CN115590163B - 一种即食带卵海参的加工方法 - Google Patents
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Abstract
本发明公开一种即食带卵海参的加工方法,首先采用与采集海参海域的海水盐度及温度一致的净化海水饥饿暂养24小时,然后采用盐度及温度与采集海参海域的海水相同的氯化钾溶液A暂养24小时,最后采用盐度与采集海参海域的海水相同且温度为12~15℃的氯化钾溶液B暂养24小时;将暂养后的海参依次浸泡于温度为12‑15℃的三种浓度的KCl溶液中,松弛活海参的肠子与卵之间的连接度;最后将海参捞出,放置于带网格的塑料托盘上30~100s,取自然吐出肠子且保留精卵于体壁内的海参体壁,立即清洗并沥干,放在0‑4℃温度条件下不超过1小时,保证海参不进一步将卵子排出,海参吐肠保卵率可达95%,适用于大规模生产。
Description
技术领域
本发明涉及一种即食海参的加工方法,尤其是一种即食带卵海参的加工方法。
背景技术
海参是一种珍贵的海珍品,体壁富含胶原蛋白、多糖及皂苷等营养成分,具有增强免疫力、抗疲劳、抑制肿瘤和治疗溃疡等功效。每年4-5月份是部分海域刺参性成熟季节,其腹内不仅有海参肠还有大量黄色精卵,即带卵海参。海参卵不仅具有海参体壁的营养功效成分,还含有诸如β胡萝卜素、海胆紫酮、虾青素、玉米黄质、角黄素、脂质、皂甙、硒、锌、铁等有益的成分。
由于鲜活海参含有自溶酶,易化皮、腐烂而不易保存,故以往市场上所销售的海参都是经过两次100℃高温水煮,再经过盐渍、灰拌、晾晒等多道工序制成的干海参,营养成分损失较大而且使用麻烦,为此,市场上出现了食用方便的即食海参。专利号为02132918.4的中国发明专利公开了一种“中低温液压加工海参的方法”,依次按以下步骤进行:清洗海参;使海参置于压力为100-1000MPa、温度为1-59℃的液体中;取出压熟的海参。然而,由于海参肠子中含有大量泥沙而影响口感,故清洗海参时都需要在活海参的背部或腹部剪口以去除内脏,不仅直接影响即食海参外观,更主要的是对于带卵海参难以处理。若要保留营养价值高的海参卵,则需将卵与肠仔细分拣,劳动强度大且效率低下,为此大多即食海参加工企业都因噎废食地将海参卵随肠子等内脏一并丢弃。为了使海参完整及提高生产效率,现有技术还公开了许多即食海参的加工方法。
专利号为201510738492.9的中国发明专利,公开了一种“海参加工方法即食熟海参制品”,具体方法是通过将活海参在清洁的环境中暂养并且在暂养过程中基本上不向海参提供食物去除活海参内脏中的泥沙,从而提供不去除肠卵、基本不含泥沙的活海参;以及将所述不去除肠卵、基本不含泥沙的活海参进行常压蒸煮……。但是,饥饿暂养后的海参只是“基本不含泥沙”,后续整个蒸煮过程中的海参肠子中仍有残留的些许泥沙,所制备的即食熟海参在食用时会出现牙碜,影响口感。
专利申请号为201210381427.1的中国发明专利申请,公开了“一种提高海参加工品相的方法”,可以解决解剖海参留下的剖口以及因内脏残留影响海参质量的问题。具体方法是从海参养殖区采集成品海参;将上面采集的海参放入工厂化养殖池内饥饿暂养 48-72小时,暂养水温:15-30℃,密度:45-55 头/m 3,每24小时换水、清底一次;诱导排脏;收集吐出内脏的海参,将其放入冷水锅中加热至沸腾,及时舀出水分,至海参个体收缩,体内水分全部煮出为止……。所公开的诱导排脏方法虽然有多种,但是,如果是性成熟季节海参,就会在诱导下将包括肠和卵在内的所有海参内脏一并吐出,使最终所加工的即食海参中即不含肠也不带卵,虽然可解决因肠子残留泥沙影响口感的问题,但却牺牲了海参卵的营养价值。
专利申请为201611011004.5的中国发明专利申请,公开了一种“带有海参籽的即食海参的制作方法”,其主要目的是提供一种带卵但不含肠的即食海参。具体方法是选取带有海参籽的海参放入暂养池中以经过砂滤的海水饥饿饲养至海参体内泥沙自然排出;向暂养池中注入淡水进行混合暂养,暂养24~48小时;保持与步骤S3相同的环境条件,向暂养池中放入海参肠,诱使海参集体排肠,至海参无明显排肠现象为止;将经过吐肠的海参捞出、清洗、熟化;将熟化后的海参装入食品包装中,封装、杀菌。然而,实际生产过程中发现,向暂养池中放入海参肠并不能诱使海参集体排肠,只有个别海参因单纯加入淡水(盐度降低)引起排脏(肠和卵)外,基本上不会发生只排肠不排卵的现象,即难以在生产中应用。
综上所述,提出一种即要保证即食海参完整无缺口、又要彻底解决因肠子中残留泥沙所带来牙碜问题,同时还要保留海参卵以提高即食海参的营养价值且可产业化的即食海参加工方法,是本领域技术人员难以解决的技术难题。
发明内容
本发明是为了解决现有技术所存在的上述技术问题,提供一种即食带卵海参的加工方法,其特征在于依次按照如下步骤进行:
步骤1.选取养殖在海域中的性腺成熟活海参,放入暂养池内采用三段式饥饿蓄养72小时,所述三段式饥饿蓄养72小时具体如下:
步骤1.1采用净化海水暂养24小时,所述净化海水与采集海参海域的海水盐度及温度一致;
步骤1.2采用盐度及温度与采集海参海域的海水相同的氯化钾溶液A暂养24小时,所述氯化钾溶液A是以洁净淡水与净化海水按照体积比1:1混合后,再加入氯化钾调配而成;
步骤1.3采用盐度与采集海参海域的海水相同且温度为12~15℃的氯化钾溶液B暂养24小时,所述氯化钾溶液B是在100%洁净淡水中加入氯化钾调配而成;
步骤2. 将暂养后的海参依次浸泡于温度为12-15℃的三种浓度的KCl溶液中,浸泡时间分别为2min、2min、1min,所述三种浓度的KCl溶液分别是以洁净淡水配制的0.5mol/L、0.8mol/L和1.2mol/L的KCl溶液;
步骤3. 将海参捞出,放置于带网格的塑料托盘上30~100s并观察,随时取出吐出肠子还未吐卵的活海参体壁,立即清洗并沥干,放在0-4℃温度条件下不超过1小时;
步骤4. 取海参体壁经过熟化制备而成。
所述熟化的具体步骤如下:
步骤4.1配置质量浓度为3%的盐水,按照盐水与海参体壁体积比为3:1加入海参体壁,15-20 min内采用温火逐渐升温至海参体壁胀起并保持15-30s,立即停火焖5-20min;
步骤4.2轻轻搅拌1-5min,再立即加入2-3倍体积的4-10℃凉水清洗,重复清洗3遍后去除沙嘴;
步骤4.3将去除沙嘴的海参体壁放入常压锅蒸煮,沸腾后采用小火煮5-15min;然后,将海参体壁头尾两个部位扎孔,放到高压蒸煮锅内,保持压力为0.05-0.15MPa,温度105-120℃,时间10-20min;泄压后,立即将海参体壁加入到0-4℃冰水冷却至室温,沥干后将海参体壁速冻后冷冻保存。
本发明首先采用与采集海参海域的海水盐度及温度一致的净化海水饥饿暂养24小时,然后采用盐度及温度与采集海参海域的海水相同的氯化钾溶液A暂养24小时,最后采用盐度与采集海参海域的海水相同且温度为12~15℃的氯化钾溶液B暂养24小时;经过72小时的暂养,使海参肠子内基本不含泥沙同时也使海参逐步适应盐度与养殖海域相同的氯化钾溶液而不发生排脏。将暂养后的海参依次浸泡于温度为12-15℃的三种浓度的KCl溶液中,松弛活海参的肠子与卵之间的连接度,为后续只排肠不排卵做好准备。最后将海参捞出,放置于带网格的塑料托盘上30~100s,取吐出肠子还未吐卵的活海参体壁,立即清洗并沥干,放在0-4℃温度条件下不超过1小时;由于海参肠子本就位于肛门附近,加之前期的暂养及松弛处理,30~100s的干露可使活海参自然吐出基本不含泥沙的肠子,而立即将保留精卵于体壁内的海参体壁置于0-4℃温度条件下,以降低海参的活动能力,保证海参不进一步将卵子排出,海参吐肠保卵率至少达到95%,适用于大规模生产。之后再将海参体壁进行熟化,熟化过程中采用小火煮5-15min达到初步熟化和固型的目的,再将海参体壁头尾两个部位扎孔,放到高压蒸煮锅进一步熟化,可避免过度蒸煮营养流失、肉体过于软烂,保留海参自有的弹性质感。
附图说明
图1是本发明实施例所加工的即食带卵海参外形及横截面剖视图。
图2是本发明实施例所加工的即食带卵海参的纵向剖视图。
图3是采用现有技术的方法所加工的即食海参横截面示意图。
具体实施方式
本发明的一种即食带卵海参的加工方法,依次按照如下步骤进行:
步骤1.选取生活在海域中的性腺成熟活海参,放入暂养池内采用三段式饥饿蓄养72小时,所述三段式饥饿蓄养72小时具体如下:
步骤1.1采用净化海水暂养24小时,所述净化海水与采集海参海域的海水盐度及温度一致;
步骤1.2采用盐度及温度与采集海参海域的海水相同的氯化钾溶液A暂养24小时,所述氯化钾溶液A是以洁净淡水与净化海水按照体积比1:1混合后,再加入氯化钾调配而成;
步骤1.3采用盐度与采集海参海域的海水相同且温度为12~15℃的氯化钾溶液B暂养24小时,所述氯化钾溶液B是在100%洁净淡水中加入氯化钾调配而成;
步骤2. 将暂养后的海参依次浸泡于温度为12-15℃的三种浓度的KCl溶液中,浸泡时间分别为2min、2min、1min,所述三种浓度的KCl溶液分别是以洁净淡水配制的0.5mol/L、0.8mol/L和1.2mol/L的KCl溶液;
步骤3. 将海参捞出,放置于带网格的塑料托盘上30~100s并观察,随时取出自然吐出肠子还未吐卵的活海参体壁,立即清洗并沥干,放在0-4℃温度条件下不超过1小时;吐肠但保留精卵于体壁内的海参体壁数量至少达到95%,剩余没有吐出肠子的海参,可以转化为一般的海参原料。
步骤4. 取海参体壁经过熟化制备而成,所述熟化的具体步骤如下:
步骤4.1配置质量浓度为3%的盐水,按照盐水与海参体壁体积比为3:1加入海参体壁,15min内采用温火逐渐升温至海参体壁胀起并保持20s,立即停火盖盖焖10min;
步骤4.2按照正反两个方向反复轻轻搅拌2min,再立即加入2倍体积的5℃凉水清洗,重复清洗3遍后去除沙嘴;
步骤4.3将去除沙嘴的海参体壁放入常压锅蒸煮,沸腾后采用小火煮10min;达到初步熟化和固型的目的,然后,将海参体壁头尾两个部位采用2mm粗的牙签扎孔,放到高压蒸煮锅内进一步熟化,保持压力为0.1MPa,温度105℃,时间15min;泄压后,立即将海参体壁加入到4℃冰水冷却至室温,沥干后将海参体壁摆放在速冻机中温度-40℃速冻0.5h,入-18℃冷库保存。
本发明实施例所加工的即食带卵海参的横截面剖视图及纵向剖视图分别如图1、图2所示,按照现有技术(专利号为201510738492.9的中国发明专利)所述方法加工的即食海参横截面剖视图如图3所示。
从图1~3可以看出,现有技术所加工的即食海参即带卵也含肠(肠为图3中圆圈所示部分),而本发明实施例的即食带卵海参只带卵不含肠。
Claims (2)
1.一种即食带卵海参的加工方法,其特征在于依次按照如下步骤进行:
步骤1.选取养殖在海域中的性腺成熟活海参,放入暂养池内采用三段式饥饿蓄养72小时,所述三段式饥饿蓄养72小时具体如下:
步骤1.1采用净化海水暂养24小时,所述净化海水与采集海参海域的海水盐度及温度一致;
步骤1.2采用盐度及温度与采集海参海域的海水相同的氯化钾溶液A暂养24小时,所述氯化钾溶液A是以洁净淡水与净化海水按照体积比1:1混合后,再加入氯化钾调配而成;
步骤1.3采用盐度与采集海参海域的海水相同且温度为12~15℃的氯化钾溶液B暂养24小时,所述氯化钾溶液B是在100%洁净淡水中加入氯化钾调配而成;
步骤2. 将暂养后的海参依次浸泡于温度为12-15℃的三种浓度的KCl溶液中,浸泡时间分别为2min、2min、1min,所述三种浓度的KCl溶液分别是以洁净淡水配制的0.5mol/L、0.8mol/L和1.2mol/L的KCl溶液;
步骤3. 将海参捞出,放置于带网格的塑料托盘上30~100s并观察,随时取出吐出肠子还未吐卵的活海参体壁,立即清洗并沥干,放在0-4℃温度条件下不超过1小时;
步骤4. 取海参体壁经过熟化制备而成。
2.根据权利要求1所述的即食带卵海参的加工方法,其特征在于所述熟化的具体步骤如下:
步骤4.1配置质量浓度为3%的盐水,按照盐水与海参体壁体积比为3:1加入海参体壁,15-20 min内采用温火逐渐升温至海参体壁胀起并保持15-30s,立即停火焖5-20min;
步骤4.2轻轻搅拌1-5min,再立即加入2-3倍体积的4-10℃凉水清洗,重复清洗3遍后去除沙嘴;
步骤4.3将去除沙嘴的海参体壁放入常压锅蒸煮,沸腾后采用小火煮5-15min;然后,将海参体壁头尾两个部位扎孔,放到高压蒸煮锅内,保持压力为0.05-0.15MPa,温度105-120℃,时间10-20min;泄压后,立即将海参体壁加入到0-4℃冰水冷却至室温,沥干后将海参体壁速冻后冷冻保存。
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