CN102078011B - Method for preparing instant sea cucumber capable of being stored at normal temperature - Google Patents

Method for preparing instant sea cucumber capable of being stored at normal temperature Download PDF

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CN102078011B
CN102078011B CN 201010585005 CN201010585005A CN102078011B CN 102078011 B CN102078011 B CN 102078011B CN 201010585005 CN201010585005 CN 201010585005 CN 201010585005 A CN201010585005 A CN 201010585005A CN 102078011 B CN102078011 B CN 102078011B
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sea cucumber
cucumber
soaked
stored
minutes
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CN102078011A (en )
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牟伟丽
杨应进
李宁
柯昌松
张道旭
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蓬莱京鲁渔业有限公司
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Abstract

本发明涉及一种可常温保存的即食海参的制备方法,其特征在于,包括以下步骤:1)选择优质淡干刺参于水中浸泡;2)将浸泡后的海参剖腹处理;3)将剖腹后的海参预煮;4)将预煮后的海参置于PH调整液中,于20~30℃浸泡,其PH值为5.3~6.5;5)将于PH调整液浸泡的海参加入密闭气罐,并加入适量调味料,抽取罐内气体,使真空压达到0.06~0.08MPa,充分渗透10~25分钟进行调味;6)将调味后的海参装袋,然后将其进行变温压差杀菌;7)将变温压差杀菌后的海参包装,检验即可。 The present invention relates to a method for preparing an instant sea cucumber is stored at room temperature, characterized by comprising the following steps: 1) Select the high light dry sea cucumber soaked in water; 2) the cucumber soaked laparotomy treatment; 3) after the laparotomy sea ​​participate cooked; 4) a pre-boiled sea cucumber was placed PH adjusted solution, soaked in 20 ~ 30 ℃, the PH value of 5.3 to 6.5; 5) PH adjusted solution will be added to cucumber soaked sealed tank, and adding an appropriate amount of seasoning, the gas extraction tank, the vacuum pressure reached 0.06 ~ 0.08MPa, 10 to 25 minutes to fully penetrate flavoring; 6) bagging the flavoring sea cucumber, then subjected to variable temperature and pressure for sterilization; 7) after the modified temperature and pressure sterilization sea cucumber packaging, testing can be. 本发明的有益效果是:该方法制备的海参,可常温保存,即开即食,并且营养保证口感良好。 Advantageous effect of the invention is: cucumber prepared by the method can be kept at room temperature, i.e., ready to open, to ensure a good taste and nutrition.

Description

一种可常温保存的即食海参的制备方法 A method for preparing instant sea cucumber stored at room temperature

技术领域 FIELD

[0001] 本发明涉及一种可常温保存的即食海参的制备方法,属于食品加工技术领域。 [0001] The present invention relates to a method for preparing an instant sea cucumber is stored at room temperature, belonging to the technical field of food processing.

背景技术 Background technique

[0002] 海参作为海味八珍之首,在人们心目中具有很高的地位,由于其具有明显的保健功能而不断的被人们开发,正在一步步地为更多的人所接受。 [0002] As sea cucumber seafood Bazhen first, in people's minds with high status, because of its obvious health function continuously been developed, is coming steadily for more people to accept. 再通过近几年来各海参企业的大力推广,部分消费者对海参产品的认识也从过去的不知道到知道,从过去的盲目消费到现在的理性消费,从过去对海参产品的简单认识到现在的深入了解。 Then through the last few years to promote each company's sea cucumber, sea cucumber part of consumer awareness of products from the past do not know to know, from the past to the present mindless consumption rational consumption, simple understanding of sea cucumbers from the past to the present product in-depth understanding. 同时随着人们生活水平的提高,对健康的重视程度也越来越高,加上海参成品加工方法的科学化和多样化,也使得海参能够走向更为广阔的内陆市场,让更多的人接受海参。 At the same time with the improvement of people's living standards, emphasis on health have become more sophisticated, with diverse scientific and finished sea cucumber processing methods, but also makes the sea cucumber can go inland broader market, so that more accepts sea cucumber.

[0003] 近几年大连和山东的海参产量也达到了历史最高点,去年大连海参产量达到2万吨,增长速度高达30%,按照600万常住人口计算,平均每人食用海参3公斤。 [0003] In recent years, production of sea cucumber Dalian and Shandong also reached a record high last year, Dalian sea cucumber production reached 20,000 tons, up 30% growth rate, calculated according to the resident population of 6 million, per capita consumption of sea cucumber 3 kg. 这都足以说明海参市场的红火程度。 This is enough to explain the extent of sea cucumber booming market. 但是就全国而言,海参的消费人群主要还是集中在辽宁、山东、吉林、黑龙江、北京、广东及香港等地,在大连、青岛、烟台、威海等地,海参市场已经较为成熟,而其它地区的大部分消费者对海参产品的了解还是处于陌生或者听说阶段。 But Nationally, sea cucumber consumer groups mainly concentrated in Liaoning, Shandong, Jilin, Heilongjiang, Beijing, Guangdong and Hong Kong, Dalian, Qingdao, Yantai, Weihai and other places, sea cucumber market is more mature, while other areas most consumers understand the product or in the sea cucumber or heard strange stage.

[0004] 由于传统的粗加工而成的原生态海参食用起来比较繁琐,而且不易保鲜保质,尤其是内陆地区的消费者,对海参的发制方法更是摸不着头脑。 [0004] As traditional rough sea cucumber from the original ecological consumption more cumbersome, and difficult fresh shelf life, especially in the inland areas of the consumer, the method of sea cucumber hair system even more puzzled. 此外,由于海参的特殊形态,在产品的运输和储藏上也有一定的问题。 In addition, due to the special form of sea cucumber, product transport and storage also has some problems. 针对这种状况,海参生产企业推出了“精细加工”的策略:即食海参、海参罐头、冻干即食、海参粉胶囊、海参肽胶囊、海参酒等一系列以海参为原料的海参新产品应运而生。 In view of this situation, sea cucumber producers launched a "precision machining" strategy: instant sea cucumber, sea cucumber, canned, freeze-dried instant, powder capsules sea cucumber, sea cucumber peptide capsule, sea cucumber sea cucumber with wine and a series of new products as raw materials to be shipped and sea cucumber students.

[0005] 然而,由于海参成分的的特殊性及加工工艺的复杂性,导致当今市场至今没有常温保存的即食海参。 [0005] However, due to the complexity and particularity of sea cucumber processing technology components, resulting in today's market there has been no stored at room temperature instant sea cucumber.

发明内容 SUMMARY

[0006] 本发明针对现有技术的不足,提供一种可常温保存的即食海参的制备方法,以获得一种可常温保存,口感良好,营养丰富,即开即食的海参。 [0006] The present invention addresses deficiencies in the prior art, there is provided a method for preparing instant sea cucumber may be stored at room temperature, can be stored at room temperature to obtain a good taste, nutritious, i.e. open instant sea cucumber.

[0007] 本发明解决上述技术问题的技术方案如下:一种可常温保存的即食海参的制备方法,其特征在于,包括以下步骤: [0007] solve the above problems of the present invention, the following technical solutions: A method for preparing instant sea cucumber may be stored at room temperature, characterized by comprising the steps of:

[0008] I)选择优质淡干刺参于水中浸泡; [0008] I) the choice of quality light dry sea cucumber soaked in water;

[0009] 2 )将浸泡后的海参剖腹处理; [0009] 2) The sea cucumber soaked laparotomy process;

[0010] 3)将剖腹后的海参预煮; [0010] 3) The boiling sea after laparotomy participate;

[0011] 4)将预煮后的海参置于PH调整液中,于20〜30°C浸泡,其PH值为5.3〜6.5 ; [0011] 4) pre-boiled sea cucumber was placed PH adjusted solution, soak at 20~30 ° C, the PH value of 5.3~6.5;

[0012] 5)将于PH调整液浸泡的海参加入密闭气罐,并加入适量调味料,抽取罐内气体,使真空压达到0.06〜0.08MPa,充分渗透10〜25分钟进行调味; [0012] 5) PH adjusted solution will be added to cucumber soaked closed tank, and adding an appropriate amount of seasoning, the gas extraction tank, the vacuum pressure reaches 0.06~0.08MPa, flavoring fully penetrate 10~25 minutes;

[0013] 6)将调味后的海参装袋,然后将其进行变温压差杀菌; [0013] 6) The sea cucumber flavored bagged, then subjected to sterilization modified temperature and pressure;

[0014] 7 )将变温压差杀菌后的海参包装,检验即可。 [0014] 7) The cucumber packing pressure after sterilization temperature change, can be tested. [0015] 本发明的有益效果是:该方法制备的海参,可常温保存,即开即食,并且营养保证口感良好。 [0015] Advantageous effects of the present invention are: cucumber prepared by the method can be kept at room temperature, i.e., ready to open, to ensure a good taste and nutrition.

[0016]在上述技术方案的基础上,本发明还可以做如下改进。 [0016] Based on the foregoing technical solution, the present invention may be modified as follows.

[0017] 进一步,所述步骤2)中的所述的海参与水的重量比为1:10,浸泡18~26小时。 [0017] Further, the weight of the sea water is involved in the step 2) is from 1:10, soak 18 to 26 hours.

[0018] 采用上述进一步方案的有益效果是,采用该条件浸泡的海参,口感好,软硬适中。 [0018] A further embodiment of the above-mentioned beneficial effects, the use of sea cucumber soaked condition, good taste, moderate hardness.

[0019] 进一步,所述步骤3)中的所述的预煮于水温90~95Ό,预煮10~40分钟。 [0019] Further, the step 3) of precooked water temperature 90 ~ 95Ό, precooked 10 to 40 minutes.

[0020] 进一步,所述步骤4)中当所述预煮后的海参为30g以下时,浸泡6~8小时; [0020] Further, the step 4) when said pre-boiled sea cucumber is 30g or less, soaked in 6 to 8 hours;

[0021] 或当所述预煮后的海参为30g以上时,浸泡8~12小时。 [0021] or when the pre-boiled sea cucumber is more than 30g, soak 8 to 12 hours.

[0022] 采用上述进一步方案的有益效果是,采用该条件下浸泡的海参,能够保证营养,口感良好。 [0022] A further embodiment of the above-mentioned beneficial effects, the use of immersion in sea cucumber conditions, it is possible to ensure that nutrition, taste good.

[0023] 进一步,所述步骤6)中所述的变温压差杀菌于1.3~1.5个大气压下,先于101~115°C杀菌10~30分钟后,再调整到115~125°C继续杀菌3~15分钟。 [0023] Further, the step 6) of the temperature change in the sterilization pressure at 1.3 to 1.5 atmospheres, prior to sterilization 101 ~ 115 ° C for 10 to 30 minutes, then adjusted to 115 ~ 125 ° C to continue sterilization 3 to 15 minutes.

[0024] 采用上述进一步方案的有益效果是,采用该方法杀菌的海参,既不会造成营养流失、又延长了货架期,并且保证海参的组织弹性,吃起来口感更佳。 [0024] The solution mentioned above beneficial effects, this method of sterilization sea cucumber, neither cause loss of nutrients, but also extend the shelf life and ensures organizational flexibility sea cucumber, eat up and taste better.

具体实施方式 detailed description

[0025] 以下对本发明的原理和特征进行描述,所举实例只用于解释本发明,并非用于限定本发明的范围。 [0025] hereinafter be described principles and features of the present invention, The examples only serve to explain the present invention and are not intended to limit the scope of the invention.

[0026] 实施例1 [0026] Example 1

[0027] 选择优质淡干刺参于水中浸泡22小时,所述海参与水的重量比为1:10 ;将浸泡后的海参剖腹处理;将剖腹后的海参于水温93 土1°C,预煮25分钟;将预煮后的海参置于PH调整液中,于25°C浸泡,其PH值为5.9,所述预煮后的海参为35g,浸泡10小时;将于PH调整液浸泡的海参加入密闭气罐,并加入适量调味料,抽取罐内气体,使真空压达到0.06MPa,充分渗透15分钟进行调味;将调味后的海参装袋,然后将其于1.3个大气压下,先于103°C杀菌20分钟后,再调整到115°C继续杀菌10分钟;7)将变温压差杀菌后的海参包装,检验,即可。 [0027] The choice of quality light dry sea cucumber soaked in water for 22 hours involved in the sea water ratio of 1:10 by weight; the sea cucumber soaked laparotomy process; sea cucumber laparotomy after 93 soil water temperature 1 ° C, pre- cook 25 minutes; the cucumber was placed in pre-boiled PH adjusted solution, immersed in a 25 ° C, the PH value of 5.9, in the pre-boiled sea cucumber 35g, soak for 10 hours; the soaking liquid will adjust PH cucumber added closed tank, and adding an appropriate amount of seasoning, the gas extraction tank, the vacuum pressure reached 0.06MPa, for 15 minutes to fully penetrate seasoning; bagging the flavoring sea cucumber, then at 1.3 atmospheric pressure, prior to sterilized 103 ° C for 20 minutes, then adjusted to 115 ° C sterilization continued 10 minutes; 7) after the packaging of sea cucumber modified temperature and pressure sterilization, inspection can.

[0028] 上述制得的即食海参,可常温保存10个月,并且可即开即食,而且口感良好。 [0028] The resulting instant sea cucumber, can be stored for 10 months at room temperature, i.e. can be opened and ready, and good mouthfeel.

[0029] 实施例2 [0029] Example 2

[0030] 选择优质淡干刺参于水中浸泡20小时,所述海参与水的重量比为1:10 ;将浸泡后的海参剖腹处理;将剖腹后的海参于水温94土1°C,预煮20分钟;将预煮后的海参置于PH调整液中,于25°C浸泡,其PH值为6.1,所述预煮后的海参为25g,浸泡7小时;将于PH调整液浸泡的海参加入密闭气罐,并加入适量调味料,抽取罐内气体,使真空压达到0.07MPa,充分渗透20分钟进行调味;将调味后的海参装袋,然后将其于1.4个大气压下,先于110°C杀菌15分钟后,再调整到120°C继续杀菌8分钟;7)将变温压差杀菌后的海参包装,检验,即可。 [0030] The choice of quality light dry sea cucumber soaked in water for 20 hours of the participating sea water ratio of 1:10 by weight; the sea cucumber soaked laparotomy process; sea cucumber laparotomy after 94 soil water temperature 1 ° C, pre- cook for 20 minutes; the cucumber was placed in pre-boiled PH adjusted solution, immersed in a 25 ° C, the PH value of 6.1, in the pre-boiled sea cucumber 25g, soaking 7 hours; PH adjusted solution will soak cucumber added closed tank, and adding an appropriate amount of seasoning, the gas extraction tank, the vacuum pressure reached 0.07MPa, for 20 minutes to fully penetrate seasoning; bagging the flavoring sea cucumber, then at 1.4 atm, prior to sterilized 110 ° C for 15 minutes, then adjusted to 120 ° C continued sterilization 8 minutes; 7) after the packaging of sea cucumber modified temperature and pressure sterilization, inspection can.

[0031] 上述制得的即食海参,可常温保存10个月,并且可即开即食,而且口感良好。 [0031] The resulting instant sea cucumber, can be stored for 10 months at room temperature, i.e. can be opened and ready, and good mouthfeel.

[0032] 实施例3 [0032] Example 3

[0033] 选择优质淡干刺参于水中浸泡26小时,所述海参与水的重量比为1:10 ;将浸泡后的海参剖腹处理;将剖腹后的海参于水温95土1°C,预煮10分钟;将预煮后的海参置于PH调整液中,于30°C浸泡,其PH值为6.5,所述预煮后的海参为25g,浸泡8小时;将于PH调整液浸泡的海参加入密闭气罐,并加入适量调味料,抽取罐内气体,使真空压达到0.08MPa,充分渗透25分钟进行调味;将调味后的海参装袋,然后将其于1.5个大气压下,先于115°C杀菌30分钟后,再调整到125°C继续杀菌3分钟;7)将变温压差杀菌后的海参包装,检验,即可。 [0033] The choice of quality light dry sea cucumber soaked in water for 26 hours involved in the sea water ratio of 1:10 by weight; the sea cucumber soaked laparotomy process; sea cucumber laparotomy after 95 soil water temperature 1 ° C, pre- cook for 10 minutes; the cucumber was placed in pre-boiled PH adjusted solution, immersed in a 30 ° C, the PH value of 6.5, in the pre-boiled sea cucumber 25g, soaked 8 hours; PH adjusted solution will soak cucumber added closed tank, and adding an appropriate amount of seasoning, the gas extraction tank, the vacuum pressure reached 0.08MPa, for 25 minutes to fully penetrate seasoning; bagging the flavoring sea cucumber, then at 1.5 atmospheres, prior to sterilized 115 ° C for 30 minutes, then adjusted to 125 ° C sterilization continued for three minutes; 7) after the packaging of sea cucumber modified temperature and pressure sterilization, inspection can.

[0034] 上述制得的即食海参,可常温保存10个月,并且可即开即食,而且口感良好。 [0034] The resulting instant sea cucumber, can be stored for 10 months at room temperature, i.e. can be opened and ready, and good mouthfeel.

[0035] 实施例4 [0035] Example 4

[0036] 选择优质淡干刺参于水中浸泡18小时,所述海参与水的重量比为1:10 ;将浸泡后的海参剖腹处理;将剖腹后的海参于水温90 土1°C,预煮40分钟;将预煮后的海参置于PH调整液中,于30°C浸泡,其PH值为5.3,所述预煮后的海参为25g,浸泡6小时;将于PH调整液浸泡的海参加入密闭气罐,并加入适量调味料,抽取罐内气体,使真空压达到0.075MPa,充分渗透10分钟进行调味;将调味后的海参装袋,然后将其于1.5个大气压下,先于115°C杀菌30分钟后,再调整到120°C继续杀菌8分钟;7)将变温压差杀菌后的海参包装,检验,即可。 [0036] The choice of quality light dry sea cucumber soaked in water for 18 hours, and the sea water is involved in weight ratio of 1:10; sea cucumber soaked laparotomy process; sea cucumber laparotomy after 90 soil water temperature 1 ° C, pre- cook 40 minutes; the cucumber was placed in pre-boiled PH adjusted solution, immersed in a 30 ° C, the PH value of 5.3, in the pre-boiled sea cucumber 25g, soaked 6 hours; PH adjusted solution will soak cucumber added closed tank, and adding an appropriate amount of seasoning, the gas extraction tank, the vacuum pressure reaches 0.075MPa, for 10 minutes to fully penetrate flavoring; bagging the flavoring sea cucumber, then at 1.5 atmospheres, prior to sterilized 115 ° C for 30 minutes, then adjusted to 120 ° C continued sterilization 8 minutes; 7) after the packaging of sea cucumber modified temperature and pressure sterilization, inspection can.

[0037] 上述制得的即食海参,可常温保存10个月,并且可即开即食,而且口感良好。 [0037] The resulting instant sea cucumber, can be stored for 10 months at room temperature, i.e. can be opened and ready, and good mouthfeel.

[0038] 实施例5 [0038] Example 5

[0039] 选择优质淡干刺参于水中浸泡18小时,所述海参与水的重量比为1:10 ;将浸泡后的海参剖腹处理;将剖腹后的海参于水温90°C ± 1,预煮30分钟;将预煮后的海参置于PH调整液中,于30°C浸泡,其PH值为5.6,所述预煮后的海参为35g,浸泡8小时;将于PH调整液浸泡的海参加入密闭气罐,并加入适量调味料,抽取罐内气体,使真空压达到0.08MPa,充分渗透15分钟进行调味;将调味后的海参装袋,然后将其于1.5个大气压下,先于115°C杀菌20分钟后,再调整到120°C继续杀菌8分钟;7)将变温压差杀菌后的海参包装,检验,即可。 [0039] The choice of quality light dry sea cucumber soaked in water for 18 hours, and the sea water is involved in weight ratio of 1:10; sea cucumber soaked laparotomy process; sea cucumber after laparotomy water temperature 90 ° C ± 1, the pre- cook for 30 minutes; the cucumber was placed in pre-boiled PH adjusted solution, immersed in a 30 ° C, the PH value of 5.6, in the pre-boiled sea cucumber 35g, soaked 8 hours; PH adjusted solution will soak cucumber added closed tank, and adding an appropriate amount of seasoning, the gas extraction tank, the vacuum pressure reached 0.08MPa, for 15 minutes to fully penetrate seasoning; bagging the flavoring sea cucumber, then at 1.5 atmospheres, prior to sterilized 115 ° C for 20 minutes, then adjusted to 120 ° C continued sterilization 8 minutes; 7) after the packaging of sea cucumber modified temperature and pressure sterilization, inspection can.

[0040] 上述制得的即食海参,可常温保存10个月,并且可即开即食,而且口感良好。 [0040] The resulting instant sea cucumber, can be stored for 10 months at room temperature, i.e. can be opened and ready, and good mouthfeel.

[0041] 实施例6 [0041] Example 6

[0042] 选择优质淡干刺参于水中浸泡20小时,所述海参与水的重量比为1:10 ;将浸泡后的海参剖腹处理;将剖腹后的海参于水温92 土1°C,预煮20分钟;将预煮后的海参置于PH调整液中,于30°C浸泡,其PH值为5.5,所述预煮后的海参为35g,浸泡12小时;将于PH调整液浸泡的海参加入密闭气罐,并加入适量调味料,抽取罐内气体,使真空压达到0.08MPa,充分渗透10分钟进行调味;将调味后的海参装袋,然后将其于1.5个大气压下,先于115°C杀菌30分钟后,再调整到120°C继续杀菌8分钟;7)将变温压差杀菌后的海参包装,检验,即可。 [0042] The choice of quality light dry sea cucumber soaked in water for 20 hours of the participating sea water ratio of 1:10 by weight; the sea cucumber soaked laparotomy process; sea cucumber laparotomy after 92 soil water temperature 1 ° C, pre- cook for 20 minutes; the cucumber was placed in pre-boiled PH adjusted solution, immersed in a 30 ° C, the PH value of 5.5, in the pre-boiled sea cucumber 35g, soak 12 h; PH adjusted solution will soak cucumber added closed tank, and adding an appropriate amount of seasoning, the gas extraction tank, the vacuum pressure reached 0.08MPa, for 10 minutes to fully penetrate flavoring; bagging the flavoring sea cucumber, then at 1.5 atmospheres, prior to sterilized 115 ° C for 30 minutes, then adjusted to 120 ° C continued sterilization 8 minutes; 7) after the packaging of sea cucumber modified temperature and pressure sterilization, inspection can.

[0043] 上述制得的即食海参,可常温保存10个月,并且可即开即食,而且口感良好。 [0043] The resulting instant sea cucumber, can be stored for 10 months at room temperature, i.e. can be opened and ready, and good mouthfeel.

[0044] 以上所述仅为本发明的较佳实施例,并不用以限制本发明,凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。 [0044] The foregoing is only preferred embodiments of the present invention, not intended to limit the present invention within the spirit and principle of the present invention, any modification, equivalent replacement, or improvement, it should be included in the present within the scope of the invention.

Claims (5)

  1. 1.一种可常温保存的即食海参的制备方法,其特征在于,由以下步骤组成: 1)选择优质淡干刺参于水中浸泡; 2)将浸泡后的淡干刺参剖腹处理; 3)将剖腹后的淡干刺参预煮; 4)将预煮后的淡干刺参置于pH调整液中,于20〜30°C浸泡,其pH值为5.3〜6.5 ; 5)将于pH调整液浸泡的淡干刺参加入密闭气罐,并加入适量调味料,抽取罐内气体,使真空压达到0.06〜0.08MPa,充分渗透10〜25分钟进行调味; 6)将调味后的淡干刺参装袋,然后将其进行变温压差杀菌; 7)将变温压差杀菌后的淡干刺参包装,检验即可。 1. A method for preparing instant sea cucumber may be stored at room temperature, characterized by the following steps: 1) Select the high light dry sea cucumber soaked in water; 2) the light dry sea cucumber soaked laparotomy treatment; 3) the light dry stab after laparotomy participate cooked; 4) a pre-boiled dry sea cucumber pale pH adjusted solution was placed, immersed in 20~30 ° C, a pH of 5.3~6.5; 5) to be pH adjustment soaking dried sea cucumber pale added closed tank, and adding an appropriate amount of seasoning, the gas extraction tank, the vacuum pressure reaches 0.06~0.08MPa, flavoring fully penetrate 10~25 minutes; 6) after seasoning light dry thorn reference bagging, then subjected to variable temperature and pressure for sterilization; 7) after the light dry sea cucumber packing pressure sterilization temperature change, can be tested.
  2. 2.根据权利要求1所述的可常温保存的即食海参的制备方法,其特征在于,所述步骤O中的所述的淡干刺参与水的重量比为1:10,浸泡18〜26小时。 The method for preparing instant sea cucumber may be stored at room temperature according to claim 1, wherein said step of O in the dry weight ratio of short spines, in water is 1:10, 18~26 hours immersion .
  3. 3.根据权利要求1所述的可常温保存的即食海参的制备方法,其特征在于,所述步骤3)中的所述的预煮于水温90〜95°C,预煮10〜40分钟。 The method for preparing instant sea cucumber may be stored at room temperature according to claim 1, wherein, in the step 3) of the precooking water temperature is 90~95 ° C, 10 ~ 40 minutes precooked.
  4. 4.根据权利要求1所述的可常温保存的即食海参的制备方法,其特征在于,所述步骤4)中所述预煮后的淡干刺参为30g以下,浸泡6〜8小时; 或所述预煮后的淡干刺参为30g以上,浸泡8〜12小时。 The method for preparing instant sea cucumber may be stored at room temperature according to claim 1, wherein said step 4) in the pre-boiled pale dry sea cucumber is 30g or less, soaking 6 ~ 8 hours; or the pre-boiled pale dry sea cucumber of 30g or more, soaking 8~12 hours.
  5. 5.根据权利要求1所述的可常温保存的即食海参的制备方法,其特征在于,所述步骤6)中所述的变温压差杀菌于1.3〜1.5个大气压下,先于101〜115°C杀菌10〜30分钟后,再调整到115〜125°C继续杀菌3〜15分钟。 The method for preparing instant sea cucumber may be stored at room temperature according to claim 1, wherein the step 6) of the modified temperature and pressure sterilization at 1.3~1.5 atm at 101~115 ° prior C sterilization 10~30 minutes, and then adjusted to 3~15 115~125 ° C continued sterilized minutes.
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CN1663463A (en) 2004-03-03 2005-09-07 山东好当家海洋发展股份有限公司 Method for processing instant fresh sea cucumber
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