JPS63263065A - Production of canned sea cucumber in water - Google Patents
Production of canned sea cucumber in waterInfo
- Publication number
- JPS63263065A JPS63263065A JP62099087A JP9908787A JPS63263065A JP S63263065 A JPS63263065 A JP S63263065A JP 62099087 A JP62099087 A JP 62099087A JP 9908787 A JP9908787 A JP 9908787A JP S63263065 A JPS63263065 A JP S63263065A
- Authority
- JP
- Japan
- Prior art keywords
- sea cucumber
- solution
- water
- canned
- ferrous sulfate
- 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
- 241000251511 Holothuroidea Species 0.000 title claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 title claims description 7
- BAUYGSIQEAFULO-UHFFFAOYSA-L iron(2+) sulfate (anhydrous) Chemical compound [Fe+2].[O-]S([O-])(=O)=O BAUYGSIQEAFULO-UHFFFAOYSA-L 0.000 claims abstract description 7
- 229910000359 iron(II) sulfate Inorganic materials 0.000 claims abstract description 7
- TUSDEZXZIZRFGC-UHFFFAOYSA-N 1-O-galloyl-3,6-(R)-HHDP-beta-D-glucose Natural products OC1C(O2)COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC1C(O)C2OC(=O)C1=CC(O)=C(O)C(O)=C1 TUSDEZXZIZRFGC-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000001263 FEMA 3042 Substances 0.000 claims abstract description 6
- LRBQNJMCXXYXIU-PPKXGCFTSA-N Penta-digallate-beta-D-glucose Natural products OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-PPKXGCFTSA-N 0.000 claims abstract description 6
- 239000013078 crystal Substances 0.000 claims abstract description 6
- 235000003891 ferrous sulphate Nutrition 0.000 claims abstract description 6
- 239000011790 ferrous sulphate Substances 0.000 claims abstract description 6
- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 claims abstract description 6
- 229940033123 tannic acid Drugs 0.000 claims abstract description 6
- 235000015523 tannic acid Nutrition 0.000 claims abstract description 6
- 229920002258 tannic acid Polymers 0.000 claims abstract description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 5
- 210000000936 intestine Anatomy 0.000 claims abstract description 5
- 210000001835 viscera Anatomy 0.000 claims abstract description 5
- 238000005406 washing Methods 0.000 claims abstract description 3
- 238000001816 cooling Methods 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 4
- WQNHWIYLCRZRLR-UHFFFAOYSA-N 2-(3-hydroxy-2,5-dioxooxolan-3-yl)acetic acid Chemical compound OC(=O)CC1(O)CC(=O)OC1=O WQNHWIYLCRZRLR-UHFFFAOYSA-N 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims 2
- 239000002253 acid Substances 0.000 claims 1
- 150000003839 salts Chemical class 0.000 claims 1
- 238000009924 canning Methods 0.000 abstract description 3
- 235000013324 preserved food Nutrition 0.000 abstract description 3
- 238000007598 dipping method Methods 0.000 abstract 1
- 238000002386 leaching Methods 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 6
- 238000004659 sterilization and disinfection Methods 0.000 description 5
- 239000007788 liquid Substances 0.000 description 3
- 238000009928 pasteurization Methods 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 1
- 241001148470 aerobic bacillus Species 0.000 description 1
- 238000004061 bleaching Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【発明の詳細な説明】 Ａ１発明の目的 ａ、産業上の利用分野 本発明は、なまこ水煮缶詰の製法に関するものである。[Detailed description of the invention] A1 Purpose of the invention a. Industrial application field The present invention relates to a method for producing boiled canned sea cucumber.
ｂ、従来の技術とその問題点
従来のなまこの保存については、干したものしかない、
このため、なまこを製品化するためには干す作業が必要
で、また、使用するには水でもどす必要があり、いずれ
にしろ手間と時間を要することに７なる。b. Conventional techniques and their problems Regarding the conventional preservation of sea cucumbers, the only way to preserve sea cucumbers is to dry them.
Therefore, in order to commercialize sea cucumbers, it is necessary to dry them, and in order to use them, it is necessary to reconstitute them with water, which in any case takes time and effort.
Ｂ１発明の構成
ａ１問題を解決しようとする手段
本発明では、下記の４ｉｔ成のものによって上述した問
題を解決しようとするものである。B1 Structure of Invention A1 Means for Solving Problem The present invention attempts to solve the above-mentioned problem by using the following 4-item configuration.
すなわち、本発明のものは
腸及び内蔵を除去したなまこを水洗い後、所定温度の温
湯で所定時間加熱処理したのち、所定温度の食塩水（Ｂ
ａ４）で急冷し、これを所定濃度のタンニン酸（Ｃｙａ
ＬｚＬａｌ液と硫酸第一鉄結晶（ＦｅＳＯ４，Ｈ，０）
液の順に所定時間漬は込んだのち、水晒したものを缶に
詰込み、しかるのちに、Ｐ）１５．６〜６．２程度の弱
酸性と Ｂｅ２になる様注入し調整及び調合し、蓋をし
巻締め殺菌、急冷するようにしたなまこ水煮缶詰の製法
である。That is, in the present invention, the sea cucumber from which the intestines and internal organs have been removed is washed with water, heated in hot water at a predetermined temperature for a predetermined time, and then heated in saline solution (B) at a predetermined temperature.
a4), and then diluted with tannic acid (Cya) at a predetermined concentration.
LzLal liquid and ferrous sulfate crystal (FeSO4,H,0)
After soaking the liquid in order for a predetermined period of time, the soaked material is packed in a can, and then the mixture is injected, adjusted and blended so as to have a weak acidity of P) 15.6 to 6.2 and Be2, This is a manufacturing method for canned sea cucumbers, which involves sealing, sterilizing, and rapidly cooling the canned sea cucumber.
ｂ１発明の実施例 本発明のなまこ水煮缶詰の製法は下記の通りである。Example of b1 invention The method for producing the canned sea cucumber of the present invention is as follows.
第１工程 鮮度の良いなまこの腸及び内蔵を除去する。1st step Remove the intestines and internal organs of fresh sea cucumbers.
第２工程 水洗い後、９０〜９２℃の温湯で９〜 １２分間加熱処理する。2nd process After washing with water, use warm water at 90-92℃ for 9~ Heat treat for 12 minutes.
第３工程 ０〜−２℃の食塩水（Ｂｅ４）で急冷する。Third step Quench with saline (Be4) at 0 to -2°C.
第４工程
タンニン酸（Ｃ？８Ｈ４２Ｏ４６）液 ０．３％に１０
分間漬は込みをする。4th step Tannic acid (C?8H42O46) solution 0.3% to 10
Add pickles for a minute.
第５工程
硫酸第一鉄結晶（ＦｅＳ０４７１１ｚ０１ 液０．２％
に５分間漬は込みする。5th step Ferrous sulfate crystal (FeS04711z01 liquid 0.2%
Soak for 5 minutes.
第４〜第５の工程でなまこ特有の色調を固定させ、加熱
工程（殺菌）でも色調を変化させない効果がある。The fourth and fifth steps have the effect of fixing the unique color tone of sea cucumbers, so that the color tone does not change even during the heating step (sterilization).
第６エ程（水晒） 流水にて３〜４時間行なう。Step 6 (water bleaching) Do this for 3 to 4 hours under running water.
第７エ程（肉詰） 缶の規定により（農林規ｔ′！り計ヱし缶に詰込む。Step 7 (stuffed meat) According to the can regulations (Agricultural and Forestry Regulations), measure and pack into cans.
第８工程（注入液）
クエン酸無水（Ｃａ１４８０７） 及び食塩（Ｎａｃ
ｉ）を用いてＰＨ５，８〜６．２の弱酸性とじ Ｂｅ２
になる様注入し調整及び調合する。8th step (injection solution) Citric acid anhydride (Ca14807) and common salt (Nac
Weakly acidic binding with pH 5.8 to 6.2 using i) Be2
Inject, adjust and mix until it becomes the same.
以上の液を規定量注入する。Inject the specified amount of the above solution.
第９工程（巻締） 真空度５０インチ以上で蓋をし巻締めする。9th process (sealing) Put the lid on and tighten at a vacuum level of 50 inches or more.
目的は低温殺菌の為好気性の細菌が死滅しないので真空
度を通常の缶詰より高くする。The purpose is to use pasteurization, which does not kill aerobic bacteria, so the degree of vacuum is higher than for regular canned food.
第１Ｏ工程（殺菌） レトルトにて １０２．５℃で８０分加圧殺菌する。1st O process (sterilization) Pressure sterilize in a retort at 102.5°C for 80 minutes.
第１１工程（冷却） ０〜５℃の冷却にて急冷する。11th step (cooling) Rapid cooling is performed by cooling to 0-5°C.
第１０〜第１１の工程では従来の缶詰と異なり、低温殺
菌の為急冷することにより殺菌効果を高める目的である
。Unlike conventional canning, the 10th and 11th steps are for the purpose of increasing the sterilization effect by rapidly cooling the food for pasteurization.
第１２工程（製品） 冷却後水切りして製品となる。12th process (product) After cooling, the water is drained and the product is made.
Ｃ１作用 効果と共に説明する。C1 action I will explain it along with the effects.
Ｃ９発明の効果
ａ、なまこの缶詰となっているから、保存に便利である
ことは当然であるが、必要に応じて開蓋することで、従
来のように水にもどすなどの手間をかけることなく直ち
に食することができる。Effects of the C9 invention (a) Since the sea cucumbers are canned, it is natural that they are convenient to preserve, but by opening the lid when necessary, you do not have to go through the trouble of rehydrating them as in the past. It can be eaten immediately.
ｂ、第４〜第５の工程でなまこ特有の色調を固定させ、
加熱工程（殺菌）でも色調を変化させない効果がある。b. In the fourth and fifth steps, the unique color tone of sea cucumber is fixed,
It has the effect of not changing color tone even during the heating process (sterilization).
Ｃ１第１０〜第１１の工程では従来の缶詰と異なり、低
温殺菌の為急冷することにより殺菌効果を高めることが
できる。In the 10th to 11th steps of C1, unlike conventional canning, the sterilization effect can be enhanced by rapid cooling for pasteurization.
Claims (1)
温度の食塩水（Ｂｅ４）で急冷し、これを所定濃度のタ
ンニン酸（Ｃ＿７＿６Ｈ＿４＿２Ｏ＿４＿６）液と硫酸
第一鉄結晶（ＦｅＳＯ＿４＿７Ｈ＿２Ｏ）液の順に所定
時間漬け込んだのち、水晒したものを缶に詰込み、しか
るのちに、ＰＨ５．６〜６．２程度の弱酸性とＢｅ２に
なる様注入し調整及び調合し、蓋をし巻締め、殺菌、急
冷することを特徴とするなまこ水煮缶詰の製法。 ２、タンニン酸（Ｃ＿７＿６Ｈ＿４＿２Ｏ＿４＿６）液
０．３％に１０分間漬け込みをしたのち、硫酸第一鉄結
晶 （ＦｅＳＯ＿４＿７Ｈ＿２Ｏ）液０．２％に５分間漬け
込みするようにした特許請求の範囲第１項記載のなまこ
水煮缶詰の製法。 ３、クエン酸無水（Ｃ＿６Ｈ＿３Ｏ＿７）及び食塩（Ｎ
ａｃｌ）を用いてＰＨ５．６〜６．２の弱酸性としＢｅ
２になる様注入し調整及び調合するようにした特許請求
の範囲第１項、第２項記載のなまこ水煮缶詰の製法。 ４、真空度５０インチ以上で蓋をし巻締めするようにし
た特許請求の範囲第１項、第２ 項、第３項記載のなまこ水煮缶詰の製法。[Claims] 1. After washing the sea cucumber with its intestines and viscera removed, it is heated in hot water at a predetermined temperature for a predetermined time, then rapidly cooled in a saline solution (Be4) at a predetermined temperature, and then treated with tannic acid at a predetermined concentration. (C_7_6H_4_2O_4_6) solution and ferrous sulfate crystal (FeSO_4_7H_2O) solution for a predetermined period of time, the soaked material is packed in a can, and then soaked in a weak acid with a pH of about 5.6 to 6.2 and Be2. A method for producing canned sea cucumber boiled in water, which is characterized by injecting, adjusting and blending, sealing, sealing, sterilizing, and rapidly cooling. 2. The product is soaked in 0.3% tannic acid (C_7_6H_4_2O_4_6) solution for 10 minutes, and then soaked in 0.2% ferrous sulfate crystal (FeSO_4_7H_2O) solution for 5 minutes. How to make canned sea cucumber. 3. Citric acid anhydride (C_6H_3O_7) and salt (N
Be
2. A method for producing boiled canned sea cucumber according to claims 1 and 2, which comprises injecting, adjusting, and blending so that the amount of sea cucumber becomes 2. 4. A method for manufacturing canned sea cucumbers according to claims 1, 2, and 3, wherein the lid is sealed and sealed at a degree of vacuum of 50 inches or more.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62099087A JPS63263065A (en) | 1987-04-21 | 1987-04-21 | Production of canned sea cucumber in water |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62099087A JPS63263065A (en) | 1987-04-21 | 1987-04-21 | Production of canned sea cucumber in water |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS63263065A true JPS63263065A (en) | 1988-10-31 |
Family
ID=14238118
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62099087A Pending JPS63263065A (en) | 1987-04-21 | 1987-04-21 | Production of canned sea cucumber in water |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63263065A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011205956A (en) * | 2010-03-29 | 2011-10-20 | Aomori Prefectural Industrial Technology Research Center | Method for producing sea cucumber material, the sea cucumber material, and dried sea cucumber reconstituted product-like food |
| CN104000238A (en) * | 2014-06-21 | 2014-08-27 | 福建坤兴海洋生物有限公司 | Method for processing instant sea cucumbers |
| CN105054005A (en) * | 2015-07-21 | 2015-11-18 | 刘海涛 | Food formula of stewed trepang with ginseng and venison |
| CN112167555A (en) * | 2020-10-19 | 2021-01-05 | 大洲新燕(厦门)生物科技有限公司 | Instant sea cucumber and preparation method thereof |
-
1987
- 1987-04-21 JP JP62099087A patent/JPS63263065A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011205956A (en) * | 2010-03-29 | 2011-10-20 | Aomori Prefectural Industrial Technology Research Center | Method for producing sea cucumber material, the sea cucumber material, and dried sea cucumber reconstituted product-like food |
| CN104000238A (en) * | 2014-06-21 | 2014-08-27 | 福建坤兴海洋生物有限公司 | Method for processing instant sea cucumbers |
| CN105054005A (en) * | 2015-07-21 | 2015-11-18 | 刘海涛 | Food formula of stewed trepang with ginseng and venison |
| CN112167555A (en) * | 2020-10-19 | 2021-01-05 | 大洲新燕(厦门)生物科技有限公司 | Instant sea cucumber and preparation method thereof |
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