CN115736204A - Processing and rehydration method for quick-foaming sea cucumbers - Google Patents
Processing and rehydration method for quick-foaming sea cucumbers Download PDFInfo
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- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
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Abstract
The invention discloses a method for processing and rehydrating fast-growing sea cucumbers, and belongs to the technical field of sea cucumber processing. The method for processing and rehydrating the fast-foaming sea cucumbers comprises the following steps: the sea cucumber is sequentially subjected to pretreatment, ultrasonic impurity removal, blanching, cooling, steaming and staged variable-temperature drying to obtain the quick-rise sea cucumber; and (3) placing the fast-growing sea cucumber in a potassium carbonate solution or tea water, and performing ultrasonic post-soaking treatment to obtain the rehydrated sea cucumber. The processing technology of the invention has simple operation process, easy control and short rehydration time. The sea cucumber obtained by the sea cucumber processing and rehydration method has the advantages of complete nutrition reservation, good taste, moderate hardness and high elasticity.
Description
Technical Field
The invention relates to the technical field of sea cucumber processing, in particular to a method for processing and rehydrating instant sea cucumbers.
Background
Sea cucumber belongs to the class Holothuroidea of Echinodermata, and is a marine invertebrate of the sea bottom. There are about 1600 kinds of sea cucumbers all over the world, and more than 70 kinds of edible sea cucumbers are available. The sea cucumber has high nutritive value and nourishing value, and is a marine product with homology of medicine and food. The book of Chinese medicine dictionary records that sea cucumber can tonify kidney, replenish vital essence, nourish blood and moisten dryness, treat deficiency of menses, weakness, impotence, nocturnal emission, frequent micturition, intestinal dryness and difficult defecation. The sea cucumber edible part is the body wall, and the sea cucumber body wall contains various active substances such as triterpene glycosides, chondroitin sulfate, phenols, saponins, polysaccharides and the like, and has various physiological activities such as anti-tumor, anticoagulation, blood pressure reduction, lipid metabolism activity and the like.
Sea cucumbers contain autolytic enzymes, and autolysis occurs after a few hours of leaving the growing environment, so that the sea cucumbers are very difficult to transport and store. Therefore, the sea cucumbers sold in the market are all finished products after processing. Currently, sea cucumber products include dried sea cucumbers, sea cucumber capsules, sea cucumber oral liquid and the like, wherein 90% of the sea cucumber products are the dried sea cucumbers. The traditional sea cucumber drying method has the defects of multiple steps, difficult rehydration and serious nutrient component loss. Therefore, it is important to develop a method with simple processing method and rapid rehydration.
Disclosure of Invention
The invention aims to provide a method for processing and rehydrating fast-growing sea cucumbers, which solves the problems in the prior art, considers the aspects of nutritional efficacy, eating convenience, mouthfeel and the like of the sea cucumbers, and solves the problems of serious nutrition loss, difficult rehydration and the like of the traditional sea cucumbers by screening, pretreating and drying the sea cucumbers and a unique rehydration method.
In order to achieve the purpose, the invention provides the following scheme:
one of the technical schemes of the invention is as follows: a processing method of instant sea cucumber comprises the following steps: the fast-growing sea cucumber is obtained by sequentially carrying out pretreatment, ultrasonic impurity removal, blanching, cooling, steaming and staged variable-temperature drying on the sea cucumber.
Further, the processing method of the quick-foaming sea cucumber comprises the following steps:
(1) Pretreatment: selecting sea cucumbers with uniform sizes, placing the sea cucumbers on ice, and removing internal organs and sand mouths;
(2) Ultrasonic impurity removal: placing sea cucumbers in water, and removing impurities on the surfaces of the sea cucumbers by ultrasonic waves;
(3) Blanching: putting the sea cucumber into saline water to be blanched for 10-30 min; the blanching has the functions of inactivating autolytic enzyme of the sea cucumber, shaping and increasing elasticity.
(4) And (3) cooling: placing the sea cucumber in ice water for cooling for 20-40 min;
(5) Steaming: steaming the sea cucumber for 15-45 min in a waterproof way, wherein the steaming temperature is 100-120 ℃;
the steaming serves to cook the sea cucumber.
(6) Step-type variable-temperature drying: drying the sea cucumber at 65-75 ℃ to remove most of water (controlling the water content to be 35-55%), and then continuously drying the sea cucumber at 25-35 ℃ until the water content of the sea cucumber is lower than 12% to obtain the quick-growing sea cucumber.
The staged variable-temperature drying can improve the drying rate, improve the quality of dried sea cucumbers, reduce energy consumption and reduce equipment cost.
Further, the sea cucumber is fresh and alive tropical sea cucumber with more than three ages and uniform size; the sea cucumber comprises any one of holothuria scabra, holothuria leucospilota and apostichopus japonicus.
Further, in the step (2), the volume ratio of the sea cucumber to the water is 1-15, and the ultrasonic time is 20-40 min;
in the step (3), the concentration of the saline water is 1.0-4.0 wt.%, and the blanching temperature is 100 ℃.
In the preparation process of the quick-rise sea cucumber, (1) the sodium chloride is adopted for blanching for 10-30 min, which is beneficial to curing the sea cucumber and keeping the taste and nutrition; (2) the steaming treatment can be adopted to cure the sea cucumber, so that the rehydration time of the sea cucumber in the later period is accelerated, the loss of the nutrient components of the sea cucumber can be avoided, and the elastic texture of the sea cucumber is ensured; (3) compared with constant-temperature hot air drying, the staged variable-temperature drying obviously improves the drying rate of the sea cucumbers, reduces the drying energy consumption and has less nutrient loss.
The second technical scheme of the invention is as follows: a quick-rise sea cucumber processed by the processing method.
The third technical scheme of the invention is as follows: a rehydration method of fast-growing sea cucumbers comprises the following steps: and (3) placing the fast-growing sea cucumber in a potassium carbonate solution or tea water, and performing ultrasonic post-soaking treatment to obtain the rehydrated sea cucumber.
Further, the concentration of the potassium carbonate solution is 0.2-0.6 wt.%.
Further, the tea water comprises black tea or green tea.
Further, the ultrasonic time is 15-30 min; the temperature of the soaking treatment is 70-90 ℃, and the time is 4-8 h.
Ultrasonic wave assisted potassium carbonate (or tea water) is adopted for soaking at the temperature of 70-90 ℃. (1) The potassium carbonate and the tea water are alkaline, so that the swelling of the sea cucumber is facilitated, and the rehydration of the sea cucumber is accelerated; (2) the sea cucumber after being rehydrated by potassium carbonate and tea water is soft, glutinous and elastic in texture; (3) the ash on the surface of the sea cucumber can be removed by ultrasonic-assisted soaking, the permeation of potassium carbonate and tea water is accelerated, and the soaking time of the sea cucumber is further shortened.
The potassium carbonate solution is adopted for rehydration, so that the sea cucumber can be softened and swelled in a short time, the rehydration time is shortened, and the rehydrated sea cucumber has good quality; the potassium carbonate can remove fishy smell and sticky substances on the surface of the sea cucumber.
The tea water is adopted to soak the sea cucumber, so that the rehydration time of the sea cucumber can be shortened; the nutrition of the soaked sea cucumber is completely reserved; the fishy smell of the sea cucumber can be removed by soaking the sea cucumber in the tea water.
The fourth technical scheme of the invention is as follows: a rehydrated sea cucumber prepared by the rehydrating method.
The invention discloses the following technical effects:
(1) The processing technology of the invention has simple operation process, easy control and short rehydration time (the invention shortens the rehydration time by steaming treatment, and the sea cucumber can be cured by steaming for 10-30 min so as to accelerate the rehydration time of the sea cucumber in the later period).
(2) The sea cucumber obtained by the sea cucumber processing and rehydration method has the advantages of complete nutrition reservation, good taste, moderate hardness and high elasticity.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings needed in the embodiments will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings without creative efforts.
FIG. 1 is a graph showing the hardness comparison between the rehydrated sea cucumbers prepared in examples 1 to 3 according to the present invention and those prepared in comparative examples 1 to 6;
FIG. 2 is a graph showing the elastic comparison of the rehydrated sea cucumbers prepared in examples 1 to 3 according to the present invention and comparative examples 1 to 6;
FIG. 3 is a graph showing the comparison of chewiness of rehydrated sea cucumbers prepared in examples 1 to 3 of the present invention and comparative examples 1 to 6;
FIG. 4 is a graph showing the comparison of the protein contents of the rehydrated sea cucumbers prepared in examples 1 to 3 of the present invention and comparative examples 1 to 6.
Detailed Description
Reference will now be made in detail to various exemplary embodiments of the invention, the detailed description should not be construed as limiting the invention but as a more detailed description of certain aspects, features and embodiments of the invention.
It is to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. In addition, for numerical ranges in the present disclosure, it is understood that each intervening value, to the upper and lower limit of that range, is also specifically disclosed. Every smaller range between any stated value or intervening value in a stated range and any other stated or intervening value in a stated range is encompassed within the invention. The upper and lower limits of these smaller ranges may independently be included or excluded in the range.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and materials in connection with which they pertain. In case of conflict with any incorporated document, the present specification will control.
It will be apparent to those skilled in the art that various modifications and variations can be made in the specific embodiments of the present disclosure without departing from the scope or spirit of the disclosure. Other embodiments will be apparent to those skilled in the art from consideration of the specification. The specification and examples are exemplary only.
As used herein, the terms "comprising," "including," "having," "containing," and the like are open-ended terms that mean including, but not limited to.
The sea cucumber employed in the following examples of the present invention is selected from the species apostichopus japonicus, mainly apostichopus japonicus in coastal areas of Hainan.
Example 1
A method for processing and rehydrating fast-growing sea cucumbers comprises the following steps:
the processing method of the quick-rise sea cucumber comprises the following steps:
(1) Pretreatment: selecting fresh and live tropical sea cucumbers with uniform sizes and more than three ages, placing the fresh and live tropical sea cucumbers on ice, and removing internal organs and sand mouths;
(2) Ultrasonic impurity removal: placing the sea cucumber in 10 times of deionized water, and carrying out ultrasonic treatment for 20min to remove impurities on the surface of the sea cucumber;
(3) Blanching: the sea cucumber is put into 3.5wt.% sodium chloride solution for blanching, the blanching temperature is 100 ℃, and the time is 15min.
(4) And (3) cooling: cooling the blanched sea cucumber in ice water at 0 deg.C for 20min;
(5) Steaming: the sea cucumber is placed in a steamer at 100-120 ℃ for steaming in a water-proof way for 15min.
(6) Staged temperature-changing drying: the sea cucumber is put into a forced air drying oven for stage-type variable temperature drying, firstly dried at 65-75 ℃ until the water content is about 40%, and then cooled to 25-35 ℃ for continuous drying until the water content is lower than 12%, so as to obtain the quick-rise sea cucumber.
(II) a rehydration method of fast-growing sea cucumbers:
placing the quick-rise sea cucumber in 0.3wt.% potassium carbonate solution, performing ultrasonic treatment for 15min, maintaining the temperature at 80 ℃, and soaking for 4h to obtain the rehydrated sea cucumber which is complete in nutrition retention, good in taste, moderate in hardness and rich in elasticity.
Example 2
A method for processing and rehydrating fast-growing sea cucumbers comprises the following steps:
the processing method of the quick-foaming sea cucumber comprises the following steps:
(1) Pretreatment: selecting fresh and live tropical sea cucumbers with uniform sizes and more than three ages, placing the fresh and live tropical sea cucumbers on ice, and removing internal organs and sand mouths;
(2) Ultrasonic impurity removal: placing the sea cucumber in deionized water with the volume being 12 times that of the sea cucumber, and carrying out ultrasonic treatment for 30min to remove impurities on the surface of the sea cucumber;
(3) Blanching: the sea cucumber is put into 3wt.% sodium chloride solution for blanching, the blanching temperature is 100 ℃, and the time is 25min.
(4) And (3) cooling: cooling the blanched sea cucumber in ice water at 4 ℃ for 30min;
(5) Steaming: the sea cucumber is placed in a steamer with the temperature of 100-120 ℃ for steaming in a water-proof way for 30min.
(6) Step-type variable-temperature drying: the sea cucumber is put into a forced air drying oven for staged variable temperature drying, firstly dried at the temperature of 65-75 ℃ until the water content is about 40 percent, and then cooled to 25-35 ℃ for continuous drying until the water content is lower than 12 percent, so as to obtain the quick-rise sea cucumber.
(II) a rehydration method of fast-growing sea cucumbers:
placing the rapidly-fermented sea cucumber in tea water, performing ultrasonic treatment for 20min, maintaining the temperature at 90 deg.C, and soaking for 5.5h to obtain rehydrated sea cucumber with intact nutrition, good taste, moderate hardness, and elasticity.
The preparation method of the tea water comprises the following steps: adding tea into water (the volume ratio of tea to water is 2.
Example 3
A method for processing and rehydrating fast-growing sea cucumbers comprises the following steps:
the processing method of the quick-rise sea cucumber comprises the following steps:
(1) Pretreatment: selecting fresh and live tropical sea cucumbers with uniform sizes and more than three ages, placing the fresh and live tropical sea cucumbers on ice, and removing internal organs and sand mouths;
(2) Ultrasonic impurity removal: placing sea cucumber in deionized water with the volume 15 times that of the sea cucumber, and carrying out ultrasonic treatment for 40min to remove impurities on the surface of the sea cucumber;
(3) Blanching: the sea cucumber is put into 2wt.% sodium chloride solution for blanching, the blanching temperature is 100 ℃, and the time is 30min.
(4) And (3) cooling: cooling the blanched sea cucumber in ice water at 0 deg.C for 40min;
(5) Steaming: the sea cucumber is put in a steamer at 100-120 ℃ for steaming in a water-proof way for 45min.
(6) Staged temperature-changing drying: the sea cucumber is put into a forced air drying oven for stage-type variable temperature drying, firstly dried at 65-75 ℃ until the water content is about 40%, and then cooled to 25-35 ℃ for continuous drying until the water content is lower than 12%, so as to obtain the quick-rise sea cucumber.
(II) a rehydration method of rapidly-growing sea cucumbers:
placing the quick-rise sea cucumber in 0.5wt.% potassium carbonate solution, performing ultrasonic treatment for 30min, maintaining the temperature at 70 ℃, and soaking for 5h to obtain the resilient rehydrated sea cucumber with complete nutrition retention, good taste, moderate hardness and high elasticity.
COMPARATIVE EXAMPLE 1 (CONTROL)
Selecting fresh and live tropical sea cucumbers with uniform sizes and more than three ages, placing the fresh and live tropical sea cucumbers on ice, removing internal organs and sand mouths, and cleaning impurities on the surfaces of the sea cucumbers by using clear water. Then the completely cleaned sea cucumber is put into water with the temperature of 100 ℃ for blanching for 30min. And (3) exposing the blanched sea cucumbers in the environment of 30-40 ℃ until the water content in the sea cucumbers is lower than 12%, thus obtaining the dried sea cucumbers. And then, rehydrating the dried sea cucumbers, wherein the rehydration method comprises the step of soaking the sea cucumbers in deionized water at the temperature of 70 ℃ for 14 hours to obtain the rehydrated sea cucumbers.
Comparative example 2
The difference from the example 2 is that the step (3) is specifically: the sea cucumber is put into deionized water for blanching, and the blanching temperature is 90 ℃ and the time is 30min.
Comparative example 3
The difference from the example 2 is that the step (5) is specifically: decocting Stichopus japonicus in 100 deg.C hot water for 45min.
Comparative example 4
The difference from the example 2 is that the rehydration method of the quick-foaming sea cucumber specifically comprises the following steps:
placing the quick-rise sea cucumber in deionized water, performing ultrasonic treatment for 30min, maintaining the temperature at 100 ℃, and soaking for 10h to obtain the rehydrated sea cucumber.
Comparative example 5
The difference from the example 2 is that the step (6) is specifically: and (3) placing the sea cucumber into a forced air drying oven, and drying at 65-75 ℃ until the water content is lower than 12% to obtain the quick-rise sea cucumber.
Comparative example 6
The difference from the example 2 is that the step (6) is specifically: and (3) putting the sea cucumber into a forced air drying oven, and drying at 25-35 ℃ until the water content is lower than 12% to obtain the quick-rise sea cucumber.
Effect example 1
The hardness, elasticity and chewiness of the rehydrated sea cucumbers prepared in the examples 1 to 3 and the comparative examples 1 to 6 are measured according to the following test methods:
the samples were cut into small pieces of 1.5 cm. Times.1.5 cm, respectively, and the texture characteristics were measured using a P/36R column type probe of a texture analyzer. Testing parameters: the speed before the test is 1mm/s, the test speed is 1mm/s, the speed after the test is 1mm/s, the trigger force is 5g, and the distance is 4mm.
The test results are shown in FIGS. 1 to 3.
As can be seen from fig. 1 to 3, the sea cucumbers treated in examples 1 to 3 are soft and glutinous in texture, good in elasticity and chewiness, and more soft and elastic when chewed.
Effect example 2
The protein content of the rehydrated sea cucumbers prepared in the examples 1-3 and the comparative examples 1-6 is measured, and compared with that of fresh sea cucumbers, the testing method comprises the following steps:
the protein content is determined according to Kjeldahl method in GB 5009.4-2016.
The test results are shown in FIG. 4.
As can be seen from FIG. 4, the proteins of the sea cucumbers treated in the examples 1 to 3 can be well retained, and the proteins of the sea cucumbers treated in the comparative examples 1 to 6 are seriously lost.
Effect example 3
The rehydration time of the instant sea cucumbers prepared in the examples 1 to 3 and the comparative examples 1 to 6 by the low-temperature and low-pressure technology is measured, and the result is shown in the table 1.
Low-temperature and low-pressure technology: the existing fast sea cucumber development technology comprises the following specific steps: (1) blanching sea cucumber in hot water for 25min; (2) vacuum freeze drying until the water content is lower than 12%; (3) the rehydration mode adopts deionized water soaking at 80 ℃ until the rehydration time is finished.
The rehydration time is determined as follows:
the water content is measured by a halogen lamp moisture content tester. Detecting every half hour until the water content tends to balance, and selecting the time point corresponding to the water content of the sea cucumbers tending to balance as rehydration time.
TABLE 1 Effect of different methods on the rehydration time of Stichopus japonicus
| Method | Rehydration time (h) |
| Control group (comparative example 1) | 14 |
| Example 1 | 4 |
| Example 2 | 5.5 |
| Example 3 | 5 |
| Comparative example 2 | 7 |
| Comparative example 3 | 6 |
| Comparative example 4 | 7 |
| Comparative example 5 | 7.5 |
| Comparative example 6 | 6 |
| Low temperature low pressure technology (prior art) | 10 |
As can be seen from Table 1, the sea cucumber treated in examples 1 to 3 has a remarkably shortened rehydration time, which is superior to the prior art.
The above-described embodiments are merely illustrative of the preferred embodiments of the present invention, and do not limit the scope of the present invention, and various modifications and improvements of the technical solutions of the present invention can be made by those skilled in the art without departing from the spirit of the present invention, and the technical solutions of the present invention are within the scope of the present invention defined by the claims.
Claims (10)
1. A processing method of quick-foaming sea cucumbers is characterized by comprising the following steps: the quick-rise sea cucumber is obtained by sequentially carrying out pretreatment, ultrasonic impurity removal, blanching, cooling, steaming and staged variable-temperature drying on the sea cucumber.
2. The method for processing the instant sea cucumber according to claim 1, comprising the following steps:
(1) Pretreatment: selecting sea cucumbers with uniform sizes, placing the sea cucumbers on ice, and removing internal organs and sand mouths;
(2) Ultrasonic impurity removal: placing sea cucumbers in water, and removing impurities on the surfaces of the sea cucumbers by ultrasonic waves;
(3) Blanching: putting the sea cucumber into saline water to be blanched for 10-30 min;
(4) And (3) cooling: placing the sea cucumber in ice water for cooling for 20-40 min;
(5) Steaming: steaming the sea cucumber for 15-45 min in a waterproof way, wherein the steaming temperature is 100-120 ℃;
(6) Step-type variable-temperature drying: drying the sea cucumber at 65-75 ℃ until the water content is 35% -55%, and then continuously drying the sea cucumber at 25-35 ℃ until the water content of the sea cucumber is lower than 12% to obtain the instant sea cucumber.
3. The method for processing instant sea cucumbers according to claim 2, wherein the sea cucumbers are fresh and live tropical sea cucumbers of more than three ages and uniform size; the sea cucumber comprises any one of holothuria scabra, holothuria leucospilota and apostichopus japonicus.
4. The method for processing instant sea cucumber according to claim 2,
in the step (2), the volume ratio of the sea cucumber to the water is 1-15, and the ultrasonic time is 20-40 min;
in the step (3), the concentration of the saline water is 1.0-4.0 wt.%, and the blanching temperature is 100 ℃.
5. A fast-growing sea cucumber processed by the processing method of any one of claims 1 to 4.
6. A rehydration method of fast-growing sea cucumbers is characterized by comprising the following steps: the fast-growing sea cucumber of claim 5 is placed in a potassium carbonate solution or tea water for ultrasonic post-soaking treatment to obtain the rehydrated sea cucumber.
7. A rehydration method according to claim 6, characterized in that said potassium carbonate solution has a concentration of 0.2-0.6 wt.%.
8. A rehydration method according to claim 6, wherein the tea water comprises black or green tea.
9. The rehydration method according to claim 6, wherein said ultrasound is carried out for a period of 15 to 30min; the temperature of the soaking treatment is 70-90 ℃, and the time is 4-8 h.
10. A rehydrated sea cucumber obtainable by the rehydration method of any one of claims 6 to 9.
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