CN105105205B - A kind of seasoning emulation stichopus japonicus and preparation method thereof - Google Patents
A kind of seasoning emulation stichopus japonicus and preparation method thereof Download PDFInfo
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- CN105105205B CN105105205B CN201510560099.5A CN201510560099A CN105105205B CN 105105205 B CN105105205 B CN 105105205B CN 201510560099 A CN201510560099 A CN 201510560099A CN 105105205 B CN105105205 B CN 105105205B
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- 241000965254 Apostichopus japonicus Species 0.000 title claims abstract description 56
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 241000251511 Holothuroidea Species 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 150000001875 compounds Chemical class 0.000 claims abstract description 19
- 239000000701 coagulant Substances 0.000 claims abstract description 17
- 241000251468 Actinopterygii Species 0.000 claims abstract description 14
- 235000013599 spices Nutrition 0.000 claims abstract description 12
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 claims abstract description 11
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims abstract description 9
- 238000009835 boiling Methods 0.000 claims abstract description 9
- 235000013736 caramel Nutrition 0.000 claims abstract description 9
- 239000003086 colorant Substances 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 8
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 7
- 239000005720 sucrose Substances 0.000 claims abstract description 7
- 102000004190 Enzymes Human genes 0.000 claims abstract description 6
- 108090000790 Enzymes Proteins 0.000 claims abstract description 6
- 238000012545 processing Methods 0.000 claims abstract description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 5
- 238000005360 mashing Methods 0.000 claims abstract description 5
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- 238000007493 shaping process Methods 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims description 16
- 239000000843 powder Substances 0.000 claims description 13
- 108010073771 Soybean Proteins Proteins 0.000 claims description 12
- 235000019710 soybean protein Nutrition 0.000 claims description 12
- 241000206575 Chondrus crispus Species 0.000 claims description 11
- 229920002752 Konjac Polymers 0.000 claims description 11
- 229920002472 Starch Polymers 0.000 claims description 11
- 235000019698 starch Nutrition 0.000 claims description 11
- 235000013312 flour Nutrition 0.000 claims description 10
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 9
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 9
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 9
- 239000008107 starch Substances 0.000 claims description 9
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 8
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 8
- 235000008434 ginseng Nutrition 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 244000304337 Cuminum cyminum Species 0.000 claims description 7
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 7
- 241000219112 Cucumis Species 0.000 claims description 6
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 6
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims description 5
- WKBPZYKAUNRMKP-UHFFFAOYSA-N 1-[2-(2,4-dichlorophenyl)pentyl]1,2,4-triazole Chemical compound C=1C=C(Cl)C=C(Cl)C=1C(CCC)CN1C=NC=N1 WKBPZYKAUNRMKP-UHFFFAOYSA-N 0.000 claims description 4
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 4
- 239000011031 topaz Substances 0.000 claims description 4
- 229910052853 topaz Inorganic materials 0.000 claims description 4
- 238000009461 vacuum packaging Methods 0.000 claims description 4
- 239000004615 ingredient Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 235000002566 Capsicum Nutrition 0.000 claims description 2
- 240000004160 Capsicum annuum Species 0.000 claims description 2
- 239000006002 Pepper Substances 0.000 claims description 2
- 235000016761 Piper aduncum Nutrition 0.000 claims description 2
- 235000017804 Piper guineense Nutrition 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims description 2
- 235000008184 Piper nigrum Nutrition 0.000 claims description 2
- 241000949456 Zanthoxylum Species 0.000 claims description 2
- 230000001681 protective effect Effects 0.000 claims description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 2
- 244000131316 Panax pseudoginseng Species 0.000 claims 2
- 102000003929 Transaminases Human genes 0.000 claims 1
- 108090000340 Transaminases Proteins 0.000 claims 1
- 150000001412 amines Chemical class 0.000 claims 1
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract 1
- 239000000047 product Substances 0.000 description 16
- 235000019688 fish Nutrition 0.000 description 8
- 241000208340 Araliaceae Species 0.000 description 6
- 239000000463 material Substances 0.000 description 4
- 108010028690 Fish Proteins Proteins 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 238000003672 processing method Methods 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 241001474374 Blennius Species 0.000 description 2
- 235000005135 Micromeria juliana Nutrition 0.000 description 2
- 240000002114 Satureja hortensis Species 0.000 description 2
- 235000007315 Satureja hortensis Nutrition 0.000 description 2
- 150000001298 alcohols Chemical class 0.000 description 2
- 238000004132 cross linking Methods 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000932075 Priacanthus hamrur Species 0.000 description 1
- 241000269821 Scombridae Species 0.000 description 1
- 241001676702 Thamnaconus modestus Species 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000000872 buffer Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000009852 coagulant defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 231100001261 hazardous Toxicity 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000020640 mackerel Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000008239 natural water Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000004537 pulping Methods 0.000 description 1
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- 235000003563 vegetarian diet Nutrition 0.000 description 1
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Classifications
-
- 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
Abstract
The invention discloses a kind of seasoning emulation stichopus japonicus and preparation method thereof, by following weight percent into being grouped as：25~30 parts of water sends out low value sea cucumber, 20~25 parts of offal fish or minced fish, 30~35 parts of pure water, 10.5~28.5 parts of compound coagulants, 1~1.5 part of salt, 0.2~0.6 part of I+G, 0.4~0.8 part of soy sauce, 0.4~1.0 part of sucrose, 0.2~0.5 part of caramel colorant, 0.2~0.25 part of sodium bicarbonate, 0.3~0.7 part of edible alcohol, 0.8~1.5 part of spice, 0.1~0.4 part of glutamine transaminage.Preparation method includes the following steps：（1）Mashing；（2）Compound coagulant is prepared；（3）Vacuum tumbling seasons；（4）It is enzyme enter mould reaction；（5）Boiling cooling and shaping；（6）Demoulding packaging.There is abundant high-quality protein using seasoning simulated sea cucumber made from the method for the present invention, the color, shape and elasticity for having natural stichopus japonicus, and flavor is good, health-nutrition, cost is relatively low, and processing technology is simple, is conducive to industrialization production.
Description
Technical field
The present invention relates to a kind of seasoning emulation stichopus japonicus product and its processing methods, belong to aquatic products comprehensive processing and utilization field.
Background technology
In recent years, with the development of stichopus japonicus industry, the sea cucumber industry of annual value of production more than 300 hundred million is produced, has thus been caused pair
The research boom of sea cucumber nutrient and medicinal ingredient, common people also gradually recognize sea cucumber nutrient and health-care effect, however, due to thorn
It is high to join price, limits throughput still falls within high-end consumption, it is difficult to meet the nutrition of the general common people, health care requirement.
Patent of invention CN201110040921 describes a kind of preparation method of simulated sea cucumber, but raw material is not comprising appointing
What sea cucumber raw material, is a kind of pure vegetarian diet, and protein content is seldom, and processing method is divided into cortex preparation and fertile layer prepares two and matches
Side, it is cumbersome, the sorbierite of high concentration is in addition added in the product（25%-35%）, it is not included in new food security country
Standard（GB2760-2014）Use scope, if long-term consumption, there are potentially hazardous.
Other than stichopus japonicus, there be abundant low value Holothurian Resources, such as Haiti melon, big Sea Cucumber, plum blossom ginseng, topaz ginseng in China
Deng, research shows that, these sea cucumbers contain abundant sea cucumber polysaccharide, selenka isoreactivity substance, and protein content is high, are rich in
Multiple nutritional components, but because of the development of stichopus japonicus industry, these low value Holothurian Resources are ignored, develop the production of these low value sea cucumbers
Product are seldom；China marine low-value fish and fish scrap are resourceful at present simultaneously, but no good method of comprehensive utilization,
Cause the waste of albumen.The present invention is both to make full use of these low value sea cucumbers, marine low-value fish protein resource, by science
Collocation, seasoning and molding, color, shape is made, in texture as stichopus japonicus, it is while full of nutrition, there is certain sea cucumber to live
Property substance a kind of freezing or it is instant emulation stichopus japonicus product, be conducive to the comprehensive utilization of low value marine product and proposing for added value
It rises.
Invention content
The technical problems to be solved by the invention are：For the resources such as comprehensive utilization low value sea cucumber, marine fishes albumen, exploitation
A kind of nutrition, safe, delicious emulation stichopus japonicus product, while a kind of seasoning emulation stichopus japonicus processing method provided.
In order to solve the above technical problems, the technical solution adopted by the present invention is：
Seasoning emulation stichopus japonicus provided by the invention, consists of the following compositions：
25~30 parts of water hair low value sea cucumber, 15~20 parts of offal fish or minced fish, 30~35 parts of pure water,
16.5~28.5 parts of compound coagulant, 1~1.5 part of salt, 0.2~0.6 part of I+G, 0.4~0.8 part of soy sauce, 0.4
~1.0 parts of sucrose, 0.2~0.5 part of caramel colorant, 0.2~0.25 part of sodium bicarbonate, 0.3~0.7 part of edible alcohol,
0.8~1.5 part of spice, 0.1~0.4 part of glutamine transaminage.
The compound coagulant of the present invention is made of following ingredients：Converted starch, soybean protein isolate, black konjaku flour, seaweed
Sugar and carragheen；The ratio of weight and number of wherein each component for example under：Converted starch：Soybean protein isolate：Black konjaku flour：Seaweed
Sugar：Carragheen=6~9：6~10：3~5：1~3：0.5~1.5.
Preferably, compound coagulant optimum weight ratio is converted starch：Soybean protein isolate：Black konjaku flour：Trehalose：
Carragheen=8：8：3.2：2：1.
Preferably, low value sea cucumber of the invention can be one kind or more in Haiti melon, big Sea Cucumber, plum blossom ginseng, topaz ginseng
Kind, it is re-used as processing raw material after needing first conventionally boiling, water hair.Offal fish can be：Black scraper Puffer, mackerel, Lan Yuan
It is one or more in Scad etc..
The present invention also provides a kind of preparation methods for seasoning emulation stichopus japonicus, include the following steps：
（1）Mashing：By 25~30 parts of water hair low value sea cucumber, 15~20 parts of offal fish or minced fish, add in total
In the pure water that 30~35 parts of weight, it is beaten 10~20 minutes in beater or homogenizer；The step makes raw material pulping fine and smooth, nothing
Bulky grain, sea cucumber and fish protein are uniformly mixed, and it is uniform to be conducive to product quality.
（2）Compound coagulant is prepared：Take 6~9 parts of converted starch, 6~10 parts of soybean protein isolate, 3~5 parts black
Konjaku flour, 1~3 part of trehalose, 0.5~1.5 part of carragheen, which is put into blender, to stir evenly；Take 16.5~28.5 parts
Prepared compound coagulant is added to step（1）In slurries in, be beaten 5~10 minutes.
Add in the texture that compound coagulant makes the texture of emulation stichopus japonicus product be more nearly natural water hair stichopus japonicus.
（3）Vacuum tumbling seasons：The salt of 1~1.5 part of addition in above-mentioned raw materials, 0.2~0.6 part of I+G, 0.4~
0.8 portion of soy sauce, 0.4~1.0 portion of sucrose, 0.2~0.5 part of caramel colorant, 0.2~0.25 part of sodium bicarbonate, 0.3~0.7 part edible
Alcohol after 0.8~1.5 part of spice, is placed and is seasoned 20~30 minutes in vacuum tumbler；Seasoning makes original in vacuum tumbler
Auxiliary material is uniformly mixed, and seasoning is more abundant.
（4）It is enzyme enter mould reaction：In above-mentioned raw materials, the glutamine transaminage of 0.1~0.4 part of addition, 500~700
Rev/min stirring 3~after five minutes, with pump from bottom to top be passed through emulation stichopus japonicus prepare in mold, be subsequently placed in 35 DEG C~45 DEG C
At a temperature of react 30~60 minutes；The step makes low-quality sea cucumber albumen, fish protein by adding in appropriate glutamine transaminage
Be crosslinked again with soybean protein isolate molecule, so as to make up the adhesion of compound coagulant effect deficiency, increase product elasticity and
Texture.
（5）Boiling cooling and shaping：Completely reacted stichopus japonicus mold is put into steam box, is steamed 15~20 minutes at 95~100 DEG C.It is complete
It is cooled down under 0~4 DEG C of environment after, product center temperature is made to drop to less than 10 DEG C；On the one hand boiling kills glutamine and turns ammonia
On the other hand enzyme makes to play the purpose of patch mould shaping, can preferably be demoulded by cooling, while can utilize the two of final product
Secondary hot-working.
（6）Demoulding packaging：Mold is opened, takes out molding emulation stichopus japonicus, freezen protective is made quick-frozen after vacuum packaging
Instant emulation stichopus japonicus is made after emulation stichopus japonicus or sterilizing.
Preferably, in step（1）In low value sea cucumber can be Haiti melon, big Sea Cucumber, plum blossom ginseng, topaz ginseng in one kind
Or it is a variety of, it is re-used as processing raw material after needing first conventionally boiling, water hair.
In step（2）In, the compound coagulant optimal proportion preferably compounded is converted starch：Soybean protein isolate：It is black
Konjaku flour：Trehalose：Carragheen=8：8：3.2：2：1.
In step（3）In, the ratio of preferred sodium bicarbonate is 0.2 part, and the ratio of preferred caramel colorant is 0.35 part.
In step（3）In, the one kind of spice in spicy, spiced and cumin, formula be respectively：It is spicy
Savory pungent material formula is chilli powder：Pepper powder：Zanthoxylum powder=2：1：2；Spiced spice formula is five-spice powder；Cumin is savory pungent
Material formula is cumin powder.
In step（4）In, the usage amount of glutamine transaminage is 0.2 part, and reaction temperature is 45 DEG C, 30 minutes.
The present invention is in step（4）In, after raw material enters stichopus japonicus mold, also provide a kind of side reacted by gradient temperature
Formula, specially：35 DEG C are reacted 10~15 minutes；Temperature rise is reacted 30~40 minutes to 40 DEG C；45 DEG C are reacted 5~10 minutes；
It wherein heats up and is carried out according to the speed of 0.5-2 DEG C of raising per minute.It is reacted by gradient, delays the cross-linking reaction between protein molecular
Slow-motion row, protein-crosslinking is uniform, and the effect of glutamine transaminage can also be made to be utilized to the greatest extent, the product of acquisition
Mouthfeel and texture it is best.Preferably, wherein best results when being carried out according to the speed of 1 DEG C of raising per minute that heat up.
The beneficial effects of the invention are as follows：
There is abundant high-quality protein using seasoning simulated sea cucumber made from the method for the present invention, the color for having natural stichopus japonicus
And shape, and raciness, flexible, health-nutrition, cost is relatively low, and processing technology is simple, is conducive to industrialization production.
Description of the drawings
Fig. 1 is the water hair typical TPA curves of stichopus japonicus.
Fig. 2 is the TPA curves that stichopus japonicus is emulated in the present invention.
Specific embodiment
Embodiment 1 prepares seasoning emulation stichopus japonicus frozen product, is carried out according to following formula and step：
（1）Mashing：The water of 2500g is sent out into Haiti melon, 2000g minced fillets, is added in the pure water of 3000g, is beaten in large size
It is beaten 10 minutes in machine so that slurry is uniform.
（2）Compound coagulant is prepared：Take 800g converted starches, the soybean protein isolate of 800g, the black konjaku flours of 320g, 200g
Trehalose, 100g carragheens, is put into blender and stirs evenly；Prepared compound coagulant is added to step（1）In
In slurries, it is beaten 5 minutes.
（3）Vacuum tumbling seasons：The salt of addition 150g in above-mentioned raw materials, the I+G of 50g, 50g soy sauce, 50g sucrose,
35g caramel colorants, 20g sodium bicarbonate, 50g edible alcohols after 15g five-spice powders, are placed and are seasoned 20 minutes in mini vacuum rolling device.
（4）It is enzyme enter mould reaction：In above-mentioned raw materials, the glutamine transaminage of 20g, 600 revs/min of stirrings 5 are added in
Minute, it is passed through from bottom to top in stichopus japonicus mold with pump, is then placed in insulating box, 35 DEG C are reacted 10 minutes；40 DEG C are reacted 30 minutes；
45 DEG C are reacted 5 minutes；It wherein heats up and is carried out according to the speed of 1 DEG C of raising per minute.
（5）Boiling cooling and shaping：Completely reacted stichopus japonicus mold is put into steam box, is steamed 15 minutes at 95 DEG C, is put into 4 after the completion
DEG C freezer fast cooling is to less than 10 DEG C.
（6）Demoulding packaging：Mold is opened, takes out molding emulation stichopus japonicus, after vacuum packaging, be rapidly frozen to get to
Freezing seasoning emulation stichopus japonicus product.
Embodiment 2：The flavourings instant emulation stichopus japonicus product that total amount is about 1 ton is prepared, is carried out according to following formula and step：
（1）Mashing：The water of weight 250kg is sent out into Haiti melon, 200kg minced fillets, is added in the pure water of 300kg, in large size
It is beaten 20 minutes in beater so that slurry is uniform.
（2）Compound coagulant is prepared：Take 80kg converted starches, the soybean protein isolate of 80kg, the black konjaku flours of 32kg, 20kg
Trehalose, 10kg carragheens, is put into blender and stirs evenly；Prepared compound coagulant is added to step（1）In slurry
In liquid, it is beaten 10 minutes.
（3）Vacuum tumbling seasons：The salt of addition 10kg in above-mentioned raw materials, the I+G of 5kg, 5kg soy sauce, 5kg sucrose,
3kg caramel colorants, 2kg sodium bicarbonate, 5kg edible alcohols after 10kg cumin powder spices, are placed and are seasoned in large-scale vacuum tumbler
30 minutes.
（4）It is enzyme enter mould reaction：In above-mentioned raw materials, the glutamine transaminage of 2kg, 700 revs/min of stirrings 5 are added in
It after minute, is passed through from bottom to top in stichopus japonicus mold with pump, is then pushed into constant-temperature house, 35 DEG C are reacted 15 minutes；40 DEG C are reacted 40 points
Clock；45 DEG C are reacted 10 minutes；It wherein heats up and is carried out according to the speed of 1 DEG C of raising per minute.
（5）Boiling is shaped：Completely reacted stichopus japonicus mold is put into steam box, is steamed at 100 DEG C 20 minutes, is pushed into 4 DEG C after the completion
Freezer fast cooling is to less than 10 DEG C.
（6）Demoulding packaging：Mold is opened, takes out molding emulation stichopus japonicus, after vacuum packaging, back-pressure sterilizing, after cooling
Obtain a kind of emulation stichopus japonicus product that can be instant.
Embodiment 3
Simulated sea cucumber prepared by the present invention carries out the data of physical properties of food experiment as depicted in figs. 1 and 2, and Fig. 1 is water hair
The typical TPA curves of stichopus japonicus, Fig. 2 are the TPA curves that stichopus japonicus is emulated in the present invention.
TPA experiments are carried out to common stichopus japonicus and present invention emulation stichopus japonicus product, wherein abscissa represents shift length（mm）,
Ordinate represents loading force（N）, it is typical judgement material hardness, elasticity, the trial curve for sticking poly- property and chewiness.Fig. 1 generations
The TPA curves of the typical water hair stichopus japonicus of table, Fig. 2 represent the TPA curves of the emulation stichopus japonicus of the present invention, and the two is very close, explanation
The emulation stichopus japonicus of the present invention has the significant texture feature of stichopus japonicus.
Claims (7)
1. a kind of preparation method for seasoning emulation stichopus japonicus, which is characterized in that by following into being grouped as：
25~30 parts of water sends out low value sea cucumber, 15~20 parts of offal fish or minced fish, 30~35 parts of pure water, 16.5
~28.5 parts of compound coagulant, 1~1.5 part of salt, 0.2~0.6 part of I+G, 0.4~0.8 part of soy sauce, 0.4~1.0
Part sucrose, 0.2~0.5 part of caramel colorant, 0.2~0.25 part of sodium bicarbonate, 0.3~0.7 part of edible alcohol, 0.8~
1.5 parts of spice, 0.1~0.4 part of glutamine transaminage；
Compound coagulant is made of following ingredients：Converted starch, soybean protein isolate, black konjaku flour, trehalose and carragheen；Respectively
The weight ratio of a component is as follows：Converted starch：Soybean protein isolate：Black konjaku flour：Trehalose：Carragheen=6~9：6~10：
3~5：1~3：0.5~1.5；
Preparation method includes the following steps：
（1）Mashing：By 25~30 parts of water hair low value sea cucumber, 15~20 parts of offal fish or minced fish, it is added to 30~
In 35 parts of pure water, it is beaten 10~20 minutes in beater or homogenizer；
（2）Compound coagulant is prepared：Take 6~9 parts of converted starch, 6~10 parts of soybean protein isolate, 3~5 parts of black konjaku
Powder, 1~3 part of trehalose, 0.5~1.5 part of carragheen, which is put into blender, to stir evenly；16.5~28.5 parts are taken to prepare
Compound coagulant be added to step（1）In slurries in, be beaten 5~10 minutes；
（3）Vacuum tumbling seasons：The salt of 1~1.5 part of addition in above-mentioned raw materials, 0.2~0.6 part of I+G, 0.4~0.8 part
Soy sauce, 0.4~1.0 portion of sucrose, 0.2~0.5 part of caramel colorant, 0.2~0.25 part of sodium bicarbonate, 0.3~0.7 portion of edible alcohol,
After 0.8~1.5 part of spice, place and seasoned 20~30 minutes in vacuum tumbler；
（4）It is enzyme enter mould reaction：In above-mentioned raw materials, the glutamine transaminage of 0.1~0.4 part of addition, 500~700 revs/min
Clock stirring 3~after five minutes, it is passed through emulation stichopus japonicus from bottom to top with pump and prepares in mold, is subsequently placed in 35 DEG C~45 DEG C of temperature
Lower reaction 30~60 minutes；
（5）Boiling cooling and shaping：Completely reacted stichopus japonicus mold is put into steam box, steams 15~20 minutes at 95~100 DEG C, after the completion
It is cooled down under 0~4 DEG C of environment, product center temperature is made to drop to less than 10 DEG C；
（6）Demoulding packaging：Mold is opened, takes out molding emulation stichopus japonicus, quick-frozen emulation is made in freezen protective after vacuum packaging
Instant emulation stichopus japonicus is made after stichopus japonicus or sterilizing.
2. the preparation method of seasoning emulation stichopus japonicus according to claim 1, it is characterised in that：In step（1）In water hair
Low value sea cucumber is one or more in Haiti melon, big Sea Cucumber, plum blossom ginseng, topaz ginseng, needs first conventionally boiling and water
It is re-used as processing raw material after hair.
3. the preparation method of seasoning emulation stichopus japonicus according to claim 1, it is characterised in that：In step（2）In, it is compound solidifying
Gu agent ratio is converted starch：Soybean protein isolate：Black konjaku flour：Trehalose：Carragheen=8：8：3.2：2：1.
4. the preparation method of seasoning emulation stichopus japonicus according to claim 1, it is characterised in that：In step（3）In, sodium bicarbonate
Ratio for 0.2 part, the ratio of caramel colorant is 0.35 part.
5. the preparation method of seasoning emulation stichopus japonicus according to claim 1, it is characterised in that：In step（3）In, spice
One kind in spicy, spiced and cumin, formula are respectively：
Spicy spice formula is chilli powder：Pepper powder：Zanthoxylum powder=1：2：1；
Spiced spice formula is five-spice powder；
Cumin spice formula is cumin powder.
6. the preparation method of seasoning emulation stichopus japonicus according to claim 1, it is characterised in that：In step（4）In, glutamy
The usage amount of amine transaminase is 0.2 part.
7. the preparation method of seasoning emulation stichopus japonicus according to claim 1, it is characterised in that：In step（4）In, raw material into
It after entering to emulate stichopus japonicus mold, is reacted by gradient temperature, specially：35 DEG C are reacted 10~15 minutes；Temperature rise is anti-to 40 DEG C
It answers 30~40 minutes；45 DEG C are reacted 5~10 minutes；It wherein heats up and is carried out according to the speed of 0.5-2 DEG C of raising per minute.
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| CN101708051A (en) * | 2009-11-26 | 2010-05-19 | 侯贺雷 | Artificial sea cucumber and preparation method thereof |
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