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Paten

  1. Penelusuran Paten Lanjutan
Nomor publikasiCN101978902 A
Jenis publikasiPenerapan
Nomor aplikasiCN 201010259970
Tanggal publikasi23 Feb 2011
Tanggal pengajuan23 Ags 2010
Tanggal prioritas23 Ags 2010
Juga dipublikasikan sebagaiCN101978902B
Nomor publikasi201010259970.5, CN 101978902 A, CN 101978902A, CN 201010259970, CN-A-101978902, CN101978902 A, CN101978902A, CN201010259970, CN201010259970.5
Penemu周颖, 张雪峰, 徐丽
Pemohon张雪峰
Ekspor KutipanBiBTeX, EndNote, RefMan
Tautan Eksternal:  SIPO, Espacenet
Sea cucumber undiluted liquid brewed instant stew and preparation method thereof
CN 101978902 A
Abstrak
The invention belongs to the field of health-care foods, and in particular relates to a preparation method of a sea cucumber undiluted liquid brewed instant stew. The invention needs to solve the technical problem of providing a convenient instant sea cucumber stew which not only keeps the original unique flavor of a strew to large extent but also preserves nutrient components for a long time, and a preparation method. The technical scheme of the invention, which solves the technical problem, is to provide the preparation method of the sea cucumber undiluted liquid brewed instant stew. The method comprises the following steps of: a, mixing prepared sea cucumbers and ingredients and then stewing or boiling to obtain a cooked product which contains solid matters and soup; b, separating, namely dividing the cooked product into the soup and the solid matters; c, bagging the solid matters which are obtained in the step b to obtain a solid matter bag, and bagging the soup which is obtained in the step b to obtain a soup bag ; and d, packaging by matching the solid matter bag with the soup bag to obtain the sea cucumber undiluted liquid brewed instant stew. The undiluted liquid brewed instant stew of the invention not only is convenient to take but also can preserve the nutrient components and flavor of the sea cucumber stew, and has a great market prospect.
Klaim(9)  diterjemahkan dari bahasa China
  1. 制备海参原汁回融方便炖品的方法,其特征在于包括以下步骤:a、将准备好的海参与配料进行配制,然后炖或煮得到包含固形物成分和汤汁的熟品;b、分离:将熟品分离为汤汁与固形物成分;c、将步骤b分离得到的固形物成分干燥后直接包装或粉碎后包装得固形物包;将步骤b分离得到的汤汁包装或干燥粉碎后包装得汤汁包;d、将固形物包和汤汁包搭配包装为原汁回融方便炖品;所述原汁回融是指用炖或煮得的熟品中分离后的汤汁成分冲泡分离后的固形物成分。 Preparation of cucumber juice back Dunpin melting convenient method, comprising the steps of: a, the prepared sea participation formulated ingredients, then stewed or boiled broth obtained containing solid ingredients and cooked product; b, separated : The product is separated into the soup cooked with solid components; c, after step b isolated dry solids content directly after the packaging or packaged crushed solids package; step b isolated packaged soup or dry crushed packaged soup package; d, the solid package and soup package with convenient packaging for the juice back to the stew melt; the juice back to the financial means soup ingredients cooked with stewed or cooked products in the separated After making solid component separation.
  2. 2.根据权利要求1所述的制备海参原汁回融方便炖品的方法,其特征在于:步骤a中所述的配料为雪蛤、燕窝、花胶、鱼翅、银耳、西洋参、灵芝、银杏、鲍鱼、鹿鞭、蹄筋、木瓜、黑木耳、蘑菇、枸杞、桂圆、冰糖、红枣、川贝、莲子、椰汁、奶品、百合、蜂蜜、高汤中的至少一种。 2. Preparation of cucumber juice back to claim a financial stew convenient method comprising: a step in the formulation of Hashima, bird's nest, maw, shark fin, white fungus, ginseng, Ganoderma lucidum, ginkgo, abalone, deer, tendons, papaya, black fungus, mushrooms, Chinese wolfberry, longan, sugar, dates, fritillary, lotus seeds, coconut, milk, lily, honey, broth at least one.
  3. 3.根据权利要求1所述的制备海参原汁回融方便炖品的方法,其特征在:步骤a中所述的炖为隔水炖或不隔水炖。 The sea cucumber juice preparation according to claim 1 back stew convenient way to thaw, characterized in that: a stew step described as ranch or ranch.
  4. 4.根据权利要求1所述的制备海参原汁回融方便炖品的方法,其特征在于:步骤c所述固形物成分的脱水干燥采用对流干燥、真空干燥、冷冻干燥或真空冷冻干燥的方式。 Cucumber juice preparation according to claim 1, wherein the melt back Dunpin convenient method, comprising: dehydrating the solid component c convection drying step of drying, vacuum drying, freeze drying or vacuum freeze-drying manner .
  5. 5.根据权利要求1所述的制备海参原汁回融方便炖品的方法,其特征在于:步骤c中所述的汤汁的干燥采用对流干燥、冷冻干燥或真空冷冻干燥的方式。 Cucumber juice prepared according to claim 1, wherein the melt back Dunpin convenient method, wherein: the broth in the drying step c using convection drying, freeze drying or vacuum freeze-drying methods.
  6. 6.海参原汁回融方便炖品,其特征在于:包含有:汤汁包,该汤汁包由海参与配料配制后炖或煮得到的包括固形物成分和汤汁的熟品中分离出的汤汁所制得;还包含有:固形物包,该固形物包由海参与配料配制后炖或煮得到的包括固形物成分和汤汁的熟品中分离出的固形物成分所制得;所述原汁回融是指食用时用分离出的汤汁成分冲泡分离出的固形物成分。 6. cucumber juice back easy stew melt, wherein: includes: soup packet, the packet soup ingredients from the sea to participate in the preparation of stewed or boiled obtained after including solid product ingredients and cooked soup isolated soup prepared; also includes: solid package, the solid ingredients involved in the preparation of the package by the sea after stewed or boiled obtained include solid ingredients and sauce cooked products separated solids prepared ingredients ; the juice back to the melt refers isolated eating soup ingredients to brew separated solids content.
  7. 7.根据权利要求6所述的海参原汁回融方便炖品,其特征在于:所述汤汁包为液体汤汁包或将汤汁干燥粉碎制得的汤汁干粉包。 Cucumber juice according to claim 6, wherein the melt back convenient stew, characterized in that: the package for a liquid broth or soup package dried soup broth obtained pulverized powder package.
  8. 8.根据权利要求6所述的海参原汁回融方便炖品,其特征在于:所述固形物包为固形物成分直接脱水制得;或者为固形物成分脱水粉碎制得的固形物干粉包。 Cucumber juice according to claim 6, wherein the melt back convenience stew, wherein: the solids component package for solids directly dehydration; or as a solid component obtained by dehydration of pulverized solid powder package .
  9. 9.根据权利要求8所述的海参原汁回融方便炖品,其特征在于:所述固形物成分的脱水是在定型模具中进行。 Cucumber juice according to claim 8, wherein the melt back convenience stew, wherein: said dehydration is carried out in the solid content of the sizing die.
Deskripsi  diterjemahkan dari bahasa China

海参原汁回融方便炖品及其制备方法 Cucumber juice blend easily back stew and its preparation method

技术领域 FIELD

[0001] 本发明属于保健食品领域,具体涉及一种海参原汁回融方便炖品及其制备方法。 [0001] The present invention belongs to the field of health food products, in particular to a sea cucumber juice back to the stew and convenient method for preparing melt. 背景技术 BACKGROUND

[0002] 随着生活品质的进一步提高,越来越多的人更注重产品品质、产品的营养和性能价格比,对食品加工的要求也越来越高,对高品质“方便”食品的需求激增。 [0002] With further improve the quality of life, more and more people pay more attention to product quality and cost performance nutrition products, food processing requirements have become more sophisticated, high-quality "convenience" food demand surge. 客观的说,我国目前生产的主流“方便”食品-采用常压热风干燥食品还存在不少品质调控难题。 Objectively speaking, China's current production of the mainstream "convenience" foods - foods using atmospheric air drying there are still many quality-control problems. 由此出现在国际市场上价格偏低、在国内市场打不开销路的严峻局面。 Hence there are low prices in the international market, sales in the domestic market can not open the grim situation. 那么只有大幅度改善传统“方便”食品品质,才能摆脱困境。 Then only greatly improve the traditional "convenience" food quality in order to bail out. 换言之,就是在加工全过程进行品质调控,注重营养成分、 风味的保留,但是按目前的工艺很难做到这一点;或者另辟蹊径,开发新的高品质方便食品的制备方法。 In other words, the whole process is in process quality control, pay attention to nutrition, flavor retention, but according to the current process is difficult to do that; or look for other ways to facilitate the development of new high-quality prepared foods.

[0003] 海参,属海参纲(Holothurioidea),是生活在海边至8000米的海洋软体动物,据今已有六亿多年的历史,海参以海底藻类和浮游生物为食。 [0003] sea cucumber, is Holothuroidea (Holothurioidea), is living in the sea to 8000 meters of marine mollusks, according to the exercises had been there six hundred million years of history, sea cucumber to the seabed algae and plankton for food. 海参全身长满肉刺,广布于世界各海洋中。 Sea cucumber body covered with burns, widely distributed in the world's oceans. 海参体呈圆柱形,口在前端,口周围有触手,肛门在后端。 Sea cucumber generally cylindrical mouth in front of the tentacles around the mouth, anus at the back end. 海参的生长区域很广阔,遍布世界各海洋。 Growing area of sea cucumber is very broad, covering all the oceans of the world. 我国南海沿岸种类较多,约有二十余种海参可供食用,中以刺参、乌参、乌元参、梅花参等经济价值较高。 More types of the South China Sea coast, about more than twenty kinds of edible sea cucumber, sea cucumber to high, black ginseng, ginseng Wu Yuan, plum and other parameters of economic value.

[0004] 海参又名刺参、海鼠、海瓜,因补益作用类似人参而得名。 [0004] Also known as sea cucumber sea cucumber, sea rat, sea melon, because ginseng tonic effect similar name. 海参肉质软嫩,营养丰富,是典型的高蛋白、低脂肪食物,滋味腴美,风味高雅,是久负盛名的名馔佳肴,是海味“八珍”之一,与海参、鲍鱼、鱼翅齐名,在大雅之堂上往往扮演着“压台轴”的角色。 Ruannen succulent cucumbers, nutritious, is a typical high-protein, low-fat foods, taste delicious beauty, style and elegant, is the name of the prestigious cuisine dishes are seafood "eight treasures" one of the sea cucumber, abalone, shark's fin par, in On formal occasions often play the role of "platens axis". 海参不仅是珍贵的食品,也是名贵的药材。 Sea cucumber is not only a precious food, but also valuable medicinal herbs. 据《本草纲目拾遗》中记载:海参,味甘咸,补肾,益精髓,摄小便,壮阳疗痿,其性温补,足敌人参,故名海参。 According to the "Compendium of Materia Medica" records: cucumbers, sweet and salty, kidney, benefits essence, taken the urine, impotence treatment and atrophy, their sexual warming, enough to participate enemy, hence the name sea cucumber. 现代研究表明,海参具有提高记忆力、延缓性腺衰老,防止动脉硬化、糖尿病以及抗肿瘤等作用。 Modern research shows that sea cucumber has to improve memory and delay gonadal aging, prevent arteriosclerosis, diabetes and anti-tumor effects.

[0005] 海参适宜虚劳赢弱,气血不足,营养不良,病后产后体虚之人食用;适宜肾阳不足, 阳痿遗精,小便频数之人食用;适宜高血压病,高脂血症,冠心病,动脉硬化之人食用;适宜癌症病人及放疗、化疗、手术后食用;适宜肝炎,肾炎,糖尿病患者及肝硬化腹水和神经衰弱者食用;适宜血友病患者及易于出血之人食用;适宜年老体弱者食用。 [0005] Suitable Consumption cucumbers frail, blood deficiency, malnutrition, disease, postpartum physically weak human consumption; suitable for kidney deficiency, impotence emission, frequent urination human consumption; suitable for hypertension, hyperlipidemia, coronary heart disease, arteriosclerosis human consumption; suitable for cancer patients and radiotherapy, chemotherapy, surgery consumption; suitable for hepatitis, nephritis, diabetes and liver cirrhosis and neurasthenia are edible; suitable for people with hemophilia and bleeding it easy to eat; suitable for the elderly and infirm consumption.

[0006] 可见,根据传统医学养生理论,海参是一种含有对人体健康有益成分的高档养生滋补品,较为珍贵。 [0006] visible, according to traditional Chinese medicine theory of health, sea cucumber is a composition containing beneficial to human health premium health supplements, the more precious. 长期以来,海参的最佳食用方式均以炖或煮的方式最为盛行,人们公认这既能最好的利用其营养成份和保留其独特的风味口感,达到“美味与滋补”的要求。 For a long time, sea cucumbers are the best way to eat stewed or boiled style is most prevalent, it is recognized that both the best use of its nutrients and retains its unique flavor taste, to "delicious and nutritious" requirements. 纯正炖品海参炖品入口味道清淡,有弹性,韧性。 Pure sea cucumber stew stew taste entrance light, flexible, resilient.

[0007] 但是,炖或煮这种食用方式过程复杂费时,难以适应快节奏的现代生活的要求。 [0007] However, stewed or boiled edible way this process is complex and time-consuming, difficult to adapt to the fast pace of modern life. 故也有研究将海参做成便于携带和食用的形式。 Therefore, there are also studies will be made portable and edible sea cucumber form.

[0008] 比如中国专利申请200610042116. 7 “浓缩即食海参制品的加工方法”中公开了将在压力釜中压熟的海参,再加入老汤腌渍入味,然后从老汤中取出后包装制得浓缩即食海参的方法。 [0008] For example Chinese patent application 200,610,042,116.7 "concentrated instant sea cucumber products, processing methods," discloses a pressure in the autoclave cooked cucumbers, then add soup tasty pickled, then after being removed from the package prepared soup concentrate instant sea cucumber method. 中国专利申请200510086113. 9 “即食海参及其制作方法”中公开的方法是将炖好得海参去掉汤汁或者和汤汁一起包装成为即食海参。 Chinese patent application 200,510,086,113.9 method "instant sea cucumber and its production method" is disclosed in the stew too good to be packaged together into instant sea cucumber sea cucumber soup or removed and soup. 该方法制备的产品,即难以品尝到海参独特的风味,也难以做到将营养成分的完全吸收。 Product prepared by the method that is difficult to enjoy the unique flavor of sea cucumber, it is difficult to achieve the complete absorption of nutrients. 中国专利申请200910015039. χ “海参速食汤”中公开了将海参煮熟后切成薄片,将薄片干燥后包装得速食汤,用开水冲泡饮用的方案。 Chinese patent application 200910015039. χ "instant sea cucumber soup" disclosed after cooked sliced cucumber, dried packaged sheet post instant soup, boiling water for drinking solution. 上述方案以及大量本领域的海参类方便食品,均是采用了要么将海参和汤汁一起包装的方案,要么舍弃汤汁,干燥海参本体的方案。 These programs as well as a large number of sea cucumbers in the art class convenience foods, are the use of either the sea cucumber soup together and packaged solutions, or give up the soup, dried sea cucumber body program. 前者保质期短,而且海参由于长期浸泡于汤汁中,营养和风味损失很快,往往还加有防腐剂,与吃新鲜海参炖煮熟品的口味和营养价值差距很大。 The former short shelf life, and as a result of long-term immersion in sea cucumber soup, nutrition and flavor loss quickly, often also added preservatives, and eat a lot of fresh sea cucumber stew cooked product taste and nutritional value gap. 而后者舍弃了溶有大量的有益成分和风味成分的汤汁,其即品尝不到其独特的风味,也难以做到将营养成分的完全吸收。 The latter give up a lot of dissolved soup beneficial ingredients and flavor ingredients, and its taste is less than that of its unique flavor, it is difficult to achieve the complete absorption of nutrients.

[0009] 本领域目前需要开发新的方便且兼具美味与滋补功能的海参方便食品。 [0009] The present need to develop new fields and both delicious and nutritious convenience features cucumbers convenience foods. 发明内容 SUMMARY

[0010] 本发明要解决的技术问题是提供一种既能较大程度的保持炖品原有独特的风味, 也能做到将营养成分长期保全的方便速食海参炖品及制备方法。 [0010] The present invention to solve the technical problem is to provide a greater degree of maintaining both the original stew unique flavor, can be done to facilitate instant sea cucumber stew and preparation of long-term preservation of the nutrients.

[0011] 本发明解决技术问题的技术方案是提供一种制备海参原汁回融方便炖品的方法。 [0011] The present invention solves the technical problem is to provide technical solutions cucumber juice convenient method for preparing a stew back thaw. 该方法包括以下步骤: The method comprises the steps of:

[0012] a、将准备好的海参与配料进行配制,然后炖或煮得到包含固形物成分和汤汁的熟 [0012] a, will be ready to participate in sea ingredients are formulated, then get cooked or boiled stew and soup ingredients containing solids

P P

m ; m;

[0013] b、分离:将熟品分离为汤汁与固形物成分; [0013] b, separation: the cooked product is separated into the broth and solid components;

[0014] C、将步骤b分离得到的固形物成分干燥后直接包装或粉碎后包装得固形物包;将步骤b分离得到的汤汁包装或干燥粉碎后包装得汤汁包; [0014] C, after step b isolated dry solids content directly after the packaging or packaged crushed solids package; after step b isolated soup packaging or packaged soup package dried and crushed;

[0015] d、将固形物包和汤汁包搭配包装为原汁回融方便炖品; [0015] d, the solid package and soup package with convenient packaging for juice stew financial return;

[0016] 所述原汁回融是指用炖或煮得的熟品中分离后的汤汁成分冲泡分离后的固形物成分。 [0016] refers to the juice back to the melt solid ingredients soup ingredients cooked with stewed or cooked products separated separated after brewing.

[0017] 原汁回融的目的是使冲泡出的方便炖品尽可能和原来的炖品保持一致,做到原汁原味。 [0017] juice back to the melt is intended to provide a convenient brewing stew stew as possible and consistent with the original, so authentic.

[0018] 其中,上述方法步骤a中所指配料为雪蛤(林蛙油)、燕窝、花胶(鱼肚)、鱼翅、 银耳、西洋参(花旗参)、灵芝、银杏、鹿鞭、鲍鱼、蹄筋、黑木耳、食用蘑菇(例如蘑菇、香菇等)、木瓜、枸杞、桂圆、冰糖、红枣、川贝、莲子、椰汁、百合、蜂蜜、奶品、水果(例如菠萝、梨等)、高汤(例如鸡汤、蘑菇汤、肉汤等)等常用的海参配料中的至少一种。 [0018] wherein the method steps within the meaning of the ingredients for a Hashima (Rana oil), bird's nest, Maw (maw), shark fin, white fungus, American ginseng (Ginseng), Ganoderma lucidum, ginkgo, deer, abalone, tendons, black fungus, edible mushrooms (such as mushrooms, mushrooms, etc.), quince, medlar, longan, sugar, dates, fritillary, lotus seeds, coconut, lily, honey, milk, fruit (such as pineapple, pear, etc.), stock (eg At least one chicken soup, mushroom soup, broth, etc.) and other commonly used ingredients in the sea cucumber. 当然,姜、盐、糖等调味料也属于配料。 Of course, ginger, salt, sugar and other seasonings also belong ingredients. 配料与海参的配方按照日常食用的比例准备即可。 Sea cucumber recipe ingredients and in accordance with the proportion of daily consumption of preparation can be.

[0019] 其中,上述方法步骤a中所述的炖为隔水炖或不隔水炖。 [0019] wherein the method steps described in a stew of stew or stew.

[0020] 其中,上述方法步骤c所述固形物成分的脱水干燥采用对流干燥、真空干燥、冷冻干燥或真空冷冻干燥的方式。 [0020] wherein, dehydrated solid content of the above-described method steps c and dried using a convection drying, vacuum drying, freeze drying or vacuum freeze-drying methods. 一般干燥至含水率为18%以下。 Generally dried to a water content of 18% or less.

[0021] 其中,上述方法步骤c中所述的汤汁的干燥采用对流干燥、冷冻干燥或真空冷冻干燥的方式。 [0021] wherein, soup drying step c the above-described method using convection drying, freeze drying or vacuum freeze-drying methods. 一般干燥至含水率为18%以下。 Generally dried to a water content of 18% or less.

[0022] 本发明还提供了一种原汁回融方便炖品。 [0022] The present invention also provides a convenient back stew juice blend.

[0023] 该海参原汁回融方便炖品包含有: [0023] The sea cucumber juice blend easily back stew includes:

[0024] 汤汁包,该汤汁包由海参与配料配制后炖或煮得到的包括固形物成分和汤汁的熟品中分离出的汤汁所制得; After the [0024] soup packages, the package consists of soup stewed or broiled sea to get involved in the preparation of ingredients including solid ingredients and cooked soup soup isolated product prepared;

[0025] 还包含有:固形物包,该固形物包由海参与配料配制后炖或煮得到的包括固形物成分和汤汁的熟品中分离出的固形物成分所制得; [0025] further comprising: solids package, the package after solid ingredients formulated by sea involvement include stewed or boiled obtained solid component and cooked soup products separated solids component prepared;

[0026] 所述原汁回融是指食用时用分离出的汤汁成分冲泡分离出的固形物成分。 [0026] The juice back to the melt refers isolated eating soup ingredients to brew separated solids content.

[0027] 其中,上述汤汁包为液体汤汁包或将汤汁干燥粉碎制得的汤汁干粉包。 [0027] wherein the liquid broth soup package for packages or dried and crushed to prepare the soup broth powder packets.

[0028] 其中,上述固形物包为固形物成分直接脱水制得;或者为固形物成分脱水粉碎制得的固形物干粉包。 [0028] wherein the solids component package for solids direct dehydration; or as a solid component obtained by dehydration of crushed dry solids package.

[0029] 其中,上述固形物成分直接脱水是在定型模具中进行。 [0029] wherein the solid component directly dehydration is carried out in the sizing die. 这样可使脱水后的固形物成分具有较美观和规整的形状,便于包装和销售。 This allows the solids content after dehydration with a more beautiful and regular shape, easy packing and sales.

[0030] 使用本发明方法制备海参原汁回融方便炖品的关键之处在于为了最大化地保有食材风味和营养成分。 [0030] The method of the present invention to facilitate the preparation of cucumber juice stew financial return key is that in order to maximize the flavor and ingredients hold onto nutrients. 将炖或煮后的海参滋补品中的固形物和汤汁分离开,并按产品的设计方案根据需要,各自按材质特性分别进行相应的干燥。 The stewed or boiled sea cucumber tonic in separating solids and soup, according to product design as needed, according to the material properties of the respective corresponding drying respectively. 然后各自分别按份量要求分成若干份,再分别进行密闭包装,分别包装后的固形物包和汤汁包搭配装入产品包装内制成方便炖品。 Then according to the weight of each request separately into several parts, and then were sealed packaging, separately packaged soup solids package and the package is loaded with inner packaging made easy stew. 这里的搭配可以是将一个固形物包与一个或几个汤汁包装成一份方便炖品,也可以是将一个汤汁包与一个或几个固形物包装成一份方便炖品。 There may be a mix of a solid material with one or several packet soup packed into a convenient stew, soup may also be a package with one or more solid packaged in a convenient stew. 或者是多个固形物包和汤汁包包装成方便炖品,食用时按需搭配取用即可。 Or more of solid pack and packaged into convenient packages stew soup, eating with access to on-demand.

[0031] 本发明海参原汁回融方便炖品有以下几种主要形式: [0031] The present invention cucumber juice back easily melt stew are the following main forms:

[0032] 海参原汁回融方便炖品=脱水固形物包+液体汤汁包; [0032] cucumber juice back stew = dehydrated solids melt convenient package + liquid soup packages;

[0033] 海参原汁回融方便炖品=固形物干粉包+液体汤汁包; [0033] cucumber juice back stew convenient package + = dry solids liquid broth financial package;

[0034] 海参原汁回融方便炖品=脱水固形物包+汤汁干粉包; [0034] cucumber juice back stew = dehydrated solids melt convenient package + soup powder packet;

[0035] 海参原汁回融方便炖品=固形物干粉包+汤汁干粉包。 [0035] cucumber juice blend easily back stew = solids dry soup powder package + package.

[0036] 本发明中所指的原汁回融,是在使用该方便炖品时,可采用原来炖煮熟品中的汤汁冲泡固形物或可用原汤汁粉末溶解后进行冲泡,以使冲泡出的方便炖品尽可能和原来的炖品保持一致,做到原汁原味。 When [0036] The present invention refers to the juice back melt, is convenient to use the stew, stew cooked products can be had in the original soup broth brew solids or available were brewing powder dissolved in so convenient brew stew stew as possible and consistent with the original, so authentic. 而且当使用脱水固形物包的形式的方便炖品在进行原汁回融时,食用者还可以直接体验和感受到固形物回复到炖煮完成后的样貌的全过程,既赏心悦目,又营养滋补,增加了食用时的乐趣和享受,真正感受到食用传统炖品时的温馨和滋养。 And when using dehydrated solid form convenient package making stew juice melt back, eaters can directly experience and feel the solids back to the whole process is completed after the appearance of stew, both pleasant, and nutritious tonic, increase the fun and enjoyment when eating, eating really feel the warmth and nourishment when traditional stew.

[0037] 本发明带汤汁干粉包的海参原汁回融方便炖品在使用时,可以将汤汁包加适量热水冲至脱水前的体积,然后冲入脱水固形物或固形物干粉中,充分溶解后得到基本与处理前一致的的海参炖品,即可食用。 [0037] The present invention cucumber juice with dry soup stew convenient package back in use, you can add the amount of the soup packet to a volume of hot water before dehydration melting, and then into the dehydrated solids or solids in powder After fully dissolved before been basically consistent with the treatment of sea cucumber stew and serve immediately.

[0038] 本发明带液体汤汁包的海参原汁回融方便炖品在使用时,可以将汤汁包适当加热,然后冲入脱水固形物或固形物干粉中,充分溶解后得到基本与处理前一致的海参炖品, 即可食用。 [0038] cucumber juice with the present invention, a liquid soup stew convenient package back in use, you can blend the soup packet properly heated, and then dewatered solids or solids into powder to obtain a basic and fully dissolved after treatment consistent with the former sea cucumber stew and serve immediately. 总的说来,就色、香、味的整体效果而言脱水固形物包+液体汤汁包的方便炖品食用时较好。 Overall, the color, smell and taste in terms of the overall effect of the solids dewatering bag + convenience package soup stew liquid food is better. 但是带汤汁干粉包的方便炖品更好携带、贮存。 But easy stew soup powder with a better package to carry and storage.

[0039] 本发明的有益效果在于:本发明方法简便易行,制备的海参原汁回融方便炖品,便于携带,方便食用,且能很好的保有海参炖品本身的营养成分和风味,且另外不含有任何化学添加剂。 [0039] The present invention is a beneficial effect: the present method is simple, convenient sea cucumber juice stew prepared by melt back, easy to carry, easy to eat, and can retain a good cucumber stew itself nutrients and flavor, and additionally does not contain any chemical additives. 而带有脱水固形物包的海参方便炖品更能够很好地保有炖品的形貌,在回融时还能给消费者感官享受。 The sea cucumber with a solid package of dehydrated more easily stew stew can well hold onto morphology, and in return give consumers a financial Shihai senses. 本发明海参方便炖品能达到食用时的方便、美味、安全、滋补等要求,色、香、味俱全;且还能契合传统食用习惯,走出了本领域仅专注于将食材进行提取服用以期提高部分有效成分的摄取量的误区或者仅将将炖品整体加入添加剂罐装或真空包装以期延长保质期的误区,更易为顾客接受,具有很好的市场前景。 Sea cucumber stew present invention can be achieved easily when convenience food, delicious, safe, nutritious and other requirements, color, smell and taste; and also fit the traditional eating habits, out of this field will produce only focused on the extraction taking to improve part of the active ingredient intake misunderstanding or only the whole stew additive canned or vacuum packaging to extend the shelf life of the errors, easier for the customer to accept, with good market prospects. 具体实施方式 DETAILED DESCRIPTION

[0040] 以下通过具体实施方式对本发明的技术方案进行具体的说明。 [0040] The following specific embodiments of the aspect of the present invention will be specifically described.

[0041] 一般而言,本发明生产海参原汁回融方便炖品的方法的简要流程如下: [0041] In general, the present invention is the production of sea cucumber juice stew convenient way back to financial summary process is as follows:

[0042] 原料选择一前期制备一烹饪(风味调配)—分离一按需要分别干燥一(按需要粉碎)一灭菌一包装。 [0042] A selection of raw materials for preparing a pre-cooking (flavor deployment) - separated by a dry one needs (as required crushed) were one of a sterile packaging.

[0043] 本发明方法具体而言包括以下步骤: [0043] Specifically, the method of the present invention comprises the steps of:

[0044] a、原料准备:将海参洗净,浙干备用;辅材的前处理:将辅材用纯化水清洗干净, 浙干备用;常用的辅材为银耳、灵芝、花胶(鱼肚)、鱼翅、燕窝、雪蛤(林蛙油)、鹿鞭、银杏、 蹄筋、鲍鱼、西洋参(花旗参)、黑木耳、食用蘑菇(例如蘑菇、香菇等)、枸杞、桂圆、糖(例如冰糖)、红枣、川贝、莲子、椰汁、奶品、百合、蜂蜜、果品类(例如木瓜、菠萝、梨等)、高汤(例如鸡汤、蘑菇汤、肉汤等)等常用的海参配料中的至少一种。 [0044] a, raw material preparation: Wash the cucumbers, Zhejiang dry spare; DPM's pre-treatment: The DPM cleaned with purified water, Zhejiang dry spare; common auxiliary for fungus, Ganoderma lucidum, Maw (maw) , shark's fin, bird's nest, Hashima (Rana oil), deer, ginkgo, tendons, abalone, ginseng (Ginseng), black fungus, edible mushrooms (such as mushrooms, mushrooms, etc.), wolfberry, longan, sugar (such as sugar), At least one dates, fritillary, lotus seeds, coconut, milk, lily, honey, fruit category (eg papaya, pineapple, pear, etc.), soup (such as chicken soup, mushroom soup, broth, etc.) and other commonly used ingredients in cucumber species. 辅材与海参的配方按照日常食用的比例准备即可。 DPM and cucumber recipes prepared in accordance with the proportion of daily consumption can be.

[0045] 烹饪:根据食材的不同,采用相应的传统方法炖或煮,根据物料的不同滋味,选用不同的炖或煮过程。 [0045] Cooking: Depending on the ingredients, using traditional methods corresponding stew or broiled, depending on the taste of the material, the use of different stewed or boiled process. 本发明所述炖或煮,是指将主要食材与辅材、水或者汤汁,进行隔水炖或不隔水炖。 The present invention stewed or broiled, refers to the main ingredients and DPM, water or soup, stew or stew conduct.

[0046] b、分离:将炖或煮后的体系分离为汤汁和固形物成分。 [0046] b, separation: the stew or soup boiled systems and solids separated into components.

[0047] C、将步骤b分离得到的固形物成分直接脱水干燥或干燥粉碎后密闭包装;将步骤b分离得到的汤汁直接密闭包装或干燥粉碎后密闭包装。 [0047] C, step b separated solids content directly dehydrated or dried crushed airtight packaging; step b isolated directly sealed packaged soup or dried and crushed airtight packaging. 所述固形物成分的脱水干燥采用对流干燥、真空干燥、冷冻干燥或真空冷冻干燥的方式。 The solid component was dried and dehydrated using convection drying, vacuum drying, freeze drying or vacuum freeze-drying methods. 所述的汤汁的干燥采用对流干燥、 冷冻干燥或真空冷冻干燥。 Drying the soup using convection drying, freeze drying or vacuum freeze-dried. 固形物成分和汤汁按份量要求分成若干份,再分别进行密闭包装,固形物成分可以得到脱水固形物包或固形物干粉包,汤汁可以得到液体汤汁包或汤汁干粉包。 Solids by weight of the composition and the broth into a number of parts of the requirements, and then were sealed packaging, solid ingredients can get dehydrated solids or solids dry bag package, you can get a liquid broth soup broth powder packet or packets. 其中固形物成分在进行脱水干燥时可以放在具有一定形状的定型模具中进行。 Wherein when the dried solid content during the sizing die can be placed with a certain shape is carried out. 这样可使脱水后的固形物成分具有较美观和规整的形状,便于包装和销售。 This allows the solids content after dehydration with a more beautiful and regular shape, easy packing and sales.

[0048] d、将步骤c密闭包装后的固形物和密闭包装后的汤汁放于一包装物内制得海参原汁回融方便炖品。 [0048] d, the solids and soup sealed airtight package after package after step c placed in a prepared cucumber juice packaging easy stew financial return. 分别包装后的固形物和汤汁装入一个产品包装内制成一份方便炖品。 The solids were packed and loaded in a soup made from a convenience product packaging stew. 主要有4种形式的海参方便炖品:1、脱水固形物包+液体汤汁包;2、固形物干粉包+液体汤汁包;3、脱水固形物包+汤汁干粉包;4、固形物干粉包+汤汁干粉包。 There are four kinds of convenient forms of sea cucumber stew: 1, dehydrated solids package + liquid soup packages; 2, solid dry bag + liquid soup package; 3, dehydrated soup dry solids package + package; 4, solid soup powder dry powder package + package.

[0049] 带液体汤汁包的海参方便炖品(1和2)在使用时,可以将汤汁包适当加热或加少量热水,然后冲入脱水固形物或固形物干粉中,充分溶解后得到基本与处理前一致的海参炖品,即可食用。 [0049] with liquid sea cucumber soup stew convenience package (1 and 2), when used, can be properly heated soup package or add a small amount of hot water, then dewatered solids or solids into powder, and fully dissolved get basically consistent with the treatment of sea cucumber stew before you can eat. 本发明方法制备的带汤汁干粉包的海参方便炖品(3和4)在使用时,可以将汤汁包加适量热水冲至浓缩前的体积,然后冲入脱水固形物或固形物干粉中,充分溶解后回复到基本与处理前一致的海参炖品,即可食用。 The method of the present invention is prepared cucumber soup with dry stew convenience package (3 and 4) is in use, you can add the right amount of sauce packets concentrated to a volume of hot water before, then dehydrated solids or solids into powder during and after the return to fully dissolve consistent with the pre-treatment of sea cucumber stew and serve immediately. 食用者还可以直接体验和感受到固形物回复到炖煮完成后的样貌的全过程,食用时即方便快捷,又能感受到乐趣。 Eaters can also directly experience and feel the solids back to the stew appearance after the completion of the whole process, that is convenient when you eat fast, but also to feel pleasure.

[0050] 上述方法的操作要点为: [0050] Operation points above method is as follows:

[0051] 1原料选择、前期制备、炖或煮(并调配风味)。 [0051] a selection of raw materials, pre-preparation, stewed or boiled (and deployment of flavor).

[0052] 1. 1原料选择应选用优质、无霉烂、无变质的优质海参。 [0052] 1.1 should be of high quality raw material selection, no mildew, no deterioration of the quality of sea cucumber.

[0053] 1. 2将海参置于温水中,浸泡16〜36小时海参,每隔2〜8小时换一次水,直到泡软为止,可泡发16倍。 [0053] 1.2 The sea cucumber is placed in warm water, soak 16~36 hours cucumbers, 2~8 change the water every hour until soaked up, can bubble 16 times. 然后将海参剖开,刮掉参内白筋和白皮,洗净后添水上锅加盖煮沸,开锅后用文火煮30分钟左右,待水凉后。 Then cut cucumber, ginseng scrape inside a white blaze and white, washed and stamped boiling pot add water, boil and simmer for about 30 minutes, until the water cooler. 每500克发好的海参,配25克醋加50克开水,然后倒在海参内,搅勻。 Per 500 g fat good sea cucumber with vinegar 25 grams 50 grams of water, then pour over cucumbers, stir well. 海参沾醋后即收缩变硬,海参中的灰粒(碱性物质)和醋中和,并溶于水中。 Sea cucumber vinegar dip after contraction harden, sea cucumber in the ash particles (alkaline substance) and vinegar and, and dissolved in water. 随后将海参放入水中,漂浸2〜6个小时,至海参还原变软,无酸味和苦涩味即可。 The sea cucumber is then placed in water, bleach dip 2 ~ 6 hours to soften the reduction of sea cucumber, no sour and bitter taste can be. 去除杂质,浙干,备用。 Remove impurities, Zhejiang dry and set aside.

[0054] 1. 3将辅料,洗净,放入炖锅中,待用。 [0054] 1.3 The materials, washed into the saucepan and set aside. 有些物料,根据物料本身特性,需先加适量水炖煮一段时间,一般为炖煮0. 5〜6小时。 Some of the material, according to the characteristics of the material itself, the need to add water and simmer for a period of time, usually 5 to 6 simmer for 0.5 hours.

[0055] 2分离:将炖或煮好的炖品中固形物捞出,部分辅料根据需要去除核或者皮,浙干。 [0055] 2 separation: the stewed or cooked fish stew in solids, in part based on the need to remove nuclear materials or leather, Zhejiang dry. 另将汤汁过滤,备用。 The other will be filtered broth and set aside.

[0056] 3脱水干燥:根据品种将分离得到的固形物真空冷冻干燥,汤汁备用;或者将分离得到的固形物和汤汁真空冷冻干燥。 [0056] 3 dehydration: According solid vacuum freeze-dried varieties will be isolated, the broth aside; or solids and soup will be isolated by vacuum freeze drying.

[0057] 3. 1固形物干燥过程: [0057] 3.1 solids drying process:

[0058] 3. 1. 1冷冻过程: [0058] 3. 1.1 freezing process:

[0059] 将物料中固形物装盘,冷冻至凝固状。 [0059] The material in the solid plate, like freezing to coagulation. 根据不同物料选择相应冷冻的时间。 Select the appropriate time according to different materials freezing. 一般2〜6小时。 General 2 ~ 6 hours. 一般控制冷冻温度:-30C以下。 General control of the freezing temperature: -30 C or less.

[0060] 或将物料中固形物装入有规则的定制盘中,冷冻干燥至凝固状。 [0060] or the material in regular solids loading custom pan-like freeze-dried to solidification. 根据不同物料选择相应冷冻的时间。 Select the appropriate time according to different materials freezing. 一般2〜6小时。 General 2 ~ 6 hours. 一般控制冷冻温度:-30C以下。 General control of the freezing temperature: -30 C or less.

[0061] 3. 1.2真空抽取阶段 [0061] 3. 1.2 vacuum extraction stage

[0062] 将凝固状物料抽真空,使水蒸汽升华。 [0062] The solidified material like vacuum sublimation of water vapor. 根据不同物料选择相应的时间。 Select the appropriate time according to different materials. 一般2〜 6小时。 Generally 2 ~ 6 hours. 一般控制冷冻温度:-30C以下。 General control of the freezing temperature: -30 C or less. 一般控制真空压力:<25Pa。 General control of vacuum pressure: <25Pa.

[0063] 3. 1. 3干燥阶段 [0063] 3. 1.3 drying stage

[0064] 利用梯度法升温加热使物料干燥。 [0064] The heating temperature gradient method of drying. 根据不同物料选择相应的时间。 Select the appropriate time according to different materials. 一般4〜14 时。 When general 4~14. 采用梯度法,按每小时1.5〜2. 5C逐级升温。 Gradient method, hourly 1.5~2. 5 C gradual warming. 一般控制干燥温度:60C以下。 General control of drying temperature: 60 C or less.

[0065] 控制物料含水率在18%以下。 [0065] control material moisture content of 18% or less.

[0066] 3. 2汤汁干燥过程: [0066] 3.2 soup drying process:

[0067] 3. 2. 1冷冻过程: [0067] 3. 2.1 freezing process:

[0068] 将物料中汤汁装盘,冷冻至凝固状。 [0068] The material in the soup plate, like freezing to coagulation. 根据不同物料选择相应冷冻的时间。 Select the appropriate time according to different materials freezing. 一般2〜 5小时。 Generally 2 ~ 5 hours. 一般控制冷冻温度:-30C以下。 General control of the freezing temperature: -30 C or less.

[0069] 3. 2. 2真空抽取阶段 [0069] 3. 2.2 vacuum extraction stage

[0070] 将凝固状物料抽真空,使水蒸汽升华。 [0070] The solidified material like vacuum sublimation of water vapor. 根据不同物料选择相应的时间。 Select the appropriate time according to different materials. 一般2〜 7小时。 Generally 2 ~ 7 hours. 一般控制冷冻温度:-30C以下。 General control of the freezing temperature: -30 C or less. 一般控制真空压力:<25Pa。 General control of vacuum pressure: <25Pa.

[0071] 3. 2. 3干燥阶段 [0071] 3. 2.3 drying stage

[0072] 利用梯度法升温加热使物料干燥。 [0072] The heating temperature gradient method of drying. 根据不同物料选择相应的时间.一般4〜16 小时。 Select the appropriate time according to different materials. General 4~16 hours. 本品采用梯度法,按每小时1.5〜2. 5C逐级升温。 This product uses the gradient method, hourly 1.5~2. 5 C gradual warming. 一般控制干燥温度:60C以下。 General control of drying temperature: 60 C or less.

[0073] 控制物料含水率在18%以下。 [0073] control material moisture content of 18% or less.

[0074] 4 粉碎 [0074] 4 smash

[0075] 如需要粉碎,则将冷冻干燥后的固形物与汤汁分别粉碎,根据需要制成粒径5〜 2000 μ m的粉末。 [0075] If necessary crushed, then freeze-dried solids were crushed with soup, made according to the needs 5~ 2000 μ m particle size of the powder.

[0076] 5 灭菌 [0076] 5 sterilization

[0077] 采用常规灭菌工艺即可。 [0077] using conventional sterilization process can be. 优选微波灭菌。 Preferred microwave sterilization. 微波杀菌温度范围70C〜105C,优选70C〜95C,灭菌时间约90〜180秒。 Microwave sterilization temperature range 70 C~105 C, preferably from 70 C~95 C, sterilization time is about 90~180 seconds.

[0078] 6 包装 [0078] 6 Packaging

[0079] 将各种固形物包与汤汁包分别密闭包装后按设计的品种进行搭配包装贮存,保质期可达36个月。 [0079] After a variety of solids and soup packages were sealed bag packaging according to the design of varieties with packaging, storage, shelf life of up to 36 months.

[0080] 以下使用实施例的方式进一步具体说明本发明方法: [0080] The following embodiments use a manner further illustrate the process of this invention:

[0081] 材料:海参、蜂蜜、红枣、冰糖等市场购买质量优良的产品。 [0081] Materials: cucumber, honey, dates, sugar and other markets to buy good quality products.

[0082] 设备:真空冷冻干燥机,JDG-04,兰州科技冻干设备厂;超微粉碎机,SQW-6L,山东三清不锈钢设备有限公司;热风循环烘箱,PXH-HC,南京飞龙制药机械厂;三维运动混合机,SYH-15,常州品正干燥设备有限公司 [0082] Equipment: vacuum freeze-drying machine, JDG-04, Lanzhou Technology lyophilized plant; ultrafine mill, SQW-6L, Stainless Steel Equipment Co., Ltd. Shandong 3; hot air circulation oven, PXH-HC, Nanjing Dragon Pharmaceutical Machinery plant; three-dimensional motion mixer, SYH-15, Changzhou Pinzheng Drying Equipment Co.

[0083] 实施例一.使用本发明方法制备红枣炖海参原汁回融方便炖品 [0083] One embodiment using the method of the present invention are prepared braised sea cucumber juice dates back to melt easily stew

[0084] 一、红枣炖海参原汁回融方便炖品的制备 [0084] First, braised sea cucumber juice dates back to facilitate the preparation of financial stew

[0085] 主料:海参干品50克。 [0085] Ingredients: 50 grams of dried sea cucumber.

[0086] 辅料:红枣:150克;纯化水:适量;冰糖:50克。 [0086] Accessories: dates: 150 g; purified water: moderate; sugar: 50 grams.

[0087] 1、炖煮过程: [0087] 1, stew process:

[0088] 1. 1将海参50克置于温水中,浸泡18小时海参,每隔4小时换一次水,直到泡软为止,然后将海参剖开,刮掉参内白筋和白皮,洗净后添水上锅加盖煮沸,开锅后用文火煮30 分钟左右,待水凉后。 [0088] 1.1 to 50 grams of sea cucumber is placed in warm water, soak for 18 hours cucumbers, change the water every four hours until it soaked up, and then the sea cucumber cut, scrape the inside white blaze and white ginseng, wash After adding water pot stamped boil, boil and simmer for about 30 minutes, until the water cooler. 配2. 5克醋加5克开水,然后倒在海参内,搅勻。 With 2.5 g of vinegar plus 5 grams of boiling water, then pour over cucumbers, stir well. 海参沾醋后即收缩变硬,海参中的灰粒(碱性物质)和醋中和,并溶于水中。 Sea cucumber vinegar dip after contraction harden, sea cucumber in the ash particles (alkaline substance) and vinegar and, and dissolved in water. 随后将海参放入水中,漂浸3个小时,至海参还原变软,无酸味和苦涩味即可。 The sea cucumber is then placed in water, bleach soaked three hours, to soften the reduction of sea cucumber, no sour and bitter taste can be. 去除杂质,浙干,备用。 Remove impurities, Zhejiang dry and set aside.

[0089] 1. 2将红枣150克,洗净,放入炖锅中,加适量水,与海参一起烹饪,使水沸腾后转为文火慢炖,1小时。 [0089] 1.2 to 150 grams of red dates, washed into the stew pot, add water, cooking with sea cucumbers, after boiling water into simmering for 1 hour.

[0090] 1. 3将冰糖50克用适量水融化,放入炖锅,加水至2. 5千克。 [0090] 1.3 to 50 g sugar with the amount of water to melt into the stew pot, add water to 2.5 kg. 使水沸腾后转为文火慢炖,10分钟,即可。 After boiling water into simmering, 10 minutes, you can.

[0091] 2分离:将炖煮好的炖品中固形物捞出,浙干;红枣去核。 [0091] 2 separation: the stew in a good solid fish stew, Zhejiang dry; red dates. 另将汤汁过滤,备用。 The other will be filtered broth and set aside.

[0092] 3脱水干燥:将分离得到的固形物真空冷冻干燥脱水。 [0092] 3 dehydration: The solids were isolated vacuum freeze-dried dehydrated.

[0093] 3. 1固形物干燥过程 [0093] 3.1 solids drying process

[0094] 3. 1. 1冷冻过程: [0094] 3. 1.1 freezing process:

[0095] 将物料中固形物装盘,冷冻2. 5小时至凝固状。 [0095] The material in the solid plate, frozen like 2.5 hours until set. 本品控制冷冻温度:-30C以下。 This product is controlled freezing temperature: -30 C or less.

[0096] 3. 1. 2真空抽取阶段 [0096] 3. 1.2 vacuum extraction stage

[0097] 将凝固状物料抽真空3小时,使水蒸汽升华。 [0097] The coagulated like material vacuum for 3 hours to steam distillation. 本品控制冷冻温度:-30C以下。 This product is controlled freezing temperature: -30 C or less. 本品控制真空压力:< 25Pa。 This product is controlled vacuum pressure: <25Pa.

[0098] 3. 1.3干燥阶段 [0098] 3. 1.3 drying stage

[0099] 利用梯度法升温加热7小时使物料干燥。 [0099] The temperature gradient method 7 hours heating the material to dry. 按每小时2C逐级升温。 2 C per hour progressively warming. 本品控制干燥温度:60C以下。 The product controls the drying temperature: 60 C or less.

[0100] 控制物料含水率在11%以下。 [0100] control material moisture content below 11%.

[0101] 4 灭菌 [0101] 4 sterilization

[0102] 微波杀菌温度70C〜75C,灭菌时间160秒。 [0102] microwave sterilization temperature 70 C~75 C, sterilization time of 160 seconds.

[0103] 5 包装 [0103] 5 Packaging

[0104] 按每袋固形物包4g固形物,汤汁包46ml进行包装,然后每袋固形物包和汤汁包装入一个包装袋密闭包装。 [0104] by solid pack bag 4g solids, soup packets 46ml packaging and solid pack bag and packed into a soup bags sealed packaging.

[0105] 二、红枣炖海参原汁回融方便炖品的制备 [0105] Second, braised sea cucumber juice dates back to facilitate the preparation of financial stew

[0106] 主料:海参干品50克。 [0106] Ingredients: 50 grams of dried sea cucumber.

[0107] 辅料:红枣:150克;纯化水:适量;冰糖:50克。 [0107] Accessories: dates: 150 g; purified water: moderate; sugar: 50 grams.

[0108] 1、炖煮过程: [0108] 1, stew process:

[0109] 1. 1将海参50克置于温水中,浸泡18小时海参,每隔4小时换一次水,直到泡软为止,然后将海参剖开,刮掉参内白筋和白皮,洗净后添水上锅加盖煮沸,开锅后用文火煮30 分钟左右,待水凉后。 [0109] 1.1 to 50 grams of sea cucumber is placed in warm water, soak for 18 hours cucumbers, change the water every four hours until it soaked up, and then the sea cucumber cut, scrape the inside white blaze and white ginseng, wash After adding water pot stamped boil, boil and simmer for about 30 minutes, until the water cooler. 配2. 5克醋加5克开水,然后倒在海参内,搅勻。 With 2.5 g of vinegar plus 5 grams of boiling water, then pour over cucumbers, stir well. 海参沾醋后即收缩变硬,海参中的灰粒(碱性物质)和醋中和,并溶于水中。 Sea cucumber vinegar dip after contraction harden, sea cucumber in the ash particles (alkaline substance) and vinegar and, and dissolved in water. 随后将海参放入水中,漂浸3个小时,至海参还原变软,无酸味和苦涩味即可。 The sea cucumber is then placed in water, bleach soaked three hours, to soften the reduction of sea cucumber, no sour and bitter taste can be. 去除杂质,浙干,备用。 Remove impurities, Zhejiang dry and set aside.

[0110] 1. 2将红枣150克,洗净,放入炖锅中,加适量水,与海参一起烹饪,使水沸腾后转为文火慢炖,1小时。 [0110] 1.2 to 150 grams of red dates, washed into the stew pot, add water, cooking with sea cucumbers, after boiling water into simmering for 1 hour.

[0111] 1.3将冰糖50克用适量水融化,放入炖锅,加水至2. 5千克。 [0111] 1.3 to 50 g sugar with the amount of water to melt into the stew pot, add water to 2.5 kg. 使水沸腾后转为文火慢炖,10分钟,即可。 After boiling water into simmering, 10 minutes, you can.

[0112] 2分离:将炖煮好的炖品中固形物捞出,浙干;红枣去核。 [0112] 2 separation: the stew in a good solid fish stew, Zhejiang dry; red dates. 另将汤汁过滤,备用。 The other will be filtered broth and set aside.

[0113] 3脱水干燥:将分离得到的固形物真空冷冻干燥脱水。 [0113] 3 dehydration: The solids were isolated vacuum freeze-dried dehydrated.

[0114] 3.1固形物干燥过程 [0114] 3.1 solids drying process

[0115] 3. 1.1冷冻过程: [0115] 3. 1.1 freezing process:

[0116] 将物料中固形物装盘,冷冻2. 5小时至凝固状。 [0116] The material in the solid plate, frozen like 2.5 hours until set. 本品控制冷冻温度:-30C以下。 This product is controlled freezing temperature: -30 C or less.

[0117] 3. 1.2真空抽取阶段 [0117] 3. 1.2 vacuum extraction stage

[0118] 将凝固状物料抽真空3小时,使水蒸汽升华。 [0118] The solidified material like vacuuming three hours, the water vapor sublimation. 本品控制冷冻温度:-30C以下。 This product is controlled freezing temperature: -30 C or less. 本品控制真空压力:< 25Pa。 This product is controlled vacuum pressure: <25Pa.

[0119] 3. 1.3干燥阶段 [0119] 3. 1.3 drying stage

[0120] 利用梯度法升温加热7小时使物料干燥。 [0120] The temperature gradient method 7 hours heating the material to dry. 按每小时2C逐级升温。 2 C per hour progressively warming. 本品控制干燥温度:60C以下。 The product controls the drying temperature: 60 C or less.

[0121] 控制物料含水率在11%以下。 [0121] control material moisture content below 11%.

[0122] 4 粉碎 [0122] 4 smash

[0123] 将冷冻干燥后的固形物粉碎,制得微粉。 [0123] A solid material was freeze-dried and pulverized to obtain powder.

[0124] 5 灭菌 [0124] 5 sterilization

[0125] 微波杀菌温度范围70C〜75C,灭菌时间160秒。 [0125] microwave sterilization temperature range 70 C~75 C, sterilization time of 160 seconds.

[0126] 6 包装 [0126] 6 Packaging

[0127] 按每袋固形物包4g固形物,汤汁包46ml进行包装,然后每袋固形物包和汤汁包装入一个包装袋密闭包装。 [0127] by solid pack bag 4g solids, soup packets 46ml packaging and solid pack bag and packed into a soup bags sealed packaging.

[0128] 三、红枣炖海参原汁回融方便炖品的制备 [0128] three, dates back to the easy stew braised sea cucumber juice Preparation of financial

[0129] 主料:海参干品50克。 [0129] Ingredients: 50 grams of dried sea cucumber.

[0130] 辅料:红枣:150克;纯化水:适量;冰糖:50克。 [0130] Accessories: dates: 150 g; purified water: moderate; sugar: 50 grams.

[0131] 1、炖煮过程: [0131] 1, stew process:

[0132] 1. 1将海参50克置于温水中,浸泡18小时海参,每隔4小时换一次水,直到泡软为止。 [0132] 1.1 to 50 grams of sea cucumber is placed in warm water, soak for 18 hours cucumbers, change the water every four hours until it soaked up. 然后将海参剖开,刮掉参内白筋和白皮,洗净后添水上锅加盖煮沸,开锅后用文火煮30分钟左右,待水凉后。 Then cut cucumber, ginseng scrape inside a white blaze and white, washed and stamped boiling pot add water, boil and simmer for about 30 minutes, until the water cooler. 配12. 5克醋加5克开水,然后倒在海参内,搅勻。 With 12.5 grams of vinegar, add 5 grams of water, then pour over cucumbers, stir well. 海参沾醋后即收缩变硬,海参中的灰粒(碱性物质)和醋中和,并溶于水中。 Sea cucumber vinegar dip after contraction harden, sea cucumber in the ash particles (alkaline substance) and vinegar and, and dissolved in water. 随后将海参放入水中,漂浸3个小时,至海参还原变软,无酸味和苦涩味即可。 The sea cucumber is then placed in water, bleach soaked three hours, to soften the reduction of sea cucumber, no sour and bitter taste can be. 去除杂质,浙干,备用。 Remove impurities, Zhejiang dry and set aside.

[0133] 1. 2将红枣150克,洗净,放入炖锅中,加适量水,与海参一起烹饪,使水沸腾后转为文火慢炖,1小时。 [0133] 1.2 to 150 grams of red dates, washed into the stew pot, add water, cooking with sea cucumbers, after boiling water into simmering for 1 hour.

[0134] 1. 3将冰糖50克用适量水融化,放入炖锅,加水至3千克。 [0134] 1.3 to 50 g sugar with the amount of water to melt into the stew pot, add water to 3 kg. 使水沸腾后转为文火慢炖,10分钟,即可。 After boiling water into simmering, 10 minutes, you can.

[0135] 2分离:将炖煮好的炖品中固形物捞出,浙干;红枣去核。 [0135] 2 separation: the stew in a good solid fish stew, Zhejiang dry; red dates. 另将汤汁过滤,备用。 The other will be filtered broth and set aside.

[0136] 3脱水干燥:将分离得到的汤汁和固形物分别真空冷冻干燥脱水。 [0136] 3 dehydration: The soup and separated solids were vacuum freeze-drying dehydration.

[0137] 3. 1固形物干燥过程 [0137] 3.1 solids drying process

[0138] 3. 1.1冷冻过程: [0138] 3. 1.1 freezing process:

[0139] 将物料中固形物装盘,冷冻2. 5小时至凝固状。 [0139] The material in the solid plate, frozen like 2.5 hours until set. 本品控制冷冻温度:-30C以下。 This product is controlled freezing temperature: -30 C or less.

[0140] 3. 1.2真空抽取阶段 [0140] 3. 1.2 vacuum extraction stage

[0141] 将凝固状物料抽真空3小时,使水蒸汽升华。 [0141] The solidified material like vacuuming three hours, the water vapor sublimation. 本品控制冷冻温度:-30C以下。 This product is controlled freezing temperature: -30 C or less. 本品控制真空压力:< 25Pa。 This product is controlled vacuum pressure: <25Pa.

[0142] 3. 1.3干燥阶段 [0142] 3. 1.3 drying stage

[0143] 利用梯度法升温加热7小时使物料干燥。 [0143] The temperature gradient method 7 hours heating the material to dry. 按每小时2C逐级升温。 2 C per hour progressively warming. 本品控制干燥温度:60C以下。 The product controls the drying temperature: 60 C or less.

[0144] 控制物料含水率在11%以下。 [0144] control material moisture content below 11%.

[0145] 3. 2汤汁干燥过程 [0145] 3.2 drying process soup

[0146] 3. 2.1冷冻过程: [0146] 3. 2.1 freezing process:

[0147] 将物料中汤汁装盘,冷冻2小时至凝固状。 [0147] The material in the soup plate, frozen like 2 hours until set. 本品控制冷冻温度:-30C以下。 This product is controlled freezing temperature: -30 C or less.

[0148] 3. 2. 2真空抽取阶段 [0148] 3. 2.2 vacuum extraction stage

[0149] 将凝固状物料抽真空3. 5小时,使水蒸汽升华。 [0149] The coagulated like material evacuated 3.5 hours, so that water vapor sublimated. 本品控制冷冻温度:-30C以下。 This product is controlled freezing temperature: -30 C or less. 本品控制真空压力:< 25Pa。 This product is controlled vacuum pressure: <25Pa.

[0150] 3. 2. 3干燥阶段 [0150] 3. 2.3 drying stage

[0151] 利用梯度法升温8小时加热使物料干燥。 [0151] The temperature gradient method 8 hours heating the material to dry. 按每小时1. 5C逐级升温。 1. 5 C per hour progressively warming. 本品控制干燥温度:60C以下。 The product controls the drying temperature: 60 C or less.

[0152] 控制物料含水率在8%以下。 [0152] control material moisture content below 8%.

[0153] 4 粉碎 [0153] 4 smash

[0154] 将冷冻干燥后汤汁粉碎,制得微粉。 [0154] The freeze-dried soup pulverized to obtain a fine powder.

[0155] 5 灭菌 [0155] 5 sterilization

[0156] 微波杀菌温度范围80C _85C,灭菌时间约150秒。 [0156] microwave sterilization temperature range 80 C _85 C, sterilization time of about 150 seconds.

[0157] 6 包装 [0157] 6 Packaging

[0158] 按每袋固形物包4g固形物,汤汁包5g进行包装,然后每袋固形物包和汤汁包装入一个包装袋密闭包装。 [0158] by solid pack bag solids 4g, 5g packaged soup packet, and then package and soup solids bag packed into a bag sealed packaging.

[0159] 四、红枣炖海参原汁回融方便炖品的制备 [0159] four, dates back to the easy stew braised sea cucumber juice Preparation of financial

[0160] 主料:海参干品50克。 [0160] Ingredients: 50 grams of dried sea cucumber.

[0161] 辅料:红枣:150克;纯化水:适量;冰糖:50克。 [0161] Accessories: dates: 150 g; purified water: moderate; sugar: 50 grams. [0162] 1、炖煮过程: [0162] 1, stew process:

[0163] 1. 1将海参50克置于温水中,浸泡18小时海参,每隔4小时换一次水,直到泡软为止。 [0163] 1.1 to 50 grams of sea cucumber is placed in warm water, soak for 18 hours cucumbers, change the water every four hours until it soaked up. 然后将海参剖开,刮掉参内白筋和白皮,洗净后添水上锅加盖煮沸,开锅后用文火煮30 分钟左右,待水凉后。 Then cut cucumber, ginseng scrape inside a white blaze and white, washed and stamped boiling pot add water, boil and simmer for about 30 minutes, until the water cooler. 配12. 5克醋加5克开水,然后倒在海参内,搅勻。 With 12.5 grams of vinegar, add 5 grams of water, then pour over cucumbers, stir well. 海参沾醋后即收缩变硬,海参中的灰粒(碱性物质)和醋中和,并溶于水中。 Sea cucumber vinegar dip after contraction harden, sea cucumber in the ash particles (alkaline substance) and vinegar and, and dissolved in water. 随后将海参放入水中,漂浸3个小时,至海参还原变软,无酸味和苦涩味即可。 The sea cucumber is then placed in water, bleach soaked three hours, to soften the reduction of sea cucumber, no sour and bitter taste can be. 去除杂质,浙干,备用。 Remove impurities, Zhejiang dry and set aside.

[0164] 1. 2将红枣150克,洗净,放入炖锅中,加适量水,与海参一起烹饪,使水沸腾后转为文火慢炖,1小时。 [0164] 1.2 to 150 grams of red dates, washed into the stew pot, add water, cooking with sea cucumbers, after boiling water into simmering for 1 hour.

[0165] 1. 3将冰糖50克用适量水融化,放入炖锅,加水至2. 5千克。 [0165] 1.3 to 50 g sugar with the amount of water to melt into the stew pot, add water to 2.5 kg. 使水沸腾后转为文火慢炖,10分钟,即可。 After boiling water into simmering, 10 minutes, you can.

[0166] 2分离:将炖或煮好的炖品中固形物捞出,浙干;红枣去核。 [0166] 2 separation: the stewed or cooked fish stew in solids, Zhejiang dry; red dates. 另将汤汁过滤,备用。 The other will be filtered broth and set aside.

[0167] 3脱水干燥:将分离得到的汤汁和固形物分别真空冷冻干燥脱水。 [0167] 3 dehydration: The soup and separated solids were vacuum freeze-drying dehydration.

[0168] 3. 1固形物干燥过程 [0168] 3.1 solids drying process

[0169] 3. 1.1冷冻过程: [0169] 3. 1.1 freezing process:

[0170] 将物料中固形物装盘,冷冻2. 5小时至凝固状。 [0170] The material in the solid plate, frozen like 2.5 hours until set. 本品控制冷冻温度:-30C以下。 This product is controlled freezing temperature: -30 C or less.

[0171] 3. 1.2真空抽取阶段 [0171] 3. 1.2 vacuum extraction stage

[0172] 将凝固状物料抽真空3小时,使水蒸汽升华。 [0172] The coagulated like material vacuum for 3 hours to steam distillation. 本品控制冷冻温度:-30C以下。 This product is controlled freezing temperature: -30 C or less. 本品控制真空压力:< 25Pa。 This product is controlled vacuum pressure: <25Pa.

[0173] 3. 1.3干燥阶段 [0173] 3. 1.3 drying stage

[0174] 利用梯度法升温加热7小时使物料干燥。 [0174] The temperature gradient method 7 hours heating the material to dry. 按每小时2C逐级升温。 2 C per hour progressively warming. 本品控制干燥温度:60C以下。 The product controls the drying temperature: 60 C or less.

[0175] 控制物料含水率在11%以下。 [0175] control material moisture content below 11%.

[0176] 3. 2汤汁干燥过程 [0176] 3.2 drying process soup

[0177] 3. 2.1冷冻过程: [0177] 3. 2.1 freezing process:

[0178] 将物料中汤汁装盘,冷冻2小时至凝固状。 [0178] The material in the soup plate, frozen like 2 hours until set. 本品控制冷冻温度:-30C以下。 This product is controlled freezing temperature: -30 C or less.

[0179] 3. 2. 2真空抽取阶段 [0179] 3. 2.2 vacuum extraction stage

[0180] 将凝固状物料抽真空3. 5小时,使水蒸汽升华。 [0180] The coagulated like material evacuated 3.5 hours, so that water vapor sublimated. 本品控制冷冻温度:-30C以下。 This product is controlled freezing temperature: -30 C or less. 本品控制真空压力:< 25Pa。 This product is controlled vacuum pressure: <25Pa.

[0181] 3. 2. 3干燥阶段 [0181] 3. 2.3 drying stage

[0182] 利用梯度法升温8小时加热使物料干燥。 [0182] The temperature gradient method 8 hours heating the material to dry. 按每小时1. 5C逐级升温。 1. 5 C per hour progressively warming. 本品控制干燥温度:60C以下。 The product controls the drying temperature: 60 C or less.

[0183] 控制物料含水率在8%以下。 [0183] control material moisture content below 8%.

[0184] 4 粉碎 [0184] 4 smash

[0185] 将冷冻干燥后的固形物与汤汁分别粉碎,制得微粉。 [0185] After the freeze-dried solids and soup were pulverized to obtain a powder.

[0186] 5 灭菌 [0186] 5 sterilization

[0187] 微波杀菌温度范围80C -85C,灭菌时间150秒。 [0187] microwave sterilization temperature range 80 C -85 C, sterilization time is 150 seconds.

[0188] 6 包装 [0188] 6 Packaging

[0189] 按每袋固形物包4g固形物,汤汁包5g进行包装,然后每袋固形物包和汤汁包装入一个包装袋密闭包装。 [0189] by solid pack bag solids 4g, 5g packaged soup packet, and then package and soup solids bag packed into a bag sealed packaging. [0190] 实施例二.使用本发明方法制备蜂蜜炖海参原汁回融方便炖品 [0190] EXAMPLE II using the method of the invention for preparing honey braised sea cucumber juice blend easily back stew

[0191] 一、蜂蜜炖海参原汁回融方便炖品的制备 [0191] First, honey braised sea cucumber juice back to the convenient preparation of financial stew

[0192] 主料:海参干品50克。 [0192] Ingredients: 50 grams of dried sea cucumber.

[0193] 辅料:蜂蜜:200克纯化水:适量。 [0193] Accessories: Honey: 200 g of purified water: moderate.

[0194] 1、炖煮过程: [0194] 1, stew process:

[0195] 1. 1将海参50克,置于水中,浸泡24小时海参,每隔8小时换一次水,直到泡软为止。 [0195] 1.1 to 50 grams of sea cucumber, placed in the water, soak for 24 hours cucumbers, change the water every eight hours until soaked up. 然后将海参剖开,刮掉参内白筋和白皮,洗净后添水上锅加盖煮沸,开锅后用文火煮30 分钟左右,待水凉后。 Then cut cucumber, ginseng scrape inside a white blaze and white, washed and stamped boiling pot add water, boil and simmer for about 30 minutes, until the water cooler. 配2. 5克醋加5克开水,然后倒在海参内,搅勻。 With 2.5 g of vinegar plus 5 grams of boiling water, then pour over cucumbers, stir well. 海参沾醋后即收缩变硬,海参中的灰粒(碱性物质)和醋中和,并溶于水中。 Sea cucumber vinegar dip after contraction harden, sea cucumber in the ash particles (alkaline substance) and vinegar and, and dissolved in water. 随后将海参放入自来水中,漂浸2 个小时,至海参还原变软,无酸味和苦涩味即可。 The sea cucumber is then placed in tap water, bleach soaked two hours, to soften the reduction of sea cucumber, no sour and bitter taste can be. 去除杂质,浙干,放入锅中,使水沸腾后转为文火慢炖,1小时。 Remove impurities, Zhejiang dry, into the pot, boiling water into simmering for 1 hour.

[0196] 1. 2将蜂蜜200克用适量水融化,放入炖锅,加水至2. 5千克。 [0196] 1.2 to 200 g of honey with the amount of water to melt into the stew pot, add water to 2.5 kg. 使水沸腾后转为文火慢炖,20分钟,即可。 After boiling water into simmering, 20 minutes, you can.

[0197] 2分离:将炖煮好的炖品中固形物捞出,浙干。 [0197] 2 separation: the stew in a good solid fish stew, Zhejiang dry. 另将汤汁过滤,备用。 The other will be filtered broth and set aside.

[0198] 3脱水干燥:将分离得到的固形物真空冷冻干燥脱水。 [0198] 3 dehydration: The solids were isolated vacuum freeze-dried dehydrated.

[0199] 3. 1固形物干燥过程 [0199] 3.1 solids drying process

[0200] 3. 1. 1冷冻过程: [0200] 3. 1.1 freezing process:

[0201] 将物料中固形物装盘,冷冻干燥3小时至凝固状。 [0201] The material in the solid plate, freeze-dried for 3 hours until set shape. 本品控制冷冻温度:-30C以下。 This product is controlled freezing temperature: -30 C or less.

[0202] 3. 1. 2真空抽取阶段 [0202] 3. 1.2 vacuum extraction stage

[0203] 将凝固状物料抽真空3. 5小时,使水蒸汽升华。 [0203] The coagulated like material evacuated 3.5 hours, so that water vapor sublimated. . 本品控制冷冻温度:-30C以下。 This product is controlled freezing temperature: -30 C or less. 本品控制真空压力:< 25Pa。 This product is controlled vacuum pressure: <25Pa.

[0204] 3. 1.3干燥阶段 [0204] 3. 1.3 drying stage

[0205] 利用梯度法升温加热7小时使物料干燥。 [0205] The temperature gradient method 7 hours heating the material to dry. 按每小时2C逐级升温。 2 C per hour progressively warming. 本品控制干燥温度:60C以下。 The product controls the drying temperature: 60 C or less. 控制物料含水率在9%以下。 Control material moisture content of 9% or less.

[0206] 4 灭菌 [0206] 4 sterilization

[0207] 微波杀菌温度75C -80C,灭菌时间优选140秒。 [0207] microwave sterilization temperature 75 C -80 C, sterilization time is preferably 140 seconds.

[0208] 5 包装 [0208] 5 Packaging

[0209] 按每袋固形物包4g固形物,汤汁包46ml进行包装,然后每袋固形物包和汤汁包装入一个包装袋密闭包装。 [0209] by solid pack bag 4g solids, soup packets 46ml packaging and solid pack bag and packed into a soup bags sealed packaging.

[0210] 二、蜂蜜炖海参原汁回融方便炖品的制备 [0210] Second, honey braised sea cucumber juice back to the convenient preparation of financial stew

[0211] 主料:海参干品50克。 [0211] Ingredients: 50 grams of dried sea cucumber.

[0212] 辅料:蜂蜜:200克纯化水:适量。 [0212] Accessories: Honey: 200 g of purified water: moderate.

[0213] 1、炖煮过程: [0213] 1, stew process:

[0214] 1. 1将海参50克,置于水中,浸泡24小时海参,每隔8小时换一次水,直到泡软为止。 [0214] 1.1 to 50 grams of sea cucumber, placed in the water, soak for 24 hours cucumbers, change the water every eight hours until soaked up. 然后将海参剖开,刮掉参内白筋和白皮,洗净后添水上锅加盖煮沸,开锅后用文火煮30 分钟左右,待水凉后。 Then cut cucumber, ginseng scrape inside a white blaze and white, washed and stamped boiling pot add water, boil and simmer for about 30 minutes, until the water cooler. 配2. 5克醋加5克开水,然后倒在海参内,搅勻。 With 2.5 g of vinegar plus 5 grams of boiling water, then pour over cucumbers, stir well. 海参沾醋后即收缩变硬,海参中的灰粒(碱性物质)和醋中和,并溶于水中。 Sea cucumber vinegar dip after contraction harden, sea cucumber in the ash particles (alkaline substance) and vinegar and, and dissolved in water. 随后将海参放入自来水中,漂浸2 个小时,至海参还原变软,无酸味和苦涩味即可。 The sea cucumber is then placed in tap water, bleach soaked two hours, to soften the reduction of sea cucumber, no sour and bitter taste can be. 去除杂质,浙干,放入锅中,使水沸腾后转为文火慢炖,1小时。 Remove impurities, Zhejiang dry, into the pot, boiling water into simmering for 1 hour. [0215] 1. 2将蜂蜜200克用适量水融化,放入炖锅,加水至2. 5千克。 [0215] 1.2 to 200 g of honey with the amount of water to melt into the stew pot, add water to 2.5 kg. 使水沸腾后转为文火慢炖,20分钟,即可。 After boiling water into simmering, 20 minutes, you can.

[0216] 2分离:将炖煮好的炖品中固形物捞出,浙干。 [0216] 2 separation: the stew in a good solid fish stew, Zhejiang dry. 另将汤汁过滤,备用。 The other will be filtered broth and set aside.

[0217] 3脱水干燥:将分离得到的固形物真空冷冻干燥脱水。 [0217] 3 dehydration: The solids were isolated vacuum freeze-dried dehydrated.

[0218] 3. 1固形物干燥过程 [0218] 3.1 solids drying process

[0219] 3. 1.1冷冻过程: [0219] 3. 1.1 freezing process:

[0220] 将物料中固形物装盘,冷冻干燥3小时至凝固状。 [0220] The material in the solid plate, freeze-dried for 3 hours until set shape. 本品控制冷冻温度:-30C以下。 This product is controlled freezing temperature: -30 C or less.

[0221] 3. 1.2真空抽取阶段 [0221] 3. 1.2 vacuum extraction stage

[0222] 将凝固状物料抽真空3. 5小时,使水蒸汽升华。 [0222] The coagulated like material evacuated 3.5 hours, so that water vapor sublimated. . 本品控制冷冻温度:-30C以下。 This product is controlled freezing temperature: -30 C or less. 本品控制真空压力:< 25Pa。 This product is controlled vacuum pressure: <25Pa.

[0223] 3. 1. 3干燥阶段 [0223] 3. 1.3 drying stage

[0224] 利用梯度法升温加热7小时使物料干燥。 [0224] The temperature gradient method 7 hours heating the material to dry. 按每小时2C逐级升温。 2 C per hour progressively warming. 本品控制干燥温度:60C以下。 The product controls the drying temperature: 60 C or less. 控制物料含水率在9%以下。 Control material moisture content of 9% or less.

[0225] 4 粉碎 [0225] 4 smash

[0226] 将冷冻干燥后的固形物粉碎,制得微粉。 [0226] The solid freeze-dried and pulverized to obtain powder. .

[0227] 5 灭菌 [0227] 5 sterilization

[0228] 微波杀菌温度75C -80C,灭菌时间优选140秒。 [0228] microwave sterilization temperature 75 C -80 C, sterilization time is preferably 140 seconds.

[0229] 6 包装 [0229] 6 Packaging

[0230] 按每袋固形物包4g固形物,汤汁包46ml进行包装,然后每袋固形物包和汤汁包装入一个包装袋密闭包装。 [0230] by solid pack bag 4g solids, soup packets 46ml packaging and solid pack bag and packed into a soup bags sealed packaging.

[0231] 三、蜂蜜炖海参原汁回融方便炖品的制备 [0231] Third, honey braised sea cucumber juice back to the convenient preparation of financial stew

[0232] 主料:海参干品50克。 [0232] Ingredients: 50 grams of dried sea cucumber.

[0233] 辅料:蜂蜜:200克纯化水:适量。 [0233] Accessories: Honey: 200 g of purified water: moderate.

[0234] 1、炖煮过程: [0234] 1, stew process:

[0235] 1. 1将海参50克,置于水中,浸泡24小时海参,每隔8小时换一次水,直到泡软为止。 [0235] 1.1 to 50 grams of sea cucumber, placed in the water, soak for 24 hours cucumbers, change the water every eight hours until soaked up. 然后将海参剖开,刮掉参内白筋和白皮,洗净后添水上锅加盖煮沸,开锅后用文火煮30 分钟左右,待水凉后。 Then cut cucumber, ginseng scrape inside a white blaze and white, washed and stamped boiling pot add water, boil and simmer for about 30 minutes, until the water cooler. 配2. 5克醋加5克开水,然后倒在海参内,搅勻。 With 2.5 g of vinegar plus 5 grams of boiling water, then pour over cucumbers, stir well. 海参沾醋后即收缩变硬,海参中的灰粒(碱性物质)和醋中和,并溶于水中。 Sea cucumber vinegar dip after contraction harden, sea cucumber in the ash particles (alkaline substance) and vinegar and, and dissolved in water. 随后将海参放入自来水中,漂浸2 个小时,至海参还原变软,无酸味和苦涩味即可。 The sea cucumber is then placed in tap water, bleach soaked two hours, to soften the reduction of sea cucumber, no sour and bitter taste can be. 去除杂质,浙干,放入锅中,使水沸腾后转为文火慢炖,1小时。 Remove impurities, Zhejiang dry, into the pot, boiling water into simmering for 1 hour.

[0236] 1. 2将蜂蜜200克用适量水融化,放入炖锅,加水至2. 5千克。 [0236] 1.2 to 200 g of honey with the amount of water to melt into the stew pot, add water to 2.5 kg. 使水沸腾后转为文火慢炖,20分钟,即可。 After boiling water into simmering, 20 minutes, you can.

[0237] 2分离:将炖煮好的炖品中固形物捞出,浙干。 [0237] 2 separation: the stew in a good solid fish stew, Zhejiang dry. 另将汤汁过滤,备用。 The other will be filtered broth and set aside.

[0238] 3脱水干燥:将固形物与汤汁分别真空冷冻干燥脱水 [0238] 3 dehydration: The solids were vacuum freeze-drying and dehydrated soup

[0239] 3. 1固形物干燥过程 [0239] 3.1 solids drying process

[0240] 3. 1. 1冷冻过程: [0240] 3. 1.1 freezing process:

[0241] 将物料中固形物装盘,冷冻干燥3小时至凝固状。 [0241] The material in the solid plate, freeze-dried for 3 hours until set shape. 本品控制冷冻温度:-30C以下。 This product is controlled freezing temperature: -30 C or less.

[0242] 3. 1. 2真空抽取阶段 [0242] 3. 1.2 vacuum extraction stage

[0243] 将凝固状物料抽真空3. 5小时,使水蒸汽升华。 [0243] The coagulated like material evacuated 3.5 hours, so that water vapor sublimated. . 本品控制冷冻温度:-30C以下。 This product is controlled freezing temperature: -30 C or less. 本品控制真空压力:< 25Pa。 This product is controlled vacuum pressure: <25Pa.

[0244] 3. 1.3干燥阶段 [0244] 3. 1.3 drying stage

[0245] 利用梯度法升温加热7小时使物料干燥。 [0245] The temperature gradient method 7 hours heating the material to dry. 按每小时2C逐级升温。 2 C per hour progressively warming. 本品控制干燥温度:60C以下。 The product controls the drying temperature: 60 C or less. 控制物料含水率在9%以下。 Control material moisture content of 9% or less.

[0246] 3. 2汤汁干燥过程 [0246] 3.2 drying process soup

[0247] 3. 2. 1冷冻过程: [0247] 3. 2.1 freezing process:

[0248] 将物料中汤汁装盘,冷冻2小时至凝固状。 [0248] The material in the soup plate, frozen like 2 hours until set. 本品控制冷冻温度:-30C以下。 This product is controlled freezing temperature: -30 C or less.

[0249] 3. 2. 2真空抽取阶段 [0249] 3. 2.2 vacuum extraction stage

[0250] 将凝固状物料抽真空3. 5小时,使水蒸汽升华。 [0250] The coagulated like material evacuated 3.5 hours, so that water vapor sublimated. 本品控制冷冻温度:-30C以下。 This product is controlled freezing temperature: -30 C or less. 本品控制真空压力:< 25Pa。 This product is controlled vacuum pressure: <25Pa.

[0251] 3. 2. 3干燥阶段 [0251] 3. 2.3 drying stage

[0252] 利用梯度法升温8小时加热使物料干燥。 [0252] The temperature gradient method 8 hours heating the material to dry. 按每小时2C逐级升温。 2 C per hour progressively warming. 控制干燥温度: 60C以下。 Control the drying temperature: 60 C or less. 控制物料含水率11%以下。 Control material moisture content of 11% or less.

[0253] 4 粉碎 [0253] 4 smash

[0254] 将冷冻干燥后的汤汁粉碎,制得微粉。 [0254] The freeze-dried soup pulverized to obtain a powder.

[0255] 5 灭菌 [0255] 5 sterilization

[0256] 微波杀菌,温度范围80C -85C,灭菌时间180秒。 [0256] microwave sterilization, temperature range 80 C -85 C, sterilization time is 180 seconds.

[0257] 6 包装 [0257] 6 Packaging

[0258] 按每袋固形物包4g固形物,汤汁包5g进行包装,然后每袋固形物包和汤汁包装入一个包装袋密闭包装。 [0258] by solid pack bag solids 4g, 5g packaged soup packet, and then package and soup solids bag packed into a bag sealed packaging.

[0259] 四、蜂蜜炖海参原汁回融方便炖品的制备 [0259] four, honey braised sea cucumber juice back to the convenient preparation of financial stew

[0260] 主料:海参干品50克。 [0260] Ingredients: 50 grams of dried sea cucumber.

[0261] 辅料:蜂蜜:200克纯化水:适量。 [0261] Accessories: Honey: 200 g of purified water: moderate.

[0262] 1、炖煮过程: [0262] 1, stew process:

[0263] 1. 1将海参50克,置于水中,浸泡24小时海参,每隔8小时换一次水,直到泡软为止。 [0263] 1.1 to 50 grams of sea cucumber, placed in the water, soak for 24 hours cucumbers, change the water every eight hours until soaked up. 然后将海参剖开,刮掉参内白筋和白皮,洗净后添水上锅加盖煮沸,开锅后用文火煮30 分钟左右,待水凉后。 Then cut cucumber, ginseng scrape inside a white blaze and white, washed and stamped boiling pot add water, boil and simmer for about 30 minutes, until the water cooler. 配2. 5克醋加5克开水,然后倒在海参内,搅勻。 With 2.5 g of vinegar plus 5 grams of boiling water, then pour over cucumbers, stir well. 海参沾醋后即收缩变硬,海参中的灰粒(碱性物质)和醋中和,并溶于水中。 Sea cucumber vinegar dip after contraction harden, sea cucumber in the ash particles (alkaline substance) and vinegar and, and dissolved in water. 随后将海参放入自来水中,漂浸2小时至海参还原变软,无酸味和苦涩味即可。 The sea cucumber is then placed in tap water, drift reduction cucumber dip 2 hours to soften, no sour and bitter taste can be. 去除杂质,浙干,放入锅中,使水沸腾后转为文火慢炖,1小时。 Remove impurities, Zhejiang dry, into the pot, boiling water into simmering for 1 hour.

[0264] 1. 2将蜂蜜200克用适量水融化,放入炖锅,加水至2. 5千克。 [0264] 1.2 to 200 g of honey with the amount of water to melt into the stew pot, add water to 2.5 kg. 使水沸腾后转为文火慢炖,20分钟,即可。 After boiling water into simmering, 20 minutes, you can.

[0265] 2分离:将炖煮好的炖品中固形物捞出,浙干;红枣去核。 [0265] 2 separation: the stew in a good solid fish stew, Zhejiang dry; red dates. 另将汤汁过滤,备用。 The other will be filtered broth and set aside.

[0266] 3脱水干燥:将固形物真空冷冻干燥脱水或者将分离得到的汤汁和固形物分别真空冷冻干燥脱水。 [0266] 3 dehydration: the solid vacuum freeze-drying or dewatering and solids separated soup were vacuum freeze-drying dehydration.

[0267] 3. 1固形物干燥过程 [0267] 3.1 solids drying process

[0268] 3. 1. 1冷冻过程: [0268] 3. 1.1 freezing process:

[0269] 将物料中固形物装盘,冷冻干燥3小时至凝固状。 [0269] The material in the solid plate, freeze-dried for 3 hours until set shape. 本品控制冷冻温度:-30C以下。 This product is controlled freezing temperature: -30 C or less.

[0270] 3. 1. 2真空抽取阶段 [0270] 3. 1.2 vacuum extraction stage

14[0271] 将凝固状物料抽真空3. 5小时,使水蒸汽升华。 14 [0271] The coagulated like material evacuated 3.5 hours, so that water vapor sublimated. . 本品控制冷冻温度:-30C以下。 This product is controlled freezing temperature: -30 C or less. 本品控制真空压力:< 25Pa。 This product is controlled vacuum pressure: <25Pa.

[0272] 3. 1. 3干燥阶段 [0272] 3. 1.3 drying stage

[0273] 利用梯度法升温加热7小时使物料干燥。 [0273] The temperature gradient method 7 hours heating the material to dry. 按每小时2C逐级升温。 2 C per hour progressively warming. 本品控制干燥温度:60C以下。 The product controls the drying temperature: 60 C or less. 控制物料含水率在9%以下。 Control material moisture content of 9% or less.

[0274] 3. 2汤汁干燥过程 [0274] 3.2 drying process soup

[0275] 3. 2. 1冷冻过程: [0275] 3. 2.1 freezing process:

[0276] 将物料中汤汁装盘,冷冻2小时至凝固状。 [0276] The material in the soup plate, frozen like 2 hours until set. 本品控制冷冻温度:-30C以下。 This product is controlled freezing temperature: -30 C or less.

[0277] 3. 2. 2真空抽取阶段 [0277] 3. 2.2 vacuum extraction stage

[0278] 将凝固状物料抽真空3. 5小时,使水蒸汽升华。 [0278] The coagulated like material evacuated 3.5 hours, so that water vapor sublimated. 本品控制冷冻温度:-30C以下。 This product is controlled freezing temperature: -30 C or less. 本品控制真空压力:< 25Pa。 This product is controlled vacuum pressure: <25Pa.

[0279] 3. 2. 3干燥阶段 [0279] 3. 2.3 drying stage

[0280] 利用梯度法升温8小时加热使物料干燥。 [0280] The temperature gradient method 8 hours heating the material to dry. 按每小时2C逐级升温。 2 C per hour progressively warming. 控制干燥温度: 60C以下。 Control the drying temperature: 60 C or less. 控制物料含水率11%以下。 Control material moisture content of 11% or less.

[0281] 4 粉碎 [0281] 4 smash

[0282] 将冷冻干燥后的固形物与汤汁分别粉碎,制得微粉。 [0282] After the freeze-dried solids and soup were pulverized to obtain a powder.

[0283] 5 灭菌 [0283] 5 sterilization

[0284] 微波杀菌,温度范围80C -85C,灭菌时间180秒。 [0284] microwave sterilization, temperature range 80 C -85 C, sterilization time is 180 seconds.

[0285] 6 包装 [0285] 6 Packaging

[0286] 按每袋固形物包4g固形物,汤汁包5g进行包装,然后每袋固形物包和汤汁包装入一个包装袋密闭包装。 [0286] by solid pack bag solids 4g, 5g packaged soup packet, and then package and soup solids bag packed into a bag sealed packaging.

[0287] 试验例一、对制得的蜂蜜炖海参原汁回融方便炖品有效成分的对比检测 [0287] a test case for the resulting melt honey braised sea cucumber juice back to facilitate the active ingredient stew contrast detection

[0288] 海参是一种名贵海产品,因补益作用类似人参而得名。 [0288] sea cucumber is a valuable seafood, because ginseng tonic effect similar name. 海参的营养价值较高,含有蛋白质、钙、钾、锌、铁、硒、锰等活性物质,另含18种氨基酸且不含胆固醇。 Higher nutritional value of sea cucumber, contains protein, calcium, potassium, zinc, iron, selenium, manganese and other active substances, and the other containing 18 kinds of amino acids and contain no cholesterol. 本实验主要考察按本发明制备方法制得的海参原汁回融炖品与市售的即食海参产品中蛋白质含量的变化。 In this study, mainly on the production method according to the present invention is prepared by melting sea cucumber juice back changes stew with a commercially available product instant sea cucumber protein content.

[0289] 1实验依据:中华人民共和国水产行业标准:干海参(SC/T3206-2009)。 [0289] an experimental basis: People's Republic of China aquaculture industry standards: dried sea cucumber (SC / T3206-2009). GB/T 5009. 5食品中蛋白质的测定。 GB / T 5009. 5 Determination of protein in foods.

[0290] 2.试齐[J [0290] 2. Test Qi [J

[0291] 硫酸铜;硫酸钾;浓硫酸;2%硼酸溶液;混合指示剂(1份0. 甲基红乙醇溶液与5份0. 溴甲酚绿乙醇溶液临用时混合);饱和氢氧化钠;O.Olmol/L盐酸标准溶液。 [0291] copper sulfate; potassium; concentrated sulfuric acid; 2% boric acid solution; mixed indicator (1 0. methyl red ethanol solution with 5 parts 0. bromocresol green ethanol mixed with Pro); saturated sodium hydroxide ; O.Olmol / L standard solution of hydrochloric acid. 以上试剂均为分析纯。 Above reagents were analytical grade.

[0292] 3.仪器 [0292] 3. Instrument

[0293] 消化炉、凯氏定氮蒸馏装置、万分之一电子天平。 [0293] digesting furnace, Kjeldahl distillation apparatus millionth electronic balance.

[0294] 4.样品 [0294] 4. Sample

[0295] 参考实施例二方法制得的蜂蜜炖海参熟品2份作为标准品; [0295] Reference Example II prepared honey cucumber stew cooked products as a standard two copies;

[0296] 按本发明实施例二方法制得四种蜂蜜炖灵芝原汁回融方便炖品作为待测样品: [0296] Example Two methods according to the present invention prepared in four honey braised stew convenient Ganoderma juice blend back as the sample:

[0297] 标记:一为样品1 ;二为样品2 ;三为样品3 ;四为样品4。 [0297] marks: one for Sample 1; two sample 2; three for sample 3; four for sample 4.

[0298] 市售相关海参方便食品2种作为对比样品: [0298] Commercially available related to two kinds of sea cucumber convenience food samples for comparison:

[0299] 品名:水袋即食海参,标记:样品5 ;产地:山东。 [0299] Name: Hydration instant sea cucumber, mark: Sample 5; Origin: Shandong. [0300] 品名:即食海参,标记:样品6 ;产地:山东烟台。 [0300] Name: instant sea cucumber, mark: Sample 6; origin: Yantai, Shandong Province.

[0301] 5.操作步骤 [0301] 5. Procedure

[0302] 5. 1样品处理:精密称取0. 5g固体样品,放入IOOml或500ml凯氏烧瓶中,加入0. 2g硫酸铜,0. 3g硫酸钾及5ml浓硫酸,放置过夜后小心加热,待内容物全部炭化,泡沫完全停止后,加强火力,并保持瓶内液体微沸,至液体呈蓝绿色澄清透明后,取下放冷后用约2〜IOml蒸馏水冲洗瓶壁,混勻后继续加热至液体呈蓝绿透明,取下放冷,小心加IOml水混勻,放冷后,移入IOOml容量瓶中,并用少量水洗定氮瓶,洗液并入容量瓶中,再加水至刻度,混勻备用。 [0302] 5.1 Sample Preparation: Precision Weigh 0. 5g solid sample into IOOml or 500ml Kjeldahl flask 0. 2g copper sulfate, 0 3g potassium and 5ml of concentrated sulfuric acid, carefully heated overnight. until the entire contents of charring, after the bubble completely stopped, strengthen the fire, and keep the bottle of liquid boil until liquid blue-green clarify transparent, decentralized after taking cold distilled water with about 2~IOml sidewall, after mixing continues blue-green transparent liquid was heated to, take to cool, carefully add water and mix IOml, after cooling, into IOOml volumetric flask and washed with a small amount of nitrogen fixed bottles, lotion into the flask, add water to the mark, mix alternate uniform. 取与处理样品相同量的硫酸铜、硫酸钾、硫酸按同一方法做试剂空白实验。 Take the same amount of copper sulfate treatment samples, potassium sulfate, according to the same method of reagent blank experiments.

[0303] 5. 2装好定氮装置,于水蒸气发生瓶内装水至约2/3处,加甲基红指示液数滴及数毫升硫酸,以保持水呈酸性,加入数粒玻璃珠以防暴沸,加热煮沸水蒸气发生瓶内的水。 [0303] 5.2 installed Nitrogen device occurs in the bottle filled with water vapor to about 2/3, add a few drops of methyl red indicator solution and a few ml of sulfuric acid, in order to keep the water is acidic, add a few glass beads with riot boiling, heat to boil water bottle water vapor occurs.

[0304] 5. 3向接收瓶内加入10ml,2%硼酸溶液及混合指示液1滴,并使冷凝管的下端插入液面下,吸取IOml样品消化稀释液由小玻璃杯流入反应室,并以IOml水洗涤小烧杯使之流入反应室内,塞紧小玻璃杯的棒状玻璃塞。 [0304] 5.3 was added to the receiving bottle 10ml, 2% boric acid solution and mixed indicator solution, and the lower end of the condenser is inserted under the surface, drawing IOml digested sample dilution into the reaction chamber from a small glass and IOml small beaker of water to wash it flows into the reaction chamber so that, plugged a small glass rod-shaped glass stopper. 将5ml饱和氢氧化钠溶液倒入小玻璃杯中,提起玻璃塞使其缓缓流入反应室,立即将玻璃塞盖紧,并加水于小玻璃杯中以防漏气。 5ml of a saturated solution of sodium hydroxide into a small glass, the glass stopper lift it slowly into the reaction chamber, the glass stopper tightly closed immediately, and add a small glass of water to prevent leakage. 加紧螺旋夹,开始蒸馏。 Stepped screw clamps, start distillation. 蒸气通入反应室使氨通过冷凝管而进入接收瓶内,蒸馏2min,移动接收瓶,使冷凝管下端离开液面,然后用少量中性水冲洗冷凝管下端外部,再蒸馏Imin取下接收瓶,以0. 01盐酸标准溶液滴定至灰色或蓝紫色为终点。 Vapor into the reaction chamber through the condenser and the ammonia into the receiving flask, distillation 2min, mobile reception bottles, so the lower left condenser surface, then rinse with a small amount of neutral water condenser outside the lower end, and then distilled to remove the receiving flask Imin to 0.01 standard solution of hydrochloric acid titration to gray or blue-purple as the end point. 同时吸取IOml试剂空白消化液按5. 3操作。 While drawing IOml reagent blank digestion by 5.3 operation.

[0305] 6.计算 [0305] 6. Calculate

[0306] [0306]

Figure CN101978902AD00161

[0307] 式中:X-样品中蛋白质含量,g/100g ;—样品消耗盐酸标准液的体积,ml ;VO-空白消化液消耗盐酸标准液体积,ml ;C-盐酸标准液摩尔浓度,mol/L ;0. 014-lmol/L盐酸标准液Iml相当氮克数;B-定容体积/取液量m-样品的质量,g ;F-氮换算为蛋白质计算因子。 [0307] Where: X- protein in the sample, g / 100g; - standard solution of hydrochloric acid sample consumption volume, ml; VO- blank standard solution of hydrochloric acid digestion consumption volume, ml; C- standard solution of hydrochloric acid molar concentration, mol / L;. 0 014-lmol / L hydrochloric acid standard solution Iml considerable number of grams of nitrogen; B- volume volume / liquid volume m- mass taken sample, g; F- nitrogen conversion factor calculated for the protein.

[0308] 蛋白质的氮素含量不同,故换算因子不同。 [0308] N protein content is different, so the conversion factor is different. 本实验的蛋白质计算因子应为6. 25。 In this study, a protein factor calculation should be 6.25.

[0309] 7检测结果见表1: [0309] 7 test results are shown in Table 1:

[0310] 表1蛋白质的含量检测数据 [0310] Table 1 Protein content of test data

[0311] [0311]

检测 样品名称 项目 标准品1 标准品2 样品1 样品2 样品3 样品4 样品5 样品6蛋白质 49. 1 48. 6 48. 1 49. 5 50. 1 43 . 8 45. 1 44. 2 Name items standard test sample 1 Standard 2 Sample 1 Sample 2 Sample 3 Sample 4 Sample 5 Sample 6 protein 49.1 48.6 48.1 49.5 50.1 43.8 45.1 44.2

[0312] 结论:将本发明方法制备的海参方便炖品与市场销售的海参速食品进行蛋白质的检测,结果显示,用本发明方法制备的原汁回融海参方便炖品,有效成分的保有上有一定优势,而且也便于携带,方便食用,且另外不含有任何化学添加剂,达到了食用时的方便、美味、安全、滋补等要求。 [0312] Conclusion: The method of the present invention cucumber stew prepared to facilitate marketing of cucumbers and fast food for protein detection, the results showed that the juice was prepared by the method of the present invention is easy to back financial cucumber stew, to maintain the active ingredient There are certain advantages, but also easy to carry, easy to eat, and in addition does not contain any chemical additives, to the time of convenience food, delicious, safe, nutritious and other requirements.

[0313] 试验例二、蜂蜜炖海参原汁回融炖品的感官鉴别评价实验 [0313] Test Example two, honey braised sea cucumber juice melt back stew sensory evaluation test to identify

[0314] 海参是一种含有对人体健康有益成分的高档养生滋补品,较为珍贵。 [0314] is a sea cucumber contains beneficial to human health component of the high-end health supplements, the more precious. 长期以来,海参的最佳食用方式均以炖或煮的方式最为盛行,人们公认这既能最好的利用其营养成份和保留其独特的风味口感,达到“美味与滋补”的要求。 For a long time, sea cucumbers are the best way to eat stewed or boiled style is most prevalent, it is recognized that both the best use of its nutrients and retains its unique flavor taste, to "delicious and nutritious" requirements. 纯正炖品海参炖品入口味道清淡,有 Pure taste bland stew cucumber stew entrance, there is

16弹性,韧性。 16 elasticity, toughness. 但是,炖或煮这种食用方式过程复杂费时,难以适应快节奏的现代生活的要求。 However, stewed or boiled edible way this process is complex and time-consuming, difficult to adapt to the fast pace of modern life. 本实验重点考察本发明方法制备的原汁回融方便炖品的口感和样貌,同时与市售相关方便产品进行比较。 Methods In this study, emphasis on the juice of the present invention to facilitate the preparation of financial return stew taste and appearance, while the commercially available product related facilitate comparison.

[0315] 1、评价内容:根据感官评价原则,进行感官鉴别评价试验。 [0315] 1, contents: According to the principles of sensory evaluation, identify the sensory evaluation test.

[0316] 2、评价方法:采用差别度检验法。 [0316] 2. Evaluation Methods: The difference of the test.

[0317] 3、评价要求: [0317] 3, evaluation requirements:

[0318] 3.1环境要求: [0318] 3.1 Environmental requirements:

[0319] 3. 1. 1品评区:感官评价场所根据评价人数分成若干小区,室温:20〜22C,光源: 全白荧光灯。 [0319] 3. 1.1 Tasting Area: Sensory evaluation is divided into several residential spaces, room temperature according Ratings: 20~22 C, source: all white fluorescent lamps.

[0320] 3. 1. 2准备区:用于制备样品和分发样品 [0320] 3. 1.2 preparation areas: for sample preparation and distribution of samples

[0321] 烹调、加热、保温设施以及储藏设施、实验桌,排风系统 [0321] cooking, heating, insulation facilities and storage facilities, laboratory tables, exhaust system

[0322] 3. 1. 3讨论区:用于评价前集中讲解评价要求和评价后结果呈现、讨论和解释。 [0322] 3. 1.3 Discussion: for focusing on the pre-evaluation after evaluation requirements and evaluation results are presented, discussed and interpreted.

[0323] 3. 1.4样品准备: [0323] 3. 1.4 Sample preparation:

[0324] 参考实施例二方法制得的蜂蜜炖海参熟品2份作为标准品; [0324] Reference Example II prepared honey cucumber stew cooked products as a standard two copies;

[0325] 实施例二制得的前三种蜂蜜炖灵芝原汁回融方便炖品回融后作为待测样品,标记:一为样品1 ;二为样品2 ;三为样品3 ; The first three honey [0325] obtained in Example II Ganoderma juice stew stew after returning back to melt easily melt as the sample, marked: one for Sample 1; two for sample 2; three for sample 3;

[0326] 市售相关海参方便食品3种作为对比样品: [0326] related to cucumbers convenience foods marketed as a comparative sample three kinds:

[0327] 1、品名:水袋即食海参,标记=HOl ;产地:山东。 [0327] 1, Name: bag instant sea cucumber, mark = HOl; Origin: Shandong.

[0328] 2、品名:即食海参,标记:H02 ;产地:山东。 [0328] 2, Name: instant sea cucumber, mark: H02; Origin: Shandong.

[0329] 3、品名:即食海参,标记:H02 ;产地:山东烟台。 [0329] 3, Name: instant sea cucumber, mark: H02; origin: Yantai, Shandong Province.

[0330] 注:市售即食海参食用方法:开袋,用温水浸泡,调和蜂蜜一起食用。 [0330] Note: The commercial sea cucumber instant consumption: open the bag, with warm water, eaten with honey to reconcile.

[0331] 标准品以S标记。 [0331] Standard with S mark. 样品以3位数字代码组成(例如:111)进行盲标,样品顺序随机处理。 Samples consisting of three digit code (for example: 111) blind labeled samples randomly processed. 区别检验时,尽量保证样品的视觉外观和温度一致。 When the difference between the test, try to ensure that the visual appearance and the temperature of the sample is consistent.

[0332] 3. 1容器:一次性容器 [0332] 3.1 containers: disposable container

[0333] 味觉清洗剂:水、淡茶水等 [0333] palate cleansing agents: water, light tea, etc.

[0334] 3. 2感官评价的时间 [0334] 3.2 Sensory evaluation time

[0335] 取决于将进行的样品数量和每个检验所需的时间。 [0335] depends on the time and the number of samples required for each test will be conducted.

[0336] 4、评价员的选择与筛选 [0336] 4, selection and screening of reviewers

[0337] 根据待测试样品选择评价员10人。 [0337] According to choose reviewers and 10 samples to be tested.

[0338] 4. 1评价人员不准抽烟,不准将有异杂味的物品和有气味的化妆品带入评价现场。 [0338] 4.1 evaluators are not allowed to smoke, are not allowed to have a different flavor of miscellaneous items and scented cosmetics into the evaluation of the scene.

[0339] 4. 2评价员应保持良好的精神状态,非特殊情况不中途退出。 [0339] 4.2 reviewers should maintain a good mental state, non-special circumstances do not drop out.

[0340] 4. 3鉴别区保持安静、清洁和空气清新。 [0340] 4.3 Identification Zone keep quiet, clean and fresh air.

[0341] 4. 4评价和评分力求客观公正、科学、准确,评语清楚无涂改。 [0341] 4.4 Reviews and ratings strive to be objective and impartial, scientific, accurate, clear no reviews altered.

[0342] 5、感官鉴别评价要求 [0342] 5, sensory identification evaluation requirements

[0343] 5. 1色泽鉴别 [0343] 5.1 Color Identification

[0344] 进行炖品色泽的感官鉴别时,取样品在散射光线下直接观察。 [0344] When sensory identification stew color, light scattering samples taken under direct observation. 应色泽均勻,或混合物汤汁色泽均勻,无杂质。 Should be uniform color, or a mixture of soup uniform color, no impurities.

[0345] 5. 2组织状态鉴别 [0345] 5.2 organization state discrimination

[0346] 进行炖品组织状态鉴别的感官鉴别时,取样品直接进行观察固形物主材有弹性。 When the [0346] identification of sensory identification stew organization status, take samples directly observe the main material elastic solids. 混合物汤汁浓厚均勻,无凝块和机械杂质。 Thick soup mixture evenly, without clots and mechanical impurities.

[0347] 5. 3气味鉴别 [0347] 5.3 Odor Identification

[0348] 进行炖品气味的感官鉴别时,可取样品在室温下嗅其气味。 [0348] When the odor sensory identification stew, sniffing the odor desirable sample at room temperature. 应无腥味,无其他任何异味。 There should be no smell, no other smell.

[0349] 5. 4滋味鉴别 [0349] 5.4 discriminating taste

[0350] 进行炖品滋味的感官鉴别时,可取样品细细咀嚼,品尝其味道。 [0350] When stew taste sensory identification, desirable sample chewed, taste its flavor. 应无腥味,脱水固形物海参复原后应滑润有嚼劲,无其他任何异常滋味。 There should be no smell, cucumber dehydrated solids recovery should smooth chewy, without any other abnormal taste.

[0351] 6、评价过程: [0351] 6, the evaluation process:

[0352] 6. 1根据评价人员的感官鉴别结果,参照评分标准(表2)对各样品进行打分。 [0352] 6.1 the result of discrimination based on sensory evaluation of staff, referring to scoring criteria (Table 2) were scored for each sample. 其平均值即为样品的最后分值。 Its average value is the final value of the sample.

[0353] 表2感官评价标准 [0353] Table 2 Sensory Evaluation Criteria

[0354] [0354]

Figure CN101978902AD00181

[0355] 6. 2感官评价报告 [0355] 6.2 Sensory Evaluation Report

[0356] 感官评价报告样表见表3。 [0356] The sensory evaluation report samples is shown in table 3.

[0357] 表3感官评价报告 [0357] Table 3 sensory evaluation report

[0358] [0358]

Figure CN101978902AD00182

[0359] 6. 3感官评价结果汇总见表4 : [0359] 6.3 Sensory evaluation results are summarized in Table 4:

[0360] 表4感官评价结果汇总表 [0360] Table 4 summarizes the results of sensory evaluation table

[0361] [0361]

Figure CN101978902AD00191

[0362] 7、评价结论: [0362] 7, the evaluation findings:

[0363] 市场销售的其他即食海参滋补品,与同样标准品进行差别度对比实验,只有77. 4 的相似度。 [0363] Other supplements marketed instant sea cucumber, with the same standard were differences in the degree of comparative experiments, the similarity of only 77.4. 虽然在色泽、组织性状上有较好的相似度,但在气味、滋味的鉴别上差别较大,无法达到食材的鲜炖美味。 Although there are good similarity in color, organizational traits, but the identification of smell, taste vary greatly, unable to reach a delicious stew of fresh ingredients.

[0364] 通过评价人员的感官鉴别评价实验可以看出,用本发明方法制备的海参方便炖品,在色泽、组织性状、气味、滋味的鉴别上与标准品进行差别度对比实验,按照传统的烹饪方法,与原有炖品比较达到了94. 5的相似度,使得产品在风味的保有上实现了复原其固有滋味的工艺要求。 [0364] As can be seen by the sensory evaluation of experimental evaluation to identify personnel, cucumber prepared by the method of the present invention to facilitate stew in the identification of color, organizational traits, smell, taste the difference with the standard of the comparative experiments carried out, according to the traditional Cooking methods compare with the original stew reached 94.5 similarity, making the product retains the flavor of its inherent taste realized recovery process requirements. 而且非常便于携带,方便食用,且另外不含有任何化学添加剂,达到了食用时的方便、美味、安全、滋补等要求。 And very easy to carry, easy to eat, and in addition does not contain any chemical additives, to the time of convenience food, delicious, safe, nutritious and other requirements.

Kutipan Paten
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Dirujuk oleh
Merujuk PatenTanggal pengajuan Tanggal publikasi Pemohon Judul
CN102805372A *12 Jul 20125 Des 2012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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Klasifikasi
Klasifikasi InternasionalA23L33/00, A23L17/50
Peristiwa Hukum
TanggalKodePeristiwaDeskripsi
23 Feb 2011C06Publication
6 Apr 2011C10Request of examination as to substance
6 Feb 2013C14Granted