CN104939136A - Making method of sea cucumber dry finished product - Google Patents

Abstract

The invention discloses a making method of a sea cucumber dry finished product. The making method comprises the following steps: (1) removal of viscera; (2) cleaning; (3) boiling; (4) salt mixing; (5) casing; (6) baking of sea cucumber; (7) ash mixing; (8) airing; (9) gradation; and (10) packaging. Stichopus japonicas packaging is the last process in the processing technology. During packaging, 0.5kg of stichopus japonicas is packaged with a transparent nontoxic polyethylene film plastic bag with the specification of 18cm*25cm, and the plastic bag is vacuumized and sealed. According to the method, sea cucumber is easier to desalinate and dry after being punched and is also easier to regain water when being eaten. By multi-stage drying, the defect that water is hard to discharge in the late stage due to too much water loss in the early stage can be avoided. Water migration and diffusion are promoted by concentration difference during microwave-vacuum drying. Direct discharge of steam and liquids is promoted by pressure and temperature difference. Drying time is short, and original flavor and nutrient content of a product are retained.

Description

The dry finished product preparation method of a kind of sea cucumber

Technical field

The present invention relates generally to the dry finished product preparation method of a kind of sea cucumber.

Background technology

Sea cucumber nutrient is worth very high, and have the title of " marine ginseng ", is the food of typical high protein, low fat, low cholesterol.Its fine and tender taste, be easy to digestion, be very applicable to the elderly and children and the person of having a delicate constitution is edible.Modern medicine is thought, the patients such as hypertension, vascular sclerosis, coronary heart disease, hepatitis, and normal food sea cucumber can be built up health.The effect that glutinous polysaccharide contained in sea cucumber has inhibition cancer cell to grow and shift.The sea cucumber that lives leaves as condition will disappear for uncomfortable several hours in self-dissolving after growing environment, and long-distance transport can loss of weight 80%, and because of transport with store difficulty, the fresh goods preservation of sea cucumber is very difficult.Sea cucumber is all generally commercially circulate after dehydration.Semi-finished product many employings dry process of sea cucumber and salt marsh method.Drying sea cucumber with salt solution boiling and drying repeatedly, has both lost original local flavor, has lost nutritional labeling again in drying process.

patent of invention content

The technical problem to be solved in the present invention just, is to provide the easier desalination of a kind of sea cucumber perforated and oven dry, also easier rehydration time edible.Dry stage by stage and can avoid because dehydration in early stage excessively makes later stage water be difficult to the defect of discharging, micro-wave vacuum utilizes concentration difference to promote water translocation and diffusion, pressure and temperature difference promotion steam and liquid is utilized directly to discharge, drying time is fast, the dry finished product preparation method of the sea cucumber of the original local flavor of retained product and nutritional labeling.

For solving the problems of the technologies described above, the present invention adopts the dry finished product preparation method of a kind of sea cucumber of following steps, comprises the following steps:

(1) remove internal organ: before processing, with sharp knife in middle and lower part, the stichopus japonicus back side to anus place, dark partial application is to internal organ in Xiang Qiti, its internal organ, casing etc. is all dug out, only stays stichopus japonicus consubstantiality to process;

(2) clean: stichopus japonicus cell space is put into container, stir with clean seawater and rinse to stichopus japonicus rouge soma is clean;

(3) boil and boil: the stichopus japonicus trunk rinsed well is put into iron pan, add the fresh water of carcass weight 1:0.7, with very hot oven, water in pot and stichopus japonicus are burnt to boiling out, in pot, now put the cooling of a little cold water, then turn warm fire to continue to reburn, burn altogether to four and open, often burn one and boil and boil, all want to add in pot in time the control of lowering the temperature of a little cold water at every turn and boil and boil a little;

(4) mix salt: fresh water stichopus japonicus trunk through iron pan boil boil 4 open after, usage hedge drags for, and after draining, puts into the salt that plastic tub admixes stichopus japonicus body weight 45%;

(5) cylinder under: the stichopus japonicus mixing salt is put into Porcelain Jar, is placed on scaffolding shady and cool ventilation place, can goes out cylinder after pickling 12 days;

(6) roasting ginseng: boil also referred to as secondary and boil, the stichopus japonicus of salty finished product is gone out cylinder be again put in iron pan, add the fresh water of stichopus japonicus carcass weight 1:0.1 simultaneously, with very hot oven, stichopus japonicus in pot is burnt to boiling out subsequently, now slightly add the cooling of some cold water, then continuation slow fire burns, and burns 4 altogether and boils out, and often burning one is boiled to open and added a small amount of cold water;

(7) mix ash: stichopus japonicus through iron pan secondary boil boil after pull out with waste hedge, after drop water purification, put into plastic tub, admix stichopus japonicus carcass weight 10% toothed oak wood carbon ash and stir and be applied to stichopus japonicus body surface, reached dry moisture-proof role;

(8)) air dry, stichopus japonicus body surface after waiting 0.5 hour, evenly lies in air dry in cemented platform, till all drying down to moisture content after admixing toothed oak wood carbon ash;

(9) select level: stichopus japonicus is dried, by Individual Size classification, dry finished product stichopus japonicus 120/more than kg is commodity first class stichopus japonicus, and 80/kg is top grade stichopus japonicus, and 60/kg is superfine stichopus japonicus; 120/below kg is that children's ginseng is secondary;

(10) pack: stichopus japonicus packaging is last procedure of processing technology, adopt the transparent nontoxic polyethylene film polybag of specification 18cmx25cm to load 0.5kg stichopus japonicus, sealing of finding time.

After adopting above step, patent of the present invention compared with prior art, has the following advantages: the easier desalination of sea cucumber perforated and oven dry, also easier rehydration time edible.Dry stage by stage and can avoid because dehydration in early stage excessively makes later stage water be difficult to the defect of discharging, micro-wave vacuum utilizes concentration difference to promote water translocation and diffusion, utilize pressure and temperature difference promotion steam and liquid directly to discharge, drying time is fast, the original local flavor of retained product and nutritional labeling.

Detailed description of the invention

Specific embodiment is described further patent of the present invention below:

The dry finished product preparation method of a kind of sea cucumber of the present invention, comprises the following steps:

(1) remove internal organ: before processing, with sharp knife in middle and lower part, the stichopus japonicus back side to anus place, dark partial application is to internal organ in Xiang Qiti, its internal organ, casing etc. is all dug out, only stays stichopus japonicus consubstantiality to process;

(2) clean: stichopus japonicus cell space is put into container, stir with clean seawater and rinse to stichopus japonicus rouge soma is clean;

(3) boil and boil: the stichopus japonicus trunk rinsed well is put into iron pan, add the fresh water of carcass weight 1:0.7, with very hot oven, water in pot and stichopus japonicus are burnt to boiling out, in pot, now put the cooling of a little cold water, then turn warm fire to continue to reburn, burn altogether to four and open, often burn one and boil and boil, all want to add in pot in time the control of lowering the temperature of a little cold water at every turn and boil and boil a little;

(4) mix salt: fresh water stichopus japonicus trunk through iron pan boil boil 4 open after, usage hedge drags for, and after draining, puts into the salt that plastic tub admixes stichopus japonicus body weight 45%;

(5) cylinder under: the stichopus japonicus mixing salt is put into Porcelain Jar, is placed on scaffolding shady and cool ventilation place, can goes out cylinder after pickling 12 days;

(6) roasting ginseng: boil also referred to as secondary and boil, the stichopus japonicus of salty finished product is gone out cylinder be again put in iron pan, add the fresh water of stichopus japonicus carcass weight 1:0.1 simultaneously, with very hot oven, stichopus japonicus in pot is burnt to boiling out subsequently, now slightly add the cooling of some cold water, then continuation slow fire burns, and burns 4 altogether and boils out, and often burning one is boiled to open and added a small amount of cold water;

(7) mix ash: stichopus japonicus through iron pan secondary boil boil after pull out with waste hedge, after drop water purification, put into plastic tub, admix stichopus japonicus carcass weight 10% toothed oak wood carbon ash and stir and be applied to stichopus japonicus body surface, reached dry moisture-proof role;

(8)) air dry, stichopus japonicus body surface after waiting 0.5 hour, evenly lies in air dry in cemented platform, till all drying down to moisture content after admixing toothed oak wood carbon ash;

(9) select level: stichopus japonicus is dried, by Individual Size classification, dry finished product stichopus japonicus 120/more than kg is commodity first class stichopus japonicus, and 80/kg is top grade stichopus japonicus, and 60/kg is superfine stichopus japonicus; 120/below kg is that children's ginseng is secondary;

(10) pack: stichopus japonicus packaging is last procedure of processing technology, adopt the transparent nontoxic polyethylene film polybag of specification 18cmx25cm to load 0.5kg stichopus japonicus, sealing of finding time.

Claims (1)

1. a dry finished product preparation method for sea cucumber, is characterized in that: comprise the following steps:

(1) remove internal organ: before processing, with sharp knife in middle and lower part, the stichopus japonicus back side to anus place, dark partial application is to internal organ in Xiang Qiti, its internal organ, casing etc. is all dug out, only stays stichopus japonicus consubstantiality to process;

(2) clean: stichopus japonicus cell space is put into container, stir with clean seawater and rinse to stichopus japonicus rouge soma is clean;

(3) boil and boil: the stichopus japonicus trunk rinsed well is put into iron pan, add the fresh water of carcass weight 1:0.7, with very hot oven, water in pot and stichopus japonicus are burnt to boiling out, in pot, now put the cooling of a little cold water, then turn warm fire to continue to reburn, burn altogether to four and open, often burn one and boil and boil, all want to add in pot in time the control of lowering the temperature of a little cold water at every turn and boil and boil a little;

(4) mix salt: fresh water stichopus japonicus trunk through iron pan boil boil 4 open after, usage hedge drags for, and after draining, puts into the salt that plastic tub admixes stichopus japonicus body weight 45%;

(5) cylinder under: the stichopus japonicus mixing salt is put into Porcelain Jar, is placed on scaffolding shady and cool ventilation place, can goes out cylinder after pickling 12 days;

(6) roasting ginseng: boil also referred to as secondary and boil, the stichopus japonicus of salty finished product is gone out cylinder be again put in iron pan, add the fresh water of stichopus japonicus carcass weight 1:0.1 simultaneously, with very hot oven, stichopus japonicus in pot is burnt to boiling out subsequently, now slightly add the cooling of some cold water, then continuation slow fire burns, and burns 4 altogether and boils out, and often burning one is boiled to open and added a small amount of cold water;

(7) mix ash: stichopus japonicus through iron pan secondary boil boil after pull out with waste hedge, after drop water purification, put into plastic tub, admix stichopus japonicus carcass weight 10% toothed oak wood carbon ash and stir and be applied to stichopus japonicus body surface, reached dry moisture-proof role;

(8)) air dry, stichopus japonicus body surface after waiting 0.5 hour, evenly lies in air dry in cemented platform, till all drying down to moisture content after admixing toothed oak wood carbon ash;

(9) select level: stichopus japonicus is dried, by Individual Size classification, dry finished product stichopus japonicus 120/more than kg is commodity first class stichopus japonicus, and 80/kg is top grade stichopus japonicus, and 60/kg is superfine stichopus japonicus; 120/below kg is that children's ginseng is secondary;

(10) pack: stichopus japonicus packaging is last procedure of processing technology, adopt the transparent nontoxic polyethylene film polybag of specification 18cmx25cm to load 0.5kg stichopus japonicus, sealing of finding time.