CN106879923A - A kind of pumpkin sea cucumber porridge and preparation method thereof - Google Patents
A kind of pumpkin sea cucumber porridge and preparation method thereof Download PDFInfo
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- CN106879923A CN106879923A CN201710067641.2A CN201710067641A CN106879923A CN 106879923 A CN106879923 A CN 106879923A CN 201710067641 A CN201710067641 A CN 201710067641A CN 106879923 A CN106879923 A CN 106879923A
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- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 title claims abstract description 70
- 235000015136 pumpkin Nutrition 0.000 title claims abstract description 70
- 235000021395 porridge Nutrition 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 35
- 235000009566 rice Nutrition 0.000 claims abstract description 35
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims abstract description 13
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 13
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 13
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 13
- 229920002752 Konjac Polymers 0.000 claims abstract description 13
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 32
- 239000007788 liquid Substances 0.000 claims description 18
- 238000009835 boiling Methods 0.000 claims description 15
- 239000004368 Modified starch Substances 0.000 claims description 12
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- 239000002994 raw material Substances 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 230000001228 trophic effect Effects 0.000 abstract 1
- 241000965254 Apostichopus japonicus Species 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 238000010411 cooking Methods 0.000 description 5
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- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000219112 Cucumis Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 241000258955 Echinodermata Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
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- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
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- 230000029087 digestion Effects 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
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- 239000001814 pectin Substances 0.000 description 1
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- 229920001277 pectin Polymers 0.000 description 1
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- 231100000765 toxin Toxicity 0.000 description 1
Classifications
-
- 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
- Cereal-Derived Products (AREA)
Abstract
It is primary raw material with the sea cucumber that lives, pumpkin and paddy rice the invention provides a kind of pumpkin sea cucumber porridge and preparation method, is prepared from reference to raw materials such as konjac glucomannan and modified starches.Obtained pumpkin sea cucumber porridge, the nutrient substance being effectively maintained in sea cucumber, and the original body of sea cucumber and excellent flavor, it is nutritious, enrich beche-de-mer products market, belong to sea cucumber field of deep, increase the added value of beche-de-mer products, the sea cucumber for making trophic level high has more rich edible way.
Description
Technical field
The invention belongs to food technology field, and in particular to a kind of pumpkin sea cucumber porridge and preparation method thereof.
Background technology
Sea cucumber is under the jurisdiction of Echinodermata, the nutritious oceanic invertebrate of Holothuroidea , Parapet hand purposes.Sea therein
Stichopus japonicus is even more the outstanding person in the numerous kinds of sea cucumber, and research shows viscous many containing 18 kinds of amino acid and abundant acidity in stichopus japonicus body wall
Sugar and selenka, minerals and vitamins etc., extra large stichopus japonicus has high nutritive value and commercial value.The invention solves the problems that
Problem be exactly the edible way for allowing sea cucumber to have more convenient and quicker.
Current sea cucumber market is mainly the products such as instant holothurian, salted sea cucumber, dried sea-cucumber, lyophilized sea cucumber, and structure is single.And
Part needs consumer to be voluntarily soaked, also relatively cumbersome.The Holothurian machining starting point of China is relatively low simultaneously, and mainly scope of the enterprise is all
Smaller, production technology and eqUipment relatively falls behind, and the Specialized Quality of employee is relatively low, and business administration is also short of, and the sea cucumber processed
Mostly preliminary working product, the shelf-life is short.The processing of sea cucumber has very strong professional, complex steps, and processing stage also is difficult to the palm
Hold, this is also to hinder sea cucumber to enter bigger one major reason in market.
The deep processed product of current sea cucumber is mainly the products such as added value sea cucumber polypeptide capsule higher, holothurian oral liquid,
For pumpkin sea cucumber porridge, not yet appear in the newspapers in the prior art.
The content of the invention
The invention provides a kind of pumpkin sea cucumber porridge and preparation method thereof, open instant, processing is simple, without cumbersome sea
Reason and the process that is soaked are considered and handled, and directly makes congee, voluntarily cooked gruel without consumer, it is convenient and swift, it is of high nutritive value, mouthfeel
Good, the normal temperature lower shelf-life is 24 months, and various regions ordinary populace beche-de-mer is solved the problems, such as well.
Specifically, the preparation method of the pumpkin sea cucumber porridge that the present invention is provided, comprises the following steps：
Sea cucumber surface contaminants living are removed, 8~10s of blanching is pulled out in boiling, removes internal organ and sandspit；To remove internal organ and
The sea cucumber of sandspit carries out thoroughly cleaning；Cleaned sea cucumber boils 5~8min in boiling water, and sea cucumber cooling tinning is standby；
Fresh pumpkin is cleaned, scaling and pumpkin is gone and is cut into block, be made minced pumpkin, it is standby；
Select full grains, without insect pest, without go mouldy paddy rice, cleaning clean, with 30~35 DEG C of water logging macerationizations 3~
6h, drained and standby, the paddy rice is in millet, glutinous rice, rice at least two mixture；
Konjac glucomannan and modified starch are premixed, adds cold water its dissolving is obtained final product stable composition material, then in stable composition
Flavoring is added in material, is sufficiently stirred for, obtain feed liquid；The konjac glucomannan, modified starch, water, the mixing quality ratio of flavoring are 3
~7：30~32：1000~1200：1.2~1.8；
Minced pumpkin and soaked paddy rice are added in feed liquid carries out boiling, is warming up to 90 DEG C of 5~6min of insulation, as
Mixing congee, the paddy rice：Minced pumpkin：Feed liquid is 5~8g：10~15g：1000mL；
Well-done Pumpkin Porridge is filled into the tank of existing sea cucumber, and is well mixed, discharge air, sealed, it
Afterwards in 121 DEG C of 25~30min of sterilization, terminate below 40 DEG C of rear back-pressure cooling down, obtain final product the sea cucumber Pumpkin Porridge.
Preferably, the paddy rice is by mass ratio 3:4 millet and glutinous rice composition.
Preferably, the konjac glucomannan, modified starch, water, the mixing quality ratio of flavoring are 7：30：1200：10.
Preferably, the paddy rice：Minced pumpkin：Feed liquid is 6g：10g：1000mL.
Preferably, the flavoring is any one in salt, sugar, acid, spice or at least two combination.
Present invention also offers a kind of pumpkin sea cucumber porridge, it is prepared from by any of the above-described method.
Preferably, the volume accounting of the sea cucumber added in the pumpkin sea cucumber porridge that the present invention is provided is 10~30%.
The present invention has the advantages that：
The present invention is processed extra large stichopus japonicus, and is combined with pumpkin, then is equipped with five cereals, and novelty is high and nutrition is strong
Health, delicate mouthfeel, it is suitable for people of all ages.Sea cucumber market product is enriched, sea cucumber field of deep is enlivened, beche-de-mer products are dramatically increased
Added value, allows the high sea cucumber of nutrition to enter into popular sight line broaderly, opens instant, convenient and swift, meets very much modern
Dietary requirements.
Sea cucumber belongs to temperature compensation based food, and the instant holothurian class of original flavor can be made for the people for suffering from indiestion to digestive system
Into burden；Pumpkin contains the nutritional ingredients such as the abundant carbohydrate beneficial to human body, vitamin and calcium, phosphorus, vitamin therein and
Pectin, there is good adsorptivity, and functions of expelling toxin is fabulous, and the health of pumpkin and dietary function are increasingly valued by the people；Five cereals
Rehydration of the B family vitamin being rich in raw material to sea cucumber cell has certain humidification, helps to protect the battalion in sea cucumber
Support active material and retain the original body of sea cucumber and excellent flavor, fresh extra large stichopus japonicus is combined with pumpkin and five cereals, and nutrition is rich
Rich healthcare function simultaneously is stronger.
Additionally, the pumpkin sea cucumber porridge is easy to digestion, long shelf-life is adapted to all people and eats, especially patient, the elderly
Pregnant woman etc..The crowd for suffering from indiestion can also be eaten for a long time, and nutrition nourishing the stomach simultaneously, consumer groups' coverage rate is broader.
Specific embodiment
In order that those skilled in the art more fully understand that technical scheme can be practiced, with reference to specific
The invention will be further described for embodiment, but illustrated embodiment is not as a limitation of the invention.
Embodiment 1
A kind of pumpkin sea cucumber porridge, is prepared by the following method and forms,
The new fresh and alive sea cucumbers surface contaminants that will have been checked and accepted remove, and blanching 8s is pulled out in boiling water, by the hot sea thorn being hardened
Ginseng sterilizing stainless steel scissors extrudes intestines ovum from belly to mouth direction opening, cuts sea cucumber sandspit；Internal organ and sandspit will be removed
Sea cucumber carry out thoroughly cleaning with pure water；Cleaned sea cucumber boils 5min in boiling water, and period can add cooking wine to remove
The fishy smell of sea cucumber, well-done sea cucumber tinning is standby；
By fresh pumpkin clean remove non-edible part, go scaling and pumpkin and be cut into block, with cooking machine or its
The pumpkin block that the machine that he is adapted to will cut is made minced pumpkin, standby；
Full grains, the paddy rice gone mouldy without insect pest, nothing are selected, the impurity such as soil block and sandstone are removed, is cleaned with clear water, with 30
DEG C water logging maceration 6h, drained and standby, paddy rice is by mass ratio 3:4 millet and glutinous rice composition；
Konjac glucomannan and modified starch are carried out dry-mixed, adding cold water and being stirred continuously dissolves it, obtains final product stable composition
Material, then adds flavoring in stable composition material, is sufficiently stirred for, and obtains feed liquid；Wherein flavoring is salt, konjac glucomannan, modified
Starch, water, the mixing quality ratio of flavoring are 7：30：1150：1.4；
Minced pumpkin and soaked paddy rice are added in feed liquid carries out boiling, is warming up to 90 DEG C of insulation 5min, as mixes
Close congee, paddy rice：Minced pumpkin：Feed liquid is 6g：10g：1000mL；
Well-done Pumpkin Porridge is filled into the tank of existing sea cucumber, and is well mixed, air is discharged with fumer, carried out
Sealing, is put into sterilization kettle in 121 DEG C of sterilization 25min afterwards, terminates below 40 DEG C of rear back-pressure cooling down, obtains final product the sea cucumber south
Melon congee, the volume accounting of the sea cucumber block added in the sea cucumber Pumpkin Porridge is 10%.
Embodiment 2
A kind of pumpkin sea cucumber porridge, is prepared by the following method and forms,
The new fresh and alive sea cucumbers surface contaminants that will have been checked and accepted remove, and blanching 10s is pulled out in boiling water, by the hot sea thorn being hardened
Ginseng sterilizing stainless steel scissors extrudes intestines ovum from belly to mouth direction opening, cuts sea cucumber sandspit；Internal organ and sandspit will be removed
Sea cucumber carry out thoroughly cleaning with pure water；Cleaned sea cucumber boils 8min in boiling water, and period can add cooking wine to remove
The fishy smell of sea cucumber, well-done sea cucumber is carried out with bottle placer filling；
By fresh pumpkin clean remove non-edible part, go scaling and pumpkin and be cut into block, with cooking machine or its
The pumpkin block that the machine that he is adapted to will cut is made minced pumpkin, standby；
Full grains, the paddy rice gone mouldy without insect pest, nothing are selected, the impurity such as soil block and sandstone are removed, is cleaned with clear water, with 33
DEG C water logging maceration 4h, drained and standby, paddy rice is by mass ratio 3:4.5 millet and rice composition；
Konjac glucomannan and modified starch are carried out dry-mixed, adding cold water and being stirred continuously dissolves it, obtains final product stable composition material,
Then flavoring is added in stable composition material, is sufficiently stirred for, obtain feed liquid；Wherein flavoring is salt, the konjac glucomannan, modified
Starch, water, the mixing quality ratio of flavoring are 7：32：1000：1；
Minced pumpkin and soaked paddy rice are added in feed liquid carries out boiling, is warming up to 90 DEG C of insulation 5min, as mixes
Close congee, the paddy rice：Minced pumpkin：Feed liquid is 5g：12g：1000mL；
During well-done Pumpkin Porridge poured into the tank of existing sea cucumber, and it is well mixed, air is discharged with fumer, carries out close
Envelope, is put into sterilization kettle in 121 DEG C of sterilization 28min afterwards, terminates below 40 DEG C of rear back-pressure cooling down, obtains final product the sea cucumber pumpkin
Congee, the volume accounting of the sea cucumber block added in the sea cucumber Pumpkin Porridge is 20%.
Embodiment 3
A kind of pumpkin sea cucumber porridge, is prepared by the following method and forms,
The new fresh and alive sea cucumbers surface contaminants that will have been checked and accepted remove, and blanching 10s is pulled out in boiling water, by the hot sea thorn being hardened
Ginseng sterilizing stainless steel scissors extrudes intestines ovum from belly to mouth direction opening, cuts sea cucumber tooth and mouth；Internal organ and sand will be removed
The sea cucumber of mouth carries out thoroughly cleaning with pure water；Cleaned sea cucumber boils 10min in boiling water, and period notes addition cooking wine to go
Except the fishy smell of sea cucumber, well-done sea cucumber is carried out with bottle placer filling；
Fresh pumpkin is cleaned, scaling and pumpkin is gone and is cut into block, be made minced pumpkin, it is standby；
Full grains, the paddy rice gone mouldy without insect pest, nothing are selected, the impurity such as soil block and sandstone are removed, is cleaned with clear water, with 35
DEG C water logging maceration 3h, drained and standby, the paddy rice is by mass ratio 2：2 glutinous rice and rice composition；
Konjac glucomannan and modified starch are carried out dry-mixed, adding cold water and being stirred continuously dissolves it, obtains final product stable composition material,
Then flavoring is added in stable composition material, is sufficiently stirred for, obtain feed liquid；Wherein flavoring is sugar, the konjac glucomannan, modified
Starch, water, the mixing quality ratio of flavoring are 7：30：1200：10；
Minced pumpkin and soaked paddy rice are added in feed liquid carries out boiling, is warming up to 90 DEG C of insulation 5min and is mixing
Congee, the paddy rice：Minced pumpkin：Feed liquid is 8g：15g：1000mL；
During well-done Pumpkin Porridge poured into the tank of existing sea cucumber, and it is well mixed, discharges air, is sealed, afterwards
In 121 DEG C of sterilization 30min, terminate below 40 DEG C of rear back-pressure cooling down, the sea cucumber Pumpkin Porridge is obtained final product, in the sea cucumber Pumpkin Porridge
The volume accounting of the sea cucumber block for being added is 30%.
It should be noted that according to the difference of taste, flavoring can select saline taste material or sweetening material, so that embodiment
Pumpkin sea cucumber porridge obtained in 1-3 has different tastes, such as sweet taste, pungent, sour-sweet taste, and external appearance characteristic is viscous glutinous pumpkin
There is macroscopic extra large stichopus japonicus among congee, more preferably, the present invention is obtained the pumpkin sea cucumber porridge mouthfeel of sweet taste wherein obtained by embodiment 3
Pumpkin sea cucumber porridge, long shelf-life, easily transport and store, unlike new fresh sea cucumber or instant holothurian etc. storage traffic condition it is severe
Carve, it is necessary to refrigerating, the present invention is stored for a long time by only needing normal temperature.
Embodiment described above is only the preferred embodiment lifted to absolutely prove the present invention, and its protection domain is not limited
In this.Equivalent substitute or conversion that those skilled in the art are made on the basis of the present invention, in protection of the invention
Within the scope of, protection scope of the present invention is defined by claims.
Claims (7)
1. a kind of preparation method of pumpkin sea cucumber porridge, it is characterised in that comprise the following steps：
Sea cucumber surface contaminants living are removed, 8~10s of blanching is pulled out in boiling water, removes internal organ and sandspit；Internal organ and sand will be removed
The sea cucumber of mouth carries out thoroughly cleaning；Cleaned sea cucumber boils 5~8min in boiling water, pulls cooling tinning out standby；
Fresh pumpkin is cleaned, scaling and pumpkin is gone and is cut into block, be made minced pumpkin, it is standby；
Full grains, the paddy rice gone mouldy without insect pest, nothing are selected, cleaning is cleaned, with 30~35 DEG C of water logging 3~6h of macerationization, drip
Dry standby, the paddy rice is in millet, glutinous rice, rice at least two mixture；
Konjac glucomannan and modified starch are premixed, adds cold water its dissolving is obtained final product stable composition material, then in stable composition material
Flavoring is added, is sufficiently stirred for, obtain feed liquid；The konjac glucomannan, modified starch, water, the mixing quality ratio of flavoring are 3~7：
30~32：1000~1200：1~10；
Minced pumpkin and soaked paddy rice are added in feed liquid carries out boiling, is warming up to 90 DEG C of 5~6min of insulation, as mixes
Congee, the paddy rice：Minced pumpkin：The ratio of feed liquid is 5~8g：10~15g：1000mL；
Well-done mixing congee is filled into the tank of existing sea cucumber, and is well mixed, discharge air, sealed, Zhi Hou
121 DEG C of 25~30min of sterilization, terminate rear back-pressure and cool down less than 40 DEG C, obtain final product the sea cucumber Pumpkin Porridge.
2. the preparation method of pumpkin sea cucumber porridge according to claim 1, it is characterised in that the paddy rice is by mass ratio 3:4
Millet and glutinous rice composition.
3. the preparation method of pumpkin sea cucumber porridge according to claim 1, it is characterised in that the konjac glucomannan, modified starch,
Water, the mixing quality ratio of flavoring are 7：30：1200：10.
4. the preparation method of pumpkin sea cucumber porridge according to claim 1, it is characterised in that the paddy rice：Minced pumpkin：Feed liquid
Ratio be 6g：10g：1000mL.
5. the preparation method of pumpkin sea cucumber porridge according to claim 1, it is characterised in that the flavoring be salt, sugar,
Acid, in spice any one or at least two combination.
6. a kind of pumpkin sea cucumber porridge, it is characterised in that be prepared from by any methods describeds of claim 1-5.
7. pumpkin sea cucumber porridge according to claim 6, it is characterised in that the volume accounting of the sea cucumber added is 10~
30%.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111096415A (en) * | 2020-01-17 | 2020-05-05 | 珍八品(北京)食品科技有限公司 | Frozen instant millet and sea cucumber porridge and preparation method thereof |
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|---|---|---|---|---|
| CN101019663A (en) * | 2007-03-23 | 2007-08-22 | 刘春燕 | Sea cucumber porridge can and its production process |
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