond, after having sterilized, seafood meat being put into freeze drier.
Preferably, in described step 7, shellfish meat after step 6 process is placed in microwave vacuum dryer, be 0.8 ~ 1.5w/g at microwave power, vacuum is 20 ~ 40Kpa, after vacuum microwave drying 10 ~ 15min, described shellfish meat is divided into polydisc, often load 5kg shellfish meat in dish, vacuum freeze drier is adopted to do shellfish meat jelly, microwave is directly had an effect to object, heated the while of making it inside and outside, transferring heat need not be carried out by convection current or conduction, so firing rate is fast, the thermal efficiency is high, processing time is short, material inside and outside homogeneous temperature, therefore economize energy, drying efficiency is high, dry mass is good.
Preferably, in described step 2, be in the environment of 5 ~ 7 DEG C in temperature, the first cleaning fluid by giant with 500bar pressure injection on the shell of living shellfish, when keep seafood meat integrality and fresh and alive remove the dirt of seafood surface.
Preferably, in described step 3, the temperature of saline solution remains at 22 ~ 25 DEG C, when ensure seafood integrality and fresh and alive make sand and dirt in seafood Natural excrement body, clean seafood further.
Preferably, in described step 4, by the shellfish alive after step 3 process with after cleaning fluid cleaning, work shellfish being placed in temperature is 85 ~ 88 DEG C of water, scalds and boils 1 ~ 3min, take out, be be cooled to 30 DEG C in the environment of 5 ~ 7 DEG C in temperature, and be remove shell in the environment of 5 ~ 7 DEG C in temperature, retain shellfish meat, scald to boil and kill seafood and conveniently shell, and the microorganism can killed in seafood and parasite.
The present invention at least comprises following beneficial effect: because the present invention adopts giant jet douche seafood, when keep seafood integrality and fresh and alive cleaning of seafood surface dirt; Have employed free of contamination cleaning fluid cleaning seafood, effectively killed the microorganism in seafood, there is no chemical residual; Employing saline solution soaks, when keep seafood integrality and fresh and alive Natural excrement sand and dirt; Adopt boiling water to scald to boil, kill microorganism and parasite in seafood, and conveniently shell; Adopt Ultrasonic Cleaning seafood meat, the dirt and impurity that are attached to seafood meat surface can be removed in all directions, improve the sanitation degree of seafood meat; Adopt ozonization, effectively can kill the bacterium in seafood meat and virus, and agricultural chemicals can be eliminated it is polluted, improve seafood meat health degree; By the use freeze drier of science, promote seafood meat storage time, and its form, color and luster, taste etc. can be kept constant; In conjunction with microwave vacuum dryer and vacuum freeze-drying machine, enhance effect, enhance the fresh-keeping effect of seafood meat.
Part is embodied by explanation below by other advantage of the present invention, target and feature, part also will by research and practice of the present invention by those skilled in the art is understood.
Accompanying drawing explanation
Fig. 1 is preparation method's flow chart of freeze-drying seafood in the embodiment of the present invention 1;
Fig. 2 is preparation method's flow chart of freeze-drying seafood in the embodiment of the present invention 2;
Detailed description of the invention
Below in conjunction with accompanying drawing, the present invention is described in further detail, can implement according to this with reference to description word to make those skilled in the art.
Embodiment 1
Fig. 1 shows according to a kind of way of realization of the present invention, comprising:
Step one, purchase shellfish alive;
The shell of step 2, removal shellfish alive, retains the shellfish meat of the shellfish that lives;
Step 3, clean described shellfish meat, remove impurity and residual broken shell;
Step 4, described shellfish meat is divided into polydisc, often loads 5kg shellfish meat in dish, adopt vacuum freeze drier to do shellfish meat jelly, be specially:
A, shellfish meat is placed in the Leng Dong storehouse of described vacuum freeze drier, check the vavuum pump oil meter of described vacuum freeze drier, make the limpid not thickness of the oil in described vavuum pump oil meter, oil level is in oily mirror meta; Detect in the compressor of described vacuum freeze drier and whether have oil, if without oil, refuel to described compressor, open the refrigeration valve of described vacuum freeze drier, compressor high and low pressure valve, liquid valve, oil pressure circulating pump and 2 expansion valves; Close defrost valve, draining valve, the intake valve of described vacuum freeze drier;
B, open the cooling tower recirculated water of described vacuum freeze drier, whether flow circuit is normal to check described recirculated water, if normally, then carries out c, if abnormal, be adjusted to normal after, carry out c;
C, open all valves of described vacuum freeze drier, open the oil pressure circulating pump of described vacuum freeze drier, when the Pressure gauge of described oil pressure circulating pump is shown as 0.1Mpa, open the compressor of described vacuum freeze drier, after 10min, when the Pressure gauge of described compressor and high pressure gauge are shown as 2psi and 12 ~ 13psi respectively, open the dry and cold of described vacuum freeze drier, when the low-pressure meter of described compressor is shown as 1 ~ 1.2psi, open the cooling water circulating pump of described vacuum freeze drier, when shellfish meat temperature in described Leng Dong storehouse is less than-40 DEG C, close described dry and cold, when the low-pressure meter of described compressor is shown as 0psi, the cold-trap opening described vacuum freeze drier flutters cooler, when the condenser temperature that described cold-trap flutters cooler reaches-40 DEG C, start the vavuum pump of described vacuum freeze drier, when the Pressure gauge of described vavuum pump is shown as 50Pa, start the heating plate of described vacuum freeze drier, the temperature of described heating plate is 75 ~ 80 DEG C, shellfish meat distillation 8 ~ 12h, namely freeze-drying seafood is obtained,
Step 5, vacuum packaging;
Step 6, room temperature storage.
Embodiment 2
Fig. 2 shows according to another kind of way of realization of the present invention, comprising:
The shellfish alive that step one, purchase two panels shell close, the weight wherein choosing shellfish alive is 100 ~ 150g, wherein, the shellfish alive selected in the present embodiment is one or more in the shellfishes such as oyster, mussel, cycle of sixty years spiral shell, pearl spiral shell, red spiral shell, car spiral shell, abalone or precious jade post, but method disclosed by the invention is not limited to the kind enumerated in the present embodiment;
Get seawater, active carbon is added in seawater, boil 2 ~ 3min, filtering active carbon, be cooled to 30 DEG C, in seawater, add distilled water, citric acid and potassium permanganate, obtain the first cleaning fluid, wherein the mass ratio of seawater and active carbon is the mass ratio of seawater, citric acid and potassium permanganate in the 1: 7, first cleaning fluid is 100: 3: 0.1;
Step 2, adopt giant to be in the environment of 5 ~ 7 DEG C in temperature, the first cleaning fluid by giant with 500bar pressure injection on the shell of living shellfish, cleaning is lived the outer surface of shellfish;
Step 3, the shellfish alive after step 2 process is placed in the saline solution 2 days of 22 ~ 25 DEG C, change a saline solution every 8h, wherein, in saline solution, the mass ratio of salt and water is 1: 2, and saline solution is 35: 1 with the mass ratio of the shellfish that lives;
Step 4, by the shellfish alive after step 3 process with after cleaning fluid cleaning, works shellfish being placed in temperature is 85 ~ 88 DEG C of water, boiling hot boils 1 ~ 3min, take out, be be cooled to 30 DEG C in the environment of 5 ~ 7 DEG C in temperature, and be remove shell in the environment of 5 ~ 7 DEG C in temperature, retain shellfish meat;
Step 5, clean described shellfish meat, be specially: by distilled water, salt, lemon juice, aloe extraction liquid and Herba Andrographitis extract according to mass ratio be 10: 0.6: 1.5: 2.1 mixing, prepare the second cleaning fluid, the shellfish meat second cleaning fluid and step 3 prepared is placed in supersonic wave cleaning machine, under ultrasonic power is 480W, ultrasonic cleaning 2 ~ 3min, taking out shellfish meat, is the distilled water drip washing shellfish meat of 5 ~ 8 DEG C by temperature;
Step 6, the shellfish meat after described step 5 process is placed in temperature is 10 ~ 15 DEG C of environment, adopts power to be that the ozone lamp of 6W irradiates 3 ~ 5min
Step 7, the shellfish meat after step 6 process is placed in microwave vacuum dryer, be 0.8 ~ 1.5w/g at microwave power, vacuum is 20 ~ 40Kpa, after vacuum microwave drying 10 ~ 15min, described shellfish meat is divided into polydisc, often load 5kg shellfish meat in dish, adopt vacuum freeze drier to do shellfish meat jelly, be specially:
A, shellfish meat is placed in the Leng Dong storehouse of described vacuum freeze drier, check the vavuum pump oil meter of described vacuum freeze drier, make the limpid not thickness of the oil in described vavuum pump oil meter, oil level is in oily mirror meta; Detect in the compressor of described vacuum freeze drier and whether have oil, if without oil, refuel to described compressor, open the refrigeration valve of described vacuum freeze drier, compressor high and low pressure valve, liquid valve, oil pressure circulating pump and 2 expansion valves; Close defrost valve, draining valve, the intake valve of described vacuum freeze drier;
B, open the cooling tower recirculated water of described vacuum freeze drier, whether flow circuit is normal to check described recirculated water, if normally, then carries out c, if abnormal, be adjusted to normal after, carry out c;
C, open all valves of described vacuum freeze drier, open the oil pressure circulating pump of described vacuum freeze drier, when the Pressure gauge of described oil pressure circulating pump is shown as 0.1Mpa, open the compressor of described vacuum freeze drier, after 10min, when the Pressure gauge of described compressor and high pressure gauge are shown as 2psi and 12 ~ 13psi respectively, open the dry and cold of described vacuum freeze drier, when the low-pressure meter of described compressor is shown as 1 ~ 1.2psi, open the cooling water circulating pump of described vacuum freeze drier, when shellfish meat temperature in described Leng Dong storehouse is less than-40 DEG C, close described dry and cold, when the low-pressure meter of described compressor is shown as 0psi, the cold-trap opening described vacuum freeze drier flutters cooler, when the condenser temperature that described cold-trap flutters cooler reaches-40 DEG C, start the vavuum pump of described vacuum freeze drier, when the Pressure gauge of described vavuum pump is shown as 50Pa, start the heating plate of described vacuum freeze drier, the temperature of described heating plate is 75 ~ 80 DEG C, shellfish meat distillation 8 ~ 12h, namely freeze-drying seafood is obtained,
Step 8, vacuum packaging;
Step 9, room temperature storage.
Projects Indexs measure result of the freeze-drying seafood that table 1 prepares for method disclosed in above-described embodiment.
Table 1
| Project | Assay |
| Shape | The shape that seafood is intrinsic |
| Smell and flavour | The intrinsic smell of each seafood, free from extraneous odour |
| Color and luster | The color and luster that each seafood is intrinsic |
| Impurity | Without visible foreign under twenty-twenty vision |
| Total plate count (CFU/g) | 5000 |
| Coliform (MPN/100g) | 10 |
Above Testing index all meets national food safety standard.
Although embodiment of the present invention are open as above, it is not restricted to listed in description and embodiment utilization.It can be applied to various applicable the field of the invention completely.For those skilled in the art, can easily realize other amendment.Therefore do not deviating under the universal that claim and equivalency range limit, the present invention is not limited to specific details and illustrates here and the legend described.
Claims (10)
1. a preparation method for freeze-drying seafood, is characterized in that, comprising:
Step one, purchase shellfish alive;
The shell of step 4, removal shellfish alive, retains the shellfish meat of the shellfish that lives;
Step 5, clean described shellfish meat, remove impurity and residual broken shell;
Step 7, described shellfish meat is divided into polydisc, often loads 5kg shellfish meat in dish, adopt vacuum freeze drier to do shellfish meat jelly, be specially:
A, shellfish meat is placed in the Leng Dong storehouse of described vacuum freeze drier, check the vavuum pump oil meter of described vacuum freeze drier, make the limpid not thickness of the oil in described vavuum pump oil meter, oil level is in oily mirror meta; Detect in the compressor of described vacuum freeze drier and whether have oil, if without oil, refuel to described compressor, open the refrigeration valve of described vacuum freeze drier, compressor high and low pressure valve, liquid valve, oil pressure circulating pump and 2 expansion valves; Close defrost valve, draining valve, the intake valve of described vacuum freeze drier;
B, open the cooling tower recirculated water of described vacuum freeze drier, whether flow circuit is normal to check described recirculated water, if normally, then carries out c, if abnormal, be adjusted to normal after, carry out c;
C, open all valves of described vacuum freeze drier, open the oil pressure circulating pump of described vacuum freeze drier, when the Pressure gauge of described oil pressure circulating pump is shown as 0.1Mpa, open the compressor of described vacuum freeze drier, after 10min, when the Pressure gauge of described compressor and high pressure gauge are shown as 2psi and 12 ~ 13psi respectively, open the dry and cold of described vacuum freeze drier, when the low-pressure meter of described compressor is shown as 1 ~ 1.2psi, open the cooling water circulating pump of described vacuum freeze drier, when shellfish meat temperature in described Leng Dong storehouse is less than-40 DEG C, close described dry and cold, when the low-pressure meter of described compressor is shown as 0psi, the cold-trap opening described vacuum freeze drier flutters cooler, when the condenser temperature that described cold-trap flutters cooler reaches-40 DEG C, start the vavuum pump of described vacuum freeze drier, when the Pressure gauge of described vavuum pump is shown as 50Pa, start the heating plate of described vacuum freeze drier, the temperature of described heating plate is 75 ~ 80 DEG C, shellfish meat distillation 8 ~ 12h, namely freeze-drying seafood is obtained,
Step 8, vacuum packaging;
Step 9, room temperature storage.
2. as the preparation method of claim 1 freeze-drying seafood, it is characterized in that, in described step one, buy the shellfish alive that two panels shell closes, the weight wherein choosing shellfish alive is 100 ~ 150g;
Get seawater, active carbon is added in seawater, boil 2 ~ 3min, filtering active carbon, be cooled to 30 DEG C, in seawater, add distilled water, citric acid and potassium permanganate, obtain the first cleaning fluid, wherein the mass ratio of seawater and active carbon is the mass ratio of seawater, citric acid and potassium permanganate in the 1: 7, first cleaning fluid is 100: 3: 0.1.
3. as the preparation method of claim 2 freeze-drying seafood, it is characterized in that, also comprise:
First cleaning fluid is ejected into the shell of the shellfish alive that described step one is bought by step 2, employing giant, the outer surface of cleaning shellfish alive;
Step 3, the shellfish alive after step 2 process is placed in saline solution 2 days, change a saline solution every 8h, wherein, in saline solution, the mass ratio of salt and water is 1: 2, and saline solution is 35: 1 with the mass ratio of the shellfish that lives.
4. as the preparation method of claim 3 freeze-drying seafood, it is characterized in that, in described step 4, by the shellfish alive after step 3 process with after the first cleaning fluid cleaning, work shellfish being placed in temperature is 85 ~ 88 DEG C of water, scalds and boils 1 ~ 3min, take out, remove shell, retain shellfish meat.
5. as the preparation method of claim 4 freeze-drying seafood, it is characterized in that, in described step 5, clean described shellfish meat, be specially: by distilled water, salt, lemon juice, aloe extraction liquid and Herba Andrographitis extract according to mass ratio be 10: 0.6: 1.5: 2.1 mixing, prepare the second cleaning fluid, the shellfish meat second cleaning fluid and step 3 prepared is placed in supersonic wave cleaning machine, under ultrasonic power is 480W, ultrasonic cleaning 2 ~ 3min, taking out shellfish meat, is the distilled water drip washing shellfish meat of 5 ~ 8 DEG C by temperature.
6. as the preparation method of claim 5 freeze-drying seafood, it is characterized in that, also comprise:
Step 6, the shellfish meat after described step 5 process is placed in temperature is 10 ~ 15 DEG C of environment, adopts power to be that the ozone lamp of 6W irradiates 3 ~ 5min.
7. as the preparation method of claim 6 freeze-drying seafood, it is characterized in that, in described step 7, shellfish meat after step 6 process is placed in microwave vacuum dryer, is 0.8 ~ 1.5w/g at microwave power, and vacuum is 20 ~ 40Kpa, after vacuum microwave drying 10 ~ 15min, described shellfish meat is divided into polydisc, often loads 5kg shellfish meat in dish, adopt vacuum freeze drier to do shellfish meat jelly.
8. the preparation method of freeze-drying seafood as claimed in claim 7 described, it is characterized in that, in described step 2, be in the environment of 5 ~ 7 DEG C in temperature, the first cleaning fluid by giant with 500bar pressure injection on the shell of living shellfish.
9. the preparation method of described freeze-drying seafood as claimed in claim 8, it is characterized in that, in described step 3, the temperature of saline solution remains at 22 ~ 25 DEG C.
10. the preparation method of freeze-drying seafood as claimed in claim 9, it is characterized in that, in described step 4, by the shellfish alive after step 3 process with after cleaning fluid cleaning, work shellfish being placed in temperature is 85 ~ 88 DEG C of water, scalds and boils 1 ~ 3min, take out, be be cooled to 30 DEG C in the environment of 5 ~ 7 DEG C in temperature, and be remove shell in the environment of 5 ~ 7 DEG C in temperature, retain shellfish meat.
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Effective date of registration: 20240515 Address after: 536199 Ma An Village, Lianzhou Town, Hepu County, Beihai City, Guangxi Zhuang Autonomous Region, Che Road, 20 meters southwest of the Weiqian River Weishui Drainage Sluice Patentee after: Hepu Blue Ocean Biotechnology Co.,Ltd. Country or region after: China Address before: No. 202-3, Science and Technology Entrepreneurship Base, Sichuan South Road High tech Park, Beihai City, Guangxi Zhuang Autonomous Region, 536000 Patentee before: BEIJING CITY YINHAI DISTRICT LANHAI PASTURE SHELLFISH CULTIVATION FARMER SPECIALIZED COOPERATIVES Country or region before: China |