CN101103779B - Additive for processing sea cucumber and method for processing sea cucumber - Google Patents
Additive for processing sea cucumber and method for processing sea cucumber Download PDFInfo
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- CN101103779B CN101103779B CN2007100167461A CN200710016746A CN101103779B CN 101103779 B CN101103779 B CN 101103779B CN 2007100167461 A CN2007100167461 A CN 2007100167461A CN 200710016746 A CN200710016746 A CN 200710016746A CN 101103779 B CN101103779 B CN 101103779B
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Abstract
The invention discloses an additive and method for processing sea cucumber, which belongs to the field of sea cucumber processing. The additive for sea cucumber is characterized in that: the additive is made by the following raw materials according the part of weight: food edible gelatine of 1 to 5 parts, water retention agent of 0.1 to 0.5 parts, protein protection agent of 0.5 to 5 parts, acidity regulator of 0.1 to 1 part. The methods of the invention for processing the sea cucumber are as follows: after being obtained, the sea cucumber is gilled and cleaned so as to get a skin cucumber is made; an additive is added for mixing with the skin cucumber; and then which is put into the boiling water for being cooked for 2 to 5 minutes, and is stored in a refrigeratory under the temperature of -18 DEG C. The finishing sea cucumber is soaked in a compound food additive, thus after being refrigerated and defrosted, the sea cucumber is flexible with less loss of nutrition, and is consistent with the taste of the people as well.
Description
(1) technical field
The present invention relates to the method for a kind of processing sea cucumber, belong to the sea cucumber manufacture field with additive and processing sea cucumber.
(2) background technology
China's sea cucumber annual production has reached 40,000 tons, the output value more than 100 hundred million.But most sea cucumber has lost a large amount of nutritional labelings by some irrational processing modes.Present stage, beche-de-mer products mainly existed with forms such as common ginseng alive, trepang, beche-de-mer capsules, sea cucumber wines, water after wherein trepang water is sent out send out ginseng on occupation rate of market in occupation of main status, from the nutrition angle, on the market existing dried sea-cucumber again water send out, through the bubble that repeatedly boils for a long time, nutritive loss is very serious, but through so many procedure of processings, its nutritional labeling has been subjected to very havoc, has influenced the original intention that consumer's beche-de-mer nourishes the body.The restriction of factors such as the fresh aquatic food sea cucumber is stored, transportation be difficult to the large-scale production supply, and harmful substance is also untreated.
(3) summary of the invention
The present invention provides the method for a kind of processing sea cucumber with additive and processing sea cucumber in order to remedy the deficiencies in the prior art, and sea cucumber can be greatly improved at aspects such as nutrition, mouthfeel, outward appearances.
The present invention is achieved through the following technical solutions:
A kind of processing sea cucumber additive, its special character is: the raw material by following parts by weight is made: 1～5 part in food consumption glue, 0.1～0.5 part of water retention agent, 0.5～5 part of protein protectant, 0.1～1 part of acidity regulator.
Processing sea cucumber additive of the present invention, its a kind of implementation is: the raw material by following parts by weight is made: 2 parts in food consumption glue, 0.5 part of water retention agent, 3 parts of protein protectants, 0.1 part of acidity regulator.
A kind of method of utilizing processing sea cucumber with the additive processing sea cucumber of the present invention is put into clear water reserviors after the ginseng of living is salvaged and is stored up diel, allows its silt that spues, and gills then, cleans, and obtains the skin ginseng; Add additive and skin ginseng mix, the part by weight of additive and skin ginseng is 1.7～11.5: 1000; Placed 1～5 hour at 0 ℃～10 ℃, the pure water of putting into boiling then boiled 2～5 minutes, the ratio of water and skin ginseng is 2: 1, use 40 ℃～60 ℃ purified rinse waters after cooked through ozonization, be placed under-0.5 ℃～1 ℃ environment cooling 1～2 hour through asepsis vacuum packing, the liquid nitrogen fast cooling is put into-18 ℃ of freezers and is stored then.
We pass through exploratory experiment for many years, have obtained a kind of new method of sea cucumber processing.The method makes sea cucumber all be greatly improved at aspects such as nutrition, mouthfeel, outward appearances.Store through time a year and a half, not soft after thawing, do not dewater, nutritive loss is few.
Principle: but heavy metal harmful substances such as mercury, arsenic in some food glue complexing sea cucumber bodies add the moisture protective agent also can prevent moisture and nutrient loss in conjunction with materials such as moisture in the sea cucumber body again; Protein protectant can make protein be protected, and strengthens sea cucumber elasticity; Acidity regulator can be regulated pH value.Heating process has played the effect of sterilization, fixing protein, increase additive penetration and dissolving noxious material.
Additive adds back effect comparing result:
The present invention is placed on the sea cucumber of handling well in a kind of composite food additive and soaks, and this components of additives content meets state food additive standard fully, makes ripe then.Thaw after cold storage like this, the sea cucumber light is flexible again, and nutritive loss is few, and mouthfeel also meets popular taste.
(4) specific embodiment
Embodiment 1:
This method can be produced according to following steps:
A. fresh aquatic food sea cucumber clear water is stored up diel, and place to go internal organ, cleaning obtain the skin ginseng;
B. additive package.Per 1 kilogram of skin ginseng needs additive amount to be: konjac glucomannan (food consumption glue) 1 gram, sodium phosphate trimer (water retention agent) 0.1 gram, sodium hydrogen (protein protectant) 0.5 gram, lactic acid (acidity regulator) 0.1 gram.
C. placed 2 hours at 5 ℃, the pure water of putting into boiling then boiled 2 minutes, and the ratio of water and sea cucumber is 2: 1;
D. use pure water (40 ℃～60 ℃) flushing, carry out asepsis vacuum packing through ozonization;
E. placed-0.5 ℃～1 ℃ environment following 1 hour, the liquid nitrogen fast cooling is put into-18 ℃ of freezers and is stored then.
Embodiment 2:
This method can be produced according to following steps:
A. fresh aquatic food sea cucumber clear water is stored up diel, and place to go internal organ, cleaning obtain the skin ginseng;
B. additive package.Per 1 kilogram of skin ginseng needs additive amount to be: algin (food consumption glue) 3 grams, calgon (water retention agent) 0.3 gram, glucose (protein protectant) 2 grams, acetate (acidity regulator) 0.3 gram.
C. placed 4 hours at 10 ℃, the pure water of putting into boiling then boiled 5 minutes, and the ratio of water and sea cucumber is 2: 1;
D. use pure water (40 ℃～60 ℃) flushing, carry out asepsis vacuum packing through ozonization;
E. placed-0.5 ℃～1 ℃ environment following 2 hours, the liquid nitrogen fast cooling is put into-18 ℃ of freezers and is stored then.
Claims (2)
1. method of utilizing processing sea cucumber with the additive processing sea cucumber is characterized in that: put into clear water reserviors after the ginseng of living is salvaged and store up diel, allow its silt that spues, gill then, clean, obtain the skin ginseng; Add additive and skin ginseng mix, the part by weight of additive and skin ginseng is 1.7～11.5: 1000; Placed 1～5 hour at 0 ℃～10 ℃, the pure water of putting into boiling then boiled 2～5 minutes, the ratio of water and skin ginseng is 2: 1, use 40 ℃～60 ℃ purified rinse waters after cooked through ozonization, be placed under-0.5 ℃～1 ℃ environment cooling 1～2 hour through asepsis vacuum packing, the liquid nitrogen fast cooling is put into-18 ℃ of freezers and is stored then; Described processing sea cucumber is made by the raw material of following parts by weight with additive: 1～5 part in food consumption glue, 0.1～0.5 part of water retention agent, 0.5～5 part of protein protectant, 0.1～1 part of acidity regulator; Described food consumption glue is konjac glucomannan or algin, and water retention agent is sodium phosphate trimer or calgon, and protein protectant is sodium hydrogen or glucose, and acidity regulator is lactic acid or acetate.
2. the method for utilizing processing sea cucumber with the additive processing sea cucumber according to claim 1, it is characterized in that: described processing sea cucumber is made by the raw material of following parts by weight with additive: 2 parts in food consumption glue, 0.5 part of water retention agent, 3 parts of protein protectants, 0.1 part of acidity regulator.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007100167461A CN101103779B (en) | 2007-08-03 | 2007-08-03 | Additive for processing sea cucumber and method for processing sea cucumber |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007100167461A CN101103779B (en) | 2007-08-03 | 2007-08-03 | Additive for processing sea cucumber and method for processing sea cucumber |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101103779A CN101103779A (en) | 2008-01-16 |
| CN101103779B true CN101103779B (en) | 2010-06-23 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2007100167461A Expired - Fee Related CN101103779B (en) | 2007-08-03 | 2007-08-03 | Additive for processing sea cucumber and method for processing sea cucumber |
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Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112841562A (en) * | 2021-01-14 | 2021-05-28 | 山东渔禧食品有限公司 | Dietary nutritional meal and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1608484A (en) * | 2004-11-12 | 2005-04-27 | 中国海洋大学 | Prepn process of freeze denature resisting agent for fish protein |
| CN1947586A (en) * | 2006-11-02 | 2007-04-18 | 中国海洋大学 | Process for producing frozen pasty squid |
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2007
- 2007-08-03 CN CN2007100167461A patent/CN101103779B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1608484A (en) * | 2004-11-12 | 2005-04-27 | 中国海洋大学 | Prepn process of freeze denature resisting agent for fish protein |
| CN1947586A (en) * | 2006-11-02 | 2007-04-18 | 中国海洋大学 | Process for producing frozen pasty squid |
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| CN101103779A (en) | 2008-01-16 |
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Granted publication date: 20100623 Termination date: 20100803 |