CN101268840B - Method for preparing health care nutrition instant holothurian - Google Patents

Method for preparing health care nutrition instant holothurian Download PDF

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Publication number
CN101268840B
CN101268840B CN 200710010685 CN200710010685A CN101268840B CN 101268840 B CN101268840 B CN 101268840B CN 200710010685 CN200710010685 CN 200710010685 CN 200710010685 A CN200710010685 A CN 200710010685A CN 101268840 B CN101268840 B CN 101268840B
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sea
cucumber
pressure
stage
vacuum
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CN 200710010685
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Chinese (zh)
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CN101268840A (en )
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冷毅
李丹丹
李小龙
李长青
王红
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丹东科健食品有限公司
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Abstract

The invention discloses a preparation method of a health nutritious instant sea pumpkin, which includes sea pumpkin pretreatment, ultrahigh pressure treatment, and gas replacement package. The preparation method mainly adopts the following steps: a. material selection; b. fermenting sea pumpkin in a calcium salt solution; c. dipping a nutrient fluid in vacuum; d. treatment by an ultrahigh pressure technology; e. keeping fresh and packaging for gas replacement. The health nutrition of the sea pumpkin is obtained by people in daily life. The method makes a demonstration for promoting the sea pumpkin processing industry to develop towards the high tech refined and deep processing industry. The sea pumpkin produced by the ultrahigh pressure technology preserves the nutrient content of the seapumpkin, the fresh taste and well-lubricated and ripening mouthfeel, reaches sterilization, proteid fixation, original shape elasticity preservation, oxide skin and metamorphism prevention, and further provides an innovative space for the health protection, the nutrition performance, the quality guaranteeing performance and the instant performance.

Description

一种保健营养即食海参的制备方法 A method for the preparation of health and nutrition of instant sea cucumber

技术领域 FIELD

[0001] 本发明涉及营养保健食品,具体地说是一种保健营养即食海参的制备方法。 [0001] The present invention relates to a health food, in particular to a method for preparing instant sea cucumber health and nutrition. 背景技术 Background technique

[0002] 海参肉质酥脆、香软滑润、高蛋白质、低脂肪,不含胆固醇。 [0002] sea cucumber succulent crisp, savory and smooth, high protein, low fat, no cholesterol. 营养丰富、味道鲜美,被称为“富聚阴离子食品”。 Nutritious, delicious, known as the "rich polyanionic food." 海参保健价值非常多,被中药典籍列为补益药物,具有较强的补肾强身、滋阴壮阳、通脉润燥之功效。 Sea cucumber health value very much, is listed as the classics of Chinese medicine tonic drugs, with a strong Bushenqiangshen, Yin and yang effect, Tongmai moistening. 可用于保健预防肿瘤变异、肾虚阳痿、腰酸脚痛、高血脂、高血压等疾病。 Health variation can be used to prevent tumor, kidney impotence, backache, leg pain, high cholesterol, hypertension and other diseases. 对海参的功能性、保健性、保存性、科学食用性、抗氧化性做了大量的研究,为人们能在日常生活中得到海参的保健营养,申请人开发出一种超高压保健营养即食海参。 Functional studies of sea cucumber, health care, preservation, scientific eating, oxidation resistance has done a lot for people to get health and nutrition of sea cucumbers in their daily lives, the applicant developed an ultra-high pressure health nutrition instant sea cucumber .

发明内容 SUMMARY

[0003] 本发明的目的是提供用超高压技术生产保健营养即食海参的制作方法。 [0003] The object of the present invention is to provide a production method for producing instant sea cucumber health and nutrition from an ultrahigh pressure technology.

[0004] 本发明的目的是这样实现的: [0004] The object of the present invention is implemented as follows:

[0005] 一种保健营养即食海参的制备方法, [0005] A method of preparing the instant sea cucumber health and nutrition,

[0006] a.海参预处理 [0006] a. Cucumber pretreatment

[0007] 1. 1原料选择:选择春季或秋季采捕的鲜活海刺参做生产原料,将鲜活海刺参用海水冲洗后,从海参体肛门向上三分之一处解剖,取出内脏,再将海刺参用海水冲洗二次备用; [0007] 1.1 material selection: Select the spring or fall harvest fresh raw materials do japonicus sea, the sea-fresh water rinsing after use japonicus, up from the sea cucumber anatomical third of the anus, eviscerated , then washed twice alternate with sea water japonicus;

[0008] 1.2熇发海参,采用蒸汽加热不锈钢夹层锅或明火加温的锅熇海参,首先向锅内加入容器体积20-50%的重量浓度2-8%氯化钙水溶液,然后将海参倒入锅内;海参与钙盐水溶液的重量比例为1 : 1-3,加温至20-50°C使海参放条,60-100°C熇煮1_4小时后,再将海参与熇煮汁一起倒入不锈钢槽或铁锅内,慢慢的冷却至室温,待海参发至有弹性或海参刺发亮时捞出淋干; [0008] 1.2 He sea cucumber, heated by steam or flame heated stainless steel pot sandwich He cucumber pot, the volume of the container is first added to a concentration of 20-50% by weight aqueous calcium chloride solution of 2-8% to a kettle, and then pour the sea cucumber into the pot; participating in a weight ratio of sea aqueous calcium salt solution is 1: 1-3, heated to 20-50 ° C sea cucumber release strip, after boiling 60-100 ° C He 1_4 hours, and then participate in the sea with He broth poured into a stainless steel tank or iron, and slowly cooled to room temperature, the fish have to be sea cucumber pouring dry lit when the resilient spines or cucumber;

[0009] 1.3真空浸渍营养液,将熇发好的海参放置真空浸渍罐内,加入营养液;海参与营养液的重量比例为1 : 1-4,真空度为60-200½,浸渍温度控制在50-80°C,浸渍时间为30-180min,然后除去真空取出海参淋干; [0009] 1.3 vacuum impregnation nutrient solution, the cucumber is placed He made good impregnation tank vacuum, added to the nutrient solution; participating in a weight ratio of sea nutrient solution is 1: 1-4, a vacuum degree of 60-200½, immersed in a temperature controlled 50-80 ° C, the immersion time is 30-180min, then removed in vacuo removed pouring dry sea cucumbers;

[0010] 营养液重量组成为5-10%红糖、2-5%蜂蜜、0. 3-1% VC.0. 2_1 %人参、2_5%姜、 0. 5-2%蒜、0. 3-1%大料、1-3%料酒、3-8%醋、3-6%食盐,余量为水; [0010] The nutrient solution composed of 5-10% by weight brown sugar, 2-5% honey, 0. 3-1% VC.0. 2_1% ginseng, ginger 2_5%, 0. 5-2% garlic, 0 3- aniseed 1%, 1-3%, wine, vinegar, 3-8%, 3-6% salt, balance water;

[0011] b.超高压处理 [0011] b. High pressure treatment

[0012] 2. 1超高压食品处理器的参数设置,根据海参品质和加工工艺要求,设置增压器压力值16-60MPa,流量6. 0-14MPa/min,容器压力值分级设置为第一阶段0-200MPa/2-30min保压,第二阶段200-500MPa/2-20min,同时也设置二级卸压系数第一阶段500-200MPa/2-5min 保压,第二阶段200-0MPa/2_5min ;加热温度为0-100°C,时间10-60min,冷却温度为20-40°C,时间10-60min,并使超高压PLC控制界面联通计算机自动控制操作系统,处于开机状态; [0012] 2.1 EHV parameters food processor according cucumber quality and processing requirements, the boost pressure set value 16-60MPa, flow 6. 0-14MPa / min, the pressure vessel is set to a first value rating stage 0-200MPa / 2-30min packing, the second stage 200-500MPa / 2-20min, but also provided two first stage pressure relief coefficient 500-200MPa / 2-5min packing, the second stage 200-0MPa / 2_5min; heating temperature is 0-100 ° C, time 10-60min, the cooling temperature of 20-40 ° C, time 10-60min, and EHV PLC control interface link operating computer control system is switched on;

4[0013] 2. 2间歇式或半连续式装盒,先将预处理海参每个装入一个小塑料袋内,加入营养液;海参与营养液的重量比例为1 : 1-3,营养液可起到平衡海参体间的压差和保护海参体态,真空密封,再将真空密封的小袋海参2-10个合并装入塑料袋内,达到隔离压力介质液的目的,真空密封旋开超高压容器保险堵盖,将密封的海参均勻填装在容器仓内,调整容器压力介质液体平面于螺旋扣平面的1. 0-lOOmm,然后将堵盖均力平稳的旋进容器螺旋扣内, 锁住保险环; 4 [0013] 2.2 batch or semi-continuous cartoning, the first pre-loaded into a small plastic bag of each cucumber, added to the nutrient solution; participating in a weight ratio of sea nutrient solution is 1: 1-3, Nutrition fluid pressure difference between the balance may function as the sea cucumber body and protecting cucumber, vacuum sealed, and then vacuum sealed pouch cucumber 2-10 were combined in a polybag, isolation purpose medium pressure liquid seal vacuum ultra unscrew Insurance cover plug pressure vessel, the sealed cucumber uniformly filled cartridge in the container, a liquid medium to adjust the pressure vessel 1. 0-lOOmm plane buckle in the plane of the spiral, then the average force plug cap is screwed into the container smooth turnbuckle, Insurance locked loop;

[0014] 2. 3超高压技术操作:启动计算机超高压技术自动控制的PLC系统,将自动转换开关置于自动位置,按设置程序,启动增压器,开始自动充液,当达到设置充液电接点压力值时,系统自动换向增压的第一阶段上限200MPa,保压2-30min,计时显示仪表开始第一阶段保压计时,当完成第一阶段设置保压程序后,第二阶段由200MI^增压至500MPa,系统保压2-20min后,系统开始自动分级卸压,第一级快卸由500MPa-200Mpa ;第二级快卸压由200MPa-0MPa,计时显示与压力显示仪表自动复位后,完成超高压技术操作程序;因海参不需加温处理为此加热设置于室温常温状态;关闭PLC控制系统,打开保险锁环,均力旋开堵盖,平稳的取出海参;经超高压技术处理的海参,被灭酶、杀菌、蛋白固化,保持原形态弹性及鲜美的味道和滑润、酥软的口感; [0014] 2.3 Pressure Technology: Start the computer automatically controlled pressure technology PLC system, the automatic transfer switch in the automatic position, set the program to start the booster, filling starts automatically, when reaching the set filling when the electric contact pressure value, the system automatically changing the upper limit of the first stage pressurized 200MPa, packing 2-30min, a first phase of the start time display instrument dwell time, after the completion of the first stage is provided packing procedures, a second stage pressurized to 500 MPa or a 200MI ^, holding pressure after the system 2-20min, the system starts automatic classification pressure relief, the first stage of quick release 500MPa-200Mpa; second stage fast relief of 200MPa-0MPa, the pressure indicator display timing after the automatic reset, the procedure is completed pressure technology; cucumber because no heating process is provided for this purpose is heated at room temperature is cold; Close PLC control system, safety lock ring opening, blocking both the force unscrew the cap, remove the smooth sea cucumber; by cucumber processing pressure technology, destroyed enzyme, sterilizing, curing protein, maintaining the original shape and elasticity and smoothness delicious taste, taste melted;

[0015] c.气体置换包装 [0015] c. Gas replacement packaging

[0016] 3. 1为保持经超高压技术生产的海参在冷冻和常态下的品质和形态。 [0016] 3.1 to shape and maintain the quality of production in cucumber by high pressure technology and frozen norm. 采用真空气体置换保鲜包装,真空度为0. 2-1. OMPa,置换气体为99. 99%的氮气、1. 977克/升的二氧化碳、1. 429克/升的氧气,置换率为95-98%。 Fresh carbon dioxide gas replacement packaging in vacuo, the degree of vacuum of 0. 2-1. OMPa, the replacement gas is 99.99% nitrogen, 1.977 g / l, 1.429 g / l oxygen was replaced with 95 98%. 包装材质为复合塑料盒或铝箔袋,复合膜、铝箔经热合或电磁感应密封。 Composite packaging materials sealed plastic boxes or foil bags, composite film, aluminum foil by heat or an electromagnetic induction.

[0017] 3. 2将超高压技术生产的海参,每只或多只装入复合塑料盒内或铝箔袋内抽真空为0. 2-1. OMPa,充入氮气60-80 %、二氧化碳5_30 %、氧气2_10 %,密封包装,再装入精品包装盒内,获得超高压保健营养即食海参成品,在0-4°C条件下可保质12个月,在常态下可保质3个月。 [0017] 3.2 ultrahigh pressure technology to produce cucumber, each load only or composite plastic or aluminum foil pouch vacuum box as 0. 2-1. OMPa, 60-80% filled with nitrogen, carbon dioxide 5_30 %, 2_10% oxygen, sealed package, and then into the box quality, health and nutrition instant sea cucumber is obtained UHP finished, at 0-4 ° C for 12 months shelf-life conditions, in a normal state can be kept for 3 months.

[0018] 本发明的积极效果: [0018] The positive effect of the invention:

[0019] 1、采用超高压技术制备的海参能在常态下保持品质,食用便捷,达到常温杀菌、保鲜的目的。 [0019] 1, sea cucumber prepared using high pressure technology can be maintained at normal quality, convenience food, reach room temperature sterilization, preservation purposes.

[0020] 2、采用超高压技术生产的海参,保持了海参营养成份、鲜美味道和滑润酥软的口感,在超高压下达到冷杀菌、灭酶、固定蛋白质、保持原形态弹性。 [0020] 2, using technology to produce ultra-high pressure sea cucumber, sea cucumber nutrient retention, delicious flavor and taste melted lubricants, ultra-high pressure reached in cold sterilization, enzyme inactivation, protein was immobilized, the elastic retaining the original shape. 防止化皮、变质,更为海参保健性、营养性、保质性、即食性提供创新的空间,促进海参加工产业向高科技精深加工业发展。 Prevent of skin, deterioration, more sea cucumber health, nutrition, shelf-life sex, sexual ready to provide room for innovation, promote sea cucumber processing industries to high-tech precision processing industry development.

具体实施方式 detailed description

[0021] 下面结合实施例对本发明做进一步详细说明。 [0021] The following embodiments in conjunction with embodiments of the present invention is described in further detail.

[0022] 实施例1 [0022] Example 1

[0023] 取秋季在海里采捕的野生海刺参50kg,平均8个头1公斤,共400只海参。 [0023] In the wild sea stichopus take the fall harvest of 50kg nautical miles, an average of 8 heads 1 kg, a total of 400 sea cucumbers. 海水冲洗后,用剪刀从海参肛门处向上剪开三分之一,取出内脏,再用海水漂洗二次。 After water rinsing, cut with scissors one third up from the sea cucumber anus, evisceration, water and then rinsed twice. 采用200L不锈钢夹层锅通入蒸汽加热,向锅内加IOOkg重量浓度为6%的氯化钙水溶液。 With 200L stainless steel pot sandwich into steam heating, to the pot add IOOkg concentration of 6% by weight aqueous calcium chloride solution. 把洗好的海参倒入锅内,慢慢加热,使海参在40°C -60°C间放开体态成为条状。 The washing cucumbers into the pan and slowly heated to release the sea cucumber body between 40 ° C -60 ° C streaky. 用木板搅拌,使海参体受热均勻,逐渐加温至沸,熇煮3小时使海参熇透有一定的弹性。 With a wooden stirring, sea cucumber body heat evenly, and gradually warmed to boiling, boiled for 3 hours He He cucumber through a certain degree of elasticity. 然后将汤汁和海参一起倒入不锈钢槽自然冷却至室温,海参在原汁中自然的胀发到海参刺有发亮时即可捞出淋干的海参约20kg400个头(平均每只海参50g)。 The soup was then poured with stainless steel tanks and cucumber cool to room temperature, cucumber juice in the expansion of the natural hair to remove the thorns sea cucumber dried sea cucumber when pouring about 20kg400 head lights (average per cucumber 50g).

[0024] 配制营养液,取红糖^00g、鲜姜llOOg、大蒜350g、大料168g、料酒550g、蜂蜜1600g、人参120g、维生素C170g、醋^00g、食盐2800g加入纯净水42kg。 [0024] formulating a nutritional solution, take the brown sugar ^ 00g, fresh ginger llOOg, 350 g of garlic, aniseed 168g, 550g wine, honey 1600g, Ginseng 120g, vitamins C170g, vinegar ^ 00g, salt 2800g of pure water was added 42kg.

[0025] 煎煮120min。 [0025] boiling 120min. 过滤后加入100L的不锈钢真空浸渍罐内。 After filtration was added 100L stainless steel tank of vacuum impregnation. 再将20kg海参装入吊篮内放在真空浸渍罐内,密封罐盖。 20kg loaded into the basket and then placed in a vacuum cucumber impregnation tank, the sealing lids. 抽真lOOPa,加温至60°C,真空浸渍120min,然后除去真空,打开罐盖提出装有海参的吊篮淋干汁液。 Loopa was evacuated, heated to 60 ° C, vacuum impregnation 120min, then removed in vacuo, the basket with open lids made of pouring dry cucumber juice. 将浸渍营养液的海参装入宽60mm长130mm的复合袋内,每袋一个海参,在加入经过滤碳化贝壳粉脱色的营养液,每袋50g,抽真空密封, 成400个装有海参和营养液的复合袋。 Impregnating the sea cucumber nutrient solution was charged width 60mm length 130mm composite bag, a bag cucumber, filtered carbonized shell powder was added in the decolorization nutrient solution bag 50g, evacuated, sealed, into a sea cucumber and nutrition with 400 liquid bags. 平均重量为100g,合并10小袋装进200mmX 400mm 的大复合袋内真空密封。 The average weight of 100g, 10 merge pouch sealed vacuum bag packed macrocomposite of 200mmX 400mm. 启动计算机打开PLC控制系统,设置超高压技术产数,增压器压力值50MPa,容器压力值第一阶段上限为200MPa保压20min,第二阶段上限为500MPa保压IOmin0常温下处理暂不设置加热温度。 Start Open PLC control system computer, set production number of ultrahigh pressure technology, the booster pressure 50 MPa, the upper limit value of the first stage pressure vessel holding 20min pressure 200MPa, 500MPa upper limit of the second phase packing IOmin0 room temperature a heating process temporarily temperature. 旋开超高压保险堵盖,再将真空密封好的40大袋海参均勻的填装在超高压容器仓内,调压力介质液面距离螺旋扣平面20mm均力的将容器保险堵盖旋时容器螺旋扣内,锁住保险环。 When the cap is unscrewed EHV safety plug, then a good vacuum seal even cucumber sack 40 filled in a super high pressure vessel compartment, the regulated pressure level of the medium are from 20mm turnbuckle plane force safety container vessel blockages helical screw buckle, safety lock ring. 启动自动控制PLC系统,转换电源开关于自动位置,点击计算机控制程序中的增压器,开始充液增压,当压力显示到200MPa时自动停止增压,保压显示仪表开始倒计时20min后,继续由200MPa增压至500MPa,保压IOmin后,点击卸压泵开始分级快速卸压,第一级由500MPa卸压至200MPa,需2分钟。 Start automatic control system PLC, the power conversion automatically on opening position, click computer control program turbocharger supercharging filling starts, the display is automatically stopped when the pressure when pressurized to 200MPa, holding pressure indicator start the countdown after 20min, continued a pressurized to 200MPa 500MPa, after packing IOmin, click on the start classification rapid relief relief pump, pressure relief from the first stage 500MPa to 200MPa, to 2 minutes. 稳压3min,开始第二级由200ΜΙ^卸压至OMPa。 Regulator 3min, pressure relief by the start of the second stage 200ΜΙ ^ to OMPa. 计时器与压力显示仪表自动复位。 The timer is automatically reset with the pressure indicator. 完成海参超高压技术处理。 Sea cucumber processing technology to complete the ultra-high pressure. 关闭PLC控制系统,检查各种仪表复位情况及报警灯情况,打开保险锁环,均力旋开堵盖,平稳取出40袋海参。 Close PLC control system, examine the various instruments and warning lights reattachment case, open the safety lock ring are blocking force unscrew the cap, the bag 40 smoothly remove the sea cucumber. 启动真空气体置换保鲜包装机,将海参从40袋中分别取出将入复合塑料盒,高50mm、长300mm、宽200mm,每盒装10只海参,放入包装机模具槽内,抽真空0. 8Mpa,自动复膜充氮气80%、二氧化碳18 %、氧气2 %的混合保鲜气体,热合封膜、密封, 贴上标签。 Start vacuum gas replacement preservation packaging machine, the bag 40 is removed from the sea cucumber, respectively, into the composite plastic boxes, high 50mm, length 300mm, width 200mm, cucumber per box 10, the packaging machine into a mold vessel, evacuation 0. 8Mpa, automatic laminating 80% filled with nitrogen, 18% carbon dioxide, 2% oxygen mixture of fresh gas, heat sealing film, sealed and labeled. 装入精品盒内得40盒超高压保健营养即食海参。 Toys cassette cartridge 40 loaded UHP health and nutrition have instant sea cucumber. 在常温下可保质3个月,0-4°C 条件下可保质12个月。 It can be kept at room temperature for 3 months at 0-4 ° C for 12 months shelf-life conditions.

[0026] 实施例2 [0026] Example 2

[0027] 1)原料选择:选择春季或秋季采捕的鲜活海刺参做生产原料,将鲜活海刺参用海水冲洗后,从海参体肛门向上三分之一处解剖,取出内脏,再将海刺参用海水冲洗二次备用; [0027] 1) material selection: Select the spring or fall harvest fresh raw materials do japonicus sea, the sea-fresh water rinsing After japonicus, up from the sea cucumber anatomical third of the anus, eviscerated, then sea japonicus washed twice with water standby;

[0028] 1.2熇发海参,采用蒸汽加热不锈钢夹层锅或明火加温的锅熇海参,首先向锅内加入容器体积40%的重量浓度2%氯化钙水溶液,然后将海参倒入锅内;海参与钙盐水溶液的重量比例为1 : 2,加温至50°C使海参放条,60°C熇煮4小时后,再将海参与熇煮汁一起倒入不锈钢槽或铁锅内,慢慢的冷却至室温,待海参发至有弹性或海参刺发亮时捞出淋干; [0028] 1.2 He sea cucumber, heated by steam or flame heated stainless steel pot sandwich He cucumber pot, the pot is first added to the vessel volume concentration of 40% by weight of a 2% aqueous calcium chloride solution, and then the sea cucumber into the pot; sea ​​weight ratio of aqueous calcium salt solution is involved in 1: 2, heated to 50 ° C sea cucumber release strip, 60 ° C He boiled for 4 hours and then poured into the sea together with the participation He broth wok or stainless steel tank, slow slow cooling to room temperature, the fish have to be sea cucumber pouring dry lit when the resilient spines or cucumber;

[0029] 1. 3真空浸渍营养液,将熇发好的海参放置真空浸渍罐内,加入营养液;海参与营养液的重量比例为1 : 4,真空度为200Pa,浸渍温度控制在50°C,浸渍时间为180min,然后除去真空取出海参淋干; [0029] 1.3 vacuum impregnation nutrient solution, the cucumber is placed He made good impregnation tank vacuum, added to the nutrient solution; participating in a weight ratio of sea nutrient solution is 1: 4, degree of vacuum of 200Pa, the impregnation temperature is controlled at 50 ° C, immersion time is 180min, then removed in vacuo removed pouring dry sea cucumbers;

[0030] 营养液重量组成为10%红糖、5%蜂蜜、VC、1%人参、5%姜、2%蒜、大料、 [0030] The nutrient solution consisting of 10% by weight brown sugar, honey, 5%, VC, 1% ginseng, ginger 5%, 2% garlic, aniseed,

3%料酒、8%醋、6%食盐,余量为水。 3% wine, vinegar 8%, 6% sodium chloride, the balance being water. [0031] 2.超高压处理 [0031] 2. Ultra High Pressure

[0032] 2. 1超高压食品处理器的参数设置,根据海参品质和加工工艺要求,设置增压器压力值16-60MPa,流量6. 0-14MPa/min,容器压力值分级设置为第一阶段0-200MPa/2-30min保压,第二阶段200-500MPa/2-20min,同时也设置二级卸压系数第一阶段500-200MPa/2-5min 保压,第二阶段200-0MPa/2_5min ;加热温度为60°C,时间40min,冷却温度为30°C,时间20min,并使超高压PLC控制界面联通计算机自动控制操作系统,处于开机状态; [0032] 2.1 EHV parameters food processor according cucumber quality and processing requirements, the boost pressure set value 16-60MPa, flow 6. 0-14MPa / min, the pressure vessel is set to a first value rating stage 0-200MPa / 2-30min packing, the second stage 200-500MPa / 2-20min, but also provided two first stage pressure relief coefficient 500-200MPa / 2-5min packing, the second stage 200-0MPa / 2_5min; heating temperature is 60 ° C, time 40min, the cooling temperature is 30 ° C, time 20min, and EHV PLC control interface link operating computer control system is switched on;

[0033] 2. 2间歇式或半连续式装盒,先将预处理海参每个装入一个小塑料袋内,加入营养液;海参与营养液的重量比例为1 : 2,营养液可起到平衡海参体间的压差和保护海参体态,真空密封,再将真空密封的小袋海参2-10个合并装入塑料袋内,达到隔离压力介质液的目的,真空密封旋开超高压容器保险堵盖,将密封的海参均勻填装在容器仓内,调整容器压力介质液体平面于螺旋扣平面的1. 0-lOOmm,然后将堵盖均力平稳的旋进容器螺旋扣内, 锁住保险环; [0033] 2.2 batch or semi-continuous cartoning, the first pre-loaded into a small plastic bag of each cucumber, added to the nutrient solution; participating in a weight ratio of sea nutrient solution is 1: 2, may serve nutrient solution and protection of the sea cucumber body pressure, the vacuum seal between the sea cucumber body balance, and then vacuum-sealed pouch cucumber 2-10 were combined in a polybag, isolation purpose liquid pressure medium, ultrahigh vacuum sealing containers unscrew Insurance blocking the cover, the sealed cucumber uniformly filled cartridge in the container, the liquid pressure medium is adjusted to the plane of the container 1. 0-lOOmm turnbuckle plane, then the average force plug cap is screwed into the container smooth turnbuckle, locked Insurance ring;

[0034] 2. 3超高压技术操作:启动计算机超高压技术自动控制的PLC系统,将自动转换开关置于自动位置,按设置程序,启动增压器,开始自动充液,当达到设置充液电接点压力值时,系统自动换向增压的第一阶段上限200MPa,保压2-30min,计时显示仪表开始第一阶段保压计时,当完成第一阶段设置保压程序后,第二阶段由200MPa增压至500MPa,系统保压2-20min后,系统开始自动分级卸压,第一级快卸由500MPa-200Mpa ;第二级快卸压由200MPa-0MPa,计时显示与压力显示仪表自动复位后,完成超高压技术操作程序;因海参不需加温处理为此加热设置于室温常温状态;关闭PLC控制系统,打开保险锁环,均力旋开堵盖,平稳的取出海参;经超高压技术处理的海参,被灭酶、杀菌、蛋白固化,保持原形态弹性及鲜美的味道和滑润、酥软的口感; [0034] 2.3 Pressure Technology: Start the computer automatically controlled pressure technology PLC system, the automatic transfer switch in the automatic position, set the program to start the booster, filling starts automatically, when reaching the set filling when the electric contact pressure value, the system automatically changing the upper limit of the first stage pressurized 200MPa, packing 2-30min, a first phase of the start time display instrument dwell time, after the completion of the first stage is provided packing procedures, a second stage 200MPa to 500 MPa or a pressurized, holding pressure after the system 2-20min, the system starts automatic classification pressure relief, the first stage of quick release 500MPa-200Mpa; second stage fast relief of 200MPa-0MPa, pressure and time display automatically display instrument after the reset, the procedure is completed pressure technology; cucumber because no heating process is provided for this purpose is heated at room temperature is cold; Close PLC control system, safety lock ring opening, blocking both the force unscrew the cap, a smooth extraction of sea cucumber; by ultra cucumber high pressure processing technology, destroyed enzyme, sterilizing, curing protein, maintaining the original shape and elasticity and smoothness delicious taste, taste melted;

[0035] 3.气体置换包装: [0035] 3. The gas replacement packaging:

[0036] 3. 1为保持经超高压技术生产的海参在冷冻和常态下的品质和形态。 [0036] 3.1 to shape and maintain the quality of production in cucumber by high pressure technology and frozen norm. 采用真空气体置换保鲜包装,真空度为1. OMPa,置换气体为99. 99%的氮气、1. 977克/升的二氧化碳、 1. 4¾克/升的氧气,置换率为95-98%。 Fresh carbon dioxide gas replacement vacuum packaging, vacuum degree of 1. OMPa, the replacement gas is 99.99% nitrogen, 1.977 g / l, 1. 4¾ g / liter of oxygen, 95-98% substitution rate. 包装材质为复合塑料盒或铝箔袋,复合膜、铝箔经热合或电磁感应密封。 Composite packaging materials sealed plastic boxes or foil bags, composite film, aluminum foil by heat or an electromagnetic induction.

[0037] 3. 2将超高压技术生产的海参,每只或多只装入复合塑料盒内或铝箔袋内抽真空为0. 2-1. OMPa,充入氮气80 %、二氧化碳10 %、氧气9 %,密封包装,再装入精品包装盒内, 获得超高压保健营养即食海参成品,在0-4°C条件下可保质12个月,在常态下可保质3个月。 [0037] 3.2 ultrahigh pressure technology to produce cucumber, each load only or composite plastic or aluminum foil pouch vacuum box as 0. 2-1. OMPa, flushed with nitrogen 80%, 10% carbon dioxide, 9% oxygen, sealed package, and then into the box quality, health and nutrition instant sea cucumber is obtained UHP finished, at 0-4 ° C for 12 months shelf-life conditions, in a normal state can be kept for 3 months.

[0038] 实施例3 [0038] Example 3

[0039] 与实施例1不同之处在于,取盐渍海刺参400个,平均7个头1公斤,,经在重量浓度为3%氯化钙水溶液熇煮3小时,冷却原汁胀发10小时,真空浸渍营养液50min, 真空度为150Pa,浸渍温度控制在75°C ;捞出淋干加入营养液,海参与营养液的重量比例为1 : 2,密封于装有营养液的复合袋内,再经容器压力值分级设置为第一阶段0-200MPa/2-30min保压,第二阶段200-500MPa/2-20min,同时也设置二级卸压系数第一阶段500-200MPa/2-5min 保压,第二阶段200-0MPa/2_5min ;加热温度为50°C,时间50min,冷却温度为40°C,时间30min,两阶段的超高压技术处理,并使超高压PLC控制界面联通计算机自动控制操作系统,处于开机状态;密封于装有营养液的复合袋内。 [0039] Example 1 except that the take saline sea japonicus 400, the average head 7 ,, 1 kg was boiled in a 3% by weight aqueous calcium chloride solution concentration of He 3 hours, cooled juice hair bulge 10 hours, vacuum impregnation nutrient solution 50min, the degree of vacuum of 150Pa, the impregnation temperature controlled at 75 ° C; pouring dry fish nutrient solution was added, the ratio by weight of sea involved in nutrient solution is 1: 2, sealed in a bag containing nutrient solution inside, and then the pressure vessel is set to a first fractionation stage 0-200MPa / 2-30min packing, the second stage 200-500MPa / 2-20min, but also provided two first stage pressure relief coefficient 500-200MPa / 2 -5min packing, the second stage 200-0MPa / 2_5min; the heating temperature is 50 ° C, time 50min, the cooling temperature is 40 ° C, time 30min, a two-stage process pressure technology, and ultrahigh pressure PLC control interface Unicom automatic computer control operation system is switched on; composite seal bag containing nutrient solution. 再经200MPa-500MPa 两阶段超高压技术处理,气体置换包装在保鲜盒内,再入精品盒包装后获得40盒超高压保健营养即食海参。 And then the two phases 200MPa-500MPa process pressure technology, gas replacement packaging in the crisper, quality after re-entry box packaging box 40 to obtain ultrahigh health and nutrition instant sea cucumber.

[0040] 营养液重量组成为5%红糖、2%蜂蜜、0. 3% VC、0. 2%人参、2%姜、0. 5%蒜、 0. 3%大料、料酒、5%醋、3%食盐,余量为水。 [0040] The nutrient solution composed of 5% by weight brown sugar, honey and 2%, 0. 3% VC, 0. 2% of ginseng, 2% ginger, 0.5% of garlic, 0.3% aniseed, wine, vinegar, 5% , 3% salt, the balance being water.

Claims (3)

  1. 1. 一种保健营养即食海参的制备方法,其特征在于:a.海参预处理(1. 1原料选择:选择春季或秋季采捕的鲜活海刺参做生产原料,将鲜活海刺参用海水冲洗后,从海参体肛门向上三分之一处解剖,取出内脏,再将海刺参用海水冲洗二次备用;(1.2熇发海参,采用蒸汽加热不锈钢夹层锅或明火加温的锅熇海参,首先向锅内加入容器体积20-50%的重量浓度2-8%氯化钙水溶液,然后将海参倒入锅内;海参与钙盐水溶液的重量比例为1 : 1-3,加温至20-50°C使海参放条,60-100°C熇煮1-4小时后,再将海参与熇煮汁一起倒入不锈钢槽或铁锅内,慢慢的冷却至室温,待海参发至有弹性或海参刺发亮时捞出淋干;(1.3真空浸渍营养液,将熇发好的海参放置真空浸渍罐内,加入营养液;海参与营养液的重量比例为1 : 1-4,真空度为60-200½,浸渍温度控制在50-80°C,浸渍时间为30-180 1. A method for preparing instant sea cucumber health and nutrition, which is characterized by: a preprocessing cucumber (1.1 material selection: Select the spring or fall harvest fresh sea japonicus do raw materials, the fresh sea japonicus after rinsing with water, the sea cucumber from the anus up one third of the anatomy, eviscerated, and then washed twice alternate with sea water stichopus; (1.2 He sea cucumber, heated by steam heated stainless steel pot sandwich or fire pot He cucumber, vessel volume concentration of 20-50% by weight aqueous calcium chloride solution of 2-8% is first added to the pot, the pot is then poured into the sea cucumber; participation sea aqueous calcium salt solution ratio by weight is 1: 1-3, plus warmed to 20-50 ° C sea cucumber release strip after 60-100 ° C He boiled for 1-4 hours and then poured into the sea together with the participation He broth wok or stainless steel tank, slowly cooled to room temperature, sea cucumber to be pouring dry to remove hair has lit when the resilient spines or cucumber; (1.3 vacuum impregnation nutrient solution, the cucumber is placed He made good impregnation tank vacuum, added to the nutrient solution; participating in a weight ratio of sea nutrient solution is 1: 1- 4, the degree of vacuum is 60-200½, immersion temperature controlled at 50-80 ° C, the immersion time is 30-180 min,然后除去真空取出海参淋干;营养液重量组成为5-10 %红糖、2-5 %蜂蜜、0. 3-1 % VC、0. 2-1 %人参、2_5 %姜、(0. 5-2%蒜、0. 3-1%大料、1-3%料酒、3-8%醋、3-6%食盐,余量为水;b.超高压处理 min, then removed in vacuo removed pouring dry sea cucumbers; nutrient solution composed of 5-10% by weight brown sugar, honey, 2-5%, 0 3-1% VC, 0 2-1% ginseng, ginger 2_5%, (0... 5-2% garlic, aniseed 03-1%, 1-3%, wine, vinegar, 3-8%, 3-6% salt, the balance being water;. UHP process B
  2. 2. 1超高压食品处理器的参数设置,根据海参品质和加工工艺要求,设置增压器压力值16-60MPa,流量6. 0_14MPa/min,容器压力值分级设置为第一阶段0-(200MPa/2_30min保压, 第二阶段200-500MPa/2-20min,同时也设置二级卸压系数第一阶段500-200MPa/2_5min保压,第二阶段200-0MPa/2-5min ;加热温度为0_100°C,时间10_60min,冷却温度为20_40°C, 时间10-60min,并使超高压PLC控制界面联通计算机自动控制操作系统,处于开机状态;(2. 2间歇式或半连续式装仓,先将预处理海参每个装入一个小塑料袋内,加入营养液; 海参与营养液的重量比例为1 : 1-3,营养液可起到平衡海参体间的压差和保护海参体态, 真空密封,再将真空密封的小袋海参2-10个合并装入塑料袋内真空密封,达到隔离压力介质液的目的,旋开超高压容器保险堵盖,将密封的海参均勻填装在容器仓内,调整容器压力介 2.1 EHV parameters food processor according cucumber quality and processing requirements, the boost pressure set value 16-60MPa, flow 6. 0_14MPa / min, the pressure vessel is set to a first value classification stage 0- (200MPa / 2_30min packing, the second stage 200-500MPa / 2-20min, but also provided two first stage pressure relief coefficient 500-200MPa / 2_5min packing, the second stage 200-0MPa / 2-5min; heating temperature is 0_100 ° C, time 10_60min, the cooling temperature 20_40 ° C, time 10-60min, and EHV PLC control interface link operating computer control system is switched on;. (22 batch or semi-continuous binning, first the pre-loaded in a small sea cucumbers each plastic bag, added to the nutrient solution; participating in a weight ratio of sea nutrient solution is 1: 1-3, the pressure difference between the nutrient solution can play balance cucumber sea cucumber and a protective body, in vacuo sealed, and then vacuum sealed pouch cucumber 2-10 were combined into a vacuum sealed plastic bag, to achieve the object of the spacer fluid pressure medium, super high pressure vessel safety plug unscrewing the lid, the seal sea cucumber uniformly filled cartridge in the container adjusting the pressure medium container 液体平面于螺旋扣平面的1. 0-lOOmm,然后将堵盖均力平稳的旋进容器螺旋扣内,锁住保险环;(2. 3超高压技术操作:启动计算机超高压技术自动控制的PLC系统,将自动转换开关置于自动位置,按设置程序,启动增压器,开始自动充液,当达到设置充液电接点压力值时,系统自动换向增压的第一阶段上限200MPa,保压2-30min,计时显示仪表开始第一阶段保压计时,当完成第一阶段设置保压程序后,第二阶段由200MI^增压至500MPa,系统保压2-20min后,系统开始自动分级卸压,第一级快卸由500MPa-200Mpa ;第二级快卸压由200MPa-0MPa,计时显示与压力显示仪表自动复位后,完成超高压技术操作程序;因海参不需加温处理为此加热设置于室温常温状态;关闭PLC控制系统,打开保险锁环,均力旋开堵盖,平稳的取出海参;经超高压技术处理的海参,被灭酶、杀菌、蛋白固化 Liquid level in the turnbuckle 1. 0-lOOmm plane, and then plug the cap are screwed into the smooth inner force turnbuckle container, lock the security ring; (UHP technology 23: Start computer automatic control technology EHV PLC system, the automatic transfer switch in the automatic position, set the program to start the booster, filling starts automatically, when the pressure reaches the set value of fluid-filled electrical contact, the system automatically changing the upper limit of the first stage pressurized 200MPa, packing 2-30min, a first phase of the start time display instrument dwell time, after the completion of the first stage is provided packing program, a second stage pressurized to 500 MPa or 200MI ^, the system packing 2-20min, the system automatically starts grading relief, quick release of a first stage 500MPa-200Mpa; second stage fast relief of 200MPa-0MPa, pressure and time display after the display meter is reset, the procedure is completed pressure technology; no heating process is due to sea cucumber this heat setting is cold at room temperature; Close PLC control system, safety lock ring opening, blocking both the force unscrew the cap, remove the smooth sea cucumber; cucumber pressure technology after treatment, were destroyed enzyme, sterilizing, curing protein 保持原形态弹性及鲜美的味道和滑润、酥软的口感;c.气体置换包装 Maintaining the original shape and elasticity and smoothness delicious taste, taste melted;. C gas replacement packaging
  3. 3. 1为保持经超高压技术生产的海参在冷冻和常态下的品质和形态;采用真空气体置换保鲜包装,真空度为0. 2-1. OMPa,置换气体为99. 99%的氮气、1. 977克/升的二氧化碳、(1. 429克/升的氧气,置换率为95-98% ;包装材质为复合塑料盒或铝箔袋,复合膜、铝箔经热合或电磁感应密封;.3. 2将超高压技术生产的海参,每只或多只装入复合塑料盒内或铝箔袋内抽真空为0. 2-1. OMPa,充入氮气60-80%、二氧化碳5-30%、氧气2-10%,密封包装,再装入精品包装盒内,获得超高压保健营养即食海参成品,在0-4°C条件下可保质12个月,在常态下可保质3个月。 3.1 In order to maintain the quality and morphology produced by the high pressure technology and at refrigerated cucumber normality; vacuum gas replacement packaging preservation, the degree of vacuum of 0. 2-1 OMPa, the replacement gas is 99.99% of nitrogen. . 1.977 g / l of carbon dioxide (1,429 g / l oxygen was replaced 95-98%; packing box made of a composite plastic or foil bags, composite film, aluminum foil by heat sealing or induction sealing; .3 2. the ultrahigh pressure technology to produce cucumber, each load only or composite plastic or aluminum foil pouch vacuum box as 0. 2-1. OMPa, flushed with nitrogen 60-80%, 5-30% carbon dioxide, 2-10% oxygen, sealed package, and then into the box quality, health and nutrition instant sea cucumber is obtained UHP finished, at 0-4 ° C for 12 months shelf-life conditions, in a normal state can be kept for 3 months.
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CN1853509A (en) 2005-04-26 2006-11-01 李长青 Production of dried sea cucumbers

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