CN101181081A - Method for preparing sea cucumber - Google Patents
Method for preparing sea cucumber Download PDFInfo
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- CN101181081A CN101181081A CNA2007101645475A CN200710164547A CN101181081A CN 101181081 A CN101181081 A CN 101181081A CN A2007101645475 A CNA2007101645475 A CN A2007101645475A CN 200710164547 A CN200710164547 A CN 200710164547A CN 101181081 A CN101181081 A CN 101181081A
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Abstract
The invention discloses a fermented preparation method of sea cucumber, comprising the following steps: the sea cucumber is cleaned to remove the surface dust, salt, visceral remains, calcareous infarct on the month of the sea cucumber; the sea cucumber is soaked in water for 12-24h to desalt; the sea cucumber is put into a pressure cooker of 0.05-0.15MPa to be boiled with high pressure for 15-35min and then be put into water of -4-4 DEG C to be fermented for 20-24h. The method can shorten the boiling and preparation time of the sea cucumber in traditional method and overcomes the shortages that the preparation method of sea cucumber is long in the current technology and the nutrition loss is big. The water-risen sea cucumber processed by the method of the invention has the advantages of little nutrition loss, plump shape, large rehydration multiple, good sanitary quality, etc.
Description
Technical field
The present invention relates to the marine product manufacture field, particularly relate to the system method of sending out of a kind of sea cucumber.
Background technology
Sea cucumber is to be grown on the seat rock of ocean or a kind of echinoderm between marine alga, belongs to Echinodermata (Echinodermata), and Holothuroidea (Holothurioider) has another name called sea gherkin, Sha Spurt-out-of-the-mouth.The sea cucumber kind is a lot, and the whole world has kind more than 1100 approximately, and there is kind more than 100 in China, can kinds more than 20 such as plum blossom ginseng, stichopus japonicus, black ginseng, beche-de-mer without spike, melon ginseng, beautiful foot ginseng be arranged edible kind.The sea cucumber kind varies in different localities, and China Xisha Islands, Hainan Island abound with plum blossom ginseng, black radix scrophulariae etc.; Fujian, Zhejiang produce soap ginseng, beche-de-mer without spike, and northern marine products have stichopus japonicus only.The beche-de-mer in East China Sea that Zhejiang produces belongs to a kind of of beche-de-mer without spike.The traditional Chinese medical science is thought, the sea cucumber sweet-salty is warm in nature, has the effect of tonifying kidney and benefiting sperm, enriching the blood to restore normal menstruation, hemostasis and anti-inflammation, relieving gastric hyperacidity to alleviate stomachache, brain-nourishing intelligence-benefiting.Studies show that sea cucumber is rich in collagen protein, active mucopolysaccharide, sea cucumber saponin and multi mineral composition are the nutraceutical of rare in the world low fat, low sugar, no cholesterol, and the food therapy value height is considered as excellent tonic product by China people since ancient times.
Because there is autolytic enzyme in sea cucumber self, very easily self-dissolving is difficult for long preservation, and the sea cucumber overwhelming majority of supplying on the market is dried sea-cucumber or salt marsh sea cucumber.Dried sea-cucumber needs it is sent out system before culinary art.The water clockwork spring spare that sea cucumber sends out in the system process is different with method, can have a strong impact on quality, mouthfeel and the nutritional labeling (longer as the boiling time, nutriment runs off more serious) of sea cucumber.
The method that tradition is sent out Stichopus japonicus (processed) is with the dried sea-cucumber washing, boils 40～60min under 100 ℃, again at 50～70 ℃ of following water bath heat preservation 20h.The weight of according to said method sending out the sea cucumber of system is 5～6 times of dried sea-cucumber, and waterishlogged Stichopus japonicus hardness is big, and elasticity is little, and the relatively poor nutriment number of dropouts of mouthfeel is big.Owing to send out the bottleneck of system, some processing enterprise for send out soon, pilosity, adopt chemical agent such as caustic soda to send out ginseng, for anticorrosion even be added with the material (as formaldehyde etc.) of victimization body, cause serious food-safety problem.
Chinese invention patent application 200610045200.4 discloses a kind of method of waterishlogged Stichopus japonicus: earlier with the dried sea-cucumber washing, boil 40～60min under 100 ℃, then at 50～70 ℃ of following water bath heat preservation 15～25h, last in-5～5 ℃ ice-water bath water send out 20～25h.This method method has just increased the step that ice-water bath is sent out system than conventional method, and the boiling time is still very long, causes a large amount of losses of nutritional labeling.
Chinese invention patent application 200710067576.X discloses a kind of processing method of waterishlogged Stichopus japonicus, it specifically is with cleaning sea cucumber, poach 4～5 times, the system of sending out in cold boiling water or the pure water be after 5～6 days, adds concentration again and be 0.01～0.1% peace and doubly reach the antibacterial or radiation sterilizing of fresh-keeping liquid.This method principal character and main purpose are to be that 0.01～0.1% peace doubly reaches the antibacterial step of fresh-keeping liquid or kills bacterium in the packing material by the radiation sterilizing method by adding concentration, prolong the storage time of waterishlogged Stichopus japonicus.But send out the process of system with regard to sea cucumber, the method is still loaded down with trivial details, and is consuming time.
Summary of the invention
The object of the present invention is to provide the system method of sending out of a kind of sea cucumber, can shorten the sea cucumber boiling in the conventional method and send out the system time, overcome that sea cucumber sends out the shortcoming that the system time is long, nutritive loss is big in the prior art.Use the waterishlogged Stichopus japonicus of the inventive method processing to have advantages such as nutriment loses less, profile is full, the rehydration multiple is big, hygienic quality is good.
The inventive method comprises the following steps:
A. clean: the calcium carbonate of removing sea cucumber surface dirt, salt, internal organ residue and ginseng mouth place;
B. soak desalination: sea cucumber is soaked 12～24h in water;
C. high pressure cooking: it is 0.05～0.15Mpa pot boiling, 15～35min that sea cucumber is put into pressure, naturally cooling;
D. low temperature is sent out system: cooled sea cucumber is dipped in sends out system 20～24h in-4～4 ℃ of water.
Further, the immersion desalination time among the step b is preferably 20～24h, and water quality is pure water.Contain a large amount of salinities with body surface in the body behind the sea cucumber salt marsh, there is the infiltration that influences Free water in it, and also directly a system effect is sent out in influence.Send out the sea cucumber rehydration multiple of system again greater than the sea cucumber that directly sends out system without the immersion desalination through the immersion desalination before boiling.The immersion desalination time is preferably 20～24h.
The pressure of the high pressure cooking among the step c is preferably 0.1～0.15Mpa, and the boiling time is preferably 20～25min.Experiment shows that if the boiling time is too short, the sea cucumber quality is still very hard, can not fully send out system; If the boiling overlong time, protein structure destroys too serious, and sea cucumber loses skeleton and supports, and becomes very soft, is difficult to fully send out system.(15～35min has been saved in 100 ℃ of boilings 40～60min) to the inventive method, has reduced the loss of nutritional labeling than conventional method.After measured, the sea cucumber soluble protein loss amount of conventional method boiling is about 8.2mg/g～8.5mg/g, and the soluble protein loss amount of this method is about 5.0mg/g～5.5mg/g.
The low temperature of steps d is sent out the system time and is preferably 24h, and temperature is preferably 0～4 ℃, and water quality is pure water.The muscle fibril of sending out sea cucumber tissue in the system process is tapered, and the space increases gradually between fiber, and the institutional framework trend evenly.Adopt pure water low temperature to send out system, not only rehydration effect is good, and after the rehydration sea cucumber total number of bacteria far below 10
3, Escherichia coli, salmonella all do not have and detect, and hygienic quality is good.
The present invention adopts high pressure cooking, has shortened the time that boiling time and whole sea cucumber send out system processing, has reduced the loss of nutritional labeling.Simultaneously, because high pressure energy destroys the secondary structure of protein, make the tender degree of sea cucumber improve, retentiveness strengthens.Through soaking desalination, it is abundant to send out the sea cucumber rehydration of system through pure water low temperature again before boiling, and the rehydration multiple reaches 10～15 times, and institutional framework is even, full.The tender property of sea cucumber of sending out system according to the inventive method is big, and hardness is less, and elastic force is bigger, and chewability is moderate, and mouthfeel is good, and institutional framework is even, full, and hygienic quality is good.The moisture of sea cucumber after the rehydration is 85%～90%, and total protein content is 75%～80% (with dry weight basis), and crude fat content is 0.01%～0.02%, and ash content is 10%～15%.
The specific embodiment
Embodiment 1
Take by weighing dried sea-cucumber 1050 grams, put into clear water, dust, silt and table portion salts such as washing plant ash are removed the calcium carbonate at internal organ residue, ginseng mouth place etc.
The sea cucumber of cleaning is put into pure water soak 18h, to remove the salinity in the sea cucumber body.Water is changed 3 times in the centre.
Sea cucumber after the immersion desalination is put into pressure cooker, and pot is pressed 0.05～0.15Mpa, boiling 30min.It cools off the high pressure cooking relief naturally.
Cooled sea cucumber is inserted in the pure water, and 0 ℃ is soaked down and sends out a system 24h, during change water 3 times.
Claim to such an extent that last waterishlogged Stichopus japonicus is 10075 grams, this weight is about 10 times of dried sea-cucumber.The tender property of sea cucumber is big after the rehydration, and hardness is less, and elastic force is bigger, and chewability is moderate, and mouthfeel is good, and institutional framework is even, profile is full.Total number of bacteria is lower than 10
3, Escherichia coli, salmonella all do not have and detect, and sanitary condition is good.The moisture of sea cucumber after the rehydration is 85%, and total protein content is 78% (with dry weight basis), and crude fat content is 0.018%, and ash content is 14%.
Embodiment 2
Take by weighing dried sea-cucumber 1005 grams, put into clear water, dust, silt and table portion salts such as washing plant ash are removed the calcium carbonate at internal organ residue, ginseng mouth place etc.
The sea cucumber of cleaning is put into pure water soak 24h, remove the salinity in the sea cucumber body.Water is changed 3 times in the centre.
Sea cucumber after the immersion desalination is put into pressure cooker, and pot is pressed 0.05～0.15Mpa, boiling 30min.It cools off the high pressure cooking relief naturally.
Cooled sea cucumber is inserted in the pure water, and 0 ℃ is soaked down and sends out a system 24h, during change water 3 times.
Claim to such an extent that last waterishlogged Stichopus japonicus is 11020 grams, this weight is about 11 times of dried sea-cucumber.The tender property of sea cucumber is big after the rehydration, and hardness is less, and elastic force is bigger, and chewability is moderate, and mouthfeel is good, and institutional framework is even, profile is full.Total number of bacteria is lower than 10
3, Escherichia coli, salmonella all do not have and detect, and sanitary condition is good.The moisture of sea cucumber after the rehydration is 88%, and total protein content is 79% (with dry weight basis), and crude fat content is 0.018%, and ash content is 15%.
Embodiment 3
Take by weighing dried sea-cucumber 1020 grams, put into clear water, dust, silt and table portion salts such as washing plant ash are removed the calcium carbonate at internal organ residue, ginseng mouth place etc.
The sea cucumber of cleaning is put into pure water soak 24h, remove the salinity in the sea cucumber body.Water is changed 3 times in the centre.
Sea cucumber after the immersion desalination is put into pressure cooker, and pot is pressed 0.05～0.15Mpa, boiling 25min.It cools off the high pressure cooking relief naturally.
Cooled sea cucumber is inserted in the pure water, and 0 ℃ is soaked down and sends out a system 24h, during change water 3 times.
Claim to such an extent that last waterishlogged Stichopus japonicus is 12060 grams, this weight is about 12 times of dried sea-cucumber.The tender property of sea cucumber is big after the rehydration, and hardness is less, and elastic force is bigger, and chewability is moderate, and mouthfeel is good, and institutional framework is even, profile is full.Total number of bacteria is lower than 10
3, Escherichia coli, salmonella all do not have and detect, and sanitary condition is good.The moisture of sea cucumber after the rehydration is 87%, and total protein content is 78% (with dry weight basis), and crude fat content is 0.014%, and ash content is 14%.
Embodiment 4
Take by weighing dried sea-cucumber 1015 grams, put into clear water, dust, silt and table portion salts such as washing plant ash are removed the calcium carbonate at internal organ residue, ginseng mouth place etc.
The sea cucumber of cleaning is put into pure water soak 24h, remove the salinity in the sea cucumber body.Water is changed 3 times in the centre.
Sea cucumber after the immersion desalination is put into pressure cooker, and pot is pressed 0.05～0.15Mpa, boiling 25min.It cools off the high pressure cooking relief naturally.
Cooled sea cucumber is inserted in the pure water, and 4 ℃ are soaked down and send out system 24h, during change water 3 times.
Claim to such an extent that last waterishlogged Stichopus japonicus is 13020 grams, this weight is about 13 times of dried sea-cucumber.The tender property of sea cucumber is big after the rehydration, and hardness is less, and elastic force is bigger, and chewability is moderate, and mouthfeel is good, and institutional framework is even, profile is full.Total number of bacteria is lower than 10
3, Escherichia coli, salmonella all do not have and detect, and sanitary condition is good.The moisture of sea cucumber after the rehydration is 90%, and total protein content is 77% (with dry weight basis), and crude fat content is 0.015%, and ash content is 13%.
Those of ordinary skill in the art will be appreciated that, above embodiment is used for illustrating the present invention, and be not as limitation of the invention, as long as in essential scope of the present invention, all will drop in the scope of claims of the present invention variation, the modification of the above embodiment.
Claims (4)
1. the system method of sending out of a sea cucumber is characterized in that comprising the following steps:
A. clean: the calcium carbonate of removing sea cucumber surface dirt, salt, internal organ residue and ginseng mouth place;
B. soak desalination: sea cucumber is soaked 12～24h in water;
C. high pressure cooking: it is 0.05～0.15Mpa pot boiling, 15～35min that sea cucumber is put into pressure, naturally cooling;
D. low temperature is sent out system: cooled sea cucumber is dipped in sends out system 20～24h in-4～4 ℃ of water.
2. the system method of sending out of sea cucumber according to claim 1 is characterized in that soaking the desalination time among the step b is 20～24h, and water quality is pure water.
3. the system method of sending out of sea cucumber according to claim 1, the pressure that it is characterized in that the high pressure cooking among the step c is 0.1～0.15Mpa, the boiling time is 20～25min.
4. the system method of sending out of sea cucumber according to claim 1 is characterized in that it is 24h that low temperature in the steps d is sent out the system time, and temperature is 0～4 ℃, and water quality is pure water.
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| Application Number | Priority Date | Filing Date | Title |
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| CNA2007101645475A CN101181081A (en) | 2007-12-05 | 2007-12-05 | Method for preparing sea cucumber |
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| CNA2007101645475A CN101181081A (en) | 2007-12-05 | 2007-12-05 | Method for preparing sea cucumber |
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| CN101181081A true CN101181081A (en) | 2008-05-21 |
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Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102342548A (en) * | 2011-09-26 | 2012-02-08 | 福州百洋海味食品有限公司 | Method for preparing nitrogen-filled instant sea cucumber |
| CN101579142B (en) * | 2009-06-24 | 2012-02-29 | 傅建华 | Method for freeze preservation of sea cucumbers |
| 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 |
| CN102499395A (en) * | 2011-11-16 | 2012-06-20 | 中国水产科学研究院渔业机械仪器研究所 | Sea cucumber rewatering process control system |
| CN103040020A (en) * | 2012-12-11 | 2013-04-17 | 郭叔铜 | Method for preparing high-pressure sea cucumber |
| CN103300263A (en) * | 2013-06-30 | 2013-09-18 | 陈建文 | Process method for dealumination in jellyfish processing |
| CN103734790A (en) * | 2014-01-24 | 2014-04-23 | 福建农林大学 | Method for assisting electrolyzed water soaking of sea cucumbers by ultrasonic waves |
| CN104705645A (en) * | 2015-03-25 | 2015-06-17 | 渤海大学 | Sea cucumber peptide oral solution and formula thereof |
| CN107279821A (en) * | 2017-07-21 | 2017-10-24 | 北京同仁堂健康（大连）海洋食品有限公司 | A kind of speed hair sea cucumber and preparation method thereof |
| CN108244463A (en) * | 2018-04-13 | 2018-07-06 | 北京同仁堂健康（大连）海洋食品有限公司 | A kind of method of sea cucumber deodorant |
| CN111466529A (en) * | 2019-01-23 | 2020-07-31 | 大连鑫玉龙海洋生物种业科技股份有限公司 | Medicated sea cucumber capable of blackening hair and improving eyesight and preparation method thereof |
| CN111466531A (en) * | 2019-01-24 | 2020-07-31 | 大连鑫玉龙海洋生物种业科技股份有限公司 | Medicated diet sea cucumber capable of expelling toxins and reducing weight and preparation method thereof |
| CN113208068A (en) * | 2021-05-31 | 2021-08-06 | 烟台森淼源生物科技有限公司 | Processing method of instant sea cucumber slices and instant sea cucumber slice product |
| CN113615815A (en) * | 2020-05-09 | 2021-11-09 | 大连鑫玉龙海洋生物种业科技股份有限公司 | Sea cucumber with qi-tonifying and kidney-tonifying medicinal diet and preparation method thereof |
| CN115152960A (en) * | 2022-06-23 | 2022-10-11 | 广东官栈营养健康科技有限公司 | Fresh stewed sea cucumber and preparation method thereof |
-
2007
- 2007-12-05 CN CNA2007101645475A patent/CN101181081A/en active Pending
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101579142B (en) * | 2009-06-24 | 2012-02-29 | 傅建华 | Method for freeze preservation of sea cucumbers |
| CN102342548A (en) * | 2011-09-26 | 2012-02-08 | 福州百洋海味食品有限公司 | Method for preparing nitrogen-filled 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 |
| CN102499395A (en) * | 2011-11-16 | 2012-06-20 | 中国水产科学研究院渔业机械仪器研究所 | Sea cucumber rewatering process control system |
| CN103040020A (en) * | 2012-12-11 | 2013-04-17 | 郭叔铜 | Method for preparing high-pressure sea cucumber |
| CN103300263A (en) * | 2013-06-30 | 2013-09-18 | 陈建文 | Process method for dealumination in jellyfish processing |
| CN103734790A (en) * | 2014-01-24 | 2014-04-23 | 福建农林大学 | Method for assisting electrolyzed water soaking of sea cucumbers by ultrasonic waves |
| CN103734790B (en) * | 2014-01-24 | 2015-02-18 | 福建农林大学 | Method for assisting electrolyzed water soaking of sea cucumbers by ultrasonic waves |
| CN104705645A (en) * | 2015-03-25 | 2015-06-17 | 渤海大学 | Sea cucumber peptide oral solution and formula thereof |
| CN107279821A (en) * | 2017-07-21 | 2017-10-24 | 北京同仁堂健康（大连）海洋食品有限公司 | A kind of speed hair sea cucumber and preparation method thereof |
| CN108244463A (en) * | 2018-04-13 | 2018-07-06 | 北京同仁堂健康（大连）海洋食品有限公司 | A kind of method of sea cucumber deodorant |
| CN111466529A (en) * | 2019-01-23 | 2020-07-31 | 大连鑫玉龙海洋生物种业科技股份有限公司 | Medicated sea cucumber capable of blackening hair and improving eyesight and preparation method thereof |
| CN111466531A (en) * | 2019-01-24 | 2020-07-31 | 大连鑫玉龙海洋生物种业科技股份有限公司 | Medicated diet sea cucumber capable of expelling toxins and reducing weight and preparation method thereof |
| CN113615815A (en) * | 2020-05-09 | 2021-11-09 | 大连鑫玉龙海洋生物种业科技股份有限公司 | Sea cucumber with qi-tonifying and kidney-tonifying medicinal diet and preparation method thereof |
| CN113208068A (en) * | 2021-05-31 | 2021-08-06 | 烟台森淼源生物科技有限公司 | Processing method of instant sea cucumber slices and instant sea cucumber slice product |
| CN115152960A (en) * | 2022-06-23 | 2022-10-11 | 广东官栈营养健康科技有限公司 | Fresh stewed sea cucumber and preparation method thereof |
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