CN102138677A - Dry processing method of instant sea cucumber - Google Patents

Dry processing method of instant sea cucumber Download PDF

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Publication number
CN102138677A
CN102138677A CN 201110073481 CN201110073481A CN102138677A CN 102138677 A CN102138677 A CN 102138677A CN 201110073481 CN201110073481 CN 201110073481 CN 201110073481 A CN201110073481 A CN 201110073481A CN 102138677 A CN102138677 A CN 102138677A
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cucumber
sea cucumber
sea
step
dried
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CN 201110073481
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Chinese (zh)
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姜楠
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姜楠
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    • YGENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02ATECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling
    • Y02A40/94Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling relating to food conservation
    • Y02A40/947Off-grid thermal processing
    • Y02A40/948Sun drying

Abstract

The invention relates to a dry processing method of instant sea cucumber. The method comprises the following steps of: 1, removing internal organs of the sea cucumber; 2, poaching; 3, removing spit; 4, poaching again; 5, preserving heat; 6, drying; and 7, packaging. When eaten, the obtained dried sea cucumber is swollen for 24 to 48 hours directly with drinking water at normal temperature and then can be eaten at once.

Description

一种干制即食海参的方法 One kind of sea cucumber dried instant method

[0001] 技术领域本发明涉及一种海产品的干制方法,尤其是一种即食海参的干制方法。 [0001] Technical Field The present invention relates to a method of dried seafood, in particular a sea cucumber dried instant method.

[0002] 背景技术海参是世界八大珍品之一,它的营养丰富,是唯一不含胆固醇的海产品,常食用还有滋补、强身、增加免疫力的功能。 [0002] BACKGROUND sea cucumber is one of the eight treasures, its nutrient-rich, cholesterol-free is the only seafood, often eaten as well as nutritious, health, increase immunity function. 鲜海参因保质期短、携带不方便等因素很少被消费者广泛接受。 Due to the short shelf life of fresh sea cucumber, convenient to carry and other factors rarely it has been widely accepted by consumers. 现在市场上销售的即食海参有盐干、淡干、糖干,虽然它们口感较好、储存方便,但是在干制和食用时存在缺点,传统的海参干制方法包括去内脏、盐煮、阴干、再盐煮、煤灰焙制、晒干、盐煮、木炭焙制、晒干等多道工序,其方法繁琐复杂,加工时间长,制作成本高,设备昂贵;另一方面是在食用时水发很麻烦,需多次水煮和发泡,并且时间较长,技术难掌握,容易水发失败,造成海参的浪费,尤其是在一般家庭中,水发海参的技术不熟练, 会使海参营养成分大大降低,影响口感。 Now on the market have instant sea cucumber dry salt, light dry, dry sugar, although they taste good, convenient store, but there is a disadvantage when dried and eaten, traditional methods include dried sea cucumber gutted, salt and cook, dried, salt and then boiled, ash roasted, dried, cooked salt, charcoal roasted, dried, and other procedures, the method is cumbersome and complex, long processing time, high production costs, expensive equipment; the other hand, the consumption of water made a lot of trouble, need to repeatedly boiled and foam, and for a long time, difficult to master technology, easy water will fail, resulting in waste of sea cucumber, especially in the general household, water, sea cucumber of unskilled, will make sea cucumber nutrients greatly reduced, affect the taste.

[0003] 发明内容本发明的目的在于提供一种工艺简单、加工方便、成本低、便于储存、食用方便的一种干制即食海参的方法。 [0003] The object of the present invention is to provide a simple process, easy processing, low cost, easy to store, easy to eat a sea cucumber dried instant method.

[0004] 本发明干制即食海参的方法,步骤如下: 第一步:去除海参内脏 [0004] The method of the present invention, instant dried sea cucumber, the following steps: first step: removing the sea cucumber organs

用刀在鲜海参的腹部割开一个开口,开口距离海参嘴2—3cm,将海参的内脏取出,用水清洗干净;最好将上述去除内脏的海参根据大小分成不同的等级,最好每个等级的重量相同,一般分成二到三个等级; 第二步:水煮 A knife cut in the abdomen of a fresh sea cucumber opening, the mouth opening of 2-3cm from the sea cucumber, sea cucumber internal organs removed, clean water; preferably above eviscerated cucumber different levels, each level is preferably divided according to the size the same weight, is generally divided into two or three levels; Step: boiled

将上述去除内脏的海参置于冷水中,水面不超过海参,火煮至冷水煮沸,继续加热至海参的大小为原来的一半;煮好后的海参最好放入粗盐中盐渍最短12小时,盐渍用粗盐的重量要大于海参的重量一半以上; 第三步:去沙嘴 The above eviscerated cucumber was placed in cold water, the water does not exceed cucumber, cold water to boil and simmer, heating was continued until the size of half the original sea cucumber; sea cucumber brewed coarse salt is preferably placed in saline 12 hours minimum , salted with coarse salt by weight is greater than the weight of more than half of cucumber; the third step: to spit

用刀将海参的腹部开口延伸至海参嘴的部位,不要把嘴剪开,将海参嘴前端的沙嘴剪 Cucumber knife abdominal opening portion extending to the mouth sea cucumber, do not cut the mouth, the mouth distal end of the sea cucumber shear spit

掉; Out;

第四步:再水煮 Step four: re-boiled

将上述去除沙嘴后的海参置于冷水中,水面要没过海参,火煮至冷水煮沸,继续加热至海参不再变小为止; 第五步:保温 After the removal of the sea cucumber spit placed in cold water, the water should not over cucumber, cold water to boil and simmer, heating was continued until no smaller until the cucumber; Fifth Step: Insulation

将上述煮好的海参连同沸水一起倒入保温容器内,保温的最高温度为100°c,最低温度为70°C,保温最短10个小时,最长20个小时; 第六步:干燥 The above-described cucumber cooked together with the boiling water into the heat-retaining container, holding the maximum temperature of 100 ° c, the minimum temperature is 70 ° C, incubated a minimum of 10 hours up to 20 hours; sixth step: drying

将上述保温后的海参摆放在网帘上,晾晒最短48小时,最长72小时,直至海参坚硬,得到干海参; After the incubation the sea cucumber placed on mesh screens, drying the shortest 48 hours up to 72 hours until the stiff sea cucumber, sea cucumber dried to obtain;

第七步:包装 Step Seven: Packaging

在常温下利用密封的食用塑料袋包装上述干海参。 Using a sealed plastic bag at room temperature the dry edible sea cucumber.

[0005] 本发明干制即食海参的方法无需经过多次盐煮、焙制,而且进行了大小分级,避免 [0005] The method of the present invention need not be dried after several instant sea cucumber cooking salt, roasted, and were size fractionated, to avoid

3在加工中出现受热不均勻或海参口感不同,水煮后的海参可保留最大限度的营养成分,水煮后可盐渍也可不盐渍,若盐渍,盐渍后海参进一步定型,加工中不易破损或变形,再水煮和闷热后的海参不仅可保证海参的口感良好,而且在水发后就不用煮了;食用时,直接用饮用水常温下发制24—48小时,发好后即可食用。 3 occurs in the processing of uneven heating or different mouthfeel cucumber, sea cucumber boiled retain maximum nutrients, can be boiled salted or not salted, if saline, saline sea cucumber after further shaping, processing after eating, drinking sent directly prepared by the following 24-48 hours at room temperature, is ready; not damaged or deformed, and then boiled after the hot sea cucumber cucumber not only to ensure good taste, and in water after the hair do not cook you can eat.

[0006] 本发明与现有技术相比具有如下优点: 1、工艺简单,加工方便,生产周期短。 [0006] The present invention and the prior art has the following advantages: 1, the process is simple, easy to process, short production cycle.

[0007] 2、生产成本低,节约设备资金。 [0007] 2, low production cost, saving capital equipment.

[0008] 3、便于储存和运输,适用于批量生产。 [0008] 3, to facilitate storage and transport, suitable for mass production.

[0009] 4、食用方便,口感好。 [0009] 4, convenience food, taste good.

[0010] 具体实施方式1、去除海参内脏:用刀在鲜海参的腹部割开一个开口,开口距离海参嘴2—3cm,这样能保证海参形状,又便于去沙嘴,将海参的内脏取出,用水清洗干净; 由于海参的个体差异,将上述去除内脏的海参根据大小分成三个等级,其按照海参外形由大到小分配,分别为I级,II级,III级,并每个等级的重量相同;2、水煮:将上述三个等级的海参分别置于冷水中,由于海参本身的水分很大,受热后会发出水分,则水面不超过海参, 火煮至水煮沸,然后继续加热,I级加热20分钟,II级加热15分钟,III级加热10分钟,在火煮和加热的同时,用木铲翻动海参,保证海参均勻受热;上述煮好的海参放入粗盐中盐渍12小时,并盐与海参的重量比为1.5 : 1,盐渍的容器上也要用盐盖严,保证盐渍质量; 3、去沙嘴:用刀将海参的腹部开口延伸至海参嘴的 [0010] DETAILED Embodiment 1, sea cucumber organs removed: a knife cut in the abdomen of a fresh sea cucumber opening, the mouth opening of 2-3cm from the sea cucumber, sea cucumber this will ensure that the shape, and easy to spit the sea cucumber organs taken out, washed with water clean; sea cucumber due to individual differences, the above-described cucumber eviscerated divided into three levels according to the size, which is distributed according to a descending profile cucumber, respectively, class I, II stage, III level, and each level of the same weight ; 2, boiled: the above-described three levels of sea cucumbers were placed in cold water, the water due to the large cucumber itself, will be issued after the heated water, the water does not exceed cucumber, simmer to boil the water, and heating was continued, the I level 20 min, II stage heating for 15 minutes, III stage heating for 10 minutes while heating and Simmer, with a wooden spatula flip cucumber, cucumber ensure even heating; above sea cucumber cooked into coarse salt in saline 12 hours and the weight ratio of salt to cucumber 1.5: 1, the salt should be salted reclosable container, to ensure the quality of saline; 3, to spit: cucumber knife abdominal opening extending to the mouth sea cucumber 部位,不要把嘴剪开,以免影响海参的形状,将海参嘴前端的沙嘴剪掉,剪沙嘴时不要连带海参肉;4、再水煮:将上述三个等级并去除沙嘴后的海参分别置于冷水中,水面要没过海参,火煮至冷水煮沸,继续加热5分钟;5、 保温:将上述煮好的海参连同沸水一起倒入保温容器内,I级闷热20小时,II级闷热15小时,III级闷热10小时;6、干燥:将上述保温后的海参摆放在网帘上,日晒72小时,直至海参坚硬,得到干海参;7、包装:在常温下利用密封的食用塑料袋包装上述干海参。 Parts, do not cut the mouth, so as not to affect the shape of sea cucumber, sea cucumber spit cut tip of the nozzle, not associated with shear cucumber meat spit; 4, boiled again: The above three classes and cucumbers were removed opposite the spit in cold water, the water should not over cucumber, cold water to boil and simmer, heating was continued for 5 min; 5, insulation: the above-described cucumber cooked together with the boiling water into the heat-retaining container, the I-stage hot 20 hours, II stage hot 15 h, III stage hot 10 hours; 6, drying: after the incubation the sea cucumber placed on mesh screens, the sun 72 hours until the stiff sea cucumber, sea cucumber dried to give; 7, packing: at room temperature using a sealed plastic food bag the dry sea cucumber.

Claims (3)

  1. 1. 一种干制即食海参的方法,其特征在于,步骤如下: 第一步:去除海参内脏用刀在鲜海参的腹部割开一个开口,开口距离海参嘴2—3cm,将海参的内脏取出,用水清洗干净;第二步:水煮将上述去除内脏的海参置于冷水中,水面不超过海参,火煮至冷水煮沸,继续加热至海参的大小为原来的一半; 第三步:去沙嘴用刀将海参的腹部开口延伸至海参嘴的部位,不要把嘴剪开,将海参嘴前端的沙嘴剪掉;第四步:再水煮将上述去除沙嘴后的海参置于冷水中,水面要没过海参,火煮至冷水煮沸,继续加热至海参不再变小为止; 第五步:保温将上述煮好的海参连同沸水一起倒入保温容器内,保温的最高温度为100°c,最低温度为70°C,保温最短10个小时,最长20个小时; 第六步:干燥将上述保温后的海参摆放在网帘上,晾晒最短48小时,最长72小时,直至海 1. A method for instant dried sea cucumber, wherein the following steps: first step: removing a knife in the abdominal viscera cucumber fresh sea cucumber cut an opening, the opening mouth of 2-3cm from sea cucumber, sea cucumber Gut the , clean water; step: the above eviscerated boiled cucumber was placed in cold water, the water does not exceed cucumber, cold water to boil and simmer, heating was continued until half the original size of the sea cucumber; the third step: to spit the knife portion extending to the sea cucumber cucumber abdominal opening mouth, do not cut the mouth, the tip of the nozzle spit cut cucumber; step IV: then boiled to remove the spit sea cucumber was placed in cold water, the water to be a few cucumber, cold water to boil and simmer, heating was continued until no smaller until the cucumber; fifth step: incubation of the above-described cucumber cooked together with the boiling water into the heat-retaining container, holding the maximum temperature of 100 ° c, the lowest temperature of 70 ° C, incubated a minimum of 10 hours up to 20 hours; sixth step: after the dried sea cucumber incubation placed on mesh screens, drying the shortest 48 hours up to 72 hours until the sea 坚硬,得到干海参;第七步:包装在常温下利用密封的食用塑料袋包装上述干海参。 Hard to obtain dried sea cucumber; Seventh step: sealing the package using the above-described edible dried sea cucumber plastic bag at room temperature.
  2. 2.根据权利要求1所述的一种干制即食海参的方法,其特征在于:第一步中,海参去除内脏后,将去除内脏的海参根据大小分成不同的等级,每个等级的重量相同。 2. According to a dried instant sea cucumber method according to claim 1, wherein: the first step, after removal of the sea cucumber organs, the eviscerated cucumber into different grades depending on the size, the same weight for each class .
  3. 3.根据权利要求1或2所述的一种干制即食海参的方法,其特征在于:第二步中,海参煮好后,将海参放入粗盐中盐渍最短12小时,盐渍时粗盐的重量要大于海参的重量一半以上。 3. According to a sea cucumber dried instant method according to claim 1, wherein: the second step, the cooked sea cucumber, sea cucumber coarse salt in saline into the shortest 12 hours, when salted the crude salt by weight is greater than half the weight more than the sea cucumber.
CN 201110073481 2011-03-25 2011-03-25 Dry processing method of instant sea cucumber CN102138677A (en)

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Cited By (7)

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Publication number Priority date Publication date Assignee Title
CN102919891A (en) * 2012-11-21 2013-02-13 福建农林大学 Sea cucumber drying method
CN103125984A (en) * 2012-07-02 2013-06-05 戴世林 Process for directly processing instant sea cucumber by using living sea cucumber
CN103416778A (en) * 2013-08-03 2013-12-04 北京同仁堂健康药业(福州)有限公司 Processing technology for dried sea cucumber
CN103431444A (en) * 2013-09-11 2013-12-11 大连海晏堂生物有限公司 Fast-puffed holothurian and preparation method thereof
CN104757599A (en) * 2014-01-05 2015-07-08 唐丹 Self-soaking light dry sea cucumber and production method thereof
CN104757601A (en) * 2014-01-05 2015-07-08 唐丹 Self-soaking light dry sea cucumber and production method thereof
CN104757600A (en) * 2014-01-05 2015-07-08 唐丹 Self-soaking light dry sea cucumber and production method thereof

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CN1875780A (en) * 2006-06-23 2006-12-13 中国海洋大学 A method for expanding sea cucumber by water
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Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103125984A (en) * 2012-07-02 2013-06-05 戴世林 Process for directly processing instant sea cucumber by using living sea cucumber
CN102919891A (en) * 2012-11-21 2013-02-13 福建农林大学 Sea cucumber drying method
CN102919891B (en) 2012-11-21 2014-04-02 福建农林大学 Sea cucumber drying method
CN103416778A (en) * 2013-08-03 2013-12-04 北京同仁堂健康药业(福州)有限公司 Processing technology for dried sea cucumber
CN103431444A (en) * 2013-09-11 2013-12-11 大连海晏堂生物有限公司 Fast-puffed holothurian and preparation method thereof
CN103431444B (en) * 2013-09-11 2014-11-05 大连海晏堂生物有限公司 Fast-puffed holothurian and preparation method thereof
CN104757599A (en) * 2014-01-05 2015-07-08 唐丹 Self-soaking light dry sea cucumber and production method thereof
CN104757601A (en) * 2014-01-05 2015-07-08 唐丹 Self-soaking light dry sea cucumber and production method thereof
CN104757600A (en) * 2014-01-05 2015-07-08 唐丹 Self-soaking light dry sea cucumber and production method thereof

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