CN112438374A - 一种带籽即食海参的去腥入味方法 - Google Patents
一种带籽即食海参的去腥入味方法 Download PDFInfo
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Abstract
本发明公开一种带籽即食海参的去腥入味方法，包括如下步骤：a、制备调味液；b、将适量带籽即食海参和调味液放入密闭容器中，使调味液的液面完全没过海参；密闭容器内的调味液温度在0~8℃；密闭容器内的压强为600‑1000Pa，使密闭容器内的溶液处于沸腾状态；带籽即食海参在密闭容器中入味时间为6‑12小时。本发明与现有技术相比的有益效果是：海参入其味后，海参无腥味，芳香可口；调味液不易变质和抑制细菌生长；缩短带籽即食海参的入味时间，同时保持带籽即食海参形态不变，调味液可重复多次使用，极大地降低生产成本。
Description
【技术领域】
本发明涉及带籽即食海参的加工技术领域，具体来说是涉及一种带籽即食海参的去腥入味方法。
【背景技术】
雌雄海参在每年春末夏初的排卵期内均会生成海参籽；海参籽是一种比较罕见的食材。海参籽不仅含有与海参体壁同样丰富的营养成分,而且多糖、钒、核酸、精氨酸等关键营养含量更高。其中多糖和钒的含量是海刺参体壁的3~4倍；海参籽内还含有特有成分-性腺色素，如β胡萝卜素、海胆紫酮、虾青素、玉米黄质、角黄素、刺参脂质、刺参皂苷、硒、锌、铁等。在滋补与辅助治疗等方面具有较高的价值。
海参籽内的性腺色素与维生素一样，动物不能自身合成。它们最重要的特性在于它的抗氧化性，能清除体内自由基，延缓衰老。实验证明，海参籽中的钒能维持机体正常的糖代谢作用，有效地防治糖尿病；还能刺激机体的造血功能，促进骨骼的造血能力。海参籽中的海参皂苷，也被一些人称为海参毒素，它可以抗肿瘤、抗辐射、抗真菌、抗细胞毒性、抗胆碱作用，能够抑制癌细胞的生长和转移，影响神经传输，对再生障碍性贫血、糖尿病、胃溃疡等均有良效。海参籽中丰富的内脏色素对人体有特殊功效，海参内脏色素起到抗氧化作用，对延缓衰老有显著的功效，其中内脏色素在改善人的视力方面较维生素A更安全、可靠。
专利申请号：201611011004.5公布了一种带有海参籽的即食海参的制作方法，然而由于海参籽具有较大的腥味，加工带籽即食海参也具有强烈的腥味，在食用上给消费者带来极大的不便。因此，去腥入味是该种带籽即食海参目前亟需解决的问题。然而由于带籽即食海参加工时保留了海参体壁的完整性，使带籽即食海参去腥入味非常困难；虽然通过浸泡的方法能够实现带籽即食海参的去腥入味，但耗时较长，需要2-3天时间。长时间放置将导致调味液中细菌增殖，调味液变质和海参菌落数超标。因此，目前急需开发一种带籽即食海参的快速去腥入味方法。
【发明内容】
本发明解决的技术问题是提供一种带籽即食海参的去腥入味方法。
本发明采用的技术方案是，一种带籽即食海参的去腥入味方法，包括如下步骤：
a、制备调味液；
b、将适量带籽即食海参和调味液放入密闭容器中，使调味液的液面完全没过海参；密闭容器内的调味液温度在0~8℃；密闭容器内的压强为600-1000Pa，使密闭容器内的溶液处于沸腾状态；带籽即食海参在密闭容器中入味时间为6-12小时。
进一步地，制备步骤a中调味液包括如下步骤：
将八角0.02份，小茴香0.03份，白扣0.01份，沙仁0.01份，白胡椒0.02份，毛桃0.02份，千里香0.02份，桂皮0.02份，香叶0.02份，花椒0.01份，姜0.3份，食用盐0.3份，味精0.1份，糖0.12份和水99份混合熬制；熬制时间20~60分钟，过滤收集滤液即得调味液。
本发明与现有技术相比的有益效果是：
1、本发明制得的调味液性温，有驱虫、理气、开胃消食的作用，海参入其味后，海参无腥味，芳香可口。
2、花椒和姜具有一定的消炎杀菌的功效，所以调味液不易变质和抑制细菌生长；
3、海参在0~8℃的温度、压强为600-1000Pa环境中浸泡，缩短带籽即食海参的入味时间，同时保持带籽即食海参形态不变。
4、本发明制得的调味液调味液可重复多次使用，极大地降低生产成本。
【具体实施方式】
下面结合具体实施例对本发明进行详细描述，下述实施例及说明仅用来解释本发明，但并不作为对本发明的限定。
实施例1：
一种带籽即食海参的去腥入味方法，包括如下步骤：
a、制备调味液；
b、将适量带籽即食海参和调味液放入密闭容器中，使调味液的液面完全没过海参；密闭容器内的调味液温度在4℃；密闭容器内的压强为600Pa，使密闭容器内的溶液处于沸腾状态；带籽即食海参在密闭容器中入味时间为12小时。
进一步地，制备步骤a中调味液包括如下步骤：
将八角0.02份，小茴香0.03份，白扣0.01份，沙仁0.01份，白胡椒0.02份，毛桃0.02份，千里香0.02份，桂皮0.02份，香叶0.02份，花椒0.01份，姜0.3份，食用盐0.3份，味精0.1份，糖0.12份和水99份混合熬制；熬制时间20分钟，过滤收集滤液即得调味液。
实施例2：
一种带籽即食海参的去腥入味方法，包括如下步骤：
a、制备调味液；
b、将适量带籽即食海参和调味液放入密闭容器中，使调味液的液面完全没过海参；密闭容器内的调味液温度在0℃；密闭容器内的压强为1000Pa，使密闭容器内的溶液处于沸腾状态；带籽即食海参在密闭容器中入味时间为6小时。
进一步地，制备步骤a中调味液包括如下步骤：
将八角0.02份，小茴香0.03份，白扣0.01份，沙仁0.01份，白胡椒0.02份，毛桃0.02份，千里香0.02份，桂皮0.02份，香叶0.02份，花椒0.01份，姜0.3份，食用盐0.3份，味精0.1份，糖0.12份和水99份混合熬制；熬制时间60分钟，过滤收集滤液即得调味液。
实施例3：
一种带籽即食海参的去腥入味方法，包括如下步骤：
a、制备调味液；
b、将适量带籽即食海参和调味液放入密闭容器中，使调味液的液面完全没过海参；密闭容器内的调味液温度在8℃；密闭容器内的压强为800Pa，使密闭容器内的溶液处于沸腾状态；带籽即食海参在密闭容器中入味时间为9小时。
进一步地，制备步骤a中调味液包括如下步骤：
将八角0.02份，小茴香0.03份，白扣0.01份，沙仁0.01份，白胡椒0.02份，毛桃0.02份，千里香0.02份，桂皮0.02份，香叶0.02份，花椒0.01份，姜0.3份，食用盐0.3份，味精0.1份，糖0.12份和水99份混合熬制；熬制时间40分钟，过滤收集滤液即得调味液。
由于调味液营养比较丰富，室温容易滋生微生物，因此，在0~8℃的低温下可以有效的防止微生物生长。
压强和沸点呈正相关，压强越小沸点越低，压强越大沸点越高。密闭容器内的压强为600-1000Pa，该压强范围小于一个大气压，可保持营养液处于沸腾状态，加速分子运动，同时使海参细胞处于扩张状态，能够有效加快海参入味速度，缩短海参入味时间。
若带籽即食海参在密闭容器中浸泡超过12h，海参体壁变软，口感差；
若带籽即食海参在密闭容器中浸泡不足6h，海参入味效果不均匀，所以本发明的带籽即食海参在密闭容器中入味时间为6-12小时。
本发明与现有技术相比的有益效果是：
1、本发明制得的调味液性温，有驱虫、理气、开胃消食的作用，海参入其味后，海参无腥味，芳香可口。
2、花椒和姜具有一定的消炎杀菌的功效，所以调味液不易变质和抑制细菌生长；
3、海参在0~8℃的温度、压强为600-1000Pa环境中浸泡，缩短带籽即食海参的入味时间，同时保持带籽即食海参形态不变。
4、本发明制得的调味液调味液可重复多次使用，极大地降低生产成本。
以上所述仅用以方便说明本发明，在不脱离本发明创作的精神范畴内，熟悉此技术的本领域的技术人员所做的各种简单的变相与修饰应当属于本发明的保护范围。
Claims (2)
1.一种带籽即食海参的去腥入味方法，其特征在于：包括如下步骤：
a、制备调味液；
b、将适量带籽即食海参和调味液放入密闭容器中，使调味液的液面完全没过海参；密闭容器内的调味液温度在0~8℃；密闭容器内的压强为600-1000Pa，使密闭容器内的溶液处于沸腾状态；带籽即食海参在密闭容器中入味时间为6-12小时。
2.根据权利要求1所述一种带籽即食海参的去腥入味方法，其特征在于：制备步骤a中调味液包括如下步骤：
将八角0.02份，小茴香0.03份，白扣0.01份，沙仁0.01份，白胡椒0.02份，毛桃0.02份，千里香0.02份，桂皮0.02份，香叶0.02份，花椒0.01份，姜0.3份，食用盐0.3份，味精0.1份，糖0.12份和水99份混合熬制；熬制时间20~60分钟，过滤收集滤液即得调味液。
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| CN101181082A (zh) * | 2007-12-24 | 2008-05-21 | 浙江工商大学 | 一种调味即食海参的加工方法 |
| CN102078011A (zh) * | 2010-12-13 | 2011-06-01 | 蓬莱京鲁渔业有限公司 | 一种可常温保存的即食海参的制备方法 |
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| CN101181082A (zh) * | 2007-12-24 | 2008-05-21 | 浙江工商大学 | 一种调味即食海参的加工方法 |
| CN102078011A (zh) * | 2010-12-13 | 2011-06-01 | 蓬莱京鲁渔业有限公司 | 一种可常温保存的即食海参的制备方法 |
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| Title |
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