CN102551117A - Method for utilizing soup of cooking sea cucumber - Google Patents
Method for utilizing soup of cooking sea cucumber Download PDFInfo
- Publication number
- CN102551117A CN102551117A CN2012100327885A CN201210032788A CN102551117A CN 102551117 A CN102551117 A CN 102551117A CN 2012100327885 A CN2012100327885 A CN 2012100327885A CN 201210032788 A CN201210032788 A CN 201210032788A CN 102551117 A CN102551117 A CN 102551117A
- Authority
- CN
- China
- Prior art keywords
- sea cucumber
- soup
- eggs
- cooking
- soup juice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to a method for utilizing soup of cooking sea cucumber, comprising the steps of filtering the soup of cooking the sea cucumber via a 300 mesh bolting cloth, adding 0.1w/v% of neutral protease with enzyme activity of 130-200KU/g, subjecting to enzymolysis for 3-4h at a temperature of 50 DEG C, adding salt, regulating the salt content of the soup to 20w/v%, boiling, cooling, adding cleaned and dried chicken eggs or duck eggs, totally soaking the eggs in the soup and salting for 20-30h at a normal temperature. According to the invention, after being subjected to enzymolysis, the protein in the sea cucumber soup is transformed into small-molecule polypeptides; the small-molecule polypeptides can better penetrate eggshell and infiltrate into the eggs and are capable of promoting active functional components such as sea cucumber mucopolysaccharide and the like in the sea cucumber soup to infiltrate into the eggs at the same time so that the nutrition and health values of salted eggs are increased, the salted eggs are delicious in taste and more rich in nutrition; in the meantime, the nutritive components of the sea cucumber are fully utilized and the environmental pollution caused by abandoning the soup of cooking the sea cucumber is avoided.
Description
Technical field:
The present invention relates to aquatic products processing waste utilization field, relate to a kind of method of utilizing of boiling sea cucumber soup juice particularly.
Background technology:
Sea cucumber is a kind of famous and precious precious marine product, contains abundant sea cucumber mucopolysaccharide, saponin(e, collagen etc., have antitumor, improve immunity, anticoagulation, delay senility, suppress embolism, hypoglycemic, antiviral, prevent function such as osteoporosis.Because sea cucumber has the characteristic of self-dissolving, so to dewater, finalize the design through poach in the sea cucumber processing and go out enzyme; In the process of sea cucumber poach, produce a large amount of soup juice; Contain abundant sea cucumber mucopolysaccharide, saponin(e, collagen isoreactivity material in these soup juice, yet the utilization of soup juice has but been become " chicken ribs ", most of being discarded; Not only waste resource, caused environmental pollution simultaneously.
Salted egg is the traditional food that China people like; Its method of pickling among the people also have a variety of; As yellow sand egg-salting method, saturated aqueous common salt pickle method, batter is pickled method, liquor infuse method etc.; The taste of the salty egg that which kind of method for salting no matter, its difference are to pickle is different, and nutritive value is more or less the same.Therefore utilizing and boiling the salted egg that sea cucumber soup juice pickling processing has a health care is a kind of good approach.
Summary of the invention:
The technical problem that the present invention will solve provides a kind of method of utilizing of boiling sea cucumber soup juice, boils the soup juice preserving salted egg that sea cucumber produces in the sea cucumber process through utilizing, and makes full use of the healthy nutritive value of sea cucumber, plays the purpose of twice laid simultaneously.
The present invention realizes through following technical scheme:
A kind of method of utilizing of boiling sea cucumber soup juice; After the soup juice that boils sea cucumber filtered through 300 mesh sieve thin,tough silk, the neutral proteinase that adds 0.1% (percent weight in volume) enzyme activity and be 13-20 ten thousand u/g was at 50 ℃ of enzymolysis 3-4 hours, and adding salt, to regulate the salt content of soup juice be 20% (percent weight in volume); Boil, cool off; Put into and clean egg or the duck's egg that dries, egg is all immersed in the soup juice, pickled under the normal temperature 20-30 days.
The present invention's beneficial effect compared with prior art:
Become micromolecular polypeptide behind the protein digestion in the sea cucumber soup juice; Can see through the inside that eggshell infiltrates egg better, micromolecule polypeptide has promoted the sea cucumber mucopolysaccharide isoreactivity functional component in the sea cucumber soup juice to infiltrate the inside of egg simultaneously, and the nutrition and health care that has increased salted egg is worth; Make the good salted egg's delicious flavour that salts down; Nutrition is abundanter, has made full use of the nutrition of sea cucumber simultaneously, avoids boiling sea cucumber soup juice pollution on the environment because of abandoning.
The specific embodiment:
Below in conjunction with embodiment technical scheme of the present invention is detailed.
Get 10 liters in the soup juice that boils sea cucumber in November, 2011 in Qingdao, after filtering through 300 mesh sieve thin,tough silk, add 10 gram neutral proteinases (enzyme activity 130,000 u/g) in 50 ℃ of enzymolysis 4 hours; The salt content that adds salt adjusting soup juice is in 20% (percent weight in volume); Boil, pour in the crock and cool off, put into 50 pieces in the clean egg that dries, egg is all immersed in the soup juice; Seal a jar mouth, pickled under the normal temperature 30 days.
Simultaneously with directly not pickling salty egg through the sea cucumber soup juice that boils of enzymolysis, it is identical with the present invention that other pickles condition.
It is edible to take out the good egg that salts down after 30 days, delicious flavour.Adopt the content of sea cucumber mucopolysaccharide in the egg white that it is good that the methylene blue colorimetric method for determining salts down simultaneously, the result sees table 1.The result shows that the sea cucumber mucopolysaccharide composition obviously improves in the salted egg that employing the present invention pickles, and is respond well.
The content of sea cucumber mucopolysaccharide in the table 1 salted egg egg white
Claims (1)
1. method of utilizing of boiling sea cucumber soup juice; It is characterized in that may further comprise the steps: after the soup juice that boils sea cucumber filtered through 300 mesh sieve thin,tough silk, the neutral proteinase that adds 0.1% (percent weight in volume) enzyme activity and be 13-20 ten thousand u/g was in 50 ℃ of enzymolysis 3-4 hours, and adding salt, to regulate the salt content of soup juice be 20% (percent weight in volume); Boil, cool off; Put into and clean egg or the duck's egg that dries, egg is all immersed in the soup juice, pickled under the normal temperature 20-30 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100327885A CN102551117A (en) | 2012-02-12 | 2012-02-12 | Method for utilizing soup of cooking sea cucumber |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100327885A CN102551117A (en) | 2012-02-12 | 2012-02-12 | Method for utilizing soup of cooking sea cucumber |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102551117A true CN102551117A (en) | 2012-07-11 |
Family
ID=46398764
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012100327885A Pending CN102551117A (en) | 2012-02-12 | 2012-02-12 | Method for utilizing soup of cooking sea cucumber |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102551117A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104738487A (en) * | 2015-04-22 | 2015-07-01 | 于希萌 | Method for pickling salted vegetables with sea cucumber juice |
| CN104738486A (en) * | 2015-04-22 | 2015-07-01 | 于希萌 | Preparation method of salted vegetable pickling liquid |
| CN104738698A (en) * | 2015-04-22 | 2015-07-01 | 于希萌 | Method for pickling bird eggs with sea cucumber juice |
| CN104738697A (en) * | 2015-04-22 | 2015-07-01 | 于希萌 | Preparation method of bird egg pickling liquid |
| CN106722389A (en) * | 2016-12-10 | 2017-05-31 | 赵明军 | Exempt to boil the preparation method of instant unsalted dried sea cucumbers |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1522579A (en) * | 2003-02-18 | 2004-08-25 | 王志强 | Seafood flavor egg |
| CN101532044A (en) * | 2008-03-12 | 2009-09-16 | 大连科思特固态化学材料有限公司 | Method for preparing sea cucumber collagen small peptide freeze drying powder extracted from sea cucumber decoction liquor |
-
2012
- 2012-02-12 CN CN2012100327885A patent/CN102551117A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1522579A (en) * | 2003-02-18 | 2004-08-25 | 王志强 | Seafood flavor egg |
| CN101532044A (en) * | 2008-03-12 | 2009-09-16 | 大连科思特固态化学材料有限公司 | Method for preparing sea cucumber collagen small peptide freeze drying powder extracted from sea cucumber decoction liquor |
Non-Patent Citations (1)
| Title |
|---|
| 赵前程等: "海参加工废弃液中多糖及其组分的分析与回收", 《大连海洋大学学报》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104738487A (en) * | 2015-04-22 | 2015-07-01 | 于希萌 | Method for pickling salted vegetables with sea cucumber juice |
| CN104738486A (en) * | 2015-04-22 | 2015-07-01 | 于希萌 | Preparation method of salted vegetable pickling liquid |
| CN104738698A (en) * | 2015-04-22 | 2015-07-01 | 于希萌 | Method for pickling bird eggs with sea cucumber juice |
| CN104738697A (en) * | 2015-04-22 | 2015-07-01 | 于希萌 | Preparation method of bird egg pickling liquid |
| CN106722389A (en) * | 2016-12-10 | 2017-05-31 | 赵明军 | Exempt to boil the preparation method of instant unsalted dried sea cucumbers |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102188020B (en) | Preparation method of ready-to-eat fish | |
| CN104187533B (en) | A kind of health beef soup flavoring and processing method thereof | |
| CN104839787A (en) | Processing method of pickled squid with wine | |
| CN102551117A (en) | Method for utilizing soup of cooking sea cucumber | |
| CN103478675A (en) | Seafood soybean sauce and preparation method thereof | |
| CN105410797A (en) | Making method of acid pickled peppers | |
| CN105011095A (en) | Chili sauce and production process thereof | |
| CN104757618A (en) | Fragrant and spicy caviar and production method thereof | |
| CN105360993A (en) | Technology for processing fruit and vegetable dried egg | |
| CN104382093B (en) | Improve the processing method of fried fish-skin shortcakeization mouthfeel | |
| CN103431299A (en) | Processing method of green bean rice dumpling | |
| CN102754821A (en) | Production method of fermented fishbone meat paste | |
| CN104366596A (en) | Ready-to-eat razor clam with mustard and making method thereof | |
| KR101545711B1 (en) | Method for non-salted processing fish | |
| CN104207091B (en) | A kind of beef in own juice taste flavoring and processing method thereof | |
| CN104187898A (en) | Carp soup formula and making method thereof | |
| CN103211248A (en) | Method for processing freshwater fish in non-fried way | |
| CN103340428A (en) | Preparation method for convenient agrocybe cylindracea and duck soup | |
| CN105747142A (en) | Processing method of roasted shrimps | |
| CN105166775A (en) | Instant crisp lotus root slices and preparation method thereof | |
| CN104489615A (en) | Pig trotter meat-containing broad bean paste and preparation method thereof | |
| CN102578620A (en) | Production method of salted eggs containing sea cucumber mucopolysaccharide | |
| CN103535762A (en) | Method for processing fruit and vegetable sausages | |
| CN103719940A (en) | Preparation method of canned fish | |
| CN104872588A (en) | Dandelion vegetable and processing technology thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120711 |