CN112335853A - 一种即食干制鲜酥海参的制备方法 - Google Patents
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Abstract
本发明公开了一种即食干制鲜酥海参的制备方法,包括以下步骤;原料选取、清洗除杂、蒸煮、清洗冷却、调味浸泡、干燥处理,本发明涉及食品加工技术领域,本产品以海参为基料,采用微波干燥,避免传统自然晾干导致营养流失的问题,采用盐水浸泡可有效增加海参的防腐性、延长保存期,同时配以调味液辅料,使海参在保持营养成份、鲜美味道和滑润酥软的口感情况下,又增添了额外的风味,大大提升了海参制品的保健性以及即食性,促进了海参制品的工业发展。
Description
技术领域
本发明涉及食品加工技术领域,具体为一种即食干制鲜酥海参的制备方法。
背景技术
海参是遍布全球的底栖海洋生物,在一些亚洲国家通常被用作具有高营养价值的食物。与大多数食物相比,海参的蛋白质含量较高,脂肪含量较低。近几十年来,亚洲海参的水产养殖业增长迅速,中国海参的总产量已超过20万吨。海参肠卵一般被认为是在海参加工过程中的低值副产物,在工业生产中通常被废弃或用作饲料。然而,海参肠卵富含丰富的蛋白质、矿物质及脂肪,是多种功能特性的生物活性物质的良好来源。因此,如何提高海参肠卵在食品工业中的回收利用率具有重要的意义。
海参的传统干制方法为自然晾晒,整个干制过程要多次水煮,挂盐拌灰,所需时间长,效率极低,且卫生条件不易控制,严重影响海参干制品的产量和质量,已不能满足高档海参的质量要求,近年来有研究者采用冷冻干燥技术加工海参,虽然可以最大限度地保存海参的营养成分,但是设备投资高、运行成本贵,因此,寻找一种既能保证海参干燥效率和质量且节约干燥成本的海参干制方法,以改进海参干制技术,适应逐渐扩大的海参干制品市场显得极为重要。
发明内容
本发明的目的在于提供一种即食干制鲜酥海参的制备方法,本发明主要是为了最大程度保存干制海参的营养价值,同时生产出更适用于现代人们食用的营养丰富的方便食品。
实现上述目的本发明的技术方案为,一种即食干制鲜酥海参的制备方法,其特征在于,包括以下步骤;
S1、原料选取:选取体型肥满、肉质厚实、新鲜无污染的海参备用;
S2、清洗除杂:将步骤S1选取的海参由腹部向尾部剖开,剔除内脏,然后通过清水洗净、沥干;
S3、蒸煮:将清洗完毕的海参放入70~85℃的质量浓度为8~12%的盐水中蒸煮20~25min;
S4、清洗冷却:将步骤S3蒸煮完毕后的海参捞出,通过流动的清水对其表面进行清洁,清洁完毕后冷却至室温备用;
S5、调味浸泡:将步骤S4获得的海参放入真空罐内,加入调味液,海参与调味液的重量比例为1:2,真空度为80~150Pa,浸泡时间为60~80min,除去真空后取出海参晾干;
S6、干燥处理:将步骤S5获得的海参均匀摆放于微波真空干燥室的物料盘内,进行微波真空干燥,烘干后的海参水分含量控制为10~15%,即得干制海参。
优选的,步骤S5所述的调味液重量组成为4~6%红糖、1~3%姜、1~3%蒜末、3~6%酱油、2~4%醋、0.5~1%的料酒、余量为水。
优选的,步骤S6所述微波真空干燥的参数为:微波功率2kW~5kW,真空度-40 kPa~-65kPa,温度范围为35℃~55℃的条件下进行干燥。
优选的,步骤S3所述的蒸煮时间为23min。
优选的,步骤S5所述的浸泡时间为70min。
本发明的有益效果是:
本产品以海参为基料,采用微波干燥,避免传统自然晾干导致营养流失的问题,采用盐水浸泡可有效增加海参的防腐性、延长保存期,同时配以调味液辅料,使海参在保持营养成份、鲜美味道和滑润酥软的口感情况下,又增添了额外的风味,大大提升了海参制品的保健性以及即食性,促进了海参制品的工业发展。
具体实施方式
下面结合实施例对本发明作进一步说明。
实施例1
S1、原料选取:选取体型肥满、肉质厚实、新鲜无污染的海参备用;
S2、清洗除杂:将步骤S1选取的海参由腹部向尾部剖开,剔除内脏,然后通过清水洗净、沥干;
S3、蒸煮:将清洗完毕的海参放入70℃的质量浓度为8%的盐水中蒸煮20min;
S4、清洗冷却:将步骤S3蒸煮完毕后的海参捞出,通过流动的清水对其表面进行清洁,清洁完毕后冷却至室温备用;
S5、调味浸泡:将步骤S4获得的海参放入真空罐内,加入调味液,海参与调味液的重量比例为1:2,真空度为80Pa,浸泡时间为60min,除去真空后取出海参晾干;
调味液重量组成为4%红糖、1%姜、1%蒜末、3%酱油、2%醋、0.5%的料酒、余量为水;
S6、干燥处理:将步骤S5获得的海参均匀摆放于微波真空干燥室的物料盘内,进行微波真空干燥,微波功率2kW,真空度-40 kPa,温度范围为35℃,烘干后的海参水分含量控制为10,即得干制海参。
实施例2
S1、原料选取:选取体型肥满、肉质厚实、新鲜无污染的海参备用;
S2、清洗除杂:将步骤S1选取的海参由腹部向尾部剖开,剔除内脏,然后通过清水洗净、沥干;
S3、蒸煮:将清洗完毕的海参放入80℃的质量浓度为10%的盐水中蒸煮23min;
S4、清洗冷却:将步骤S3蒸煮完毕后的海参捞出,通过流动的清水对其表面进行清洁,清洁完毕后冷却至室温备用;
S5、调味浸泡:将步骤S4获得的海参放入真空罐内,加入调味液,海参与调味液的重量比例为1:2,真空度为120Pa,浸泡时间为70min,除去真空后取出海参晾干;
所述的调味液重量组成为5%红糖、2%姜、2%蒜末、2%酱油、3%醋、0.8%的料酒、余量为水;
S6、干燥处理:将步骤S5获得的海参均匀摆放于微波真空干燥室的物料盘内,进行微波真空干燥,微波功率3kW,真空度-55kPa,温度范围为45℃,烘干后的海参水分含量控制为12%,即得干制海参。
实施例3
S1、原料选取:选取体型肥满、肉质厚实、新鲜无污染的海参备用;
S2、清洗除杂:将步骤S1选取的海参由腹部向尾部剖开,剔除内脏,然后通过清水洗净、沥干;
S3、蒸煮:将清洗完毕的海参放入85℃的质量浓度为12%的盐水中蒸煮25min;
S4、清洗冷却:将步骤S3蒸煮完毕后的海参捞出,通过流动的清水对其表面进行清洁,清洁完毕后冷却至室温备用;
S5、调味浸泡:将步骤S4获得的海参放入真空罐内,加入调味液,海参与调味液的重量比例为1:2,真空度为150Pa,浸泡时间为80min,除去真空后取出海参晾干;
所述的调味液重量组成为6%红糖、3%姜、3%蒜末、6%酱油、4%醋、1%的料酒、余量为水;
S6、干燥处理:将步骤S5获得的海参均匀摆放于微波真空干燥室的物料盘内,进行微波真空干燥,微波功率5kW,真空度-65kPa,温度范围为55℃,烘干后的海参水分含量控制为15%,即得干制海参。
上述实施例只为说明本发明的技术构思及特点,其目的在于让熟悉此项技术的人士能够了解本发明的内容并据以实施,并不能以此限制本发明的保护范围。凡根据本发明精神实质所作的等效变化或修饰,都应涵盖在本发明的保护范围之内。
Claims (5)
1.一种即食干制鲜酥海参的制备方法,其特征在于,包括以下步骤;
S1、原料选取:选取体型肥满、肉质厚实、新鲜无污染的海参备用;
S2、清洗除杂:将步骤S1选取的海参由腹部向尾部剖开,剔除内脏,然后通过清水洗净、沥干;
S3、蒸煮:将清洗完毕的海参放入70~85℃的质量浓度为8~12%的盐水中蒸煮20~25min;
S4、清洗冷却:将步骤S3蒸煮完毕后的海参捞出,通过流动的清水对其表面进行清洁,清洁完毕后冷却至室温备用;
S5、调味浸泡:将步骤S4获得的海参放入真空罐内,加入调味液,海参与调味液的重量比例为1:2,真空度为80~150Pa,浸泡时间为60~80min,除去真空后取出海参晾干;
S6、干燥处理:将步骤S5获得的海参均匀摆放于微波真空干燥室的物料盘内,进行微波真空干燥,烘干后的海参水分含量控制为10~15%,即得干制海参。
2.根据权利要求1所述的一种即食干制鲜酥海参的制备方法,其特征在于,步骤S5所述的调味液重量组成为4~6%红糖、1~3%姜、1~3%蒜末、3~6%酱油、2~4%醋、0.5~1%的料酒、余量为水。
3.根据权利要求1所述的一种即食干制鲜酥海参的制备方法,其特征在于,步骤S6所述微波真空干燥的参数为:微波功率2kW~5kW,真空度-40 kPa~-65kPa,温度范围为35℃~55℃的条件下进行干燥。
4.根据权利要求1所述的一种即食干制鲜酥海参的制备方法,其特征在于,步骤S3所述的蒸煮时间为23min。
5.根据权利要求1所述的一种即食干制鲜酥海参的制备方法,其特征在于,步骤S5所述的浸泡时间为70min。
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CN101268840A (zh) * | 2007-03-22 | 2008-09-24 | 丹东科健食品有限公司 | 一种保健营养即食海参的制备方法 |
CN102919891A (zh) * | 2012-11-21 | 2013-02-13 | 福建农林大学 | 一种海参干制方法 |
CN103271380A (zh) * | 2013-05-31 | 2013-09-04 | 钦州市钦州港永健水产贸易有限公司 | 一种即食干海参的加工方法 |
CN105011219A (zh) * | 2015-01-21 | 2015-11-04 | 林茂 | 一种即食净干海参及其制备方法、食用方法 |
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CN101268840A (zh) * | 2007-03-22 | 2008-09-24 | 丹东科健食品有限公司 | 一种保健营养即食海参的制备方法 |
CN102919891A (zh) * | 2012-11-21 | 2013-02-13 | 福建农林大学 | 一种海参干制方法 |
CN103271380A (zh) * | 2013-05-31 | 2013-09-04 | 钦州市钦州港永健水产贸易有限公司 | 一种即食干海参的加工方法 |
CN105011219A (zh) * | 2015-01-21 | 2015-11-04 | 林茂 | 一种即食净干海参及其制备方法、食用方法 |
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