CN102349669A - Making method of instant fresh sea cucumber - Google Patents
Making method of instant fresh sea cucumber Download PDFInfo
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- CN102349669A CN102349669A CN2011103291024A CN201110329102A CN102349669A CN 102349669 A CN102349669 A CN 102349669A CN 2011103291024 A CN2011103291024 A CN 2011103291024A CN 201110329102 A CN201110329102 A CN 201110329102A CN 102349669 A CN102349669 A CN 102349669A
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Abstract
The invention relates to a making method of instant fresh sea cucumber, which is characterized by comprising the following steps: opening the abdomen of a fresh and live sea cucumber, completely removing internal organs, washing with clear water, placing into manganese salt solution which is 1-10 times the weight of the sea cucumber, adding an organic acid for adjusting the pH value to 4.0-6.0, placing the whole into a microwave sterilizer for microwave heating to 40-75 DEG C, and performing heat insulation treatment for 5-60 minutes; taking the sea cucumber out of the solution, and using ethanol solution containing 0.1-1% of tea polyphenol and 0.1-10% of propolis for impregnation or spraying the ethanol solution on the outer surface and the outer surface of the body wall of the sea cucumber; and performing compound modified atmosphere packaging on the sea cucumber so as to get the instant fresh sea cucumber. The instant fresh sea cucumber made through the method is low in loss of nutritional ingredients, the heat denaturation of protein is avoided, the instant fresh sea cucumber further has good taste and no fishy and astringency smell, and is convenient to preserve and take, simple in processing technology, short in period and low in energy consumption, and subsidiary ingredients can further increase the health care function of the sea cucumber while being used for processing.
Description
Technical field
The present invention relates to the preparation method of a kind of instant bright sea cucumber.
Technical background
Sea cucumber is a kind of famous and precious aquatic/marine animals, because of the similar genseng of benefiting action is gained the name.The sea cucumber meat is soft tender, and is nutritious, is typical high protein, low fat food, and flavour fat is beautiful, and local flavor is graceful, is the name food delicacies that has long enjoyed a good reputation, and is one of seafood delights " eight delicacies ", equally celebrated for their achievements with bird's nest, abalone, shark's fin.It is low that sea cucumber contains cholesterol, and fat content is few relatively, is typical high protein, low fat, low cholesterol food, and patient such as hypertension, coronary heart disease, hepatitis and the elderly can be rated as the dietotherapy good merchantable brand, and normal food is very helpful to promoting health and curing diseases; Sea cucumber contains chondroitin sulfate, helps human body to grow, and can delay the muscle aging, the immunity of enhancing body; The content of sea cucumber trace element vanadium occupies first of the various foods, can participate in the conveying of iron in the blood, strengthens hematopoiesis function; Beche-de-mer all has good effect to alpastic anemia, diabetes, gastric ulcer etc.But sea cucumber has extremely strong from dissolubility, be difficult to fresh-keeping, so mostly the whole ginseng product of Xiao Shouing is converted products such as salt dried sea-cucumber, unsalted dried sea cucumbers, instant holothurian, freeze-drying sea cucumber, salt marsh sea cucumber in the market.Drying ginseng not only complex process, cycle is long, and need rise and send out, and nutrition is run off in a large number, eats very inconvenience.
The problem that instant holothurian also exists thermophilic digestion, high temperature high pressure sterilizing to cause nutrition leak, change protein properties, influence mouthfeel, be inconvenient to preserve; Though the living sea cucumber of ultrasonic Treatment can carry out at a lower temperature, its cavitation effect also causes breaking-wall cell, nutrition leak simultaneously at the enzyme and sterilizing that goes out.And microwave method is basically all utilized and is applied in the vacuum drying aspect in its Fast Heating feature set as a kind of efficient sterilizing method very few utilization in sea cucumber is processed, and microwave and the collaborative method of processing instant holothurian of enzyme inhibition liquid are not reported.Propolis and Tea Polyphenols solution are applied to the fresh-keeping aspect of fruits and vegetables and meat as the natural disinfection product with good filming property more, and Shang Weiyou uses it for the relative recording in the sea cucumber processing.
Summary of the invention
The preparation method that the purpose of this invention is to provide a kind of instant bright sea cucumber; The technical issues that need to address are: through reasonable process technology; Under the non high temperature state, utilize microwave and enzyme to suppress the collaborative instant bright sea cucumber of sterilising and enzyme inactivating processes of liquid; And utilize the film forming combination air-regulation type sterilization packaging of propolis and Tea Polyphenols mixed liquor to realize normal temperature, the long preservation of instant bright sea cucumber, to remedy the above-mentioned deficiency of prior art.
The preparation method of a kind of instant bright sea cucumber; It is characterized in that fresh and alive sea cucumbers is opened abdomen removes clean internal organ; Clear water is cleaned; Put into 0.1～3mmol/L concentration manganese salt solution of 1～10 times of sea cucumber weight; Adding organic acid adjustment pH value is 4.0～6.0, and integral body is put into the microwave disinfection machine with heating using microwave to 40～75 ℃ and be incubated processing 5～60min; Sea cucumber is taken out from solution, with ethanolic solution dipping that contains 0.1～1% Tea Polyphenols, 0.1～10% propolis or spraying sea cucumber body wall surfaces externally and internally; Sea cucumber is packed with compound air-regulation type, can obtain instant bright sea cucumber.
After the invention has the advantages that fresh and alive sea cucumbers is through microwave and the collaborative processes of enzyme inhibition liquid; The autolytic enzyme residual activity is little; The bacterium colony killing rate is high; The sea cucumber nutrient ingredients from lossing is few, and thermal denaturation does not take place protein, has good taste; No raw meat astringent taste; Be easier to preserve and eat after applying the preserving and sterilizing layer and combining compound air-regulation type packing, integral processing is simple, the cycle is short, energy consumption is little, and used batching can also increase the health care of sea cucumber after processing.
The specific embodiment
The present invention is a raw material with bright sea cucumber, after suppressing liquid and work in coordination with the enzyme and sterilizing technology of going out through microwave and enzyme, processes after spraying edible sterilization fresh-keeping filmogen again and using compound controlled atmospheric packing and is instant bright sea cucumber, and its making step is:
(1) fresh and alive sea cucumbers is opened abdomen and removed clean internal organ; Clear water is cleaned; Put into 0.1～3mmol/L concentration manganese salt solution of 1～10 times of sea cucumber weight, adding organic acid adjustment pH value is 4.0～6.0, and integral body is put into the microwave disinfection machine with heating using microwave to 40～75 ℃ and be incubated processing 5～60min;
(2) sea cucumber is taken out from solution, with ethanolic solution dipping that contains 0.1～1% Tea Polyphenols, 0.1～10% propolis or spraying sea cucumber body wall surfaces externally and internally;
(3) with sea cucumber with 30～70%CO
2With 30～70%N
2Mist do compound air-regulation type packing, can obtain instant bright sea cucumber.
Embodiment
Get the 5Kg fresh and alive sea cucumbers and open abdomen and remove clean internal organ, clear water is cleaned, and puts into the manganese salt solution that 10kg concentration is 1mmol/L, and adding organic acid adjustment pH value is 5.0, and integral body is put into the microwave disinfection machine with heating using microwave to 70 ℃ and be incubated processing 20min; Sea cucumber is taken out from solution, with the ethanolic solution spraying sea cucumber body wall surfaces externally and internally that contains 0.2% Tea Polyphenols, 5% propolis; Sea cucumber is used 40%CO
2And 60%N
2Mist do compound air-regulation type packing, can obtain instant bright sea cucumber.
The weight of manganese salt solution described in the present embodiment can be 5～50kg, can handle 5～60min down at 40～75 ℃.Manganese salt solution concentration is 0.1～3mmol/L, and employed manganese salt is a kind of in the national regulation manganese sulfate that can be used as food additives, manganese citrate, manganese lactate, the manganese gluconate.The said organic acid adjustment pH value that adds can be 4.0～6.0, and the organic acid of use can be one or more in citric acid, lactic acid, malic acid, ascorbic acid and the acetate.
Claims (4)
1. the preparation method of an instant bright sea cucumber; It is characterized in that fresh and alive sea cucumbers is opened abdomen removes clean internal organ; Clear water is cleaned; Put into 0.1～3mmol/L concentration manganese salt solution of 1～10 times of sea cucumber weight; Adding organic acid adjustment pH value is 4.0～6.0, and integral body is put into the microwave disinfection machine with heating using microwave to 40～75 ℃ and be incubated processing 5～60min; Sea cucumber is taken out from solution, with ethanolic solution dipping that contains 0.1～1% Tea Polyphenols, 0.1～10% propolis or spraying sea cucumber body wall surfaces externally and internally; Sea cucumber is packed with compound air-regulation type, can obtain instant bright sea cucumber.
2. the preparation method of instant bright sea cucumber as claimed in claim 1 is characterized in that described manganese salt is a kind of in manganese sulfate, manganese citrate, manganese lactate, the manganese gluconate.
3. the preparation method of instant bright sea cucumber as claimed in claim 1 is characterized in that described organic acid is one or more in citric acid, lactic acid, malic acid, ascorbic acid and the acetate.
4. the preparation method of instant bright sea cucumber as claimed in claim 1 is characterized in that described compound air-regulation type packing adopts 30～70%CO
2With 30～70%N
2The mist filling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103291024A CN102349669A (en) | 2011-10-26 | 2011-10-26 | Making method of instant fresh sea cucumber |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103291024A CN102349669A (en) | 2011-10-26 | 2011-10-26 | Making method of instant fresh sea cucumber |
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| CN102349669A true CN102349669A (en) | 2012-02-15 |
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| CN2011103291024A Pending CN102349669A (en) | 2011-10-26 | 2011-10-26 | Making method of instant fresh sea cucumber |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103284053A (en) * | 2013-05-29 | 2013-09-11 | 青岛瑞联海洋生物科技有限公司 | Sea cucumber porridge can and production method thereof |
| CN103284209A (en) * | 2013-05-03 | 2013-09-11 | 宁波大学 | Rehydration method for sea cucumber |
| CN103892339A (en) * | 2014-04-23 | 2014-07-02 | 福建农林大学 | Method for lowering activity of autolytic enzymes of sea cucumbers by ultrasonic-assisted electrolyzed water |
| CN104522836A (en) * | 2014-12-31 | 2015-04-22 | 中国海洋大学 | Method for prolonging storage period of instant sea cucumber |
| CN104544294A (en) * | 2015-01-15 | 2015-04-29 | 青岛老尹家海参股份有限公司 | Processing method for high-nutrition sea cucumber |
| CN105432600A (en) * | 2015-06-29 | 2016-03-30 | 浙江海洋学院 | Preservative and preservation method for dendrobium candidum |
| CN106072026A (en) * | 2016-06-17 | 2016-11-09 | 福建省恒祥渔业有限公司 | A kind of Stichopus japonicus preparation method based on vacuum lyophilization |
| CN107712547A (en) * | 2017-09-29 | 2018-02-23 | 句容市空凤来仪商贸有限公司 | The processing method of instant pickling sea cucumber |
| CN112841647A (en) * | 2021-01-18 | 2021-05-28 | 南京中医药大学 | Collagen food fixing agent and fixing method thereof |
| CN113575878A (en) * | 2021-08-11 | 2021-11-02 | 吴强 | Processing method of normal-temperature instant sea cucumbers |
| US11229095B2 (en) | 2014-12-17 | 2022-01-18 | Campbell Soup Company | Electromagnetic wave food processing system and methods |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103284209A (en) * | 2013-05-03 | 2013-09-11 | 宁波大学 | Rehydration method for sea cucumber |
| CN103284053A (en) * | 2013-05-29 | 2013-09-11 | 青岛瑞联海洋生物科技有限公司 | Sea cucumber porridge can and production method thereof |
| CN103284053B (en) * | 2013-05-29 | 2014-10-08 | 青岛瑞联海洋生物科技有限公司 | Sea cucumber porridge can and production method thereof |
| CN103892339A (en) * | 2014-04-23 | 2014-07-02 | 福建农林大学 | Method for lowering activity of autolytic enzymes of sea cucumbers by ultrasonic-assisted electrolyzed water |
| US11229095B2 (en) | 2014-12-17 | 2022-01-18 | Campbell Soup Company | Electromagnetic wave food processing system and methods |
| CN104522836B (en) * | 2014-12-31 | 2018-05-22 | 中国海洋大学 | A kind of method for extending instant holothurian storage period |
| CN104522836A (en) * | 2014-12-31 | 2015-04-22 | 中国海洋大学 | Method for prolonging storage period of instant sea cucumber |
| CN104544294A (en) * | 2015-01-15 | 2015-04-29 | 青岛老尹家海参股份有限公司 | Processing method for high-nutrition sea cucumber |
| CN105432600A (en) * | 2015-06-29 | 2016-03-30 | 浙江海洋学院 | Preservative and preservation method for dendrobium candidum |
| CN106072026A (en) * | 2016-06-17 | 2016-11-09 | 福建省恒祥渔业有限公司 | A kind of Stichopus japonicus preparation method based on vacuum lyophilization |
| CN107712547A (en) * | 2017-09-29 | 2018-02-23 | 句容市空凤来仪商贸有限公司 | The processing method of instant pickling sea cucumber |
| CN112841647A (en) * | 2021-01-18 | 2021-05-28 | 南京中医药大学 | Collagen food fixing agent and fixing method thereof |
| CN113575878A (en) * | 2021-08-11 | 2021-11-02 | 吴强 | Processing method of normal-temperature instant sea cucumbers |
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Application publication date: 20120215 |