CN105768065A - Canned sea cucumbers and bamboo shoot slices as well as preparation method thereof - Google Patents
Canned sea cucumbers and bamboo shoot slices as well as preparation method thereof Download PDFInfo
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- CN105768065A CN105768065A CN201610029269.1A CN201610029269A CN105768065A CN 105768065 A CN105768065 A CN 105768065A CN 201610029269 A CN201610029269 A CN 201610029269A CN 105768065 A CN105768065 A CN 105768065A
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- stichopus japonicus
- radix crotalariae
- crotalariae szemoensis
- sea cucumbers
- bamboo shoot
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Abstract
The invention discloses canned sea cucumbers and bamboo shoot slices as well as a preparation method thereof. The canned sea cucumbers and bamboo shoot slices comprise the following materials in parts by weight: 10 parts of sea cucumbers and 40 parts of accessory ingredients. The preparation method of the canned sea cucumbers and bamboo shoot slices comprises the following steps: (1), selecting wild adult sea cucumbers, and steeping the selected sea cucumbers in water for reconstitution; (2), selecting refined streaky pork from pig belly, and simmering the selected refined streaky pork from pig belly in soup stock; (3), selecting bamboo shoot slices, and performing high-temperature stewing on the bamboo shoot slices; (4), carrying out quick-frying with peanut oil until aroma is smelt, adding the bamboo shoot slices and performing stir-frying, adding the soup stock to carry out stewing, adding the sea cucumbers, and performing stewing until the soup is concentrated; and (5), orderly canning the processed sea cucumbers, the refined streaky pork from pig belly and the bamboo shoot slices in sterilized cans, and carrying out sterilization for 15-30 minutes. The canned sea cucumbers and bamboo shoot slices provided by the invention are free of any additives and preservatives; and the canned sea cucumbers and bamboo shoot slices can be stored under normal temperature for 180 days. The preparation method disclosed by the invention is rational in processes and easy to operate. The canned sea cucumbers and bamboo shoot slices prepared by the preparation method disclosed by the invention are medicinal dishes which are tender and elastic in tastes, rich in nutrition, long in shelf lives, convenient to eat, and easy to digest and absorb; thus, the canned sea cucumbers and bamboo shoot slices are ideal delicious dishes with invigorating, health-preserving, nourishing and body-reinforcing effects.
Description
Technical field
The present invention relates to the preparation method of a kind of Stichopus japonicus Radix Crotalariae szemoensis sheet canned food, belong to food industrial technical field.
Background technology
Stichopus japonicus, lives in the ocean echinoderm on seashore to 8000 meters, with algae and plankton for food, is widely distributed in each ocean, the world.Record according to supplementary Amplifications of the Compendium of Materia Medica: Stichopus japonicus, sweet-salty, the kidney invigorating, benefit marrow, its benefit warm in nature, foot enemy's ginseng, therefore named Stichopus japonicus.Along with the deep discovery of Stichopus japonicus research, Stichopus japonicus has raising memory, delays gonad old and feeble, repairs immune system, treats diabetes, prevent arteriosclerosis and antitumor etc. from acting on.With raising and the enhancing of health care consciousness of Living consumption, holothruian cultures industry is flourish, and common people's dining table gradually gone on by famous and precious treasure in the past.Owing to Stichopus japonicus exists serious autolysis, in addition to coastal cities, rare fresh sea cucumber on market, and many based on processed finished products.Common beche-de-mer products has salt dry Stichopus japonicus, lyophilizing Stichopus japonicus, high pressure instant sea cucumber, beche-de-mer capsules, holothurian oral liquid, Stichopus japonicus Radix Crotalariae szemoensis sheet canned food etc..The dry Stichopus japonicus steep raising time is longer and there is nutrition leak phenomenon during steep raising, and the instant sea cucumber shelf-life is shorter, beche-de-mer capsules and the holothurian oral liquid course of processing is loaded down with trivial details and investment amount is bigger.Existing Stichopus japonicus clear soup canned food on market, decoction is pure water, and nutritional labeling is few, and in the course of processing, easily slag is fallen in decortication, causes decoction muddy.
China's canned food industry development can trace back to 1906, and in long-term development, canned food industry experienced by the repeatedly improvement of processing technique and perfect, and the raw-material range of choice is more and more extensive.On market in addition to having the conventional products such as tinned fruit, canned fish, canned meat, the tinned food such as Carnis Haliotidis, Stichopus japonicus, shredded pork with salted potherb mustard starts to come into consumer market, adapts to current fast pace current life style.Traditional Stichopus japonicus Radix Crotalariae szemoensis sheet canned food, with Stichopus japonicus as main material, adds seasoning decoction and prepares.Such as, " a kind of braised sea cucumbers Radix Crotalariae szemoensis sheet canned food " disclosed in the Chinese invention patent application description of the CN101574158A that on November 11st, 2009 announces, it is with the Stichopus japonicus of high-quality as raw material, through soaking, saline is precooked, go internal organs, ginseng mouth and epidermis attachment to process, Stichopus japonicus after process loads in Can container, and adds pure water, exhaust sealing, sterilization, low temperature rises to send out and forms finished product.The sea cucumber nutrient of this Stichopus japonicus Radix Crotalariae szemoensis sheet canned food runs off few, soup achromaticity and clarification, but its decoction is pure water, nutrition is few, taste is single, market mostly is health care's purpose to the utilization of Stichopus japonicus, and except pure food Stichopus japonicus, the health care Chinese medicine adding nourishing and health preserving in ginseng soup is also the market a kind of demand to beche-de-mer products diversification.
Summary of the invention
The technical problem to be solved is: provide a kind of Stichopus japonicus Radix Crotalariae szemoensis sheet canned food nutritious, appetizing.
For solving above-mentioned technical problem, the technical solution used in the present invention is:
The Stichopus japonicus Radix Crotalariae szemoensis sheet canned food that the present invention provides, including the material of following parts by weight: Stichopus japonicus 10 parts and adjuvant 40 parts.
Described adjuvant is selected from lower streaky bacon and Radix Crotalariae szemoensis sheet.The mass ratio of lower streaky bacon and Radix Crotalariae szemoensis sheet is: 1-5:3-8.Further, described lower streaky bacon and the mass ratio of Radix Crotalariae szemoensis sheet be: 3:5.
Present invention also offers the preparation method of a kind of Stichopus japonicus Radix Crotalariae szemoensis sheet canned food, comprise the following steps:
(1) hank year wild Stichopus japonicus, surface clean adds the pure water of its weight 6-7 times the most afterwards and soaks 20-25 hour at a temperature of 0-10, feel like jelly to ginseng body, clean clean internal organs and head Calx tooth, putting into pot to add water, high temperature to 100 degree boils, and closes fire after going to boiling with soft fire 20-30 minute, pull out addition pure water at a temperature of 0-10 degree, water send out 15-20 hour pull out standby；
(2) lower streaky bacon is selected, it is 750 parts of meters according to the weight of lower streaky bacon, 24 hours are pickled with 40 parts of soy sauce, Herba Pelargonii Graveolentis 0.6 part, 0.6 part of Pericarpium Zanthoxyli, dark soy sauce 0.2 part, cooking wine 13 parts, salt 0.3 part, sugar 10 parts and monosodium glutamate 4 parts, pull frying out golden yellow, pull out after 40 minutes standby with soup mulling；
(3) select Radix Crotalariae szemoensis sheet, by clean water 3-4 time, put Herba Alii fistulosi Rhizoma Zingiberis Recens, high-temperature boiling 30 minutes in pot, pull out standby；
(4) with the quick-fried perfume (or spice) of Oleum Arachidis hypogaeae semen, add Radix Crotalariae szemoensis sheet parch, add addition Stichopus japonicus to decoction after soup simmers 20-30 minute and receive dry；
(5) the Stichopus japonicus mushroom handled well, lower streaky bacon, Radix Crotalariae szemoensis sheet are sequentially loaded in the tank after sterilization, then press potting mouth, 121 degree and 1.5 kPas pressures to sterilize 15-30 minute by automatic sealing；
In described Stichopus japonicus Radix Crotalariae szemoensis sheet canned food, the mass ratio of Stichopus japonicus, lower streaky bacon and Radix Crotalariae szemoensis sheet is: 2:3:5.
Preferably, in step (2), in soup, add Herba Pelargonii Graveolentis, anise, Pericarpium Zanthoxyli, Semen Myristicae, Fructus Amomi, Rhizoma Kaempferiae, Folium Et Cacumen Murrayae, Fructus Anisi Stellati, Fructus Foeniculi, Flos Caryophylli, Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Alii fistulosi Rhizoma Zingiberis Recens.
Beneficial effects of the present invention:
The Stichopus japonicus Radix Crotalariae szemoensis sheet canned food that the present invention provides is without any additive, preservative, and the phase that stores under room temperature is 180 days.The processing method rational technology of the present invention, simple to operate, use the medicinal meal sea cucumber Radix Crotalariae szemoensis sheet tender bullet of canned food mouthfeel, nutritious, long shelf-life, instant that the processing method of the present invention makes, be prone to digest and assimilate, be the delicious food kept fit of a kind of preferable tonic, nutrition.
Detailed description of the invention
Embodiment 1
The preparation method of a kind of Stichopus japonicus Radix Crotalariae szemoensis sheet canned food that the present embodiment provides, comprises the following steps:
(1) hank year wild Stichopus japonicus, surface clean adds the pure water of its weight 6 times the most afterwards and soaks at a temperature of 0 20 hours, feel like jelly to ginseng body, clean clean internal organs and head Calx tooth, putting into pot to add water, high temperature to 100 degree boils, and goes to boiling with soft fire and closes fire after 20 minutes, pull out addition pure water at a temperature of 0 degree, water is sent out 15 hours and is pulled out standby；
(2) refined lower streaky bacon 750 parts is selected, 24 hours are pickled with 40 parts of soy sauce, Herba Pelargonii Graveolentis 0.6 part, 0.6 part of Pericarpium Zanthoxyli, dark soy sauce 0.2 part, cooking wine 13 parts, salt 0.3 part, sugar 10 parts and monosodium glutamate 4 parts, pull frying out golden yellow, pull out after 40 minutes standby with soup mulling；
(3) select Radix Crotalariae szemoensis sheet, by clean water 3 times, put Herba Alii fistulosi Rhizoma Zingiberis Recens, high-temperature boiling 30 minutes in pot, pull out standby；
(4) with the quick-fried perfume (or spice) of Oleum Arachidis hypogaeae semen, add Radix Crotalariae szemoensis sheet parch, add addition Stichopus japonicus to decoction after soup simmers 20 minutes and receive dry；
(5) Stichopus japonicus handled well, refined lower streaky bacon, Radix Crotalariae szemoensis sheet are sequentially loaded in the tank after sterilization, then press potting mouth by automatic sealing, depress sterilization 15 minutes for 121 degree and 1.5 kPas；
In wherein said Stichopus japonicus Radix Crotalariae szemoensis sheet canned food, Stichopus japonicus, refined lower streaky bacon, the mass ratio of Radix Crotalariae szemoensis sheet are: Stichopus japonicus 10 parts, refined Carnis Sus domestica 15 parts, 25 parts of Radix Crotalariae szemoensis, described raw material sum is 65 parts.
Embodiment 2
The preparation method of a kind of Stichopus japonicus Radix Crotalariae szemoensis sheet canned food that the present embodiment provides, comprises the following steps:
(1) hank year wild Stichopus japonicus, surface clean adds the pure water of its weight 7 times the most afterwards and soaks at a temperature of 10 25 hours, feel like jelly to ginseng body, clean clean internal organs and head Calx tooth, putting into pot to add water, high temperature to 100 degree boils, and goes to boiling with soft fire and closes fire after 30 minutes, pull out addition pure water at a temperature of 10 degree, water is sent out 20 hours and is pulled out standby；
(2) refined lower streaky bacon 750 parts is selected, 24 hours are pickled with 40 parts of soy sauce, Herba Pelargonii Graveolentis 0.6 part, 0.6 part of Pericarpium Zanthoxyli, dark soy sauce 0.2 part, cooking wine 13 parts, salt 0.3 part, sugar 10 parts and monosodium glutamate 4 parts, pull frying out golden yellow, pull out after 40 minutes standby with soup mulling；
(3) select Radix Crotalariae szemoensis sheet, by clean water 4 times, put Herba Alii fistulosi Rhizoma Zingiberis Recens, high-temperature boiling 30 minutes in pot, pull out standby；
(4) with the quick-fried perfume (or spice) of Oleum Arachidis hypogaeae semen, add Radix Crotalariae szemoensis sheet parch, add addition Stichopus japonicus to decoction after soup simmers 30 minutes and receive dry；
(5) Stichopus japonicus handled well, refined lower streaky bacon, Radix Crotalariae szemoensis sheet are sequentially loaded in the tank after sterilization, then press potting mouth by automatic sealing, depress sterilization 30 minutes for 121 degree and 1.5 kPas；
In wherein said Stichopus japonicus Radix Crotalariae szemoensis sheet canned food, Stichopus japonicus, refined lower streaky bacon, the mass ratio of Radix Crotalariae szemoensis sheet are: Stichopus japonicus 10 parts, refined Carnis Sus domestica 15 parts, 25 parts of Radix Crotalariae szemoensis, described raw material sum is 65 parts.
Claims (6)
1. a Stichopus japonicus Radix Crotalariae szemoensis sheet canned food, it is characterised in that include the material of following parts by weight: Stichopus japonicus 10 parts and adjuvant 40 parts.
Stichopus japonicus Radix Crotalariae szemoensis sheet canned food the most according to claim 1, it is characterised in that described adjuvant is selected from lower streaky bacon and Radix Crotalariae szemoensis sheet.
Stichopus japonicus Radix Crotalariae szemoensis sheet canned food the most according to claim 2, it is characterised in that described adjuvant selected from the mass ratio of lower streaky bacon and Radix Crotalariae szemoensis sheet is: 1-5:3-8.
Stichopus japonicus Radix Crotalariae szemoensis sheet canned food the most according to claim 3, it is characterised in that described lower streaky bacon and the mass ratio of Radix Crotalariae szemoensis sheet be: 3:5.
5. the preparation method of a Stichopus japonicus Radix Crotalariae szemoensis sheet canned food, it is characterised in that comprise the following steps:
(1) hank year wild Stichopus japonicus, surface clean adds the pure water of its weight 6-7 times the most afterwards and soaks 20-25 hour at a temperature of 0-10, feel like jelly to ginseng body, clean clean internal organs and head Calx tooth, putting into pot to add water, high temperature to 100 degree boils, and closes fire after going to boiling with soft fire 20-30 minute, pull out addition pure water at a temperature of 0-10 degree, water send out 15-20 hour pull out standby；
(2) lower streaky bacon is selected, it is 750 parts of meters according to the weight of lower streaky bacon, 24 hours are pickled with 40 parts of soy sauce, Herba Pelargonii Graveolentis 0.6 part, 0.6 part of Pericarpium Zanthoxyli, dark soy sauce 0.2 part, cooking wine 13 parts, salt 0.3 part, sugar 10 parts and monosodium glutamate 4 parts, pull frying out golden yellow, pull out after 40 minutes standby with soup mulling；
(3) select Radix Crotalariae szemoensis sheet, by clean water 3-4 time, put Herba Alii fistulosi Rhizoma Zingiberis Recens, high-temperature boiling 30 minutes in pot, pull out standby；
(4) with the quick-fried perfume (or spice) of Oleum Arachidis hypogaeae semen, add Radix Crotalariae szemoensis sheet parch, add addition Stichopus japonicus to decoction after soup simmers 20-30 minute and receive dry；
(5) Stichopus japonicus handled well, lower streaky bacon, Radix Crotalariae szemoensis sheet are sequentially loaded in the tank after sterilization, then press potting mouth, 121 degree and 1.5 kPas pressures to sterilize 15-30 minute by automatic sealing；
In described Stichopus japonicus Radix Crotalariae szemoensis sheet canned food, the mass ratio of Stichopus japonicus, lower streaky bacon and Radix Crotalariae szemoensis sheet is: 2:3:5.
The preparation method of Stichopus japonicus Radix Crotalariae szemoensis sheet canned food the most according to claim 5, it is characterised in that in step (2), adds Herba Pelargonii Graveolentis, anise, Pericarpium Zanthoxyli, Semen Myristicae, Fructus Amomi, Rhizoma Kaempferiae, Folium Et Cacumen Murrayae, Fructus Anisi Stellati, Fructus Foeniculi, Flos Caryophylli, Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Alii fistulosi Rhizoma Zingiberis Recens in soup.
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| CN201610029269.1A CN105768065A (en) | 2016-01-18 | 2016-01-18 | Canned sea cucumbers and bamboo shoot slices as well as preparation method thereof |
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| CN201610029269.1A CN105768065A (en) | 2016-01-18 | 2016-01-18 | Canned sea cucumbers and bamboo shoot slices as well as preparation method thereof |
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| CN1082341A (en) * | 1992-07-04 | 1994-02-23 | 李洪雨 | The manufacture method of sea cucumber instant food |
| CN1613329A (en) * | 2004-11-11 | 2005-05-11 | 罗志松 | Soft canned pork and square bamboo shoots and production thereof |
| CN101574158A (en) * | 2009-06-05 | 2009-11-11 | 泰祥集团技术开发有限公司 | Canned braised sea cucumbers and manufacturing method thereof |
| CN102038230A (en) * | 2009-10-10 | 2011-05-04 | 重庆市大渡口区双口科技有限公司 | Manufacture method for mutton soup can |
| CN103190634A (en) * | 2013-04-23 | 2013-07-10 | 湖南省旺辉食品有限公司 | Method for making spicy marinated meat product |
| CN103284136A (en) * | 2012-02-28 | 2013-09-11 | 刘和平 | Production method of assorted scallop potage |
| CN104432216A (en) * | 2014-05-18 | 2015-03-25 | 南京正亮医药科技有限公司 | Food containing soaked sea cucumber and preparation method thereof |
| CN104489545A (en) * | 2014-12-10 | 2015-04-08 | 夏华 | Processing method of sesame-oil nutrient bamboo shoot slices |
| CN104522554A (en) * | 2014-12-08 | 2015-04-22 | 天峨县平昌生态农业有限公司 | Braised meat with dried bamboo shoots, and preparation method thereof |
-
2016
- 2016-01-18 CN CN201610029269.1A patent/CN105768065A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1082341A (en) * | 1992-07-04 | 1994-02-23 | 李洪雨 | The manufacture method of sea cucumber instant food |
| CN1613329A (en) * | 2004-11-11 | 2005-05-11 | 罗志松 | Soft canned pork and square bamboo shoots and production thereof |
| CN101574158A (en) * | 2009-06-05 | 2009-11-11 | 泰祥集团技术开发有限公司 | Canned braised sea cucumbers and manufacturing method thereof |
| CN102038230A (en) * | 2009-10-10 | 2011-05-04 | 重庆市大渡口区双口科技有限公司 | Manufacture method for mutton soup can |
| CN103284136A (en) * | 2012-02-28 | 2013-09-11 | 刘和平 | Production method of assorted scallop potage |
| CN103190634A (en) * | 2013-04-23 | 2013-07-10 | 湖南省旺辉食品有限公司 | Method for making spicy marinated meat product |
| CN104432216A (en) * | 2014-05-18 | 2015-03-25 | 南京正亮医药科技有限公司 | Food containing soaked sea cucumber and preparation method thereof |
| CN104522554A (en) * | 2014-12-08 | 2015-04-22 | 天峨县平昌生态农业有限公司 | Braised meat with dried bamboo shoots, and preparation method thereof |
| CN104489545A (en) * | 2014-12-10 | 2015-04-08 | 夏华 | Processing method of sesame-oil nutrient bamboo shoot slices |
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Application publication date: 20160720 |