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 PDFInfo
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- CN102078011B CN102078011B CN201010585005.7A CN201010585005A CN102078011B CN 102078011 B CN102078011 B CN 102078011B CN 201010585005 A CN201010585005 A CN 201010585005A CN 102078011 B CN102078011 B CN 102078011B
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- stichopus japonicus
- sea cucumber
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Abstract
The invention relates to a method for preparing instant sea cucumber capable of being stored at normal temperature. The method is characterized by comprising the following steps: 1) soaking high quality light and dry stichopus japonicus in water; 2) ripping the soaked stichopus japonicus; 3) precooking the ripped stichopus japonicus; 4) placing the precooked stichopus japonicus into pH regulating solution to be soaked at the temperature of 20-30 DEG C, wherein the pH value is 5.3-6.5; 5) adding the stichopus japonicus soaked by the pH regulating solution into an airtight gas tank, adding appropriate amount of condiment, extracting the gas in the gas tank until the vacuum pressure reaches 0.06-0.08MPa, and fully penetrating for 10-25 minutes for seasoning; 6) bagging the seasoned stichopus japonicus, and sterilizing at variable temperature and pressure difference; and 7) packaging the stichopus japonicus after the sterilizing at variable temperature and pressure difference is finished, and inspecting. The invention has the beneficial effects that the stichopus japonicus prepared by the method can be stored at normal temperature, can be eaten right out of the package and is nutrious, and the taste is ensured to be good.
Description
Technical field
The preparation method who the present invention relates to a kind of instant holothurian of can normal temperature preserving, belongs to food processing technology field.
Background technology
Sea cucumber, as first of seafood delights eight delicacies, has very high status in people mind, constantly by people, is developed, a step by a step by more people is accepted because it has obvious health care.Again by wideling popularize of each sea cucumber enterprise in recent years, part consumer to the understanding of beche-de-mer products also from the past do not know know, from the blindness in past, consume reasonable consumption till now, from the past to beche-de-mer products, simply recognize present understanding in depth.Simultaneously along with the raising of people's living standard, also more and more higher to healthy attention degree, add the scientific and diversified of sea cucumber finished product processing method, also make sea cucumber can move towards more wide market, inland, allow more people accept sea cucumber.
The sea cucumber output in Dalian and Shandong had also reached historical high point in recent years, and last year, Dalian sea cucumber output reached 20,000 tons, and growth rate, up to 30%, is calculated on average 3 kilograms of everyone beche-de-mers according to 6,000,000 permanent resident populations.This is all enough to illustrate the flourishing degree in sea cucumber market.But with regard to the whole nation, the consumer groups of sea cucumber mainly still concentrate on the ground such as Liaoning, Shandong, Jilin, Heilungkiang, Beijing, Guangdong and Hong Kong, in Dalian, the ground such as Qingdao, Yantai, Weihai, sea cucumber market is comparatively ripe, and most of consumer in other area is to the understanding of beche-de-mer products or in strange or hear the stage.
The ecosystem sea cucumber forming due to traditional roughing eats more loaded down with trivial details, and is difficult for the consumer of fresh-keeping guaranteeing the quality, especially hinterland, and the method processed of sending out of sea cucumber is felt at a loss especially.In addition,, due to the specific form of sea cucumber, on the transportation of product and storage, also there is certain problem.For this situation, sea cucumber manufacturing enterprise has released the strategy of " retrofit ": a series of sea cucumber new products take sea cucumber as raw material such as instant holothurian, sea cucumber can, freeze-drying instant, sea cucumber powder capsules, sea cucumber peptide capsule, sea cucumber wine arise at the historic moment.
But, due to sea cucumber composition particularity and the complexity of processing technology, cause current market do not have so far normal temperature preserve instant holothurian.
Summary of the invention
The present invention is directed to the deficiencies in the prior art, a kind of preparation method of the instant holothurian of can normal temperature preserving is provided, to obtain one, can preserve by normal temperature, good mouthfeel, nutritious, open instant sea cucumber.
The technical scheme that the present invention solves the problems of the technologies described above is as follows: a kind of preparation method of the instant holothurian of can normal temperature preserving, it is characterized in that, and comprise the following steps:
1) selecting the light dry thorn of high-quality to participate in water soaks;
2) by the sea cucumber processing of cutting open the belly after soaking;
3) sea cucumber after cutting open the belly is precooked;
4) sea cucumber after precooking is placed in to PH and adjusts liquid, in 20~30 ℃ of immersions, its pH value is 5.3~6.5;
5) sea cucumber of adjusting immersion bubble in PH is added to airtight gas tank, and add appropriate flavoring, extract gas in tank, make Vacuum Pressure reach 0.06~0.08MPa, fully permeate and within 10~25 minutes, carry out seasoning;
6) by the sea cucumber pack after seasoning, then carried out changing temperature-pressure-difference sterilization;
7) by the sea cucumber packing after changing temperature-pressure-difference sterilization, check.
The invention has the beneficial effects as follows: sea cucumber prepared by the method, can normal temperature preserve, open instantly, and nutrition guarantees good mouthfeel.
On the basis of technique scheme, the present invention can also do following improvement.
Further, described step 2) in described sea cucumber and the weight ratio of water be 1:10, soak 18~26 hours.
Adopt the beneficial effect of above-mentioned further scheme to be, the sea cucumber that adopts this condition to soak, mouthfeel is good, neither too hard, nor too soft.
Further, described the precooking in 90~95 ℃ of water temperatures in described step 3), precooks 10~40 minutes.
Further, in described step 4) when described in sea cucumber after precooking be below 30g time, soak 6~8 hours;
Or when described in sea cucumber after precooking be 30g when above, soak 8~12 hours.
Adopt the beneficial effect of above-mentioned further scheme to be, adopt the sea cucumber of soaking under this condition, can guarantee nutrition, good mouthfeel.
Further, the changing temperature-pressure-difference sterilization described in described step 6), under 1.3~1.5 atmospheric pressure, prior to 101~115 ℃ of sterilizations after 10~30 minutes, then is adjusted to 115~125 ℃ and is continued sterilizations 3~15 minutes.
Adopt the beneficial effect of above-mentioned further scheme to be, adopt the sea cucumber of the method sterilization, neither can cause nutrition leak, extend shelf life again, and guarantee the tissue elasticity of sea cucumber, the mouthfeel of tasting is better.
The specific embodiment
Below principle of the present invention and feature are described, example, only for explaining the present invention, is not intended to limit scope of the present invention.
Embodiment 1
Select the light dry thorn of high-quality to participate in water and soak 22 hours, the weight ratio of described sea cucumber and water is 1:10; By the sea cucumber processing of cutting open the belly after soaking; Sea cucumber after cutting open the belly, in 93 ± 1 ℃ of water temperatures, is precooked 25 minutes; Sea cucumber after precooking is placed in to PH and adjusts liquid, in 25 ℃ of immersions, its pH value is 5.9, described in sea cucumber after precooking be 35g, soak 10 hours; The sea cucumber of adjusting immersion bubble in PH is added to airtight gas tank, and add appropriate flavoring, extract gas in tank, make Vacuum Pressure reach 0.06MPa, fully permeate and within 15 minutes, carry out seasoning; By the sea cucumber pack after seasoning, then by it under 1.3 atmospheric pressure, prior to 103 ℃ of sterilizations after 20 minutes, then adjust to 115 ℃ and continue sterilizations 10 minutes; 7) by the sea cucumber packing after changing temperature-pressure-difference sterilization, check.
The above-mentioned instant holothurian making, can normal temperature preserves 10 months, and can open instant, and good mouthfeel.
Embodiment 2
Select the light dry thorn of high-quality to participate in water and soak 20 hours, the weight ratio of described sea cucumber and water is 1:10; By the sea cucumber processing of cutting open the belly after soaking; Sea cucumber after cutting open the belly, in 94 ± 1 ℃ of water temperatures, is precooked 20 minutes; Sea cucumber after precooking is placed in to PH and adjusts liquid, in 25 ℃ of immersions, its pH value is 6.1, described in sea cucumber after precooking be 25g, soak 7 hours; The sea cucumber of adjusting immersion bubble in PH is added to airtight gas tank, and add appropriate flavoring, extract gas in tank, make Vacuum Pressure reach 0.07MPa, fully permeate and within 20 minutes, carry out seasoning; By the sea cucumber pack after seasoning, then by it under 1.4 atmospheric pressure, prior to 110 ℃ of sterilizations after 15 minutes, then adjust to 120 ℃ and continue sterilizations 8 minutes; 7) by the sea cucumber packing after changing temperature-pressure-difference sterilization, check.
The above-mentioned instant holothurian making, can normal temperature preserves 10 months, and can open instant, and good mouthfeel.
Embodiment 3
Select the light dry thorn of high-quality to participate in water and soak 26 hours, the weight ratio of described sea cucumber and water is 1:10; By the sea cucumber processing of cutting open the belly after soaking; Sea cucumber after cutting open the belly, in 95 ± 1 ℃ of water temperatures, is precooked 10 minutes; Sea cucumber after precooking is placed in to PH and adjusts liquid, in 30 ℃ of immersions, its pH value is 6.5, described in sea cucumber after precooking be 25g, soak 8 hours; The sea cucumber of adjusting immersion bubble in PH is added to airtight gas tank, and add appropriate flavoring, extract gas in tank, make Vacuum Pressure reach 0.08MPa, fully permeate and within 25 minutes, carry out seasoning; By the sea cucumber pack after seasoning, then by it under 1.5 atmospheric pressure, prior to 115 ℃ of sterilizations after 30 minutes, then adjust to 125 ℃ and continue sterilizations 3 minutes; 7) by the sea cucumber packing after changing temperature-pressure-difference sterilization, check.
The above-mentioned instant holothurian making, can normal temperature preserves 10 months, and can open instant, and good mouthfeel.
Embodiment 4
Select the light dry thorn of high-quality to participate in water and soak 18 hours, the weight ratio of described sea cucumber and water is 1:10; By the sea cucumber processing of cutting open the belly after soaking; Sea cucumber after cutting open the belly, in 90 ± 1 ℃ of water temperatures, is precooked 40 minutes; Sea cucumber after precooking is placed in to PH and adjusts liquid, in 30 ℃ of immersions, its pH value is 5.3, described in sea cucumber after precooking be 25g, soak 6 hours; The sea cucumber of adjusting immersion bubble in PH is added to airtight gas tank, and add appropriate flavoring, extract gas in tank, make Vacuum Pressure reach 0.075MPa, fully permeate and within 10 minutes, carry out seasoning; By the sea cucumber pack after seasoning, then by it under 1.5 atmospheric pressure, prior to 115 ℃ of sterilizations after 30 minutes, then adjust to 120 ℃ and continue sterilizations 8 minutes; 7) by the sea cucumber packing after changing temperature-pressure-difference sterilization, check.
The above-mentioned instant holothurian making, can normal temperature preserves 10 months, and can open instant, and good mouthfeel.
Embodiment 5
Select the light dry thorn of high-quality to participate in water and soak 18 hours, the weight ratio of described sea cucumber and water is 1:10; By the sea cucumber processing of cutting open the belly after soaking; Sea cucumber after cutting open the belly, in water temperature 90 ℃ ± 1, is precooked 30 minutes; Sea cucumber after precooking is placed in to PH and adjusts liquid, in 30 ℃ of immersions, its pH value is 5.6, described in sea cucumber after precooking be 35g, soak 8 hours; The sea cucumber of adjusting immersion bubble in PH is added to airtight gas tank, and add appropriate flavoring, extract gas in tank, make Vacuum Pressure reach 0.08MPa, fully permeate and within 15 minutes, carry out seasoning; By the sea cucumber pack after seasoning, then by it under 1.5 atmospheric pressure, prior to 115 ℃ of sterilizations after 20 minutes, then adjust to 120 ℃ and continue sterilizations 8 minutes; 7) by the sea cucumber packing after changing temperature-pressure-difference sterilization, check.
The above-mentioned instant holothurian making, can normal temperature preserves 10 months, and can open instant, and good mouthfeel.
Embodiment 6
Select the light dry thorn of high-quality to participate in water and soak 20 hours, the weight ratio of described sea cucumber and water is 1:10; By the sea cucumber processing of cutting open the belly after soaking; Sea cucumber after cutting open the belly, in 92 ± 1 ℃ of water temperatures, is precooked 20 minutes; Sea cucumber after precooking is placed in to PH and adjusts liquid, in 30 ℃ of immersions, its pH value is 5.5, described in sea cucumber after precooking be 35g, soak 12 hours; The sea cucumber of adjusting immersion bubble in PH is added to airtight gas tank, and add appropriate flavoring, extract gas in tank, make Vacuum Pressure reach 0.08MPa, fully permeate and within 10 minutes, carry out seasoning; By the sea cucumber pack after seasoning, then by it under 1.5 atmospheric pressure, prior to 115 ℃ of sterilizations after 30 minutes, then adjust to 120 ℃ and continue sterilizations 8 minutes; 7) by the sea cucumber packing after changing temperature-pressure-difference sterilization, check.
The above-mentioned instant holothurian making, can normal temperature preserves 10 months, and can open instant, and good mouthfeel.
The foregoing is only preferred embodiment of the present invention, in order to limit the present invention, within the spirit and principles in the present invention not all, any modification of doing, be equal to replacement, improvement etc., within all should being included in protection scope of the present invention.
Claims (5)
1. a preparation method for the instant holothurian of can normal temperature preserving, is characterized in that, following steps, consists of:
1) selecting the light dry thorn of high-quality to participate in water soaks;
2) by the light dry stichopus japonicus processing of cutting open the belly after soaking;
3) the light dry stichopus japonicus after cutting open the belly is precooked;
4) the light dry stichopus japonicus after precooking is placed in to pH and adjusts liquid, in 20~30 ℃ of immersions, its pH value is 5.3~6.5;
5) the light dry stichopus japonicus of adjusting immersion bubble in pH is added to airtight gas tank, and add appropriate flavoring, extract gas in tank, make Vacuum Pressure reach 0.06~0.08MPa, fully permeate and within 10~25 minutes, carry out seasoning;
6) by the light dry stichopus japonicus pack after seasoning, then carried out changing temperature-pressure-difference sterilization;
7) by the light dry stichopus japonicus packing after changing temperature-pressure-difference sterilization, check.
2. the preparation method of the instant holothurian of can normal temperature preserving according to claim 1, is characterized in that, the weight ratio that the described light dry thorn in described step 1) participates in water is 1:10, soaks 18~26 hours.
3. the preparation method of the instant holothurian of can normal temperature preserving according to claim 1, is characterized in that, described the precooking in 90~95 ℃ of water temperatures in described step 3), precooks 10~40 minutes.
4. the preparation method of the instant holothurian of can normal temperature preserving according to claim 1, is characterized in that, the light dry stichopus japonicus after precooking described in described step 4) is below 30g, soaks 6~8 hours;
Or described in light dry stichopus japonicus after precooking be more than 30g, soak 8~12 hours.
5. the preparation method of the instant holothurian of can normal temperature preserving according to claim 1, it is characterized in that, changing temperature-pressure-difference sterilization described in described step 6) is under 1.3~1.5 atmospheric pressure, prior to 101~115 ℃ of sterilizations after 10~30 minutes, then adjust to 115~125 ℃ and continue sterilizations 3~15 minutes.
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CN104013029B (en) * | 2014-06-20 | 2016-06-01 | 大连海晏堂生物有限公司 | A kind of instant fresh cucumber product and its preparation method |
CN105325787A (en) * | 2014-08-15 | 2016-02-17 | 中国食品发酵工业研究院 | Method for keeping mouthfeel of light dried sea cucumber in canned congee |
CN106262054A (en) * | 2016-08-17 | 2017-01-04 | 浙江工商大学 | A kind of instant Radix Morinae Bulleyanae leisure food and processing method thereof |
CN109601895A (en) * | 2018-11-30 | 2019-04-12 | 王毅兴 | A kind of room temperature instant holothurian and its production method of decoction |
CN112438374A (en) * | 2019-08-30 | 2021-03-05 | 大连鑫玉龙海洋生物种业科技股份有限公司 | Fishy smell removing and flavoring method for instant sea cucumbers with seeds |
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CN1475158A (en) * | 2002-08-15 | 2004-02-18 | 大连轻工业学院 | Instant sea cucumbus food and its preparation method |
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 |
CN101181082A (en) * | 2007-12-24 | 2008-05-21 | 浙江工商大学 | Method for processing flavourings instant sea cucumber |
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Patent Citations (3)
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CN1475158A (en) * | 2002-08-15 | 2004-02-18 | 大连轻工业学院 | Instant sea cucumbus food and its preparation method |
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 |
CN101181082A (en) * | 2007-12-24 | 2008-05-21 | 浙江工商大学 | Method for processing flavourings instant sea cucumber |
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