CN109380673A - A kind of processing method of cucumber product - Google Patents
A kind of processing method of cucumber product Download PDFInfo
- Publication number
- CN109380673A CN109380673A CN201710669421.7A CN201710669421A CN109380673A CN 109380673 A CN109380673 A CN 109380673A CN 201710669421 A CN201710669421 A CN 201710669421A CN 109380673 A CN109380673 A CN 109380673A
- Authority
- CN
- China
- Prior art keywords
- sea cucumber
- cucumber
- parts
- processing method
- water
- 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.)
- Pending
Links
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 title claims abstract description 13
- 238000003672 processing method Methods 0.000 title claims abstract description 11
- 244000299906 Cucumis sativus var. sativus Species 0.000 title 1
- 241000251511 Holothuroidea Species 0.000 claims abstract description 34
- 240000008067 Cucumis sativus Species 0.000 claims abstract description 12
- 235000013305 food Nutrition 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 239000000047 product Substances 0.000 claims description 14
- 235000020382 mixed vegetable juice Nutrition 0.000 claims description 12
- 235000013311 vegetables Nutrition 0.000 claims description 10
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 9
- 235000013372 meat Nutrition 0.000 claims description 9
- 230000001954 sterilising effect Effects 0.000 claims description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- 244000000626 Daucus carota Species 0.000 claims description 7
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 7
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 7
- 239000000811 xylitol Substances 0.000 claims description 7
- 235000010447 xylitol Nutrition 0.000 claims description 7
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 7
- 229960002675 xylitol Drugs 0.000 claims description 7
- 240000007087 Apium graveolens Species 0.000 claims description 6
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims description 6
- 235000010591 Appio Nutrition 0.000 claims description 6
- 235000002767 Daucus carota Nutrition 0.000 claims description 6
- 108090000790 Enzymes Proteins 0.000 claims description 6
- 102000004190 Enzymes Human genes 0.000 claims description 6
- 235000009337 Spinacia oleracea Nutrition 0.000 claims description 6
- 244000300264 Spinacia oleracea Species 0.000 claims description 6
- 239000000084 colloidal system Substances 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 235000012907 honey Nutrition 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- 244000078782 Brassica arvensis Species 0.000 claims description 5
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 5
- 240000003768 Solanum lycopersicum Species 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 238000006243 chemical reaction Methods 0.000 claims description 4
- 241000251468 Actinopterygii Species 0.000 claims description 3
- 240000000467 Carum carvi Species 0.000 claims description 3
- 235000005747 Carum carvi Nutrition 0.000 claims description 3
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 3
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 3
- 240000006927 Foeniculum vulgare Species 0.000 claims description 3
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 3
- 240000007232 Illicium verum Species 0.000 claims description 3
- 235000008227 Illicium verum Nutrition 0.000 claims description 3
- 108010009736 Protein Hydrolysates Proteins 0.000 claims description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 3
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 3
- 239000007864 aqueous solution Substances 0.000 claims description 3
- 235000015278 beef Nutrition 0.000 claims description 3
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 3
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 230000009849 deactivation Effects 0.000 claims description 3
- 239000012153 distilled water Substances 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 3
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 3
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 claims description 3
- 238000001879 gelation Methods 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 244000005700 microbiome Species 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 235000015277 pork Nutrition 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 239000000376 reactant Substances 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 3
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 239000001509 sodium citrate Substances 0.000 claims description 3
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 3
- 235000011083 sodium citrates Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 2
- 244000291564 Allium cepa Species 0.000 claims 3
- 244000061458 Solanum melongena Species 0.000 claims 1
- 235000002597 Solanum melongena Nutrition 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 9
- 230000036541 health Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 241000234282 Allium Species 0.000 description 6
- 230000006872 improvement Effects 0.000 description 5
- 238000002425 crystallisation Methods 0.000 description 3
- 230000008025 crystallization Effects 0.000 description 3
- 241000609240 Ambelania acida Species 0.000 description 2
- 241000256844 Apis mellifera Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 240000004371 Panax ginseng Species 0.000 description 2
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 2
- 235000003140 Panax quinquefolius Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000010905 bagasse Substances 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000008434 ginseng Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 235000009109 Betula pendula Nutrition 0.000 description 1
- 241000251730 Chondrichthyes Species 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- 241000258955 Echinodermata Species 0.000 description 1
- 244000283207 Indigofera tinctoria Species 0.000 description 1
- 241000218922 Magnoliophyta Species 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 230000003321 amplification Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 235000013871 bee wax Nutrition 0.000 description 1
- 239000012166 beeswax Substances 0.000 description 1
- 235000005770 birds nest Nutrition 0.000 description 1
- 229940005591 cabbage preparation Drugs 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 210000004907 gland Anatomy 0.000 description 1
- 201000001881 impotence Diseases 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000021096 natural sweeteners Nutrition 0.000 description 1
- 238000003199 nucleic acid amplification method Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 230000001568 sexual effect Effects 0.000 description 1
- 235000021309 simple sugar Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 239000011782 vitamin Substances 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
- 235000005765 wild carrot Nutrition 0.000 description 1
- 240000004494 yellow birch Species 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed 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
- A23L19/00—Products from fruits or vegetables; 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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 relates to food processing technology fields, specifically, it is a kind of processing method of cucumber product, the cucumber product of rich in taste is made in the present invention, assigns sea cucumber special flavor, it is convenient quick, easy to carry, full of nutrition, in good taste, be conducive to human health, multiple tastes can satisfy public different taste, convenient for saving, carrying, market prospects are good.
Description
Technical field
The present invention relates to food processing technology fields, specifically, being a kind of processing method of cucumber product.
Background technique
Sea cucumber belonged to Holothuroidea, is the ocean echinoderm to 8000 meters by the sea that lives, away from modern existing more than 600,000,000 years go through
History, sea cucumber are food with seabed algae and planktonic organism.Sea cucumber whole body covers with corn, is widely distributed in each ocean in the world.China South Sea
Littoral type is more, and there are about more than 20 sea cucumbers can be edible, and the same ginseng of sea cucumber, bird's nest, shark's fin are eponymous, is the big treasure in the world eight
One of.Sea cucumber is not only precious food and rare medicinal material.According to being recorded in supplementary Amplifications of the Compendium of Materia Medica: sea cucumber, sweet-salty,
Kidney tonifying, benefiting quintessence take the photograph urine, and impotence, warm-natured benefit, sufficient enemy's ginseng, therefore named sea cucumber are treated in establishing-Yang.Sea cucumber, which has, improves memory, prolongs
Slow sexual gland aging, prevent artery sclerosis and it is antitumor the effects of.With popularizing for sea cucumber value knowledge, sea cucumber progresses into hundred
Surname dining table.
Living environment determines sea cucumber quality, sea cucumber protein rich in, amino acid, polysaccharide and lot of trace member
Element is considered as excellent tonic product by people, has high nutritive value.
Summary of the invention
The object of the present invention is to provide a kind of convenient quick, easy to carry, full of nutrition, in good taste cucumber products
Processing method.
The specific technical solution that the present invention uses is as follows:
A kind of processing method of cucumber product, comprising the following steps:
(1) sea cucumber leftover pieces are taken, are cleaned with clear water, impurity is removed, is then embathed 5-8 minutes with ethanol water, pull out and be put into
In common salt aqueous solution infusion after five minutes, pull out, drain, cool down it is spare；
(2) sea cucumber in step (1) is smashed, the trypsase of total weight 6% is added in sea cucumber particle, at 20-45 DEG C
Water-bath carries out enzymatic hydrolysis half an hour, is then put into 90-100 DEG C of water-bath enzyme deactivation 10-20 minutes up to sea cucumber enzyme after filtering removal impurity
Solve liquid；
(3) pork, beef, the flesh of fish are diced, meat gruel is made；
(4) meat gruel made of step (3) is killed into microorganism using high temperature high-temperature instantaneous sterilization, the temperature of high-temperature short-time sterilization is
110-140 DEG C, time 5-10s；
(5) meat gruel after step (4) processing is uniformly mixed with sea cucumber hydrolysate, adds mixed vegetable juice, is stirred；
(6) mixture in step (5) is placed in reaction kettle then at 85-95 DEG C and is heated in 35-45 DEG C of gelation 30-60min
Baste is added in 20-30min；
(7) reactant is crossed into twice of colloid mill, the weight of needs is then added to pure water or distilled water, is stirred；
(8) twice of colloid mill is crossed again, and resulting product squeezes out drying forming.
Further improvement of the present invention, the mixed vegetable juice, including tomato, celery, carrot, onion, spinach, purple are sweet
Indigo plant is prepared, tomato, celery, carrot, onion, spinach, violet cabbage parts by weight be respectively: 10 parts, 15 parts, 20 parts, 8 parts,
8 parts, 10 parts.
Further improvement of the present invention, the preparation method of the mixed vegetable juice the following steps are included:
(1) it will be beaten, remove slag, be sieved after vegetable cleaning respectively, then addition pure water and stirring are mixed even, and vegetables concentration is made
Juice；
(2) xylitol, honey, sodium carboxymethylcellulose, sodium citrate are added in vegetable condensed juice and carry out height after mixing
Temperature sterilization, is made mixed vegetable juice.
Further improvement of the present invention, the baste by fennel, Chinese prickly ash, caraway, cassia bark, tsaoko, spiceleaf, illiciumverum, green onion,
Ginger is pulverized, and powder is placed on pure water and is impregnated 1-2 hours, heating 30-150 minutes is then stirred for, is finally cooled to room
Temperature obtains baste after filtering, and the fishy smell of sea cucumber is masked using natural food materials.
In the present invention, xylitol originates in Finland, is from the plant materials such as silver birch, Oak Tree, corncob, bagasse
A kind of natural sweetener # extracted in nature, the widely dispersed of xylitol, be widely present in various fruit,
Among vegetables, cereal, but content is very low.Commodity xylitol is that the agricultural crops such as corncob, bagasse are carried out deep processing and are made
It obtains, is a kind of natural, health sweetener, for the body of people, xylitol is also not a kind of " thing from abroad ", it is originally
It is exactly the intermediate of the normal carbohydate metabolism of people's body.
Honey is the honey that the nectar that honeybee is adopted from the flowering plant's flowers is brewed in honeycomb.Honeybee is from the spending of plant
The nectar or secretion that water content is about 75% are taken, is stored in oneself second stomach, in vivo under the action of a variety of conversions, warp
It crosses when fermenting various vitamins, minerals and amino acid repeatedly within 15 days or so and enriching certain numerical value, while in nectar
Polysaccharide changes simple sugar glucose, the fructose that adult body can directly absorb, and moisture content is stored into nest hole less than 23%, uses beeswax
Sealing.Honey is the supersaturated solution of sugar, and when low temperature can generate crystallization, and generate crystallization is glucose, does not generate the portion of crystallization
Divide mainly fructose.
The cucumber product of rich in taste is made in the present invention, assigns sea cucumber special flavor, convenient quick, carrying side
Just, full of nutrition, in good taste, be conducive to human health, multiple tastes can satisfy public different taste, convenient for saving, taking
Band, market prospects are good.
Specific embodiment
In order to deepen the understanding of the present invention, below in conjunction with embodiment, the invention will be described in further detail, the reality
It applies example for explaining only the invention, protection scope of the present invention is not constituted and limited.
A kind of embodiment: processing method of cucumber product, comprising the following steps:
(1) sea cucumber leftover pieces are taken, are cleaned with clear water, impurity is removed, is then embathed 5-8 minutes with ethanol water, pull out and be put into
In common salt aqueous solution infusion after five minutes, pull out, drain, cool down it is spare；
(2) sea cucumber in step (1) is smashed, the trypsase of total weight 6% is added in sea cucumber particle, at 20-45 DEG C
Water-bath carries out enzymatic hydrolysis half an hour, is then put into 90-100 DEG C of water-bath enzyme deactivation 10-20 minutes up to sea cucumber enzyme after filtering removal impurity
Solve liquid；
(3) pork, beef, the flesh of fish are diced, meat gruel is made；
(4) meat gruel made of step (3) is killed into microorganism using high temperature high-temperature instantaneous sterilization, the temperature of high-temperature short-time sterilization is
110-140 DEG C, time 5-10s；
(5) meat gruel after step (4) processing is uniformly mixed with sea cucumber hydrolysate, adds mixed vegetable juice, is stirred；
(6) mixture in step (5) is placed in reaction kettle then at 85-95 DEG C and is heated in 35-45 DEG C of gelation 30-60min
Baste is added in 20-30min；
(7) reactant is crossed into twice of colloid mill, the weight of needs is then added to pure water or distilled water, is stirred；
(8) twice of colloid mill is crossed again, and resulting product squeezes out drying forming.
In the present embodiment, the mixed vegetable juice, including tomato, celery, carrot, onion, spinach, violet cabbage preparation
Form, tomato, celery, carrot, onion, spinach, violet cabbage parts by weight be respectively: 10 parts, 15 parts, 20 parts, 8 parts, 8 parts, 10
Part.
The preparation method of the mixed vegetable juice the following steps are included:
(1) it will be beaten, remove slag, be sieved after vegetable cleaning respectively, then addition pure water and stirring are mixed even, and vegetables concentration is made
Juice；
(2) xylitol, honey, sodium carboxymethylcellulose, sodium citrate are added in vegetable condensed juice and carry out height after mixing
Temperature sterilization, is made mixed vegetable juice.
The baste is pulverized by fennel, Chinese prickly ash, caraway, cassia bark, tsaoko, spiceleaf, illiciumverum, green onion, ginger, and powder is put
It sets and is impregnated 1-2 hours in pure water, be then stirred for heating 30-150 minutes, be finally cooled to room temperature, obtain baste after filtering,
The fishy smell of sea cucumber is masked using natural food materials.
Basic principles and main features and advantage of the invention have been shown and described above.The technical staff of the industry should
Understand, the present invention is not limited to the above embodiments, and the above embodiments and description only describe originals of the invention
Reason, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these changes and improvements
It all fall within the protetion scope of the claimed invention.The claimed scope of the invention is by appended claims and its equivalent circle
It is fixed.
Claims (4)
1. a kind of processing method of cucumber product, which comprises the following steps:
(1) sea cucumber leftover pieces are taken, are cleaned with clear water, impurity is removed, is then embathed 5-8 minutes with ethanol water, pull out and be put into
In common salt aqueous solution infusion after five minutes, pull out, drain, cool down it is spare；
(2) sea cucumber in step (1) is smashed, the trypsase of total weight 6% is added in sea cucumber particle, at 20-45 DEG C
Water-bath carries out enzymatic hydrolysis half an hour, is then put into 90-100 DEG C of water-bath enzyme deactivation 10-20 minutes up to sea cucumber enzyme after filtering removal impurity
Solve liquid；
(3) pork, beef, the flesh of fish are diced, meat gruel is made；
(4) meat gruel made of step (3) is killed into microorganism using high temperature high-temperature instantaneous sterilization, the temperature of high-temperature short-time sterilization is
110-140 DEG C, time 5-10s；
(5) meat gruel after step (4) processing is uniformly mixed with sea cucumber hydrolysate, adds mixed vegetable juice, is stirred；
(6) mixture in step (5) is placed in reaction kettle then at 85-95 DEG C and is heated in 35-45 DEG C of gelation 30-60min
Baste is added in 20-30min；
(7) reactant is crossed into twice of colloid mill, the weight of needs is then added to pure water or distilled water, is stirred；
(8) twice of colloid mill is crossed again, and resulting product squeezes out drying forming.
2. the processing method of cucumber product according to claim 1, which is characterized in that the mixed vegetable juice, including kind
Eggplant, celery, carrot, onion, spinach, violet cabbage are prepared, tomato, celery, carrot, onion, spinach, violet cabbage weight
Part is respectively: 10 parts, 15 parts, 20 parts, 8 parts, 8 parts, 10 parts.
3. the processing method of cucumber product according to claim 2, which is characterized in that the preparation side of the mixed vegetable juice
Method the following steps are included:
(1) it will be beaten, remove slag, be sieved after vegetable cleaning respectively, then addition pure water and stirring are mixed even, and vegetables concentration is made
Juice；
(2) xylitol, honey, sodium carboxymethylcellulose, sodium citrate are added in vegetable condensed juice and carry out height after mixing
Temperature sterilization, is made mixed vegetable juice.
4. the processing method of cucumber product according to claim 1, which is characterized in that the baste by fennel, Chinese prickly ash,
Caraway, cassia bark, tsaoko, spiceleaf, illiciumverum, green onion, ginger are pulverized, and powder is placed on pure water and is impregnated 1-2 hours, is then stirred again
Heating 30-150 minutes is mixed, is finally cooled to room temperature, obtains baste after filtering, the fishy smell of sea cucumber is masked using natural food materials.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710669421.7A CN109380673A (en) | 2017-08-08 | 2017-08-08 | A kind of processing method of cucumber product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710669421.7A CN109380673A (en) | 2017-08-08 | 2017-08-08 | A kind of processing method of cucumber product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109380673A true CN109380673A (en) | 2019-02-26 |
Family
ID=65412596
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710669421.7A Pending CN109380673A (en) | 2017-08-08 | 2017-08-08 | A kind of processing method of cucumber product |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109380673A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107484983A (en) * | 2017-09-28 | 2017-12-19 | 句容市大唐电气有限公司 | A kind of preparation method of recombinant sea cucumber |
-
2017
- 2017-08-08 CN CN201710669421.7A patent/CN109380673A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107484983A (en) * | 2017-09-28 | 2017-12-19 | 句容市大唐电气有限公司 | A kind of preparation method of recombinant sea cucumber |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101766308B1 (en) | The manufacturing method on drying slice Using the seasoning shellfish | |
| KR101736011B1 (en) | cooking method of whole chicken | |
| CN105410803A (en) | Purple potato flavored pineapple and pumpkin fruitcakes | |
| KR101423194B1 (en) | Manufacturing Method of Soy Sauce | |
| CN104366441B (en) | A kind of preparation method of beef watermelon jam | |
| KR101981564B1 (en) | Functional Kimchi Using Granulated and Its Manufacturing Method | |
| KR101606113B1 (en) | Composition of sauce for meat including grape and method of manufacturing thereof | |
| KR20210090889A (en) | Soy sauce for making soy crab | |
| CN109380673A (en) | A kind of processing method of cucumber product | |
| KR101831812B1 (en) | How to make functional Kimchi | |
| CN106497722B (en) | Walnut flower pomegranate fruit wine and preparation method thereof | |
| KR102301069B1 (en) | Collagen jujube juice and manufacturing method of the same | |
| KR102275330B1 (en) | Collagen cabbage juice and manufacturing method of the same | |
| CN104059835A (en) | Pumpkin wine | |
| KR101672857B1 (en) | Method for manufacturing a soy crab | |
| KR20190006650A (en) | Method for manufacturing a Seasoning crab sauce | |
| CN107495281A (en) | A seasoning sea cucumber vegetable juice | |
| CN107484983A (en) | A kind of preparation method of recombinant sea cucumber | |
| CN104726320A (en) | Fig honey vinegar and preparation method | |
| CN106689855A (en) | Celery nutritious pickled vegetables and preparation method thereof | |
| KR20210002221A (en) | Red ginseng products containing noni and the process for the preparation thereof | |
| CN108887626A (en) | A kind of preparation method of yellow peach dried fruit | |
| CN103815457B (en) | Saline water Artocarpus heterophyllus lam seed can and preparation method thereof | |
| CN103039790A (en) | Compound colla corii asini and Chinese chestnut health-care food and preparation method thereof | |
| KR20120134308A (en) | Manufacturing method of functional kimchi containing enriched calcium of natural fermentation and the kimchi manufactured by this method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190226 |
|
| WD01 | Invention patent application deemed withdrawn after publication |