CN103598626A - Production method for delicious instant sea cucumbers - Google Patents

Production method for delicious instant sea cucumbers Download PDF

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Publication number
CN103598626A
CN103598626A CN 201310590906 CN201310590906A CN103598626A CN 103598626 A CN103598626 A CN 103598626A CN 201310590906 CN201310590906 CN 201310590906 CN 201310590906 A CN201310590906 A CN 201310590906A CN 103598626 A CN103598626 A CN 103598626A
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CN
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Prior art keywords
step
delicious
cucumber
sea cucumbers
cucumbers
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CN 201310590906
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Chinese (zh)
Inventor
吕爱东
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大连爱冬水产食品有限公司
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof

Abstract

The invention discloses a production method for delicious instant sea cucumbers and belongs to the field of food processing. The production method for the delicious instant sea cucumbers comprises the following steps: selecting more than 250 grams of fresh and alive sea cucumbers which are sowed at the bottom of the sea; removing internal organs of the sea cucumbers and washing; processing the sea cucumbers into semi-finished products by adopting a low-pressure compression technology; washing by pure water; desalting and sterilizing; mixing sauce by using traditional condiments and carry out seasoning by adopting a hot seasoning technology; dehydrating by using a sterile dehumidification technology; inflating nitrogen into a nylon plastic bag to package; sterilizing by adopting a high-temperature sterilization kettle. The method is convenient to operate and a processed product keeps the nutrition of the see cucumbers; the processed product has a chewable mouth feel, is convenient to eat and is light to transport.

Description

美味即食海参的制作方法 Delicious instant sea cucumber production methods

技术领域 FIELD

[0001] 本发明涉及美味即食海参的制作方法,属于食品加工领域。 [0001] The present invention relates to a method of manufacturing tasty instant sea cucumber, which belongs to the field of food processing.

背景技术 Background technique

[0002] 海参是海洋生物棘皮动物门海参纲动物的统称,在海洋中营底栖生活,生活在洁净的大洋深处、浅海和沿岸浅水区,目前已经发现的海参有1000多种,但仅有40种可以被食用,在我国可以食用的仅20种左右。 [0002] cucumber is a marine life Echinodermata Holothuroidea animals collectively, benthic life in the ocean, living in the depths of the ocean clean, shallow water and shallow coastal waters, there are 1,000 kinds of sea cucumber has now been found, but only there are 40 kinds can be eaten in our country can be consumed only about 20 species.

[0003] 底播海参是通过改造海底环境,移植亲体海参或在海区投放海参苗的办法达到收获海参的目的,底播放流刺参的成活率和回捕率均较低,但海参质量好。 [0003] bottom sowing sea cucumber is through the transformation of the seabed environment, pro-graft body in the sea cucumber or a way to serve the purpose of harvesting sea cucumber seedlings of sea cucumber, sea cucumber end play streaming survival and recapture rates low, but good quality of sea cucumber.

[0004] 现有的即食海参生产工艺为了海参的保质期,添加防腐剂,口感和营养均受到较大的影响。 [0004] Existing processes for the production of instant sea cucumber sea cucumber's shelf life, preservatives, taste and nutrition are subject to greater impact.

发明内容 SUMMARY

[0005] 本发明提供一种美味即食海参的制作方法,该方法操作方便,加工出的产品营养丰富,口味独特,本发明通过以下技术方案实现: [0005] The present invention provides a tasty instant sea cucumber production methods, the methods are convenient, rich nutrition processed products, unique taste, the present invention is achieved by the following technical solution:

美味即食海参的制作方法,其特征在于,包括以下步骤: The method of making delicious instant sea cucumber, the method comprising the steps of:

步骤一、选用250克以上海洋底播鲜活海参,清除内脏,清洗干净; Step one, the choice of 250 grams or more seabed sowing fresh sea cucumber, evisceration, clean;

步骤二、采用低压浓缩技术,将上述海参加工成半成品; Step two, low-pressure enrichment technology, the above-described cucumber processed into semi-finished products;

步骤三、用纯净水清洗、脱盐、杀菌; Step three, washed with pure water, desalination, sterilization;

步骤四、使用传统调味品调汁,采用热入味技术进行入味; Step four, using conventional seasoning sauce tone, thermal technology tasty tasty;

步骤五、使用无菌除湿技术进行脱水; Step five, using aseptic technique dehydration desiccant;

步骤六、使用尼龙塑料袋充氮气包装; Step six, nitrogen filled nylon plastic packing;

步骤七、高温杀菌釜杀菌。 Step seven, high-temperature sterilization kettle sterilization.

[0006] 所述传统调味品为,按海参重量的百分比计,配以葱0.5 % -0.8 %,姜 [0006] The seasoning was the traditional, cucumber weight percentage basis, 0.5% -0.8% together with onion, ginger

0.5 % -0.8 %,大蒜0.5 % -0.6 %,花椒0.2 % -0.5 %,枸杞0.1 % -0.5 %,大料 0.5% -0.8% 0.5% -0.6% of garlic, pepper 0.2% -0.5% 0.1% -0.5% wolfberry, aniseed

0.2 % -0.6 %,料酒0.3 % -0.8 %,糖10 % -20 %,盐5 % -10 %,味精I % -3 %,I+G 0.2% -0.6% 0.3% -0.8% wine, sugar 10% -20%, 5% -10% salt, MSG I% -3%, I + G

0.2% -0.5%。 0.2% -0.5%.

[0007] 发明有益效果:本发明方法生产的即食海参能够锁住海参营养、口感筋道、食用方便、运输轻便。 [0007] Advantageous Effects of Invention: The method of the present invention for producing instant sea cucumber to lock cucumber nutrition, convenience chewy texture, food, light transport.

具体实施方式 detailed description

[0008] 实施例1 [0008] Example 1

美味即食海参的制作方法,其特征在于,包括以下步骤: The method of making delicious instant sea cucumber, the method comprising the steps of:

步骤一、选用250克以上海洋底播鲜活海参,清除内脏,清洗干净; Step one, the choice of 250 grams or more seabed sowing fresh sea cucumber, evisceration, clean;

步骤二、采用低压浓缩技术,将上述海参加工成半成品; Step two, low-pressure enrichment technology, the above-described cucumber processed into semi-finished products;

步骤三、用纯净水清洗、脱盐、杀菌; 步骤四、使用传统调味品调汁,采用热入味技术进行入味; Step three, washed with pure water, desalination, sterilization; Step 4 using conventional seasoning sauce tone, thermal technology tasty tasty;

步骤五、使用无菌除湿技术进行脱水; Step five, using aseptic technique dehydration desiccant;

步骤六、使用尼龙塑料袋充氮气包装; Step six, nitrogen filled nylon plastic packing;

步骤七、高温杀菌釜杀菌。 Step seven, high-temperature sterilization kettle sterilization.

[0009] 所述传统调味品为,按海参重量的百分比计,配以葱0.5 %,姜0.5 %,大蒜0.5 %,花椒0.2%,枸杞0.1%,大料0.2%,料酒0.3%,糖10%,盐5%,味精1%,I+G 0.2%。 [0009] The seasoning was the traditional, cucumber weight percentage basis, 0.5% together with onions, 0.5% ginger, 0.5% garlic, pepper 0.2%, 0.1% wolfberry, 0.2% aniseed, cooking wine 0.3%, sugar 10 %, 5% salt, monosodium glutamate 1%, I + G 0.2%.

[0010] 实施例2 [0010] Example 2

美味即食海参的制作方法,其特征在于,包括以下步骤: The method of making delicious instant sea cucumber, the method comprising the steps of:

步骤一、选用250克以上海洋底播鲜活海参,清除内脏,清洗干净; Step one, the choice of 250 grams or more seabed sowing fresh sea cucumber, evisceration, clean;

步骤二、采用低压浓缩技术,将上述海参加工成半成品; Step two, low-pressure enrichment technology, the above-described cucumber processed into semi-finished products;

步骤三、用纯净水清洗、脱盐、杀菌; Step three, washed with pure water, desalination, sterilization;

步骤四、使用传统调味品调汁,采用热入味技术进行入味; Step four, using conventional seasoning sauce tone, thermal technology tasty tasty;

步骤五、使用无菌除湿技术进行脱水; Step five, using aseptic technique dehydration desiccant;

步骤六、使用尼龙塑料袋充氮气包装; Step six, nitrogen filled nylon plastic packing;

步骤七、高温杀菌釜杀菌。 Step seven, high-temperature sterilization kettle sterilization.

[0011 ] 所述传统调味品为,按海参重量的百分比计,配以葱0.8 %,姜0.8 %,大蒜0.6%,花椒0.5%,枸杞0.5%,大料0.6%,料酒0.8%,糖20%,盐10%,味精3%,1+6 0.5%0 [0011] The seasoning was the traditional, cucumber weight percentage basis, 0.8% together with onions, 0.8% ginger, 0.6% garlic, pepper 0.5%, 0.5% wolfberry, 0.6% aniseed, cooking wine 0.8%, sugar 20 %, 10% salt, 3% MSG, 0.5% 0 6 + 1

[0012] 以上所述,仅为本发明较佳的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明披露的技术范围内,根据本发明的技术方案及其发明构思加以等同替换或改变,都应涵盖在本发明的保护范围之内。 [0012] The above are only the preferred specific embodiments of the invention, but the scope of the present invention is not limited thereto, any skilled in the art in the art within the technical scope disclosed in the present invention, according to the present invention its aspect of the inventive concept changes or equivalent replacements to be, shall fall within the scope of the present invention.

Claims (2)

  1. 1.美味即食海参的制作方法,其特征在于,包括以下步骤: 步骤一、选用250克以上海洋底播鲜活海参,清除内脏,清洗干净; 步骤二、采用低压浓缩技术,将上述海参加工成半成品; 步骤三、用纯净水清洗、脱盐、杀菌; 步骤四、使用传统调味品调汁,采用热入味技术进行入味; 步骤五、使用无菌除湿技术进行脱水; 步骤六、使用尼龙塑料袋充氮气包装; 步骤七、高温杀菌釜杀菌。 A method for making delicious instant sea cucumber, which is characterized in that it comprises the following steps: First, 250 grams or more selected seabed sowing fresh sea cucumber, evisceration, clean; step two, was concentrated by low pressure technique, is processed into the above-described cucumber semifinished; step three, washed with pure water, desalination, sterilization; step 4 using conventional seasoning sauce tone, thermal technology tasty tasty; step 5 using aseptic technique dehydration desiccant; step 6 nylon bags filled nitrogen packing; step seven, high-temperature sterilization autoclave sterilization.
  2. 2.根据权利要求1所述美味即食海参的制作方法,其特征在于,所述传统调味品为,按海参重量的百分比计,配以葱0.5%-0.8%,姜0.5%-0.8%,大蒜0.5 % -0.6 %,花椒.0.2% -0.5 %,枸杞0.1% -0.5%,大料0.2% -0.6%,料酒0.3% _0.8%,糖10% -20%,盐5% -10%,味精1% -3%, I+G 0.2% -0.5%0 2. The method of manufacturing a delicious instant sea cucumber claim, wherein said condiment is traditional, cucumber weight percentage basis, 0.5% -0.8% together with onions, 0.5% -0.8% ginger, garlic 0.5% -0.6%, pepper .0.2% -0.5% 0.1% -0.5% wolfberry, aniseed 0.2% -0.6%, 0.3% wine _0.8%, sugar 10% -20%, 5% -10% salt , MSG 1% -3%, I + G 0.2% -0.5% 0
CN 201310590906 2013-11-22 2013-11-22 Production method for delicious instant sea cucumbers CN103598626A (en)

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Citations (5)

* 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
CN1817235A (en) * 2006-01-05 2006-08-16 张功伦 Process of instant concentrated cucumber product
CN101411522A (en) * 2008-11-14 2009-04-22 钱武刚;李长青 Method for preparing dried sea-cucumber of ultra-high pressure
CN101579142A (en) * 2009-06-24 2009-11-18 傅建华 Method for freeze preservation of sea cucumbers
CN101904520A (en) * 2009-06-03 2010-12-08 张家福 Ingredient for preparing instant sea cucumber and preparation method

Patent Citations (5)

* 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
CN1817235A (en) * 2006-01-05 2006-08-16 张功伦 Process of instant concentrated cucumber product
CN101411522A (en) * 2008-11-14 2009-04-22 钱武刚;李长青 Method for preparing dried sea-cucumber of ultra-high pressure
CN101904520A (en) * 2009-06-03 2010-12-08 张家福 Ingredient for preparing instant sea cucumber and preparation method
CN101579142A (en) * 2009-06-24 2009-11-18 傅建华 Method for freeze preservation of sea cucumbers

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
叶丹等: "即食海参休闲食品原料处理新工艺", 《肉类研究》, no. 10, 31 December 2008 (2008-12-31) *
李银塔等: "即食鲜海参生产工艺研究", 《肉类研究》, no. 6, 30 June 2010 (2010-06-30) *

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