CN102138677A - Dry processing method of instant sea cucumber - Google Patents
Dry processing method of instant sea cucumber Download PDFInfo
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- CN102138677A CN102138677A CN2011100734815A CN201110073481A CN102138677A CN 102138677 A CN102138677 A CN 102138677A CN 2011100734815 A CN2011100734815 A CN 2011100734815A CN 201110073481 A CN201110073481 A CN 201110073481A CN 102138677 A CN102138677 A CN 102138677A
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention relates to a dry processing method of instant sea cucumber. The method comprises the following steps of: 1, removing internal organs of the sea cucumber; 2, poaching; 3, removing spit; 4, poaching again; 5, preserving heat; 6, drying; and 7, packaging. When eaten, the obtained dried sea cucumber is swollen for 24 to 48 hours directly with drinking water at normal temperature and then can be eaten at once.
Description
Technical fieldThe present invention relates to a kind of dry-making method of dried of marine product, especially a kind of dry-making method of dried of instant holothurian.
Background technologySea cucumber is one of the world's eight big treasures, and it nutritious is unique marine product that does not contain cholesterol, the normal edible function that nourishes, keeps fit, increases immunity in addition.Bright sea cucumber is short because of the shelf-life, carry factor such as inconvenience is seldom accepted extensively by the consumer.The instant holothurian of selling on the market has dried, light dried, sugared the doing of salt now, though their mouthfeels are better, storage is convenient, but when drying and edible, there is shortcoming, traditional sea cucumber dry-making method of dried comprise internal organ, salt boil, dry in the shade, again salt boil, the coal ash roasting, dry, salt boils, the charcoal roasting, multiple working procedure such as dry, its method very complicated, long processing time, cost of manufacture height, apparatus expensive; Be that water is sent out pretty troublesome when edible on the other hand, need repeatedly poach and foaming, and the time be longer, technology is difficult to be grasped, water is sent out failure easily, causes the waste of sea cucumber, especially in general family, the lack of skill of waterishlogged Stichopus japonicus can make the sea cucumber nutrient composition reduce greatly, influences mouthfeel.
Summary of the inventionThe object of the present invention is to provide that a kind of technology is simple, easy to process, cost is low, be convenient to store, the method for a kind of drying instant holothurian of instant.
The method of the drying instant holothurian of the present invention, step is as follows:
The first step: remove the sea cucumber internal organ
Sever an opening with cutter at the belly of bright sea cucumber, extended distance sea cucumber mouth 2-3cm, with the internal organ taking-up of sea cucumber, water cleans up; Preferably the above-mentioned sea cucumber that gills is divided into different grades according to size, preferably the weight of each grade is identical, generally is divided into two to Three Estate;
Second step: poach
The above-mentioned sea cucumber that gills is placed cold water, and the water surface is no more than sea cucumber, and fire boils to cold water and boils, and the size that continues to be heated to sea cucumber is original half; It is the shortest 12 hours that sea cucumber after cooked is preferably put into the crude salt medium salting, and salt marsh is over half with the weight that the weight of crude salt is greater than sea cucumber;
The 3rd step: remove sandspit
With cutter the belly opening of sea cucumber is extended to the position of sea cucumber mouth, mouth is not cut off, the sandspit of sea cucumber mouth front end is cut;
The 4th step: poach again
Sea cucumber behind the above-mentioned removal sandspit is placed cold water, and the water surface will not have sea cucumber, and fire boils to cold water and boils, and continued to be heated to till sea cucumber no longer diminishes;
The 5th step: insulation
Above-mentioned well-done sea cucumber is poured in the cool-bag together with boiling water, and the maximum temperature of insulation is 100 ℃, and minimum temperature is 70 ℃, is incubated the shortest 10 hours, the longest 20 hours;
The 6th step: drying
Sea cucumber after the above-mentioned insulation is placed on the lace curtaining, and airing is the shortest 48 hours, and is the longest 72 hours, hard until sea cucumber, obtains dried sea-cucumber;
The 7th step: packing
Utilize the edible plastic bag of sealing to pack above-mentioned dried sea-cucumber at normal temperatures.
The method of the drying instant holothurian of the present invention need not through salt repeatedly boil, roasting, and carried out size fractionation, avoid work in-process to occur being heated inhomogeneous or sea cucumber mouthfeel difference, sea cucumber behind the poach can keep nutritional labeling to greatest extent, but also salt marsh not of salt marsh behind the poach, if salt marsh, sea cucumber is further finalized the design behind the salt marsh, not cracky or distortion in the processing, again poach and sultry after sea cucumber not only can guarantee the good mouthfeel of sea cucumber, and send out the back at water and just need not boil; When edible, directly with the drinking water normal temperature system of issuing 24-48 hours, sending out after getting well is edible.
The present invention compared with prior art has following advantage:
1, technology is simple, and is easy to process, with short production cycle.
2, production cost is low, saves equipment funds.
3, be convenient to store and transport, be applicable to batch process.
4, instant, mouthfeel is good.
The specific embodiment1, remove the sea cucumber internal organ: sever an opening with cutter at the belly of bright sea cucumber, extended distance sea cucumber mouth 2-3cm can guarantee the sea cucumber shape like this, is convenient to sandspit again, and with the internal organ taking-up of sea cucumber, water cleans up; Because the individual difference of sea cucumber falls into three classes the above-mentioned sea cucumber that gills according to size, it is respectively the I level according to the descending distribution of sea cucumber profile, the II level, and the III level, and the weight of each grade is identical; 2, poach: the sea cucumber of above-mentioned Three Estate is placed cold water respectively, because the moisture of sea cucumber itself is very big, can send moisture after being heated, then the water surface is no more than sea cucumber, fire boils to water boil, continue heating then, I level heating 20 minutes, II level heating 15 minutes, III level heating 10 minutes, when fire boils and heats, stir sea cucumber with the wood shovel, guarantee the sea cucumber thermally equivalent; Above-mentioned well-done sea cucumber was put into the crude salt medium salting 12 hours, and the weight ratio of salt and sea cucumber is 1.5: 1, also will cover completely with salt on the container of salt marsh, guaranteed the salt marsh quality; 3, remove sandspit: with cutter the belly opening of sea cucumber is extended to the position of sea cucumber mouth, mouth is not cut off,, the sandspit of sea cucumber mouth front end is cut, do not want related sea cucumber meat when cutting sandspit in order to avoid influence the shape of sea cucumber; 4, poach again: with above-mentioned Three Estate and the sea cucumber after removing sandspit place cold water respectively, the water surface will not have sea cucumber, fire boils to cold water and boils, and continues heating 5 minutes; 5, insulation: above-mentioned well-done sea cucumber is poured in the cool-bag into sultry 20 hours of I level, sultry 15 hours of II level, sultry 10 hours of III level together with boiling water; 6, drying: the sea cucumber after the above-mentioned insulation is placed on the lace curtaining, Exposure to Sunlight 72 hours, hard until sea cucumber, obtain dried sea-cucumber; 7, packing: utilize the edible plastic bag of sealing to pack above-mentioned dried sea-cucumber at normal temperatures.
Claims (3)
1. the method for a drying instant holothurian is characterized in that, step is as follows:
The first step: remove the sea cucumber internal organ
Sever an opening with cutter at the belly of bright sea cucumber, extended distance sea cucumber mouth 2-3cm, with the internal organ taking-up of sea cucumber, water cleans up;
Second step: poach
The above-mentioned sea cucumber that gills is placed cold water, and the water surface is no more than sea cucumber, and fire boils to cold water and boils, and the size that continues to be heated to sea cucumber is original half;
The 3rd step: remove sandspit
With cutter the belly opening of sea cucumber is extended to the position of sea cucumber mouth, mouth is not cut off, the sandspit of sea cucumber mouth front end is cut;
The 4th step: poach again
Sea cucumber behind the above-mentioned removal sandspit is placed cold water, and the water surface will not have sea cucumber, and fire boils to cold water and boils, and continued to be heated to till sea cucumber no longer diminishes;
The 5th step: insulation
Above-mentioned well-done sea cucumber is poured in the cool-bag together with boiling water, and the maximum temperature of insulation is 100 ℃, and minimum temperature is 70 ℃, is incubated the shortest 10 hours, the longest 20 hours;
The 6th step: drying
Sea cucumber after the above-mentioned insulation is placed on the lace curtaining, and airing is the shortest 48 hours, and is the longest 72 hours, hard until sea cucumber, obtains dried sea-cucumber;
The 7th step: packing
Utilize the edible plastic bag of sealing to pack above-mentioned dried sea-cucumber at normal temperatures.
2. the method for a kind of drying instant holothurian according to claim 1, it is characterized in that: in the first step, after sea cucumber gills, the sea cucumber that gills is divided into different grades according to size, the weight of each grade is identical.
3. the method for a kind of drying instant holothurian according to claim 1 and 2 is characterized in that: in second step, after sea cucumber was cooked, it is the shortest 12 hours that sea cucumber is put into the crude salt medium salting, and it is over half that the weight of crude salt is greater than the weight of sea cucumber during salt marsh.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100734815A CN102138677A (en) | 2011-03-25 | 2011-03-25 | Dry processing method of instant sea cucumber |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100734815A CN102138677A (en) | 2011-03-25 | 2011-03-25 | Dry processing method of instant sea cucumber |
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| CN102138677A true CN102138677A (en) | 2011-08-03 |
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| CN2011100734815A Pending CN102138677A (en) | 2011-03-25 | 2011-03-25 | Dry processing method of instant sea cucumber |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919891A (en) * | 2012-11-21 | 2013-02-13 | 福建农林大学 | Sea cucumber drying method |
| CN103125984A (en) * | 2012-07-02 | 2013-06-05 | 戴世林 | Process for directly processing instant sea cucumber by using living sea cucumber |
| CN103416778A (en) * | 2013-08-03 | 2013-12-04 | 北京同仁堂健康药业（福州）有限公司 | Processing technology for dried sea cucumber |
| CN103431444A (en) * | 2013-09-11 | 2013-12-11 | 大连海晏堂生物有限公司 | Fast-puffed holothurian and preparation method thereof |
| CN104757599A (en) * | 2014-01-05 | 2015-07-08 | 唐丹 | Self-soaking light dry sea cucumber and production method thereof |
| CN104757600A (en) * | 2014-01-05 | 2015-07-08 | 唐丹 | Self-soaking light dry sea cucumber and production method thereof |
| CN104757601A (en) * | 2014-01-05 | 2015-07-08 | 唐丹 | Self-soaking light dry sea cucumber and production method thereof |
| CN110063464A (en) * | 2018-01-22 | 2019-07-30 | 大连鑫玉龙海洋生物种业科技股份有限公司 | A kind of processing technology and its eating method of speed hair sea cucumber |
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| CN1486636A (en) * | 2003-07-31 | 2004-04-07 | 方世海 | Dry sea cucumber and its processing |
| CN1557208A (en) * | 2004-01-19 | 2004-12-29 | 徐万学 | Dried sea cucumber without nutrient leak and its processing method |
| CN1739398A (en) * | 2005-09-23 | 2006-03-01 | 宋述孝 | Dry sea cucumber producing process and thus produced dry sea cucumber |
| CN1803023A (en) * | 2005-12-01 | 2006-07-19 | 孙延发 | Independent preparation process of freeze-drying instant abalones and sea slugs and products, and superthin flaker |
| CN1875780A (en) * | 2006-06-23 | 2006-12-13 | 中国海洋大学 | A method for expanding sea cucumber by water |
| CN101023800A (en) * | 2007-03-16 | 2007-08-29 | 宁波大学 | Method for processing sea cucumber soaked in water |
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2011
- 2011-03-25 CN CN2011100734815A patent/CN102138677A/en active Pending
Patent Citations (6)
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| CN1486636A (en) * | 2003-07-31 | 2004-04-07 | 方世海 | Dry sea cucumber and its processing |
| CN1557208A (en) * | 2004-01-19 | 2004-12-29 | 徐万学 | Dried sea cucumber without nutrient leak and its processing method |
| CN1739398A (en) * | 2005-09-23 | 2006-03-01 | 宋述孝 | Dry sea cucumber producing process and thus produced dry sea cucumber |
| CN1803023A (en) * | 2005-12-01 | 2006-07-19 | 孙延发 | Independent preparation process of freeze-drying instant abalones and sea slugs and products, and superthin flaker |
| CN1875780A (en) * | 2006-06-23 | 2006-12-13 | 中国海洋大学 | A method for expanding sea cucumber by water |
| CN101023800A (en) * | 2007-03-16 | 2007-08-29 | 宁波大学 | Method for processing sea cucumber soaked in water |
Non-Patent Citations (1)
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| 《经典海参菜》 20100331 刘泉 经典海参菜 , 第1版 * |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103125984A (en) * | 2012-07-02 | 2013-06-05 | 戴世林 | Process for directly processing instant sea cucumber by using living sea cucumber |
| CN102919891A (en) * | 2012-11-21 | 2013-02-13 | 福建农林大学 | Sea cucumber drying method |
| CN102919891B (en) * | 2012-11-21 | 2014-04-02 | 福建农林大学 | Sea cucumber drying method |
| CN103416778A (en) * | 2013-08-03 | 2013-12-04 | 北京同仁堂健康药业（福州）有限公司 | Processing technology for dried sea cucumber |
| CN103431444A (en) * | 2013-09-11 | 2013-12-11 | 大连海晏堂生物有限公司 | Fast-puffed holothurian and preparation method thereof |
| CN103431444B (en) * | 2013-09-11 | 2014-11-05 | 大连海晏堂生物有限公司 | Fast-puffed holothurian and preparation method thereof |
| CN104757599A (en) * | 2014-01-05 | 2015-07-08 | 唐丹 | Self-soaking light dry sea cucumber and production method thereof |
| CN104757600A (en) * | 2014-01-05 | 2015-07-08 | 唐丹 | Self-soaking light dry sea cucumber and production method thereof |
| CN104757601A (en) * | 2014-01-05 | 2015-07-08 | 唐丹 | Self-soaking light dry sea cucumber and production method thereof |
| CN110063464A (en) * | 2018-01-22 | 2019-07-30 | 大连鑫玉龙海洋生物种业科技股份有限公司 | A kind of processing technology and its eating method of speed hair sea cucumber |
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Application publication date: 20110803 |