CN103815436A - Processing method for instant sea cucumber - Google Patents
Processing method for instant sea cucumber Download PDFInfo
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- CN103815436A CN103815436A CN201410047386.1A CN201410047386A CN103815436A CN 103815436 A CN103815436 A CN 103815436A CN 201410047386 A CN201410047386 A CN 201410047386A CN 103815436 A CN103815436 A CN 103815436A
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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 a processing method for instant sea cucumber. In order to reduce the loss of nutrients in sea cucumber in an instant sea cucumber processing process, and meanwhile, in order to further improve the product quality of the instant sea cucumber, the invention provides the processing method for the instant sea cucumber. The method comprises the following steps: automatically removing dirt from the sea cucumber, cleaning, poaching and quick-freezing. The processing method for the instant sea cucumber is scientific and reasonable, and is easy and convenient to operate. Experiments show that the quality of the instant sea cucumber processed by the adoption of the processing method is greatly improved as compared with the instant seat cucumber processed by the conventional processing method.
Description
Technical field
The present invention relates to the processing method of a kind of sea cucumber, be specifically related to a kind of processing method of instant holothurian.
Background technology
Sea cucumber is because body contains autolytic enzyme, and it needs to process in time after catching.At present the processing of sea cucumber is mainly contained to drying and instant two kinds of processing methods.Although drying sea cucumber can obtain the longer holding time, owing to need to sending out by long bubble when edible, and the skill that bubble need to be certain, therefore it has limited the edible of ordinary populace.And instant holothurian both can obtain certain pot-life, can fully meet the demand of people to instant simultaneously.The processing method of instant holothurian mainly adopts boiled process to carry out at present, as application number is: 200510045943.7, name is called: original flavor instant holothurian and production method thereof, in this patent application document, the processing method of disclosed instant holothurian comprises the following steps: the first step, decontamination: after fresh and alive sea cucumbers is removed to internal organ, clean up; Second step, poach: the sea cucumber after cleaning is put into 30-40 ℃ of clear water, and slow fire boils 5-10 minute, is then warming up to 50-60 ℃ and boils 5-10 minute again, stretches and reaches sea cucumber state alive and pull out to sea cucumber entirety; The 3rd step, quick-frozen: the sea cucumber after poach is put in instant freezer, and at-40 to 1 ℃ of temperature, quick-frozen 15-20 minutes, packs and obtain original flavor instant holothurian.And poach step in instant holothurian process can cause a large amount of losses of sea cucumber nutrient composition, about the research of this aspect, in 04 phase in 2010 " Chinese Sea medicine ", deliver the research article " the extra large stichopus japonicus experimental study that part functional component runs off in conventional processes " of burnt strong, Kang Haiyan, this article is quantitatively followed the tracks of respectively the boil glutinous polysaccharide of the sea cucumber of ginseng in water, saponin(e and the protein of extra large stichopus japonicus conventional processes, and the loss that result shows albumen in sea cucumber, polysaccharide and saponin(e is boiled time lengthening and aggravated with adding.Especially before sea cucumber is carried out to poach, first sea cucumber belly is cut open at present, ginseng intestines are drawn out after cleaning up and carried out, cause thus the destruction of the individual integrality of sea cucumber, sea cucumber nutriment in its body in poach process can be accelerated to run off by incision.Burnt strong by adopting, Kang Haiyan introduces boils the glutinous polysaccharide of sea cucumber, saponin(e and quantification of protein tracking in the ginseng water sea cucumber after to complete sea cucumber individuality and otch and carry out respectively boiling test, result shows that complete sea cucumber boils the content that the glutinous polysaccharide of the sea cucumber of ginseng in water, saponin(e and protein content boil in ginseng water with respect to otch sea cucumber and reduces more than 50%, and this has absolutely proved that sea cucumber can aggravate the loss of nutritional labeling after otch in poach process.If but sea cucumber the ginseng intestines in body are not drawn out can cause a large amount of residual silt ginseng body in, cannot not reach food sanitation standard.Application number: 201210381198.3, title: the production method of sea cucumber intestine, the method for having introduced in this patent document and a kind ofly having avoided destroying the individual integrality of sea cucumber, realized sea cucumber and automatically tell intestines.Its method is that the sea cucumber of collection is put into the hungry 48-72 hour that supports temporarily in industrial aquaculture pond, supports temporarily water temperature: 15-30 ℃, density: 45-55 head/m3, changes water, the clear end for every 24 hours once; Row is dirty in induction.The automatic row that employing the method has realized sea cucumber individuality is dirty, will after the sea cucumber individual dissection after dirty row, can find, sea cucumber is arranged dirty automatically, and its internal organ are discharged clean, residual without foreign material such as silts, meet eating requirements completely.But adopt the method by the first hungry 48-72 hour that supports temporarily of sea cucumber, in this supports process temporarily, can cause sea cucumber individuality to reduce, Body weight loss, the attenuation of ginseng fat thickness degree, causes the decline of sea cucumber quality.In addition, the quality of evaluating instant holothurian is also relevant by ginseng body elasticity, glutinous softness after processing, requires the instant holothurian can not be really up to the mark in the time that rehydration is edible, has again certain elasticity simultaneously, and these factors all require to adopt specific technique to carry out in process.
Summary of the invention
For reducing the loss of sea cucumber endotrophic material in processing instant holothurian process, be the product quality that further improves instant holothurian simultaneously, the invention provides a kind of processing method of new instant holothurian.
For realizing above-mentioned technical purpose, the technical solution used in the present invention is: a kind of processing method of instant holothurian, the method comprises the following steps:
One, raw material is prepared
1, the fresh and alive sea cucumbers after catching is put into open-top receptacle, adjusting the residing environment temperature of open-top receptacle stimulates sea cucumber, described environment temperature high-temperature region is controlled at 25-30 ℃, low-temperature space is controlled at 3-10 ℃, sea cucumber in open-top receptacle is circulated in two warm areas delay, sea cucumber realizes that row is dirty automatically;
2, the sea cucumber of arranging in container after dirty is picked out, removed the internal organ that stick on sea cucumber body, then sea cucumber individuality is put into clean seawater cleans up, pulls out, draining, for subsequent use;
Two, poach
Fresh water in saucepan is heated to 35-40 ℃, put into the sea cucumber individuality that step 1 is got ready, fresh water addition was not there to be upper strata sea cucumber in saucepan to be as the criterion, holding temperature 10-15 minute, then pulling sea cucumber out puts into rapidly and in the fresh water of 0-5 ℃, carries out ice and swash, water temperature in saucepan is risen to 55-60 ℃ simultaneously, sea cucumber after ice is swashed is dropped in saucepan again, holding temperature 10-20 minute simultaneously, boil complete, again pull sea cucumber out and put into and in the fresh water of 0-5 ℃, carry out ice and swash, ice is pulled sea cucumber draining, for subsequent use out after swashing;
Three, the sea cucumber after poach is carried out to sterilization, quick-frozen, packing warehouse-in.
Further, delay that the sea cucumber in open-top receptacle is circulated in two warm areas in described step 1, refer to sea cucumber in high-temperature region and low-temperature space is detained 1-3 time respectively, be wherein 10-15 minute in two primary holdup times of warm area, secondary holdup time is 5-10 minute, and the holdup time is for the third time 2-5 minute.
Further, in described step 1, sea cucumber stirs operation to sea cucumber in the delay process of two warm areas.
Further, the poach step of described step 2, adds dietary alkali in fresh water, and the weight of dietary alkali is the 0.2-0.5% of water weight in saucepan.
The processing method of instant holothurian provided by the invention can effectively reduce the loss of sea cucumber endotrophic composition in poach process, the sea cucumber adopting the automatically dirty method of row can lure that the quick row of sea cucumber is dirty into, sea cucumber is shortened dramatically by catching to row the dirty time, prevent that sea cucumber individuality reduces in during this period, quality decline.In poach process, adopt two-part poach, the sharp operation of ice both can effectively guarantee the deactivation of autolytic enzyme in sea cucumber body, can make again sea cucumber meat keep closely, maintain certain elasticity simultaneously.This instant holothurian processing method is scientific and reasonable, easy and simple to handle.Show by experiment, adopt the instant holothurian of this processing method processing in quality, to there is lifting by a relatively large margin with respect to the instant holothurian of existing processing method processing.
The specific embodiment
Below by embodiment, the present invention will be further described.
Take the ripe sea cucumber of marine site, northern Shandong self-sow as example, describe the procedure of processing of this instant holothurian in detail.
In the time of processing instant holothurian, need to prepare between hot house and cold-room each at machining area, hot house temperature is controlled at 25-30 ℃, and cold-room temperature is controlled at 3-10 ℃, and in the present embodiment, hot house temperature is controlled at 28 ℃, and cold-room temperature is controlled at 5 ℃.
Concrete steps are as follows:
1, by the residing environment temperature of continuous change sea cucumber, sea cucumber is stimulated, row is dirty automatically to lure sea cucumber into.
As the fresh wild sea cucumber that caught winter is put into uncovered plastic crate, measure 2 ℃ of natural environment temperature, sea cucumber is sent in hot house and is detained, because sea cucumber environment temperature of living in is changed to suddenly 28 ℃ by 2 ℃, sea cucumber is upset, now sea cucumber there will be the dirty phenomenon of automatic row, but it is few to arrange dirty individual amount, now the sea cucumber that is detained end in hot house is sent in cold-room and is detained, temperature is reduced to suddenly 5 ℃ by 28 ℃, sea cucumber is subject to stronger stimulation again, sea cucumber is arranged dirty individual amount and increases, generally can reach individual the more than 30% of total amount of sea cucumber, in this stage, holdup time general control in hot house and cold-room is at 10-15 minute.In the present embodiment, the holdup time of selection is 12 minutes, 100 of the individual total amounts of sea cucumber, and after this hot house, cold-room circulate, arranging dirty sea cucumber individual amount is 33.Sea cucumber after this circulation is again sent in hot house, cold-room and is detained, holdup time maintains 5-10 minute, accelerate the variation of sea cucumber environment temperature of living in, after this hot house, cold-room circulate, sea cucumber is arranged dirty individual amount generally can reach the more than 85% of individual total amount, in the present embodiment, the holdup time of this hot house, cold-room is 6 minutes, and arranging the individual total quantity of dirty sea cucumber is 89.If the quantity that further improves sea cucumber and arrange dirty individuality, can also carry out hot house, cold-room for the third time and be detained circulation, hot house, cold-room holdup time further shorten for the third time, general control is 2-5 minute, be detained after circulation through three hot houses, cold-rooms, arrange dirty sea cucumber individual amount and generally can reach more than 95%, in the present embodiment of total amount, the holdup time that this circulation selected is 3 minutes, arranges dirty sea cucumber individual amount and reaches 97.
For further strengthening the environmental stimuli to sea cucumber, sea cucumber can adopt the method for stirring sea cucumber to stimulate sea cucumber in the process of hot house and cold-room delay, especially in the delay process of first stage, constantly stir variation that sea cucumber adds temperature simultaneously and can effectively lure sea cucumber into row is dirty automatically.
2, by the sea cucumber after the 1st step row is dirty by detecting in container, due to sea cucumber row dirty after, can there is certain adhesion with ginseng body in its intestines body, be therefore easy to by sea cucumber dirty row with do not arrange dirty sea cucumber and separate.The intestines body of adhesion on sea cucumber body is peeled off to rear centralized collection, and the independent collection of sea cucumber is put into pure seawater and is cleaned, and removes surface contaminants, and then draining is for subsequent use.
In the present embodiment, after sea cucumber intestine body separates with sea cucumber body, respectively sea cucumber body and intestines body are weighed, adopt this impact of the dirty method of row on sea cucumber weight automatically to analyze.
In the present embodiment, 100 of sea cucumber individual amounts, weighing as 16.5Kg while putting into container, through above-mentioned steps 2, the intestines body of centralized collection and sea cucumber body are weighed respectively, intestines body gross weight is 1.65Kg, the weight of sea cucumber body is 13.35Kg, intestines body and sea cucumber body gross weight are 15Kg, due to the fresh sea cucumber catching, its body contains relatively large seawater, consider that sea cucumber body maritime interior waters in the dirty process of row discharges thereupon and lose in the time collecting intestines bodies, therefore can think that the sea cucumber row who adopts the dirty method of this row to realize is dirty to the basic free of losses of the individual effective weight of sea cucumber, effective quality after sea cucumber can maintain and just catch.
3, in saucepan, add fresh water, fresh water addition is as the criterion with the upper strata sea cucumber that there was not sea cucumber to put into after saucepan, water is heated to 38 ℃, then put into the dirty sea cucumber of row after step 2 is cleaned, holding temperature 15 minutes, then sea cucumber is pulled out and in the fresh water of putting into rapidly 2 ℃, carried out ice and swash, pull out, water temperature in saucepan is risen to 60 ℃ simultaneously, sea cucumber after ice is swashed is dropped in saucepan again, holding temperature 15 minutes simultaneously, boil completely, again pull sea cucumber out and put into and in the fresh water of 2 ℃, carry out ice and swash, ice is pulled sea cucumber draining, for subsequent use out after swashing.In this step, the water temperature of first stage when poach generally maintains 35-40 ℃, holding temperature time 10-15 minute, water temperature when second stage poach generally maintains 55-60 ℃, time 10-20 minute, ice swashs water temperature 0-5 ℃, and the grasp of temperature and time is determined according to sea cucumber Individual Size, in the time that sea cucumber body volume is larger, the corresponding raising of water temperature and time.
The grasp outbalance of water temperature in this step, maintains lower poach temperature and can effectively reduce the loss of sea cucumber endotrophic composition.Ice between the two poach stages of while swashs the tight type, raising ginseng body elasticity, the reduction nutrient loss that operate strengthening ginseng body meat and has comparatively significantly effect, has concrete experimental data and describe in following content.
In this step, for improving the glutinous softness of the instant holothurian after processing, promote the edible quality of instant holothurian, in the time that operating, poach can in water, add appropriate dietary alkali, and the addition control of dietary alkali is to boil between the 0.2-0.5% of water weight.Adopt after this technological means, instant holothurian after processing is when edible, after brewing by boiling water, the glutinous softness of sea cucumber can obviously be promoted, and its instant holothurian made from respect to traditional diamond-making technique has obvious progress on outward appearance, mouthfeel, rehydration time.
4, by after the sea cucumber draining of step 3 poach, sterilization, quick-frozen, packing warehouse-in.
To the invention provides instant holothurian processing method and application number is: 200510045943.7, name is called: original flavor instant holothurian and production method thereof, the processing method that patent application document provides has been carried out following contrast.
Sample is chosen: take respectively the ripe sea cucumber of 10Kg, sea cucumber monomer volume is basically identical, and the sea cucumber individual amount of two samples is respectively 60.
Preparation method 1
Adopt method provided by the invention to arrange dirty processing the sea cucumber of sample 1, when poach, water weight 20Kg, 38 ℃ of first stage poach temperature, 10 minutes poach time, first stage ice swashs 2 ℃ of water temperatures; 58 ℃ of second stage poach temperature, 10 minutes poach time, ice swashs 2 ℃ of water temperatures, adds 40g dietary alkali in water simultaneously.
Preparation method 2
The sea cucumber of sample 2 is drawn out to the dirty body of sea cucumber by abdominal incision and clean up, when poach, water weight 20Kg, 38 ℃ of first stage poach temperature, 10 minutes poach time, swashs step without ice; Second stage poach temperature rises to 58 ℃, 10 minutes poach time, swash step without ice, and in water, do not add dietary alkali.
Adopt method in the research article " the extra large stichopus japonicus experimental study that part functional component runs off in conventional processes " of burnt strong, Kang Haiyan to measure and compare boiling the glutinous polysaccharide of sea cucumber, saponin(e and protein in ginseng water, result is as follows:
| ? | Sampling water yield ml | Color | Protein content (g) | Glutinous polyoses content (g) | Total saponin content (g) |
| Sample 1 boils ginseng water | 1000 | Light brown | 1.2 | 0.08 | 0.012 |
| Sample 2 boils ginseng water | 1000 | Palm fibre buff | 2.6 | 0.2 | 0.034 |
By upper table data declaration, adopt instant holothurian processing method provided by the invention, add ice to swash means owing to having adopted not destroy in the individual integrality of sea cucumber and poach process, in its poach process, protein in sea cucumber body, glutinous polysaccharide, total saponin(e run off and obviously reduce with respect to prior art, and the nutritive value to raising instant holothurian, the lifting of sea cucumber quality have larger facilitation.
Flexibility test:
The instant holothurian that the instant holothurian that sample 1 is made and sample 2 are made is respectively after boiling water rehydration, height free-falling by the sea cucumber of two samples by 50cm, the bounce-back height of sample 1 and be all better than sample 2 stabilization time, illustrates that ice in complete individual poach and the poach process that this invention provides swashs means the elasticity that improves instant holothurian is had to obvious facilitation.
Sensory test:
Choose tester 20 people, between age distribution 18-60 year, respectively sample 1 and sample 2 are tasted, conclusion is as follows:
Wherein 16 people feel the mouthfeel edibility more of sample 1, when sample 1 is chewed, and ginseng body embrittlement, though flexible can be chewed into piece fast, ginseng body hardness is moderate, has stronger glutinous softly, does not have product to taste the taste of dietary alkali simultaneously.15 people feel sample 2 toughness deficiencies, and ginseng body entrance rear surface band is thick, and glutinous soft excessively strong, fragility and toughness deficiency, be suitable for designed for old people, and inadaptable audient in a big way eats.As can be seen here, add micro-dietary alkali in ginseng in to boil water, it,, regulating elasticity of edible ginseng and glutinously having comparatively significantly effect on soft, is fully guaranteeing on the basis of ginseng body elasticity, can make the meat of ginseng occur slight loose, strengthens the glutinous soft of ginseng body.
Claims (4)
1. a processing method for instant holothurian, the method comprises the following steps:
One, raw material is prepared
Fresh and alive sea cucumbers after catching is put into open-top receptacle, adjusting the residing environment temperature of open-top receptacle stimulates sea cucumber, described environment temperature high-temperature region is controlled at 25-30 ℃, low-temperature space is controlled at 3-10 ℃, sea cucumber in open-top receptacle is circulated in two warm areas delay, sea cucumber realizes that row is dirty automatically;
The sea cucumber of arranging in container after dirty is picked out, removed the internal organ that stick on sea cucumber body, then sea cucumber individuality is put into clean seawater cleans up, pulls out, draining, for subsequent use;
Two, poach
Fresh water in saucepan is heated to 35-40 ℃, put into the sea cucumber individuality that step 1 is got ready, fresh water addition was not there to be upper strata sea cucumber in saucepan to be as the criterion, holding temperature 10-15 minute, then pulling sea cucumber out puts into rapidly and in the fresh water of 0-5 ℃, carries out ice and swash, water temperature in saucepan is risen to 55-60 ℃ simultaneously, sea cucumber after ice is swashed is dropped in saucepan again, holding temperature 10-20 minute simultaneously, boil complete, again pull sea cucumber out and put into and in the fresh water of 0-5 ℃, carry out ice and swash, ice is pulled sea cucumber draining, for subsequent use out after swashing;
Three, the sea cucumber after poach is carried out to sterilization, quick-frozen, packing warehouse-in.
2. the processing method of instant holothurian according to claim 1, it is characterized in that: the delay that the sea cucumber in open-top receptacle is circulated in two warm areas in described step 1, refer to sea cucumber in high-temperature region and low-temperature space is detained 1-3 time respectively, be wherein 10-15 minute in two primary holdup times of warm area, secondary holdup time is 5-10 minute, and the holdup time is for the third time 2-5 minute.
3. the processing method of instant holothurian according to claim 1 and 2, is characterized in that: in described step 1, sea cucumber stirs operation to sea cucumber in the delay process of two warm areas.
4. the processing method of instant holothurian according to claim 1, is characterized in that: the poach step of described step 2, in fresh water, add dietary alkali, and the weight of dietary alkali is the 0.2-0.5% of water weight in saucepan.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN105394615A (en) * | 2015-11-03 | 2016-03-16 | 大连沙坨子海珍品养殖基地 | Sea cucumber processing method and instant cooked sea cucumber product |
| CN107296220A (en) * | 2017-06-22 | 2017-10-27 | 胜田(福清)食品有限公司 | A kind of sea cucumber automation machining production line and its processing technology |
| CN108576681A (en) * | 2018-03-19 | 2018-09-28 | 苗淑芳 | A kind of preparation method of nourishing class instant holothurian |
| CN109832570A (en) * | 2017-11-29 | 2019-06-04 | 大连龙成水产品有限公司 | A kind of processing method of instant holothurian |
| CN111758925A (en) * | 2020-07-27 | 2020-10-13 | 朱飞飞 | Processing method of instant sea cucumber |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN105394615A (en) * | 2015-11-03 | 2016-03-16 | 大连沙坨子海珍品养殖基地 | Sea cucumber processing method and instant cooked sea cucumber product |
| CN105394615B (en) * | 2015-11-03 | 2019-07-30 | 大连沙坨子海珍品养殖基地 | The instant ripe cucumber product of sea cucumber processing methods |
| CN107296220A (en) * | 2017-06-22 | 2017-10-27 | 胜田(福清)食品有限公司 | A kind of sea cucumber automation machining production line and its processing technology |
| CN109832570A (en) * | 2017-11-29 | 2019-06-04 | 大连龙成水产品有限公司 | A kind of processing method of instant holothurian |
| CN108576681A (en) * | 2018-03-19 | 2018-09-28 | 苗淑芳 | A kind of preparation method of nourishing class instant holothurian |
| CN111758925A (en) * | 2020-07-27 | 2020-10-13 | 朱飞飞 | Processing method of instant sea cucumber |
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| CN103815436B (en) | 2015-07-22 |
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