CN102423090A - Technique for processing sea cucumber by vacuum freeze drying - Google Patents

Abstract

The invention relates to a novel technique for processing sea cucumber, in particular to a technique for processing the sea cucumber by vacuum freeze drying. The technique comprises the following steps of: firstly, removing internal organs and cleaning: selecting a fresh sea cucumber and splitting, removing the internal organs and silt and cleaning with flowing clear water; secondly, cooking: placing the cleaned sea cucumber into a stainless steel sandwich pot and cooking for 50-60 minutes and keeping the temperature in the pot at 95-100DEG C; thirdly, cleaning with cold water: cleaning the cooked sea cucumber by adopting flowing clear water; fourthly, vacuum freeze drying: freezing the cooked sea cucumber for 24 hours under the conditions that the temperature is 50DEG C below the zero and the vacuum degree is 15-20pa; and fifthly, packaging a finished product. Compared with a traditional technique for processing the sea cucumber, the technique disclosed by the invention has remarkably-shortened production time and simplification; the freeze drying belongs to a physical processing method, so that the original shape of the sea cucumber can be maintained; and the sea cucumber has the advantages of a large and full body, bright luster, firm constitution, high nutrient value, easiness in rehydration and storage and convenience in eating.

Description

The vacuum freeze-drying sea cucumber processing process

Technical field

The present invention relates to a kind of sea cucumber new process for processing, specifically is exactly the vacuum freeze-drying sea cucumber processing process.

Background technology

Sea cucumber is the maximum guiding principle of economic worth in the echinoderm, is one of important oceanic invertebrate.Sea cucumber contains more protein, and is nutritious, can also be medicinal, and economic benefit is high.

Tradition sea cucumber dry product processing method is not only coarse but also complicated, handles by following link usually: bright ginseng removes internal organ, cleans, boils ginseng, pickled, down cylinder, bake and join, mix ash, dry, the finished product trepang.Traditional sea cucumber dry product processing method shortcoming is a lot: the one, and need repeatedly wash, boil before trepang is edible, nutrient substance losses such as water-soluble and thermal sensitivity are too big; The 2nd, edible very inconvenience, it is long that water is sent out the time; The 3rd, adulterate easily, mingle and make assortedly, judge that the good and bad no standard of trepang quality can follow.Simultaneously, the volume-diminished of goods is serious, and rehydration is difficult, also occurs surface crust be full of cracks, fat oxidation easily, causes mass defects such as product surface variable color, has influenced the homogeneity and the storability of quality of item.For solving the waterishlogged Stichopus japonicus that this problem of inconvenient eating occurs,, trepang cause flavor substance to run off in a large number once more in expanding the process of sending out, and product has not had bright ginseng local flavor.

Summary of the invention

The objective of the invention is to solve the deficiency that above-mentioned prior art exists, provide a kind of processing technology easy, and can well keep the nutritive value of sea cucumber, and instant, the suitable sea cucumber processing method that stores transportation.

Moisture in the quick-frozen material is directly distilled; Thereby can keep material original activity composition and proterties; And effectively suppress bacterial multiplication; Be particularly suitable for this animal of sea cucumber, can remove moisture in its body fast, can save sea cucumber rich nutrient contents and physiological activator from damage again with particular tissues structure.Dried sea cucumber water content is extremely low, does not need any additives and anticorrisive agent, can under the enclosed vacuum environment, continue the long shelf-life.

The present invention realizes through following technical scheme:

The technological process of vacuum freeze-drying sea cucumber: the sea cucumber that lives removes dirty cleaning → boil → clean → vacuum freeze-drying → go out finished product.

Specifically may further comprise the steps:

1), goes dirty cleaning: select fresh and alive sea cucumbers to cut open, gill and silt, clean up, drain subsequent use after cleaning with the clear water that flows;

2), boiling: will clear up good sea cucumber and put into and do not pass through the steel jacketed pan and carry out boiling, boiling water adds, and keeps 95-100 ℃ of kettle temperature, digestion time 50-60 minute, will stir in the digestion process;

3), cold water cleans: adopt the clear water that flows to clean and boil sea cucumber, remove its body surface coherent substance;

4), vacuum freeze-drying: under temperature-50 ℃, vacuum 15-20pa condition, carried out freezing 24 hours;

5), finished product packing.

Beneficial effect of the present invention: compare with existing sea cucumber processing process, the production time obviously shortens, simplifies, and is merely 37 hours process time, shortens at least 133 hours than old technology.Because freeze-drying belongs to physical refining processes, can keep the original proterties of sea cucumber, product shape is big and full, and color and luster is vivid, physique is hard, be of high nutritive value, and rehydration is easy, is easy to store and instant edible, and added value is higher.

The specific embodiment

Below provide the specific embodiment of the present invention, be used for formation of the present invention is further specified.

Embodiment 1

1), goes dirty cleaning: select 100 kilograms of fresh and alive sea cucumbers, sea cucumber is cut open, gill and silt, clean up, drain subsequent use after cleaning with the clear water that flows;

2), boiling: will clear up good sea cucumber and put into and do not pass through the steel jacketed pan and carry out boiling, boiling water adds, and keeps 95-100 ℃ of kettle temperature, digestion time 50-60 minute, will stir in the digestion process;

3), cold water cleans: adopt the clear water that flows to clean and boil sea cucumber, remove its body surface coherent substance;

4), vacuum freeze-drying: under temperature-50 ℃, vacuum 15-20pa condition, carried out freezing 24 hours;

5), that vacuum freeze-drying is good finished product carries out vacuum packaging by 500 Ke ∕ bags.

Claims (1)

1. vacuum freeze-drying sea cucumber processing process is characterized in that may further comprise the steps:

1), goes dirty cleaning: select fresh and alive sea cucumbers to cut open, gill and silt, clean up, drain subsequent use after cleaning with the clear water that flows;

2), boiling: will clear up good sea cucumber and put into and do not pass through the steel jacketed pan and carry out boiling, boiling water adds, and keeps 95-100 ℃ of kettle temperature, digestion time 50-60 minute, will stir in the digestion process;

3), cold water cleans: adopt the clear water that flows to clean and boil sea cucumber, remove its body surface coherent substance;

4), vacuum freeze-drying: under temperature-50 ℃, vacuum 15-20pa condition, carried out freezing 24 hours;

5), finished product packing.