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Instant sea anemone food and processing method thereof

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Publication number
CN102948815A
CN102948815A CN 201210488548 CN201210488548A CN102948815A CN 102948815 A CN102948815 A CN 102948815A CN 201210488548 CN201210488548 CN 201210488548 CN 201210488548 A CN201210488548 A CN 201210488548A CN 102948815 A CN102948815 A CN 102948815A
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sea
anemone
food
instant
processing
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CN 201210488548
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Chinese (zh)
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CN102948815B (en )
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方旭波
陈小娥
袁高峰
余辉
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浙江海洋学院
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Abstract

The invention belongs to the technical field of food processing and relates to instant sea anemone food and a processing method thereof. The instant sea anemone food is prepared through carrying out blanching, pickling and seasoning, drying and moisture holding on sea anemone, wherein the sea anemone has a complete appearance and fresh and tender meat, is semitransparent, has compact meat quality, and is neither too hard nor too soft. The processing method of the instant sea anemone food mainly comprises the four processes of blanching, pickling and seasoning, drying and moisture holding. The processing method of the instant sea anemone food is simple in process and is convenient to operate.

Description

即食海葵食品及其加工方法 Instant anemones food and its processing method

技术领域 FIELD

[0001] 本发明属食品加工技术领域,具体来说是涉及一种即食海葵食品及其加工方法。 [0001] The present invention belongs to the technical field of food processing, and particularly relates to an instant food anemone and its processing method. 背景技术 Background technique

[0002] 海葵是我国各地海滨一种常见的无脊椎动物,分为绿海葵、黄海葵等。 [0002] anemone is a beachfront all over the country a common invertebrate, divided into green anemones, giant green anemone and so on. 海葵能镇静、止咳、降压、抗凝、抗癌、兴奋平滑肌,具有很高的药用价值。 Anemones can calm, cough, blood pressure, anticoagulation, anti-cancer, smooth muscle excitability, has high medicinal value. 海葵中含有大量的蛋白质和风味物质,经过简单蒸煮,海葵的表皮即具有良好的口感和嚼劲,并且味道鲜美。 Anemones contains a lot of protein and flavor, after a simple cooking, i.e. skin anemone has good taste and chewy, and delicious. 目前,海葵已经有多种烹饪形式,但是即食海葵食品却很少。 Currently, sea anemones have a variety of forms of cooking, but the food ready to eat anemones are few. 专利号为200810070187. 7的中国专利提供的一种即食海葵食品,至少由海葵去皮与生姜、大蒜、桂皮、八角、红糖、 枸杞、辣椒、盐、黄酒和水一起煮熟,消毒后真空包装而成,该即食海葵食品具有方便运输、保存的特点。 An instant anemone food Patent No. 200810070187.7 of Chinese patent provided, at least with sea anemones, peeled and cooked ginger, garlic, cinnamon, star anise, brown sugar, Chinese wolfberry, red pepper, salt, rice wine and water disinfection vacuum packaging is made, the instant food has a sea anemone convenient transportation, preservation of the characteristics. 但是该即食海葵食品在加工时将海葵去皮后与调料同煮25分钟,使海葵外形容易破损,而且还影响口感,不能保持海葵原有风味。 But the instant anemones in the processing of food will cook 25 minutes after the anemone, peeled and spices, anemone shape easily damaged, but also affect the taste, can not maintain the original flavor of the sea anemone.

发明内容 SUMMARY

[0003] 本发明的第一个目的是提供一种即食海葵食品,该即食海葵食品味道鲜美、食用方便。 [0003] A first object of the present invention is to provide an instant food anemones, sea anemones the instant delicious food, convenience food.

[0004] 本发明通过以下技术方案实现本发明的第一个目的,所述即食海葵食品是海葵主要经过热烫、腌制兼调味、干燥和保水四道工艺制成,其中的海葵外观完整、肉质鲜嫩、呈半透明状、肉质紧密、软硬适中。 [0004] The present invention achieves the first object of the present invention by the following technical scheme, the food product is ready anemone anemone primarily through blanching, preserved and flavored, dried and made water-holding four process wherein anemones appearance complete, the meat is tender, translucent, fleshy close, moderate hardness.

[0005] 上述腌制兼调味工艺是将展开的海葵放入5〜15°C的混合调味料中腌制f 3h。 [0005] The seasoning process is preserved and expanded anemone mixed batch of flavored 5~15 ° C pickled f 3h. 该混合调味料至少包括质量比为100 : 15^25 : 5^20 : f 3的水、食盐、砂糖、味精。 The seasoning mixture comprising at least a mass ratio of 100: 15 ^ 25: 5 ^ 20: f 3 of water, salt, sugar, monosodium glutamate.

[0006] 上述保水工艺是将干燥的海葵浸泡在f 2%。 [0006] The drying process is to retain water immersion in sea anemone f 2%. 的磷酸盐中f 2h。 The phosphate f 2h.

[0007] 本发明的第二个目的是提供一种即食海葵食品的加工方法,该即食海葵食品的加工方法工艺简单、操作方便。 [0007] A second object of the present invention is to provide an instant food processing methods anemone, simple processing method of the instant process anemone foods, convenient operation.

[0008] 本发明通过以下技术方案实现本发明的第二个目的,所述即食海葵食品的加工方法,包括以下工艺: [0008] The present invention is achieved by the present invention a second aspect of the object, the processing method of the instant foods anemone, comprising the following process:

[0009] (I)热烫,将干净的海葵在6(T80°C热烫f 3min后迅速冷却; [0009] (I) blanching the clean anemone rapidly cooled after 6 (T80 ° C blanching f 3min;

[0010] (2)腌制兼调味,将质量比为100 : 15^25 : 5^20 : f3的水、食盐、砂糖、味精混匀成混合调味料,再将上述冷却的海葵展开后放入5〜15°C的该混合调味料中腌制f3h。 [0010] (2) pickling and flavoring, the mass ratio of 100: 15 ^ 25: 5 ^ 20: f3 water, salt, sugar, monosodium glutamate mixing a mixed seasonings, then the cooling of the expanded anemone 5~15 ° C into the mixed seasoning marinated f3h.

[0011] (3)干燥,将腌制后的海葵在4(T60°C干燥2〜6h ; [0011] (3) drying the pickled in the anemone 4 (T60 ° C drying 2~6h;

[0012] (4)保水,将干燥的海葵浸泡在f 2%。 [0012] (4) a water, immersed in a dry anemone f 2%. 的磷酸盐中f 2h后取出。 F after removing the phosphate 2h.

[0013] 作为优选,所述工艺(I)中热烫温度为70°C,时间为2min。 [0013] Advantageously, the process (I) blanching temperature is 70 ° C, time 2min.

[0014] 作为优选,所述工艺(2)中水:食盐:砂糖:味精的质量比为100 : 20 : 5 : 2 ;腌制温度为10°c,腌制时间为2h。 [0014] Advantageously, the process (2) water: salt: sugar: MSG mass ratio of 100: 20: 5: 2; curing temperature of 10 ° c, the curing time was 2h.

[0015] 作为优选,所述工艺(3)中的干燥是将腌制后的海葵放在50°C干燥2〜3h。 [0015] Preferably, the dried (3) in the process is the curing anemone on 50 ° C and dried 2~3h.

[0016] 上述工艺(4)中的磷酸盐可以是焦磷酸盐或三聚磷酸盐。 [0016] The above-described process phosphate (4) may be a pyrophosphate or tripolyphosphate. [0017] 上述即食海葵食品的加工方法还可以包括包装工艺和杀菌工艺,所述包装工艺是将保水过的海葵真空包装,真空度为O. 09(T0. 096Mpa ;所述杀菌工艺是将包装好的产品在11(T130°C处理2(T40min,即得即食海葵食品成品。 [0017] The method of the above-described processing anemone instant foods may further comprise sterilization process and packaging process, the packaging process is to retain water through anemone vacuum packaging, vacuum degree of O. 09 (T0 096Mpa;. The sterilization process is the packaged product 11 (T130 ° C treatment 2 (T40min, anemone obtain instant food product.

[0018] 上述杀菌温度优选121 °C,处理时间优选35min。 [0018] The sterilization temperature is preferably 121 ° C, the processing time is preferably 35min.

[0019] 与现有技术相比,本发明的优点在于:将海葵热烫后立刻冷却漂洗,再将海葵于调味料中腌制,而不是采取传统的与调味料同煮的方式制作,并对干燥后的海葵进行保水性处理,使得该即食海葵食品不仅外观完整、肉质洁净,而且能保持海葵的原有风味,有嚼劲。 [0019] Compared with the prior art, advantages of the present invention is that: the cooling blanching immediately after rinsing anemones, sea anemones then marinated in seasonings, rather than taking a conventional manner with seasonings prepared cook , anemones and water retention after drying process, so that the food is not only the appearance of complete ready-anemones, clean meat, but also to maintain the original flavor of the sea anemone, chewy. 本发明加工工艺简单,制得的即食海葵食品可即开即食,携带、保存均很方便。 The present invention is a simple process, the resulting food product may anemone i.e. open instant instant, carry and preserve are very convenient.

具体实施方式 detailed description

[0020] 以下结合实施例对本发明作进一步详细描述。 [0020] The following embodiments in conjunction with embodiments of the present invention is described in further detail.

[0021] 本发明选用的是无毒海葵。 [0021] Selection of the present invention are nontoxic anemone. 制作工艺中,“热烫”既可以杀死海葵体内的微生物并抑制海葵体内的酶活性,又可以使海葵体内部分亲水性蛋白质变性,使海葵容易干燥。 In the production process, "blanching" both in vivo and kill microorganisms anemone anemone inhibition of enzymatic activity in vivo, and can cause protein denaturation anemone hydrophilic body portion, anemone easily dried. 而且,热烫时,海葵酮体中的脂肪会流入水中,这样即食海葵食品中的脂肪含量就会比较低。 Moreover, when blanching, anemones ketone body fat will flow into the water, so that the fat content of foods ready to eat anemones will be relatively low.

[0022] 为了使本发明达到最佳风味和口感,发明人分别用不同温度热烫海葵,发现用6(T80°C范围内的温度热烫海葵加工而成的即食海葵食品,其蛋白质和水分含量以及感官评定结果均符合即食海产品的质量标准。发明人进一步分别在60°C、70°C、8(rC热烫海葵,并对用该三种热烫温度制得的即食海葵食品中的蛋白质和水分含量进行了测定,由专门10人小组进行感官评定,结果见表I。结果表明用70°C热烫海葵加工而成的即食海葵食品中的蛋白含量和感官评定得分均最高,水分含量也较高,并且蛋白质含量、水分和感官指标均符合质量标准。因为温度过高会使海葵体内疏松的肌球蛋白与肌浆蛋白收缩,导致组织间隙变小,严重妨碍后续腌制工艺中调味料的渗透,进一步影响即食海葵食品的口感、风味和柔软性。因此本发明优选在70°C热烫海葵。 [0022] In order that the invention achieves the optimum flavor and taste, the inventors were treated with different temperature blanching anemones, found processing of the temperature blanching anemone 6 (T80 ° C range anemone instant food product protein and moisture content and sensory evaluation results are consistent with the quality standards ready seafood. inventors have further respectively at 60 ° C, 70 ° C, 8 (rC anemone blanching, scalding and temperature obtained with the three kinds of system anemones instant food protein and moisture content were measured, sensory evaluation conducted by a specialized team of 10, with results shown in Table I. the results show that the protein content of the 70 ° C ready blanching anemone processing of food anemones and sensory evaluation scores were the highest moisture content is higher, and the protein content, moisture and sensory indicators are in line with the quality standards. anemone temperature is too high because the body is loose and sarcoplasmic protein myosin contraction, leading to tissue gap becomes small, seriously impede the permeation process subsequent salting seasoning, anemone further affect instant foods taste, flavor and softness. Accordingly the present invention preferably blanched anemones 70 ° C.

[0023] 表I热烫温度对即食海葵食品保水性的影响 [0023] TABLE I Effect of temperature on blanching water retention of foods ready anemone

[0024] [0024]

热烫温度I粗蛋白含量(%) I水分含量(%) I感官评定结果 I blanching temperature crude protein content (%) I Water content (%) I sensory evaluation results

60°C I. 380_61. 67_7L0_ 60 ° C I. 380_61. 67_7L0_

70 °C ~387 58.65 83.3 70 ° C ~ 387 58.65 83.3

80°C |l. 382 丨41.07 丨76· 4 80 ° C |. L 382 41.07 Shu Shu 76 · 4

[0025] 本发明人通过对海葵热烫不同时间,发现热烫f 3min制得的即食海葵食品,其蛋白质和水分含量以及感官评定结果均符合即食海产品的质量标准。 [0025] The present invention is different blanching time anemones, found blanching f 3min anemone prepared instant food, and moisture content of the protein and the sensory evaluation results are consistent with the quality standards ready seafood. 发明人进一步分别热烫海葵lmin、2min、3min,并对用该三种热烫时间制得的即食海葵食品中的蛋白质和水分含量进行了测定,由专门10人小组进行感官评定,结果见表2。 The inventors were further blanching anemone lmin, 2min, 3min, and was measured by the three kinds of blanching time instant anemones prepared food protein and moisture content, sensory evaluation conducted by a specialized team of 10, the result Table 2. 结果表明热烫lmin,海葵体内蛋白质流失较少,使即食海葵食品成品的蛋白质较高,水分含量最高,但由于时间过短,海葵熟制不完全,海葵组织弹性不足、色泽欠佳,感官评定得分最低;热烫3min,海葵体内蛋白质损失过多,使即食海葵食品成品的蛋白质和水分含量均最低,海葵呈皱缩状,感官评定得分较低。 The results showed that blanching lmin, less loss of protein in vivo anemones, sea anemones make instant high protein food product, the highest moisture content, but because time is too short, not fully cooked sea anemones, sea anemones organization flexible enough color owe good sensory evaluation lowest score; blanching 3min, excessive protein loss anemone vivo, protein and moisture content of the food products are ready lowest anemone, anemone in a crimped shape, a lower sensory evaluation scores. 热烫2min,蛋白质含量最高,水分含量最低,感官评定得分最高。 Blanching 2min, the highest protein content, low moisture content, the highest score of sensory evaluation. 因此本发明优选将海葵热烫2min。 Accordingly the present invention preferably blanched anemone 2min.

[0026] 表2热烫时间对即食海葵食品保水性的影响 [0026] Table 2 Effect of blanching time instant food anemone water retention

[0027] [0027]

Figure CN102948815AD00051

[0028] 腌制既可以调味,又可以杀菌。 [0028] marinated both seasoned, but also bactericidal. 本发明人用不同调味料腌制海葵,并通过专门10人小组对用不同调味料腌制的即食海葵食品成品进行感官评定,结果发现盐、白砂糖和味精能够增强即食海葵食品的风味和口感,其中盐的效果尤其明显。 The present invention is different seasoning marinated anemones, and sensory evaluation of different sauces preserved food product ready anemone by ten panelists specialized found salt, sugar and monosodium glutamate can be enhanced instant foods anemone flavor and taste, the effect is particularly evident where the salt. 当水:盐:白糖:味精的质量比为100 : 15^25 : 5^20 : f 3时,即食海葵食品的风味和口感较佳。 When water: salt: sugar: MSG mass ratio of 100: 15 ^ 25: 5 ^ 20: f 3, the instant food flavor and taste anemone preferred. 为使即食海葵食品的风味和口感更佳,本发明人通过正交实验确定了用质量比为100 : 20 : 5 : 2的水、盐、白糖、味精配制的混合调味料腌制海葵,即食海葵食品的风味和口感最佳。 For anemone instant food flavor and taste better, the present invention is determined by the mass ratio of 100 orthogonal experiment: 20: 5: 2 water, salt, sugar, monosodium glutamate seasoning mix formulated marinated anemone , instant anemones food flavor and taste best. 正交因素水平表及分析结果分别见表3和表4。 Orthogonal level of form factors and analysis results are shown in Table 3 and Table 4. 表4中kl、k2、k3分别代表A、B、C三个因素对应于 Table 4 kl, k2, k3 represent the A, B, C corresponding to three factors

I、2、3 二个水平的指标之和,R表不极差。 I, 2 and 3 of the two horizontal indicator and, R table is not poor.

[0029] 表3正交实验因素水平表 [0029] Table 3 orthogonal horizontal factor table

[0030] [0030]

Figure CN102948815AD00052

[0031] 表4正交实验设计与极差分析结果 [0031] Table 4 Range orthogonal experimental design and analysis

[0032] [0032]

Figure CN102948815AD00053

[0033][0034] 本发明人用水:盐:白糖:味精为100 : 20 : 5 : 2的混合调味料对即食海葵食品腌制lh、2h、3h,发现腌制lh,不易入味,海葵口感差,腌制3h,海葵发生褐变,而且口感过重,腌制2h,海葵的色泽和口感均最佳,具体感官评定结果见表5。 [0033] [0034] The present invention is water: salt: sugar: MSG 100: 20: 5: 2 mixture of flavoring material for food preserved ready anemone lh, 2h, 3h, found preserved LH, easy to tasty, sea Kwai poor taste, pickled 3h, anemone browning, and heavy taste, pickled 2h, anemone color and taste are preferred, particularly the sensory evaluation results in Table 5. 因此本发明优选用水:盐:白糖:味精为100 : 20 : 5 : 2的混合调味料腌制海葵2h。 Thus, the present invention is preferably water: salt: sugar: MSG 100: 20: 5: 2 mixture of flavoring marinated anemone 2h.

[0035] 表5腌制时间对即食海葵食品保水性的影响 [0035] Table 5 marinated influence on water retention of food ready to eat anemones

[0036] [0036]

Figure CN102948815AD00061

[0037] 即食海葵食品成品中的水分含量主要取决于烘干时间和烘干温度,本发明人分别在40°C、50 V、60 V烘干腌制过的海葵,使海葵达到产品质量标准的水分含量,发现在50 V烘干2〜3h,海葵脱水时间适中,脱水均匀,海葵表面变有光泽,整体完整,显白嫩,质地较好。 [0037] The moisture content of the finished food product ready anemones depends primarily on the drying time and drying temperature, respectively, in the present invention is 40 ° C, 50 V, 60 V drying marinated anemone, anemone achieve product quality standards moisture content, found in the 50 V drying 2~3h, anemone dehydration time is moderate, uniform dewatering, anemone surface becomes shiny, overall complete, significant soft white, good texture. 具体烘干温度、烘干时间及感官评定结果见表6。 In particular drying temperature, drying time, and the sensory evaluation results in Table 6. 因此本发明优选干燥工艺优选在50°C干燥2〜3h。 Preferably, the drying process of the invention therefore is preferably 50 ° C and dried 2~3h.

[0038] 表6干燥温度与干燥时间对即食海葵食品保水性的影响 [0038] Table 6 Effect of drying temperature and drying time on the water retention of food ready anemone

[0039] [0039]

Figure CN102948815AD00062

[0040] 磷酸盐常用于保持海产食品的水分,因为磷酸盐可使海产食品体内的pH值偏离其体内蛋白质的等电点或者可释放出海产食品中的蛋白质上的羧基,使海产食品的蛋白质结构呈松散状态,从而增强与水的亲和力,使食品易于咀嚼和消化,增强食品的口感。 [0040] The phosphate used to keep moisture seafood, as seafood phosphate pH of the body can deviate from the isoelectric point of the protein in vivo can be released or seafood carboxyl groups on the protein so that the protein seafood structure was loose state, thereby enhancing affinity for water, make food easy to chew and digest, enhance the taste of food. 另外,磷酸盐在较低的浓度下可以使蛋白质盐溶,使肌球蛋白成为溶胶状态。 Further, the phosphate salt may be the protein dissolved in lower concentrations, myosin become a sol state. 由于肌球蛋白的持水能力强,因而低浓度磷酸盐可提高海产食品的持水能力。 Since myosin holding water and strong, and thus low concentrations of phosphate can improve water-holding capacity seafood. 本发明人发现,与经过保水处理的即食海葵食品相比,未保水处理的即食海葵食品杀菌时有组织液渗出。 The present inventors have found that, compared with treatment after Paul-eat foods anemones, when uninsured treatment of instant food sterilization organized anemones fluid exudation. 本发明中所述的磷酸盐既可以是焦磷酸盐,也可以是三聚磷酸盐,优选焦磷酸盐。 The present invention may be either phosphate pyrophosphate, tripolyphosphate may be, preferably pyrophosphates.

[0041] 根据GB2760-2011,本发明人配置了不同浓度的焦磷酸盐腌制海葵,并由专门的10人小组感官评定用每种浓度焦磷酸盐保水的即食海葵食品成品,结果见表7。 [0041] The s GB2760-2011, the present invention is configured with different concentrations of pyrophosphate anemone pickled by a special group of 10 Sensory evaluation of instant food products with each concentration anemone pyrophosphate water retention, results are table 7. 因此本发明优选用I %。 Accordingly the present invention preferably with I%. 的焦磷酸盐对海葵保水。 Anemone pyrophosphates of water retention.

[0042] 表7焦磷酸盐对即食海葵食品保水性的影响 [0042] Table 7 Effect of pyrophosphate water retention instant food anemone

[0043] [0043]

Figure CN102948815AD00063

[0044][0045] 实施例 [0044] [0045] Example

[0046] 本发明所述的即食海葵食品的加工方法,其加工工艺流程为:原料一解冻一剖片—清洗、浙干、称重一预煮一冷却、漂洗一腌制一干燥一保水性处理一包装、封口一杀菌一检验贮藏。 [0046] anemone instant food processing method according to the present invention, which is a process flow: a feed thawed sheet a cross-sectional - clean, dry Zhejiang, a cooling weighing a precooked, marinated a rinsing a drying a water retention of a package deal, sealing a germicidal a test storage. 具体操作工艺为: Specific operation process:

[0047] (I)原料:采用新鲜或鲜度好的冷冻海葵为原料; [0047] (I) starting material: fresh or frozen anemone good freshness of raw materials;

[0048] (2)解冻:自然解冻或流水解冻。 [0048] (2) Thaw: natural thawing or thawing water. 自然解冻时间长,海葵长时间暴露在空气中会变色,组织液也会分泌出来,因此本发明采用10°c自来水流水解冻5min ; Natural defrosting time is long, anemone prolonged exposure to air discoloration, tissue fluid will be secreted, and therefore the present invention uses 10 ° c flowing tap water to thaw 5min;

[0049] (3)解片:用剪刀沿海葵开口一端均匀的地将海葵剖开; [0050] (4)清洗、浙干、称重:将剖开的海葵体内的组织粘液洗干净,浙干并称重; [0049] (3) tablets Solution: Coastal sunflower end of the opening with scissors to the anemone uniform cut; [0050] (4) washing, Zhejiang dry, weighed: mucus tissue taken anemone body wash Zhejiang dry and weighed;

[0051] (5)热烫:切开的海葵用70°C热水热烫2min,并不断搅拌; [0051] (5) blanching: 2min cut anemone blanching with hot water 70 ° C, with constant stirring;

[0052] (6)冷却与漂洗:将热烫后的海葵立即放在10°C冷水中迅速冷却,同时洗去粘连在表面的白色泡沫,并避免暴露在空气中,以防变色; [0052] (6) cooling and rinsing: the anemone after blanching in 10 ° C cold water immediately rapidly cooled, while washed white foam surface adhesion, and to avoid exposure to air, to prevent discoloration;

[0053] (7)腌制:将比例为100 : 20 : 5 : 2的水、食盐、砂糖、味精混合在一起并搅拌20min,使它们充分溶解并保持温度为10°C。 [0053] (7) curing: in a ratio of 100: 20: 5: 2 water, salt, sugar, monosodium glutamate were mixed together and stirred for 20min, to make them sufficiently soluble and maintaining the temperature at 10 ° C. 将海葵展开并放入上述混好的调味料中腌制2h,并保持海葵呈展开状态以便于后续的摊片与烘干; The anemone expand into said mixing and good seasoning marinated 2h, and kept in its expanded state anemone to facilitate subsequent drying of the spread sheet;

[0054] (8)干燥:将腌好的海葵于50°C干燥2〜3h ; [0054] (8) Drying: The marinated anemone dried at 50 ° C 2~3h;

[0055] (9)保水:用1%的焦磷酸盐浸泡干燥好的海葵2h ; [0055] (9) a water: 1% of soaking the dried pyrophosphate 2H anemones;

[0056] (10)包装:真空封口机封口,真空度为O. 093Mpa,封口前对污染的袋口进行清洁,封口后检查封边是否合格; [0056] (10) Packing: sealed vacuum sealer, the degree of vacuum is O. 093Mpa, contamination of the bag mouth sealed before cleaning, checking after Edge sealing is qualified;

[0057] (11)杀菌:将包装好的即食海葵食品于杀菌釜中杀菌,压力为O. 12MPa,温度为121 °C,杀菌时间35min ; [0057] (11) Sterilization: the packaged food sterilization anemone ready to retorting, the pressure is O. 12MPa, temperature of 121 ° C, sterilization time 35min;

[0058] (12)检验并贮藏:将杀菌过的即食海葵食品成品冷却并擦干表面水分,检查封口强度及有无破损。 [0058] (12) Test and Storage: The pasteurized anemone RTE food product is cooled and dry surface moisture, sealing strength and check for damage.

[0059] 根据上述方法制作的即食海葵食品,该即食海葵食品中的海葵外观完整、肉质鲜嫩、呈半透明状、肉质紧密、软硬适中。 [0059] According to the method of making instant foods anemones, sea anemones anemone appearance of the instant foods intact, fresh meat, translucent, fleshy close, moderate hardness.

[0060] 本发明涉及的检测方法如下: [0060] The detection method of the present invention are as follows:

[0061] (I)水分含量的测定 Assay (I) moisture content [0061]

[0062] 参照孙平主编的食品分析(北京:化学工业出版社2005,74^218) [0062] Referring to analyze food editor of the Sun Ping (Beijing: Chemical Industry Press 2005,74 ^ 218)

[0063] 称取即食海葵食品试样5g±0. lg,于已知恒重的玻璃皿中,称重记M2,置于105°C的电热鼓风干燥箱内(皿盖放一边),加热3h,加盖取出。 [0063] Weigh a sample instant foods anemone 5g ± 0. Lg, known constant weight in a glass dish and weighed referred M2, disposed within electric oven blast of 105 ° C (dish lid aside) heated 3h, remove the capping. 在干燥器内冷却O. 5h。 O. 5h cooled in a desiccator. 重复加热lh,直到连续两次称重,试样重量差不超过O. 002g,即为恒重。 LH repeated heating, until two consecutive weighing, sample weight does not exceed O. 002g, that is a constant weight. 称重记M3。 Weighing in mind M3.

[0064] 计算公式: [0064] formula:

[0065] I = :1--—:-!K 100% [0065] I =: 1 ---: -! K 100%

M2 - M1 M2 - M1

[0066] 式中:X表示食品中水分含量;M1表示玻璃皿的质量,单位为g ;M2表示玻璃皿和试样干燥前的质量,单位为g ;M3表示玻璃皿和试验干燥后的质量,单位为g。 [0066] wherein: X represents the moisture content in the food; Ml represents the quality of the glass dish, in units of g; M2 represents a glass dish and the sample mass before drying, the unit is g; M3 represents the mass after the test a glass dish and dried , in units of g.

[0067] (2)粗蛋白含量的测定 (2) Measurement of protein content [0067]

[0068] 参照孙平主编的食品分析(北京:化学工业出版社2005,74^218) [0068] Referring to analyze food editor of the Sun Ping (Beijing: Chemical Industry Press 2005,74 ^ 218)

[0069] 用凯氏定氮法测定。 Nitrogen Determination Method [0069] given by the Kjeldahl. 即食海葵食品试样与硫酸和硫酸钾和无水硫酸铜复合催化剂一同加热消化,使蛋白质分解。 Anemones instant food sample with sulfuric acid and copper sulfate, and anhydrous potassium heating the composite catalyst was digested with the protein degradation. 从蛋白质中分解的氨与硫酸结合生成硫酸铵,然后碱化蒸馏使氨游离,用硼酸吸收后再以硫酸或盐酸标准溶液滴定,根据酸的消耗量乘以换算系数,即为粗蛋白含量。 Binding protein from the decomposition of ammonia to form ammonium sulfate and free ammonia was basified distillation, absorption by sulfuric acid or boric acid after standard solution of hydrochloric acid titration, multiplied by a conversion factor in accordance with the consumption of acid, namely crude protein content.

[0070] 试样中粗蛋白含量按以下公式计算。 [0070] The crude protein content in the sample is calculated as follows.

Figure CN102948815AD00081

[0072] 式中:X :试样中蛋白质的含量,单位为g/100g ; [0072] wherein: X: amount of protein in the sample, in units of g / 100g;

[0073] V1 :试液消耗硫酸或盐酸标准滴定液的体积,单位为mL ; [0073] V1: consumption of sulfuric or hydrochloric acid standard test solution titrant volume, in units of mL;

[0074] V2 :试剂空白消耗硫酸或盐酸标准滴定液的体积,单位为mL ; [0074] V2: the volume of consumption of the reagent blank sulfuric or hydrochloric acid standard titration solution in units of mL;

[0075] V3 :吸取消化液的体积,单位为mL ; [0075] V3: Volume suction digestive juices, in units of mL;

[0076] c :硫酸或盐酸标准滴定溶液浓度,单位为mol/L ; [0076] c: concentration of sulfuric acid or hydrochloric acid standard titration solution in units of mol / L;

[0077] O. 0140 :1. Oml I. 000mol/L硫酸或盐酸标准滴定溶液相当的氮的质量,单位为g ; . [0077] O. 0140: 1 Oml I. 000mol L sulfuric or hydrochloric acid solution having a comparable standard titration nitrogen / mass, units of G;

[0078] m :试样的质量,单位为g ; [0078] m: mass of the sample, in units of G;

[0079] F :氮换算为蛋白质的系数,一般食物为6. 25。 [0079] F: coefficient of the protein in terms of nitrogen, of general food 6.25.

[0080] (3)感官评定方法 [0080] (3) Sensory Evaluation Method

[0081] 采用100分法评定,即由10人专门小组品尝,从外观和色泽、质地、风味三个方面打分,评定标准如表8。 [0081] The evaluation method 100, i.e., by a taste panel of 10 people, scoring from the appearance and color, texture, flavor three criteria of evaluation as shown in Table 8.

[0082] 表8感官评分标准 [0082] Table 8 Sensory score

[0083] [0083]

Figure CN102948815AD00082

Claims (10)

1. 一种即食海葵食品,包括海葵主要经过热烫、腌制兼调味、干燥和保水四道工艺形成,所述海葵外观完整、肉质鲜嫩、呈半透明状、肉质紧密、软硬适中。 An instant food anemones, sea anemones comprising primarily through blanching, preserved and flavored, water retention, and four drying process of forming a full appearance anemone, fresh meat, translucent, fleshy tight, hard and soft moderate.
2.如权利要求I所述的即食海葵食品,其特征是:所述腌制兼调味工艺是将展开的海葵放入5〜15°C的混合调味料中腌制f 3h。 2. The instant food anemones claim I, wherein: the process is preserved and flavored expanded anemone 5~15 ° C seasoning mix marinated f 3h.
3.如权利要求2所述的即食海葵食品,其特征是:所述混合调味料至少包括质量比为100 : 15〜25 : 5〜20 : Γ3的水、食盐、砂糖、味精。 3. The instant food anemones according to claim 2, characterized in that: said mixture comprising at least a seasoning mass ratio of 100: 15~25: 5~20: Γ3 water, salt, sugar, monosodium glutamate.
4.如权利要求I所述的即食海葵食品,其特征是:所述保水工艺是将干燥的海葵浸泡在I〜2%。 Instant food anemone I according to claim 4, characterized in that: the drying process is to retain water immersion in sea anemone I~2%. 的磷酸盐中I〜2h。 The phosphate I~2h.
5. 一种如权利要求I所述的即食海葵食品加工方法,主要包括以下工艺: (1)热烫,将干净的海葵在6(T80°C热烫f 3 min后迅速冷却,得到冷却海葵; (2)腌制兼调味,将质量比为100 : 15^25 : 5〜20 : f 3的水、食盐、砂糖、味精混匀成混合调味料,再将所述冷却海葵展开后放入5〜15°C的所述混合调味料中腌制f 3h,得到腌制海葵; (3)干燥,将所述腌制海葵在4(T60°C干燥2飞h,得到干燥海葵; (4)保水,将所述干燥海葵在广2%。磷酸盐中浸泡f2h后取出。 I 5. A claim anemone instant food processing methods, including the following process: (1) blanching the clean anemone 3 min after rapid cooling in 6 (T80 ° C blanching F, to give cooling anemones; (2) pickling and flavoring, the mass ratio of 100: 15 ^ 25: 5~20: f 3 of water, salt, sugar, MSG a mixed seasoning mix, and then cooling the anemones expanded into 5~15 ° C in the mixed seasoning marinated f 3h, to obtain preserved anemones; (3) drying the salted anemones 4 (T60 ° C fly dried 2 H, dried to give anemones; (4) a water, drying the soaked f2h anemone phosphate 2% taken in a wide.
6.如权利要求5所述的即食海葵食品加工方法,其特征是:还包括包装工艺和杀菌工艺,所述包装工艺是将保水过的海葵真空包装,真空度为O. 09(T0. 096Mpa ;所述杀菌工艺是将包装好的产品在11(T130°C处理2(T40 min,即得即食海葵食品成品。 6. The instant food processing methods anemones according to claim 5, characterized in that: further comprising a sterilization process, and packaging process, the packaging process is to retain water through anemone vacuum packaging, vacuum degree of O. 09 (T0 . 096Mpa; the sterilization process is a packaged product 11 (T130 ° C treatment 2 (T40 min, anemone instant food product to obtain.
7.如权利要求5所述的即食海葵食品加工方法,其特征是:所述工艺(I)中热烫温度为70°C,时间为2 min。 7. The instant food processing methods anemones according to claim 5, characterized in that: the process (I) blanching temperature is 70 ° C, time 2 min.
8.如权利要求5所述的即食海葵食品加工方法,其特征是:所述工艺(2)中水:食盐:砂糖:味精的质量比为100 : 20 : 5 : 2,腌制温度为10°C,腌制时间为2h。 8. The instant food processing methods anemones according to claim 5, characterized in that: the process (2) water: salt: sugar: MSG mass ratio of 100: 20: 5: 2, the curing temperature is 10 ° C, the curing time was 2h.
9.如权利要求5所述的即食海葵食品加工方法,其特征是:所述工艺(3)中的干燥是将腌制后的海葵放在50°C干燥2〜3h。 9. The method of instant food processing anemones according to claim 5, wherein: drying (3) of the process is the curing anemone on 50 ° C and dried 2~3h.
10.如权利要求5所述的即食海葵食品加工方法,其特征是:所述工艺(4)中的磷酸盐是焦磷酸盐或三聚磷酸盐。 10. The method of instant food processing anemones according to claim 5, characterized in that: said phosphate process (4) is a pyrophosphate or a tripolyphosphate.
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Publication number Priority date Publication date Assignee Title
CN1475158A (en) * 2002-08-15 2004-02-18 大连轻工业学院 Instant sea cucumbus food and its preparation method
CN101366539A (en) * 2008-08-26 2009-02-18 三门县琴海水产养殖有限公司 Instant sea anemone food and its processing method
CN101411520A (en) * 2008-11-23 2009-04-22 山东俚岛海洋科技股份有限公司 Instant jellyfish food and method for producing the same

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1475158A (en) * 2002-08-15 2004-02-18 大连轻工业学院 Instant sea cucumbus food and its preparation method
CN101366539A (en) * 2008-08-26 2009-02-18 三门县琴海水产养殖有限公司 Instant sea anemone food and its processing method
CN101411520A (en) * 2008-11-23 2009-04-22 山东俚岛海洋科技股份有限公司 Instant jellyfish food and method for producing the same

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