Free freeze-dried thorn to participate in the craft
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Stichopus japonicus is very easy to autolysis and corruption, the traditional processing of dry products. There are many shortcomings of traditional dry thorns to participate in work methods. First, the loss of nutrients and other effective ingredients is alarming. Second, it is inconvenient to eat. Third, it is easy to shoddy and doping. Dried stichopus is inconvenient to eat, resulting in a large loss of nutrients and flavors during the expansion process of dry ginseng. The food has no fresh ginseng flavor, and even more serious is the use of chemical methods such as pyrogenic alkalinity for fast hair and more stichopus. In order to preserve or even add harmful substances, great quality problems are caused.
With the development of sea cucumber aquaculture, people are constantly exploring new processing methods. In recent years, cooked and frozen stichopus and lyophilized active sea cucumber capsules have been produced in Long Island, Shandong Province and Dalian, Liaoning Province. Cooked frozen sea cucumbers better overcome the shortcomings of traditional dried sea cucumbers, but they need to be stored at low temperatures and need to be thawed prior to cooking, and there are still inconveniences. Active stichopus capsules produced by freeze-drying method can effectively preserve the active ingredients and therapeutic value of sea cucumber, and are welcomed as health foods. The disadvantage is that consumption is small and it cannot be eaten as a dish, and it is also easy to be adulterated. At present, combining the advantages of various processing methods, cooked freeze-dried stichopus processed using freeze-drying technology, also known as avoiding stichopus, can be used as a health food, can also be used to cook dishes, suitable for a large number of stabbed workers.
The specific structure of Stichopus quinquefolium is special, the moisture content is difficult to remove by traditional drying methods, and it is easy to spoil and deteriorate in processing and preservation. Therefore, the traditional dry thorns participate in the work using a very complicated process, which is to facilitate the removal of water. This results in the loss of valuable ingredients and the difficulty of rehydration, and the loss of ingredients once again during rehydration. Using frozen vacuum sublimation drying technology, this problem can be well solved. Freeze-drying is the direct sublimation of water in quick-freezing materials under vacuum state, thus maintaining the original activity and properties of the materials, and effectively inhibiting the proliferation of bacteria, which is especially suitable for the special tissue structure of sea cucumber to remove moisture, and can also preserve Sea cucumber rich in active substances. Since freeze-drying is purely a physical processing method and can maintain the original characteristics of sea cucumber, the product is large and full-bodied, rehydration is easy, the sea cucumber has a strong flavor, the processing technology is not complicated, and the cost can be adapted to the high value of sea cucumber. , so it is an excellent method to participate in the work.
Cooked freeze-dried thorn to participate in the process of the process: fresh sea cucumber → cleaning → caesarean section to the internal organs → cooked → freeze-dried → sealed packaging.
The sea cucumber is prone to autolysis after leaving the water. It should be quickly cleaned and caesarean section to the viscera, and then put into boiling 3 to 5% boiling water for about 1 hour, at this time delicious edible, but not with preservation. Cooked and drained drained, cooled, sent to the lyophilizer, frozen to minus 20 ° C, vacuum processing, vacuum control at 80Pa, sublimation drying, temperature control below 60 °C, about 12 hours of drying is over.
The lyophilized product has a moisture content of 5% or less, and is packaged with a good airtight packaging material to avoid moisture absorption in the preservation. Cooked lyophilized stichopus soaked in cold water can be reconstituted into a cooked state in a short time, so it is called for avoiding stichopus and can be conveniently used for cooking dishes.