CN101596007A - Manufacture technology of instant trepang - Google Patents
Manufacture technology of instant trepang Download PDFInfo
- Publication number
- CN101596007A CN101596007A CNA2009100150417A CN200910015041A CN101596007A CN 101596007 A CN101596007 A CN 101596007A CN A2009100150417 A CNA2009100150417 A CN A2009100150417A CN 200910015041 A CN200910015041 A CN 200910015041A CN 101596007 A CN101596007 A CN 101596007A
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- CN
- China
- Prior art keywords
- instant
- ginseng
- stichopus japonicus
- freezing
- trepang
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to a kind of manufacture craft of ready-to-eat food, specifically is a kind of manufacture technology of instant trepang.It is by pretreatment of raw material, poach, salt marsh, draining, freezing, select, packaging and other steps realizes.Effect of the present invention is: the bright stichopus japonicus by Technique of Speed Freezing processing has following advantage: highly possess the original local flavor of stichopus japonicus; Can well preserve the stichopus japonicus original nutritive value; Health is safety again, and stichopus japonicus process IQF also is kept under the cryogenic conditions, makes to cause that the bacterium of corruption or food poisoning can't grow, and therefore, does not need to use any anticorrisive agent, and can guarantee its health and safety; Instant is quick, and it is instant to open bag heating, need not to clean once more.
Description
Technical field:
The present invention relates to a kind of manufacture craft of ready-to-eat food, specifically is a kind of manufacture technology of instant trepang.
Background technology:
At present a lot of to the processing method of stichopus japonicus, and reach its maturity, but still have very big problem.For example can not be complete the shape and the color and luster, particularly nutritive value of reservation ginseng run off serious.Preserving food by Refrigeration Technique is present very general a kind of method.Two kinds of normal employing slow freezing and quick freezings.Slow freezing is owing to form bigger ice crystal, breakdown of cellular tissue, and nutritional labeling runs off in a large number, and very big to the quality influence of product, quick freezing then forms tiny ice crystal, and is less to the institutional framework influence of ginseng body, is a kind of method of good preservation food.
Summary of the invention:
Purpose of the present invention is exactly the defective that exists at prior art, provide a kind of and have genuineness, nutrition is complete, instant, and avoided because the holothurian collagen sex change that causes of processes such as heating, salt marsh and the manufacture technology of instant trepang of water-soluble nutrient loss repeatedly.
Its technical scheme is: it is to be realized by following steps:
1) pretreatment of raw material: select sea cucumber one by one, remove impurity, dirts such as the inside and outside clean no residue of skin ginseng, silt, blood stains, black film, mucus;
2) poach: pretreated sea cucumber is simmered about 30 minutes with little fire, will constantly stir in the process of boiling, sting become strong, till the hardening of ginseng body up to ginseng;
3) salt marsh: the parametric amplifier that will boil soaks in crude salt;
4) draining: unnecessary water is removed;
5) freezing: behind the draining parametric amplifier is gone into quick freezing in the freezer, solidification point is generally-18 ℃;
6) select: the ginseng of different sizes is selected classification, in the strap of the different size of packing into then;
7) pack: vacuumize with polybag and pack.
Effect of the present invention is: the bright stichopus japonicus by Technique of Speed Freezing processing has following advantage: highly possess the original local flavor of stichopus japonicus; Can well preserve the stichopus japonicus original nutritive value; Health is safety again, and stichopus japonicus process IQF also is kept under the cryogenic conditions, makes to cause that the bacterium of corruption or food poisoning can't grow, and therefore, does not need to use any anticorrisive agent, and can guarantee its health and safety; Instant is quick, and it is instant to open bag heating, need not to clean once more.
The specific embodiment:
With the boiling of stichopus japonicus process, technologies such as salt marsh are made scuffing of cylinder bore salt, the stichopus japonicus that therefrom to select 500 specifications be 10-13g, its bubble is sent out in rustless steel container, water was changed one time in beginning every 4-5 hour, bubble is sent out after 1 day, when sashimi is softer, will joins and cut open, eliminate impurity and head ash content in the body from belly, in pot, boiled then 40 minutes, sea cucumber elder generation's hardening deliquescing gradually then in the boiling process, it is straight and upright to boil the ginseng thorn, till the ginseng body is hard, then in pot, boil in a covered pot over a slow fire half an hour, soft up to the major part ginseng, put it into then to steep again in the container and send out about 2 days, this moment, the ginseng thorn was straight and upright, the ginseng body is full, nutriment is abundant, it is pulled out put into transferring box at freezer freezing about 4 hours, up to freezing.Take out transferring box this moment from freezer, pick out in the good packaging bag that changes the 260g specification over to of quality every bag of about 7-8 sea cucumber, at last, pack 68 bags altogether, had 1 bag of packing defective, 3 ginseng appearanceization skin phenomenons, product qualified rate reaches more than 98%.
Claims (1)
1, a kind of manufacture technology of instant trepang is characterized in that: it is realized by following steps:
1) pretreatment of raw material: select sea cucumber one by one, remove impurity, dirts such as the inside and outside clean no residue of skin ginseng, silt, blood stains, black film, mucus;
2) poach: pretreated sea cucumber is simmered about 30 minutes with little fire, will constantly stir in the process of boiling, sting become strong, till the hardening of ginseng body up to ginseng;
3) salt marsh: the parametric amplifier that will boil soaks in crude salt;
4) draining: unnecessary water is removed;
5) freezing: behind the draining parametric amplifier is gone into quick freezing in the freezer, solidification point is generally-18 ℃;
6) select: the ginseng of different sizes is selected classification, in the strap of the different size of packing into then;
7) pack: vacuumize with polybag and pack.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2009100150417A CN101596007A (en) | 2009-05-06 | 2009-05-06 | Manufacture technology of instant trepang |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2009100150417A CN101596007A (en) | 2009-05-06 | 2009-05-06 | Manufacture technology of instant trepang |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101596007A true CN101596007A (en) | 2009-12-09 |
Family
ID=41417746
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2009100150417A Pending CN101596007A (en) | 2009-05-06 | 2009-05-06 | Manufacture technology of instant trepang |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101596007A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102488250A (en) * | 2011-12-08 | 2012-06-13 | 广州市御元坊食品开发有限公司 | Whole-nutrition instant fresh sea cucumber and preparation method thereof |
| CN102754859A (en) * | 2012-07-19 | 2012-10-31 | 东山县东亚水产有限公司 | Technique for processing abalone |
| CN103355729A (en) * | 2013-08-08 | 2013-10-23 | 烟台海和食品有限公司 | Process for processing instant sea cucumbers |
| CN106262054A (en) * | 2016-08-17 | 2017-01-04 | 浙江工商大学 | A kind of instant Radix Morinae Bulleyanae leisure food and processing method thereof |
-
2009
- 2009-05-06 CN CNA2009100150417A patent/CN101596007A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102488250A (en) * | 2011-12-08 | 2012-06-13 | 广州市御元坊食品开发有限公司 | Whole-nutrition instant fresh sea cucumber and preparation method thereof |
| CN102754859A (en) * | 2012-07-19 | 2012-10-31 | 东山县东亚水产有限公司 | Technique for processing abalone |
| CN103355729A (en) * | 2013-08-08 | 2013-10-23 | 烟台海和食品有限公司 | Process for processing instant sea cucumbers |
| CN103355729B (en) * | 2013-08-08 | 2015-01-14 | 烟台海和食品有限公司 | Process for processing instant sea cucumbers |
| CN106262054A (en) * | 2016-08-17 | 2017-01-04 | 浙江工商大学 | A kind of instant Radix Morinae Bulleyanae leisure food and processing method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20091209 |