CN1245898C - Method for processing dried sea cucumbers - Google Patents
Method for processing dried sea cucumbers Download PDFInfo
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- CN1245898C CN1245898C CNB2004100236966A CN200410023696A CN1245898C CN 1245898 C CN1245898 C CN 1245898C CN B2004100236966 A CNB2004100236966 A CN B2004100236966A CN 200410023696 A CN200410023696 A CN 200410023696A CN 1245898 C CN1245898 C CN 1245898C
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- sea cucumbers
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Abstract
The present invention relates to a method for processing dried sea cucumbers, which is characterized in that sea cucumbers are pretreated; the sea cucumbers which are pretreated are put in liquid and are pressurized for 10 to 30 minutes; the sea cucumbers which are pressurized are added in enzyme liquid to be treated for 30 to 90 minutes; finally, the sea cucumbers are dried. The liquid is water or the aqueous solution of salt, the pressure required by the treatment is from 100 to 400MPa, the temperature of the liquid is from 40 to 80 DEG C, and the density by weight percentage of the aqueous solution of salt is from 3 to 10%. The enzyme liquid is glutamine transaminage, the density by weight percentage of the enzyme liquid is from 0.5 to 2.5%, and the temperature for treatment is from 4 to 50 DEG C. The processing period of the dried sea cucumbers by the method of the present invention is 4 days, the content of the mucopolysaccharide of sea cucumbers with spikes in a product is larger than 8%, the water expanding time of the dried sea cucumbers is less than 8 hours (under the condition of room temperature), and the rehydration ratio is larger than 800%. The method has the advantages that various natural activity ingredients of the sea cucumbers are kept, the water expanding time of the sea cucumbers is shortened greatly, and the natural shapes and full elasticity of the sea cucumbers are fully kept.
Description
Technical field
The present invention relates to a kind of processing method of dried sea-cucumber, particularly relate to a kind of method of the instant dried sea-cucumber of processing that enzyme, glutamine transaminase recombined collagen and vitrifying dry technology combine that utilizes super-pressure to go out.
Background technology
Sea cucumber is subjected to the favor of Chinese Consumer's always as traditional invigorant.Sea cucumber (particularly stichopus japonicus) has higher commodity value through the processed goods after drying.Sea cucumber is one of " extra large eight delicacies ".The serial Shandong cuisine that with the sea cucumber is major ingredient has constituted the distinctive seafood delights delicacies of Chinese north and south dish.Stichopus japonicus is the famousst and precious a kind of in China edible sea cucumber, contains the active material of structure uniqueness such as stichopus japonicus collagen, stichopus japonicus mucopolysaccharide, stichopus japonicus phosphatide, stichopus japonicus element, stichopus japonicus saponin.The stichopus japonicus mucopolysaccharide is the anionic high molecular substance of birdsing of the same feather flock together, so stichopus japonicus be otherwise known as " rich polyanion food ".Pharmacological evaluation shows, multiple physiologically actives such as that stichopus japonicus has is antitumor, anticoagulation, analgesia, raising body immunity, antimycotic, radioresistance damage, prevention senile dementia, Antiarthritic effect, antiviral activity.The processing of dried sea-cucumber is prolonged with traditional processing method in the past always, in traditional sea cucumber process, needs boiling repeatedly, and pickles with salt, dries after mixing plant ash at last.This processing method of sea cucumber has bigger drawback, be in particular in the following aspects: (1) is serious as the stichopus japonicus mucopolysaccharide loss of sea cucumber major function active component, the stichopus japonicus mucopolysaccharide accounts for trepang in the sea cucumber body wall organic more than 12%, and the dried sea-cucumber of processing through traditional handicraft has only 2.5%.Vitamin in the sea cucumber and trace element and some water soluble ingredients also have bigger loss in dehydration simultaneously; (2) traditional processing method adopts Exposure to Sunlight or traditional furnace drying method, make the structure of the collagen of dried sea cucumber become fine and close, tough and tensile, make edible preceding water send out process and become difficult, at present, the system of sending out of sea cucumber generally need boil and also rehydration after sea cucumber almost can not return to original weight; (3) owing to repeatedly long boiling, holothurian collagen destroys serious, and the sea cucumber after the rehydration is little through the elasticity deficiency that becomes after cooking, toughness, greatly reduces the palatability when eating; (4) long, traditional sea cucumber processing needs repeatedly boiling, salted of the process-cycle of product, and adopt air dry, long processing time generally needed about 20 days.
Summary of the invention
The object of the present invention is to provide a kind of processing method of dried sea-cucumber, it can overcome the above-mentioned shortcoming of prior art.
A kind of processing method of dried sea-cucumber is characterized in that sea cucumber preprocessing; Pretreated sea cucumber is put into a kind of liquid, pressurized treatments 10-30min; To add through the sea cucumber of pressurized treatments in a kind of enzyme liquid, handle 30-90min; Final drying.
Cycle by method processing dried sea-cucumber of the present invention is 4 days, and the content of stichopus japonicus mucopolysaccharide is greater than 8% in the product, and the water of trepang is sent out the time less than 8 hours (under the room temperature condition), and reconstitution rate is greater than 800%; The multiple active skull cap components that can keep sea cucumber can make the water of sea cucumber send out the time again and shorten greatly, and fully keep the advantage of natural shape and the elasticity foot of sea cucumber.
The specific embodiment
The fresh sea cucumber of 5Kg (stichopus japonicus) is cut open from belly, remove internal organ and clean silt, pretreated sea cucumber put into 60 ℃ water, handle 20min down in 200Mpa pressure, after making the autolytic enzyme complete deactivation in the sea cucumber, put into concentration expressed in percentage by weight rapidly and be 1.5% glutamine transaminase (TGase) liquid, handle 60min down in 45 ℃, utilize glutamine transaminase can make the holothurian collagen molecule that crosslinked characteristic takes place, make holothurian collagen generate more network structure.Cleaning sea cucumber after handling is clean, carry out drying, the gained dried sea-cucumber is 0.165Kg, bag distribution packaging.
Water described in the present embodiment can be used common salt aqueous solution instead, and the latter's concentration expressed in percentage by weight is 3-10%, and the temperature of water or common salt aqueous solution is 40-80 ℃.Handling used pressure is 100-400Mpa; Described enzyme liquid is glutamine transaminase, and the concentration expressed in percentage by weight of enzyme liquid is 0.5-2.5%, and the temperature of processing is 4-50 ℃, and described drying is vacuum drying, microwave drying or far-infrared ray drying.
Claims (3)
- The processing method of 1 one kinds of dried sea-cucumbers is characterized in that sea cucumber preprocessing; Pretreated sea cucumber is put into a kind of liquid, pressurized treatments 10-30min; To add through the sea cucumber of pressurized treatments in a kind of enzyme liquid, handle 30-90min; Final drying, described preliminary treatment comprise to be cut sea cucumber open, remove internal organ and cleans silt; Described liquid is water or common salt aqueous solution, and handling used pressure is 100-400MPa, and described fluid temperature is 40-80 ℃, and the weight percent concentration of described common salt aqueous solution is 3-10%; Described enzyme liquid is glutamine transaminase, and the concentration expressed in percentage by weight of enzyme liquid is 0.5-2.5%, and the temperature of processing is 4-50 ℃.
- 2 by the described processing method of claim 1, it is characterized in that described sea cucumber is a stichopus japonicus.
- 3 by the described processing method of claim 1, it is characterized in that described drying is vacuum drying, microwave drying or far-infrared ray drying.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100236966A CN1245898C (en) | 2004-03-12 | 2004-03-12 | Method for processing dried sea cucumbers |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100236966A CN1245898C (en) | 2004-03-12 | 2004-03-12 | Method for processing dried sea cucumbers |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1559296A CN1559296A (en) | 2005-01-05 |
| CN1245898C true CN1245898C (en) | 2006-03-22 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2004100236966A Expired - Fee Related CN1245898C (en) | 2004-03-12 | 2004-03-12 | Method for processing dried sea cucumbers |
Country Status (1)
| Country | Link |
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| CN (1) | CN1245898C (en) |
Families Citing this family (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101596525B (en) * | 2009-06-19 | 2012-01-25 | 中国水产科学研究院渔业机械仪器研究所 | Pre-treating and pre-detecting technique for sea cucumber and device thereof |
| CN101617837B (en) * | 2009-07-28 | 2011-10-12 | 中国水产科学研究院渔业机械仪器研究所 | Sea cucumber pretreatment technology for mechanically processing and corresponding equipment thereof |
| CN101695396B (en) * | 2009-10-22 | 2012-06-20 | 大连海晏堂生物有限公司 | Method for preparing instant trepang |
| CN102251006B (en) * | 2011-07-29 | 2013-12-25 | 宁波超星海洋生物制品有限公司 | Method for manufacturing collagen from black sea cucumbers from East China Sea |
| CN102342546B (en) * | 2011-09-23 | 2013-08-14 | 中国海洋大学 | Sliced dry sea cucumber, preparation method thereof, drugs and health care products containing sliced dry sea cucumber and application thereof |
| CN102919891B (en) * | 2012-11-21 | 2014-04-02 | 福建农林大学 | Sea cucumber drying method |
| CN103054136B (en) * | 2013-01-24 | 2014-07-02 | 中国海洋大学 | Preparation method of dried sea cucumbers capable of quickly re-watering |
| CN103300417B (en) * | 2013-07-04 | 2014-07-02 | 福建岳海水产食品有限公司 | Preparation method of unsalted dried sea cucumbers |
| CN104757601A (en) * | 2014-01-05 | 2015-07-08 | 唐丹 | Self-soaking light dry sea cucumber and production method thereof |
| CN104757600A (en) * | 2014-01-05 | 2015-07-08 | 唐丹 | Self-soaking light dry sea cucumber and production method thereof |
| CN104757599A (en) * | 2014-01-05 | 2015-07-08 | 唐丹 | Self-soaking light dry sea cucumber and production method thereof |
| CN104982967A (en) * | 2014-11-05 | 2015-10-21 | 浙江海洋学院 | Dry production method of East China Sea Cucumaria japonica |
| CN104522836B (en) * | 2014-12-31 | 2018-05-22 | 中国海洋大学 | A kind of method for extending instant holothurian storage period |
| CN112841647A (en) * | 2021-01-18 | 2021-05-28 | 南京中医药大学 | Collagen food fixing agent and fixing method thereof |
-
2004
- 2004-03-12 CN CNB2004100236966A patent/CN1245898C/en not_active Expired - Fee Related
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| Publication number | Publication date |
|---|---|
| CN1559296A (en) | 2005-01-05 |
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| C06 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| EE01 | Entry into force of recordation of patent licensing contract |
Assignee: Shishi Huabao Mingxiang Foods Co., Ltd. Assignor: Ocean University of China Contract fulfillment period: 2008.8.10 to 2017.8.9 contract change Contract record no.: 2009351000014 Denomination of invention: Method for processing dried sea cucumbers Granted publication date: 20060322 License type: Exclusive license Record date: 2009.3.17 |
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| LIC | Patent licence contract for exploitation submitted for record |
Free format text: EXCLUSIVE LICENSE; TIME LIMIT OF IMPLEMENTING CONTACT: 2008.8.10 TO 2017.8.9; CHANGE OF CONTRACT Name of requester: SHISHI HUABAO MINGXIANG FOODSTUFFS CO., LTD. Effective date: 20090317 |
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| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20060322 Termination date: 20140312 |