CN103355729B - Process for processing instant sea cucumbers - Google Patents
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- CN103355729B CN103355729B CN201310343454.4A CN201310343454A CN103355729B CN 103355729 B CN103355729 B CN 103355729B CN 201310343454 A CN201310343454 A CN 201310343454A CN 103355729 B CN103355729 B CN 103355729B
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- 241000251511 Holothuroidea Species 0.000 title claims abstract description 138
- 238000000034 method Methods 0.000 title claims abstract description 35
- 238000012545 processing Methods 0.000 title claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 81
- 210000001835 viscera Anatomy 0.000 claims abstract description 16
- 238000009835 boiling Methods 0.000 claims abstract description 14
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 10
- 238000007710 freezing Methods 0.000 claims abstract description 7
- 230000008014 freezing Effects 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims description 41
- 210000001015 abdomen Anatomy 0.000 claims description 15
- 238000005516 engineering process Methods 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 239000012267 brine Substances 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 6
- 241000208340 Araliaceae Species 0.000 claims description 4
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 4
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 4
- 239000006260 foam Substances 0.000 claims description 4
- 235000008434 ginseng Nutrition 0.000 claims description 4
- 238000013019 agitation Methods 0.000 claims description 3
- 238000005194 fractionation Methods 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 210000003097 mucus Anatomy 0.000 claims description 3
- 238000009401 outcrossing Methods 0.000 claims description 3
- 239000013535 sea water Substances 0.000 claims description 3
- 125000006850 spacer group Chemical group 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 239000002023 wood Substances 0.000 claims description 3
- 230000005587 bubbling Effects 0.000 claims description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 8
- 238000009938 salting Methods 0.000 abstract description 3
- 238000003860 storage Methods 0.000 abstract description 2
- 238000005406 washing Methods 0.000 abstract 3
- 238000002791 soaking Methods 0.000 abstract 2
- 238000005057 refrigeration Methods 0.000 abstract 1
- 241000965254 Apostichopus japonicus Species 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 239000011149 active material Substances 0.000 description 2
- 238000005452 bending Methods 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 210000002615 epidermis Anatomy 0.000 description 2
- 238000013467 fragmentation Methods 0.000 description 2
- 238000006062 fragmentation reaction Methods 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000005538 encapsulation Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000012958 reprocessing Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a novel process for processing sea cucumbers, particularly relates to a process for processing instant sea cucumbers, and belongs to the technical field of fine processing of the sea cucumbers. The process comprises the following steps of: checking and accepting the sea cucumbers and washing, removing internal organs, washing, boiling for the first time, totally laparotomizing, salting, washing, performing high-pressure treatment, soaking in water for the first time, boiling for the second time, soaking in the water for the second time, arranging in plates, freezing and performing ice glazing, performing vacuum packaging, and boxing and storing in a refrigeration house. Compared with other processes for processing the instant sea cucumbers, the high-pressure treatment time is short, the mouth feel of the sea cucumbers is suitable for being directly eaten on the premise that the nutrients of the sea cucumbers are guaranteed, the shortcomings of poor mouth feel and high nutrient loss due to long storage time of bagged or bottled instant sea cucumbers are avoided, the trouble that the sea cucumbers need to be reprocessed when being eaten by a consumer is removed, and the process is convenient and quick.
Description
Technical field
The present invention relates to a kind of Holothurian machining new technology, is exactly specifically instant sea cucumber processing process, belongs to sea cucumber essence processing technique field.
Background technology
Sea cucumber is famous and precious marine products treasure, is rich in protein and amino acid, and effect of uniquenesses such as having raising body immunity, delay senility, spectrum is antitumor, is well received by consumers.But it is tough and tensile that fresh sea cucumber, dried sea-cucumber boil rear mouthfeel, not easily chews, be not suitable for directly edible, often need could eat after HIGH PRESSURE TREATMENT.
There is bottled or bagged instant seacucumbers in the market, the processing technology of instant holothurian is generally: Feedstock treating-poach-high pressure-pure water is fresh-keeping-and encapsulation, this kind of sea cucumber shelf-life is short, often can only preserve 3 months to 1 year, and the time is longer, the sea cucumber mouthfeel of being soaked by pure water is poorer, and nutrient loss is more serious.
Summary of the invention
The object of the invention is to solve the deficiency that above-mentioned prior art exists, provide a kind of processing technology science, sea cucumber mouthfeel good and well can retain the instant holothurian processing technology that sea cucumber nutrient is worth.
The present invention is achieved through the following technical solutions:
Instant holothurian processing process:
Raw material is checked and accepted, clean → go internal organ → cleaning → mono-time poach → standard-sized sheet abdomen → salt marsh → cleaning → high pressure → mono-time water and sends out → and secondary poach → intermediate water sends out → balance → and freezing, cross ice clothing → vacuum packaging → case into freezer and store.
The concrete procedure of processing of above-mentioned technological process:
1), raw material is checked and accepted, is cleaned
Select the fresh sea cucumber meeting specification requirement as raw materials for production, fresh sea cucumber is placed in seawater or light salt brine, clean the mucus of surface attachment.
2), internal organ are removed
Open a kerf at sea cucumber belly, cut out internal organ.
3), clean
The sea cucumber of belly opening light salt brine is at least cleaned three times, sea cucumber internal organ are removed totally completely.
4) a, poach
The sea cucumber of removing internal organ is put into the jacketed pan that boiling water is housed and carries out poach, step feeding, slow gentle agitation, make sea cucumber thermally equivalent, clear up the foam of bubbling through the water column in time.When sea cucumber body surface corn is obviously upright, be held in the hand inner when feeling there is toughness.
In described poach process, in pot, water temperature controls at 95-100 DEG C, and the poach time is 25-35 minute, adopts the water boiling method under this temperature, time conditions more less than other water boiling method nutrient loss.
5), standard-sized sheet abdomen
Complete the sea cucumber of a poach, it is longitudinally cut off from incision, remove ginseng tooth.Requirement action is soft, and clip is straight, not deflection, can not damage back inwall tunica albuginea.
6), salt marsh
Dried in the air by sea cucumber cool, salt adding is gently mixed, and requires that full salt is wrapped up on sea cucumber surface, fills up salt in abdomen, and then put into salt marsh container, one deck sea cucumber spreads one deck salt again, places in turn, and sea cucumber top layer thick layer salt is obturaged vessel port, carries out salt marsh.
Salting process will examine, and as found sea cucumber variable color, soup look reddens, should salt adding or twice-cooked stir-frying are boiled again immediately.
The described salt marsh time is 20-30 hour.
7), clean
The sea cucumber that salt marsh is good is put into running water clean, remove salinity.
8), high pressure
Lain in by sea cucumber on pressure cooker steaming tray, high pressure steams 5-10 minute.Require that sea cucumber is set level as far as possible, too not bending.
In described step of high pressure, temperature controls at 110-120 DEG C, pressure 0.05-0.10MPa.
9), a water is sent out
Sea cucumber is put into the pure water 45-50 hour that temperature is 0-4 DEG C, the weight ratio of sea cucumber and water is 1:5-8.
Water is sent out every 2-4 hour in process, stirs gently several times with wood shovel, and sea cucumber is absorbed water evenly, and stirring can not be exerted oneself very much, in case the fragmentation of sea cucumber epidermis comes off.Find that water colour becomes muddy and will change water as early as possible, normally change water spacer can not more than 8 hours at every turn.
Waterishlogged Stichopus japonicus reference record adopts sea cucumber sample parameter recording mode, namely during each waterishlogged Stichopus japonicus, fixes separately a sea cucumber sample, records the parameters that sea cucumber sample water sends out process.
10), secondary poach
After one time water is sent out, sea cucumber is put into running water boiling water pot and carry out secondary poach, make sea cucumber mouthfeel better.
In described secondary poach process, in pot, water temperature controls at 95-100 DEG C, and the poach time is 8-15 minute.
11), intermediate water is sent out
Sea cucumber, after secondary poach, is dried in the air cool, then puts into the pure water 20-30 hour that temperature is 0-4 DEG C, and the weight ratio of sea cucumber and water is 1:5-8, can obtain instant holothurian.
It is better that intermediate water sends out the mouthfeel making sea cucumber, fully remains the active material of sea cucumber, be easily absorbed by the body, and play effect of sea cucumber, and improve the yield of sea cucumber, yield is about 400%.
For extending the storage life of instant holothurian, freezen protective need be carried out to it.
12), balance
Be placed on by sea cucumber singly to freeze in device and carry out balance, require that sea cucumber body keeps flat, put neat, do not bend, do not laminate, sea cucumber body all lays plastic paper up and down.
13), freezing, cross ice clothing
The sea cucumber setting dish crosses mono-frozen machine quick-frozen, till deep colling, puts into frozen water and carries out crossing ice clothing.
14), vacuum packaging
According to sea cucumber size fractionation, carry out vacuum packaging respectively.
15), case and to store into freezer
Enter freezer after point specification vanning of packaged sea cucumber to store, temperature of ice house is set in less than-18 DEG C.
Instant holothurian processing technology of the present invention, compare other instant holothurian processing technologys, high-voltage time is shorter, under the prerequisite ensureing sea cucumber nutrient composition, the mouthfeel of sea cucumber is more suitable for directly edible, avoid the shortcoming that packed or bottled instant holothurian long mouthfeel standing time is poor, nutrient loss is serious, eliminate the trouble need carrying out reprocessing when consumer eats, more convenient.
Detailed description of the invention
Below provide the specific embodiment of the present invention, be used for being further described formation of the present invention.
The instant holothurian processing process of the present embodiment:
Raw material is checked and accepted, clean → go internal organ → cleaning → mono-time poach → standard-sized sheet abdomen → salt marsh → cleaning → high pressure → mono-time water and sends out → and secondary poach → intermediate water sends out → balance → and freezing, cross ice clothing → vacuum packaging → case into freezer and store.
The concrete procedure of processing of technological process:
1), raw material is checked and accepted, is cleaned
Select the fresh sea cucumber 30 kilograms meeting specification requirement as raw materials for production, fresh sea cucumber is placed in seawater or light salt brine, clean the mucus of surface attachment.
2), internal organ are removed
Open one 3 centimetres of otch at sea cucumber belly, cut out internal organ.
3), clean
The sea cucumber of belly opening light salt brine is at least cleaned three times, sea cucumber internal organ are removed totally completely.
4) a, poach
The sea cucumber of removing internal organ is put into the jacketed pan that boiling water is housed and carries out a poach, step feeding, slow gentle agitation, make that sea cucumber is even to be all heated.Notice that each secondary amounts can not be too much, once only accurately drop into 10 kilograms, after pouring sea cucumber into, within 1 minute, not stir, paste the end afterwards and stir 1 time.After crossing water boiling in about 2 minutes, then drop into second 10 kilograms, namely second basket, after secondary batching, within the 1st minute, still do not stir, softly and lentamente stir again after having spent 1 minute.Drop into the 3rd basket by that analogy again, three baskets can only be dropped at most, can not be too much.
In poach process, in pot, water temperature controls all the time at 95-100 DEG C, totally 30 minutes poach time, and during poach, meeting waterborne gradually emersion foam, clears up the foam of floatation surface in time with fine-structure mesh.Cannot stop if water boiling is excessive, a little cold water can be added, notice that water can not be too much, stop.
Adopt the water boiling method under this temperature, time conditions more less than other water boiling method nutrient loss.
When sea cucumber body surface corn is obviously upright, be held in the hand inner when feeling there is toughness.
5), standard-sized sheet abdomen
Complete the sea cucumber of a poach, it is longitudinally cut off from incision, remove ginseng tooth.Requirement action is soft, and clip is straight, not deflection, can not damage back inwall tunica albuginea.
6), salt marsh
Dried in the air by sea cucumber cool, salt adding is gently mixed, and requires that full salt is wrapped up on sea cucumber surface, fills up salt in abdomen, and then put into salt marsh container, one deck sea cucumber spreads one deck salt again, places in turn, and sea cucumber top layer thick layer salt is obturaged vessel port, carries out salt marsh.
Salting process will examine, and as found sea cucumber variable color, soup look reddens, should salt adding or twice-cooked stir-frying are boiled again immediately.
The salt marsh time is 20-30 hour.
7), clean
The sea cucumber that salt marsh is good is put into running water clean, remove salinity.
8), high pressure
Lain in by sea cucumber on pressure cooker steaming tray, high pressure steams 5-10 minute.Require that sea cucumber is set level as far as possible, too not bending.
In step of high pressure, temperature controls at 110-120 DEG C, pressure 0.05-0.10MPa.
9), a water is sent out
Sea cucumber is put into the pure water 45-50 hour that temperature is 0-4 DEG C, the weight ratio of sea cucumber and water is 1:5-8.
Water is sent out every 2-4 hour in process, stirs gently several times with wood shovel, and sea cucumber is absorbed water evenly, and stirring can not be exerted oneself very much, in case the fragmentation of sea cucumber epidermis comes off.Find that water colour becomes muddy and will change water as early as possible, normally change water spacer can not more than 8 hours at every turn.
Waterishlogged Stichopus japonicus reference record adopts sea cucumber sample parameter recording mode, namely during each waterishlogged Stichopus japonicus, fixes separately a sea cucumber sample, records the parameters that sea cucumber sample water sends out process.
10), secondary poach
After one time water is sent out, sea cucumber is put into running water boiling water pot and carry out secondary poach, make sea cucumber mouthfeel better.
In secondary poach process, in pot, water temperature controls at 95-100 DEG C, and the poach time is 8-15 minute.
11), intermediate water is sent out
Sea cucumber, after secondary poach, is dried in the air cool, then puts into the pure water 20-30 hour that temperature is 0-4 DEG C, and the weight ratio of sea cucumber and water is 1:5-8, obtains instant holothurian.
It is better that intermediate water sends out the mouthfeel making sea cucumber, fully remains the active material of sea cucumber, be easily absorbed by the body, and play effect of sea cucumber, and improve the yield of sea cucumber, yield is 400%.
12), balance
Be placed on by sea cucumber singly to freeze in device and carry out balance, require that ginseng body keeps flat, it is neat to put, do not bend, do not laminate, sea cucumber body all lays plastic paper up and down.
13), freezing, cross ice clothing
The sea cucumber setting dish crosses mono-frozen machine quick-frozen, till deep colling, then puts into frozen water and carries out crossing ice clothing.
14), vacuum packaging
According to sea cucumber size fractionation, carry out vacuum packaging respectively.
15), case and to store into freezer
Enter freezer after point specification vanning of packaged sea cucumber to store, temperature of ice house is set in less than-18 DEG C.
Claims (2)
1. instant holothurian processing technology, is characterized in that technological process is:
Raw material is checked and accepted, clean → go internal organ → cleaning → mono-time poach → standard-sized sheet abdomen → salt marsh → cleaning → high pressure → mono-time water and sends out → and secondary poach → intermediate water sends out → balance → and freezing, cross ice clothing → vacuum packaging → case into freezer and store;
The concrete procedure of processing of technological process is:
1), raw material is checked and accepted
Select the fresh sea cucumber meeting specification requirement as raw materials for production, fresh sea cucumber is placed in seawater or light salt brine, clean the mucus of surface attachment;
2), internal organ are removed
Open a kerf at sea cucumber belly, cut out internal organ;
3), clean
The sea cucumber of belly opening light salt brine is at least cleaned three times, and sea cucumber internal organ are removed totally completely;
4) a, poach
The sea cucumber of removing internal organ is put into the jacketed pan that boiling water is housed and carries out a poach, step feeding, slow gentle agitation, makes that sea cucumber is even to be all heated, clear up the foam of bubbling through the water column in time;
In a poach process, in pot, water temperature controls at 95-100 DEG C, and the poach time is 25-35 minute;
5), standard-sized sheet abdomen
Complete the sea cucumber of a poach, it longitudinally cut off from opening part, remove ginseng tooth, require that action is soft, clip is straight, not deflection, can not damage back inwall tunica albuginea;
6), salt marsh
Dried in the air by sea cucumber cool, salt adding is gently mixed, and full salt will be wrapped up in sea cucumber surface, fills up salt in abdomen, then puts into salt marsh container, and one deck sea cucumber spreads one deck salt again, places in turn, and sea cucumber top layer thick layer salt is obturaged vessel port, carries out salt marsh; The salt marsh time is 20-30 hour;
7), clean
The sea cucumber that salt marsh is good is put into running water clean, remove salinity;
8), high pressure
Lain in by sea cucumber on pressure cooker steaming tray, high pressure steams 5-10 minute; High pressure temperature controls at 110-120 DEG C, and pressure is 0.05-0.10MPa;
9), a water is sent out
Sea cucumber is put into the pure water 45-50 hour that temperature is 0-4 DEG C, the weight ratio of sea cucumber and water is 1:5-8;
Water is sent out every 2-4 hour in process, stirs gently several times with wood shovel, and find that water colour becomes muddy and changes water immediately, normally change water spacer can not more than 8 hours at every turn;
10), secondary poach
After one time water is sent out, sea cucumber is put into running water boiling water pot and carry out secondary poach;
In secondary poach process, in pot, water temperature controls at 95-100 DEG C, and the poach time is 8-15 minute;
11), intermediate water is sent out
Sea cucumber, after secondary poach, is dried in the air cool, then puts into the pure water 20-30 hour that temperature is 0-4 DEG C, and the weight ratio of sea cucumber and water is 1:5-8;
Obtain instant holothurian.
2. according to instant holothurian processing technology described in claim 1, it is characterized in that the instant holothurian obtained after intermediate water is sent out, also have following procedure of processing
12), balance
Be placed on by sea cucumber singly to freeze in device and carry out balance, sea cucumber body all lays plastic paper up and down;
13), freezing, cross ice clothing
The sea cucumber setting dish crosses mono-frozen machine quick-frozen, till deep colling, then puts into frozen water and carries out crossing ice clothing;
14), vacuum packaging
According to sea cucumber size fractionation, carry out vacuum packaging respectively;
15), case and to store into freezer
Enter freezer after packaged sea cucumber vanning to store, temperature of ice house is set in less than-18 DEG C.
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Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104872721A (en) * | 2014-03-01 | 2015-09-02 | 吴月华 | Whole-food total-nutrient seasoning instant sea cucumber processing technology and formula |
| 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 |
| CN104982968A (en) * | 2015-07-21 | 2015-10-21 | 刘海涛 | Processing method of quick-frozen sea cucumber food |
| CN105167010A (en) * | 2015-10-22 | 2015-12-23 | 烟台海和食品有限公司 | Small sleeve-fish production technique |
| CN106213259A (en) * | 2016-05-27 | 2016-12-14 | 烟台问天阁生物科技有限公司 | Zero adds that Stichopus japonicus is fresh boils technique |
| CN109832570A (en) * | 2017-11-29 | 2019-06-04 | 大连龙成水产品有限公司 | A kind of processing method of instant holothurian |
| CN107981256A (en) * | 2017-12-22 | 2018-05-04 | 钦州市钦州港永健水产贸易有限公司 | The processing method of instant holothurian |
| CN110063465A (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 instant holothurian with multiple health care |
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| CN1891082A (en) * | 2005-07-05 | 2007-01-10 | 叶林 | Sea cucumber product and deep-processing method |
| CN101596007A (en) * | 2009-05-06 | 2009-12-09 | 东营市正汉海洋食品有限公司 | Manufacture technology of instant trepang |
| CN102805372A (en) * | 2012-07-12 | 2012-12-05 | 泰祥集团技术开发有限公司 | Processing method of freeze-dried instant quick-dissolving sea cucumber soup |
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2013
- 2013-08-08 CN CN201310343454.4A patent/CN103355729B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1891082A (en) * | 2005-07-05 | 2007-01-10 | 叶林 | Sea cucumber product and deep-processing method |
| CN101596007A (en) * | 2009-05-06 | 2009-12-09 | 东营市正汉海洋食品有限公司 | Manufacture technology of instant trepang |
| CN102805372A (en) * | 2012-07-12 | 2012-12-05 | 泰祥集团技术开发有限公司 | Processing method of freeze-dried instant quick-dissolving sea cucumber soup |
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| Title |
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Effective date of registration: 20180615 Address after: 264001 Huan Hai Road, Zhifu District, Yantai, Shandong Province, No. 17 Patentee after: YANTAI HAIYU FOOD Co.,Ltd. Address before: 264000 Zhifu Island East Road, Zhifu District, Yantai, Shandong 51 Patentee before: YANTAI HAIHE FOOD Co.,Ltd. |
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Denomination of invention: Processing technology of instant sea cucumber Effective date of registration: 20220510 Granted publication date: 20150114 Pledgee: China Postal Savings Bank Co.,Ltd. Yantai Branch Pledgor: YANTAI HAIYU FOOD Co.,Ltd. Registration number: Y2022980005272 |
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Denomination of invention: Processing Technology of Instant Sea Cucumber Effective date of registration: 20230421 Granted publication date: 20150114 Pledgee: China Postal Savings Bank Co.,Ltd. Yantai Branch Pledgor: YANTAI HAIYU FOOD Co.,Ltd. Registration number: Y2023980038685 |
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Denomination of invention: Instant sea cucumber processing technology Granted publication date: 20150114 Pledgee: China Postal Savings Bank Co.,Ltd. Yantai Zhifu District Branch Pledgor: YANTAI HAIYU FOOD Co.,Ltd. Registration number: Y2024980013351 |
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