Method for preparing dried sea cucumber by combined drying
A combined drying and sea cucumber technology, applied in the direction of food drying, dry preservation of meat/fish, food ingredients as antimicrobial preservation, etc., to achieve the effects of improving drying efficiency and quality, good viscoelasticity, and good texture characteristics
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Embodiment 1
[0028] S1. Selection of raw materials: select 25.0-33.5g of fresh sea cucumbers, plump, thick meat, fresh and pollution-free live sea cucumbers;
[0029] S2. Remove intestines and viscera: cut fresh sea cucumber from the ventral surface forward from the anus to 1 / 4 of the body length, quickly remove the intestines and viscera, wash with water, and drain;
[0030] S3. Boiling: put the sea cucumber in deionized water at 100°C and boil for 30 minutes to fix the shape of the sea cucumber;
[0031] S4. Hot air drying: The hot air drying is carried out in the electric blast drying oven in the laboratory, the set temperature is 30°C, and the drained sea cucumbers are evenly placed on the tray of the drying oven. The specific drying method After drying for 1 hour, slow recovery for 1 hour, and repeat twice in total; measure the water content of sea cucumbers during slow recovery;
[0032] S5. Perform microwave vacuum drying on the sea cucumbers. Every 10 minutes of drying, slow dryin...
Embodiment 2
[0034] S1. Selection of raw materials: select 25.0-33.5g of fresh sea cucumbers, plump, thick meat, fresh and pollution-free live sea cucumbers;
[0035] S2. Remove intestines and viscera: cut fresh sea cucumber from the ventral surface forward from the anus to 1 / 4 of the body length, quickly remove the intestines and viscera, wash with water, and drain;
[0036] S3. Boiling: put the sea cucumber in deionized water at 100°C and boil for 30 minutes to fix the shape of the sea cucumber;
[0037] S4. Hot air drying: The hot air drying is carried out in the electric blast drying oven in the laboratory, the set temperature is 45°C, and the drained sea cucumbers are evenly placed on the tray of the drying oven. The specific drying method After drying for 1 hour, slow recovery for 1 hour, and repeat three times in total; measure the water content of sea cucumber during slow recovery;
[0038] S5. Perform microwave vacuum drying on the sea cucumbers. Every 10 minutes of drying, slow ...
Embodiment 3
[0040] S1. Selection of raw materials: select 25.0-33.5g of fresh sea cucumbers, plump, thick meat, fresh and pollution-free live sea cucumbers;
[0041] S2. Remove intestines and viscera: cut fresh sea cucumber from the ventral surface forward from the anus to 1 / 4 of the body length, quickly remove the intestines and viscera, wash with water, and drain;
[0042] S3. Boiling: put the sea cucumber in deionized water at 100°C and boil for 30 minutes to fix the shape of the sea cucumber;
[0043] S4. Hot air drying: The hot air drying is carried out in the electric blast drying oven in the laboratory, the set temperature is 60°C, and the drained sea cucumbers are evenly placed on the tray of the drying oven. The specific drying method As follows: follow the steps of drying for 1 hour and tempering for 1 hour, and repeat four times in total; measure the water content of sea cucumbers during the tempering;
[0044] S5. Carry out microwave vacuum drying to sea cucumbers, every 10 m...
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