CN101978902A - Sea cucumber undiluted liquid brewed instant stew and preparation method thereof - Google Patents

Sea cucumber undiluted liquid brewed instant stew and preparation method thereof Download PDF

Info

Publication number
CN101978902A
CN101978902A CN 201010259970 CN201010259970A CN101978902A CN 101978902 A CN101978902 A CN 101978902A CN 201010259970 CN201010259970 CN 201010259970 CN 201010259970 A CN201010259970 A CN 201010259970A CN 101978902 A CN101978902 A CN 101978902A
Authority
CN
Grant status
Application
Patent type
Prior art keywords
stew
soup
solid
cucumber
sea cucumber
Prior art date
Application number
CN 201010259970
Other languages
Chinese (zh)
Other versions
CN101978902B (en )
Inventor
周颖
张雪峰
徐丽
Original Assignee
张雪峰
Priority date (The priority date 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 date listed.)
Filing date
Publication date

Links

Abstract

The invention belongs to the field of health-care foods, and in particular relates to a preparation method of a sea cucumber undiluted liquid brewed instant stew. The invention needs to solve the technical problem of providing a convenient instant sea cucumber stew which not only keeps the original unique flavor of a strew to large extent but also preserves nutrient components for a long time, and a preparation method. The technical scheme of the invention, which solves the technical problem, is to provide the preparation method of the sea cucumber undiluted liquid brewed instant stew. The method comprises the following steps of: a, mixing prepared sea cucumbers and ingredients and then stewing or boiling to obtain a cooked product which contains solid matters and soup; b, separating, namely dividing the cooked product into the soup and the solid matters; c, bagging the solid matters which are obtained in the step b to obtain a solid matter bag, and bagging the soup which is obtained in the step b to obtain a soup bag ; and d, packaging by matching the solid matter bag with the soup bag to obtain the sea cucumber undiluted liquid brewed instant stew. The undiluted liquid brewed instant stew of the invention not only is convenient to take but also can preserve the nutrient components and flavor of the sea cucumber stew, and has a great market prospect.

Description

海参原汁回融方便炖品及其制备方法 Cucumber juice back into stew and convenient method of preparation

技术领域 FIELD

[0001] 本发明属于保健食品领域,具体涉及一种海参原汁回融方便炖品及其制备方法。 [0001] The present invention belongs to the field of health food, and particularly relates to a method for preparing convenient stew back into cucumber juice. 背景技术 Background technique

[0002] 随着生活品质的进一步提高,越来越多的人更注重产品品质、产品的营养和性能价格比,对食品加工的要求也越来越高,对高品质“方便”食品的需求激增。 [0002] As further improve the quality of life, more and more people pay more attention to product quality, product cost performance and nutrition requirements for food processing have become more sophisticated, high-quality "convenience" foods Demand surge. 客观的说,我国目前生产的主流“方便”食品-采用常压热风干燥食品还存在不少品质调控难题。 Objectively speaking, the mainstream of China's current production of "convenience" foods - foods using atmospheric hot air drying there are still many quality-control problems. 由此出现在国际市场上价格偏低、在国内市场打不开销路的严峻局面。 Thus low prices in the international market, sales in the domestic market could not open the grim situation. 那么只有大幅度改善传统“方便”食品品质,才能摆脱困境。 Then only greatly improve the traditional "convenience" food quality in order to bail out. 换言之,就是在加工全过程进行品质调控,注重营养成分、 风味的保留,但是按目前的工艺很难做到这一点;或者另辟蹊径,开发新的高品质方便食品的制备方法。 In other words, the processing is carried out in the whole process of quality control, pay attention to nutrition, flavor retention, but according to the current process is difficult to do that; or look for other ways to facilitate the development of new high-quality prepared foods.

[0003] 海参,属海参纲(Holothurioidea),是生活在海边至8000米的海洋软体动物,据今已有六亿多年的历史,海参以海底藻类和浮游生物为食。 [0003] sea cucumber, is Holothuroidea (Holothurioidea), are living by the sea to 8000 meters of the sea mollusk, according to the exercises had been six hundred million years of history, sea cucumber to the seabed algae and plankton for food. 海参全身长满肉刺,广布于世界各海洋中。 Sea cucumber body covered with burns, widely distributed in the world's oceans. 海参体呈圆柱形,口在前端,口周围有触手,肛门在后端。 Cucumber substantially cylindrical, opening at the front end, surrounded by tentacles, anus at the rear end. 海参的生长区域很广阔,遍布世界各海洋。 Sea cucumber growing area is very wide, all over the oceans of the world. 我国南海沿岸种类较多,约有二十余种海参可供食用,中以刺参、乌参、乌元参、梅花参等经济价值较高。 More types of South China Sea coast, about more than twenty kinds of edible sea cucumber, sea cucumber to high, black participation, Wu Yuan ginseng, plum and other parameters of economic value.

[0004] 海参又名刺参、海鼠、海瓜,因补益作用类似人参而得名。 [0004] Also known as sea cucumber sea cucumber, sea mice, sea melon, because ginseng tonic effect similar name. 海参肉质软嫩,营养丰富,是典型的高蛋白、低脂肪食物,滋味腴美,风味高雅,是久负盛名的名馔佳肴,是海味“八珍”之一,与海参、鲍鱼、鱼翅齐名,在大雅之堂上往往扮演着“压台轴”的角色。 Sea cucumber meat is tender, nutritious, is a typical high-protein, low-fat food, taste delicious beauty, elegant flavor, is a prestigious name dishes cuisine is seafood "eight treasures" one, and sea cucumber, abalone, shark fin par, in on formal occasions often play the role of "press table axis". 海参不仅是珍贵的食品,也是名贵的药材。 Sea cucumber is not only a precious food, but also valuable medicinal herbs. 据《本草纲目拾遗》中记载:海参,味甘咸,补肾,益精髓,摄小便,壮阳疗痿,其性温补,足敌人参,故名海参。 According to the "Compendium of Materia Medica" record: sea cucumber, sweet and salty, kidney, benefits essence, taken the urine, impotence treatment and atrophy, their sexual warming, enough to participate enemy, hence the name sea cucumber. 现代研究表明,海参具有提高记忆力、延缓性腺衰老,防止动脉硬化、糖尿病以及抗肿瘤等作用。 Modern research shows that sea cucumber has to improve memory and delay gonadal aging, prevent arteriosclerosis, diabetes and anti-tumor.

[0005] 海参适宜虚劳赢弱,气血不足,营养不良,病后产后体虚之人食用;适宜肾阳不足, 阳痿遗精,小便频数之人食用;适宜高血压病,高脂血症,冠心病,动脉硬化之人食用;适宜癌症病人及放疗、化疗、手术后食用;适宜肝炎,肾炎,糖尿病患者及肝硬化腹水和神经衰弱者食用;适宜血友病患者及易于出血之人食用;适宜年老体弱者食用。 [0005] Consumption of sea cucumber suitable for frail, blood deficiency, malnutrition, disease after postpartum weakness of human consumption; suitable for kidney deficiency, impotence, frequent urination human consumption; suitable for hypertension, hyperlipidemia, coronary heart disease, arteriosclerosis human consumption; suitable for cancer patients and radiotherapy, chemotherapy, surgery after eating; suitable hepatitis, nephritis, diabetes and liver cirrhosis and neurasthenia are edible; suitable for people with hemophilia and bleeding it easy to eat; suitable for elderly and infirm consumption.

[0006] 可见,根据传统医学养生理论,海参是一种含有对人体健康有益成分的高档养生滋补品,较为珍贵。 [0006] visible, according to traditional Chinese medicine theory of health, sea cucumber is a high-end health supplements containing beneficial to human health component, the more precious. 长期以来,海参的最佳食用方式均以炖或煮的方式最为盛行,人们公认这既能最好的利用其营养成份和保留其独特的风味口感,达到“美味与滋补”的要求。 For a long time, sea cucumbers are the best way to eat stewed or broiled most prevalent way, it is acknowledged that not only demand the best use of its nutrients and retains its unique flavor taste, to "delicious and nutritious" in. 纯正炖品海参炖品入口味道清淡,有弹性,韧性。 Inlet pure stew sea cucumber stew taste light, flexible, toughness.

[0007] 但是,炖或煮这种食用方式过程复杂费时,难以适应快节奏的现代生活的要求。 [0007] However, stewed or boiled edible way this process is complex and time-consuming, difficult to adapt to the fast pace of modern life. 故也有研究将海参做成便于携带和食用的形式。 Therefore, there are also studies will be made portable and edible sea cucumber form.

[0008] 比如中国专利申请200610042116. 7 “浓缩即食海参制品的加工方法”中公开了将在压力釜中压熟的海参,再加入老汤腌渍入味,然后从老汤中取出后包装制得浓缩即食海参的方法。 [0008] For example, Chinese Patent Application No. 200610042116.7 "processing methods and concentrated instant sea cucumber article" disclosed in the pressure in the autoclave cucumber cooked, pickled tasty soup was added, and then the package after removal from the soup concentrate prepared instant sea cucumber Methods. 中国专利申请200510086113. 9 “即食海参及其制作方法”中公开的方法是将炖好得海参去掉汤汁或者和汤汁一起包装成为即食海参。 Chinese patent application method "instant sea cucumber and its production method" disclosed 200,510,086,113.9 stew is good to remove the sea cucumber soup or sauce and packaged together become instant sea cucumber. 该方法制备的产品,即难以品尝到海参独特的风味,也难以做到将营养成分的完全吸收。 Products produced by this method, which is difficult to taste the unique flavor of the sea cucumber, it is difficult to achieve the full absorption of nutrients. 中国专利申请200910015039. χ “海参速食汤”中公开了将海参煮熟后切成薄片,将薄片干燥后包装得速食汤,用开水冲泡饮用的方案。 Chinese Patent Application No. 200910015039. χ "sea cucumber instant soup" disclosed sea cucumber sliced ​​cooked after the sheet after dried instant soup packaged, with boiling water for drinking solution. 上述方案以及大量本领域的海参类方便食品,均是采用了要么将海参和汤汁一起包装的方案,要么舍弃汤汁,干燥海参本体的方案。 The above-described embodiment and the art of a large number of sea cucumber-based convenience foods, are packaged using either the program with cucumber and soup, soup or discarded, solutions dried sea cucumber body. 前者保质期短,而且海参由于长期浸泡于汤汁中,营养和风味损失很快,往往还加有防腐剂,与吃新鲜海参炖煮熟品的口味和营养价值差距很大。 The former short shelf life, but also due to the long sea cucumber soaked in broth, nutrition and flavor losses quickly, often also added preservative, and eat a lot of fresh sea cucumber stew cooked product taste and nutritional value gap. 而后者舍弃了溶有大量的有益成分和风味成分的汤汁,其即品尝不到其独特的风味,也难以做到将营养成分的完全吸收。 While the latter give up the soup dissolved a lot of beneficial ingredients and flavor ingredients, namely its not taste its unique flavor, but also difficult to achieve the full absorption of nutrients.

[0009] 本领域目前需要开发新的方便且兼具美味与滋补功能的海参方便食品。 [0009] This field currently need to develop new and convenient function both delicious and nutritious convenience foods sea cucumber. 发明内容 SUMMARY

[0010] 本发明要解决的技术问题是提供一种既能较大程度的保持炖品原有独特的风味, 也能做到将营养成分长期保全的方便速食海参炖品及制备方法。 [0010] The present invention to solve the technical problem of providing a greater degree of both keeping the original stew unique flavor, can be done to facilitate instant sea cucumber stew and preparing the long-term preservation of nutrients.

[0011] 本发明解决技术问题的技术方案是提供一种制备海参原汁回融方便炖品的方法。 [0011] The present invention for solving the technical problem to provide a method aspect of cucumber juice back into the stew conveniently prepared. 该方法包括以下步骤: The method comprises the steps of:

[0012] a、将准备好的海参与配料进行配制,然后炖或煮得到包含固形物成分和汤汁的熟 [0012] a, will be ready to participate in sea ingredients are formulated, then get cooked or boiled stew and soup containing solid component

P P

m ; m;

[0013] b、分离:将熟品分离为汤汁与固形物成分; [0013] b, separated: the product was isolated as a cooked broth and solid components;

[0014] C、将步骤b分离得到的固形物成分干燥后直接包装或粉碎后包装得固形物包;将步骤b分离得到的汤汁包装或干燥粉碎后包装得汤汁包; [0014] C, after step b separating the solid component obtained was dried directly after packaging or packaged pulverized solid package; b separated after the step of pulverizing dried soup package or packages packaged soup;

[0015] d、将固形物包和汤汁包搭配包装为原汁回融方便炖品; [0015] d, the solids and soup bag packaging bag with the juice back into convenient stew;

[0016] 所述原汁回融是指用炖或煮得的熟品中分离后的汤汁成分冲泡分离后的固形物成分。 [0016] juice back into the solid component means the component after soup or stew with cooked food cooked in a separate brewing separated.

[0017] 原汁回融的目的是使冲泡出的方便炖品尽可能和原来的炖品保持一致,做到原汁原味。 [0017] juice back to the melt is intended to provide a convenient brew stew stew as possible and consistent with the original, so authentic.

[0018] 其中,上述方法步骤a中所指配料为雪蛤(林蛙油)、燕窝、花胶(鱼肚)、鱼翅、 银耳、西洋参(花旗参)、灵芝、银杏、鹿鞭、鲍鱼、蹄筋、黑木耳、食用蘑菇(例如蘑菇、香菇等)、木瓜、枸杞、桂圆、冰糖、红枣、川贝、莲子、椰汁、百合、蜂蜜、奶品、水果(例如菠萝、梨等)、高汤(例如鸡汤、蘑菇汤、肉汤等)等常用的海参配料中的至少一种。 [0018] wherein the above-described method steps referred Ingredients for a Hashima (Rana oil), bird's nest, Maw (maw), shark fin, white fungus, American ginseng (ginseng), Ganoderma lucidum, ginkgo, deer, abalone, tendons, black fungus, edible mushrooms (such as mushrooms, mushrooms, etc.), quince, medlar, longan, sugar, red dates, fritillary, lotus seeds, coconut, lily, honey, milk, fruit (such as pineapple, pear, etc.), stock (for example, chicken soup, mushroom soup, broth, etc.) at least one conventional ingredient of sea cucumber. 当然,姜、盐、糖等调味料也属于配料。 Of course, ginger, salt, sugar, flavoring ingredients belong. 配料与海参的配方按照日常食用的比例准备即可。 Sea cucumber ingredients and formulations according to the proportion of daily consumption of preparation can be.

[0019] 其中,上述方法步骤a中所述的炖为隔水炖或不隔水炖。 [0019] wherein, in the above-described method steps stew is a stew or stew.

[0020] 其中,上述方法步骤c所述固形物成分的脱水干燥采用对流干燥、真空干燥、冷冻干燥或真空冷冻干燥的方式。 [0020] wherein the solid component c dewatering drying method steps described above convection drying, vacuum drying, freeze drying or vacuum freeze-drying method. 一般干燥至含水率为18%以下。 Typically dried to a moisture content below 18%.

[0021] 其中,上述方法步骤c中所述的汤汁的干燥采用对流干燥、冷冻干燥或真空冷冻干燥的方式。 [0021] wherein, in the above-described method step c dried soup convection drying, freeze drying or vacuum freeze-drying method. 一般干燥至含水率为18%以下。 Typically dried to a moisture content below 18%.

[0022] 本发明还提供了一种原汁回融方便炖品。 [0022] The present invention also provides a convenient stew back into one kind of juice.

[0023] 该海参原汁回融方便炖品包含有: [0023] The cucumber juice back into convenient stew comprising:

[0024] 汤汁包,该汤汁包由海参与配料配制后炖或煮得到的包括固形物成分和汤汁的熟品中分离出的汤汁所制得; Cooked food comprising solid ingredients and soup after [0024] packet soup, the soup ingredients package formulated by the sea participating stew isolated boiled obtained soup prepared;

[0025] 还包含有:固形物包,该固形物包由海参与配料配制后炖或煮得到的包括固形物成分和汤汁的熟品中分离出的固形物成分所制得; [0025] further comprising: solid package, which comprises a cooked food package solid component and a solid by the sea after participating soup ingredients formulated stew boiled obtained separated solid component prepared;

[0026] 所述原汁回融是指食用时用分离出的汤汁成分冲泡分离出的固形物成分。 [0026] juice back into the component separating means soup consumption when the brew separated solid component.

[0027] 其中,上述汤汁包为液体汤汁包或将汤汁干燥粉碎制得的汤汁干粉包。 [0027] wherein the packet is a liquid broth or soup package dried soup broth obtained pulverized powder package.

[0028] 其中,上述固形物包为固形物成分直接脱水制得;或者为固形物成分脱水粉碎制得的固形物干粉包。 [0028] wherein the solid material is a solid component package directly dehydration; or dehydration resulting solid pulverized solid component of the dry powder package.

[0029] 其中,上述固形物成分直接脱水是在定型模具中进行。 [0029] wherein the solid component is in the direct dehydration of the casting mold. 这样可使脱水后的固形物成分具有较美观和规整的形状,便于包装和销售。 This allows the solid content after dehydration has a more regular shape and appearance, ease of packaging and marketing.

[0030] 使用本发明方法制备海参原汁回融方便炖品的关键之处在于为了最大化地保有食材风味和营养成分。 [0030] The key point conveniently prepared Stews cucumber juice back into using the method of the present invention is to maximize hold onto food flavor and nutrients. 将炖或煮后的海参滋补品中的固形物和汤汁分离开,并按产品的设计方案根据需要,各自按材质特性分别进行相应的干燥。 The sea cucumber boiled stew or tonics and the solids separated from the broth, the product according to the design scheme as needed, according to their material properties for each respective drying. 然后各自分别按份量要求分成若干份,再分别进行密闭包装,分别包装后的固形物包和汤汁包搭配装入产品包装内制成方便炖品。 Then each respectively required amount divided into several parts, and then were sealed package, the package and the solids were packaged with the packages loaded soup product package made easy stew. 这里的搭配可以是将一个固形物包与一个或几个汤汁包装成一份方便炖品,也可以是将一个汤汁包与一个或几个固形物包装成一份方便炖品。 Herein may be packaged with a package with one or more solid into a convenient soup stew, soup may be a package with one or more solid packaged as a convenient stew. 或者是多个固形物包和汤汁包包装成方便炖品,食用时按需搭配取用即可。 Or a plurality of solid soup packets and packaged into convenient packages stew, with on-demand access to eating.

[0031] 本发明海参原汁回融方便炖品有以下几种主要形式: [0031] cucumber juice back into the present invention have the following convenient stew main forms:

[0032] 海参原汁回融方便炖品=脱水固形物包+液体汤汁包; [0032] cucumber juice back into the package to facilitate stew + = dewatered solids liquid soup package;

[0033] 海参原汁回融方便炖品=固形物干粉包+液体汤汁包; [0033] cucumber juice back into the package to facilitate stew = dry solid + liquid soup package;

[0034] 海参原汁回融方便炖品=脱水固形物包+汤汁干粉包; [0034] cucumber juice back into the package to facilitate stew + = dehydrated soup powder solids package;

[0035] 海参原汁回融方便炖品=固形物干粉包+汤汁干粉包。 [0035] cucumber juice back into the package to facilitate stew + = dry solids packet soup powder.

[0036] 本发明中所指的原汁回融,是在使用该方便炖品时,可采用原来炖煮熟品中的汤汁冲泡固形物或可用原汤汁粉末溶解后进行冲泡,以使冲泡出的方便炖品尽可能和原来的炖品保持一致,做到原汁原味。 When [0036] the present invention, the raw juice referred to melt back, is convenient to use the stew, sauce brewing may be employed stew original solid product cooked in soup or available raw powder dissolved after brewing, to the brew convenience stew stew as possible and consistent with the original, so authentic. 而且当使用脱水固形物包的形式的方便炖品在进行原汁回融时,食用者还可以直接体验和感受到固形物回复到炖煮完成后的样貌的全过程,既赏心悦目,又营养滋补,增加了食用时的乐趣和享受,真正感受到食用传统炖品时的温馨和滋养。 And when using dehydrated solid package of stew convenient form of juice during the financial return, eaters can also directly experience and solid feel to the whole process of return appearance after the completion of stew, not only enjoyable, but also nutrition tonic, increase the fun and enjoyment of eating, eating really feel the warmth and nourishment when the traditional stew.

[0037] 本发明带汤汁干粉包的海参原汁回融方便炖品在使用时,可以将汤汁包加适量热水冲至脱水前的体积,然后冲入脱水固形物或固形物干粉中,充分溶解后得到基本与处理前一致的的海参炖品,即可食用。 [0037] The present invention cucumber juice with dry soup packets back into convenient in use stew, soup package plus the amount of hot water can be rushed to the volume before dehydration and then dehydrated into the solid or solids in powder after fully dissolved to basic and consistent treatment of sea cucumber stew before you can eat.

[0038] 本发明带液体汤汁包的海参原汁回融方便炖品在使用时,可以将汤汁包适当加热,然后冲入脱水固形物或固形物干粉中,充分溶解后得到基本与处理前一致的海参炖品, 即可食用。 [0038] cucumber juice with the present invention, the liquid sauce packets back into convenient in use stew, soup packets may be suitably heated, and then into the dewatered solids or solid powder to give substantially fully dissolved after treatment consistent former sea cucumber stew and serve immediately. 总的说来,就色、香、味的整体效果而言脱水固形物包+液体汤汁包的方便炖品食用时较好。 In general, to color, smell, taste effect in terms of the overall package dehydrated solid + liquid soup stew convenience food package better. 但是带汤汁干粉包的方便炖品更好携带、贮存。 However, with convenient stew soup powder packets carrying better storage.

[0039] 本发明的有益效果在于:本发明方法简便易行,制备的海参原汁回融方便炖品,便于携带,方便食用,且能很好的保有海参炖品本身的营养成分和风味,且另外不含有任何化学添加剂。 [0039] Advantageous effects of the present invention: the method according to the present invention is simple, easy to stew cucumber juice back into the prepared, easy to carry, easy to eat, and can maintain a good sea cucumber stew itself nutrients and flavor, and further does not contain any chemical additives. 而带有脱水固形物包的海参方便炖品更能够很好地保有炖品的形貌,在回融时还能给消费者感官享受。 The sea cucumber with dehydrated solid package of stew and more convenient to be able to hold onto a good stew of topography, give consumers back sensuality in financial Shihai. 本发明海参方便炖品能达到食用时的方便、美味、安全、滋补等要求,色、香、味俱全;且还能契合传统食用习惯,走出了本领域仅专注于将食材进行提取服用以期提高部分有效成分的摄取量的误区或者仅将将炖品整体加入添加剂罐装或真空包装以期延长保质期的误区,更易为顾客接受,具有很好的市场前景。 Sea cucumber stew present invention is easy to achieve convenient edible, delicious, safe, nutritious and other requirements, color, smell and taste; and also fit the traditional eating habits, out of the art only focus on the food taken in order to improve extraction the intake portion of the active ingredient only or misunderstanding the whole stew additives vacuum packaged or canned extend the shelf life of the error, the customer is more easily accepted and has good market prospect. 具体实施方式 detailed description

[0040] 以下通过具体实施方式对本发明的技术方案进行具体的说明。 [0040] Here will be specifically described aspect of the invention by specific embodiments.

[0041] 一般而言,本发明生产海参原汁回融方便炖品的方法的简要流程如下: [0041] In general, stew back into convenient method of producing cucumber juice flow schematic of the present invention is as follows:

[0042] 原料选择一前期制备一烹饪(风味调配)—分离一按需要分别干燥一(按需要粉碎)一灭菌一包装。 [0042] Preparation of a starting material to select a pre-cooking (flavor formulation) - separated by a need to separately dried (pulverized as needed) a sterilization of a package.

[0043] 本发明方法具体而言包括以下步骤: [0043] Specifically, the method of the present invention comprises the steps of:

[0044] a、原料准备:将海参洗净,浙干备用;辅材的前处理:将辅材用纯化水清洗干净, 浙干备用;常用的辅材为银耳、灵芝、花胶(鱼肚)、鱼翅、燕窝、雪蛤(林蛙油)、鹿鞭、银杏、 蹄筋、鲍鱼、西洋参(花旗参)、黑木耳、食用蘑菇(例如蘑菇、香菇等)、枸杞、桂圆、糖(例如冰糖)、红枣、川贝、莲子、椰汁、奶品、百合、蜂蜜、果品类(例如木瓜、菠萝、梨等)、高汤(例如鸡汤、蘑菇汤、肉汤等)等常用的海参配料中的至少一种。 [0044] a, material preparation: The sea cucumber, dry standby Zhejiang; pre-treatment of DPM: the auxiliary cleaned with purified water, dry standby Zhejiang; DPM is common fungus Ganoderma lucidum, Maw (maw) , shark fin, bird's nest, Hashima (Rana oil), deer, ginkgo, tendons, abalone, American ginseng (ginseng), black fungus, edible mushrooms (e.g. mushrooms, mushrooms, etc.), wolfberry, longan, sugars (e.g. sugar), dates, Fritillaria, lotus seed, coconut milk, milk, lily, honey, fruit (eg papaya, pineapple, pear, etc.), stock (e.g., chicken soup, mushroom soup, broth, etc.) and the like ingredients commonly used in at least one of cucumber species. 辅材与海参的配方按照日常食用的比例准备即可。 DPM and sea cucumber recipes prepared in accordance with the proportion of daily consumption can be.

[0045] 烹饪:根据食材的不同,采用相应的传统方法炖或煮,根据物料的不同滋味,选用不同的炖或煮过程。 [0045] Cooking: Depending on the ingredients, with the corresponding conventional method stew or broiled, depending on the taste of materials to choose different process or boiling stew. 本发明所述炖或煮,是指将主要食材与辅材、水或者汤汁,进行隔水炖或不隔水炖。 The present invention stew broiled, refers to the primary and auxiliary ingredients, water or soup, stew or stew performed.

[0046] b、分离:将炖或煮后的体系分离为汤汁和固形物成分。 [0046] b, separations: System as stew or soup boiled and solid ingredients.

[0047] C、将步骤b分离得到的固形物成分直接脱水干燥或干燥粉碎后密闭包装;将步骤b分离得到的汤汁直接密闭包装或干燥粉碎后密闭包装。 [0047] C, step b separating the solid component obtained directly dried or dried pulverized sealed package; step b broth separated directly after the sealed package or dry pulverized sealed package. 所述固形物成分的脱水干燥采用对流干燥、真空干燥、冷冻干燥或真空冷冻干燥的方式。 Drying the dewatered solids component convection drying, vacuum drying, freeze drying or vacuum freeze-drying method. 所述的汤汁的干燥采用对流干燥、 冷冻干燥或真空冷冻干燥。 The dry soup convection drying, freeze drying or vacuum freeze-drying. 固形物成分和汤汁按份量要求分成若干份,再分别进行密闭包装,固形物成分可以得到脱水固形物包或固形物干粉包,汤汁可以得到液体汤汁包或汤汁干粉包。 Solid content by weight and the broth into a number of parts required, and then were sealed package, solid ingredients may be dehydrated to give a dry powder solid or solid package bag, liquid soup package soup obtained powder packets, or liquid. 其中固形物成分在进行脱水干燥时可以放在具有一定形状的定型模具中进行。 Wherein when the dried solid component can be placed during casting mold having a predetermined shape is carried out. 这样可使脱水后的固形物成分具有较美观和规整的形状,便于包装和销售。 This allows the solid content after dehydration has a more regular shape and appearance, ease of packaging and marketing.

[0048] d、将步骤c密闭包装后的固形物和密闭包装后的汤汁放于一包装物内制得海参原汁回融方便炖品。 [0048] d, and the solid after step c soup sealed package placed in the sealed package to obtain cucumber juice back into the stew a convenient package. 分别包装后的固形物和汤汁装入一个产品包装内制成一份方便炖品。 After the solids and soup are loaded into a packaging product package made of a convenient stew. 主要有4种形式的海参方便炖品:1、脱水固形物包+液体汤汁包;2、固形物干粉包+液体汤汁包;3、脱水固形物包+汤汁干粉包;4、固形物干粉包+汤汁干粉包。 There are four main forms of sea cucumber convenience stew: 1, dehydrated solid + liquid soup package bag; 2, solid + liquid soup package dry powder package; 3, dehydrated soup powder packets + packet solids; 4, a solid packet soup powder + dry powder package.

[0049] 带液体汤汁包的海参方便炖品(1和2)在使用时,可以将汤汁包适当加热或加少量热水,然后冲入脱水固形物或固形物干粉中,充分溶解后得到基本与处理前一致的海参炖品,即可食用。 [0049] The sea cucumber with liquid soup packages facilitate stew (1 and 2) In use, the package can be properly heated or soup plus a small amount of hot water, and then dewatered solids into the solid or dry powder, sufficiently dissolved and basically get the same treatment before the sea cucumber stew and serve immediately. 本发明方法制备的带汤汁干粉包的海参方便炖品(3和4)在使用时,可以将汤汁包加适量热水冲至浓缩前的体积,然后冲入脱水固形物或固形物干粉中,充分溶解后回复到基本与处理前一致的海参炖品,即可食用。 Cucumber soup with dry powder package prepared by the method of the present invention conveniently stew (3 and 4), in use, packet soup added amount of hot water may be pre-concentrated to a volume of washed, dewatered and then into the solid or dry solids , thoroughly dissolve return to pre-treatment is consistent with the sea cucumber stew and serve immediately. 食用者还可以直接体验和感受到固形物回复到炖煮完成后的样貌的全过程,食用时即方便快捷,又能感受到乐趣。 Eaters can also directly experience and feel the solids back to the whole process of stew appearance after the completion of eating that is convenient, but also feel the fun.

[0050] 上述方法的操作要点为: [0050] The above-described method of operation points:

[0051] 1原料选择、前期制备、炖或煮(并调配风味)。 [0051] The raw material selection, pre-prepared, stewed or boiled (and flavor formulation).

[0052] 1. 1原料选择应选用优质、无霉烂、无变质的优质海参。 [0052] 1.1 should be of high quality material selection, no mildew, cucumber without quality deterioration.

[0053] 1. 2将海参置于温水中,浸泡16〜36小时海参,每隔2〜8小时换一次水,直到泡软为止,可泡发16倍。 [0053] 1.2 The cucumber was placed in warm water, sea cucumber soaked 16~36 hours, change the water every 2~8 hours until soaked, the bubble 16 times. 然后将海参剖开,刮掉参内白筋和白皮,洗净后添水上锅加盖煮沸,开锅后用文火煮30分钟左右,待水凉后。 The cucumber was then cut, scrape the white bars and white ginseng, washed capped pot add boiling water, boil and simmer for about 30 minutes, cool until the water. 每500克发好的海参,配25克醋加50克开水,然后倒在海参内,搅勻。 Good fat per 500 grams of sea cucumber, 25 g of vinegar was added with 50 g of water, then poured in a sea cucumber, stir. 海参沾醋后即收缩变硬,海参中的灰粒(碱性物质)和醋中和,并溶于水中。 Cucumber vinegar dip shrinkage after hardening, sea cucumber soot (basic substance) and neutralized vinegar, and dissolved in water. 随后将海参放入水中,漂浸2〜6个小时,至海参还原变软,无酸味和苦涩味即可。 The cucumber is then placed in water, immersion bleaching 2 ~ 6 hours to restore the soft sea cucumber, sour and bitter taste can not. 去除杂质,浙干,备用。 Removing impurities, Zhejiang dry standby.

[0054] 1. 3将辅料,洗净,放入炖锅中,待用。 [0054] 1.3 The materials, washed into the saucepan and set aside. 有些物料,根据物料本身特性,需先加适量水炖煮一段时间,一般为炖煮0. 5〜6小时。 Some materials, according to the characteristics of the material itself, you must first add water and simmer for a period of time, usually stewed 0. 5 ~ 6 hours.

[0055] 2分离:将炖或煮好的炖品中固形物捞出,部分辅料根据需要去除核或者皮,浙干。 [0055] 2 Separation: stewed or cooked fish stew of solids, part of the skin or core materials removed as needed, Zhejiang dry. 另将汤汁过滤,备用。 The broth was filtered Another standby.

[0056] 3脱水干燥:根据品种将分离得到的固形物真空冷冻干燥,汤汁备用;或者将分离得到的固形物和汤汁真空冷冻干燥。 [0056] The dried 3: The solid vacuum freeze-drying and the separated species, soup standby; or isolated solid and vacuum freeze dried soup.

[0057] 3. 1固形物干燥过程: [0057] 3.1 solids drying process:

[0058] 3. 1. 1冷冻过程: [0058] 3.1.1 freezing process:

[0059] 将物料中固形物装盘,冷冻至凝固状。 [0059] The solids loading in the material, to freeze-hardened. 根据不同物料选择相应冷冻的时间。 Select the appropriate time depending on the frozen material. 一般2〜6小时。 Generally 2 ~ 6 hours. 一般控制冷冻温度:-30°C以下。 Usually controlled freezing temperature: -30 ° C or less.

[0060] 或将物料中固形物装入有规则的定制盘中,冷冻干燥至凝固状。 [0060] or the solid material charged in regular custom tray and lyophilized to-hardened. 根据不同物料选择相应冷冻的时间。 Select the appropriate time depending on the frozen material. 一般2〜6小时。 Generally 2 ~ 6 hours. 一般控制冷冻温度:-30°C以下。 Usually controlled freezing temperature: -30 ° C or less.

[0061] 3. 1.2真空抽取阶段 [0061] 3. The vacuum extraction stage 1.2

[0062] 将凝固状物料抽真空,使水蒸汽升华。 [0062] The vacuum-hardened material, so that water vapor sublimated. 根据不同物料选择相应的时间。 Select the appropriate time depending on the material. 一般2〜 6小时。 General 2 ~ 6 hours. 一般控制冷冻温度:-30°C以下。 Usually controlled freezing temperature: -30 ° C or less. 一般控制真空压力:<25Pa。 Usually the vacuum pressure control: <25Pa.

[0063] 3. 1. 3干燥阶段 [0063] 3. The drying stage 1.3

[0064] 利用梯度法升温加热使物料干燥。 [0064] using a gradient heating the material is heated and dried. 根据不同物料选择相应的时间。 Select the appropriate time depending on the material. 一般4〜14 时。 General 4~14 time. 采用梯度法,按每小时1.5〜2. 5°C逐级升温。 Gradient method, per hour 1.5~2. 5 ° C stepwise heating. 一般控制干燥温度:60°C以下。 General control drying temperature: 60 ° C or less.

[0065] 控制物料含水率在18%以下。 [0065] The control of the material moisture content below 18%.

[0066] 3. 2汤汁干燥过程: [0066] 3.2 soup drying process:

[0067] 3. 2. 1冷冻过程: [0067] 3. 2.1 freezing process:

[0068] 将物料中汤汁装盘,冷冻至凝固状。 [0068] The loading material in the soup, chilled to-hardened. 根据不同物料选择相应冷冻的时间。 Select the appropriate time depending on the frozen material. 一般2〜 5小时。 Usually 2 ~ 5 hours. 一般控制冷冻温度:-30°C以下。 Usually controlled freezing temperature: -30 ° C or less.

[0069] 3. 2. 2真空抽取阶段 [0069] 3.2.2 vacuum extraction stage

[0070] 将凝固状物料抽真空,使水蒸汽升华。 [0070] The vacuum-hardened material, so that water vapor sublimated. 根据不同物料选择相应的时间。 Select the appropriate time depending on the material. 一般2〜 7小时。 General 2 ~ 7 hours. 一般控制冷冻温度:-30°C以下。 Usually controlled freezing temperature: -30 ° C or less. 一般控制真空压力:<25Pa。 Usually the vacuum pressure control: <25Pa.

[0071] 3. 2. 3干燥阶段 [0071] 3. The drying stage 2.3

[0072] 利用梯度法升温加热使物料干燥。 [0072] using a gradient heating the material is heated and dried. 根据不同物料选择相应的时间.一般4〜16 小时。 Select the appropriate time depending on the material. Usually 4~16 hours. 本品采用梯度法,按每小时1.5〜2. 5°C逐级升温。 This product is a gradient method, per hour 1.5~2. 5 ° C stepwise heating. 一般控制干燥温度:60°C以下。 General control drying temperature: 60 ° C or less.

[0073] 控制物料含水率在18%以下。 [0073] The control of the material moisture content below 18%.

[0074] 4 粉碎 [0074] 4 pulverized

[0075] 如需要粉碎,则将冷冻干燥后的固形物与汤汁分别粉碎,根据需要制成粒径5〜 2000 μ m的粉末。 [0075] The crushing is necessary, and the solids then freeze-dried soup were crushed, if necessary, a particle diameter 5~ 2000 μ m powder.

[0076] 5 灭菌 [0076] Sterilization 5

[0077] 采用常规灭菌工艺即可。 [0077] The sterilization process can be conventional. 优选微波灭菌。 Preferably the microwave sterilization. 微波杀菌温度范围70°C〜105°C,优选70°C〜95°C,灭菌时间约90〜180秒。 Microwave sterilization temperature range of 70 ° C~105 ° C, preferably 70 ° C~95 ° C, sterilization time of about 90~180 seconds.

[0078] 6 包装 [0078] packaging 6

[0079] 将各种固形物包与汤汁包分别密闭包装后按设计的品种进行搭配包装贮存,保质期可达36个月。 [0079] After the various solids and soup package bag are sealed storage package with the packaging design according to the species, shelf life of up to 36 months.

[0080] 以下使用实施例的方式进一步具体说明本发明方法: [0080] The following example of using the embodiment specifically described the method further embodiment of the present invention:

[0081] 材料:海参、蜂蜜、红枣、冰糖等市场购买质量优良的产品。 [0081] Materials: sea cucumber, honey, dates, sugar and other markets to buy good quality products.

[0082] 设备:真空冷冻干燥机,JDG-04,兰州科技冻干设备厂;超微粉碎机,SQW-6L,山东三清不锈钢设备有限公司;热风循环烘箱,PXH-HC,南京飞龙制药机械厂;三维运动混合机,SYH-15,常州品正干燥设备有限公司 [0082] Equipment: vacuum freeze-drying machine, JDG-04, freeze-drying plant Lanzhou SCIENCE; attritor, SQW-6L, Shandong 3 Stainless Equipment Co., Ltd; hot air circulation oven, PXH-HC, Nanjing Pharmaceutical Machinery dragon plant; 3-D ​​motion mixer, SYH-15, product n-drying equipment Co. Changzhou

[0083] 实施例一.使用本发明方法制备红枣炖海参原汁回融方便炖品 [0083] Example I. Preparation of jujube stew cucumber juice back into using the method of the present invention conveniently Stews

[0084] 一、红枣炖海参原汁回融方便炖品的制备 [0084] a, cucumber juice, stew dates back to the melting conveniently prepared stew

[0085] 主料:海参干品50克。 [0085] Ingredients: 50 g of dried sea cucumber.

[0086] 辅料:红枣:150克;纯化水:适量;冰糖:50克。 [0086] Accessories: dates: 150 g; purified water: qs; sugar: 50 g.

[0087] 1、炖煮过程: [0087] 1, stew process:

[0088] 1. 1将海参50克置于温水中,浸泡18小时海参,每隔4小时换一次水,直到泡软为止,然后将海参剖开,刮掉参内白筋和白皮,洗净后添水上锅加盖煮沸,开锅后用文火煮30 分钟左右,待水凉后。 [0088] 1.1 to 50 grams of sea cucumber was placed in warm water, soaked 18 hours cucumber, change the water every 4 hours, until soaked, and then the sea cucumber cut, scrape the white bars and white ginseng, washed after adding water boiling pot stamped, boil and simmer for about 30 minutes, cool until the water. 配2. 5克醋加5克开水,然后倒在海参内,搅勻。 With 2.5 grams of vinegar with 5 grams of water, then poured in a sea cucumber, stir. 海参沾醋后即收缩变硬,海参中的灰粒(碱性物质)和醋中和,并溶于水中。 Cucumber vinegar dip shrinkage after hardening, sea cucumber soot (basic substance) and neutralized vinegar, and dissolved in water. 随后将海参放入水中,漂浸3个小时,至海参还原变软,无酸味和苦涩味即可。 The cucumber is then placed in water, immersion rinsing three hours to restore the soft sea cucumber, sour and bitter taste can not. 去除杂质,浙干,备用。 Removing impurities, Zhejiang dry standby.

[0089] 1. 2将红枣150克,洗净,放入炖锅中,加适量水,与海参一起烹饪,使水沸腾后转为文火慢炖,1小时。 [0089] 1.2 150 g jujube, washed into the saucepan, add water, together with the sea cucumber cooking, boiling water into simmering for 1 hour.

[0090] 1. 3将冰糖50克用适量水融化,放入炖锅,加水至2. 5千克。 [0090] 1.3 to 50 g sugar with an appropriate amount of water to melt, saucepan, add water to 2.5 kg. 使水沸腾后转为文火慢炖,10分钟,即可。 After the water boils into simmering for 10 minutes, you can.

[0091] 2分离:将炖煮好的炖品中固形物捞出,浙干;红枣去核。 [0091] 2 Separation: good stew remove solids in the stew, Zhejiang dry; red dates. 另将汤汁过滤,备用。 The broth was filtered Another standby.

[0092] 3脱水干燥:将分离得到的固形物真空冷冻干燥脱水。 [0092] The dried 3: The isolated solid vacuum freeze dehydration.

[0093] 3. 1固形物干燥过程 [0093] 3.1 solids drying process

[0094] 3. 1. 1冷冻过程: [0094] 3.1.1 freezing process:

[0095] 将物料中固形物装盘,冷冻2. 5小时至凝固状。 [0095] The batch of solids loading, freezing-hardened to 2.5 hours. 本品控制冷冻温度:-30°C以下。 This product control freezing temperature: -30 ° C or less.

[0096] 3. 1. 2真空抽取阶段 [0096] 3.1.2 vacuum extraction stage

[0097] 将凝固状物料抽真空3小时,使水蒸汽升华。 [0097] The vacuum-hardened material 3 hours, sublimation of the water vapor. 本品控制冷冻温度:-30°C以下。 This product control freezing temperature: -30 ° C or less. 本品控制真空压力:< 25Pa。 This product is a control vacuum pressure: <25Pa.

[0098] 3. 1.3干燥阶段 [0098] 3. The drying stage 1.3

[0099] 利用梯度法升温加热7小时使物料干燥。 [0099] with a gradient heating method heating for 7 hours the material was dried. 按每小时2°C逐级升温。 2 ° C per hour temperature increase progressively. 本品控制干燥温度:60°C以下。 This product control drying temperature: 60 ° C or less.

[0100] 控制物料含水率在11%以下。 [0100] control of the material moisture content below 11%.

[0101] 4 灭菌 [0101] 4 sterilization

[0102] 微波杀菌温度70°C〜75°C,灭菌时间160秒。 [0102] Microwave sterilization temperature of 70 ° C~75 ° C, sterilization time of 160 seconds.

[0103] 5 包装 [0103] packaging 5

[0104] 按每袋固形物包4g固形物,汤汁包46ml进行包装,然后每袋固形物包和汤汁包装入一个包装袋密闭包装。 [0104] by solid package bag 4g solids, soup 46ml packaging bag, and then the package bag solids and soup bags packaged into a sealed package.

[0105] 二、红枣炖海参原汁回融方便炖品的制备 [0105] Second, cucumber juice, stew dates back to the melting conveniently prepared stew

[0106] 主料:海参干品50克。 [0106] Ingredients: 50 g of dried sea cucumber.

[0107] 辅料:红枣:150克;纯化水:适量;冰糖:50克。 [0107] Accessories: dates: 150 g; purified water: qs; sugar: 50 g.

[0108] 1、炖煮过程: [0108] 1, stew process:

[0109] 1. 1将海参50克置于温水中,浸泡18小时海参,每隔4小时换一次水,直到泡软为止,然后将海参剖开,刮掉参内白筋和白皮,洗净后添水上锅加盖煮沸,开锅后用文火煮30 分钟左右,待水凉后。 [0109] 1.1 to 50 grams of sea cucumber was placed in warm water, soaked 18 hours cucumber, change the water every 4 hours, until soaked, and then the sea cucumber cut, scrape the white bars and white ginseng, washed after adding water boiling pot stamped, boil and simmer for about 30 minutes, cool until the water. 配2. 5克醋加5克开水,然后倒在海参内,搅勻。 With 2.5 grams of vinegar with 5 grams of water, then poured in a sea cucumber, stir. 海参沾醋后即收缩变硬,海参中的灰粒(碱性物质)和醋中和,并溶于水中。 Cucumber vinegar dip shrinkage after hardening, sea cucumber soot (basic substance) and neutralized vinegar, and dissolved in water. 随后将海参放入水中,漂浸3个小时,至海参还原变软,无酸味和苦涩味即可。 The cucumber is then placed in water, immersion rinsing three hours to restore the soft sea cucumber, sour and bitter taste can not. 去除杂质,浙干,备用。 Removing impurities, Zhejiang dry standby.

[0110] 1. 2将红枣150克,洗净,放入炖锅中,加适量水,与海参一起烹饪,使水沸腾后转为文火慢炖,1小时。 [0110] 1.2 150 g jujube, washed into the saucepan, add water, together with the sea cucumber cooking, boiling water into simmering for 1 hour.

[0111] 1.3将冰糖50克用适量水融化,放入炖锅,加水至2. 5千克。 [0111] 1.3 to 50 g melted sugar with an appropriate amount of water, saucepan, add water to 2.5 kg. 使水沸腾后转为文火慢炖,10分钟,即可。 After the water boils into simmering for 10 minutes, you can.

[0112] 2分离:将炖煮好的炖品中固形物捞出,浙干;红枣去核。 [0112] 2 Separation: good stew remove solids in the stew, Zhejiang dry; red dates. 另将汤汁过滤,备用。 The broth was filtered Another standby.

[0113] 3脱水干燥:将分离得到的固形物真空冷冻干燥脱水。 [0113] 3 dried: The isolated solid freeze-vacuum dehydration.

[0114] 3.1固形物干燥过程 [0114] 3.1 solids drying process

[0115] 3. 1.1冷冻过程: [0115] 3. 1.1 freezing process:

[0116] 将物料中固形物装盘,冷冻2. 5小时至凝固状。 [0116] The batch of solids loading, freezing-hardened to 2.5 hours. 本品控制冷冻温度:-30°C以下。 This product control freezing temperature: -30 ° C or less.

[0117] 3. 1.2真空抽取阶段 [0117] 3. The vacuum extraction stage 1.2

[0118] 将凝固状物料抽真空3小时,使水蒸汽升华。 [0118] The vacuum-hardened material 3 hours, sublimation of the water vapor. 本品控制冷冻温度:-30°C以下。 This product control freezing temperature: -30 ° C or less. 本品控制真空压力:< 25Pa。 This product is a control vacuum pressure: <25Pa.

[0119] 3. 1.3干燥阶段 [0119] 3. The drying stage 1.3

[0120] 利用梯度法升温加热7小时使物料干燥。 [0120] with a gradient heating method heating for 7 hours the material was dried. 按每小时2°C逐级升温。 2 ° C per hour temperature increase progressively. 本品控制干燥温度:60°C以下。 This product control drying temperature: 60 ° C or less.

[0121] 控制物料含水率在11%以下。 [0121] control of the material moisture content below 11%.

[0122] 4 粉碎 [0122] 4 pulverized

[0123] 将冷冻干燥后的固形物粉碎,制得微粉。 [0123] The freeze-dried solid was ground to obtain fine powder.

[0124] 5 灭菌 [0124] Sterilization 5

[0125] 微波杀菌温度范围70°C〜75°C,灭菌时间160秒。 [0125] Microwave sterilization temperature range of 70 ° C~75 ° C, sterilization time of 160 seconds.

[0126] 6 包装 [0126] packaging 6

[0127] 按每袋固形物包4g固形物,汤汁包46ml进行包装,然后每袋固形物包和汤汁包装入一个包装袋密闭包装。 [0127] by solid package bag 4g solids, soup 46ml packaging bag, and then the package bag solids and soup bags packaged into a sealed package.

[0128] 三、红枣炖海参原汁回融方便炖品的制备 [0128] Third, cucumber juice, stew dates back to the melting conveniently prepared stew

[0129] 主料:海参干品50克。 [0129] Ingredients: 50 g of dried sea cucumber.

[0130] 辅料:红枣:150克;纯化水:适量;冰糖:50克。 [0130] Accessories: dates: 150 g; purified water: qs; sugar: 50 g.

[0131] 1、炖煮过程: [0131] 1, stew process:

[0132] 1. 1将海参50克置于温水中,浸泡18小时海参,每隔4小时换一次水,直到泡软为止。 [0132] 1.1 to 50 grams of sea cucumber was placed in warm water, soaked 18 hours cucumber, change the water every 4 hours, until soaked up. 然后将海参剖开,刮掉参内白筋和白皮,洗净后添水上锅加盖煮沸,开锅后用文火煮30分钟左右,待水凉后。 The cucumber was then cut, scrape the white bars and white ginseng, washed capped pot add boiling water, boil and simmer for about 30 minutes, cool until the water. 配12. 5克醋加5克开水,然后倒在海参内,搅勻。 With 12.5 g of vinegar was added 5 g of water, then poured in a sea cucumber, stir. 海参沾醋后即收缩变硬,海参中的灰粒(碱性物质)和醋中和,并溶于水中。 Cucumber vinegar dip shrinkage after hardening, sea cucumber soot (basic substance) and neutralized vinegar, and dissolved in water. 随后将海参放入水中,漂浸3个小时,至海参还原变软,无酸味和苦涩味即可。 The cucumber is then placed in water, immersion rinsing three hours to restore the soft sea cucumber, sour and bitter taste can not. 去除杂质,浙干,备用。 Removing impurities, Zhejiang dry standby.

[0133] 1. 2将红枣150克,洗净,放入炖锅中,加适量水,与海参一起烹饪,使水沸腾后转为文火慢炖,1小时。 [0133] 1.2 150 g jujube, washed into the saucepan, add water, together with the sea cucumber cooking, boiling water into simmering for 1 hour.

[0134] 1. 3将冰糖50克用适量水融化,放入炖锅,加水至3千克。 [0134] 1.3 to 50 g sugar with an appropriate amount of water to melt, saucepan, water was added to 3 kg. 使水沸腾后转为文火慢炖,10分钟,即可。 After the water boils into simmering for 10 minutes, you can.

[0135] 2分离:将炖煮好的炖品中固形物捞出,浙干;红枣去核。 [0135] 2 Separation: good stew remove solids in the stew, Zhejiang dry; red dates. 另将汤汁过滤,备用。 The broth was filtered Another standby.

[0136] 3脱水干燥:将分离得到的汤汁和固形物分别真空冷冻干燥脱水。 [0136] dried 3: The separated solids were vacuum freeze soup and dehydration.

[0137] 3. 1固形物干燥过程 [0137] 3.1 solids drying process

[0138] 3. 1.1冷冻过程: [0138] 3. 1.1 freezing process:

[0139] 将物料中固形物装盘,冷冻2. 5小时至凝固状。 [0139] The batch of solids loading, freezing-hardened to 2.5 hours. 本品控制冷冻温度:-30°C以下。 This product control freezing temperature: -30 ° C or less.

[0140] 3. 1.2真空抽取阶段 [0140] 3. The vacuum extraction stage 1.2

[0141] 将凝固状物料抽真空3小时,使水蒸汽升华。 [0141] The vacuum-hardened material 3 hours, sublimation of the water vapor. 本品控制冷冻温度:-30°C以下。 This product control freezing temperature: -30 ° C or less. 本品控制真空压力:< 25Pa。 This product is a control vacuum pressure: <25Pa.

[0142] 3. 1.3干燥阶段 [0142] 3. The drying stage 1.3

[0143] 利用梯度法升温加热7小时使物料干燥。 [0143] with a gradient heating method heating for 7 hours the material was dried. 按每小时2°C逐级升温。 2 ° C per hour temperature increase progressively. 本品控制干燥温度:60°C以下。 This product control drying temperature: 60 ° C or less.

[0144] 控制物料含水率在11%以下。 [0144] control of the material moisture content below 11%.

[0145] 3. 2汤汁干燥过程 [0145] 3.2 soup drying process

[0146] 3. 2.1冷冻过程: [0146] 3. 2.1 freezing process:

[0147] 将物料中汤汁装盘,冷冻2小时至凝固状。 [0147] The loading material in the soup, frozen for 2 hours to form solidified. 本品控制冷冻温度:-30°C以下。 This product control freezing temperature: -30 ° C or less.

[0148] 3. 2. 2真空抽取阶段 [0148] 3.2.2 vacuum extraction stage

[0149] 将凝固状物料抽真空3. 5小时,使水蒸汽升华。 [0149] The vacuum-hardened material 3.5 hours, sublimation of the water vapor. 本品控制冷冻温度:-30°C以下。 This product control freezing temperature: -30 ° C or less. 本品控制真空压力:< 25Pa。 This product is a control vacuum pressure: <25Pa.

[0150] 3. 2. 3干燥阶段 [0150] 3. The drying stage 2.3

[0151] 利用梯度法升温8小时加热使物料干燥。 [0151] 8 hours using a heating gradient method the material is heated and dried. 按每小时1. 5°C逐级升温。 1. 5 ° C per hour temperature increase progressively. 本品控制干燥温度:60°C以下。 This product control drying temperature: 60 ° C or less.

[0152] 控制物料含水率在8%以下。 [0152] In the control of the material moisture content of 8% or less.

[0153] 4 粉碎 [0153] 4 pulverized

[0154] 将冷冻干燥后汤汁粉碎,制得微粉。 [0154] The freeze-dried soup pulverized to obtain a fine powder.

[0155] 5 灭菌 [0155] Sterilization 5

[0156] 微波杀菌温度范围80°C _85°C,灭菌时间约150秒。 [0156] Microwave sterilization temperature range of 80 ° C _85 ° C, sterilization time of approximately 150 seconds.

[0157] 6 包装 [0157] packaging 6

[0158] 按每袋固形物包4g固形物,汤汁包5g进行包装,然后每袋固形物包和汤汁包装入一个包装袋密闭包装。 [0158] Press package bag solid solid 4g, 5g soup packed package, then the package bag solids and soup bags packaged into a sealed package.

[0159] 四、红枣炖海参原汁回融方便炖品的制备 [0159] Fourth, cucumber juice, stew dates back to the melting conveniently prepared stew

[0160] 主料:海参干品50克。 [0160] Ingredients: 50 g of dried sea cucumber.

[0161] 辅料:红枣:150克;纯化水:适量;冰糖:50克。 [0161] Accessories: dates: 150 g; purified water: qs; sugar: 50 g. [0162] 1、炖煮过程: [0162] 1, stew process:

[0163] 1. 1将海参50克置于温水中,浸泡18小时海参,每隔4小时换一次水,直到泡软为止。 [0163] 1.1 to 50 grams of sea cucumber was placed in warm water, soaked 18 hours cucumber, change the water every 4 hours, until soaked up. 然后将海参剖开,刮掉参内白筋和白皮,洗净后添水上锅加盖煮沸,开锅后用文火煮30 分钟左右,待水凉后。 The cucumber was then cut, scrape the white bars and white ginseng, washed capped pot add boiling water, boil and simmer for about 30 minutes, cool until the water. 配12. 5克醋加5克开水,然后倒在海参内,搅勻。 With 12.5 g of vinegar was added 5 g of water, then poured in a sea cucumber, stir. 海参沾醋后即收缩变硬,海参中的灰粒(碱性物质)和醋中和,并溶于水中。 Cucumber vinegar dip shrinkage after hardening, sea cucumber soot (basic substance) and neutralized vinegar, and dissolved in water. 随后将海参放入水中,漂浸3个小时,至海参还原变软,无酸味和苦涩味即可。 The cucumber is then placed in water, immersion rinsing three hours to restore the soft sea cucumber, sour and bitter taste can not. 去除杂质,浙干,备用。 Removing impurities, Zhejiang dry standby.

[0164] 1. 2将红枣150克,洗净,放入炖锅中,加适量水,与海参一起烹饪,使水沸腾后转为文火慢炖,1小时。 [0164] 1.2 150 g jujube, washed into the saucepan, add water, together with the sea cucumber cooking, boiling water into simmering for 1 hour.

[0165] 1. 3将冰糖50克用适量水融化,放入炖锅,加水至2. 5千克。 [0165] 1.3 to 50 g sugar with an appropriate amount of water to melt, saucepan, add water to 2.5 kg. 使水沸腾后转为文火慢炖,10分钟,即可。 After the water boils into simmering for 10 minutes, you can.

[0166] 2分离:将炖或煮好的炖品中固形物捞出,浙干;红枣去核。 [0166] 2 Separation: stewed or cooked fish stew of solids, dry Zhejiang; red dates. 另将汤汁过滤,备用。 The broth was filtered Another standby.

[0167] 3脱水干燥:将分离得到的汤汁和固形物分别真空冷冻干燥脱水。 [0167] dried 3: The separated solids were vacuum freeze soup and dehydration.

[0168] 3. 1固形物干燥过程 [0168] 3.1 solids drying process

[0169] 3. 1.1冷冻过程: [0169] 3. 1.1 freezing process:

[0170] 将物料中固形物装盘,冷冻2. 5小时至凝固状。 [0170] The batch of solids loading, freezing-hardened to 2.5 hours. 本品控制冷冻温度:-30°C以下。 This product control freezing temperature: -30 ° C or less.

[0171] 3. 1.2真空抽取阶段 [0171] 3. The vacuum extraction stage 1.2

[0172] 将凝固状物料抽真空3小时,使水蒸汽升华。 [0172] The vacuum-hardened material 3 hours, sublimation of the water vapor. 本品控制冷冻温度:-30°C以下。 This product control freezing temperature: -30 ° C or less. 本品控制真空压力:< 25Pa。 This product is a control vacuum pressure: <25Pa.

[0173] 3. 1.3干燥阶段 [0173] 3. The drying stage 1.3

[0174] 利用梯度法升温加热7小时使物料干燥。 [0174] with a gradient heating method heating for 7 hours the material was dried. 按每小时2°C逐级升温。 2 ° C per hour temperature increase progressively. 本品控制干燥温度:60°C以下。 This product control drying temperature: 60 ° C or less.

[0175] 控制物料含水率在11%以下。 [0175] control of the material moisture content below 11%.

[0176] 3. 2汤汁干燥过程 [0176] 3.2 soup drying process

[0177] 3. 2.1冷冻过程: [0177] 3. 2.1 freezing process:

[0178] 将物料中汤汁装盘,冷冻2小时至凝固状。 [0178] The loading material in the soup, frozen for 2 hours to form solidified. 本品控制冷冻温度:-30°C以下。 This product control freezing temperature: -30 ° C or less.

[0179] 3. 2. 2真空抽取阶段 [0179] 3.2.2 vacuum extraction stage

[0180] 将凝固状物料抽真空3. 5小时,使水蒸汽升华。 [0180] The vacuum-hardened material 3.5 hours, sublimation of the water vapor. 本品控制冷冻温度:-30°C以下。 This product control freezing temperature: -30 ° C or less. 本品控制真空压力:< 25Pa。 This product is a control vacuum pressure: <25Pa.

[0181] 3. 2. 3干燥阶段 [0181] 3. The drying stage 2.3

[0182] 利用梯度法升温8小时加热使物料干燥。 [0182] 8 hours using a heating gradient method the material is heated and dried. 按每小时1. 5°C逐级升温。 1. 5 ° C per hour temperature increase progressively. 本品控制干燥温度:60°C以下。 This product control drying temperature: 60 ° C or less.

[0183] 控制物料含水率在8%以下。 [0183] In the control of the material moisture content of 8% or less.

[0184] 4 粉碎 [0184] 4 pulverized

[0185] 将冷冻干燥后的固形物与汤汁分别粉碎,制得微粉。 [0185] The solids and soup were freeze-dried and pulverized to obtain fine powder.

[0186] 5 灭菌 [0186] Sterilization 5

[0187] 微波杀菌温度范围80°C -85°C,灭菌时间150秒。 [0187] Microwave sterilization temperature range of 80 ° C -85 ° C, sterilization time of 150 seconds.

[0188] 6 包装 [0188] packaging 6

[0189] 按每袋固形物包4g固形物,汤汁包5g进行包装,然后每袋固形物包和汤汁包装入一个包装袋密闭包装。 [0189] Press package bag solid solid 4g, 5g soup packed package, then the package bag solids and soup bags packaged into a sealed package. [0190] 实施例二.使用本发明方法制备蜂蜜炖海参原汁回融方便炖品 [0190] Example II. Preparation of stew honey cucumber juice back into using the method of the present invention conveniently Stews

[0191] 一、蜂蜜炖海参原汁回融方便炖品的制备 [0191] a, cucumber juice, honey stew stew melting back conveniently prepared

[0192] 主料:海参干品50克。 [0192] Ingredients: 50 g of dried sea cucumber.

[0193] 辅料:蜂蜜:200克纯化水:适量。 [0193] Accessories: Honey: 200 g Purified water: qs.

[0194] 1、炖煮过程: [0194] 1, stew process:

[0195] 1. 1将海参50克,置于水中,浸泡24小时海参,每隔8小时换一次水,直到泡软为止。 [0195] 1.1 to 50 grams of sea cucumber, placed in water, sea cucumber soak for 24 hours, every 8 hours for once water until soaked. 然后将海参剖开,刮掉参内白筋和白皮,洗净后添水上锅加盖煮沸,开锅后用文火煮30 分钟左右,待水凉后。 The cucumber was then cut, scrape the white bars and white ginseng, washed capped pot add boiling water, boil and simmer for about 30 minutes, cool until the water. 配2. 5克醋加5克开水,然后倒在海参内,搅勻。 With 2.5 grams of vinegar with 5 grams of water, then poured in a sea cucumber, stir. 海参沾醋后即收缩变硬,海参中的灰粒(碱性物质)和醋中和,并溶于水中。 Cucumber vinegar dip shrinkage after hardening, sea cucumber soot (basic substance) and neutralized vinegar, and dissolved in water. 随后将海参放入自来水中,漂浸2 个小时,至海参还原变软,无酸味和苦涩味即可。 The cucumber is then placed in tap water, soaked 2 hours drift to restore the soft sea cucumber, sour and bitter taste can not. 去除杂质,浙干,放入锅中,使水沸腾后转为文火慢炖,1小时。 Removing impurities, Zhejiang dry, into the pot, into the water after boiling to simmer simmer for 1 hour.

[0196] 1. 2将蜂蜜200克用适量水融化,放入炖锅,加水至2. 5千克。 [0196] 1.2 to 200 grams of honey with an appropriate amount of water to melt, saucepan, add water to 2.5 kg. 使水沸腾后转为文火慢炖,20分钟,即可。 After the water boils into simmering for 20 minutes, you can.

[0197] 2分离:将炖煮好的炖品中固形物捞出,浙干。 [0197] 2 Separation: good stew remove solids in the stew, Zhejiang dry. 另将汤汁过滤,备用。 The broth was filtered Another standby.

[0198] 3脱水干燥:将分离得到的固形物真空冷冻干燥脱水。 [0198] 3 dried: The isolated solid freeze-vacuum dehydration.

[0199] 3. 1固形物干燥过程 [0199] 3.1 solids drying process

[0200] 3. 1. 1冷冻过程: [0200] 3.1.1 freezing process:

[0201] 将物料中固形物装盘,冷冻干燥3小时至凝固状。 [0201] The solid material in the plate, dried for 3 hours to freeze-hardened. 本品控制冷冻温度:-30°C以下。 This product control freezing temperature: -30 ° C or less.

[0202] 3. 1. 2真空抽取阶段 [0202] 3.1.2 vacuum extraction stage

[0203] 将凝固状物料抽真空3. 5小时,使水蒸汽升华。 [0203] The vacuum-hardened material 3.5 hours, sublimation of the water vapor. . 本品控制冷冻温度:-30°C以下。 This product control freezing temperature: -30 ° C or less. 本品控制真空压力:< 25Pa。 This product is a control vacuum pressure: <25Pa.

[0204] 3. 1.3干燥阶段 [0204] 3. The drying stage 1.3

[0205] 利用梯度法升温加热7小时使物料干燥。 [0205] with a gradient heating method heating for 7 hours the material was dried. 按每小时2°C逐级升温。 2 ° C per hour temperature increase progressively. 本品控制干燥温度:60°C以下。 This product control drying temperature: 60 ° C or less. 控制物料含水率在9%以下。 Control of the material moisture content of less than 9%.

[0206] 4 灭菌 [0206] 4 sterilization

[0207] 微波杀菌温度75°C -80°C,灭菌时间优选140秒。 [0207] Microwave sterilization temperature of 75 ° C -80 ° C, sterilization time is preferably 140 seconds.

[0208] 5 包装 [0208] packaging 5

[0209] 按每袋固形物包4g固形物,汤汁包46ml进行包装,然后每袋固形物包和汤汁包装入一个包装袋密闭包装。 [0209] by solid package bag 4g solids, soup 46ml packaging bag, and then the package bag solids and soup bags packaged into a sealed package.

[0210] 二、蜂蜜炖海参原汁回融方便炖品的制备 [0210] Second, cucumber juice, honey, stewed Press melting conveniently prepared stew

[0211] 主料:海参干品50克。 [0211] Ingredients: 50 g of dried sea cucumber.

[0212] 辅料:蜂蜜:200克纯化水:适量。 [0212] Accessories: Honey: 200 g Purified water: qs.

[0213] 1、炖煮过程: [0213] 1, stew process:

[0214] 1. 1将海参50克,置于水中,浸泡24小时海参,每隔8小时换一次水,直到泡软为止。 [0214] 1.1 to 50 grams of sea cucumber, placed in water, sea cucumber soak for 24 hours, every 8 hours for once water until soaked. 然后将海参剖开,刮掉参内白筋和白皮,洗净后添水上锅加盖煮沸,开锅后用文火煮30 分钟左右,待水凉后。 The cucumber was then cut, scrape the white bars and white ginseng, washed capped pot add boiling water, boil and simmer for about 30 minutes, cool until the water. 配2. 5克醋加5克开水,然后倒在海参内,搅勻。 With 2.5 grams of vinegar with 5 grams of water, then poured in a sea cucumber, stir. 海参沾醋后即收缩变硬,海参中的灰粒(碱性物质)和醋中和,并溶于水中。 Cucumber vinegar dip shrinkage after hardening, sea cucumber soot (basic substance) and neutralized vinegar, and dissolved in water. 随后将海参放入自来水中,漂浸2 个小时,至海参还原变软,无酸味和苦涩味即可。 The cucumber is then placed in tap water, soaked 2 hours drift to restore the soft sea cucumber, sour and bitter taste can not. 去除杂质,浙干,放入锅中,使水沸腾后转为文火慢炖,1小时。 Removing impurities, Zhejiang dry, into the pot, into the water after boiling to simmer simmer for 1 hour. [0215] 1. 2将蜂蜜200克用适量水融化,放入炖锅,加水至2. 5千克。 [0215] 1.2 to 200 grams of honey with an appropriate amount of water to melt, saucepan, add water to 2.5 kg. 使水沸腾后转为文火慢炖,20分钟,即可。 After the water boils into simmering for 20 minutes, you can.

[0216] 2分离:将炖煮好的炖品中固形物捞出,浙干。 [0216] 2 Separation: good stew remove solids in the stew, Zhejiang dry. 另将汤汁过滤,备用。 The broth was filtered Another standby.

[0217] 3脱水干燥:将分离得到的固形物真空冷冻干燥脱水。 [0217] 3 dried: The isolated solid freeze-vacuum dehydration.

[0218] 3. 1固形物干燥过程 [0218] 3.1 solids drying process

[0219] 3. 1.1冷冻过程: [0219] 3. 1.1 freezing process:

[0220] 将物料中固形物装盘,冷冻干燥3小时至凝固状。 [0220] The solid material in the plate, dried for 3 hours to freeze-hardened. 本品控制冷冻温度:-30°C以下。 This product control freezing temperature: -30 ° C or less.

[0221] 3. 1.2真空抽取阶段 [0221] 3. The vacuum extraction stage 1.2

[0222] 将凝固状物料抽真空3. 5小时,使水蒸汽升华。 [0222] The vacuum-hardened material 3.5 hours, sublimation of the water vapor. . 本品控制冷冻温度:-30°C以下。 This product control freezing temperature: -30 ° C or less. 本品控制真空压力:< 25Pa。 This product is a control vacuum pressure: <25Pa.

[0223] 3. 1. 3干燥阶段 [0223] 3. The drying stage 1.3

[0224] 利用梯度法升温加热7小时使物料干燥。 [0224] with a gradient heating method heating for 7 hours the material was dried. 按每小时2°C逐级升温。 2 ° C per hour temperature increase progressively. 本品控制干燥温度:60°C以下。 This product control drying temperature: 60 ° C or less. 控制物料含水率在9%以下。 Control of the material moisture content of less than 9%.

[0225] 4 粉碎 [0225] 4 pulverized

[0226] 将冷冻干燥后的固形物粉碎,制得微粉。 [0226] The freeze-dried solid was ground to obtain fine powder. .

[0227] 5 灭菌 [0227] Sterilization 5

[0228] 微波杀菌温度75°C -80°C,灭菌时间优选140秒。 [0228] Microwave sterilization temperature of 75 ° C -80 ° C, sterilization time is preferably 140 seconds.

[0229] 6 包装 [0229] packaging 6

[0230] 按每袋固形物包4g固形物,汤汁包46ml进行包装,然后每袋固形物包和汤汁包装入一个包装袋密闭包装。 [0230] by solid package bag 4g solids, soup 46ml packaging bag, and then the package bag solids and soup bags packaged into a sealed package.

[0231] 三、蜂蜜炖海参原汁回融方便炖品的制备 [0231] Third, honey stewed cucumber juice back into the stew conveniently prepared

[0232] 主料:海参干品50克。 [0232] Ingredients: 50 g of dried sea cucumber.

[0233] 辅料:蜂蜜:200克纯化水:适量。 [0233] Accessories: Honey: 200 g Purified water: qs.

[0234] 1、炖煮过程: [0234] 1, stew process:

[0235] 1. 1将海参50克,置于水中,浸泡24小时海参,每隔8小时换一次水,直到泡软为止。 [0235] 1.1 to 50 grams of sea cucumber, placed in water, sea cucumber soak for 24 hours, every 8 hours for once water until soaked. 然后将海参剖开,刮掉参内白筋和白皮,洗净后添水上锅加盖煮沸,开锅后用文火煮30 分钟左右,待水凉后。 The cucumber was then cut, scrape the white bars and white ginseng, washed capped pot add boiling water, boil and simmer for about 30 minutes, cool until the water. 配2. 5克醋加5克开水,然后倒在海参内,搅勻。 With 2.5 grams of vinegar with 5 grams of water, then poured in a sea cucumber, stir. 海参沾醋后即收缩变硬,海参中的灰粒(碱性物质)和醋中和,并溶于水中。 Cucumber vinegar dip shrinkage after hardening, sea cucumber soot (basic substance) and neutralized vinegar, and dissolved in water. 随后将海参放入自来水中,漂浸2 个小时,至海参还原变软,无酸味和苦涩味即可。 The cucumber is then placed in tap water, soaked 2 hours drift to restore the soft sea cucumber, sour and bitter taste can not. 去除杂质,浙干,放入锅中,使水沸腾后转为文火慢炖,1小时。 Removing impurities, Zhejiang dry, into the pot, into the water after boiling to simmer simmer for 1 hour.

[0236] 1. 2将蜂蜜200克用适量水融化,放入炖锅,加水至2. 5千克。 [0236] 1.2 to 200 grams of honey with an appropriate amount of water to melt, saucepan, add water to 2.5 kg. 使水沸腾后转为文火慢炖,20分钟,即可。 After the water boils into simmering for 20 minutes, you can.

[0237] 2分离:将炖煮好的炖品中固形物捞出,浙干。 [0237] 2 Separation: good stew remove solids in the stew, Zhejiang dry. 另将汤汁过滤,备用。 The broth was filtered Another standby.

[0238] 3脱水干燥:将固形物与汤汁分别真空冷冻干燥脱水 [0238] 3 dried: solid material was freeze dried and dehydrated soup were vacuum

[0239] 3. 1固形物干燥过程 [0239] 3.1 solids drying process

[0240] 3. 1. 1冷冻过程: [0240] 3.1.1 freezing process:

[0241] 将物料中固形物装盘,冷冻干燥3小时至凝固状。 [0241] The solid material in the plate, dried for 3 hours to freeze-hardened. 本品控制冷冻温度:-30°C以下。 This product control freezing temperature: -30 ° C or less.

[0242] 3. 1. 2真空抽取阶段 [0242] 3.1.2 vacuum extraction stage

[0243] 将凝固状物料抽真空3. 5小时,使水蒸汽升华。 [0243] The vacuum-hardened material 3.5 hours, sublimation of the water vapor. . 本品控制冷冻温度:-30°C以下。 This product control freezing temperature: -30 ° C or less. 本品控制真空压力:< 25Pa。 This product is a control vacuum pressure: <25Pa.

[0244] 3. 1.3干燥阶段 [0244] 3. The drying stage 1.3

[0245] 利用梯度法升温加热7小时使物料干燥。 [0245] with a gradient heating method heating for 7 hours the material was dried. 按每小时2°C逐级升温。 2 ° C per hour temperature increase progressively. 本品控制干燥温度:60°C以下。 This product control drying temperature: 60 ° C or less. 控制物料含水率在9%以下。 Control of the material moisture content of less than 9%.

[0246] 3. 2汤汁干燥过程 [0246] 3.2 soup drying process

[0247] 3. 2. 1冷冻过程: [0247] 3. 2.1 freezing process:

[0248] 将物料中汤汁装盘,冷冻2小时至凝固状。 [0248] The loading material in the soup, frozen for 2 hours to form solidified. 本品控制冷冻温度:-30°C以下。 This product control freezing temperature: -30 ° C or less.

[0249] 3. 2. 2真空抽取阶段 [0249] 3.2.2 vacuum extraction stage

[0250] 将凝固状物料抽真空3. 5小时,使水蒸汽升华。 [0250] The vacuum-hardened material 3.5 hours, sublimation of the water vapor. 本品控制冷冻温度:-30°C以下。 This product control freezing temperature: -30 ° C or less. 本品控制真空压力:< 25Pa。 This product is a control vacuum pressure: <25Pa.

[0251] 3. 2. 3干燥阶段 [0251] 3. The drying stage 2.3

[0252] 利用梯度法升温8小时加热使物料干燥。 [0252] 8 hours using a heating gradient method the material is heated and dried. 按每小时2°C逐级升温。 2 ° C per hour temperature increase progressively. 控制干燥温度: 60°C以下。 Controlling drying temperature: 60 ° C or less. 控制物料含水率11%以下。 Control of the material moisture content of 11% or less.

[0253] 4 粉碎 [0253] 4 pulverized

[0254] 将冷冻干燥后的汤汁粉碎,制得微粉。 [0254] The freeze-dried soup pulverized to obtain a fine powder.

[0255] 5 灭菌 [0255] Sterilization 5

[0256] 微波杀菌,温度范围80°C -85°C,灭菌时间180秒。 [0256] microwave sterilization, a temperature range of 80 ° C -85 ° C, sterilization time of 180 seconds.

[0257] 6 包装 [0257] packaging 6

[0258] 按每袋固形物包4g固形物,汤汁包5g进行包装,然后每袋固形物包和汤汁包装入一个包装袋密闭包装。 [0258] Press package bag solid solid 4g, 5g soup packed package, then the package bag solids and soup bags packaged into a sealed package.

[0259] 四、蜂蜜炖海参原汁回融方便炖品的制备 [0259] Fourth, honey stewed cucumber juice back into the stew conveniently prepared

[0260] 主料:海参干品50克。 [0260] Ingredients: 50 g of dried sea cucumber.

[0261] 辅料:蜂蜜:200克纯化水:适量。 [0261] Accessories: Honey: 200 g Purified water: qs.

[0262] 1、炖煮过程: [0262] 1, stew process:

[0263] 1. 1将海参50克,置于水中,浸泡24小时海参,每隔8小时换一次水,直到泡软为止。 [0263] 1.1 to 50 grams of sea cucumber, placed in water, sea cucumber soak for 24 hours, every 8 hours for once water until soaked. 然后将海参剖开,刮掉参内白筋和白皮,洗净后添水上锅加盖煮沸,开锅后用文火煮30 分钟左右,待水凉后。 The cucumber was then cut, scrape the white bars and white ginseng, washed capped pot add boiling water, boil and simmer for about 30 minutes, cool until the water. 配2. 5克醋加5克开水,然后倒在海参内,搅勻。 With 2.5 grams of vinegar with 5 grams of water, then poured in a sea cucumber, stir. 海参沾醋后即收缩变硬,海参中的灰粒(碱性物质)和醋中和,并溶于水中。 Cucumber vinegar dip shrinkage after hardening, sea cucumber soot (basic substance) and neutralized vinegar, and dissolved in water. 随后将海参放入自来水中,漂浸2小时至海参还原变软,无酸味和苦涩味即可。 The cucumber is then placed in tap water, soaked 2 hours to bleaching soft reduction cucumber, sour and bitter taste can not. 去除杂质,浙干,放入锅中,使水沸腾后转为文火慢炖,1小时。 Removing impurities, Zhejiang dry, into the pot, into the water after boiling to simmer simmer for 1 hour.

[0264] 1. 2将蜂蜜200克用适量水融化,放入炖锅,加水至2. 5千克。 [0264] 1.2 to 200 grams of honey with an appropriate amount of water to melt, saucepan, add water to 2.5 kg. 使水沸腾后转为文火慢炖,20分钟,即可。 After the water boils into simmering for 20 minutes, you can.

[0265] 2分离:将炖煮好的炖品中固形物捞出,浙干;红枣去核。 [0265] 2 Separation: good stew remove solids in the stew, Zhejiang dry; red dates. 另将汤汁过滤,备用。 The broth was filtered Another standby.

[0266] 3脱水干燥:将固形物真空冷冻干燥脱水或者将分离得到的汤汁和固形物分别真空冷冻干燥脱水。 [0266] 3 dried: vacuum freeze-drying the solid or dehydrated broth and separated solids were vacuum freeze dehydration.

[0267] 3. 1固形物干燥过程 [0267] 3.1 solids drying process

[0268] 3. 1. 1冷冻过程: [0268] 3.1.1 freezing process:

[0269] 将物料中固形物装盘,冷冻干燥3小时至凝固状。 [0269] The solid material in the plate, dried for 3 hours to freeze-hardened. 本品控制冷冻温度:-30°C以下。 This product control freezing temperature: -30 ° C or less.

[0270] 3. 1. 2真空抽取阶段 [0270] 3.1.2 vacuum extraction stage

14[0271] 将凝固状物料抽真空3. 5小时,使水蒸汽升华。 14 [0271] A vacuum-hardened material 3.5 hours, sublimation of the water vapor. . 本品控制冷冻温度:-30°C以下。 This product control freezing temperature: -30 ° C or less. 本品控制真空压力:< 25Pa。 This product is a control vacuum pressure: <25Pa.

[0272] 3. 1. 3干燥阶段 [0272] 3. The drying stage 1.3

[0273] 利用梯度法升温加热7小时使物料干燥。 [0273] with a gradient heating method heating for 7 hours the material was dried. 按每小时2°C逐级升温。 2 ° C per hour temperature increase progressively. 本品控制干燥温度:60°C以下。 This product control drying temperature: 60 ° C or less. 控制物料含水率在9%以下。 Control of the material moisture content of less than 9%.

[0274] 3. 2汤汁干燥过程 [0274] 3.2 soup drying process

[0275] 3. 2. 1冷冻过程: [0275] 3. 2.1 freezing process:

[0276] 将物料中汤汁装盘,冷冻2小时至凝固状。 [0276] The loading material in the soup, frozen for 2 hours to form solidified. 本品控制冷冻温度:-30°C以下。 This product control freezing temperature: -30 ° C or less.

[0277] 3. 2. 2真空抽取阶段 [0277] 3.2.2 vacuum extraction stage

[0278] 将凝固状物料抽真空3. 5小时,使水蒸汽升华。 [0278] The vacuum-hardened material 3.5 hours, sublimation of the water vapor. 本品控制冷冻温度:-30°C以下。 This product control freezing temperature: -30 ° C or less. 本品控制真空压力:< 25Pa。 This product is a control vacuum pressure: <25Pa.

[0279] 3. 2. 3干燥阶段 [0279] 3. The drying stage 2.3

[0280] 利用梯度法升温8小时加热使物料干燥。 [0280] 8 hours using a heating gradient method the material is heated and dried. 按每小时2°C逐级升温。 2 ° C per hour temperature increase progressively. 控制干燥温度: 60°C以下。 Controlling drying temperature: 60 ° C or less. 控制物料含水率11%以下。 Control of the material moisture content of 11% or less.

[0281] 4 粉碎 [0281] 4 pulverized

[0282] 将冷冻干燥后的固形物与汤汁分别粉碎,制得微粉。 [0282] The solids and soup were freeze-dried and pulverized to obtain fine powder.

[0283] 5 灭菌 [0283] Sterilization 5

[0284] 微波杀菌,温度范围80°C -85°C,灭菌时间180秒。 [0284] microwave sterilization, a temperature range of 80 ° C -85 ° C, sterilization time of 180 seconds.

[0285] 6 包装 [0285] packaging 6

[0286] 按每袋固形物包4g固形物,汤汁包5g进行包装,然后每袋固形物包和汤汁包装入一个包装袋密闭包装。 [0286] Press package bag solid solid 4g, 5g soup packed package, then the package bag solids and soup bags packaged into a sealed package.

[0287] 试验例一、对制得的蜂蜜炖海参原汁回融方便炖品有效成分的对比检测 [0287] Test Example First, the obtained honey stew cucumber juice back into convenient active ingredient contrast detection stew

[0288] 海参是一种名贵海产品,因补益作用类似人参而得名。 [0288] is a valuable marine sea cucumber, because ginseng tonic effect similar name. 海参的营养价值较高,含有蛋白质、钙、钾、锌、铁、硒、锰等活性物质,另含18种氨基酸且不含胆固醇。 Higher nutritional value of sea cucumber, contain protein, calcium, potassium, zinc, iron, selenium, manganese and other active substances, the other containing 18 amino acids and cholesterol. 本实验主要考察按本发明制备方法制得的海参原汁回融炖品与市售的即食海参产品中蛋白质含量的变化。 This experiment investigated by the production method of the present invention obtained by variation cucumber juice back into the commercially available instant stew cucumber protein content in the product.

[0289] 1实验依据:中华人民共和国水产行业标准:干海参(SC/T3206-2009)。 [0289] 1 experimental evidence: People's Republic of China aquaculture industry standards: dried sea cucumber (SC / T3206-2009). GB/T 5009. 5食品中蛋白质的测定。 5009.5 Determination of protein GB / T.

[0290] 2.试齐[J [0290] 2. Test Qi [J

[0291] 硫酸铜;硫酸钾;浓硫酸;2%硼酸溶液;混合指示剂(1份0. 甲基红乙醇溶液与5份0. 溴甲酚绿乙醇溶液临用时混合);饱和氢氧化钠;O.Olmol/L盐酸标准溶液。 [0291] sulfate; potassium; concentrated sulfuric acid; 2% boric acid solution; mixed indicator (0. 1 parts of methyl red ethanol solution and 0.5 bromocresol green ethanol solution extemporaneous mixing 5 parts); saturated sodium bicarbonate ; O.Olmol / L hydrochloric acid standard solution. 以上试剂均为分析纯。 Above reagents were of analytical grade.

[0292] 3.仪器 [0292] 3. Instrument

[0293] 消化炉、凯氏定氮蒸馏装置、万分之一电子天平。 [0293] Digestion furnace, Kjeldahl distillation apparatus thousandth electronic balance.

[0294] 4.样品 [0294] 4. Sample

[0295] 参考实施例二方法制得的蜂蜜炖海参熟品2份作为标准品; [0295] Example with reference to two embodiments honey stew prepared 2 parts cucumber cooked food as a standard;

[0296] 按本发明实施例二方法制得四种蜂蜜炖灵芝原汁回融方便炖品作为待测样品: [0296] The method according to the second embodiment of the present invention prepared according to four kinds of honey Ganoderma stew juice back into the test sample as convenient Stews:

[0297] 标记:一为样品1 ;二为样品2 ;三为样品3 ;四为样品4。 [0297] Tags: a sample 1; two for Sample 2; three sample 3; 4 four sample.

[0298] 市售相关海参方便食品2种作为对比样品: [0298] Commercially available two kinds of convenience food related cucumber as Comparative Sample:

[0299] 品名:水袋即食海参,标记:样品5 ;产地:山东。 [0299] Name: water bag instant sea cucumber, labeled: sample 5; origin: Shandong. [0300] 品名:即食海参,标记:样品6 ;产地:山东烟台。 [0300] Name: instant sea cucumber, labeled: Sample 6; origin: Yantai, Shandong Province.

[0301] 5.操作步骤 [0301] 5. Procedure

[0302] 5. 1样品处理:精密称取0. 5g固体样品,放入IOOml或500ml凯氏烧瓶中,加入0. 2g硫酸铜,0. 3g硫酸钾及5ml浓硫酸,放置过夜后小心加热,待内容物全部炭化,泡沫完全停止后,加强火力,并保持瓶内液体微沸,至液体呈蓝绿色澄清透明后,取下放冷后用约2〜IOml蒸馏水冲洗瓶壁,混勻后继续加热至液体呈蓝绿透明,取下放冷,小心加IOml水混勻,放冷后,移入IOOml容量瓶中,并用少量水洗定氮瓶,洗液并入容量瓶中,再加水至刻度,混勻备用。 [0302] 5.1 Sample Preparation: Weigh accurately 0. 5g solid sample into 500ml IOOml or Kjeldahl flask, was added 0. 2g copper sulfate, 0 3g potassium and 5ml of concentrated sulfuric acid, was heated carefully on standing overnight. until the entire contents of the carbonized, completely stopped after the bubble, firepower, and boil the liquid holding bottle, a cyan liquid continues to form a clear transparent back, taking the bottle wall with decentralized after cooling to about 2~IOml rinsed with distilled water, after mixing blue-green transparent liquid was heated, allowed to cool to take, carefully add water IOml mix, after cooling, the flask into IOOml, and washed with a small amount nitrogen bottles, lotion into the volumetric flask, add water to the mark, mix alternate uniform. 取与处理样品相同量的硫酸铜、硫酸钾、硫酸按同一方法做试剂空白实验。 Take the same sample amount of copper sulfate, potassium sulfate, sulfuric acid reagent blank according to the same test method.

[0303] 5. 2装好定氮装置,于水蒸气发生瓶内装水至约2/3处,加甲基红指示液数滴及数毫升硫酸,以保持水呈酸性,加入数粒玻璃珠以防暴沸,加热煮沸水蒸气发生瓶内的水。 [0303] 5.2 Nitrogen bottles means in the steam generating water bottle is filled to about 2/3, add several drops of methyl red indicator solution and a few ml of sulfuric acid to keep the water acidic, adding a few glass beads in riot boiling, heat to boil the water vapor in the bottle occurs.

[0304] 5. 3向接收瓶内加入10ml,2%硼酸溶液及混合指示液1滴,并使冷凝管的下端插入液面下,吸取IOml样品消化稀释液由小玻璃杯流入反应室,并以IOml水洗涤小烧杯使之流入反应室内,塞紧小玻璃杯的棒状玻璃塞。 [0304] 5.3 was added to the receiving flask 10ml, 2% boric acid solution and a mixed indicator solution, and the lower end of the condenser inserted into the lower level, the sample was digested IOml draw diluent into the reaction chamber from a small glass, and IOml washed with a small beaker of water so as to flow into the reaction chamber, a small glass rod stoppered glass stopper. 将5ml饱和氢氧化钠溶液倒入小玻璃杯中,提起玻璃塞使其缓缓流入反应室,立即将玻璃塞盖紧,并加水于小玻璃杯中以防漏气。 5ml of saturated sodium bicarbonate solution was poured into a small glass, the glass plug lift it slowly into the reaction chamber, immediately capped with a glass stopper, and water was added in a small glass to prevent air leakage. 加紧螺旋夹,开始蒸馏。 Intensify screw clamps, began to distill. 蒸气通入反应室使氨通过冷凝管而进入接收瓶内,蒸馏2min,移动接收瓶,使冷凝管下端离开液面,然后用少量中性水冲洗冷凝管下端外部,再蒸馏Imin取下接收瓶,以0. 01盐酸标准溶液滴定至灰色或蓝紫色为终点。 Vapor into the reaction chamber through the ammonia condenser receiving flask into the distillation 2min, mobile receiving flask, leaving the lower end of the condenser so that the liquid surface, and then rinsed with a small amount of the lower end of the external condenser neutral water, and distilled to remove the receiving flask Imin to 0.01 hydrochloric acid standard solution was titrated to the end point of gray or blue-violet. 同时吸取IOml试剂空白消化液按5. 3操作。 While drawing the reagent blank IOml 5.3 digestive press operation.

[0305] 6.计算 [0305] 6. Calculate

[0306] [0306]

Figure CN101978902AD00161

[0307] 式中:X-样品中蛋白质含量,g/100g ;—样品消耗盐酸标准液的体积,ml ;VO-空白消化液消耗盐酸标准液体积,ml ;C-盐酸标准液摩尔浓度,mol/L ;0. 014-lmol/L盐酸标准液Iml相当氮克数;B-定容体积/取液量m-样品的质量,g ;F-氮换算为蛋白质计算因子。 [0307] wherein: X- protein in the sample, g / 100g; - sample consumption volume of the standard solution of hydrochloric acid, ml; VO- Blank Standard digestive consumption hydrochloric acid buffer volume, ml; C- molar concentration of hydrochloric acid standard solution, mol / L;. 0 014-lmol / L hydrochloric acid standard solution Iml considerable number of grams of nitrogen; the B-constant volume / liquid volume mass m- take sample, g; F- protein factor calculation in terms of nitrogen.

[0308] 蛋白质的氮素含量不同,故换算因子不同。 [0308] The protein content of different nitrogen, so a different scaling factor. 本实验的蛋白质计算因子应为6. 25。 This experiment is a protein factor is calculated to be 6.25.

[0309] 7检测结果见表1: [0309] 7 test results in Table 1:

[0310] 表1蛋白质的含量检测数据 [0310] Table 1 Protein content of the detected data

[0311] [0311]

检测 样品名称 项目 标准品1 标准品2 样品1 样品2 样品3 样品4 样品5 样品6蛋白质 49. 1 48. 6 48. 1 49. 5 50. 1 43 . 8 45. 1 44. 2 Item Name test sample 1 Standard 2 Standard Sample 1 Sample 2 Sample 3 Sample 4 Sample 5 Sample 6 protein 49.1 48.6 48.1 49.5 50.1 43.8 45.1 44.2

[0312] 结论:将本发明方法制备的海参方便炖品与市场销售的海参速食品进行蛋白质的检测,结果显示,用本发明方法制备的原汁回融海参方便炖品,有效成分的保有上有一定优势,而且也便于携带,方便食用,且另外不含有任何化学添加剂,达到了食用时的方便、美味、安全、滋补等要求。 [0312] Conclusion: The cucumber conveniently prepared by the process of the present invention with the marketed stew cucumber fast food detecting proteins showed that juice prepared by the process of the present invention to facilitate back into the sea cucumber stew, to maintain the active ingredient there are certain advantages, but also easy to carry, easy to eat, and the other does not contain any chemical additives, which is convenient when edible, delicious, safe, nutritious and other requirements.

[0313] 试验例二、蜂蜜炖海参原汁回融炖品的感官鉴别评价实验 [0313] Second, cucumber juice back into honey stew stew sensory evaluation test Identification Test Example

[0314] 海参是一种含有对人体健康有益成分的高档养生滋补品,较为珍贵。 [0314] is a sea cucumber containing grade health supplements beneficial to human health component, more valuable. 长期以来,海参的最佳食用方式均以炖或煮的方式最为盛行,人们公认这既能最好的利用其营养成份和保留其独特的风味口感,达到“美味与滋补”的要求。 For a long time, sea cucumbers are the best way to eat stewed or broiled most prevalent way, it is acknowledged that not only demand the best use of its nutrients and retains its unique flavor taste, to "delicious and nutritious" in. 纯正炖品海参炖品入口味道清淡,有 Pure sea cucumber stew stew entrance light taste, there

16弹性,韧性。 16 elasticity, toughness. 但是,炖或煮这种食用方式过程复杂费时,难以适应快节奏的现代生活的要求。 However, stewed or boiled edible way this process is complex and time-consuming, difficult to adapt to the fast pace of modern life. 本实验重点考察本发明方法制备的原汁回融方便炖品的口感和样貌,同时与市售相关方便产品进行比较。 Juice prepared by the method of the present invention emphasis on the experiment back into convenient stew taste and appearance, while easily related to the commercial product compared.

[0315] 1、评价内容:根据感官评价原则,进行感官鉴别评价试验。 [0315] 1, evaluation of the content: The principle of sensory evaluation, identification of a sensory evaluation test.

[0316] 2、评价方法:采用差别度检验法。 [0316] 2. Evaluation Method: The degree of difference test.

[0317] 3、评价要求: [0317] 3, evaluation requirements:

[0318] 3.1环境要求: [0318] 3.1 Environmental requirements:

[0319] 3. 1. 1品评区:感官评价场所根据评价人数分成若干小区,室温:20〜22°C,光源: 全白荧光灯。 [0319] 3.1.1 tasting area: Sensory evaluation properties divided into cells, depending on the number rt Evaluation: 20~22 ° C, source: all white fluorescent lamp.

[0320] 3. 1. 2准备区:用于制备样品和分发样品 [0320] 3.1.2 Preparation region: for sample preparation and distribution of the sample

[0321] 烹调、加热、保温设施以及储藏设施、实验桌,排风系统 [0321] cooking, heating, holding facilities and storage facilities, laboratory tables, exhaust system

[0322] 3. 1. 3讨论区:用于评价前集中讲解评价要求和评价后结果呈现、讨论和解释。 [0322] 3. 1.3 Discussion: After the evaluation requirements for concentrates on the evaluation and the evaluation results are presented before, discussion and explanation.

[0323] 3. 1.4样品准备: [0323] 3. 1.4 Sample preparation:

[0324] 参考实施例二方法制得的蜂蜜炖海参熟品2份作为标准品; [0324] Example with reference to two embodiments honey stew prepared 2 parts cucumber cooked food as a standard;

[0325] 实施例二制得的前三种蜂蜜炖灵芝原汁回融方便炖品回融后作为待测样品,标记:一为样品1 ;二为样品2 ;三为样品3 ; The first three honey manufactured according to the second [0325] embodiment of stew Ganoderma juice obtained melt back into a convenient stew back to the test sample, labeled: a sample 1; two for Sample 2; three sample 3;

[0326] 市售相关海参方便食品3种作为对比样品: [0326] Commercially available three kinds of convenience food related cucumber as Comparative Sample:

[0327] 1、品名:水袋即食海参,标记=HOl ;产地:山东。 [0327] 1, Name: water bag instant sea cucumber, label = HOl; origin: Shandong.

[0328] 2、品名:即食海参,标记:H02 ;产地:山东。 [0328] 2. name: instant sea cucumber, labeled: H02; origin: Shandong.

[0329] 3、品名:即食海参,标记:H02 ;产地:山东烟台。 [0329] 3, product name: instant sea cucumber, labeled: H02; origin: Yantai, Shandong Province.

[0330] 注:市售即食海参食用方法:开袋,用温水浸泡,调和蜂蜜一起食用。 [0330] Note: Commercially available instant sea cucumber Usage: bag, soaked with warm water, honey reconcile with food.

[0331] 标准品以S标记。 [0331] In S labeled standards. 样品以3位数字代码组成(例如:111)进行盲标,样品顺序随机处理。 Samples consisting of three numeric code (e.g.: 111) for a blind standard. The sample processing in a random order. 区别检验时,尽量保证样品的视觉外观和温度一致。 When the difference between the test samples try to ensure uniform temperature and visual appearance.

[0332] 3. 1容器:一次性容器 [0332] 3.1 containers: a disposable container

[0333] 味觉清洗剂:水、淡茶水等 [0333] Taste cleaning agent: water, tea and other light

[0334] 3. 2感官评价的时间 [0334] 3.2 sensory evaluation time

[0335] 取决于将进行的样品数量和每个检验所需的时间。 [0335] depending on the number of samples and the time required for each test to be performed.

[0336] 4、评价员的选择与筛选 [0336] 4, assessor selection and screening

[0337] 根据待测试样品选择评价员10人。 [0337] 10 The assessors selected sample to be tested.

[0338] 4. 1评价人员不准抽烟,不准将有异杂味的物品和有气味的化妆品带入评价现场。 [0338] 4.1 Evaluation person not allowed to smoke, not allowed to have different articles of miscellaneous taste and odor evaluation into the cosmetic field.

[0339] 4. 2评价员应保持良好的精神状态,非特殊情况不中途退出。 [0339] 4.2 assessor should maintain a good mental state, non-special circumstances do not drop out.

[0340] 4. 3鉴别区保持安静、清洁和空气清新。 [0340] 4.3 Identification region remains quiet, clean and fresh air.

[0341] 4. 4评价和评分力求客观公正、科学、准确,评语清楚无涂改。 [0341] 4.4 reviews and ratings to be as objective and fair, scientific, accurate, clear no reviews altered.

[0342] 5、感官鉴别评价要求 [0342] 5. Sensory evaluation requirements identification

[0343] 5. 1色泽鉴别 [0343] 5.1 Identification of color

[0344] 进行炖品色泽的感官鉴别时,取样品在散射光线下直接观察。 [0344] When the color of sensory identification stew, samples were taken directly observed in scattered light. 应色泽均勻,或混合物汤汁色泽均勻,无杂质。 Color should be uniform, homogeneous mixture, or soup color, free of impurities.

[0345] 5. 2组织状态鉴别 [0345] 5.2 Identification of tissue state

[0346] 进行炖品组织状态鉴别的感官鉴别时,取样品直接进行观察固形物主材有弹性。 When the [0346] authentication for stew sensory identification tissue state, samples were taken directly observed elastic solid main member. 混合物汤汁浓厚均勻,无凝块和机械杂质。 Uniformly thick soup mixture, without mechanical impurities and clots.

[0347] 5. 3气味鉴别 [0347] 5.3 Identification of odor

[0348] 进行炖品气味的感官鉴别时,可取样品在室温下嗅其气味。 [0348] When stew sensory identification of odors, preferably odors smell the sample at room temperature. 应无腥味,无其他任何异味。 There should be no smell, no other smell.

[0349] 5. 4滋味鉴别 [0349] 5.4 Identification of taste

[0350] 进行炖品滋味的感官鉴别时,可取样品细细咀嚼,品尝其味道。 [0350] When the taste sensory identification stew, desirable samples chewed, the taste taste. 应无腥味,脱水固形物海参复原后应滑润有嚼劲,无其他任何异常滋味。 There should be no smell, dehydrated solids sea cucumber recovery should be smooth chewy, without any other abnormal taste.

[0351] 6、评价过程: [0351] 6, the evaluation process:

[0352] 6. 1根据评价人员的感官鉴别结果,参照评分标准(表2)对各样品进行打分。 [0352] 6.1 The discrimination results of the sensory evaluators, reference score criteria (Table 2) for each sample scoring. 其平均值即为样品的最后分值。 Its average value is the final score of the sample.

[0353] 表2感官评价标准 [0353] TABLE 2 Sensory Evaluation Criteria

[0354] [0354]

Figure CN101978902AD00181

[0355] 6. 2感官评价报告 [0355] Sensory Evaluation Report 6.2

[0356] 感官评价报告样表见表3。 [0356] Sensory evaluation report like shown in table 3.

[0357] 表3感官评价报告 [0357] Table 3 Sensory evaluation report

[0358] [0358]

Figure CN101978902AD00182

[0359] 6. 3感官评价结果汇总见表4 : [0359] 6.3 Sensory evaluation results are summarized in Table 4:

[0360] 表4感官评价结果汇总表 [0360] Table 4 Sensory evaluation results are summarized in Table

[0361] [0361]

Figure CN101978902AD00191

[0362] 7、评价结论: [0362] 7, evaluation findings:

[0363] 市场销售的其他即食海参滋补品,与同样标准品进行差别度对比实验,只有77. 4 的相似度。 [0363] Other instant sea cucumber tonic market sales, compared with the same degree of difference between the experimental standards, the similarity of only 77.4. 虽然在色泽、组织性状上有较好的相似度,但在气味、滋味的鉴别上差别较大,无法达到食材的鲜炖美味。 Although there are good similarities in color, organizational traits, but in the identification of smell, taste vary greatly, unable to reach food fresh delicious stew.

[0364] 通过评价人员的感官鉴别评价实验可以看出,用本发明方法制备的海参方便炖品,在色泽、组织性状、气味、滋味的鉴别上与标准品进行差别度对比实验,按照传统的烹饪方法,与原有炖品比较达到了94. 5的相似度,使得产品在风味的保有上实现了复原其固有滋味的工艺要求。 [0364] As can be seen by the sensory evaluation test personnel identification evaluation, cucumber prepared by the process of the present invention facilitates stew, comparative tests of the difference in the differential with the standard color, tissue characteristic, smell, taste, according to the conventional cooking methods, comparing with the original stew similarity reached 94.5, making the product retains the flavor of the process requirements to achieve the restoration of its natural taste. 而且非常便于携带,方便食用,且另外不含有任何化学添加剂,达到了食用时的方便、美味、安全、滋补等要求。 And very easy to carry, easy to eat, and further does not contain any chemical additives, which is convenient when the food, taste, safety, nourishing requirements.

Claims (9)

  1. 制备海参原汁回融方便炖品的方法,其特征在于包括以下步骤:a、将准备好的海参与配料进行配制,然后炖或煮得到包含固形物成分和汤汁的熟品;b、分离:将熟品分离为汤汁与固形物成分;c、将步骤b分离得到的固形物成分干燥后直接包装或粉碎后包装得固形物包;将步骤b分离得到的汤汁包装或干燥粉碎后包装得汤汁包;d、将固形物包和汤汁包搭配包装为原汁回融方便炖品;所述原汁回融是指用炖或煮得的熟品中分离后的汤汁成分冲泡分离后的固形物成分。 Preparation of cucumber juice back into the stew convenient method, comprising the steps of: a, ingredients involved in the prepared sea formulated, and then boiled to obtain stew cooked food comprising solid and soup ingredients; B, isolated after step b isolated soup package or dry pulverization; cooked soup product was isolated as the solid content; c, isolated after step b of the solid component obtained was dried to obtain solids packaging bag after packaging directly or pulverized: packaged soup package; d, and the solid soup package to facilitate packaging bag with juice back into stew; refers to the juice back into the soup or stew with the component after a cooked food cooked isolated making the separated solid component.
  2. 2.根据权利要求1所述的制备海参原汁回融方便炖品的方法,其特征在于:步骤a中所述的配料为雪蛤、燕窝、花胶、鱼翅、银耳、西洋参、灵芝、银杏、鲍鱼、鹿鞭、蹄筋、木瓜、黑木耳、蘑菇、枸杞、桂圆、冰糖、红枣、川贝、莲子、椰汁、奶品、百合、蜂蜜、高汤中的至少一种。 The cucumber juice preparation according to claim 1 stew back into convenient method, wherein: said compounding step is in a Hashima, nest, plastic flowers, shark, white fungus, ginseng, Ganoderma lucidum, ginkgo, abalone, at least one deer, tendons, papaya, black fungus, mushroom, wolfberry, longan, sugar, jujube, Fritillaria, lotus seed, coconut milk, milk, lily, honey, the soup.
  3. 3.根据权利要求1所述的制备海参原汁回融方便炖品的方法,其特征在:步骤a中所述的炖为隔水炖或不隔水炖。 The cucumber juice preparation according to claim 1 stew back into convenient method, which is characterized in that: said step a stew is a stew or stew.
  4. 4.根据权利要求1所述的制备海参原汁回融方便炖品的方法,其特征在于:步骤c所述固形物成分的脱水干燥采用对流干燥、真空干燥、冷冻干燥或真空冷冻干燥的方式。 The cucumber juice preparation according to claim 1 stew back into convenient method, wherein: said step c dehydrated solid component was dried convection drying, vacuum drying, freeze drying or vacuum freeze-drying manner .
  5. 5.根据权利要求1所述的制备海参原汁回融方便炖品的方法,其特征在于:步骤c中所述的汤汁的干燥采用对流干燥、冷冻干燥或真空冷冻干燥的方式。 The cucumber juice preparation according to claim 1 stew back into convenient method, wherein: said step c dried soup convection drying, freeze drying or vacuum freeze-drying method.
  6. 6.海参原汁回融方便炖品,其特征在于:包含有:汤汁包,该汤汁包由海参与配料配制后炖或煮得到的包括固形物成分和汤汁的熟品中分离出的汤汁所制得;还包含有:固形物包,该固形物包由海参与配料配制后炖或煮得到的包括固形物成分和汤汁的熟品中分离出的固形物成分所制得;所述原汁回融是指食用时用分离出的汤汁成分冲泡分离出的固形物成分。 6. Press into convenient stew cucumber juice, characterized by: comprising: cooked food comprising solid components and packages soup broth, soup package provided by the formulation ingredients involved in the sea obtained boiled stew isolated the prepared broth; further comprising: solid component comprising a cooked food ingredient and a solid obtained soup boiled stew separated solids package, the package consists of solid ingredients involved in the sea after preparation prepared ; refers to the juice back into the separated component with the infusion broth for consumption separated solid component.
  7. 7.根据权利要求6所述的海参原汁回融方便炖品,其特征在于:所述汤汁包为液体汤汁包或将汤汁干燥粉碎制得的汤汁干粉包。 The cucumber juice according to claim 6 back into convenient stew, characterized in that: said packet is a liquid broth or soup package dried soup broth obtained pulverized powder package.
  8. 8.根据权利要求6所述的海参原汁回融方便炖品,其特征在于:所述固形物包为固形物成分直接脱水制得;或者为固形物成分脱水粉碎制得的固形物干粉包。 Cucumber juice according to claim 6, wherein said back into convenient stew, wherein: said solid packet is a solid component obtained by direct dehydration; or dehydration resulting solid pulverized solid component of the dry powder package .
  9. 9.根据权利要求8所述的海参原汁回融方便炖品,其特征在于:所述固形物成分的脱水是在定型模具中进行。 According to claim 8, cucumber juice back into the convenience stew, wherein: said dehydration is carried out in the solid component in the casting mold.
CN 201010259970 2010-08-23 2010-08-23 Sea cucumber juice remelting instant stew and preparation method thereof CN101978902B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN 201010259970 CN101978902B (en) 2010-08-23 2010-08-23 Sea cucumber juice remelting instant stew and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN 201010259970 CN101978902B (en) 2010-08-23 2010-08-23 Sea cucumber juice remelting instant stew and preparation method thereof

Publications (2)

Publication Number Publication Date
CN101978902A true true CN101978902A (en) 2011-02-23
CN101978902B CN101978902B (en) 2013-02-06

Family

ID=43599465

Family Applications (1)

Application Number Title Priority Date Filing Date
CN 201010259970 CN101978902B (en) 2010-08-23 2010-08-23 Sea cucumber juice remelting instant stew and preparation method thereof

Country Status (1)

Country Link
CN (1) CN101978902B (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102805372A (en) * 2012-07-12 2012-12-05 泰祥集团技术开发有限公司 Processing method of freeze-dried instant quick-dissolving sea cucumber soup
CN104432089A (en) * 2014-11-25 2015-03-25 荣成宏业海洋科技有限公司 Instant nutritional sea cucumber food and processing method thereof
CN105285759A (en) * 2015-09-18 2016-02-03 钟平 Guiling and trepang composition and preparation method thereof

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1172613A (en) * 1996-08-01 1998-02-11 陈印奎 Method for processing compression vacuum dry canned food
CN1247037A (en) * 1998-09-07 2000-03-15 孙方洪 Sea cucumber product and its production method
CN1475158A (en) * 2002-08-15 2004-02-18 大连轻工业学院 Instant sea cucumbus food and its preparation method
CN101537890A (en) * 2008-03-21 2009-09-23 王晓芹 Novel method for packing bagged instant seacucumbers
CN101731674A (en) * 2008-11-17 2010-06-16 丁庆 Method for processing sea cucumber product

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1172613A (en) * 1996-08-01 1998-02-11 陈印奎 Method for processing compression vacuum dry canned food
CN1247037A (en) * 1998-09-07 2000-03-15 孙方洪 Sea cucumber product and its production method
CN1475158A (en) * 2002-08-15 2004-02-18 大连轻工业学院 Instant sea cucumbus food and its preparation method
CN101537890A (en) * 2008-03-21 2009-09-23 王晓芹 Novel method for packing bagged instant seacucumbers
CN101731674A (en) * 2008-11-17 2010-06-16 丁庆 Method for processing sea cucumber product

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102805372A (en) * 2012-07-12 2012-12-05 泰祥集团技术开发有限公司 Processing method of freeze-dried instant quick-dissolving sea cucumber soup
CN104432089A (en) * 2014-11-25 2015-03-25 荣成宏业海洋科技有限公司 Instant nutritional sea cucumber food and processing method thereof
CN105285759A (en) * 2015-09-18 2016-02-03 钟平 Guiling and trepang composition and preparation method thereof

Also Published As

Publication number Publication date Type
CN101978902B (en) 2013-02-06 grant

Similar Documents

Publication Publication Date Title
CN101422254A (en) Canned fish preparation method
CN102132900A (en) Method for processing instant roasted flavor fish
CN101336694A (en) Monosodium glutamate with edible fungus dry extract
CN1141741A (en) Cicada food and production technology thereof
CN102090668A (en) Nutritional dried squids and processing method thereof
CN102429247A (en) Canned black-boned chicken with Chinese herbs
CN101810354A (en) Crocodile drinking liquid and production process thereof
CN1969688A (en) Sea cucumber activity preserved instant cucumber and preparation method thereof
JP2001086931A (en) Curcuma-containing edible oil and fat and method for producing the same
CN1196199A (en) Chicken wing treated with sugar and preparation method thereof
CN1775100A (en) Method for processing pork braised in brown sauce
CN101720953A (en) Fleece-flower root peanuts and preparation method thereof
CN102754785A (en) Canned lily and water chestnut body-strengthening cake
CN102309027A (en) Total nutrient safe instant fish meat broth production technology
CN102742873A (en) Preparation method of instant oyster food
CN1582768A (en) Method for cooking incubated eggs
KR100715148B1 (en) Haejang-guk using a short-necked clam
CN101124984A (en) Tomato soy sauce containing high content lycopene
CN101422253A (en) Crisp-fried fish preparation method
CN101606728A (en) Fish head food with function of health care and making method thereof
CN101283785A (en) Panax quinguefolium snow-frong thick soup and its preparation method
CN103202495A (en) Purslane fish balls and preparation method thereof
CN103349314A (en) Anoectochilus roxburghii-hosui pear health care beverage and preparation method thereof
CN101919478A (en) Method for preparing natural wild jujube tea
CN1128633A (en) Dogwood fruit drink and prodn. method thereof

Legal Events

Date Code Title Description
C06 Publication
C10 Request of examination as to substance
C14 Granted