CN106262034A - Carnis Haliotidis dry-making method of dried - Google Patents
Carnis Haliotidis dry-making method of dried Download PDFInfo
- Publication number
- CN106262034A CN106262034A CN201610674229.2A CN201610674229A CN106262034A CN 106262034 A CN106262034 A CN 106262034A CN 201610674229 A CN201610674229 A CN 201610674229A CN 106262034 A CN106262034 A CN 106262034A
- Authority
- CN
- China
- Prior art keywords
- carnis haliotidis
- dried
- dry
- meat
- drying
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000000034 method Methods 0.000 title claims abstract description 39
- 238000001035 drying Methods 0.000 claims abstract description 70
- 235000013372 meat Nutrition 0.000 claims abstract description 67
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 64
- 238000002604 ultrasonography Methods 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 5
- 230000014759 maintenance of location Effects 0.000 claims description 25
- 230000007423 decrease Effects 0.000 claims description 14
- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Chemical compound O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 12
- 238000003860 storage Methods 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 9
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 8
- 210000001835 viscera Anatomy 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 7
- 239000011780 sodium chloride Substances 0.000 claims description 7
- 239000010409 thin film Substances 0.000 claims description 7
- 239000000356 contaminant Substances 0.000 claims description 6
- 238000011109 contamination Methods 0.000 claims description 6
- 239000006260 foam Substances 0.000 claims description 6
- 239000011229 interlayer Substances 0.000 claims description 6
- 210000003097 mucus Anatomy 0.000 claims description 6
- 235000021110 pickles Nutrition 0.000 claims description 6
- 238000007791 dehumidification Methods 0.000 claims description 5
- 229920003023 plastic Polymers 0.000 claims description 5
- 239000004033 plastic Substances 0.000 claims description 5
- 238000010992 reflux Methods 0.000 claims description 5
- 230000005540 biological transmission Effects 0.000 claims description 3
- 230000005855 radiation Effects 0.000 claims description 3
- 238000005057 refrigeration Methods 0.000 claims description 3
- 238000005086 pumping Methods 0.000 claims 1
- 238000012545 processing Methods 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 2
- 230000011218 segmentation Effects 0.000 abstract 1
- 230000008569 process Effects 0.000 description 7
- 238000009792 diffusion process Methods 0.000 description 6
- 230000008859 change Effects 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 5
- 239000010410 layer Substances 0.000 description 5
- 230000000630 rising effect Effects 0.000 description 5
- 244000309464 bull Species 0.000 description 4
- 230000001276 controlling effect Effects 0.000 description 4
- 238000004134 energy conservation Methods 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 125000000391 vinyl group Chemical group [H]C([*])=C([H])[H] 0.000 description 4
- 229920002554 vinyl polymer Polymers 0.000 description 4
- 241000251468 Actinopterygii Species 0.000 description 3
- 230000007812 deficiency Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 238000012856 packing Methods 0.000 description 3
- 230000002159 abnormal effect Effects 0.000 description 2
- 230000004075 alteration Effects 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 230000007613 environmental effect Effects 0.000 description 2
- 210000003701 histiocyte Anatomy 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 238000011068 loading method Methods 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000004904 shortening Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229910052785 arsenic Inorganic materials 0.000 description 1
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 230000008602 contraction Effects 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007850 degeneration Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 210000000232 gallbladder Anatomy 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000003780 insertion Methods 0.000 description 1
- 230000037431 insertion Effects 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 238000012544 monitoring process Methods 0.000 description 1
- 210000000651 myofibroblast Anatomy 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 229920002338 polyhydroxyethylmethacrylate Polymers 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 230000035943 smell Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000002352 surface water Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/03—Drying; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The open a kind of Carnis Haliotidis dry-making method of dried of the present invention, relates to marine product and is dried processing technique field.The method chooses through raw material, shelling takes meat, cleaning, pickled, decocting in water, dries, stores and obtain finished product.The Carnis Haliotidis dry-making method of dried of the present invention easily operates, and can keep again the distinctive fresh fragrance of Carnis Haliotidis and raising Carnis Haliotidis drying efficiency and matter.And ultrasound wave is combined by the present invention with combined solar energy heat pump drying mode, segmentation gives full play to respective effect and advantage, to improving Carnis Haliotidis drying efficiency and quality, cost-effective significant.
Description
Technical field
The present invention is dried process technology about a kind of marine product, particularly relates to a kind of Carnis Haliotidis dry-making method of dried.
Background technology
Carnis Haliotidis is the famous and precious food materials of Chinese tradition, first of four sea treasure, has abundant nutritive value and medical value, Bao
The nutritive value of the flesh of fish is higher, also rich in some physiology, pharmacological active substance.Rich in protein in Carnis Haliotidis, fat, gallbladder are solid
Alcohol content is relatively low, aminoacid reasonable mixture ratio.
But Carnis Haliotidis fresh goods, product of living itself are difficult to preserve, again because by producing season, production region is limited, it is difficult to
Meet the market wilderness demand to eating Carnis Haliotidis raw.And it is typically to be processed into Carnis Haliotidis that salt is dry and the light abalone products such as dry at present, its
All it is changed at aspects such as nutritional labeling, sense organ, shape, local flavors, loses the original characteristic of Carnis Haliotidis.And traditional drying or
The dried abalone finished product that dry in the sun is formed, rehydration poor quality, thus mouthfeel difference and bad after causing Carnis Haliotidis rehydration.
Summary of the invention
Therefore, in place of an object of the present invention is to overcome above-mentioned the deficiencies in the prior art, it is provided that a kind of method is easily grasped
Make, the distinctive fresh fragrance of Carnis Haliotidis, raising Carnis Haliotidis drying efficiency and the Carnis Haliotidis dry-making method of dried of quality can be kept again.
For reaching above-mentioned purpose, the present invention provides a kind of Carnis Haliotidis dry-making method of dried, and this Carnis Haliotidis dry-making method of dried comprises the following steps:
(1) raw material is chosen: choose fresh free of contamination Carnis Haliotidis；(2) shell and take meat: fresh and alive Carnis Haliotidis clean water is washed away surface contaminants,
With cutter at the front end meat thickness of abalone shells, the inwall insertion of patch shell, cut off cedductor and take out Carnis Haliotidis meat, remove internal organs and thin film；(3)
Cleaning: collect the Carnis Haliotidis meat taken out, clean with clear water after saline soak again, dewatering is standby after 10 minutes；(4) pickled: will drip
Carnis Haliotidis meat after water presses every 100 kilograms of Carnis Haliotidis meat salt addings 7-8 kilogram, pickles 8-10 hour, then takes out and rub with the hands gently in clear water
Wash, remove melanin and the mucus of Carnis Haliotidis meat margin residual, clean dewatering；(5) decocting in water: injected clear water in pot, treats that water burns extremely
When 80 DEG C, Carnis Haliotidis meat is put in pot, boil 6 minutes and i.e. pull out, put in cold boiled water, wash away dirty foam, dewatering；(6) dry: will
Boil and the Carnis Haliotidis meat of dewatering is placed on drying container and uniformly spreads out, and put in baking room and dry, temperature in baking room
Controlling at 45-55 DEG C, humid control, at 40%-60%, just can be put in storage until drying, and after preserving two weeks, then takes out baking
Do once, be dried abalone finished product；(7) storage: the dried abalone finished product after drying is positioned over plastic bag or is lined with moistureproof paper
Storage in wooden case.
As optional technical scheme, in step (5), water is 4:1 with the ratio of Carnis Haliotidis meat.
As optional technical scheme, in above-mentioned steps (6), also include being positioned on traversing carriage drying container, with
And traversing carriage is pushed baking room.
As optional technical scheme, in above-mentioned steps (6), also include: when drying, by Carnis Haliotidis meat big for individuality at the back of the body
Cutting sth. askew 2-4 cutter in portion, but cuts and continuous, and retention tab is big, the human body is complete.
As optional technical scheme, for needing the Carnis Haliotidis supported temporarily, fresh and alive pond need to be put into by specification classification and support temporarily, refrigeration
It is less than 22 DEG C and the most foster less than 12 hours that system controls water temperature.
As optional technical scheme, during the decocting in water of above-mentioned steps (5), also it is applied with ultrasound wave.
As optional technical scheme, this ultrasonic parameters is 25KHz, 500W.
As optional technical scheme, the baking room in above-mentioned steps (6) uses solar energy-heat pump joint drying system to enter
Row is dried, and this solar energy-heat pump joint drying system includes: heat pump, solar thermal collector, mixing chamber, multiple condensation are returned
Stream interlayer, multiple hothouse, temperature control heating converting system and dehumidification system, this solar thermal collector is in order to collect solar energy also
It is used for being dried to baking room through pipeline transmission by it；Heat pump is used to during solar radiation deficiency provide hot blast to use to baking room
In being dried, and the hot blast that this heat pump recoverable latent heat, this solar thermal collector and this heat pump produce is through defeated
Feed channel sends into mixing chamber, and this mixing chamber is connected to multiple hothouse, the plurality of hothouse and the plurality of condensing reflux interlayer and hands over
For being arranged side by side, this temperature control heating converting system is in order to regulate the temperature in baking room；This dehumidification system is in order to regulate baking room
Interior humidity.
As optional technical scheme, the solar-assisted heat pump drying property of this Carnis Haliotidis meets Page equation:Wherein,N=0.568+0.003X1+0.001X2+
0.031X3；MR is moisture ratio, and t is drying time, and X1 represents baking temperature (DEG C), and X2 represents the relative humidity (%) when being dried,
X3 represents useful load (kg/m when being dried3)。
As optional technical scheme, when baking temperature be 55 DEG C, relative humidity is 40% and useful load is 1.5kg/
m3Time, the aggregative indicator of this dried abalone finished product is optimal.；
As optional technical scheme, the rehydration after this dried abalone finished product rehydration compares and specific retention is along with baking temperature, phase
The first increases and then decreases to humidity and the increase of useful load；Hardness after this dried abalone finished product rehydration is along with baking temperature, relatively
Humidity and the increase of useful load and first increases and then decreases；Relative humidity on the chewiness after this dried abalone finished product rehydration without impact；
Useful load on the elasticity after this dried abalone finished product rehydration without impact.
Compared with prior art, the Carnis Haliotidis dry-making method of dried technique of the present invention is relatively easy, and equipment requirements is moderate, it is possible to notable
Improving drying efficiency, energy-conserving and environment-protective, prepared dried abalone finished product condition is good, rehydration quality better, and safe and sanitary preferably retains Carnis Haliotidis
Original nutritional labeling and this technology are prone to control in real time, it is possible to the cleaning realizing continuous and automatic produces.
It addition, the present invention applies ultrasound wave during being used in decocting in water carries out pretreatment, this can improve the microcosmic of Carnis Haliotidis
Organizational structure, increases the moisture diffusion in Micro porosity quantity, beneficially dry run, shortens drying time, improves dry product multiple
Water rate.And the process of follow-up drying uses solar energy-heat pump joint drying system and dries, ultrasound wave and solar energy-
The combination of heat pump united drying system so that whole Carnis Haliotidis dry run compares conventional drying process time shortening 1/3, energy-conservation
More than 30%, and dried Carnis Haliotidis reconstitution rate is good, shrinkage factor is low, and chromatic aberration is little, and value of the product is improved.It addition, too
Sun can Analysis of Heat Pump Drying System sunny sky time solar heating system can independent operating, time overcast and rainy heat pump heating system make auxiliary heat
Source and solar heating system cooperation, both can make full use of solar energy, and can lower again operating cost to greatest extent, have bright
Aobvious green, environmental protection, energy-conservation feature.
Can describe in detail by invention below about the advantages and spirit of the present invention and institute's accompanying drawings obtains further
Solve.
Accompanying drawing explanation
Fig. 1 show the flow chart of the Carnis Haliotidis dry-making method of dried according to the present invention.
Detailed description of the invention
Refer to Fig. 1, Fig. 1 and show the flow chart of the Carnis Haliotidis dry-making method of dried according to the present invention.The present invention provides a kind of Bao
Fish dry-making method of dried, comprises the following steps:
Step S1 (i.e. step (1)), raw material is chosen: choose fresh free of contamination Carnis Haliotidis.Wherein, fresh and alive Carnis Haliotidis must be purchased
Hanging oneself the qualified abalone culture base that inspection and quarantine bureau puts on record, to prevent, medicine is residual to exceed standard.Carnis Haliotidis for acceptance(check) should
Field processing, when cannot processing completely because of production capacity reason, puts into fresh and alive pond by specification classification and supports temporarily, and the refrigeration system in fresh and alive pond controls
Water temperature is less than 22 DEG C, and supports temporarily less than 12 hours.
Step S2 (i.e. step (2)), shells and takes meat: fresh and alive Carnis Haliotidis clean water is washed away surface contaminants, with bull nose tool from
At the front end meat thickness of abalone shells, patch shell inwall insert, cut off cedductor take out Carnis Haliotidis meat, remove internal organs and thin film；Wherein, remove
Thin film and the such as blue plastic tub of internal organs container to be collected in, shell can be collected in the leftover bits and pieces charging basket of redness, and Carnis Haliotidis meat
It is collected in the most separably in the container of other colors or quality or shape, and internal organs and shell medicine cleans out workshop in time, it is ensured that
Health in workshop.
Step S3 (i.e. step (3)), cleans: collect the Carnis Haliotidis meat taken out, again with clear after the saline soak of debita spissitudo
Water is cleaned, and dewatering is standby after 10 minutes.
Step S4 (i.e. step (4)), pickled: by the Carnis Haliotidis meat after dewatering by every 100 kilograms of Carnis Haliotidis meat salt addings 7-8 kilogram,
Pickle 8-10 hour, then take out and wash by rubbing with the hands gently in clear water, remove melanin and the mucus of Carnis Haliotidis meat margin residual, clean drip
Water.
Step S5 (i.e. step (5)), decocting in water: injected clear water in pot, when water burns to 80 DEG C, Carnis Haliotidis meat is put into pot
In, boil 6 minutes and i.e. pull out, put in cold boiled water, wash away dirty foam, dewatering；Wherein, preferably control to boil water and the Carnis Haliotidis meat of Carnis Haliotidis
Ratio be 4:1.
Step S6 (i.e. step (6)), dries: will boil and the Carnis Haliotidis meat of dewatering is placed on drying container and uniformly spreads out, and
Putting in baking room and dry, in baking room, temperature controls at 45-55 DEG C, and humid control is at 40%-60%, until drying
Can put in storage, after preserving two weeks, then take out drying once, be dried abalone finished product.Above-mentioned drying container for example, plastics
In dish, and above-mentioned steps S6, also include being positioned on traversing carriage vinyl disc, and traversing carriage is pushed baking room.And
And, when drying, 2-4 cutter that Carnis Haliotidis meat big for individuality is cut sth. askew at back, but cut and continuous, retention tab is big, the human body is complete, this
Sample, can accelerate to be dried, prevent from going bad.
It addition, Carnis Haliotidis dry-making method of dried also includes step S7 (i.e. step (7)): storage: owing to dried abalone finished product belongs to Yi Chao
Product, so preferably, the Carnis Haliotidis after drying be positioned over plastic bag or be lined with moistureproof paper wooden case in store.
Further, during step S5 of the present invention, i.e. decocting in water, being also applied with parameter is the ultrasonic of 25KHz, 500W
Ripple, the process of precooking before utilizing ultrasound wave that Carnis Haliotidis is dried, it is possible to improve the heterogeneous microstructure of Carnis Haliotidis, increase microcosmic hole
Moisture diffusion in hole quantity, beneficially dry run, shortens drying time, improves dry product reconstitution rate.
Yet further, the baking room in above-mentioned steps S6 uses solar energy-heat pump joint drying system to be dried, should
Solar energy-heat pump joint drying system includes: heat pump, solar thermal collector, mixing chamber, multiple condensing reflux interlayer, many
Individual hothouse, temperature control heating converting system and dehumidification system, this solar thermal collector is in order to collect solar energy and by it through pipe
Road transmission is used for being dried to baking room；There is provided hot blast to baking room for being dried when heat pump is used to solar radiation deficiency,
And this heat pump recoverable latent heat.The hot blast that this solar thermal collector and this heat pump produce send through gas pipeline
Entering mixing chamber, this mixing chamber is connected to multiple hothouse, multiple hothouses and multiple condensing reflux interlayer and is alternately arranged side by side, temperature
Control adds heat conversion system in order to the temperature regulating in baking room；Dehumidification system is in order to control the humidity in baking room.The sun is competent
Dry is to utilize solar radiant energy to be dried, and heat pump drying is to utilize heat pump to absorb heat from low-temperature heat source, by it higher
At a temperature of release thus material is dried.Combined solar energy heat pump dry technology both can overcome solar energy drying climate bar
The shortcoming that part limits, dry run is unstable, can lower heat pump drying cost simultaneously, has energy-efficient, cold cycle, continuously
The advantages such as automatization is dried.Wherein, it is preferred that the main engine power of heat pump: less than or equal to 3.9KW, heat pump cycle blower fan merit
Rate: less than or equal to 0.55KW, solar energy power of fan: less than or equal to 0.55KW, wet-emitting blower power: 0.25KW, so, dehydration
Efficiency can reach 10 kilograms per hour (when baking room temperature is 70 DEG C).
And tests prove that, the solar-assisted heat pump drying property of Carnis Haliotidis and baking temperature, relative humidity, useful load
Relevant.Baking temperature, relative humidity, useful load have considerable influence to the dry rate of Carnis Haliotidis, and dry rate is along with dry temperature
Degree raises, relative humidity reduces, useful load reduces and substantially accelerates.The solar-assisted heat pump drying property of concrete Carnis Haliotidis is full
Foot Page equation:Wherein,N=0.568+0.003X1+
0.001X2+0.031X3；MR is moisture ratio, and t is drying time, X1Represent baking temperature (DEG C), X2Represent be dried time the wettest
Degree (%), X3Represent useful load (kg/m when being dried3)。
And test proof, above-mentioned model (i.e. Page equation) can accurately reflect Carnis Haliotidis solar-assisted heat pump and be dried rule
Rule, it is possible to preferably moisture content and the percentage of water loss of prediction Carnis Haliotidis solar-assisted heat pump dry run changes, it is achieved Carnis Haliotidis exists
It is dried the on-line monitoring of moisture content in production process.
Further, in actual production process, the Carnis Haliotidis through pretreatment can be combined dry first with solar energy-heat pump
Drying system is dried and is evaporated to surface moisture, after starting hardening occur, stops being dried, Carnis Haliotidis is placed in sealed bag overnight, fully subtracts
Few night is without heat pump energy consumption produced by solar energy, and free surface moisture is uniformly distributed further in making Carnis Haliotidis, reduce Surface hardened layer and
Browning phenomenon, improves drying efficiency.
It addition, as it has been described above, the Carnis Haliotidis dry-making method of dried of the present invention can promote the rehydration quality of dried Carnis Haliotidis, and rehydration
Quality is the key factor of the quality determining dried Carnis Haliotidis.Thus the present invention utilizes solar energy-heat pump joint drying system
Dry, and to the baking temperature in dry run, relative humidity through the ultrasonic assistant Carnis Haliotidis processed of precooking
And useful load has carried out following experimentation for the impact of the rehydration quality of dried dried abalone finished product.
1. the baking temperature impact on Carnis Haliotidis rehydration quality characteristic
When in dry run relative humidity be 40%, useful load be 1.5kg/m3Time, choose different baking temperatures (45
DEG C, 55 DEG C, 65 DEG C, 75 DEG C) carry out solar heat pump dried, and measure respectively the rehydration ratio of dried abalone finished product, specific retention,
Texture characteristic.
(1) baking temperature impact on Carnis Haliotidis rehydration ratio:
Along with the rising of baking temperature, present increasing trend from the rehydration ratio of 45 DEG C to 55 DEG C Carnis Haliotidiss, and work as baking temperature
After being increased to 55 DEG C, rehydration is than starting dramatic decrease on the contrary.This is because, within the specific limits, temperature is the biggest, unit mass and
The heat energy that in time, Carnis Haliotidis absorbs is the most, produces higher vapour pressure inside Carnis Haliotidis so that the expansion tendentiousness of Carnis Haliotidis is strengthened,
But it is serious that material histiocyte may be caused when temperature is excessive to destroy, and organizational structure syneresis is excessive, and rehydration performance is good
The bad destructiveness depending on material.Therefore, the rehydration of Carnis Haliotidis is than the maximum when baking temperature is 55 DEG C.
(2) baking temperature impact on Carnis Haliotidis specific retention:
Along with the rising of baking temperature, the specific retention of Carnis Haliotidis totally presents downward trend.When baking temperature is at 45～55 DEG C
Between time, the specific retention of Carnis Haliotidis declines less, and when temperature is more than 55 DEG C, reconstitution rate starts dramatic decrease.This is due to temperature
When spending relatively low, being dried and cause the destructiveness of Carnis Haliotidis organizational structure less, Carnis Haliotidis is stronger to the constraint ability of hydrone.When temperature mistake
Time big, causing Carnis Haliotidis histiocyte to destroy serious, organizational structure syneresis is excessive, is unfavorable for that hydrone enters in reconstitution process
Inside ofcellular, most hydrones are in Carnis Haliotidis meat top layer.Therefore, baking temperature is more beneficial for less than 55 DEG C keeping Bao
The specific retention of fish.
(3) baking temperature impact on Carnis Haliotidis texture characteristic:
Along with baking temperature raises, Carnis Haliotidis hardness is also with increase, and this is owing to temperature is the highest, and unit mass Carnis Haliotidis absorbs
Heat energy is the biggest, and degeneration and the myofibrillar contraction of the fribrillin of Carnis Haliotidis are the most severe, and after rehydration, hardness increases therewith.
Elasticity after dried abalone finished product rehydration, chewiness are with the rising first increases and then decreases of baking temperature, with rehydration ratio
Trend is identical, and this shows at a suitable temperature, and dried Carnis Haliotidis rehydration quality is improved, and texture characteristic makes moderate progress.
2. the relative humidity impact on Carnis Haliotidis rehydration quality characteristic
When in dry run temperature be 55 DEG C, useful load be 1.5kg/m3 time, choose different relative humidity (20%,
30%, 40%, 50%) carry out solar heat pump dried, and measure the rehydration ratio of dried abalone finished product, specific retention, matter respectively
Structure characteristic.
(1) relative humidity impact on Carnis Haliotidis rehydration ratio
It is dried indoor relative humidity to reduce so that it is increase with the psychrometric difference of storeroom, the moisture diffusion speed on Carnis Haliotidis surface
Accelerate, but the too low meeting of humidity causes that Carnis Haliotidis surface moisture is too fast to be evaporated, and internal moisture is not yet to external diffusion, causes Carnis Haliotidis table
Face is dry and cracked, forms state wet in outer doing.Along with the rising of relative humidity, rehydration ratio presents increasing trend, but works as relative humidity
After being increased to 50%, there is back fall trend in rehydration ratio.This is because, within the specific limits, relative humidity is the least, Carnis Haliotidis surface water
Divide too fast evaporative removal, form stiff outer surface, cause moisture in reconstitution process to be difficult to Carnis Haliotidis diffusion inside.And ought be the wettest
When spending big, Carnis Haliotidis rate of drying is relatively slow, and the dried time is relatively long, causes the Carnis Haliotidis organizational structure also can be the most broken
Can be heavier, rehydration compares back fall.Visible, be conducive to when relative humidity is 40% improving Carnis Haliotidis drying quality.
(2) relative humidity impact on Carnis Haliotidis specific retention
Specific retention after drying Carnis Haliotidis rehydration first increase likewise as the rising of dry run relative humidity after in the wettest
Fall after rise when degree is more than 40%.The size of specific retention and Carnis Haliotidis organizational structure are closely bound up to the constraint ability of hydrone.When
When dry relative humidity is too low, Carnis Haliotidis surface can form compacted zone, not only bad for rehydration, equally the constraint ability to hydrone
Also can decline, the washiness that reconstitution process is absorbed is present in the shallow-layer of Carnis Haliotidis organizational structure, thus causes specific retention to decline.And
When excessive relative humidity, the organizational structure of Carnis Haliotidis is broken can be relatively large, and myofibroblasts becomes at random, the bundle to hydrone
Tie up absorbability to decline equally.Therefore, when in dry run, relative humidity is maintained at 40%, the specific retention of Carnis Haliotidis is bigger.
(3) relative humidity impact on Carnis Haliotidis texture characteristic
Along with the increase of relative humidity in dry run, Carnis Haliotidis hardness declines the most therewith, and this is owing to relative humidity is too low,
Carnis Haliotidis top layer moisture is too fast to be dissipated, thus forms stiff top layer, causes hardness to increase.
Elastic trend is the most contrary with the trend of hardness, and the size of elasticity is main and the organizational structure of Carnis Haliotidis after rehydration
Relevant with moisture content, it is seen that under high humility, to be dried the quality being more beneficial for improving Carnis Haliotidis.
Each relative humidity on Carnis Haliotidis chewiness to affect diversity less, but equally find that relative humidity is higher
Dry products rehydration after chewiness preferable.
3. it is dried the useful load impact on Carnis Haliotidis rehydration quality characteristic
When in dry run temperature be 55 DEG C, relative humidity be 40% time, choose different useful load (0.5kg/m3、
1.0kg/m3、1.5kg/m3、2.0kg/m3) carry out solar heat pump dried, and measure the rehydration of dried abalone finished product respectively
Ratio, specific retention, texture characteristic.
(1) useful load impact on Carnis Haliotidis rehydration ratio
Useful load is from 0.5kg/m3Increase to 1.5kg/m3Time, the rehydration ratio of Carnis Haliotidis presents increasing trend, and afterwards, rehydration
Ratio begins to decline on the contrary.In unit mass Carnis Haliotidis absorb heat energy Carnis Haliotidis rehydration ratio is had an impact, useful load excessive or too small all
It is unfavorable for Carnis Haliotidis rehydration.
(2) useful load impact on Carnis Haliotidis specific retention
The variation tendency of specific retention is similar with rehydration ratio, along with useful load is from 0.5kg/m3Increase to 1.5kg/m3, Carnis Haliotidis
Specific retention presents increasing trend, and afterwards, specific retention begins to decline.Specific retention after visible dried abalone finished product rehydration and rehydration ratio
Closely bound up, in unit mass Carnis Haliotidis absorb heat energy Carnis Haliotidis specific retention is the most also had an impact, useful load excessive or too small all
It is unfavorable for the Carnis Haliotidis absorption to hydrone.
(3) useful load impact on Carnis Haliotidis texture characteristic
Big along with loading quantitative change, Carnis Haliotidis hardness also increases, but from 1.0kg/m3Starting, the change of useful load is to Carnis Haliotidis hardness
Impact the most notable.
The change of useful load is the most notable on the impact that Carnis Haliotidis is elastic.
It is certain positive correlation that useful load shows as the variation tendency with hardness to the impact of Carnis Haliotidis chewiness.
In summary, the rehydration after dried abalone finished product rehydration compares and specific retention is along with baking temperature, relative humidity and loading
Amount increase and first increases and then decreases.Hardness after dried abalone finished product rehydration is along with baking temperature, relative humidity and useful load
Increase and the trend of first increases and then decreases occurs, but wherein relative humidity is to the chewiness after dried abalone finished product rehydration and dress
Carrying capacity is the most notable on the impact of the elasticity after dried abalone finished product rehydration.
Wherein, when baking temperature be 55 DEG C, relative humidity is 40% and useful load is 1.5kg/m3Time, dried abalone finished product is combined
Conjunction index is optimal, and concrete index prediction value is drying time=18h, specific energy consumption=38.578kJ/g.
The following is several specific embodiments of the present invention, further illustrate the present invention, but the present invention is not limited only to this in fact
Execute example.
Embodiment 1
(1) raw material is chosen: choose fresh free of contamination Carnis Haliotidis；
(2) shell and take meat: fresh and alive Carnis Haliotidis clean water is washed away surface contaminants, thick from the front end meat of abalone shells with bull nose tool
Place, the inwall of patch shell insert, and cut off cedductor and take out Carnis Haliotidis meat, remove internal organs and thin film；
(3) clean: collect the Carnis Haliotidis meat taken out, clean with clear water again after the saline soak of debita spissitudo, dewatering 10 points
After clock standby；
(4) pickled: by the Carnis Haliotidis meat after dewatering by every 100 kilograms of Carnis Haliotidis meat salt addings 7 kilograms, to pickle 10 hours, then take
Go out and wash by rubbing with the hands gently in clear water, remove melanin and the mucus of Carnis Haliotidis meat margin residual, clean dewatering；
(5) decocting in water: injected clear water in pot, the ratio controlling water and Carnis Haliotidis meat is 4:1, is applied with during decocting in water
The ultrasound wave of 25KHz, 500W, when water burns to 80 DEG C, puts into Carnis Haliotidis meat in pot, boils 6 minutes and i.e. pull out, put into cold boiled water
In, wash away dirty foam, dewatering；
(6) dry: will boil and the Carnis Haliotidis meat of dewatering is placed on drying container and uniformly spreads out, and vinyl disc is positioned over shifting
On dynamic support, being pushed in baking room by traversing carriage and dry, in baking room, temperature controls at 45 DEG C, humidity 50%, until
Dry and just can put in storage, after preserving two weeks, then take out drying once, be dried abalone finished product；
(7) the dried abalone finished product after drying carries out packing again, stores, checks.
Embodiment 2
(1) raw material is chosen: choose fresh free of contamination Carnis Haliotidis.
(2) shell and take meat: fresh and alive Carnis Haliotidis clean water is washed away surface contaminants, thick from the front end meat of abalone shells with bull nose tool
Place, the inwall of patch shell insert, and cut off cedductor and take out Carnis Haliotidis meat, remove internal organs and thin film；
(3) clean: collect the Carnis Haliotidis meat taken out, clean with clear water again after the saline soak of debita spissitudo, dewatering 10 points
After clock standby；
(4) pickled: by the Carnis Haliotidis meat after dewatering by every 100 kilograms of Carnis Haliotidis meat salt addings 8 kilograms, to pickle 8 hours, then take out
Clear water is washed by rubbing with the hands gently, removes melanin and the mucus of Carnis Haliotidis meat margin residual, clean dewatering；
(5) decocting in water: injected clear water in pot, the ratio controlling water and Carnis Haliotidis meat is 4:1, is applied with during decocting in water
The ultrasound wave of 25KHz, 500W, when water burns to 80 DEG C, puts into Carnis Haliotidis meat in pot, boils 6 minutes and i.e. pull out, put into cold boiled water
In, wash away dirty foam, dewatering；
(6) dry: will boil and the Carnis Haliotidis meat of dewatering is placed on drying container and uniformly spreads out, and vinyl disc is positioned over shifting
On dynamic support, being pushed in baking room by traversing carriage and dry, in baking room, temperature controls at 55 DEG C, humidity 40%, until
Dry and just can put in storage, after preserving two weeks, then take out drying once, be dried abalone finished product.
(7) the dried abalone finished product after drying carries out packing again, stores, checks.
Embodiment 3
(1) raw material is chosen: choose fresh free of contamination Carnis Haliotidis.
(2) shell and take meat: fresh and alive Carnis Haliotidis clean water is washed away surface contaminants, thick from the front end meat of abalone shells with bull nose tool
Place, the inwall of patch shell insert, and cut off cedductor and take out Carnis Haliotidis meat, remove internal organs and thin film；
(3) clean: collect the Carnis Haliotidis meat taken out, clean with clear water again after the saline soak of debita spissitudo, dewatering 10 points
After clock standby；
(4) pickled: by the Carnis Haliotidis meat after dewatering by every 100 kilograms of Carnis Haliotidis meat salt addings 7.5 kilograms, to pickle 9 hours, then take
Go out and wash by rubbing with the hands gently in clear water, remove melanin and the mucus of Carnis Haliotidis meat margin residual, clean dewatering；
(5) decocting in water: injected clear water in pot, the ratio controlling water and Carnis Haliotidis meat is 4:1, when water burns to 80 DEG C, by Bao
The flesh of fish puts in pot, boils 6 minutes and i.e. pulls out, puts in cold boiled water, washes away dirty foam, dewatering；
(6) dry: will boil and the Carnis Haliotidis meat of dewatering is placed on drying container and uniformly spreads out, and vinyl disc is positioned over shifting
On dynamic support, being pushed in baking room by traversing carriage and dry, in baking room, temperature controls at 50 DEG C, humidity 55%, and
During drying, 2-4 cutter that Carnis Haliotidis meat big for individuality is cut sth. askew at back, but cut and continuous, retention tab is big, the human body is complete, as such, it is possible to
Accelerate to be dried, prevent from going bad；Just can put in storage until drying, after preserving two weeks, then taking out drying once, being dried abalone
Finished product.
(7) the dried abalone finished product after drying carries out packing again, stores, checks.
Prove through experiment and detection, utilize the dried abalone finished product that dry-making method of dried of the present invention produces, be respectively provided with following quality:
1. appearance luster: color and luster is yellowish, bright-coloured, meat is thick, glossy, is translucent, and abnormal smells from the patient perfume (or spice) is fresh, body form just moistening and not
Tide, appearance slightly bloom, form is the most intact, and size is basically identical, without chip, without insect pest, without going mouldy；There is this product due
Gas and flavour, without abnormal flavour spoiled by rancid oil or fat；The impurity being visible by naked eyes exists.
2. physicochemical requirements:
Moisture :≤22.0%；
Sodium chloride :≤6%；
Acid value (with buttermeter) (KOH), mg/g :≤130；
Peroxide value (with buttermeter), g/100g :≤0.6；
Lead (in terms of Pb) :≤1/；
Inorganic arsenic (in terms of As) :≤1/；
3. microbiological indicator: pathogenic bacterium do not detect.
In sum, the Carnis Haliotidis dry-making method of dried technique of the present invention is relatively easy, and equipment requirements is moderate, it is possible to significantly improve dry
Dry efficiency, energy-conserving and environment-protective, prepared dried abalone finished product condition is good, and rehydration is fast, safe and sanitary, preferably retains the original nutrition of Carnis Haliotidis
Composition and this technology are prone to control in real time, it is possible to the cleaning realizing continuous and automatic produces.
It addition, the present invention applies ultrasound wave during being used in decocting in water carries out pretreatment, this can improve the microcosmic of Carnis Haliotidis
Organizational structure, increases the moisture diffusion in Micro porosity quantity, beneficially dry run, shortens drying time, improves dry product multiple
Water rate.And the process of follow-up drying uses solar energy-heat pump joint drying system and dries, ultrasound wave and solar energy-
The combination of heat pump united drying system so that whole Carnis Haliotidis dry run compares conventional drying process time shortening 1/3, energy-conservation
More than 30%, and dried Carnis Haliotidis reconstitution rate is good, shrinkage factor is low, and chromatic aberration is little, and value of the product is improved.It addition, too
Sun can Analysis of Heat Pump Drying System sunny sky time solar heating system can independent operating, time overcast and rainy heat pump heating system make auxiliary heat
Source and solar heating system cooperation, both can make full use of solar energy, and can lower again operating cost to greatest extent, have bright
Aobvious green, environmental protection, energy-conservation feature.
By the above detailed description of preferred embodiments, it is intended to more clearly describe inventive feature and spirit,
And not with above-mentioned disclosed preferred embodiment, protection scope of the present invention is any limitation as.On the contrary, its purpose
It is intended to contain being arranged in the scope of the claims that the present invention to be applied for of various change and tool equality.Cause
This, the apllied scope of the claims of the present invention should make the broadest explanation, to cause it according to above-mentioned explanation
Contain all possible change and the arrangement of tool equality.
Claims (10)
1. a Carnis Haliotidis dry-making method of dried, it is characterised in that this Carnis Haliotidis dry-making method of dried comprises the following steps:
(1) raw material is chosen: choose fresh free of contamination Carnis Haliotidis；
(2) shell and take meat: fresh and alive Carnis Haliotidis clean water is washed away surface contaminants, with cutter at the front end meat thickness of abalone shells, patch shell
Inwall insert, cut off cedductor take out Carnis Haliotidis meat, remove internal organs and thin film；
(3) cleaning: collect the Carnis Haliotidis meat taken out, clean with clear water after saline soak again, dewatering is standby after 10 minutes；
(4) pickled: by the Carnis Haliotidis meat after dewatering by every 100 kilograms of Carnis Haliotidis meat salt addings 7-8 kilogram, to pickle 8-10 hour, then take
Go out and wash by rubbing with the hands gently in clear water, remove melanin and the mucus of Carnis Haliotidis meat margin residual, clean dewatering；
(5) decocting in water: injected clear water in pot, clear water is 4:1 with the ratio of Carnis Haliotidis meat, when water burns to 80 DEG C, is thrown by Carnis Haliotidis meat
Enter in pot, boil 6 minutes and i.e. pull out, put in cold boiled water, wash away dirty foam, dewatering；
(6) dry: will boil and the Carnis Haliotidis meat of dewatering is placed on drying container and uniformly spreads out, and put in baking room and dry
Dry, in baking room, temperature controls at 45-55 DEG C, and humid control, at 40%-60%, just can be put in storage until drying, when storage half
After Yue, then take out drying once, be dried abalone finished product；
(7) storage: the dried abalone finished product after drying be positioned over plastic bag or be lined with moistureproof paper wooden case in store.
2. Carnis Haliotidis dry-making method of dried as claimed in claim 1, it is characterised in that in above-mentioned steps (6), also include drying container
It is positioned on traversing carriage, and traversing carriage is pushed baking room.
3. Carnis Haliotidis dry-making method of dried as claimed in claim 1, it is characterised in that in above-mentioned steps (6), also include: when drying,
Being cut sth. askew at back by Carnis Haliotidis meat big for individuality 2-4 cutter, but cut and continuous, retention tab is big, the human body is complete.
4. Carnis Haliotidis dry-making method of dried as claimed in claim 1, it is characterised in that for needing the Carnis Haliotidis supported temporarily, need to divide by specification
Level is put into fresh and alive pond and is supported temporarily, and it is less than 22 DEG C and the most foster less than 12 hours that the refrigeration system in fresh and alive pond controls water temperature.
5. Carnis Haliotidis dry-making method of dried as claimed in claim 1, it is characterised in that also apply during the decocting in water of above-mentioned steps (5)
There is ultrasound wave.
6. Carnis Haliotidis dry-making method of dried as claimed in claim 5, it is characterised in that the parameter of this ultrasound wave is 25KHz, 500W.
7. Carnis Haliotidis dry-making method of dried as claimed in claim 1, it is characterised in that the baking room in above-mentioned steps (6) uses the sun
Energy-heat pump united drying system is dried, and this solar energy-heat pump joint drying system includes: heat pump, solar energy heating
Device, mixing chamber, multiple condensing reflux interlayer, multiple hothouse, temperature control heating converting system and dehumidification system, this solar energy collection
Hot device is in order to collect solar energy and to be used for being dried to baking room through pipeline transmission by it；It is not enough that heat pump is used to solar radiation
Time provide hot blast to baking room to be used for being dried, and this heat pump recoverable latent heat, this solar thermal collector and this heat
The hot blast that pumping system produces sends into mixing chamber through gas pipeline, and this mixing chamber is connected to multiple hothouse, the plurality of hothouse and
The plurality of condensing reflux interlayer is alternately arranged side by side, and this temperature control heating converting system is in order to regulate the temperature in baking room；This row
Wet system is in order to regulate the humidity in baking room.
8. Carnis Haliotidis dry-making method of dried as claimed in claim 7, it is characterised in that the solar-assisted heat pump drying property of this Carnis Haliotidis
Meet Page equation:Wherein,N=0.568+0.003X1+
0.001X2+0.031X3；MR is moisture ratio, and t is drying time, X1Represent baking temperature (DEG C), X2Represent be dried time the wettest
Degree (%), X3Represent useful load (kg/m when being dried3)。
9. Carnis Haliotidis dry-making method of dried as claimed in claim 8, it is characterised in that when baking temperature be 55 DEG C, relative humidity be
40% and useful load be 1.5kg/m3Time, the aggregative indicator of this dried abalone finished product is optimal.
10. Carnis Haliotidis dry-making method of dried as claimed in claim 8, it is characterised in that the rehydration after this dried abalone finished product rehydration than and
Specific retention is along with the increase of baking temperature, relative humidity and useful load and first increases and then decreases；After this dried abalone finished product rehydration
Hardness is along with the increase of baking temperature, relative humidity and useful load and first increases and then decreases；Relative humidity is to this dried abalone finished product
Chewiness after rehydration is without impact；Useful load on the elasticity after this dried abalone finished product rehydration without impact.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610674229.2A CN106262034A (en) | 2016-08-16 | 2016-08-16 | Carnis Haliotidis dry-making method of dried |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610674229.2A CN106262034A (en) | 2016-08-16 | 2016-08-16 | Carnis Haliotidis dry-making method of dried |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106262034A true CN106262034A (en) | 2017-01-04 |
Family
ID=57678120
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610674229.2A Pending CN106262034A (en) | 2016-08-16 | 2016-08-16 | Carnis Haliotidis dry-making method of dried |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106262034A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107668171A (en) * | 2017-10-30 | 2018-02-09 | 宁波渔山小鲜水产有限公司 | Dried fish furnace drying method |
| CN107684051A (en) * | 2017-07-20 | 2018-02-13 | 福州捷丰海珍品开发有限公司 | A kind of abalone dried bean noodles and preparation method thereof |
| CN108175051A (en) * | 2017-12-26 | 2018-06-19 | 山东海莱云视股份有限公司 | A kind of sea cucumber folder abalone and preparation method thereof |
| CN109363110A (en) * | 2018-10-08 | 2019-02-22 | 福建海鳞源食品开发有限公司 | A kind of preparation method of soft yolk abalone |
| CN109511721A (en) * | 2018-10-08 | 2019-03-26 | 福建海鳞源食品开发有限公司 | A kind of manufacture craft of superfine product abalone |
| CN113519793A (en) * | 2021-07-28 | 2021-10-22 | 中国农业大学 | Dried abalone with loose core and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN202813993U (en) * | 2012-08-27 | 2013-03-20 | 福建农林大学 | Sectionalized multi-chamber solar energy-heat pump drying system |
-
2016
- 2016-08-16 CN CN201610674229.2A patent/CN106262034A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN202813993U (en) * | 2012-08-27 | 2013-03-20 | 福建农林大学 | Sectionalized multi-chamber solar energy-heat pump drying system |
Non-Patent Citations (1)
| Title |
|---|
| 董益生主编: "《水产品加工技术》", 31 July 2013 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107684051A (en) * | 2017-07-20 | 2018-02-13 | 福州捷丰海珍品开发有限公司 | A kind of abalone dried bean noodles and preparation method thereof |
| CN107668171A (en) * | 2017-10-30 | 2018-02-09 | 宁波渔山小鲜水产有限公司 | Dried fish furnace drying method |
| CN108175051A (en) * | 2017-12-26 | 2018-06-19 | 山东海莱云视股份有限公司 | A kind of sea cucumber folder abalone and preparation method thereof |
| CN109363110A (en) * | 2018-10-08 | 2019-02-22 | 福建海鳞源食品开发有限公司 | A kind of preparation method of soft yolk abalone |
| CN109511721A (en) * | 2018-10-08 | 2019-03-26 | 福建海鳞源食品开发有限公司 | A kind of manufacture craft of superfine product abalone |
| CN109511721B (en) * | 2018-10-08 | 2020-12-08 | 福建海鳞源食品开发有限公司 | Preparation process of best quality abalone |
| CN113519793A (en) * | 2021-07-28 | 2021-10-22 | 中国农业大学 | Dried abalone with loose core and preparation method thereof |
| CN113519793B (en) * | 2021-07-28 | 2023-11-17 | 中国农业大学 | Dried abalone with loose heart and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106262034A (en) | Carnis Haliotidis dry-making method of dried | |
| CN104012919B (en) | Preparation method for seasoning medlar | |
| CN102919891B (en) | Sea cucumber drying method | |
| CN104522551B (en) | A preparation method for high-fiber recombinant asparagus chips | |
| CN103284209B (en) | Rehydration method for sea cucumber | |
| CN101690609B (en) | A method for processing green raisin and preserved grape | |
| CN104522552A (en) | Method for preparation of instant crispy Abelmoschus esculentus by three-stage pulse spouting negative pressure low-frequency microwave drying | |
| CN102934679B (en) | Agrocybe cylindracea microwave vacuum drying method | |
| CN105904562A (en) | Manufacturing and producing method for mahogany classical furniture | |
| CN107906942A (en) | A kind of method of solar energy assisted cryogenic absorption type dehydration and drying preserved apricot | |
| CN103053665B (en) | Anchovy drying process | |
| CN102302126B (en) | Method for producing dehydrated vegetables by puffing with superheated steam | |
| CN102058105B (en) | Method for improving and conditioning quality of spiced duck tongues | |
| CN105105220B (en) | A kind of drying and processing method improving dried oyster quality | |
| CN106072042A (en) | A kind of No clean dry Stichopus japonicus goods and preparation method thereof | |
| CN106262014A (en) | Dry scallop processing method | |
| CN103750285B (en) | A kind of sharp and clear mushroom of convenient and instant and production method thereof | |
| CN106261965A (en) | Sea cucumber drying method | |
| CN106720416A (en) | A kind of bamboo juice bean curd stick and its production method | |
| CN108272049A (en) | A kind of method of solar heat pump drying chips dip | |
| CN1050295C (en) | Ginseng and royal jelly chewing tablets and preparation thereof | |
| CN106819805A (en) | Vitrescence vacuum drying matrimony vine rice instant gruel | |
| CN106387754A (en) | Method for producing dried mulberries by virtue of closed-loop dehumidification-heat pump technique | |
| CN102669255B (en) | Quick drying processing method of raisin | |
| CN106165847A (en) | A kind of method producing Zizyphus jujuba Mill crispy slice |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170104 |
|
| WD01 | Invention patent application deemed withdrawn after publication |