CN101972008B - Method for making sea cucumber preserves - Google Patents
Method for making sea cucumber preserves Download PDFInfo
- Publication number
- CN101972008B CN101972008B CN2010105021792A CN201010502179A CN101972008B CN 101972008 B CN101972008 B CN 101972008B CN 2010105021792 A CN2010105021792 A CN 2010105021792A CN 201010502179 A CN201010502179 A CN 201010502179A CN 101972008 B CN101972008 B CN 101972008B
- Authority
- CN
- China
- Prior art keywords
- sea cucumber
- parts
- raw material
- preserves
- maceration extract
- 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.)
- Expired - Fee Related
Links
- 241000251511 Holothuroidea Species 0.000 title claims abstract description 63
- 238000000034 method Methods 0.000 title abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 239000002131 composite material Substances 0.000 claims abstract description 13
- 238000002360 preparation method Methods 0.000 claims abstract description 11
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 10
- 239000010452 phosphate Substances 0.000 claims abstract description 10
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 10
- 238000009835 boiling Methods 0.000 claims abstract description 5
- 238000007493 shaping process Methods 0.000 claims abstract description 5
- 238000002803 maceration Methods 0.000 claims description 33
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 12
- 239000003638 chemical reducing agent Substances 0.000 claims description 10
- 241000208340 Araliaceae Species 0.000 claims description 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 6
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 6
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 6
- 235000008434 ginseng Nutrition 0.000 claims description 6
- 235000015165 citric acid Nutrition 0.000 claims description 5
- 206010033546 Pallor Diseases 0.000 claims description 4
- 235000011054 acetic acid Nutrition 0.000 claims description 4
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 3
- 235000010323 ascorbic acid Nutrition 0.000 claims description 3
- 239000011668 ascorbic acid Substances 0.000 claims description 3
- 229960005070 ascorbic acid Drugs 0.000 claims description 3
- 235000007983 food acid Nutrition 0.000 claims description 3
- 239000001630 malic acid Substances 0.000 claims description 3
- 235000011090 malic acid Nutrition 0.000 claims description 3
- 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
- 241000258196 Holothuriidae Species 0.000 claims description 2
- 244000061458 Solanum melongena Species 0.000 claims description 2
- 235000002597 Solanum melongena Nutrition 0.000 claims description 2
- 239000011031 topaz Substances 0.000 claims description 2
- 229910052853 topaz Inorganic materials 0.000 claims description 2
- 229920001282 polysaccharide Polymers 0.000 abstract description 10
- 239000005017 polysaccharide Substances 0.000 abstract description 10
- 150000003839 salts Chemical class 0.000 abstract description 10
- 238000005470 impregnation Methods 0.000 abstract description 8
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 abstract description 2
- 239000002253 acid Substances 0.000 abstract 1
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 235000013409 condiments Nutrition 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000003756 stirring Methods 0.000 description 14
- 238000006424 Flood reaction Methods 0.000 description 7
- 238000012856 packing Methods 0.000 description 7
- 239000000843 powder Substances 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 235000002566 Capsicum Nutrition 0.000 description 4
- 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
- 239000004223 monosodium glutamate Substances 0.000 description 3
- 240000004160 Capsicum annuum Species 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 244000037364 Cinnamomum aromaticum Species 0.000 description 2
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 2
- 240000006927 Foeniculum vulgare Species 0.000 description 2
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 2
- 235000007265 Myrrhis odorata Nutrition 0.000 description 2
- 240000004760 Pimpinella anisum Species 0.000 description 2
- 235000012550 Pimpinella anisum Nutrition 0.000 description 2
- 241000949456 Zanthoxylum Species 0.000 description 2
- 239000001511 capsicum annuum Substances 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 238000007598 dipping method Methods 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
- 210000001015 abdomen Anatomy 0.000 description 1
- 210000000683 abdominal cavity Anatomy 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000013614 black pepper Nutrition 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 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
- 239000012535 impurity Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000002417 nutraceutical Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000001931 piper nigrum l. white Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 230000032258 transport Effects 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
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 preserves.
Background technology
Sea cucumber is a kind of nutritious health products, and modern nutriology studies show that, sea cucumber is high protein, high mineral, low fat, low sugar, without the nutraceutical of cholesterol.Research in recent years finds to contain in the sea cucumber a large amount of active materials especially, such 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, and cost is high.And sea cucumber is gone to sea rear comparatively strict to the survival environmental requirement, and is difficult for transportation, therefore, in order to sell at larger market scope, especially away from the hinterland in coastline, need to 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, the 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 such as canned sea cucumber, packed sea cucumber etc.
In above-mentioned these methods, need when non-instant sea cucumber original is edible that clear water soaks, bubble is sent out, 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 ofly take fresh sea cucumber as raw material, prepare 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 preserves is characterized in that comprising following processing step:
1. fresh sea cucumber raw material is processed 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 composite phosphate, is comprised of at 1: 1: 1 in 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 common flavoring raw material to be configured to the composite flavoring of different taste.These raw materials comprise the 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 above-mentioned material allocation to become the composite flavoring of Guangdong flavor, spices, the different taste such as spicy, then add maceration extract and use.Tasty in order to be easy to, raw material that usually can the choice of powder shape such as zanthoxylum powder, paprika, pepper powder etc., can obtain from the commercial goods.
The raw material of the preparation method of described sea cucumber preserves also can use edible Holothuriidae animal stichopus japonicus, topaz ginseng, eggplant ginseng or plum blossom ginseng.
Method of the present invention is take fresh sea cucumber as raw material, 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 consisted of any restriction.
Embodiment 1
1. raw material is processed 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, then use the clear water rinsing clean, 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: according to the situation of raw material and the form requirement of final products, the certain state attractive in appearance of formation is processed in the cutting of sea cucumber raw material.
4. dipping: R polysaccharide 1.5g, citric acid 5g, composite phosphate water-loss reducer 0.8g (mixed at 1: 1: 1 in mass ratio is comprised of sodium phosphate trimer, sodium pyrophosphate and sodium dihydrogen phosphate) are added in the 4kg water, are stirred to fully and dissolve; Then 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), 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 sea cucumber out and draining 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 the 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 fully dissolving; Then 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), 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 sea cucumber out and draining 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 the 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 fully dissolving; Then in this maceration extract, add salt 1.5kg, sugar 1kg and spiced flavoring 50kg (comprising anise, Chinese prickly ash, fennel seeds, dried orange peel, cassia bark, honey etc.) thereof, 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 sea cucumber out and draining 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 the 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 fully dissolving; Then in this maceration extract, add salt 300g and spicy flavor flavoring 500g, 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 sea cucumber out and draining 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 the 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 fully dissolving; Then in this maceration extract, add salt 400g, sugar 500g and spiced flavoring 800g, 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 sea cucumber out and draining 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 the 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 fully dissolving; Then in this maceration extract, add salt 750g, sugar 1500g and spiced flavoring 2.5kg, 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 sea cucumber out and draining 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 the 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 fully dissolving; Then in this maceration extract, add salt 100g, sugar 400g and spiced flavoring 800g, 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 sea cucumber out and draining 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 (4)
1. the preparation method of a sea cucumber preserves is characterized in that comprising following processing step:
1. fresh sea cucumber raw material is processed and is cleaned;
2. boiling water blanching 10～20min;
3. repair shaping;
4. flood: raw material is flooded in maceration extract 2～3 times, and each 20～300min guarantees that sea cucumber is fully tasty; By weight, the employed maceration extract of the sea cucumber of per 500 weight portions comprises:
Wherein, water-loss reducer is composite phosphate, is comprised of at 1: 1: 1 in 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 preserves according to claim 1 is characterized in that described food acids is selected from citric acid, acetic acid, malic acid and ascorbic acid.
3. the preparation method of sea cucumber preserves according to claim 1 is characterized in that described flavoring is to select common flavoring raw material to be configured to the composite flavoring of different taste.
4. the preparation method of the described sea cucumber preserves of arbitrary claim according to claim 1～3 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 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101972008A CN101972008A (en) | 2011-02-16 |
| CN101972008B true CN101972008B (en) | 2013-02-27 |
Family
ID=43571944
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010105021792A Expired - Fee Related CN101972008B (en) | 2010-09-30 | 2010-09-30 | Method for making sea cucumber preserves |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101972008B (en) |
Families Citing this family (6)
| 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 |
| 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 |
| 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 |
Citations (6)
| 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 |
| 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 |
-
2010
- 2010-09-30 CN CN2010105021792A patent/CN101972008B/en not_active Expired - Fee Related
Patent Citations (6)
| 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 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101972008A (en) | 2011-02-16 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102423089B (en) | Core eel ball and preparation method thereof | |
| CN101972008B (en) | Method for making sea cucumber preserves | |
| CN103653060B (en) | Butterfly bread shrimp and preparation method thereof | |
| CN1337178A (en) | Instant edible fungus product and its production process | |
| CN101331962B (en) | Quick-freezing two-tailed sticks shrimp food and production method thereof | |
| CN103892337B (en) | A kind of Buddha jumping over the wall freeze product | |
| CN104256464A (en) | Dried gynura bicolor and making method thereof | |
| CN104082702A (en) | Making method of pickled jerusalem artichoke roots | |
| CN104286777A (en) | Dry artemisia selengensis and preparation method thereof | |
| CN103689501A (en) | Method for processing pickled sour bamboo shoot | |
| CN103829269A (en) | Western-style chicken granule preparation method | |
| CN104413477A (en) | Cuttlefish ball and production method thereof | |
| CN102028265B (en) | Spicy scallop skirt rims and preparation method thereof | |
| CN110771823A (en) | Preparation method of shrimp sausage | |
| CN102613586A (en) | High-calcium pork floss and preparation method thereof | |
| CN104351451A (en) | Preparing method of jerusalem artichoke nutritional preserved fruit | |
| CN103689675A (en) | Coconut-shred bread shrimp | |
| CN103892346B (en) | Milkfish roulade and processing method thereof | |
| CN103039923B (en) | Black spiced purslane and preparation method thereof | |
| CN101011145B (en) | Edible Collybia albuminosa(Berk.) Petch stuffing | |
| CN106136100A (en) | Red Star is to respecting chicken nugget and processing method thereof | |
| CN110214904A (en) | A kind of health care fish ball and preparation method thereof | |
| CN104432220A (en) | Making method of quick-frozen flour-adhered seasoned shishamo | |
| CN103999916A (en) | Black rice-laver biscuit and processing method thereof | |
| CN104012813A (en) | Freeze-dried wontons and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20130227 Termination date: 20150930 |
|
| EXPY | Termination of patent right or utility model |