CN102488250B - Whole-nutrition instant fresh sea cucumber and preparation method thereof - Google Patents

Whole-nutrition instant fresh sea cucumber and preparation method thereof Download PDF

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CN102488250B
CN102488250B CN2011104065529A CN201110406552A CN102488250B CN 102488250 B CN102488250 B CN 102488250B CN 2011104065529 A CN2011104065529 A CN 2011104065529A CN 201110406552 A CN201110406552 A CN 201110406552A CN 102488250 B CN102488250 B CN 102488250B
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sea cucumber
ginseng
preparation
seawater
full nutrition
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CN102488250A (en
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不公告发明人
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GUANGZHOU YUYUANFANG FOOD DEVELOPMENT Co Ltd
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GUANGZHOU YUYUANFANG FOOD DEVELOPMENT Co Ltd
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Abstract

The invention discloses whole-nutrition instant fresh sea cucumber and a preparation method thereof. The preparation method comprises the steps of: firstly temporarily culturing picked alive fresh sea cucumber in clean seawater until all sludge is spat; cleaning the surface of alive fresh sea cucumber with seawater; separating the alive sea cucumber into sea cucumber body, sea cucumber viscera and sea cucumber intestine; cleaning the sea cucumber viscera and sea cucumber intestine, draining and quickly freezing for later use; cleaning sludge inside the sea cucumber body with seawater, and cooking in 95-100 DEG C water for 5-30 minutes; separating the sea cucumber body and sea cucumber soup; taking out the sea cucumber body, and rapidly cooling in 0-5 DEG C seawater; filtering the sea cucumber soup, naturally cooling and quickly freezing for later use; and arranging the sea cucumber body, sea cucumber soup, sea cucumber viscera and sea cucumber intestine treated in the above steps as a set in a 18-20 DEG C environment according to the amount of one sea cucumber, respectively matching with Chinese wolfberry, American ginseng and other traditional Chinese medicinal materials in each set, packaging and sterilizing to obtain the whole-nutrition instant fresh sea cucumber, which is good in taste and flavor, is convenient to eat, and maintains the nutrient substances and active ingredients of the sea cucumber whole body to the greatest extent.

Description

Bright sea cucumber of a kind of full nutrition instant and preparation method thereof
Technical field
The present invention relates to the preparation method of a kind of sea cucumber, particularly a kind of bright sea cucumber of full nutrition instant that can keep sea cucumber complete nutrition ingredients and delicious food and preparation method thereof.
Background technology
Sea cucumber belongs to Echinodermata, Holothuriidae, and tubular is cucumberiform.According to statistics, China has more than 120 kind of sea cucumber approximately, wherein edible sea cucumber kind more than 20, mainly be distributed in Shandong, the Liaodong Peninsula of China, wherein famous and precious with the stichopus japonicus of 37 ° of offshore sea waters of north latitude, have very high nutrition and medical value, be described as first of " eight delicacies " hat in the ginseng.Sea cucumber contains abundant collagen, and mucopolysaccharide and various active material, mineral matter do not contain cholesterol, low fat.
Modern scientific research proves, sea cucumber (comprises the sea cucumber body, ginseng flower etc.) have abundant nutritional labeling, be rich in more than the 50 kind of nutritional labelings to the human body beneficial such as mucopolysaccharide, holothurin, Sea Cucumber Glycosides, glutamic acid, glycine, arginine, selenium, zinc, iron, iodine, calcium, hepatocuprein (SOD) and chondroitin sulfate.Wherein, its protein content is high, in the 18 contained seed amino acids, has 8 kinds to be the essential amino acid that human body self can not synthesize.The active component effect of sea cucumber is obvious, and failure is grown, prevented to the reparation after can promoting the regeneration of body cell and body impaired to human body, promote wound healing, suppressing several cancer cells has special efficacy, can also improve immune function of human body, eliminate fatigue, promote longevity.Nutrition and the edibility of sea cucumber are known by the people already, and sweet because of its flavor, salty temperature enters the heart, lung, spleen, kidney, and essence is regarded as invigorant and the good choosing of being used as medicine since ancient times, is the natural nutriment of generally acknowledging, delicious food.
It is abundant that the value of sea cucumber is mainly reflected in its nutritional labeling, the aspects such as active component is obvious, but because traditional production method and new and high technology processing method all exists defective in various degree at present, nutritive value and the active component that can not save sea cucumber from damage, can not make simultaneously again sea cucumber local flavor deliciousness, human body absorption easy to digest, be embodied in:
(1) traditional sea cucumber goods form after doing through the ash system of repeatedly boiling, pickle, mix, and could eat after needing the complex steps such as to send out through desalination, bubble, and nutritional labeling is lost seriously and be very inconvenient.Also the someone attempts making instant holothurian, such as the technical scheme that application number is 200410035419.7, name is called the national inventing patent of " a kind of instant pure seafood ginseng can and preparation method " and provides be, fresh and alive sea cucumbers is through selecting and clean, remove internal organ, the enzyme that goes out, slaking, rising and send out, take off raw meat, pack sealing, sterilization obtains instant seafood.The weak point of this technical scheme is: the chemical addition agent that 1. uses in process damages nutritional labeling and the active material of sea cucumber easily; 2. discarded ginseng flower, ginseng intestines, sea cucumber cook the part that liquid etc. has nutritive value, can't at utmost save the nutritive value of sea cucumber from damage.Existing making dried sea-cucumber or the method for instant seafood all can not farthest be saved nutriment and the active component of sea cucumber from damage.
The sea cucumber instant product of (2) employing new technology and processing, such as capsule, sea cucumber drink, sea cucumber sauce etc., owing to add the food additives of volume, hardening agent, antiseptic, mouthfeel modifying agent, or behind thermophilic digestion, sea cucumber local flavor, mouthfeel are altered a great deal, send out raw meat, be clamminess, sour-sweet differing, can not embody the delicious characteristic of the due local flavor of sea cucumber.
(3) at present popular sea cucumber eating method, owing to worry that sea cucumber cooks liquid and shrinks too greatly, without appearance, individuality is too little, eats so most sea cucumber that lives is all scalded half a lifetime ripe aquatic foods, and mouthfeel is harder, and indigestibility, nutriment are difficult to be absorbed.
In sum, need to be a kind of, can either at utmost save nutritive value and the active component of sea cucumber from damage, can make again sea cucumber become a kind of sea cucumber preparation method of delicious food of instant.
Summary of the invention
The shortcoming that primary and foremost purpose of the present invention is to overcome prior art provides the preparation method of the bright sea cucumber of a kind of full nutrition instant with not enough.This preparation method has at utmost been saved the former nutritious and active component of sea cucumber from damage, and is balanced in nutrition with drug matching, good without fishy smell, mouthfeel, instant.
Another object of the present invention is to provide the full nutrition instant that obtains by above-mentioned preparation method bright sea cucumber.
Purpose of the present invention is achieved through the following technical solutions: the preparation method of the bright sea cucumber of a kind of full nutrition instant may further comprise the steps:
(1) pretreatment of raw material
1. the live body sea cucumber that obtains of will gathering places temporary the supporting of clean seawater to tell most silt particle to it;
2. clean the live body sea cucumber surface of telling most silt particle with seawater; Then, the live body sea cucumber is divided into ginseng body, ginseng flower and ginseng intestines;
3. will join flower and the ginseng intestines are cleaned, the draining quick-frozen is stand-by;
4. after the inside silt particle that will join body with seawater is cleaned, place 95~100 ℃ water to boil 5~30min; Then will join body separates with ginseng soup; Join in the seawater that is put in rapidly 0~5 ℃ after body takes out and cool off; Ginseng soup filters, naturally cooling, and-15 ℃~-18 ℃ quick-frozens are for subsequent use;
(2) instant processing: under 18~20 ℃ of environment, the ginseng body, ginseng soup, ginseng flower, the ginseng intestines that will obtain after will processing through step (1) mix into a pair according to the amount according to a sea cucumber, and each pair adds respectively Chinese medicine, packing, sterilization obtains the bright sea cucumber of full nutrition instant.
The live body sea cucumber of step (1) described in 1. is preferably picks up from 37 ° of north latitude and marine site, the unimpeded and clean free of contamination off-lying sea of seawater, at the bottom of the sandstone that the depth of water is 8~17 meters or silt particle bottom; More preferably gather in annual 4~May and 9~October; 250~330 gram/heads, 10~15cm/ bar, the sea cucumber of 3~5 terms is best;
The time of temporarily supporting of step (1) described in 1. is preferably 2~3 days;
The concrete behaviour mode that live body sea cucumber be divided into ginseng body, ginseng flower and ginseng intestines of step (1) described in 2. is preferably as follows: the live body sea cucumber that the surface is cleaned will join flower and ginseng intestines and opening part and take out along midriff cutting opening 2~3cm, and join body and will separate;
The quick-frozen of step (1) described in 3. is preferably in-15 ℃~-18 ℃ freezing;
The consumption of the water of step (1) described in 4. is preferably by mass to be calculated, and is equivalent to 3 times of quality of sea cucumber;
The time of the cooling of step (1) described in 4. is preferably 120~180min;
The filtration of step (1) described in 4. is preferably by 120 order net filtrations;
Chinese medicine described in the step (2) is tonifying Qi or/and the medicinal material of enriching blood, and is preferably in matrimony vine or the American ginseng one or both;
The consumption of described Chinese medicine is preferably every sea cucumber compatibility, general normal size fruit of Chinese wolfberry 2-4 grain, diameter 0.5cm-1.5cm panacis quinquefolii radix piece 2-5 sheet.
Described packing comprises canned or packed;
The described canned pure-aluminium pop tin packing that is preferably;
The described packed boil in bag packaging that is preferably;
The condition of described sterilization is:
A, be packaged as when canned, in the HTHP tank, 100~120 ℃ of sterilization 20~50min, pressure is 0.2~0.3Mpa;
B, be packaged as when packed, the 5~30min that in 100 ℃ of boiling water, sterilizes, after the cooling in 600~800Mpa water-cooled ultra-high voltage environment sterilization 30~240min;
The bright sea cucumber of a kind of full nutrition instant obtains by above-mentioned preparation method.
The bright sea cucumber of described full nutrition instant places 5~10 ℃ freezer to preserve, but product preserve by normal temperature after the external packing encapsulation vanning and never degenerated in 6~8 months, and sea cucumber local flavor, mouthfeel, nutrition are all good.
The present invention has following advantage and effect with respect to prior art:
(1) sea cucumber of the present invention is the live body stichopus japonicus, and selected part comprises the sea cucumber trunk, and ginseng flower (comprising essence, ovary), ginseng intestines reach the ginseng of living and cook liquid, farthest keep sea cucumber nutrition of whole body material and active component.
(2) the present invention is for guaranteeing the crisp and refreshing mouthfeel of sea cucumber uniqueness, and prevent himself self-dissolving enzymolysis phenomenon, by allocating algin into, limited to greatest extent the activity of holothurians autoenzyme, and the flowability of autolytic enzyme interaction medium water, thereby mouthfeel and the nutritional labeling of having possessed sea cucumber, avoided the speed of various nutritional labelings oxidation in Free water, machining after coagulation lock water, save that its cell interior active material does not decompose and the stability of organization internal moisture from damage, reach the beche-de-mer products comprehensive nutrition, mouthfeel is better.
(3) the present invention is according to the traditional Chinese medical science, tcm theory, the compatibility rare Chinese medicine fruit of Chinese wolfberry, and American ginsengs etc. are in harmonious proportion tastyly, make both nutrient balances of sea cucumber, and gentle delicate fragrance makes the sea cucumber effect reach optimum taste again, and suitable crowd is more extensive.
(4) the present invention adopts multiple Advanced, such as pop can processing, flexible package processing, low-temperature ultrahigh-pressure technology etc. satisfy the different market demands, product can uncap (bag) instant, both nutrition health, again instant.
For reaching simultaneously the effect of above four aspects, preparation method of the present invention is paid attention to each details that sea cucumber is made very much, from the raw material raw material pre-treatment of gathering, arrives instant processing again, has all formulated rigorous technological process and strict specification requirement.
The specific embodiment
The present invention is described in further detail below in conjunction with embodiment, but embodiments of the present invention are not limited to this.
Embodiment 1
The preparation method of the bright sea cucumber of a kind of canned full nutrition instant
(1) select materials: require the live body sea cucumber, color and luster is deeply brown, and the thorn sour jujube is slightly long, and meat is solid, and is anosis mashed, fades abnormal phenomenon, 250~330 gram/heads, 10~15cm/ bar; Concrete picking up from marine site, 37 ° of off-lying seas of north latitude annual 4~May, at the bottom of the sandstone that the depth of water is 8~17 meters or the fresh and alive stichopus japonicus of silt particle bottom be good; Require this zone seawater unimpeded, and clean pollution-free.
(2) preliminary treatment: after the live body sea cucumber is gathered, be put in the clean seawater and supported 2-3 days temporarily, allow it tell most silt particle; For the ginseng of living of telling behind the most silt particle, clean its surface with seawater; After the ginseng of will living cleans up with seawater, cut 2-3 centimetre openning from its belly, its internal organ (ginseng flower, ginseng intestines) are taken out, and in time clean silt particle in the inner chamber with seawater, the foreign material of port part, silt particle obtains joining body; And will join the flower, the ginseng intestines clean up, draining quick-frozen (18 ℃) is stand-by.
(3) get the raw materials ready: with clear water the Chinese medicine fruit of Chinese wolfberry is cleaned one time, and leave standstill and end slightly soft being advisable, it is stand-by to get American ginseng ready.
(4) boiling hot boiling: with boiling hot the boiling 30 minutes in 95 ℃ water of the ginseng body after step (2) processing, ginseng body and water is 1: 3 proportioning in mass ratio, pull the sea cucumber of scalding after boiling out place 0~5 ℃ ice seawater, cooled off 120 minutes, then pull out and place 0~10 ℃ freezer stand-by; Behind 120 order net filtrations, cooling is for subsequent use naturally for ginseng water after boiling (sea cucumber cooks liquid, is commonly called as ginseng soup).
(5) tinning: in 18~20 ℃ of workshops, ginseng body after will processing through step (4) is packed in the clean pure-aluminium pop tin (120cc), by every canned amount that enters 1 ginseng body, 2~4 of the fruits of Chinese wolfberry that add general normal size in the time of concrete, diameter is 2~3 of the sheet panacis quinquefolii radix pieces of 0.5~1.5cm, join soup and 3~5 gram ginseng Hua Canchang for 50~80 milliliters, after the filling, capping gets final product.
(6) sterilization: the sea cucumber after the tinning is carried out sterilization, specifically, sea cucumber after the sealed cans is put into fountain (or immersion type) high pressure, high temperature, slaking disinfection tank, the sterilization slaking, 100 ℃ of sterilization temperatures, sterilization time is 50min, and pressure is 0.2~0.3Mpa, and the beche-de-mer products after the slaking sterilization is put in 5~10 ℃ the freezer and preserves.
(7) packing: after the pop can product sterilization cooling, can pack, product is deposited in the freezer after the packing, keeps in Dark Place.Then product can encapsulate vanning, but normal temperature is preserved and never degenerated in 8 months after the product encapsulation vanning, and sea cucumber local flavor, mouthfeel, nutrition are all good, and is softening identical with the mouthfeel of fresh sea cucumber.
Survey report (test basis is GB5009.5-2010, GB/T5009.124-2003, GB/T5009.82-2003) according to State Aquatic Product Quality Monitoring Test Centre shows,
The nutritional labeling testing result of traditional salt marsh dried food and nuts waterishlogged Stichopus japonicus is as follows in the market: protein 3.66%, asparatate 0.31%, threonine 0.18%, serine 0.25%, glutamic acid 0.23%, glycine 0.70%, alanine 0.56%, valine 0.16%, methionine 0.06%, isoleucine 0.08%, leucine 0.14%, tyrosine 0.08%, phenylalanine 0.06%, lysine 0.09%, histidine 0.06%, arginine 0.26%, proline 0.41%, sea cucumber mucopolysaccharide 0.67%.
The nutritional labeling testing result of the bright sea cucumber of full nutrition instant of making by the inventive method is: protein 8.04%, asparatate 0.45%, threonine 0.50%, serine 0.72%, glutamic acid 0.56%, glycine 1.69%, alanine 1.42%, valine 0.36%, methionine 0.16%, isoleucine 0.24%, leucine 0.34%, tyrosine 0.18%, phenylalanine 0.16%, lysine 0.22%, histidine 0.14%, arginine 0.68%, proline 0.56%, sea cucumber mucopolysaccharide 1.59%, calcium 88.66mg/100g, saponin(e 0.042%.
Data Comparison by above examining report can be known, the nutritional labeling of the bright sea cucumber of full nutrition instant of making by the inventive method is compared with traditional salt marsh dried food and nuts waterishlogged Stichopus japonicus, the full nutritious sea cucumber that the inventive method is made detects on the index in each nutrition and has surmounted traditional salt marsh dried food and nuts waterishlogged Stichopus japonicus, major part is also above several times, so the inventive method can at utmost be preserved the nutritional labeling of bright sea cucumber, become a kind of full nutrition instant holothurian food.
Embodiment 2
The preparation method of the bright sea cucumber of a kind of packed full nutrition instant
(1) select materials: require the live body sea cucumber, color and luster is deeply brown, and the thorn sour jujube is slightly long, and meat is solid, and is anosis mashed, fades abnormal phenomenon, 250~330 gram/heads, 10~15cm/ bar; Concrete picking up from marine site, 37 ° of off-lying seas of north latitude annual 9~October, at the bottom of the sandstone that the depth of water is 8~17 meters or the fresh and alive stichopus japonicus of silt particle bottom be good; Require this zone seawater unimpeded, and clean pollution-free.
(2) preliminary treatment: after the live body sea cucumber is gathered, be put in the clean seawater and supported 2-3 days temporarily, allow it tell most silt particle; For the ginseng of living of telling behind the most silt particle, clean its surface with seawater; After the ginseng of will living cleans up with seawater, cut 2-3 centimetre openning from its belly, its internal organ (ginseng flower, ginseng intestines) are taken out, and in time clean silt particle in the inner chamber with seawater, the foreign material of port part, silt particle obtains joining body; And will join the flower, the ginseng intestines clean up, the draining quick-frozen is stand-by.
(3) get the raw materials ready: with clear water the Chinese medicine fruit of Chinese wolfberry is cleaned one time, and leave standstill and end slightly soft being advisable, it is stand-by to get American ginseng ready.
(4) boiling hot boiling: with boiling hot the boiling 5 minutes in 100 ℃ of water of the ginseng body after step (2) processing, ginseng body and water is 1: 3 proportioning in mass ratio, the sea cucumber of scalding after boiling is pulled out, in 0~5 ℃ ice seawater, cooled off 180 minutes, and then pulled out and place 0~10 ℃ freezer stand-by; Behind 120 order net filtrations, cooling is for subsequent use naturally for ginseng water after boiling (sea cucumber cooks liquid, is commonly called as ginseng soup).
(5) packed: in 18~20 ℃ of workshops, in the PVC digestion resistant bag of 9~11cm length that the ginseng body after will processing through step (4) is packed into clean, by every packed amount that enters 1 ginseng body, 2~4 of the fruits of Chinese wolfberry that add simultaneously general normal size, 2~3 of the panacis quinquefolii radix pieces of diameter 0.5~1.5cm, join soup and 3~5 gram ginseng Hua Canchang for 50~80 milliliters, after the filling, sealing gets final product.
(6) sterilization: the sea cucumber after packed is carried out sterilization, specifically, beche-de-mer products after the pack sealing is placed 100 ℃ of boiling water 5min that sterilizes, after the cooling in 800Mpa water-cooled ultra-high voltage environment sterilization 30min, the beche-de-mer products after the slaking sterilization is put in 5~10 ℃ the freezer and preserves.
(7) packing: after the bagged product sterilization cooling, can pack, product is deposited in the freezer after the packing, keeps in Dark Place.Then product can encapsulate vanning, but normal temperature after the product encapsulation vanning preserves and never degenerated in 6 months, and sea cucumber local flavor, mouthfeel, nutrition are all good, soften identical with the mouthfeel of fresh sea cucumber.
Survey report (test basis is GB5009.5-2010, GB/T5009.124-2003, GB/T5009.82-2003) according to State Aquatic Product Quality Monitoring Test Centre shows,
The nutritional labeling testing result of traditional salt marsh dried food and nuts waterishlogged Stichopus japonicus is as follows in the market: protein 3.66%, asparatate 0.31%, threonine 0.18%, serine 0.25%, glutamic acid 0.23%, glycine 0.70%, alanine 0.56%, valine 0.16%, methionine 0.06%, isoleucine 0.08%, leucine 0.14%, tyrosine 0.08%, phenylalanine 0.06%, lysine 0.09%, histidine 0.06%, arginine 0.26%, proline 0.41%, sea cucumber mucopolysaccharide 0.67%.
The nutritional labeling testing result of the bright sea cucumber of full nutrition instant of making by the inventive method is: protein 8.04%, asparatate 0.45%, threonine 0.50%, serine 0.72%, glutamic acid 0.56%, glycine 1.69%, alanine 1.42%, valine 0.36%, methionine 0.16%, isoleucine 0.24%, leucine 0.34%, tyrosine 0.18%, phenylalanine 0.16%, lysine 0.22%, histidine 0.14%, arginine 0.68%, proline 0.56%, sea cucumber mucopolysaccharide 1.59%, calcium 88.66mg/100g, saponin(e 0.042%.
Data Comparison by above examining report can be known, the nutritional labeling of the bright sea cucumber of full nutrition instant of making by the inventive method is compared with traditional salt marsh dried food and nuts waterishlogged Stichopus japonicus, the full nutritious sea cucumber that the inventive method is made detects on the index in each nutrition and has surmounted traditional salt marsh dried food and nuts waterishlogged Stichopus japonicus, major part is also above several times, so the inventive method can at utmost be preserved the nutritional labeling of bright sea cucumber, become a kind of full nutrition instant holothurian.
Embodiment 3
The preparation method of the bright sea cucumber of a kind of packed full nutrition instant
(1) selects materials.Require the live body sea cucumber, color and luster is deeply brown, and the thorn sour jujube is slightly long, and meat is solid, and is anosis mashed, fades abnormal phenomenon, 250~330 gram/heads, 10~15cm/ bar; Concrete picking up from marine site, 37 ° of off-lying seas of north latitude annual 4~May, at the bottom of the sandstone that the depth of water is 8~17 meters or the fresh and alive stichopus japonicus of silt particle bottom be good; Require this zone seawater unimpeded, and clean pollution-free.
(2) preliminary treatment: after the live body sea cucumber is gathered, be put in the clean seawater and supported 2-3 days temporarily, allow it tell most silt particle; For the ginseng of living of telling behind the most silt particle, clean its surface with seawater; After the ginseng of will living cleans up with seawater, cut 2-3 centimetre openning from its belly, its internal organ (ginseng flower, ginseng intestines) are taken out, and in time clean silt particle in the inner chamber with seawater, the foreign material of port part, silt particle obtains joining body; And will join the flower, the ginseng intestines clean up, the draining quick-frozen is stand-by.
(3) get the raw materials ready: with clear water the Chinese medicine fruit of Chinese wolfberry is cleaned one time, and leave standstill and end slightly soft being advisable, it is stand-by to get American ginseng ready.
(4) boiling hot boiling: with boiling hot the boiling 20 minutes in 98 ℃ water of the ginseng body after step (2) processing, ginseng body and water is 1: 3 proportioning in mass ratio, the sea cucumber of scalding after boiling is pulled out, in 0~5 ℃ ice seawater, cooled off 150 minutes, and then pulled out and place 0~10 ℃ freezer stand-by; Behind 120 order net filtrations, cooling is for subsequent use naturally for ginseng water after boiling (sea cucumber cooks liquid, is commonly called as ginseng soup).
(5) packed: in 18~20 ℃ of workshops, thickness 7~9cm that ginseng body after will processing through step (4) is packed into clean, PA meets in the PE high-temperature retort bag, by every packed amount that enters 1 ginseng body, simultaneously compatibility adds 2~4 of the fruits of Chinese wolfberry of general normal size, and diameter is 2~3 of the panacis quinquefolii radix pieces of 0.5~1.5cm, 50~80 milliliters of ginseng soup and 3~5 gram ginseng Hua Canchang, after the filling, capping gets final product.
(6) sterilization: the sea cucumber after packed is carried out sterilization, specifically, beche-de-mer products after the pack sealing is placed in 100 ℃ of boiling water 30min that sterilizes, after the cooling in 600Mpa water-cooled ultra-high voltage environment sterilization 240min, the beche-de-mer products after the slaking sterilization is put in 5~10 degrees centigrade the freezer and preserves.
(7) packing: after the bagged product sterilization cooling, can pack, product is deposited in the freezer after the packing, keeps in Dark Place.Then product can encapsulate vanning, but normal temperature after the product encapsulation vanning preserves and never degenerated in 6~8 months, and sea cucumber local flavor, mouthfeel, nutrition are all good, soften identical with the mouthfeel of fresh sea cucumber.
Survey report (test basis is GB5009.5-2010, GB/T5009.124-2003, GB/T5009.82-2003) according to State Aquatic Product Quality Monitoring Test Centre shows,
The nutritional labeling testing result of traditional salt marsh dried food and nuts waterishlogged Stichopus japonicus is as follows in the market: protein 3.66%, asparatate 0.31%, threonine 0.18%, serine 0.25%, glutamic acid 0.23%, glycine 0.70%, alanine 0.56%, valine 0.16%, methionine 0.06%, isoleucine 0.08%, leucine 0.14%, tyrosine 0.08%, phenylalanine 0.06%, lysine 0.09%, histidine 0.06%, arginine 0.26%, proline 0.41%, sea cucumber mucopolysaccharide 0.67%.
The nutritional labeling testing result of the bright sea cucumber of full nutrition instant of making by the inventive method is: protein 8.04%, asparatate 0.45%, threonine 0.50%, serine 0.72%, glutamic acid 0.56%, glycine 1.69%, alanine 1.42%, valine 0.36%, methionine 0.16%, isoleucine 0.24%, leucine 0.34%, tyrosine 0.18%, phenylalanine 0.16%, lysine 0.22%, histidine 0.14%, arginine 0.68%, proline 0.56%, sea cucumber mucopolysaccharide 1.59%, calcium 88.66mg/100g, saponin(e 0.042%.
Data Comparison by above examining report can be known, the nutritional labeling of the bright sea cucumber of full nutrition instant of making by the inventive method is compared with traditional salt marsh dried food and nuts waterishlogged Stichopus japonicus, the full nutritious sea cucumber that the inventive method is made detects on the index in each nutrition and has surmounted traditional salt marsh dried food and nuts waterishlogged Stichopus japonicus, major part is also above several times, so the inventive method can at utmost be preserved the nutritional labeling of bright sea cucumber, become a kind of full nutrition instant holothurian food.
Above-described embodiment is the better embodiment of the present invention; but embodiments of the present invention are not restricted to the described embodiments; other any do not deviate from change, the modification done under Spirit Essence of the present invention and the principle, substitutes, combination, simplify; all should be the substitute mode of equivalence, be included within protection scope of the present invention.

Claims (10)

1. the preparation method of the bright sea cucumber of full nutrition instant is characterized in that may further comprise the steps:
(1) pretreatment of raw material
1. the live body sea cucumber that obtains of will gathering places temporary the supporting of clean seawater to tell most silt particle to it;
2. clean the live body sea cucumber surface of telling most silt particle with seawater; Then, the live body sea cucumber is divided into ginseng body, ginseng flower and ginseng intestines;
3. will join flower and the ginseng intestines are cleaned, the draining quick-frozen is stand-by;
4. after the inside silt particle that will join body with seawater is cleaned, place 95~100 ℃ water to boil 5~30min; Then will join body separates with ginseng soup; Join in the seawater that is put in rapidly 0~5 ℃ after body takes out and cool off; Ginseng soup filters, naturally cooling, and quick-frozen is for subsequent use;
(2) instant processing: under 18~20 ℃ of environment, the ginseng body, ginseng soup, ginseng flower, the ginseng intestines that will obtain after will processing through step (1) mix into a pair according to the amount of a sea cucumber, each secondary respectively compatibility Chinese medicine, packing, sterilization obtains the bright sea cucumber of full nutrition instant.
2. the preparation method of the bright sea cucumber of full nutrition instant according to claim 1, it is characterized in that: the live body sea cucumber of step (1) described in 1. is for picking up from 37 ° of north latitude and marine site, the unimpeded and clean free of contamination off-lying sea of seawater, at the bottom of the sandstone that the depth of water is 8~17 meters or silt particle bottom.
3. the preparation method of the bright sea cucumber of full nutrition instant according to claim 2 is characterized in that: described live body sea cucumber is for gathering in annual 4~May and 9~October.
4. the preparation method of the bright sea cucumber of full nutrition instant according to claim 1 is characterized in that: the time of temporarily supporting of step (1) described in 1. is 2~3 days;
The quick-frozen of step (1) described in 3. is freezing in-15 ℃~-18 ℃.
5. the preparation method of the bright sea cucumber of full nutrition instant according to claim 1 is characterized in that: the consumption of the water of step (1) described in 4. is by mass calculation, is equivalent to 3 times of quality of sea cucumber;
The time that step (1) is cooled off in the seawater described in 4. is 120~180min;
Step (1) being filtered into by 120 order net filtrations described in 4..
6. the preparation method of the bright sea cucumber of full nutrition instant according to claim 1, it is characterized in that: the Chinese medicine described in the step (2) is that tonifying Qi is or/and the medicinal material of enriching blood.
7. the preparation method of the bright sea cucumber of full nutrition instant according to claim 6, it is characterized in that: described Chinese medicine is one or both in matrimony vine or the American ginseng.
8. the preparation method of the bright sea cucumber of full nutrition instant according to claim 1 is characterized in that: described be packaged as canned or packed.
9. the preparation method of the bright sea cucumber of full nutrition instant according to claim 1, it is characterized in that: the condition of described sterilization is:
A, be packaged as when canned, in the HTHP tank, 100~120 ℃ of sterilization 20~50min, pressure is 0.2~0.3Mpa;
B, be packaged as when packed, the 5~30min that in 100 ℃ of boiling water, sterilizes, after the cooling in 600~800Mpa water-cooled ultra-high voltage environment sterilization 30~240min.
10. the bright sea cucumber of full nutrition instant obtains by each described preparation method of claim 1~9.
CN2011104065529A 2011-12-08 2011-12-08 Whole-nutrition instant fresh sea cucumber and preparation method thereof Expired - Fee Related CN102488250B (en)

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CN103892335B (en) * 2012-12-29 2015-11-04 大连棒棰岛海产股份有限公司 The baked sea cucumber of Shang Tang
CN104544294A (en) * 2015-01-15 2015-04-29 青岛老尹家海参股份有限公司 Processing method for high-nutrition sea cucumber
CN105146557B (en) * 2015-07-31 2018-08-14 重庆馗丰食品有限公司 The preparation method and product of instant giant salamander liver
CN110338367A (en) * 2018-04-08 2019-10-18 于明志 Sea cucumber sexual gland is injected the intracorporal beche-de-mer products processing method of sea cucumber by a kind of manual type
CN110214906A (en) * 2019-07-11 2019-09-10 马忠杰 A kind of seafood fresh-preserving method for preparing
CN111034945A (en) * 2019-12-18 2020-04-21 佛山科学技术学院 Method for processing holothuria scabra

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CN1653960A (en) * 2005-02-24 2005-08-17 许毅 Instant sea cucumber with primary taste and is manufacturing method
CN101268840B (en) * 2007-03-22 2011-06-01 丹东科健食品有限公司 Method for preparing health care nutrition instant holothurian
CN101375725A (en) * 2008-09-28 2009-03-04 威海市原生源海参制品有限公司 Trepang (abalone) instant foodstuff and preparation method
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CN101579142B (en) * 2009-06-24 2012-02-29 傅建华 Method for freeze preservation of sea cucumbers
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