CN103750416A - 一种海参生产方法 - Google Patents
一种海参生产方法 Download PDFInfo
- Publication number
- CN103750416A CN103750416A CN201110344519.8A CN201110344519A CN103750416A CN 103750416 A CN103750416 A CN 103750416A CN 201110344519 A CN201110344519 A CN 201110344519A CN 103750416 A CN103750416 A CN 103750416A
- Authority
- CN
- China
- Prior art keywords
- sea cucumber
- production method
- soaked
- cucumber production
- raw material
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000251511 Holothuroidea Species 0.000 title claims abstract description 22
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 7
- 206010033546 Pallor Diseases 0.000 claims abstract description 3
- 238000004140 cleaning Methods 0.000 claims abstract description 3
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 241000208340 Araliaceae Species 0.000 claims description 2
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 2
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 2
- 235000008434 ginseng Nutrition 0.000 claims description 2
- 210000000936 intestine Anatomy 0.000 claims description 2
- 210000001835 viscera Anatomy 0.000 claims description 2
- 238000010521 absorption reaction Methods 0.000 abstract 1
- 230000002421 anti-septic effect Effects 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 230000029087 digestion Effects 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 150000004676 glycans Chemical class 0.000 abstract 1
- 229920001282 polysaccharide Polymers 0.000 abstract 1
- 239000005017 polysaccharide Substances 0.000 abstract 1
- 239000008213 purified water Substances 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/20—Freezing
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明公开一种海参生产方法。冻干即食海参是将干参泡发后，并经过蒸煮加工的海参，可直接食用，多糖不流失，还能被人体充分吸收利用，既完整的保持了海参形态，又解决了海参消化吸收难的问题，袋装即食海参泡在纯净水里，开袋即食，不含防腐剂。其加工工艺为：原料处理、清洗、高温漂烫、干燥。
Description
技术领域：本发明涉及一种海参生产方法。
发明内容：本发明提供一种海参生产方法。
具体实施方式：
首先应对原料进行选择，参龄应在2年以上。打捞上来的海参应及时刨肠，将海参内脏全部取出并清洗干净。
清洗后的海参需要经过高温漂烫，温度应控制在50-80度，时间不超过10分钟。
在真空状态下，先将海参速冻，经过干燥后，即食海参即生产完成。
Claims (1)
1.一种海参，其特征在于制作工艺为：
首先应对原料进行选择，参龄应在2年以上。打捞上来的海参应及时刨肠，将海参内脏全部取出并清洗干净。
清洗后的海参需要经过高温漂烫，温度应控制在50-80度，时间不超过10分钟。
在真空状态下，先将海参速冻，经过干燥后，即食海参即生产完成。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110344519.8A CN103750416A (zh) | 2011-10-31 | 2011-10-31 | 一种海参生产方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110344519.8A CN103750416A (zh) | 2011-10-31 | 2011-10-31 | 一种海参生产方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103750416A true CN103750416A (zh) | 2014-04-30 |
Family
ID=50517869
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110344519.8A Pending CN103750416A (zh) | 2011-10-31 | 2011-10-31 | 一种海参生产方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103750416A (zh) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104544292A (zh) * | 2015-01-07 | 2015-04-29 | 杜鑫鑫 | 蒸食海参加工方法 |
| CN104939139A (zh) * | 2015-06-24 | 2015-09-30 | 山东常生源食品科技有限公司 | 一种免发干海参的制备工艺 |
| CN105410738A (zh) * | 2015-12-01 | 2016-03-23 | 大连工业大学 | 一种即食海参的低中温加工方法 |
| CN114424787A (zh) * | 2021-12-31 | 2022-05-03 | 大连盖世健康食品股份有限公司 | 一种新鲜海参即食品的新型锁鲜方法 |
-
2011
- 2011-10-31 CN CN201110344519.8A patent/CN103750416A/zh active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104544292A (zh) * | 2015-01-07 | 2015-04-29 | 杜鑫鑫 | 蒸食海参加工方法 |
| CN104939139A (zh) * | 2015-06-24 | 2015-09-30 | 山东常生源食品科技有限公司 | 一种免发干海参的制备工艺 |
| CN105410738A (zh) * | 2015-12-01 | 2016-03-23 | 大连工业大学 | 一种即食海参的低中温加工方法 |
| CN114424787A (zh) * | 2021-12-31 | 2022-05-03 | 大连盖世健康食品股份有限公司 | 一种新鲜海参即食品的新型锁鲜方法 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140430 |