CN107484813A - A kind of sea cucumber freezes the production method of crisp chip - Google Patents
A kind of sea cucumber freezes the production method of crisp chip Download PDFInfo
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- CN107484813A CN107484813A CN201710750355.6A CN201710750355A CN107484813A CN 107484813 A CN107484813 A CN 107484813A CN 201710750355 A CN201710750355 A CN 201710750355A CN 107484813 A CN107484813 A CN 107484813A
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- sea cucumber
- cylinder
- freezes
- enzymolysis liquid
- crisp chip
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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
- A23B4/03—Drying; Subsequent reconstitution
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- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
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- Polymers & Plastics (AREA)
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- Wood Science & Technology (AREA)
- Marine Sciences & Fisheries (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses the processing method that a kind of sea cucumber freezes crisp chip, it passes through following processing step：（1）The new fresh sea cucumber for removing internal organ is handled and cooled down in boiling water；（2）Helical form plastic support is placed in the body cavity of sea cucumber, and every sea cucumber is placed into the independent cylinder slightly larger than body of sea cucumber；（3）The cylinder for being placed with sea cucumber is immersed in the first enzymolysis liquid and digested, is subsequently heated and protease is inactivated；（4）The sea cucumber of enzyme-deactivating is immersed in the second enzymolysis liquid together with cylinder and digested, is subsequently heated and protease is inactivated；（5）Beche-de-mer products are removed into helical form plastic support, section, vacuum freeze drying, obtain final products.The inventive method achieves the high efficiency of beche-de-mer products to digest the efficient expansion with beche-de-mer products, obtains the sea cucumber crisp chip of good mouthfeel, instant.The method rational technology of the present invention, operation are feasible, can be widely applied in processing sea cucumber product.
Description
Technical field
The present invention relates to the preparation of mollusc aquatic food product, especially a kind of sea cucumber freezes the producer of crisp chip
Method.
Background technology
Sea cucumber, belong to Holothuroidea（Holothuroidea）, be the ocean echinoderm to 8000 meters by the sea that lives, just with
Seabed algae and planktonic organism are food.Sea cucumber whole body covers with corn, is not only the food of preciousness, and rare medicinal material.According to
《A Supplement to the Compendium of Materia Medica》Described in：Sea cucumber, sweet-salty, kidney tonifying, benefiting quintessence take the photograph urine, and impotence, its warm-natured benefit, sufficient enemy are treated in establishing-Yang
Ginseng, therefore named sea cucumber.Sea cucumber have improve memory, delay sexual gland aging, prevent artery sclerosis and it is antitumor wait act on.With
Sea cucumber is worth the popularization of knowledge, and sea cucumber progresses into common people's dining table.
However, sea cucumber is difficult to promote in people's daily consumption.This is due to that sea cucumber needs to cook for a long time before consumption
Boil, the colloid that could to contain in its body wall becomes soft agreeable to the taste.The sea cucumber so made is generally used for the use such as green onion is burnt, millet is stewed
On the way, dinner occasion is also just only used for, is unfavorable for the further genralrlization of food of sea cucumber.
The content of the invention
In order to overcome the shortcomings of cucumber product inconvenient eating in the prior art, it is an object of the invention to provide a kind of technique
Rationally, the production method that feasible sea cucumber freezes crisp chip is made, the food of sea cucumber good mouthfeel processed using this method, is eaten
It is convenient.
The technical solution adopted for the present invention to solve the technical problems is：The processing method that a kind of sea cucumber freezes crisp chip, its
By following processing step：
（1）The new fresh sea cucumber for removing internal organ is handled into 1-3 minutes in boiling water and cooled down；
（2）Helical form plastic support is placed in the body cavity of sea cucumber, and every sea cucumber is placed into independent slightly larger than sea
In the cylinder of ginseng ginseng body；
（3）The cylinder for being placed with sea cucumber is immersed in the first enzymolysis liquid and 2-4 hours are digested under 40-45 degrees Celsius, with
After heat protease inactivated；
（4）The sea cucumber of enzyme-deactivating is immersed in the second enzymolysis liquid together with cylinder and enzymolysis 2-4 is small under 40-45 degrees Celsius
When, it is subsequently heated and protease is inactivated；
（5）The beche-de-mer products that step 4 is obtained remove helical form plastic support, section, and are freeze-dried under vacuo
To final products；The trypsase of the first described enzymolysis liquid including 4000-6000 U/mL, 1.2-2.5 g/L sodium lactate,
5-12 g/L sodium citrate and 12-25 g/L ethanol；The second described enzymolysis liquid includes 2000-3000 U/mL flavor
The ethanol of protease and 12-25 g/L.
In currently preferred aspect, in described step 2, described cylinder is tool hole stainless steel cylinder or stainless
Steel wire netting.
In currently preferred aspect, in described step 3 and 4, described cylinder is installed in enzymatic vessel body
On support, and with holder pivots.
In currently preferred aspect, described rotation is to rotate cylinder according to 2.0-4.0 m/min speed.
In currently preferred aspect, in described step 3, the cylinder for being placed with sea cucumber is immersed in the first enzymolysis liquid
In and digest 3 hours under 42 degrees Celsius, be subsequently heated to 85 degrees Celsius and protease inactivated in 15 minutes.
In currently preferred aspect, in described step 4, the sea cucumber of enzyme-deactivating is immersed in second enzyme together with cylinder
Digested 3 hours in solution liquid and under 42 degrees Celsius, be subsequently heated to 85 degrees Celsius and protease inactivated in 15 minutes.
In currently preferred aspect, the first described enzymolysis liquid includes 4500 U/mL trypsase, 1.8 g/L
The ethanol of sodium lactate, 7 g/L sodium citrate and 18 g/L.
In currently preferred aspect, the second described enzymolysis liquid includes 2400 U/mL flavor protease and 18 g/L
Ethanol.
In currently preferred aspect, the step of also including adding toppings into sea cucumber lyophilized products after step 5.
It is to cool down the new fresh sea cucumber for removing internal organ after blanching in boiling water in the processing method of the present invention, then by sea cucumber
Helical form plastic support is placed in body cavity, then every sea cucumber is placed into the independent cylinder slightly larger than body of sea cucumber, so
Afterwards using enzymolysis auxiliary agent, the high efficiency enzymolysis of beche-de-mer products is realized, then by different enzymatic hydrolysis conditions, realizes beche-de-mer products
Efficient expansion, section, vacuum freeze drying and the sea cucumber crisp chip for obtaining good mouthfeel.The method rational technology of the present invention, behaviour
Make feasible, can be widely applied in processing sea cucumber product.
Brief description of the drawings
The present invention will be further described with reference to the accompanying drawings and examples.
Fig. 1 is a kind of structural representation of helical form plastic support of the present invention；
Fig. 2 is a kind of structural representation of cylinder of the present invention.
Embodiment
Unless additionally illustrating, the papain and flavor protease in the present embodiment are purchased from Dong Henghua roads biology section
Skill Co., Ltd.Two kinds of enzymes are 800,000 U/ grams of dry powder.When adding, add water that 100,000 U/mL enzyme is made in the dry powder first
Solution, then the enzyme solutions of certain volume are added in seafood mixture, reach the amount of expectation.
Embodiment 1
In the present embodiment, the processing method that a kind of sea cucumber freezes crisp chip, it passes through following processing step：
（1）The new fresh sea cucumber for removing internal organ is handled 1 minute and cooled down in boiling water；
（2）Helical form plastic support is placed in the body cavity of sea cucumber, and every sea cucumber is placed into independent slightly larger than sea
In the cylinder of ginseng ginseng body；Wherein, the structure of helical form plastic support is as shown in Figure 1；
（3）Described cylinder is immersed in the first enzymolysis liquid and digested 2 hours under 45 degrees Celsius, 85 is subsequently heated to and takes the photograph
Family name's degree inactivates for 15 minutes to protease；The trypsase of the first described enzymolysis liquid including 6000 U/mL, 2.5 g/L
The ethanol of sodium lactate, 12 g/L sodium citrate and 25 g/L；
（4）Described cylinder is immersed in the second enzymolysis liquid and digested 2 hours under 45 degrees Celsius, 85 is subsequently heated to and takes the photograph
Family name's degree inactivates for 15 minutes to protease；
（5）The beche-de-mer products that step 4 is obtained remove helical form plastic support, section, and are freeze-dried under vacuo
To final products；The second described enzymolysis liquid includes 3000 U/mL flavor protease and 25 g/L ethanol.Described cylinder
For stainless steel cylinder, cylinder surrounding is provided with aperture, as shown in Figure 2.Cylinder is arranged on the support in enzymatic vessel body, and with
Support to rotate according to 4.0 m/min speed.Paprika, salt and spice are sprayed on final sea cucumber lyophilized products, is made
Final food.
Embodiment 2
In the present embodiment, the processing method that a kind of sea cucumber freezes crisp chip, it passes through following processing step：
（1）The new fresh sea cucumber for removing internal organ is handled 3 minutes and cooled down in boiling water；
（2）Helical form plastic support is placed in the body cavity of sea cucumber, and every sea cucumber is placed into independent slightly larger than sea
In the cylinder of ginseng ginseng body；Wherein, the structure of helical form plastic support is as shown in Figure 1；
（3）Described cylinder is immersed in the first enzymolysis liquid and digested 4 hours under 40 degrees Celsius, 85 is subsequently heated to and takes the photograph
Family name's degree inactivates for 15 minutes to protease；The trypsase of the first described enzymolysis liquid including 4000 U/mL, 1.2 g/L
The ethanol of sodium lactate, 5g/L sodium citrate and 12 g/L；
（4）Described cylinder is immersed in the second enzymolysis liquid and digested 4 hours under 40 degrees Celsius, 85 is subsequently heated to and takes the photograph
Family name's degree inactivates for 15 minutes to protease；
（5）The beche-de-mer products that step 4 is obtained remove helical form plastic support, section, and are freeze-dried under vacuo
To final products；The second described enzymolysis liquid includes 2000U/mL flavor protease and 12 g/L ethanol.Described cylinder
For stainless steel cylinder, the barrel of cylinder is stainless steel wire netting.Cylinder is arranged on the support in enzymatic vessel body, and with
Support to rotate according to 2.0 m/min speed.Paprika, salt and spice are sprayed on final sea cucumber lyophilized products, is made
Final food.
Embodiment 3
In the present embodiment, the processing method that a kind of sea cucumber freezes crisp chip, it passes through following processing step：
（1）The new fresh sea cucumber for removing internal organ is handled 2 minutes and cooled down in boiling water；
（2）Helical form plastic support is placed in the body cavity of sea cucumber, and every sea cucumber is placed into independent slightly larger than sea
In the cylinder of ginseng ginseng body；Wherein, the structure of helical form plastic support is as shown in Figure 1；
（3）Described cylinder is immersed in the first enzymolysis liquid and digested 3 hours under 42 degrees Celsius, 85 is subsequently heated to and takes the photograph
Family name's degree inactivates for 15 minutes to protease；The trypsase of the first described enzymolysis liquid including 4500 U/mL, 1.8 g/L
The ethanol of sodium lactate, 7 g/L sodium citrate and 18 g/L；
（4）In described step 4, described cylinder is immersed in the second enzymolysis liquid and enzymolysis 3 is small under 42 degrees Celsius
When, it is subsequently heated to 85 degrees Celsius and protease was inactivated in 15 minutes；
（5）The beche-de-mer products that step 4 is obtained remove helical form plastic support, section, and are freeze-dried under vacuo
To final products；The second described enzymolysis liquid includes 2400 U/mL flavor protease and 18 g/L ethanol.Described cylinder
For stainless steel cylinder, cylinder surrounding is provided with aperture, as shown in Figure 2.Cylinder is arranged on the support in enzymatic vessel body, and with
Support to rotate according to 3.0 m/min speed.Paprika, salt and spice are sprayed on final sea cucumber lyophilized products, is made
Final food.
Comparative example 1
In this comparative example, remaining condition and embodiment 3 are identical, and difference is that the first described enzymolysis liquid includes 4500 U/mL
Trypsase；The second described enzymolysis liquid includes 2400 U/mL flavor protease.
Comparative example 2
In this comparative example, remaining condition and embodiment 3 are identical, and difference is that the first described enzymolysis liquid includes 4500 U/mL
Trypsase, 1.8 g/L sodium lactate and 7 g/L sodium citrate；The second described enzymolysis liquid includes 2400 U/mL wind
Taste protease.
Comparative example 3
In this comparative example, remaining condition and embodiment 3 are identical, and difference is by sea cucumber pile in stainless steel drum, without
It is placed in the cylinder of difference.In enzymolysis process, the roller was rotated every 15 minutes 1 time, 3 weeks every time.And enzymolysis liquid and
The volume ratio of sea cucumber is 1:1.
First, the yield to each group finished product sea cucumber and mouthfeel carry out test evaluation.
The processing of 50 kilograms of sea cucumbers has been carried out in every group of embodiment, the sea cucumber dried frozen aquatic products has been carried out after being disposed point
Pick.Substantially complete sea cucumber dried frozen aquatic products is separated with disintegrating slag.Product is weighed, as a result as shown in table 1.
Table 1：Each group experiment front and rear product weight and yield.
The beche-de-mer products of observation each group can see, and embodiment 1-3 sea cucumber lyophilized products have maximum profile and most fluffy
Mouthfeel.When tasting edible, it is easy to chew, and crispy in taste is tasty.The surface of sea cucumber lyophilized products is smooth, does not come off significantly existing
As.
The profile size of the sea cucumber lyophilized products of comparative example 1 is significantly less than embodiment 1-3, and local harder is difficult to chew.
Sea cucumber lyophilized products have the phenomenon of crack releasing in the position of otch, and the sea cucumber lyophilized products for causing to sort out are being carried and packed
Generate in journey and further come off and fragmentation phenomenon.
The profile size and fluffy mouthfeel and embodiment 1-3 of the sea cucumber lyophilized products of comparative example 2 are similar, but when tasting edible
It was found that there are some local harder and be difficult to chew.
The sea cucumber lyophilized products surface of comparative example 3 is difficult to recognize that it is sea cucumber, and the ginseng thorn on surface is substantially all to come off.Its mouth
Sense is more similar with embodiment 1-3, and it is easy to chew, and crispy in taste is tasty.
2nd, test evaluation is carried out to the lytic effect of each group finished product sea cucumber.
Embodiment 1-3 and comparative example 1-3 beche-de-mer products are taken out to 5 grams respectively（It is separated in equal Example 4 to obtain
Basic complete sea cucumber body）, and distilled water 95mL is added, homogenate is broken into, centrifuging and taking obtains supernatant.
Supernatant by more than carries out the measure of polypeptide, free amino acid or soluble protein content, and result of the test shows
Show in table 2.Wherein, the assay method of polypeptide, free amino acid or soluble protein takes Kjeldahl's method to carry out, tool
Body this method referring to GB/T 5009.5-1985.The measure of histamine is carried out using HPLC methods, and uses standard items
Internal standard method is quantified.In the present invention, unless additionally illustrating, by " polypeptide, free amino acid or soluble protein "
It is regarded as " total protein concentration ", and according to the averaged nitrogen content included in protein（16wt.%）Convert the albumen in extract solution
Matter content.
Table 2：The amount of total protein in embodiment 1-3 and comparative example 1-3 extract solution（mg/L）
| Group number | The amount of total protein（mg/L） |
| Embodiment 1 | 14.0 |
| Embodiment 2 | 13.7 |
| Embodiment 3 | 15.1 |
| Comparative example 1 | 10.5 |
| Comparative example 2 | 11.4 |
| Comparative example 3 | 13.9 |
It can see from table 2, when without using ethanol as auxiliary agent, or without using sodium lactate and sodium citrate as auxiliary agent
When, protein cleavage efficiency has declined.That is, the product of the present invention has the soluble protein of higher amount, therefore
Easily digest and absorb.
3rd, test evaluation is carried out to the soak of each group finished product sea cucumber.
Embodiments of the invention 1-3 and comparative example 1-3 10 grams of lyophilized crisp chips are immersed in 190 milliliters of 95 degrees Celsius of heat
In water and boil in a covered pot over a slow fire bubble 5 minutes, respectively obtained faint yellow sea cucumber soup and sea cucumber slice, obtain supernatant.
Supernatant by more than carries out the measure of polypeptide, free amino acid or soluble protein content, and result of the test shows
Show in table 3.Wherein, the assay method of polypeptide, free amino acid or soluble protein takes Kjeldahl's method to carry out, tool
Body this method referring to GB/T 5009.5-1985.The measure of histamine is carried out using HPLC methods, and uses standard items
Internal standard method is quantified.Its result of the test is shown in table 3.In the present invention, unless additionally illustrating, " polypeptide, will dissociate
Amino acid or soluble protein " is regarded as " total protein concentration ", and according to the averaged nitrogen content included in protein
（16wt.%）Convert the protein content in extract solution.
Table 3：The amount of total protein in embodiment 1-3 and comparative example 1-3 soak（mg/L）
| Group number | The amount of total protein（mg/L） |
| Embodiment 1 | 11.2 |
| Embodiment 2 | 10.3 |
| Embodiment 3 | 12.0 |
| Comparative example 1 | 3.1 |
| Comparative example 2 | 6.5 |
| Comparative example 3 | 10.0 |
It can be seen that, the present embodiment 1-3 product still can provide in rapid soaking leaches result well from table 3.
But comparative example 1 or 2, that is, in the case of completely dispensing with the auxiliary agent of auxiliary agent/without using part, obtained by rapid soaking
Soluble protein amount significantly declines.This shows that the soluble protein of the lyophilized crisp chip of the sea cucumber of the present invention easily leaches, and
The soaking beverage of quick supplement protein can be used as.The sea cucumber of the present invention freezes crisp chip and soaks the hair that can quickly rise, its
Instant.
Claims (9)
- A kind of 1. processing method that sea cucumber freezes crisp chip, it is characterised in that：It passes through following processing step：（1）The new fresh sea cucumber for removing internal organ is handled into 1-3 minutes in boiling water and cooled down；（2）Helical form plastic support is placed in the body cavity of sea cucumber, and every sea cucumber is placed into independent slightly larger than sea In the cylinder of ginseng ginseng body；（3）The cylinder for being placed with sea cucumber is immersed in the first enzymolysis liquid and 2-4 hours are digested under 40-45 degrees Celsius, with After heat protease inactivated；（4）The sea cucumber of enzyme-deactivating is immersed in the second enzymolysis liquid together with cylinder and enzymolysis 2-4 is small under 40-45 degrees Celsius When, it is subsequently heated and protease is inactivated；（5）The beche-de-mer products that step 4 is obtained remove helical form plastic support, section, and are freeze-dried under vacuo To final products；The trypsase of the first described enzymolysis liquid including 4000-6000 U/mL, 1.2-2.5 g/L sodium lactate, 5-12 g/L sodium citrate and 12-25 g/L ethanol；The second described enzymolysis liquid includes 2000-3000 U/mL flavor The ethanol of protease and 12-25 g/L.
- 2. the processing method that a kind of sea cucumber according to claim 1 freezes crisp chip, it is characterised in that：In described step 2 In, described cylinder is tool hole stainless steel cylinder or stainless steel wire netting.
- 3. the processing method that a kind of sea cucumber according to claim 1 freezes crisp chip, it is characterised in that：In described step 3 In 4, described cylinder is installed on the support in enzymatic vessel body, and with holder pivots.
- 4. the processing method that a kind of sea cucumber according to claim 1 freezes crisp chip, it is characterised in that：Described rotation be by Cylinder rotates according to 2.0-4.0 m/min speed.
- 5. the processing method that a kind of sea cucumber according to claim 1 freezes crisp chip, it is characterised in that：In described step 3 In, the cylinder for being placed with sea cucumber is immersed in the first enzymolysis liquid and digested 3 hours under 42 degrees Celsius, is subsequently heated to 85 Degree Celsius protease was inactivated in 15 minutes.
- 6. the processing method that a kind of sea cucumber according to claim 1 freezes crisp chip, it is characterised in that：In described step 4 In, the sea cucumber of enzyme-deactivating is immersed in the second enzymolysis liquid together with cylinder and digested 3 hours under 42 degrees Celsius, is subsequently heated Protease was inactivated in 15 minutes to 85 degrees Celsius.
- 7. the processing method that a kind of sea cucumber according to claim 1 freezes crisp chip, it is characterised in that：The first described enzymolysis Liquid includes 4500 U/mL trypsase, 1.8 g/L sodium lactate, 7 g/L sodium citrate and 18 g/L ethanol.
- 8. the processing method that a kind of sea cucumber according to claim 1 freezes crisp chip, it is characterised in that：The second described enzymolysis Liquid includes 2400 U/mL flavor protease and 18 g/L ethanol.
- 9. the processing method that a kind of sea cucumber according to claim 1 freezes crisp chip, it is characterised in that：After step 5 also The step of including adding toppings into sea cucumber lyophilized products.
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| CN201710750355.6A CN107484813B (en) | 2017-08-28 | 2017-08-28 | Production method of sea cucumber freeze-dried crisp chips |
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|---|---|---|---|
| CN201710750355.6A CN107484813B (en) | 2017-08-28 | 2017-08-28 | Production method of sea cucumber freeze-dried crisp chips |
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