CN101411524A - Trepang product and preparation method thereof - Google Patents
Trepang product and preparation method thereof Download PDFInfo
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- CN101411524A CN101411524A CNA2008102290906A CN200810229090A CN101411524A CN 101411524 A CN101411524 A CN 101411524A CN A2008102290906 A CNA2008102290906 A CN A2008102290906A CN 200810229090 A CN200810229090 A CN 200810229090A CN 101411524 A CN101411524 A CN 101411524A
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Abstract
The invention relates to a sea cucumber product and a method for preparing the same. The method comprises the following steps: using fresh sea cucumbers to remove internal organs thereof; using clear water to wash or salting the sea cucumbers, half-dried sea cucumbers or dried sea cucumbers; curing the sea cucumbers prepared by water; steeping the sea cumbers through kali salt solution; displacing the sea cucumbers by using the clear water; and packaging and sterilizing the sea cucumbers to obtain basic ready-to-eat sea cucumbers. The basic ready-to-eat sea cucumbers can be frozen into frozen dried sea cucumbers and are further crushed to be prepared into sea cucumber capsules. The basic ready-to-eat sea cucumbers can also be steeped through various soup blends after the clear water displacement so as to obtain the ready-to-eat sea cucumbers with various flavors. The sea cucumber products have the characteristics of high kalium and low natrium, wherein the protein (counted on fresh products) content is more than or equal to 2 percent, the natrium (counted on dried product) content is not more than 2,000 milligrams per kilometers, the kalium (counted on dried product) content is less than or equal to 10,000 milligrams per kilogram, the pH value is between 7 and 9, and the nutrient content of the sea cucumbers is kept; besides, the prepared ready-to-eat sea cucumbers have certain hardness and elasticity, keep the natural appearance of the sea cucumbers, have elasticity in chewing, and is big enough to bite.
Description
Technical field
The invention belongs to field of food, relate to a kind of cucumber product and preparation method thereof.
Background technology:
Sea cucumber is a traditional nourishing food of China, especially in recent years, along with wideling popularize of various trepang health foods and other sea cucumber finely processed products, makes the edibility of sea cucumber be admitted by people, and classifies sea cucumber as a kind of high-grade nourishing food.Therefore various sea cucumber fabricated products constantly appear on the market.But fresh and alive sea cucumbers is difficult for preserving, and the eating method of the salt marsh trepang on the market is loaded down with trivial details has brought certain restriction all for the sale of sea cucumber, so begins to have occurred various instant holothurians on the market.Comprise the freeze-drying instant sea cucumber, water is sent out instant holothurian and instant concentrated cucumber or the like.
The exploitation of instant holothurian has brought business opportunity for the developing in sea cucumber market, brings great convenience also for simultaneously people's beche-de-mer.As the method for ZL 98110447.9 be through cleaning sea cucumber through salt poach, high temperature boil, sauce is stewing boils sterilization packaging and form.Except having the nutrition that the value preserving phase is long, the maintenance sea cucumber is intrinsic, also increase other tonic foods.The instant holothurian that ZL 0213277707 provides be with clean sea cucumber through 100 ℃ boil that several min, salt marsh, desalination, washing, 100 ℃ boil and flavor soup dipping number h form.Of the same type therewith also have patent documentations reports such as CN 200510086113.9, CN 200510110561.8 and CN 200610042116.7, all is can make delicious, nutrition, instant, the shelf-life instant holothurian of length with various flavor soup stock or the invigorants of adding.But because the contained albumen of sea cucumber is collagen, texture disappearance substantially such as the elasticity of sea cucumber after over-cooking, send out, steep in manufacturing process, the mouthfeel that has not had people to wish.Instant holothurian has just lost characteristics such as outward appearance, mouthfeel as table food.Particularly sea cucumber lives in the ocean, the content of sodium is high, in the drying sea cucumber that fresh and alive sea cucumbers is made, the content of sodium is up to 9000---10000mg/kg, even be processed into the finished product instant holothurian, sodium salt content wherein is higher, to the certain side effect of health-people's of people the heart, vascular health-exist.
Summary of the invention
For hypertension, the modern society that heart disease is occurred frequently, the intake of control sodium has become a hot issue.The intake that reduces sodium raising potassium has become a viewpoint of people's health diet.Potassium is significant to human body.At the defective that food of sea cucumber processing prior art exists, the present invention will provide a kind of characteristics with hyperkalemia hyponatremia, have the instant holothurian and the preparation technology thereof of features such as good surface appearance, elasticity and mouthfeel.
The present invention utilizes the cancellated characteristics of sea cucumber macromolecular substances by the constituent of sea cucumber self, by sea cucumber polysaccharide and the special adhesion of potassium ion, reaches the steelframe characteristic that strengthens sea cucumber and has certain rigidity and elasticity to keep sea cucumber; Make sea cucumber have the characteristics of its special hyperkalemia hyponatremia with sylvite processing.
The present invention achieves the goal by following technical process:
(1) raw material is handled: get fresh and alive sea cucumbers, gill, water cleans up stand-by.Also can send out, clean stand-by through water with the sea cucumber of adopting forms such as salt marsh sea cucumber, dried sea-cucumber.
(2) slaking: the sea cucumber of handling well is adopted poach: boiling water boils 30min～2h, perhaps adopts the method for HTHP, and 105～120 ℃, 5～30min carries out slaking with sea cucumber.Or poach and high pressure combination, the sea cucumber after being about to clean joins earlier in the pot, precooks time 5 ~ 60min.Then sea cucumber is transferred in the pressure cooker, carries out the high pressure slaking, time 5 ~ 20min.
Certainly above-mentioned two steps also can reverse and carry out promptly first slaking, the process of cleaning sea cucumber again.
(3) sylvite is handled: the sea cucumber after the slaking is contained potassium solution soak.Potassium concentration 0.1～10% (weight), 0～50 ℃ of soaking temperature, soak time 0.5～48h.The weight ratio of sea cucumber and potassium ion solution is 1:1～10.Potassium ion solution can select food-grade potassium acetate, potassium chloride, potash and low sodium edible salt etc. all contain the edible sylvite of potassium.Also can be with several sylvite mixing uses.
(4) dipping displacement: will pull out with the soaked sea cucumber of potassium ion solution, and carry out ion-exchange equilibrium, and reach the effect of sending out Stichopus japonicus (processed) simultaneously with pure water.Change water every day 2～5 times, the time is 12～96h.
(5) packing, sterilization: will flood and to pack, sterilize after displacement sea cucumber contained humidity control is well done.It is edible to become basic instant holothurian after above step is finished, and also can be used as the sea cucumber raw material that the seafood delights cooking is made, and its freeze-drying can also be made the freeze-drying sea cucumber.In addition the freeze-drying sea cucumber is ground into powder and prepares beche-de-mer capsules.
If will increase taste, can also after flooding displacement step, add the soup stock dipping of distinguishing the flavor of again, and make the instant holothurian of various tastes, local flavor after control is done, packs, sterilized.
The cucumber product made from the inventive method has the characteristics of hyperkalemia hyponatremia.Meet modern health idea, not only keep whole sea cucumbers and have abundant natural nutrient component, the instant holothurian that makes simultaneously has certain rigidity and elasticity: keep sea cucumber-particularly extra large stichopus japonicus-natural profile state, can obviously feel the distinctive taste of existing well-done sea cucumber behind the inlet, and chew flexible, sting head.The quality index of product is:
Protein (in the aquatic foods product) content 〉=2%, sodium (in dry product) content≤2000mg/kg, potassium (in dry product) content 〉=10000mg/kg, pH7～9.
Freeze-drying sea cucumber and beche-de-mer capsules protein (in dry product), content is 45～85%, sodium (in dry product) content≤2000mg/kg, potassium (in dry product) content 〉=10000mg/kg.
Compared with prior art, the advantage that the present invention gives prominence to is: the cucumber product that come out with processes of the present invention (1), and the protein that it contained, polysaccharide, lipid basically identical, but the content of sodium, potassium differs greatly.Meet the requirement that the modern medicine health care will be hanged down the high potassium of sodium for food, favourable to prevention people's the heart, cerebral disease.Prior art is that (2) prior art that is beyond one's reach is made the product that comes, and through packing, after the sterilization, even refrigeration is deposited, sea cucumber has also lost due elasticity and hardness.Be placed in the beaker, can not be upright, but become a beach of soft silk floss, and be " changed beyond recognition " basically, the soft mashed usefulness of sea cucumber is portable does not get up.The sea cucumber that the present invention makes, though protein content at 2% o'clock, still can be very stiffening, mouthfeel and good springiness.
(3) basic product made from the present invention can be used as the quality index that the instant holothurian, freeze-drying sea cucumber, the beche-de-mer capsules that further are processed into various local flavors all have the same high potassium of low sodium.
Below with embodiment the present invention is described in further detail.
The specific embodiment
Embodiment 1:
1, gets fresh and alive sea cucumbers, gill, clean up with clear water.
2, the sea cucumber after will cleaning joins in the pot, heats poach 30min.
3, the sea cucumber after the slaking is put in 0.1% the Klorvess Liquid, the liquor capacity of potassium chloride is 1 times of sea cucumber weight.Be the weight ratio 1:1 of sea cucumber and potassium ion solution.0～5 ℃ of soaking temperature, soak time 48h.
4, will pull out with the soaked sea cucumber of potassium ion solution, carry out ion-exchange equilibrium, reach the effect of sending out Stichopus japonicus (processed) simultaneously with pure water.Change water every day 2 times, the time is 96h.
5, packing, sterilization: will flood and to pack, sterilize after displacement sea cucumber contained humidity control is well done.
6, product quality: protein (in the aquatic foods product) 2.9%, sodium (in dry product) content 1798mg/kg, potassium (in dry product) content 11200mg/kg, pH7.6
Embodiment 2:
1, water intaking hair salt stain sea cucumber sends out system, cleans up with clear water.
2, the sea cucumber after will cleaning joins in the pot, heats poach 60min.
3, the sea cucumber after the slaking is put in 1% the solution of potassium carbonate, the liquor capacity of potash is 2 times of sea cucumber weight.Be the weight ratio 1:2 of sea cucumber and potassium ion solution.5～10 ℃ of soaking temperatures, soak time 42h.
4, will pull out with the soaked sea cucumber of potassium ion solution, carry out ion-exchange equilibrium, reach the effect of sending out Stichopus japonicus (processed) simultaneously with pure water.Change water every day 2 times, the time is 84h.
5, packing, sterilization: will flood and to pack, sterilize after displacement sea cucumber contained humidity control is well done.
6, product quality: protein (in the aquatic foods product) 3.4%, sodium (in dry product) content 1270mg/kg, potassium (in dry product) content 14200mg/kg, pH8.8
Embodiment 3:
1, gets fresh and alive sea cucumbers, gill, clean up with clear water.
2, the sea cucumber after will cleaning joins in the pot, heats poach 120min.
3, the sea cucumber after the slaking is put in 2% the Klorvess Liquid, the liquor capacity of potassium chloride is 3 times of sea cucumber weight.Be the weight ratio 1:3 of sea cucumber and potassium ion solution.10-15 ℃ of soaking temperatures, soak time 36h.
4, will pull out with the soaked sea cucumber of potassium ion solution, carry out ion-exchange equilibrium, reach the effect of sending out Stichopus japonicus (processed) simultaneously with pure water.Change water every day 3 times, the time is 72h.
5, packing, sterilization: will flood and to pack, sterilize after displacement sea cucumber contained humidity control is well done.
6, product quality: protein (in the aquatic foods product) 3.2%, sodium (in dry product) content 1150mg/kg, potassium (in dry product) content 16600mg/kg, pH7.6
Embodiment 4:
1. get fresh and alive sea cucumbers, gill, clean up with clear water.
2. the sea cucumber after will cleaning joins in the high-pressure bottle, carries out the high pressure slaking, time 5min.
3. the sea cucumber after the slaking is put in 3% the Klorvess Liquid, the liquor capacity of potassium chloride is 4 times of sea cucumber weight.Be the weight ratio 1:4 of sea cucumber and potassium ion solution.15～20 ℃ of soaking temperatures, soak time 30h.
4. will pull out with the soaked sea cucumber of potassium ion solution, carry out ion-exchange equilibrium, reach the effect of sending out Stichopus japonicus (processed) simultaneously with pure water.Change water every day 3 times, the time is 60h.
5. packing, sterilization: will flood and to pack, sterilize after displacement sea cucumber contained humidity control is well done.
6. product quality: protein (in the aquatic foods product) 4.6%, sodium (in dry product) content 1010mg/kg, potassium (in dry product) content 17800mg/kg, pH7.4
Embodiment 5:
1. get trepang, after easing back with a clear water immersion system, water cleans up.
2. the sea cucumber after will cleaning joins in the high-pressure bottle, carries out the high pressure slaking, time 15min.
3. the sea cucumber after the slaking is put in 4% the liquor kalii acetici, the liquor capacity of potassium acetate is 5 times of sea cucumber weight.Be the weight ratio 1:5 of sea cucumber and potassium ion solution.20～25 ℃ of soaking temperatures, soak time 24h.
4. will pull out with the soaked sea cucumber of potassium ion solution, carry out ion-exchange equilibrium, reach the effect of sending out Stichopus japonicus (processed) simultaneously with pure water.Change water every day 4 times, the time is 48h.
5. packing, sterilization: will flood and to pack, sterilize after displacement sea cucumber contained humidity control is well done.
6. product quality: protein (in the aquatic foods product) 3.1%, sodium (in dry product) content 959mg/kg, potassium (in dry product) content 19700mg/kg, pH7.3.
Embodiment 6:
1. get fresh and alive sea cucumbers, gill, clean up with clear water.
2. the sea cucumber after will cleaning joins in the high-pressure bottle, carries out the high pressure slaking, time 30min.
3. the sea cucumber after the slaking is put in 5% the Klorvess Liquid, the liquor capacity of potassium chloride is 6 times of sea cucumber weight.Be the weight ratio 1:6 of sea cucumber and potassium ion solution.25～30 ℃ of soaking temperatures, soak time 18h.
4. will pull out with the soaked sea cucumber of potassium ion solution, carry out ion-exchange equilibrium, reach the effect of sending out Stichopus japonicus (processed) simultaneously with pure water.Change water every day 4 times, the time is 36h.
5. packing, sterilization: will flood and to pack, sterilize after displacement sea cucumber contained humidity control is well done.
6. product quality: protein (in the aquatic foods product) 2.1%, sodium (in dry product) content 708mg/kg, potassium (in dry product) content 20200mg/kg, pH7.5.
Embodiment 7:
1. get fresh and alive sea cucumbers, gill, clean up with clear water.
2. the sea cucumber after will cleaning joins in the pot, precooks time 60min.Then sea cucumber is transferred in the pressure cooker, carries out the high pressure slaking, time 5min.
3. the sea cucumber after the slaking is put in 6% the Klorvess Liquid, the liquor capacity of potassium chloride is 7 times of sea cucumber weight.Be the weight ratio 1:7 of sea cucumber and potassium ion solution.30～35 ℃ of soaking temperatures, soak time 12h.
4. will pull out with the soaked sea cucumber of potassium ion solution, carry out ion-exchange equilibrium, reach the effect of sending out Stichopus japonicus (processed) simultaneously with pure water.Change water every day 4 times, the time is 24h.
5. packing, sterilization: will flood and to pack, sterilize after displacement sea cucumber contained humidity control is well done.
6. product quality: protein (in the aquatic foods product) 3.5%, sodium (in dry product) content 674mg/kg, potassium (in dry product) content 21300mg/kg, pH7.6.
Embodiment 8:
1. get the salt marsh trepang, after a system that is soaked in water eases back, clean up with clear water.
2. the sea cucumber after will cleaning joins in the pot, precooks time 30min.Then sea cucumber is transferred in the pressure cooker, carries out the high pressure slaking, time 10min.
3. the sea cucumber after the slaking is put in 8% the high potassium edible salt of the low sodium solution, the liquor capacity of the low high potassium edible salt of sodium is 8 times of sea cucumber weight.Be the weight ratio 1:8 of sea cucumber and potassium ion solution.35～40 ℃ of soaking temperatures, soak time 6h.
4. will pull out with the soaked sea cucumber of potassium ion solution, carry out ion-exchange equilibrium, reach the effect of sending out Stichopus japonicus (processed) simultaneously with pure water.Change water every day 5 times, the time is 18h.
5. packing, sterilization: will flood and to pack, sterilize after displacement sea cucumber contained humidity control is well done.
6. product quality: protein (in the aquatic foods product) 3.7%, sodium (in dry product) content 594mg/kg, potassium (in dry product) content 21900mg/kg, pH7.6.
Embodiment 9:
1. get fresh and alive sea cucumbers, gill, clean up with clear water.
2. the sea cucumber after will cleaning joins in the pot, precooks time 5min.Then sea cucumber is transferred in the pressure cooker, carries out the high pressure slaking, time 20min.
3. the sea cucumber after the slaking is put in 10% the Klorvess Liquid, the liquor capacity of potassium chloride is 10 times of sea cucumber weight.Be the weight ratio 1:10 of sea cucumber and potassium ion solution.40～50 ℃ of soaking temperatures, soak time 0.5h.
4. will pull out with the soaked sea cucumber of potassium ion solution, carry out ion-exchange equilibrium, reach the effect of sending out Stichopus japonicus (processed) simultaneously with pure water.Change water every day 5 times, the time is 12h.
5. packing, sterilization: will flood and to pack, sterilize after displacement sea cucumber contained humidity control is well done.
6. product quality: protein (in the aquatic foods product) 2.4%, sodium (in dry product) content 599mg/kg, potassium (in dry product) content 29200mg/kg, pH7.6.
The making of embodiment 10 freeze-drying sea cucumbers
Step 1.2.3. and 4 operations with example 1～example 9.
5. sea cucumber is pulled out to the freeze-drying pallet, carried out vacuum freeze drying.Temperature is less than 60 degree, and vacuum is less than 80Pa.Time 24～48h.
6. pack.
7. product quality: protein (in dry product) 79.8%, sodium (in dry product) content 988mg/kg, potassium (in dry product) content 20900mg/kg, pH7.2.
The making of embodiment 11 capsule sea cucumbers
Step 1.2.3 and 4 operations with example 1～example 9.5. sea cucumber is directly carried out vacuum freeze drying or sea cucumber smashed after carry out the drying of freeze drying or any mode of heating.
6. dried sea cucumber is pulverized.
7. dress capsule, bubble-cap.
8. pack.
9. product quality: protein (in dry product) 76.5%, sodium (in dry product) content 969mg/kg, potassium (in dry product) content 20300mg/kg, pH7.4.
The making of embodiment 12 seasoning sea cucumbers
Step 1.2.3 and 4 operations with example 1～example 9.
5, the making of the preparation of soup stock and seasoning sea cucumber:
(1), bright saline taste
1) soup stock is made: with 5g how, very light blue, the 2g ginger of 7g spiceleaf, 5g white pepper, 5g joins in the 1500g water big fire and boils 20min, obtain feed liquid 1000g, in feed liquid, add 20g cooking wine, 20g oil consumption, 10g fish sauce, 30g salt, 10g monosodium glutamate, 5g sugar again, stir.
2) sea cucumber that 300g is made joins that to flood 18h in the 1000g feed liquid tasty.
3) sea cucumber is pulled out, control is done, packing, sterilization.
4) product quality: protein (in the aquatic foods product) 2.9%, sodium (in dry product) content 1260mg/kg, potassium (in dry product) content 14900mg/kg, pH7.6.
(2), Sichuan pungent
1) soup stock is made: 5g capsicum, 10g fiber crops green pepper, 1g cloves, 1g cardamom, 5g is very light blue, 5g ginger joins in the 1500g water big fire and boils 20min, obtain feed liquid 1000g, in feed liquid, add 20g cooking wine, 35g salt, 10g monosodium glutamate, 15g chilli oil, 15g sesame oil again, stir.
2) sea cucumber that 300g is made joins that to flood 3h in the 1000g feed liquid tasty.
3) sea cucumber is pulled out, control is done, packing, sterilization.
4) product quality: protein (in the aquatic foods product) 3.4%, sodium (in dry product) content 1120mg/kg, potassium (in dry product) content 13700mg/kg, pH7.7.
(3), garlic solvent pungent
1) soup stock is made: 7g capsicum, 2g anise, 1g Chinese prickly ash, 1g cloves, 5g is very light blue, 2g ginger, 10g garlic join in the 1500g water big fire and boil 20min, obtain feed liquid 1000g, in feed liquid, add 20g cooking wine, 30g salt, 10g monosodium glutamate, 40g chilli garlic sauce again, stir.2) sea cucumber that 300g is made joins that to flood 10h in the 1000g feed liquid tasty.
3) sea cucumber is pulled out, control is done, packing, sterilization.
4) product quality: protein (in the aquatic foods product) 3.1%, sodium (in dry product) content 962mg/kg, potassium (in dry product) content 16700mg/kg, pH7.6.
(4), Korea Spro's formula pungent
1) soup stock is made: 5g capsicum, 2g anise, 1g Chinese prickly ash, 1g cloves, 5g is very light blue, 2g ginger, 5g longan join in the 1500g water big fire and boil 20min, obtain feed liquid 1000g, in feed liquid, add 20g cooking wine, 30g salt, 10g monosodium glutamate, 5g sugar, Korea Spro's 40g formula thick chilli sauce again, stir.
2) sea cucumber that 300g is made joins that to flood 6h in the 1000g feed liquid tasty.
3) sea cucumber is pulled out, control is done, packing, sterilization.
4) product quality: protein (in the aquatic foods product) 2.7%, sodium (in dry product) content 1020mg/kg, potassium (in dry product) content 17800mg/kg, pH7.6.
(5), mustard flavor
1) soup stock is made: 5g anise, 3g Chinese prickly ash, 5g white pepper, 5g black pepper, 5g is very light blue, 2g ginger joins in the 1500g water big fire and boils 20min, obtain feed liquid 1000g, in feed liquid, add 20g cooking wine, 30g salt, 10g monosodium glutamate, 40g soy sauce, 10g wasabi again, stir.
2) sea cucumber that 300g is made joins that to flood 14h in the 1000g feed liquid tasty.
3) sea cucumber is pulled out, control is done, packing, sterilization.
4) product quality: protein (in the aquatic foods product) 3.5%, sodium (in dry product) content 921mg/kg, potassium (in dry product) content 20100mg/kg, pH7.4.
(6), sweet taste
1) soup stock is made: 5g kaempferia galamga, 7g spiceleaf, 5g white pepper, 5g is very light blue, 2g ginger joins in the 1500g water big fire and boils 20min, obtains feed liquid 1000g, adds 20g cooking wine, 30g salt, 10g monosodium glutamate, 100g sugar, 50g honey again in feed liquid, stirs.
2) sea cucumber that 300g is made joins that to flood 10h in the 1000g feed liquid tasty.
4) product quality: protein (in the aquatic foods product) 3.2%, sodium (in dry product) content 869mg/kg, potassium (in dry product) content 21000mg/kg, pH7.4.
(7), tart flavour
1) soup stock is made: 5g kaempferia galamga, 7g spiceleaf, 5g white pepper, 5g is very light blue, 2g ginger joins in the 1500g water big fire and boils 20min, obtains feed liquid 1000g, adds 20g cooking wine, 30g salt, 10g monosodium glutamate, 50g light-coloured vinegar, 50g mature vinegar again in feed liquid, stirs.
2) sea cucumber that 300g is made joins that to flood 5h in the 1000g feed liquid tasty.
3) sea cucumber is pulled out, control is done, packing, sterilization.
4) product quality: protein (in the aquatic foods product) 4.2%, sodium (in dry product) content 1200mg/kg, potassium (in dry product) content 18700mg/kg, pH7.6.
(8), satay flavor
1) soup stock is made: 5g anise, 3g Chinese prickly ash, 3g cassia bark, 5g is very light blue, 2g ginger joins in the 1500g water big fire and boils 20min, obtain feed liquid 1000g, in feed liquid, add 20g cooking wine, 20g oil consumption, 30g salt, 10g monosodium glutamate, 30g barbeque sauce, 30g soy sauce, 20g hoisin sauce again, stir.
2) sea cucumber that 300g is made joins that to flood 24h in the 1000g feed liquid tasty.
3) sea cucumber is pulled out, control is done, packing, sterilization.
4) product quality: protein (in the aquatic foods product) 5.1%, sodium (in dry product) content 1320mg/kg, potassium (in dry product) content 17700mg/kg, pH7.8.
(9), fermented soya bean flavor
1) soup stock is made: 5g anise, 3g Chinese prickly ash, 2g cardamom, 5g is very light blue, 2g ginger joins in the 1500g water big fire and boils 20min, obtains feed liquid 1000g, adds 20g cooking wine, 30g salt, 10g monosodium glutamate, 30g fermented soya bean sauce, 30g thick chilli sauce again in feed liquid, stirs.
2) sea cucumber that 300g is made joins that to flood 20h in the 1000g feed liquid tasty.
3) sea cucumber is pulled out, control is done, packing, sterilization.
4) product quality: protein (in the aquatic foods product) 2.7%, sodium (in dry product) content 1060mg/kg, potassium (in dry product) content 18900mg/kg, pH7.2.
(10), spiced flavor
1) soup stock is made: 5g anise, 5g fennel, 5g tsaoko, 5g Radix Glycyrrhizae, 5g white pepper, 5g is very light blue, 2g ginger joins in the 1500g water big fire and boils 20min, obtain feed liquid 1000g, in feed liquid, add 20g cooking wine, 30g salt, 10g monosodium glutamate, 10g spiced flour again, stir.
2) sea cucumber that 300g is made joins that to flood 15h in the 1000g feed liquid tasty.
3) sea cucumber is pulled out, control is done, packing, sterilization.
4) product quality: protein (in the aquatic foods product) 3.4%, sodium (in dry product) content 980mg/kg, potassium (in dry product) content 20900mg/kg, pH7.4.
(10) (one), Chaozhou local flavor
1) soup stock is made: 5g galingal, 5g south ginger, 2g nutmeg, 3g spiceleaf, 5g Momordica grosvenori, 2g lemon-grass, the 2g root of Dahurain angelica, 5g is very light blue, 2g ginger joins in the 1500g water big fire and boils 20min, obtain feed liquid 1000g, in feed liquid, add 20g cooking wine, 30g salt, 10g monosodium glutamate, 30g Guangzhou rice wine, the 30g tincture of capsicum again, stir.
2) sea cucumber that 300g is made joins that to flood 8h in the 1000g feed liquid tasty.
3) sea cucumber is pulled out, control is done, packing, sterilization.
4) product quality: protein (in the aquatic foods product) 3.8%, sodium (in dry product) content 860mg/kg, potassium (in dry product) content 21900mg/kg, pH7.9.
(10) (two), pot-stewed fowl
1) soup stock is made: 1g tsaoko, 2g Chinese prickly ash, 1g chilli, 1g Radix Glycyrrhizae, 1g fennel, 2g cardamom, 2g spiceleaf, 1g anise, 1g cassia bark, 5g is very light blue, 2g ginger joins in the 1500g water big fire and boils 20min, obtain feed liquid 1000g, in feed liquid, add 20g cooking wine, 30g salt, 10g monosodium glutamate, 20g light soy sauce, 20g dark soy sauce, 10g bittern again, stir.
2) sea cucumber that 300g is made joins that to flood 24h in the 1000g feed liquid tasty.
3) sea cucumber is pulled out, control is done, packing, sterilization.
4) product quality: protein (in the aquatic foods product) 4.5%, sodium (in dry product) content 1290mg/kg, potassium (in dry product) content 13900mg/kg, pH7.7.
Claims (9)
1. cucumber product, it is characterized in that the hyperkalemia hyponatremia shortening cucumber product made with the sylvite impregnation process behind the sea cucumber shortening, its quality index is: protein content 〉=2%, in the sodium content≤2000mg/kg of dry product, in the potassium content 〉=10000mg/kg of dry product, pH7～9;
Product not only keeps whole sea cucumbers and has abundant natural nutrient component, has certain rigidity and elasticity simultaneously: keep the natural profile state of sea cucumber.
2. according to the described cucumber product of claim 1, it is characterized in that described shortening cucumber product is basic instant holothurian and the local flavor instant holothurian that processes with the local flavor soup stock.
3. according to the described cucumber product of claim 1, it is characterized in that described shortening cucumber product is freeze-drying sea cucumber and beche-de-mer capsules, it is 45～85% in the dry product protein content, in dry product sodium content≤2000mg/kg, in dry product potassium content 〉=10000mg/kg.
4. the preparation method of cucumber product as claimed in claim 1 is characterized in that processing step is:
(1) raw material is handled: get fresh and alive sea cucumbers, gill, water cleans up stand-by;
(2) slaking: the sea cucumber of handling well is adopted poach: boiling water boils 30min～2h, perhaps adopts the method for HTHP, and 105～120 ℃, 5～30min carries out slaking with sea cucumber;
(3) sylvite dipping: the sea cucumber after the slaking is contained potassium salt soln dipping, potassium concentration 0.1～10% (weight), 0～50 ℃ of dipping temperature, soak time 0.5～48h;
(4) water purification displacement: will pull out with the soaked sea cucumber of potassium ion solution, and soak 12～96h, and change water every day 2～5 times with pure water;
(5) pack, sterilize: can pack, sterilize after the contained humidity control is done; Wherein: described sylvite is potassium acetate, potassium chloride, potash, low sodium edible salt or its mixture of food-grade.
5. according to the preparation method of the described cucumber product of claim 4, it is characterized in that used raw material is salt marsh sea cucumber, half-dried sea cucumber or dried sea-cucumber in described processing step (1) the raw material treatment step, send out with the clear water immersion and make cleaned standby seam.
6. according to the preparation method of the described cucumber product of claim 4, it is characterized in that described processing step (2) slaking is: the sea cucumber after will cleaning joins the 5～60min that precooks in the pot earlier, then sea cucumber is transferred in the pressure cooker, carries out high pressure slaking 5～20min.
7. according to the preparation method of the described cucumber product of claim 4, it is characterized in that after processing step (4) water purification is replaced sea cucumber being added the soup stock of distinguishing the flavor of floods, and make the instant holothurian of various tastes, local flavor after control is done, packs, sterilized.
8. according to the preparation method of the described cucumber product of claim 4, it is characterized in that after the displacement of processing step (4) water purification, the freeze-drying sea cucumber being made in the sea cucumber freeze-drying.
9. according to the preparation method of claim 4 or 8 described cucumber products, it is characterized in that after after the displacement of processing step (4) water purification the sea cucumber freeze-drying being pulverized, making beche-de-mer capsules.
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