CN107897756A - A kind of processing method of sea cucumber nutrient jelly - Google Patents
A kind of processing method of sea cucumber nutrient jelly Download PDFInfo
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- CN107897756A CN107897756A CN201711053743.5A CN201711053743A CN107897756A CN 107897756 A CN107897756 A CN 107897756A CN 201711053743 A CN201711053743 A CN 201711053743A CN 107897756 A CN107897756 A CN 107897756A
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- sea cucumber
- jelly
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- 241000251511 Holothuroidea Species 0.000 title claims abstract description 59
- 235000015110 jellies Nutrition 0.000 title claims abstract description 30
- 239000008274 jelly Substances 0.000 title claims abstract description 30
- 235000015097 nutrients Nutrition 0.000 title claims abstract description 13
- 238000003672 processing method Methods 0.000 title claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 239000000499 gel Substances 0.000 claims description 13
- 238000009835 boiling Methods 0.000 claims description 12
- 235000016709 nutrition Nutrition 0.000 claims description 9
- 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 description 7
- 229920002581 Glucomannan Polymers 0.000 claims description 7
- 229920002752 Konjac Polymers 0.000 claims description 7
- 229940046240 glucomannan Drugs 0.000 claims description 7
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 6
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 6
- 239000000252 konjac Substances 0.000 claims description 6
- 235000010485 konjac Nutrition 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 241000206575 Chondrus crispus Species 0.000 claims description 5
- 206010033546 Pallor Diseases 0.000 claims description 5
- 241001474374 Blennius Species 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 230000003187 abdominal effect Effects 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000012528 membrane Substances 0.000 claims description 3
- 235000010241 potassium sorbate Nutrition 0.000 claims description 3
- 239000000341 volatile oil Substances 0.000 claims description 3
- 235000005979 Citrus limon Nutrition 0.000 claims description 2
- 244000131522 Citrus pyriformis Species 0.000 claims description 2
- 239000002253 acid Substances 0.000 claims description 2
- CHHHXKFHOYLYRE-STWYSWDKSA-M potassium sorbate Chemical class [K+].C\C=C\C=C\C([O-])=O CHHHXKFHOYLYRE-STWYSWDKSA-M 0.000 claims description 2
- 210000001835 viscera Anatomy 0.000 claims description 2
- 235000013399 edible fruits Nutrition 0.000 abstract description 6
- 239000003292 glue Substances 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 230000006872 improvement Effects 0.000 abstract description 2
- 239000002932 luster Substances 0.000 abstract description 2
- 238000007789 sealing Methods 0.000 abstract description 2
- 241000965254 Apostichopus japonicus Species 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 108091005804 Peptidases Proteins 0.000 description 2
- 239000004365 Protease Substances 0.000 description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000004904 shortening Methods 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 229920002558 Curdlan Polymers 0.000 description 1
- 239000001879 Curdlan Substances 0.000 description 1
- 229920002683 Glycosaminoglycan Polymers 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000001857 anti-mycotic effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 239000002543 antimycotic Substances 0.000 description 1
- 230000002358 autolytic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 230000002079 cooperative effect Effects 0.000 description 1
- 229940078035 curdlan Drugs 0.000 description 1
- 235000019316 curdlan Nutrition 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 230000007850 degeneration Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 229920001971 elastomer Polymers 0.000 description 1
- 239000000806 elastomer Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000005304 joining Methods 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 235000017709 saponins Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
-
- 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
Abstract
The present invention is on a kind of processing method of sea cucumber nutrient jelly, it is characterised in that new fresh sea cucumber is preprocessed to be fitted into Fruit yelly case with after high temperature sterilization, injects glue, sealing, high temperature sterilization.It is made easy to directly edible instant holothurian product, this is the vast improvement to traditional diamond-making technique, has good appearance, shape, color and luster, flavour and edible convenience.
Description
Technical field
The present invention relates to jelly manufacture field, relates generally to a kind of processing method of sea cucumber nutrient jelly.
Background technology
Sea cucumber is a kind of oceanic invertebrate full of nutrition.The whole world there are about more than 40 kinds of sea cucumber can be edible, stichopus japonicus
With higher commercial value.Contain 18 kinds of amino acid and abundant acidic mucopolysaccharide, Sea Cucumber Glycosides, collagen egg in stichopus japonicus body wall
White and mineral matter, vitamin etc., there is very high nutritive value and healthcare function.Wherein, saponins material has very high medicinal valency
Value, such as antitumor, antimycotic, antiviral, anti-inflammatory and raising immunity effect.New fresh sea cucumber is easy to self-dissolving, if too late
Shi Jinhang is pre-processed, and can influence the quality of sea cucumber.This is because have autolytic enzyme in sea cucumber body, it is reported that, sea cucumber alimentary canal
In there are some endogenic protease be the main reason for causing self-dissolving.In addition, new fresh sea cucumber body surface and in vivo easily attachment one
A little impurity such as silt or seaweed, handle easily influences mouthfeel accidentally.
Ma Guilan exists《The processing technology of holothurian fruit jelly and the Primary Study of shortening sea cucumber degradation mechanism》In with stichopus japonicus, OK a karaoke club
Glue, konjac glucomannan etc. are raw material, have studied the manufacture craft of holothurian fruit jelly；Extraction and the enzyme activity of protease have been carried out to wall of sea cucumber Stichopus japonicus
The measure of power, studies the relation of shortening sea cucumber Material degeneration and enzyme；And hazard analysis has been carried out to the process of holothurian fruit jelly,
The critical control point of holothurian fruit jelly production technology is established, gross data is provided into Good Charlotte product for Holothurian machining.
The content of the invention
The present invention slows down sea cucumber tissue automatic soup-dissolving, deterioration, strengthens mouthfeel, enrich jelly to promote the processing and utilization of sea cucumber
Nutrition, improves the nutritive value of jelly, there is provided a kind of processing method of sea cucumber nutrient jelly.
A kind of processing method of sea cucumber nutrient jelly, it is characterised in that it is made of following step：
1）, the dirt such as silt and seaweed that removes new fresh sea cucumber body surface, blanching 10-15 seconds in boiling water, along sea cucumber midline abdominal
Gutting, sea cucumber tooth and sea cucumber mouth are cut off, is cleaned after being boiled in boiling water 5-6 minutes, it is spare；
2）, step 1 gained sea cucumber is diced, add suitable quantity of water, sealed with sealed membrane, in 121-122 DEG C of 3-5 points of autoclaving
Clock, it is spare to take out the cooling of sea cucumber fourth；
3）, by carragheen, konjac glucomannan with 1:The ratio mixing of 2-3, adds 20-25 times and measures cold water soak 20-25 minutes, add
1-1.5 times is measured white granulated sugar, heating stirring dissolving, then boiled to boiling, is cooled to 65-70 DEG C, stirring adds 0.1-0.12% lemons
Acid, 0.05-0.06% potassium sorbates, 0.01-0.012% orange peel essential oils, uniform filtration obtain nutritional jelly gel；
4）, by step 2 gained sea cucumber fourth and step 3 gained nutritional jelly gel with 1:The mass ratio of 5-6 is arranged in pairs or groups, and sea cucumber
Fourth is first spread into bottom of a cup, then pours into jelly gel, is sealed up for safekeeping, in 80-85 DEG C of water-bath sterilization 15-20 minutes, is quickly cooled to room temperature.
It is an advantage of the invention that：
A kind of processing method of sea cucumber nutrient jelly of the present invention, after fully cleaning, the quick blanching of boiling water, makes it be hardened,
Beneficial to processing, enzyme deactivation avoids self-dissolving.Precook again through boiling water, remove impurity, autoclaving after dicing, preserves the nutrition of sea cucumber as far as possible
And mouthfeel.The gel brittleness that carragheen is formed is fine, but elastic smaller and easy syneresis.Konjaku is the health care of high dietary-fiber
Food, can effectively prevent diabetes, obesity and cardio-cerebrovascular diseases.Konjac glucomannan is natural non-curdlan, is parent
Aqueous colloidal, its main component Glucomannan have very strong viscosity, so the gel elastomer formed is fine, but brittleness is not
Foot.Carragheen and konjac glucomannan compounding there is into strong cooperative effect, the high strength elastic gel of thermal reversion can be formed.Fresh sea
After joining preprocessed and high temperature sterilization, it is fitted into Fruit yelly case, injects glue, sealing, high temperature sterilization.It is made directly to eat
Instant holothurian product, this is the vast improvement to traditional diamond-making technique, has good appearance, shape, color and luster, flavour and eats
Convenience.
Embodiment
The present invention is further illustrated below by specific embodiment.
Embodiment one
A kind of processing method of sea cucumber nutrient jelly, it is characterised in that it is made of following step：
1）, the dirt such as silt and seaweed that removes new fresh sea cucumber body surface, blanching 12 seconds, cuts off along sea cucumber midline abdominal in boiling water
Remove internal organs, sea cucumber tooth and sea cucumber mouth, clean after being boiled in boiling water 5 minutes, it is spare；
2）, step 1 gained sea cucumber is diced, add suitable quantity of water, sealed with sealed membrane, in 121 DEG C of autoclavings 3 minutes, taken
It is spare to go out the cooling of sea cucumber fourth；
3）, by carragheen, konjac glucomannan with 1:2 ratio mixing, adds 25 times and measures cold water soak 20 minutes, and it is white to add 1.2 times of amounts
Granulated sugar, heating stirring dissolving, then is boiled to boiling, is cooled to 70 DEG C, stirring add 0.1% citric acid, 0.05% potassium sorbate,
0.01% orange peel essential oil, uniform filtration obtain nutritional jelly gel；
4）, by step 2 gained sea cucumber fourth and step 3 gained nutritional jelly gel with 1:6 mass ratio is arranged in pairs or groups, and sea cucumber fourth
First spread into bottom of a cup, then pour into jelly gel, seal up for safekeeping, in 80 DEG C of water-bath sterilizations 15 minutes, be quickly cooled to room temperature.
Claims (5)
1. a kind of processing method of sea cucumber nutrient jelly, it is characterised in that it is made of following step：
1）, the dirt such as silt and seaweed that removes new fresh sea cucumber body surface, quick blanching in boiling water, cuts off along sea cucumber midline abdominal
Except internal organ, sea cucumber tooth and sea cucumber mouth, clean after being cooked in boiling water, it is spare；
2）, step 1 gained sea cucumber is diced, add suitable quantity of water, sealed with sealed membrane, through autoclaving, it is cold to take out sea cucumber fourth
It is spare；
3）, by carragheen, konjac glucomannan with 1:The ratio mixing of 2-3, adds 20-25 times and measures cold water soak 20-25 minutes, add
1-1.5 times is measured white granulated sugar, heating stirring dissolving, then boiled to boiling, is cooled to 65-70 DEG C, stirring adds 0.1-0.12% lemons
Acid, 0.05-0.06% potassium sorbates, 0.01-0.012% orange peel essential oils, uniform filtration obtain nutritional jelly gel；
4）, step 2 gained sea cucumber fourth and step 3 gained nutritional jelly gel arranged in pairs or groups, and sea cucumber fourth is first spread into bottom of a cup,
Jelly gel is poured into again, is sealed up for safekeeping, in 80-85 DEG C of water-bath sterilization 15-20 minutes, is quickly cooled to room temperature.
2. the processing method of a kind of sea cucumber nutrient jelly according to claim 1, it is characterised in that step 1 blanching time is
10-15 seconds.
3. the processing method of a kind of sea cucumber nutrient jelly according to claim 1, it is characterised in that boil 5- in step 1 boiling water
6 minutes.
A kind of 4. processing method of sea cucumber nutrient jelly according to claim 1, it is characterised in that step 2 autoclaving mistake
Cheng Wei：In 121-122 DEG C of autoclaving 3-5 minutes.
5. the processing method of a kind of sea cucumber nutrient jelly according to claim 1, it is characterised in that step 4 sea cucumber fourth is in battalion
It is 1 to support jelly gel mixing quality ratio:5-6.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711053743.5A CN107897756A (en) | 2017-11-01 | 2017-11-01 | A kind of processing method of sea cucumber nutrient jelly |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711053743.5A CN107897756A (en) | 2017-11-01 | 2017-11-01 | A kind of processing method of sea cucumber nutrient jelly |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107897756A true CN107897756A (en) | 2018-04-13 |
Family
ID=61843123
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711053743.5A Pending CN107897756A (en) | 2017-11-01 | 2017-11-01 | A kind of processing method of sea cucumber nutrient jelly |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107897756A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101292751A (en) * | 2007-04-23 | 2008-10-29 | 曾志龙 | Holothurian fruit jelly and preparation method thereof |
| CN101965989A (en) * | 2010-09-10 | 2011-02-09 | 山东海益宝水产股份有限公司 | Sea cucumber jelly and making method thereof |
| CN104431674A (en) * | 2014-11-25 | 2015-03-25 | 荣成宏业海洋科技有限公司 | Sea cucumber jelly and processing method thereof |
-
2017
- 2017-11-01 CN CN201711053743.5A patent/CN107897756A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101292751A (en) * | 2007-04-23 | 2008-10-29 | 曾志龙 | Holothurian fruit jelly and preparation method thereof |
| CN101965989A (en) * | 2010-09-10 | 2011-02-09 | 山东海益宝水产股份有限公司 | Sea cucumber jelly and making method thereof |
| CN104431674A (en) * | 2014-11-25 | 2015-03-25 | 荣成宏业海洋科技有限公司 | Sea cucumber jelly and processing method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 马桂兰: "海参果冻的加工工艺及熟制海参劣化机理的初步探讨", 《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》 * |
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Application publication date: 20180413 |
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