CN103798840B - Processing method of sea cucumber - Google Patents
Processing method of sea cucumber Download PDFInfo
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- CN103798840B CN103798840B CN201410092229.2A CN201410092229A CN103798840B CN 103798840 B CN103798840 B CN 103798840B CN 201410092229 A CN201410092229 A CN 201410092229A CN 103798840 B CN103798840 B CN 103798840B
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- 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
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- 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
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
Abstract
The invention relates to the field of processing of marine products, and in particular relates to a processing method of sea cucumber. The processing method comprises the following steps: removing internal organs of sea cucumber, cleaning the sea cucumber, soaking the sea cucumber in ice water the weight of which at least doubles that of the sea cucumber for 2-5 hours; adding the soaked sea cucumber to a container, vacuumizing until air pressure in the container is 26-40 KPa, heating to 80-85 DEG C, blanching for 7min-15min, and heating to 90-95 DEG C at the speed of 0.25-0.3 DEG C/min; freezing the sea cucumber at -190 to -196 DEG C for 5min-10min; and steaming the frozen sea cucumber at 100-105 DEG C for 18min-23min to obtain the target sea cucumber. The sea cucumber processing method disclosed by the invention avoids a process of soaking the sea cucumber in water, thus solving a technical problem that the sea cucumber dissolves independently; the processed sea cucumber tastes moderate in hardness, and is glutinous but not rotten and chewy but not hard; the entire process is controlled within 110 DEG C, and thus nutrient loss is relieved.
Description
Technical field
The present invention relates to marine products processing field, in particular to the processing method of a kind of sea cucumber.
Background technology
At present, sea cucumber generally adopts the processing method of high temperature or low temperature, and high temperature is generally 120-260 DEG C, easily causes the loss of its nutritional labeling through this temperature processing sea cucumber; And low temperature process sea cucumber, low temperature is generally less than 72 DEG C, and the sea cucumber obtained is not yet done, is not easy to eat.
Summary of the invention
The object of the present invention is to provide the processing method of a kind of sea cucumber, to solve the above problems.
Provide the processing method of a kind of sea cucumber in an embodiment of the present invention, it is characterized in that, comprise the following steps:
(a), gill sea cucumber afterwash, adds the frozen water of at least 2 times of described sea cucumber weight, soaks 2-5h;
(b), by soak after described sea cucumber be put in container, the air pressure be evacuated in container is 26-40KPa, and being heated to temperature is 80-85 DEG C, blanching 7-15min, then with the heating rate of 0.25-0.3 DEG C/min to 90-95 DEG C;
(c), described sea cucumber is positioned over-190 ~-196 DEG C of freezing 5-10min;
(d), the described sea cucumber after freezing is steamed 18-23min under 100-105 DEG C of condition, to obtain final product.
Preferably, in described step (a), described sea cucumber is the sea cucumber that lives.
Preferably, in described step (a), described in gill and be specially: by described sea cucumber along its belly middle opening 2-4cm, take out internal organ.
Preferably, in described step (a), the weight of described frozen water is 2-3 times of sea cucumber weight.
Preferably, in described step (a), described soak time is 2-5h.
Preferably, in described step (b), described air pressure is 30-35KPa.
Preferably, in described step (b), the described blanching time is 9-11min.
Preferably, described step (b) completes in vacuum cooking equipment, and described vacuum cooking equipment comprises two Self-priming vacuum pumps and an electrically heated steamer, and described two Self-priming vacuum pumps are connected with described electrically heated steamer respectively by pipeline; Described steamer edge is sealed by O-ring seal.
Preferably, in described step (c), described cooling time is 7-8min.
Preferably, in described step (d), the time of described steaming is 20-21min.
The processing method of a kind of sea cucumber that the embodiment of the present invention provides, soak atrophy rapidly through frozen water after cleaning sea cucumber, be positioned in container that air pressure is 26-40KPa, be heated to 80-85 DEG C of blanching 7-15min, then with the heating rate of 0.25-0.3 DEG C/min to 90-95 DEG C, obtain the sea cucumber that part is ripe; Then freeze to lock nutrition by ultralow temperature, pass through in 100-105 DEG C again, steam 18-23min, the sea cucumber obtained is instant holothurian, eliminates the process with waterishlogged Stichopus japonicus, solve the technical barrier of sea cucumber self-dissolving, mouthfeel soft or hard appropriateness, glutinous and not rotten, strength road and not stiff, because whole process is not all more than 110 DEG C, decrease the loss of its nutritional labeling.
Detailed description of the invention
Below by specific embodiment, the present invention is described in further detail.
Provide the processing method of a kind of sea cucumber in the embodiment of the present invention, it is characterized in that, comprise the following steps:
(a), gill sea cucumber afterwash, adds the frozen water of at least 2 times of described sea cucumber weight, soaks 2-5h;
(b), by soak after described sea cucumber be put in container, the air pressure be evacuated in container is 26-40KPa, and being heated to temperature is 80-85 DEG C, blanching 7-15min, then with the heating rate of 0.25-0.3 DEG C/min to 90-95 DEG C;
(c), described sea cucumber is positioned over-190 ~-196 DEG C of freezing 5-10min;
(d), the described sea cucumber after freezing is steamed 18-23min under 100-105 DEG C of condition, to obtain final product.
The processing method of a kind of sea cucumber that the embodiment of the present invention provides, soak atrophy rapidly through frozen water after cleaning sea cucumber, be positioned in container that air pressure is 26-40KPa, be heated to 80-85 DEG C of blanching 7-15min, then with the heating rate of 0.25-0.3 DEG C/min to 90-95 DEG C, obtain the sea cucumber that part is ripe; Then freeze to lock nutrition by ultralow temperature, pass through in 100-105 DEG C again, steam 18-23min, the sea cucumber obtained is instant holothurian, eliminates the process with waterishlogged Stichopus japonicus, solve the technical barrier of sea cucumber self-dissolving, mouthfeel soft or hard appropriateness, glutinous and not rotten, strength road and not stiff, because whole process is not all more than 110 DEG C, decrease the loss of its nutritional labeling.
By after sea cucumber blanching with the heating rate of 0.25-0.3 DEG C/min to 90-95 DEG C, this heating process slowly evenly heats, and make sea cucumber ecto-entad constantly permeate heat like this, the product obtained is heated more even, and the position that heat enters is also consistent.In general, the sea cucumber heat time at 3 ages is 38-42min, and the age of sea cucumber increases by 1 year, increases 1-2min accordingly; If the age of sea cucumber reduces 1 year, reduce 1-2min accordingly.
-190 ~-196 DEG C of freezing employing liquid nitrogen fast refrigerating cabinets, the sea cucumber that makes that can be quick and strong is lowered the temperature, and locks the nutrition of sea cucumber; The ice crystal that such snap frozen produces is minimum, guarantees that the moisture of sea cucumber and quality are by complete preservation, and helps the quality keeping sea cucumber; This also prevents the loss of moisture, reach free of losses; Maintain the primary colors of food, original flavor and protoplasm.
In order to ensure nutrition and the taste of sea cucumber, preferably, the sea cucumber gilled in afterwash by sea cucumber in described step (a) is the sea cucumber that lives.
Particularly, in described step (a), described in gill and be specially: by described sea cucumber along its belly middle opening 2-4cm, take out internal organ.Belly middle opening 2-4cm gills simple, is easy to clean sea cucumber after gilling, and in addition, after gilling like this, the expansion position of sea cucumber is larger.
Adding frozen water and soak sea cucumber, is to allow sea cucumber through the atrophy rapidly of Low-temperature Ice water soaking, pulling cutification out spherical after immersion, hard especially.In immersion process, sea cucumber has the process of a dehydration, in order to both reach the object of immersion, makes again impurity content in the sea cucumber obtained few, and preferably, in described step (a), the weight of described frozen water is 2-3 times of sea cucumber weight.In order to the sea cucumber obtained contains impurity less, much cleaner, preferably, described frozen water is pure water.
In order to make the sea cucumber hardness after immersion suitable, have certain form, preferably, in described step (a), described soak time is 2-5h.
Under certain vacuum, the air pressure as adopted in the present invention is 26-40KPa, and water temperature just can be seethed with excitement at 65-75 DEG C, and further, in described step (b), described air pressure is 30-35KPa, and water temperature just can be seethed with excitement at 69-73 DEG C; The vacuum adopting certain air pressure to be formed, reaches water and just can seethe with excitement when low temperature, and to carry out processing sea cucumber, the active nutritional adopting the method processing sea cucumber maximumly can retain sea cucumber is worth.
To the object of sea cucumber blanching mainly in order to be shaped by sea cucumber, further, in described step (b), the described blanching time is 9-11min.
Particularly, described step (b) completes in vacuum cooking equipment, and described vacuum cooking equipment comprises two Self-priming vacuum pumps and an electrically heated steamer, and described two Self-priming vacuum pumps are connected with described electrically heated steamer respectively by pipeline; Described steamer edge is sealed by O-ring seal.As used Self-priming vacuum pump and the electrically heated steamer of 4000W of 380W, two Self-priming vacuum pumps are connected with steamer respectively, and the air pressure in the steamer obtained can meet requirement of the present invention.Two Self-priming vacuum pumps are connected with steamer respectively, being by vacuumizing the atmospheric pressure changed in steamer, reaching the effect of the boiling point reducing water.This equipment can conveniently complete step of the present invention, saves time.
In described step (c), described cooling time is 7-8min.The superfreeze time adopting liquid nitrogen fast refrigerating cabinet is the nutrition that 7-8min effectively can pin sea cucumber, guarantees that the moisture of sea cucumber and quality are by complete preservation, and helps the quality keeping sea cucumber; Maintain the primary colors of food, original flavor and protoplasm.
Further, in described step (d), the time of described steaming is 20-21min.The sea cucumber soft or hard appropriateness obtained, glutinous and not rotten, strength road and not stiff.
Embodiment 1
By the sea cucumber alive at 2 ages along its belly middle opening 2cm, gill afterwash, adds the frozen water of 2 times of sea cucumber weight, soaks 2h;
Sea cucumber after soaking is positioned over vacuum cooking equipment, and the air pressure be evacuated in container is 26KPa, and being heated to temperature is 85 DEG C of blanching 7min, then with the heating rate to 90 DEG C of 0.25 DEG C/min;
Sea cucumber is positioned over the freezing 7min of liquid nitrogen fast refrigerating cabinet of-190 DEG C;
By the sea cucumber after freezing in 100 DEG C, steam 20min, the sea cucumber soft or hard obtained appropriateness, glutinous and not rotten, strength road and not stiff.
Embodiment 2
By the sea cucumber alive at 3 ages along its belly middle opening 3cm, gill afterwash, adds the frozen water of 2 times of sea cucumber weight, soaks 3h;
Sea cucumber after soaking is positioned over vacuum cooking equipment, and the air pressure be evacuated in container is 30KPa, and being heated to temperature is 82 DEG C of blanching 9min, then with the heating rate to 93 DEG C of 0.3 DEG C/min;
Sea cucumber is positioned over the freezing 8min of liquid nitrogen fast refrigerating cabinet of-194 DEG C;
By the sea cucumber after freezing in 102 DEG C, steam 21min, the sea cucumber soft or hard obtained appropriateness, glutinous and not rotten, strength road and not stiff.
Embodiment 3
By the sea cucumber alive at 4 ages along its belly middle opening 3cm, gill afterwash, adds the frozen water of 3 times of sea cucumber weight, soaks 5h;
Sea cucumber after soaking is positioned over vacuum cooking equipment, and the air pressure be evacuated in container is 35KPa, and being heated to temperature is 80 DEG C of blanching 11min, then with the heating rate to 90 DEG C of 0.25 DEG C/min;
Sea cucumber is positioned over the freezing 5min of liquid nitrogen fast refrigerating cabinet of-196 DEG C;
By the sea cucumber after freezing in 104 DEG C, steam 18min, the sea cucumber soft or hard obtained appropriateness, glutinous and not rotten, strength road and not stiff.
Embodiment 4
By the sea cucumber alive at 5 ages along its belly middle opening 4cm, gill afterwash, adds the frozen water of 6 times of sea cucumber weight, soaks 4h;
Sea cucumber after immersion is positioned over vacuum cooking equipment by the sea cucumber after soaking, and the air pressure be evacuated in container is 40KPa, and being heated to temperature is 80 DEG C of blanching 15min, then with the heating rate to 95 DEG C of 0.25 DEG C/min;
Sea cucumber is positioned over the freezing 10min of liquid nitrogen fast refrigerating cabinet of-195 DEG C;
By the sea cucumber after freezing in 105 DEG C, steam 23min, the sea cucumber soft or hard obtained appropriateness, glutinous and not rotten, strength road and not stiff.
The processing method of a kind of sea cucumber provided by the invention, the sea cucumber soft or hard obtained appropriateness, glutinous and not rotten, strength road and not stiff.There is autolysis in the sea cucumber that current processing obtains, containing autolytic enzyme in the body wall of sea cucumber self, the decomposition of autolytic enzyme can make its oneself dissolve, and so just causes very large waste, and through the sea cucumber that the processing method of sea cucumber provided by the invention obtains, there is not the phenomenon that oneself is dissolved.
The foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, for a person skilled in the art, the present invention can have various modifications and variations.Within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (9)
1. a processing method for sea cucumber, is characterized in that, comprises the following steps:
(a), gill sea cucumber afterwash, adds the frozen water of at least 2 times of described sea cucumber weight, soaks 2-5h;
(b), by soak after described sea cucumber be put in container, the air pressure be evacuated in container is 26-40KPa, and being heated to temperature is 80-85 DEG C, blanching 7-15min, then with the heating rate of 0.25-0.3 DEG C/min to 90-95 DEG C;
(c), described sea cucumber is positioned over-190 ~-196 DEG C of freezing 5-10min;
(d), the described sea cucumber after freezing is steamed 18-23min under 100-105 DEG C of condition, to obtain final product.
2. the processing method of sea cucumber according to claim 1, is characterized in that, in described step (a), described sea cucumber is the sea cucumber that lives.
3. the processing method of sea cucumber according to claim 2, is characterized in that, in described step (a), described in gill and be specially: by described sea cucumber along its belly middle opening 2-4cm, take out internal organ.
4. the processing method of sea cucumber according to claim 1, is characterized in that, in described step (a), the weight of described frozen water is 2-3 times of sea cucumber weight.
5. the processing method of sea cucumber according to claim 1, is characterized in that,
In described step (b), described air pressure is 30-35KPa.
6. the processing method of sea cucumber according to claim 1, is characterized in that, in described step (b), the described blanching time is 9-11min.
7. the processing method of sea cucumber according to claim 1, is characterized in that,
Described step (b) completes in vacuum cooking equipment, and described vacuum cooking equipment comprises two Self-priming vacuum pumps and an electrically heated steamer, and described two Self-priming vacuum pumps are connected with described electrically heated steamer respectively by pipeline; Described steamer edge is sealed by O-ring seal.
8. the processing method of sea cucumber according to claim 1, is characterized in that,
In described step (c), described cooling time is 7-8min.
9. the processing method of sea cucumber according to claim 1, is characterized in that, in described step (d), the time of described steaming is 20-21min.
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| CN201410092229.2A CN103798840B (en) | 2014-03-13 | 2014-03-13 | Processing method of sea cucumber |
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| CN201410092229.2A CN103798840B (en) | 2014-03-13 | 2014-03-13 | Processing method of sea cucumber |
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| CN103798840B true CN103798840B (en) | 2015-05-20 |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489755A (en) * | 2014-12-09 | 2015-04-08 | 山东好当家海洋发展股份有限公司 | Method for processing stichopus japonicus slices |
| CN105124643B (en) * | 2015-08-25 | 2018-08-03 | 大连财神岛集团有限公司 | Sea cucumber decatize processing method |
| CN105054123A (en) * | 2015-08-28 | 2015-11-18 | 山东好当家海洋发展股份有限公司 | Instant sea cucumber preparation method |
| CN105410738A (en) * | 2015-12-01 | 2016-03-23 | 大连工业大学 | Low-medium temperature processing method for instant sea cucumbers |
| CN109170645B (en) * | 2018-10-08 | 2023-09-15 | 莆田市汇丰食品工业有限公司 | Low-pressure high-temperature blanching equipment for sea cucumbers |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1969688A (en) * | 2005-11-23 | 2007-05-30 | 戴振东 | Sea cucumber activity preserved instant cucumber and preparation method thereof |
| CN101579142A (en) * | 2009-06-24 | 2009-11-18 | 傅建华 | Method for freeze preservation of sea cucumbers |
| CN103125985A (en) * | 2013-03-27 | 2013-06-05 | 中国海洋大学 | Low-temperature vacuum heating and stewing method of sea cucumber |
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- 2014-03-13 CN CN201410092229.2A patent/CN103798840B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1969688A (en) * | 2005-11-23 | 2007-05-30 | 戴振东 | Sea cucumber activity preserved instant cucumber and preparation method thereof |
| CN101579142A (en) * | 2009-06-24 | 2009-11-18 | 傅建华 | Method for freeze preservation of sea cucumbers |
| CN103125985A (en) * | 2013-03-27 | 2013-06-05 | 中国海洋大学 | Low-temperature vacuum heating and stewing method of sea cucumber |
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