CN101972008A - Method for making sea cucumber preserves - Google Patents
Method for making sea cucumber preserves Download PDFInfo
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- CN101972008A CN101972008A CN2010105021792A CN201010502179A CN101972008A CN 101972008 A CN101972008 A CN 101972008A CN 2010105021792 A CN2010105021792 A CN 2010105021792A CN 201010502179 A CN201010502179 A CN 201010502179A CN 101972008 A CN101972008 A CN 101972008A
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- 238000000034 method Methods 0.000 title abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 26
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- 239000002131 composite material Substances 0.000 claims abstract description 13
- 238000002360 preparation method Methods 0.000 claims abstract description 12
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- 239000010452 phosphate Substances 0.000 claims abstract description 10
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- 238000009835 boiling Methods 0.000 claims abstract description 5
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- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 12
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- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 3
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- 229910000403 monosodium phosphate Inorganic materials 0.000 claims description 3
- 235000019799 monosodium phosphate Nutrition 0.000 claims description 3
- 230000008439 repair process Effects 0.000 claims description 3
- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 claims description 3
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 3
- 239000001488 sodium phosphate Substances 0.000 claims description 3
- 229910000162 sodium phosphate Inorganic materials 0.000 claims description 3
- 235000011008 sodium phosphates Nutrition 0.000 claims description 3
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 3
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 3
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 3
- 239000013638 trimer Substances 0.000 claims description 3
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 3
- WKBPZYKAUNRMKP-UHFFFAOYSA-N 1-[2-(2,4-dichlorophenyl)pentyl]1,2,4-triazole Chemical compound C=1C=C(Cl)C=C(Cl)C=1C(CCC)CN1C=NC=N1 WKBPZYKAUNRMKP-UHFFFAOYSA-N 0.000 claims description 2
- 241000965254 Apostichopus japonicus Species 0.000 claims description 2
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- 244000061458 Solanum melongena Species 0.000 claims description 2
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- 238000007598 dipping method Methods 0.000 claims description 2
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- 244000203593 Piper nigrum Species 0.000 description 4
- 235000008184 Piper nigrum Nutrition 0.000 description 4
- 239000006002 Pepper Substances 0.000 description 3
- 235000016761 Piper aduncum Nutrition 0.000 description 3
- 235000017804 Piper guineense Nutrition 0.000 description 3
- 244000089698 Zanthoxylum simulans Species 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical group [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 3
- 235000013923 monosodium glutamate Nutrition 0.000 description 3
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- 240000004160 Capsicum annuum Species 0.000 description 2
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- 239000001511 capsicum annuum Substances 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 235000012907 honey Nutrition 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 235000019991 rice wine Nutrition 0.000 description 2
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 229930188089 Holothurin Natural products 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
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- 235000013614 black pepper Nutrition 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
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- MAWWITJOQDJRJF-ADBICINLSA-M holothurin Chemical compound [Na+].O[C@@H]1[C@@H](OC)[C@H](O)[C@@H](C)O[C@H]1O[C@@H]1[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O)[C@H](O[C@H]3[C@@H](OC[C@H]([C@@H]3O)OS([O-])(=O)=O)O[C@@H]3C([C@H]4[C@](C=5[C@H]([C@@]6(CC[C@]7(O)[C@](C)([C@H]8OC(C)(C)CC8)OC(=O)[C@@]76[C@@H](O)C=5)C)CC4)(C)CC3)(C)C)O[C@@H]2C)O)O[C@H](C)[C@H]1O MAWWITJOQDJRJF-ADBICINLSA-M 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
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- 238000002156 mixing Methods 0.000 description 1
- 239000002417 nutraceutical Substances 0.000 description 1
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Abstract
The invention provides a method for making instant sea cucumber preserves, comprising the following process steps of: treating and shaping a raw material, impregnating, drying and packaging, and the like. An impregnating solution comprises the following compositions in parts by weight: 0-30 parts of salt, 0.2-0.6 parts of R-polysaccharide, 0-80 parts of sugar, 0.5-3 parts of edible acid, 10-50 parts of condiment, 0.2-1 parts of composite phosphate water retaining agent and 1000-2000 parts of water. The method takes fresh sea cucumber as the raw material, has the advantages of simple processing technology and low processing cost and avoids high-temperature boiling and long-time impregnation in the preparation process, therefore, the made product has little nutrition component loss and good taste, keeps nutritions and taste of the fresh sea cucumber and is convenient to eat, carry and transport.
Description
Technical field
The present invention relates to the preparation method of instant sea cucumbus food, relate in particular to the preparation method of sea cucumber dried meat.
Background technology
Sea cucumber is a kind of nutritious health products, and modern nutriology studies show that sea cucumber is high protein, high mineral, the nutraceutical of low fat, low sugar, no cholesterol.Research in recent years finds to contain in the sea cucumber a large amount of active materials especially, as the glutinous polysaccharide of holothurian collagen, sea cucumber, holothurin etc., these compositions have good anti-ageing, antitumor, improve immunity of organisms, reduce the physiologically active of serum cholesterol and triglyceride levels.
The sea cucumber growth cycle is long, quantity is few, defy capture; Propagate the conditional request harshness artificially, the sea cucumber yield rate is lower, the cost height.And sea cucumber is gone to sea the back to comparatively strictness of survival environmental requirement, and is difficult for transportation, therefore, for selling than the big market scope, especially away from the hinterland in coastline, need reasonably process sea cucumber.
Common sea cucumber deep processed product/method has at present:
1. non-instant sea cucumber original is such as salt marsh sea cucumber or trepang etc.;
2. pure beche-de-mer products, such as with the original body of sea cucumber by coldly do, mode such as freeze-drying makes powder, incapsulate;
3. sea cucumber extract product is such as beche-de-mer capsules, holothurian oral liquid;
4. instant holothurian product is as canned sea cucumber, packed sea cucumber etc.
In above-mentioned these methods, non-instant sea cucumber original needs when edible that clear water soaks, bubble is sent out, and eating method is loaded down with trivial details not to be said, and nutritional labeling is turned from side to side through several kinds and also had a greatly reduced quality; The goods of sea cucumber powder or extract can't keep the original local flavor of sea cucumber; In the existing instant holothurian product, thermophilic digestion or long-time the immersion are adopted in the processing of sea cucumber, these methods all can cause comparatively serious destruction to nutritional labeling and the eating mouth feel of sea cucumber.
Summary of the invention
The object of the present invention is to provide a kind of is raw material with fresh sea cucumber, prepares the method for instant sea cucumbus food.
The objective of the invention is to realize by following proposal:
A kind of preparation method of sea cucumber dried meat is characterized in that comprising following processing step:
1. fresh sea cucumber raw material is handled and is cleaned;
2. boiling water blanching 10～20min;
3. repair shaping;
4. flood: by weight, the employed maceration extract of the sea cucumber of per 500 weight portions comprises:
Salt 0～30
R-polysaccharide 0.2～0.6
Sugar 0～80
Food acids 0.5～3
Flavoring 10～50
Water-loss reducer 0.2～1
Water 1000～2000
Water-loss reducer wherein is a composite phosphate, is made up of at 1: 1: 1 by mass ratio sodium phosphate trimer, sodium pyrophosphate and sodium dihydrogen phosphate.
5. dry, make product water content 3～30%;
6. pack.
Wherein said dipping is that raw material is flooded in maceration extract 2～3 times, and each 20～300min guarantees that sea cucumber is fully tasty.
Wherein said food acids is selected from citric acid, acetic acid, malic acid and ascorbic acid.
Wherein said flavoring is to select for use common flavoring raw material to be configured to the composite flavoring of different taste.These raw materials comprise common flavorings such as monosodium glutamate, Chinese prickly ash, pepper, capsicum, liquor, cooking wine, yellow rice wine, anise, fennel seeds, cassia bark, dried orange peel, honey, the taste demand different according to product, can select for use above-mentioned raw material to be deployed into the composite flavoring of Guangdong flavor, spices, different taste such as spicy, add maceration extract then and use.Tasty in order to be easy to, raw material that usually can the choice of powder shape as zanthoxylum powder, paprika, pepper powder etc., can obtain from the commercial goods.
The raw material of the preparation method of described sea cucumber dried meat also can use edible Holothuriidae animal stichopus japonicus, topaz ginseng, eggplant ginseng or plum blossom ginseng.
Method of the present invention is a raw material with fresh sea cucumber, and processing technology is simple, low processing cost; Avoided thermophilic digestion and long-time the immersion among the preparation technology, made the product nutrient loss that makes little, excellent taste has kept nutrition and the mouthfeel of fresh sea cucumber, and has been convenient to eat, carries and transports.
The specific embodiment
Following examples only are described further content of the present invention, the present invention are not constituted any restriction.
Embodiment 1
1. raw material is handled and is cleaned impurity elimination: fresh sea cucumber (belly or back) is cut open internal organ, removes sandspit, clean behind the abdominal cavity shaping or cut apart slivering, bulk, use the clear water rinsing clean then, and use centrifugal, dry or the method for gravity squeezing is sloughed part moisture, note keeping the sea cucumber epidermis complete in the operation;
2. boiling water blanching: with the sea cucumber raw material blanching 10～20min in boiling water that handles well;
3. repair shaping:, the certain state attractive in appearance of formation is handled in the cutting of sea cucumber raw material according to the situation of raw material and the form requirement of final products.
4. flood: R polysaccharide 1.5g, citric acid 5g, composite phosphate water-loss reducer 0.8g (being made up of by mass ratio mixing in 1: 1: 1 sodium phosphate trimer, sodium pyrophosphate and sodium dihydrogen phosphate) are added in the 4kg water, are stirred to dissolving fully; In this maceration extract, add salt 100g, sugar 160g and Guangdong flavor flavoring 140g (Chinese prickly ash 20g, monosodium glutamate 20g, pepper 20g and yellow rice wine 80g) then, stir as maceration extract;
The sea cucumber raw material that 2kg is handled well drops in the maceration extract and stirs, and floods repeated impregnations 2 times, each 30 minutes under vacuum or heating condition;
5. dry: after pulling the sea cucumber drop out and removing maceration extract, dry products to water content is 20%;
6. finished product packing is deposited in shady and cool dry place.
Embodiment 2
The processing step of present embodiment is 1.～3. identical with embodiment 1:
4. R-polysaccharide 1.5g, citric acid 5g and composite phosphate water-loss reducer 50g are added in the 5kg water, are stirred to dissolving fully; In this maceration extract, add salt 120g, white sugar 40g and hot and numb flavour seasoning 200 grams (zanthoxylum powder 30g, 85ml liquor, monosodium glutamate 40g, paprika 40g, white pepper powder 5g) then, stir as maceration extract;
The sea cucumber raw material that 2kg is handled well drops in the maceration extract and stirs, and floods repeated impregnations 3 times, each 20 minutes in the 1.5MPa pressurized tank;
5. dry: after pulling the sea cucumber drop out and removing maceration extract, being dried to water content under 60～80 ℃ of conditions is 10%;
6. finished product packing is deposited in shady and cool dry place.
Embodiment 3
The processing step of present embodiment is 1.～3. identical with embodiment 1:
4. R-polysaccharide 160g, citric acid 400g, composite phosphate water-loss reducer 500g are added in the 1000kg water, are stirred to dissolving fully; In this maceration extract, add salt 1.5kg, sugar 1kg and spiced flavor flavoring 50kg (comprising anise, Chinese prickly ash, fennel seeds, dried orange peel, cassia bark, honey etc.) thereof then, stir as maceration extract;
The sea cucumber raw material that 400kg is handled well drops in the maceration extract and stirs, and floods repeated impregnations 3 times, each 30 minutes under normal pressure;
5. dry: after pulling the sea cucumber drop out and removing maceration extract, being dried to water content under 60～80 ℃ of conditions is 30%;
6. finished product packing is deposited in shady and cool dry place.
Embodiment 4
The processing step of present embodiment is 1.～3. identical with embodiment 1:
4. R-polysaccharide 3g, ascorbic acid 7.5g, composite phosphate water-loss reducer 10g are added in the 15kg water, are stirred to dissolving fully; In this maceration extract, add salt 300g and spicy flavor flavoring 500g then, stir as maceration extract;
The sea cucumber raw material that 5kg is handled well drops in the maceration extract and stirs, and floods repeated impregnations 2 times, each 25 minutes under vacuum condition;
5. dry: after pulling the sea cucumber drop out and removing maceration extract, being dried to water content under 60～80 ℃ of conditions is 3%;
6. finished product packing is deposited in shady and cool dry place.
Embodiment 5
The processing step of present embodiment is 1.～3. identical with embodiment 1:
4. R-polysaccharide 24g, acetic acid 50g, composite phosphate water-loss reducer 48g are added in the 120kg water, are stirred to dissolving fully; In this maceration extract, add salt 400g, sugar 500g and spiced flavor flavoring 800g then, stir as maceration extract;
The sea cucumber raw material that 30kg is handled well drops in the maceration extract and stirs, and floods repeated impregnations 3 times, each 20 minutes under vacuum condition;
5. dry: after pulling the sea cucumber drop out and removing maceration extract, being dried to water content under 60～80 ℃ of conditions is 15%;
6. finished product packing is deposited in shady and cool dry place.
Embodiment 6
The processing step of present embodiment is 1.～3. identical with embodiment 1:
4. R-polysaccharide 25g, malic acid 150g, composite phosphate water-loss reducer 25g are added in the 75kg water, are stirred to dissolving fully; In this maceration extract, add salt 750g, sugar 1500g and spiced flavor flavoring 2.5kg then, stir as maceration extract;
The sea cucumber raw material that 25kg is handled well drops in the maceration extract and stirs, and floods repeated impregnations 3 times, each 20 minutes under vacuum condition;
5. dry: after pulling the sea cucumber drop out and removing maceration extract, being dried to water content under 60～80 ℃ of conditions is 20%;
6. finished product packing is deposited in shady and cool dry place.
Embodiment 7
The processing step of present embodiment is 1.～3. identical with embodiment 1:
4. R-polysaccharide 6g, acetic acid 30g, composite phosphate water-loss reducer 20g are added in the 40kg water, are stirred to dissolving fully; In this maceration extract, add salt 100g, sugar 400g and spiced flavoring 800g then, stir as maceration extract;
The sea cucumber raw material that 10kg is handled well drops in the maceration extract and stirs, and floods repeated impregnations 2 times, each 20 minutes under vacuum condition;
5. dry: after pulling the sea cucumber drop out and removing maceration extract, being dried to water content under 60～80 ℃ of conditions is 20%;
6. finished product packing is deposited in shady and cool dry place.
Claims (5)
1. the preparation method of a sea cucumber dried meat is characterized in that comprising following processing step:
1. fresh sea cucumber raw material is handled and is cleaned;
2. boiling water blanching 10～20min;
3. repair shaping;
4. flood: by weight, the employed maceration extract of the sea cucumber of per 500 weight portions comprises:
Salt 0～30
R-polysaccharide 0.2～0.6
Sugar 0～80
Food acids 0.5～3
Flavoring 10～50
Water-loss reducer 0.2～1
Water 1000～2000
Wherein, water-loss reducer is a composite phosphate, is made up of at 1: 1: 1 by mass ratio sodium phosphate trimer, sodium pyrophosphate and sodium dihydrogen phosphate;
5. dry, make product water content 3～30%;
6. pack.
2. the preparation method of sea cucumber dried meat according to claim 1 is characterized in that described dipping is that raw material is flooded 2～3 times in maceration extract, each 20～300min guarantees that sea cucumber is fully tasty.
3. the preparation method of sea cucumber dried meat according to claim 1 is characterized in that described food acids is selected from citric acid, acetic acid, malic acid and ascorbic acid.
4. the preparation method of sea cucumber dried meat according to claim 1 is characterized in that described flavoring is to select for use common flavoring raw material to be configured to the composite flavoring of different taste.
5. according to the preparation method of the described sea cucumber dried meat of arbitrary claim in the claim 1～5, it is characterized in that raw material also can use edible Holothuriidae animal stichopus japonicus, topaz ginseng, eggplant ginseng or plum blossom ginseng.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105021792A CN101972008B (en) | 2010-09-30 | 2010-09-30 | Method for making sea cucumber preserves |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105021792A CN101972008B (en) | 2010-09-30 | 2010-09-30 | Method for making sea cucumber preserves |
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| CN101972008A true CN101972008A (en) | 2011-02-16 |
| CN101972008B CN101972008B (en) | 2013-02-27 |
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| CN2010105021792A Expired - Fee Related CN101972008B (en) | 2010-09-30 | 2010-09-30 | Method for making sea cucumber preserves |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104000238A (en) * | 2014-06-21 | 2014-08-27 | 福建坤兴海洋生物有限公司 | Method for processing instant sea cucumbers |
| CN104115980A (en) * | 2013-04-26 | 2014-10-29 | 山东省烟台市水产供销公司 | Making method of dried sea cucumber |
| CN104473226A (en) * | 2014-11-25 | 2015-04-01 | 荣成宏业海洋科技有限公司 | Processing method of instant preserved fruit-sea cucumber |
| CN104643141A (en) * | 2015-02-14 | 2015-05-27 | 山东海波海洋生物科技股份有限公司 | Instant flavored holothurian processing technique |
| CN106307412A (en) * | 2016-08-17 | 2017-01-11 | 吴招杰 | Cooking wine with sea cucumber intestine extract for cold dish and preparation method of cooking wine |
| CN107712547A (en) * | 2017-09-29 | 2018-02-23 | 句容市空凤来仪商贸有限公司 | The processing method of instant pickling sea cucumber |
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|---|---|---|---|---|
| CN1557208A (en) * | 2004-01-19 | 2004-12-29 | 徐万学 | Dried sea cucumber without nutrient leak and its processing method |
| CN1957717A (en) * | 2006-11-24 | 2007-05-09 | 大连轻工业学院 | Method for processing sea cucumber |
| CN1957767A (en) * | 2005-11-21 | 2007-05-09 | 大连九鲜房食品有限公司 | Method for preparing instant sea cucumber |
| CN101730476A (en) * | 2007-04-10 | 2010-06-09 | 索莱有限责任公司 | seafood compositions comprising structured protein products |
| CN201499580U (en) * | 2009-10-23 | 2010-06-09 | 谢振文 | Fruit and vegetable commercialized harmless pretreatment production equipment |
| CN101773260A (en) * | 2009-06-30 | 2010-07-14 | 青岛科技大学 | Method for producing collagen-stabilized instant sea cucumbers |
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2010
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1557208A (en) * | 2004-01-19 | 2004-12-29 | 徐万学 | Dried sea cucumber without nutrient leak and its processing method |
| CN1957767A (en) * | 2005-11-21 | 2007-05-09 | 大连九鲜房食品有限公司 | Method for preparing instant sea cucumber |
| CN1957717A (en) * | 2006-11-24 | 2007-05-09 | 大连轻工业学院 | Method for processing sea cucumber |
| CN101730476A (en) * | 2007-04-10 | 2010-06-09 | 索莱有限责任公司 | seafood compositions comprising structured protein products |
| CN101773260A (en) * | 2009-06-30 | 2010-07-14 | 青岛科技大学 | Method for producing collagen-stabilized instant sea cucumbers |
| CN201499580U (en) * | 2009-10-23 | 2010-06-09 | 谢振文 | Fruit and vegetable commercialized harmless pretreatment production equipment |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104115980A (en) * | 2013-04-26 | 2014-10-29 | 山东省烟台市水产供销公司 | Making method of dried sea cucumber |
| CN104000238A (en) * | 2014-06-21 | 2014-08-27 | 福建坤兴海洋生物有限公司 | Method for processing instant sea cucumbers |
| CN104000238B (en) * | 2014-06-21 | 2015-12-02 | 福建坤兴海洋生物有限公司 | A kind of processing method of instant holothurian |
| CN104473226A (en) * | 2014-11-25 | 2015-04-01 | 荣成宏业海洋科技有限公司 | Processing method of instant preserved fruit-sea cucumber |
| CN104473226B (en) * | 2014-11-25 | 2018-09-14 | 荣成宏业海洋科技有限公司 | A kind of processing method of instant preserved fruit sea cucumber |
| CN104643141A (en) * | 2015-02-14 | 2015-05-27 | 山东海波海洋生物科技股份有限公司 | Instant flavored holothurian processing technique |
| CN106307412A (en) * | 2016-08-17 | 2017-01-11 | 吴招杰 | Cooking wine with sea cucumber intestine extract for cold dish and preparation method of cooking wine |
| CN107712547A (en) * | 2017-09-29 | 2018-02-23 | 句容市空凤来仪商贸有限公司 | The processing method of instant pickling sea cucumber |
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| CN101972008B (en) | 2013-02-27 |
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