Advantages and techniques of food freeze-drying machine in jellyfish freeze-drying application

Advantages and techniques of food freeze-drying machine in jellyfish freeze-drying application

Fish gelatin is a dried product of fresh surimi, ideal for high protein and low fat foods and easy to absorb and utilize. However, most traditional methods of cooking fish gelatin are firstly soaked by soaking, then sliced or cut into pieces and cooked together with other ingredients. The problem caused by this process is that the bacteria are easily attached due to water quality problems during the foaming process, and since the dried fish gelatin has very low hydrophilicity, even after foaming, it takes a long time to cook to make collagen. Protein denaturation, making the soup thick and rich in collagen. With the continuous development of freeze dryers, this problem has been solved in the application of jellyfish freeze-drying.

The freeze dryer is in the fish gel freeze-drying process. The main preparation steps are: cooking-foaming-quick freezing-freeze-finished product packaging, the pretreatment effect is good, the fish gel can be foamed 4-5 times, and at the same time in the foaming process In order to solve the problem of bacterial infection, the obtained fish gelatin forms a porous dry state, which has high hydrophilicity, is easy to cook during cooking, and retains collagen and various nutrients of fish gelatin.