CN102488250A - Whole-nutrition instant fresh sea cucumber and preparation method thereof - Google Patents
Whole-nutrition instant fresh sea cucumber and preparation method thereof Download PDFInfo
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- CN102488250A CN102488250A CN2011104065529A CN201110406552A CN102488250A CN 102488250 A CN102488250 A CN 102488250A CN 2011104065529 A CN2011104065529 A CN 2011104065529A CN 201110406552 A CN201110406552 A CN 201110406552A CN 102488250 A CN102488250 A CN 102488250A
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Abstract
The invention discloses whole-nutrition instant fresh sea cucumber and a preparation method thereof. The preparation method comprises the steps of: firstly temporarily culturing picked alive fresh sea cucumber in clean seawater until all sludge is spat; cleaning the surface of alive fresh sea cucumber with seawater; separating the alive sea cucumber into sea cucumber body, sea cucumber viscera and sea cucumber intestine; cleaning the sea cucumber viscera and sea cucumber intestine, draining and quickly freezing for later use; cleaning sludge inside the sea cucumber body with seawater, and cooking in 95-100 DEG C water for 5-30 minutes; separating the sea cucumber body and sea cucumber soup; taking out the sea cucumber body, and rapidly cooling in 0-5 DEG C seawater; filtering the sea cucumber soup, naturally cooling and quickly freezing for later use; and arranging the sea cucumber body, sea cucumber soup, sea cucumber viscera and sea cucumber intestine treated in the above steps as a set in a 18-20 DEG C environment according to the amount of one sea cucumber, respectively matching with Chinese wolfberry, American ginseng and other traditional Chinese medicinal materials in each set, packaging and sterilizing to obtain the whole-nutrition instant fresh sea cucumber, which is good in taste and flavor, is convenient to eat, and maintains the nutrient substances and active ingredients of the sea cucumber whole body to the greatest extent.
Description
Technical field
The present invention relates to the preparation method of a kind of sea cucumber, particularly a kind of bright sea cucumber of full nutrition instant that can keep sea cucumber complete nutrition ingredients and delicious food and preparation method thereof.
Background technology
Sea cucumber belongs to Echinodermata, Holothuriidae, and tubular is cucumberiform.According to statistics, China has more than 120 kind of sea cucumber approximately, wherein edible sea cucumber kind more than 20; Mainly be distributed in Shandong, the Liaodong Peninsula of China, wherein famous and precious with the stichopus japonicus of 37 ° of offshore sea waters of north latitude, have very high nutrition and medical value; Be described as first of " eight delicacies " hat in the ginseng.Sea cucumber contains abundant collagen, and mucopolysaccharide and various active material, mineral matter do not contain cholesterol, low fat.
Modern scientific research proves; Sea cucumber (comprises the sea cucumber body; Ginseng flower etc.) have rich nutrient contents, be rich in more than 50 kind of nutritional labelings such as mucopolysaccharide, holothurin, sea cucumber saponin, glutamic acid, glycine, arginine, selenium, zinc, iron, iodine, calcium, hepatocuprein (SOD) and chondroitin sulfate the human body beneficial.Wherein, its protein content is high, in the 18 contained seed amino acids, has 8 kinds to be the essential amino acid that human body self can not synthesize.The active component effect of sea cucumber is obvious, and the reparation after can promoting regeneration and the body of body cell impaired grows, prevents tissue aging to human body; Promote wound healing, suppressing several cancer cells all has special efficacy, can also improve immune function of human body; Eliminate fatigue, promote longevity.Nutrition and the edibility of sea cucumber are known by the people already, and sweet because of its flavor, salty temperature is gone into the heart, lung, spleen, kidney, and essence is regarded as invigorant since ancient times and is used as medicine good choosing, is the natural nutriment of generally acknowledging, delicious food.
The value of sea cucumber is mainly reflected in its abundant nutrients; Aspects such as active component is obvious; But because traditional production method and new and high technology processing method all exists defective in various degree at present; Nutritive value and the active component that can not save sea cucumber from damage can not make sea cucumber local flavor deliciousness, human body be prone to digest and assimilate again simultaneously, are embodied in:
(1) traditional sea cucumber goods form after the ash system is done through boiling repeatedly, pickle, mixing, and could eat after needing complex steps such as to send out through desalination, bubble, and loss of nutritional ingredients seriously and very inconvenient.Also the someone attempts making instant holothurian; Technical scheme as application number is 200410035419.7, name is called the national inventing patent of " a kind of instant pure seafood ginseng can and preparation method " and provides does; Fresh and alive sea cucumbers through selecting and clean, remove internal organ, the enzyme that goes out, slaking, rise send out, take off raw meat, pack is sealed; Sterilization obtains instant seafood.The weak point of this technical scheme is: the chemical addition agent that 1. in process, uses damages nutritional labeling and the active material of sea cucumber easily; 2. discarded ginseng flower, ginseng intestines, sea cucumber cook the part that liquid etc. has nutritive value, can't at utmost save the nutritive value of sea cucumber from damage.Existing making dried sea-cucumber or the method for instant seafood all can not farthest be saved nutriment and the active component of sea cucumber from damage.
The sea cucumber instant product of (2) employing new technology and processing is like capsule, sea cucumber drink, sea cucumber sauce etc., owing to add the food additives of volume; Hardening agent, antiseptic, mouthfeel modifying agent; Or behind thermophilic digestion; Sea cucumber local flavor, mouthfeel are altered a great deal, send out raw meat, be clamminess, sour-sweet differing, can not embody the delicious characteristic of the due local flavor of sea cucumber.
(3) at present popular sea cucumber eating method and since worry sea cucumber cook liquid shrink too big, no appearance, individuality is too little, eats so overwhelming majority sea cucumber alive is all scalded half a lifetime ripe aquatic foods, mouthfeel is harder, indigestibility, nutriment are difficult to be absorbed.
In sum, need be a kind of, can either at utmost save nutritive value and the active component of sea cucumber from damage, can make sea cucumber become a kind of sea cucumber preparation method of delicious food of instant again.
Summary of the invention
The shortcoming that primary and foremost purpose of the present invention is to overcome prior art provides the preparation method of the bright sea cucumber of a kind of full nutrition instant with not enough.This preparation method has at utmost been saved original nutritive value and the active component of sea cucumber from damage, and is balanced in nutrition with drug matching, and no fishy smell, mouthfeel are good, instant.
Another object of the present invention is to provide the full nutrition instant that obtains through above-mentioned preparation method bright sea cucumber.
The object of the invention is realized through following technical proposals: the preparation method of the bright sea cucumber of a kind of full nutrition instant may further comprise the steps:
(1) pretreatment of raw material
1. the live body sea cucumber that obtains of will gathering places temporary the supporting of clean seawater to tell most silt particle to it;
2. clean the live body sea cucumber surface of telling most silt particle with seawater; Then, the live body sea cucumber is divided into ginseng body, ginseng flower and ginseng intestines;
3. will join flower and the ginseng intestines are cleaned, the draining quick-frozen is for use;
4. after the inside silt particle that will join body with seawater is cleaned, place 95～100 ℃ water to boil 5～30min; Then will join body separates with ginseng soup; Join in the seawater that is put in 0～5 ℃ after body takes out rapidly and cool off; Ginseng soup filters, cooling naturally, and-15 ℃～-18 ℃ quick-frozens are subsequent use;
(2) instant processing: under 18～20 ℃ of environment; To pass through the ginseng body, ginseng soup, ginseng flower, the ginseng intestines that obtain after step (1) is handled and mix into a pair according to the amount according to a sea cucumber, each pair adds Chinese medicine respectively, packing; Sterilization obtains the bright sea cucumber of full nutrition instant.
The live body sea cucumber of step (1) described in 1. is preferably picks up from 37 ° of north latitude and marine site, the unimpeded and clean free of contamination off-lying sea of seawater, at the bottom of the sandstone that the depth of water is 8～17 meters or silt particle bottom; More preferably gather in annual 4～May and 9～October; 250～330 gram/heads, 10～15cm/ bar, the sea cucumber of 3～5 terms is best;
The time of temporarily supporting of step (1) described in 1. is preferably 2～3 days;
The concrete behaviour mode that live body sea cucumber be divided into ginseng body, ginseng flower and ginseng intestines of step (1) described in 2. is preferably following: the live body sea cucumber that the surface is cleaned will join flower and ginseng intestines and opening part taking-up along midriff cutting opening 2～3cm, and join body and will separate;
The quick-frozen of step (1) described in 3. is preferably in-15 ℃～-18 ℃ freezing;
The consumption of the water of step (1) described in 4. is preferably by Mass Calculation, is equivalent to 3 times of sea cucumber quality;
The time of the cooling of step (1) described in 4. is preferably 120～180min;
The filtration of step (1) described in 4. is preferably through 120 order net filtrations;
Chinese medicine described in the step (2) is tonifying Qi or/and the medicinal material of enriching blood, and is preferably in matrimony vine or the American ginseng one or both;
The consumption of described Chinese medicine is preferably every sea cucumber compatibility, general normal sized fruit of Chinese wolfberry 2-4 grain, diameter 0.5cm-1.5cm panacis quinquefolii radix piece 2-5 sheet.
Described packing comprises canned or packed;
The described canned pure-aluminium pop tin packing that is preferably;
The described packed boil in bag packaging that is preferably;
The condition of described sterilization is:
A, be packaged as when canned, in the HTHP jar, 100～120 ℃ of sterilization 20～50min, pressure is 0.2～0.3Mpa;
B, be packaged as when packed 5～the 30min that in 100 ℃ of boiling water, sterilizes, cooling back sterilization 30～240min in 600～800Mpa water-cooled ultra-high voltage environment;
The bright sea cucumber of a kind of full nutrition instant obtains through above-mentioned preparation method.
The bright sea cucumber of described full nutrition instant places 5～10 ℃ freezer to preserve, but product preserve through normal temperature after the external packing encapsulation vanning and never degenerated in 6～8 months, and sea cucumber local flavor, mouthfeel, nutrition are all good.
The present invention has following advantage and effect with respect to prior art:
(1) sea cucumber that the present invention adopted is the live body stichopus japonicus, and the part of being selected for use comprises the sea cucumber trunk, and ginseng flower (comprising essence, ovary), ginseng intestines reach the ginseng of living and cook liquid, farthest keep sea cucumber nutrition of whole body material and active component.
(2) the crisp and refreshing mouthfeel of the present invention for guaranteeing that sea cucumber is unique, and prevent himself self-dissolving enzymolysis phenomenon, through allocating algin into; Limited the activity of holothurians autoenzyme to greatest extent; And the flowability of autolytic enzyme interaction medium water, thereby possessed mouthfeel and the nutritional labeling of sea cucumber, avoided the speed of various nutritional labelings oxidation in Free water; Machining after coagulation lock water; Save that its cell interior active material does not decompose and organization internal stability of moisture property from damage, reach the beche-de-mer products comprehensive nutrition, mouthfeel is better.
(3) the present invention is according to the traditional Chinese medical science, tcm theory, the compatibility rare Chinese medicine fruit of Chinese wolfberry, and American ginsengs etc. are in harmonious proportion tastyly, make both nutrient balances of sea cucumber, and gentle again delicate fragrance makes the sea cucumber effect reach optimum taste, and suitable crowd is more extensive.
(4) the present invention adopts multiple advanced processing technology, like pop can processing, flexible package processing, low-temperature ultrahigh-pressure technology etc. satisfy the different market demands, product can uncap (bag) instant, both nutrition health, instant again.
For reaching the effect of above four aspects simultaneously, preparation method of the present invention is paid attention to each details that sea cucumber is made very much, from the raw material raw material pre-treatment of gathering, arrive instant processing again, has all formulated the specification requirement of rigorous technological process and strictness.
The specific embodiment
Below in conjunction with embodiment the present invention is described in further detail, but embodiment of the present invention is not limited thereto.
Embodiment 1
The preparation method of the bright sea cucumber of a kind of canned full nutrition instant
(1) select materials: require the live body sea cucumber, color and luster is brown deeply, and the thorn sour jujube is slightly long, and meat is solid, and is anosis mashed, fades abnormal phenomenon, 250～330 gram/heads, 10～15cm/ bar; Concrete picking up from marine site, 37 ° of off-lying seas of north latitude annual 4～May, at the bottom of the sandstone that the depth of water is 8～17 meters or the fresh and alive stichopus japonicus of silt particle bottom be good; Requirement is should the zone seawater unimpeded, and clean pollution-free.
(2) preliminary treatment: after the live body sea cucumber is gathered, be put in the clean seawater and supported 2-3 days temporarily, let it tell most silt particle; For the ginseng of living of telling behind the most silt particle, clean its surface with seawater; After the ginseng of will living cleans up with seawater, cut 2-3 centimetre openning, its internal organ (ginseng flower, ginseng intestines) are taken out, and in time clean the silt particle in the inner chamber with seawater from its belly, the foreign material of oral area position, silt particle obtains joining body; And will join the flower, the ginseng intestines clean up, draining quick-frozen (18 ℃) is for use.
(3) get the raw materials ready: with clear water the Chinese medicine fruit of Chinese wolfberry is cleaned one time, and leave standstill only slightly soft being advisable, it is for use to get American ginseng ready.
(4) boiling hot boiling: with boiling hot the boiling 30 minutes in 95 ℃ water of the ginseng body after step (2) processing; Ginseng body and water are pressed 1: 3 proportioning of mass ratio; Pull the sea cucumber of scalding after boiling out place 0～5 ℃ ice seawater, cooled off 120 minutes, pull out then and place 0～10 ℃ freezer for use; Behind 120 order net filtrations, cooling is subsequent use naturally for ginseng water after boiling (sea cucumber cooks liquid, is commonly called as ginseng soup).
(5) tinning: in 18～20 ℃ of workshops; To pass through ginseng body after step (4) is handled and pack in the clean pure-aluminium pop tin (120cc),, add 2～4 of the fruits of Chinese wolfberry of general normal sized in the time of concrete by every canned amount of going into 1 ginseng body; Diameter is 2～3 of the sheet panacis quinquefolii radix pieces of 0.5～1.5cm; Join soup and 3～5 gram ginseng Hua Canchang for 50～80 milliliters, after the filling, capping gets final product.
(6) sterilization: the sea cucumber after the tinning is carried out sterilization; Specifically be that the sea cucumber behind the envelope jar is put into fountain (or immersion type) high pressure, high temperature, slaking disinfection tank, sterilization slaking; 100 ℃ of sterilization temperatures; Sterilization time is 50min, and pressure is 0.2～0.3Mpa, and the beche-de-mer products after the slaking sterilization is put in 5～10 ℃ the freezer and preserves.
(7) packing: after the pop can product sterilization cooling, can pack, packing back product is deposited in the freezer, keeps in Dark Place.Product can encapsulate vanning then, but normal temperature is preserved and never degenerated in 8 months after the product encapsulation vanning, and sea cucumber local flavor, mouthfeel, nutrition are all good, and is softening identical with the mouthfeel of fresh sea cucumber.
According to the survey report of State Aquatic Product Quality Monitoring Test Centre (test basis is GB5009.5-2010, and GB/T5009.124-2003 GB/T5009.82-2003) shows,
The nutritional labeling testing result of traditional in the market salt marsh dried food and nuts waterishlogged Stichopus japonicus is following: protein 3.66%, asparatate 0.31%, threonine 0.18%, serine 0.25%, glutamic acid 0.23%, glycine 0.70%, alanine 0.56%, valine 0.16%, methionine 0.06%, isoleucine 0.08%, leucine 0.14%, tyrosine 0.08%, phenylalanine 0.06%, lysine 0.09%, histidine 0.06%, arginine 0.26%, proline 0.41%, sea cucumber mucopolysaccharide 0.67%.
The nutritional labeling testing result of the bright sea cucumber of full nutrition instant of making through the inventive method is: protein 8.04%; Asparatate 0.45%, threonine 0.50%, serine 0.72%, glutamic acid 0.56%, glycine 1.69%, alanine 1.42%, valine 0.36%, methionine 0.16%, isoleucine 0.24%, leucine 0.34%, tyrosine 0.18%, phenylalanine 0.16%, lysine 0.22%, histidine 0.14%, arginine 0.68%, proline 0.56%, sea cucumber mucopolysaccharide 1.59%, calcium 88.66mg/100g, saponin(e 0.042%.
Data contrast through above examining report can be known; The nutritional labeling of the bright sea cucumber of full nutrition instant of making through the inventive method is compared with traditional salt marsh dried food and nuts waterishlogged Stichopus japonicus; The full nutritious sea cucumber that the inventive method is made detects on the index in each nutrition and has all surmounted traditional salt marsh dried food and nuts waterishlogged Stichopus japonicus; Major part also surpasses several times, so the inventive method can at utmost be preserved the nutritional labeling of bright sea cucumber, becomes a kind of full nutrition instant holothurian food.
Embodiment 2
The preparation method of the bright sea cucumber of a kind of packed full nutrition instant
(1) select materials: require the live body sea cucumber, color and luster is brown deeply, and the thorn sour jujube is slightly long, and meat is solid, and is anosis mashed, fades abnormal phenomenon, 250～330 gram/heads, 10～15cm/ bar; Concrete picking up from marine site, 37 ° of off-lying seas of north latitude annual 9～October, at the bottom of the sandstone that the depth of water is 8～17 meters or the fresh and alive stichopus japonicus of silt particle bottom be good; Requirement is should the zone seawater unimpeded, and clean pollution-free.
(2) preliminary treatment: after the live body sea cucumber is gathered, be put in the clean seawater and supported 2-3 days temporarily, let it tell most silt particle; For the ginseng of living of telling behind the most silt particle, clean its surface with seawater; After the ginseng of will living cleans up with seawater, cut 2-3 centimetre openning, its internal organ (ginseng flower, ginseng intestines) are taken out, and in time clean the silt particle in the inner chamber with seawater from its belly, the foreign material of oral area position, silt particle obtains joining body; And will join the flower, the ginseng intestines clean up, the draining quick-frozen is for use.
(3) get the raw materials ready: with clear water the Chinese medicine fruit of Chinese wolfberry is cleaned one time, and leave standstill only slightly soft being advisable, it is for use to get American ginseng ready.
(4) boiling hot boiling: with boiling hot the boiling 5 minutes in 100 ℃ of water of the ginseng body after step (2) processing, ginseng body and water are pressed 1: 3 proportioning of mass ratio, and the sea cucumber of scalding after boiling is pulled out, in 0～5 ℃ ice seawater, cool off 180 minutes, pull out then to place 0～10 ℃ freezer for use; Behind 120 order net filtrations, cooling is subsequent use naturally for ginseng water after boiling (sea cucumber cooks liquid, is commonly called as ginseng soup).
(5) packed: in 18～20 ℃ of workshops; To pass through in the long PVC digestion resistant bag of 9～11cm that the ginseng body after step (4) is handled packs into clean,, add 2～4 of the fruits of Chinese wolfberry of general normal sized simultaneously by every packed amount of going into 1 ginseng body; 2～3 of the panacis quinquefolii radix pieces of diameter 0.5～1.5cm; 50～80 milliliters of ginseng soup and 3～5 gram ginseng Hua Canchang after the filling, seal and get final product.
(6) sterilization: the sea cucumber after packed is carried out sterilization; Specifically be; Beche-de-mer products after pack sealed places 100 ℃ of boiling water 5min that sterilizes, and cooling back sterilization 30min in 800Mpa water-cooled ultra-high voltage environment, the beche-de-mer products after the slaking sterilization are put in 5～10 ℃ the freezer and preserve.
(7) packing: after the bagged product sterilization cooling, can pack, packing back product is deposited in the freezer, keeps in Dark Place.Product can encapsulate vanning then, but normal temperature after the product encapsulation vanning preserves and never degenerated in 6 months, and sea cucumber local flavor, mouthfeel, nutrition are all good, soften identical with the mouthfeel of fresh sea cucumber.
According to the survey report of State Aquatic Product Quality Monitoring Test Centre (test basis is GB5009.5-2010, and GB/T5009.124-2003 GB/T5009.82-2003) shows,
The nutritional labeling testing result of traditional in the market salt marsh dried food and nuts waterishlogged Stichopus japonicus is following: protein 3.66%, asparatate 0.31%, threonine 0.18%, serine 0.25%, glutamic acid 0.23%, glycine 0.70%, alanine 0.56%, valine 0.16%, methionine 0.06%, isoleucine 0.08%, leucine 0.14%, tyrosine 0.08%, phenylalanine 0.06%, lysine 0.09%, histidine 0.06%, arginine 0.26%, proline 0.41%, sea cucumber mucopolysaccharide 0.67%.
The nutritional labeling testing result of the bright sea cucumber of full nutrition instant of making through the inventive method is: protein 8.04%; Asparatate 0.45%, threonine 0.50%, serine 0.72%, glutamic acid 0.56%, glycine 1.69%, alanine 1.42%, valine 0.36%, methionine 0.16%, isoleucine 0.24%, leucine 0.34%, tyrosine 0.18%, phenylalanine 0.16%, lysine 0.22%, histidine 0.14%, arginine 0.68%, proline 0.56%, sea cucumber mucopolysaccharide 1.59%, calcium 88.66mg/100g, saponin(e 0.042%.
Data contrast through above examining report can be known; The nutritional labeling of the bright sea cucumber of full nutrition instant of making through the inventive method is compared with traditional salt marsh dried food and nuts waterishlogged Stichopus japonicus; The full nutritious sea cucumber that the inventive method is made detects on the index in each nutrition and has all surmounted traditional salt marsh dried food and nuts waterishlogged Stichopus japonicus; Major part also surpasses several times, so the inventive method can at utmost be preserved the nutritional labeling of bright sea cucumber, becomes a kind of full nutrition instant holothurian.
Embodiment 3
The preparation method of the bright sea cucumber of a kind of packed full nutrition instant
(1) selects materials.Require the live body sea cucumber, color and luster is brown deeply, and the thorn sour jujube is slightly long, and meat is solid, and is anosis mashed, fades abnormal phenomenon, 250～330 gram/heads, 10～15cm/ bar; Concrete picking up from marine site, 37 ° of off-lying seas of north latitude annual 4～May, at the bottom of the sandstone that the depth of water is 8～17 meters or the fresh and alive stichopus japonicus of silt particle bottom be good; Requirement is should the zone seawater unimpeded, and clean pollution-free.
(2) preliminary treatment: after the live body sea cucumber is gathered, be put in the clean seawater and supported 2-3 days temporarily, let it tell most silt particle; For the ginseng of living of telling behind the most silt particle, clean its surface with seawater; After the ginseng of will living cleans up with seawater, cut 2-3 centimetre openning, its internal organ (ginseng flower, ginseng intestines) are taken out, and in time clean the silt particle in the inner chamber with seawater from its belly, the foreign material of oral area position, silt particle obtains joining body; And will join the flower, the ginseng intestines clean up, the draining quick-frozen is for use.
(3) get the raw materials ready: with clear water the Chinese medicine fruit of Chinese wolfberry is cleaned one time, and leave standstill only slightly soft being advisable, it is for use to get American ginseng ready.
(4) boiling hot boiling: with boiling hot the boiling 20 minutes in 98 ℃ water of the ginseng body after step (2) processing; Ginseng body and water are pressed 1: 3 proportioning of mass ratio, the sea cucumber of scalding after boiling are pulled out, in 0～5 ℃ ice seawater; Cooled off 150 minutes, and pulled out then and place 0～10 ℃ freezer for use; Behind 120 order net filtrations, cooling is subsequent use naturally for ginseng water after boiling (sea cucumber cooks liquid, is commonly called as ginseng soup).
(5) packed: in 18～20 ℃ of workshops, will pass through thickness 7～9cm that the ginseng body after step (4) is handled is packed into clean, PA meets in the PE high-temperature retort bag; By every packed amount of going into 1 ginseng body; Simultaneously compatibility adds 2～4 of the fruits of Chinese wolfberry of general normal sized, and diameter is 2～3 of the panacis quinquefolii radix pieces of 0.5～1.5cm, 50～80 milliliters of ginseng soup and 3～5 gram ginseng Hua Canchang; After the filling, capping gets final product.
(6) sterilization: the sea cucumber after packed is carried out sterilization; Specifically be; Beche-de-mer products after pack sealed places in 100 ℃ of boiling water 30min that sterilizes; Cooling back sterilization 240min in 600Mpa water-cooled ultra-high voltage environment, the beche-de-mer products after the slaking sterilization are put in 5～10 degrees centigrade the freezer and preserve.
(7) packing: after the bagged product sterilization cooling, can pack, packing back product is deposited in the freezer, keeps in Dark Place.Product can encapsulate vanning then, but normal temperature after the product encapsulation vanning preserves and never degenerated in 6～8 months, and sea cucumber local flavor, mouthfeel, nutrition are all good, soften identical with the mouthfeel of fresh sea cucumber.
According to the survey report of State Aquatic Product Quality Monitoring Test Centre (test basis is GB5009.5-2010, and GB/T5009.124-2003 GB/T5009.82-2003) shows,
The nutritional labeling testing result of traditional in the market salt marsh dried food and nuts waterishlogged Stichopus japonicus is following: protein 3.66%, asparatate 0.31%, threonine 0.18%, serine 0.25%, glutamic acid 0.23%, glycine 0.70%, alanine 0.56%, valine 0.16%, methionine 0.06%, isoleucine 0.08%, leucine 0.14%, tyrosine 0.08%, phenylalanine 0.06%, lysine 0.09%, histidine 0.06%, arginine 0.26%, proline 0.41%, sea cucumber mucopolysaccharide 0.67%.
The nutritional labeling testing result of the bright sea cucumber of full nutrition instant of making through the inventive method is: protein 8.04%; Asparatate 0.45%, threonine 0.50%, serine 0.72%, glutamic acid 0.56%, glycine 1.69%, alanine 1.42%, valine 0.36%, methionine 0.16%, isoleucine 0.24%, leucine 0.34%, tyrosine 0.18%, phenylalanine 0.16%, lysine 0.22%, histidine 0.14%, arginine 0.68%, proline 0.56%, sea cucumber mucopolysaccharide 1.59%, calcium 88.66mg/100g, saponin(e 0.042%.
Data contrast through above examining report can be known; The nutritional labeling of the bright sea cucumber of full nutrition instant of making through the inventive method is compared with traditional salt marsh dried food and nuts waterishlogged Stichopus japonicus; The full nutritious sea cucumber that the inventive method is made detects on the index in each nutrition and has all surmounted traditional salt marsh dried food and nuts waterishlogged Stichopus japonicus; Major part also surpasses several times, so the inventive method can at utmost be preserved the nutritional labeling of bright sea cucumber, becomes a kind of full nutrition instant holothurian food.
The foregoing description is a preferred implementation of the present invention; But embodiment of the present invention is not restricted to the described embodiments; Other any do not deviate from change, the modification done under spirit of the present invention and the principle, substitutes, combination, simplify; All should be the substitute mode of equivalence, be included within protection scope of the present invention.
Claims (10)
1. the preparation method of the bright sea cucumber of full nutrition instant is characterized in that may further comprise the steps:
(1) pretreatment of raw material
1. the live body sea cucumber that obtains of will gathering places temporary the supporting of clean seawater to tell most silt particle to it;
2. clean the live body sea cucumber surface of telling most silt particle with seawater; Then, the live body sea cucumber is divided into ginseng body, ginseng flower and ginseng intestines;
3. will join flower and the ginseng intestines are cleaned, the draining quick-frozen is for use;
4. after the inside silt particle that will join body with seawater is cleaned, place 95～100 ℃ water to boil 5～30min; Then will join body separates with ginseng soup; Join in the seawater that is put in 0～5 ℃ after body takes out rapidly and cool off; Ginseng soup filters, cooling naturally, and quick-frozen is subsequent use;
(2) instant processing: under 18～20 ℃ of environment, will pass through the ginseng body, ginseng soup, ginseng flower, the ginseng intestines that obtain after step (1) is handled and mix into a pair according to the amount of a sea cucumber, each secondary compatibility Chinese medicine respectively, packing, sterilization obtains the bright sea cucumber of full nutrition instant.
2. the preparation method of the bright sea cucumber of full nutrition instant according to claim 1; It is characterized in that: the live body sea cucumber of step (1) described in 1. is for picking up from 37 ° of north latitude and marine site, the unimpeded and clean free of contamination off-lying sea of seawater, at the bottom of the sandstone that the depth of water is 8～17 meters or silt particle bottom.
3. the preparation method of the bright sea cucumber of full nutrition instant according to claim 2 is characterized in that: described live body sea cucumber is for gathering in every year 4～May and 9～October.
4. the preparation method of the bright sea cucumber of full nutrition instant according to claim 1 is characterized in that: the time of temporarily supporting of step (1) described in 1. is 2～3 days;
The quick-frozen of step (1) described in 3. is freezing in-15 ℃～-18 ℃.
5. the preparation method of the bright sea cucumber of full nutrition instant according to claim 1 is characterized in that: the consumption of the water of step (1) described in 4. is equivalent to 3 times of sea cucumber quality for by Mass Calculation;
The time of the cooling of step (1) described in 4. is 120～180min;
Step (1) being filtered into described in 4. through 120 order net filtrations.
6. the preparation method of the bright sea cucumber of full nutrition instant according to claim 1, it is characterized in that: the Chinese medicine described in the step (2) is that tonifying Qi is or/and the medicinal material of enriching blood.
7. the preparation method of the bright sea cucumber of full nutrition instant according to claim 6, it is characterized in that: described Chinese medicine is one or both in matrimony vine or the American ginseng.
8. the preparation method of the bright sea cucumber of full nutrition instant according to claim 1 is characterized in that: described be packaged as canned or packed.
9. the preparation method of the bright sea cucumber of full nutrition instant according to claim 1, it is characterized in that: the condition of described sterilization is:
A, be packaged as when canned, in the HTHP jar, 100～120 ℃ of sterilization 20～50min, pressure is 0.2～0.3Mpa;
B, be packaged as when packed 5～the 30min that in 100 ℃ of boiling water, sterilizes, cooling back sterilization 30～240min in 600～800Mpa water-cooled ultra-high voltage environment.
10. the bright sea cucumber of full nutrition instant obtains through each said preparation method of claim 1～9.
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| CN110338367A (en) * | 2018-04-08 | 2019-10-18 | 于明志 | Sea cucumber sexual gland is injected the intracorporal beche-de-mer products processing method of sea cucumber by a kind of manual type |
| CN110384218A (en) * | 2019-07-11 | 2019-10-29 | 马忠杰 | A kind of seafood fresh-preserving method for preparing |
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| CN110338367A (en) * | 2018-04-08 | 2019-10-18 | 于明志 | Sea cucumber sexual gland is injected the intracorporal beche-de-mer products processing method of sea cucumber by a kind of manual type |
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