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CN-121986915-A - Processing method for improving quality of dried scallop by microwave vacuum assistance and application

CN121986915ACN 121986915 ACN121986915 ACN 121986915ACN-121986915-A

Abstract

The invention provides a processing method for improving the quality of dried scallops by microwave vacuum assistance and application thereof, and belongs to the technical field of foods. The processing method comprises the following steps of 1) taking scallop adductor, boiling in saline water, fishing out and draining, and 2) taking the scallop adductor treated in the step 1), and carrying out gradient drying under vacuum microwaves. The method has the advantages of remarkably reducing cracking rate of the dried scallop, reducing oxidative degradation of protein and lipid, slowing down Maillard reaction, improving texture, color and nutrition retention of the dried scallop, along with strong process controllability, suitability for industrial production and higher industrial application value by regulating and controlling the moisture migration efficiency through sectional drying and room temperature moisture balance.

Inventors

  • WU ZIXUAN
  • ZHAO QIANCHENG
  • Chu Qiulin
  • ZENG ZHENZHEN
  • YANG MINGYUE

Assignees

  • 大连星海湾实验室

Dates

Publication Date
20260508
Application Date
20260407

Claims (6)

  1. 1. The processing method for improving the quality of the dried scallop by the aid of microwave vacuum is characterized by comprising the following steps of: 1) Boiling scallop in saline water, and then fishing out and draining; 2) And (3) taking the scallop adductor treated in the step (1) to carry out gradient drying under vacuum microwave.
  2. 2. The processing method of claim 1, wherein the concentration of the brine in the step 1) is 3-5%, the adding amount is 3-5 times of the mass of the scallop, and the boiling time is 1-3 min.
  3. 3. The processing method according to claim 1, wherein the vacuum microwave conditions in the step 2) are that the temperature is 35-45 ℃, the vacuum degree is-95 to-85 kpa, the microwave power is 300-700W, and the time is 1-2.5 h.
  4. 4. The method of claim 1, wherein the gradient dried gaps of step 2) allow scallops to stand at room temperature of 20-25 ℃ for 1.5-2.5 hours.
  5. 5. The processing method of claim 1, wherein in step 2) the gradient drying is divided into 3 gradients, the scallop adductor moisture after the first gradient drying is reduced to 55-60%, the scallop adductor moisture after the second gradient drying is reduced to 35-40%, and the scallop adductor moisture after the third gradient drying is reduced to below 20%.
  6. 6. Use of the processing method of any one of claims 1-5 in the preparation of a dried scallop product.

Description

Processing method for improving quality of dried scallop by microwave vacuum assistance and application Technical Field The invention relates to the technical field of food processing, in particular to a processing method for improving the quality of dried scallops by microwave vacuum assistance and application thereof. Background Scallops are the most traditional thermally processed scallop products, and have light yellow particle color, dry hand feeling, fragrance, tender, glutinous, fresh and fragrant taste after rehydration and cooking, are deeply favored by consumers, are listed as one of the 'sea eight delicacies', and have the reputation of 'seafood masterwork'. The scallop can be dried to reduce water content and control water activity, so as to improve storage stability of scallop. The traditional drying process is generally natural drying, and has low efficiency, so that the current industrial production is mainly carried out by hot air drying. However, for such heat-sensitive foods as scallops, the hot air drying can cause cracking of appearance, deterioration of flavor and color, weakening of rehydration performance, deterioration of tissue structure, loss of nutrition and the like, resulting in low industrial benefit of scallops, and serious limitation of industry development. In order to break through these limitations, it is critical to explore the application of the new technology in food drying to improve the overall performance of the dried food. The phenomenon of cracking of scallop tissue is a texture defect, the texture being one of the important sensory attributes, usually determined by the composition and texture of the food product. Scallops belong to protein-based muscle foods, and their structures are formed by arranging a plurality of different levels of muscle fiber bundles wrapped by connective tissues. Among them, myofibrillar proteins play an important role in supporting the integrity of the muscle tissue structure as the major structural proteins. The connective tissue protein is mainly collagen, and the network tissue formed by the connective tissue protein is further assembled into a high-grade structure such as a muscle fiber bundle by wrapping and connecting outside muscle cells, so that the connective tissue protein has an important connection function for maintaining the integrity of the muscle tissue. Moisture also plays an important role in affecting the texture of aquatic muscle meat. In the drying process, water molecules migrate from the inside of the scallop to the surface in contact with the hot dry air, and the water is immediately transferred and diffused into the air according to the steam pressure difference between the surface and the air. On the other hand, the heat in the hot air is transferred from outside to inside, and the moisture migration process is from inside to outside, so that the moisture outside the scallop is firstly evaporated, the moisture difference between the surface and the inside is caused, and a humidity gradient is formed in the muscle tissue. Causing the surface muscles to contract and close and the surface to harden, the internal moisture transfer is delayed and the transfer is blocked. Meanwhile, the phenomenon of cracking on the surface of the dried scallop is easily caused by the structural characteristics of the hierarchical package of the muscle tissue fiber structure. Color is also an important sensory attribute of scallops. Scallop lipid content is not high, but is rich in polyunsaturated fatty acid, and is easy to oxidize when heated. Lipid oxidation is often an important contributor to color change. Meanwhile, the scallop color and luster can be deepened by inducing the scallop to generate non-enzymatic browning reaction through long-time heat treatment. Therefore, the method for regulating and controlling the moisture migration uniformity in the scallop drying process is provided, the drying efficiency is improved, the cracking and color change degree of the scallops are reduced, and the method has practical and profound significance for improving the quality stability and the industrial added value of the scallops. Disclosure of Invention The invention aims to provide a processing method for improving the quality of dried scallops by microwave vacuum assistance, which aims to reduce the oxidation and degradation of proteins and lipids, reduce the elution amount of hydroxyproline, slow down the occurrence of Maillard reaction and improve the overall quality of dried scallops. In order to achieve the above object, the present invention provides the following technical solutions: The invention provides a processing method for reducing cracking of dried scallop tissues by microwave vacuum assistance, which comprises the following steps: 1) Boiling scallop in saline water, and then fishing out and draining; 2) And (3) taking the scallop adductor treated in the step (1) to carry out gradient drying under vacuum microwave. Prefe