CN104643141A - Instant flavored holothurian processing technique - Google Patents
Instant flavored holothurian processing technique Download PDFInfo
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- CN104643141A CN104643141A CN201510079837.4A CN201510079837A CN104643141A CN 104643141 A CN104643141 A CN 104643141A CN 201510079837 A CN201510079837 A CN 201510079837A CN 104643141 A CN104643141 A CN 104643141A
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Abstract
The invention relates to an instant holothurian processing technique and in particular relates to an instant flavored holothurian processing technique, belonging to the field of the food processing technology. The processing technique comprises the following steps: (1) removing internal organs of holothurian; (2) stewing; (3) cleaning; (4) carrying out water retention treatment; (5) seasoning; and (6) performing the follow-up processing. According to the instant flavored holothurian, multiple seasoners are added in the production process to improve the mouthfeel and the nutritive value of the holothurian, the important active nutrient substances of the holothurian are kept, and the holothurian is not required to be soaked and expanded and can be eaten directly, thus, polysaccharide is not lost and can be fully absorbed and utilized by human body; and besides, the flavored holothurian has good mouthfeel and specific flavor after water retention treatment and special seasoning, has the health care effects on lowering lipid, clearing away the lung-heat, resisting inflammation due to use of the traditional Chinese medicine composition and is not added with any preservatives, and illegal stewing operation can be avoided.
Description
Technical field
The present invention relates to a kind of sea cucumber processing process, particularly relate to a kind of rapid-result flavour holothurian processing technology, belong to typical local food processing technique field.
Background technology
Sea cucumber is the ocean echinoderm living in seashore to 8000 meter, apart from the history of modern existing more than 600,000,000 year.Sea cucumber for food, is widely distributed in each ocean, the world with seabed algae and planktonic organism, and sea cucumber health is slightly in cylindric, and whole body covers with corn, body wall polymyarian meat, and mouth and anus are at two ends, and there is tentacle in the surrounding of mouth.China's kind is more, about have more than 20 plant sea cucumber can be edible, the same ginseng of sea cucumber, bird's nest, shark's fin are equally celebrated for their achievements, are one of large treasures in the world eight.
Sea cucumber nutrient is worth abundant, delicious flavour.It is not only containing multiple nutritional components, as vitamin A, vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B3 (nicotinic acid), and the mineral matter such as calcium, magnesium, iron and zinc, also be rich in the multiple compositions with physiologically active such as collagen, lysine, arginine, tryptophan, acid mucopolysaccharide, triterpenoid saponin, sterol, chondroitin sulfate, polypeptide, aldehydes matter, cerebroside and lectin, and not containing cholesterol.Sea cucumber is not only precious food, is also famous and precious medicinal material.Sea cucumber has improves immunity, anticancer, anticoagulation, anti-hypertension, antibacterial, anti-oxidant, antithrombus formation, antitumor, the biology and the pharmacologically active that promote the multiple uniquenesses such as wound healing.
Because fresh and alive sea cucumbers is not easily preserved, after the effect and certain environmental stimuli of autolytic enzyme, in the short time, self-dissolving disappears, and therefore, sea cucumber is processed to various product more.At present, the processing of sea cucumber, based on dried product, seriously constrains the development in beche-de-mer products market; And existing rapid-result sea cucumber production technology, in order to the shelf-life of sea cucumber, adds anticorrisive agent on the market, mouthfeel and nutrition are all subject to larger impact.
Summary of the invention
The present invention is directed to the deficiencies in the prior art, provide a kind of and ensureing, under the prerequisite that sea cucumber nutrient does not run off, need not steep and send out, directly edible rapid-result flavour holothurian and processing technology thereof.
The technical scheme that the present invention solves the problems of the technologies described above is as follows: a kind of rapid-result flavour holothurian processing technology, comprises the following steps:
1) raw material goes dirty: carry out brokenly abdomen to fresh and alive sea cucumbers, cuts off at the side scissors of belly near anus, by opening, sea cucumber internal organ is taken out, is removed by silt with seawater, rinsed by sea cucumber seawater;
2) boiling: add seawater in container and boil, puts into sea cucumber sizing boiling 10 ~ 20min, pulls sea cucumber cooling control water out;
3) clean: sea cucumber is cut off by bottom along sea cucumber belly by sea cucumber completely that cooled, and cuts sea cucumber head sandspit, repeatedly clean with water, the sea cucumber after cleaning is dipped in 50 ~ 70min in water;
4) water conservation process: the fresh sea cucumber after cleaning is placed in container, adds temperature successively at the cool brine of 0 ~ 2 DEG C of concentration 1.5 ~ 2wt% and ice, 0 ~ 2 DEG C of water conservation process 15 ~ 60 minutes after closed container in container;
5) nurse one's health tasty: in container, add liquid seasoning, add the sea cucumber poach of previous step after boiling, poach temperature, at 80 ~ 100 DEG C, soaks taste 25 ~ 35 minutes after poach 5 ~ 8min; Described liquid seasoning is containing, for example each component of lower weight portion: edible salt 5 ~ 10 weight portion; Cooking wine 0.6 ~ 0.8 weight portion; Vinegar 0.6 ~ 0.8 weight portion; Green onion 0.3 ~ 0.8 weight portion; Ginger 0.3 ~ 0.8 weight portion; Garlic 0.3 ~ 0.6 weight portion; Chinese prickly ash 0.3 ~ 0.5 weight portion; The banksia rose 0.3 ~ 0.6 weight portion; Aniseed 0.3 ~ 0.6 weight portion; Fennel seeds 0.1 ~ 0.3 weight portion; Xylitol 0.2 ~ 0.5 weight portion; Radix Glycyrrhizae 0.3 ~ 0.5 weight portion; Kelp 1 ~ 3 weight portion; I+G 0.2 ~ 0.4 weight portion; Water 100 ~ 105 weight portion;
6) following process: the sea cucumber after tasty to conditioning is packed, sterilizing and refrigeration.
On the basis of technique scheme, the present invention can also do following improvement.
Further, step 1) described raw material goes dirty temperature to be less than 10 DEG C.Preferably, described raw material goes dirty temperature to be 0 ~ 4 DEG C.
Preferably, step 1) in sea cucumber to break abdomen be open near the side scissors of anus the opening that a length is sea cucumber body long 1/3rd at sea cucumber belly.
Step 2) sea cucumber sizing digestion process in Keep agitation, mixing speed is 60 ~ 120rpm.
Further, step 3) in the soaking temperature of sea cucumber be less than 10 DEG C.Preferably, step 3) in the soaking temperature of sea cucumber be 0 ~ 4 DEG C.
Further, step 4) in described water conservation process, the consumption of cool brine is 50% of fresh quality of sea cucumber, and the mass ratio of ice and cool brine is 1:1.
In water conservation processing procedure, first add cool brine, on the rocks again after beche-de-mer products adds, allow ice cube fully cover on product, then closed container, water conservation 15 ~ 60 minutes.The cool brine added is in advance at freezer cooling or refrigerated with ice, and water temperature is no more than 2 DEG C, can fast cooling after being convenient to add product and ice.
Further, step 5) preparation method of described liquid seasoning is: first green onion, ginger, garlic, Chinese prickly ash, the banksia rose, aniseed, fennel seeds, Radix Glycyrrhizae, kelp put into container and adds water and boil 2 ~ 3 minutes, then the condiment residue in container is pulled out, finally again cooking wine, vinegar, edible salt, xylitol, I+G are added in container, receive taste boiling and obtain for 2 ~ 3 minutes.
Preferably, step 5) component of described liquid seasoning also comprises the health composition of 0.06 ~ 0.1 weight portion, and the proportioning of described health composition is as follows:
Preferred, step 5) preparation method of described liquid seasoning is: first gets health composition and is placed in container, add the soak by water 45 ~ 60 minutes of health composition gross mass 8 ~ 12 times amount; In container, green onion, ginger, garlic, Chinese prickly ash, the banksia rose, aniseed, fennel seeds, Radix Glycyrrhizae, kelp and remaining poach 2 ~ 3 minutes is added after the removing dregs of a decoction; Finally the condiment residue in container is pulled out, then cooking wine, vinegar, edible salt, xylitol, I+G are added in container, receive taste boiling and obtain for 2 ~ 3 minutes.
Further, step 6) described in comprise internal packing plastics bag and check, look into and see if there is the phenomenon that breakage, fold etc. affect packaging quality, often criticize before packing inside bag enters factory's warehouse-in and first carry out Micro biological Tests, ensure packaging bag cleaning sterile, before pack sealing, carry out Aseptic sterilisation; Sea cucumber packs, and carries out aerating conditioning sealing to packed good sea cucumber.
Further, step 6) described in sterilizing be high-temperature sterilization, concrete grammar is: evenly spread out by the sea cucumber after packaging, 121 DEG C of sterilizations 15 ~ 20 minutes.After sterilizing, open exhausting and stablize, carry out external packing.
Further, step 6) described in refrigerate and preserve for whole packaged rapid-result sea cucumber is put into freezer, cold store temperature is set between-2 DEG C ~ 0 DEG C.
Second aspect present invention discloses a kind of rapid-result flavour holothurian, adopts previous process to prepare.
The invention has the beneficial effects as follows: rapid-result flavour holothurian of the present invention, add multi-condiment material in production technology and improve mouthfeel, improve sea cucumber nutrient to be worth sea cucumber important activity nutriment---what mucopolysaccharide was complete stays in sea cucumber body, need not foam, directly edible, polysaccharide does not run off, and fully can also be absorbed by human body.What present invention process was complete maintains sea cucumber form, solves sea cucumber and digests and assimilates difficult problem, and fresh-keeping by the conditioning of gassiness water conservation, does not add any anticorrisive agent and simmers system in violation of rules and regulations; On the other hand, product of the present invention not only has good mouthfeel and unique flavor, and the use of Chinese medicine composition has the health-care effects such as lipopenicillinase, clearing lung-heat, anti-inflammatory.
Detailed description of the invention
Be described principle of the present invention and feature below, example, only for explaining the present invention, is not intended to limit scope of the present invention.
Embodiment 1
1, raw material is checked and accepted
Select Yantai, Bohai Sea Gulf high-quality fresh and alive sea cucumbers as raw materials for production, sea cucumber specification, quality are tested, purchase up to standard.Sea cucumber single only heavy 120-250g, individual lengths 20-30cm.
2, processing technology
1) raw material goes dirty: above-mentioned fresh and alive sea cucumbers is carried out brokenly abdomen, in the side of belly near anus, open a length with scissors and be about the long osculum of sea cucumber body long 1/3rd, by osculum, sea cucumber internal organ are taken out, removed by silt with seawater, sea cucumber seawater is rinsed.
2) boiling: add seawater in container and carry out sizing boiling, constantly stirs sea cucumber in digestion process, boils 15 minutes, after pulling Normal juice cooled with seawater out, and control water.
3) clean: by the sea cucumber cooled, by bottom, sea cucumber is cut off completely along sea cucumber belly, and cut sea cucumber head sandspit, repeatedly clean with flowing water, the sea cucumber after cleaning is dipped in 60min in less than 10 DEG C water.
4) water conservation process: the interior salt of container and pure water configuration concentration 1.5wt%, the cool brine that temperature is 1 DEG C, cool brine quality is 50% of material quantity, and the ratio of ice and cool brine is 1:1, first adds water, it is on the rocks again after product adds, ice cube diameter is no more than 20cm, allows ice cube fully cover on product, fully stirs, mixing time is 3 minutes then closed containers, water conservation 45 minutes.
5) nurse one's health tasty: in container, add liquid seasoning, sea cucumber is poured in container after opening by water, and repeatedly stir several evenly tasty all over ensureing, 80 DEG C of boiling 8min, water conservation leaching taste 25 minutes, then pulls out conditioned sea cucumber, controls water, cooling.
100kg sea cucumber liquid seasoning consists of: edible salt 5kg; Cooking wine 0.7kg; Vinegar 0.7kg; Green onion 0.3kg; Ginger 0.3kg; Garlic 0.3kg; Chinese prickly ash 0.4kg; Banksia rose 0.3kg; Aniseed 0.3kg; Fennel seeds 0.3kg; Radix Glycyrrhizae 0.3kg; Xylitol 0.3kg; Kelp 3kg; I+G is 0.2kg, water 100kg.Liquid seasoning preparation method is: first green onion, ginger, garlic, Chinese prickly ash, the banksia rose, aniseed, fennel seeds, Radix Glycyrrhizae, kelp are put into container and add water and boil 2 ~ 3 minutes, then the condiment residue in container is pulled out, finally again cooking wine, vinegar, edible salt, xylitol, I+G are added in container, receive taste boiling 2 minutes.Finally sea cucumber is put into water conservation leaching taste.
6) subsequent treatment: internally packing plastics bag checks, look into and see if there is the phenomenon that breakage, fold etc. affect packaging quality, often criticize before packing inside bag enters factory's warehouse-in and first carry out Micro biological Tests, ensure packaging bag cleaning sterile, Aseptic sterilisation is carried out before pack sealing, sea cucumber packs, and carries out aerating conditioning sealing to packed good sea cucumber.Evenly spread out by the sea cucumber of sealing mouth, put into conditioning groove and push electric high-temperature sterilization machine, set 121 DEG C, after temperature reaches design temperature, sterilization 15 minutes, opens exhausting and stablizes, carry out external packing.Whole packaged rapid-result sea cucumber is put into freezer preserve, cold store temperature is set between-2 DEG C-0 DEG C, and arranges personnel to check temperature of ice house and operation conditions at any time, up to standard to ensure the storage environment of rapid-result sea cucumber.
Embodiment 2
1, raw material is checked and accepted
Select Yantai, Bohai Sea Gulf high-quality fresh and alive sea cucumbers as raw materials for production, sea cucumber specification, quality are tested, purchase up to standard.Sea cucumber single only heavy 120-250g, individual lengths 20-30cm.
2, processing technology
1) raw material goes dirty: above-mentioned fresh and alive sea cucumbers is carried out brokenly abdomen, in the side of belly near anus, open a length with scissors and be about the long osculum of sea cucumber body long 1/3rd, by osculum, sea cucumber internal organ are taken out, removed by silt with seawater, sea cucumber seawater is rinsed.
2) boiling: add seawater in container and carry out sizing boiling, constantly stirs sea cucumber in digestion process, boils 20 minutes, after pulling Normal juice cooled with seawater out, and control water.
3) clean: by the sea cucumber cooled, by bottom, sea cucumber is cut off completely along sea cucumber belly, and cut sea cucumber head sandspit, repeatedly clean with flowing water, the sea cucumber after cleaning is dipped in 60min in 4 DEG C of water.
4) water conservation process: the interior salt of container and pure water configuration 2wt%, the cool brine that temperature is 0 DEG C, cool brine quality is 50% of material quantity, and the ratio of ice and cool brine is 1:1, first adds cool brine, it is on the rocks again after product adds, ice cube diameter is no more than 20cm, allows ice cube fully cover on product, fully stirs, mixing time is 3 minutes then closed containers, water conservation 30 minutes.
5) nurse one's health tasty: in container, add liquid seasoning, sea cucumber is poured in container after opening by water, and repeatedly stir several evenly tasty all over ensureing, 100 DEG C of boiling 5min, water conservation leaching taste 35 minutes, then pulls out conditioned sea cucumber, controls water, cooling.
100kg sea cucumber liquid seasoning consists of: edible salt 10kg; Cooking wine 0.8kg; Vinegar 0.8kg; Green onion 0.8kg; Ginger 0.8kg; Garlic 0.6kg; Chinese prickly ash 0.5kg; Banksia rose 0.6kg; Aniseed 0.6kg; Fennel seeds 0.1kg; Radix Glycyrrhizae 0.4kg; Xylitol 0.5kg; Kelp 1kg; I+G is 0.4kg; Water 105kg.Liquid seasoning preparation method is: first green onion, ginger, garlic, Chinese prickly ash, the banksia rose, aniseed, fennel seeds, Radix Glycyrrhizae, kelp are put into container and add water and boil 2 ~ 3 minutes, then the condiment residue in container is pulled out, finally again cooking wine, vinegar, edible salt, xylitol, I+G are added in container, receive taste boiling 3 minutes.Finally sea cucumber is put into water conservation leaching taste.
6) subsequent treatment: internally packing plastics bag checks, look into and see if there is the phenomenon that breakage, fold etc. affect packaging quality, often criticize before packing inside bag enters factory's warehouse-in and first carry out Micro biological Tests, ensure packaging bag cleaning sterile, Aseptic sterilisation is carried out before pack sealing, sea cucumber packs, and carries out aerating conditioning sealing to packed good sea cucumber.Evenly spread out by the sea cucumber of sealing mouth, put into conditioning groove and push electric high-temperature sterilization machine, set 121 DEG C, after temperature reaches design temperature, sterilization 20 minutes, opens exhausting and stablizes, carry out external packing.Whole packaged rapid-result sea cucumber is put into freezer preserve, cold store temperature is set between-2 DEG C-0 DEG C, and arranges personnel to check temperature of ice house and operation conditions at any time, up to standard to ensure the storage environment of rapid-result sea cucumber.
Embodiment 3
1, raw material is checked and accepted
Select Yantai, Bohai Sea Gulf high-quality fresh and alive sea cucumbers as raw materials for production, sea cucumber specification, quality are tested, purchase up to standard.Sea cucumber single only heavy 120-250g, individual lengths 20-30cm.
2, processing technology
1) raw material goes dirty: above-mentioned fresh and alive sea cucumbers is carried out brokenly abdomen, in the side of belly near anus, open a length with scissors and be about the long osculum of sea cucumber body long 1/3rd, by osculum, sea cucumber internal organ are taken out, removed by silt with seawater, sea cucumber seawater is rinsed.
2) boiling: add seawater in container and carry out sizing boiling, constantly stirs sea cucumber in digestion process, boils 10 minutes, after pulling Normal juice cooled with seawater out, and control water.
3) clean: by the sea cucumber cooled, by bottom, sea cucumber is cut off completely along sea cucumber belly, and cut sea cucumber head sandspit, repeatedly clean with flowing water, the sea cucumber after cleaning is dipped in 70min in 10 DEG C of water.
4) water conservation process: the interior salt of container and pure water configuration 2wt%, the cool brine that temperature is 2 DEG C, cool brine quality is 50% of material quantity, and the ratio of ice and cool brine is 1:1, first adds cool brine, it is on the rocks again after product adds, ice cube diameter is no more than 20cm, allows ice cube fully cover on product, fully stirs, mixing time is 3 minutes then closed containers, water conservation 60 minutes.
5) nurse one's health tasty: in container, add liquid seasoning, sea cucumber is poured in container after opening by water, and repeatedly stir several evenly tasty all over ensureing, 90 DEG C of boiling 6min, water conservation leaching taste 30 minutes, then pulls out conditioned sea cucumber, controls water, cooling.
100kg sea cucumber liquid seasoning consists of: edible salt 7kg; Cooking wine 0.6kg; Vinegar 0.6kg; Green onion 0.5kg; Ginger 0.5kg; Garlic 0.5kg; Chinese prickly ash 0.3kg; Banksia rose 0.4kg; Aniseed 0.4kg; Fennel seeds 0.2kg; Radix Glycyrrhizae 0.5kg; Xylitol 0.2kg; Kelp 2kg; I+G is 0.3kg; Health composition 0.06kg; Water 100kg; The formula of described health composition is: mulberry leaf 36wt%; Fruit of Chinese magnoliavine 32wt%; Dried orange peel 13wt%; Yellow Cen 19wt%.Liquid seasoning preparation method is: first get health composition and be placed in container, adds the soak by water 45 minutes of health composition gross mass 12 times amount; In container, green onion, ginger, garlic, Chinese prickly ash, the banksia rose, aniseed, fennel seeds, Radix Glycyrrhizae, kelp and remaining poach 2 minutes is added after the removing dregs of a decoction; Finally the condiment residue in container is pulled out, then cooking wine, vinegar, edible salt, xylitol, I+G are added in container, receive taste boiling and obtain for 3 minutes.Finally sea cucumber is put into water conservation leaching taste.
6) subsequent treatment: internally packing plastics bag checks, look into and see if there is the phenomenon that breakage, fold etc. affect packaging quality, often criticize before packing inside bag enters factory's warehouse-in and first carry out Micro biological Tests, ensure packaging bag cleaning sterile, Aseptic sterilisation is carried out before pack sealing, sea cucumber packs, and carries out aerating conditioning sealing to packed good sea cucumber.Evenly spread out by the sea cucumber of sealing mouth, put into conditioning groove and push electric high-temperature sterilization machine, set 121 DEG C, after temperature reaches design temperature, sterilization 20 minutes, opens exhausting and stablizes, carry out external packing.Whole packaged rapid-result sea cucumber is put into freezer preserve, cold store temperature is set between-2 DEG C-0 DEG C, and arranges personnel to check temperature of ice house and operation conditions at any time, up to standard to ensure the storage environment of rapid-result sea cucumber.
Embodiment 4
1, raw material is checked and accepted
Select Yantai, Bohai Sea Gulf high-quality fresh and alive sea cucumbers as raw materials for production, sea cucumber specification, quality are tested, purchase up to standard.Sea cucumber single only heavy 120-250g, individual lengths 20-30cm.
2, processing technology
1) raw material goes dirty: above-mentioned fresh and alive sea cucumbers is carried out brokenly abdomen, in the side of belly near anus, open a length with scissors and be about the long osculum of sea cucumber body long 1/3rd, by osculum, sea cucumber internal organ are taken out, removed by silt with seawater, sea cucumber seawater is rinsed.
2) boiling: add seawater in container and carry out sizing boiling, constantly stirs sea cucumber in digestion process, boils 18 minutes, after pulling Normal juice cooled with seawater out, and control water.
3) clean: by the sea cucumber cooled, by bottom, sea cucumber is cut off completely along sea cucumber belly, and cut sea cucumber head sandspit, repeatedly clean with flowing water, the sea cucumber after cleaning is dipped in 50min in 0 DEG C of water.
4) water conservation process: the interior salt of container and pure water configuration 1.5wt%, the cool brine that temperature is 0 DEG C, cool brine quality is 50% of material quantity, and the ratio of ice and cool brine is 1:1, first adds cool brine, it is on the rocks again after product adds, ice cube diameter is no more than 20cm, allows ice cube fully cover on product, fully stirs, mixing time is 3 minutes then closed containers, water conservation 60 minutes.
5) nurse one's health tasty: in container, add liquid seasoning, sea cucumber is poured in container after opening by water, and repeatedly stir several evenly tasty all over ensureing, 100 DEG C of boiling 6min, water conservation leaching taste 25 minutes, then pulls out conditioned sea cucumber, controls water, cooling.
100kg sea cucumber liquid seasoning consists of: edible salt 5kg; Cooking wine 0.6kg; Vinegar 0.6kg; Green onion 0.8kg; Ginger 0.8kg; Garlic 0.5kg; Chinese prickly ash 0.3kg; Banksia rose 0.4kg; Aniseed 0.6kg; Fennel seeds 0.2kg; Radix Glycyrrhizae 0.5kg; Xylitol 0.2kg; Kelp 2kg; I+G is 0.4kg; Health composition 0.1kg; Water 105kg; The formula of described health composition is: mulberry leaf 42wt%; Fruit of Chinese magnoliavine 26wt%; Dried orange peel 19wt%; Yellow Cen 13wt%.Liquid seasoning preparation method is: first get health composition and be placed in container, adds the soak by water 60 minutes of health composition gross mass 8 times amount; In container, green onion, ginger, garlic, Chinese prickly ash, the banksia rose, aniseed, fennel seeds, Radix Glycyrrhizae, kelp and remaining poach 3 minutes is added after the removing dregs of a decoction; Finally the condiment residue in container is pulled out, then cooking wine, vinegar, edible salt, xylitol, I+G are added in container, receive taste boiling and obtain for 2 minutes.Finally sea cucumber is put into water conservation leaching taste.
6) subsequent treatment: internally packing plastics bag checks, look into and see if there is the phenomenon that breakage, fold etc. affect packaging quality, often criticize before packing inside bag enters factory's warehouse-in and first carry out Micro biological Tests, ensure packaging bag cleaning sterile, Aseptic sterilisation is carried out before pack sealing, sea cucumber packs, and carries out aerating conditioning sealing to packed good sea cucumber.Evenly spread out by the sea cucumber of sealing mouth, put into conditioning groove and push electric high-temperature sterilization machine, set 121 DEG C, after temperature reaches design temperature, sterilization 15 minutes, opens exhausting and stablizes, carry out external packing.Whole packaged rapid-result sea cucumber is put into freezer preserve, cold store temperature is set between-2 DEG C-0 DEG C, and arranges personnel to check temperature of ice house and operation conditions at any time, up to standard to ensure the storage environment of rapid-result sea cucumber.
Embodiment 5
1. subjects
Get through subsequent treatment (pack, sterilizing, refrigeration) after the identical fresh cleaning sea cucumber of same embodiment 1, as eating contrast raw; Identical fresh sea cucumber go dirty after add seawater sizing boiling 15min, cooling, control water, again after cleaning, contrast as prepared food through subsequent treatment (pack, sterilizing, refrigeration); Compare with the rapid-result sea cucumber of the local flavor of embodiment 1-4, the rapid-result sea cucumber of local flavor of embodiment 1-4 is respectively experimental group 1, experimental group 2, experimental group 3 and experimental group 4.
2. test method and result
The index such as nutritional labeling, tensile strength, local flavor, total number of bacteria of analysis design mothod group and control group.The experimental result of nutritional labeling in table 1, tensile strength and local flavor the results are shown in Table 2, total number of bacteria is in table 3.
Table 1 nutritional labeling
| Every 100g content | Eat contrast raw | Experimental group 1 | Experimental group 2 | Experimental group 3 | Experimental group 4 |
| Protein (g) | 16.5 | 15.2 | 15.5 | 16.2 | 15.9 |
| Fat (g) | 0.2 | 0 | 0 | 0 | 0 |
| Carbohydrate (g) | 2.5 | 3.0 | 3.1 | 2.9 | 3.1 |
| Calcium (mg) | 285 | 278 | 274 | 282 | 276 |
| Iron (mg) | 13.2 | 14.1 | 14.2 | 14.5 | 14.2 |
| Sodium (mg) | 502 | 929 | 918 | 932 | 925 |
| Selenium (μ g) | 63.93 | 64.11 | 64.24 | 64.38 | 64.27 |
From upper table 1, not quite, even part nutritional labeling is due to processing after-ripening sea cucumber volume-diminished, and therefore every more raw sea cucumber of hectogram nutrient content is more excellent, and nutrition is more concentrated for the nutritional labeling of rapid-result flavour holothurian of the present invention and fresh sea cucumber difference.
Sea cucumber scissors is cut the strip into 4cm × 1cm, and five, each sample does parallel test, tests tension intensity with universal material test machine (model H5KS), and the distance set between two fixtures is 3cm, and speed is 80mm/min.
The pulling force of absolute pulling force=record;
Relative to the thickness of the pulling force=absolute pulling force/sea cucumber slice of thickness.
Table 2 meat and flavor evaluation
After refrigerating 12 months and 18 months respectively, the method specified according to GB4789.2-2010 measures the total plate count content in sea cucumber, and experimental result is as shown in table 3 below.
Table 3 bacterium colony index
Visible, rapid-result flavour holothurian production technology of the present invention, ensureing under the prerequisite that sea cucumber nutrient does not run off, without cooking techniques, directly edible flavour holothurian, complete maintains sea cucumber form and nutritional labeling, and nurses one's health fresh-keeping and seasoning by water conservation, product of the present invention has peculiar flavour and good mouthfeel, and does not add any anticorrisive agent and simmer system in violation of rules and regulations.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, 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 (7)
1. a rapid-result flavour holothurian processing technology, comprises the following steps:
1) raw material goes dirty: carry out brokenly abdomen to fresh and alive sea cucumbers, cuts off at the side scissors of belly near anus, by opening, sea cucumber internal organ is taken out, is removed by silt with seawater, rinsed by sea cucumber seawater;
2) boiling: add seawater in container and boil, puts into sea cucumber sizing boiling 10 ~ 20min, pulls sea cucumber cooling control water out;
3) clean: sea cucumber is cut off by bottom along sea cucumber belly by sea cucumber completely that cooled, and cuts sea cucumber head sandspit, repeatedly clean with water, the sea cucumber after cleaning is dipped in 50 ~ 70min in water;
4) water conservation process: the fresh sea cucumber after cleaning is placed in container, adds temperature successively at the cool brine of 0 ~ 2 DEG C of concentration 1.5 ~ 2wt% and ice, 0 ~ 2 DEG C of water conservation process 15 ~ 60 minutes after closed container in container;
5) nurse one's health tasty: in container, add liquid seasoning, add the sea cucumber poach of previous step after boiling, poach temperature, at 80 ~ 100 DEG C, soaks taste 25 ~ 35 minutes after poach 5 ~ 8min; Described liquid seasoning is containing, for example each component of lower weight portion: edible salt 5 ~ 10 weight portion; Cooking wine 0.6 ~ 0.8 weight portion; Vinegar 0.6 ~ 0.8 weight portion; Green onion 0.3 ~ 0.8 weight portion; Ginger 0.3 ~ 0.8 weight portion; Garlic 0.3 ~ 0.6 weight portion; Chinese prickly ash 0.3 ~ 0.5 weight portion; The banksia rose 0.3 ~ 0.6 weight portion; Aniseed 0.3 ~ 0.6 weight portion; Fennel seeds 0.1 ~ 0.3 weight portion; Xylitol 0.2 ~ 0.5 weight portion; Radix Glycyrrhizae 0.3 ~ 0.5 weight portion; Kelp 1 ~ 3 weight portion; I+G 0.2 ~ 0.4 weight portion; Water 100 ~ 105 weight portion;
6) following process: the sea cucumber after tasty to conditioning is packed, sterilizing and refrigeration.
2. processing technology according to claim 1, is characterized in that, step 1) described raw material goes dirty temperature to be less than 10 DEG C.
3. processing technology according to claim 1, is characterized in that, step 2) sea cucumber sizing digestion process in Keep agitation, mixing speed is 60 ~ 120rpm.
4. processing technology according to claim 1, it is characterized in that, step 5) preparation method of described liquid seasoning is: first green onion, ginger, garlic, Chinese prickly ash, the banksia rose, aniseed, fennel seeds, Radix Glycyrrhizae, kelp put into container and adds water and boil 2 ~ 3 minutes, then the condiment residue in container is pulled out, finally again cooking wine, vinegar, edible salt, xylitol, I+G are added in container, receive taste boiling and obtain for 2 ~ 3 minutes.
5. processing technology according to claim 1, is characterized in that, step 5) component of described liquid seasoning also comprises the health composition of 0.06 ~ 0.1 weight portion, and the proportioning of described health composition is as follows:
6. processing technology according to claim 5, is characterized in that, step 5) preparation method of described liquid seasoning is: first gets health composition and is placed in container, add the soak by water 45 ~ 60 minutes of health composition gross mass 8 ~ 12 times amount; In container, green onion, ginger, garlic, Chinese prickly ash, the banksia rose, aniseed, fennel seeds, Radix Glycyrrhizae, kelp and remaining poach 2 ~ 3 minutes is added after the removing dregs of a decoction; Finally the condiment residue in container is pulled out, then cooking wine, vinegar, edible salt, xylitol, I+G are added in container, receive taste boiling and obtain for 2 ~ 3 minutes.
7. a rapid-result flavour holothurian, adopts the technique described in the arbitrary claim of claim 1-6 to prepare.
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Application publication date: 20150527 |