Method for making instant chicken sauce slices through microwave spouted freeze-drying

Abstract

The invention discloses a method for making instant chicken sauce slices through microwave spouted freeze-drying, and belongs to the technical field of food and seasoning processing. The method takes modified starch, beta cyclodextrin, maltodextrin and chicken sauce as raw materials, and comprises the steps of formula selection, ingredient mixing, stewing, preparing, die filling, freezing forming, stripping, freezing, microwave spouted freeze-drying, and finished product packaging. The method is reasonable in formula design, simple in technology and easy to operate, realizes spouting and rotation of the materials during the microwave freeze-drying course, and achieves the purpose of high-efficiency and uniform drying of the materials. Compared with the traditional making method, the materials are good in instant effect and low in processing cost; the freeze-drying cycle can be shortened by above 50%; and the high-efficiency industrial production of the high-grade instant chicken sauce slices can be realized.

Description

technical field [0001] The invention relates to a high-quality microwave spray freeze-drying method for producing high-fresh instant chicken juice cubes, which is suitable for seasoning, instant food and other industries. It belongs to the technical field of food and seasoning drying processing. Background technique [0002] Today's conventional agricultural products, food, seasoning processing technology and equipment (mainly atmospheric pressure hot air drying and freeze-drying) are relatively mature. The use of microwave-assisted freeze-drying, hot air processing technology and equipment is an important direction to upgrade the traditional fruit and vegetable dehydration processing industry. At present, the general idea of ​​research on efficient drying of materials is mainly focused on using microwave, far infrared, high frequency and other internal heating sources for combined drying, so as to shorten the process of hot air drying or freeze drying, and achieve the purp...

AI Technical Summary

Problems solved by technology

However, microwave drying with the most prominent features of high efficiency and energy saving has very significant heating unevenness (cold and hot spots), which leads to a significant decline in its drying quality (overheated coking and undercooling), and the uniformity of the finished product is only 50%-60% %, the cost of reprocessing has increased significantly

At the same time, there are three outstanding problems and demands in my country's food condiment processing industry: (1) Drying has problems such as large energy consumption, long drying time, and high cost, and there is a strong demand for efficient drying technology

Traditional hot air drying technology brings poor sensory quality and low rehydration rate of products; although conventional freeze-drying technology and equipment can retain the sensory and nutritional quality of seasoning products to the greatest extent, the processing time is long and the production cost is high, and both are costly. It has the defect of high energy consumption, which has become a bottleneck restricting the development of the condiment industry

(2) Efficient drying of condiments has problems such as poor uniformity, low yield, and aggravated deterioration of product quality. There is a strong demand for efficient and uniform drying technology

[0013] In a word, there is no report at home and abroad on the method of high-quality pulse-spray microwave freeze-drying to make high-fresh instant chicken juice nuggets

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