CN100588333C - Preparation process of freeze-drying instant sea cucumber products - Google Patents
Preparation process of freeze-drying instant sea cucumber products Download PDFInfo
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- CN100588333C CN100588333C CN200510126177A CN200510126177A CN100588333C CN 100588333 C CN100588333 C CN 100588333C CN 200510126177 A CN200510126177 A CN 200510126177A CN 200510126177 A CN200510126177 A CN 200510126177A CN 100588333 C CN100588333 C CN 100588333C
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Abstract
The invention discloses a process for preparing freeze-drying instant abalone and sea cucumber and product and ultra-microtome. Process: (1) cleaning abalone, boiling to remove shell, cleaning internal organs and quick freezing; (2) immersing abalone and stewing, then cooling for quick freezing; the process is characterized in that: cutting abalone with ultra-microtome to make thickness of every flesh sheet and of feet joint point be 0.3-4mm; the freezing time is 7-9 hours and when water content is less than or equal to 5%, opening sea cucumber's stomach and cleaning, boiling and then cooling,removing shoal head and boiling, this process is characterized in that: cutting sea cucumber with ultra-microtome to make thickness of every flesh sheet and of abdominal joint point be 0.3-4mm; packing when water content is less than or equal to 5%. The product is the abalone or sea cucumber with every flesh thickness being 0.3-4mm. The ultra-microtome cutter comprises: timing pressing roller, cutter, timing belt, touch screen, stepper motor, and main drive adjustable-speed motor; and the ultra-microtome cutter is characterized in that: the timing pressing roller is flexible nylon, and timingbelt is non-slip strap.
Description
Technical field
The present invention relates to the processing technology of freeze-drying instant beche-de-mer products, more particularly, relate to the freeze-drying instant sea cucumber processing process, use the freeze-drying instant beche-de-mer products of this processes.
Background technology
Sea cucumber is exactly excellent tonic product since ancient times, in recent years, because of it can significantly improve the immunity of human body, remarkable function such as delaying human body caducity, accepted by masses gradually, but that bright sea cucumber is difficult for is fresh-keeping; Salt marsh, drying sea cucumber send out system process hell to pay; The waterishlogged Stichopus japonicus shelf-life is short; The quick-frozen sea cucumber is not easy to trip and carries or the like, cause inconvenience to the consumer, therefore press on the market a kind ofly can eat at once, beche-de-mer products easy to carry, so invented this freeze-drying instant sea cucumber processing process, used the freeze-drying instant beche-de-mer products and the employed ultra-thin cutting machine of this technology of this processes.
Summary of the invention
Technical problem to be solved by this invention is to overcome that the freeze-drying sea cucumber can't reach fast rehydrating in the prior art, at once Shi Yong technical barrier or shortcoming, the processing technology of a kind of freeze-drying instant sea cucumber is provided, produces and to keep sea cucumber configuration, fast rehydrating, edible freeze-drying instant beche-de-mer products at once.
A kind of freeze-drying instant sea cucumber processing process of the present invention is used the freeze-drying instant beche-de-mer products and the employed ultra-thin cutting machine of this technology of this processes, is achieved by following technical proposals:
A kind of processing technology of freeze-drying instant beche-de-mer products, this technology has following steps:
1) elder generation cuts open the belly fresh and alive sea cucumbers, go dirty, clean;
2) sea cucumber after will cleaning is put into clean fresh water and is heated to 90 ℃-100 ℃, boils after 15 minutes and pulls out, places cooling in the frozen water, removes sandspit, cleans;
3) sea cucumber after above-mentioned processing being placed on temperature is that 90 ℃-100 ℃ clean fresh water or 90 ℃-100 ℃ add in the polyphosphoric acids salt solution of 2-5 ‰ and boiled 4-6 hour again, and sea cucumber is chosen, and is positioned over and sends out system 2-3 hour in the frozen water;
It is characterized in that:
1) will send out the sea cucumber quick-frozen under-40 ℃ to-48 ℃ temperature that makes, the product center temperature is reached between-16 ℃ to-20 ℃;
2) sea cucumber after the quick-frozen is placed cut on the ultra-thin cutting machine to thickness between every meat be 0.3mm-4mm, but every all do not cut off, and the sea cucumber belly still linked together, and make its belly tie point thickness between 0.3mm-4mm;
3) frozen vacuum dryer is carried out precooling earlier, condenser temperature reaches between-35 ℃ or-35 ℃ to-50 ℃, and continue 40 minutes, sea cucumber after will cutting is then placed in the freeze-drying storehouse and carries out freeze-drying, need in the freeze-drying process condenser temperature to be remained between-45 ℃ to-50 ℃, heating-up temperature is set to 30 ℃-90 ℃, vacuum is 80--100pa, freeze-drying time is 8-10 hour, on freeze-drier control display screen the weight distribution curve value continue 30 minutes constant, the indication moisture reach≤5%, deliver from godown;
4) sea cucumber after the freeze-drying is packed in the compound plastic bag with filling nitrogen sealing machine nitrogen-filled packaging; Or sea cucumber after the freeze-drying is put into polystyrene bottle foil sealing pack.
A kind of processing technology of freeze-drying instant beche-de-mer products as previously discussed is characterized in that, the sea cucumber after cleaning is put into clean fresh water be heated to 95 ℃ and pull out after boiling, and places cooling in the frozen water, removes sandspit, cleans; Again the sea cucumber after above-mentioned processing is placed 95 ℃ clean fresh water or add the polyphosphate poach 5 hours of 2-5 ‰, sea cucumber is chosen, be positioned over and send out system 2-3 hour in the frozen water.
The processing technology of freeze-drying instant beche-de-mer products as previously discussed is characterized in that, with sending out the sea cucumber quick-frozen under-42 ℃ to-46 ℃ temperature that makes, makes the product center temperature reach-18 ℃.
A kind of freeze-drying instant beche-de-mer products that adopts above any processing technology to produce is characterized in that this freeze-drying instant beche-de-mer products is that thickness is the freeze-drying instant beche-de-mer products of belly tie point thickness between 0.3mm-4mm of 0.3mm-4mm between every meat connecting together of belly.
The processing technology of a kind of freeze-drying instant sea cucumber of the present invention is used the freeze-drying instant beche-de-mer products of this explained hereafter, and following beneficial effect is arranged compared with prior art:
1) kept the overall appearance form of sea cucumber;
2) but freeze-drying sea cucumber long preservation in light weight, easy to carry;
3) shortened rehydration time, (the sea cucumber rehydration time without cutting needs 〉=6 hours, and cutting back sea cucumber rehydration time only needs 10 seconds to 1 hour), i.e. edible without the freeze-drying sea cucumber of the equivalent weight of cutting;
4) (uncut sea cucumber needs 13-17 hour to have reduced the vacuum freezedrying time than the sea cucumber without the equivalent weight of cutting; Sea cucumber after the cutting needs 8-10 hour), reduced production cost.
Description of drawings
Fig. 1 is the structural representation of ultra-thin cutting machine of the present invention, and Figure 1A is its front view; Figure 1B is its vertical view; Fig. 1 C is the partial enlarged drawing of " I ";
Fig. 2 is the fundamental diagram of the ultra-thin cutting machine of sea cucumber;
In Fig. 1:
The 1st, active variable speed electric motors, particularly: be used to control the cutting knife cutting speed;
The 2nd, synchronous band: adopt anti-skidding belt as being with synchronously herein, be used for raw material and carry;
The 3rd, stepper motor: be used to control synchronous band (anti-skidding belt);
The 4th, the sea cucumber placement location;
The 5th, touch-screen: man-machine interface is used to adjust parameter;
The 6th, synchronous-roller: adopt the flexible nylon material to make, can not sustain damage in the process of processing to guarantee sea cucumber, with the common convey materials of synchronous band;
The 7th, cutting knife: be used to cut material.
Cutting knife, its material are stainless steel, and blade with the adjustable extent of synchronous interband distance is: 0-50mm; Cutting speed is: 50-200 time/minute; Cutting width is: 0.3mm-60mm.
Accompanying drawing 1 operation principle: ultra-thin cutting machine is the food processing equipment that apery is cut the dish and moved and develop, and it mainly moves and is feeding, cutting.
Accompanying drawing 2 main compositions part and function:
1 ', touch-screen---be used for parameter and set, as cutting speed, the speed of service, equipment start-stop;
2 ', programmable controller (PLC)---be used for the needed program of establishment equipment, reception, transmission, processing signals;
3 ', frequency converter---be used to receive the instruction that programmable controller sends, adjust motor speed;
4 ', reducing motor---be subjected to Frequency Converter Control, drive the cutting knife rectilinear motion;
5 ', optoelectronic switch---be used to detect the cutting knife speed of service and send to programmable controller;
6 ', step actuator---be used to receive the signal driving stepper motor that programmable controller sends;
7 ', stepper motor---be used to drive synchronous band (anti-skidding belt) and synchronous-roller (flexible nylon);
8 ', be with (anti-skidding belt), synchronous-roller (flexible nylon) synchronously---be used for the cramping sea cucumber, make at the uniform velocity index(ing) feed of sea cucumber;
9 ', cutting knife---when material intermittently stops, downcutting, lift during feeding.
Accompanying drawing 2 major parameters:
Cutting knife speed---50-200 time/minute;
Cutting width---0.3mm-60mm;
Be with (anti-skidding belt) and cutting knife gap---0-50mm synchronously.
Specific implementation method
Below in conjunction with drawings and Examples the present invention is further described.
A kind of processing technology of freeze-drying instant beche-de-mer products, this technology has following steps:
1) elder generation cuts open the belly fresh and alive sea cucumbers, go dirty, clean;
2) sea cucumber after will cleaning is put into clean fresh water and is heated to 90 ℃, boils after 15 minutes and pulls out, places cooling in the frozen water, removes sandspit, cleans;
3) sea cucumber after above-mentioned processing being placed on temperature is that 100 ℃ clean fresh water or 100 ℃ add in 2 ‰ the polyphosphoric acids salt solution and boiled 4 hours again, and sea cucumber is chosen, and is positioned over and sends out system 3 hours in the frozen water;
It is characterized in that:
1) will send out the sea cucumber quick-frozen under-48 ℃ temperature that makes, and make the product center temperature reach-20 ℃;
2) sea cucumber after the quick-frozen is placed cut on the ultra-thin cutting machine to thickness between every meat be 0.3mm, but every all do not cut off, and the sea cucumber belly still linked together, and make its belly tie point thickness at 0.3mm (incision principle is seen accompanying drawing 2);
3) frozen vacuum dryer is carried out precooling earlier, condenser temperature reaches-35 ℃, and continuing 40 minutes, the sea cucumber after will cutting is then placed in the freeze-drying storehouse and carries out freeze-drying, needs in the freeze-drying process condenser temperature to be remained on-45 ℃, heating-up temperature is set to 30 ℃-90 ℃, vacuum is 100pa, and freeze-drying time is 8 hours, on freeze-drier control display screen the weight distribution curve value continue 30 minutes constant, the indication moisture has reached 5%, delivers from godown;
4) sea cucumber after the freeze-drying is packed in the compound plastic bag with filling nitrogen sealing machine nitrogen-filled packaging; Or sea cucumber after the freeze-drying is put into polystyrene bottle foil sealing pack.
A kind of processing technology of freeze-drying instant beche-de-mer products, this technology has following steps:
1) elder generation cuts open the belly fresh and alive sea cucumbers, go dirty, clean;
2) sea cucumber after will cleaning is put into clean fresh water and is heated to 100 ℃, boils after 15 minutes and pulls out, places cooling in the frozen water, removes sandspit, cleans;
3) sea cucumber after above-mentioned processing being placed on temperature is that 90 ℃ clean fresh water or 90 ℃ add in 5 ‰ the polyphosphoric acids salt solution and boiled 6 hours again, and sea cucumber is chosen, and is positioned over and sends out system 2 hours in the frozen water;
It is characterized in that,
1) will send out the sea cucumber quick-frozen under-40 ℃ temperature that makes, and make the product center temperature reach-16 ℃;
2) sea cucumber after the quick-frozen is placed cut on the ultra-thin cutting machine to thickness between every meat be 4mm, but every all do not cut off, and the sea cucumber belly still linked together, and make its belly tie point thickness at 4mm (incision principle is seen accompanying drawing 2);
3) frozen vacuum dryer is carried out precooling earlier, condenser temperature reaches-50 ℃, and continuing 40 minutes, the sea cucumber after will cutting is then placed in the freeze-drying storehouse and carries out freeze-drying, needs in the freeze-drying process condenser temperature to be remained on-50 ℃, heating-up temperature is set to 30 ℃-90 ℃, vacuum is 80pa, and freeze-drying time is 10 hours, on freeze-drier control display screen the weight distribution curve value continue 30 minutes constant, the indication moisture has reached 3%, delivers from godown;
4) sea cucumber after the freeze-drying is packed in the compound plastic bag with filling nitrogen sealing machine nitrogen-filled packaging; Or sea cucumber after the freeze-drying is put into polystyrene bottle foil sealing pack.Embodiment 3
The processing technology of freeze-drying instant beche-de-mer products as previously discussed is characterized in that, puts into clean fresh water except the sea cucumber after will cleaning and is heated to 95 ℃ and pulls out after boiling, and places cooling in the frozen water, removes sandspit, cleans; Again the sea cucumber after above-mentioned processing is placed 95 ℃ clean fresh water or added 3 ‰ polyphosphate poach 5 hours, sea cucumber is chosen, being positioned over the system of sending out in the frozen water was 9 hours with freeze-drying time in 2.5 hours, on the freeze-drier control display screen weight distribution curve value continue 30 minutes constant, the indication moisture has reached 4%, outside delivering from godown, all the other are identical with embodiment 1 or 2 described situations.
The processing technology of freeze-drying instant beche-de-mer products as previously discussed is characterized in that, except sending out the sea cucumber quick-frozen under-44 ℃ temperature that makes, the product center temperature is reached outside-18 ℃, and all the other are identical with embodiment 1 or 2 described situations.
A kind of freeze-drying instant beche-de-mer products that adopts above any processing technology to produce is characterized in that this freeze-drying instant beche-de-mer products is that thickness is that the belly tie point thickness of 0.3mm is the freeze-drying instant beche-de-mer products of 0.3mm between every meat connecting together of belly.
A kind of freeze-drying instant beche-de-mer products that adopts above any processing technology to produce is characterized in that this freeze-drying instant beche-de-mer products is that thickness is that the belly tie point thickness of 4mm is the freeze-drying instant beche-de-mer products of 4mm between every meat connecting together of belly.
The ultra-thin cutting machine that a kind of processing technology of freeze-drying instant beche-de-mer products is used, this cutting machine are that a kind of multi-functional cutting machine improves according to the new product technological requirement, comprise with lower member: synchronous-roller; Cutting knife; Be with synchronously; Touch-screen; Stepper motor; The active variable speed electric motors, particularly; Its material of above-mentioned cutting knife is a stainless steel, and blade with the adjustable extent of synchronous interband distance is: 0-50mm;
It is characterized in that:
1) the flexible nylon synchronous-roller of above-mentioned synchronous-roller for adopting the flexible nylon material to make adopts this pressure roller to replace employed rigidity synchronous-roller in multi-functional cutting machine originally, can prevent that the rigidity synchronous-roller from damaging the sea cucumber thorn by pressure in the feeding process;
2) the anti-skidding belt that prevent frozen materials slip of above-mentioned synchronous band for adopting anti-skidding belt to make;
3) adjust cutting width to 0.3mm-60mm by the procedural freedom of adjusting programmable controller; Cutting speed is: 50-200 time/minute; The structure of other parts is identical with the structure of common multi-functional cutting machine.
Be noted that above embodiment is a better example of the present invention; be not used for limiting protection scope of the present invention; in the scope that does not break away from spirit of the present invention and design, those of ordinary skills can carry out various improvement or variation, still belong to protection scope of the present invention.
Claims (4)
1, a kind of processing technology of freeze-drying instant beche-de-mer products, this technology has following steps:
1) elder generation cuts open the belly fresh and alive sea cucumbers, go dirty, clean;
2) sea cucumber after will cleaning is put into clean fresh water and is heated to 90 ℃-100 ℃, boils after 15 minutes and pulls out, places cooling in the frozen water, removes sandspit, cleans;
3) sea cucumber after above-mentioned processing being placed on temperature is that 90 ℃-100 ℃ clean fresh water or 90 ℃-100 ℃ add in the polyphosphoric acids salt solution of 2-5 ‰ and boiled 4-6 hour again, and sea cucumber is chosen, and is positioned over and sends out system 2-3 hour in the frozen water;
It is characterized in that:
1) will send out the sea cucumber quick-frozen under-40 ℃ to-48 ℃ temperature that makes, the product center temperature is reached between-16 ℃ to-20 ℃;
2) sea cucumber after the quick-frozen is placed cut on the ultra-thin cutting machine to thickness between every meat be 0.3mm-4mm, but every all do not cut off, and the sea cucumber belly still linked together, and make its belly tie point thickness between 0.3mm-4mm;
3) frozen vacuum dryer is carried out precooling earlier, condenser temperature reaches between-35 ℃ or-35 ℃ to-50 ℃, and continue 40 minutes, sea cucumber after will cutting is then placed in the freeze-drying storehouse and carries out freeze-drying, need in the freeze-drying process condenser temperature to be remained between-45 ℃ to-50 ℃, heating-up temperature is set to 30 ℃-90 ℃, vacuum is 80--100pa, freeze-drying time is 8-10 hour, on freeze-drier control display screen the weight distribution curve value continue 30 minutes constant, the indication moisture reach≤5%, deliver from godown;
4) sea cucumber after the freeze-drying is packed in the compound plastic bag with filling nitrogen sealing machine nitrogen-filled packaging; Or sea cucumber after the freeze-drying is put into polystyrene bottle foil sealing pack.
2, the processing technology of freeze-drying instant beche-de-mer products as claimed in claim 1 is characterized in that, the sea cucumber after cleaning is put into clean fresh water be heated to 95 ℃ and pull out after boiling, and places cooling in the frozen water, removes sandspit, cleans; Again the sea cucumber after above-mentioned processing is placed 95 ℃ clean fresh water or add the polyphosphate poach 5 hours of 2-5 ‰, sea cucumber is chosen, be positioned over and send out system 2-3 hour in the frozen water.
3, the processing technology of freeze-drying instant beche-de-mer products as claimed in claim 1 is characterized in that, with sending out the sea cucumber quick-frozen under-42 ℃ to-46 ℃ temperature that makes, makes the product center temperature reach-18 ℃.
4, a kind of freeze-drying instant beche-de-mer products that adopts among the claim 1-3 any processing technology to produce is characterized in that this freeze-drying instant beche-de-mer products is that thickness is the freeze-drying instant beche-de-mer products of belly tie point thickness between 0.3mm-4mm of 0.3mm-4mm between every meat connecting together of belly.
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| CN200510126177A CN100588333C (en) | 2005-12-01 | 2005-12-01 | Preparation process of freeze-drying instant sea cucumber products |
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| CN200510126177A CN100588333C (en) | 2005-12-01 | 2005-12-01 | Preparation process of freeze-drying instant sea cucumber products |
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| CN100588333C true CN100588333C (en) | 2010-02-10 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102028268A (en) * | 2010-11-24 | 2011-04-27 | 冯玉萍 | Sea cucumber slicing process technology |
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| CN101347143B (en) * | 2007-07-16 | 2010-12-22 | 北京御食园食品有限公司 | Method for preparing improved cooked meat such as Beijing-flavored roasted duck |
| CN101530121B (en) * | 2009-04-20 | 2011-04-20 | 陈锦权 | Sea-ear deep-processing pre-treatment method |
| CN102138677A (en) * | 2011-03-25 | 2011-08-03 | 姜楠 | Dry processing method of instant sea cucumber |
| CN102726765B (en) * | 2011-04-08 | 2014-07-23 | 獐子岛集团大连永盛水产有限公司 | Preparation method of frozen-boiled abalone material |
| CN102258206B (en) * | 2011-09-05 | 2013-12-11 | 温州市百珍堂食品有限公司 | Processing method of abalone |
| CN103181607A (en) * | 2012-01-03 | 2013-07-03 | 曹烟仁 | Method for processing sea cucumber and abalone to be ready-to-eat through freeze-drying technology |
| CN103190654A (en) * | 2012-01-04 | 2013-07-10 | 曹烟仁 | Processing method of freeze-dried instant abalone with shell |
| CN103070454A (en) * | 2013-01-17 | 2013-05-01 | 上海海洋大学 | Method for improving food freeze drying efficiency |
| CN103099243A (en) * | 2013-02-08 | 2013-05-15 | 刘仁水 | Instant sea cucumber producing method |
| CN103141556A (en) * | 2013-03-20 | 2013-06-12 | 浙江新天久海产有限公司 | Processing method of frozen mahi-mahi fillets |
| CN103462081A (en) * | 2013-09-13 | 2013-12-25 | 青岛鼎诺海洋科技有限公司 | Method for processing fast-food sea cucumber |
| CN104522734A (en) * | 2014-12-31 | 2015-04-22 | 山东富瀚海洋科技有限公司 | Sea cucumber processing method |
| CN104643141A (en) * | 2015-02-14 | 2015-05-27 | 山东海波海洋生物科技股份有限公司 | Instant flavored holothurian processing technique |
| CN105054136B (en) * | 2015-09-01 | 2018-04-17 | 集美大学 | Abalone processing method |
| CN106261466B (en) * | 2016-07-29 | 2020-08-14 | 浙江省海洋水产研究所 | Shellfish drying and processing device |
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| CN106234550B (en) * | 2016-07-29 | 2019-04-05 | 浙江省海洋水产研究所 | A kind of the shellfish processing unit (plant) and method of freeze-drying |
| CN106172690B (en) * | 2016-07-29 | 2018-07-17 | 浙江省海洋水产研究所 | Shellfish processing device for sliced sheet |
| CN109090503A (en) * | 2018-08-02 | 2018-12-28 | 山东傲派海洋科技有限公司 | A method of sea cucumber form being lyophilized completely and fast rehydrating |
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| CN102028268A (en) * | 2010-11-24 | 2011-04-27 | 冯玉萍 | Sea cucumber slicing process technology |
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| CN1803023A (en) | 2006-07-19 |
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