CN105475890A - Preparation method of salted dried sea cucumber - Google Patents
Preparation method of salted dried sea cucumber Download PDFInfo
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- CN105475890A CN105475890A CN201511011994.8A CN201511011994A CN105475890A CN 105475890 A CN105475890 A CN 105475890A CN 201511011994 A CN201511011994 A CN 201511011994A CN 105475890 A CN105475890 A CN 105475890A
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Abstract
The invention discloses a preparation method of salted dried sea cucumber, mainly solving the problems that the existing dried sea cucumber preparation process is fussy and long in time consumption, and the active nutrient loss of the instant sea cucumber is easily caused by high-temperature high-pressure treatment. The preparation method comprises the steps of cutting abdomen of fresh sea cucumber, removing intestines, washing, blanching in hot water, carrying out low-temperature ultrahigh-pressure treatment with ultrahigh-pressure equipment, carrying out salting treatment with salting liquid, and carrying out low-temperature cold air drying with a stage method to obtain the salted dried sea cucumber. The preparation method is reasonable in process and simple and convenient to operate; and the prepared salted dried sea cucumber has no nutrient loss, and is good in shape and long in shelf life.
Description
Technical field
The process of mollusc aquatic food goods of the present invention, especially a kind of preparation method of salt dried sea-cucumber.
Background technology
We know, sea cucumber is first of Hai Zhen, are rich in various trace elements and 18 seed amino acids of needed by human body.Sea cucumber not only has nourishing, health-care effect, and all has obvious effect for treatment hypertension, hyperglycaemia, neurasthenia etc.Meat quality of sea cucumber is soft tender, nutritious, is typical high protein, low fat, without cholesterol diet, is well received by consumers.Sea cucumber produces seasonal strong, and the easy self-dissolving of raw material, therefore will process process to raw material in time.At present, beche-de-mer products mainly contains dried sea-cucumber and instant holothurian.Wherein, although dried sea-cucumber preservation term is long, air-dry and mix vegetation mortar and store for a long time in its manufacturing process, its manufacturing process is loaded down with trivial details, length consuming time; And HTHP will be carried out in the preparation technology of instant holothurian fresh sea cucumber is processed, processing temperature is at about 110 DEG C, but for sea cucumber, 95 DEG C is the upper limit of its processing temperature, exceed this temperature, selenka in sea cucumber body, the various active such as sea cucumber mucopolysaccharide, chondroitin nutritional labeling will run off in a large number.
Summary of the invention
In order to overcome the deficiency that loaded down with trivial details, the consuming time length of existing dried sea-cucumber manufacturing process and instant holothurian high temperature high pressure process easily cause active nutrient component to run off, the object of this invention is to provide the preparation method of a kind of rational technology, salt dried sea-cucumber easy and simple to handle.The salt dried sea-cucumber nutrition adopting the method to prepare is not run off, long shelf-life.
The technical solution adopted for the present invention to solve the technical problems is: a kind of preparation method of salt dried sea-cucumber, is characterized in that: it is through following process steps:
(1) Feedstock treating chooses fresh sea cucumber is raw material, cuts off from sea cucumber belly with scissors, rinses inwall 2 ~ 3 times after taking out ginseng intestines with clear water;
(2) sea cucumber after the flushing obtained in step (1) is put into the hot water blanching 2 ~ 3min of 70 ~ 85 DEG C by blanching;
(3) low-temperature ultrahigh-pressure process is by the sea cucumber controlled pressure 500 ~ 1000MPa in extra-high tension unit after the blanching that obtains in step (2), temperature 20 ~ 45 DEG C, process 15 ~ 30min;
(4) sea cucumber after the low-temperature ultrahigh-pressure process obtained in step (3) is put into salt marsh liquid and carries out salt marsh process 24 ~ 48h by salt marsh; Wherein, described salt marsh liquid is formed by salt and the water-soluble solution of thin rice gruel, the percentage by weight 30 ~ 50% of described salt, the percentage by weight 50 ~ 70% of thin rice gruel water;
(5) low temperature drying by the sea cucumber after the salt marsh that obtains in step (4) in low-temperature cold wind drying plant by terrace work low temperature drying, it is 10 ~ 15% that the sea cucumber moisture after oven dry controls, and obtains salt dried sea-cucumber.
Described terrace work low temperature drying be by salt marsh after sea cucumber in low-temperature cold wind drying plant, control temperature 31 ~ 33.5 DEG C successively, dry 20 ~ 30h; Control temperature 33.5 ~ 36 DEG C, dries 20 ~ 30h; Control temperature 36 ~ 38.5 DEG C, dries 20 ~ 30h; Control temperature 38.5 ~ 41 DEG C, dries 45 ~ 50h; Control temperature 41 ~ 43 DEG C, dries 45 ~ 50h.
Described thin rice gruel water adopts very hot oven to boil 10 ~ 20min the ratio of rice and clear water 1 ︰ 10 ~ 20 by weight, filters and obtain.
The present invention be by fresh sea cucumber through cutting open the belly, remove intestines, after flushing, carry out blanching in the hot water, then adopt extra-high tension unit to carry out low-temperature ultrahigh-pressure process, and enter to adopt salt marsh liquid to carry out salt marsh process, then adopt terrace work low-temperature cold wind to dry, obtained salt dried sea-cucumber.Scalding's process that it adopts, makes the sex change of sea cucumber albumen appropriateness; The low-temperature ultrahigh-pressure treatment process that it adopts, the sea cucumber texture characteristic of acquisition is made obviously to be better than fresh sea cucumber and a bubble sea cucumber, superelevation pressure energy effectively kills microorganism in sea cucumber and deactivation holothurians autoenzyme, and K cryogenic treatment can not cause the active nutrient component in sea cucumber destroy and run off; The salt marsh liquid that its salt adopted and thin rice gruel water are made carries out salt marsh process to sea cucumber, and one is salt antisepsis, and two is that salt and thin rice gruel open layer protective layer on sea cucumber surface, plays the effect of air-isolation, extends storage life; Its terrace work low temperature drying used, ensure that the air-dry distortion of sea cucumber is consistent, makes it maintain good form.Preparation method's rational technology of the present invention, easy and simple to handle, the salt dried sea-cucumber nutrition obtained is not run off, and form is good, long shelf-life.
Detailed description of the invention
Below in conjunction with embodiment, the present invention will be further described.
Embodiment 1
A preparation method for salt dried sea-cucumber, it is through following process steps:
(1) Feedstock treating chooses fresh sea cucumber is raw material, cuts off from sea cucumber belly with scissors, rinses inwall 3 times after taking out ginseng intestines with clear water;
(2) sea cucumber after the flushing obtained in step (1) is put into the hot water blanching 3min of 80 DEG C by blanching;
(3) low-temperature ultrahigh-pressure process is by the sea cucumber controlled pressure 600MPa in HPP.L3-600/0.6 super-pressure biological treatment machine after the blanching that obtains in step (2), temperature 40 DEG C, process 25min;
(4) sea cucumber after the low-temperature ultrahigh-pressure process obtained in step (3) is put into salt marsh liquid and carries out salt marsh process 36h by salt marsh; Wherein, salt marsh liquid is formed by salt and the water-soluble solution of thin rice gruel, the percentage by weight 45% of described salt, the percentage by weight 55% of thin rice gruel water; Thin rice gruel water adopts very hot oven to boil 15min the ratio of rice and clear water 1 ︰ 15 by weight, filters and obtain;
(5) low temperature drying by the sea cucumber after the salt marsh that obtains in step (4) in low-temperature cold wind drying plant by terrace work low temperature drying, i.e. control temperature 32 DEG C successively, dries 24h; Control temperature 35 DEG C, dries 24h; Control temperature 38 DEG C, dries 24h; Control temperature 40 DEG C, dries 48h; Control temperature 42 DEG C, dries 48h; It is about 12% that sea cucumber moisture after oven dry controls, and obtains salt dried sea-cucumber.
Preparation method's rational technology that the present embodiment provides, easy and simple to handle, the salt dried sea-cucumber nutrition obtained is not run off, and form is good, long shelf-life.
Embodiment 2
A preparation method for salt dried sea-cucumber, it is through following process steps:
(1) Feedstock treating chooses fresh sea cucumber is raw material, cuts off from sea cucumber belly with scissors, rinses inwall 2 times after taking out ginseng intestines with clear water;
(2) sea cucumber after the flushing obtained in step (1) is put into the hot water blanching 2min of 85 DEG C by blanching;
(3) low-temperature ultrahigh-pressure process is by the sea cucumber controlled pressure 500MPa in extra-high tension unit after the blanching that obtains in step (2), temperature 45 C, process 15min;
(4) sea cucumber after the low-temperature ultrahigh-pressure process obtained in step (3) is put into salt marsh liquid and carries out salt marsh process 48h by salt marsh; Wherein, described salt marsh liquid is formed by salt and the water-soluble solution of thin rice gruel, the percentage by weight 30% of described salt, the percentage by weight 70% of thin rice gruel water; Thin rice gruel water adopts very hot oven to boil 10min the ratio of rice and clear water 1 ︰ 10 by weight, filters and obtain;
(5) low temperature drying by the sea cucumber after the salt marsh that obtains in step (4) in low-temperature cold wind drying plant by terrace work low temperature drying, i.e. control temperature 31 DEG C successively, dries 30h; Control temperature 33.5 DEG C, dries 30h; Control temperature 36 DEG C, dries 30h; Control temperature 38.5 DEG C, dries 50h; Control temperature 41 DEG C, dries 50h; It is about 15% that sea cucumber moisture after oven dry controls, and obtains salt dried sea-cucumber.
Preparation method's rational technology that the present embodiment provides, easy and simple to handle, the salt dried sea-cucumber nutrition obtained is not run off, long shelf-life.
Embodiment 3
A preparation method for salt dried sea-cucumber, it is through following process steps:
(1) Feedstock treating chooses fresh sea cucumber is raw material, cuts off from sea cucumber belly with scissors, rinses inwall 3 times after taking out ginseng intestines with clear water;
(2) sea cucumber after the flushing obtained in step (1) is put into the hot water blanching 3min of 70 DEG C by blanching;
(3) low-temperature ultrahigh-pressure process is by the sea cucumber controlled pressure 1000MPa in extra-high tension unit after the blanching that obtains in step (2), temperature 20 DEG C, process 30min;
(4) sea cucumber after the low-temperature ultrahigh-pressure process obtained in step (3) is put into salt marsh liquid and carries out salt marsh process 24h by salt marsh; Wherein, described salt marsh liquid is formed by salt and the water-soluble solution of thin rice gruel, the percentage by weight 50% of described salt, the percentage by weight 50% of thin rice gruel water; Thin rice gruel water adopts very hot oven to boil 20min the ratio of rice and clear water 1 ︰ 20 by weight, filters and obtain;
(5) low temperature drying by the sea cucumber after the salt marsh that obtains in step (4) in low-temperature cold wind drying plant by terrace work low temperature drying, i.e. control temperature 33.5 DEG C successively, dries 20h; Control temperature 36 DEG C, dries 20h; Control temperature 38.5 DEG C, dries 20h; Control temperature 41 DEG C, dries 45h; Control temperature 43 DEG C, dries 45h; It is about 10% that sea cucumber moisture after oven dry controls, and obtains salt dried sea-cucumber.
Preparation method's rational technology that the present embodiment provides, easy and simple to handle, the salt dried sea-cucumber nutrition obtained is not run off, and form is good, long shelf-life.
Claims (3)
1. a preparation method for salt dried sea-cucumber, is characterized in that: it is through following process steps:
(1) Feedstock treating chooses fresh sea cucumber is raw material, cuts off from sea cucumber belly with scissors, rinses inwall 2 ~ 3 times after taking out ginseng intestines with clear water;
(2) sea cucumber after the flushing obtained in step (1) is put into the hot water blanching 2 ~ 3min of 70 ~ 85 DEG C by blanching;
(3) low-temperature ultrahigh-pressure process is by the sea cucumber controlled pressure 500 ~ 1000MPa in extra-high tension unit after the blanching that obtains in step (2), temperature 20 ~ 45 DEG C, process 15 ~ 30min;
(4) sea cucumber after the low-temperature ultrahigh-pressure process obtained in step (3) is put into salt marsh liquid and carries out salt marsh process 24 ~ 48h by salt marsh; Wherein, described salt marsh liquid is formed by salt and the water-soluble solution of thin rice gruel, the percentage by weight 30 ~ 50% of described salt, the percentage by weight 50 ~ 70% of thin rice gruel water;
(5) low temperature drying by the sea cucumber after the salt marsh that obtains in step (4) in low-temperature cold wind drying plant by terrace work low temperature drying, it is 10 ~ 15% that the sea cucumber moisture after oven dry controls, and obtains salt dried sea-cucumber.
2. the preparation method of a kind of salt dried sea-cucumber according to claim 1, is characterized in that: described terrace work low temperature drying be by salt marsh after sea cucumber in low-temperature cold wind drying plant, control temperature 31 ~ 33.5 DEG C successively, dry 20 ~ 30h; Control temperature 33.5 ~ 36 DEG C, dries 20 ~ 30h; Control temperature 36 ~ 38.5 DEG C, dries 20 ~ 30h; Control temperature 38.5 ~ 41 DEG C, dries 45 ~ 50h; Control temperature 41 ~ 43 DEG C, dries 45 ~ 50h.
3. the preparation method of a kind of salt dried sea-cucumber according to claim 1 and 2, is characterized in that: described thin rice gruel water adopts very hot oven to boil 10 ~ 20min the ratio of rice and clear water 1 ︰ 10 ~ 20 by weight, filters and obtain.
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Citations (7)
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| CN1475158A (en) * | 2002-08-15 | 2004-02-18 | 大连轻工业学院 | Instant sea cucumbus food and its preparation method |
| CN1486636A (en) * | 2003-07-31 | 2004-04-07 | 方世海 | Dry sea cucumber and its processing |
| CN1931024A (en) * | 2005-09-14 | 2007-03-21 | 天津市华泰森淼生物工程技术有限公司 | Making process of sea food product capable of being eaten raw |
| CN101209070A (en) * | 2006-12-25 | 2008-07-02 | 邓洁 | Fresh sea cucumber (sea cucumber polypeptide, sea cucumber polysaccharide) processed by low temperature ultra-high pressure freeze-drying micropowder technique milk-containing beverage and preparation |
| CN101411522A (en) * | 2008-11-14 | 2009-04-22 | 钱武刚 | Method for preparing dried sea-cucumber of ultra-high pressure |
| CN103300417A (en) * | 2013-07-04 | 2013-09-18 | 福建岳海水产食品有限公司 | Preparation method of unsalted dried sea cucumbers |
| CN103349338A (en) * | 2013-08-08 | 2013-10-16 | 烟台海和食品有限公司 | Light dried sea cucumber processing technology |
-
2015
- 2015-12-30 CN CN201511011994.8A patent/CN105475890A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1475158A (en) * | 2002-08-15 | 2004-02-18 | 大连轻工业学院 | Instant sea cucumbus food and its preparation method |
| CN1486636A (en) * | 2003-07-31 | 2004-04-07 | 方世海 | Dry sea cucumber and its processing |
| CN1931024A (en) * | 2005-09-14 | 2007-03-21 | 天津市华泰森淼生物工程技术有限公司 | Making process of sea food product capable of being eaten raw |
| CN101209070A (en) * | 2006-12-25 | 2008-07-02 | 邓洁 | Fresh sea cucumber (sea cucumber polypeptide, sea cucumber polysaccharide) processed by low temperature ultra-high pressure freeze-drying micropowder technique milk-containing beverage and preparation |
| CN101411522A (en) * | 2008-11-14 | 2009-04-22 | 钱武刚 | Method for preparing dried sea-cucumber of ultra-high pressure |
| CN103300417A (en) * | 2013-07-04 | 2013-09-18 | 福建岳海水产食品有限公司 | Preparation method of unsalted dried sea cucumbers |
| CN103349338A (en) * | 2013-08-08 | 2013-10-16 | 烟台海和食品有限公司 | Light dried sea cucumber processing technology |
Non-Patent Citations (1)
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| 李志超: "海参质量评定方法与加工工艺对品质的影响研究", 《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》 * |
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Application publication date: 20160413 |