CN106107629A - A kind of preparation method of drying Stichopus japonicus - Google Patents
A kind of preparation method of drying Stichopus japonicus Download PDFInfo
- Publication number
- CN106107629A CN106107629A CN201610593042.XA CN201610593042A CN106107629A CN 106107629 A CN106107629 A CN 106107629A CN 201610593042 A CN201610593042 A CN 201610593042A CN 106107629 A CN106107629 A CN 106107629A
- Authority
- CN
- China
- Prior art keywords
- stichopus japonicus
- preparation
- salting
- hours
- drying
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 241000965254 Apostichopus japonicus Species 0.000 title claims abstract description 72
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 238000001035 drying Methods 0.000 title claims abstract description 10
- 238000009938 salting Methods 0.000 claims abstract description 20
- 238000009835 boiling Methods 0.000 claims abstract description 14
- 238000004806 packaging method and process Methods 0.000 claims abstract description 11
- 238000001291 vacuum drying Methods 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 150000003839 salts Chemical class 0.000 claims description 13
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 5
- 238000011033 desalting Methods 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 210000002816 gill Anatomy 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 5
- 210000001835 viscera Anatomy 0.000 claims description 5
- 238000007598 dipping method Methods 0.000 claims description 2
- 230000010355 oscillation Effects 0.000 claims description 2
- 241000251511 Holothuroidea Species 0.000 abstract description 7
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 238000002372 labelling Methods 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 238000000527 sonication Methods 0.000 abstract 1
- 238000007605 air drying Methods 0.000 description 4
- 230000032683 aging Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000008094 contradictory effect Effects 0.000 description 1
- 238000010612 desalination reaction Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/03—Drying; Subsequent reconstitution
- A23B4/037—Freeze-drying, i.e. cryodessication, lyophilisation; Apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses the preparation method of a kind of drying Stichopus japonicus.The preparation method of the drying Stichopus japonicus of the present invention comprises the following steps: clean；Boiling；Salting；Desalt；Freeze；Vacuum drying；Packaging.Beneficial effects of the present invention: the preparation method of the drying Stichopus japonicus of the present invention, step is simple, and technique is simple, and the cycle is short, preferably saves the nutritional labeling of Stichopus japonicus, and is prone to preserve, can guarantee that more than 5 years and never degenerate under room temperature；In conjunction with sonication techniques, the regulation to meat quality of sea cucumber can be realized, it is thus achieved that good taste.
Description
Technical field
The present invention relates to dried food and nuts preparing technical field, particularly relate to the preparation method of a kind of drying Stichopus japonicus.
Background technology
Stichopus japonicus is famous and precious marine products treasure, rich in proteins and aminoacid, has raising body immunity, slow down aging, light
Unique effects such as spectrum antitumor, are well received by consumers.Fresh sea cucumber, waterishlogged Stichopus japonicus shelf-life are comparatively short, are not suitable for room temperature
Lower long term storage.Edible to consumer brings many inconvenience.So need on market one can either normal temperature storage, carry
Convenient, system can be sent out again simple, beche-de-mer products in good taste, meet the edible of consumer and health preserving demand.The research of dry Stichopus japonicus exists
Technical elements solve current beche-de-mer products eating, circulate and in terms of preservation between contradictory problems, possess huge city
Field prospect.
Summary of the invention
The technical problem to be solved is to provide the preparation method of a kind of drying Stichopus japonicus.
The present invention is achieved through the following technical solutions: the preparation method of a kind of drying Stichopus japonicus, comprises the following steps:
(1) clean: cut open 8 ~ 20mm osculum with cutter at Stichopus japonicus back of living, the internal organs of Stichopus japonicus are taken out, use clean clear
Water cleans, and removes the silt of residual；
(2) boiling: the Stichopus japonicus cleaned up that gills in step 1 is placed in the boiling saline that weight percent concentration is 40 ~ 50%
In, slow fire boils 60 minutes；
(3) salting: in order to ensure that Stichopus japonicus is unlikely to rotten in long air drying process, by salt sea cucumber boiled in step 2
Blot surface moisture, put into and crude salt grain carries out salting 24 hours；
(4) desalt: the Stichopus japonicus that step 3 medium salting is crossed is put in pure water and soak 50-80 minute, Stichopus japonicus and the weight of pure water
Ratio is 1:5-8；
(5) freeze: the Stichopus japonicus after desalting in step 4 is placed in the freezer of-15 ~-20 DEG C, freeze 7 ~ 15 hours；
(6) vacuum drying: the Stichopus japonicus after freezing in step 5 is vacuum dried, and obtains dry Stichopus japonicus；
(7) packaging: in the environment of humidity is not more than 60%, with the dry Stichopus japonicus sealed in bag packaging step 6.
Preferably, being vacuum dried condition described in step 6 is: under the air pressure of 50 ~ 140Pa, with 30 minutes by the temperature in storehouse
Degree is raised to 90 DEG C, keeps 10 ~ 15 hours, reduced the temperature to 45 DEG C with 1 ~ 3 hour the most again, keeps 3 ~ 5 hours.
Further, described in step 3 during salting, the Stichopus japonicus after step 2 boiling is air-dried 30 minutes at 40-50 DEG C, then puts
Enter and crude salt grain carries out salt dipping.
Further, the Stichopus japonicus crossed in step 4 salting is put into after soaking 50-80 minute in pure water, can be aided with ultrasonic
Oscillation treatment 10-20 minute, to clean desalination further, and regulation meat quality of sea cucumber obtains good taste.
Beneficial effects of the present invention: the preparation method of the drying Stichopus japonicus of the present invention, step is simple, and technique is simple, the cycle
Short, preferably save the nutritional labeling of Stichopus japonicus, and be prone to preserve, can guarantee that under room temperature more than 5 years and never degenerate.
Detailed description of the invention
The invention will be further described with the following Examples.
Embodiment 1 uses following steps to prepare the dry Stichopus japonicus of the present invention:
(1) clean: cut open 8 ~ 20mm osculum with cutter at Stichopus japonicus back of living, the internal organs of Stichopus japonicus are taken out, use clean clear
Water cleans, and removes the silt of residual；
(2) boiling: the Stichopus japonicus cleaned up that gills in step 1 is placed in the boiling saline that weight percent concentration is 45%,
Slow fire boils 60 minutes；
(3) salting: in order to ensure that Stichopus japonicus is unlikely to rotten in long air drying process, by salt sea cucumber boiled in step 2
Blot surface moisture, put into and crude salt grain carries out salting 24 hours；
(4) desalt: the Stichopus japonicus that step 3 medium salting is crossed is put in pure water and soak 70 minutes, Stichopus japonicus and the weight ratio of pure water
For 1:6；
(5) freeze: the Stichopus japonicus after desalting in step 4 is placed in the freezer of-15 ~-20 DEG C, freeze 12 hours；
(6) vacuum drying: the Stichopus japonicus after freezing in step 5 is vacuum dried, and vacuum drying condition is: at the gas of 100Pa
Pressure, was raised to 90 DEG C with 30 minutes by the temperature in storehouse, keeps 12 hours, reduced the temperature to 45 DEG C with 2 hours the most again, kept
4 hours, obtain dry Stichopus japonicus；
(7) packaging: in the environment of humidity is not more than 60%, with the dry Stichopus japonicus sealed in bag packaging step 6.
Embodiment 2 uses following steps to prepare the dry Stichopus japonicus of the present invention:
(1) clean: cut open 8 ~ 20mm osculum with cutter at Stichopus japonicus back of living, the internal organs of Stichopus japonicus are taken out, use clean clear
Water cleans, and removes the silt of residual；
(2) boiling: the Stichopus japonicus cleaned up that gills in step 1 is placed in the boiling saline that weight percent concentration is 40%,
Slow fire boils 60 minutes；
(3) salting: in order to ensure that Stichopus japonicus is unlikely to rotten in long air drying process, by salt sea cucumber boiled in step 2
Air-dry 30 minutes at 40-50 DEG C, put into and crude salt grain carries out salting 24 hours；
(4) desalt: the Stichopus japonicus that step 3 medium salting is crossed is put in pure water and soak 50 minutes, Stichopus japonicus and the weight ratio of pure water
For 1:8；
(5) freeze: the Stichopus japonicus after desalting in step 4 is placed in the freezer of-15 ~-20 DEG C, freeze 7 hours；
(6) vacuum drying: the Stichopus japonicus after freezing in step 5 is vacuum dried, and vacuum drying condition is: at the gas of 140Pa
Pressure, was raised to 90 DEG C with 30 minutes by the temperature in storehouse, keeps 10 hours, reduced the temperature to 45 DEG C with 3 hours the most again, kept
3 hours, obtain dry Stichopus japonicus；
(7) packaging: in the environment of humidity is not more than 60%, with the dry Stichopus japonicus sealed in bag packaging step 6.
Embodiment 3 uses following steps to prepare the dry Stichopus japonicus of the present invention:
(1) clean: cut open 8 ~ 20mm osculum with cutter at Stichopus japonicus back of living, the internal organs of Stichopus japonicus are taken out, use clean clear
Water cleans, and removes the silt of residual；
(2) boiling: the Stichopus japonicus cleaned up that gills in step 1 is placed in the boiling saline that weight percent concentration is 50%,
Slow fire boils 60 minutes；
(3) salting: in order to ensure that Stichopus japonicus is unlikely to rotten in long air drying process, by salt sea cucumber boiled in step 2
Blot surface moisture, put into and crude salt grain carries out salting 24 hours；
(4) desalt: the Stichopus japonicus that step 3 medium salting is crossed is put in pure water and soak 80 minutes, Stichopus japonicus and the weight ratio of pure water
For 1:5；
(5) freeze: the Stichopus japonicus after desalting in step 4 is placed in the freezer of-15 ~-20 DEG C, freeze 15 hours；
(6) vacuum drying: the Stichopus japonicus after freezing in step 5 is vacuum dried, and vacuum drying condition is: at the air pressure of 90Pa
Under, with 30 minutes, the temperature in storehouse is raised to 90 DEG C, keeps 15 hours, reduced the temperature to 45 DEG C with 1 hour the most again, keep 5
Hour, obtain dry Stichopus japonicus；
(7) packaging: in the environment of humidity is not more than 60%, with the dry Stichopus japonicus sealed in bag packaging step 6.
Last it should be noted that, above example is only in order to illustrate technical scheme, rather than the present invention is protected
Protecting the restriction of scope, although having made to explain to the present invention with reference to preferred embodiment, those of ordinary skill in the art should
Work as understanding, technical scheme can be modified or equivalent, without deviating from the reality of technical solution of the present invention
Matter and scope.
Claims (4)
1. the preparation method of a drying Stichopus japonicus, it is characterised in that: comprise the following steps:
(1) clean: cut open 8 ~ 20mm osculum with cutter at Stichopus japonicus back of living, the internal organs of Stichopus japonicus are taken out, use clean clear
Water cleans, and removes the silt of residual；
(2) boiling: the Stichopus japonicus cleaned up that gills in step 1 is placed in the boiling saline that weight percent concentration is 40 ~ 50%
In, slow fire boils 60 minutes；
(3) salting: the Stichopus japonicus after boiling in step 2 is blotted surface moisture, puts into and carries out salting in crude salt grain 24 hours；
(4) desalt: the Stichopus japonicus that step 3 medium salting is crossed is put in pure water and soak 50-80 minute, Stichopus japonicus and the weight of pure water
Ratio is 1:5-8；
(5) freeze: the Stichopus japonicus after desalting in step 4 is placed in the freezer of-15 ~-20 DEG C, freeze 7 ~ 15 hours；
(6) vacuum drying: the Stichopus japonicus after freezing in step 5 is vacuum dried, and obtains dry Stichopus japonicus；
(7) packaging: in the environment of humidity is not more than 60%, with the dry Stichopus japonicus sealed in bag packaging step 6.
Preparation method the most according to claim 1, it is characterised in that the condition that is vacuum dried described in step 6 is: 50 ~
Under the air pressure of 140Pa, with 30 minutes, the temperature in storehouse is raised to 90 DEG C, keeps 10 ~ 15 hours, the most again with 1 ~ 3 hour by temperature
Degree drops to 45 DEG C, keeps 3 ~ 5 hours.
Preparation method the most according to claim 1, it is characterised in that described in step 3 during salting, after step 2 boiling
Stichopus japonicus air-dries 30 minutes at 40-50 DEG C, places into and carries out salt dipping in crude salt grain.
Preparation method the most according to claim 1, it is characterised in that the Stichopus japonicus that step 4 salting is crossed is put in pure water and soaks
Steep 50-80 minute, and be aided with sonic oscillation process 10-20 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610593042.XA CN106107629A (en) | 2016-07-26 | 2016-07-26 | A kind of preparation method of drying Stichopus japonicus |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610593042.XA CN106107629A (en) | 2016-07-26 | 2016-07-26 | A kind of preparation method of drying Stichopus japonicus |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106107629A true CN106107629A (en) | 2016-11-16 |
Family
ID=57290431
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610593042.XA Withdrawn CN106107629A (en) | 2016-07-26 | 2016-07-26 | A kind of preparation method of drying Stichopus japonicus |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106107629A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109418794A (en) * | 2017-08-23 | 2019-03-05 | 大连先先食品有限公司 | A kind of production method of pure dried sea-cucumber |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1739398A (en) * | 2005-09-23 | 2006-03-01 | 宋述孝 | Dry sea cucumber producing process and thus produced dry sea cucumber |
| CN101601493A (en) * | 2009-06-23 | 2009-12-16 | 丹东双增生物工程有限公司 | Preparation method of dry sea cucumber |
-
2016
- 2016-07-26 CN CN201610593042.XA patent/CN106107629A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1739398A (en) * | 2005-09-23 | 2006-03-01 | 宋述孝 | Dry sea cucumber producing process and thus produced dry sea cucumber |
| CN101601493A (en) * | 2009-06-23 | 2009-12-16 | 丹东双增生物工程有限公司 | Preparation method of dry sea cucumber |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109418794A (en) * | 2017-08-23 | 2019-03-05 | 大连先先食品有限公司 | A kind of production method of pure dried sea-cucumber |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102599549B (en) | Method for preparing non-fried instant freshwater fish | |
| KR101575838B1 (en) | Pure flesh ripening method of fresh fish for sushimi | |
| CN103734251A (en) | Aquatic product fresh-keeping method | |
| CN102068011B (en) | Method for processing instant plum flavored fishes | |
| CN103931737B (en) | A kind of less salt of resistance to storage half-dry fish slices and processing method thereof and application | |
| CN106213264A (en) | A kind of preparation method of dry Stichopus japonicus | |
| CN101473870A (en) | Film-coating fresh-keeping technique fresh cut ginger | |
| CN102488250B (en) | Whole-nutrition instant fresh sea cucumber and preparation method thereof | |
| EP3628174A1 (en) | Method for preserving shrimp | |
| CN1701721A (en) | Instant sea cucumber and preparation method thereof | |
| CN104544295A (en) | Processing method for instant high-nutrition fresh sea cucumber | |
| CN113261584A (en) | Pretreatment method for freezing and fresh-keeping of meat | |
| KR101305005B1 (en) | Method for preparation of frozen uncooked ready-to-eat pen shell adductor muscle product | |
| CN106107629A (en) | A kind of preparation method of drying Stichopus japonicus | |
| CN103653056A (en) | Processing method of instant litopenaeus vannamei freeze drying product | |
| KR101736691B1 (en) | Dried Croaker using barley extract and manufacturing method thereof | |
| KR101380418B1 (en) | High calcium fish Smoked process | |
| CN112167319A (en) | Frozen aquatic product fresh-keeping process | |
| CN102475119A (en) | Wild edible mushroom fresh-keeping can and production method thereof | |
| CN1111937A (en) | Fresh-preserving method for shrimp and crab food | |
| CN104642510A (en) | Method for retaining freshness of Chinese yam by acidic electrolyzed functional water | |
| CN104719429A (en) | Method for preserving and processing rhopilema esculentum by barrier technology | |
| CN108157843A (en) | A kind of marinated Tilapia mossambica packaging processing method | |
| CN103636745A (en) | Method for preventing quick-frozen taro from browning | |
| CN108056149B (en) | Fresh jellyfish cryopreservation method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20161116 |