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Paten

  1. Penelusuran Paten Lanjutan
Nomor publikasiCN101268840 B
Jenis publikasiPemberian
Nomor aplikasiCN 200710010685
Tanggal publikasi1 Jun 2011
Tanggal pengajuan22 Mar 2007
Tanggal prioritas22 Mar 2007
Juga dipublikasikan sebagaiCN101268840A
Nomor publikasi200710010685.8, CN 101268840 B, CN 101268840B, CN 200710010685, CN-B-101268840, CN101268840 B, CN101268840B, CN200710010685, CN200710010685.8
Penemu冷毅, 李丹丹, 李小龙, 李长青, 王红
Pemohon丹东科健食品有限公司
Ekspor KutipanBiBTeX, EndNote, RefMan
Tautan Eksternal:  SIPO, Espacenet
Method for preparing health care nutrition instant holothurian
CN 101268840 B
Abstrak
The invention discloses a preparation method of a health nutritious instant sea pumpkin, which includes sea pumpkin pretreatment, ultrahigh pressure treatment, and gas replacement package. The preparation method mainly adopts the following steps: a. material selection; b. fermenting sea pumpkin in a calcium salt solution; c. dipping a nutrient fluid in vacuum; d. treatment by an ultrahigh pressure technology; e. keeping fresh and packaging for gas replacement. The health nutrition of the sea pumpkin is obtained by people in daily life. The method makes a demonstration for promoting the sea pumpkin processing industry to develop towards the high tech refined and deep processing industry. The sea pumpkin produced by the ultrahigh pressure technology preserves the nutrient content of the seapumpkin, the fresh taste and well-lubricated and ripening mouthfeel, reaches sterilization, proteid fixation, original shape elasticity preservation, oxide skin and metamorphism prevention, and further provides an innovative space for the health protection, the nutrition performance, the quality guaranteeing performance and the instant performance.
Klaim(3)  diterjemahkan dari bahasa China
1. 一种保健营养即食海参的制备方法,其特征在于:a.海参预处理(1. 1原料选择:选择春季或秋季采捕的鲜活海刺参做生产原料,将鲜活海刺参用海水冲洗后,从海参体肛门向上三分之一处解剖,取出内脏,再将海刺参用海水冲洗二次备用;(1.2熇发海参,采用蒸汽加热不锈钢夹层锅或明火加温的锅熇海参,首先向锅内加入容器体积20-50%的重量浓度2-8%氯化钙水溶液,然后将海参倒入锅内;海参与钙盐水溶液的重量比例为1 : 1-3,加温至20-50C使海参放条,60-100C熇煮1-4小时后,再将海参与熇煮汁一起倒入不锈钢槽或铁锅内,慢慢的冷却至室温,待海参发至有弹性或海参刺发亮时捞出淋干;(1.3真空浸渍营养液,将熇发好的海参放置真空浸渍罐内,加入营养液;海参与营养液的重量比例为1 : 1-4,真空度为60-200,浸渍温度控制在50-80C,浸渍时间为30-180min,然后除去真空取出海参淋干;营养液重量组成为5-10 %红糖、2-5 %蜂蜜、0. 3-1 % VC、0. 2-1 %人参、2_5 %姜、(0. 5-2%蒜、0. 3-1%大料、1-3%料酒、3-8%醋、3-6%食盐,余量为水;b.超高压处理 1. A process for health and nutrition instant sea cucumber, which is characterized by: a sea cucumber preconditioning (1.1 material selection: Select the spring or autumn harvest fresh sea japonicus do raw materials, the fresh sea japonicus After rinsing with seawater, sea cucumber body from the anus up a third of anatomy, eviscerated, and then rinsed twice with seawater sea cucumber sea reserve; (1.2 Xiao sea cucumber, steam heating stainless steel sandwich pot or pan fire warming熇 sea cucumber, the first volume of the vessel to the pot and add 20 to 50% by weight concentration of 2-8% calcium chloride aqueous solution, and then the sea cucumber into the pot; the sea to participate in a weight ratio of calcium salt solution is 1: 1-3, plus warmed to 20-50 C so that sea cucumber strips put, 60-100 C 熇 cook 1-4 hours, then poured into the sea to participate 熇 broth together stainless steel tanks or wok, and slowly cooled to room temperature, to be sea cucumber Send to a flexible or cucumber fish pouring dry thorn shiny; (1.3 vacuum impregnation nutrient solution, will 熇 made good sea cucumber placed vacuum impregnation tank, adding the nutrient solution; the weight ratio of the sea to participate in the nutrient solution is 1: 1 - 4, the degree of vacuum is 60-200, immersed in a temperature controlled 50-80 C, the immersion time is 30-180min, then removed in vacuo removing cream cucumber dry; nutrient solution composed of 5-10% by weight of the brown sugar, honey, 2-5% , 0. 3-1% VC, 0. 2-1% of ginseng, ginger 2_5%, (0. 5-2% garlic, 0 aniseed 3-1%, 1-3% wine, vinegar 3-8% 3-6% salt, and the balance of water;. b pressure treatment
2. 1超高压食品处理器的参数设置,根据海参品质和加工工艺要求,设置增压器压力值16-60MPa,流量6. 0_14MPa/min,容器压力值分级设置为第一阶段0-(200MPa/2_30min保压, 第二阶段200-500MPa/2-20min,同时也设置二级卸压系数第一阶段500-200MPa/2_5min保压,第二阶段200-0MPa/2-5min ;加热温度为0_100C,时间10_60min,冷却温度为20_40C, 时间10-60min,并使超高压PLC控制界面联通计算机自动控制操作系统,处于开机状态;(2. 2间歇式或半连续式装仓,先将预处理海参每个装入一个小塑料袋内,加入营养液; 海参与营养液的重量比例为1 : 1-3,营养液可起到平衡海参体间的压差和保护海参体态, 真空密封,再将真空密封的小袋海参2-10个合并装入塑料袋内真空密封,达到隔离压力介质液的目的,旋开超高压容器保险堵盖,将密封的海参均勻填装在容器仓内,调整容器压力介质液体平面于螺旋扣平面的1. 0-lOOmm,然后将堵盖均力平稳的旋进容器螺旋扣内,锁住保险环;(2. 3超高压技术操作:启动计算机超高压技术自动控制的PLC系统,将自动转换开关置于自动位置,按设置程序,启动增压器,开始自动充液,当达到设置充液电接点压力值时,系统自动换向增压的第一阶段上限200MPa,保压2-30min,计时显示仪表开始第一阶段保压计时,当完成第一阶段设置保压程序后,第二阶段由200MI^增压至500MPa,系统保压2-20min后,系统开始自动分级卸压,第一级快卸由500MPa-200Mpa ;第二级快卸压由200MPa-0MPa,计时显示与压力显示仪表自动复位后,完成超高压技术操作程序;因海参不需加温处理为此加热设置于室温常温状态;关闭PLC控制系统,打开保险锁环,均力旋开堵盖,平稳的取出海参;经超高压技术处理的海参,被灭酶、杀菌、蛋白固化,保持原形态弹性及鲜美的味道和滑润、酥软的口感;c.气体置换包装 2.1 high pressure food processor parameter settings, according to cucumber quality and processing requirements set turbocharger pressure 16-60MPa, flow 6. 0_14MPa / min, pressure container grading set to the first phase 0- (200MPa / 2_30min packing, the second stage 200-500MPa / 2-20min, but also set up two relief coefficient of the first phase 500-200MPa / 2_5min packing, the second stage 200-0MPa / 2-5min; heating temperature is 0_100 C, time 10_60min, cooling temperature of 20_40 C, time 10-60min, and extra high voltage control interface PLC computer control Unicom operating system is turned on; (2 2 batch or semi-continuous bins, first The pretreated cucumbers each load in a small plastic bag, add nutrient solution; the weight ratio of the sea to participate in the nutrient solution is 1: 1-3, nutrition can play a pressure balance between the body and the protection of sea cucumber sea cucumber body, vacuum seal, and then vacuum sealed pouch sea cucumber 2-10 merge into the vacuum sealed in a plastic bag, to achieve the purpose of isolating the pressure medium fluid, unscrew the plug Insurance super high pressure vessel lid, the seal of the sea cucumber uniformly packed in the container warehouse adjust the liquid level in the tank pressure medium turnbuckle plane 1. 0-lOOmm, then plug fittings are screwed into force stable container turnbuckle, lock safety ring; (2 3 Pressure Technology: Start the computer over high pressure technology to automatically control the PLC system will automatically switch the automatic position, press the Setup program, start turbocharger, start filling automatically when it reaches set filled electric contact pressure value, the system will automatically change to the pressurized section stage ceiling 200MPa, packing 2-30min, time display meter will begin the first phase of packing time, when after the completion of the first phase of setting packing program, the second phase consists of 200MI ^ pressurized to 500MPa, the system packing 2-20min After the system begins grading relief, the first stage quick release from the 500MPa-200Mpa; the second stage quick relief from the 200MPa-0MPa, time display and pressure display after the meter is reset, high pressure technology to complete the procedure; not because sea cucumber heating process required for this heat setting at room temperature is cold; Close PLC control system, open the safety lock ring, all the force unscrew the plug cover, take out a smooth sea cucumber; sea cucumber pressure technology through processing, destroyed enzyme, sterilization, protein curing, maintaining the original shape elasticity and delicious taste and smooth, melted taste;. c gas replacement packaging
3. 1为保持经超高压技术生产的海参在冷冻和常态下的品质和形态;采用真空气体置换保鲜包装,真空度为0. 2-1. OMPa,置换气体为99. 99%的氮气、1. 977克/升的二氧化碳、(1. 429克/升的氧气,置换率为95-98% ;包装材质为复合塑料盒或铝箔袋,复合膜、铝箔经热合或电磁感应密封;.3. 2将超高压技术生产的海参,每只或多只装入复合塑料盒内或铝箔袋内抽真空为0. 2-1. OMPa,充入氮气60-80%、二氧化碳5-30%、氧气2-10%,密封包装,再装入精品包装盒内,获得超高压保健营养即食海参成品,在0-4C条件下可保质12个月,在常态下可保质3个月。 3.1 In order to maintain pressure technology through the production of sea cucumber in the frozen and normal quality and form; vacuum gas replacement preservation packaging, vacuum degree of 0. 2-1 OMPa, the replacement gas is 99.99% of nitrogen. . 1.977 g / l of carbon dioxide, (1 429 g / l of oxygen, the replacement rate of 95-98%; packaging made of composite plastic boxes or foil bags, composite film, aluminum foil by heat sealing or induction sealing; .3 2. The technology to produce ultra-high pressure sea cucumber, or just into the complex each plastic box or foil bag vacuum is 0. 2-1. OMPa, nitrogen filled 60-80%, 5-30% carbon dioxide, 2-10% oxygen, sealed package, then into quality packaging box, get instant sea cucumber EHV health and nutrition finished at 0-4 C conditions can be kept for 12 months under normal conditions can be kept for three months.
Deskripsi  diterjemahkan dari bahasa China

一种保健营养即食海参的制备方法 Preparation method of instant sea cucumber health nutrition

技术领域 Technical Field

[0001] 本发明涉及营养保健食品,具体地说是一种保健营养即食海参的制备方法。 [0001] The present invention relates to a health food, in particular to a method for preparing health and nutrition instant sea cucumber. 背景技术 Background

[0002] 海参肉质酥脆、香软滑润、高蛋白质、低脂肪,不含胆固醇。 [0002] cucumber flesh crisp, savory and smooth, high-protein, low fat, no cholesterol. 营养丰富、味道鲜美,被称为“富聚阴离子食品”。 Nutritious, delicious, known as the "rich polyanion food." 海参保健价值非常多,被中药典籍列为补益药物,具有较强的补肾强身、滋阴壮阳、通脉润燥之功效。 Value of sea cucumber health very much, is listed as Chinese classics replenishing drugs, with a strong Bushenqiangshen, yin yang, tongmai moistening. 可用于保健预防肿瘤变异、肾虚阳痿、腰酸脚痛、高血脂、高血压等疾病。 Health variation can be used to prevent cancer, kidney impotence, backache, leg pain, high cholesterol, hypertension and other diseases. 对海参的功能性、保健性、保存性、科学食用性、抗氧化性做了大量的研究,为人们能在日常生活中得到海参的保健营养,申请人开发出一种超高压保健营养即食海参。 Research on sea cucumber functional, health care, preservation, scientific eating, oxidation resistance has done a lot for people to get cucumber health nutrition in everyday life, the applicant has developed a health and nutrition EHV instant sea cucumber .

发明内容 DISCLOSURE

[0003] 本发明的目的是提供用超高压技术生产保健营养即食海参的制作方法。 [0003] The object of the present invention is to provide health and nutrition producing instant sea cucumber production methods with high pressure technology.

[0004] 本发明的目的是这样实现的: [0004] The object of the present invention is implemented as follows:

[0005] 一种保健营养即食海参的制备方法, [0005] A health and nutrition instant sea cucumber preparation,

[0006] a.海参预处理 [0006] a. Cucumber pretreatment

[0007] 1. 1原料选择:选择春季或秋季采捕的鲜活海刺参做生产原料,将鲜活海刺参用海水冲洗后,从海参体肛门向上三分之一处解剖,取出内脏,再将海刺参用海水冲洗二次备用; [0007] 1.1 feed options: Select the spring or autumn harvest fresh sea japonicus do the production of raw materials, the fresh sea japonicus After rinsing with seawater, sea cucumber body from the anus up a third of anatomy, eviscerated , and then rinsed twice with seawater sea cucumber sea reserve;

[0008] 1.2熇发海参,采用蒸汽加热不锈钢夹层锅或明火加温的锅熇海参,首先向锅内加入容器体积20-50%的重量浓度2-8%氯化钙水溶液,然后将海参倒入锅内;海参与钙盐水溶液的重量比例为1 : 1-3,加温至20-50C使海参放条,60-100C熇煮1_4小时后,再将海参与熇煮汁一起倒入不锈钢槽或铁锅内,慢慢的冷却至室温,待海参发至有弹性或海参刺发亮时捞出淋干; [0008] 1.2 熇 sea cucumber, steam heating stainless steel sandwich pot or pan 熇 fire warming sea cucumber, the first volume of the vessel to the pot and add 20 to 50% by weight concentration of 2-8% calcium chloride aqueous solution, and then the sea cucumber pour into the pot; the sea to participate in a weight ratio of calcium salt solution is 1: 1-3, heated to 20-50 C so that sea cucumber put bars, 60-100 C 熇 cook 1_4 hours, and then the sea together broth participate 熇poured into stainless steel tanks or wok, and slowly cooled to room temperature, sea cucumber to be flexible or cucumber fish out pouring dry thorn shiny;

[0009] 1.3真空浸渍营养液,将熇发好的海参放置真空浸渍罐内,加入营养液;海参与营养液的重量比例为1 : 1-4,真空度为60-200,浸渍温度控制在50-80C,浸渍时间为30-180min,然后除去真空取出海参淋干; [0009] 1.3 vacuum impregnation nutrient solution, the sea cucumber is placed 熇 made good vacuum impregnation tank, the nutrient solution is added; the weight ratio of the sea to participate in the nutrient solution is 1: 1-4, the degree of vacuum is 60-200, immersed in a temperature controlled 50-80 C, immersion time 30-180min, then remove the sea cucumber pouring dry vacuum to remove;

[0010] 营养液重量组成为5-10%红糖、2-5%蜂蜜、0. 3-1% VC.0. 2_1 %人参、2_5%姜、 0. 5-2%蒜、0. 3-1%大料、1-3%料酒、3-8%醋、3-6%食盐,余量为水; [0010] nutrient solution composed of 5-10% by weight of brown sugar, honey and 2-5%, 0. 3-1% VC.0. 2_1% of ginseng, ginger 2_5%, 0. 5-2% garlic, 0 3- 1% aniseed, 1-3% wine, vinegar 3-8%, 3-6% salt, and the balance water;

[0011] b.超高压处理 [0011] b. High pressure treatment

[0012] 2. 1超高压食品处理器的参数设置,根据海参品质和加工工艺要求,设置增压器压力值16-60MPa,流量6. 0-14MPa/min,容器压力值分级设置为第一阶段0-200MPa/2-30min保压,第二阶段200-500MPa/2-20min,同时也设置二级卸压系数第一阶段500-200MPa/2-5min 保压,第二阶段200-0MPa/2_5min ;加热温度为0-100C,时间10-60min,冷却温度为20-40C,时间10-60min,并使超高压PLC控制界面联通计算机自动控制操作系统,处于开机状态; [0012] 2.1 high pressure food processor parameter settings, according to cucumber quality and processing requirements set turbocharger pressure 16-60MPa, flow 6. 0-14MPa / min, pressure vessel to the first grade Phase 0-200MPa / 2-30min packing, the second stage 200-500MPa / 2-20min, also set two relief coefficient of the first phase 500-200MPa / 2-5min packing, the second stage 200-0MPa / 2_5min; heating temperature is 0-100 C, time 10-60min, cooling temperature of 20-40 C, time 10-60min, and extra high voltage control interface PLC computer control Unicom operating system is switched on;

4[0013] 2. 2间歇式或半连续式装盒,先将预处理海参每个装入一个小塑料袋内,加入营养液;海参与营养液的重量比例为1 : 1-3,营养液可起到平衡海参体间的压差和保护海参体态,真空密封,再将真空密封的小袋海参2-10个合并装入塑料袋内,达到隔离压力介质液的目的,真空密封旋开超高压容器保险堵盖,将密封的海参均勻填装在容器仓内,调整容器压力介质液体平面于螺旋扣平面的1. 0-lOOmm,然后将堵盖均力平稳的旋进容器螺旋扣内, 锁住保险环; 4 [0013] 2.2 batch or semi-continuous cartoner, the first pre-processing sea cucumber each into a small plastic bag, add nutrient solution; the weight ratio of the sea to participate in the nutrient solution is 1: 1-3, nutrition fluid pressure can play a balance between body and protect sea cucumber sea cucumber body, vacuum seal, and then vacuum-sealed pouch sea cucumber 2-10 merge into the plastic bag, to achieve the purpose of isolating the pressure medium fluid, unscrew the ultra-vacuum sealing Insurance blocking high-pressure vessel lid, the seal of the sea cucumber uniformly packed in the container warehouse, adjust the liquid level in the tank pressure medium turnbuckle plane 1. 0-lOOmm, then plug fittings are screwed into force stable container turnbuckle, Insurance locked loop;

[0014] 2. 3超高压技术操作:启动计算机超高压技术自动控制的PLC系统,将自动转换开关置于自动位置,按设置程序,启动增压器,开始自动充液,当达到设置充液电接点压力值时,系统自动换向增压的第一阶段上限200MPa,保压2-30min,计时显示仪表开始第一阶段保压计时,当完成第一阶段设置保压程序后,第二阶段由200MI^增压至500MPa,系统保压2-20min后,系统开始自动分级卸压,第一级快卸由500MPa-200Mpa ;第二级快卸压由200MPa-0MPa,计时显示与压力显示仪表自动复位后,完成超高压技术操作程序;因海参不需加温处理为此加热设置于室温常温状态;关闭PLC控制系统,打开保险锁环,均力旋开堵盖,平稳的取出海参;经超高压技术处理的海参,被灭酶、杀菌、蛋白固化,保持原形态弹性及鲜美的味道和滑润、酥软的口感; [0014] 2.3 Pressure Technology: Start the computer automatically controlled pressure technology PLC system will automatically switch the automatic position, press the Setup program, start turbocharger, start filling automatically, set filling is reached When the electric contact pressure value, the system automatically change to the first stage booster ceiling 200MPa, packing 2-30min, time display meter will begin the first phase of dwell time, after the completion of the first phase of setting packing program, the second phase the 200MI ^ pressurized to 500MPa, holding pressure 2-20min system, the system automatically starts grading relief, the first stage quick release from the 500MPa-200Mpa; the second stage quick relief from the 200MPa-0MPa, time display and pressure display instrument After the automatic reset, high pressure technology to complete the procedure; no heating because sea cucumber processing for this heat setting at room temperature is cold; Close PLC control system, open the safety lock ring, all the force unscrew the plug cover, take out a smooth sea cucumber; by sea cucumber processing pressure technology, destroyed the enzyme, sterilization, curing protein, maintaining the original shape elasticity and delicious taste and smooth, melted taste;

[0015] c.气体置换包装 [0015] c. Gas replacement packaging

[0016] 3. 1为保持经超高压技术生产的海参在冷冻和常态下的品质和形态。 [0016] 3.1 is maintained by the ultra-high pressure technology to produce sea cucumber in the frozen and normal quality and morphology. 采用真空气体置换保鲜包装,真空度为0. 2-1. OMPa,置换气体为99. 99%的氮气、1. 977克/升的二氧化碳、1. 429克/升的氧气,置换率为95-98%。 Vacuum gas replacement packaging preservation, the degree of vacuum is 0. 2-1. OMPa, the replacement gas is 99.99% of nitrogen, 1.977 g / l of carbon dioxide, 1.429 g / liter of oxygen, was replaced with 95 98%. 包装材质为复合塑料盒或铝箔袋,复合膜、铝箔经热合或电磁感应密封。 Packaging made of composite plastic boxes or foil bags, composite film, aluminum foil by heat sealing or induction sealing.

[0017] 3. 2将超高压技术生产的海参,每只或多只装入复合塑料盒内或铝箔袋内抽真空为0. 2-1. OMPa,充入氮气60-80 %、二氧化碳5_30 %、氧气2_10 %,密封包装,再装入精品包装盒内,获得超高压保健营养即食海参成品,在0-4C条件下可保质12个月,在常态下可保质3个月。 [0017] 3.2 technology to produce the ultra-high pressure sea cucumber, or just load each composite plastic box or foil bag vacuum is 0. 2-1. OMPa, filled 60-80% nitrogen, carbon dioxide 5_30 % 2_10% oxygen, sealed package, then into quality packaging box, get instant sea cucumber EHV health and nutrition finished at 0-4 C conditions can be kept for 12 months under normal conditions can be kept for three months.

[0018] 本发明的积极效果: [0018] The present invention positive effects:

[0019] 1、采用超高压技术制备的海参能在常态下保持品质,食用便捷,达到常温杀菌、保鲜的目的。 [0019] 1, using high pressure technology cucumber prepared to maintain at normal quality, easy to eat, to room temperature sterilization, and preservation purposes.

[0020] 2、采用超高压技术生产的海参,保持了海参营养成份、鲜美味道和滑润酥软的口感,在超高压下达到冷杀菌、灭酶、固定蛋白质、保持原形态弹性。 [0020] 2, using ultra-high pressure technology to produce sea cucumber, sea cucumber nutrients maintained, delicious flavor and smooth taste melted, ultra-high pressure reaches cold sterilization, enzyme immobilization of proteins, maintaining the original shape elasticity. 防止化皮、变质,更为海参保健性、营养性、保质性、即食性提供创新的空间,促进海参加工产业向高科技精深加工业发展。 Prevention of skin, deterioration, more sea cucumber health, nutrition, shelf-life of, of instant innovative provide space to promote sea cucumber processing industries to high-tech precision processing industry development.

具体实施方式 DETAILED DESCRIPTION

[0021] 下面结合实施例对本发明做进一步详细说明。 [0021] The following combination of embodiments of the present invention will be described in further detail.

[0022] 实施例1 [0022] Example 1

[0023] 取秋季在海里采捕的野生海刺参50kg,平均8个头1公斤,共400只海参。 [0023] to take the fall in the sea harvesting of wild sea cucumber sea 50kg, an average of 8 heads 1 kg, total 400 sea cucumber. 海水冲洗后,用剪刀从海参肛门处向上剪开三分之一,取出内脏,再用海水漂洗二次。 After the water rinse, cut with scissors from the anus up one-third of the sea cucumber, remove the internal organs, and then rinsed twice seawater. 采用200L不锈钢夹层锅通入蒸汽加热,向锅内加IOOkg重量浓度为6%的氯化钙水溶液。 Using 200L stainless steel sandwich pot steaming heat to the pot and add IOOkg concentration of 6% by weight aqueous solution of calcium chloride. 把洗好的海参倒入锅内,慢慢加热,使海参在40C -60C间放开体态成为条状。 The washing cucumber into the pot, slowly heating, the sea cucumber at 40 C -60 C between the release posture become strips. 用木板搅拌,使海参体受热均勻,逐渐加温至沸,熇煮3小时使海参熇透有一定的弹性。 With a wooden stirring, the sea cucumber body heat evenly and gradually heated to a boil, and cook for 3 hours to Xiao Xiao sea cucumber through a certain degree of flexibility. 然后将汤汁和海参一起倒入不锈钢槽自然冷却至室温,海参在原汁中自然的胀发到海参刺有发亮时即可捞出淋干的海参约20kg400个头(平均每只海参50g)。 Then pour the soup and sea cucumbers along with stainless steel tanks to cool to room temperature, and sea cucumber in natural juice in the rising of sea cucumber stabbed to have to remove dried sea cucumber cream lights up about 20kg400 head (average per sea cucumber 50g).

[0024] 配制营养液,取红糖^00g、鲜姜llOOg、大蒜350g、大料168g、料酒550g、蜂蜜1600g、人参120g、维生素C170g、醋^00g、食盐2800g加入纯净水42kg。 [0024] The preparation of the nutrient solution, take the brown sugar ^ 00g, fresh ginger llOOg, garlic 350g, aniseed 168g, wine 550g, honey 1600g, ginseng 120g, vitamin C170g, vinegar ^ 00g, salt 2800g with purified water 42kg.

[0025] 煎煮120min。 [0025] boiling 120min. 过滤后加入100L的不锈钢真空浸渍罐内。 Join 100L stainless steel vacuum impregnation tank after filtration. 再将20kg海参装入吊篮内放在真空浸渍罐内,密封罐盖。 And then loaded into the basket on the sea cucumber 20kg vacuum impregnation tank, seal the lid. 抽真lOOPa,加温至60C,真空浸渍120min,然后除去真空,打开罐盖提出装有海参的吊篮淋干汁液。 Evacuated lOOPa, heated to 60 C, vacuum impregnation 120min, then removed under vacuum, open the lid raise the basket containing the pouring dry sea cucumber juice. 将浸渍营养液的海参装入宽60mm长130mm的复合袋内,每袋一个海参,在加入经过滤碳化贝壳粉脱色的营养液,每袋50g,抽真空密封, 成400个装有海参和营养液的复合袋。 The sea cucumber nutrient solution impregnated into the long 130mm wide and 60mm composite bag, bag a sea cucumber, adding carbonation shell powder after filtration of nutrient solution bleaching, bag 50g, vacuum seal, a 400 equipped with cucumber and nutrition fluid bags. 平均重量为100g,合并10小袋装进200mmX 400mm 的大复合袋内真空密封。 The average weight of 100g, the combined 10 sachets put 200mmX 400mm large complex vacuum sealed bag. 启动计算机打开PLC控制系统,设置超高压技术产数,增压器压力值50MPa,容器压力值第一阶段上限为200MPa保压20min,第二阶段上限为500MPa保压IOmin0常温下处理暂不设置加热温度。 Start your computer Open PLC control system, set the number of producing ultra-high pressure technology, turbocharger pressure 50MPa, pressure vessel upper limit of the first phase of 200MPa packing 20min, the second phase of a maximum of 500MPa dwell IOmin0 temporarily set at room temperature process heat temperature. 旋开超高压保险堵盖,再将真空密封好的40大袋海参均勻的填装在超高压容器仓内,调压力介质液面距离螺旋扣平面20mm均力的将容器保险堵盖旋时容器螺旋扣内,锁住保险环。 Unscrew the EHV Insurance blockages, then vacuum sealed bags of 40 large sea cucumber evenly filled in the ultra-high pressure container warehouse, adjusting the pressure medium flat surface away from the turnbuckle 20mm force of the container are insured blockages spin spiral container buckle, safety lock ring. 启动自动控制PLC系统,转换电源开关于自动位置,点击计算机控制程序中的增压器,开始充液增压,当压力显示到200MPa时自动停止增压,保压显示仪表开始倒计时20min后,继续由200MPa增压至500MPa,保压IOmin后,点击卸压泵开始分级快速卸压,第一级由500MPa卸压至200MPa,需2分钟。 Start PLC automatic control system, converting the power switch on the automatic position, click on the computer control program turbocharger, began filling pressurized display automatically stops when the pressure is pressurized to 200MPa, holding pressure indicator starts counting down after 20min, continued the 200MPa pressurized to 500MPa, after packing IOmin, click on relief pump starts grading fast relief, relief from the first stage 500MPa to 200MPa, it takes 2 minutes. 稳压3min,开始第二级由200ΜΙ^卸压至OMPa。 Regulator 3min, to begin the second stage by the 200ΜΙ ^ relief to OMPa. 计时器与压力显示仪表自动复位。 Timer and automatic reset pressure indicator. 完成海参超高压技术处理。 Complete cucumber processing pressure technology. 关闭PLC控制系统,检查各种仪表复位情况及报警灯情况,打开保险锁环,均力旋开堵盖,平稳取出40袋海参。 Close PLC control system, examine the various instruments reattachment and warning lights, the open safety lock ring, all the force unscrew the plug cover, smooth removed 40 bags of cucumbers. 启动真空气体置换保鲜包装机,将海参从40袋中分别取出将入复合塑料盒,高50mm、长300mm、宽200mm,每盒装10只海参,放入包装机模具槽内,抽真空0. 8Mpa,自动复膜充氮气80%、二氧化碳18 %、氧气2 %的混合保鲜气体,热合封膜、密封, 贴上标签。 Start vacuum gas replacement preservation packaging machine, the sea cucumber 40 bags were removed from the plastic box into the complex, high-50mm, length 300mm, width of 200mm, 10 per box sea cucumber, into the packaging machine dies tank, vacuum 0. 8Mpa, automatic Fumo charge of 80% nitrogen, 18% carbon dioxide, oxygen, 2% mixed fresh gas, heat sealing film, seal, label. 装入精品盒内得40盒超高压保健营养即食海参。 Gifts box was loaded 40 boxes of instant sea cucumber UHP Healthcare & Nutrition. 在常温下可保质3个月,0-4C 条件下可保质12个月。 At room temperature can be kept for three months, at 0-4 C conditions can be kept for 12 months.

[0026] 实施例2 [0026] Example 2

[0027] 1)原料选择:选择春季或秋季采捕的鲜活海刺参做生产原料,将鲜活海刺参用海水冲洗后,从海参体肛门向上三分之一处解剖,取出内脏,再将海刺参用海水冲洗二次备用; [0027] 1) Material Selection: Select the spring or autumn harvest fresh sea japonicus do the production of raw materials, the fresh sea japonicus after rinsing with seawater, sea cucumber body from the anus up a third of anatomy, eviscerated, Then wash with seawater sea japonicus secondary reserve;

[0028] 1.2熇发海参,采用蒸汽加热不锈钢夹层锅或明火加温的锅熇海参,首先向锅内加入容器体积40%的重量浓度2%氯化钙水溶液,然后将海参倒入锅内;海参与钙盐水溶液的重量比例为1 : 2,加温至50C使海参放条,60C熇煮4小时后,再将海参与熇煮汁一起倒入不锈钢槽或铁锅内,慢慢的冷却至室温,待海参发至有弹性或海参刺发亮时捞出淋干; [0028] 1.2 熇 sea cucumber, steam heating stainless steel sandwich pot or pan 熇 fire warming sea cucumber, the first vessel to the pot and add 40% weight by volume concentration of 2% calcium chloride aqueous solution, and then the sea cucumber into the pot; weight ratio of calcium to participate in sea water is 1: 2, heated to 50 C so that sea cucumber put bars, 60 C 熇 cook for 4 hours, then poured into the sea to participate 熇 broth together stainless steel tanks or wok, slow slow cooling to room temperature, sea cucumber to be flexible or cucumber fish out pouring dry thorn shiny;

[0029] 1. 3真空浸渍营养液,将熇发好的海参放置真空浸渍罐内,加入营养液;海参与营养液的重量比例为1 : 4,真空度为200Pa,浸渍温度控制在50C,浸渍时间为180min,然后除去真空取出海参淋干; [0029] 1.3 vacuum impregnation nutrient solution, the sea cucumber is placed 熇 made good vacuum impregnation tank, the nutrient solution is added; the ratio by weight of sea involvement nutrient solution is 1: 4, the degree of vacuum of 200Pa, the impregnation temperature is controlled at 50 C, immersion time 180min, then remove the sea cucumber pouring dry vacuum to remove;

[0030] 营养液重量组成为10%红糖、5%蜂蜜、VC、1%人参、5%姜、2%蒜、大料、 [0030] The nutrient solution consisting of 10% by weight of brown sugar, 5% honey, VC, 1% ginseng, ginger 5%, 2% garlic, aniseed,

3%料酒、8%醋、6%食盐,余量为水。 3% of the wine, vinegar, 8%, 6% salt, the balance being water. [0031] 2.超高压处理 [0031] 2. The high pressure treatment

[0032] 2. 1超高压食品处理器的参数设置,根据海参品质和加工工艺要求,设置增压器压力值16-60MPa,流量6. 0-14MPa/min,容器压力值分级设置为第一阶段0-200MPa/2-30min保压,第二阶段200-500MPa/2-20min,同时也设置二级卸压系数第一阶段500-200MPa/2-5min 保压,第二阶段200-0MPa/2_5min ;加热温度为60C,时间40min,冷却温度为30C,时间20min,并使超高压PLC控制界面联通计算机自动控制操作系统,处于开机状态; [0032] 2.1 high pressure food processor parameter settings, according to cucumber quality and processing requirements set turbocharger pressure 16-60MPa, flow 6. 0-14MPa / min, pressure vessel to the first grade Phase 0-200MPa / 2-30min packing, the second stage 200-500MPa / 2-20min, also set two relief coefficient of the first phase 500-200MPa / 2-5min packing, the second stage 200-0MPa / 2_5min; heating temperature of 60 C, time 40min, the cooling temperature of 30 C, time 20min, PLC control interface and EHV Unicom computer control operating system is switched on;

[0033] 2. 2间歇式或半连续式装盒,先将预处理海参每个装入一个小塑料袋内,加入营养液;海参与营养液的重量比例为1 : 2,营养液可起到平衡海参体间的压差和保护海参体态,真空密封,再将真空密封的小袋海参2-10个合并装入塑料袋内,达到隔离压力介质液的目的,真空密封旋开超高压容器保险堵盖,将密封的海参均勻填装在容器仓内,调整容器压力介质液体平面于螺旋扣平面的1. 0-lOOmm,然后将堵盖均力平稳的旋进容器螺旋扣内, 锁住保险环; [0033] 2.2 batch or semi-continuous cartoner, the first pre-processing sea cucumber each into a small plastic bag, add nutrient solution; the weight ratio of the sea to participate in the nutrient solution is 1: 2, nutrition can play to the pressure and protecting sea cucumber body, vacuum-sealed body balance between sea cucumber, sea cucumber and then vacuum-sealed pouch 2-10 merge into the plastic bag, to isolate the pressure medium liquid purpose, unscrew the ultrahigh vacuum sealed container Insurance plug cover and seal the sea cucumber evenly packed in the container warehouse, adjust the liquid level in the tank pressure medium turnbuckle plane 1. 0-lOOmm, then plug fittings are screwed into force stable container turnbuckle, locked Insurance ring;

[0034] 2. 3超高压技术操作:启动计算机超高压技术自动控制的PLC系统,将自动转换开关置于自动位置,按设置程序,启动增压器,开始自动充液,当达到设置充液电接点压力值时,系统自动换向增压的第一阶段上限200MPa,保压2-30min,计时显示仪表开始第一阶段保压计时,当完成第一阶段设置保压程序后,第二阶段由200MPa增压至500MPa,系统保压2-20min后,系统开始自动分级卸压,第一级快卸由500MPa-200Mpa ;第二级快卸压由200MPa-0MPa,计时显示与压力显示仪表自动复位后,完成超高压技术操作程序;因海参不需加温处理为此加热设置于室温常温状态;关闭PLC控制系统,打开保险锁环,均力旋开堵盖,平稳的取出海参;经超高压技术处理的海参,被灭酶、杀菌、蛋白固化,保持原形态弹性及鲜美的味道和滑润、酥软的口感; [0034] 2.3 Pressure Technology: Start the computer automatically controlled pressure technology PLC system will automatically switch the automatic position, press the Setup program, start turbocharger, start filling automatically, set filling is reached When the electric contact pressure value, the system automatically change to the first stage booster ceiling 200MPa, packing 2-30min, time display meter will begin the first phase of dwell time, after the completion of the first phase of setting packing program, the second phase the 200MPa pressurized to 500MPa, holding pressure 2-20min system, the system automatically starts grading relief, the first stage quick release from the 500MPa-200Mpa; the second stage quick relief from the 200MPa-0MPa, time display and pressure display instrument automatically After the reset, high pressure technology complete the procedure; no heating because sea cucumber processing for this heat setting at room temperature is cold; Close PLC control system, open the safety lock ring, all the force unscrew the plug cover, take out a smooth sea cucumber; by the ultra- sea cucumber processing of high pressure technology, destroyed the enzyme, sterilization, curing protein, maintaining the original shape elasticity and delicious taste and smooth, melted taste;

[0035] 3.气体置换包装: [0035] 3. The gas replacement packaging:

[0036] 3. 1为保持经超高压技术生产的海参在冷冻和常态下的品质和形态。 [0036] 3.1 is maintained by the ultra-high pressure technology to produce sea cucumber in the frozen and normal quality and morphology. 采用真空气体置换保鲜包装,真空度为1. OMPa,置换气体为99. 99%的氮气、1. 977克/升的二氧化碳、 1. 4克/升的氧气,置换率为95-98%。 Vacuum gas replacement packaging preservation, the degree of vacuum is 1. OMPa, the replacement gas is 99.99% of nitrogen, 1.977 g / l of carbon dioxide, 1. 4 g / liter of oxygen, the replacement rate of 95-98%. 包装材质为复合塑料盒或铝箔袋,复合膜、铝箔经热合或电磁感应密封。 Packaging made of composite plastic boxes or foil bags, composite film, aluminum foil by heat sealing or induction sealing.

[0037] 3. 2将超高压技术生产的海参,每只或多只装入复合塑料盒内或铝箔袋内抽真空为0. 2-1. OMPa,充入氮气80 %、二氧化碳10 %、氧气9 %,密封包装,再装入精品包装盒内, 获得超高压保健营养即食海参成品,在0-4C条件下可保质12个月,在常态下可保质3个月。 [0037] 3.2 technology to produce the ultra-high pressure sea cucumber, or just load each composite plastic box or foil bag vacuum is 0. 2-1. OMPa, filled with nitrogen 80%, 10% carbon dioxide, 9% oxygen, sealed package, then into quality packaging box, get instant sea cucumber EHV health and nutrition finished at 0-4 C conditions can be kept for 12 months under normal conditions can be kept for three months.

[0038] 实施例3 [0038] Example 3

[0039] 与实施例1不同之处在于,取盐渍海刺参400个,平均7个头1公斤,,经在重量浓度为3%氯化钙水溶液熇煮3小时,冷却原汁胀发10小时,真空浸渍营养液50min, 真空度为150Pa,浸渍温度控制在75C ;捞出淋干加入营养液,海参与营养液的重量比例为1 : 2,密封于装有营养液的复合袋内,再经容器压力值分级设置为第一阶段0-200MPa/2-30min保压,第二阶段200-500MPa/2-20min,同时也设置二级卸压系数第一阶段500-200MPa/2-5min 保压,第二阶段200-0MPa/2_5min ;加热温度为50C,时间50min,冷却温度为40C,时间30min,两阶段的超高压技术处理,并使超高压PLC控制界面联通计算机自动控制操作系统,处于开机状态;密封于装有营养液的复合袋内。 [0039] As in Example 1 except that, taking salted sea sea cucumber 400, an average of seven heads ,, 1 kg in weight by 3% concentration aqueous solution of calcium chloride He and cook for 3 hours, cooled juice rising of 10 hours, vacuum impregnation nutrition 50min, vacuum degree of 150Pa, dipping temperature controlled at 75 C; pouring dry fish Add to the nutrient solution, the weight ratio of the sea to participate in the nutrient solution is 1: 2, sealed in a plastic bag containing the nutrient solution inside, and then the vessel pressure rating is set to the first stage 0-200MPa / 2-30min packing, the second stage 200-500MPa / 2-20min, but also set up two relief coefficient of the first phase 500-200MPa / 2 -5min packing, the second stage 200-0MPa / 2_5min; a heating temperature of 50 C, time 50min, the cooling temperature of 40 C, time 30min, a two-stage process pressure technology, and ultrahigh PLC control interface China Unicom computer control operating system is switched on; sealed bag containing a complex nutrient solution. 再经200MPa-500MPa 两阶段超高压技术处理,气体置换包装在保鲜盒内,再入精品盒包装后获得40盒超高压保健营养即食海参。 200MPa-500MPa and then by a two-stage process pressure technology, gas replacement packaged in crisper, reentry boutique boxes packed 40 boxes get instant sea cucumber UHP Healthcare & Nutrition.

[0040] 营养液重量组成为5%红糖、2%蜂蜜、0. 3% VC、0. 2%人参、2%姜、0. 5%蒜、 0. 3%大料、料酒、5%醋、3%食盐,余量为水。 [0040] nutrient solution consisting of 5% by weight of brown sugar, 2% honey, 0. 3% VC, 0. 2% ginseng, ginger 2%, 0.5% garlic, 0.3% aniseed, wine, vinegar, 5 percent , 3% salt, the balance being water.

Kutipan Paten
Paten yang DirujukTanggal pengajuan Tanggal publikasi Pemohon Judul
CN1475158A15 Ags 200218 Feb 2004大连轻工业学院Instant sea cucumbus food and its preparation method
CN1846539A15 Jun 200518 Okt 2006苏相文A processed product of sea slug and a method for preparation thereof
CN1853509A26 Apr 20051 Nov 2006李长青Production of dried sea cucumbers
Kutipan Non-Paten
Referensi
1薛冬梅.海参的物性学研究及加工工艺探讨.《中国优秀博硕士论文全文数据库(硕士)》.2007,(第2期),全文.
Klasifikasi
Klasifikasi InternasionalA23L1/29, A23L3/3418, A23L1/025, A23L3/015, A23L1/333
Peristiwa Hukum
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19 Nov 2008C10Entry into substantive examination
1 Jun 2011C14Grant of patent or utility model
5 Okt 2011CORChange of bibliographic data
Free format text: CORRECT: ADDRESS; FROM: 118007 DANDONG, LIAONING PROVINCE TO: 202450 ZHOUSHAN, ZHEJIANG PROVINCE
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Owner name: SHENGSI OCEAN STAR BIOTECHNOLOGY DEVELOPMENT CO.,
Effective date: 20110826
10 Mei 2017CF01