CN1803023A - Independent preparation process of freeze-drying instant abalones and sea slugs and products, and superthin flaker - Google Patents
Independent preparation process of freeze-drying instant abalones and sea slugs and products, and superthin flaker Download PDFInfo
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- CN1803023A CN1803023A CNA2005101261777A CN200510126177A CN1803023A CN 1803023 A CN1803023 A CN 1803023A CN A2005101261777 A CNA2005101261777 A CN A2005101261777A CN 200510126177 A CN200510126177 A CN 200510126177A CN 1803023 A CN1803023 A CN 1803023A
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Abstract
The invention discloses a process for preparing freeze-drying instant abalone and sea cucumber and product and ultra-microtome. Process: (1) cleaning abalone, boiling to remove shell, cleaning internal organs and quick freezing; (2) immersing abalone and stewing, then cooling for quick freezing; the process is characterized in that: cutting abalone with ultra-microtome to make thickness of every flesh sheet and of feet joint point be 0.3-4mm; the freezing time is 7-9 hours and when water content is less than or equal to 5%, opening sea cucumber's stomach and cleaning, boiling and then cooling, removing shoal head and boiling, this process is characterized in that: cutting sea cucumber with ultra-microtome to make thickness of every flesh sheet and of abdominal joint point be 0.3-4mm; packing when water content is less than or equal to 5%. The product is the abalone or sea cucumber with every flesh thickness being 0.3-4mm. The ultra-microtome cutter comprises: timing pressing roller, cutter, timing belt, touch screen, stepper motor, and main drive adjustable-speed motor; and the ultra-microtome cutter is characterized in that: the timing pressing roller is flexible nylon, and timing belt is non-slip strap.
Description
Technical field
The present invention relates to freeze-drying instant abalone and sea cucumber processing technology and product and ultra-thin cutting machine separately, more particularly, relate to freeze-drying instant abalone and freeze-drying instant sea cucumber processing process, the freeze-drying instant abalone products and freeze-drying instant beche-de-mer products and the employed ultra-thin cutting machine of these three kinds of technologies that use these three kinds of technologies to process respectively.
Background technology
Abalone is exactly excellent tonic product since ancient times, in recent years, because of its nourishing heat-clearing, enriching yin beauty treatment, effect such as clear liver and improve vision remarkable, accepted by masses gradually, but it is fresh-keeping that the Fresh abalone fish is difficult for, drying abalone sends out system process hell to pay, and the quick-frozen abalone is not easy to trip and carries or the like, causes inconvenience to the consumer.Sea cucumber is exactly excellent tonic product since ancient times, in recent years, because of it can significantly improve the immunity of human body, remarkable function such as delaying human body caducity, accepted by masses gradually, but that bright sea cucumber is difficult for is fresh-keeping; Salt marsh, drying sea cucumber send out system process hell to pay; The waterishlogged Stichopus japonicus shelf-life is short; The quick-frozen sea cucumber is not easy to trip and carries or the like, cause inconvenience to the consumer, therefore press on the market a kind ofly can eat at once, abalone and beche-de-mer products easy to carry, so invented this freeze-drying instant abalone and sea cucumber processing process, used freeze-drying instant abalone and the beche-de-mer products and the employed ultra-thin cutting machine of these three kinds of technologies of this processes.
Summary of the invention
Technical problem to be solved by this invention is to overcome that freeze-drying abalone and sea cucumber can't reach fast rehydrating in the prior art, at once Shi Yong technical barrier or shortcoming, provide a kind of processing a kind ofly can keep abalone configuration, fast rehydrating, ready-to-serve freeze-drying instant abalone products with new technology and equipment, and provide the processing technology of a kind of freeze-drying instant sea cucumber, produce and to keep sea cucumber configuration, fast rehydrating, edible freeze-drying instant beche-de-mer products, and the employed ultra-thin cutting machine of these three kinds of technologies at once.
A kind of freeze-drying instant abalone of the present invention and freeze-drying instant sea cucumber processing process, the freeze-drying instant abalone and freeze-drying instant beche-de-mer products and the employed ultra-thin cutting machine of these three kinds of technologies that use this technology to process respectively are achieved by following technical proposals:
A kind of freeze-drying instant abalone processing technology has following steps:
1) selects fresh and alive abalone raw material for use,, take out blanching in the 90-100 ℃ of clean fresh water of fresh and alive abalone placement after cleaning 30 seconds-1 minute;
2) abalone after the blanching shelled with internal organ, clean;
3) with abalone quick-frozen under-40 ℃ to-48 ℃ temperature, the product center temperature reaches to-16 ℃ to-20 ℃;
It is characterized in that:
1) abalone after the quick-frozen is placed cut on the ultra-thin cutting machine to thickness between every meat be 0.3-4mm, foot tie point thickness is 0.3-4mm;
2.1) frozen vacuum dryer is carried out precooling earlier, condenser temperature reaches-35 ℃ or-35 ℃ to-50 ℃ and kept 40 minutes;
2.2) abalone after will cutting places in the freeze-drying storehouse and carry out freeze-drying, need in the freeze-drying process condenser temperature is continued to keep-45 ℃ to-50 ℃, heating-up temperature is set to 30 ℃-90 ℃, vacuum is 80-100pa, freeze-drying time is 7-9 hour, on freeze-drier control display screen the weight distribution curve value continue 30 minutes constant, the indication moisture reaches≤5%, delivers from godown;
3) abalone after the freeze-drying is packed in the compound plastic bag with filling nitrogen sealing machine nitrogen-filled packaging.
A kind of freeze-drying instant abalone processing technology has following steps:
1) select for use dried abalone raw material that dried abalone is put into clean vessel, pour clean fresh water into and soaked 40-48 hour, during changed water once every 6 hours, to keep water cleaning, take out, clean with hairbrush the abalone surface brush;
2) the polyphosphoric acids salt solution of putting into 2-5 ‰ of the abalone after will cleaning boiled 8-10 hour with slow fire is stewing, and water temperature remains on 70 ℃--90 ℃, pull out;
3) abalone of pulling out is put into frozen water cooling and be placed on-40 ℃ of quick-frozens to-48 ℃ the temperature after 1-2 hour, the product center temperature reaches-16 ℃ to-20 ℃ and gets final product;
It is characterized in that:
1) abalone after the quick-frozen is placed cut on the ultra-thin cutting machine to thickness between every meat be 0.3-4mm, foot tie point thickness is 0.3-4mm;
2.1) frozen vacuum dryer is carried out precooling earlier, condenser temperature reaches-35 ℃ or-35 ℃ to-50 ℃ and kept 40 minutes;
2.2) abalone after will cutting places in the freeze-drying storehouse and carry out freeze-drying, need in the freeze-drying process condenser temperature is continued to keep-45 ℃ to-50 ℃, heating-up temperature is set to 30 ℃-90 ℃, vacuum is 80-100pa, freeze-drying time is 7-9 hour, on freeze-drier control display screen the weight distribution curve value continue 30 minutes constant, the indication moisture reaches≤5%, delivers from godown;
3) abalone after the freeze-drying is packed in the compound plastic bag with filling nitrogen sealing machine nitrogen-filled packaging.
Freeze-drying instant abalone processing technology as previously discussed is characterized in that: select fresh and alive abalone raw material for use, with blanching in the 95 ℃ of clean fresh water of fresh and alive abalone placement after cleaning 40 seconds-50 seconds, take out;
With abalone quick-frozen under-42 ℃ to-44 ℃ temperature, the product center temperature reaches-18 ℃ to-19 ℃.
Freeze-drying instant abalone processing technology as previously discussed is characterized in that:
1) the polyphosphoric acids salt solution of putting into 3-4 ‰ of the abalone after will cleaning boiled 8-10 hour with slow fire is stewing, and water temperature remains on 80 ℃, pulls out;
2) abalone after the quick-frozen is placed cut on the ultra-thin cutting machine to thickness between every meat be 2mm, foot tie point thickness is 2mm;
3) frozen vacuum dryer is carried out precooling earlier, condenser temperature reaches-35 ℃ or-40 ℃ to-45 ℃ and kept 40 minutes;
4) abalone after will cutting is placed in the freeze-drying storehouse and carries out freeze-drying, need in the freeze-drying process condenser temperature is continued to keep-45 ℃ to-50 ℃, heating-up temperature is set to 30 ℃-90 ℃, vacuum is 90pa, freeze-drying time is 7-9 hour, on freeze-drier control display screen the weight distribution curve value continue 30 minutes constant, the indication moisture reaches≤5%, delivers from godown.
A kind of freeze-drying instant abalone products that adopts above any processing technology to produce, it is characterized in that: this freeze-drying instant abalone products is that thickness is 0.3-4mm between every meat linking together of foot, and foot tie point thickness is the freeze-drying instant abalone products of 0.3-4mm.
This instant abalone product eating method is the freeze-drying instant abalone to be put into boiling water soaked 30 minutes---1 hour is edible.
A kind of processing technology of freeze-drying instant beche-de-mer products, this technology has following steps:
1) elder generation cuts open the belly fresh and alive sea cucumbers, go dirty, clean;
2) sea cucumber after will cleaning is put into clean fresh water and is heated to 90 ℃-100 ℃, boils after 15 minutes and pulls out, places cooling in the frozen water, removes sandspit, cleans;
3) sea cucumber after above-mentioned processing being placed on temperature is that 90 ℃-100 ℃ clean fresh water or 90 ℃-100 ℃ add in the polyphosphoric acids salt solution of 2-5 ‰ and boiled 4-6 hour again, and sea cucumber is chosen, and is positioned over and sends out system 2-3 hour in the frozen water;
It is characterized in that:
1) will send out the sea cucumber quick-frozen under-40 ℃ to-48 ℃ temperature that makes, the product center temperature is reached between-16 ℃ to-20 ℃;
2) sea cucumber after the quick-frozen is placed cut on the ultra-thin cutting machine to thickness between every meat be 0.3mm-4mm, but every all do not cut off, and the sea cucumber belly still linked together, and make its belly tie point thickness between 0.3mm-4mm;
3) frozen vacuum dryer is carried out precooling, condenser temperature reaches between-35 ℃ or-35 ℃ to-50 ℃, and continuing 40 minutes, the sea cucumber after will cutting is then placed in the freeze-drying storehouse and carries out freeze-drying, needs in the freeze-drying process condenser temperature to be remained between-45 ℃ to-50 ℃, heating-up temperature is set to 30 ℃-90 ℃, vacuum is 80--100pa, and freeze-drying time is 8-10 hour, on freeze-drier control display screen the weight distribution curve value continue 30 minutes constant, the indication moisture reach≤5%, deliver from godown;
4) sea cucumber after the freeze-drying is packed in the compound plastic bag with filling nitrogen sealing machine nitrogen-filled packaging; Or sea cucumber after the freeze-drying is put into polystyrene bottle foil sealing pack.
The processing technology of freeze-drying instant beche-de-mer products as previously discussed is characterized in that, the sea cucumber after cleaning is put into clean fresh water be heated to 95 ℃ and pull out after boiling, and places cooling in the frozen water, removes sandspit, cleans; Again the sea cucumber after above-mentioned processing is placed 95 ℃ clean fresh water or add the polyphosphate poach 5 hours of 2-5 ‰, sea cucumber is chosen, be positioned over and send out system 2-3 hour in the frozen water.
The processing technology of freeze-drying instant beche-de-mer products as previously discussed is characterized in that, with sending out the sea cucumber quick-frozen under-42 ℃ to-46 ℃ temperature that makes, makes the product center temperature reach-18 ℃.
A kind of freeze-drying instant beche-de-mer products that adopts above any processing technology to produce is characterized in that this freeze-drying instant beche-de-mer products is that thickness is the freeze-drying instant beche-de-mer products of belly tie point thickness between 0.3mm-4mm of 0.3mm-4mm between every meat connecting together of belly.
This instant holothurian product eating method is the freeze-drying instant sea cucumber to be put into boiling water soaked 10 seconds---1 hour is edible.
The ultra-thin cutting machine that the processing technology of a kind of freeze-drying instant abalone products or freeze-drying instant beche-de-mer products is used, this cutting machine are a kind of multi-functional cutting machines, comprise with lower member: synchronous-roller; Cutting knife; Be with synchronously; Touch-screen; Stepper motor; The active variable speed electric motors, particularly; Its material of above-mentioned cutting knife is a stainless steel, and blade with the adjustable extent of synchronous interband distance is: 0-50mm;
It is characterized in that:
1) above-mentioned synchronous-roller is the flexible nylon synchronous-roller, and this pressure roller is the synchronous-roller that is used for preventing to damage by pressure in the feeding process sea cucumber thorn;
2) above-mentioned synchronous band is the anti-skidding belt that prevents that frozen materials from sliding;
3) have and freely adjust cutting width to 0.3mm-60mm; Cutting speed is: 50-200 time/minute programmable controller.
The processing technology of a kind of freeze-drying instant abalone of the present invention and freeze-drying instant sea cucumber, use freeze-drying instant abalone products and the freeze-drying instant beche-de-mer products and the employed ultra-thin cutting machine of these three kinds of technologies of this explained hereafter, following beneficial effect arranged compared with prior art:
1) kept the overall appearance form of abalone or sea cucumber;
2) but freeze-drying abalone or sea cucumber long preservation in light weight, easy to carry;
3) rehydration time (the abalone rehydration time without cutting needs 〉=10 hours, and cutting back abalone only needs 30 minutes-1 hour), i.e. edible have been shortened without the freeze-drying abalone of the equivalent weight of cutting;
The freeze-drying sea cucumber without the equivalent weight of cutting has shortened rehydration time, (the sea cucumber rehydration time without cutting needs 〉=6 hours, and cutting back sea cucumber rehydration time only needs 10 seconds to 1 hour), i.e. edible;
4) (uncut abalone needs 13-17 hour to have reduced the vacuum freezedrying time than the abalone without the equivalent weight of cutting; Abalone only needs 7-9 hour in the cutting back), reduced production cost; (uncut sea cucumber needs 13-17 hour to have reduced the vacuum freezedrying time than the sea cucumber without the equivalent weight of cutting; Sea cucumber after the cutting needs 8-10 hour), also reduced production cost.
Description of drawings
Fig. 1 is the structural representation of ultra-thin cutting machine of the present invention, and Figure 1A is its front view; Figure 1B is its vertical view; Fig. 1 C is the partial enlarged drawing of " I ";
Fig. 2 is the fundamental diagram of abalone or the ultra-thin cutting machine of sea cucumber;
In Fig. 1:
The 1st, active variable speed electric motors, particularly: be used to control the cutting knife cutting speed;
The 2nd, synchronous band: adopt anti-skidding belt as being with synchronously herein, be used for raw material and carry;
The 3rd, stepper motor: be used to control synchronous band (anti-skidding belt);
The 4th, abalone or sea cucumber placement location;
The 5th, touch-screen: man-machine interface is used to adjust parameter;
The 6th, synchronous-roller: adopt the flexible nylon material to make, can not sustain damage in the process of processing to guarantee abalone or sea cucumber, with the common convey materials of synchronous band;
The 7th, cutting knife: be used to cut material.
Cutting knife, its material are stainless steel, and blade with the adjustable extent of synchronous interband distance is: 0-50mm; Cutting speed is: 50-200 time/minute; Cutting width is: 0.3mm-60mm.
Accompanying drawing 1 operation principle: ultra-thin cutting machine is the food processing equipment that apery is cut the dish and moved and develop, and it mainly moves and is feeding, cutting.
Accompanying drawing 2 main compositions part and function:
1, touch-screen---be used for parameter and set, as cutting speed, the speed of service, equipment start-stop;
2, programmable controller (PLC)---be used for the needed program of establishment equipment, reception, transmission, processing signals;
3, frequency converter---be used to receive the instruction that programmable controller sends, adjust motor speed;
4, reducing motor---be subjected to Frequency Converter Control, drive the cutting knife rectilinear motion;
5, optoelectronic switch---be used to detect the cutting knife speed of service and send to programmable controller;
6, step actuator---be used to receive the signal driving stepper motor that programmable controller sends;
7, stepper motor---be used to drive synchronous band (anti-skidding belt) and synchronous-roller (flexible nylon);
8, be with (anti-skidding belt), synchronous-roller (flexible nylon) synchronously---be used for cramping abalone or sea cucumber, make at the uniform velocity index(ing) feed of abalone or sea cucumber;
9, cutting knife---when material intermittently stops, downcutting, lift during feeding.
Accompanying drawing 2 major parameters:
Cutting knife speed---50-200 time/minute;
Cutting width---0.3mm-60mm;
Be with (anti-skidding belt) and cutting knife gap---0-50mm synchronously.
Specific implementation method
Below in conjunction with drawings and Examples the present invention is further described.
Embodiment 1
A kind of freeze-drying instant abalone processing technology has following steps:
1, selects fresh and alive abalone raw material for use,, take out blanching in the 90 ℃ of clean fresh water of fresh and alive abalone placement after cleaning 1 minute;
2, abalone after the blanching shelled with internal organ, clean;
3, with abalone quick-frozen under-40 ℃ temperature, the product center temperature reaches-16 ℃;
It is characterized in that:
1, abalone after the quick-frozen is placed (see accompanying drawing 1) on the ultra-thin cutting machine and cut to thickness between every meat be 0.3mm, foot tie point thickness is 0.3mm (incision principle is seen accompanying drawing 2);
2.1 frozen vacuum dryer is carried out precooling earlier, and condenser temperature reaches-35 ℃ or-35 ℃ to-50 ℃ and kept 40 minutes;
2.2 placing in the freeze-drying storehouse, the abalone after will cutting carries out freeze-drying, need in the freeze-drying process condenser temperature is continued to keep-45 ℃, heating-up temperature is set to 30 ℃-90 ℃, vacuum is 80pa, freeze-drying time is 7 hours, on freeze-drier control display screen the weight distribution curve value continue 30 minutes constant, promptly moisture has reached 5%, can deliver from godown;
3, abalone after the freeze-drying is packed in the compound plastic bag with filling nitrogen sealing machine nitrogen-filled packaging.
A kind of freeze-drying instant abalone processing technology has following steps:
1, select for use dried abalone raw material that dried abalone is put into clean vessel, pour clean fresh water into and soaked 48 hours, during changed water once every 6 hours, to keep water cleaning, take out, hairbrush is clean the abalone surface brush;
2, the abalone after will cleaning is put into 5 ‰ polyphosphoric acids salt solution and boiled 10 hours with slow fire is stewing, and water temperature remains on 90 ℃, pulls out;
3, the abalone of pulling out is put into frozen water and cool off quick-frozen under the temperature that is placed on-48 ℃ after 2 hours, the product center temperature reaches-20 ℃ and gets final product;
It is characterized in that:
1, abalone after the quick-frozen is placed (see accompanying drawing 1) on the ultra-thin cutting machine and cut to thickness between every meat be 4mm, foot tie point thickness is 4mm (incision principle is seen accompanying drawing 2);
2.1 frozen vacuum dryer is carried out precooling earlier, and condenser temperature reaches-35 ℃ to-50 ℃ and kept 40 minutes;
2.2 placing in the freeze-drying storehouse, the abalone after will cutting carries out freeze-drying, need in the freeze-drying process condenser temperature is continued to keep-50 ℃, heating-up temperature is set to 30 ℃-90 ℃, vacuum is 100pa, freeze-drying time is 8 hours, on freeze-drier control display screen the weight distribution curve value continue 30 minutes constant, promptly moisture has reached 4%, can deliver from godown;
3, abalone after the freeze-drying is packed in the compound plastic bag with filling nitrogen sealing machine nitrogen-filled packaging.
Embodiment 3
A kind of freeze-drying instant abalone processing technology has following steps:
1, selects fresh and alive abalone raw material for use,, take out blanching in the 95 ℃ of clean fresh water of fresh and alive abalone placement after cleaning 45 seconds;
2, abalone after the blanching shelled with internal organ, clean;
3, with abalone quick-frozen under-44 ℃ temperature, the product center temperature reaches-18 ℃;
It is characterized in that:
1) abalone after the quick-frozen is placed (see accompanying drawing 1) on the ultra-thin cutting machine and cut to thickness between every meat be 3mm, foot tie point thickness is 3mm (incision principle is seen accompanying drawing 2);
2.1) frozen vacuum dryer is carried out precooling earlier, condenser temperature reaches-35 ℃ and kept 40 minutes;
2.2) abalone after will cutting places in the freeze-drying storehouse and carry out freeze-drying, need in the freeze-drying process condenser temperature is continued to keep-47 ℃, heating-up temperature is set to 30 ℃-90 ℃, vacuum is 90pa, freeze-drying time is 9 hours, on freeze-drier control display screen the weight distribution curve value continue 30 minutes constant, promptly moisture has reached 3%, can deliver from godown;
3. abalone after the freeze-drying is packed in the compound plastic bag with filling nitrogen sealing machine nitrogen-filled packaging.
Embodiment 4
A kind of processing technology of freeze-drying instant beche-de-mer products, this technology has following steps:
1) elder generation cuts open the belly fresh and alive sea cucumbers, go dirty, clean;
2) sea cucumber after will cleaning is put into clean fresh water and is heated to 90 ℃, boils after 15 minutes and pulls out, places cooling in the frozen water, removes sandspit, cleans;
3) sea cucumber after above-mentioned processing being placed on temperature is that 100 ℃ clean fresh water or 100 ℃ add in 2 ‰ the polyphosphoric acids salt solution and boiled 4 hours again, and sea cucumber is chosen, and is positioned over and sends out system 3 hours in the frozen water;
It is characterized in that:
1) will send out the sea cucumber quick-frozen under-48 ℃ temperature that makes, and make the product center temperature reach-20 ℃;
2) sea cucumber after the quick-frozen is placed cut on the ultra-thin cutting machine to thickness between every meat be 0.3mm, but every all do not cut off, and the sea cucumber belly still linked together, and make its belly tie point thickness at 0.3mm (incision principle is seen accompanying drawing 2);
3) frozen vacuum dryer is carried out precooling earlier, condenser temperature reaches-35 ℃, and continuing 40 minutes, the sea cucumber after will cutting is then placed in the freeze-drying storehouse and carries out freeze-drying, needs in the freeze-drying process condenser temperature to be remained on-45 ℃, heating-up temperature is set to 30 ℃-90 ℃, vacuum is 100pa, and freeze-drying time is 8 hours, on freeze-drier control display screen the weight distribution curve value continue 30 minutes constant, the indication moisture has reached 5%, delivers from godown;
4) sea cucumber after the freeze-drying is packed in the compound plastic bag with filling nitrogen sealing machine nitrogen-filled packaging; Or sea cucumber after the freeze-drying is put into polystyrene bottle foil sealing pack.
Embodiment 5
A kind of processing technology of freeze-drying instant beche-de-mer products, this technology has following steps:
1) elder generation cuts open the belly fresh and alive sea cucumbers, go dirty, clean;
2) sea cucumber after will cleaning is put into clean fresh water and is heated to 100 ℃, boils after 15 minutes and pulls out, places cooling in the frozen water, removes sandspit, cleans;
3) sea cucumber after above-mentioned processing being placed on temperature is that 90 ℃ clean fresh water or 90 ℃ add in 5 ‰ the polyphosphoric acids salt solution and boiled 6 hours again, and sea cucumber is chosen, and is positioned over and sends out system 2 hours in the frozen water;
It is characterized in that,
1) will send out the sea cucumber quick-frozen under-40 ℃ temperature that makes, and make the product center temperature reach-16 ℃;
2) sea cucumber after the quick-frozen is placed cut on the ultra-thin cutting machine to thickness between every meat be 4mm, but every all do not cut off, and the sea cucumber belly still linked together, and make its belly tie point thickness at 4mm (incision principle is seen accompanying drawing 2);
3) frozen vacuum dryer is carried out precooling earlier, condenser temperature reaches-50 ℃, and continuing 40 minutes, the sea cucumber after will cutting is then placed in the freeze-drying storehouse and carries out freeze-drying, needs in the freeze-drying process condenser temperature to be remained on-50 ℃, heating-up temperature is set to 30 ℃-90 ℃, vacuum is 80pa, and freeze-drying time is 10 hours, on freeze-drier control display screen the weight distribution curve value continue 30 minutes constant, the indication moisture has reached 3%, delivers from godown;
4) sea cucumber after the freeze-drying is packed in the compound plastic bag with filling nitrogen sealing machine nitrogen-filled packaging; Or sea cucumber after the freeze-drying is put into polystyrene bottle foil sealing pack.
Embodiment 6
The processing technology of freeze-drying instant beche-de-mer products as previously discussed is characterized in that, puts into clean fresh water except the sea cucumber after will cleaning and is heated to 95 ℃ and pulls out after boiling, and places cooling in the frozen water, removes sandspit, cleans; Again the sea cucumber after above-mentioned processing is placed 95 ℃ clean fresh water or added 3 ‰ polyphosphate poach 5 hours, sea cucumber is chosen, being positioned over the system of sending out in the frozen water was 9 hours with freeze-drying time in 2.5 hours, on the freeze-drier control display screen weight distribution curve value continue 30 minutes constant, the indication moisture has reached 4%, outside delivering from godown, all the other are identical with embodiment 4 or 5 described situations.
Embodiment 7
The processing technology of freeze-drying instant beche-de-mer products as previously discussed is characterized in that, except sending out the sea cucumber quick-frozen under-44 ℃ temperature that makes, the product center temperature is reached outside-18 ℃, and all the other are identical with embodiment 4 or 5 described situations.
Embodiment 8
A kind of freeze-drying instant abalone products that adopts above-described any processing technology to produce is characterized in that this freeze-drying instant abalone products is that thickness is the freeze-drying instant abalone products of the foot tie point thickness of 0.3mm at 0.3mm between every meat connecting together of foot.
Embodiment 9
A kind of freeze-drying instant abalone products that adopts above-described any processing technology to produce is characterized in that this freeze-drying instant abalone products is that thickness is that the foot tie point thickness of 4mm is the freeze-drying instant abalone products of 4mm between every meat connecting together of foot.
Embodiment 10
A kind of freeze-drying instant beche-de-mer products that adopts above any processing technology to produce is characterized in that this freeze-drying instant beche-de-mer products is that thickness is that the belly tie point thickness of 0.3mm is the freeze-drying instant beche-de-mer products of 0.3mm between every meat connecting together of belly.
Embodiment 11
A kind of freeze-drying instant beche-de-mer products that adopts above any processing technology to produce is characterized in that this freeze-drying instant beche-de-mer products is that thickness is that the belly tie point thickness of 4mm is the freeze-drying instant beche-de-mer products of 4mm between every meat connecting together of belly.
Embodiment 12
The used ultra-thin cutting machine of the processing technology of a kind of freeze-drying instant abalone or freeze-drying instant beche-de-mer products, this cutting machine are that a kind of multi-functional cutting machine improves according to the new product technological requirement, comprise with lower member: synchronous-roller; Cutting knife; Be with synchronously; Touch-screen; Stepper motor; The active variable speed electric motors, particularly; Its material of above-mentioned cutting knife is a stainless steel, and blade with the adjustable extent of synchronous interband distance is: 0-50mm;
It is characterized in that:
1) the flexible nylon synchronous-roller of above-mentioned synchronous-roller for adopting the flexible nylon material to make, adopt this pressure roller to replace employed rigidity synchronous-roller in multi-functional cutting machine originally, can prevent that the rigidity synchronous-roller from damaging abalone form or sea cucumber thorn by pressure in the feeding process;
2) the anti-skidding belt that prevent frozen materials slip of above-mentioned synchronous band for adopting anti-skidding belt to make;
3) adjust cutting width to 0.3mm-60mm by the procedural freedom of adjusting programmable controller; Cutting speed is: 50-200 time/minute.The structure of other parts is identical with the structure of common multi-functional cutting machine.
Be noted that above embodiment is a better example of the present invention; be not used for limiting protection scope of the present invention; in the scope that does not break away from spirit of the present invention and design, those of ordinary skills can carry out various improvement or variation, still belong to protection scope of the present invention.
Claims (10)
1, a kind of freeze-drying instant abalone processing technology has following steps:
1) selects fresh and alive abalone raw material for use,, take out blanching in the 90-100 ℃ of clean fresh water of fresh and alive abalone placement after cleaning 30 seconds-1 minute;
2) abalone after the blanching shelled with internal organ, clean;
3) with abalone quick-frozen under-40 ℃ to-48 ℃ temperature, the product center temperature reaches-16 ℃ to-20 ℃;
It is characterized in that:
1) abalone after the quick-frozen is placed cut on the ultra-thin cutting machine to thickness between every meat be 0.3-4mm, foot tie point thickness is 0.3-4mm;
2.1) frozen vacuum dryer is carried out precooling earlier, condenser temperature reaches-35 ℃ or-35 ℃ to-50 ℃ and kept 40 minutes;
2.2) abalone after will cutting places in the freeze-drying storehouse and carry out freeze-drying, need in the freeze-drying process condenser temperature is continued to keep-45 ℃ to-50 ℃, heating-up temperature is set to 30 ℃-90 ℃, vacuum is 80-100pa, freeze-drying time is 7-9 hour, on freeze-drier control display screen the weight distribution curve value continue 30 minutes constant, the indication moisture reaches≤5%, delivers from godown;
3) abalone after the freeze-drying is packed in the compound plastic bag with filling nitrogen sealing machine nitrogen-filled packaging.
2, a kind of freeze-drying instant abalone processing technology has following steps:
1) select for use dried abalone raw material that dried abalone is put into clean vessel, pour clean fresh water into and soaked 40-48 hour, during changed water once every 6 hours, to keep water cleaning, take out, clean with hairbrush the abalone surface brush;
2) the polyphosphoric acids salt solution of putting into 2-5 ‰ of the abalone after will cleaning boiled 8-10 hour with slow fire is stewing, and water temperature remains on 70 ℃--90 ℃, pull out;
3) abalone of pulling out is put into frozen water cooling and be placed on-40 ℃ of quick-frozens to-48 ℃ the temperature after 1-2 hour, the product center temperature reaches-16 ℃ to-20 ℃ and gets final product;
It is characterized in that:
1) abalone after the quick-frozen is placed cut on the ultra-thin cutting machine to thickness between every meat be 0.3-4mm, foot tie point thickness is 0.3-4mm;
2.1) frozen vacuum dryer is carried out precooling earlier, condenser temperature reaches-35 ℃ or-35 ℃ to-50 ℃ and kept 40 minutes;
2.2) abalone after will cutting places in the freeze-drying storehouse and carry out freeze-drying, need in the freeze-drying process condenser temperature is continued to keep-45 ℃ to-50 ℃, heating-up temperature is set to 30 ℃-90 ℃, vacuum is 80-100pa, freeze-drying time is 7-9 hour, on freeze-drier control display screen the weight distribution curve value continue 30 minutes constant, the indication moisture reaches≤5%, delivers from godown;
3) abalone after the freeze-drying is packed in the compound plastic bag with filling nitrogen sealing machine nitrogen-filled packaging.
3, freeze-drying instant abalone processing technology as claimed in claim 1 is characterized in that: select fresh and alive abalone raw material for use, with blanching in the 95 ℃ of clean fresh water of fresh and alive abalone placement after cleaning 40 seconds-50 seconds, take out;
With abalone quick-frozen under-42 ℃ to-44 ℃ temperature, the product center temperature reaches-18 ℃ to-19 ℃.
4, freeze-drying instant abalone processing technology as claimed in claim 2 is characterized in that:
1) the polyphosphoric acids salt solution of putting into 3-4 ‰ of the abalone after will cleaning boiled 8-10 hour with slow fire is stewing, and water temperature remains on 80 ℃, pulls out;
2) abalone after the quick-frozen is placed cut on the ultra-thin cutting machine to thickness between every meat be 2mm, foot tie point thickness is 2mm;
3) frozen vacuum dryer is carried out precooling earlier, condenser temperature reaches-35 ℃ or-40 ℃ to-45 ℃ and kept 40 minutes;
4) abalone after will cutting is placed in the freeze-drying storehouse and carries out freeze-drying, need in the freeze-drying process condenser temperature is continued to keep-45 ℃ to-50 ℃, heating-up temperature is set to 30 ℃-90 ℃, vacuum is 90pa, freeze-drying time is 7-9 hour, on freeze-drier control display screen the weight distribution curve value continue 30 minutes constant, the indication moisture reaches≤5%, delivers from godown.
5, a kind of freeze-drying instant abalone products that adopts any processing technology production among the claim 1-4, it is characterized in that: this freeze-drying instant abalone products is that thickness is 0.3-4mm between every meat linking together of foot, and foot tie point thickness is the freeze-drying instant abalone products of 0.3-4mm.
6, a kind of processing technology of freeze-drying instant beche-de-mer products, this technology has following steps:
1) elder generation cuts open the belly fresh and alive sea cucumbers, go dirty, clean;
2) sea cucumber after will cleaning is put into clean fresh water and is heated to 90 ℃-100 ℃, boils after 15 minutes and pulls out, places cooling in the frozen water, removes sandspit, cleans;
3) sea cucumber after above-mentioned processing being placed on temperature is that 90 ℃-100 ℃ clean fresh water or 90 ℃-100 ℃ add in the polyphosphoric acids salt solution of 2-5 ‰ and boiled 4-6 hour again, and sea cucumber is chosen, and is positioned over and sends out system 2-3 hour in the frozen water;
It is characterized in that:
1) will send out the sea cucumber quick-frozen under-40 ℃ to-48 ℃ temperature that makes, the product center temperature is reached between-16 ℃ to-20 ℃;
2) sea cucumber after the quick-frozen is placed cut on the ultra-thin cutting machine to thickness between every meat be 0.3mm-4mm, but every all do not cut off, and the sea cucumber belly still linked together, and make its belly tie point thickness between 0.3mm-4mm;
3) frozen vacuum dryer is carried out precooling earlier, condenser temperature reaches between-35 ℃ or-35 ℃ to-50 ℃, and continue 40 minutes, sea cucumber after will cutting is then placed in the freeze-drying storehouse and carries out freeze-drying, need in the freeze-drying process condenser temperature to be remained between-45 ℃ to-50 ℃, heating-up temperature is set to 30 ℃-90 ℃, vacuum is 80--100pa, freeze-drying time is 8-10 hour, on freeze-drier control display screen the weight distribution curve value continue 30 minutes constant, the indication moisture reach≤5%, deliver from godown;
4) sea cucumber after the freeze-drying is packed in the compound plastic bag with filling nitrogen sealing machine nitrogen-filled packaging; Or sea cucumber after the freeze-drying is put into polystyrene bottle foil sealing pack.
7, the processing technology of freeze-drying instant beche-de-mer products as claimed in claim 6 is characterized in that, the sea cucumber after cleaning is put into clean fresh water be heated to 95 ℃ and pull out after boiling, and places cooling in the frozen water, removes sandspit, cleans; Again the sea cucumber after above-mentioned processing is placed 95 ℃ clean fresh water or add the polyphosphate poach 5 hours of 2-5 ‰, sea cucumber is chosen, be positioned over and send out system 2-3 hour in the frozen water.
8, the processing technology of freeze-drying instant beche-de-mer products as claimed in claim 6 is characterized in that, with sending out the sea cucumber quick-frozen under-42 ℃ to-46 ℃ temperature that makes, makes the product center temperature reach-18 ℃.
9, a kind of freeze-drying instant beche-de-mer products that adopts among the claim 6-8 any processing technology to produce is characterized in that this freeze-drying instant beche-de-mer products is that thickness is the freeze-drying instant beche-de-mer products of belly tie point thickness between 0.3mm-4mm of 0.3mm-4mm between every meat connecting together of belly.
10, the used ultra-thin cutting machine of the processing technology of a kind of freeze-drying instant abalone products or freeze-drying instant beche-de-mer products, this cutting machine is a kind of multi-functional cutting machine, comprises with lower member: synchronous-roller; Cutting knife; Be with synchronously; Touch-screen; Stepper motor; The active variable speed electric motors, particularly; Its material of above-mentioned cutting knife is a stainless steel, and blade with the adjustable extent of synchronous interband distance is: 0-50mm;
It is characterized in that:
) above-mentioned synchronous-roller is the flexible nylon synchronous-roller, this pressure roller is the synchronous-roller that is used for preventing to damage by pressure in the feeding process abalone form or sea cucumber thorn;
2) above-mentioned synchronous band is the anti-skidding belt that prevents that frozen materials from sliding;
3) have and freely adjust cutting width to 0.3mm-60mm; Cutting speed is: 50-200 time/minute programmable controller.
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