CN103125985B - Low-temperature vacuum heating and stewing method of sea cucumber - Google Patents
Low-temperature vacuum heating and stewing method of sea cucumber Download PDFInfo
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Abstract
The invention provides a low-temperature vacuum heating and stewing method of sea cucumber. The method comprises the following steps of: a first step of preprocessing fresh sea cucumber; a second step of stewing the preprocessed sea cucumber under a low-temperature vacuum condition; a third step of cooling the stewed sea cucumber under a pressure reduction condition; and a fourth step of processing the cooled sea cucumber according to requirements to obtain a sea cucumber processing product. Compared with the existing stewing and processing method of the sea cucumber, the stewing and processing method is adopted, the sea cucumber appropriately tastes in a relatively-low temperature solution cooking environment under a vacuum stewing condition, and the taste keeps the flavor nearly close to that of the fresh sea cucumber, and nutrient components in the body are kept to the maximum extent, such as stichopus japonicas, proteins and vitamins. By using the method, the problem that the sea cucumber cannot be processed to achieve the effect of appropriate taste under a low temperature condition is completely solved by using a physical method, and no food addictives are added during the processing.
Description
Technical field
The present invention relates to the Holothurian machining technical field, relate in particular to a kind of sea cucumber cryogenic vacuum hot digestion method.
Background technology
Sea cucumber is the animal food of a kind of high protein, low fat, zero cholesterol, has higher nutritive value, because its body contains the various active composition, more and more is subject to people's high praise, is regarded as excellent tonic product.But, at present traditional processing method is very serious to the destruction of various nutritional labelings contained in the sea cucumber body, especially because the special nature of wall of sea cucumber Stichopus japonicus causes it by commonsense method, can't accomplish that low temperature process is to edible degree, its mouthfeel is really up to the mark, is difficult to chew; And the sea cucumber mouthfeel of HTHP boiling is too soft rotten, and the nutriment of sea cucumber has suffered great destruction; What is more, adopt added enzyme, alkali, salt etc. boil the liquid boiling, especially to the carrying out of sea cucumber nutrient larger destruction, more brought the hidden danger of food security aspect.
Summary of the invention
Technical problem to be solved by this invention is, a kind of brand-new sea cucumber cryogenic vacuum hot digestion processing method is provided, with respect to existing sea cucumber steaming and boiling processing method, adopt this steaming and boiling processing method can make sea cucumber under the vacuum cooking condition, lower temperature boil the pendular ring border in reach suitable mouthfeel, reservation is close to the local flavor of aquatic foods ginseng, and farthest retain the nutritional labeling in its body, as the stichopus japonicus mucopolysaccharide, protein, vitamin etc., the method has solved the problem that can't be worked into suitable mouthfeel under the sea cucumber cryogenic conditions by physics mode fully, do not add any food additives in this process.
In order to solve the problems of the technologies described above, the invention provides a kind of sea cucumber cryogenic vacuum hot digestion method, it comprises:
The first step, by bright sea cucumber preprocessing;
Second step, by the boiling under the cryogenic vacuum condition of pretreated sea cucumber;
The 3rd step, the sea cucumber after boiling is cooling under reduced pressure;
The 4th step, as required by cooled Holothurian machining, obtain the Holothurian machining product.
Wherein, described bright sea cucumber preprocessing step further comprises 2/3 to be cut fresh sea cucumber open from belly apart from mouth, gills, and cleans silt.
Wherein, described bright sea cucumber preprocessing step can further include in the NaCl solution that quality percentage composition that the bright sea cucumber that will clean silt is placed on 60 ℃～90 ℃ is 0.5～5% blanching 1～10 minute, and blanching is cooling rapidly after finishing.
Wherein, the boiling step under the cryogenic vacuum condition of described second step further comprises that be 60 ℃～80 ℃ by the pretreated bright sea cucumber of process in temperature range, vacuum is-0.01MPa～-condition of 0.09MPa under the low temperature vacuum cooking.
Wherein, cooling step under the reduced pressure of described the 3rd step further comprises the sea cucumber after boiling cooling under the environment of decompression gradually, decompression rate is 300Pa/min, be decompressed to vacuum and stop decompression for-0.09MPa, avoid cooling rapidly in this process, being cooled to temperature is 20 ℃～50 ℃.
The present invention also provides a kind of sea cucumber cryogenic vacuum hot digestion method, and it comprises:
The first step, fresh sea cucumber 2/3 is cut open from belly apart from mouth, gilled, clean silt, the bright sea cucumber of cleaning silt is placed in the NaCl solution that the quality percentage composition of 60 ℃～90 ℃ is 0.5～5% to blanching 1～10 minute, and blanching is cooling rapidly after finishing;
Second step, will seal and start the cryogenic vacuum boiling through pretreated bright sea cucumber, and the temperature range in digestion process is 60 ℃～80 ℃, and vacuum is-0.01MPa～-0.09MPa;
The 3rd step, the sea cucumber after boiling is cooling under the environment of decompression gradually, and decompression rate is 300Pa/min, is decompressed to vacuum and stops decompression for-0.09MPa, avoids cooling rapidly in this process, being cooled to temperature is 20 ℃～50 ℃;
The 4th step, take out cooling complete sea cucumber, sends out system and dry, and wherein being processed as instant holothurian need be through sending out system, and sending out environment processed is 0 ℃～4 ℃ environment, then carries out seasoning, packing ,-18 ℃ of chilled storages; The method that is processed as the drying of dried sea-cucumber can adopt one or more mixing in heated-air drying, vacuum drying, microwave drying, far-infrared ray drying or vacuum freeze drying; The salt marsh method that is processed as the salt marsh sea cucumber is that under vacuum environment, salt marsh shrinks.
The present invention also provides a kind of instant holothurian, and this instant holothurian adopts following method to be prepared from:
The first step, fresh sea cucumber 2/3 is cut open from belly apart from mouth, gilled, clean silt, the bright sea cucumber of cleaning silt is placed in the NaCl solution that the quality percentage composition of 60 ℃～90 ℃ is 0.5～5% to blanching 1～10 minute, and blanching is cooling rapidly after finishing;
Second step, will seal and start the cryogenic vacuum boiling through pretreated bright sea cucumber, and the temperature range in digestion process is 60 ℃～80 ℃, and vacuum is-0.01MPa～-0.09MPa;
The 3rd step, the sea cucumber after boiling is cooling under the environment of decompression gradually, and decompression rate is 300Pa/min, is decompressed to vacuum and stops decompression for-0.09MPa, avoids cooling rapidly in this process, being cooled to temperature is 20 ℃～50 ℃;
The 4th step, take out cooling complete sea cucumber, sends out system, and wherein being processed as instant holothurian need be through sending out system, and sending out environment processed is 0 ℃～4 ℃ environment, then carries out seasoning, packing, and-18 ℃ of chilled storages, obtain instant holothurian.
The present invention also provides a kind of dried sea-cucumber, and this dried sea-cucumber adopts following method to be prepared from:
The first step, fresh sea cucumber 2/3 is cut open from belly apart from mouth, gilled, clean silt, the bright sea cucumber of cleaning silt is placed in the NaCl solution that the quality percentage composition of 60 ℃～90 ℃ is 0.5～5% to blanching 1～10 minute, and blanching is cooling rapidly after finishing;
Second step, will seal and start the cryogenic vacuum boiling through pretreated bright sea cucumber, and the temperature range in digestion process is 60 ℃～80 ℃, and vacuum is-0.01MPa～-0.09MPa;
The 3rd step, the sea cucumber after boiling is cooling under the environment of decompression gradually, and decompression rate is 300Pa/min, is decompressed to vacuum and stops decompression for-0.09MPa, avoids cooling rapidly in this process, being cooled to temperature is 20 ℃～50 ℃;
The 4th step, take out cooling complete sea cucumber, drying, and dry method can adopt one or more mixing in heated-air drying, vacuum drying, microwave drying, far-infrared ray drying or vacuum freeze drying, obtains dried sea-cucumber.
The present invention also provides a kind of salt marsh sea cucumber, and this salt marsh sea cucumber adopts following method to be prepared from:
The first step, fresh sea cucumber 2/3 is cut open from belly apart from mouth, gilled, clean silt, the bright sea cucumber of cleaning silt is placed in the NaCl solution that the quality percentage composition of 60 ℃～90 ℃ is 0.5～5% to blanching 1～10 minute, and blanching is cooling rapidly after finishing;
Second step, will seal and start the cryogenic vacuum boiling through pretreated bright sea cucumber, and the temperature range in digestion process is 60 ℃～80 ℃, and vacuum is-0.01MPa～-0.09MPa;
The 3rd step, the sea cucumber after boiling is cooling under the environment of decompression gradually, and decompression rate is 300Pa/min, is decompressed to vacuum and stops decompression for-0.09MPa, avoids cooling rapidly in this process, being cooled to temperature is 20 ℃～50 ℃;
The 4th step, take out cooling complete sea cucumber, and under vacuum environment, salt marsh shrinks, and obtains the salt marsh sea cucumber, and the salt marsh environment is 10 ℃～20 ℃ of temperature, pressure-0.01MPa～-0.08MPa.
The present invention also provides above-mentioned sea cucumber cryogenic vacuum hot digestion method or the above-mentioned application of sea cucumber in preparing health product.
Beneficial effect of the present invention:
Sea cucumber cryogenic vacuum hot digestion method provided by the invention can be processed sea cucumber under the condition of low-temp low-pressure, can avoid a large amount of losses of stichopus japonicus mucopolysaccharide, vitamin, Trace Elements; Make the sex change of sea cucumber collagen appropriateness simultaneously, apply the instant holothurian of its processing and the dried sea-cucumber after rehydration and salt marsh sea cucumber and there is better elasticity mouthfeel; In addition, the boiling environment of low temperature and vacuum has retained the peculiar flavor components of bright sea cucumber, makes the local flavor with bright ginseng of instant holothurian and salt marsh beche-de-mer products; Simultaneously, low temperature has reduced the loss of dry, has improved the yield of the dried sea-cucumber of applying this technology processing.
The specific embodiment
The invention provides a kind of sea cucumber cryogenic vacuum hot digestion method, it comprises:
The first step, by bright sea cucumber preprocessing;
Second step, by the boiling under the cryogenic vacuum condition of pretreated sea cucumber;
The 3rd step, the sea cucumber after boiling is cooling under reduced pressure;
The 4th step, as required by cooled Holothurian machining, obtain the Holothurian machining product.
Preferably, described sea cucumber cryogenic vacuum hot digestion method only consists of above-mentioned steps.
Wherein, described bright sea cucumber preprocessing step further comprises 2/3 to be cut fresh sea cucumber open from belly apart from mouth, gills, and cleans silt.
Wherein, described bright sea cucumber preprocessing step can further include in the NaCl solution that quality percentage composition that the bright sea cucumber that will clean silt is placed on 60 ℃～90 ℃ is 0.5～5% blanching 1～10 minute, and blanching is cooling rapidly after finishing.
Described solution is preferably the NaCl solution that the quality percentage composition is 5%.
More preferably 10 minutes blanching time, more preferably 80 ℃ of blanching temperatures.
Wherein, the boiling step under the cryogenic vacuum condition of described second step further comprises that be 60 ℃～80 ℃ by the pretreated bright sea cucumber of process in temperature range, vacuum is-0.01MPa～-condition of 0.09MPa under the low temperature vacuum cooking.
Put into vacuum cooking equipment through pretreated bright sea cucumber, seal and start boiling.
Through the boiling under the cryogenic vacuum condition of described second step, process, appropriate sex change has occurred in the collagen of wall of sea cucumber Stichopus japonicus at lower temperature, simultaneously, vacuum condition is vaporized the moisture in wall of sea cucumber Stichopus japonicus at the temperature lower than atmospheric boiling point, and wall of sea cucumber Stichopus japonicus shrinks; Simultaneously, be subject to cooking liquor pressure in the process that wall of sea cucumber Stichopus japonicus changes in vacuum and change physics extruding and the bulk effect brought, the elasticity that makes sea cucumber boil material further increases, and has avoided again sea cucumber endotrophic composition to be subject to too high temperature and has caused damage simultaneously.In addition, make moisture explosive evaporation in wall of sea cucumber Stichopus japonicus under the low temperature process condition, the hole between sea cucumber body internal protein fiber is increased, be more conducive to human body and digest and assimilate.
Wherein, cooling step under the reduced pressure of described the 3rd step further comprises the sea cucumber after boiling cooling under the environment of decompression gradually, decompression rate is 300Pa/min, be decompressed to vacuum and stop decompression for-0.09MPa, avoid cooling rapidly in this process, being cooled to temperature is 20 ℃～50 ℃.
In described the 3rd step, cooling embodiment can make to inject the cold water cooling, but need avoid cooling rate too fast, and cooling final temperature can be 30 ℃.
The present invention also provides a kind of sea cucumber cryogenic vacuum hot digestion method, and it comprises:
The first step, fresh sea cucumber 2/3 is cut open from belly apart from mouth, gilled, clean silt, the bright sea cucumber of cleaning silt is placed in the NaCl solution that the quality percentage composition of 60 ℃～90 ℃ is 0.5～5% to blanching 1～10 minute, and blanching is cooling rapidly after finishing;
Second step, will seal and start the cryogenic vacuum boiling through pretreated bright sea cucumber, and the temperature range in digestion process is 60 ℃～80 ℃, and vacuum is-0.01MPa～-0.09MPa;
The 3rd step, the sea cucumber after boiling is cooling under the environment of decompression gradually, and decompression rate is 300Pa/min, is decompressed to vacuum and stops decompression for-0.09MPa, avoids cooling rapidly in this process, being cooled to temperature is 20 ℃～50 ℃;
The 4th step, take out cooling complete sea cucumber, sends out system and dry, and wherein being processed as instant holothurian need be through sending out system, and sending out environment processed is 0 ℃～4 ℃ environment, then carries out seasoning, packing ,-18 ℃ of chilled storages; The method that is processed as the drying of dried sea-cucumber can adopt one or more mixing in heated-air drying, vacuum drying, microwave drying, far-infrared ray drying or vacuum freeze drying; The salt marsh method that is processed as the salt marsh sea cucumber is that under vacuum environment, salt marsh shrinks, and the salt marsh environment is 10 ℃～20 ℃ of temperature, pressure-0.01MPa～-0.08MPa.
The present invention also provides a kind of instant holothurian, and this instant holothurian adopts following method to be prepared from:
The first step, fresh sea cucumber 2/3 is cut open from belly apart from mouth, gilled, clean silt, the bright sea cucumber of cleaning silt is placed in the NaCl solution that the quality percentage composition of 60 ℃～90 ℃ is 0.5～5% to blanching 1～10 minute, and blanching is cooling rapidly after finishing;
Second step, will seal and start the cryogenic vacuum boiling through pretreated bright sea cucumber, and the temperature range in digestion process is 60 ℃～80 ℃, and vacuum is-0.01MPa～-0.09MPa;
The 3rd step, the sea cucumber after boiling is cooling under the environment of decompression gradually, and decompression rate is 300Pa/min, is decompressed to vacuum and stops decompression for-0.09MPa, avoids cooling rapidly in this process, being cooled to temperature is 20 ℃～50 ℃;
The 4th step, take out cooling complete sea cucumber, sends out system, and wherein being processed as instant holothurian need be through sending out system, and sending out environment processed is 0 ℃～4 ℃ environment, then carries out seasoning, packing, and-18 ℃ of chilled storages, obtain instant holothurian.
The instant holothurian that adopts the method to obtain must the ginseng rate be 30%～50%, it has elasticity and the local flavor that obviously is better than the traditional handicraft sea cucumber, and the nutriment retention rate is all higher than the traditional handicraft processing sea cucumber.
The present invention also provides a kind of dried sea-cucumber, and this dried sea-cucumber adopts following method to be prepared from:
The first step, fresh sea cucumber 2/3 is cut open from belly apart from mouth, gilled, clean silt, the bright sea cucumber of cleaning silt is placed in the NaCl solution that the quality percentage composition of 60 ℃～90 ℃ is 0.5～5% to blanching 1～10 minute, and blanching is cooling rapidly after finishing;
Second step, will seal and start the cryogenic vacuum boiling through pretreated bright sea cucumber, and the temperature range in digestion process is 60 ℃～80 ℃, and vacuum is-0.01MPa～-0.09MPa;
The 3rd step, the sea cucumber after boiling is cooling under the environment of decompression gradually, and decompression rate is 300Pa/min, is decompressed to vacuum and stops decompression for-0.09MPa, avoids cooling rapidly in this process, being cooled to temperature is 20 ℃～50 ℃;
The 4th step, take out cooling complete sea cucumber, drying, and dry method can adopt one or more mixing in heated-air drying, vacuum drying, microwave drying, far-infrared ray drying or vacuum freeze drying, obtains dried sea-cucumber.
The yield of the dried sea-cucumber that adopts the method to obtain is 3.3～3.5% of bright ginseng, with traditional boiling, relatively improves approximately 5% yield, and has reduced 40～55% in the protein loss.
The present invention also provides a kind of salt marsh sea cucumber, and this salt marsh sea cucumber adopts following method to be prepared from:
The first step, fresh sea cucumber 2/3 is cut open from belly apart from mouth, gilled, clean silt, the bright sea cucumber of cleaning silt is placed in the NaCl solution that the quality percentage composition of 60 ℃～90 ℃ is 0.5～5% to blanching 1～10 minute, and blanching is cooling rapidly after finishing;
Second step, will seal and start the cryogenic vacuum boiling through pretreated bright sea cucumber, and the temperature range in digestion process is 60 ℃～80 ℃, and vacuum is-0.01MPa～-0.09MPa;
The 3rd step, the sea cucumber after boiling is cooling under the environment of decompression gradually, and decompression rate is 300Pa/min, is decompressed to vacuum and stops decompression for-0.09MPa, avoids cooling rapidly in this process, being cooled to temperature is 20 ℃～50 ℃;
The 4th step, take out cooling complete sea cucumber, and under vacuum environment, salt marsh shrinks, and obtains the salt marsh sea cucumber, and the salt marsh environment is 10 ℃～20 ℃ of temperature, pressure-0.01MPa～-0.08MPa.
The yield of the salt marsh sea cucumber that adopts the method to obtain is 15.5～16.7% of bright ginseng, with traditional boiling comparison protein loss, reduces 35～45%.
This technology has realized the low-temp low-pressure processing of Holothurian machining process, has farthest retained the nutriment in wall of sea cucumber Stichopus japonicus, has avoided the destruction of traditional processing normal pressure autoclaving to the sea cucumber nutrient composition; Simultaneously, by low-pressure boiling, make wall of sea cucumber Stichopus japonicus be subject to the effect of physical mechanical power in thermal denaturation, make the microstructure of wall of sea cucumber Stichopus japonicus more fluffy, the mouthfeel elasticity of sea cucumber is better, and is more conducive to human body and digests and assimilates; In addition, the low temperature process condition has reduced the loss of dry in the Holothurian machining process, has improved the yield of Holothurian machining finished product, has reduced the unnecessary loss of the compositions such as water-solubility protein.
Below adopt embodiment to describe embodiments of the present invention in detail, to the present invention, how the application technology means solve technical problem whereby, and the implementation procedure of reaching technique effect can fully understand and implement according to this.
Embodiment 1
From belly apart from mouth, hold 2/3 to cut the otch of length for ginseng long 1/3 open the fresh sea cucumber of 10kg (the sea cucumber here is stichopus japonicus), internal organ are removed, and clean silt; Pretreated sea cucumber is put into to the salting liquid blanching 10min that the mass percentage concentration of 70 ℃ is 5%; Sea cucumber is put into to homemade sea cucumber digester, by the sealing device good seal of pot, then open rising vacuum to-0.06MPa, and start heating simultaneously, until temperature rises to 60 ℃.Digestion time is controlled as 2h.Then, slowly inject cooling water, and the vacuum that further raises is to-0.09MPa.When being cooled to final temperature and being 30 ℃, take out.Put into pure water after taking-up and send out system, can obtain vacuum cooking instant holothurian 3.2kg after 48h, yield is 32%.
Embodiment 2
From belly apart from mouth, hold 2/3 to cut the otch of length for ginseng long 1/3 open the fresh sea cucumber of 10kg (the sea cucumber here is stichopus japonicus), internal organ are removed, and clean silt; Pretreated sea cucumber is put into to the salting liquid blanching 10min that the mass fraction of 70 ℃ is 5%; Sea cucumber is put into to homemade sea cucumber digester, by the sealing device good seal of pot, then open rising vacuum to-0.06MPa, and start heating simultaneously, until temperature rises to 60 ℃.Digestion time is controlled as 30min.Then, slowly inject cooling water, and the vacuum that further raises is to-0.09MPa.When being cooled to final temperature and being 30 ℃, take out.Adopt the method for cold air drying, sea cucumber is placed in to the cold air drying case, carry out cold air drying, approximately 11 days time, finally obtain vacuum cooking dried sea-cucumber 340g, yield is 3.4%.
Embodiment 3
From belly apart from mouth, hold 2/3 to cut the otch of length for ginseng long 1/3 open the fresh sea cucumber of 10kg (the sea cucumber here is stichopus japonicus), internal organ are removed, and clean silt; Pretreated sea cucumber is put into to the salting liquid blanching 10min that the mass fraction of 70 ℃ is 5%; Sea cucumber is put into to homemade sea cucumber digester, by the sealing device good seal of pot, then open rising vacuum to-0.06MPa, and start heating simultaneously, until temperature rises to 60 ℃.Digestion time is controlled as 30min.Then, sea cucumber is immersed in to certain density common salt aqueous solution, and the vacuum that further raises is to-0.09MPa.Take out duration 6～12h when being cooled to final temperature and being 30 ℃.Finally obtain vacuum salt marsh sea cucumber 167g, yield is 16.7%.
All above-mentioned these intellectual properties of primary enforcement, do not set restriction this new product of other forms of enforcement and/or new method.Those skilled in the art will utilize this important information, and foregoing is revised, to realize similar implementation status.But all modifications or transformation belong to the right of reservation based on new product of the present invention.
The above, be only preferred embodiment of the present invention, is not the present invention to be done to the restriction of other form, and any those skilled in the art may utilize the technology contents of above-mentioned announcement to be changed or be modified as the equivalent embodiment of equivalent variations.But every technical solution of the present invention content that do not break away from, any simple modification, equivalent variations and the remodeling above embodiment done according to technical spirit of the present invention, still belong to the protection domain of technical solution of the present invention.
Claims (6)
1. a sea cucumber cryogenic vacuum hot digestion method is characterized in that: comprising:
The first step, fresh sea cucumber 2/3 is cut open from belly apart from mouth, gilled, clean silt, the bright sea cucumber of cleaning silt is placed in the NaCl solution that the quality percentage composition of 60 ℃～90 ℃ is 0.5～5% to blanching 1～10 minute, and blanching is cooling rapidly after finishing;
Second step, will be 60 ℃～80 ℃ in temperature range through pretreated bright sea cucumber, vacuum is-0.01MPa～-condition of 0.09MPa under the low temperature vacuum cooking;
The 3rd step, the sea cucumber after boiling is cooling under the environment of decompression gradually, and decompression rate is 300Pa/min, is decompressed to vacuum and stops decompression for-0.09MPa, avoids cooling rapidly in this process, being cooled to temperature is 20 ℃～50 ℃;
The 4th step, as required by cooled Holothurian machining, obtain the Holothurian machining product.
2. an instant holothurian is characterized in that: this instant holothurian adopts following method to be prepared from,
The first step, fresh sea cucumber 2/3 is cut open from belly apart from mouth, gilled, clean silt, the bright sea cucumber of cleaning silt is placed in the NaCl solution that the quality percentage composition of 60 ℃～90 ℃ is 0.5～5% to blanching 1～10 minute, and blanching is cooling rapidly after finishing;
Second step, will put into vacuum cooking equipment through pretreated bright sea cucumber, seal and start boiling, and the temperature range in digestion process is 60 ℃～80 ℃, and vacuum is-0.01MPa～-0.09MPa;
The 3rd step, the sea cucumber after boiling is cooling under the environment of decompression gradually, and decompression rate is 300Pa/min, is decompressed to vacuum and stops decompression for-0.09MPa, avoids cooling rapidly in this process, being cooled to temperature is 20 ℃～50 ℃;
The 4th step, take out cooling complete sea cucumber, sends out system, and sending out environment processed is 0 ℃～4 ℃ environment, then carries out seasoning, packing, and-18 ℃ of chilled storages, obtain instant holothurian.
3. a dried sea-cucumber is characterized in that: this dried sea-cucumber adopts following method to be prepared from,
The first step, fresh sea cucumber 2/3 is cut open from belly apart from mouth, gilled, clean silt, the bright sea cucumber of cleaning silt is placed in the NaCl solution that the quality percentage composition of 60 ℃～90 ℃ is 0.5～5% to blanching 1～10 minute, and blanching is cooling rapidly after finishing;
Second step, will put into vacuum cooking equipment through pretreated bright sea cucumber, seal and start boiling, and the temperature range in digestion process is 60 ℃～80 ℃, and vacuum is-0.01MPa～-0.09MPa;
The 3rd step, the sea cucumber after boiling is cooling under the environment of decompression gradually, and decompression rate is 300Pa/min, is decompressed to vacuum and stops decompression for-0.09MPa, avoids cooling rapidly in this process, being cooled to temperature is 20 ℃～50 ℃;
The 4th step, take out cooling complete sea cucumber, drying, and dry method can adopt one or more mixing in heated-air drying, vacuum drying, microwave drying, far-infrared ray drying or vacuum freeze drying, obtains dried sea-cucumber.
4. a salt marsh sea cucumber is characterized in that: this salt marsh sea cucumber adopts following method to be prepared from,
The first step, fresh sea cucumber 2/3 is cut open from belly apart from mouth, gilled, clean silt, the bright sea cucumber of cleaning silt is placed in the NaCl solution that the quality percentage composition of 60 ℃～90 ℃ is 0.5～5% to blanching 1～10 minute, and blanching is cooling rapidly after finishing;
Second step, will put into vacuum cooking equipment through pretreated bright sea cucumber, seal and start boiling, and the temperature range in digestion process is 60 ℃～80 ℃, and vacuum is-0.01MPa～-0.09MPa;
The 3rd step, the sea cucumber after boiling is cooling under the environment of decompression gradually, and decompression rate is 300Pa/min, is decompressed to vacuum and stops decompression for-0.09MPa, avoids cooling rapidly in this process, being cooled to temperature is 20 ℃～50 ℃;
The 4th step, take out cooling complete sea cucumber, and under vacuum environment, salt marsh shrinks, and obtains the salt marsh sea cucumber, and the salt marsh environment is 10 ℃～20 ℃ of temperature, pressure-0.01MPa～-0.08MPa.
5. the application of sea cucumber cryogenic vacuum hot digestion method claimed in claim 1 in preparing health product.
6. the application of the described sea cucumber of claim 2 to 4 any one in preparing health product.
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| CN103859456A (en) * | 2014-03-28 | 2014-06-18 | 李国华 | Sea cucumber soaking device and sea cucumber soaking method |
| CN104286975A (en) * | 2014-10-08 | 2015-01-21 | 大连工业大学 | Method for producing low-temperature cooked sea cucumber product by adopting endogenous enzyme tenderization technology |
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