CN101695396A - Method for preparing instant trepang - Google Patents
Method for preparing instant trepang Download PDFInfo
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- CN101695396A CN101695396A CN200910188064A CN200910188064A CN101695396A CN 101695396 A CN101695396 A CN 101695396A CN 200910188064 A CN200910188064 A CN 200910188064A CN 200910188064 A CN200910188064 A CN 200910188064A CN 101695396 A CN101695396 A CN 101695396A
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- sea cucumber
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- trepang
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- slaking
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Abstract
The invention relates to a method for preparing an instant trepang, which is characterized by smearing a TG enzyme on the surface of a cooked trepang so as to keep the unchanged shape and quality of the cooked trepang under a situation that a preservation environment is changed. The method comprises the following steps of: (1) processing the trepang: cleaning a fresh trepang of which the viscera is removed or a dry, half-dry or salted trepang which is soaked by water for later use; (2) cooking the trepang; (3) soaking the cooked trepang by the water for 10-80 hours and draining the water on the surface after taking out; (4) smearing the TG enzyme with the weight of 0.1-10% of the weight of the trepang on the surface of the trepang: smearing the powder of the TG enzyme on the trepang directly or smearing the TG enzyme by a wet method; and (5) standing the trepang which is smeared with the TG enzyme for 1-50 hours and keeping the environmental temperature at 0-15 DEG C; packaging after flushing by clear water cleanly, and sterilizing. The method is also suitable for preparing the instant trepang with any sauce or taste and obtains the same effect.
Description
Technical field
The invention belongs to the food processing technology field that derives from the mollusk raw material.The applied technical field that also relates to simultaneously enzyme.
Background technology
China is the country of beche-de-mer the earliest in the world, since ancient times sea cucumber promptly by people as first of " marine products eight delicacies ".Sea cucumber is echinoderm, and is of a great variety, and the whole world has kind more than 1100 approximately, kind surplus China has 100 approximately, and kind surplus in the of spendable about 20 is one of China's marine economy resource treasure.The irregular conical corn of 4～6 row sizes is arranged, and the sea cucumber that is arranged in irregular coniform corn cries stichopus japonicus.Stichopus japonicus can be described as the highest a kind of sea cucumber of edibility, stichopus japonicus in the Huanghai Sea marine site of China, all there is distribution in marine site, the Bohai Sea etc.Particularly in coastal cities such as Dalian, Qingdao, the stichopus japonicus product has become local a kind of culture.The deep processed product of stichopus japonicus also is of all kinds.Instant holothurian should be the product a kind of more salable in the sea cucumber.
Instant holothurian can be in great demand, and the advantage of this product self is arranged naturally, such as instant etc.For example: CN 9310211.1, CN 02132777.7, CN 03112569.7, CN 200510086113.9, CN200510110561.8, CN 200610042116.7, all are to handle sea cucumber with specific process separately, can make food of sea cucumber both keep nutrition, the taste of sea cucumber to reach, can easily eat again.But also there are many defectives that it is promoted that limit on a large scale in instant holothurian: running into high temperature or behind freezingization ice as sea cucumber, phenomenons such as individual contraction, the variation of soft durometer mouthfeel appear, these have all seriously influenced the product phase of instant holothurian, also can restrict the market development of instant holothurian simultaneously.
Summary of the invention
Based on the deficiency that prior art exists, the object of the present invention is to provide a kind of be not afraid of high temperature and the freezing variation that waits environment, keep the own form of sea cucumber, the while can be accomplished the preparation method of the instant holothurian of the elasticity of sea cucumber and certain mouthfeel.
Technical scheme of the present invention is to use TG enzyme (glutamine transaminage) to smear on shortening sea cucumber surface, to keep shortening sea cucumber constant form and quality under the situation of preservation environmental change.Concrete processing step is:
(1) sea cucumber is handled: can use the fresh sea cucumber of removing internal organ; Dried, the half-dried or salt marsh sea cucumber that water is sent out, it is standby to clean the back.
(2) sea cucumber is carried out slaking, 105～120 ℃ of high pressure slakings 5～30 minutes, or 90～100 ℃ water carried out poach 30 minutes～2 hours.
(3) the sea cucumber water after the slaking is sent out system 10～80 hours at normal temperatures, takes out the back control and removes surface moisture.
(4) smear TG enzyme (glutamine transaminage) on the sea cucumber surface: applying amount is 0.1～10% of a slaking sea cucumber weight.The mode that adds can adopt dry method to smear, and is about to TG enzyme powder and directly spreads upon the sea cucumber surface uniformly; Also can adopt wet method to smear, promptly earlier with the TG enzyme with a spot of water according to the TG enzyme: water (weight ratio)=1: 1～5 are applied to slaking sea cucumber surface after diluting then uniformly.Slaking sea cucumber surface moisture bigger the time be suitable for dry method and smear; Some then suitable wet methods of slaking sea cucumber dry tack free are smeared.
(5) sea cucumber of smearing the TG enzyme was placed 1～50 hour, and environment temperature remains on 0～15 ℃.Rinse well with clear water then.
(6) with its packing, sterilization, dress feather cockscomb.
This method also is applicable to any shortening instant holothurian, even for example add flavor sea cucumber, local flavor instant holothurian etc.Boiled 30 minutes～2 hours as long as the sea cucumber after will handling after the step (5) goes into to add in flavor soup stock or the local flavor material soup, take out control that dried soup juice can be packed, sterilization, dress feather cockscomb.Even this treated flavor sea cucumber, the local flavor instant holothurian of adding can be obtained same effect.
The instant holothurian of producing with method of the present invention is not afraid of the variation of high temperature and environment such as freezing, keeps the own form of sea cucumber, can accomplish the elasticity of sea cucumber and certain mouthfeel simultaneously.In the large-scale production process, easy control simple to operate.And be the natural sea cucumber goods of the relieved green health of a kind of safety fully.
The specific embodiment
The making of embodiment 1. instant holothurians.
1, fresh and alive sea cucumbers clean, gill, standby.
2, sea cucumber is carried out slaking, 120 ℃ of high pressure slakings 5 minutes.
3, the sea cucumber water after the slaking is sent out system 10 hours, and take out the back and the sea cucumber surface moisture is removed in control.
4, smear TG enzyme (glutamine transaminage) on its surface.The amount of smearing is 0.1% of a slaking sea cucumber weight.TG enzyme powder is directly spread upon on the sea cucumber uniformly.
5, the sea cucumber of smearing the TG enzyme was placed 1 hour, and environment temperature remains on 0 ℃.Rinse well with clear water then.
6, packing, sterilization and vanning.
7, the instant holothurian of Sheng Chaning freezing, thaw and high-temperature process after, organoleptic indicators such as outward appearance elasticity are constant.
The making of embodiment 2. instant holothurians.
1, fresh and alive sea cucumbers clean, gill, standby.
2, sea cucumber is carried out slaking, 115 ℃ of high pressure slakings 15 minutes.
3, the sea cucumber water after the slaking is sent out system 50 hours, and take out the back and the sea cucumber surface moisture is removed in control.
4, smear TG enzyme (glutamine transaminage) on its surface.The amount of smearing is 1% of a slaking sea cucumber weight.TG enzyme powder is directly spread upon on the sea cucumber uniformly.
5, the sea cucumber of smearing the TG enzyme was placed 10 hours, and environment temperature remains on 4 ℃.Rinse well with clear water then.
6, packing, sterilization and vanning.
7, the instant holothurian of Sheng Chaning freezing, thaw and high-temperature process after, organoleptic indicators such as outward appearance elasticity are constant.
The making of embodiment 3. instant holothurians.
1, getting unsalted dried sea cucumbers cleans standby afterwards with the clear water maceration.
2, sea cucumber is carried out slaking, 110 ℃ of high pressure slakings 20 minutes.
3, the sea cucumber water after the slaking is sent out system 50 hours, and the system of sending out finishes it is controlled dried surface moisture.
4, smear TG enzyme (glutamine transaminage) on its surface.The amount of smearing is 5% of a slaking sea cucumber weight.Earlier with TG enzyme water according to the TG enzyme: after water (weight ratio)=dilution in 1: 1, spread upon on the sea cucumber uniformly.
5, the sea cucumber of smearing the TG enzyme was placed 20 hours, and environment temperature remains on 8 ℃.Rinse well with clear water then.
6, packing, sterilization and vanning.
7, the instant holothurian of Sheng Chaning freezing, thaw and high-temperature process after, organoleptic indicators such as outward appearance elasticity are constant.
The making of embodiment 4. instant holothurians.
1, getting the salt marsh dried sea-cucumber cleans standby afterwards with the clear water maceration.
2, sea cucumber is carried out slaking, 105 ℃ of high pressure slakings 30 minutes.
3, the sea cucumber water after the slaking is sent out system 70 hours, and the system of sending out finishes it is controlled dried surface moisture.
4, smear TG enzyme (glutamine transaminage) on its surface.The amount of smearing is 8% of a slaking sea cucumber weight.Earlier with TG enzyme water according to the TG enzyme: after water (weight ratio)=dilution in 1: 2, spread upon on the sea cucumber uniformly.
5, the sea cucumber of smearing the TG enzyme was placed 30 hours, and environment temperature remains on 10 ℃.Rinse well with clear water then.
6, packing, sterilization and vanning.
7, the instant holothurian of Sheng Chaning freezing, thaw and high-temperature process after, organoleptic indicators such as outward appearance elasticity are constant.
The making of embodiment 5. instant holothurians.
1, getting the salt marsh dried sea-cucumber cleans standby afterwards with the clear water maceration.
2, sea cucumber is carried out slaking, 90 ℃ of poach slakings 120 minutes.
3, the sea cucumber water after the slaking is sent out system 80 hours, and the system of sending out finishes it is controlled dried surface moisture.
4, smear TG enzyme (glutamine transaminage) on its surface.Applying amount is 10% of a slaking sea cucumber weight.Earlier with TG enzyme water according to the TG enzyme: after water (weight ratio)=dilution in 1: 3, spread upon on the sea cucumber uniformly.
5, the sea cucumber of smearing the TG enzyme was placed 40 hours, and environment temperature remains on 15 ℃.Rinse well with clear water then.
6, packing, sterilization and vanning.
7, the instant holothurian of Sheng Chaning freezing, thaw and high-temperature process after, organoleptic indicators such as outward appearance elasticity are constant.
The making of embodiment 6. instant holothurians.
1, getting the salt marsh dried sea-cucumber cleans standby afterwards with the clear water maceration.
2, sea cucumber is carried out slaking, 95 ℃ of poach slakings 60 minutes.
3, the sea cucumber water after the slaking is sent out system 80 hours, and the system of sending out finishes it is controlled dried surface moisture.
4, smear TG enzyme (glutamine transaminage) on its surface.Applying amount is 3% of a slaking sea cucumber weight.Earlier with TG enzyme water according to the TG enzyme: after water (weight ratio)=dilution in 1: 4, spread upon on the sea cucumber uniformly.
5, the sea cucumber of smearing the TG enzyme was placed 50 hours, and environment temperature remains on 4 ℃.Rinse well with clear water then.
6, packing, sterilization and vanning.
7, the instant holothurian of Sheng Chaning freezing, thaw and high-temperature process after, organoleptic indicators such as outward appearance elasticity are constant.
The making of embodiment 7. instant holothurians.
1, fresh and alive sea cucumbers clean, gill, standby.
2, sea cucumber is carried out slaking, 100 ℃ of poach slakings 30 minutes.
3, the sea cucumber water after the slaking is sent out system 10 hours, and the system of sending out finishes it is controlled dried surface moisture.
4, smear TG enzyme (glutamine transaminage) on its surface.Applying amount is 6% of a slaking sea cucumber weight.Earlier with TG enzyme water according to the TG enzyme: after water (weight ratio)=dilution in 1: 5, spread upon on the sea cucumber uniformly then.
5, the sea cucumber of smearing the TG enzyme was placed 20 hours, and environment temperature remains on 5 ℃.Rinse well with clear water then.
6, packing, sterilization and vanning.
7, the instant holothurian of Sheng Chaning freezing, thaw and high-temperature process after, organoleptic indicators such as outward appearance elasticity are constant.
The embodiment 8. instant making that add the sea cucumber of distinguishing the flavor of.
1, sea cucumber is carried out after the slaking stand-by.
2, soup stock preparation: the water that chop is added double weight is boiled with big fire, and little fire was stewed 2 hours slowly, added an amount of soy sauce, white sugar, salt, ginger, green onion, garlic, anise fennel flavouring therebetween.
3, slaking is good sea cucumber is controlled the solid carbon dioxide branch, uses slaking sea cucumber weight 2%TG enzyme (glutamine transaminage) powder directly to spread upon on the sea cucumber uniformly immediately.
4, the sea cucumber of smearing the TG enzyme was placed 10 hours, and environment temperature remains on 4 ℃.Rinse well with clear water then.
5, the sea cucumber of handling well was gone in the soup stock smothered with 30 minutes, then it is taken out control and remove surface moisture.
6, packing, sterilization and vanning.
That 7, produces instantly adds the flavor sea cucumber, and water yield is few behind high temperature sterilization, and promptly sea cucumber is shrink-proof, and whole outward appearance is subjected to temperatures involved little.
The making of embodiment 9. instant flavour holothurians.
1, sea cucumber is carried out after the slaking stand-by.
2, soup stock preparation: fresh bamboo shoots, fresh mushroom, the aquatic foods of equivalent are attained the water that mushroom, bright coprinus comatus, bright Asparagus add twice above-mentioned raw materials weight boil with big fire, little fire was stewed 2 hours slowly, added an amount of soy sauce, honey, salt, ginger, green onion, garlic, rod chilli and mushroom accurate adjustment material therebetween.
3, slaking is good sea cucumber is controlled the solid carbon dioxide branch, smears TG enzyme (glutamine transaminage) on its surface.The amount of smearing is 5% of a slaking sea cucumber weight.Earlier with TG enzyme water according to the TG enzyme: after water (weight ratio)=dilution in 1: 1, spread upon on the sea cucumber uniformly.
4, the sea cucumber of smearing the TG enzyme was placed 20 hours, and environment temperature remains on 8 ℃.Rinse well with clear water then.
5, go in the soup stock smothered with 2 hours, take out the dried surface moisture of control.
6, packing, sterilization and vanning.
That 7, produces instantly adds the flavor sea cucumber, and water yield is few behind high temperature sterilization, and promptly sea cucumber is shrink-proof, and whole outward appearance is subjected to temperatures involved little.
Claims (6)
1. the preparation method of instant holothurian is characterized in that smearing the TG enzyme on shortening sea cucumber surface, and its processing step is:
(1) smear the TG enzyme: the sea cucumber control solid carbon dioxide branch that slaking is good, smear the TG enzyme on its surface, applying amount is 0.1～10% of a slaking sea cucumber weight; Smearing method is that dry method is smeared, and is about to TG enzyme powder and directly spreads upon the sea cucumber surface uniformly;
(2) depositing: the sea cucumber of having smeared the TG enzyme was placed 1～50 hour down at 0～15 ℃, and rinse well with clear water the back;
(3) with its packing, sterilization, dress feather cockscomb.
2. according to the preparation method of the described instant holothurian of claim 1, it is characterized in that the smearing method that described step (1) is smeared in the TG enzyme is that wet method is smeared, promptly earlier with TG enzyme water according to the TG enzyme: after water (weight ratio)=1: 1～5 dilutions, be applied to the sea cucumber surface then uniformly.
3. according to the preparation method of the described instant holothurian of claim 1, good sea cucumber is that step makes by the following method to it is characterized in that described slaking:
(1) sea cucumber is handled: remove the fresh sea cucumber of internal organ, it is standby to clean the back;
(2) sea cucumber slaking: 105～120 ℃ of slakings 5～30 minutes;
(3) water is sent out: send out system 10～80 hours under the sea cucumber water normal temperature after the slaking, the back is taken out control and is removed surface moisture.
4. according to the preparation method of the described instant holothurian of claim 3, it is characterized in that the sea cucumber of described step (1) is handled the water hair-care articles of its raw material sea cucumber for dried, half-dried or salt marsh sea cucumber.
5. according to the preparation method of the described instant holothurian of claim 3, it is characterized in that described step (2) sea cucumber slaking is that 90～100 ℃ water carried out poach 30 minutes～2 hours.
6. according to the preparation method of the described instant holothurian of claim 1, even it is characterized in that described shortening sea cucumber is for adding flavor sea cucumber, local flavor instant holothurian; Its method for making is that the sea cucumber after will handling after step (2) goes in sauce soup or the local flavor material soup to boil 30 minutes～2 hours, takes out that the dried soup juice of control can be packed, sterilization, dress feather cockscomb.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101880648A CN101695396B (en) | 2009-10-22 | 2009-10-22 | Method for preparing instant trepang |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101880648A CN101695396B (en) | 2009-10-22 | 2009-10-22 | Method for preparing instant trepang |
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| CN101695396A true CN101695396A (en) | 2010-04-21 |
| CN101695396B CN101695396B (en) | 2012-06-20 |
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| CN2009101880648A Expired - Fee Related CN101695396B (en) | 2009-10-22 | 2009-10-22 | Method for preparing instant trepang |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102835687A (en) * | 2012-10-10 | 2012-12-26 | 戴世林 | Making process for instant live sea cucumber |
| CN103040020A (en) * | 2012-12-11 | 2013-04-17 | 郭叔铜 | Method for preparing high-pressure sea cucumber |
| CN104000231A (en) * | 2014-04-30 | 2014-08-27 | 浙江宏利水产有限公司 | Acaudina molpadioides processing technology |
| CN104544292A (en) * | 2015-01-07 | 2015-04-29 | 杜鑫鑫 | Method for processing steamed sea cucumbers |
| CN104757601A (en) * | 2014-01-05 | 2015-07-08 | 唐丹 | Self-soaking light dry sea cucumber and production method thereof |
| CN104757600A (en) * | 2014-01-05 | 2015-07-08 | 唐丹 | Self-soaking light dry sea cucumber and production method thereof |
| CN104757599A (en) * | 2014-01-05 | 2015-07-08 | 唐丹 | Self-soaking light dry sea cucumber and production method thereof |
| CN109007655A (en) * | 2018-08-06 | 2018-12-18 | 当代海洋生物科技（深圳）有限公司 | A kind of instant high-quality sea cucumber processing methods |
| CN110338368A (en) * | 2019-08-09 | 2019-10-18 | 大连工业大学 | A kind of production method of stable in storage instant holothurian |
| CN110432424A (en) * | 2019-07-18 | 2019-11-12 | 北京同仁堂健康（大连）海洋食品有限公司 | A kind of grease stain sea cucumber and preparation method thereof |
| CN110999948A (en) * | 2019-12-26 | 2020-04-14 | 中国海洋大学 | Cross-linking agent for improving stability of water-swollen sea cucumbers and method thereof |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1194636C (en) * | 2002-08-15 | 2005-03-30 | 大连轻工业学院 | Instant sea cucumbus food and its preparation method |
| CN1245898C (en) * | 2004-03-12 | 2006-03-22 | 中国海洋大学 | Method for processing dried sea cucumbers |
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2009
- 2009-10-22 CN CN2009101880648A patent/CN101695396B/en not_active Expired - Fee Related
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102835687A (en) * | 2012-10-10 | 2012-12-26 | 戴世林 | Making process for instant live sea cucumber |
| CN103040020A (en) * | 2012-12-11 | 2013-04-17 | 郭叔铜 | Method for preparing high-pressure sea cucumber |
| CN104757601A (en) * | 2014-01-05 | 2015-07-08 | 唐丹 | Self-soaking light dry sea cucumber and production method thereof |
| CN104757600A (en) * | 2014-01-05 | 2015-07-08 | 唐丹 | Self-soaking light dry sea cucumber and production method thereof |
| CN104757599A (en) * | 2014-01-05 | 2015-07-08 | 唐丹 | Self-soaking light dry sea cucumber and production method thereof |
| CN104000231A (en) * | 2014-04-30 | 2014-08-27 | 浙江宏利水产有限公司 | Acaudina molpadioides processing technology |
| CN104000231B (en) * | 2014-04-30 | 2016-07-06 | 浙江宏利水产有限公司 | A kind of East Sea ginseng processing |
| CN104544292A (en) * | 2015-01-07 | 2015-04-29 | 杜鑫鑫 | Method for processing steamed sea cucumbers |
| CN109007655A (en) * | 2018-08-06 | 2018-12-18 | 当代海洋生物科技（深圳）有限公司 | A kind of instant high-quality sea cucumber processing methods |
| CN110432424A (en) * | 2019-07-18 | 2019-11-12 | 北京同仁堂健康（大连）海洋食品有限公司 | A kind of grease stain sea cucumber and preparation method thereof |
| CN110338368A (en) * | 2019-08-09 | 2019-10-18 | 大连工业大学 | A kind of production method of stable in storage instant holothurian |
| CN110999948A (en) * | 2019-12-26 | 2020-04-14 | 中国海洋大学 | Cross-linking agent for improving stability of water-swollen sea cucumbers and method thereof |
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| Publication number | Publication date |
|---|---|
| CN101695396B (en) | 2012-06-20 |
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