Processing method of instant vacuum dried penaeus aztecus

Abstract

The invention discloses a processing method of instant vacuum dried penaeus aztecus. The method mainly comprises the following steps of (1) material selection, (2) cleaning, (3) water boiling, (4) vacuum pickling, (5) vacuum critical low-temperature drying and (6) sealing package. The penaeus aztecus is used as the raw materials, the vacuum pickling and the vacuum critical low-temperature drying are adopted, the vacuum pickling conditions include the vacuum degree being 70000Pa to 85000Pa and the pickling time being 5.5 hours to 6 hours, the vacuum critical low-temperature drying condition includes the vacuum degree being 200Pa to 400Pa, the heating is not needed in the initial period, the penaeus aztecus is subjected to temperature reduction and dewatering natural drying under the vacuum effect, the drying time is 0.8 to 1 hour; in the middle period stage, the temperature of a drying machine is regulated to 65 to 70 DEG C, and the state is maintained for drying for 6.5 hours to 7hours; and finally, the temperature of the drying machine is regulated to 45 DEG C to 50 DEG C, and the state is maintained for drying for 1.5 hours to 2 hours. The process has the advantages that the penaeus aztecus browning, oxidation browning and high-temperature Maillard reaction browning can be effectively prevented, the active ingredient content and the color of the dried penaeus aztecus are perfectly maintained, the hardness is proper, the chewy effect is realized, and better popularization and application values are realized.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a processing method of instant vacuum-dried red shrimp. Background technique [0002] Red shrimp is also called sea shrimp, including lobster, prawn and so on. Prawns, also known as prawns, are a specialty of our country, distributed in the Yellow Sea, Bohai Sea and the seas north of the Yangtze River Estuary; lobsters, also known as Chinese lobsters, are distributed in southern Zhejiang, Fujian and the coastal areas of Guangdong, especially Hainan Island and Xisha Islands in Guangdong. . After obtaining, remove intestinal dirt, wash and use, or dry in the sun for later use. Shrimp live in shallow seas with sandy bottoms. They are not very active during the day and often hide in the mud. They are very active at night, swimming to the upper and middle layers of seawater from time to time to prey on other small animals. Shrimp meat has the characteristics of delicious ...

AI Technical Summary

Problems solved by technology

During the hot air drying process of aquatic products, due to the high drying temperature, long drying time and long-term contact with oxygen, it will cause fat oxidation and Maillard browning, produce bad smell and destroy the structure of aquatic products. The heat-sensitive ingredients and physiologically active ingredients in it will also be greatly damaged, resulting in a serious reduction in product quality (loss of vitamins and aromatic substances, surface hardening and cracking, excessive shrinkage, low rehydration and obvious color changes, etc.)

In addition, the long hot air drying process will also cause a large number of bacteria to grow

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