CN1846539A - A processed product of sea slug and a method for preparation thereof - Google Patents
A processed product of sea slug and a method for preparation thereof Download PDFInfo
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- CN1846539A CN1846539A CNA2005100789418A CN200510078941A CN1846539A CN 1846539 A CN1846539 A CN 1846539A CN A2005100789418 A CNA2005100789418 A CN A2005100789418A CN 200510078941 A CN200510078941 A CN 200510078941A CN 1846539 A CN1846539 A CN 1846539A
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- 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
- A23L17/50—Molluscs
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- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
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- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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Abstract
The invention relates to a sea cucumber product and relative preparation, wherein it can improve storage stability and improve the fresh property. And the invention comprises: using the solution with herb extraction, filter arack, salt and mineral material to process sea cucumber; then packing with nitrogen gas or packing vacuum.
Description
Technical field
The present invention relates to goods of sea cucumber and preparation method thereof, particularly relate to the preparation method who improves storage-stable and can keep the cucumber product of its local flavor, this method is, with containing herb extracts, filtering the solution-treated sea cucumber of rice wine, salt and mineral composition clearly, carry out nitrogen packed or vacuum-packed then.
Background technology
Known sea cucumber is a kind of tonic, is almost treated as the high mountain genseng in China.
Since ancient times, in oriental countries such as China, sea cucumber is used as the medicine that compensates mucus, and it has significant curative effect to diseases such as diabetes, asthma.Know also that in addition when people were weak or absent-minded because of high temperature dehydration in summer, sea cucumber was a kind of medicine that the people is regained one's vigor.Can return to original state after the cut part of sea cucumber body in 3 months, more magical is can regenerate in 1 month after the sea cucumber internal organ are cut.Therefore in the traditional Chinese medical science and traditional popular prescription, known sea cucumber can the human activin immunologic function, can also make wound healing effectively by improving human body monocyte and cytomegalic phagocytic activity.The result of study of modern science finds that sea cucumber contains abundant albumen and Cobastab, also contains a large amount of iodide and chondroitin, and chondroitin is used as the raw material of numerous food and medicine.
Sea cucumber mainly contains glycoprotein and chondroitin sulfate.Glycoprotein mainly contains polysaccharide, such as fucose, glucose, mannuronic acid, N-acetylglucosamine etc.
Made the nutrient research of sea cucumber at the architectural feature of glutinous polysaccharide of acidity and polysaccharide sulfate, wherein acid glutinous polysaccharide is the main factor of platelet aggregation, described polysaccharide sulfate has for example structure (Vieira etc. such as chondroitin sulfate, J.Biol.Chem., 263,18176,1998), in addition, composition member and content (Kariya etc., the J.Biol.Chem. of the aminoglucose glucan that is separated to from the sea cucumber body wall have been reported, 265,5081,1990) structure (Vieira etc. of the chondroitin sulfate that extracts from the sea cucumber body wall, have also been found, J.Biol.Chem., 266,13530,1991).
As mentioned above, mainly the sea cucumber that is made of viscous glycoprotein owing to contact with oxygen, is easy to go bad in the process of selling.Therefore, in order to overcome this shortcoming, sea cucumber should cold storage and edible in a short time after catching, perhaps dry or make tinned food after sell.But dry back is difficult to keep the original taste of sea cucumber.If be processed into tinned food, because the sea cucumber of can dress is immersed in the can solution for a long time, wherein contain too many moisture, so its mouthfeel is poor, can not keep delicious flavour.
Consider above-mentioned situation, still can keep peculiar taste and mouthfeel after the purpose of this invention is to provide a kind of long-time storage, and still keep fresh sea cucumber when edible.Reach purpose of the present invention by following approach: behind the cleaning sea cucumber, the short time boils in containing the water of herbal medicine etc., carries out nitrogen packed or vacuum-packed then immediately.
Summary of the invention
Therefore, the purpose of this invention is to provide the high and high sea cucumber of its peculiar taste confining force of storage-stable, used method is, with containing herb extracts, filtering the solution-treated sea cucumber of rice wine, salt and mineral composition clearly, carries out nitrogen packed or vacuum-packed then.
Another object of the present invention provides a kind of cucumber product with method for preparing.
Details are as follows in the present invention.
The present invention relates to cucumber product and preparation method thereof, more particularly, the preparation method who relates to the high cucumber product of storage-stable height and its local flavor confining force, this method is, with containing herb extracts, filtering the solution-treated sea cucumber of rice wine, salt and mineral composition clearly, carry out nitrogen packed or vacuum-packed then.
The said sea cucumber of the present invention comprises all sea cucumbers, as stichopus japonicus (Stichopus japonicus), Paraastichopus nigripunctatus, plum blossom ginseng (Thelenota ananas), Cucumaria frondosa japonica and Stichopus chloronotus (Brandt) (Stichopus chloronotus).
It below is the detailed explanation of formation of the present invention and function.
The method of processing sea cucumber of the present invention may further comprise the steps:
(a) cut the anus of sea cucumber obliquely, gill;
(b) sea cucumber that obtains in the above step (a) is boiled time of 30 seconds to 2 minutes in mixed solution, described mixed solution contains: the zinc oxide as mineralogical composition (ZnO) of the clear filter rice wine of the herb extracts of the salt of 0.1-5 weight portion, 0.5-5 weight portion, 2-8 weight portion and each 0.1-10 weight portion, magnesium chloride (MgCl
2), calcium carbonate (CaCO
3) and the water of ferric lactate and 100 weight portions; Take out this sea cucumber then;
(c) pack above sea cucumber with the polyethylene packaging material; With
(d) the above-mentioned polyethylene packaging thing of sealing.
The method of processing sea cucumber of the present invention can comprise the step of adding condiment to sea cucumber in step (c) with (d).
In the method for processing sea cucumber of the present invention, in the step (d) of sealed polyethylene packaging material, nitrogen (N can charged into
2), vacuumize or state lower seal such as air atmosphere.
Herbal medicine is as medicinal plant, just played an important role aspect analgesia, calm, the anticorrosion and desinsection since very early.The intrinsic smell of herbal medicine has fabulous effect to loosening with pleasant mental and body, can also nurse one's health the state of health, improves the resistance to disease.Mineral matter abundant in the herbal medicine can promote gastric secretion.The herbal medicine bitter helps digestion.
Clear filter rice wine promotes the formation of lactic acid by the fermentation as fermented wine, and can suppress the generation of various microorganisms.And, filter rice wine clearly the enzyme favourable to human body can be provided, and can make meat from hard to soft.
Therefore, the present invention uses herb extracts and the clear filter rice wine with above-mentioned characteristic, to remove the various peculiar smell of marine product, fresh and abundant local flavor is provided, and when the marine product can is preserved for a long time, can makes hard meat become soft.
The present invention preferably comprises herb extracts 0.5-5 weight portion and clear filter rice wine 2-8 weight portion.If the proportioning ratio is lower than above-mentioned lower limit, then can not makes meat become soft, and can not remove the various peculiar smell of marine product well.Yet if the said ratio ratio is higher than described higher limit, the meat of sea cucumber is difficult to eat because of crossing soft becoming, and because the bitter taste and the smell of herbal medicine and clear filter rice wine, thereby can not make marine product show intrinsic local flavor.
On the other hand, can be according to traditional extraction process, adopt water or organic solvent extraction herb extracts from leaf, the stem of ripe herbal medicine plant and spending.Herbal medicine plant of the present invention can be selected from rosemary,, lavender, thyme, Salvia japonica, peppermint, spearmint (speamint), lemon grass (Cymbopogon citratus), rose reality, Echinacea, pomegranate, Roman fennel, Ilex paraguarensis (mat é), eucalyptus, ginger, camomile, stevia, jasmine, cloves, flores aurantii, eyebright, orchid and high mallow.
In above-mentioned process of boiling sea cucumber, the various beneficiating ingredients of sea cucumber are run off or decompose, so the boiling time among the present invention is unsuitable long.In addition, can add the various essential mineral compositions such as zinc, magnesium and iron that sea cucumber lacks originally at the water that is used for boiling sea cucumber, so that described essential mineral composition is immersed in the sea cucumber.
In this case, in the water of per 100 weight portions, preferably add the mineral composition of 0.1-10 weight portion with the form of zinc oxide, magnesium chloride, calcium carbonate and ferric lactate.
By the embodiment and the experimental example that provide below the reference, the present invention may be better understood and advantage, but this does not limit the scope of the invention.
The specific embodiment
Embodiment 1 comes processing sea cucumber by charging into nitrogen
Preparation example 1
At first, the anus of the sea cucumber of cutting sth. askew is drawn except that internal organ, with afterflush.Then this sea cucumber is put in the mixed solution, the preparation method of this mixed solution is, mixes with the water of 100 weight portions with the clear filter rice wine of the Rosmarinus officinalis extract by hot water extracting of the salt of 5 weight portions, 3 weight portions, 5 weight portions with as the zinc oxide of 1 weight portion of mineral composition, the magnesium chloride of 2 weight portions, the calcium carbonate of 3 weight portions, the ferric lactate of 3 weight portions.Under this state, boiled 1 minute, and pulled the sea cucumber of boiling then out.
At last, a plurality of sea cucumbers of boiling are packed with the polyethylene packaging material immediately, seal after charging into nitrogen, this is a product A.
Preparation example 2
Obtain product B by the method the same with above-mentioned preparation example 1, different is the Rosmarinus officinalis extract that replaces hot water extracting with the Herba Lysimachiae foenumgraeci extract of alcohol extract.
Preparation example 3
Obtain products C by the method the same with above-mentioned preparation example 1, different is the salt that replaces 5 weight portions with the salt of 3 weight portions.
Preparation example 4
Obtain product D by the method the same with above-mentioned preparation example 1, different is zinc oxide, the magnesium chloride of 10 weight portions, the calcium carbonate of 0.5 weight portion and the ferric lactate of 0.5 weight portion that mineral composition changes 3 weight portions into, rather than the zinc oxide of 1 weight portion, the magnesium chloride of 2 weight portions, the calcium carbonate of 3 weight portions and the ferric lactate of 3 weight portions.
Preparation example 5
Obtain product E by the method the same with above-mentioned preparation example 1, different is before charging into nitrogen, adds condiment in polyethylene packaging.This condiment is made up of the chilli powder of 70 weight portions, the vinegar of 20 weight portions, the sesame oil of 5 weight portions, the salt that has roasted sesame of 10 weight portions, the garlic of 30 weight portions.Add the described condiment of 10 weight portions in the sea cucumber of per 100 weight portions.
Preparation example 6
Obtain product F by the method the same with above-mentioned preparation example 5, different is that chilli powder uses 50 weight portions, rather than 70 weight portions, and vinegar uses 30 weight portions, rather than 20 weight portions.
Embodiment 2 comes processing sea cucumber by vacuum packaging
Preparation example 1 '
At first, the anus of the sea cucumber of cutting sth. askew is drawn except that internal organ, with afterflush.Then this sea cucumber is put in the mixed solution, the preparation method of this mixed solution is, mixes with the water of 100 weight portions with the clear filter rice wine of the Rosmarinus officinalis extract by hot water extracting of the salt of 5 weight portions, 3 weight portions, 5 weight portions with as the zinc oxide of 1 weight portion of mineral composition, the magnesium chloride of 2 weight portions, the calcium carbonate of 3 weight portions, the ferric lactate of 3 weight portions.Under this state, boiled 1 minute, and pulled the sea cucumber of boiling then out.
At last, a plurality of sea cucumbers of boiling are packed with the polyethylene packaging material immediately, the sealing of vacuum-packed back, this is a product G.
Preparation example 2 '
Obtain product H by the method the same with above-mentioned preparation example 1 ', different is the Rosmarinus officinalis extract that replaces hot water extracting with the Herba Lysimachiae foenumgraeci extract of alcohol extract.
Preparation example 3 '
Obtain product I by the method the same with above-mentioned preparation example 1 ', different is the salt that replaces 5 weight portions with the salt of 3 weight portions.
Preparation example 4 '
Obtain product J by the method the same with above-mentioned preparation example 1 ', different the is zinc oxide that mineral composition changes 10 weight portions into, the magnesium chloride of 1 weight portion, the calcium carbonate of 5 weight portions, the ferric lactate of 5 weight portions, rather than the zinc oxide of 1 weight portion, the magnesium chloride of 2 weight portions, the calcium carbonate of 3 weight portions and the ferric lactate of 3 weight portions.
Preparation example 5 '
Obtain product K by the method the same with above-mentioned preparation example 1 ', different is before vacuum packaging, adds condiment in polyethylene packaging.This condiment is made up of the chilli powder of 70 weight portions, the vinegar of 20 weight portions, the sesame oil of 5 weight portions, the salt that has roasted sesame of 10 weight portions, the garlic of 30 weight portions.Add the described condiment of 10 weight portions in the sea cucumber of per 100 weight portions.
Preparation example 6 '
Obtain product L by the method the same with above-mentioned preparation example 5 ', different is that chilli powder uses 50 weight portions, rather than 70 weight portions, and vinegar uses 30 weight portions, rather than 20 weight portions.
Embodiment 3 comes processing sea cucumber by packing in air
Preparation example 1 "
At first, the anus of the sea cucumber of cutting sth. askew is drawn except that internal organ, with afterflush.Then this sea cucumber is put in the mixed solution, the preparation method of this mixed solution is, mixes with the water of 100 weight portions with the clear filter rice wine of the Rosmarinus officinalis extract by hot water extracting of the salt of 5 weight portions, 3 weight portions, 5 weight portions with as the zinc oxide of 1 weight portion of mineral composition, the magnesium chloride of 2 weight portions, the calcium carbonate of 3 weight portions, the ferric lactate of 3 weight portions.Under this state, boiled 1 minute, and pulled the sea cucumber of boiling then out.
At last, a plurality of sea cucumbers of boiling are packed with the polyethylene packaging material immediately, packing back sealing in air, this is product M.
Preparation example 2 "
By with above-mentioned preparation example 1 " the same method obtains product N, different is the Rosmarinus officinalis extract that replaces hot water extracting with the Herba Lysimachiae foenumgraeci extract of alcohol extract.
Preparation example 3 "
By with above-mentioned preparation example 1 " the same method obtains product O, different is the salt that replaces 5 weight portions with the salt of 3 weight portions.
Preparation example 4 "
By with above-mentioned preparation example 1 " the same method obtains product P; different is zinc oxide, the magnesium chloride of 0.9 weight portion, the calcium carbonate of 3 weight portions and the ferric lactate of 3 weight portions that mineral composition changes 0.1 weight portion into, rather than the zinc oxide of 1 weight portion, the magnesium chloride of 2 weight portions, the calcium carbonate of 3 weight portions and the ferric lactate of 3 weight portions.
Preparation example 5 "
By with above-mentioned preparation example 1 " the same method obtains product Q, different is before air-packing, adds condiment in polyethylene packaging.This condiment is made up of the chilli powder of 70 weight portions, the vinegar of 20 weight portions, the sesame oil of 5 weight portions, the salt that has roasted sesame of 10 weight portions, the garlic of 30 weight portions.Add the described condiment of 10 weight portions in the sea cucumber of per 100 weight portions.
Preparation example 6 "
By with above-mentioned preparation example 5 " the same method obtains product R, different is that chilli powder uses 50 weight portions, rather than 70 weight portions, and vinegar uses 30 weight portions, rather than 20 weight portions.
The living sea cucumber of embodiment 4 processing
Preparation example 1
At first, the anus of the sea cucumber of cutting sth. askew is drawn except that internal organ, with afterflush.Then this sea cucumber is put in the mixed solution, the preparation method of this mixed solution is, mixes with the water of 100 weight portions with the clear filter rice wine of the Rosmarinus officinalis extract by hot water extracting of the salt of 5 weight portions, 3 weight portions, 5 weight portions with as the zinc oxide of 1 weight portion of mineral composition, the magnesium chloride of 2 weight portions, the calcium carbonate of 3 weight portions, the ferric lactate of 3 weight portions.Under this state, left standstill 1 hour, and pulled living sea cucumber then out.
At last, a plurality of sea cucumbers are packed with the polyethylene packaging material immediately, seal after charging into nitrogen, this is product S.
Preparation example 2
Obtain product T by the method the same with above-mentioned preparation example 1 , different is will charge into nitrogen and pack and change vacuum packaging into.
Preparation example 3
Obtain product U by the method the same with above-mentioned preparation example 1 , different is will charge into nitrogen and pack to change in air and pack.
Preparation example 4
Obtain product V by the method the same with above-mentioned preparation example 1 , different is to remove sea cucumber is put into this step of mixed solution.
Preparation example 5
Obtain product W by the method the same with above-mentioned preparation example 1 , different is before charging into nitrogen, adds condiment in polyethylene packaging.This condiment is made up of the chilli powder of 60 weight portions, the vinegar of 30 weight portions, the sesame oil of 5 weight portions, the salt that has roasted sesame of 10 weight portions, the garlic of 30 weight portions.Add the described condiment of 5 weight portions in the sea cucumber of per 100 weight portions.
Preparation example 6
Obtain product X by the method the same with above-mentioned preparation example 5 , different is that chilli powder uses 50 weight portions, rather than 60 weight portions, and vinegar uses 40 weight portions, rather than 30 weight portions.
Experimental example 1 different storage quality evaluation
For the cucumber product of embodiment 1 to embodiment 4 processing, detect the situation of its mass change in different storage.In experiment, select 50 ages the adult in 10-50 year at random, detect by the comparative evaluation method of forming by 5 grades (5 minutes: very good, 4 minutes: good, 3 minutes: medium, 2 minutes: bad, 1 minute: very bad).More than detect and estimate from freshness, taste, local flavor and color (fading) aspect, the duration of storage of each jar was every 3 months, and the time is from just machining (0 month) to 1 year 03 months (15 months).
The result is shown in following table 1-4.
The mass change of the cucumber product that table 1 different storage is nitrogen packed
| Storage period (moon) | Project | A | B | C | D | E | F |
| 0 | Freshness | 5.0 | 5.0 | 5.0 | 5.0 | 5.0 | 5.0 |
| Taste | 5.0 | 5.0 | 5.0 | 5.0 | 5.0 | 5.0 | |
| Local flavor | 5.0 | 5.0 | 5.0 | 5.0 | 5.0 | 5.0 | |
| Color | 5.0 | 5.0 | 5.0 | 5.0 | 5.0 | 5.0 | |
| 3 | Freshness | 4.7 | 4.7 | 5.0 | 4.9 | 4.9 | 4.8 |
| Taste | 4.9 | 4.7 | 4.9 | 4.9 | 5.0 | 5.0 | |
| Local flavor | 4.8 | 4.9 | 4.9 | 4.8 | 4.9 | 4.9 | |
| Color | 4.9 | 4.9 | 4.8 | 4.9 | 5.0 | 5.0 | |
| 6 | Freshness | 4.7 | 4.5 | 4.8 | 4.6 | 4.7 | 4.6 |
| Taste | 4.5 | 4.6 | 4.4 | 4.5 | 4.8 | 4.7 | |
| Local flavor | 4.5 | 4.6 | 4.5 | 4.6 | 4.7 | 4.8 | |
| Color | 4.8 | 4.7 | 4.8 | 4.7 | 4.9 | 4.8 | |
| 9 | Freshness | 4.6 | 4.4 | 4.6 | 4.4 | 4.6 | 4.5 |
| Taste | 4.4 | 4.3 | 4.3 | 4.2 | 4.5 | 4.5 | |
| Local flavor | 4.4 | 4.2 | 4.2 | 4.3 | 4.4 | 4.6 | |
| Color | 4.4 | 4.5 | 4.5 | 4.5 | 4.5 | 4.5 | |
| 12 | Freshness | 4.1 | 3.9 | 4.0 | 3.9 | 4.3 | 4.2 |
| Taste | 4.2 | 4.1 | 4.2 | 4.0 | 4.3 | 4.3 | |
| Local flavor | 4.0 | 4.0 | 4.0 | 3.8 | 4.1 | 4.1 | |
| Color | 4.0 | 4.0 | 3.9 | 4.0 | 3.9 | 3.9 | |
| 15 | Freshness | 3.5 | 3.5 | 3.6 | 3.7 | 3.6 | 3.7 |
| Taste | 3.7 | 3.4 | 3.8 | 3.6 | 3.6 | 3.8 | |
| Local flavor | 3.7 | 3.5 | 3.5 | 3.4 | 3.6 | 3.7 | |
| Color | 3.7 | 3.8 | 3.7 | 3.7 | 3.6 | 3.5 |
The mass change of the vacuum-packed cucumber product of table 2 different storage
| Storage period (moon) | Project | G | H | I | J | K | L |
| 0 | Freshness | 5.0 | 5.0 | 5.0 | 5.0 | 5.0 | 5.0 |
| Taste | 5.0 | 5.0 | 5.0 | 5.0 | 5.0 | 5.0 | |
| Local flavor | 5.0 | 5.0 | 5.0 | 5.0 | 5.0 | 5.0 | |
| Color | 5.0 | 5.0 | 5.0 | 5.0 | 5.0 | 5.0 | |
| 3 | Freshness | 4.6 | 4.5 | 4.7 | 4.8 | 4.8 | 4.7 |
| Taste | 4.7 | 4.6 | 4.7 | 4.7 | 4.8 | 4.9 | |
| Local flavor | 4.8 | 4.7 | 4.6 | 4.5 | 4.7 | 4.7 | |
| Color | 4.7 | 4.7 | 4.6 | 4.7 | 4.8 | 4.8 | |
| 6 | Freshness | 4.4 | 4.4 | 4.3 | 4.4 | 4.5 | 4.4 |
| Taste | 4.4 | 4.4 | 4.2 | 4.3 | 4.4 | 4.5 | |
| Local flavor | 4.4 | 4.3 | 4.2 | 4.2 | 4.4 | 4.3 | |
| Color | 4.5 | 4.5 | 4.6 | 4.5 | 4.7 | 4.5 | |
| 9 | Freshness | 4.3 | 4.1 | 4.4 | 4.2 | 4.3 | 4.2 |
| Taste | 4.3 | 4.2 | 4.1 | 4.0 | 4.3 | 4.2 | |
| Local flavor | 4.2 | 4.1 | 4.0 | 4.0 | 4.2 | 4.3 | |
| Color | 4.2 | 4.2 | 4.1 | 4.3 | 4.2 | 4.3 | |
| 12 | Freshness | 4.1 | 3.8 | 3.8 | 3.8 | 3.8 | 3.9 |
| Taste | 4.0 | 3.9 | 3.9 | 3.8 | 3.6 | 3.7 | |
| Local flavor | 3.8 | 3.7 | 3.8 | 3.7 | 3.9 | 4.0 | |
| Color | 3.7 | 3.8 | 3.7 | 3.9 | 3.5 | 3.3 | |
| 15 | Freshness | 3.8 | 3.6 | 3.5 | 3.5 | 3.4 | 3.3 |
| Taste | 3.5 | 3.4 | 3.8 | 3.6 | 3.4 | 3.3 | |
| Local flavor | 3.7 | 3.5 | 3.5 | 3.4 | 3.6 | 3.5 | |
| Color | 3.4 | 3.5 | 3.5 | 3.7 | 3.3 | 3.1 |
The mass change of the cucumber product that table 3 different storage is packed in air
| Storage period (moon) | Project | M | N | O | P | Q | R |
| 0 | Freshness | 5.0 | 5.0 | 5.0 | 5.0 | 5.0 | 5.0 |
| Taste | 5.0 | 5.0 | 5.0 | 5.0 | 5.0 | 5.0 | |
| Local flavor | 5.0 | 5.0 | 5.0 | 5.0 | 5.0 | 5.0 | |
| Color | 5.0 | 5.0 | 5.0 | 5.0 | 5.0 | 5.0 | |
| 3 | Freshness | 4.5 | 4.5 | 4.6 | 4.7 | 4.8 | 4.7 |
| Taste | 4.7 | 4.5 | 4.6 | 4.6 | 4.7 | 4.8 | |
| Local flavor | 4.7 | 4.7 | 4.6 | 4.5 | 4.6 | 4.6 | |
| Color | 4.6 | 4.6 | 4.5 | 4.6 | 4.7 | 4.7 | |
| 6 | Freshness | 4.2 | 4.2 | 4.1 | 4.3 | 4.3 | 4.4 |
| Taste | 4.4 | 4.3 | 4.3 | 4.4 | 4.4 | 4.4 | |
| Local flavor | 4.3 | 4.3 | 4.3 | 4.2 | 4.2 | 4.3 | |
| Color | 4.4 | 4.5 | 4.5 | 4.6 | 4.6 | 4.5 | |
| 9 | Freshness | 4.0 | 4.0 | 4.1 | 4.0 | 4.1 | 4.0 |
| Taste | 4.0 | 4.0 | 4.0 | 3.8 | 4.0 | 4.1 | |
| Local flavor | 4.0 | 3.9 | 3.7 | 3.8 | 4.0 | 4.1 | |
| Color | 4.0 | 4.0 | 3.7 | 4.0 | 4.1 | 4.0 | |
| 12 | Freshness | 3.7 | 3.6 | 3.6 | 3.6 | 3.7 | 3.6 |
| Taste | 3.7 | 3.7 | 3.6 | 3.6 | 3.4 | 3.3 | |
| Local flavor | 3.6 | 3.5 | 3.6 | 3.5 | 3.8 | 3.8 | |
| Color | 3.5 | 3.6 | 3.5 | 3.5 | 3.3 | 3.2 | |
| 15 | Freshness | 3.3 | 3.3 | 3.3 | 3.3 | 3.1 | 3.0 |
| Taste | 3.4 | 3.3 | 3.5 | 3.4 | 3.0 | 3.0 | |
| Local flavor | 3.4 | 3.3 | 3.3 | 3.1 | 3.2 | 3.1 | |
| Color | 3.4 | 3.3 | 3.3 | 3.4 | 3.0 | 3.1 |
Table 4 different storage is given birth to the mass change of cucumber product
| Storage period (moon) | Evaluation index | S | T | U | V | W | X |
| 0 | Freshness | 5.0 | 5.0 | 5.0 | 5.0 | 5.0 | 5.0 |
| Taste | 5.0 | 5.0 | 5.0 | 5.0 | 5.0 | 5.0 | |
| Local flavor | 5.0 | 5.0 | 5.0 | 5.0 | 5.0 | 5.0 | |
| Color | 5.0 | 5.0 | 5.0 | 5.0 | 5.0 | 5.0 | |
| 3 | Freshness | 4.6 | 4.6 | 4.4 | 4.4 | 4.5 | 4.6 |
| Taste | 4.7 | 4.6 | 4.4 | 4.4 | 4.7 | 4.8 | |
| Local flavor | 4.7 | 4.7 | 4.5 | 4.4 | 4.8 | 4.7 | |
| Color | 4.8 | 4.7 | 4.4 | 4.3 | 4.7 | 4.6 | |
| 6 | Freshness | 4.6 | 4.4 | 4.3 | 4.3 | 4.7 | 4.6 |
| Taste | 4.5 | 4.4 | 4.3 | 4.2 | 4.6 | 4.5 | |
| Local flavor | 4.5 | 4.4 | 4.2 | 4.3 | 4.5 | 4.6 | |
| Color | 4.8 | 4.5 | 4.2 | 4.2 | 4.5 | 4.5 | |
| 9 | Freshness | 4.4 | 4.2 | 4.0 | 4.0 | 4.4 | 4.3 |
| Taste | 4.4 | 4.2 | 4.1 | 4.0 | 4.3 | 4.3 | |
| Local flavor | 4.4 | 4.1 | 4.0 | 4.1 | 4.2 | 4.2 | |
| Color | 4.4 | 4.4 | 4.2 | 4.0 | 4.4 | 4.3 | |
| 12 | Freshness | 3.7 | 3.5 | 3.4 | 3.5 | 3.8 | 3.7 |
| Taste | 3.6 | 3.5 | 3.4 | 3.4 | 3.9 | 3.7 | |
| Local flavor | 3.7 | 3.4 | 3.2 | 3.5 | 3.7 | 3.8 | |
| Color | 3.6 | 3.5 | 3.3 | 3.4 | 3.7 | 3.7 | |
| 15 | Freshness | 3.4 | 3.2 | 3.3 | 3.0 | 3.2 | 3.3 |
| Taste | 3.2 | 3.0 | 3.0 | 2.9 | 3.2 | 3.2 | |
| Local flavor | 3.3 | 3.2 | 3.0 | 3.0 | 3.3 | 3.1 | |
| Color | 3.2 | 3.2 | 3.0 | 2.8 | 3.1 | 3.2 |
Relatively go up the quality evaluation result of table 1-4, nitrogen packed cucumber product has outstanding storage-stable, keeps very goodly on freshness, taste, local flavor and color, preserve after 1 year 03 months each index and marks and also remain on 3.5-4.Vacuum-packed cucumber product of the present invention also has outstanding storage-stable, although each index scoring is lower slightly than nitrogen packed product, all also remains between the 3.5-4 mostly after 1 year 03 months.Comparatively speaking, each index scoring of the cucumber product of packing in the air is much lower, still, preserves after 1 year 03 months, and each index scoring also all is higher than 3.0.From these as a result we as can be seen, before packing, sea cucumber is immersed in contain herb extracts, clearly filter in the solution of rice wine, salt and mineral composition very useful for the maintenance of local flavor.Thereby from above experimental result, we can affirm that beche-de-mer products of the present invention has kept its freshness, do not have various peculiar smell, and the freshness of product and local flavor are very outstanding.
Industrial applicibility
Describe in detail as above example, the present invention relates to the preparation method of cucumber product, the invention provides a kind of cucumber product, by with containing herb extracts, filtering the solution-treated sea cucumber of rice wine, salt and mineral composition clearly, and through nitrogen or vacuum packaging, the storage capacity of cucumber product and special sapid confining force thereof are improved. Therefore, the present invention is very useful for the processing industry of marine product.
Claims (3)
1. the method for a processing sea cucumber, this method may further comprise the steps:
(a) cut the anus of sea cucumber obliquely, gill;
(b) sea cucumber that obtains in the above step (a) is boiled time of 30 seconds to 2 minutes in mixed solution, described mixed solution contains: the clear filter rice wine of the herb extracts of 0.5-5 weight portion, 2-8 weight portion, the zinc oxide as mineralogical composition, magnesium chloride, calcium carbonate and the ferric lactate of each 0.1-10 weight portion and the water of 100 weight portions; Take out sea cucumber then;
(c) pack above sea cucumber with the polyethylene packaging material; With
(d) adopt be selected from inflated with nitrogen pack, vacuum-packed method or in air the method for any in the pack above-mentioned polyethylene packaging thing is sealed.
2. method according to claim 1, wherein, in step (c) with (d), described method also comprises the step of adding the condiment that is used for sea cucumber.
3. cucumber product, these goods obtain by claim 1 or 2 described methods.
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| KR1020050028256 | 2005-04-04 | ||
| KR1020050028256A KR100598145B1 (en) | 2005-04-04 | 2005-04-04 | A processed product of sea slug and a method for preparation thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101268840B (en) * | 2007-03-22 | 2011-06-01 | 丹东科健食品有限公司 | Method for preparing health care nutrition instant holothurian |
| CN104544294A (en) * | 2015-01-15 | 2015-04-29 | 青岛老尹家海参股份有限公司 | Processing method for high-nutrition sea cucumber |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101068036B1 (en) * | 2009-06-10 | 2011-09-28 | 누리영어조합법인 | Method for making roast urechis unicinctus and the roast urechis unicinctus made by the method |
| CN102028268A (en) * | 2010-11-24 | 2011-04-27 | 冯玉萍 | Sea cucumber slicing process technology |
| CN102599505A (en) * | 2012-03-08 | 2012-07-25 | 青岛好管家商务有限公司 | Production method of special sea cucumber powder |
| KR101365359B1 (en) | 2012-04-26 | 2014-02-27 | 합자회사 에스에이치해양수산개발 | Preparation method of processed goods of sea slugs and the processed goods thereby |
| CN103704795A (en) * | 2013-11-28 | 2014-04-09 | 林淑琴 | Sea cucumber soup and manufacturing method thereof |
| KR20200049233A (en) | 2018-10-31 | 2020-05-08 | 김경근 | Manufacturing method of forzen sea cucuber using low-temperrature vacuum drier technique |
| KR20200049234A (en) | 2018-10-31 | 2020-05-08 | 김경근 | Manufacturing method of dry sea cucuber using low-temperrature vacuum drier technique |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| JP3429714B2 (en) | 1999-09-14 | 2003-07-22 | いこ 山道 | Texture-improved raw sea cucumber, method for producing the same, and production apparatus used therefor |
-
2005
- 2005-04-04 KR KR1020050028256A patent/KR100598145B1/en active IP Right Grant
- 2005-06-15 CN CNA2005100789418A patent/CN1846539A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101268840B (en) * | 2007-03-22 | 2011-06-01 | 丹东科健食品有限公司 | Method for preparing health care nutrition instant holothurian |
| CN104544294A (en) * | 2015-01-15 | 2015-04-29 | 青岛老尹家海参股份有限公司 | Processing method for high-nutrition sea cucumber |
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| KR100598145B1 (en) | 2006-07-07 |
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