CN1927052A - Lyophilized sea urchin product and making method thereof - Google Patents
Lyophilized sea urchin product and making method thereof Download PDFInfo
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- CN1927052A CN1927052A CNA2006100478023A CN200610047802A CN1927052A CN 1927052 A CN1927052 A CN 1927052A CN A2006100478023 A CNA2006100478023 A CN A2006100478023A CN 200610047802 A CN200610047802 A CN 200610047802A CN 1927052 A CN1927052 A CN 1927052A
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Abstract
The invention relates to a kind of freeze-drying sea urchin product, which include the cage of the sea urchin and freeze-drying vitellus inside the cage. The making procedures go as follows: first, open the top cage of the clean fresh sea urchin, take out all the internal organs except the vitellus; second, freeze the cage of sea urchin with vitellus at -20-40deg.C quickly; vacuum-drying the cage at low temperatures till the water content is about 5~10%. The product can further decrease the water content of the vitellus of sea urchin so as to prevent the crush of it because of extra high or low water content; besides, the preparative way greatly extend the shelf-life of the sea urchin products.
Description
Technical field:
The present invention relates to a kind of manufacture method of sea urchin food product, especially a kind of genuineness, instant, mouthfeel are good, sea urchin freeze-dried products with long preservation period and processing method thereof.
Background technology:
Sea urchin belongs to Echinodermata, is food with various algae and planktonic organism mainly, its gonochorism, and the edible position is the sexual gland part (sea urchin Huang) of sea urchin, the principal item that is used to eat has Anthocidaris crassispina, shrimp pancreas horsedung sea urchin and sour jujube hat sea urchin etc.The traditional Chinese medical science thinks, the effect that the sea urchin Huang has strong essence, establishing-Yang, the beneficial heart, strong bone, enriches blood; Modern study shows that the sea urchin Huang contains bioactivators such as a large amount of animal sexual gland its specific structure albumen, yellow phosphorus fat, has the effect of male sex hormone sample, can improve sexual function and improve intelligence; The sea urchin Huang can reduce blood in human body in clearing gallbladder sterol and triglycerides, and the effect that improves immunity of organisms, stabilizing blood pressure and prevention of arterial sclerosis is arranged.But, so generally speaking, have only the coastal area resident in the sea urchin place of production could eat aquatic foods, sea urchin alive owing to the yellow self-dissolving easily of sea urchin, be difficult to preserve.People eat sea urchin for convenience, and existing at present is the processed food appearance of raw material with the sea urchin, as salt marsh sea urchin (Huang), alcoholized sea urchin or the like.Salt marsh sea urchin (Huang) salt content is too high, and intake is subjected to certain limitation; Though the alcoholized sea urchin delicious flavour can only also can not eat in a large number as flavouring.
Summary of the invention:
The present invention is in order to solve the existing in prior technology technical problem, the lyophilized sea urchin product and the processing method thereof of a kind of genuineness, storage life length, instant to be provided.
Technical solution of the present invention is: a kind of lyophilized sea urchin product is characterized in that: the sea urchin housing is arranged, the sea urchin Huang of freeze-drying is arranged in the sea urchin housing.
Described lyophilized sea urchin Huang is that yellow the mixing with egg custard liquid of new urchin cooked after freeze-drying forms, and the raw material and the weight proportion of egg custard liquid are: egg liquid 45～55, water 45～55, salt 0.4～1.5, stabilizing agent 0.03～0.06.
A kind of processing method of lyophilized sea urchin product is characterized in that having the following steps:
A. get the new urchin after the cleaning, the sea urchin internal organ except that the sea urchin Huang are taken out in the upper end of opening the sea urchin housing;
B. the temperature of using-20～-40 ℃ is to being built-in with the sea urchin housing quick-frozen of sea urchin Huang;
C. low-temperature vacuum drying is to water content 5～10%.
Being to be mixed into egg custard liquid at 45～55: 45～55: 0.4～1.5: 0.03～0.06 by weight with egg liquid, water, salt, stabilizing agent, pour in the sea urchin housing after the described a step, steamed 5～7 minutes.
The present invention is that the internal organ that will remove the sea urchin Huang take out, with sea urchin shell and the yellow common quick-frozen of sea urchin,, can further reduce the moisture of sea urchin Huang again through vacuum drying, prevent the excessive or too small fragmentation that causes of sea urchin Huang, prolonged the quality guarantee period of sea urchin product simultaneously greatly because of moisture.Especially the sea urchin Huang is placed in the sea urchin housing all the time, sea urchin that can instant freeze-drying when edible also can sea urchin shell be that container is edible after with the extra large yolk rehydration of freeze-drying, and its taste, sensation almost are as good as with new urchin.Egg custard liquid can be added in the sea urchin Huang, quick-frozen again after mixing, cook with sea urchin being yellow, vacuum drying make the sea urchin product more delicious taste that places the freeze-drying in the sea urchin housing, have enriched the sea urchin product kind, have improved people's life.
The specific embodiment:
Embodiment 1:
A. sea urchin oral area periphery shell is severed, poured out body fluid, extract internal organ such as glandula digestive, the sea urchin Huang is stayed in the sea urchin housing, whole process should be noted extra large gonad not being broken up;
B. the temperature of using-20～-40 ℃ is to being built-in with the sea urchin housing quick-frozen of sea urchin Huang;
C. adopt existing freeze drying technology, yellow and sea urchin shell body hypothermia vacuum drying is to sea urchin Huang water content 5～10% with sea urchin.
D. the yellow sea urchin housing damp-prrof packing with the yellow one of sea urchin of the sea urchin of freeze-drying is got final product.
Embodiment 2:
A. sea urchin oral area periphery shell is severed, poured out body fluid, extract internal organ such as glandula digestive, the sea urchin Huang is stayed in the sea urchin housing, whole process should be noted extra large gonad not being broken up; With egg liquid, water, salt, stabilizing agent is to be mixed into egg custard liquid at 45～55: 45～55: 0.4～1.5: 0.03～0.06 by weight, pour in the sea urchin housing to being full of, steamed 5～7 minutes, stabilizing agent wherein can be tackifier, starch, converted starch, grain class crop such as glutinous rice flour, tapioca flour etc.
B. the temperature of using-20～-40 ℃ is to being built-in with the sea urchin housing quick-frozen of sea urchin Huang, egg custard;
C. adopt existing freeze drying technology, with sea urchin Huang, egg custard and the vacuum drying of sea urchin shell body hypothermia to sea urchin Huang, egg custard water content 5～10%.
D. with the sea urchin Huang of freeze-drying, egg custard with it the sea urchin housing damp-prrof packing of one get final product.
Claims (4)
1. a lyophilized sea urchin product is characterized in that: the sea urchin housing is arranged, the sea urchin Huang of freeze-drying is arranged in the sea urchin housing.
2. lyophilized sea urchin product according to claim 1, it is characterized in that: described lyophilized sea urchin Huang is that yellow the mixing with egg custard liquid of new urchin cooked after freeze-drying forms, and the raw material and the weight proportion of egg custard liquid are: egg liquid 45～55, water 45～55, salt 0.4～1.5, stabilizing agent 0.03～0.06.
3. the processing method of a lyophilized sea urchin product is characterized in that having the following steps:
A. get the new urchin after the cleaning, the sea urchin internal organ except that the sea urchin Huang are taken out in the upper end of opening the sea urchin housing;
B. the temperature of using-20～-40 ℃ is to being built-in with the sea urchin housing quick-frozen of sea urchin Huang;
C. low-temperature vacuum drying is to the yellow water content 5～10% of sea urchin.
4. the processing method of lyophilized sea urchin product according to claim 3, it is characterized in that: be to be mixed into egg custard liquid at 45～55: 45～55: 0.4～1.5: 0.03～0.06 by weight with egg liquid, water, salt, stabilizing agent after the described a step, pour in the sea urchin housing, steamed 5～7 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100478023A CN1927052A (en) | 2006-09-15 | 2006-09-15 | Lyophilized sea urchin product and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100478023A CN1927052A (en) | 2006-09-15 | 2006-09-15 | Lyophilized sea urchin product and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1927052A true CN1927052A (en) | 2007-03-14 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2006100478023A Pending CN1927052A (en) | 2006-09-15 | 2006-09-15 | Lyophilized sea urchin product and making method thereof |
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| CN (1) | CN1927052A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101623112A (en) * | 2009-08-07 | 2010-01-13 | 大连獐子岛渔业集团股份有限公司 | Quick-freeze sea urchin with shell and preparation method thereof |
| CN101301095B (en) * | 2008-06-13 | 2011-05-11 | 大连工业大学 | Instant sea urchin food product and preparation thereof |
| CN101280025B (en) * | 2008-05-28 | 2013-06-12 | 白日霞 | Antitumaous echinus shell polysaccharide and preparation thereof |
| CN103190654A (en) * | 2012-01-04 | 2013-07-10 | 曹烟仁 | Processing method of freeze-dried instant abalone with shell |
| CN103598627A (en) * | 2013-12-02 | 2014-02-26 | 青岛一球通海产品专业合作社 | Processing apparatus for instant sea urchin |
| CN103783115A (en) * | 2014-01-23 | 2014-05-14 | 李扬远 | Sea urchin cracker and production method of sea urchin cracker |
| CN105520131A (en) * | 2015-12-09 | 2016-04-27 | 刘传新 | Male sexual function enhancer and preparation method thereof |
| CN106722871A (en) * | 2016-12-02 | 2017-05-31 | 粉嫩公主生物科技有限公司耒阳分公司 | A kind of fast food type white fungus fermented glutinous rice egg and preparation method thereof |
-
2006
- 2006-09-15 CN CNA2006100478023A patent/CN1927052A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101280025B (en) * | 2008-05-28 | 2013-06-12 | 白日霞 | Antitumaous echinus shell polysaccharide and preparation thereof |
| CN101301095B (en) * | 2008-06-13 | 2011-05-11 | 大连工业大学 | Instant sea urchin food product and preparation thereof |
| CN101623112A (en) * | 2009-08-07 | 2010-01-13 | 大连獐子岛渔业集团股份有限公司 | Quick-freeze sea urchin with shell and preparation method thereof |
| CN103190654A (en) * | 2012-01-04 | 2013-07-10 | 曹烟仁 | Processing method of freeze-dried instant abalone with shell |
| CN103598627A (en) * | 2013-12-02 | 2014-02-26 | 青岛一球通海产品专业合作社 | Processing apparatus for instant sea urchin |
| CN103598627B (en) * | 2013-12-02 | 2014-10-15 | 青岛一球通海产品专业合作社 | Processing apparatus for instant sea urchin |
| CN103783115A (en) * | 2014-01-23 | 2014-05-14 | 李扬远 | Sea urchin cracker and production method of sea urchin cracker |
| CN105520131A (en) * | 2015-12-09 | 2016-04-27 | 刘传新 | Male sexual function enhancer and preparation method thereof |
| CN106722871A (en) * | 2016-12-02 | 2017-05-31 | 粉嫩公主生物科技有限公司耒阳分公司 | A kind of fast food type white fungus fermented glutinous rice egg and preparation method thereof |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
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Open date: 20070314 |