CN116491632A - Preparation method of low-fishy low-salt sea cucumber powder - Google Patents
Preparation method of low-fishy low-salt sea cucumber powder Download PDFInfo
- Publication number
- CN116491632A CN116491632A CN202310068276.2A CN202310068276A CN116491632A CN 116491632 A CN116491632 A CN 116491632A CN 202310068276 A CN202310068276 A CN 202310068276A CN 116491632 A CN116491632 A CN 116491632A
- Authority
- CN
- China
- Prior art keywords
- sea cucumber
- powder
- extraction
- salt
- temperature
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000251511 Holothuroidea Species 0.000 title claims abstract description 186
- 239000000843 powder Substances 0.000 title claims abstract description 74
- 238000002360 preparation method Methods 0.000 title claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 46
- 150000003839 salts Chemical class 0.000 claims abstract description 30
- 238000000034 method Methods 0.000 claims abstract description 20
- 102000004190 Enzymes Human genes 0.000 claims abstract description 12
- 108090000790 Enzymes Proteins 0.000 claims abstract description 12
- 230000009467 reduction Effects 0.000 claims abstract description 10
- 238000009417 prefabrication Methods 0.000 claims abstract description 9
- 239000002245 particle Substances 0.000 claims abstract description 6
- 230000002195 synergetic effect Effects 0.000 claims abstract description 6
- 238000000605 extraction Methods 0.000 claims description 67
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 22
- 238000002791 soaking Methods 0.000 claims description 12
- 239000001103 potassium chloride Substances 0.000 claims description 11
- 235000011164 potassium chloride Nutrition 0.000 claims description 11
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 10
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 10
- 239000013078 crystal Substances 0.000 claims description 10
- 239000008213 purified water Substances 0.000 claims description 10
- 239000013535 sea water Substances 0.000 claims description 10
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 10
- 239000012267 brine Substances 0.000 claims description 8
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 8
- 238000003815 supercritical carbon dioxide extraction Methods 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 6
- 238000010298 pulverizing process Methods 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 5
- 210000001015 abdomen Anatomy 0.000 claims description 5
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 5
- 239000001569 carbon dioxide Substances 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 229910052757 nitrogen Inorganic materials 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 5
- 235000013372 meat Nutrition 0.000 claims description 4
- 239000002002 slurry Substances 0.000 claims description 4
- 238000012258 culturing Methods 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims 4
- 239000000126 substance Substances 0.000 abstract description 15
- 238000000194 supercritical-fluid extraction Methods 0.000 abstract description 9
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 238000009835 boiling Methods 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000012545 processing Methods 0.000 abstract description 3
- 238000001035 drying Methods 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- KBPLFHHGFOOTCA-UHFFFAOYSA-N 1-Octanol Chemical compound CCCCCCCCO KBPLFHHGFOOTCA-UHFFFAOYSA-N 0.000 description 22
- 239000000796 flavoring agent Substances 0.000 description 22
- 235000019634 flavors Nutrition 0.000 description 22
- 238000002347 injection Methods 0.000 description 20
- 239000007924 injection Substances 0.000 description 20
- YXFVVABEGXRONW-UHFFFAOYSA-N Toluene Chemical compound CC1=CC=CC=C1 YXFVVABEGXRONW-UHFFFAOYSA-N 0.000 description 15
- 238000001514 detection method Methods 0.000 description 12
- VSMOENVRRABVKN-UHFFFAOYSA-N oct-1-en-3-ol Chemical compound CCCCCC(O)C=C VSMOENVRRABVKN-UHFFFAOYSA-N 0.000 description 11
- BBMCTIGTTCKYKF-UHFFFAOYSA-N 1-heptanol Chemical compound CCCCCCCO BBMCTIGTTCKYKF-UHFFFAOYSA-N 0.000 description 10
- HUMNYLRZRPPJDN-UHFFFAOYSA-N benzaldehyde Chemical compound O=CC1=CC=CC=C1 HUMNYLRZRPPJDN-UHFFFAOYSA-N 0.000 description 10
- JARKCYVAAOWBJS-UHFFFAOYSA-N hexanal Chemical compound CCCCCC=O JARKCYVAAOWBJS-UHFFFAOYSA-N 0.000 description 10
- 230000001953 sensory effect Effects 0.000 description 10
- 150000001299 aldehydes Chemical class 0.000 description 8
- JHIVVAPYMSGYDF-UHFFFAOYSA-N cyclohexanone Chemical compound O=C1CCCCC1 JHIVVAPYMSGYDF-UHFFFAOYSA-N 0.000 description 8
- 230000003595 spectral effect Effects 0.000 description 8
- 238000011156 evaluation Methods 0.000 description 7
- 238000004090 dissolution Methods 0.000 description 6
- VSMOENVRRABVKN-MRVPVSSYSA-N 1-Octen-3-ol Natural products CCCCC[C@H](O)C=C VSMOENVRRABVKN-MRVPVSSYSA-N 0.000 description 5
- YDXQPTHHAPCTPP-UHFFFAOYSA-N 3-Octen-1-ol Natural products CCCCC=CCCO YDXQPTHHAPCTPP-UHFFFAOYSA-N 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- QNGNSVIICDLXHT-UHFFFAOYSA-N para-ethylbenzaldehyde Natural products CCC1=CC=C(C=O)C=C1 QNGNSVIICDLXHT-UHFFFAOYSA-N 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 238000002470 solid-phase micro-extraction Methods 0.000 description 5
- 238000004458 analytical method Methods 0.000 description 4
- 238000004332 deodorization Methods 0.000 description 4
- 238000010612 desalination reaction Methods 0.000 description 4
- 238000004817 gas chromatography Methods 0.000 description 4
- 238000011534 incubation Methods 0.000 description 4
- 238000010813 internal standard method Methods 0.000 description 4
- 150000002500 ions Chemical class 0.000 description 4
- 238000001819 mass spectrum Methods 0.000 description 4
- 235000012054 meals Nutrition 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 150000001298 alcohols Chemical class 0.000 description 3
- 150000002148 esters Chemical class 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 241000258955 Echinodermata Species 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- KSMVZQYAVGTKIV-UHFFFAOYSA-N decanal Chemical compound CCCCCCCCCC=O KSMVZQYAVGTKIV-UHFFFAOYSA-N 0.000 description 2
- FXHGMKSSBGDXIY-UHFFFAOYSA-N heptanal Chemical compound CCCCCCC=O FXHGMKSSBGDXIY-UHFFFAOYSA-N 0.000 description 2
- 229930195733 hydrocarbon Natural products 0.000 description 2
- 150000002430 hydrocarbons Chemical class 0.000 description 2
- 150000002576 ketones Chemical class 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- NUJGJRNETVAIRJ-UHFFFAOYSA-N octanal Chemical compound CCCCCCCC=O NUJGJRNETVAIRJ-UHFFFAOYSA-N 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- ZHHYXNZJDGDGPJ-BSWSSELBSA-N (2e,4e)-nona-2,4-dienal Chemical compound CCCC\C=C\C=C\C=O ZHHYXNZJDGDGPJ-BSWSSELBSA-N 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011033 desalting Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003344 environmental pollutant Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 150000002240 furans Chemical class 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000873 masking effect Effects 0.000 description 1
- 238000004949 mass spectrometry Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012544 monitoring process Methods 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000002161 passivation Methods 0.000 description 1
- 231100000719 pollutant Toxicity 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229930000044 secondary metabolite Natural products 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 229910001415 sodium ion Inorganic materials 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 230000008354 tissue degradation Effects 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01K—ANIMAL HUSBANDRY; AVICULTURE; APICULTURE; PISCICULTURE; FISHING; REARING OR BREEDING ANIMALS, NOT OTHERWISE PROVIDED FOR; NEW BREEDS OF ANIMALS
- A01K61/00—Culture of aquatic animals
- A01K61/30—Culture of aquatic animals of sponges, sea urchins or sea cucumbers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/23—Removal of unwanted matter, e.g. deodorisation or detoxification by extraction with solvents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Environmental Sciences (AREA)
- Animal Husbandry (AREA)
- Biodiversity & Conservation Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a method for preparing low-fishy low-salt sea cucumber powder, belonging to the field of ocean foods and processing thereof. According to the invention, salt content in sea cucumber powder is reduced by means of temporary raising of salt, pretreatment, endogenous enzyme synergistic gradient temperature control treatment, particle pre-control, high-temperature prefabrication, drying, supercritical extraction and crushing, substances causing fishy smell are fundamentally reduced, food safety of sea cucumber products is ensured, and damage of water boiling salt reduction to sea cucumber nutritional ingredients is avoided.
Description
Technical Field
The invention relates to a method for preparing low-fishy low-salt sea cucumber powder, belonging to the field of ocean foods and processing thereof.
Background
Sea cucumber belongs to Echinodermata (Echinodermata), holothurian (Holothurian). Sea cucumber contains rich nutrients such as protein, amino acid, fatty acid, vitamin, etc., and has high nutritive value. The commercial sea cucumber products are fresh sea cucumber, dried sea cucumber, salted sea cucumber, sea cucumber capsule, sea cucumber oral liquid, sea cucumber powder and the like. Along with the development of society, people have higher and higher requirements on the quality of sea cucumber products, and attention and demands on the processing mode and eating convenience of the sea cucumber products are gradually increased while the nutrition of the sea cucumber products is emphasized. In general, powder products have the advantages of quick absorption, convenient eating, easy storage and the like, so sea cucumbers are also processed into powder products. However, due to the influence of the living environment of the sea cucumber, the sea cucumber body wall has fishy smell and high salinity, and the flavor and quality of the processed sea cucumber product are affected to a certain extent.
The salt in the sea cucumber is reduced mainly by means of water boiling, soaking and the like from the food perspective, but the conventional high-temperature water boiling can reduce salt to a certain extent, but can also cause loss of nutrients such as protein, polysaccharide and the like; soaking is also a main method for reducing salt of sea cucumbers, but the direct soaking and desalting of fresh sea cucumbers are incomplete, so that the tissue structure is easy to deteriorate, and the long-time soaking of boiled sea cucumbers also easily causes nutrient loss. At present, part of sea cucumber deodorization is realized by a masking method, and the fishy smell of sea cucumber products is masked mainly by adding substances, or sea cucumber powder is subjected to microencapsulation treatment by an embedding method. The method does not remove the fishy smell of the sea cucumber, and the fishy smell substances in the sea cucumber are gradually exposed along with the extension of the preservation time, so that the flavor of the sea cucumber product is deteriorated.
Disclosure of Invention
In view of the defects existing in the prior art, the invention provides a preparation method of low-fishy low-salt sea cucumber powder, wherein the salt content (calculated by chloride ions) is lower than 1.0%, no obvious fishy smell substances are detected by mass spectrometry, and no obvious fishy smell is detected by sensory evaluation, and the preparation method mainly comprises the following steps:
1. sea cucumber salt-reducing temporary culture
Placing the caught sea cucumbers in saline water with the concentration of 1.5-2.0% and the mass of more than 3 times of the sea cucumbers, temporarily culturing for 3-48 hours, and controlling the water temperature to be 0-20 ℃; the brine is prepared by adopting sea crystals and potassium chloride, namely, 1kg of sea crystals are added into 50-60kg of purified water, then 0.1-0.5g/100mL of purified water is added into food-grade potassium chloride, and the mixture is fully dissolved for use;
2. sea cucumber pretreatment
The sea cucumber subjected to salt reduction temporary culture is rapidly opened at the abdomen, the content in the body cavity of the sea cucumber is removed, and the body wall of the sea cucumber is cleaned by clean water;
3. endogenous enzyme synergistic gradient temperature control treatment
Soaking the cleaned sea cucumber body wall in 2-5 times of clear water, soaking for 20-120min at a low temperature section of 40-55 ℃, and then soaking for 60-150min at a high temperature section of 60-80 ℃ to realize tenderization of sea cucumber body wall tissues and low-loss salt reduction;
4. particle pre-control
Crushing the sea cucumber body wall treated in the step (3) into thick paste by using a meat grinder, a crusher, a wall breaking machine or the like;
5. high temperature prefabrication
Maintaining the pulverized sea cucumber in crude slurry state at 105-115deg.C for 10-180min;
6. vacuum freeze drying
Vacuum freeze drying for 12-72h to obtain lyophilized sea cucumber product;
7. primary crushing
Pulverizing the lyophilized sea cucumber product into sea cucumber coarse powder within 20 meshes in a pulverizer;
8. supercritical carbon dioxide extraction
Putting sea cucumber coarse powder into an extraction kettle, and setting extraction temperature, pressure and CO 2 The flow rate and the like enable the extraction kettle to be in a supercritical state, and when the pressure of the extraction kettle and CO are stored 2 When the tank pressures of (2) are equal, start operating CO 2 Pumping to perform dynamic extraction, and collecting sea cucumber powder in an extraction kettle for standby after extraction is finished; the temperature of the extraction kettle is 35 ℃, the temperature of the circulating water is 3-5 ℃, the extraction pressure is 20-30MPa, and the CO is 2 The flow is 30L/h, and the extraction time is 0.5-3h;
9. superfine grinding
The sea cucumber powder subjected to supercritical dynamic extraction is crushed by a high-speed rotary crusher under the conditions of liquid nitrogen precooling, rotating speed 10000rpm and 0.5mm aperture mesh screen, and the sea cucumber powder with a 100-mesh screen is obtained. The method for pulverizing the crude sea cucumber powder is not limited to this method.
The obtained sea cucumber powder can be made into tablet, sea cucumber nutritional powder, etc.
The invention has the advantages that:
1. the preparation method provided by the invention is physical treatment, is simple to operate and low in cost, improves the safety of products, and is suitable for mass production of enterprises.
2. According to the invention, through moderate regulation and control treatment of endogenous enzymes, the step-by-step desalination technology cooperates with supercritical dynamic extraction to reduce the salinity and bad flavor of sea cucumber body walls. The sea cucumber powder provided by the invention is characterized by low fishy smell and low salinity, and the salinity of the sea cucumber body wall and the content of volatile flavor substances are effectively reduced.
3. The invention temporarily cultivates sea cucumbers by using the prepared brine, and can (1) simulate the composition of the seawater and build living environment of the sea cucumbers; (2) through the component of proper amount of added potassium chloride, the salt reducing purpose of the first step is realized by replacing excessive sodium salt in the sea water, experiments prove that under the concentration, the sea cucumber can keep good vitality, the quality risk of fresh sea cucumber can be effectively avoided, the content of sodium ions is reduced from the source, the original flavor of the sea cucumber is kept, the sea cucumber is fresh, and meanwhile, the proper potassium salt can improve the structural toughness of sea cucumber tissues.
4. The body wall of the fresh sea cucumber contains a large amount of endogenous enzymes, and in the low-temperature section, the tissue structure of the body wall of the sea cucumber is loose under the action of the enzymes, and the loose state of the body wall tissue of the stage is beneficial to the exchange of salt in the body wall of the sea cucumber with external water, but in the temperature, the time is too long, and the tissue degradation and the liquefaction to a certain extent are caused by the action of the enzymes, so that the salt is not beneficial to the full removal; therefore, a high-temperature section is required to be arranged, the enzyme activity of a part of the temperature passivation is improved, the state of the body wall tissues of the sea cucumber is controlled, and meanwhile, the removal of salt in the sea cucumber is realized;
5. the principle of supercritical carbon dioxide extraction and separation processes is that supercritical carbon dioxide has special dissolution effects on certain special natural products, and the relationship between the dissolution capacity of supercritical carbon dioxide and the density of the supercritical carbon dioxide is utilized, namely the influence of pressure and temperature on the dissolution capacity of supercritical carbon dioxide is utilized. Generally, aquatic organisms have a so-called "fishy smell", which is mainly derived from the effects of secondary metabolites, pollutants, microorganisms and enzymes of the external environment. Volatile substances of aquatic products, such as alcohols, aldehydes, ketones, hydrocarbons, esters and furans, are the main source of fishy smell substances, especially aldehydes with low molecular weight, generally exhibit unpleasant flavors due to their low threshold values. Supercritical carbon dioxide extraction techniques are capable of extracting high boiling, low volatile, readily pyrolysable materials at temperatures well below their boiling point. Therefore, by using supercritical extraction, parameters are well controlled, and the content of these substances can be reduced to some extent. Through detection, the treatment method can reduce the content of fishy smell substances.
Drawings
FIG. 1 is the volatile matter content of sea cucumber meal before and after supercritical in example 1;
FIG. 2 is the major contribution of flavor content of the sea cucumber meal before and after supercritical in example 1;
FIG. 3 is a sensory evaluation radar chart of sea cucumber coarse powder before and after supercritical in example 1.
Detailed Description
The following examples used a gas chromatograph-mass spectrometer to perform flavor monitoring on sea cucumber meal: placing 0.1g of sea cucumber powder into a headspace sample injection bottle, adding 20-30 mu L of cyclohexanone serving as an internal standard, carrying out water bath at 40-50 ℃ for 40-50min, and after incubation, pricking an SPME sample injection needle provided with a gray extraction head into the headspace sample injection bottle for volatile component extraction, wherein the extraction temperature is 50 ℃ and the extraction time is 20min. After the extraction is completed, the sample injection needle adsorbed with the volatile components is pricked into a gas chromatography sample injection port to be desorbed for 2min. The sample inlet temperature was 250 ℃. The chromatographic temperature programming was maintained at 35℃for 3min, after which the temperature was raised to 280℃at 5℃per min. The mass spectrum condition is ionization by EI ion source, the voltage is 70eV, the temperature is 230 ℃, and the scanning range is 45-400. The resulting mass spectral data was retrieved using the NIST 2014 mass spectral database. The content was quantitatively analyzed by an internal standard method.
Flavor detection value after supercritical treatment: benzaldehyde is less than or equal to 0.063mg/kg; octanol +.0.81 mg/kg; 1-octen-3-ol +.1.22 mg/kg; 1-heptanol +.0.049 mg/kg; hexanal +.0.675 mg/kg; octanol +.0.68 mg/kg; toluene +.0.066 mg/kg.
In the examples described below, the salt content and ash content were measured in accordance with GB5009.44-2016 and GB5009.4-2016, respectively.
Example 1
1. Temporary raising of raw materials for reducing salt
Placing the caught sea cucumbers in saline water with the concentration of 1.5% and the mass of more than 3 times of the sea cucumbers for temporary culture for 5 hours, and controlling the water temperature to be 10 ℃; the brine is prepared by adopting seawater crystal and potassium chloride, namely, 1kg of seawater crystal is added into 60kg of purified water, and then 0.1% (g/100 mL of purified water) of food-grade potassium chloride is added for use after full dissolution.
2. Pretreatment of raw materials
The sea cucumber temporarily raised by salt reduction is rapidly opened at the abdomen, the content in the body cavity of the sea cucumber is removed, and the body wall of the sea cucumber is cleaned by clean water.
3. Endogenous enzyme synergistic gradient temperature control treatment
The cleaned sea cucumber body wall is placed in clear water with the mass being 2 times to be soaked, the temperature is reduced by Duan Jinpao min at the temperature of 40 ℃ and then the sea cucumber body wall is heated to the high temperature of 60 ℃ to be soaked for 60min, and the tenderization of the sea cucumber body wall tissue and the low-loss salt reduction are realized.
4. Particle pre-control
And (3) crushing the sea cucumber body wall treated in the step (3) into thick paste by using a wall breaking machine.
5. High temperature prefabrication
Maintaining the pulverized sea cucumber in the form of coarse pulp at 115deg.C for 10min.
6. Vacuum freeze drying
And (5) performing vacuum freeze drying for 12 hours to obtain a freeze-dried sea cucumber product.
7. Primary crushing
Pulverizing the lyophilized sea cucumber product into sea cucumber coarse powder within 20 meshes in a pulverizer.
8. Supercritical extraction
Putting sea cucumber coarse powder into an extraction kettle, and setting extraction temperature, pressure and CO 2 The flow rate and the like are in a supercritical state, and when the pressure of the extraction kettle is equal to the pressure of the storage tank, the touch screen presses the CO 2 The pump operation starts to perform dynamic extraction. The temperature of the extraction kettle is 35 ℃, the temperature of the circulating water is 3 ℃, the extraction pressure is 20MPa, and the CO is 2 The flow rate is 30L/h, and the extraction time is 3h. After extraction is finished, sea cucumber powder in the extraction kettle is collected and stored for standby.
9. Flavor detection
Placing 0.1g of sea cucumber coarse powder obtained in the step 7 into a headspace sample injection bottle, adding 20 mu L of cyclohexanone serving as an internal standard, carrying out water bath at 50 ℃ for 40min, and after incubation, pricking an SPME sample injection needle provided with a gray extraction head into the headspace sample injection bottle for volatile component extraction, wherein the extraction temperature is 50 ℃ and the extraction time is 20min. After the extraction is completed, the sample injection needle adsorbed with the volatile components is pricked into a gas chromatography sample injection port to be desorbed for 2min. The sample inlet temperature was 250 ℃. The chromatographic temperature programming was maintained at 35℃for 3min, after which the temperature was raised to 280℃at 5℃per min. The mass spectrum condition is ionization by EI ion source, the voltage is 70eV, the temperature is 230 ℃, and the scanning range is 45-400. The resulting mass spectral data was retrieved using the NIST 2014 mass spectral database. The content was quantitatively analyzed by an internal standard method.
Flavor detection value after supercritical treatment: benzaldehyde is less than or equal to 0.065mg/kg; octanol +.0.79 mg/kg; 1-octen-3-ol +.1.2 mg/kg; 1-heptanol +.0.051 mg/kg; hexanal +.0.683 mg/kg; octanol +.0.65 mg/kg; toluene +.0.062 mg/kg.
10. Superfine grinding
And (3) crushing the sea cucumber powder after supercritical carbon dioxide extraction by using a high-speed rotary crusher under the conditions of liquid nitrogen precooling, rotating at 10000rpm and a 0.5 mm-aperture mesh screen to obtain 100-mesh sea cucumber powder.
11. Prefabrication of products
The sea cucumber powder subjected to desalination and other pretreatment can be made into sea cucumber powder products such as tablets, sea cucumber nutritional powder and the like.
12. Product salt content detection
The sea cucumber powder obtained by the above method step 10 was subjected to salt content and ash content measurement, and the results are shown in table 1 below.
TABLE 1
Example 2
1. Temporary raising of raw materials for reducing salt
Placing the caught sea cucumbers in saline water with the concentration of 1.8% and the mass of more than 3 times of the sea cucumbers for temporary culture for 20 hours, and controlling the water temperature to be 20 ℃; the brine is prepared by adopting seawater crystal and potassium chloride, namely, 1kg of seawater crystal is added into 55kg of purified water, and then 0.3% (g/100 mL of purified water) of food-grade potassium chloride is added for use after full dissolution.
2. Sea cucumber pretreatment
The sea cucumber temporarily raised by salt reduction is rapidly opened at the abdomen, the content in the body cavity of the sea cucumber is removed, and the body wall of the sea cucumber is cleaned by clean water.
3. Endogenous enzyme synergistic gradient temperature control treatment
The cleaned sea cucumber body wall is soaked in clear water with the mass being 5 times that of the sea cucumber body wall, the temperature is reduced by Duan Pao min at 55 ℃, then the temperature is increased to be placed in a high-temperature section at 80 ℃ for soaking for 100min, and the tenderization of the sea cucumber body wall tissue and the low-loss salt reduction are realized.
4. Particle pre-control
And (3) crushing the sea cucumber body wall treated in the step (3) into thick paste by using a meat grinder.
5. High temperature prefabrication
Maintaining the pulverized sea cucumber in the form of coarse pulp at 105deg.C for 100min.
6. Vacuum freeze drying
And (5) performing vacuum freeze drying for 36h to obtain a freeze-dried sea cucumber product.
7. Primary crushing
Pulverizing the lyophilized sea cucumber product into sea cucumber coarse powder within 20 meshes in a pulverizer.
8. Supercritical extraction
Putting sea cucumber coarse powder into an extraction kettle, and setting extraction temperature, pressure and CO 2 The flow rate and the like are in a supercritical state, and when the pressure of the extraction kettle is equal to the pressure of the storage tank, the touch screen presses the CO 2 The pump operation starts to perform dynamic extraction. The temperature of the extraction kettle is 35 ℃, the temperature of the circulating water is 3 ℃, the extraction pressure is 25MPa, and the CO is 2 The flow rate is 30L/h, and the extraction time is 1.5h. After extraction is finished, sea cucumber powder in the extraction kettle is collected and stored for standby.
9. Flavor detection
Placing 0.1g of sea cucumber coarse powder obtained in the step 7 into a headspace sample injection bottle, adding 30 mu L of cyclohexanone serving as an internal standard, carrying out water bath at 40 ℃ for 50min, and after incubation, pricking an SPME sample injection needle provided with a gray extraction head into the headspace sample injection bottle for volatile component extraction, wherein the extraction temperature is 50 ℃ and the extraction time is 20min. After the extraction is completed, the sample injection needle adsorbed with the volatile components is pricked into a gas chromatography sample injection port to be desorbed for 2min. The sample inlet temperature was 250 ℃. The chromatographic temperature programming was maintained at 35℃for 3min, after which the temperature was raised to 280℃at 5℃per min. The mass spectrum condition is ionization by EI ion source, the voltage is 70eV, the temperature is 230 ℃, and the scanning range is 45-400. The resulting mass spectral data was retrieved using the NIST 2014 mass spectral database. The content was quantitatively analyzed by an internal standard method.
Flavor detection value after supercritical treatment: benzaldehyde is less than or equal to 0.06mg/kg; octanol +.0.78 mg/kg; 1-octen-3-ol +.1.06 mg/kg; 1-heptanol +.0.044 mg/kg; hexanal +.0.68 mg/kg; octanol +.0.62 mg/kg; toluene +.0.06 mg/kg.
10. Superfine grinding
And (3) crushing the sea cucumber powder after supercritical carbon dioxide extraction by using a high-speed rotary crusher under the conditions of liquid nitrogen precooling, rotating at 10000rpm and a 0.5 mm-aperture mesh screen to obtain 100-mesh sea cucumber powder.
11. Prefabrication of products
The sea cucumber powder subjected to desalination and other pretreatment can be made into sea cucumber powder products such as tablets, sea cucumber nutritional powder and the like.
12. Product salt content detection
The sea cucumber powder obtained by the above method step 10 was subjected to salt content and ash content measurement, and the results are shown in Table 2 below.
TABLE 2
Example 3
1. Temporary raising of raw materials for reducing salt
Placing the caught sea cucumbers in saline water with the concentration of 2.0% and the mass of more than 3 times of the sea cucumbers for temporary culture for 48 hours, and controlling the water temperature to be 0 ℃; the brine is prepared by adopting seawater crystal and potassium chloride, namely 1kg of seawater crystal is added into 50kg of purified water, and then 0.5% (g/100 mL of purified water) of food-grade potassium chloride is added for use after full dissolution.
2. Sea cucumber pretreatment
The sea cucumber temporarily raised by salt reduction is rapidly opened in the abdomen, the content in the body cavity is removed, and the sea cucumber body wall is cleaned by clean water.
3. Endogenous enzyme synergistic gradient temperature control treatment
The cleaned sea cucumber body wall is placed in clean water with the mass being 3 times to be soaked, the temperature is firstly lowered to 50 ℃ for Duan Jinpao min, then the temperature is raised to 70 ℃ for soaking for 150min, and the sea cucumber body wall tissue tenderization and low-loss salt reduction are realized.
4. Particle pre-control
And (3) crushing the sea cucumber body wall treated in the step (3) into thick paste by using a meat grinder.
5. High temperature prefabrication
The sea cucumber body wall crushed into thick paste is kept for 180min under the high temperature environment of 110 ℃.
6. Vacuum freeze drying
And (5) performing vacuum freeze drying for 72h to obtain a freeze-dried sea cucumber product.
7. Primary crushing
Pulverizing the lyophilized sea cucumber product into coarse sea cucumber powder in a pulverizer.
8. Supercritical extraction
Putting sea cucumber coarse powder into an extraction kettle, and setting extraction temperature, pressure and CO 2 The flow rate and the like are in a supercritical state, and when the pressure of the extraction kettle is equal to the pressure of the storage tank, the touch screen presses the CO 2 The pump operation starts to perform dynamic extraction. The temperature of the extraction kettle is 35 ℃, the temperature of the circulating water is 4 ℃, the extraction pressure is 30MPa, and the CO is 2 The flow rate is 30L/h, and the extraction time is 0.5h. After extraction is finished, sea cucumber powder in the extraction kettle is collected and stored for standby.
9. Flavor detection
Placing 0.1g of sea cucumber coarse powder obtained in the step 7 into a headspace sample injection bottle, adding 30 mu L of cyclohexanone serving as an internal standard, carrying out water bath at 50 ℃ for 50min, and after incubation, pricking an SPME sample injection needle provided with a gray extraction head into the headspace sample injection bottle for volatile component extraction, wherein the extraction temperature is 50 ℃ and the extraction time is 20min. After the extraction is completed, the sample injection needle adsorbed with the volatile components is pricked into a gas chromatography sample injection port to be desorbed for 2min. The sample inlet temperature was 250 ℃. The chromatographic temperature programming was maintained at 35℃for 3min, after which the temperature was raised to 280℃at 5℃per min. The mass spectrum condition is ionization by EI ion source, the voltage is 70eV, the temperature is 230 ℃, and the scanning range is 45-400. The resulting mass spectral data was retrieved using the NIST 2014 mass spectral database. The content was quantitatively analyzed by an internal standard method.
Flavor detection value after supercritical treatment: benzaldehyde is less than or equal to 0.069mg/kg; octanol +.0.783 mg/kg; 1-octen-3-ol +.1.21 mg/kg; 1-heptanol +.0.05 mg/kg; hexanal +.0.684 mg/kg; octanol +.0.623 mg/kg; toluene +.0.06 mg/kg.
10. Superfine grinding
And (3) crushing the sea cucumber powder after supercritical carbon dioxide extraction by using a high-speed rotary crusher under the conditions of liquid nitrogen precooling, rotating at 10000rpm and a 0.5 mm-aperture mesh screen to obtain 100-mesh sea cucumber powder.
11. Prefabrication of products
The sea cucumber powder subjected to desalination and other pretreatment can be made into sea cucumber powder products such as tablets, sea cucumber nutritional powder and the like.
12. Product salt content detection
The sea cucumber powder obtained by the above method step 10 was subjected to salt content and ash content measurement, and the results are shown in Table 3 below.
TABLE 3 Table 3
Comparing the sea cucumber meal obtained in step 7 of example 1 (i.e. sea cucumber powder before supercritical) with the sea cucumber powder obtained in step 8:
(1) And (3) comparing and analyzing the flavor detection and the deodorization effect, and verifying the result:
as shown in figure 1, 80 volatile substances detected by SPME analysis are mainly alcohols, aldehydes, ketones, hydrocarbons and esters, the content of the volatile flavor substances of the sea cucumber powder subjected to supercritical treatment is reduced compared with that of the sea cucumber powder serving as a raw material, and the content of the alcohols, aldehydes and esters is increased. As shown in figure 2, the main contribution flavor of the sea cucumber fishy smell is substances such as 1-octen-3-ol, octanol, nonadienal, decyl aldehyde, heptanal and the like, and the content of the main contribution volatile flavor substances of the sea cucumber powder after supercritical extraction is reduced to different degrees.
According to the prior research report, the volatile flavor substances of the aquatic products are the main fishy smell substances of the aquatic products, such as aldehydes with low molecular weight, the aldehydes have low threshold value, so that the aquatic products generally generate some unpleasant smell, the low concentration of the aldehydes can generate aroma, the contents of aldehydes and other flavors are obviously reduced by a supercritical dynamic extraction method, as shown in figure 2, wherein the concentration of benzaldehyde changes the most, and the concentration of octanol is reduced from 3.345mg/kg to 0.06mg/kg; octanol concentration was reduced from 2.34mg/kg to 0.787mg/kg; the concentration of 1-octene-3-ol is reduced from 1.15mg/kg to 1.06mg/kg; the concentration of 1-heptanol was reduced from 0.435mg/kg to 0.041mg/kg; hexanal concentration was reduced from 1.17mg/kg to 0.68mg/kg; the concentration of octanal is reduced from 1.47mg/kg to 0.61mg/kg; toluene concentration was reduced from 0.43mg/kg to 0.051 mg/kg.
(2) Sensory analysis before and after deodorization and sensory results of deodorization effect:
the specific evaluation method comprises the following steps: sea cucumber powder before and after supercritical treatment is respectively placed in transparent measuring cups in equal quantity, a sensory evaluation group is formed by 20 trained sensory evaluators, and each index is fully scored for 15 points according to sea cucumber flavor evaluation standards in a nose-sniffing mode. Sensory evaluation analysis is shown in table 4.
As shown in fig. 3, the sensory evaluation analysis results of the sea cucumber coarse powder before and after supercritical treatment show that the sensory scores of three indexes of the sea cucumber powder fishy smell, the harata smell and the mushroom smell are reduced after supercritical extraction compared with the sea cucumber powder before supercritical extraction, the sensory scores of cucumber smell and green smell are improved, and the overall acceptability of the sea cucumber powder after supercritical extraction is improved.
While the invention has been described with reference to the preferred embodiments, it is not limited thereto, and various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (10)
1. The preparation method of the low-fishy low-salt sea cucumber powder is characterized by mainly comprising the following steps of:
(1) Sea cucumber salt-reducing temporary culture
Placing the caught sea cucumbers in saline water with the concentration of 1.5-2.0% and the mass of more than 3 times of the sea cucumbers, temporarily culturing for 3-48 hours, and controlling the water temperature to be 0-20 ℃; the brine is prepared by adopting seawater crystal and potassium chloride, namely 1kg of seawater crystal is added into 50-60kg of purified water, and then 0.1-0.5g/100mL of purified water is added into the brine to be fully dissolved for use;
(2) Sea cucumber pretreatment
The sea cucumber subjected to salt reduction temporary culture is opened at the abdomen, the content in the body cavity of the sea cucumber is removed, and the body wall of the sea cucumber is cleaned by water;
(3) Endogenous enzyme synergistic gradient temperature control treatment
Soaking the cleaned sea cucumber body wall in 2-5 times of clear water at 40-55deg.C for 20-120min, and heating to 60-80deg.C for 60-150min;
(4) Particle pre-control
Crushing the sea cucumber body wall treated in the step (3) into thick paste by using a meat grinder, a crusher, a wall breaking machine or the like;
(5) High temperature prefabrication
Maintaining the pulverized sea cucumber in crude slurry state at 105-115deg.C for 10-180min;
(6) Vacuum freeze drying
Vacuum freeze-drying the high-temperature prefabricated sea cucumber slurry for 12-72 hours to obtain a freeze-dried sea cucumber product;
(7) Primary crushing
Pulverizing the lyophilized sea cucumber product into sea cucumber coarse powder within 20 meshes in a pulverizer;
(8) Supercritical carbon dioxide extraction
Placing sea cucumber coarse powder into an extraction kettle for supercritical carbon dioxide extraction, and collecting sea cucumber powder in the extraction kettle for later use after extraction is finished;
(9) Superfine grinding
And crushing the sea cucumber powder extracted by the supercritical carbon dioxide through a high-speed rotary crusher to obtain a sea cucumber powder finished product.
2. The method of claim 1, wherein the brine concentration in step (1) is 1.5% or 1.8%.
3. The method of claim 1, wherein the amount of potassium chloride used in step (1) is 0.1%, 0.3% or 0.5%.
4. The method according to claim 1, wherein the step (3) is to soak the cleaned sea cucumber body wall in 2-5 times of clear water, soak for 20min at 40-55 ℃, and then soak for 60min at 60-80 ℃ after heating; or soaking the cleaned sea cucumber body wall in 2-5 times of clear water at 40-55deg.C for 60min, and heating to 60-80deg.C for 100min; or soaking the cleaned sea cucumber body wall in 2-5 times of clear water at 40-55deg.C for 120min, and heating to 60-80deg.C for 150min.
5. The method according to claim 1, wherein the sea cucumber crushed into a coarse slurry in step (5) is maintained at 105-115 ℃ for 10min, 100min or 180min.
6. The method according to claim 1, wherein the temperature of the extraction kettle is 35 ℃, the temperature of the circulating water is 3-5 ℃, the extraction pressure is 20-30MPa, and the CO is 2 The flow is 30L/h, and the extraction time is 0.5-3h.
7. The method according to claim 1, wherein the step (9) is to crush the sea cucumber powder subjected to supercritical dynamic extraction by using a high-speed rotary crusher under the conditions of liquid nitrogen precooling, rotating speed 10000rpm and a 0.5mm aperture mesh screen, so as to obtain 100-mesh sea cucumber powder.
8. The low-salt sea cucumber powder prepared by the method of any one of claims 1 to 7.
9. A sea cucumber powder product comprising the low-salt sea cucumber powder of claim 8.
10. The sea cucumber powder product as claimed in claim 9, characterized by being a tablet obtained by tabletting sea cucumber powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310068276.2A CN116491632A (en) | 2023-01-31 | 2023-01-31 | Preparation method of low-fishy low-salt sea cucumber powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310068276.2A CN116491632A (en) | 2023-01-31 | 2023-01-31 | Preparation method of low-fishy low-salt sea cucumber powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN116491632A true CN116491632A (en) | 2023-07-28 |
Family
ID=87319073
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202310068276.2A Pending CN116491632A (en) | 2023-01-31 | 2023-01-31 | Preparation method of low-fishy low-salt sea cucumber powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN116491632A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104286975A (en) * | 2014-10-08 | 2015-01-21 | 大连工业大学 | Method for producing low-temperature cooked sea cucumber product by adopting endogenous enzyme tenderization technology |
| CN106666333A (en) * | 2016-11-29 | 2017-05-17 | 乳山绿植庄园海洋生物科技有限公司 | Deodorization method of sea intestine whole powder |
| CN111084346A (en) * | 2019-12-23 | 2020-05-01 | 谢海峰 | Preparation process of sea cucumber tablet and sea cucumber tablet prepared by preparation process |
| CN112425737A (en) * | 2020-11-05 | 2021-03-02 | 江南大学 | Fishy smell-removed and decolored sea cucumber powder and preparation method thereof |
| CN115590163A (en) * | 2022-11-24 | 2023-01-13 | 大连鑫玉龙海洋生物种业科技股份有限公司（Cn） | Processing method of instant sea cucumber with eggs |
-
2023
- 2023-01-31 CN CN202310068276.2A patent/CN116491632A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104286975A (en) * | 2014-10-08 | 2015-01-21 | 大连工业大学 | Method for producing low-temperature cooked sea cucumber product by adopting endogenous enzyme tenderization technology |
| CN106666333A (en) * | 2016-11-29 | 2017-05-17 | 乳山绿植庄园海洋生物科技有限公司 | Deodorization method of sea intestine whole powder |
| CN111084346A (en) * | 2019-12-23 | 2020-05-01 | 谢海峰 | Preparation process of sea cucumber tablet and sea cucumber tablet prepared by preparation process |
| CN112425737A (en) * | 2020-11-05 | 2021-03-02 | 江南大学 | Fishy smell-removed and decolored sea cucumber powder and preparation method thereof |
| CN115590163A (en) * | 2022-11-24 | 2023-01-13 | 大连鑫玉龙海洋生物种业科技股份有限公司（Cn） | Processing method of instant sea cucumber with eggs |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104585826B (en) | A kind of fermented ginseng goods and preparation method thereof | |
| CN102876559B (en) | Healthcare kelp vinegar and preparation method thereof | |
| CN101161113B (en) | Abstraction of pine nut oil, residual oil cake food after abstracting and its preparing method | |
| CN102492601A (en) | Asparagus healthcare vinegar and preparation process | |
| CN107151611A (en) | A kind of brew method of red date fermentation wine | |
| CN101803768A (en) | Preparation method of ginkgo sauce | |
| WO2023050689A1 (en) | Biological preservation solution for stinky mandarin fish and method for producing low-salt stinky mandarin fish | |
| CN101875890A (en) | Ginseng dry white wine and processing technique thereof | |
| CN105104505A (en) | Fresh-cut Chinese yam fresh keeping agent | |
| CN104997096A (en) | Chinese fevervine sour soup beverage and preparation method thereof | |
| CN110558534B (en) | Preparation method of pleurotus eryngii soy sauce with high alcohol yield and pleurotus eryngii soy sauce | |
| CN116491632A (en) | Preparation method of low-fishy low-salt sea cucumber powder | |
| CN105029432A (en) | Brewing technology of composite enzyme using chaenomeles sinensis as main material | |
| CN113372461B (en) | Method for extracting selenium polysaccharide with high antioxidant activity from selenium-rich passion fruit peel | |
| KR100375171B1 (en) | Salt-fermented fish sauce including extract of optia fiacus midia and preparing process thereof | |
| CN114045193A (en) | Preparation method of malus micromalus makino high-calcium beverage co-produced biochar | |
| KR20010100061A (en) | Manufacturing method of mulberry extract and liquid beverage containing this | |
| KR101482253B1 (en) | Manufacturing method of salted fish using Saposhnikovia divaricata | |
| CN112195084A (en) | Okra wine brewing device and method | |
| CN106539075A (en) | A kind of preparation method of efficient absorption sea cucumber nutrient buccal tablet | |
| Shao et al. | Establishment of a novel loach-deodorization technology based on gas chromatography-ion mobility spectroscopy analysis | |
| KR102527508B1 (en) | Manufacturing method of food composition containing sturgeon extract for relieving symptom of atopic dermatitis | |
| CN106701322B (en) | Extraction method of fermented noni seed essential oil | |
| CN115956660A (en) | Preparation method of low-salt sea cucumber powder | |
| CN107279856A (en) | Yellow tribute chopped chilli of a kind of radish local flavor and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |