CN106213264A - A kind of preparation method of dry Stichopus japonicus - Google Patents
A kind of preparation method of dry Stichopus japonicus Download PDFInfo
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- CN106213264A CN106213264A CN201610592725.3A CN201610592725A CN106213264A CN 106213264 A CN106213264 A CN 106213264A CN 201610592725 A CN201610592725 A CN 201610592725A CN 106213264 A CN106213264 A CN 106213264A
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- stichopus japonicus
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- salting
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- 241000965254 Apostichopus japonicus Species 0.000 title claims abstract description 78
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 30
- 238000009938 salting Methods 0.000 claims abstract description 20
- 238000009835 boiling Methods 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 13
- 238000004806 packaging method and process Methods 0.000 claims abstract description 11
- 238000001291 vacuum drying Methods 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims description 16
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 13
- 239000011780 sodium chloride Substances 0.000 claims description 13
- 230000010355 oscillation Effects 0.000 claims description 10
- 235000013339 cereals Nutrition 0.000 claims description 7
- 235000007164 Oryza sativa Nutrition 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
- 235000009566 rice Nutrition 0.000 claims description 5
- 210000001835 viscera Anatomy 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- 238000007598 dipping method Methods 0.000 claims description 2
- 239000004576 sand Substances 0.000 claims description 2
- 241000208340 Araliaceae Species 0.000 claims 1
- 240000007594 Oryza sativa Species 0.000 claims 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims 1
- 235000003140 Panax quinquefolius Nutrition 0.000 claims 1
- 235000008434 ginseng Nutrition 0.000 claims 1
- 238000001035 drying Methods 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 238000002372 labelling Methods 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 241000209094 Oryza Species 0.000 description 4
- 239000012267 brine Substances 0.000 description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 3
- 241000251511 Holothuroidea Species 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 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
- 235000013305 food Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000004321 preservation Methods 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
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
-
- 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
-
- 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)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses the preparation method of a kind of dry 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；The dry Stichopus japonicus water hair prepared through the inventive method is short and in good taste.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to the preparation method of a kind of dry 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 dry Stichopus japonicus.
The present invention is achieved through the following technical solutions: the preparation method of a kind of dry 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, rinse with clear water, go
Silt except residual；
(2) boiling: be placed in by the Stichopus japonicus cleaned up in step 1 in the saline that mass percent concentration is 50 ~ 70%, heats salt
Water is to 80-90 DEG C, and sonic oscillation processes 40-60 minute, then takes out, is separately soaked in the salt that mass percent concentration is 40-50%
Water boils jointly, keeps saline to seethe with excitement 10-20 minute；
(3) salting: Stichopus japonicus good for boiling in step 2 is blotted surface moisture, puts into and carries out salting in crude salt grain 12 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 ~ 100Pa, 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.
Further, described step 1 clear water washes after desilting sand, is soaked 20-30 minute by Stichopus japonicus, enter in washing water of rice
One step cleans up.
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；Through the present invention
During the dry Stichopus japonicus water hair that method prepares short and in good taste.
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, rinse with clear water, go
Except the silt of residual, then Stichopus japonicus is soaked 30 minutes in washing water of rice；
(2) boiling: the Stichopus japonicus cleaned up in step 1 is placed in the saline that mass percent concentration is 60%, adds hot salt brine extremely
85 DEG C, sonic oscillation processes 30 minutes, then takes out, is separately soaked in the saline that mass percent concentration is 40% and jointly boils,
Saline is kept to seethe with excitement 20 minutes；
(3) salting: Stichopus japonicus good for boiling in step 2 is blotted surface moisture, puts into and carries out salting in crude salt grain 12 hours；
(4) desalt: the Stichopus japonicus that step 3 medium salting is crossed is put in pure water and soak 75 minutes, Stichopus japonicus and the weight ratio of pure water
For 1:5；Process 15 minutes with sonic oscillation again；
(5) freeze: the Stichopus japonicus after desalting in step 4 is placed in the freezer of-15 ~-20 DEG C, freeze 10 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 75Pa
Under, with 30 minutes, the temperature in storehouse is raised to 90 DEG C, keeps 10 hours, reduced the temperature to 45 DEG C with 2 hours the most again, keep 3
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.
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, rinse with clear water, go
Except the silt of residual, then Stichopus japonicus is soaked 20 minutes in washing water of rice；
(2) boiling: the Stichopus japonicus cleaned up in step 1 is placed in the saline that mass percent concentration is 50%, adds hot salt brine extremely
90 DEG C, sonic oscillation processes 40 minutes, then takes out, is separately soaked in the saline that mass percent concentration is 40% and jointly boils,
Saline is kept to seethe with excitement 10 minutes；
(3) salting: Stichopus japonicus good for boiling in step 2 is blotted surface moisture, puts into and carries out salting in crude salt grain 12 hours；
(4) desalt: the Stichopus japonicus that step 3 medium salting is crossed is put in pure water and soak 55 minutes, Stichopus japonicus and the weight ratio of pure water
For 1:6；Process 10 minutes with sonic oscillation again；
(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 gas of 100Pa
Pressure, was raised to 90 DEG C with 30 minutes by the temperature in storehouse, keeps 11 hours, reduced the temperature to 45 DEG C with 1 hour the most again, kept
5 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, rinse with clear water, go
Except the silt of residual, then Stichopus japonicus is soaked 25 minutes in washing water of rice；
(2) boiling: the Stichopus japonicus cleaned up in step 1 is placed in the saline that mass percent concentration is 70%, adds hot salt brine extremely
80 DEG C, sonic oscillation processes 60 minutes, then takes out, is separately soaked in the saline that mass percent concentration is 45% and jointly boils,
Saline is kept to seethe with excitement 20 minutes；
(3) salting: Stichopus japonicus good for boiling in step 2 is blotted surface moisture, puts into and carries out salting in crude salt grain 12 hours；
(4) desalt: the Stichopus japonicus that step 3 medium salting is crossed is put in pure water and soak 60 minutes, Stichopus japonicus and the weight ratio of pure water
For 1:7；Process 10 minutes with sonic oscillation again；
(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 air pressure of 50Pa
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 3 hours the most again, keep 4
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 (5)
1. the preparation method of a dry 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, rinse with clear water, go
Silt except residual；
(2) boiling: be placed in by the Stichopus japonicus cleaned up in step 1 in the saline that mass percent concentration is 50 ~ 70%, heats salt
Water is to 80-90 DEG C, and sonic oscillation processes 40-60 minute, then takes out, is separately soaked in the salt that mass percent concentration is 40-50%
Water boils jointly, keeps saline to seethe with excitement 10-20 minute；
(3) salting: Stichopus japonicus good for boiling in step 2 is blotted surface moisture, puts into and carries out salting in crude salt grain 12 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 100Pa, 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.
Preparation method the most according to claim 1, it is characterised in that described step 1 clear water washes after desilting sand, by sea
Ginseng is soaked 20-30 minute in washing water of rice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610592725.3A CN106213264A (en) | 2016-07-26 | 2016-07-26 | A kind of preparation method of dry Stichopus japonicus |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610592725.3A CN106213264A (en) | 2016-07-26 | 2016-07-26 | A kind of preparation method of dry Stichopus japonicus |
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| Publication Number | Publication Date |
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| CN106213264A true CN106213264A (en) | 2016-12-14 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610592725.3A Pending CN106213264A (en) | 2016-07-26 | 2016-07-26 | A kind of preparation method of dry Stichopus japonicus |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108514023A (en) * | 2018-04-13 | 2018-09-11 | 北京同仁堂健康（大连）海洋食品有限公司 | A kind of preparation method of net system dried sea-cucumber |
| CN110432425A (en) * | 2019-07-18 | 2019-11-12 | 北京同仁堂健康（大连）海洋食品有限公司 | A kind of processing method enhancing sea cucumber hardness |
| CN111084346A (en) * | 2019-12-23 | 2020-05-01 | 谢海峰 | Preparation process of sea cucumber tablet and sea cucumber tablet prepared by preparation process |
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 |
| CN103892415A (en) * | 2012-12-26 | 2014-07-02 | 刘振东 | Vacuum microwave freeze-drying method for producing freeze-drying trepang |
-
2016
- 2016-07-26 CN CN201610592725.3A patent/CN106213264A/en active Pending
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 |
| CN103892415A (en) * | 2012-12-26 | 2014-07-02 | 刘振东 | Vacuum microwave freeze-drying method for producing freeze-drying trepang |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108514023A (en) * | 2018-04-13 | 2018-09-11 | 北京同仁堂健康（大连）海洋食品有限公司 | A kind of preparation method of net system dried sea-cucumber |
| CN110432425A (en) * | 2019-07-18 | 2019-11-12 | 北京同仁堂健康（大连）海洋食品有限公司 | A kind of processing method enhancing sea cucumber hardness |
| CN111084346A (en) * | 2019-12-23 | 2020-05-01 | 谢海峰 | Preparation process of sea cucumber tablet and sea cucumber tablet prepared by preparation process |
| CN111084346B (en) * | 2019-12-23 | 2023-04-07 | 谢海峰 | Preparation process of sea cucumber tablet and sea cucumber tablet prepared by preparation process |
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Application publication date: 20161214 |