CN101695396B - Method for preparing instant trepang - Google Patents
Method for preparing instant trepang Download PDFInfo
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- CN101695396B CN101695396B CN2009101880648A CN200910188064A CN101695396B CN 101695396 B CN101695396 B CN 101695396B CN 2009101880648 A CN2009101880648 A CN 2009101880648A CN 200910188064 A CN200910188064 A CN 200910188064A CN 101695396 B CN101695396 B CN 101695396B
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- sea cucumber
- water
- trepang
- slaking
- smearing
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Abstract
The invention relates to a method for preparing an instant trepang, which is characterized by smearing a TG enzyme on the surface of a cooked trepang so as to keep the unchanged shape and quality of the cooked trepang under a situation that a preservation environment is changed. The method comprises the following steps of: (1) processing the trepang: cleaning a fresh trepang of which the viscera is removed or a dry, half-dry or salted trepang which is soaked by water for later use; (2) cooking the trepang; (3) soaking the cooked trepang by the water for 10-80 hours and draining the water on the surface after taking out; (4) smearing the TG enzyme with the weight of 0.1-10% of the weight of the trepang on the surface of the trepang: smearing the powder of the TG enzyme on the trepang directly or smearing the TG enzyme by a wet method; and (5) standing the trepang which is smeared with the TG enzyme for 1-50 hours and keeping the environmental temperature at 0-15 DEG C; packaging after flushing by clear water cleanly, and sterilizing. The method is also suitable for preparing the instant trepang with any sauce or taste and obtains the same effect.
Description
Technical field
The invention belongs to the food processing technology field that derives from the mollusk raw material.The applied technical field that also relates to simultaneously enzyme.
Background technology
China is the country of beche-de-mer the earliest in the world, since ancient times sea cucumber promptly by people as first of " marine products eight delicacies ".Sea cucumber is echinoderm, and is of a great variety, and the whole world has kind more than 1100 approximately, kind surplus China has 100 approximately, and kind surplus in the of spendable about 20 is one of China's marine economy resource treasure.The irregular conical corn of 4～6 row sizes is arranged, and the sea cucumber that is arranged in irregular coniform corn cries stichopus japonicus.Stichopus japonicus can be described as the highest a kind of sea cucumber of edibility, stichopus japonicus in the Huanghai Sea marine site of China, all there is distribution in marine site, the Bohai Sea etc.Particularly in coastal cities such as Dalian, Qingdao, the stichopus japonicus product has become local a kind of culture.The deep processed product of stichopus japonicus also is of all kinds.Instant holothurian should be the product a kind of more salable in the sea cucumber.
Instant holothurian can be in great demand, and the advantage of this product self is arranged naturally, such as instant etc.For example: CN 9310211.1, and CN 02132777.7, and CN 03112569.7; CN 200510086113.9; CN200510110561.8, CN 200610042116.7, all are to handle sea cucumber with specific process separately; Can make food of sea cucumber both keep nutrition, the taste of sea cucumber to reach, can easily eat again.But also there are many defectives that it is promoted that limit on a large scale in instant holothurian: running into high temperature or behind freezingization ice like sea cucumber; Phenomenons such as individual contraction, the variation of soft durometer mouthfeel appear; These have all seriously influenced the article phase of instant holothurian, also can restrict the market development of instant holothurian simultaneously.
Summary of the invention
Based on the deficiency that prior art exists, the object of the present invention is to provide a kind of be not afraid of high temperature and the freezing variation that waits environment, keep the own form of sea cucumber, the while can be accomplished the preparation method of instant holothurian of elasticity and the certain mouthfeel of sea cucumber.
Technical scheme of the present invention is to use TG enzyme (glutamine transaminage) to smear on shortening sea cucumber surface, to keep shortening sea cucumber constant form and quality under the situation of preservation environmental change.Concrete processing step is:
(1) sea cucumber is handled: can use the fresh sea cucumber of removing internal organ; Dried, the half-dried or salt marsh sea cucumber that water is sent out, it is subsequent use to clean the back.
(2) sea cucumber is carried out slaking, 105～120 ℃ of high pressure slakings 5～30 minutes, or 90～100 ℃ water carried out poach 30 minutes～2 hours.
(3) the sea cucumber water after the slaking is sent out system 10～80 hours at normal temperatures, takes out the back control and removes surface moisture.
(4) smear TG enzyme (glutamine transaminage) on the sea cucumber surface: the amount of smearing is 0.1～10% of a slaking sea cucumber weight.The mode that adds can adopt dry method to smear, and is about to TG enzyme powder and directly spreads upon the sea cucumber surface uniformly; Also can adopt wet method to smear, promptly earlier with the TG enzyme with a spot of water according to the TG enzyme: after water (weight ratio)=1: 1～5 dilutions, it is surperficial to be applied to the slaking sea cucumber then uniformly.Slaking sea cucumber surface moisture bigger the time be suitable for dry method and smear; Some then suitable wet methods of slaking sea cucumber dry tack free are smeared.
The sea cucumber of (5) smearing the TG enzyme was placed 1～50 hour, and environment temperature remains on 0～15 ℃.Clean with flushing with clean water then.
(6) with its packing, sterilization, dress feather cockscomb.
This method also is applicable to any shortening instant holothurian, even for example add flavor sea cucumber, local flavor instant holothurian etc.Boiled 30 minutes～2 hours as long as the sea cucumber after will handling after the step (5) goes into to add in flavor soup stock or the local flavor material soup, take out control that dried soup juice can be packed, sterilization, dress feather cockscomb.Even this treated flavor sea cucumber, the local flavor instant holothurian of adding can be obtained same effect.
The instant holothurian of producing with method of the present invention is not afraid of the variation of high temperature and environment such as freezing, keeps the own form of sea cucumber, can accomplish the elasticity of sea cucumber and certain mouthfeel simultaneously.In the large-scale production process, easy control simple to operate.And be the natural sea cucumber goods of the relieved green health of a kind of safety fully.
The specific embodiment
The making of embodiment 1. instant holothurians.
1, fresh and alive sea cucumbers clean, gill, subsequent use.
2, sea cucumber is carried out slaking, 120 ℃ of high pressure slakings 5 minutes.
3, the sea cucumber water after the slaking is sent out system 10 hours, and take out the back and the sea cucumber surface moisture is removed in control.
4, smear TG enzyme (glutamine transaminage) on its surface.The amount of smearing is 0.1% of a slaking sea cucumber weight.TG enzyme powder is directly spread upon on the sea cucumber uniformly.
The sea cucumber of 5, smearing the TG enzyme was placed 1 hour, and environment temperature remains on 0 ℃.Clean with flushing with clean water then.
6, packing, sterilization and vanning.
7, the instant holothurian of producing freezing, thaw and high-temperature process after, organoleptic indicators such as outward appearance elasticity are constant.
The making of embodiment 2. instant holothurians.
1, fresh and alive sea cucumbers clean, gill, subsequent use.
2, sea cucumber is carried out slaking, 115 ℃ of high pressure slakings 15 minutes.
3, the sea cucumber water after the slaking is sent out system 50 hours, and take out the back and the sea cucumber surface moisture is removed in control.
4, smear TG enzyme (glutamine transaminage) on its surface.The amount of smearing is 1% of a slaking sea cucumber weight.TG enzyme powder is directly spread upon on the sea cucumber uniformly.
The sea cucumber of 5, smearing the TG enzyme was placed 10 hours, and environment temperature remains on 4 ℃.Clean with flushing with clean water then.
6, packing, sterilization and vanning.
7, the instant holothurian of producing freezing, thaw and high-temperature process after, organoleptic indicators such as outward appearance elasticity are constant.
The making of embodiment 3. instant holothurians.
1, getting unsalted dried sea cucumbers cleans subsequent use afterwards with the clear water maceration.
2, sea cucumber is carried out slaking, 110 ℃ of high pressure slakings 20 minutes.
3, the sea cucumber water after the slaking is sent out system 50 hours, and the system of sending out finishes it is controlled dried surface moisture.
4, smear TG enzyme (glutamine transaminage) on its surface.The amount of smearing is 5% of a slaking sea cucumber weight.Earlier with TG enzyme water according to the TG enzyme: after water (weight ratio)=dilution in 1: 1, spread upon on the sea cucumber uniformly.
The sea cucumber of 5, smearing the TG enzyme was placed 20 hours, and environment temperature remains on 8 ℃.Clean with flushing with clean water then.
6, packing, sterilization and vanning.
7, the instant holothurian of producing freezing, thaw and high-temperature process after, organoleptic indicators such as outward appearance elasticity are constant.
The making of embodiment 4. instant holothurians.
1, getting the salt marsh dried sea-cucumber cleans subsequent use afterwards with the clear water maceration.
2, sea cucumber is carried out slaking, 105 ℃ of high pressure slakings 30 minutes.
3, the sea cucumber water after the slaking is sent out system 70 hours, and the system of sending out finishes it is controlled dried surface moisture.
4, smear TG enzyme (glutamine transaminage) on its surface.The amount of smearing is 8% of a slaking sea cucumber weight.Earlier with TG enzyme water according to the TG enzyme: after water (weight ratio)=dilution in 1: 2, spread upon on the sea cucumber uniformly.
The sea cucumber of 5, smearing the TG enzyme was placed 30 hours, and environment temperature remains on 10 ℃.Clean with flushing with clean water then.
6, packing, sterilization and vanning.
7, the instant holothurian of producing freezing, thaw and high-temperature process after, organoleptic indicators such as outward appearance elasticity are constant.
The making of embodiment 5. instant holothurians.
1, getting the salt marsh dried sea-cucumber cleans subsequent use afterwards with the clear water maceration.
2, sea cucumber is carried out slaking, 90 ℃ of poach slakings 120 minutes.
3, the sea cucumber water after the slaking is sent out system 80 hours, and the system of sending out finishes it is controlled dried surface moisture.
4, smear TG enzyme (glutamine transaminage) on its surface.The amount of smearing is 10% of a slaking sea cucumber weight.Earlier with TG enzyme water according to the TG enzyme: after water (weight ratio)=dilution in 1: 3, spread upon on the sea cucumber uniformly.
The sea cucumber of 5, smearing the TG enzyme was placed 40 hours, and environment temperature remains on 15 ℃.Clean with flushing with clean water then.
6, packing, sterilization and vanning.
7, the instant holothurian of producing freezing, thaw and high-temperature process after, organoleptic indicators such as outward appearance elasticity are constant.
The making of embodiment 6. instant holothurians.
1, getting the salt marsh dried sea-cucumber cleans subsequent use afterwards with the clear water maceration.
2, sea cucumber is carried out slaking, 95 ℃ of poach slakings 60 minutes.
3, the sea cucumber water after the slaking is sent out system 80 hours, and the system of sending out finishes it is controlled dried surface moisture.
4, smear TG enzyme (glutamine transaminage) on its surface.The amount of smearing is 3% of a slaking sea cucumber weight.Earlier with TG enzyme water according to the TG enzyme: after water (weight ratio)=dilution in 1: 4, spread upon on the sea cucumber uniformly.
The sea cucumber of 5, smearing the TG enzyme was placed 50 hours, and environment temperature remains on 4 ℃.Clean with flushing with clean water then.
6, packing, sterilization and vanning.
7, the instant holothurian of producing freezing, thaw and high-temperature process after, organoleptic indicators such as outward appearance elasticity are constant.
The making of embodiment 7. instant holothurians.
1, fresh and alive sea cucumbers clean, gill, subsequent use.
2, sea cucumber is carried out slaking, 100 ℃ of poach slakings 30 minutes.
3, the sea cucumber water after the slaking is sent out system 10 hours, and the system of sending out finishes it is controlled dried surface moisture.
4, smear TG enzyme (glutamine transaminage) on its surface.The amount of smearing is 6% of a slaking sea cucumber weight.Earlier with TG enzyme water according to the TG enzyme: after water (weight ratio)=dilution in 1: 5, spread upon on the sea cucumber uniformly then.
The sea cucumber of 5, smearing the TG enzyme was placed 20 hours, and environment temperature remains on 5 ℃.Clean with flushing with clean water then.
6, packing, sterilization and vanning.
7, the instant holothurian of producing freezing, thaw and high-temperature process after, organoleptic indicators such as outward appearance elasticity are constant.
The embodiment 8. instant making that add the sea cucumber of distinguishing the flavor of.
1, carry out after the slaking sea cucumber for use.
2, soup stock preparation: the water that chop is added double weight is boiled with big fire, and little fire was stewed 2 hours slowly, added an amount of soy sauce, white sugar, salt, ginger, green onion, garlic, anise fennel flavouring therebetween.
3, slaking is good sea cucumber is controlled the solid carbon dioxide branch, uses slaking sea cucumber weight 2%TG enzyme (glutamine transaminage) powder directly to spread upon on the sea cucumber uniformly immediately.
The sea cucumber of 4, smearing the TG enzyme was placed 10 hours, and environment temperature remains on 4 ℃.Clean with flushing with clean water then.
5, the sea cucumber of handling well was gone in the soup stock smothered with 30 minutes, then it is taken out control and remove surface moisture.
6, packing, sterilization and vanning.
That 7, produces instantly adds the flavor sea cucumber, and water yield is few behind high temperature sterilization, and promptly sea cucumber is shrink-proof, and whole outward appearance receives temperatures involved little.
The making of embodiment 9. instant flavour holothurians.
1, carry out after the slaking sea cucumber for use.
2, soup stock preparation: fresh bamboo shoots, fresh mushroom, the aquatic foods of equivalent are attained the water that mushroom, bright coprinus comatus, bright Asparagus add twice above-mentioned raw materials weight boil with big fire; Little fire was stewed 2 hours slowly, added an amount of soy sauce, honey, salt, ginger, green onion, garlic, rod chilli and mushroom accurate adjustment material therebetween.
3, slaking is good sea cucumber is controlled the solid carbon dioxide branch, smears TG enzyme (glutamine transaminage) on its surface.The amount of smearing is 5% of a slaking sea cucumber weight.Earlier with TG enzyme water according to the TG enzyme: after water (weight ratio)=dilution in 1: 1, spread upon on the sea cucumber uniformly.
The sea cucumber of 4, smearing the TG enzyme was placed 20 hours, and environment temperature remains on 8 ℃.Clean with flushing with clean water then.
5, go in the soup stock smothered with 2 hours, take out the dried surface moisture of control.
6, packing, sterilization and vanning.
That 7, produces instantly adds the flavor sea cucumber, and water yield is few behind high temperature sterilization, and promptly sea cucumber is shrink-proof, and whole outward appearance receives temperatures involved little.
Claims (4)
1. the preparation method of instant holothurian is characterized in that smearing glutamine transaminage on slaking sea cucumber surface, and its processing step is:
(1) smear glutamine transaminage: with slaking sea cucumber control solid carbon dioxide branch, smear glutamine transaminage on its surface, the amount of smearing is 0.1～10% of a slaking sea cucumber weight; Smearing method is that dry method is smeared, and is about to the glutamine transaminage powder and directly spreads upon slaking sea cucumber surface uniformly;
(2) depositing: the sea cucumber of having smeared glutamine transaminage was 0～15 ℃ of held 1～50 hour, and the back is clean with flushing with clean water;
(3) with its packing, sterilization, vanning;
Said slaking sea cucumber makes by following method step:
A. sea cucumber is handled: remove the fresh sea cucumber of internal organ, it is subsequent use to clean the back;
B. sea cucumber slaking: 105～120 ℃ of slakings 5～30 minutes, or 90～100 ℃ water carried out poach 30 minutes～2 hours;
C. water is sent out: send out system 10～80 hours under the sea cucumber water normal temperature after the slaking, the back is taken out control and is removed surface moisture.
2. according to the preparation method of the said instant holothurian of claim 1; It is characterized in that said step (1) smears in the smearing method in the glutamine transaminage to smear with wet method substitutes dry method and smears; Promptly earlier with the glutamine transaminage water according to glutamine transaminage: the weight ratio of water is applied to the sea cucumber surface after being 1: 1～5 dilutions then uniformly.
3. according to the preparation method of the said instant holothurian of claim 1, it is characterized in that of the water hair-care articles replacement of the fresh sea cucumber of said step a with dried, half-dried or salt marsh sea cucumber.
4. according to the preparation method of the said instant holothurian of claim 1, it is characterized in that said instant holothurian is for adding flavor instant holothurian, local flavor instant holothurian; Its method for making is after step (2) depositing processing, sea cucumber to be gone in sauce soup or the local flavor material soup to boil 30 minutes～2 hours, takes out that the dried soup juice of control is packed, sterilization, vanning.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101880648A CN101695396B (en) | 2009-10-22 | 2009-10-22 | Method for preparing instant trepang |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101880648A CN101695396B (en) | 2009-10-22 | 2009-10-22 | Method for preparing instant trepang |
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| Publication Number | Publication Date |
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| CN101695396A CN101695396A (en) | 2010-04-21 |
| CN101695396B true CN101695396B (en) | 2012-06-20 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2009101880648A Expired - Fee Related CN101695396B (en) | 2009-10-22 | 2009-10-22 | Method for preparing instant trepang |
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Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102835687A (en) * | 2012-10-10 | 2012-12-26 | 戴世林 | Making process for instant live sea cucumber |
| CN103040020A (en) * | 2012-12-11 | 2013-04-17 | 郭叔铜 | Method for preparing high-pressure sea cucumber |
| CN104757599A (en) * | 2014-01-05 | 2015-07-08 | 唐丹 | Self-soaking light dry sea cucumber and production method thereof |
| CN104757600A (en) * | 2014-01-05 | 2015-07-08 | 唐丹 | Self-soaking light dry sea cucumber and production method thereof |
| CN104757601A (en) * | 2014-01-05 | 2015-07-08 | 唐丹 | Self-soaking light dry sea cucumber and production method thereof |
| CN104000231B (en) * | 2014-04-30 | 2016-07-06 | 浙江宏利水产有限公司 | A kind of East Sea ginseng processing |
| CN104544292A (en) * | 2015-01-07 | 2015-04-29 | 杜鑫鑫 | Method for processing steamed sea cucumbers |
| CN109007655A (en) * | 2018-08-06 | 2018-12-18 | 当代海洋生物科技（深圳）有限公司 | A kind of instant high-quality sea cucumber processing methods |
| CN110432424A (en) * | 2019-07-18 | 2019-11-12 | 北京同仁堂健康（大连）海洋食品有限公司 | A kind of grease stain sea cucumber and preparation method thereof |
| CN110338368A (en) * | 2019-08-09 | 2019-10-18 | 大连工业大学 | A kind of production method of stable in storage instant holothurian |
| CN110999948B (en) * | 2019-12-26 | 2023-05-19 | 中国海洋大学 | Cross-linking agent for improving stability of water-borne sea cucumbers and method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1475158A (en) * | 2002-08-15 | 2004-02-18 | 大连轻工业学院 | Instant sea cucumbus food and its preparation method |
| CN1559296A (en) * | 2004-03-12 | 2005-01-05 | 中国海洋大学 | Method for processing dried sea cucumbers |
-
2009
- 2009-10-22 CN CN2009101880648A patent/CN101695396B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1475158A (en) * | 2002-08-15 | 2004-02-18 | 大连轻工业学院 | Instant sea cucumbus food and its preparation method |
| CN1559296A (en) * | 2004-03-12 | 2005-01-05 | 中国海洋大学 | Method for processing dried sea cucumbers |
Non-Patent Citations (1)
| Title |
|---|
| 葛慧等.复合蛋白酶在即食海参加工中的应用.《水产科学》.2007,第26卷(第6期),327-330. * |
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