CN1957767B - Method for preparing instant sea cucumber - Google Patents

Method for preparing instant sea cucumber Download PDF

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Publication number
CN1957767B
CN1957767B CN 200510110561 CN200510110561A CN1957767B CN 1957767 B CN1957767 B CN 1957767B CN 200510110561 CN200510110561 CN 200510110561 CN 200510110561 A CN200510110561 A CN 200510110561A CN 1957767 B CN1957767 B CN 1957767B
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cucumber
sea cucumber
instant
method
preparing
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CN 200510110561
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CN1957767A (en )
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伊兴文
曲丽
胡艳娟
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上海九鲜房食品有限公司
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Abstract

A process for preparing the sea cucumber able to be eaten immediately includes traditionally cooking whole sea cucumber, and physically removing the most of free water.

Description

一种即食海参的制备方法 A method of preparing an instant sea cucumber

技术领域 FIELD

[0001] 本发明涉及食品加工方法,尤其是涉及在农产品加工中,即食海参制备的加工方法。 [0001] The present invention relates to a food processing method, particularly to a processing method in the processing of agricultural products, prepared instant sea cucumber.

技术背景 technical background

[0002] 海参属于无脊椎动物门类中的棘皮动物。 [0002] The invertebrate cucumber categories of echinoderms. 体色多呈褐色,略带绿色,背部长有肉剌,它们栖息在海底,有夏眠现象。 Body color mostly brown, greenish, Minister of back meat assassination, they live in the sea, there is the phenomenon of aestivation.

[0003] 海参是一种海味珍馐,具有极高的营养价值。 [0003] sea cucumber is a seafood delicacy, with a high nutritional value. 它含有很高的胶质,香软润滑,口感酥脆,是一种以不含胆固醇且脂肪含量低的动物性高蛋白食品。 It is high in pectin, savory lubrication, crisp taste, is a kind of cholesterol-free and low-fat animal protein foods.

[0004] 海参还是名贵滋补品,具有多种药用价值。 [0004] sea cucumber or valuable supplements, with a variety of medicinal value. 具有滋阴补血,健阴调经,养胎利产的功能。 Yin and blood, Yin Jian menstruation, child care benefit production function. 由于它具有高蛋白,低脂肪,含铁高,不含胆固醇,且富含多种氨基酸和硫酸软骨素的特点,所以又是预防和治疗高血压和冠心病的良药。 Because of its high protein, low fat, high iron, cholesterol-free, and rich in amino acids and chondroitin sulfate characteristics, it is medicine to prevent and treat hypertension and coronary heart disease.

[0005] 由于鲜活海参体内含有的生物酶,使海参很难离水长途运输。 [0005] Since the enzymes contained in the fresh sea cucumber, sea cucumber hard water from the long-distance transport. 全球约90%渔获的海参加工制成各式干制品,以供市场消费。 About 90% of the global catch of sea cucumber processed into various types of dry products, for the consumer market. 商品海参一般是由海参加工而成的干参;商品参也有以干参经水浸泡、软化、脱盐、漂去各种异物至充分膨胀的"水分参"销售。 Goods are generally machined from a sea cucumber from the sea cucumber dried ginseng; trade reference also to water immersion was dried ginseng, softening, desalting, various foreign matter to float to the fully expanded "water parameter" Sales. 海参的可食部分虽然为100%,但在干制加工过程中,除去了内脏,经过蒸煮、浸泡、日晒等过程,营养成分部分被破坏、流失。 Although the edible parts of sea cucumber is 100%, but dried in the process, the removal of the viscera, after cooking, soaking, sun and other processes, nutrients partially destroyed, lost. 而时下不法商贩常以碱、甲醛来发海参,以縮短水发时间,增加水发海参的持水量,这种办法不但破坏了海参中的有益成分,而且严重危害消费者的健康。 But nowadays unscrupulous traders often bases, formaldehyde to sea cucumber, water to shorten development time, increase the water holding capacity of cucumber water, this approach not only destroyed the beneficial ingredients of sea cucumber, but also seriously endanger the health of consumers. [0006] 捕捞的鲜海参,目前加工制品有速冻海参、盐腌海参、盐渍海参、干海参等。 [0006] fishing fresh sea cucumber, sea cucumber currently processed products are frozen, salted cucumber, cucumber saline, dried sea cucumber. 这一类海参制品是半成品,需再经浸泡、烧煮加工方可食用。 This type of sea cucumber products are semi-finished products, the need to re-soaking, cooking and processing before consumption.

[0007] 传统上,海参经烧煮达到松软可食时,又嫩又滑,用叉用筷,食用很是不方便。 When [0007] Conventionally, to achieve soft edible sea cucumber cooking, tender and smooth, with a fork with chopsticks, food is very inconvenient. 且因含水率较高,保存很不方便。 And because of the higher water content, save very convenient.

[0008] 将鲜海参加工成即食海参,这样既能给人们提供方便、安全的食用产品,又能满足人们对海参的不同需求。 [0008] The fresh sea cucumber processed into instant sea cucumber, which not only provide people with convenient and safe food products, but also to meet the different needs of the people of sea cucumbers. 这种设想已成为人们关心的研究课题。 This vision has become a research topic of concern.

发明内容 SUMMARY

[0009] 本发明的目的是提供一种卫生、方便、即食的海参制品。 [0009] The object of the present invention is to provide a sanitary, convenient, instant sea cucumber article. 这种即食海参不同于市场目前的各种海参制品。 This is different from the instant sea cucumber sea cucumber market is currently a variety of products. 这种即食海参无须二次加工,打开包装即食;即食海参制品不是用酸、碱、氧化剂、还原剂等化学手段,也不是海参的某种有效成份提取,而是整只海参完整形体不被破坏,用的是物理学方法,保证了即食海参全营养的特性。 This instant sea cucumber without secondary machining, ready to open the package; not instant sea cucumber products with acids, bases, oxidants, reducing agents and other chemical means, nor is it certain active ingredients cucumber extract, cucumber complete but the whole body is not damaged , using physical methods to ensure that the characteristics of the whole instant sea cucumber nutrition. 这种即食海参加工,首先是清肠除沙、烧煮至蛋白质二级变性,使其松软可食,再用物理学方法除去大部分自由水, 使其质地硬实,达到糯软可口,且可长期保存的目的。 This instant sea cucumber processing, in addition to first bowel sand, two cooking to a protein denaturation, so soft edible, physical methods and then most of the free water was removed, so that the texture of hard, soft and delicious waxy achieve, and may long-term preservation purposes.

[0010] 所谓物理学方法即是运用物理学中渗透压理论,将海参置于高渗透压液体中,海 [0010] That method is the use of so-called physics physics theory osmotic pressure, the osmotic pressure of the liquid in a high sea cucumber, sea

参中自由水自动进入高渗溶液,从而达到海参脱水、制品质地硬实的目的。 Ginseng automatically enter a hypertonic solution consisting of water, to achieve dehydration cucumber, article texture Hard purposes.

[0011] 本发明是这样实现的,即食海参制备方法,其特征在于; [0011] The present invention is achieved, instant sea cucumber production method, wherein;

[0012] a.清洗,选取新鲜海参原料,去掉内脏,清除沙石,留下海参的可食部分;[0013] b.漂烫,将可食部分食海参用沸水进行漂烫处理,蛋白质一级变性,海参个体形体 . [0012] a clean, fresh sea cucumber selected material, removed organs, remove sand, leaving a portion of the edible sea cucumbers; [0013] b blanching, the edible part of sea cucumber food with boiling water blanch, a protein. level variability, sea cucumber individual body

没有縮小,但质地变硬,原柔软滑感消失; He did not shrink, but the texture is hard, soft, smooth feel of the original disappeared;

[0014] c.漂洗,漂烫后的海参反复用无离子水漂洗; . [0014] c rinsing, cucumbers after blanching rinsed repeatedly with deionized water;

[0015] d.海参烧煮,将漂洗后的海参进行烧煮,实现蛋白质的二次变性,海参变得松软、 不耐咬啃、入口即酥; [0015] d cooking sea cucumber, sea cucumber cooking carried out after rinsing, denatured proteins to achieve the second, cucumber becomes soft, bite resistant to biting, i.e., crisp inlet.;

[0016] e.冷却,蒸煮好的海参在无菌环境下降温冷却; . [0016] e was cooled, good cooking cucumber cooled down in a sterile environment;

[0017] f.将蒸煮好的海参置于高渗溶液中脱水,在渗透压的作用下,海参中的自由水进入高渗溶液中,实现了蒸熟海参中自由水的转移,此时海参收縮,个体变小; [0018] g.将脱去自由水的海参从高渗溶液中转移出来,用干燥的热风吹除表面的自由水,得到含水率在15〜50%的即食海参; [0017] f. The good sea cucumber cooking dehydrated placed hypertonic solution, under the action of osmotic pressure, free water into the sea cucumber hypertonic solution, to achieve a transfer of steamed sea cucumber free water, sea cucumber case shrinkage, smaller individual;. [0018] g free water will be removed from the transfer of cucumber in a hypertonic solution, wind instant sea cucumber moisture content 15 to 50% of the free surface of the water, except that dried to obtain a thermal;

[0019] 所述高渗溶液的成份选自允许食用的盐类、允许食用的糖类或允许食用的糖醇类中的一种,或它们任何两种的混合物。 [0019] The hypertonic solution composition is selected from a mixture of any two allowed edible salts thereof, allowing one edible saccharide or sugar alcohol consumption allowed or.

[0020] 所述允许食用的盐类为氯化钠、醋酸钠、氯化钾或柠檬酸钠中的一种。 [0020] allowing the edible salts are sodium chloride, sodium acetate, potassium chloride, sodium citrate or one of.

[0021] 所述允许食用的糖类为木糖、果糖、葡萄糖、蔗糖或乳糖中的一种。 [0021] allowing the edible saccharide as a xylose, fructose, glucose, sucrose or lactose in.

[0022] 所述允许食用的糖醇类为丙三醇、赤藓糖醇、木糖醇、乳糖醇或甘露糖醇中的一种。 [0022] The sugar alcohol is allowed to eat glycerol A erythritol, xylitol, lactitol or mannitol in.

[0023] 所述盐类溶液的物质含量的重量比为0〜65% 。 [0023] The weight of the material content of the salt solution ratio of 0~65%. [0024] 所述糖类溶液的物质含量的重量比为0〜51%。 [0024] The weight ratio of saccharide solution is 0~51% matter content. [0025] 所述糖醇类溶液的物质含量的重量比为0〜80% 。 [0025] The weight of the material content of the sugar alcohol solution = 0~80%. [0026] 所述漂烫时间为2-10分钟。 The [0026] blanching time is 2-10 minutes.

[0027] 所述烧煮方法为蒸汽蒸煮或沸水烧煮或高压水煮。 [0027] The method of cooking is steam cooking in boiling water or boiling or high boiling.

[0028] 本发明的有益效果,将海参经烧煮、通过运用物理学改变渗透压脱去自由水的方法,是以传统的食品加工理念得到的即食海参制品,保留了海参完全的营养素没有化学改性,符合中国人食用海参的习惯。 [0028] the beneficial effects of the present invention, the sea cucumber cooking, through the use of physics to change the osmotic pressure off free water method is based on the traditional instant sea cucumber products, food processing philosophy has been, and retains full sea cucumber nutrients without chemical modified, consistent with customary Chinese people eat sea cucumbers.

具体实施例 Specific Example

[0029] 实施例中,物料使用按重量百分比计[0030] 实施例1 [0029] In an embodiment, the material used in percentages by weight [0030] Example 1

[0031] 取一定量新鲜的海参,进行如下加工: [0031] A quantity of fresh sea cucumber, the following process:

[0032] a.去掉不可食部分,从头部开始,沿腹部方向,破腹至个体二分之一,除去内脏,清除砂石,得到无内脏、无砂石杂质的海参; . [0032] a removing inedible portion, starting from the head, in the ventral direction, cesarean section subject to one-half, eviscerating remove gravel, to give no visceral, no gravel cucumber impurities;

[0033] b.无内脏、无砂石杂质的海参用无菌、净化水漂洗4〜5遍,得到无内脏、无砂石杂质的干净海参; . [0033] b no visceral, no impurities sea cucumber with sterile sand, purified water rinsed 4 to 5 times, to give no visceral, sand-free and clean of impurities cucumber;

[0034] c.将无内脏、无砂石杂质的干净海参用沸水漂烫三分钟,蛋白质一级变性,取出立即投入常温、净化的无菌水中,得到质地坚挺、硬实、个体没有縮小的即食海参半成品,原柔软滑感消失; [0034] c. The no visceral, sand-free and clean of impurities with boiling blanching cucumber three minutes, a denatured protein, taken immediately put at room temperature, purified sterile water to give a firm texture, hard, no reduction of the individual ready sea ​​cucumber semi-finished products, raw soft slippery sensation disappeared;

[0035] d.将即食海参半成品入笼屉,用常压蒸汽蒸煮IIO分钟,煮到松软为止,此时蛋白质二次变性,海参变得松软、不耐咬啃、入口即酥; . [0035] d into the semi-finished instant sea cucumber Longti IIO minutes with atmospheric steam cooking, cooked until soft, then the second protein denaturation, cucumber become soft, bite resistant to biting, i.e., crisp inlet;

[0036] e.取出蒸煮好的即食海参半成品,在无菌房间,用流动的空气冷却,除去表面水 [0036] e. Remove the cooked semifinished good instant sea cucumber, in a sterile room, with a flow of cooling air, the surface of the water was removed

4分、降至常温; 4 hours down to room temperature;

[0037] f.本例使用的高渗溶液为盐溶液;以水:柠檬酸钠的重量比为35 : 65的比例配置成高渗溶液; [0037] f the present embodiment using a hypertonic solution is a salt solution; water: sodium citrate weight ratio of 35: 65 ratio configured to hypertonic solution;

[0038] g.将处理好的海参,按高渗溶液:海参的重量比为2 : 1的比例混合浸泡1个小时,在渗透压的作用下,海参中的自由水进入高渗溶液中,实现了蒸熟海参中自由水的转移,此时海参收縮,个体变小; . [0038] g sends the processed sea cucumber by hypertonic solutions: 2 weight ratio of sea cucumber: 1 ratio soak 1 hour, under the action of osmotic pressure, free water into the sea cucumber hypertonic solution, cucumber achieved steamed transferred free water, sea cucumber shrinkage case, the individual small;

[0039] h.取出,无菌环境下用流动的干燥空气除去表面水分,得到含水率40〜45 %的即食海参; . [0039] h removed in a sterile environment with flowing air dried to remove surface moisture, to give a water content of 40~45% instant sea cucumber;

[0040] i.充氮包装。 [0040] i. Nitrogen packaging. [0041] 实施例2 [0041] Example 2

[0042] 取一定量新鲜的海参,进行如下加工: [0042] A quantity of fresh sea cucumber, the following process:

[0043] a.去掉不可食部分,从头部开始,沿腹部方向,破腹至个体二分之一,除去内脏,清除砂石,得到无内脏、无砂石杂质的海参; . [0043] a removing inedible portion, starting from the head, in the ventral direction, cesarean section subject to one-half, eviscerating remove gravel, to give no visceral, no gravel cucumber impurities;

[0044] b.无内脏、无砂石杂质的海参用无菌、净化水漂洗4〜5遍,得到无内脏、无砂石杂质的干净海参; . [0044] b no visceral, no impurities sea cucumber with sterile sand, purified water rinsed 4 to 5 times, to give no visceral, sand-free and clean of impurities cucumber;

[0045] c.将无内脏、无砂石杂质的干净海参用沸水漂烫三分钟,取出立即投入常温、净化 [0045] c. The no visceral, sand-free and clean of impurities with boiling blanching cucumber three minutes, immediately taken into normal temperature purification

的无菌水中,得到坚挺、硬实、个体没有縮小的即食海参半成品; Of sterile water to give a strong, hard, no individual reduced semi instant sea cucumber;

[0046] d.将即食海参半成品入笼屉,用常压蒸汽蒸煮110分钟,煮到松软为止; . [0046] d into the semi Longti instant sea cucumber cooking with atmospheric steam for 110 minutes until soft cooked;

[0047] e.取出蒸煮好的即食海参半成品,在无菌房间,用流动的空气冷却,除去表面水 [0047] e. Remove the cooked semifinished good instant sea cucumber, in a sterile room, with a flow of cooling air, the surface of the water was removed

分,降至常温; Points, down to room temperature;

[0048] f.本例使用的高渗溶液为糖溶液。 [0048] f. Hypertonic solution used in the present embodiment is a sugar solution. 按水:葡萄糖的重量比为50 : 50的比例配置高渗溶液。 Based on the water: glucose weight ratio of 50: 50 ratio configuration hypertonic solution.

[0049] g.将处理好的海参置于高渗溶液中,按高渗溶液与海参的比例为2 : l的比例混 . [0049] g sends the processed sea cucumber was placed in a hypertonic solution, hypertonic solution and the proportion of the sea cucumber is 2: l ratio mix

合浸泡1个小时,取出,无菌环境下用流动的干燥空气除去表面水分,得到含水率45〜50% Together soak 1 hour, taken out, to remove surface moisture with the flow of dry air under sterile conditions, to give the moisture content 45~50%

的即食海参; To-eat sea cucumbers;

[0050] h.充氮包装。 [0050] h. Nitrogen packaging.

[0051] 实施例3 [0051] Example 3

[0052] 取一定量新鲜的海参,进行如下加工: [0052] A quantity of fresh sea cucumber, the following process:

[0053] a.去掉不可食部分,从头部开始,沿腹部方向,破腹至个体二分之一,除去内脏,清除砂石,得到无内脏、无砂石杂质的海参; . [0053] a removing inedible portion, starting from the head, in the ventral direction, cesarean section subject to one-half, eviscerating remove gravel, to give no visceral, no gravel cucumber impurities;

[0054] b.无内脏、无砂石杂质的海参用无菌、净化水漂洗4〜5遍,得到无内脏、无砂石杂质的干净海参; . [0054] b no visceral, no impurities sea cucumber with sterile sand, purified water rinsed 4 to 5 times, to give no visceral, sand-free and clean of impurities cucumber;

[0055] c.将无内脏、无砂石杂质的干净海参用沸水漂烫三分钟,取出立即投入常温、净化 [0055] c. The no visceral, sand-free and clean of impurities with boiling blanching cucumber three minutes, immediately taken into normal temperature purification

的无菌水中,得到坚挺、硬实、个体没有縮小的即食海参半成品; Of sterile water to give a strong, hard, no individual reduced semi instant sea cucumber;

[0056] d.将即食海参半成品入笼屉,用常压蒸汽蒸煮110分钟,煮到松软为止; . [0056] d into the semi Longti instant sea cucumber cooking with atmospheric steam for 110 minutes until soft cooked;

[0057] e.取出蒸煮好的即食海参半成品,在无菌房间,用流动的空气冷却,除去表面水 [0057] e. Remove the cooked semifinished good instant sea cucumber, in a sterile room, with a flow of cooling air, the surface of the water was removed

分,降至常温; Points, down to room temperature;

[0058] f.本例使用的高渗溶液为糖醇溶液。 [0058] f. Hypertonic solution used in the present embodiment is a sugar alcohol solution. 按水:丙三醇的重量配比为20 : 80的比例配置高渗溶液若干。 Based on the water: glycerin weight ratio of 20: 80 ratio of a number of configurations hypertonic solution.

5[0059] g.处理好的海参按高渗溶液:海参为2 : i的比例混合浸泡i个小时,取出,无菌 5 [0059] g Handled by a hypertonic solution of sea cucumber: cucumber 2: mixing ratio i i soaked hours, removed, sterile

环境下用流动的干燥空气除去表面水分,得到含水率15〜20%的即食海参; [0060] h.充氮包装。 Removed under flowing dry air environment with surface moisture, to give a water content of 15 ~ 20% instant sea cucumber; [0060] h nitrogen packaging. [0061] 实施例4 [0061] Example 4

[0062] 取一定量新鲜的海参,进行如下加工: [0062] A quantity of fresh sea cucumber, the following process:

[0063] a.去掉不可食部分,从头开始,沿腹部方向,破腹至个体二分之一,除去内脏,清除砂石,得到无内脏、无砂石杂质的海参; . [0063] a removing inedible portion, from the beginning, in the ventral direction, cesarean section subject to one-half, eviscerating remove gravel, to give no visceral, no gravel cucumber impurities;

[0064] b.无内脏、无砂石杂质的海参用无菌、净化水漂洗4〜5遍,得到无内脏、无砂石杂质的干净海参; . [0064] b no visceral, no impurities sea cucumber with sterile sand, purified water rinsed 4 to 5 times, to give no visceral, sand-free and clean of impurities cucumber;

[0065] c.将无内脏、无砂石杂质的干净海参用沸水漂烫三分钟,取出立即投入常温、净化 [0065] c. The no visceral, sand-free and clean of impurities with boiling blanching cucumber three minutes, immediately taken into normal temperature purification

的无菌水中,得到坚挺、硬实、个体没有縮小的即食海参半成品; Of sterile water to give a strong, hard, no individual reduced semi instant sea cucumber;

[0066] d.将即食海参半成品入笼屉,用常压沸水烧煮100分钟,煮到松软为止; . [0066] d into the semi-finished instant sea cucumber Longti normal pressure cooking in boiling water for 100 minutes and boiled until soft;

[0067] e.取出蒸煮好的即食海参半成品,在无菌房间,用流动的空气冷却,除去表面水 [0067] e. Remove the cooked semifinished good instant sea cucumber, in a sterile room, with a flow of cooling air, the surface of the water was removed

分,降至常温; Points, down to room temperature;

[0068] f.本例使用的高渗溶液为盐、糖混合溶液,按盐类中氯化钠与糖类中的乳糖的重 [0068] f. Hypertonic solution used in this example as salt, sugar mixture solution, and sodium chloride salts by weight saccharides lactose

量配比为50 : 50配制。 Volume ratio of 50: 50 preparation. 按水:盐、糖混合溶液为40 : 60的重量比配置高渗溶液。 Based on the water: salt, sugar mixture solution of 40: 60 by weight ratio of a hypertonic solution configuration. [0069] g.将处理好的海参按高渗溶液:海参为2 : i的比例混合浸泡i个小时,取出,无 . [0069] g sends the processed sea cucumber by hypertonic solutions: cucumber 2: mixing ratio i i soaked hours, taken out, no

菌环境下用流动的干燥空气除去表面水分,得到含水率25〜30%的即食海参; [0070] h.充氮包装。 Bacteria removed under flowing dry air environment with surface moisture, to give a water content of 25~30% instant sea cucumber; [0070] h nitrogen packaging. [0071] 实施例5 [0071] Example 5

[0072] 取一定量新鲜的海参,进行如下加工: [0072] A quantity of fresh sea cucumber, the following process:

[0073] a.去掉不可食部分,从头部开始,沿腹部方向,破腹至个体二分之一,除去内脏,清除砂石,得到无内脏、无砂石杂质的海参; . [0073] a removing inedible portion, starting from the head, in the ventral direction, cesarean section subject to one-half, eviscerating remove gravel, to give no visceral, no gravel cucumber impurities;

[0074] b.无内脏、无砂石杂质的海参用无菌、净化水漂洗4〜5遍,得到无内脏、无砂石杂质的干净海参; . [0074] b no visceral, no impurities sea cucumber with sterile sand, purified water rinsed 4 to 5 times, to give no visceral, sand-free and clean of impurities cucumber;

[0075] c.将无内脏、无砂石杂质的干净海参用沸水漂烫三分钟,取出立即投入常温、净化 [0075] c. The no visceral, sand-free and clean of impurities with boiling blanching cucumber three minutes, immediately taken into normal temperature purification

的无菌水中,得到坚挺、硬实、个体没有縮小的即食海参半成品; Of sterile water to give a strong, hard, no individual reduced semi instant sea cucumber;

[0076] d.将即食海参半成品入笼屉,用常压沸水烧煮100分钟,煮到松软为止; . [0076] d into the semi-finished instant sea cucumber Longti normal pressure cooking in boiling water for 100 minutes and boiled until soft;

[0077] e.取出蒸煮好的即食海参半成品,在无菌房间,用流动的空气冷却,除去表面水 [0077] e. Remove the cooked semifinished good instant sea cucumber, in a sterile room, with a flow of cooling air, the surface of the water was removed

分,降至常温; Points, down to room temperature;

[0078] f.本例使用的高渗溶液为盐、糖醇混合溶液,盐(氯化钾):糖醇(木糖醇)比例 . [0078] f the present embodiment using a hypertonic solution is a salt, a sugar alcohol mixed solution, salt (potassium chloride): sugar alcohols (xylitol) ratio

为20 : 80。 20: 80 按水:盐+糖醇比例为50 : 50的比例配置高渗溶液若干。 By water: salt ratio of sugar alcohol + 50: 50 ratio of a number of configurations hypertonic solution.

[0079] g.将处理好的海参按高渗液:海参为2 : i的比例混合浸泡i个小时,取出,无菌 . [0079] g sends the processed sea cucumber by hyperosmotic: sea cucumber 2: mixing ratio i i soaked hours, removed, sterile

环境下用流动的干燥空气除去表面水分,得到含水率35〜40%的即食海参; [0080] h.充氮包装。 Removed under flowing dry air environment with surface moisture, to give a water content of 35~40% instant sea cucumber; [0080] h nitrogen packaging. [0081] 实施例6 [0081] Example 6

[0082] 取一定量新鲜的海参,进行如下加工: [0082] A quantity of fresh sea cucumber, the following process:

[0083] a.去掉不可食部分,从头部开始,沿腹部方向,破腹至个体二分之一,除去内脏,清除砂石,得到无内脏、无砂石杂质的海参; . [0083] a removing inedible portion, starting from the head, in the ventral direction, cesarean section subject to one-half, eviscerating remove gravel, to give no visceral, no gravel cucumber impurities;

6[0084] b.无内脏、无砂石杂质的海参用无菌、净化水漂洗4〜5遍,得到无内脏、无砂石杂质的干净海参; . 6 [0084] b no visceral, no impurities sea cucumber with sterile sand, purified water rinsed 4 to 5 times, to give no visceral, sand-free and clean of impurities cucumber;

[0085] c.将无内脏、无砂石杂质的干净海参用沸水漂烫三分钟,取出立即投入常温、净化 [0085] c. The no visceral, sand-free and clean of impurities with boiling blanching cucumber three minutes, immediately taken into normal temperature purification

的无菌水中,得到坚挺、硬实、个体没有縮小的即食海参半成品,降至常温; Of sterile water to give a strong, hard, no individual semi instant sea cucumber reduced, down to room temperature;

[0086] d.将即食海参半成品入笼屉,用常压沸水烧煮100分钟,煮到松软为止; . [0086] d into the semi-finished instant sea cucumber Longti normal pressure cooking in boiling water for 100 minutes and boiled until soft;

[0087] e.取出蒸煮好的即食海参半成品,在无菌房间,用流动的空气冷却,除去表面水 [0087] e. Remove the cooked semifinished good instant sea cucumber, in a sterile room, with a flow of cooling air, the surface of the water was removed

分; Minute;

[OOSS] f.本例使用的高渗溶液为糖、糖醇混合溶液,糖(木糖):醇(甘油)比例为25 : 75。 . [OOSS] f the present embodiment hypertonic solution used is a sugar, sugar alcohol mixed solution, sugars (xylose): ratio of alcohol (glycerin) 25: 75. 按水:糖醇比例为55 : 45的比例配置高渗溶液若干。 Based on the water: alcohol ratio of sugar 55: 45 ratio of a number of configurations hypertonic solution.

[0089] g.将e.处理好的海参按高渗液:海参为2 : 1的比例混合浸泡1个小时,取出, 无菌环境下用流动的干燥空气除去表面水分,得到含水率20〜25%的即食海参; [0090] j.充氮包装。 .. [0089] g to e processing according to high exudate good sea cucumber: sea cucumber is 2: 1 ratio soak 1 hour, taken out, to remove surface moisture with the flow of dry air under sterile conditions, to give the moisture content 20~ 25% of the instant sea cucumber;. [0090] j nitrogen packaging. [0091] 实施例7 [0091] Example 7

[0092] 取一定量新鲜的海参,进行如下加工: [0092] A quantity of fresh sea cucumber, the following process:

[0093] a.去掉不可食部分,从头部开始,沿腹部方向,破腹至个体二分之一,除去内脏,清除砂石,得到无内脏、无砂石杂质的海参; . [0093] a removing inedible portion, starting from the head, in the ventral direction, cesarean section subject to one-half, eviscerating remove gravel, to give no visceral, no gravel cucumber impurities;

[0094] b.无内脏、无砂石杂质的海参用无菌、净化水漂洗4〜5遍,得到无内脏、无砂石杂质的干净海参; . [0094] b no visceral, no impurities sea cucumber with sterile sand, purified water rinsed 4 to 5 times, to give no visceral, sand-free and clean of impurities cucumber;

[0095] c.将无内脏、无砂石杂质的干净海参用沸水漂烫三分钟,取出立即投入常温、净化 [0095] c. The no visceral, sand-free and clean of impurities with boiling blanching cucumber three minutes, immediately taken into normal temperature purification

的无菌水中,得到坚挺、硬实、个体没有縮小的即食海参半成品,降至常温; Of sterile water to give a strong, hard, no individual semi instant sea cucumber reduced, down to room temperature;

[0096] d.将即食海参半成品用压力为0. 5kg的压力锅蒸煮15分钟,达到松软状态; [0096] d semifinished the instant sea cucumber with a pressure of 0. 5kg pressure cooker for 15 minutes to reach the soft state;

[0097] e.取出蒸煮好的即食海参半成品,在无菌房间,用流动的空气冷却,除去表面水 [0097] e. Remove the cooked semifinished good instant sea cucumber, in a sterile room, with a flow of cooling air, the surface of the water was removed

分; Minute;

[0098] f.本例使用的高渗溶液为盐、糖醇混合溶液,柠檬酸钠:木糖醇比例为65 : 35。 . [0098] f the present embodiment using a hypertonic solution is a salt, a sugar alcohol mixed solution, sodium citrate: Xylitol ratio of 65: 35. 按水:糖醇比例为55 : 45的比例配置高渗溶液若干。 Based on the water: alcohol ratio of sugar 55: 45 ratio of a number of configurations hypertonic solution.

[0099] g.将处理好的海参按高渗液:海参为2 : i的比例混合浸泡i个小时,取出,无菌 . [0099] g sends the processed sea cucumber by hyperosmotic: sea cucumber 2: mixing ratio i i soaked hours, removed, sterile

环境下用流动的干燥空气除去表面水分,得到含水率40〜45%的即食海参; [0100] j.充氮包装。 Removed under flowing dry air environment with surface moisture, to give a water content of 40~45% instant sea cucumber;. [0100] j nitrogen packaging. [0101] 实施例8 [0101] Example 8

[0102] 取一定量新鲜的海参,进行如下加工: [0102] A quantity of fresh sea cucumber, the following process:

[0103] a.去掉不可食部分,从头部开始,沿腹部方向,破腹至个体二分之一,除去内脏,清除砂石,得到无内脏、无砂石杂质的海参; . [0103] a removing inedible portion, starting from the head, in the ventral direction, cesarean section subject to one-half, eviscerating remove gravel, to give no visceral, no gravel cucumber impurities;

[0104] b.无内脏、无砂石杂质的海参用无菌、净化水漂洗4〜5遍,得到无内脏、无砂石杂质的干净海参; . [0104] b no visceral, no impurities sea cucumber with sterile sand, purified water rinsed 4 to 5 times, to give no visceral, sand-free and clean of impurities cucumber;

[0105] c.将无内脏、无砂石杂质的干净海参用沸水漂烫三分钟,取出立即投入常温、净化 [0105] c. The no visceral, sand-free and clean of impurities with boiling blanching cucumber three minutes, immediately taken into normal temperature purification

的无菌水中,得到坚挺、硬实、个体没有縮小的即食海参半成品,降至常温; Of sterile water to give a strong, hard, no individual semi instant sea cucumber reduced, down to room temperature;

[owe] d.将即食海参半成品用压力为0. 5kg的压力锅蒸煮15分钟,松软为止; [Owe] d semifinished the instant sea cucumber with a pressure of 0. 5kg pressure cooker for 15 minutes until the soft.;

[0107] e.取出蒸煮好的即食海参半成品,在无菌房间,用流动的空气冷却,除去表面水 [0107] e. Remove the cooked semifinished good instant sea cucumber, in a sterile room, with a flow of cooling air, the surface of the water was removed

分; Minute;

7[0108] f.本例使用的高渗溶液为盐、糖醇混合溶液,醋酸钠:赤藓糖醇比例为40 : 20。 . 7 [0108] f the present embodiment using a hypertonic solution is a salt, a sugar alcohol mixed solution, sodium acetate: erythritol ratio of 40: 20. 按水:糖醇比例为50 : 50的比例配置高渗溶液若干。 Based on the water: alcohol ratio of sugar 50: 50 ratio of a number of configurations hypertonic solution.

[oio9] g.处理好的海参按高渗液:海参为2 : i的比例混合浸泡i个小时,取出,无菌环 [Oio9] g Handled by hyperosmotic sea cucumber: cucumber 2: mixing ratio i i soaked hours, removed, a sterile loop

境下用流动的干燥空气除去表面水分,得到含水率30〜35%的即食海参; [0110] j.充氮包装。 Removed under flowing dry air environment with surface moisture, to give a water content of 30~35% instant sea cucumber;. [0110] j nitrogen packaging.

Claims (9)

  1. 一种即食海参的制备方法,其特征在于:a.清洗,选取新鲜海参原料,去掉内脏,清除沙石,留下海参的可食部分;b.漂烫,将可食部分海参用沸水进行漂烫处理;c.漂洗,漂烫后的海参用无离子水漂洗;d.烧煮,海参烧煮,将漂洗后的海参进行蒸煮,直至松软为止;e.冷却,将烧煮好的海参在无菌环境下降温冷却;f.脱水,将烧煮好的海参置于高渗溶液中脱水;g.将脱去自由水的海参从高渗溶液中转移出来,吹除表面的自由水,得到含水率在15%~50%即食海参;所述高渗溶液的成份选自允许食用的盐类、允许食用的糖类或允许食用的糖醇类中的一种,或它们任何两种的混合物。 A method of preparing an instant sea cucumber, which is characterized by: a clean, fresh sea cucumber selected material, removed organs, remove sand, leaving a portion of the edible sea cucumber; b. Blanching, the edible part of sea cucumber rinsing with boiling water. hot processing;. c rinsing, cucumbers after blanching rinsed with deionized water;. d cooking, cooking sea cucumber, sea cucumber after rinsing is cooked until soft;. e cooling, the cooked good sea cucumber cooling the cooled sterile environment;. f dehydrated, placed in the sea cucumber cooking good solution hypertonic dehydration;. g off the free water from the sea cucumber transferred out of a hypertonic solution, the surface of the blow-off free water, to give moisture content 15% to 50% instant sea cucumber; hypertonic solution of the selected component allows edible salts, sugars or allow food consumption allows for a sugar alcohol, or a mixture of any two thereof .
  2. 2. 根据权利要求1所述的一种即食海参的制备方法,其特征在于:所述允许食用的盐类为氯化钠、醋酸钠、氯化钾或柠檬酸钠中的一种。 The preparation method of an instant cucumber claim, wherein: said edible salt is allowed sodium chloride, sodium acetate, potassium chloride, sodium citrate or one of.
  3. 3. 根据权利要求1所述的一种即食海参的制备方法,其特征在于:所述允许食用的糖类为木糖、果糖、葡萄糖、蔗糖或乳糖中的一种。 3. The method of claim 1 preparing an instant cucumber claim, wherein: said carbohydrate is allowed as a food xylose, fructose, glucose, sucrose or lactose in.
  4. 4. 根据权利要求1所述的一种即食海参的制备方法,其特征在于:所述允许食用的糖醇类为丙三醇、赤藓糖醇、木糖醇、乳糖醇或甘露糖醇中的一种。 The method of preparing an instant cucumber claim, wherein: said sugar alcohol is allowed to eat glycerol, erythritol, xylitol, lactitol or mannitol a.
  5. 5. 根据权利要求1所述的一种即食海参的制备方法,其特征在于:所述盐类溶液的物质含量的重量比为大于0小于等于65% 。 The method of preparing an instant cucumber claim, wherein: the weight of the material content of salt solution ratio is greater than 0 65% or less.
  6. 6. 根据权利要求1所述的一种即食海参的制备方法,其特征在于:所述糖类溶液的物质含量的重量比为大于0小于等于51%。 6. The method of claim 1 preparing an instant cucumber claim, wherein: said material content saccharide solution weight ratio of greater than 0 to 51% or less.
  7. 7. 根据权利要求1所述的一种即食海参的制备方法,其特征在于:所述糖醇类溶液的物质含量的重量比为大于0小于等于80%。 The method of preparing an instant cucumber claim, wherein: the weight of the material content of the sugar alcohol solution ratio is greater than 0 and less than or equal to 80%.
  8. 8. 根据权利要求1至7中任一种所述的一种即食海参的制备方法,其特征在于:所述漂烫时间为2-10分钟。 8. A method for preparing an instant sea cucumber according to any one of claims 1 to 7, wherein: the blanching time is 2-10 minutes.
  9. 9. 根据权利要求1所述的一种即食海参的制备方法,其特征在于;所述烧煮方法为蒸汽蒸煮或沸水烧煮或高压水煮。 9. The method of preparing an instant cucumber claim, characterized in that; said cooking is steam cooking method or cooking in boiling water or high boiling.
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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
CN101797060B (en) * 2010-04-08 2012-07-04 广西大学 Method for processing semidry semihumid shellfish product used as moon cake ingredient
CN101972008B (en) * 2010-09-30 2013-02-27 大连工业大学 Method for making sea cucumber preserves
CN102499394A (en) * 2011-11-08 2012-06-20 北京同仁堂健康药业(福州)有限公司 Process for producing instant sea cucumber product
CN102715568A (en) * 2012-07-02 2012-10-10 戴世林 Process for directly processing living sea cucumbers into ready-to-eat sea cucumbers
CN102894258B (en) * 2012-10-19 2014-10-29 山东好当家海洋发展股份有限公司 A method of preparing food sea cucumber oat
CN104544292A (en) * 2015-01-07 2015-04-29 杜鑫鑫 Method for processing steamed sea cucumbers
CN105054123A (en) * 2015-08-28 2015-11-18 山东好当家海洋发展股份有限公司 Instant sea cucumber preparation method

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CN1559295A (en) 2004-03-08 2005-01-05 冷福臻 Method for processing sea cucumbers
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CN1247037A (en) 1998-09-07 2000-03-15 孙方洪 Sea cucumber product and its production method
CN1475158A (en) 2002-08-15 2004-02-18 大连轻工业学院 Instant sea cucumbus food and its preparation method
CN1663463A (en) 2004-03-03 2005-09-07 山东好当家海洋发展股份有限公司 Method for processing instant fresh sea cucumber
CN1559295A (en) 2004-03-08 2005-01-05 冷福臻 Method for processing sea cucumbers

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