CN110916047A - Kelp gradient dehydration production place storage method, kelp and processing method - Google Patents
Kelp gradient dehydration production place storage method, kelp and processing method Download PDFInfo
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- CN110916047A CN110916047A CN201911269413.9A CN201911269413A CN110916047A CN 110916047 A CN110916047 A CN 110916047A CN 201911269413 A CN201911269413 A CN 201911269413A CN 110916047 A CN110916047 A CN 110916047A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
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- Marine Sciences & Fisheries (AREA)
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- Edible Seaweed (AREA)
Abstract
The invention belongs to the field of food processing, and particularly relates to a gradient dehydration production place storage method of kelp, the kelp obtained by storage and a processing method. The technical scheme of the invention adopts three continuous dehydration of hot-scalding, enzyme-inactivating and dehydrating, mechanical tabletting and dehydrating and salting, pickling and stacking and dehydrating of sea tangle production areas to combine with a low-temperature freezing method, so that the water content of the sea tangle is reduced by about 45%, the total volume is reduced by 65-70%, the water content of fresh sea tangle is greatly reduced, the storage volume of the sea tangle is reduced, the average energy consumption of a cold storage is reduced, the space utilization efficiency of the cold storage is improved, the storage capacity of the cold storage is improved by 2.85-3.33 times, the quality of the sea tangle can be well maintained, and the annual preservation of the sea tangle production areas is realized.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to a gradient dehydration production place storage method of kelp, the kelp obtained by storage and a processing method.
Background
The kelp is a food with health care and long life, is an important economic seaweed in China, plays an important role in the domestic aquatic product industry, and has the culture scale and the culture yield which are first in the world, the annual yield accounts for 81-88% of the annual yield of the kelp in the world, and the output value accounts for 81-90% of the total value of the kelp in the world, and reaches 70 billion yuan. With the continuous improvement of living standard of people, the kelp can be directly cooked and eaten and also can be processed into various foods. The kelp food is divided into two modes of simple seasoning processing and deep processing, and the instant kelp product belongs to the simple seasoning processing food, namely, the kelp is processed into instant kelp food such as kelp shreds, kelp slices, kelp knots and the like; the deep processed food is food or functional health food prepared by extracting effective components of herba Zosterae Marinae or simply processing herba Zosterae Marinae product as additive.
The cultivation of the kelp is seasonal, the seedlings are cultivated in 11 months in the first year along the south of the east, the kelp is harvested in 4-5 months in the next year, and the production period is about 50 days. The kelp is concentrated in production period, so that the kelp raw material must be stored and preserved for annual raw material supply. The traditional method for storing the kelp in the producing area at present mainly comprises dry product storage after solarization on the beach, and the technology has the problems of high labor intensity, low efficiency, high sand sticking rate, large influence of weather, unstable quality, large subsequent processing difficulty, low raw material rehydration yield and the like. And a low-temperature refrigeration house is adopted for freezing, but the fresh kelp has high water content and large volume, the freezing occupies large volume of the refrigeration house, and the use efficiency of the refrigeration house is greatly reduced.
Disclosure of Invention
In view of the above technical problems in the background art, it is desirable to provide a kelp gradient dehydration production place storage method, kelp and processing method, so as to solve the problems of high sand sticking rate, large weather influence, large subsequent processing difficulty, low raw material rehydration yield, large frozen kelp volume, high energy consumption and low efficiency of a refrigeration storage, and the like of the traditional intertidal zone solarized kelp.
In order to achieve the above object, in a first aspect of the present invention, the inventors provide a method for storing kelp in a place of production by gradient dehydration, comprising:
heating to inactivate enzyme and dehydrate, adding sea water of sea tangle producing area, heating at 85-90 deg.C for 4-5 min;
mechanical tabletting and dehydrating;
adding salt to pickle, stacking and dehydrating; and
and a step of low-temperature frozen storage, wherein a step of cooling seawater is also carried out after the step of heating, inactivating enzyme and dehydrating.
In a second aspect of the present invention, the inventors provide a kelp which is stored by the kelp gradient dehydration habitat storage method according to the first aspect of the present invention, and which has a water content of 50 to 55%.
In a third aspect of the present invention, the present inventors provide a method for processing a kelp, which is the kelp according to the second aspect of the present invention, comprising: rinsing and desalting; rehydration; and processing.
Different from the prior art, the technical scheme at least has the following beneficial effects:
the method combines three continuous dehydration of sea water blanching, enzyme inactivation and dehydration, mechanical tabletting and dehydration and salting, pickling, stacking and dehydration in the kelp producing area with low-temperature freezing and storing, so that the water content of the kelp is reduced by about 45 percent, the total volume is reduced by about 65 to 70 percent, the water content of fresh kelp is greatly reduced, the storage volume of the kelp is reduced, the average energy consumption of a cold storage is reduced, the space utilization efficiency of the cold storage is improved, the quality of the kelp can be well maintained, and the annual preservation of the kelp in the producing area is realized.
Detailed Description
The method for storing a kelp in a place where the kelp is dehydrated in a gradient manner according to the first aspect of the present invention, the kelp stored in the method for storing a kelp in a place where the kelp is dehydrated in a gradient manner according to the second aspect of the present invention, and the method for processing a kelp according to the third aspect of the present invention will be described in detail below.
First, a method for storing kelp in a place where kelp is dehydrated in a gradient manner according to the first aspect of the present invention will be described. A method for storing kelp in a gradient dehydration production place comprises the following steps:
heating to inactivate enzyme and dehydrate, adding sea water of sea tangle producing area, heating at 85-90 deg.C for 4-5 min;
mechanical tabletting and dehydrating;
adding salt to pickle, stacking and dehydrating; and
and a step of low-temperature frozen storage, wherein a step of cooling seawater is also carried out after the step of heating, inactivating enzyme and dehydrating.
Firstly, heating salt-containing seawater by using heating equipment, and removing partial water from fresh kelp after blanching and enzyme deactivation by using the seawater; the primarily dehydrated kelp is extruded and dehydrated through the kelp tabletting dehydrator again; and finally, stacking the kelp in a pool, salting, stacking and pressing the kelp by a heavy object, and further dehydrating the kelp. And (5) bagging the fully dehydrated kelp in a refrigeration house, and freezing at a low temperature.
Heating the collected kelp by kelp blanching equipment to inactivate enzyme and dehydrate. The sea water in the blanching equipment is heated to 85-90 ℃, then the fresh kelp is arranged into chains and sequentially and uniformly passes through the blanching equipment, the blanching time of the kelp in the blanching equipment is 4-5min, and in the process, the slippery substances on the surfaces of the kelp leaves are basically removed, so that the antiskid effect is better when the kelp enters the next step of tabletting and dewatering. Because the seawater contains calcium, sodium, magnesium and other ions with certain concentration, the natural color of the kelp is well preserved through the blanching in the seawater, and meanwhile, the kelp is blanched at high temperature to remove part of water because the seawater has higher osmotic pressure. Through analysis, the water removal rate of the kelp after being blanched by seawater reaches more than 15 percent.
The kelp which is hydrothermal/blanched is continuously conveyed to a tabletting dehydrator by a belt chain, and is further dehydrated by extrusion, wherein the dehydration rate is more than 5%.
Placing the kelp dehydrated in the 2 steps in a cement pool, adding 20-25 kg of salt into each 100kg of kelp for pickling, uniformly spreading the salt on the kelp, pressing a heavy object on the kelp, pickling, extruding and dehydrating for 24-36 hours, and removing water.
After the fresh-harvested kelp is dehydrated through the 3 steps, the moisture contained in the fresh-harvested kelp can be removed by about 40%, and the volume of the kelp is reduced by about 65-70% in an equivalent amount.
And (3) low-temperature frozen storage: the kelp dehydrated in the 3 steps is packaged into bags, stacked in a refrigeration house and refrigerated at the low temperature of 18 ℃ below zero, the preservation method can realize that the preservation period of the kelp is more than 1 year, and the quality of the kelp, such as nutrition, color, taste and the like, is equivalent to that of the freshly harvested kelp.
Furthermore, the mechanical tabletting and dehydrating step adopts a tabletting dehydrator, the pressure is set to be 0.2-0.25MPa, the pressure of the tabletting dehydrator needs to be capable of extruding and removing the interstitial water of the kelp cells, but the cell walls of the kelp cannot be damaged, so that the risk that the storage quality of the kelp is influenced by damage and rot of the kelp is generated, and the pressure of the tabletting dehydrator is not too large or too small. Through a great deal of practical exploration of the inventor, when the pressure is 0.2-0.25MPa, the kelp can remove more than 5% of water, and simultaneously can keep better appearance and mouthfeel.
Furthermore, because the kelp contains a certain amount of salt, the amount of salt added during pickling cannot be too much or too little, too much salt easily causes excessive dehydration of kelp cells, the hardness and brittleness of the kelp which has excessive dehydration are affected, and the kelp is easily limited in subsequent processing; if the amount of added salt is too small, dehydration is likely to be insufficient, and the purpose of reducing the amount and maintaining the best quality for long-term storage cannot be achieved in the low-temperature freezing storage step. In the step of salting, pickling, stacking and dehydrating, the kelp and salt are mixed in a ratio of 100: (20-30) and mixing and pickling for 24-36 h.
Furthermore, the temperature of the low-temperature freezing storage step in the technical scheme of the invention is less than or equal to-18 ℃.
In a second aspect of the present invention, the inventors provide a kelp which is stored by the kelp gradient dehydration habitat storage method according to the first aspect of the present invention, and which has a water content of 50 to 55%. The water content of the fresh collected kelp is more than 90 percent, the weight of the kelp obtained by 1000kg of fresh kelp through the storage method of the first aspect of the invention is reduced by 650-700kg, the volume of the kelp is correspondingly greatly reduced, and the space utilization rate of a cold storage for storage is greatly improved.
In a third aspect of the present invention, the present inventors provide a method for processing a kelp, which is the kelp according to the second aspect of the present invention, comprising: rinsing and desalting; rehydration; and processing. The kelp can be processed by conventional methods, and after the kelp of the second aspect of the present invention is rinsed and rehydrated, the kelp can be returned to a state of being harvested almost freshly, and can be optionally fried, boiled, steamed, mixed, etc. as needed, and cooked or processed into a kelp by-product.
The kelp storage method, the kelp and the processing method thereof provided by the technical scheme of the invention provide a good solution for the industrial production, storage and processing of artificial raft culture of the kelp, and can be widely popularized and applied.
In order to explain technical contents, structural features, and objects and effects of the technical means in detail, the following detailed description is given with reference to specific embodiments. It should be understood that these examples are for illustrative purposes only and are not intended to limit the scope of the present application.
In the embodiment of the invention, the kelp blanching equipment is a special kelp blanching machine FX-600, and the sheeting dehydration equipment is a kelp squeezing dehydrator FX-800, which are all manufactured by the City reassurance food machinery Co. The method for measuring the water content of the kelp comprises the following steps: weighing a certain amount of kelp, and drying at 103-105 ℃ to obtain the ratio of the water loss to the total weight of the weighed kelp.
Example 1
1000kg of fresh sea tangle is collected, sea tangle blanching treatment equipment is utilized to heat sea tangle to 88 ℃, sea tangle passes through a hot water tank in a chain mode, blanching time is controlled to be 4min, and then sea tangle continues to pass through cold sea tangle water for cooling. The cooled kelp is weighed, the total weight is 845kg, and the dehydration rate is 15.5%.
And (3) continuously passing the dehydrated kelp through a tablet machine in a chain manner, further extruding and dehydrating, wherein the pressure of the tablet machine is set to be 0.25MPa, and weighing is carried out after dehydration, so that the total weight of the kelp is reduced to 800 kg. The dehydration rate of the kelp after the step reaches 20 percent.
Directly placing the kelp which is subjected to tabletting and dehydration in a cement pool, adding 200kg of salt, uniformly mixing, pressing a wood plate on the kelp, pressing a stone on the wood plate, and statically pressing for 24 hours, weighing until the total weight of the kelp is reduced to 340kg, wherein the volume of the dehydrated kelp is greatly reduced, and the kelp becomes soft and is easy to fold and bag. And subpackaging the dehydrated kelp into plastic bags according to a bag of 25kg, stacking the plastic bags in a refrigeration house, and performing freezing preservation at-18 ℃. The storage utilization rate of the cold storage space is improved by 2.94 times.
The preservation method of the kelp can realize that the preservation period of the kelp is more than 1 year, and the hardness, brittleness, nutritional components and the like of the preserved kelp meet the processing quality requirements after the kelp is desalted and rinsed.
Example 2
Collecting 2000kg of fresh kelp, heating seawater to 86 ℃ by using kelp blanching treatment equipment, allowing the kelp to pass through a hot water tank in a chain manner, controlling blanching time to be 5min, and then continuously cooling the kelp by using cold seawater. The cooled kelp is weighed, the total weight is 1700kg, and the dehydration rate is 15%.
And (3) continuously passing the dehydrated kelp through a tablet press in a chain manner, further performing extrusion dehydration, setting the pressure of the tablet press to be 0.20MPa, weighing after dehydration, and reducing the total weight of the kelp to 1580 kg. The dehydration rate of the kelp through the step reaches 21 percent.
Directly placing the kelp which is subjected to tabletting and dehydration in a cement pool, adding 470kg of salt, uniformly mixing, pressing a wood plate on the kelp, pressing a stone on the wood plate, carrying out static pressure for 30 hours, weighing, reducing the total weight of the kelp to 670kg, greatly reducing the volume of the dehydrated kelp, softening the kelp, and easily folding and bagging the kelp. And subpackaging the dehydrated kelp into plastic bags according to a bag of 25kg, stacking the plastic bags in a refrigeration house, and performing freezing preservation at-18 ℃. The storage utilization rate of the cold storage space is improved by 2.99 times.
The preservation method of the kelp can realize that the preservation period of the kelp is more than 1 year, and the hardness, brittleness, nutritional components and the like of the preserved kelp meet the processing quality requirements after the kelp is desalted and rinsed.
Example 3
500kg of fresh sea tangle is collected, sea tangle blanching treatment equipment is utilized to heat sea tangle to 90 ℃, sea tangle passes through a hot water tank in a chain mode, blanching time is controlled to be 4.5min, and then sea tangle continues to pass through cold sea tangle water for cooling. The cooled kelp is weighed, the total weight is 420kg, and the dehydration rate is 16%.
And (4) continuously passing the dehydrated kelp through a tabletting machine in a chain manner, further extruding and dehydrating, wherein the pressure of the tabletting machine is set to be 0.25MPa, and weighing is carried out after dehydration, so that the total weight of the dehydrated kelp is reduced to 390 kg. The dehydration rate of the kelp by the step reaches 22 percent.
Directly placing the kelp which is subjected to tabletting and dehydration in a cement pool, adding 100kg of salt, uniformly mixing, pressing a wood plate on the kelp, pressing stone blocks on the wood plate, and statically pressing for 24 hours, weighing until the total weight of the kelp is reduced to 175kg, wherein the volume of the dehydrated kelp is greatly reduced, and the kelp becomes soft and is easy to fold and bag. And subpackaging the dehydrated kelp into plastic bags according to a bag of 25kg, stacking the plastic bags in a refrigeration house, and performing freezing preservation at-18 ℃. The storage utilization rate of the cold storage space is improved by 2.86 times.
The preservation method of the kelp can realize that the preservation period of the kelp is more than 1 year, and the hardness, brittleness, nutritional components and the like of the preserved kelp meet the processing quality requirements after the kelp is desalted and rinsed.
Example 4
Collecting 1500kg fresh herba Zosterae Marinae, heating sea water to 85 deg.C with herba Zosterae Marinae blanching treatment equipment, allowing herba Zosterae Marinae to pass through hot water tank in chain manner, blanching for 5min, and cooling with cold water in the hot water tank. The cooled kelp was weighed to a total weight of 1265kg and a dehydration rate of 15.7%.
And (4) continuously passing the dehydrated kelp through a tabletting machine in a chain manner, further extruding and dehydrating, wherein the pressure of the tabletting machine is set to be 0.26MPa, and then weighing is carried out, so that the total weight of the dehydrated kelp is reduced to 1185 kg. The dehydration rate of the kelp through the step reaches 21 percent.
Directly placing the kelp which is subjected to tabletting and dehydration in a cement pool, adding 3555kg of salt, uniformly mixing, pressing a wood plate on the kelp, pressing a stone on the wood plate, and weighing after static pressure for 36 hours, wherein the total weight of the kelp is reduced to 450kg, and the dehydrated kelp is greatly reduced in volume, softened and easy to fold and bag. And subpackaging the dehydrated kelp into plastic bags according to a bag of 25kg, stacking the plastic bags in a refrigeration house, and performing freezing preservation at-18 ℃. The storage utilization rate of the cold storage space is improved by 3.33 times.
The preservation method of the kelp can realize that the preservation period of the kelp is more than 1 year, and the hardness, brittleness, nutritional components and the like of the preserved kelp meet the processing quality requirements after the kelp is desalted and rinsed.
It should be noted that, although the above embodiments have been described herein, the invention is not limited thereto. Therefore, based on the innovative concepts of the present invention, the technical solutions of the present invention can be directly or indirectly applied to other related technical fields by making changes and modifications to the embodiments described herein or by using equivalent structures or equivalent processes performed in the present specification, and are included in the scope of the present invention.
Claims (6)
1. A method for storing kelp in a production place by gradient dehydration is characterized by comprising the following steps:
heating to inactivate enzyme and dehydrate, adding sea water of sea tangle producing area, heating at 85-90 deg.C for 4-5 min;
mechanical tabletting and dehydrating;
adding salt to pickle, stacking and dehydrating; and
and a step of low-temperature frozen storage, wherein a step of cooling seawater is also carried out after the step of heating, inactivating enzyme and dehydrating.
2. The method for storing kelp in a place where kelp is dehydrated according to the gradient of claim 1, wherein the mechanical sheeting dehydration step employs a sheeting dehydrator under a pressure of 0.2 to 0.25 Mpa.
3. The method for gradient dehydration of kelp for storage according to claim 1, wherein in the salting pickling and stacking dehydration step, the kelp is dehydrated with salt in a ratio of 100: (20-25) and mixing and pickling for 24-36 h.
4. The method for storing a kelp in a place where the kelp is dehydrated in a gradient manner according to claim 1, wherein the temperature in the low-temperature freezing step is at most-18 ℃.
5. A kelp which is stored by the method for storing a kelp according to any one of claims 1 to 4 in a place where the kelp is dehydrated in a gradient manner, wherein the moisture content of the kelp is 50 to 55%.
6. A method for processing a kelp as claimed in claim 5, which comprises:
rinsing and desalting;
rehydration;
and processing.
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Cited By (1)
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| CN113812585A (en) * | 2021-08-25 | 2021-12-21 | 滕子文 | Production method of frozen fresh instant kelp |
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| CN113812585A (en) * | 2021-08-25 | 2021-12-21 | 滕子文 | Production method of frozen fresh instant kelp |
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