CN106359526A - Sea cucumber processing process - Google Patents
Sea cucumber processing process Download PDFInfo
- Publication number
- CN106359526A CN106359526A CN201610978048.9A CN201610978048A CN106359526A CN 106359526 A CN106359526 A CN 106359526A CN 201610978048 A CN201610978048 A CN 201610978048A CN 106359526 A CN106359526 A CN 106359526A
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- CN
- China
- Prior art keywords
- sea cucumber
- high pressure
- ultra
- processing process
- stichopus japonicuss
- 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.)
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Classifications
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- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
Abstract
The invention relates to a sea cucumber processing process which comprises the following steps: (1) dirt-removing and cleaning: longitudinally cutting an opening with a length of 2-3 cm on an abdomen of sea cucumber by using a paper cutter for the sea cucumber, taking out internal organs of the seat cucumber from the opening and cutting off several grey tendons attached onto the inner wall of an abdominal cavity of the sea cucumber; (2) soft package: putting the sea cucumber into a closed soft container; (3) performing ultra-high pressure treatment, wherein the pressure is 3000-7000 Mpa, and the time is 5-15 minutes. The sea cucumber processing process provided by the invention solves the problem of difficulty in freshness keeping by adopting an ultra-high pressure process and changes traditional production habits. When processing is performed under the ultra-high pressure, not only can autolytic enzymes of the sea cucumber be inactivated, but also bacteria and viruses can be inactivated, so that the freshness keeping period is prolonged, and protein, saponin, polysaccharide and other bioactive components are not damaged; the ultra-high pressure processing process is simple and can finish processing within 10 minutes; only a certain energy is required to be consumed in the pressure boosting process, and no energy is consumed during pressure maintaining.
Description
Technical field
The present invention relates to marine products processing technical field, more particularly, to a kind of Holothurian machining technology.
Background technology
The same Radix Ginseng of Stichopus japonicuss, Nidus collocaliae, Fin Mustetus manazo are equally celebrated for their achievements, are one of big treasures in the world eight, belong to high protein, low fat food, sea
In vivo containing more than the 50 kinds of nutritions beneficial to human physiological activity, its protein contains 18 kinds of aminoacid to ginseng, rich in cattle
The various active materials such as sulfonic acid, chondroitin sulfate, Radix Morinae Bulleyanae mucopolysaccharide, the element such as calcium, phosphorus, ferrum, sumptuous, polished, solarization, machine, anchor and dimension life
The multivitamins such as plain b1, vitamin b2, nicotinic acid.
Existing sea cucumber processing methods, are all new fresh sea cucumber to gill and cleans, by the Stichopus japonicuss cleaned boiled water
Salt adding is boiled repeatedly, then covers system with salt, and the Stichopus japonicus (processed) of covering again having dries, and uses system of covering or the Stichopus japonicuss dried when needing edible again
Boiling water, more repeatedly soaked with warm water.So boiling and being soaked in water repeatedly, processes and eats very bothersome, also will sea in a large number
The nutrient substance loss of ginseng, and destroy the nutritive issue structure of Stichopus japonicuss；Particularly boiled with salt water and easily decompose and broken
The nutritive issue of bad Stichopus japonicuss, has an effect on the freshness of Stichopus japonicuss, Stichopus japonicuss is polluted.
Content of the invention
In order to solve the problems referred to above that existing sea cucumber processing methods exist, the invention provides one kind can keep Stichopus japonicuss new
Freshness and the sea cucumber processing process of nutrition.
A kind of present invention the technical scheme is that sea cucumber processing process for achieving the above object, comprises the following steps:
(1), go dirty cleaning, scratch the gap of 2-3cm length with Stichopus japonicuss paper knife in the belly longitudinal direction of Stichopus japonicuss, by Stichopus japonicuss internal organs from
Opening goes out to draw out, and is cut off the muscle of several Lycoperdon polymorphum Vitt of the attachment on the internal abdominal wall of Stichopus japonicuss with shears.
(2), flexible package, Stichopus japonicuss are loaded in airtight flexible containers；
(3), ultra high pressure treatment, pressure is 3000 ~ 7000mpa, and the time is 5-15min.
The sea cucumber processing process of the present invention, is solved using supertension technique and is difficult a fresh-keeping difficult problem, change traditional
Produce custom.Process under hyperpressure, not only can inactivate the autolytic enzyme of Stichopus japonicuss moreover it is possible to inactivation of bacterial, virus, extend fresh-keeping
Phase, and do not destroy the bioactive ingredients such as protein, saponin, polysaccharide；And supertension processing technique is simple, 10min
Complete, and only need to consume certain energy in boost process, during pressurize, do not consume the energy.
Specific embodiment
The sea cucumber processing process of the present invention, comprises the following steps:
(1), go dirty cleaning, scratch the gap of 2-3cm length with Stichopus japonicuss paper knife in the belly longitudinal direction of Stichopus japonicuss, by Stichopus japonicuss internal organs from
Opening goes out to draw out, and is cut off the muscle of several Lycoperdon polymorphum Vitt of the attachment on the internal abdominal wall of Stichopus japonicuss with shears.
(2), flexible package, Stichopus japonicuss are loaded in airtight flexible containers；
(3), ultra high pressure treatment, pressure is 3000 ~ 7000mpa, and the time is 10min.
Supertension is protected to solve and is difficult a fresh-keeping difficult problem, changes traditional production, marketing model and food custom.Super
Process under high (3000 ~ 7000mpa), not only can inactivate the autolytic enzyme of Stichopus japonicuss moreover it is possible to inactivation of bacterial, virus, prolong storage period, and
And do not destroy the bioactive ingredients such as protein, saponin, polysaccharide.Supertension processing technique is simple, and 10min can complete, and only
Certain energy need to be consumed in boost process, during pressurize, not consume the energy, can save energy more than 90% than hot-working.Use fresh and alive thorn
Stichopus japonicuss are raw material, and product has single-freeze or band juice dress, and the eating method with juice is simpler, and taste is pretty good, but decoction dressing easily causes
Wall of sea cucumber Stichopus japonicus gradually crushes, and cloudiness, and the shelf-life is shorter.Soft texture after high pressure, good in taste, it is easy to human consumption
Absorb；Remain the genuineness of fresh and alive sea cucumbers, nutrition runs off less, excellent taste；Bottled through high temperature sterilize, vacuum packet
Dress, can extended refrigerated storage；Quality is pure, and packaging is fastidious, delicious in taste；Reach the optimum balance of nutrition and taste vision.
The present invention is described by embodiment, and those skilled in the art know, in the spirit without departing from the present invention
In the case of scope, various changes or equivalence replacement can be carried out to these features and embodiment.In addition, the religion in the present invention
Lead down, these features and embodiment can be modified with the essence adapting to particular situation and material without departing from the present invention
God and scope.Therefore, the present invention is not limited to the particular embodiment disclosed, fallen with claims hereof
In the range of embodiment broadly fall into protection scope of the present invention.
Claims (1)
1. a kind of sea cucumber processing process it is characterised in that: comprise the following steps:
(1), go dirty cleaning, scratch the gap of 2-3cm length with Stichopus japonicuss paper knife in the belly longitudinal direction of Stichopus japonicuss, by Stichopus japonicuss internal organs from
Opening goes out to draw out, and is cut off the muscle of several Lycoperdon polymorphum Vitt of the attachment on the internal abdominal wall of Stichopus japonicuss with shears；
(2), flexible package, Stichopus japonicuss are loaded in airtight flexible containers；
(3), ultra high pressure treatment, pressure is 3000 ~ 7000mpa, and the time is 5-15min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610978048.9A CN106359526A (en) | 2016-11-08 | 2016-11-08 | Sea cucumber processing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610978048.9A CN106359526A (en) | 2016-11-08 | 2016-11-08 | Sea cucumber processing process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106359526A true CN106359526A (en) | 2017-02-01 |
Family
ID=57893044
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610978048.9A Pending CN106359526A (en) | 2016-11-08 | 2016-11-08 | Sea cucumber processing process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106359526A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106962825A (en) * | 2017-03-22 | 2017-07-21 | 青岛农业大学 | A kind of production technology of the full nutrition instant holothurian of Normal juice |
| CN107691616A (en) * | 2017-10-20 | 2018-02-16 | 大连国富水产食品有限公司 | A kind of frozen sole machining process |
| CN109511470A (en) * | 2018-12-26 | 2019-03-26 | 江苏安惠生物科技有限公司 | Maritime edible and medical fungi and preparation method thereof |
| CN109907253A (en) * | 2019-01-07 | 2019-06-21 | 塔尔普(北京)制药技术有限公司 | A kind of preparation method of low-temperature explosion-puffing drying sea cucumber |
Citations (7)
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|---|---|---|---|---|
| CN101002577A (en) * | 2006-11-16 | 2007-07-25 | 天津市华泰森淼生物工程技术有限公司 | Novel method for preserving and processing sea cuumber |
| CN101181082A (en) * | 2007-12-24 | 2008-05-21 | 浙江工商大学 | Method for processing flavourings instant sea cucumber |
| CN101268840A (en) * | 2007-03-22 | 2008-09-24 | 丹东科健食品有限公司 | Method for preparing health care nutrition instant holothurian |
| CN101356984A (en) * | 2007-07-31 | 2009-02-04 | 邓洁 | High-calcium sea-slug (sea-slug peptide, sea-slug polysaccharide) milk and preparation method thereof |
| CN101411522A (en) * | 2008-11-14 | 2009-04-22 | 钱武刚 | Method for preparing dried sea-cucumber of ultra-high pressure |
| CN101731718A (en) * | 2008-11-21 | 2010-06-16 | 李庆领 | Ultrahigh-pressure sterilization fresh-keeping method for sea cucumber |
| CN102823895A (en) * | 2012-08-21 | 2012-12-19 | 福建农林大学 | Method for manufacturing normal-temperature instant sea cucumber soft can |
-
2016
- 2016-11-08 CN CN201610978048.9A patent/CN106359526A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101002577A (en) * | 2006-11-16 | 2007-07-25 | 天津市华泰森淼生物工程技术有限公司 | Novel method for preserving and processing sea cuumber |
| CN101268840A (en) * | 2007-03-22 | 2008-09-24 | 丹东科健食品有限公司 | Method for preparing health care nutrition instant holothurian |
| CN101356984A (en) * | 2007-07-31 | 2009-02-04 | 邓洁 | High-calcium sea-slug (sea-slug peptide, sea-slug polysaccharide) milk and preparation method thereof |
| CN101181082A (en) * | 2007-12-24 | 2008-05-21 | 浙江工商大学 | Method for processing flavourings instant sea cucumber |
| CN101411522A (en) * | 2008-11-14 | 2009-04-22 | 钱武刚 | Method for preparing dried sea-cucumber of ultra-high pressure |
| CN101731718A (en) * | 2008-11-21 | 2010-06-16 | 李庆领 | Ultrahigh-pressure sterilization fresh-keeping method for sea cucumber |
| CN102823895A (en) * | 2012-08-21 | 2012-12-19 | 福建农林大学 | Method for manufacturing normal-temperature instant sea cucumber soft can |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106962825A (en) * | 2017-03-22 | 2017-07-21 | 青岛农业大学 | A kind of production technology of the full nutrition instant holothurian of Normal juice |
| CN107691616A (en) * | 2017-10-20 | 2018-02-16 | 大连国富水产食品有限公司 | A kind of frozen sole machining process |
| CN109511470A (en) * | 2018-12-26 | 2019-03-26 | 江苏安惠生物科技有限公司 | Maritime edible and medical fungi and preparation method thereof |
| CN109907253A (en) * | 2019-01-07 | 2019-06-21 | 塔尔普(北京)制药技术有限公司 | A kind of preparation method of low-temperature explosion-puffing drying sea cucumber |
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Application publication date: 20170201 |