CN1315416C - Instant fresh sea cucumber can and its preparation method - Google Patents

Instant fresh sea cucumber can and its preparation method Download PDF

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CN1315416C
CN1315416C CN 200410035419 CN200410035419A CN1315416C CN 1315416 C CN1315416 C CN 1315416C CN 200410035419 CN200410035419 CN 200410035419 CN 200410035419 A CN200410035419 A CN 200410035419A CN 1315416 C CN1315416 C CN 1315416C
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sea cucumber
cucumber
temperature
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deodorization
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CN1593237A (en )
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刘敦华
毕海峰
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毕海峰
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Abstract

本发明涉及一种即食纯鲜海参罐头及制作方法,由鲜活海参经过挑选与清洗、去内脏、灭酶、熟化、涨发、脱腥、装袋封口、杀菌加工成的即食食品。 The present invention relates to an instant and canned pure fresh sea cucumber production methods, the selection and fresh cucumbers after cleaning, gutted, enzyme inactivation, aging, hair up, deodorization, bag sealing, sterilization processed into instant food. 实现了海参的常温保鲜,保持了海参的纯天然性,有效地保存了海参的营养,粘多糖,矿物质及微量元素,具有组织紧密,软硬适度,排列整齐,无碎散,可展现海参的自然形状和产品质量,铜≤5.0mg/kg,铅≤1.0mg/kg,砷≤0.5mg/kg,微生物指标符合罐头商业无菌要求,其保质期能达到6-12个月。 Achieved at room temperature preservation of sea cucumber, maintaining the natural properties of sea cucumber, effectively preserve nutrition, mucopolysaccharides, minerals and trace elements of sea cucumber, have organized, softness and hardness, arranged in neat rows, no broken loose, can show sea cucumber natural shape and product quality, a copper ≤5.0mg / kg, lead ≤1.0mg / kg, arsenic ≤0.5mg / kg, microbial indicators in line commercial Sterilization claims, shelf-life can reach 6-12 months. 可以直接食用,或做其他原料用。 You can eat, or do other raw materials used.

Description

一种即食纯鲜海参罐头及制作方法 An instant of pure fresh sea cucumber canning and production methods

所属技术领域本发明涉及食品加工技术领域,具体地说是一种即食纯鲜海参罐头及制作方法。 The present invention relates to the art technical field of food processing, in particular to a canned instant pure fresh sea cucumber production methods.

背景技术 Background technique

鲜活海参的加工保存是一个难题,目前一般采用的方法是将鲜活海参用草木灰干制后保存,食用时再将干制海参用食用碱醒发,这种加工方法虽然简单,但是给食用时增加了麻烦,需要醒发干制海参,其程序烦琐,整个干制和醒发过程中都会造成海参营养物质大量减少和损失,且醒发后的海参食用时口感和颜色都比鲜活海参差,影响了海参的营养食用效果。 Save processing fresh cucumber is a problem, a method is generally used to present fresh sea cucumber dried ash after storage, and then dried sea cucumber proofing eating food base, this processing method is simple, but to eat increased trouble, need proofing dried sea cucumber, its cumbersome procedures, the whole dried and proofing process will result in a large number of sea cucumber nutrients and reduce losses, and after proofing and color than taste when fresh edible sea cucumbers It varies, affecting the nutritional effects of the consumption of sea cucumber. 另外,有一种鲜活海参的加工是将其冷冻,冷冻后的海参储藏保存及运输都需要有冷冻设备,这种加工的方法,海参还会出现自溶,储藏时间越长,自溶现象越严重,体积和重量都会减少,造成很大的浪费。 In addition, there is a fresh sea cucumber processing is to be frozen, sea cucumbers save storage and transportation needs to have frozen after refrigeration equipment, this method of processing, sea cucumbers will appear autolysis, the longer the storage time, the autolysis serious, volume and weight are reduced, resulting in a great waste. 海参是一种高级营养补益品,目前市场上有多种海参食品,大多是以海参作为其中的一种物质而形成的海参食品,但没有固形的即食海参,更没有即食纯鲜海参罐头。 Sea cucumber is an advanced nutritional tonic products, a variety of sea cucumber food on the market today, mostly in the sea cucumber sea cucumber as a food substance which is formed, but no solid-to-eat sea cucumbers, and no instant canned pure fresh sea cucumber.

发明内容 SUMMARY

本发明的目的是提供一种工艺简单,制作容易,加工成本低,能在常温下保鲜的固形海参,其营养成分高,食用方便,可以直接食用,也可以与其他原料再加工成各种食品,适用广泛的即食纯鲜海参罐头及制作方法。 Object of the present invention is to provide a simple process, easy to manufacture, low cost, capable of fresh sea cucumber solid at ordinary temperatures, its high nutrition, convenience food, can be eaten directly or may be further processed into a variety of foods and other materials for a wide range of instant and canned pure fresh sea cucumber production methods.

本发明可以通过如下措施达到:一种即食纯鲜海参罐头,其特征在于它是由鲜活海参经过挑选与清洗、去内脏、灭酶、熟化、涨发、脱腥、装袋封口、杀菌加工成的即食食品。 The present invention can be reached by the following measures: an instant pure fresh sea cucumber cans, characterized in that it is made through the selection and cleaning fresh sea cucumber, gutted, enzyme inactivation, aging, hair up, deodorization, bag sealing, sterilization processing to-eat foods.

为进一步实现本发明的目的,用如下技术方法进行实施的,一种即食纯鲜海参罐头的制作方法,依次包括如下步骤:挑选与清洗、去内脏,灭酶,熟化,涨发,脱腥,装袋封口,杀菌;所述的挑选与清洗、去内脏是对活海参进行人工挑选,去掉病海参,清洗并开腹去除内脏洗净;所述的灭酶是将洗净的活海参放在用氢氧化钠作为灭酶剂配制的溶液中,其溶液PH值为7.5-12,温度40-100℃,浸入时间10-60min;所述的熟化过程是在压力锅中进行,其压力为0.01-0.2Mpa,温度100-210℃,时间为10-60min;所述的涨发过程是在低温下进行的,涨发溶液中所用的涨发剂为食用碱,其添加量为0-10%(重量),溶液温度为-5-10℃,海参浸入时间为5-30h;所述的脱腥过程,是用葡萄糖作为脱腥剂,其添加量为0.1-3%(重量)水溶液,温度为40-90℃,海参浸入时间为10-60min;所述的装袋封 , Carried out by the following technical methods in order to further achieve the object of the present invention, a method for the production of pure fresh sea cucumber instant cans, comprising the steps of sequentially: selection and washing, gutted, enzyme inactivation, aging, hair up, deodorization, bagging sealing, sterilization; the selection and cleaning, is gutted manual selection of live sea cucumber, sea cucumber disease removed, cleaned and eviscerated open wash; the enzyme is washed off live in sea cucumber with sodium hydroxide to inactivate enzymes formulated as a solution, which solution PH value of 7.5-12, a temperature of 40-100 deg.] C, the immersion time 10-60min; the maturing process is carried out in a pressure cooker, a pressure of 0.01 0.2mpa, a temperature of 100-210 deg.] C, time is 10-60min; hair up the process is carried out at a low temperature, that rises up the initiator solution was used in the edible base, added in an amount which is 0-10% ( by weight), the solution temperature is -5-10 ℃, cucumber immersion time is 5-30 h; the deodorization process is the use of glucose as a deodorizing agent added in an amount 0.1 to 3% (by weight) aqueous solution at a temperature of 40-90 ℃, cucumber immersion time is 10-60min; sealing said bagging 包括装罐和装袋;所述的杀菌是对海参装入选用无菌复合材料PP与PET与PE制成的无菌复合袋内后进行的,温度为70-95℃,时间20-50min。 Including filling and bagging; said sterilization is performed after selection of sterile cucumber charged composite bag PP Sterile composites made with PET and PE, a temperature of 70-95 deg.] C, time 20-50min.

本发明按上述方案实现了海参的常温保鲜,保持了海参的纯天然性,有效地保存了海参的营养,粘多糖,矿物质及微量元素,具有组织紧密,软硬适度,排列整齐,无碎散,可展现海参的自然形状和产品质量,铜≤5.0mg/kg,铅≤1.0mg/kg,砷≤0.5mg/kg,微生物指标符合罐头商业无菌要求,其保质期能达到6-12个月。 The present invention achieves the above-described embodiment of the room temperature preservation sea cucumber, sea cucumbers of maintaining a natural and effectively preserve the nutritional, mucopolysaccharides, minerals and trace elements sea cucumber, with well organized, moderate hardness, neat, no broken scattered, may exhibit the shape and quality of natural sea cucumber, copper ≤5.0mg / kg, lead ≤1.0mg / kg, arsenic ≤0.5mg / kg, microbial indicators in line commercial Sterilization claims, shelf-life can reach 6-12 month. 可以直接食用,或做其他原料用。 You can eat, or do other raw materials used.

具体实施方式 detailed description

下面结合实施例对本发明作进一步详细的描述:实施例1:一种即食纯鲜海参罐头及制作方法,它是由鲜活海参经过挑选与清洗、去内脏、灭酶、熟化、涨发、脱腥、装袋封口、杀菌加工成的即食食品。 Below in connection with embodiments of the present invention will be further described in detail: Example 1: an instant and canned pure fresh sea cucumber manufacturing method, which is the result of the selection and cleaning fresh cucumber, gutted, enzyme inactivation, aging, up hair, off fishy, ​​bag sealing, sterilization processed into instant food. 其制作方法是:将鲜活海参进行人工挑选,去掉病海参,经过清洗后,开腹去除内脏洗净,然后进行灭酶处理,用氢氧化钠作为灭菌剂,配制含氢氧化钠的溶液,溶液的PH值为7.5,温度100℃,将海参浸入溶液中,时间在10min,捞出后用清水漂洗干净,再进行熟化处理,熟化的过程是在压力锅中进行,其操作压力为0.01Mpa,温度210℃,时间为10min,快速取出用无菌软化水冷却,进入冷库进行涨发处理,涨发剂为食用碱,配制含食用碱0%(重量)的水溶液,温度为-5℃,将海参浸入其中时间10h;然后进行脱腥处理,葡萄糖为脱腥剂,配制含葡萄糖0.1%(重量)的水溶液,温度为90℃,将海参浸入其中60min;取出海参装袋包括装罐和装袋,快速封口。 Their production methods are: manual selection of the fresh sea cucumber, sea cucumber disease removed, after washing, removal of abdominal viscera washed, and then processed to inactivate enzymes, with sodium hydroxide as a sterilizing agent, formulated in a solution containing sodium hydroxide , PH of the solution is 7.5, temperature 100 ℃, sea cucumber immersed in the solution, time 10min, remove and rinse with water, and then aging treatment, the aging process is carried out in a pressure cooker, which operating pressure is 0.01Mpa temperature 210 deg.] C, time 10min, cooled rapidly removed with sterile demineralized water, into the cold storage up hair treatment agent is made up food base, an alkali aqueous solution was prepared containing 0% edible (by weight), the temperature of -5 deg.] C, the time immersed cucumber 10H; followed by deodorization treatment, deodorization agent, glucose, glucose aqueous solution was prepared containing 0.1% (by weight), the temperature was 90 ℃, immersed in sea cucumber 60min; canning and extracted sea cucumber comprising a bagging bagging quickly seal. 包装袋的材料是选用PP与PET与PE加工成的无菌复合袋;再进入杀菌锅中进行杀菌,杀菌温度控制在70℃,时间控制在50min;杀菌后立即取出放在流水中冷却至常温,其保质期能达到6-12个月。 Bag material is selected PP and PE and PET is processed into a sterile bag; again into the retort sterilized, the sterilization temperature was controlled at 70 ℃, time control 50min; then cool to room temperature in flowing water immediately after sterilization its shelf life can reach 6-12 months. 具有与原鲜海参的色泽和风味,组织紧密,软硬适度,整齐无碎散,铜≤5.0mg/kg,铅≤1.0mg/kg,砷≤0.5mg/kg,微生物指标达到符合罐头商业无菌要求。 Fresh sea cucumber has the original color and flavor, well organized, hard and soft moderate, no neatly broken loose, copper ≤5.0mg / kg, lead ≤1.0mg / kg, arsenic ≤0.5mg / kg, microbiological indicators have reached no accord canned Business bacteria requirements.

实施例2:一种即食纯鲜海参罐头及制作方法,它是由鲜活海参经过挑选与清洗、去内脏、灭酶、熟化、涨发、脱腥、装袋封口、杀菌加工成的即食食品。 Example 2: an instant and canned pure fresh sea cucumber manufacturing method, which is the result of the selection and cleaning fresh cucumber, gutted, enzyme inactivation, aging, hair up, deodorization, bag sealing, sterilization processed into instant food . 其制作方法是:将鲜活海参进行人工挑选,去掉病海参,经过清洗后,开腹去除内脏洗净,然后进行灭酶处理,氢氧化钠作为灭菌剂,配制含氢氧化钠的溶液,溶液的PH值为9.5,温度80℃,将海参浸入溶液中,时间在35min,捞出后用清水漂洗干净,再进行熟化处理,熟化的过程是在压力锅中进行,其操作压力为0.1Mpa,温度160℃,时间为60min,快速取出用无菌软化水冷却,进入冷库进行涨发处理,涨发剂为食用碱,配制含食用碱6.5%(重量)的水溶液,温度为4℃,将海参浸入其中时间15h;然后进行脱腥处理,葡萄糖为脱腥剂,配制含葡萄糖1.5%(重量)的水溶液,温度为60℃,将海参浸入其中40min;取出海参装袋包括装罐和装袋,快速封口。 Their production methods are: manual selection of the fresh sea cucumber, sea cucumber disease removed, after washing, removal of abdominal viscera washed, and then processed to inactivate enzymes, sodium hydroxide as the sterilizing agent, formulated in a solution containing sodium hydroxide, PH of the solution was 9.5, temperature 80 ℃, sea cucumber immersed in the solution, time 35min, remove and rinse with water, and then aging treatment, the aging process is carried out in a pressure cooker, which operating pressure is 0.1Mpa, temperature 160 ℃, time 60min, cooled rapidly removed with sterile demineralized water, into the cold storage up hair treatment agent is made up food base, an alkali aqueous solution was prepared containing 6.5% edible (by weight), the temperature was 4 ℃, sea cucumber wherein the immersion time 15H; followed by deodorization treatment, deodorization agent, glucose, glucose aqueous solution was prepared containing 1.5% (by weight), the temperature was 60 ℃, immersed in sea cucumber 40min; canning and extracted sea cucumber comprising a bagging bagging, fast seal. 包装袋的材料是选用PP与PET与PE,加工成的无菌复合袋;再进入杀菌锅中进行杀菌,杀菌温度控制在85℃,时间控制在35min;杀菌后立即取出放在流水中冷却至常温,其保质期能达到6-12个月。 Bag material is selected PET and PP and PE, processed into a sterile bag; again into the retort sterilized, the sterilization temperature was controlled at 85 ℃, time control 35min; taken immediately after sterilization was cooled in running water to its normal temperature, shelf life can reach 6-12 months. 具有与原鲜海参的色泽和风味,组织紧密,软硬适度,整齐无碎散,铜≤5.0mg/kg,铅≤1.0mg/kg,砷≤0.5mg/kg,微生物指标达到符合罐头商业无菌要求。 Fresh sea cucumber has the original color and flavor, well organized, hard and soft moderate, no neatly broken loose, copper ≤5.0mg / kg, lead ≤1.0mg / kg, arsenic ≤0.5mg / kg, microbiological indicators have reached no accord canned Business bacteria requirements.

实施例3:一种即食纯鲜海参罐头及制作方法,它是由鲜活海参经过挑选与清洗、去内脏、灭酶、熟化、涨发、脱腥、装袋封口、杀菌加工成的即食食品。 Example 3: Canned an instant pure fresh sea cucumber and manufacturing method, which is the result of the selection and cleaning fresh cucumber, gutted, enzyme inactivation, aging, hair up, deodorization, bag sealing, sterilization processed into instant food . 其制作方法是:将鲜活海参进行人工挑选,去掉病海参,经过清洗后,开腹去除内脏洗净,然后进行灭酶处理,氢氧化钠作为灭菌剂,配制含氢氧化钠的溶液,溶液的PH值为12,温度100℃,将海参浸入溶液中,时间在10min,捞出后用清水漂洗干净,再进行熟化处理,熟化的过程是在压力锅中进行,其操作压力为0.2Mpa,温度100℃,时间为40min,快速取出用无菌软化水冷却,进入冷库进行涨发处理,涨发剂为食用碱,配制含食用碱10%(重量)的水溶液,温度为10℃,将海参浸入其中时间5h;然后进行脱腥处理,葡萄糖为脱腥剂,配制含葡萄糖3%(重量)的水溶液,温度为40℃,将海参浸入其中10min;取出海参装袋包括装罐和装袋,快速封口。 Their production methods are: manual selection of the fresh sea cucumber, sea cucumber disease removed, after washing, removal of abdominal viscera washed, and then processed to inactivate enzymes, sodium hydroxide as the sterilizing agent, formulated in a solution containing sodium hydroxide, PH of the solution was 12, temperature 100 ℃, sea cucumber immersed in the solution, time 10min, rinsed with water and remove and clean, and then aging treatment, the aging process is carried out in a pressure cooker, which operating pressure is 0.2Mpa, temperature 100 ℃, time 40min, cooled rapidly removed with sterile demineralized water, made up into the cold storage process, made up of edible alkaline agent, aqueous formulation containing 10% edible base (by weight), the temperature was 10 ℃, sea cucumber wherein the immersion time 5H; followed by deodorization treatment, deodorization agent, glucose, glucose aqueous solution was prepared containing 3% (by weight), the temperature is 40 ℃, immersed in sea cucumber 10min; canning and extracted sea cucumber comprising a bagging bagging, fast seal. 包装袋的材料是选用PP与PET与PE,加工成的无菌复合袋;再进入杀菌锅中进行杀菌,杀菌温度控制在95℃,时间控制在50min;杀菌后立即取出放在流水中冷却至常温,其保质期能达到6-12个月。 Bag material is selected PET and PP and PE, processed into a sterile bag; again into the retort sterilized, the sterilization temperature is controlled at 95 deg.] C, time control 50min; taken immediately after sterilization was cooled in running water to its normal temperature, shelf life can reach 6-12 months. 具有与原鲜海参的色泽和风味,组织紧密,软硬适度,整齐无碎散,铜≤5.0mg/kg,铅≤1.0mg/kg,砷≤0.5mg/kg,微生物指标达到符合罐头商业无菌要求。 Fresh sea cucumber has the original color and flavor, well organized, hard and soft moderate, no neatly broken loose, copper ≤5.0mg / kg, lead ≤1.0mg / kg, arsenic ≤0.5mg / kg, microbiological indicators have reached no accord canned Business bacteria requirements.

本发明工艺简单,制作容易,加工成本低,实现了海参的常温保鲜,保持了海参的纯天然性,有效地保存了海参的营养,粘多糖,矿物质及微量元素,具有组织紧密,软硬适度,排列整齐,无碎散,可展现海参的自然形状和产品质量,其营养成分高,食用方便,可以直接食用,也可以与其他原料再加工成各种食品,或做其他原料用,铜≤5.0mg/kg,铅≤1.0mg/kg,砷≤0.5mg/kg,微生物指标符合罐头商业无菌要求,其保质期能达到6-12个月。 The present process is simple, easy to manufacture, low cost, to achieve a normal fresh sea cucumber, sea cucumbers of maintaining a natural and effectively preserve the nutritional, mucopolysaccharides, minerals and trace elements of sea cucumber tissue with tight, hard and soft moderate, neat, free of granular, may exhibit the shape and quality of natural sea cucumbers, its high nutrition, convenience food, can be eaten directly or may be further processed into a variety of food and other materials, or other materials used to make copper ≤5.0mg / kg, lead ≤1.0mg / kg, arsenic ≤0.5mg / kg, microbial indicators in line with commercial sterilization of canned requirements, its shelf life can reach 6-12 months.

Claims (2)

  1. 1.一种即食纯鲜海参罐头,其特征在于,它是由鲜活海参经过挑选与清洗、去内脏、灭酶、熟化、涨发、脱腥、装袋封口、杀菌加工而成的,用PP/PET/PE复合材料制成的无菌复合袋包装,在常温下保存的即食食品,其通过下列工艺过程完成,所述的灭酶是将洗净的海参放在用氢氧化钠作为灭酶剂配制的溶液中,其溶液pH值为7.5-12,温度为40-100℃,浸入时间为10-60min;所述的熟化是在压力锅中进行的,其压力为0.01-0.2Mpa,温度为100-210℃,时间为10-60min进行的;所述的涨发处理是将海参在低温下进行,涨发溶液中所用的涨发剂为食用碱,添加量为0-10%(重量),温度为-5-10℃,海参浸入时间为5-30h;然后进行脱腥处理,葡萄糖为脱腥剂,配制含葡萄糖0.1-3%(重量)的水溶液,温度为40-90℃,海参浸入时间为10-60min;所述的杀菌是对海参装入无菌复合袋封口后,在 An instant pure fresh sea cucumber cans, characterized in that it is made through the selection and cleaning fresh sea cucumber, gutted, enzyme inactivation, aging, hair up, deodorization, bag sealing, sterilization processing of, with PP / PET / aseptic packaging bags made of PE composites, stored at ambient temperature ready meals, by the following processes is completed, the enzyme inactivation is washed with sodium hydroxide as an off on cucumber formulated enzyme solution, which pH value 7.5-12 and a temperature of 40-100 deg.] C, immersion time is 10-60min; the curing is carried out in a pressure cooker, a pressure of 0.01-0.2Mpa, temperature of 100-210 deg.] C, for a time of 10-60min; hair up the process is carried out at a low temperature of sea cucumber, that rises up the initiator solution was used in the edible base, added in an amount 0-10% (wt. ), the temperature is -5-10 ℃, cucumber immersion time is 5-30 h; then deodorization treatment, deodorization agent, glucose, glucose aqueous solution was prepared containing 0.1 to 3% (by weight), the temperature was 40-90 deg.] C, cucumber immersion time is 10-60min; cucumber said sterilization is sealed after loading the sterile bag, in 度为70-95℃、时间为20-50min的条件下进行的。 Degree of 70-95 ℃, time 20-50min carried out under the conditions.
  2. 2.一种即食纯鲜海参罐头的制作方法,其特征在于依次经过鲜活海参挑选与清洗、去内脏、灭酶、熟化、涨发、脱腥、装袋封口、杀菌工艺过程;所述的灭酶是将洗净的海参放在用氢氧化钠作为灭酶剂配制的溶液中,其溶液pH值为7.5-12,温度为40-100℃,浸入时间为10-60min;所述的熟化是在压力锅中,其压力为0.01-0.2Mpa,温度为100-210℃,时间为10-60min进行的;所述的涨发处理是将海参在低温下进行,涨发溶液中所用的涨发剂为食用碱,添加量为0-10%(重量),温度为-5-10℃,海参浸入时间为5-30h;然后进行脱腥处理,葡萄糖为脱腥剂,配制含葡萄糖0.1-3%(重量)的水溶液,温度为40-90℃,海参浸入时间为10-60min;所述的杀菌是对海参装入无菌复合袋封口后,在温度为70-95℃、时间为20-50min的条件下进行的。 A method of manufacturing instant pure fresh sea cucumber canned, wherein after sequentially washing with fresh sea cucumber selected, gutted, enzyme inactivation, aging, hair up, deodorization, bag sealing, sterilization process; the the enzyme is washed off on cucumber with sodium hydroxide to inactivate enzymes formulated as a solution, its pH value 7.5-12 and a temperature of 40-100 deg.] C, immersion time is 10-60min; the ripening in a pressure cooker, a pressure of 0.01-0.2Mpa, a temperature of 100-210 deg.] C, for a time of 10-60min; hair up the process is carried out at a low temperature of sea cucumber, up hair up hair was used in edible alkaline agent is added in an amount 0-10% (wt) at a temperature of -5-10 ℃, cucumber immersion time is 5-30 h; then deodorization treatment, deodorization agent, glucose, glucose-containing preparation 0.1-3 % aqueous solution (by weight), the temperature was 40-90 deg.] C, cucumber immersion time 10-60min; after sterilization the sea cucumber filled into sterile bag sealing compound, at a temperature of 70-95 deg.] C, time 20 50min carried out under the conditions.
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CN100515233C (en) 2006-04-14 2009-07-22 刘伯强;贺耀溪 Sea cucumber milk product and its preparation method
CN101181082B (en) 2007-12-24 2010-12-15 浙江工商大学 Method for processing flavourings instant sea cucumber
CN101574158B (en) 2009-06-05 2012-03-28 泰祥集团技术开发有限公司 Manufacturing method canned braised sea cucumbers
CN102823895B (en) * 2012-08-21 2013-08-07 福建农林大学 Method for manufacturing normal-temperature instant sea cucumber soft can
CN103271380A (en) * 2013-05-31 2013-09-04 钦州市钦州港永健水产贸易有限公司 Processing method for instant dry sea cucumber
CN104430803B (en) * 2014-11-25 2017-04-26 荣成宏业海洋科技有限公司 Assorted canned sea cucumber and processing method

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