CN102160660A - Can processing method for keeping integrity and elasticity of sea cucumber - Google Patents
Can processing method for keeping integrity and elasticity of sea cucumber Download PDFInfo
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- CN102160660A CN102160660A CN2011100506289A CN201110050628A CN102160660A CN 102160660 A CN102160660 A CN 102160660A CN 2011100506289 A CN2011100506289 A CN 2011100506289A CN 201110050628 A CN201110050628 A CN 201110050628A CN 102160660 A CN102160660 A CN 102160660A
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Abstract
The invention discloses a can processing method for keeping integrity and elasticity of sea cucumber. The method comprises the following steps of: processing a sea cucumber material; performing curing treatment; filling soup and sealing; and sterilizing to obtain the instant can product. By the curing treatment on the sea cucumber, the problems that the sea cucumber body is low in elasticity, the body wall is broken, the soup is turbid, and the quality guarantee period is short in the process of storing the sea cucumber are solved.
Description
Technical field
The invention belongs to field of processing of aquatic products, be specifically related to a kind of maintenance sea cucumber integrality and flexible can processing method.
Background technology
Sea cucumber contains more protein, and is nutritious, can also be medicinal, and its economic benefit is higher and become the principal item of aquaculture.At present. domestic beche-de-mer products mainly contains the food of sea cucumber of the bright product of sea cucumber, traditional sea cucumber dry product, deep processing.Sea cucumber processing is emerging industry, and development rapidly.Traditional sea cucumber processing method is not only coarse but also complicated, need repeatedly wash, boil before the dried sea-cucumber product are edible, and nutrient substance losses such as water-soluble and thermal sensitivity are too big; Bright sea cucumber nutrient runs off few, still transportation, storage difficulties; Traditional sea cucumber can, slag is fallen in decortication easily, and glutinous mashed, technical barriers such as sense organ extreme difference are restricting the development of sea cucumber secondary industry.
Application number is 200710018940.3 patent of invention " a kind of preparation method of instant self-heating sea cucumber ", having introduced a kind of is raw material with the dried sea-cucumber, through send out a system, Preservation Treatment, again through sterilization, air-dry processing, add self-heating bag and overcoat polybag at last and make the instant holothurian goods.Application number is 200910016142.6 patent of invention " a kind of canned braised sea cucumbers and preparation method thereof ", and introducing a kind of sea cucumber with high-quality is raw material, and treated system, boiling, exhaust are sealed, sterilization, and low temperature rises to send out and makes a kind of sea cucumber can.Application number be 200310104234.2 patent of invention " Hygienical canned sea cucumbers " (applying date:, introduce a kind of can to make jointly with Chinese herbal medicine and sea cucumber.Application number is 200410034993.0 patent of invention " Hygienical canned sea cucumbers ", has introduced the sterilization technology of a kind of sea cucumber by technology of canned and nuclear radiation and has combined, and makes the preparation method of miniature sea cucumber can.Application number is 03159110.8 patent of invention " sea cucumber can ", introduced a kind of with sea cucumber with the culinary art method braise into edible dish in soy sauce, reinstall and deposit edible a kind of method in the tin can.Application number is 200510043304.7 patent of invention " a kind of sea cucumber can and preparation method that contains gel type soup ", introduced a kind of with sea cucumber, abalone, marine alga, flavoring, gel type soup or water, through high-temperature process, low temperature rises and sends out, the heating power exhaust, sealing, the tin product that sterilization forms.As seen in the prior art several different methods being carried out in the processing of sea cucumber can improves, but sea cucumber is not cured processing to overcome sea cucumber can in storage in these methods, slag is fallen in decortication easily, glutinous mashed, the sense organ extreme difference, cause soup juice muddiness, shortened the shelf-life, increased the problem of production cost.
Summary of the invention
Technical problem to be solved by this invention provides a kind of maintenance sea cucumber integrality and flexible can processing method.Compare the method for existing processing sea cucumber, the method for the invention has increased sea cucumber and has solidified the step of handling, and solving sea cucumber better, join body elasticity in storage poor, and body wall breaks, soup juice muddiness, the problem that the shelf-life lacks.
For solving the problems of the technologies described above, the technical solution adopted in the present invention is:
A kind of maintenance sea cucumber integrality and flexible can processing method, this method may further comprise the steps:
(1) sea cucumber being carried out raw material handles;
(2) solidify to handle: taking by weighing the water-soluble mass fraction of making of sodium alginate is 8% ~ 10% gel solution, place sodium alginate gel solution to soak 40 ~ 60min the sea cucumber of handling well, and then the sea cucumber that will scribble sodium alginate gel to place mass fraction be 6% ~ 10% CaCl
2Handle 30 ~ 50min in the solution; Sodium alginate gel solution or CaCl during processing
2As long as the amount of solution can there be sea cucumber;
(3) irritating soup seals;
(4) sterilization promptly gets sea cucumber can.Difference with the prior art of the present invention is to place sodium alginate gel solution to handle sea cucumber earlier, and the protein complexing on sodium alginate and sea cucumber surface forms network structure, and then sea cucumber is placed CaCl
2Soak sodium alginate and Ca in the solution
2+Can form one deck irreversible gel in the ginseng surface again, avoid the sea cucumber body wall broken and the cloudy liquid that causes has prolonged the shelf-life.
Further in the step (1), described raw material is a dried sea-cucumber, after it passed through selecting of strictness, surface clean was clean, adds the pure water of 5 ~ 6 times of its weight, under 15 ~ 25 ℃ temperature conditions, soak 15 ~ 20h and feel like jelly, clean and remove internal organ, 100 ~ 110 ℃ of following thermophilic digestion 15 ~ 20min to joining body, be cooled to room temperature then, water is sent out 15 ~ 20h under 15 ~ 25 ℃ temperature.
In the step (1), described raw material also can be bright sea cucumber, and after it passed through selecting of strictness, surface clean was clean, cleaned and removed internal organ, and 100 ~ 110 ℃ of following thermophilic digestion 15 ~ 20min are cooled to room temperature then, and water is sent out 15 ~ 20h under 15 ~ 25 ℃ temperature.
Further, in the step (3), it is that sea cucumber after the curing processing and auxiliary material mushroom are added in the jar of cleaning successively that described filling soup seals, and directly adds 90 ℃ auxiliary material soup juice in the jar; Carry out exhaust, press the potting mouth by automatic sealing then.
Wherein, the mass percent of described sea cucumber, mushroom and soup juice is: sea cucumber 40% ~ 50%, and mushroom 10% ~ 15%, soup juice 40% ~ 45%, described each raw material sum is 100%.Described mushroom can be by the mushroom after the conventional method slaking.
Described soup juice is that 2.0 ~ 3.0 portions of porks, 2.0 ~ 2.5 portions of chicken, 1.5 ~ 2.0 portions of hams, 0.5 ~ 0.8 part of anise, 0.5 ~ 0.8 portion of fennel, 0.5 ~ 1.0 portion of Chinese prickly ash, 0.5 ~ 0.8 part of cassia bark, 0.5 ~ 0.8 portion of Radix Glycyrrhizae, 0.6 ~ 1.0 portion of green onion, 0.6 ~ 1.0 portion of ginger are mixed, the pure water that adds 3 ~ 4 times of its gross weights then, add 0.06 part of xanthans and 0.05 part of sucrose ester again, boiled 40 minutes, soup juice base-material, in soup juice base-material, add 0.8 ~ 1.2 portion of soy sauce, 1.0 ~ 1.5 portions of salt, 0.8 ~ 1.2 portion of white granulated sugar at last and stir, promptly.
Further, in the step (4), ℃ carry out sterilization by bactericidal formula: 15min ~ 30 min ~ 15 min/121.
The sea cucumber can instant that the present invention makes, nutrition leak is few, has kept the integrality and the elasticity of sea cucumber can, has avoided the fragmentation of ginseng body body wall, has prolonged the shelf-life.
The specific embodiment mode
Below in conjunction with specific embodiment, advance-go on foot to set forth the present invention.But these embodiment only limit to the present invention is described and are not used in restriction protection scope of the present invention.
Embodiment 1
(1), the processing of raw material: dried sea-cucumber, after strict selecting, surface clean is clean, put into 5 times pure water of its volume, under 15 ℃ temperature conditions, soak 15h and feel like jelly to joining body, internal organ are removed in cleaning, 100 ℃ of following thermophilic digestion 15min enzyme slaking of going out is cooled to room temperature, and water is sent out 15h under 15 ℃ temperature; Mushroom carries out maturation process;
(2), solidify to handle: taking by weighing the water-soluble mass fraction of making of sodium alginate is 8% gel solution, place sodium alginate gel solution to soak 40min the sea cucumber of handling well, and then the sea cucumber that will scribble sodium alginate gel to place mass fraction be 6% CaCl
2Handle 30min in the solution, sodium alginate gel solution or CaCl during processing
2As long as the amount of solution can there be sea cucumber;
(3), soup juice preparation: 2.0 portions of porks, 2.0 portions of chicken, 1.5 portions of hams, 0.5 part of anise, 0.5 portion of fennel, 0.5 portion of Chinese prickly ash, 0.5 part of cassia bark, 0.5 portion of Radix Glycyrrhizae, 0.6 portion of green onion, 0.6 portion of ginger are mixed, the pure water that adds 3 times of its gross weights then, add 0.06 part of xanthans and 0.05 part of sucrose ester again, boiled 40 minutes, soup juice base-material, 0.8 portion of soy sauce of adding, 1.0 portions of salt, 0.8 portion of white granulated sugar stir in soup juice base-material at last, promptly;
(4), tinning is sealed: each component ratio is a sea cucumber 40% in the can, mushroom 15%, soup juice 45%, according to the above ratio sea cucumber, mushroom are added successively in the jar of cleaning, the above-mentioned soup juice that boils is cooled to 90 ℃, directly add in the jar, carry out exhaust, press the potting mouth by automatic sealing then;
(5), sterilization: press bactericidal formula: 15min ~ 30min ~ 15min/121 ℃.
Embodiment 2
(1), the processing of raw material: bright sea cucumber, after strict selecting, surface clean is clean, cleans and removes internal organ, 110 ℃ of following thermophilic digestion 20min are cooled to room temperature then, water is sent out 20h under 25 ℃ temperature; Mushroom carries out maturation process;
(2), solidify to handle: taking by weighing the water-soluble mass fraction of making of sodium alginate is 10% gel solution, place sodium alginate gel solution to soak 60min the sea cucumber of handling well, and then the sea cucumber that will scribble sodium alginate gel to place mass fraction be 10% CaCl
2Handle 50min in the solution, sodium alginate gel solution or CaCl during processing
2As long as the amount of solution can there be sea cucumber;
(3), soup juice preparation: 3.0 portions of porks, 2.5 portions of chicken, 2.0 portions of hams .8 part anise, 0.8 portion of fennel, 1.0 portions of Chinese prickly ashes, 0.8 part of cassia bark, 0.8 portion of Radix Glycyrrhizae, 1.0 portions of green onions, 1.0 portions of ginger are mixed, the pure water that adds 4 times of its gross weights then, add 0.06 part of xanthans and 0.05 part of sucrose ester again, boiled 40 minutes, soup juice base-material, 1.2 portions of soy sauce of adding, 1.5 portions of salt, 1.2 portions of white granulated sugars stir in soup juice base-material at last, promptly;
(4), tinning is sealed: each component ratio is a sea cucumber 50% in the can, mushroom 10%, soup juice 40%, according to the above ratio sea cucumber, mushroom are added successively in the jar of cleaning, the above-mentioned soup juice that boils is cooled to 90 ℃, directly add in the jar, carry out exhaust, press the potting mouth by automatic sealing then;
(5), sterilization: press bactericidal formula: 15min ~ 30min ~ 15min/121 ℃.
Embodiment 3
(1), the processing of raw material: bright sea cucumber, after strict selecting, surface clean is clean, cleans and removes internal organ, 105 ℃ of following thermophilic digestion 18min are cooled to room temperature then, water is sent out 18h under 20 ℃ temperature, mushroom carries out maturation process;
(2), solidify to handle: taking by weighing the water-soluble mass fraction of making of sodium alginate is 9% gel solution, place sodium alginate gel solution to soak 50min the sea cucumber of handling well, and then the sea cucumber that will scribble sodium alginate gel to place mass fraction be 8% CaCl
2Handle 40min in the solution, sodium alginate gel solution or CaCl during processing
2As long as the amount of solution can there be sea cucumber;
(3), soup juice preparation: 2.5 portions of porks, 2.5 portions of chicken, 1.5 portions of hams, 0.6 part of anise, 0.6 portion of fennel, 0.8 portion of Chinese prickly ash, 0.6 part of cassia bark, 0.6 portion of Radix Glycyrrhizae, 0.8 portion of green onion, 0.8 portion of ginger are mixed, the pure water that adds 4 times of its gross weights then, add 0.06 part of xanthans and 0.05 part of sucrose ester again, boiled 40 minutes, soup juice base-material, 1.0 portions of soy sauce of adding, 1.2 portions of salt, 1.0 portions of white granulated sugars stir in soup juice base-material at last, promptly;
(4), tinning is sealed: each component ratio is a sea cucumber 40% in the can, mushroom 15%, soup juice 45%, according to the above ratio sea cucumber, mushroom are added successively in the jar of cleaning, the above-mentioned soup juice that boils is cooled to 90 ℃, directly add in the jar, carry out exhaust, press the potting mouth by automatic sealing then;
(5), sterilization: press bactericidal formula: 15min ~ 30min ~ 15min/121 ℃.
Obviously, the above embodiment of the present invention only is for example of the present invention clearly is described, and is not to be qualification to embodiments of the present invention.For those of ordinary skill in the field, can also make other changes in different forms on the basis of the above description.Here can't give exhaustive to all embodiments.Everyly belong to the row that conspicuous variation that technical scheme of the present invention extends out or change still are in protection scope of the present invention.
Claims (6)
1. one kind keeps sea cucumber integrality and flexible can processing method, it is characterized in that this method may further comprise the steps:
(1) sea cucumber being carried out raw material handles;
(2) solidify to handle: taking by weighing the water-soluble mass fraction of making of sodium alginate is 8% ~ 10% gel solution, place sodium alginate gel solution to soak 40 ~ 60min the sea cucumber of handling well, and then the sea cucumber that will scribble sodium alginate gel to place mass fraction be 6% ~ 10% CaCl
2Handle 30 ~ 50min in the solution;
(3) irritating soup seals;
(4) sterilization.
2. maintenance sea cucumber integrality according to claim 1 and flexible can processing method is characterized in that, in the step (1), described raw material is a dried sea-cucumber, after it passed through selecting of strictness, surface clean was clean, adds the pure water of 5 ~ 6 times of its weight, under 15 ~ 25 ℃ temperature conditions, soak 15 ~ 20h and feel like jelly, clean and remove internal organ, 100 ~ 110 ℃ of following thermophilic digestion 15 ~ 20min to joining body, be cooled to room temperature then, water is sent out 15 ~ 20h under 15 ~ 25 ℃ temperature.
3. maintenance sea cucumber integrality according to claim 1 and flexible can processing method, it is characterized in that, in the step (1), described raw material is bright sea cucumber, and after it passed through selecting of strictness, surface clean was clean, internal organ are removed in cleaning, 100 ~ 110 ℃ of following thermophilic digestion 15 ~ 20min are cooled to room temperature then, and water is sent out 15 ~ 20h under 15 ~ 25 ℃ temperature.
4. according to arbitrary described maintenance sea cucumber integrality and flexible can processing method in the claim 1,2 or 3, it is characterized in that, in the step (3), it is that sea cucumber after the curing processing and auxiliary material mushroom are added in the jar of cleaning successively that described filling soup seals, and directly adds 90 ℃ auxiliary material soup juice in the jar; Carry out exhaust, press the potting mouth by automatic sealing then;
Wherein, the mass percent of described sea cucumber, mushroom and soup juice is: sea cucumber 40% ~ 50%, and mushroom 10% ~ 15%, soup juice 40% ~ 45%, described each raw material sum is 100%.
5. maintenance sea cucumber integrality according to claim 4 and flexible can processing method, it is characterized in that, described auxiliary material soup juice is with 2.0 ~ 3.0 portions of porks, 2.0 ~ 2.5 portions of chicken, 1.5 ~ 2.0 portions of hams, 0.5 ~ 0.8 part of anise, 0.5 ~ 0.8 portion of fennel, 0.5 ~ 1.0 portions of Chinese prickly ashes, 0.5 ~ 0.8 part of cassia bark, 0.5 ~ 0.8 portion of Radix Glycyrrhizae, 0.6 ~ 1.0 portions of green onions, 0.6 ~ 1.0 portions of ginger mix, the pure water that adds 3 ~ 4 times of its gross weights then, add 0.06 part of xanthans and 0.05 part of sucrose ester again, boiled 40 minutes, soup juice base-material, in soup juice base-material, add 0.8 ~ 1.2 portion of soy sauce at last, 1.0 ~ 1.5 portions of salt, 0.8 ~ 1.2 portions of white granulated sugars stir, promptly.
6. maintenance sea cucumber integrality according to claim 1 and flexible can processing method is characterized in that, in the step (4), ℃ carry out sterilization by bactericidal formula: 15min ~ 30min ~ 15min/121.
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103284216A (en) * | 2013-06-17 | 2013-09-11 | 钦州市钦州港永健水产贸易有限公司 | Ready-to-eat trepang soft can and processing method thereof |
| CN103815436A (en) * | 2014-02-11 | 2014-05-28 | 荣成西霞口海珍品贸易有限公司 | Processing method for instant sea cucumber |
| CN103815439A (en) * | 2014-03-19 | 2014-05-28 | 张伟 | Jelly-like nourishing canned sea cucumbers and preparation method thereof |
| CN103974633A (en) * | 2011-10-07 | 2014-08-06 | 四季常鲜公司 | Composition and method for improving organoleptic properties of food products |
| TWI458442B (en) * | 2012-05-31 | 2014-11-01 | ||
| CN104473226A (en) * | 2014-11-25 | 2015-04-01 | 荣成宏业海洋科技有限公司 | Processing method of instant preserved fruit-sea cucumber |
| CN105767936A (en) * | 2016-01-18 | 2016-07-20 | 任洪海 | Canned sea cucumber and preparation method thereof |
| CN106942646A (en) * | 2017-04-17 | 2017-07-14 | 集美大学 | A kind of canned fish processing method for keeping the flesh of fish complete |
| CN107668181A (en) * | 2017-09-28 | 2018-02-09 | 句容市大唐电气有限公司 | A kind of method for improving glass transition temperature in sea cucumber individual quick freezing |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103974633A (en) * | 2011-10-07 | 2014-08-06 | 四季常鲜公司 | Composition and method for improving organoleptic properties of food products |
| TWI458442B (en) * | 2012-05-31 | 2014-11-01 | ||
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| CN103815436A (en) * | 2014-02-11 | 2014-05-28 | 荣成西霞口海珍品贸易有限公司 | Processing method for instant sea cucumber |
| CN103815436B (en) * | 2014-02-11 | 2015-07-22 | 荣成西霞口海珍品贸易有限公司 | Processing method for instant sea cucumber |
| CN103815439A (en) * | 2014-03-19 | 2014-05-28 | 张伟 | Jelly-like nourishing canned sea cucumbers and preparation method thereof |
| CN104473226A (en) * | 2014-11-25 | 2015-04-01 | 荣成宏业海洋科技有限公司 | Processing method of instant preserved fruit-sea cucumber |
| CN104473226B (en) * | 2014-11-25 | 2018-09-14 | 荣成宏业海洋科技有限公司 | A kind of processing method of instant preserved fruit sea cucumber |
| CN105767936A (en) * | 2016-01-18 | 2016-07-20 | 任洪海 | Canned sea cucumber and preparation method thereof |
| CN106942646A (en) * | 2017-04-17 | 2017-07-14 | 集美大学 | A kind of canned fish processing method for keeping the flesh of fish complete |
| CN107668181A (en) * | 2017-09-28 | 2018-02-09 | 句容市大唐电气有限公司 | A kind of method for improving glass transition temperature in sea cucumber individual quick freezing |
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