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CN100569115C - Production of dried sea cucumbers - Google Patents

Production of dried sea cucumbers Download PDF

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Publication number
CN100569115C
CN100569115C CN 200510046335 CN200510046335A CN100569115C CN 100569115 C CN100569115 C CN 100569115C CN 200510046335 CN200510046335 CN 200510046335 CN 200510046335 A CN200510046335 A CN 200510046335A CN 100569115 C CN100569115 C CN 100569115C
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production
dried
sea
cucumbers
dried sea
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CN 200510046335
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CN1853509A (en )
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任方方
李长青
王云华
王庆玉
王英魁
邹德军
郑金德
高洪波
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大连玉璘海洋珍品股份有限公司
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Abstract

一种纯干海参的制作方法,主要采用以下步骤:a、海参预处理;b、靠发海参;c、真空浸渍保护液;d、微波杀菌定型;e、真空冻干;f、海参升华干燥:本发明的积极效果:使海参脱离了高盐保质的条件,保持原形态;使海参达到即食性、除去靠、煮、发海参的麻烦,食用更便捷、时尚;纯干过程采用了微波与冻干联合干燥,冷冻与升华过程是在真空、低温下完成的,使海参细胞保持活性,营养成份不遭到破坏。 The method of making a pure dry sea cucumber, mainly the following steps: a, cucumber pretreatment; B, by sea cucumber; C, vacuum impregnation protection liquid; D, microwave sterilization shape; E, vacuum freeze-dried; F, sea cucumber sublimation drying : the positive effects of the invention: sea cucumber from the conditions of high salt shelf-life, maintain the original shape; sea cucumber reached of instant removed by, boiled, sea cucumber trouble eating more convenient fashion; pure dry process using microwave and freeze-dried joint, freezing and sublimation process is done in a vacuum, low temperature, so that the cells remain active sea cucumber, nutrients are not destroyed.

Description

纯干海参的制作方法 Pure dry sea cucumber production methods

技术领域: FIELD:

本发明涉及到用海参作全营养纯干形态海参的制作方法。 The present invention relates to a method of making a nutritionally complete as sea cucumber sea cucumber pure dried form. 背景技术: Background technique:

"海参性温补,足以敌人参"。 "Sea cucumber sexual warming, enough to participate enemy." 海参的营养丰富,蛋白质的含量较高, 特别含有胶原蛋白质,不含胆固醇,是高级的滋补品,为海珍之冠。 Sea cucumber nutrient-rich, high protein content, in particular, contain collagen protein, no cholesterol, it is a senior tonic for the crown of Haizhen. 经分 By points

析鲜海参的蛋白含量为14%〜20%,脂肪为0.2%〜0.5%,水为76%〜85%, 还有一定量的钙、铁、尼克酸、核黄素、硫胺酸、牛磺酸、碘等。 Analysis of protein content of 14% fresh sea cucumber ~20%, fat 0.2% ~ 0.5%, water 76% ~ 85%, there is a certain amount of calcium, iron, niacin, riboflavin, sulfur, leucine, taurine acid, iodine and the like. 海参中蛋白质是水溶蛋白质,极易被人体消化吸收。 Sea cucumber protein is a soluble protein, easily digested. 在医学上海参具有较强的补肾壮阳、益气补阴、通畅润燥之功效,可用于治疗肾虚阳痿、 腰酸腿痛、肠燥便秘、神经衰弱、再生贫血、糖尿病等。 Shanghai medical parameter with a strong kidney yang, Qi tonic, unobstructed moistening effect, are useful for treating impotence kidney, backache, leg pain, intestinal dry constipation, neurasthenia, regeneration anemia, diabetes and the like. 海参中含有的软骨素有强体抗衰、抑制肿瘤扩散的功效。 Sea cucumber chondroitin contained strong anti-body, effect of inhibiting the spread of cancer. 由于海参含有自溶酶易化皮、腐烂,不易保存。 Since sea cucumber containing enzyme autolysis facilitated transdermal, rot, do not keep. 目前市面上的海参,大多是盐干海参,盐渍海参,但食用复杂,水发时间长,给日常食用海参带来不便,为此我们对海参的即食性、保存性、全营养做了大量的研究。 Currently available sea cucumber, dried sea cucumber mostly salt, salted cucumbers, but eating complex, long water development time, inconvenience to the daily consumption of sea cucumber, sea cucumber for which we are ready for sex, preservation, nutritional whole lot Research. 为满足人民生活水平的提高,开发出一种新形态全营养的海参。 To meet the improvement of people's living standards, the development of a whole new form of sea cucumber nutrition. 发明内容: SUMMARY:

本发明的目的是提供一种用海参作全营养纯干形态海参的制作方本发明的目的是这样实现的: Object of the present invention is to provide a nutritionally complete as sea cucumber pure dried sea cucumber producers form object of the present invention is implemented as follows:

1、 一种纯干海参的制作方法,其特征在于: 1. A method of making pure dried sea cucumber, wherein:

a、 海参预处理 a, cucumber pretreatment

将鲜活海参置于海水池中20〜30小时自行吐沙,然后剖开海参腹剔去内脏,再经冰水浸泡1〜8小时; The fresh sea cucumber was placed in the pool 20 to 30 hours on their own sand spit, and then picked off the abdominal viscera cut cucumber, then soaked in ice water 1~8 hours;

b、 靠发海参 b, by the sea cucumber

将冰水中的海参置于放有是海参量两倍水量的锅内加热,加热并搅拌,温度在3(TC〜9(TC,搅拌10min〜30min,出锅与食用盐搅拌, 后装在密封箱内焖2〜10小时,取出盐炯的海参投入去离子水中20〜90 分钟,再投放到装有多于海参的食用水的锅内加热,加热至3(TC〜100 °C并搅拌2〜6小时,取出置于保温容器内,加入2〜10倍于海参的可饮用水,水温为10°C〜50°C,发2〜16小时; Ice water was placed in the sea cucumber is placed in the cucumber pot was heated twice the amount of water, heated and stirred at a temperature of 3 (TC~9 (TC, stirring 10min~30min, edible salt pan with stirring in a sealed after box stew 2~10 hours, remove the salt sea cucumber Gordon deionized water 20~90 minutes, and then delivered to the potable water containing more than the cucumber pot was heated, and heated to 3 (TC~100 ° C and stirred for 2 ~ 6 hours, remove the heat-retaining container disposed added 2~10 times the sea cucumber potable water, water temperature of 10 ° C~50 ° C, made 2~16 hours;

c、 真空浸渍保护液将发好海参置于真空渍汁罐中加入海参原汁等物料,抽真空为0.2MPa〜0.8 MPa,温度为20°C〜80°C ,浸渍时间为30〜120分钟; C, vacuum impregnation liquid to soak the sea cucumber is protected in a vacuum tank marinades cucumber juice and other materials added, vacuum was 0.2MPa~0.8 MPa, a temperature of 20 ° C~80 ° C, the immersion time is 30~120 minutes ;

d、 微波杀菌定型 d, microwave sterilization stereotypes

将渍保护液的海参,通过微波输出频率的微波隧道,温度控制2CTC 〜120°C,传送速度l〜8米/分钟,使细菌被杀灭; The stain protection liquid sea cucumber, a tunnel microwave frequency output by the microwave, the temperature control 2CTC ~120 ° C, conveying speed l~8 m / min, the bacteria were killed;

e、 真空冻干 e, vacuum freeze-dried

将微波处理后的海参放入冻干器中预冻,海参预冻温度低于海参5°C 〜10°C,控制温度为-20。 The sea cucumber microwave lyophilizer processed into pre-freezing, freezing temperature is below sea cucumber participate 5 ° C ~10 ° C, the control temperature is -20. C〜-35。 C~-35. C,预冻时间为1〜6小时,预冻速率应控制0.6〜1.8mm/h的冷透速度;f、海参升华干燥: C, pre-freezing time is 1~6 hours, pre-freezing rate should be controlled 0.6~1.8mm h speed through cold /; f, cucumber sublimation drying:

加热器温度2i:〜9(rC,冷阱温度-20。C〜-36。C,海参温度-35。C〜60 。C,真空度10pa〜100pa,操作时间16〜22h。 Heater temperature 2i: ~9 (rC, the cold trap temperature -20.C~-36.C, cucumber temperature -35.C~60 .C, the degree of vacuum 10pa~100pa, operation time 16~22h.

纯干海参的质量指标:每百克含量为:水份:1%〜8%,蛋白质70%〜80%,脂肪0.9%〜2.0%,碳水化合物0.1%~1.0%,微量元素0.8%〜2.0%。 Pure dried sea cucumber quality indicators: checked out content: Moisture: 1% ~ 8%, 70% ~ 80% protein, 0.9% ~2.0% fat, 0.1% to 1.0% carbohydrate, 0.8% of trace elements ~2.0 %. 形态:海参原形态,无残缺,腹部有割痕。 Form: sea cucumber original form, no defects, abdominal cut marks. 色泽:灰褐 Color: gray brown

色、灰黑色。 Color, gray and black. 纯干海参的规格:长度60mm〜160mm直径15mm〜50 mm重量1.6g〜6.6g复水后重量:16g〜160g Pure dried sea cucumber specifications: length 60mm~160mm 15mm~50 mm diameter by weight by weight of water after re 1.6g~6.6g: 16g~160g

为保证纯干海参的质量和形态,采用塑料硬质圆形或椭圆型、 方型、长方形的塑料杯,用铝箔或镀铝膜、复合膜经热合或电磁感应封口,采用真空气调包装机进行自动包装,真空度为0.3MPa〜 0.8MPa。 To ensure the quality and form of pure dried sea cucumber, hard plastic round or oval, square, rectangular plastic cup with an aluminum foil or aluminized composite film by heat sealing or induction sealing, modified atmosphere packaging machine using a vacuum automatic packaging, vacuum degree 0.3MPa~ 0.8MPa. 保值气体为食品级含氮指标达99.99%的氮气,食品级二氧化碳指标应达到1.997克/升,医用级氧气指标应达到1.429克/升。 Preservation of food-grade nitrogen gas is 99.99% nitrogen indicators, indicators of food grade carbon dioxide should reach 1.997 g / l, should be medical grade oxygen index reaches 1.429 g / liter. 气调压强为0.4〜0.8MPa,气源流量100L〜200L/min,置换率95%〜98%, 酉己气比例为:氮气60%〜90%, 二氧化碳8%〜30%,氧气2%〜10%。 Gas pressure regulating intensity of 0.4~0.8MPa, air flow rate 100L~200L / min, the replacement ratio of 95% ~98%, unitary gas has a ratio of: nitrogen, 60% ~ 90%, ~ 30% 8% carbon dioxide, 2% oxygen ~ 10%. 将纯干海参装入杯内,按上述指标进行真空气调封口包装,其保质期可达2〜3年。 The pure dried sea cucumber loaded within the cup, a true air regulator reclosable package according to the index, shelf-life of up to 2-3 years. 再将封口后的装有纯干海参的塑料杯装入精品盒内配上辅助品封装后即为纯干海参成品。 With pure dried sea cucumber and then sealing the plastic cup was charged coupled Toys box after the package aids pure dried sea cucumber is finished. 本发明的积极效果: The positive effect of the invention:

1、 使海参脱离了高盐保质的条件,保持原形态; 1, sea cucumber from the high salt conditions of durability, keep the original shape;

2、 使海参达到即食性、除去靠、煮、发海参的麻烦,食用更便捷、时尚;3、 采用杯式、真空气调包装,使用保持原形态、原营养、抗氧化、防腐性增强; 2, of instant sea cucumber reached, by removing, boiled, sea cucumber trouble eating more convenient fashion; 3, using the cup, vacuum modified atmosphere packaging, used to maintain the original shape, prototrophy, anti-oxidation, anti-corrosion is enhanced;

4、 纯干过程采用了微波与冻干联合干燥,冷冻与升华过程是在 4, pure dry process using a microwave drying combined lyophilized, and freeze-sublimation process is

真空、低温下完成的,使海参细胞保持活性,营养成份不遭到破坏。 Vacuum, completed at a low temperature, so that the cells remain active sea cucumber, nutrients are not destroyed.

5、 扩展海参的食用范围,减少复杂的食用条件,为人们能在日 5, extended range of edible sea cucumbers, edible reduce the complexity of the conditions for people to be able to date

常饮食中就可轻松的摄取海参提供方便。 Often the diet can easily facilitate the uptake of sea cucumber.

具体实施方式: detailed description:

下面结合实例对本发明做进一步详细说明实例1 The following examples in conjunction with the present invention will be further described in detail in Example 1

取1000枚鲜活刺参,置于装海水的水泥池中进行26小时的自行吐沙,捞出海参放于2立方米的不锈钢槽内加入1/3的海7jC,禾拥夜间和温度调节刺激海参吐肠。 For 26 hours to take 1000 fresh cucumber, was placed in the seawater loaded cement pool sand spit itself, remove and put in a stainless steel tank cucumber added 2 m3 1/3 sea 7jC, Wo and night temperature was adjusted pro sea ​​cucumber spit stimulate bowel. 然后用手术刀在海参腹部近肛门处向上直割至参长的1/3,立即剔去内脏,洗净,用冰水浸3小时。 Near the anus with a scalpel and then upwardly to a straight cut in the abdomen cucumber 1/3 length parameters, immediately Tiqu viscera, washed with ice water immersion 3 hours. 采用100L的夹层锅加食用水80L,同时将1000枚海参放到锅内,加温至8(TC,搅拌30分钟,将海参捞出,趁热拌食用盐80公斤,用0.5立方米的塑料箱焖8小时,刹去海参自身的水份。取出海参用去离子水浸泡60分钟,剔除海参筋和口器,清除泥沙。再投放在100L 的夹层锅内加入80L食用水,加热至沸腾。保温用木铲搅拌3小时使海参放条变软,有一定的弹性时捞出。将靠好的1000枚海参置于冰水中冷却,然后放在2立方米装有1.5立方米去离子水的不锈钢保温槽内保温26。C,水发海参12小时,置换出海参原体的盐份。捞出淋干,置于】OOL的真空浸渍罐中,加入海参原汁等物料封罐,抽真空0.6MPa,加温至6(TC,浸汁60分钟。取出淋干,摆放在微波盘内通过2540/MHz微波频率的杀菌干燥隧道内,进行微波杀菌干燥。将微波处理后的1000枚海参,进行整理摆入冻干盘上,每盘不少 Sandwich pot using water consumption 80L 100L added, while 1000 cucumber into the pot, and heated up to 8 (TC, stirred for 30 minutes, remove the sea cucumber, hot mix 80 kg of edible salt, 0.5 cubic meters of plastic box 8 hours stew, cucumber brake itself to moisture. remove the cucumber soaked in deionized water for 60 minutes and remove the sea cucumber ribs mouthparts, remove sediment again to run on the interlayer pot 100L 80L edible water was added and heated to boiling insulation was stirred for 3 hours with a wooden spatula cucumber discharge section becomes soft, when the fish have a certain flexibility. 1000 will rely on a good sea cucumber was placed in ice-water cooling, and then placed in 2 m3 deionized water containing 1.5 m3 the stainless steel vacuum vessel insulation 26.C, 12 hours water, sea cucumber, sea cucumber replacement of the original salt thereof. leaching remove dryness in a vacuum tank immersed OOL] was added cucumber juice materials such as seaming, pumping vacuo to 0.6MPa, and heated up to 6 (TC, dipping sauce for 60 minutes. remove the pouring dry, placed in a microwave dish by drying the sterilization tunnel 2540 / MHz microwave frequency, microwave drying sterilization. 1000 after the microwave treatment sea ​​cucumber, put the finishing lyophilized plate, each plate a lot 20枚海参,安装在冻干专用轨道车上。进入预冻,速冻仓控制在-20。C〜-35 °C,速冻3小时。然后转入冻干仓内封锁,设置温度为1(TC〜10(TC 的控温曲线,加热器温度曲线为2。C〜9(TC,冷阱温度为-20°C〜-36°C, 海参温度控制在-35。C〜6(TC。冻干仓内真空条件控制在90pa〜100pa, 启动真空系统、循环系统、冷阱冷源系统、加热系统,操作16小时完成冻干程序。破除真空,出仓,纯干海参1000枚分捡分级,装入塑料杯内,在自动真空气调机中,抽真空0.6MPa,调配氮气80%, 二氧化碳18%,氧气2%,气源流量为200L/min的控制条件下覆铝箔膜自动封口。经检验后封盖,装入精品包装盒内每盒20枚,海参净含量为66.8克。即制成营养型纯干海参成品。 实例2 Cucumber 20, mounted on a rail car dedicated lyophilized. Enter the pre-freezing, the frozen discharge control -20.C~-35 ° C, frozen for 3 hours. Then go to block the lyophilized cartridge, set a temperature of 1 (TC ~10 (TC the temperature curve, the temperature profile of the heater 2.C~9 (TC, the cold trap temperature of -20 ° C~-36 ° C, the temperature control in cucumber -35.C~6 (TC. frozen the dry storage conditions were controlled at a vacuum 90pa~100pa, starting the vacuum system, circulatory system, cold trap cold source system, heating system, operating 16 hours lyophilization process is complete. the vacuum was broken, a warehouse, picking pure dried sea cucumber grade 1000, the plastic cup was charged, the automatic vacuum air conditioners, the vacuum 0.6MPa, formulation 80% nitrogen, 18% carbon dioxide, 2% oxygen, air traffic control is a coated aluminum foil under the conditions of 200L / min of automatic sealing. by after the inspection cover, the box was charged fine pack 20, the net content of sea cucumber 66.8 g. i.e. pure dried sea cucumber made nutritional products. example 2

按实例1技术工艺取1000枚盐干的大乌参即玉足海参,经30°C 温水浸泡2小时后,置于50印加水80L的铁锅中,用煤火加热至沸腾,煮2〜3小时,然后保温用蒸馏水发10小时后,经真空渍保护液、 微波杀菌干燥、预冻、真空冻干升华、解吸、分检、真空气调包装、 精包装成1000枚营养型纯干大乌参。 Take 1000 dry salt according to example 1 big black art processes reference sea cucumber Holothuria i.e., after soaked in 30 ° C warm water for 2 hours and 50 placed iron plate 80L of water was added, heated to boiling coal fire, cooked 2 ~ 3 hours and then after 10 hours incubation with distilled hair, stain protection liquid by vacuum, microwave drying sterilization, pre-freezing, freeze-vacuum sublimation, desorption, sorting, vacuum modified atmosphere, into a 1,000 fine packaging nutritional large pure dried Ukrainian participation.

实例3 Example 3

按实例1技术工艺,取1000枚半盐干的梅花参经2(TC的温水浸泡60分钟后,置于100L的蒸汽加热夹层锅,加入食用水80L,加热至沸腾,煮2小时,然后保温用食用自来水发8小时后,经真空渍保护液、微波杀菌干燥、速冻、真空冻干升华、解吸、分检、真空气调 Example 1 Process Technology Press, 1000 semi-dry salt take plum reference by 2 (TC soaked in warm water for 60 minutes, placed in a steam boiler heated sandwich 100L and 80L of water was added edible, heated to boiling, boiled for 2 hours and then incubated after consumption of tap water hair for 8 hours and vacuum protection liquid stains, microwave sterilization dried, frozen, freeze-vacuum sublimation, desorption, sorting, true air regulator

包装、精包装成iooo枚营养型纯干梅花海参成品。 Packaging, fine pieces of nutrition packed into iooo plum pure dry sea cucumber products.

实例4 Example 4

按实例1技术工艺,取500枚盐渍海参经2(TC的温水浸泡2小时后,置于50L不锈钢锅,加入食用水40L,用煤气或石油液化气加热至沸腾,煮3小时,然后保温用矿泉水发12小时后,再经真空渍保护液、微波杀菌干燥、速冻、真空冻干升华、解吸、分检、真空气调包装、精包装成500枚营养型纯干海参成品。 Process according to one example of technology, taking 500 2 after saline sea cucumber (TC warm water soak 2 hours, placed in a stainless steel pot 50L, 40L added to drinking water, heated to boiling with a gas or liquefied petroleum gas, boiled for 3 hours and then incubated after the hair with mineral water for 12 hours and then by vacuum stain protection liquid, microwave sterilization dried, frozen, freeze-vacuum sublimation, desorption, sorting, vacuum modified atmosphere packaging, packed into 500 fine pure dried sea cucumber nutritional products.

Claims (1)

1、一种纯干海参的制作方法,其特征在于: a、海参预处理将鲜活海参置于海水池中20~30小时自行吐沙,然后剖开海参腹剔去内脏,再经冰水浸泡1~8小时; b、靠发海参将冰水中的海参置于放有是海参量两倍水量的锅内加热,加热并搅拌,温度在30℃~90℃,搅拌10min~30min,出锅与食用盐搅拌,后装在密封箱内焖2~10小时,取出盐焖的海参投入去离子水中20~90分钟,再投放到装有多于海参的食用水的锅内加热,加热至30℃~100℃并搅拌2~6小时,取出置于保温容器内,加入2~10倍于海参的可饮用水,水温为10℃~50℃,发2~16小时; c、真空浸渍保护液将发好海参置于真空渍汁罐中加入海参原汁等物料,抽真空为0.2MPa~0.8MPa,温度为20℃~80℃,浸渍时间为30~120分钟; d、微波杀菌定型将渍保护液的海参,通过微波输出频率的微波隧道,温度控制20℃ 1. A method of making pure dried sea cucumber, wherein: a, sea cucumber, sea cucumber fresh pretreatment to 30 hours in a 20 water bath own sand spit, and then picked off the abdominal viscera cut cucumber, then soaked in ice water 1 to 8 hours; B, sea cucumber against cucumber was placed in ice water are placed in the cucumber pot was heated twice the amount of water, heated and stirred at a temperature of 30 ℃ ~ 90 ℃, stirred for 10min ~ 30min, and pan edible salt stirred and simmered in sealant, for 2 to 10 hours, remove the salt sea cucumber stew deionized water for 20 to 90 minutes, and then delivered to the potable water containing more than the cucumber pot was heated, and heated to 30 deg.] C ~ 100 ℃ and stirred for 2 to 6 hours, placed in a thermal container removed, added 2 to 10 times the sea cucumber potable water, water temperature of 10 ℃ ~ 50 ℃, made 2 to 16 hours; C, vacuum impregnation solution will be protected soak the sea cucumber in a vacuum tank marinades cucumber juice and other materials added, vacuum was 0.2MPa ~ 0.8MPa, a temperature of 20 ℃ ~ 80 ℃, immersion time is 30 to 120 minutes; D, setting the microwave sterilization stain protection cucumber liquid, a tunnel microwave frequency output by the microwave, the temperature control 20 ℃ ~120℃,传送速度1~8米/分钟,使细菌被杀灭; e、真空冻干将微波处理后的海参放入冻干器中预冻,海参预冻温度低于海参5℃~10℃,控制温度为-20℃~-35℃,预冻时间为1~6小时,预冻速率应控制0.6~1.8mm/h的冷透速度; f、海参升华干燥加热器温度2℃~90℃,冷阱温度-20℃~-36℃,海参温度-35℃~60℃,真空度10pa~100pa,操作时间16~22h。 ~ 120 deg.] C, transfer rate of 1 to 8 m / min, the bacteria are killed; E, the vacuum freeze-dried sea cucumber microwave lyophilizer processed into pre-freezing, freezing temperature is below sea cucumber participate 5 ℃ ~ 10 ℃, controlling the temperature of -20 ℃ ~ -35 ℃, pre-freezing for 1 to 6 hours, pre-freezing rate should be controlled 0.6 1.8mm / h speed through a cold ~; F, sea cucumber sublimation temperature of the drying heater 2 ℃ ~ 90 ℃, cold trap temperature of -20 ℃ ~ -36 ℃, cucumber temperature -35 ℃ ~ 60 ℃, vacuum degree 10pa ~ 100pa, operation time 16 ~ 22h.
CN 200510046335 2005-04-26 2005-04-26 Production of dried sea cucumbers CN100569115C (en)

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CN101675745B (en) 2008-09-19 2012-05-30 大连正大海洋生物有限公司 Preparation method of unsalted dried sea cucumbers
CN101411524B (en) 2008-11-24 2012-07-18 大连海晏堂生物有限公司 Trepang product and preparation method thereof
CN101773261B (en) 2009-10-30 2013-05-08 嵊泗海洋之星生物科技发展有限公司 Preparation method of sea cucumber nutritional food
CN102349669A (en) * 2011-10-26 2012-02-15 田震昌 Making method of instant fresh sea cucumber
CN103300417B (en) * 2013-07-04 2014-07-02 福建岳海水产食品有限公司 Preparation method of unsalted dried sea cucumbers
CN103416778B (en) * 2013-08-03 2014-08-20 北京同仁堂健康药业(福州)有限公司 Processing technology for dried sea cucumber
CN103431444B (en) * 2013-09-11 2014-11-05 大连海晏堂生物有限公司 Fast-puffed holothurian and preparation method thereof
CN104719969A (en) * 2015-02-14 2015-06-24 山东海波海洋生物科技股份有限公司 Production technology for freeze-dried seafood

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