CN100521978C - A method for expanding sea cucumber by water - Google Patents
A method for expanding sea cucumber by water Download PDFInfo
- Publication number
- CN100521978C CN100521978C CNB2006100452004A CN200610045200A CN100521978C CN 100521978 C CN100521978 C CN 100521978C CN B2006100452004 A CNB2006100452004 A CN B2006100452004A CN 200610045200 A CN200610045200 A CN 200610045200A CN 100521978 C CN100521978 C CN 100521978C
- Authority
- CN
- China
- Prior art keywords
- water
- sea cucumber
- sea
- cucumber
- water bath
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Abstract
The invention discloses a sea cucumber watering-growing method, which is characterized by the following: watering dry sea cucumber; boiling at 100 Deg C for 40-60 min; insulating in the water bath at 50-70 Deg C for 15-25 h; growing at -5-5 Deg C icy water bath for 20-25 h; making the weight of sea weight by 10-15 times; reducing breaking ability to keep elasticity and taste.
Description
Technical field
The present invention relates to a kind of marine organisms food, particularly relate to a kind of method of waterishlogged Stichopus japonicus.
Background technology
Why sea cucumber is listed in one of " extra large eight delicacies ", not only because the growth cycle of sea cucumber is long, fishes for difficultly, the more important thing is because of it to have the characteristics of " high protein, low fat ", and food of sea cucumber belongs to nutraceutical, the food therapy value height.The sea cucumber nature and flavor are sweet, be slightly cold, nontoxic, traditional Chinese medicine is thought: food of sea cucumber has tonifying kidney and benefiting sperm, the effect of dry, the relieving convulsion peaceful heart in the hole of nourishing blood, hemostasis and anti-inflammation, relieving gastric hyperacidity to alleviate stomachache, brain-nourishing intelligence-benefiting.Along with improving constantly of people's living standard, its nutrition and food therapy value more and more are subjected to people's attention.Fresh and alive sea cucumbers is owing to self have autolysis, and long preservation is extremely difficult, except that eating raw on a small quantity, most of fresh and alive sea cucumbers all by poach, saturated aqueous common salt soak, the saturated common salt poach is mixed ash etc., and technology makes dried sea-cucumber carries out long term storage.Though dried sea-cucumber has solved the problem in circulation, preservation and the sale, the consumer could eat after needing again its water to be sent out after buying trepang.It is different with method to send out in the process water clockwork spring spare at sea cucumber water, can influence sea cucumber quality, mouthfeel and final nutritional labeling.The method of tradition waterishlogged Stichopus japonicus is with dried sea-cucumber washing, boils 40-60 minute under 100 ℃, 50-70 ℃ of following water bath heat preservation 20 hours, send out in the process at water, the weight of waterishlogged Stichopus japonicus be dried sea-cucumber 5-6 doubly.This waterishlogged Stichopus japonicus hardness is big, and elastic force is little, and mouthfeel is also undesirable.
Summary of the invention
The method that the purpose of this invention is to provide a kind of waterishlogged Stichopus japonicus, it can overcome the above-mentioned shortcoming of prior art.
A kind of method of waterishlogged Stichopus japonicus earlier with the dried sea-cucumber washing, was boiled 40-60 minute under 100 ℃, then at 50-70 ℃ of following water bath heat preservation 15-25 hour, it is characterized in that at last water is sent out 20-25 hour in-5-5 ℃ ice-water bath.
The waterishlogged Stichopus japonicus that obtains by method of the present invention has a kind of full, glittering and translucent sense, and the weight of sea cucumber is 10-15 times of dried sea-cucumber, and the tender property of sea cucumber this moment is big, and hardness is less, and elastic force is bigger, and mouthfeel is good; When water was sent out in this external ice-water bath, Fracture Force reduced gradually, and waterishlogged Stichopus japonicus has fully risen to send out and opened, and has even, full institutional framework.
The specific embodiment
1000 gram dried sea-cucumbers are washed 2 times with clear water, under 100 ℃, were boiled 1 hour, wash 2 times with clear water, 50-70 ℃ of following water bath heat preservation 20 hours, Mare Humorum ginseng 5140 grams, this sea cucumber weight is original 5.14 times.The 5140 gram sea cucumbers that obtain are put into ice-water bath (water-bath has ice cube all the time, temperature be-5-5 ℃), be incubated 25 hours, it is good to obtain mouthfeel, is of high nutritive value, and the sea cucumber 11085 full, that glittering and translucent sense is arranged restrains, and this weight is about 11 times of dried sea-cucumber.
The described water bath heat preservation time is 10-25 hour; The described time that water is sent out in ice-water bath is 10-25 hour.
Sea cucumber sends out at water that volume and weight increases gradually in the process, and the water content of sea cucumber when water is sent out 25h in-5-5 ℃ ice-water bath is higher than fresh and alive sea cucumbers.Along with water is sent out the prolongation of time, the muscle fiber in the sea cucumber tissue is tapered, and void area increases gradually between fiber, and institutional framework becomes evenly, and the carrying out of reconstitution process is described.Sea cucumber water absorption maximum when-5-5 ℃ of water is initiated initial point (50-70 ℃ following water bath heat preservation 20 hours) is because water is sent out the change of temperature conditions causes.Along with the carrying out that water is sent out, Fracture Force of sea cucumber and elastic modelling quantity are downward trend gradually substantially, and stress relaxation time is the trend that increases gradually.-when 5-5 ℃ following water was sent out 25h, sea cucumber reached best water and sends out effect, presents full, glittering and translucent sense, and the weight of sea cucumber reaches 10-15 times of dried sea-cucumber, and mouthfeel is good.
Claims (1)
1, a kind of method of waterishlogged Stichopus japonicus earlier with the dried sea-cucumber washing, was boiled 40-60 minute under 100 ℃, then at 50-70 ℃ of following water bath heat preservation 15-25 hour, it is characterized in that at last water is sent out 20-25 hour in ice-water bath.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100452004A CN100521978C (en) | 2006-06-23 | 2006-06-23 | A method for expanding sea cucumber by water |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100452004A CN100521978C (en) | 2006-06-23 | 2006-06-23 | A method for expanding sea cucumber by water |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1875780A CN1875780A (en) | 2006-12-13 |
| CN100521978C true CN100521978C (en) | 2009-08-05 |
Family
ID=37508472
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2006100452004A Expired - Fee Related CN100521978C (en) | 2006-06-23 | 2006-06-23 | A method for expanding sea cucumber by water |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100521978C (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101023800B (en) * | 2007-03-16 | 2010-05-26 | 宁波大学 | Method for processing sea cucumber soaked in water |
| CN101181082B (en) * | 2007-12-24 | 2010-12-15 | 浙江工商大学 | Method for processing flavourings instant sea cucumber |
| CN101822392B (en) * | 2009-03-06 | 2013-04-24 | 中国水产科学研究院渔业机械仪器研究所 | Computer vision-based method for visually monitoring rehydration of unsalted dried sea cucumbers |
| CN102138677A (en) * | 2011-03-25 | 2011-08-03 | 姜楠 | Dry processing method of instant sea cucumber |
| CN102499393A (en) * | 2011-11-08 | 2012-06-20 | 北京同仁堂健康药业（福州）有限公司 | Soaking method of dried sea cucumber |
| CN102499395B (en) * | 2011-11-16 | 2013-05-15 | 中国水产科学研究院渔业机械仪器研究所 | Sea cucumber rewatering process control system |
| CN104757092A (en) * | 2014-01-05 | 2015-07-08 | 唐丹 | Pretreatment method and application of sea cucumber |
| CN109007655A (en) * | 2018-08-06 | 2018-12-18 | 当代海洋生物科技（深圳）有限公司 | A kind of instant high-quality sea cucumber processing methods |
-
2006
- 2006-06-23 CN CNB2006100452004A patent/CN100521978C/en not_active Expired - Fee Related
Non-Patent Citations (6)
| Title |
|---|
| 干货原料的涨发－－海参、蹄筋. 刚绍.中国食品，第1983年第8期. 1983 |
| 干货原料的涨发－－海参、蹄筋. 刚绍.中国食品，第1983年第8期. 1983 * |
| 怎样泡发干品. 家电管理，第1997年第2期. 1997 |
| 怎样泡发干品. 家电管理，第1997年第2期. 1997 * |
| 海味品的水发方法. 钱名全.湖南农业，第1998年第11期. 1998 |
| 海味品的水发方法. 钱名全.湖南农业，第1998年第11期. 1998 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1875780A (en) | 2006-12-13 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100521978C (en) | A method for expanding sea cucumber by water | |
| CN102742873B (en) | Preparation method of instant oyster food | |
| CN101933589A (en) | Fruit flavor pickle taking wild herbs as main materials | |
| CN103493961A (en) | Method for manufacturing dried coprinus comatus | |
| CN105558496A (en) | Chinese sauerkraut with effects of tonifying qi and nourishing stomach and production method thereof | |
| CN103584187A (en) | Instant shrimp product and production technology thereof | |
| CN102919484A (en) | Production method of original preserved fruit from wild actinidia arguta | |
| CN104323334A (en) | Intelligence promoting health care fish ball and making method thereof | |
| CN103535505B (en) | Method for preparing original fruit ice-cream sticks | |
| CN103947985A (en) | Method for producing passion fruit vinegar sauerkraut | |
| CN103642664A (en) | Preparation method of masa parasdisiac fruit vinegar | |
| CN102726694A (en) | Preparation method for horseradish sauerkraut | |
| CN109362938A (en) | A kind of preparation method of ice cream persimmon | |
| CN104431676A (en) | Health jelly and preparation method thereof | |
| KR100985977B1 (en) | Mothod for manufacturing dried tangerine | |
| CN103238720A (en) | Method for making preserved fruits having kidney tonifying and vital energy reinforcing functions through utilizing sword bean seeds | |
| CN104178409A (en) | Method for preparing banana fruit vinegar | |
| CN104605416A (en) | Preparation method of instant white lotus | |
| KR101402094B1 (en) | dried fruit date and manufacturing method thereof | |
| CN107495187A (en) | A kind of method of waterishlogged Stichopus japonicus | |
| CN107897810A (en) | A kind of preparation method of the jam with healthcare function | |
| CN107495197A (en) | A kind of processing method of nutrition instant Peru squid product | |
| CN109329385A (en) | A kind of artemisia selengensis processing method | |
| CN105211677A (en) | A kind of eggfruit jam | |
| KR100557017B1 (en) | A process for producing potable kimchi using moisture insam |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20090805 Termination date: 20100623 |