CN101467543A - Fresh-keeping technique of trepang - Google Patents
Fresh-keeping technique of trepang Download PDFInfo
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- CN101467543A CN101467543A CNA2007100607495A CN200710060749A CN101467543A CN 101467543 A CN101467543 A CN 101467543A CN A2007100607495 A CNA2007100607495 A CN A2007100607495A CN 200710060749 A CN200710060749 A CN 200710060749A CN 101467543 A CN101467543 A CN 101467543A
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- sea cucumber
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- fresh
- salt solution
- pressurization
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Abstract
The invention provides a holothurian fresh-keeping technology, relating to a food preparation and process method, which is characterized in the following process: transporting to fabrication plant after salvaging, cleaning, pouring into a container with brine, salting, pressurizing, adding holothurian, salting and pressurizing again, repeating until the container is full, pouring into a container with fresh water, pressurizing, sealing and sterilizing. The invention has simple formulation, convenient production method and low cost; physical technology is adopted so that the raw materials contain no chemical substance, effectively remaining the freshness and nutrient substance of raw materials. The holothurian processed according to the invention has the same taste as the fresh holothurian, not only adapts to the rhythm of modern life, but also can be better digested.
Description
One, technical field
The present invention relates to the method for a kind of food preparation and processing, relate in particular to a kind of fresh-keeping technique of trepang with health role.
Two, background technology
It is a kind of nutritious food that natural sea cucumber also has rich in protein, collagen and amino acid.Fresh sea cucumber nutrient is worth high, be a kind of wholefood most popular on restaurant, hotel and the people's dining table, but because of season limited, a few that people can only be in a year month can be tasted fresh sea cucumber, and will eat immediately after having bought, otherwise will go bad.So the sea cucumber of fresh delicious food can not be tasted in city far away off sea, and can only taste the sea cucumber after the processing.
Three, summary of the invention
Main purpose of the present invention is to provide the preservation method of a kind of sea cucumber, makes the city away from the sea can eat fresh-keeping sea cucumber all the year round, and the sea cucumber taste of handling through this method and fresh sea cucumber can compare favourably.The rhythm of life that sea cucumber after this preservation method is handled not only adapts to the modern can also make human body better be absorbed.
The objective of the invention is to realize by following technical scheme.
The present invention is a kind of fresh-keeping technique of trepang, it is characterized in that making through following steps: be transported to processing factory after the salvaging, clean, pour in the container that contains salt solution, salting, pressurization, again add sea cucumber, salting, pressurization again, so repeatedly motion make container fill can after pull out and put into the container, pressurization, the sealed sterilizing that contain clear water and get final product.Specifically comprise the steps:
Be transported to processing factory after A, the salvaging: the fresh sea cucumber of salvage is transported to processing factory at short notice in order to avoid influence the freshness of sea cucumber;
B, cleaning: the fresh sea cucumber after the processing factory is rinsed well;
C, pour in the container that contains salt solution: will wash good sea cucumber and put into and be ready to and the container of salt solution, the concentration of salt solution is the 5-32 Baume degrees, and the addition of alum is the 0.1-10% of sea cucumber addition in the salt solution;
D, salting: will put on the sea cucumber body that contains and evenly sprinkle salt;
E, pressurization: pressurize with adding press, and constantly move up and down;
F, add sea cucumber again: fresh sea cucumber is poured on the sea cucumber that has added overvoltage in the container that contains salt solution;
G, salting: will put on the sea cucumber body that contains and evenly sprinkle salt;
H, pressurization again: after 8-10 hour, pressurize with adding press again, move up and down;
I, pull out and put into the container that contains clear water: after repeating like this behind above-mentioned C, D, E, F, G, the H to fill, sea cucumber all pulled out put into the container that is added with clear water to the container that contains salt solution; On the sea cucumber body, spread one deck salt uniformly after adding sea cucumber;
G, pressurization: with adding the press pressurization, move up and down, treat to sprinkle one deck salt again after sea cucumber is filled, sea cucumber is sunk automatically, at this moment salinity reaches the 5-32 Baume degrees in the solution, and so repeatedly, the sea cucumber amount that at every turn adds in the container is unsuitable too many;
K, sealed sterilizing: the bucket that sea cucumber will be housed carries out sealed sterilizing.
Aforesaid fresh-keeping technique of trepang is characterized in that: aforesaid operations must be that subzero 15-3 degrees centigrade of constant temperature above freezing are operated in temperature.
Aforesaid fresh-keeping technique of trepang is characterized in that: the addition of alum is the 0.1-10% of sea cucumber addition in the salt solution.
Aforesaid fresh-keeping technique of trepang is characterized in that: the brine strength in the container of salt solution is the 5-32 Baume degrees.
The beneficial effect of fresh-keeping technique of trepang of the present invention is, a kind of natural green food, and prescription is simple and preparation method is easy, and cost is lower.Adopt physical technique to make, make raw material not contain chemical substance, kept the freshness of raw material and nutriment not to be destroyed effectively and run off; Have multiple nutritional components and health care that human body needs; Promote the human body growth, improve immunocompetence, help healthy the recovery.Make the city away from the sea can eat fresh-keeping sea cucumber all the year round, and the sea cucumber taste of handling through this method and fresh sea cucumber can compare favourably.The rhythm of life that sea cucumber after this preservation method is handled not only adapts to the modern can also make human body better be absorbed.
Four, the specific embodiment
Embodiment 1, a kind of fresh-keeping technique of trepang specifically comprise the steps:
1, is transported to processing factory after the salvaging: the fresh sea cucumber of salvage is transported to processing factory at short notice in order to avoid influence the freshness of sea cucumber;
2, clean: the fresh sea cucumber after the processing factory is rinsed well;
3, pour in the container that contains salt solution: will wash good sea cucumber and put into and be ready to and the container of salt solution, the concentration of salt solution is 32 Baume degrees, and the addition of alum is 0.1% of a sea cucumber addition in the salt solution;
4, salting: will put on the sea cucumber body that contains and evenly sprinkle salt;
5, pressurization: pressurize with adding press, and constantly move up and down;
6, add sea cucumber again: fresh sea cucumber is poured on the sea cucumber that has added overvoltage in the container that contains salt solution;
7, salting: will put on the sea cucumber body that contains and evenly sprinkle salt;
8, pressurization again: after 10 hours, pressurize with adding press again, move up and down;
9, pull out and put into the container that contains clear water: after filling to the container that contains salt solution after repeating above-mentioned 3,4,5,6,7,8 like this, sea cucumber all pulled out put into the container that is added with clear water; On the sea cucumber body, spread one deck salt uniformly after adding sea cucumber;
10, pressurization: with adding the press pressurization, move up and down, treat to sprinkle one deck salt again after sea cucumber is filled, sea cucumber is sunk automatically, at this moment salinity reaches 32 Baume degrees in the solution, and so repeatedly, the sea cucumber amount that at every turn adds in the container is unsuitable too many;
11, sealed sterilizing: the bucket that sea cucumber will be housed carries out sealed sterilizing.
The beneficial effect of fresh-keeping technique of trepang of the present invention is, a kind of natural green food, and prescription is simple and preparation method is easy, and cost is lower.Adopt physical technique to make, make raw material not contain chemical substance, kept the freshness of raw material and nutriment not to be destroyed effectively and run off; Have multiple nutritional components and health care that human body needs; Promote the human body growth, improve immunocompetence, help healthy the recovery.Make the city away from the sea can eat fresh-keeping sea cucumber all the year round, and the sea cucumber taste of handling through this method and fresh sea cucumber can compare favourably.The rhythm of life that sea cucumber after this preservation method is handled not only adapts to the modern can also make human body better be absorbed.
The above, it only is preferred embodiment of the present invention, be not that the present invention is done any pro forma restriction, every foundation technical spirit of the present invention all still belongs in the scope of technical solution of the present invention any simple modification, equivalent variations and modification that above embodiment did.
Claims (4)
1, a kind of fresh-keeping technique of trepang is characterized in that making through following steps: be transported to processing factory after the salvaging, clean, pour in the container that contains salt solution, salting, pressurization, again add sea cucumber, salting, pressurization again, so repeatedly motion make container fill can after pull out and put into the container, pressurization, the sealed sterilizing that contain clear water and get final product; Specifically comprise the steps:
Be transported to processing factory after A, the salvaging: the fresh sea cucumber of salvage is transported to processing factory at short notice in order to avoid influence the freshness of sea cucumber;
B, cleaning: the fresh sea cucumber after the processing factory is rinsed well;
C, pour in the container that contains salt solution: will wash good sea cucumber and put into and be ready to and the container of salt solution, the concentration of salt solution is the 5-32 Baume degrees, and the addition of alum is the 0.1-10% of sea cucumber addition in the salt solution;
D, salting: will put on the sea cucumber body that contains and evenly sprinkle salt;
E, pressurization: pressurize with adding press, and constantly move up and down;
F, add sea cucumber again: fresh sea cucumber is poured on the sea cucumber that has added overvoltage in the container that contains salt solution;
G, salting: will put on the sea cucumber body that contains and evenly sprinkle salt;
H, pressurization again: after 8-10 hour, pressurize with adding press again, move up and down;
I, pull out and put into the container that contains clear water: after repeating like this behind above-mentioned C, D, E, F, G, the H to fill, sea cucumber all pulled out put into the container that is added with clear water to the container that contains salt solution; On the sea cucumber body, spread one deck salt uniformly after adding sea cucumber;
G, pressurization: with adding the press pressurization, move up and down, treat to sprinkle one deck salt again after sea cucumber is filled, sea cucumber is sunk automatically, at this moment salinity reaches the 5-32 Baume degrees in the solution, and so repeatedly, the sea cucumber amount that at every turn adds in the container is unsuitable too many;
K, sealed sterilizing: the bucket that sea cucumber will be housed carries out sealed sterilizing.
2, fresh-keeping technique of trepang according to claim 1 is characterized in that: aforesaid operations must be that subzero 15-3 degrees centigrade of constant temperature above freezing are operated in temperature.
3, fresh-keeping technique of trepang according to claim 1 is characterized in that: the addition of alum is the 0.1-10% of sea cucumber addition in the salt solution.
4, fresh-keeping technique of trepang according to claim 1 is characterized in that: the brine strength in the container of salt solution is the 5-32 Baume degrees.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100607495A CN101467543A (en) | 2007-12-27 | 2007-12-27 | Fresh-keeping technique of trepang |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100607495A CN101467543A (en) | 2007-12-27 | 2007-12-27 | Fresh-keeping technique of trepang |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101467543A true CN101467543A (en) | 2009-07-01 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007100607495A Pending CN101467543A (en) | 2007-12-27 | 2007-12-27 | Fresh-keeping technique of trepang |
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| Country | Link |
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| CN (1) | CN101467543A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102100203A (en) * | 2010-12-30 | 2011-06-22 | 陈水春 | Method for alive preservation and transportation of sea cucumber |
| CN115251137A (en) * | 2022-08-05 | 2022-11-01 | 新疆赛湖渔业科技开发有限公司 | Batch processing method of whitefish |
-
2007
- 2007-12-27 CN CNA2007100607495A patent/CN101467543A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102100203A (en) * | 2010-12-30 | 2011-06-22 | 陈水春 | Method for alive preservation and transportation of sea cucumber |
| CN102100203B (en) * | 2010-12-30 | 2013-07-31 | 陈水春 | Method for alive preservation and transportation of sea cucumber |
| CN115251137A (en) * | 2022-08-05 | 2022-11-01 | 新疆赛湖渔业科技开发有限公司 | Batch processing method of whitefish |
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Open date: 20090701 |