CN104256731A - Production method of conditioning food prepared from sea cucumbers, abalones and shrimps - Google Patents
Production method of conditioning food prepared from sea cucumbers, abalones and shrimps Download PDFInfo
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- CN104256731A CN104256731A CN201410514225.9A CN201410514225A CN104256731A CN 104256731 A CN104256731 A CN 104256731A CN 201410514225 A CN201410514225 A CN 201410514225A CN 104256731 A CN104256731 A CN 104256731A
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- abalone
- shrimp
- sea cucumber
- weight portion
- conditioning food
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- 241000251511 Holothuroidea Species 0.000 title claims abstract description 51
- 235000013305 food Nutrition 0.000 title claims abstract description 32
- 230000003750 conditioning effect Effects 0.000 title claims abstract description 27
- 241000143060 Americamysis bahia Species 0.000 title abstract 3
- 241000237891 Haliotidae Species 0.000 title abstract 3
- 238000004519 manufacturing process Methods 0.000 title abstract 3
- 239000000463 material Substances 0.000 claims abstract description 16
- 235000020637 scallop Nutrition 0.000 claims abstract description 13
- 241000238557 Decapoda Species 0.000 claims description 41
- 235000013372 meat Nutrition 0.000 claims description 16
- 238000009835 boiling Methods 0.000 claims description 13
- 238000004140 cleaning Methods 0.000 claims description 13
- 241000237509 Patinopecten sp. Species 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000002360 preparation method Methods 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 7
- 235000002566 Capsicum Nutrition 0.000 claims description 4
- 239000006002 Pepper Substances 0.000 claims description 4
- 235000016761 Piper aduncum Nutrition 0.000 claims description 4
- 235000017804 Piper guineense Nutrition 0.000 claims description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims description 4
- 235000011194 food seasoning agent Nutrition 0.000 claims description 4
- 230000036541 health Effects 0.000 claims description 4
- 238000007654 immersion Methods 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 235000002639 sodium chloride Nutrition 0.000 claims description 4
- 235000000346 sugar Nutrition 0.000 claims description 4
- 210000001835 viscera Anatomy 0.000 claims description 4
- 244000203593 Piper nigrum Species 0.000 claims 1
- 238000010411 cooking Methods 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 241000237503 Pectinidae Species 0.000 abstract 1
- 235000013409 condiments Nutrition 0.000 abstract 1
- 230000008014 freezing Effects 0.000 abstract 1
- 238000007710 freezing Methods 0.000 abstract 1
- 235000014102 seafood Nutrition 0.000 description 11
- 241000722363 Piper Species 0.000 description 3
- 229930188089 Holothurin Natural products 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- MAWWITJOQDJRJF-ADBICINLSA-M holothurin Chemical compound [Na+].O[C@@H]1[C@@H](OC)[C@H](O)[C@@H](C)O[C@H]1O[C@@H]1[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O)[C@H](O[C@H]3[C@@H](OC[C@H]([C@@H]3O)OS([O-])(=O)=O)O[C@@H]3C([C@H]4[C@](C=5[C@H]([C@@]6(CC[C@]7(O)[C@](C)([C@H]8OC(C)(C)CC8)OC(=O)[C@@]76[C@@H](O)C=5)C)CC4)(C)CC3)(C)C)O[C@@H]2C)O)O[C@H](C)[C@H]1O MAWWITJOQDJRJF-ADBICINLSA-M 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 241000257465 Echinoidea Species 0.000 description 1
- 229920002683 Glycosaminoglycan Polymers 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 238000010257 thawing Methods 0.000 description 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- 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
- A23L17/50—Molluscs
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a production method of a conditioning food prepared from sea cucumbers, abalones and shrimps. The production method comprises the following steps: pretreating main materials including the sea cucumbers, the abalones and the shrimps and the like; adding auxiliary materials including diced hams, shredded dried scallops and the like and a proper amount of condiment; and quickly freezing and preserving, wherein cooking processing is eliminated so as to keep active components to the greatest extent and reduce nutrition loss. The food can be taken after unfrozen and cooked directly without need of more subsequent processing, so that the conditioning food is convenient and rapid and has a delicious mouth feel; and people can enjoy the chef-grade delicious food without a professional cooking skill.
Description
Technical field
The present invention relates to seafood processing technique field, particularly relate to the preparation method of conditioning food of a kind of sea cucumber, abalone, shrimp.
Background technology
The seafood products such as sea cucumber, abalone, scallop, sea urchin, conch, shrimp, crab and various shellfishes are always with high protein, low fat, nutritious and famous, the taste of its deliciousness can be rated as the superfine product on dining table, some seafood also has very high medical value, the several physiological active substances such as such as, sea cucumber mucopolysaccharide in sea cucumber and thick holothurin can improve the immunity of human body, particularly thick holothurin has inhibitory action to some cancer cell, can be used as anticancer food.
But, traditional seafood food major part adopts live seefood, ice seafood or drying seafood to sell, live seefood transport is inconvenient and the holding time is limited, ice seafood is edible inconvenient, drying seafood nourishing loss is serious, various active material cannot be preserved, and edible inconvenience, mouthfeel are delicious not, outward appearance is also tempting not; Therefore, the seafood quick-frozen conditioning food got up along with the development of various processing industry, by seafood by cleaning, cutting or other pretreatment, directly can carry out the prepared food of cooking, become the new trend of seafood process technology, it utilizes modern raw material and technique, develops various novel taste to attract different consumer and to improve brand influence, do not destroy former nutritious while, also can meet the demand of consumer to novel taste.
Summary of the invention
The present invention is for solving the problem, and provide the preparation method of conditioning food of a kind of sea cucumber, abalone, shrimp, it can not only reduce nutrition leak, and edible more convenient, taste is more delicious, outward appearance is more tempting.
For achieving the above object, the technical solution used in the present invention is:
The preparation method of the conditioning food of a kind of sea cucumber, abalone, shrimp, it is characterized in that, the main material of described conditioning food comprises: sea cucumber, abalone, extra large shrimp, auxiliary material and flavoring, wherein, and sea cucumber 40 weight portion to 80 weight portion, abalone 150 weight portion to 250 weight portion, large-scale extra large shrimp 70 weight portion to 120 weight portion, described auxiliary material mainly comprises ham end and dried scallop silk, ham end 4 weight portion to 6 weight portions, dried scallop silk 4 weight portion to 6 weight portion, the making step of described conditioning food is as follows:
A. get large-scale extra large shrimp, remove extra large shrimp head and health shell, retain the afterbody of extra large shrimp, and remainder is cut open along centre, remove shrimp line stand-by;
B. get abalone, abalone shells be separated with abalone meat, and remove the internal organ of abalone meat, abalone shells cleaning is stand-by, and after abalone meat cleaning, stripping and slicing is stand-by;
C. get dried sea-cucumber, sea cucumber is soaked the system of sending out, and boiling 20 minutes to 30 minutes, stripping and slicing is stand-by;
D. in stand-by extra large shrimp, abalone meat, sea cucumber, add flavoring and carry out seasoning, and arranged and be located in abalone shells, finally add auxiliary material ham end and dried scallop silk completes row's dish;
E. the conditioning food quick-frozen after row being coiled is preserved.
Preferably, described flavoring mainly comprises salt, sugar and pepper powder.
Preferably, in described step c, sea cucumber is soaked the system of sending out, mainly adopt dried sea-cucumber to be raw material, first put into clear water and soak 8 little of 12 hours, the warm water putting into 25 DEG C to 35 DEG C after cleaning again soaks 20 little carrying out up to 40 hours and sends out system.
Preferably, in described step c, the boiling method of sea cucumber is mainly first boiled by water with moderate heat, then turns fiery boiling down 20 minutes to 30 minutes, then closes fiery vexed sea cucumber.
Preferably, the temperature that in described step e, quick-frozen is preserved is-15 DEG C to-25 DEG C.
The invention has the beneficial effects as follows:
The preparation method of the conditioning food of a kind of sea cucumber of the present invention, abalone, shrimp, it by the main materials such as sea cucumber, abalone, extra large shrimp are carried out pretreatment, but does not carry out shortening processing, to keep its active component to greatest extent, reduces nutrition leak; And without the need to too many following process time edible, directly carry out boiling and edible after only need thawing, convenient and swift, tasty mouthfeel, also can enjoy the ticbit of chef level without the need to possessing professional cooking technology.
Accompanying drawing explanation
Accompanying drawing described herein is used to provide a further understanding of the present invention, forms a part of the present invention, and schematic description and description of the present invention, for explaining the present invention, does not form inappropriate limitation of the present invention.In the accompanying drawings:
Fig. 1 is the effect schematic diagram of conditioning food of a kind of sea cucumber of the present invention, abalone, shrimp.
Detailed description of the invention
In order to make technical problem to be solved by this invention, technical scheme and beneficial effect clearly, understand, below in conjunction with drawings and Examples, the present invention is further elaborated.Should be appreciated that specific embodiment described herein only in order to explain the present invention, be not intended to limit the present invention.
The preparation method of the conditioning food of a kind of sea cucumber of the present invention, abalone, shrimp, its main material comprises: sea cucumber, abalone, extra large shrimp, auxiliary material and flavoring, wherein, sea cucumber 40 weight portion to 80 weight portion, abalone 150 weight portion to 250 weight portion, large-scale extra large shrimp 70 weight portion to 120 weight portion, described auxiliary material mainly comprises ham end and dried scallop silk, ham end 4 weight portion to 6 weight portions, dried scallop silk 4 weight portion to 6 weight portion; Described flavoring mainly comprises salt, sugar and pepper powder etc., can keep its delicate flavour, can remove its fishy smell again.
The making step of described conditioning food is as follows:
A. get large-scale extra large shrimp, remove extra large shrimp head and health shell, retain the afterbody of extra large shrimp, and remainder is cut open along centre, remove shrimp line stand-by;
B. get abalone, abalone shells be separated with abalone meat, and remove the internal organ of abalone meat, abalone shells cleaning is stand-by, and after abalone meat cleaning, stripping and slicing is stand-by;
C. get dried sea-cucumber, sea cucumber is soaked the system of sending out, and boiling 20 minutes to 30 minutes, stripping and slicing is stand-by; The immersion of sea cucumber is sent out system and is mainly adopted dried sea-cucumber to be raw material, first puts into clear water and soaks 8 little of 12 hours, and the warm water putting into 25 DEG C to 35 DEG C after cleaning again soaks 20 little carrying out up to 40 hours and sends out system; The boiling method of sea cucumber is mainly first boiled by water with moderate heat, then turns fiery boiling down 20 minutes to 30 minutes, then closes fiery vexed sea cucumber.
D. in stand-by extra large shrimp, abalone meat, sea cucumber, add flavoring and carry out seasoning, and arranged and be located in abalone shells, finally add auxiliary material ham end and dried scallop silk completes row's dish;
E. the conditioning food quick-frozen after row being coiled is preserved; The preferable temperature that quick-frozen is preserved is-15 DEG C to-25 DEG C.
Enumerate a preferred embodiment to be below described in detail:
The making step of described conditioning food is as follows:
1. get large-scale extra large shrimp, remove extra large shrimp head and health shell, retain the afterbody of extra large shrimp, and remainder is cut open along centre, remove shrimp line stand-by;
2. get abalone, abalone shells be separated with abalone meat, and remove the internal organ of abalone meat, abalone shells cleaning is stand-by, and after abalone meat cleaning, stripping and slicing is stand-by;
3. get dried sea-cucumber, first put into clear water and soak 12 hours, the warm water immersion of putting into 30 DEG C after cleaning is again carried out sending out system for 24 hours; Then carry out boiling: with moderate heat, water is boiled, then turn fiery boiling 30 minutes down, then close fiery vexed sea cucumber; Finally by stand-by for the sea cucumber stripping and slicing handled well;
4. get stand-by extra large shrimp 8 grams, abalone band 23 grams, shell, sea cucumber 5 grams, in extra large shrimp, abalone meat, sea cucumber, add flavoring carry out seasoning, flavoring mainly comprises salt, sugar and pepper powder etc., and arranged and be located in abalone shells, finally add auxiliary material ham end and dried scallop silk, wherein 0.4 gram, ham end, dried scallop silk 0.4 gram, so just the row's of completing dish, the design sketch after the row's of being illustrated in figure 1 dish;
5. the conditioning food quick-frozen after row being coiled is preserved; The preferable temperature that quick-frozen is preserved is-18 DEG C;
6., when eating, first the conditioning food of quick-frozen is thawed 10 minutes, then with moderate heat boiling about 5 minutes i.e. edible, very efficient and convenient.
Above-mentioned explanation illustrate and describes the preferred embodiments of the present invention, be to be understood that the present invention is not limited to the form disclosed by this paper, should not regard the eliminating to other embodiments as, and can be used for other combinations various, amendment and environment, and can in invention contemplated scope herein, changed by the technology of above-mentioned instruction or association area or knowledge.And the change that those skilled in the art carry out and change do not depart from the spirit and scope of the present invention, then all should in the protection domain of claims of the present invention.
Claims (5)
1. the preparation method of the conditioning food of a sea cucumber, abalone, shrimp, it is characterized in that, the main material of described conditioning food comprises: sea cucumber, abalone, extra large shrimp, auxiliary material and flavoring, wherein, and sea cucumber 40 weight portion to 80 weight portion, abalone 150 weight portion to 250 weight portion, large-scale extra large shrimp 70 weight portion to 120 weight portion, described auxiliary material mainly comprises ham end and dried scallop silk, ham end 4 weight portion to 6 weight portions, dried scallop silk 4 weight portion to 6 weight portion, the making step of described conditioning food is as follows:
A. get large-scale extra large shrimp, remove extra large shrimp head and health shell, retain the afterbody of extra large shrimp, and remainder is cut open along centre, remove shrimp line stand-by;
B. get abalone, abalone shells be separated with abalone meat, and remove the internal organ of abalone meat, abalone shells cleaning is stand-by, and after abalone meat cleaning, stripping and slicing is stand-by;
C. get dried sea-cucumber, sea cucumber is soaked the system of sending out, and boiling 20 minutes to 30 minutes, stripping and slicing is stand-by;
D. in stand-by extra large shrimp, abalone meat, sea cucumber, add flavoring and carry out seasoning, and arranged and be located in abalone shells, finally add auxiliary material ham end and dried scallop silk completes row's dish;
E. the conditioning food quick-frozen after row being coiled is preserved.
2. the preparation method of the conditioning food of a kind of sea cucumber according to claim 1, abalone, shrimp, is characterized in that: described flavoring mainly comprises salt, sugar and pepper powder.
3. the preparation method of the conditioning food of a kind of sea cucumber according to claim 1, abalone, shrimp, it is characterized in that: in described step c, sea cucumber is soaked the system of sending out, mainly dried sea-cucumber is adopted to be raw material, first put into clear water immersion 8 little of 12 hours, little the carrying out up to 40 hours of warm water immersion 20 of putting into 25 DEG C to 35 DEG C after cleaning again send out system.
4. the preparation method of the conditioning food of a kind of sea cucumber according to claim 1, abalone, shrimp, it is characterized in that: in described step c, the boiling method of sea cucumber is mainly first boiled by water with moderate heat, then turns fiery boiling down 20 minutes to 30 minutes, then closes fiery vexed sea cucumber.
5. the preparation method of the conditioning food of a kind of sea cucumber according to claim 1, abalone, shrimp, is characterized in that: the temperature that in described step e, quick-frozen is preserved is-15 DEG C to-25 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410514225.9A CN104256731A (en) | 2014-09-29 | 2014-09-29 | Production method of conditioning food prepared from sea cucumbers, abalones and shrimps |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410514225.9A CN104256731A (en) | 2014-09-29 | 2014-09-29 | Production method of conditioning food prepared from sea cucumbers, abalones and shrimps |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104256731A true CN104256731A (en) | 2015-01-07 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410514225.9A Pending CN104256731A (en) | 2014-09-29 | 2014-09-29 | Production method of conditioning food prepared from sea cucumbers, abalones and shrimps |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104256731A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110169461A (en) * | 2019-07-03 | 2019-08-27 | 邵阳学院 | A kind of abalone bean curd and preparation method thereof |
-
2014
- 2014-09-29 CN CN201410514225.9A patent/CN104256731A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110169461A (en) * | 2019-07-03 | 2019-08-27 | 邵阳学院 | A kind of abalone bean curd and preparation method thereof |
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| PB01 | Publication | ||
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150107 |