KR101239676B1 - Saltless dried sea cucumber and its manufacturing methods - Google Patents

Abstract

PURPOSE: A manufacturing method for a salt-free dried sea slug is provided to dry sea slugs without damage to the cells due to the movement of sodium chloride generated during the drying process. CONSTITUTION: A manufacturing method for a salt-free sea slug comprises the following steps: Cutting raw sea slugs; removing internal organs of the raw sea slugs; washing the raw sea slugs with fresh water; boiling the washed sea slugs in a kettle(first boiling); preserving the boiled sea slugs with salt; removing the salt by putting the sea slugs in fresh water; boiling the sea slugs in a kettle(second boiling); and drying the boiled sea slugs(first drying); trimming the shape of the sea slugs(first trimming); drying the sea slug(second drying); trimming the shape of the sea slugs(second trimming); removing the salt on the surface of the sea slugs by putting the sea slugs in the boiled fresh water; and drying the sea slugs(third drying) and vacuum-packing. [Reference numerals] (AA) Raw sea slug cutting and internal organs removing step; (BB) Washing step with iced fresh water; (CC) First boiling step; (DD) Salting step; (EE) Desalting step; (FF) Second boiling step; (GG) First drying step; (HH) First shaping step; (II) Second drying step; (JJ) Second shaping step; (KK) Rapid desalting step; (LL) Third drying step; (MM) Vacuum packing step; (NN) Freeze-storing step

Description

Salt-free dried sea cucumber and its manufacturing method {SALTLESS DRIED SEA CUCUMBER AND ITS MANUFACTURING METHODS}

The present invention relates to a salt-free dried sea ginseng and a method for manufacturing the same, which are subjected to a process of sufficiently removing salts after immersion and self-sealing after salting, thereby minimizing the loss of nutrients due to the osmotic pressure difference generated during drying. It relates to a salt-free dried ginseng with a salt content of less than 1% and a method for producing the same.

Sea cucumber is a general term of sea cucumber in the sea cucumber river, and there are over 1500 species in the world, and there are 4 and 14 species in Korea.

Raw sea cucumber has 91.8g of water, 3.7g of protein, 0.4g of fat, 1.3g of sugar, 2.8g of ash per 100g, and calcium 119mg, phosphorus 27mg, iron 2.1mg of 2.8g of ash and vitamin B1 0.01mg, B2 0.03mg Niacin 1,2mg, taurine 18mg.

However, when fresh sea ginseng is made into dried sea ginseng, the water per 100g of dried sea ginseng is reduced to 1.5 g, making it almost anhydrous, and various nutrients are concentrated, so that the protein is 77.6g, fat 0.9g, sugar 3.0g, ash 17.0g, calcium 1,384mg, Phosphorus 72mg, iron 53.0mg, vitamin B1 0.06mg, B2 0.08mg, niacin 4.0mg is greatly increased.

Therefore, the concentration of each nutrient in dried sea ginseng is 21 times higher in protein, forming a protein mass, while only 2.2 times in fat. Carbohydrate is 2.3 times, ash is 6 times, vitamin B1 is 6 times, B2 is increased to 2.7 times, calcium is 11.6 times, iron is increased to 25 times, which is the best nutrient mass among sea foods. This is 7 times more protein, 16 times calcium, 14 times iron than oysters called sea milk, and nutrition is strengthened, and fat is reduced by 2.7 times.

Sea cucumber was selected as one of the eight marine products of Korea by the Ministry of Maritime Affairs and Fisheries in 2005, and it is a health supplement product called sea ginseng because it contains a large amount of medicinal ingredients such as saponins.

Sea cucumber is known as a supplement for wild ginseng in China and eats dried sea cucumber, not raw sea cucumber, as a rejuvenating food, and it is a food ingredient that is important to have no sea cucumber food during weddings or big events.

In general, dried sea cucumber has 30% protein, 3.5% fat, 25% carbohydrate, and 36% ash.

In addition, the body wall, which is the main ingested portion of raw sea cucumber, contains about 21.45% protein, about 0.27% fat, and about 1.37% sugar, and the protein mainly contains collagen (which accounts for about 70% of the protein) and viscous polysaccharides (Fu). Cos sugar-containing chondroitin sulfate, ganglioside (Ganglioside), glycosphingolipid (Glycosphingolipid).

Until now, research has shown that the collagen of sea cucumber has a moisturizing effect that can hold a large amount of water, and it has an effect of reducing antioxidant activity and blood pressure.

Chondroitin of sea cucumber cartilage acts to increase elasticity by allowing fluid to stay in the cartilage to nourish the cartilage of joints and absorb physical shocks and stresses. Prevents discomfort caused by stress, stiff shoulders, headaches and other mental and mental disorders and skin aging and neutralizes poisoning. It can also be used for sexual dysfunction, constipation, treatment of gastric ulcers, the formation of teeth and skeleton, muscle paralysis, and anemia caused by excessive bleeding.

Fucose sugar-containing chondroitin sulfate in sea cucumber not only induces platelet aggregation, but gangliosides are also known to be active in neurogenesis. In addition, fucose sugar-containing chondroitin sulfate in biological action on animal cells can inhibit sperm-egg interaction, inhibit viral infection, inhibit cell-cell binding mediated by P-selectin or L-selectin, It is known to promote anticoagulant action and to inhibit the proliferation of fibroblasts.

In addition, fucose sugar-containing chondroitin sulfate has recently been known to strongly inhibit the bone destruction of osteoclasts.

In addition, ingesting cholesterol-enriched rats with glycoaminoglycan, a cellular component of sea cucumber, has also been shown to significantly reduce cholesterol levels and atherosclerosis.

Conventional techniques for drying raw sea cucumber into dried sea ginseng are disclosed in Patent Publication No. 1992-0004448, which is immersed in an acidic solution of pH 4-6 for 3 days to neutralize the intestinal mucus of fresh sea ginseng and then take it out. The raw sea cucumber drying method characterized in that the drying method is disclosed.

However, adding fresh sea ginseng to acidic solution causes degeneration of sea cucumber tissue and immersing in acidic solution for 3 days infiltrates not only outside sea ginseng but also to the inside. There was a problem that could remain.

And, Patent Publication No. 10-0710889 No. comprises the steps of preparing a pre-dried sea cucumber trimmed internal organs; Putting dried sea ginseng into water at a temperature of 100 to 120 ° C. for 90 minutes, and leaving the boiled state for 12 hours to cool slowly; Cutting the called sea cucumber; Cutting the cut sea cucumbers on a rice tray and then drying them at a temperature of 70 ° C. for 6 hours; And it is disclosed a sea cucumber drying method for facilitating cooking, characterized in that it comprises the step of packaging the dried sea cucumber.

However, the conventional technique is a method of drying sea cucumber, which is shorter in time than the conventional dried sea cucumber, which is cut and then cut and dried again after being boiled, cooled, and dried to make it easy to cook the dried sea cucumber in advance. The drying method for dried sea ginseng was not specified, there was a problem that can not improve the quality of dried sea ginseng.

Therefore, the present invention has been made to solve the above problems, by removing the free radicals in the component of Shogaols (Shogaols) coming from ginger by adding ginger in the first stage of cooking, gene damage in the salting stage is not delayed It prevents the destruction of cells due to the movement of sodium chloride during drying, and prevents the virus infection and decay that occurs during drying due to the low salt content. In order to prevent through the second step of cooking using the ingredients of cineol (Cineol) from the mugwort to increase the resistance to bacteria and viruses through a drying process to provide a high quality unsalted dried ginseng and its manufacturing method.

The present invention relates to a salt-free dried sea ginseng and a method for manufacturing the same; Viscera removal process to remove viscera from the sea cucumber incision site; Freshwater washing process to wash sea cucumbers with viscera removed; First cooking process of boiling sea cucumber put in a pot and boiling; Salting process of salting ripened sea cucumber with salt: desalting process of salted sea cucumber in fresh water; A second cooking process in which desalted sea cucumbers are put back into a pot and boiled; Characterized in that it comprises a; first drying process for drying the second ripened sea cucumber.

In addition, after the drying process, after the first molding process for smoothing the sea cucumbers are twisted or lying down horns by hand, after the second drying process, the sea cucumbers are twisted or horns laid down by hand The state is characterized by further undergoing a secondary molding process.

In addition, after the second molding process, the sea cucumber is put into a pot of fresh water boiled, and then subjected to a short desalting process to remove salt from the surface, and further subjected to vacuum drying after the third drying process. .

In addition, the present invention relates to a salt-free dried sea ginseng, wherein the salt-free dried sea ginseng is characterized in that it is prepared by any one of the method for producing a salt-free dried sea ginseng.

The salt-free dried sea ginseng of the present invention and its manufacturing method are added to ginger during the first cooking process to remove free radicals from the components of shogaols from ginger, thereby preventing gene damage in the salting step in advance, and in wormwood Secondary self-learning process using cineol, which is released, has excellent quality through drying process with high resistance to bacteria and viruses, and especially after saline desalination, satisfies loss of nutrients. Minimizing the drying process has a remarkable effect useful in the seafood processing industry by providing dried sea ginseng with excellent preservation even when the salt content is less than 1%.

1 is a flow chart showing a method for preparing unsalted dried sea ginseng according to the present invention.

The present invention relates to a salt-free dried sea ginseng and a method for manufacturing the same; Viscera removal process to remove viscera from the sea cucumber incision site; Freshwater washing process to wash sea cucumbers with viscera removed; First cooking process of boiling sea cucumber put in a pot and boiling; Salting process of salting ripened sea cucumber with salt: desalting process of salted sea cucumber in fresh water; A second cooking process in which desalted sea cucumbers are put back into a pot and boiled; Characterized in that it comprises a; first drying process for drying the second ripened sea cucumber.

In addition, after the drying process, after the first molding process for smoothing the sea cucumbers are twisted or lying down horns by hand, after the second drying process, the sea cucumbers are twisted or horns laid down by hand The state is characterized by further undergoing a secondary molding process.

In addition, after the second molding process, the sea cucumber is put into a pot of fresh water boiled, and then subjected to a short desalting process to remove salt from the surface, and further subjected to vacuum drying after the third drying process. .

In addition, the present invention relates to a salt-free dried sea ginseng, wherein the salt-free dried sea ginseng is characterized in that it is prepared by any one of the method for producing a salt-free dried sea ginseng.

In the salt-free dried sea ginseng of the present invention and the manufacturing method thereof, the sea cucumber includes all the sea cucumbers such as red sea ginseng, black sea ginseng and blue sea ginseng species, and ginseng (Cucumaria japonicus) having the scientific name recognized as the same species as sedum (Stichopus japonicus) inhabiting in Korea. do.

And, currently, the manufacturing method of dried sea ginseng in Korea is mainly processed by salted sea ginseng processing method as follows.

The sea cucumbers are halved to remove sea cucumber intestine, washed with fresh water, then cooked, salted and dried. The salted water causes dehydration of sea cucumber tissue due to the osmotic pressure difference. Useful ingredients in the body leak to the outside, reducing the nutritional value.

That is, the salted sea cucumber processing method currently being made in Korea is processed in the following process.

Live Sea cucumber Halbok-> Intestine Removal-> Freshwater Washing->Cooking->Salted-> Drying

However, as shown in Figure 1, the method of producing a salt-free dried ginseng of the present invention is processed in the following steps.

1.Intestinal removal process after fresh sea cucumber

Incision about 1/4 of the sea cucumbers from the middle of the abdomen in the direction of the anus and then remove the viscera.

If the incision is small, it is inconvenient to squeeze and remove the intestine, and the intestine may break out as it escapes through the incision. If the incision is large, the shape may be distorted during drying. Is higher.

2. Ice freshwater washing process

Wash by soaking in 5 times volume ice freshwater of sea cucumber for 5-20 minutes.

At this time, the reason for using ice fresh water in the step of washing the fresh sea ginseng removed the internal organs is hygienic to wash at low temperature, to prevent degeneration of fresh sea ginseng tissue and to keep fresh.

And, if the immersion in ice fresh water less than five times the volume of the raw sea cucumbers added to the fresh sea cucumbers are not properly immersed in the fresh sea cucumbers are not properly immersed, the cleaning effect is reduced, if the immersion time is less than 5 minutes, the washing is not enough, If the time exceeds 20 minutes, osmotic pressure causes leakage of useful components in tissues from visceral sea cucumbers.

3. Primary self-study course

In a pot of boiled 100 parts of fresh water (80 ~ 100 ℃), add 0.04 ~ 0.06 parts of ginger and 30 ~ 40 parts of sea cucumber, and boil first for 10 ~ 30 minutes.

At this time, if you boil the sea cucumber in less than 10 minutes, the sea cucumber is less boiled, the flesh is muggy, when boiled for more than 30 minutes, sea cucumber is too boiled, the tissue is weakened, so that the product quality of the sea cucumber is deteriorated.

In addition, when ginger is put in a pot of fresh water boiled, free radicals are removed from the ingredients of Shogaols, which prevents the gene damage of sea cucumbers in the salting step, which is 0.04 parts by weight. If it is added less than the shogaol component is easy to damage the sea cucumber in the salting stage, when the ginger is added in excess of 0.06 parts by weight has the disadvantage that the taste of ginger doubled in the sea cucumber.

4. Salting process

Soak the salt in a salt bucket so that you can't see the sea cucumbers and salt them for 12 to 24 hours.

In the salting step, it is important to salt the sea cucumber so that it is sufficiently covered with salt. If the salting time is less than 12 hours, the salt does not pear enough so that the water in the sea cucumber is not sufficiently drained and is likely to rot during drying, and the salting time is 24 hours. If the water content in the sea cucumber is too low, excessive salt is left during the drying process, and the quality of the sea cucumber is degraded.

5. Desalination Process

The salt is removed by immersion in ice freshwater of 5 times volume of sea cucumber for 6-12 hours.

If the immersion time is less than 6 hours in the salt removal process, the salt is not enough to escape, and if the immersion time exceeds 12 hours, the salt is sufficiently drained, but too much moisture is contained in the sea cucumber so that the shape of the sea cucumber during the drying process is deformed. The chances of becoming high.

6. Secondary Home Course

In a pot of boiled 100 parts of fresh water (80 ~ 100 ℃), add 0.01 ~ 0.03 parts of dried mugwort and 10 ~ 40 parts of sea cucumber to boil for 2 to 10 minutes (at less than 10% of salt)

After the second ripening process, the components of cineol from the mugwort are dried in a state where sea cucumbers are highly resistant to viruses and bacteria causing rot.

At this time, when the dried mugwort is added to less than 0.01 parts by weight, the sea cucumber may be deteriorated in the drying step. When the dried mugwort is added by exceeding 0.03 parts by weight, the scent of the mugwort is doubled to the sea cucumber, which is inherent in the sea cucumber. May interfere with flavor.

7. First drying process

Naturally dry for 3 to 6 days in a well-ventilated shade where the humidity is below 30 ° C and 50% or less. (In case of rain or summer, dry at low temperature under the condition of humidity below 15 ° C and below 40%.)

When the moisture content of the sea cucumber is gradually lowered in the well-ventilated shade during the first drying process, the change of the epidermis of the sea cucumber is cracked or crumpled.

8. Primary molding process

Twist the sea cucumbers or horns lying down by hand.

9. Second Drying Process

Natural drying is done for 5-10 days in the moon where the humidity is less than 30 ℃ and 50% or less. At this time, the sea cucumbers that are cracked or crumpled with epidermis are sprayed with fresh water 2 ~ 3 times using sprayer. (However, if it rains or in summer, dry at low temperature in a closed space below 15 ℃ and 40% humidity.)

10. Secondary molding process

Twist the sea cucumbers or horns lying down by hand.

11. Short Desalination Process

Add 10 parts by weight of fresh water to a boiled pot (100 ℃) for 2 ~ 6 seconds one by one and then remove.

When the short-term desalination process is carried out, the salts leaking from the surface of the sea cucumber are removed and the salinity is less than 1%.

12. 3rd drying process

Natural drying is done for 3 to 5 days in a moon where the humidity is below 30 ° C and 50% or less. (However, in case of rain or summer, dry at low temperature in a sealed space of 15 ℃ or below and 40% of humidity.)

13. Vacuum packaging process

The dried unsalted sea cucumber is vacuum packed using a polyethylene film.

14. Frozen Storage Process

Frozen unsealed sea cucumbers are stored at -20 ℃ or below.

When the unsalted dried sea cucumber is processed in the same steps as above, the dried sea ginseng itself is subjected to the first cooking process, the salting process, the desalting process, the second cooking process, the first drying process, the second drying process, the short desalting process, and the third drying process. The surface and shape are not deformed and the nutrients inherent in sea cucumber can be contained and preserved as much as possible.

Therefore, the salt-free dried sea ginseng and the method of the present invention removes the active oxygen by the component of Shogaols from ginger by adding ginger in the first cooking process, thereby preventing gene damage in the salting stage in advance, It is excellent in quality through drying process under the condition of increasing resistance to bacteria and virus through secondary self-learning process using the ingredients of cineol from mugwort, especially after saline removal process after salting. Minimizing the loss, and drying process has a significant effect useful in the seafood processing industry by providing dried sea ginseng with excellent preservation even when the salt content is less than 1%.

Claims (4)

Raw sea cucumber gallant process for cutting raw sea ginseng; Viscera removal process to remove viscera from the sea cucumber incision site; Freshwater washing process to wash sea cucumbers with viscera removed; First cooking process of boiling sea cucumber put in a pot and boiling; Salting process of salting ripened sea cucumber with salt: desalting process of salted sea cucumber in fresh water; A second cooking process in which desalted sea cucumbers are put back into a pot and boiled; Salt-free dried sea cucumber manufacturing method comprising the; first drying process for drying the second ripened sea cucumber The method according to claim 1, wherein after the drying process, the sea cucumber is further subjected to the first molding process of trimming the twisted or horned down by hand, followed by the second drying process, and the sea cucumber is twisted or laid down again. Salt-free dried sea ginseng manufacturing method characterized by further undergoing a second molding process to polish the hand The method of claim 2, further comprising the step of vacuum packaging after the second molding process after the short-desalting process to remove the salt from the surface by putting the sea cucumber in the pot of fresh water boiled after the second molding process; Salt-free dried sea cucumber manufacturing method characterized in that In salt-free dried sea ginseng, the salt-free dried sea ginseng is salt-free dried sea ginseng, characterized in that prepared by any one of claims 1 to 3.

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