CN100340194C - Method for processing instant fresh sea cucumber - Google Patents
Method for processing instant fresh sea cucumber Download PDFInfo
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- CN100340194C CN100340194C CNB2004100237121A CN200410023712A CN100340194C CN 100340194 C CN100340194 C CN 100340194C CN B2004100237121 A CNB2004100237121 A CN B2004100237121A CN 200410023712 A CN200410023712 A CN 200410023712A CN 100340194 C CN100340194 C CN 100340194C
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Abstract
The present invention discloses a method for processing instant fresh sea cucumbers, which is characterized in that more than 160 grams of fresh sea cucumbers having the characteristics of no pollution, no abnormality and uniform size are used as raw materials which are made into instant fresh sea cucumbers of which the moisture content is from 50 to 90% through the steps of temporary culture, cleaning, celiotomizing, evisceration, finishing cleaning, pickling, blanching, seasoning, nitrogen charging for sealing and packaging and high-temperature sterilization. The nutrient components of the fresh sea cucumbers are preserved perfectly, the appearances and the shapes of the sea cucumbers do not change basically, and the instant fresh sea cucumbers can be eaten after packages are opened. The taste of the instant fresh sea cucumbers can satisfy the requirements of people in different regions and different ages. In the processing technology process, preservatives and coloring agents are not added, and materials harmful to human bodies are not contained in the instant fresh sea cucumbers, so the instant fresh sea cucumbers can be eaten securely. The instant fresh sea cucumbers are good products having the advantages of nutrition, nourishment and body building for elders, weak patients, pregnant women, etc. Because the instant fresh sea cucumbers are packed in packets, namely that one to four sea cucumbers are put in one packet, nitrogen is charged in the packets, and the instant fresh sea cucumbers are sterilized at high temperature, etc., the storage life of the instant fresh sea cucumbers can achieve a half year. The instant fresh sea cucumbers can be bought and eaten conveniently.
Description
Technical field
The present invention relates to food-processing method, specifically about the processing method of instant bright sea cucumber.
Background technology
Well-known sea cucumber is of long standing and well established as a kind of health-preserving food.Contain in the organic principle of the dry body wall of sea cucumber protein up to 90%, lipid accounts for 4%, polysaccharide about 6%, a small amount of nucleic acid is arranged in addition.Calcic, iron, manganese, zinc, copper, molybdenum, selenium and other trace elements in the inorganic constituents.Modern pharmacology test shows, multiple pharmacological effect such as that sea cucumber has is antitumor, improve immunity, anti-anoxic, antifatigue, green blood, nourish blood, enrich blood, reducing blood lipid.The nutritive value of sea cucumber is higher, and the breed scale now has been the home cooking on the popular dining table also in continuous expansion.
Because the biology enzyme that the fresh and alive sea cucumbers body contains makes sea cucumber be difficult to dried up long-distance transport.The commodity sea cucumber generally is the trepang that is processed by bright sea cucumber; Commodity ginsengs also have with trepang through water logging bubble, softening, desalination, float various foreign matters to adequately expanded " water is sent out ginseng " sale.Though the edible part of sea cucumber is 100%, in drying process, has removed internal organ, through processes such as boiling, immersion, Exposures to Sunlight, destroyed, the loss of nutritional labeling part.And illegal at present retailer often sends out sea cucumber with alkali, formaldehyde, and to shorten the water-holding capacity that water is sent out the time, increased waterishlogged Stichopus japonicus, this way has not only been destroyed the beneficiating ingredient in the sea cucumber, and serious harm consumer's health.
Bright sea cucumber is processed into instant holothurian, can provides convenience to people like this, the consumable products of safety, can satisfy people's demand different to sea cucumber again, this imagination has become the research topic that people pay close attention to.In disclosed a kind of cucumber product of Chinese patent CN1247037A and the production method, described with natural sea cucumber and made raw material, through the fast food ready-to-eat food that washing, salt poach, high temperature boil, stewing boil, sterilize, processing step such as vacuum packaging processes.Chinese patent CN1459249A discloses a kind of drying instant holothurian and preparation method thereof, is characterized in that, vacuum freeze drying ripe, freezing through decontamination system by the sea cucumber that lives, packaging and other steps make.Chinese patent CN1408268A disclose a kind of in the method for low hydraulically processing sea cucumber, make the slaking of sea cucumber protein coagulating with fluid pressure, purpose is to keep the mode of appearance of sea cucumber nutrient composition and sea cucumber constant.Adopted in the described production method of CN1247037A sea cucumber is placed in the soup stock of big marmite with the stewing boiling procedure of slow fire, this operation is restive, is unfavorable for suitability for industrialized production.Disclosed among the CN1459249A is the very low drying instant holothurian of a kind of water content, needs rehydration, culinary art when edible, can only say for the trepang of selling on the market it is instant product.The product that the CN1408268A disclosed method is made exists and above method similar problem.
Summary of the invention
The objective of the invention is the weak point that exists in the existing instant holothurian processing technology, a kind of processing method that is applicable to the instant bright sea cucumber of industrialized mass production is provided, keep the nutrition of bright sea cucumber constant in the process as far as possible, mode of appearance is constant, be edible after unpacking, its taste satisfies most of people's requirement, and the long shelf-life is arranged.The processing method of instant bright sea cucumber of the present invention, its technical scheme is achieved in that raw materials used must be fresh and alive sea cucumbers, through the internal organ of supporting temporarily, clean, cut open the belly, arrangement cleans, pickle, blanching, seasoning, nitrogen-filled packaging seal, make a kind of can refrigeration after the sterilization under 0～8 ℃ low temperature, moisture 50～90% the instant bright food of sea cucumber that also can preserve at normal temperatures.
That described sea cucumber as raw material is meant is pollution-free, it is normal to grow, growth cycle is above at 160 grams at two-and-a-half years to five year, body weight, do not have lopsided, sea cucumber of uniform size.
Described supporting temporarily is meant the sea cucumber that promptly will process is placed on and temporarily put in a suitable place to breed in the pure and fresh seawater 6～24 hours, makes its spue abdomen interior silt and foreign material.
Described cleaning is that the sea cucumber that will be immersed in the seawater picks up, and puts into the mobile fresh water below 10 ℃, removes remaining silt, liver moss and sea salt, and slurry should be used the smooth cold water of cleaning.
The described internal organ of cutting open the belly are meant to be cut the bright sea cucumber that cleans up open from belly, remove the calcareous ring at internal organ and ginseng mouth place.
Described arrangement cleaning is meant cleans the bright sea cucumber after the cleaning and drain with cold water.
Described pickling is meant the sugar of the sea cucumber after the arrangement being put into sea cucumber weight 5～20%, mixes the back thoroughly and pickles under 0～5 ℃ low temperature 20～60 minutes, to remove peculiar smell.
Described blanching is meant that the bright sea cucumber of pickling is put into 60～100 ℃ clear water is incubated 3～10 minutes, removes in the sea cucumber 20～50% moisture.
Described seasoning is meant to be handled place baste to soak flavor through the bright sea cucumber after the blanching; Adopt three kinds of different technologies, form differently flavoured product, to satisfy the needs of people different taste.
1, directly soaks flavor
With the sea cucumber gross weight is that standard takes by weighing: salt 0.5～6%, sucrose 0.5～6%, chickens' extract 0.1～5%, monosodium glutamate 0.1～5%, cooking wine 0.1～3%, 5-Sodium Inosinate 0.01～0.5%, 5-sodium guanylate 0.01～0.5%; Directly and the sea cucumber after the blanching mix thoroughly, under 0～5 ℃ of low temperature, pickled 10～60 minutes; Put into steamer again, be heated to 80～120 ℃, steamed 5～30 minutes, vacuum cooled then, vacuum 50～150Torr, time 5～40 minutes.
2, low-temperature reduced-pressure soaks flavor
Formulation of flavoring liquid: sucrose 0.5～5%, salt 1～10%, chickens' extract 0.1～5%, monosodium glutamate 0.1～5%, cooking wine 0.1～5%, 5-Sodium Inosinate 0.01～0.5%, 5-sodium guanylate 0.01～0.5%, all the other are water; Sea cucumber after blanching is put into baste, and low-temperature reduced-pressure soaks flavor in autoclave pressure, 20～50 ℃ of temperature, vacuum 100～250Torf, 5～30 minutes time; Soak sea cucumber after flavor is handled and put into baking box and be warming up to 140 ℃～200 ℃, roasting 1～10 minute, then through vacuum cooled, vacuum 50～150Torr, time 5～40 minutes.
3, HTHP soaks flavor
HTHP soaks flavor in baste, formulation of flavoring liquid: sucrose 0.5～5%, salt 1～10%, chickens' extract 0.1～5%, monosodium glutamate 0.1～5%, cooking wine 0.1～5%, 5-Sodium Inosinate 0.01～0.5%, 5-sodium guanylate 0.01～0.5%, all the other are water; Sea cucumber after blanching is put into baste, and place autoclave pressure to be warming up to 80～120 ℃, pressure 1500～3000Torr, 5～30 minutes time, then through vacuum cooled, vacuum 50～150Torr, time 5～40 minutes.
Described packaging seal is meant that the bright sea cucumber after the seasoning processing is put into packaging bag vacuumizes the back nitrogen-filled packaging, used packaging material are transparent retort pouch, it also can be aluminum foil compound bag, can also be that one side is an aluminum foil material, another side is the packaging bag that transparent cooked material is made, and 1～4 piece of bright sea cucumber after seasoning is handled of packing in each packaging bag is extracted the air in the bag out on packing machine, charge into the nitrogen of 99.97% purity, heat sealing.
Last procedure is sterilization, and packaged sea cucumber is placed sterilization in the retort, and sterilization is adopted and to be warming up to 120 ℃, the method for cooling stage by stage stage by stage: this process for sterilizing time is short, efficient is high, can keep the nutritional labeling of sea cucumber well.
The specific embodiment
Embodiment 1, select for use pollution-free, grow normal, body weight more than 200 grams, 100 kilograms of sea cucumbers of uniform size.In pure and fresh seawater, temporarily put in a suitable place to breed 12 hours, and made silt and foreign material in its abdomen that spues; Then, put into the mobile fresh water below 10 ℃, remove remaining silt, liver moss and sea salt; The bright sea cucumber that cleans up is cut open from belly, removed the calcareous ring at internal organ and ginseng mouth place; Clean and drain with cold water, sea cucumber is put into 5 kilograms sucrose and mixes thoroughly, pickles under 5 ℃ low temperature 60 minutes; Then, the bright sea cucumber of pickling is put into 100 ℃ clear water blanching after 8 minutes, pull cooling out; With the sea cucumber gross weight be standard take by weighing promptly 2 kilograms of salt 2%, promptly 0.5 kilogram of sucrose 0.5%, chickens' extract 0.3% promptly 300 grams, monosodium glutamate 0.3% promptly 300 grams, promptly 1.5 kilograms of cooking wine 1.5%, 5-Sodium Inosinate 0.03% promptly 30 grams, 5-sodium guanylate 0.03% promptly 30 grams, mixed the back low-temperature salting thoroughly 60 minutes, put into steamer then, 110 ℃, steamed 20 minutes, naturally cool to 100 ℃, at vacuum 50Torr, vacuum cooled 30 minutes; In the per two pieces of packaging bags of packing into of the sea cucumber of handling well, extract the interior air of bag out and charge into nitrogen, the heat seal sealing; Sterilization in retort: temperature-gradient method to 100 ℃, 10 minutes; 110 ℃, 25 minutes; 120 ℃, 25 minutes; Cool off then, the first step was cooled to 90 ℃, 5 minutes, and second step was cooled to open retort below 40 ℃, dried the outer moisture of packaging bag, promptly finished whole technology, made the instant bright sea cucumber that is applicable to the salty partially taste of northerner.
Embodiment 2, the bright sea cucumber after 100 kilograms drained through sorting, removal of impurities, cleaning are put into 20 kilograms of sucrose, pickle under the low temperature 20 minutes; The sea cucumber that to pickle is put into 60 ℃ clear water then, is incubated 10 minutes, pulls out and is chilled to room temperature; With the sea cucumber gross weight is that standard takes by weighing: promptly 0.5 kilogram of salt 0.5%, promptly 1.5 kilograms of sucrose 1.5%, promptly 5 kilograms of chickens' extracts 5%, promptly 1 kilogram of monosodium glutamate 1%, promptly 0.1 kilogram of cooking wine 0.1%, 5-Sodium Inosinate 50 grams, 5-sodium guanylate 50 grams, add an amount of water and sea cucumber and mixed the back low-temperature salting thoroughly 20 minutes, put into steamer then, being warming up to 120 ℃ steamed 5 minutes, naturally cool to 100 ℃, cooling is 30 minutes under vacuum 50Torr, each piece of sea cucumber of handling well packed in the packaging bag, extract the interior air of bag out and charge into nitrogen, the heat seal sealing, then packaged sea cucumber is put into the retort sterilization, method is identical with the method for disinfection of embodiment 1, makes the instant bright sea cucumber that is applicable to the sweet partially taste of southerner like this.
Embodiment 3, with the sorting of 100 kilograms of processes, removal of impurities, cleaning drains, sea cucumber after the blanching is a standard, preparation contains 3 kilograms of sucrose, 5 kilograms of salt, 1 kilogram of chickens' extract, 2 kilograms of monosodium glutamates, 5 kilograms of cooking wine, 5-Sodium Inosinate 30 grams, 5-sodium guanylate 30 grams, all the other are mixed thoroughly with sea cucumber for the solution of water, put into autoclave pressure, under 50 ℃, vacuumize, when reaching 250Torr, vacuum kept 30 minutes, the flavor processing is soaked in the temperature decompression in carrying out, the sea cucumber of soaking after flavor is handled is put into baking box, be warming up to 200 ℃, toasted 10 minutes, then vacuum cooled, vacuum 150Torr, 40 minutes time, vacuum continues 5 minutes after reaching 50Torr again, opens baking box then, to soak in the per three pieces of packaging bags of handling of packing into of sea cucumber of distinguishing the flavor of, on packing machine, vacuumize, charge into nitrogen, heat sealing, packaged sea cucumber is put into the retort sterilization, method is identical with the method for disinfection of embodiment 1, and the instant bright sea cucumber of making like this has the fragrance of baked food.
Embodiment 4, as described in embodiment 3, the flavor treatment process is soaked in middle temperature decompression wherein to be changed HTHP into and soaks flavor and handle, the sea cucumber that is about to admix baste is put into autoclave pressure and is warming up to 120 ℃, pressure is 30 minutes 1500Torr dwell times, can better be soaked the flavor effect, in soaking the per 4 pieces of packaging bags of packing into of sea cucumber after flavor is handled, on packing machine, vacuumize, inflated with nitrogen, heat seal sealing, sterilization, method is identical with the method for disinfection of embodiment 1, makes the denseer instant bright beche-de-mer products of taste.
The processing method of instant bright sea cucumber of the present invention can be preserved the nutrition of bright sea cucumber preferably, and the mode of appearance of sea cucumber does not have to change substantially, and water content is an edible after unpacking in 50～90% scopes; Its taste can satisfy the people's of different regions, all ages and classes section requirement, is nutritious tonifyings such as the elderly, weak patient, pregnant woman, the good merchantable brand that strengthens physique.Owing to taked nitrogen-filled packaging, high-temperature sterilization, the shelf-life can reach 1 year.The back standing time can not be above 12 hours because this product is unpacked, so single piece of packing, two pieces of packings, three pieces of packings and four pieces of packings are arranged during packing, generally speaking edible for each person every day sea cucumber can be obtained good nutritious tonifying effect, if a people is edible, can buy the instant bright sea cucumber of single piece of packing, according to what of each eating at home personnel, the packing sea cucumber of buying respective numbers is very convenient.The processing method of instant bright sea cucumber of the present invention need not be added anticorrisive agent and colouring agent, does not contain harmful material, edible safety.
Claims (7)
1, the processing method of a kind of instant bright sea cucumber, it is characterized in that: adopt body weight above, pollution-free at 160 grams, do not have deformity, fresh and alive sea cucumbers of uniform size is made raw material, through the internal organ of supporting temporarily, clean, cut open the belly, arrangement clean, pickle, blanching, seasoning, nitrogen-filled packaging seal, make a kind of water content behind the high temperature sterilization 50～90% instant bright sea cucumber.
2, the processing method of instant bright sea cucumber according to claim 1 is characterized in that: described pickling is that sea cucumber after arrangement is cleaned is put into the sugar that accounts for sea cucumber gross weight 5～20%, mixes the back thoroughly and pickles under 0～5 ℃ low temperature 20～60 minutes.
3, the processing method of instant bright sea cucumber according to claim 1 is characterized in that: described blanching is meant puts into the sea cucumber of pickling in 60～100 ℃ clear water, is incubated 3～10 minutes.
4, the processing method of instant bright sea cucumber according to claim 1, it is characterized in that: described seasoning is meant directly soaks flavor, be standard promptly with the sea cucumber gross weight, take by weighing salt 0.5～6%, sucrose 0.5～6%, chickens' extract 0.1～5%, monosodium glutamate 0.1～5%, cooking wine 0.1～3%, 5-Sodium Inosinate 0.01～0.5%, 5-sodium guanylate 0.01～0.5%, direct and sea cucumber is mixed thoroughly, pickles 10～60 minutes under 0～5 ℃ of low temperature; Put into steamer again, be heated to 80～120 ℃, steamed 5～30 minutes, vacuum cooled then, vacuum 50～150Torr, 5～40 minutes time.
5, require the processing method of described instant bright sea cucumber according to right 1, it is characterized in that: described seasoning is meant that low-temperature reduced-pressure soaks flavor in baste, 20～50 ℃ of temperature, vacuum 100～250Torr, 5～30 minutes time, formulation of flavoring liquid: the gross weight with sea cucumber is that standard adds sucrose 0.5～5%, salt 1～10%, chickens' extract 0.1～5%, monosodium glutamate 0.1～5%, cooking wine 0.1～5%, 5-Sodium Inosinate 0.01～0.5%, 5-sodium guanylate 0.01～0.5%, and all the other are water; Soak sea cucumber after flavor is handled and put into baking box and be warming up to 140 ℃～200 ℃, roasting 1～10 minute, then through vacuum cooled, vacuum 50～150Torr, 5～40 minutes time.
6, the processing method of instant bright sea cucumber according to claim 1, it is characterized in that: described seasoning is meant that HTHP soaks flavor in baste, formulation of flavoring liquid: with the gross weight of sea cucumber is that standard adds sucrose 0.5～5%, salt 1～10%, chickens' extract 0.1～5%, monosodium glutamate 0.1～5%, cooking wine 0.1～5%, 5-Sodium Inosinate 0.01～0.5%, 5-sodium guanylate 0.01～0.5%, all the other are water; 80～120 ℃ of temperature, pressure 1500～3000Torr, 5～30 minutes time, then through vacuum cooled, vacuum 50～150Torr, time 5～40 minutes.
7, according to the processing method of the described instant bright sea cucumber of arbitrary claim in the claim 1～6, it is characterized in that: the sea cucumber after described nitrogen-filled packaging, high temperature sterilization are meant seasoning handled is packed in the packaging bag, 1～4 piece of sea cucumber of packing in each packaging bag, on packing machine, vacuumize, charge into nitrogen, heat sealing then, again packaged sea cucumber is placed sterilization in the retort, sterilization is adopted and is warming up to 120 ℃ stage by stage, again the method for lowering the temperature stage by stage.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106962828A (en) * | 2017-04-25 | 2017-07-21 | 河北农业大学 | Processing technology of instant fresh sea cucumber |
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| CN1957767B (en) * | 2005-11-21 | 2010-05-05 | 上海九鲜房食品有限公司 | Method for preparing instant sea cucumber |
| CN101396137B (en) * | 2007-09-29 | 2011-12-21 | 山东好当家海洋发展股份有限公司 | Processing method of instant squid |
| CN101779804B (en) * | 2009-07-18 | 2012-11-14 | 大连獐子岛渔业集团股份有限公司 | Instant holothurian and preparation method thereof |
| CN101965985B (en) * | 2010-09-29 | 2012-08-29 | 大连海晏堂生物有限公司 | Prepared seafood and preparation method thereof |
| CN102440405A (en) * | 2010-10-12 | 2012-05-09 | 舟山京洲水产食品有限公司 | Sea cucumber health food and its production method |
| CN102078011B (en) * | 2010-12-13 | 2014-04-23 | 蓬莱京鲁渔业有限公司 | Method for preparing instant sea cucumber capable of being stored at normal temperature |
| CN103125985B (en) * | 2013-03-27 | 2013-12-18 | 中国海洋大学 | Low-temperature vacuum heating and stewing method of sea cucumber |
| CN103271380A (en) * | 2013-05-31 | 2013-09-04 | 钦州市钦州港永健水产贸易有限公司 | Processing method for instant dry sea cucumber |
| CN103919179B (en) * | 2014-04-28 | 2017-11-07 | 上海洋琪工贸股份有限公司 | Heat the salting processing technique of mustard octopus |
| CN104430803B (en) * | 2014-11-25 | 2017-04-26 | 荣成宏业海洋科技有限公司 | Mixed sea cucumber can and processing method thereof |
| CN104473226B (en) * | 2014-11-25 | 2018-09-14 | 荣成宏业海洋科技有限公司 | A kind of processing method of instant preserved fruit sea cucumber |
| CN104544294A (en) * | 2015-01-15 | 2015-04-29 | 青岛老尹家海参股份有限公司 | Processing method for high-nutrition sea cucumber |
| CN107223915A (en) * | 2017-07-13 | 2017-10-03 | 福州日兴水产食品有限公司 | A kind of instant holothurian, the preparation method of abalone |
| CN107744106A (en) * | 2017-09-28 | 2018-03-02 | 句容市武杭传动机械制造有限公司 | The processing of a sootiness sea cucumber |
| CN107853622A (en) * | 2017-11-17 | 2018-03-30 | 荣成奥汛海洋生物科技有限公司 | One kind improves anoxia endurance and chews piece and preparation method thereof |
| CN108094936A (en) * | 2017-12-28 | 2018-06-01 | 福州捷丰海珍品开发有限公司 | A kind of preparation method of instant holothurian |
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| CN1475158A (en) * | 2002-08-15 | 2004-02-18 | 大连轻工业学院 | Instant sea cucumbus food and its preparation method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1475158A (en) * | 2002-08-15 | 2004-02-18 | 大连轻工业学院 | Instant sea cucumbus food and its preparation method |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106962828A (en) * | 2017-04-25 | 2017-07-21 | 河北农业大学 | Processing technology of instant fresh sea cucumber |
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