CN102835687A - Making process for instant live sea cucumber - Google Patents
Making process for instant live sea cucumber Download PDFInfo
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- CN102835687A CN102835687A CN2012103821928A CN201210382192A CN102835687A CN 102835687 A CN102835687 A CN 102835687A CN 2012103821928 A CN2012103821928 A CN 2012103821928A CN 201210382192 A CN201210382192 A CN 201210382192A CN 102835687 A CN102835687 A CN 102835687A
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Abstract
The invention discloses a making process for instant live sea cucumber, which is characterized by comprising the following steps of: 1) thoroughly cooking the sea cucumber and cooling by ice so that the sea cucumber reaches the most compact meat quality state; 2) cleaning ice-creamed sea cucumber, and refrigerating and soaking for 24 hours; and 3) placing the sea cucumber in sauce to ferment for 72 hours, and directly taking of the sea cucumber to eat. According to the making process, the live sea cucumber is directly processed into instant tasty sea cucumber and is a pioneer in the whole country. The made instant sea cucumber is easy to store, can be stored for 10 days when placed in a preservation box and preserved at temperature of 2 DEG C, can be stored for 365 days when quick freezing, and can be unfrozen at normal temperature, and the monopolization of dried sea cucumber which is easy to store is broken through; meanwhile, during making, the sea cucumber is ensured to be added into salty liquid, is shrink resistant, and does not melt, and skin is difficult to drop scrap. The instant sea cucumber made according to the making process is convenient to store and carry, and is also convenient to eat.
Description
Technical field
The invention belongs to sea cucumber processing process, specifically, relate to the manufacture craft that a kind of speed is enjoyed sea cucumber alive.
Background technology
Sea cucumber belongs to invertebrate, Echinodermata, Holothuroidea, the first order of shield.According to statistics, nearly 40 kinds of whole world edible sea cucumber, China has accounted for about 20 kinds.Trophic analysis shows that the sea cucumber body wall has very high nutritive value, and wherein, collagen that contains in the sea cucumber body wall and degradation product thereof, fucosido chondroitin sulfate, the dry glycan of pharynx and other multiple saponin(es all are the important biological materials.In recent years, the effect of sea cucumber more and more by people's understanding, has just caused the increase day by day of the demand of sea cucumber, and aquaculture of sea cucumber and processing industry have also obtained vigorous growth.
Yet sea cucumber is the very competent marine organisms of a kind of self-dissolving, and the processing technology of sea cucumber is still continued to use traditional dry process, so that its circulation is in sales section, so dried sea-cucumber is in monopoly position in intermediate links always.Equally, sea cucumber also is just edible after the dried sea-cucumber bubble is sent out.But the dried sea-cucumber after bubble is sent out can not expand in liquid salty and send out, because dried sea-cucumber might melt in the liquid that contains salt, and early bloated the sending out in the process of dried sea-cucumber fallen slag easily.Because in the process that the sea cucumber bubble is sent out, can not add any flavouring.
Summary of the invention
The technological problems that the present invention will solve provides the manufacture craft that a kind of speed of directly processing from the sea cucumber that lives is enjoyed sea cucumber alive.This technology will live sea cucumber directly be processed into can be tasty sea cucumber, and realize sea cucumber is added in the liquid of saliferous, guarantees shrink-proofly, and crust should not fall slag, simultaneously, the sea cucumber that this explained hereafter is made is convenient to store, and is easy to carry, and is convenient to eat.
For addressing the above problem, the technical scheme that the present invention adopted is:
A kind of speed is enjoyed the manufacture craft of sea cucumber alive, it is characterized in that:
Comprise following operation:
1), boils: get an amount of sea cucumber alive, do not wash, directly put into stainless steel cask and add running water; After treating to fill running water in the stainless steel cask, add a cover big fire and boil, the back of boiling is changeed little fire and is boiled to 80-120 minute; This section period can be all well-done sea cucumber, and mouthfeel is soft glutinous, takes out sea cucumber afterwards and put into stainless steel ware, adds mixture of ice and water to not having sea cucumber fully, and ice swashed 15 minutes, let sea cucumber reach the meat state that compacts most rapidly;
2), clean: will ice the sea cucumber that swashed and take out, and respectively open the openning that is about 2 centimetres at the sea cucumber two ends, and the internal organ in the sea cucumber body taken out, and afterwards sea cucumber cleaned up respectively with chopsticks with cutter; Next again water pipe is inserted the container bottom hold sea cucumber, turning one's coat is the whole bath of fountain shape, continues 30 minutes, and sea cucumber is placed that Keep cool 2 degrees centigrade distillation bubbly water is sent out 24 hours more afterwards;
3), tasty infusion: the sea cucumber of handling well is put into tasty baste, send out 72 hours; During this, baste needed change once in 24 hours; Can take out directly edible afterwards.
Say further:
The consumption of said sea cucumber alive is 30 jin, and the running water of adding is 50 jin.
Say further:
Said soft glutinous standard is that flat the throwing on the plane of sea cucumber can be the best by courbette more than 50 centimetres.
The constituent of said baste comprises that distilled water, flavor reach U.S.A, dark soy sauce and alkali, and the mass ratio of each constituent is: 28:2.5:0.4:0.05.
Owing to adopted technique scheme, compared with prior art, the present invention will live sea cucumber directly be processed into can be tasty instant holothurian, belong to domestic initiation.The instant holothurian that the present invention processes is prone to preserve, and has broken and has had only dried sea-cucumber to be prone to the monopolization of preserving, and preserves to be placed under the state fresh-keeping 2 degrees centigrade in the crisper, can preserve 10 days; Quick-frozen then can be preserved 365 days.Thaw under the normal temperature and get final product.Simultaneously, guarantee in the process that the present invention makes that sea cucumber adds in the liquid of saliferous, shrink-proof, do not melt, and crust should not fall slag.The instant holothurian that the present invention makes is convenient to storage, is easy to carry, and is convenient to eat.
The specific embodiment
Embodiment:
A kind of speed is enjoyed the manufacture craft of sea cucumber alive.This technology will live sea cucumber directly be processed into can be tasty sea cucumber, and realize sea cucumber is added in the liquid of saliferous, guarantees shrink-proofly, and crust should not fall slag, simultaneously, the sea cucumber that this explained hereafter is made is convenient to store, and is easy to carry, and is convenient to eat.
The step of present embodiment is following:
1), boils: get 30 jin of sea cucumbers alive, do not wash, directly put into stainless steel cask and add 50 jin of running water.After treating to adorn running water in the stainless steel cask, add a cover big fire and boil, the back of boiling is changeed little fire and is boiled to 80-120 minute.The time of boiling receives the time limit, the size of sea cucumber, the influence of growing environment.Can be all well-done in this section period sea cucumber, mouthfeel is soft glutinous.Soft glutinous standard is that flat throwing on the plane can courbette be that mouthfeel is best more than 50 centimetres.Take out sea cucumber afterwards and put into stainless steel ware, add mixture of ice and water to not having sea cucumber fully, ice swashed 15 minutes, let sea cucumber reach the meat state that compacts most rapidly.
2), clean: will ice the sea cucumber that swashed and take out, and respectively open the openning that is about 2 centimetres at the sea cucumber two ends, and the internal organ in the sea cucumber body taken out, and afterwards sea cucumber cleaned up respectively with chopsticks with cutter.Next again water pipe is inserted the container bottom hold sea cucumber, turning one's coat is the whole bath of fountain shape, continues 30 minutes, and sea cucumber is placed that Keep cool 2 degrees centigrade distillation bubbly water is sent out 24 hours more afterwards.
3), tasty infusion: the sea cucumber of handling well is put into tasty baste, send out 72 hours.The constituent of baste comprises that distilled water, flavor reach U.S.A, dark soy sauce and alkali, and the mass ratio of each constituent is: 28:2.5:0.4:0.05.During this, baste needed change once in 24 hours, can take out directly edible afterwards.
The present invention is not limited to above-mentioned preferred forms, and anyone should learn the structural change of under enlightenment of the present invention, making, and every have identical or akin technical scheme with the present invention, all belongs to protection scope of the present invention.
Claims (4)
1. a speed is enjoyed the manufacture craft of sea cucumber alive, it is characterized in that:
Comprise following operation:
1), boils: get an amount of sea cucumber alive, do not wash, directly put into stainless steel cask and add running water; After treating to fill running water in the stainless steel cask, add a cover big fire and boil, the back of boiling is changeed little fire and is boiled to 80-120 minute; This section period can be all well-done sea cucumber, and mouthfeel is soft glutinous, takes out sea cucumber afterwards and put into stainless steel ware, adds mixture of ice and water to not having sea cucumber fully, and ice swashed 15 minutes, let sea cucumber reach the meat state that compacts most rapidly;
2), clean: will ice the sea cucumber that swashed and take out, and respectively open the openning that is about 2 centimetres at the sea cucumber two ends, and the internal organ in the sea cucumber body taken out, and afterwards sea cucumber cleaned up respectively with chopsticks with cutter; Next again water pipe is inserted the container bottom hold sea cucumber, turning one's coat is the whole bath of fountain shape, continues 30 minutes, and sea cucumber is placed that Keep cool 2 degrees centigrade distillation bubbly water is sent out 24 hours more afterwards;
3), tasty infusion: the sea cucumber of handling well is put into tasty baste, send out 72 hours; During this, baste needed change once in 24 hours; Can take out directly edible afterwards.
2. enjoy the manufacture craft of sea cucumber alive according to the speed described in the claim 1, it is characterized in that: the consumption of said sea cucumber alive is 30 jin, and the running water of adding is 50 jin.
3. enjoy the manufacture craft of sea cucumber alive according to the speed described in the claim 1, it is characterized in that: said soft glutinous standard is that flat the throwing on the plane of sea cucumber can be the best by courbette more than 50 centimetres.
4. enjoy the manufacture craft of sea cucumber alive according to the speed described in the claim 1, it is characterized in that: the constituent of said baste comprises that distilled water, flavor reach U.S.A, dark soy sauce and alkali, and the mass ratio of each constituent is: 28:2.5:0.4:0.05.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103821928A CN102835687A (en) | 2012-10-10 | 2012-10-10 | Making process for instant live sea cucumber |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103821928A CN102835687A (en) | 2012-10-10 | 2012-10-10 | Making process for instant live sea cucumber |
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| CN102835687A true CN102835687A (en) | 2012-12-26 |
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| CN2012103821928A Pending CN102835687A (en) | 2012-10-10 | 2012-10-10 | Making process for instant live sea cucumber |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN103892337A (en) * | 2012-12-29 | 2014-07-02 | 大连棒棰岛海产股份有限公司 | Fotiaoqiang frozen product |
| CN105394615A (en) * | 2015-11-03 | 2016-03-16 | 大连沙坨子海珍品养殖基地 | Sea cucumber processing method and instant cooked sea cucumber product |
| CN106213259A (en) * | 2016-05-27 | 2016-12-14 | 烟台问天阁生物科技有限公司 | Zero adds that Stichopus japonicus is fresh boils technique |
Citations (5)
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| CN1559295A (en) * | 2004-03-08 | 2005-01-05 | 冷福臻 | Method for processing sea cucumbers |
| CN101019662A (en) * | 2007-02-12 | 2007-08-22 | 李国新 | Nutritious breakfast sea cucumber and its making process |
| CN101181082A (en) * | 2007-12-24 | 2008-05-21 | 浙江工商大学 | Method for processing flavourings instant sea cucumber |
| CN101695396A (en) * | 2009-10-22 | 2010-04-21 | 大连海晏堂生物有限公司 | Method for preparing instant trepang |
| CN101904520A (en) * | 2009-06-03 | 2010-12-08 | 张家福 | Ingredient for preparing instant sea cucumber and preparation method |
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2012
- 2012-10-10 CN CN2012103821928A patent/CN102835687A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1559295A (en) * | 2004-03-08 | 2005-01-05 | 冷福臻 | Method for processing sea cucumbers |
| CN101019662A (en) * | 2007-02-12 | 2007-08-22 | 李国新 | Nutritious breakfast sea cucumber and its making process |
| CN101181082A (en) * | 2007-12-24 | 2008-05-21 | 浙江工商大学 | Method for processing flavourings instant sea cucumber |
| CN101904520A (en) * | 2009-06-03 | 2010-12-08 | 张家福 | Ingredient for preparing instant sea cucumber and preparation method |
| CN101695396A (en) * | 2009-10-22 | 2010-04-21 | 大连海晏堂生物有限公司 | Method for preparing instant trepang |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103892337A (en) * | 2012-12-29 | 2014-07-02 | 大连棒棰岛海产股份有限公司 | Fotiaoqiang frozen product |
| CN103892337B (en) * | 2012-12-29 | 2016-07-06 | 大连棒棰岛海产股份有限公司 | A kind of Buddha jumping over the wall freeze product |
| 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 |
| CN105394615A (en) * | 2015-11-03 | 2016-03-16 | 大连沙坨子海珍品养殖基地 | Sea cucumber processing method and instant cooked sea cucumber product |
| CN105394615B (en) * | 2015-11-03 | 2019-07-30 | 大连沙坨子海珍品养殖基地 | The instant ripe cucumber product of sea cucumber processing methods |
| CN106213259A (en) * | 2016-05-27 | 2016-12-14 | 烟台问天阁生物科技有限公司 | Zero adds that Stichopus japonicus is fresh boils technique |
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Application publication date: 20121226 |