CN1843213A - Sea cucumber can containing gel type soup and its preparation method - Google Patents
Sea cucumber can containing gel type soup and its preparation method Download PDFInfo
- Publication number
- CN1843213A CN1843213A CNA2005100433047A CN200510043304A CN1843213A CN 1843213 A CN1843213 A CN 1843213A CN A2005100433047 A CNA2005100433047 A CN A2005100433047A CN 200510043304 A CN200510043304 A CN 200510043304A CN 1843213 A CN1843213 A CN 1843213A
- Authority
- CN
- China
- Prior art keywords
- sea cucumber
- gel type
- abalone
- water
- hour
- 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
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention provides a canned sea cucumber and its preparing process, wherein the can is prepared from sea cucumber, abalone, seaweed, flavorings, gel form soup or water through high-temperature processing, low-temperature expanding, exhausting gas, sealing and sterilizing.
Description
Technical field
The present invention relates to a kind of canned food, specifically a kind of about containing gelatinous sea cucumber can and preparation method thereof.
Background technology
At present, the processing method of sea cucumber has: salt marsh, drying, fresh and alive, freezing, powdery capsule, oral liquid and can sea cucumber.Do, that the processing of salt marsh sea cucumber and water are sent out in the process nutrition leak is big, edible before processed complex and easily mingle very inconvenient; Though the fresh and alive sea cucumbers nutrition leak is few, absorption rate is low, and transportation fresh-retaining specification requirement height, and the processing and fabricating complexity is difficult to perform and the price height; Sea cucumber powder, beche-de-mer capsules, sea cucumber peptide, holothurian oral liquid consumer do not see the original, and the sensation of food medicine is arranged, and are easy to fake, and the prestige sense is poor; Existing sea cucumber can is because sea cucumber is easily deformable between pot life, and slag, sense organ extreme difference, preservation are for a long time fallen in decortication.
Summary of the invention
Technical problem to be solved by this invention is to overcome above-mentioned the deficiencies in the prior art, provide a kind of process simple, be of high nutritive value, mouthfeel is good, be convenient to long term storage contain sea cucumber can of gel type soup and preparation method thereof.
The technical solution adopted for the present invention to solve the technical problems is: a kind of sea cucumber can that contains gel type soup is characterized in that: package body is arranged, sea cucumber, abalone, marine alga marine organisms and imitative marine organisms, flavoring, gel type soup or water constitute, and it is that sea cucumber, abalone are housed in package body, marine alga, flavoring, gel type soup or water, through high-temperature process, low temperature rises and sends out the heating power exhaust, sealing, sterilization forms.
The method step of making this sea cucumber can that contains gel type soup is:
(1) processing of sea cucumber: bright sea cucumber, behind strict inspection and acceptance, clean and go the intestines heating to boil, 110 ℃ high-temperature process 3-10 minute, water at low temperature is sent out 5-12 hour; Or the salt marsh sea cucumber, behind strict inspection and acceptance, desalination, 110 ℃ high-temperature shaping 5-10 minute, water at low temperature is sent out 10-15 hour; Or dried sea-cucumber, behind strict inspection and acceptance, bubble 5-10 hour, 110 ℃ high-temperature shaping 10-15 minute, water at low temperature is sent out 12-14 hour.
(2) processing of abalone: behind the inspection and acceptance of dried abalone through strictness, be soaked in water 5-8 hour, thermophilic digestion, water at low temperature is sent out 5-10 hour.
(3) processing of marine alga: behind the inspection and acceptance of marine alga through strictness, 100 ℃ of blanching 3-5 of the selected marine alga that cleans up minutes.
(4) preparation of soup juice: sea cucumber, the abalone juice crossed with thermophilic digestion are base-material, add flavoring, gelinite, transfer pH, filter, heat and boiled 5-10 minute.
(5) tinning (bag): in the sea cucumber that will handle, abalone, the marine alga tank filling (bag), add 90 ℃ hot soup juice, the heating power exhaust.
(6) capping (mouth): 95 ℃ of sterilizations 30 minutes or 15-20-15/121 ℃, after the sterilization, cool to room temperature capping (mouth).
The present invention is made of the imitative marine organisms of package body, sea cucumber, abalone and ocean class biology or ocean, marine alga gelinite soup juice or water.Through giving processing, tinning (bag), exhaust, gland (sealing) sterilization, cooling off and make.Instant edible, nutrition height, run off less, the absorption rate height; Complete sea cucumber, abalone, marine alga sense in kind are arranged.
The present invention forms gel with the marine alga colloidal substance with canned Dissolve things inside, both increased canned sea cucumber sense organ effect, prevented the decortication precipitation of sea cucumber again, in package body, added simultaneously marine organisms such as abalone and marine alga and imitative marine organisms, adjusted the neutral pH value of the sea cucumber soup juice of alkali partially, made sea cucumber soup juice be faintly acid soup juice by adding edible acid, become pleasing color and luster by original celadon soup juice, increase nutrition and taste, improved outward appearance, be convenient to long preservation.
The specific embodiment
Embodiment 1
Get fresh and alive sea cucumbers per year/big young pathbreaker sea cucumber classification, clean up, gill, clean, 100 ℃ blanching 3-5 minute.Clear water is cleaned, autoclaving 10 minutes, and 0-5 ℃ of water at low temperature sent out 5-10 hour, tinning (bag).Behind the inspection and acceptance of dried abalone through strictness, be soaked in water 5-8 hour, thermophilic digestion, water at low temperature is sent out 5-10 hour, tinning (bag).Behind the inspection and acceptance of marine alga through strictness, 100 ℃ of blanching 3-5 of the selected marine alga that cleans up minutes, tinning (bag).Sea cucumber, the abalone juice crossed with thermophilic digestion are base-material, and it is an amount of to add the right flavouring of seafood element, green onion powder, ginger powder, pepper powder, edible salt and sea cucumber abalone.Add algin 0.5%, konjaku powder 0.2%, yellow first glue 0.1%; Citric acid or other food acids are transferred pH5.5, filter, heat and boiled 5-10 minute.90 ℃ hot soup juice are added in jar (bag) the heating power exhaust.Fast capping (mouth) was taked 95 ℃ of showering sterilizations 30 minutes or 15-20-15/121 ℃ of pressure cooker sterilization, after the sterilization, was cooled fast to room temperature.Shelf-life: 6-12 month.
Embodiment 2
The salt marsh sea cucumber of learning from else's experience behind the strict inspection and acceptance is some, desalination, 110 ℃ high-temperature shaping 5-10 minute, and water at low temperature is sent out 10-15 hour, tinning (bag).Dried sea-cucumber, behind strict inspection and acceptance, bubble 5-10 hour, 110 ℃ high-temperature shaping 10-15 minute, water at low temperature is sent out 12-14 hour, tinning (bag).Behind the inspection and acceptance of dried abalone through strictness, be soaked in water 5-8 hour, thermophilic digestion, water at low temperature is sent out 5-10 hour, tinning (bag).Behind the inspection and acceptance of marine alga through strictness, 100 ℃ of blanching 3-5 of the selected marine alga that cleans up minutes, tinning (bag).Sea cucumber, the abalone juice crossed with thermophilic digestion are base-material, and it is an amount of to add the right flavouring of seafood element, green onion powder, ginger powder, pepper powder, edible salt and sea cucumber abalone.Add algin 0.5%-1.5%, konjaku powder 0.5%; Citric acid or other food acids are transferred pH5.0, filter, heat and boiled 5-10 minute.Hot soup juice is added in jar (bag) (90 ℃) the heating power exhaust.Fast capping (mouth) was taked 95 ℃ of showering sterilizations 30 minutes or 15-20-15/121 ℃ of pressure cooker sterilization, after the sterilization, was cooled fast to room temperature.Shelf-life: 6-12 month.
Embodiment 3
The dried sea-cucumber of learning from else's experience behind the strict inspection and acceptance is some, bubble 5-10 hour, 110 ℃ high-temperature shaping 10-15 minute, water at low temperature is sent out 12-14 hour, tinning (bag).Behind the inspection and acceptance of dried abalone through strictness, be soaked in water 5-8 hour, thermophilic digestion, water at low temperature is sent out 5-10 hour, tinning (bag).Behind the inspection and acceptance of marine alga through strictness, 100 ℃ of blanching 3-5 of the selected marine alga that cleans up minutes, tinning (bag).Sea cucumber, the abalone juice crossed with thermophilic digestion are base-material, and it is an amount of to add the right flavouring of seafood element, green onion powder, ginger powder, pepper powder, edible salt and sea cucumber abalone; The algin that adds 0.5%-1.5%, gelatin 1%; Citric acid or other food acids are transferred pH5-6, filter, heat and boiled 5-10 minute.90 ℃ hot soup juice are added in jar (bag) the heating power exhaust.15-20-15/121 ℃ of fast capping (mouth), sterilization, 95 ℃ of heating power water pouring sterilizations 50 minutes or pressure cooker sterilization after the sterilization, are cooled fast to room temperature.Shelf-life: 6-12 month.
More than among three kinds of embodiment the gelinite material mainly be that algin, animal glue, natural plant gum and other can form congeal shape and the gelatinous colloidal substance of semifluid.As sodium alginate, agar, carragheen, gelatin, Lip river protein acid sodium, sodium carboxymethylcellulose, propylene glycol alginate, konjaku powder, yellow first glue etc. one or more.The present invention is made of the imitative marine organisms of package body, sea cucumber, abalone and ocean class biology or ocean, marine alga gelinite soup juice or water.Through giving processing, tinning (pack), steam discharge, gland (sealing) sterilization, cooling off and make.Instant edible, nutrition height, run off less, the absorption rate height; The sense in kind of complete sea cucumber, abalone, marine alga is arranged, and its figure be a gel, clean taste, and the sea cucumber slag of not peeling, form is good indeformable, energy preservation for a long time.With the marine alga colloidal substance canned content is formed gel, both increased canned sea cucumber sense organ effect, prevented the decortication precipitation of sea cucumber again, be convenient to long preservation, marine organisms such as abalone and marine alga and imitative marine organisms in package body, have been added simultaneously, increase nutrition and taste, improved outward appearance.The delicious food that is the desirable health nutrient of people, improves the health.
Claims (7)
1, a kind of sea cucumber can that contains gel type soup is characterized in that: package body is arranged, sea cucumber, abalone, marine alga marine organisms and imitative marine organisms, flavoring, gel type soup or water constitute, and it is that sea cucumber, abalone are housed in package body, marine alga, flavoring, gel type soup or water, through high-temperature process, low temperature rises and sends out the heating power exhaust, sealing, sterilization forms.
2, the sea cucumber can that contains gel type soup according to claim 1 is characterized in that said sea cucumber is stichopus japonicus, fresh and alive, dried salt marsh sea cucumber.
3, the sea cucumber can that contains gel type soup according to claim 1 is characterized in that said gel type soup or water are the gelling formation by colloidal substance.
4, the sea cucumber can that contains gel type soup as claimed in claim 4, it is characterized in that said colloidal substance is algin class, animal glue, natural plant gum, farinose glue and microbiological gum, any one or a few of sodium alginate, agar, carragheen, gelatin, casein sodium, sodium carboxymethylcellulose, propylene glycol alginate, konjaku powder, yellow first glue etc.
5, the sea cucumber can that contains gel type soup according to claim 1 is characterized in that said abalone, and marine alga marine organisms and imitative marine organisms are live bodies, salt marsh, and dry product is handled through processing, and said imitative marine organisms are to be processed into colloidal substance.
6, the sea cucumber can that contains gel type soup according to claim 1 is characterized in that the method step of its making is:
(1) processing of sea cucumber: bright sea cucumber, behind strict inspection and acceptance, clean and go the intestines heating to boil, 110 ℃ high-temperature process 3-10 minute, water at low temperature is sent out 5-12 hour; The salt marsh sea cucumber, behind strict inspection and acceptance, desalination, 110 ℃ high-temperature shaping 5-10 minute, water at low temperature is sent out 10-15 hour; Dried sea-cucumber, behind strict inspection and acceptance, bubble 5-10 hour, 110 ℃ high-temperature shaping 10-15 minute, water at low temperature is sent out 12-14 hour.
(2) processing of abalone: behind the inspection and acceptance of dried abalone through strictness, be soaked in water 5-8 hour, thermophilic digestion, water at low temperature is sent out 5-10 hour.
(3) processing of marine alga: behind the inspection and acceptance of marine alga through strictness, 100 ℃ of blanching 3-5 of the selected marine alga that cleans up minutes.
(4) preparation of soup juice: sea cucumber, the abalone juice crossed with thermophilic digestion are base-material, add flavoring, gelinite, transfer pH, filter, heat and boiled 5-10 minute.
(5) tinning (bag): in the sea cucumber that will handle, abalone, the marine alga tank filling (bag), add 90 ℃ hot soup juice, the heating power steam discharge.
(6) capping (mouth): 95 ℃ of sterilizations 30 minutes or 15-20-15/121 ℃, after the sterilization, cool to room temperature capping (mouth).
7,, it is characterized in that said accent pH value is meant with eating in the acid and the neutral sea cucumber soup juice of alkali partially according to (4) in the claim 6 described sea cucumber can that contains gel type soup.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005100433047A CN1843213A (en) | 2005-04-06 | 2005-04-06 | Sea cucumber can containing gel type soup and its preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005100433047A CN1843213A (en) | 2005-04-06 | 2005-04-06 | Sea cucumber can containing gel type soup and its preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1843213A true CN1843213A (en) | 2006-10-11 |
Family
ID=37062203
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2005100433047A Pending CN1843213A (en) | 2005-04-06 | 2005-04-06 | Sea cucumber can containing gel type soup and its preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1843213A (en) |
Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101904519A (en) * | 2010-09-01 | 2010-12-08 | 福州日兴水产食品有限公司 | Preparation process of abalone can |
| CN101181082B (en) * | 2007-12-24 | 2010-12-15 | 浙江工商大学 | Method for processing flavourings instant sea cucumber |
| CN102078013A (en) * | 2010-12-10 | 2011-06-01 | 中国海洋大学 | Seafood-containing soup can and manufacturing method thereof |
| CN102160660A (en) * | 2011-03-03 | 2011-08-24 | 福州日兴水产食品有限公司 | Can processing method for keeping integrity and elasticity of 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 |
| CN102389126A (en) * | 2011-11-15 | 2012-03-28 | 威海君利得食品有限公司 | Seafood can and manufacturing method thereof |
| CN102396739A (en) * | 2010-09-10 | 2012-04-04 | 山东海益宝水产股份有限公司 | Sea cucumber ovum can and preparation method thereof |
| CN102754860A (en) * | 2012-07-19 | 2012-10-31 | 东山县东亚水产有限公司 | Processing technology for abalone in soup |
| CN101779805B (en) * | 2009-07-18 | 2012-11-14 | 大连獐子岛渔业集团股份有限公司 | Instant holothurian and preparation method thereof |
| CN103815445A (en) * | 2014-03-19 | 2014-05-28 | 张伟 | Jelly-like sea cucumber canned shellfish and preparation method thereof |
| CN103815440A (en) * | 2014-03-19 | 2014-05-28 | 张伟 | Jelly-like canned sea cucumbers and preparation method thereof |
| CN104163254A (en) * | 2014-06-30 | 2014-11-26 | 安徽新荣久农业科技有限公司 | Hot soup circulating exhaust system for large package type fruit and vegetable soft can and using method thereof |
| CN104544293A (en) * | 2015-01-15 | 2015-04-29 | 青岛老尹家海参股份有限公司 | Diet sea cucumber can and processing method thereof |
| CN104605395A (en) * | 2015-01-15 | 2015-05-13 | 青岛老尹家海参股份有限公司 | Medicated sea cucumber can and processing method thereof |
| CN105011224A (en) * | 2015-07-21 | 2015-11-04 | 刘海涛 | Golden grain braised trepang food formula |
| CN108887589A (en) * | 2018-08-17 | 2018-11-27 | 上海丁义兴食品股份有限公司 | A kind of sugar-free fourth hoof and preparation method thereof |
| CN110663901A (en) * | 2019-11-05 | 2020-01-10 | 江南大学 | Processing method of instant cumin-flavored river crabs preserved at normal temperature |
| CN112790348A (en) * | 2021-01-14 | 2021-05-14 | 徐州工程学院 | Marinated eggs filled with juice cups and processing method thereof |
-
2005
- 2005-04-06 CN CNA2005100433047A patent/CN1843213A/en active Pending
Cited By (24)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN101779805B (en) * | 2009-07-18 | 2012-11-14 | 大连獐子岛渔业集团股份有限公司 | Instant holothurian and preparation method thereof |
| CN101904519A (en) * | 2010-09-01 | 2010-12-08 | 福州日兴水产食品有限公司 | Preparation process of abalone can |
| CN101904519B (en) * | 2010-09-01 | 2012-07-25 | 福州日兴水产食品有限公司 | Preparation process of abalone can |
| CN102396739A (en) * | 2010-09-10 | 2012-04-04 | 山东海益宝水产股份有限公司 | Sea cucumber ovum can and preparation method thereof |
| CN102078013A (en) * | 2010-12-10 | 2011-06-01 | 中国海洋大学 | Seafood-containing soup can and manufacturing method thereof |
| CN102160660A (en) * | 2011-03-03 | 2011-08-24 | 福州日兴水产食品有限公司 | Can processing method for keeping integrity and elasticity of sea cucumber |
| CN102160660B (en) * | 2011-03-03 | 2012-08-29 | 福州日兴水产食品有限公司 | Can processing method for keeping integrity and elasticity of sea cucumber |
| CN102389126A (en) * | 2011-11-15 | 2012-03-28 | 威海君利得食品有限公司 | Seafood can and manufacturing method thereof |
| CN102389126B (en) * | 2011-11-15 | 2013-04-03 | 威海君利得食品有限公司 | Seafood can and manufacturing method thereof |
| CN102754860A (en) * | 2012-07-19 | 2012-10-31 | 东山县东亚水产有限公司 | Processing technology for abalone in soup |
| CN103815445A (en) * | 2014-03-19 | 2014-05-28 | 张伟 | Jelly-like sea cucumber canned shellfish and preparation method thereof |
| CN103815440A (en) * | 2014-03-19 | 2014-05-28 | 张伟 | Jelly-like canned sea cucumbers and preparation method thereof |
| CN103815440B (en) * | 2014-03-19 | 2016-02-17 | 张伟 | One freezes shape sea cucumber can and preparation method thereof |
| CN104163254A (en) * | 2014-06-30 | 2014-11-26 | 安徽新荣久农业科技有限公司 | Hot soup circulating exhaust system for large package type fruit and vegetable soft can and using method thereof |
| CN104163254B (en) * | 2014-06-30 | 2016-04-06 | 安徽新荣久农业科技有限公司 | A kind of system of hot soup juice circulating exhaust of large packaging soft fruit and vegetable cans and using method thereof |
| CN104544293A (en) * | 2015-01-15 | 2015-04-29 | 青岛老尹家海参股份有限公司 | Diet sea cucumber can and processing method thereof |
| CN104605395A (en) * | 2015-01-15 | 2015-05-13 | 青岛老尹家海参股份有限公司 | Medicated sea cucumber can and processing method thereof |
| CN105011224A (en) * | 2015-07-21 | 2015-11-04 | 刘海涛 | Golden grain braised trepang food formula |
| CN108887589A (en) * | 2018-08-17 | 2018-11-27 | 上海丁义兴食品股份有限公司 | A kind of sugar-free fourth hoof and preparation method thereof |
| CN108887589B (en) * | 2018-08-17 | 2021-07-20 | 上海丁义兴食品股份有限公司 | Sugar-free diced foot and preparation method thereof |
| CN110663901A (en) * | 2019-11-05 | 2020-01-10 | 江南大学 | Processing method of instant cumin-flavored river crabs preserved at normal temperature |
| CN112790348A (en) * | 2021-01-14 | 2021-05-14 | 徐州工程学院 | Marinated eggs filled with juice cups and processing method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1843213A (en) | Sea cucumber can containing gel type soup and its preparation method | |
| CN101720963B (en) | Chlorella drink and manufacturing method thereof | |
| CN101869321B (en) | Instant abalone with soup and preparation method thereof | |
| CN101940342A (en) | Method for making fermented surimi by utilizing lactic acid bacteria starter | |
| CN101375725A (en) | Trepang (abalone) instant foodstuff and preparation method | |
| CN1973692A (en) | Processing method of precious marine instant food | |
| CN102273706A (en) | Preparation method of oyster protein beverage | |
| CN102488249A (en) | Processing method of instant jellyfish | |
| CN104026537B (en) | Preparation method of slow release type high-calcium milky chicken powder for hot pot | |
| KR102081270B1 (en) | Making Method fo Retort pouched Oyster and Capsosiphon soup with Bamboo Salt | |
| CN1969688A (en) | Sea cucumber activity preserved instant cucumber and preparation method thereof | |
| CN101606731B (en) | Water retaining seasoning jellyfish | |
| CN102488250B (en) | Whole-nutrition instant fresh sea cucumber and preparation method thereof | |
| CN1256042C (en) | Processing method of instant seafood | |
| CN101463310B (en) | Vaccinium uliginosum fermentation fruit wine and preparation thereof | |
| CN1459249A (en) | Dried instant sea cucumber, and its prepn. method | |
| CN103070418A (en) | Natural sea cucumber and processing method thereof | |
| KR20040048657A (en) | Manufacture method for crab preserved in soy sauce | |
| CN1751603A (en) | Pot stewed mussel, and its making method | |
| CN1817232B (en) | Color alien preserved egg with multiple flavour and egg jelly and production thereof | |
| CN102406192A (en) | Rich tasting sea urchins can and preparation method thereof | |
| CN107397212B (en) | White fungus thick soup microcapsule and preparation method thereof | |
| CN102793215A (en) | Method for preparing natural seaweed jelly | |
| CN101133814A (en) | Pepper pickled leek manufacturing method | |
| CN107771916A (en) | Additive-free square bamboo shoots storing and fresh-keeping method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20061011 |