CN103431444B - Fast-puffed holothurian and preparation method thereof - Google Patents
Fast-puffed holothurian and preparation method thereof Download PDFInfo
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- CN103431444B CN103431444B CN201310412073.7A CN201310412073A CN103431444B CN 103431444 B CN103431444 B CN 103431444B CN 201310412073 A CN201310412073 A CN 201310412073A CN 103431444 B CN103431444 B CN 103431444B
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- 241000251511 Holothuroidea Species 0.000 title claims abstract description 82
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 238000004140 cleaning Methods 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 7
- 210000001015 abdomen Anatomy 0.000 claims abstract description 6
- 210000000436 anus Anatomy 0.000 claims abstract description 6
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 6
- 210000001835 viscera Anatomy 0.000 claims abstract description 6
- 238000010438 heat treatment Methods 0.000 claims abstract description 4
- 238000007605 air drying Methods 0.000 claims abstract description 3
- 241000208340 Araliaceae Species 0.000 claims description 8
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 8
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 8
- 235000008434 ginseng Nutrition 0.000 claims description 8
- 241000219112 Cucumis Species 0.000 claims description 4
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 4
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 4
- 238000011017 operating method Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 9
- 238000012545 processing Methods 0.000 abstract description 9
- 230000001007 puffing effect Effects 0.000 abstract 2
- 241001505481 Cucumaria frondosa Species 0.000 abstract 1
- 241000941620 Thelenota ananas Species 0.000 abstract 1
- 210000000697 sensory organ Anatomy 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 6
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000001256 tonic effect Effects 0.000 description 2
- -1 12 milligrams Chemical compound 0.000 description 1
- 241000965254 Apostichopus japonicus Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229960003284 iron Drugs 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
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- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention belongs to the technical field of food processing and in particular relates to a fast-puffed holothurian and a preparation method thereof. The method comprises the following steps: snipping a fresh holothurian at a position with the distance from the belly to one-third part of the anus of the fresh holothurian, heating the fresh holothurian for 15-25 minutes in hot water being 96-100 DEG after taking out the viscera, taking out and cleaning the treated holothurian for standby; placing the obtained holothurian in a high-pressure steam pot, heating for 3-8 minutes under the temperature being 105-115 DEG C, and drying under low temperature to obtain products. The holothurian is one selected from Dalian holothurian, cucumaria frondosa gunnerus and thelenota ananas; the low-temperature drying refers to vacuum freeze drying or low-temperature forced air drying. Before being eaten, the fast-puffed holothurian prepared by using the method disclosed by the invention is placed in a vacuum cup for puffing, and then can be eaten. The puffing of the puffed holothurian is soft, after rehydration, various sense organ qualities of the puffed holothurian are good, the carrying and the eating are convenient, and the function of nourishing in real time can be realized. The fast puffed holothurian is a novel holothurian product and makes up the blank in the market.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of speed and send out sea cucumber and preparation method thereof.
Background technology
With the quickening pace of modern life, the increasing of life stress, occur thus various overstrain one's nerves, because the tired disease causing is also along with a large amount of appearance.Sea cucumber is a traditional nourishing food of China, and future develop is in the last few years better, and the deep processing form of sea cucumber is also constantly being weeded out the old and bring forth the new, and object is the demand of the continuous variation that constantly meets people.
Sea cucumber is the delicacies in feast, is again the treasure of nourishing human body, and its medical value is also higher.Every hectogram waterishlogged Stichopus japonicus is containing 14.9 grams, protein, 0.9 gram, fat, 0.4 gram, carbohydrate, 357 milligrams of calcium, 12 milligrams, phosphorus, 2.4 milligrams of iron, and vitamin B1, vitamin B2, niacin etc.In addition, sea cucumber is extremely low containing cholesterol, is the typical high protein of one, low fat, low cholesterol food.And sea cucumber contains a certain amount of iodine, therefore impel in addition the effect that metabolism is vigorous, blood is smooth.
Sea cucumber belongs to a kind of animal food taking collagen as main component, therefore the processing and fabricating step in edible process is comparatively loaded down with trivial details, the consumer in most of inland, few people understand how to operate, therefore, various instant holothurians are constantly put into effect, but instant holothurian is originally in being subject under the impact of sea cucumber protein, storage and transport all have certain difficulty, therefore, develop a kind of cucumber product that can simply foam, will solve the drawback of conventional dry sea cucumber and instant holothurian product, a kind of simple operations, the product that just sea cucumber can have been foamed.
The present invention utilizes natural food material for relying on, and develops a kind of all groups' of being applicable to convenient edible nutritious health product.Sea cucumber, through scientific and reasonable processing and fabricating, is become to the new product of a Holothurian machining.
Summary of the invention
The object of the invention is to the test through the research to the former material nutrient of sea cucumber and production and product Taste examination, finally selected the application's preparation technology.The invention provides a kind of speed and send out sea cucumber and preparation method thereof, reach and facilitate consumer edible, do not add the objects such as anticorrisive agent, is the dietetic product of a novelty, has filled up the market vacancy.The technical solution adopted in the present invention is:
Speed is sent out a preparation method for sea cucumber, and it comprises following operating procedure:
1. get fresh and alive sea cucumbers, from belly apart from anus 1/3rd clips, take out after internal organ, heat 15～25 minutes in the hot water of 96～100 DEG C, taking-up is cleaned for subsequent use;
2. by step 1. gained sea cucumber be placed in high steam pot, 105～115 DEG C heating 3～8 minutes; Take out cleaning for subsequent use;
3. by step 2. gained sea cucumber carry out making this product after low temperature drying.
As the exploitation of food, in the present invention, only select to be relatively suitable as the Dalian sea cucumber, plum blossom ginseng, leaf melon ginseng of food compositions etc.Different sea cucumber kinds, less on the final quality impact of this product, those skilled in the art can, according to the cited example of the embodiment of the present invention, carry out equivalence to it and replace.
Wherein, in above-mentioned all technical schemes, in preferred situation, described sea cucumber is Dalian sea cucumber, leaf melon ginseng, plum blossom ginseng etc.
The sea cucumber size that the present invention is used, weight, quality etc., slightly different on the impact of finished product quality, and be all that those skilled in the art can grasp flexibly.Those skilled in the art can, according to the cited example of the embodiment of the present invention, carry out equivalence to it and replace.
In above-mentioned all technical schemes, in preferred situation, described low temperature drying refers in low temperature drying cabin and is dried, vacuum freeze drying or low temperature forced air drying.Described freeze drying condition is prior art, and those skilled in the art can, according to the cited example of the embodiment of the present invention, carry out equivalence to it and replace.
Another aspect of the present invention is: protect and a kind ofly utilize speed prepared by said method to send out sea cucumber.Through the dried sea-cucumber of above-mentioned process processing and fabricating, before it is edible, put in the thermos cup of heat insulation effect more than 8 hours, send out system 6～12 hours.The production technology of this product is simple, is easy to expand large-scale production, easy control of process conditions, and product with stable quality is easily controlled.Product " expanded " mild degree, after rehydration, every organoleptic quality of sea cucumber is all more excellent; Do not add various flavor enhancements, utilize the raw material of pure natural to prepare the food of pure natural, all-ages.Nutritious, tonic effect is obvious, has extraordinary tonic effect for the people who has a delicate constitution.
Detailed description of the invention
Following non-limiting example can make the present invention of those of ordinary skill in the art's comprehend, but does not limit the present invention in any way.
Embodiment 1
The present embodiment sea cucumber used is Dalian sea cucumber.
1. get fresh and alive sea cucumbers, from belly apart from anus 1/3rd, cut osculum with scissors, take out internal organ.
2. by the sea cucumber gilling, be placed in the hot water of 96 DEG C, carry out heat treated 25 minutes, after sea cucumber dwindles, sea cucumber is taken out.
3. sea cucumber is carried out to cleaning treatment, both can rinse with clear water.
4. again the sea cucumber after cleaning is placed in high steam pot, at 105 DEG C, heat treated 8 minutes.
5. take out sea cucumber, after cleaning with clear water, carry out making this product after vacuum freeze drying.
Through the dried sea-cucumber of above-mentioned process processing and fabricating, before it is edible, put in thermos cup, send out system 6 hours." expanded " mild degree of this product, after rehydration, every organoleptic quality of sea cucumber is all more excellent; Be convenient for carrying and eat, there is the effect of timely nourishing.
Embodiment 2
The present embodiment sea cucumber used is plum blossom ginseng.
1. get fresh and alive sea cucumbers, from belly apart from anus 1/3rd, cut osculum with scissors, take out internal organ.
2. by the sea cucumber gilling, be placed in the hot water of 98 DEG C, carry out heat treated 20 minutes, after sea cucumber dwindles, sea cucumber is taken out.
3. sea cucumber is carried out to cleaning treatment, both can rinse with clear water.
4. again the sea cucumber after cleaning is placed in high steam pot, at 110 DEG C, heat treated 6 minutes.
5. take out sea cucumber, after cleaning with clear water, carry out making this product after vacuum freeze drying.
Through the dried sea-cucumber of above-mentioned process processing and fabricating, before it is edible, put in thermos cup, send out system 10 hours." expanded " mild degree of this product, after rehydration, every organoleptic quality of sea cucumber is all more excellent; Be convenient for carrying and eat, there is the effect of timely nourishing.
Embodiment 3
The present embodiment sea cucumber used is leaf melon ginseng.
1. get fresh and alive sea cucumbers, from belly apart from anus 1/3rd, cut osculum with scissors, take out internal organ.
2. by the sea cucumber gilling, be placed in the hot water of 100 DEG C, carry out heat treated 15 minutes, after sea cucumber dwindles, sea cucumber is taken out.
3. sea cucumber is carried out to cleaning treatment, both can rinse with clear water.
4. again the sea cucumber after cleaning is placed in high steam pot, at 115 DEG C, heat treated 3 minutes.
5. take out sea cucumber, after cleaning with clear water, carry out making this product after vacuum freeze drying.
Through the dried sea-cucumber of above-mentioned process processing and fabricating, before it is edible, put in thermos cup, send out system 6 hours." expanded " mild degree of this product, after rehydration, every organoleptic quality of sea cucumber is all more excellent; Be convenient for carrying and eat, there is the effect of timely nourishing.
Claims (4)
1. speed is sent out a preparation method for sea cucumber, it is characterized in that: comprise following operating procedure,
1. get fresh and alive sea cucumbers, from belly apart from anus 1/3rd clips, take out after internal organ, heat 15～25 minutes in the hot water of 96～100 DEG C, taking-up is cleaned for subsequent use;
2. by step 1. gained sea cucumber be placed in high steam pot, 105～115 DEG C heating 3～8 minutes; Take out cleaning for subsequent use;
3. by step 2. gained sea cucumber carry out making this product after low temperature drying.
2. preparation method according to claim 1, is characterized in that: described sea cucumber is the one in Dalian sea cucumber, leaf melon ginseng, plum blossom ginseng.
3. preparation method according to claim 1, is characterized in that: described low temperature drying refers to vacuum freeze drying or low temperature forced air drying.
4. the speed that as described in claim 1～3 prepared by method is sent out sea cucumber.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310412073.7A CN103431444B (en) | 2013-09-11 | 2013-09-11 | Fast-puffed holothurian and preparation method thereof |
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| CN201310412073.7A CN103431444B (en) | 2013-09-11 | 2013-09-11 | Fast-puffed holothurian and preparation method thereof |
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| CN103431444A CN103431444A (en) | 2013-12-11 |
| CN103431444B true CN103431444B (en) | 2014-11-05 |
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Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757601A (en) * | 2014-01-05 | 2015-07-08 | 唐丹 | Self-soaking light dry sea cucumber and production method thereof |
| CN104757600A (en) * | 2014-01-05 | 2015-07-08 | 唐丹 | Self-soaking light dry sea cucumber and production method thereof |
| CN104757599A (en) * | 2014-01-05 | 2015-07-08 | 唐丹 | Self-soaking light dry sea cucumber and production method thereof |
| CN104544296A (en) * | 2015-01-19 | 2015-04-29 | 福建岳海水产食品有限公司 | Preparation method of sea cucumber product |
| CN104939139A (en) * | 2015-06-24 | 2015-09-30 | 山东常生源食品科技有限公司 | Process for preparing soaking-free dried sea cucumbers |
| CN104921253A (en) * | 2015-06-29 | 2015-09-23 | 山东常生源食品科技有限公司 | Processing method for semi-finished sea cucumber products |
| CN108065262A (en) * | 2017-12-12 | 2018-05-25 | 大连理创科技有限公司 | A kind of quick-growing sea cucumber and its preparation method and hair-making method |
| CN111838278B (en) * | 2020-07-27 | 2022-07-29 | 苗淑芳 | Preparation method of nourishing quick-dried sea cucumber |
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| CN1853509A (en) * | 2005-04-26 | 2006-11-01 | 李长青 | Production of dried sea cucumbers |
| KR100710889B1 (en) * | 2006-06-08 | 2007-04-27 | 정해진 | Sea cucumber drying method to facilitate cooking |
| CN102028268A (en) * | 2010-11-24 | 2011-04-27 | 冯玉萍 | Sea cucumber slicing process technology |
| CN102138677A (en) * | 2011-03-25 | 2011-08-03 | 姜楠 | Dry processing method of instant sea cucumber |
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2013
- 2013-09-11 CN CN201310412073.7A patent/CN103431444B/en active Active
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|---|---|---|---|---|
| CN1853509A (en) * | 2005-04-26 | 2006-11-01 | 李长青 | Production of dried sea cucumbers |
| KR100710889B1 (en) * | 2006-06-08 | 2007-04-27 | 정해진 | Sea cucumber drying method to facilitate cooking |
| CN102028268A (en) * | 2010-11-24 | 2011-04-27 | 冯玉萍 | Sea cucumber slicing process technology |
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