CN113303449A - Preparation method of normal-temperature instant sea cucumber - Google Patents

Abstract

The invention relates to a preparation method of normal-temperature instant sea cucumbers, which comprises the following steps: checking and accepting raw materials, refrigerating, soaking in water, cleaning to remove dirt, continuously blanching, steaming and shaping in a line, refrigerating and soaking for the second time, frying, bagging, sterilizing at high temperature, cleaning, drying, and warehousing for storage. The invention adopts the steps of primary refrigeration soaking and water fermentation, raw material treatment, continuous blanching line, secondary refrigeration soaking, stir-frying and juice making, vacuum packaging and water bath high-temperature sterilization, so that the fragrance of auxiliary materials is perfectly fused with main food materials, the elastic taste of the product is maintained, the normal-temperature shelf life of the product is prolonged, and the product is stored at normal temperature for more than 1 year. The product does not contain any preservative.

Description

Preparation method of normal-temperature instant sea cucumber

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a preparation method of normal-temperature instant sea cucumbers.

Background

The high-grade Chinese food is delicious and nutritional, tastes such as food materials and the like can be tasted only in a restaurant, the flavor is not standard, and a large-scale effect is difficult to form. The traditional processed sea cucumber product mainly takes a refrigeration chain as a main part, has short shelf life and is restricted in transportation and storage.

The existing product technology mainly adopts refrigeration and freezing, has short quality guarantee time and is not beneficial to long-distance transportation; the product is delicious and the value of the microorganism is increased quickly. The delicious food is wanted to be tasted, and the delicious food can be eaten only at the moment. The condition that a large number of guests can enjoy the food in a short time is difficult to realize, the shelf life is short, and the sales service and the distribution radius of the product are limited.

Disclosure of Invention

The invention aims to provide a preparation method of normal-temperature instant sea cucumbers, which considers the operability and the sustainability of product processing from two dimensions, ensures the long-term storability, the flavor retentivity and the taste retentivity of products, and provides feasibility for convenient product eating. The industrial continuous production and the continuity of the product processing are realized from 7 dimensions, the normal-temperature storability, the flavor retentivity and the taste retentivity of the product are ensured, and the feasibility is provided for convenient product eating. Meanwhile, no preservative is added in the processing process of the product.

The invention provides a preparation method of normal-temperature instant sea cucumbers, which comprises the following steps:

1) raw material acceptance inspection

Selecting dried sea cucumbers meeting the requirements as production raw materials;

2) refrigerated soaked water soaked hair

Putting dried sea cucumber into a stainless steel trolley, adding purified water, and soaking in 0-5 ℃ cold storage water for 24 hours;

3) cleaning and removing viscera

Breaking the abdomen, removing internal organs and removing teeth of the water-swollen sea cucumbers in the step 2) to obtain the sea cucumbers without internal organs, silt and other impurities for later use;

4) continuous blanching line cooking and shaping

Adopting a continuous automatic blanching line, putting the clean sea cucumbers into the blanching line, and carrying out cleaning, blanching, cooling, vibration draining, sizing and recovery; the blanching temperature is 94-96 ℃, and the blanching time is 20 minutes;

5) secondary cold storage soaking

Putting the blanched and shaped sea cucumbers into a clean trolley, adding purified water, and soaking in a 0-5 ℃ refrigerator for 24 hours;

6) frying method

Heating a stainless steel gas-fired pot, adding vegetable oil, heating, adding scallion and ginger, frying parsley to obtain fragrance, adding light soy sauce, dark soy sauce, delicious taste, Donggu soy sauce, and seasoned soy sauce for steaming fish, adding other seasonings, uniformly frying, preparing a compound sauce, and turning off fire for later use;

7) bagging-off

Sterilizing the packaging bag under an ultraviolet lamp for more than 30 minutes, taking the sea cucumber by wearing a pair of sterilizing gloves, bagging the sea cucumber, filling the sea cucumber with the composite sauce, and sealing the sea cucumber by using a vacuum sealing machine;

8) high temperature sterilization

Putting the sealed instant sea cucumbers into a full-automatic water bath sterilizer, uniformly spreading, setting the sterilization temperature at 121 ℃, sterilizing at constant temperature for 20-25 minutes after the temperature reaches the set temperature, and taking out the sterilized instant sea cucumbers;

9) cleaning and drying

Putting the sterilized instant sea cucumbers into a cleaning and drying line, cleaning the surfaces, and drying to remove surface moisture;

10) warehousing and storing

And (4) labeling the dried instant sea cucumbers, warehousing, storing at normal temperature, and keeping the shelf life of 12 months.

Further, the other seasonings in the step 6) are: according to the weight percentage of the scalded sea cucumber, 0.05-0.06 percent of vegetable oil, 0.06-0.07 percent of green Chinese onion, 0.02-0.04 percent of ginger, 0.03-0.05 percent of parsley, 0.08-0.1 percent of light soy sauce, 0.04-0.06 percent of dark soy sauce, 0.12-0.18 percent of Umei, 0.01-0.02 percent of chicken juice, 0.2-0.4 percent of yellow rice wine, 0.03-0.04 percent of monosodium glutamate, 0.002-0.003 percent of chicken powder seasoning, 0.07-0.08 percent of Beijing soy sauce, 0.08-0.1 percent of preserved plum-caragana fish soy sauce, 0.2-0.3 percent of white granulated sugar, 0.04-0.06 percent of Donggu soy sauce, 0.8-1.2 percent of soup and 0.01-0.02 percent of hydroxypropyl distarch phosphate are added.

Further, the step 8) includes:

the method comprises the steps of adopting a full-automatic water bath high-temperature sterilization kettle to sterilize products at high temperature, setting the temperature to be 121 ℃ and setting the time to be 20-25 minutes, heating a hot water tank by the sterilization kettle, quickly raising the temperature in the sterilization kettle to 121 ℃ in 3-4 minutes, recovering hot water to the hot water tank after sterilization is finished, quickly pumping cold water into the hot water tank and circulating the hot water, and reducing the temperature in the tank to be below 40 ℃ through cold water circulation in 7-8 minutes.

Compared with the prior art, the invention has the beneficial effects that:

the method comprises the steps of soaking the materials in cold water for one time, treating the materials, continuously blanching the materials (after cleaning, blanching, cooling and draining recovery), soaking in cold water for the second time, frying the materials to prepare juice, carrying out vacuum packaging, and carrying out water bath high-temperature sterilization, so that the fragrance of the auxiliary materials is perfectly fused with the staple food materials, the elastic taste of the product is maintained, and the normal-temperature shelf life of the product is prolonged (the product is stored at normal temperature for more than 1 year). The product does not contain any preservative.

Detailed Description

The present invention is described in further detail below with reference to specific embodiments.

The embodiment provides a preparation method of normal-temperature instant sea cucumbers, which comprises the following steps:

1) the dried sea cucumbers meeting the requirements are selected as production raw materials, the raw materials are taken stably all the year round, and the operation is convenient.

2) Putting dried sea cucumber into a stainless steel trolley, adding purified water, and soaking in 0-5 deg.C refrigerator water for 24 hr. The sea cucumber can not contact with any oil (vessels, tools, operation tables, hands and the like directly contact with the sea cucumber) in the soaking process.

3) And (3) breaking the abdomen, removing the viscera and removing the teeth of the water-swollen sea cucumbers obtained in the step 2), so as to obtain the sea cucumbers without viscera, silt and other impurities for later use.

4) Adopting a continuous automatic blanching line, putting the clean sea cucumbers into the blanching line, washing (2-3 minutes), blanching, cooling, vibrating for draining, shaping and recovering; the blanching temperature is 94-96 ℃, and the blanching time is 20 minutes; the line (bubbles) is cleaned for 2-3 minutes, and the line (bubbles) is cooled for 3-5 minutes.

5) Placing the blanched and shaped sea cucumbers into a clean trolley, adding purified water, and soaking in a 0-5 ℃ refrigerator for 24 hours to achieve good taste of meat.

6) Heating a stainless steel gas-fired pot, adding vegetable oil, heating, adding scallion and ginger, frying parsley to obtain fragrance, adding light soy sauce, dark soy sauce, delicious taste, Donggu soy sauce, and fermented fish soy sauce, frying to obtain fragrance, adding other seasonings, frying uniformly, making composite sauce, and turning off fire for later use.

7) Sterilizing the packaging bag under ultraviolet lamp for more than 30 min, taking Stichopus japonicus with sterilizing gloves, bagging, filling composite flavoring juice, and sealing with vacuum sealing machine.

8) And (3) putting the sealed instant sea cucumbers into a full-automatic water bath sterilizer, uniformly spreading the sea cucumbers, setting the sterilization temperature at 121 ℃, sterilizing at constant temperature for 20-25 minutes after the temperature reaches the set temperature, and taking out the sterilized instant sea cucumbers. The elasticity of the mouthfeel of the product is controlled to reach the optimal state, the sea cucumber is perfectly fused with the compound sauce, the elastic mouthfeel, the flavor and the normal-temperature long-term storage of the instant sea cucumber are realized, and the normal-temperature shelf life of the product is prolonged.

9) And (4) putting the sterilized instant sea cucumbers into a cleaning and drying line, cleaning the surfaces, and drying to remove surface moisture.

10) And (4) labeling the dried instant sea cucumbers, warehousing, storing at normal temperature, and keeping the shelf life of 12 months.

In this embodiment, the other seasonings in step 6) are: according to the weight percentage of the scalded sea cucumber, 0.05-0.06 percent of vegetable oil, 0.06-0.07 percent of green Chinese onion, 0.02-0.04 percent of ginger, 0.03-0.05 percent of parsley, 0.08-0.1 percent of light soy sauce, 0.04-0.06 percent of dark soy sauce, 0.12-0.18 percent of Umei, 0.01-0.02 percent of chicken juice, 0.2-0.4 percent of yellow rice wine, 0.03-0.04 percent of monosodium glutamate, 0.002-0.003 percent of chicken powder seasoning, 0.07-0.08 percent of Beijing soy sauce, 0.08-0.1 percent of preserved plum-caragana fish soy sauce, 0.2-0.3 percent of white granulated sugar, 0.04-0.06 percent of Donggu soy sauce, 0.8-1.2 percent of soup and 0.01-0.02 percent of hydroxypropyl distarch phosphate are added.

In this embodiment, the step 8) includes:

the method is characterized in that a full-automatic water bath high-temperature sterilization kettle is adopted to sterilize products at high temperature, the temperature is set to 121 ℃, the time is set to 20-25 minutes, the sterilization kettle heats a hot water tank firstly, the temperature in the sterilization kettle is quickly raised to 121 ℃ in 3-4 minutes, after sterilization is finished, hot water is recycled to the hot water tank, cold water is quickly pumped into the hot water tank and circulated, the temperature in the tank is reduced to below 40 ℃ through cold water circulation in 7-8 minutes, the products are guaranteed to keep the optimal high-temperature time of the products at the temperature rise and the temperature fall, meanwhile, the central temperature of the products meets the requirement of sterilization F value, the obtained products are prevented from being damaged due to too long heating time and high-temperature maintaining time, and the optimal elastic mouthfeel and food safety of the products are realized.

The original package of the normal-temperature instant sea cucumber is heated in water bath for 8-10 minutes, and the sea cucumber can be eaten after being completely heated, so that the requirements of different customer groups are met. The heating is convenient and the eating is convenient.

The invention has the following technical effects:

1) cold storage soaking water, continuous blanching processing, rinsing, blanching, cooling, draining and recovering, secondary cold storage soaking, batch cooking and frying juice, vacuum packaging, full-automatic water bath sterilization process, standardized data support and information integrated management. The method has the advantages of automatic and continuous cleaning and bleaching , industrial and continuous batch production, normal-temperature storage, convenient circulation, flavor maintenance, good taste and toughness at normal temperature.

2) Industrialized and quantized production, consistent taste, unique flavor, convenient and fast tasting of delicious food without open fire, no preservative added in the product in the process,

3) the shelf life is long, the product can be stored at normal temperature for more than 1 year, the original flavor and color are kept, and the product can be heated in water bath or microwave, so that the product is convenient to eat; the product is stored at normal temperature and is convenient to carry and circulate.

4) The problems of the taste elasticity, shelf life, flavor and the like of the instant sea cucumbers are solved, the flavor and taste consistency and the taste stability of the product are kept for a long time in the normal-temperature storage process, and the recovery degree of the product reaches over 90 percent. The product has obvious social effect, is suitable for families, individuals, middle-high-end catering and the like, is stored for a long time, has an increased life cycle, can cope with large-scale high-end catering, and ensures food safety and food quality.

5) The method realizes the template, standardization, scale and industrialized production, changes the structure, dish-presenting mode, dish-presenting condition and dish-presenting place of the existing kitchen (central kitchen) in the catering industry, is simple and easy to implement, gives core competitiveness to the kitchen, and greatly improves the production efficiency, the product stability, the quality and the appreciation period.

6) Through the direct connection of the production places of the raw materials, the quantitative control of the production process and the continuous production, common workers can operate stably, the potential safety hazard in the processes of food production and product circulation is eliminated, and the safety and sanitation problems of food are solved; the industrial production and the large-scale operation are centralized, the energy consumption is reduced, and the energy utilization rate is improved; the meal supply operation is simple and convenient, a cook is not required to be equipped, and the labor cost of the operation is greatly reduced; the product can enter residents at home for high-grade catering, so that the users do not need to pay attention to cooking for buying vegetables, and the household garbage of the residents is greatly reduced.

The above-listed detailed description is only a specific description of a possible embodiment of the present invention, and they are not intended to limit the scope of the present invention, and equivalent embodiments or modifications made without departing from the technical spirit of the present invention should be included in the scope of the present invention.

It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.

Claims (3)

1. A preparation method of normal-temperature instant sea cucumbers is characterized by comprising the following steps:

1) selecting dried sea cucumbers meeting the requirements as production raw materials;

2) putting dried sea cucumber into a stainless steel trolley, adding purified water, and soaking in 0-5 ℃ cold storage water for 24 hours;

3) breaking the abdomen, removing internal organs and removing teeth of the water-swollen sea cucumbers in the step 2) to obtain the sea cucumbers without internal organs, silt and other impurities for later use;

4) adopting a continuous automatic blanching line, putting the clean sea cucumbers into the blanching line, and carrying out cleaning, blanching, cooling, vibration draining, sizing and recovery; the blanching temperature is 94-96 ℃, and the blanching time is 20 minutes;

5) putting the blanched and shaped sea cucumbers into a clean trolley, adding purified water, and soaking in a 0-5 ℃ refrigerator for 24 hours;

6) heating a stainless steel gas-fired pot, adding vegetable oil, heating, adding scallion and ginger, frying parsley to obtain fragrance, adding light soy sauce, dark soy sauce, delicious taste, Donggu soy sauce, and seasoned soy sauce for steaming fish, adding other seasonings, uniformly frying, preparing a compound sauce, and turning off fire for later use;

7) sterilizing the packaging bag under an ultraviolet lamp for more than 30 minutes, taking the sea cucumber by wearing a pair of sterilizing gloves, bagging the sea cucumber, filling the sea cucumber with the composite sauce, and sealing the sea cucumber by using a vacuum sealing machine;

8) putting the sealed instant sea cucumbers into a full-automatic water bath sterilizer, uniformly spreading, setting the sterilization temperature at 121 ℃, sterilizing at constant temperature for 20-25 minutes after the temperature reaches the set temperature, and taking out the sterilized instant sea cucumbers;

9) putting the sterilized instant sea cucumbers into a cleaning and drying line, cleaning the surfaces, and drying to remove surface moisture;

10) and (4) labeling the dried instant sea cucumbers, warehousing, storing at normal temperature, and keeping the shelf life of 12 months.

2. The method for preparing normal-temperature instant sea cucumbers according to claim 1, wherein the other seasonings in the step 6) are: according to the weight percentage of the scalded sea cucumber, 0.05-0.06 percent of vegetable oil, 0.06-0.07 percent of green Chinese onion, 0.02-0.04 percent of ginger, 0.03-0.05 percent of parsley, 0.08-0.1 percent of light soy sauce, 0.04-0.06 percent of dark soy sauce, 0.12-0.18 percent of Umei, 0.01-0.02 percent of chicken juice, 0.2-0.4 percent of yellow rice wine, 0.03-0.04 percent of monosodium glutamate, 0.002-0.003 percent of chicken powder seasoning, 0.07-0.08 percent of Beijing soy sauce, 0.08-0.1 percent of preserved plum-caragana fish soy sauce, 0.2-0.3 percent of white granulated sugar, 0.04-0.06 percent of Donggu soy sauce, 0.8-1.2 percent of soup and 0.01-0.02 percent of hydroxypropyl distarch phosphate are added.

3. The method for preparing normal-temperature instant sea cucumbers according to claim 1, wherein the step 8) comprises the following steps:

the method comprises the steps of adopting a full-automatic water bath high-temperature sterilization kettle to sterilize products at high temperature, setting the temperature to be 121 ℃ and setting the time to be 20-25 minutes, heating a hot water tank by the sterilization kettle, quickly raising the temperature in the sterilization kettle to 121 ℃ in 3-4 minutes, recovering hot water to the hot water tank after sterilization is finished, quickly pumping cold water into the hot water tank and circulating the hot water, and reducing the temperature in the tank to be below 40 ℃ through cold water circulation in 7-8 minutes.