CN101978902B - Sea cucumber juice remelting instant stew and preparation method thereof - Google Patents
Sea cucumber juice remelting instant stew and preparation method thereof Download PDFInfo
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- CN101978902B CN101978902B CN2010102599705A CN201010259970A CN101978902B CN 101978902 B CN101978902 B CN 101978902B CN 2010102599705 A CN2010102599705 A CN 2010102599705A CN 201010259970 A CN201010259970 A CN 201010259970A CN 101978902 B CN101978902 B CN 101978902B
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Abstract
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.
Description
Technical field
The invention belongs to field of health care food, be specifically related to a kind of sea cucumber undiluted liquid brewed instant stew and preparation method thereof.
Background technology
Along with the further raising of quality of the life, increasing people more pays attention to nutrition and the ratio of performance to price of product quality, product, and is also more and more higher to the requirement of food processing, to the rush of demand of high-quality " convenience " food.To say objectively, also there are many qualities regulation and control difficult problems in present main flow " convenience " food of producing of China-employing normal pressure heated-air drying food.In the international market on the low side, the market severe situation of market of not opening at home appears thus.Only have so significant improvement tradition " convenience " food quality, just can extricate oneself from a predicament.In other words, carry out the quality regulation and control in the processing overall process exactly, pay attention to the reservation of nutritional labeling, local flavor, but be difficult to accomplish this point by present technique; Perhaps look for another way, develop the preparation method of new high-quality instant food.
Sea cucumber belongs to Holothuroidea (Holothurioidea), is the sea mollusk of living in seashore to 8000 meter, and according to the history of existing more than 600,000,000 year of the present, sea cucumber is take seabed algae and planktonic organism as food.The sea cucumber whole body covers with corn, is widely distributed in each ocean, the world.The sea cucumber body is cylindrical, and mouth has tentacle at front end around mouthful, and anus is in the rear end.The growth district of sea cucumber is very wide, spreads all over each ocean, the world.China's Coastline of South China Sea kind is more, approximately have more than 20 plant sea cucumbers can be edible, in higher with economic worths such as stichopus japonicus, crow ginseng, black radix scrophulariae, plum blossom ginsengs.
Sea cucumber has another name called stichopus japonicus, extra large mouse, extra large melon, because the similar ginseng of benefiting action is gained the name.The sea cucumber meat is soft tender, and is nutritious, is typical high protein, low fat food, the flavour fat is beautiful, and local flavor is graceful, is the name food delicacies that has long enjoyed a good reputation, one of seafood delights " eight delicacies ", equally celebrated for their achievements with sea cucumber, abalone, shark's fin, on refined taste, often playing the part of the role of " axle of presenting a theatrical performance as the last item on a programme ".Sea cucumber is not only precious food, also is famous and precious medicinal material.According to putting down in writing in the supplementary Amplifications of the Compendium of Materia Medica: sea cucumber, sweet-salty, kidney tonifying, beneficial marrow is taken the photograph urine, and impotence is treated in establishing-Yang, its benefit warm in nature, sufficient enemy's ginseng, therefore named sea cucumber.Modern study shows, sea cucumber has the memory of raising, delays the sexual gland aging, prevents artery sclerosis, diabetes and the effect such as antitumor.
The suitable consumptive disease of sea cucumber is frail, insufficiency of vital energy and blood, and malnutrition, the people of postpartum weakness is edible after being ill; The suitable insufficiency of the kidney yang, impotence and seminal emission, the people of frequent urination is edible; Suitable high blood pressure, hyperlipidemia, coronary heart disease, the people of artery sclerosis is edible; Suitable cancer patient and radiotherapy, chemotherapy, operation are edible afterwards; Suitable hepatitis, ephritis, diabetic and cirrhotic ascites and neurastheniac are edible; Suitable haemophiliac and to be easy to hemorrhage people edible; Suitable elderly and infirm is edible.
As seen, theoretical according to the traditional medicine health, sea cucumber is a kind of high-grade health invigorant that contains the health beneficiating ingredient, and is comparatively precious.For a long time, the best edible way of sea cucumber is all in vogue in the mode of stewing or boil, and people generally acknowledge this can be best utilize its nutrition and keep its unique flavor taste, reach the requirement of " delicious food and nourishing ".Pure stew sea cucumber stewed food entrance taste is light, flexible, toughness.
But, stew or boil this edible way process complexity time-consuming, be difficult to adapt to the requirement of the allegro modern life.Therefore research is also arranged sea cucumber is made the form that is easy to carry and eats.
To press ripe sea cucumber in autoclave pressure such as disclosing in the Chinese patent application 200610042116.7 " processing method of instant concentrated cucumber product ", and add long-used soup pickled tasty again, packing makes the method for instant concentrated cucumber after then taking out from long-used soup.In the Chinese patent application 200510086113.9 " instant holothurian and preparation method thereof " disclosed method be with stew good sea cucumber remove soup juice or and soup juice pack together and become instant holothurian.The product of the method preparation namely is difficult to taste the local flavor of sea cucumber uniqueness, also is difficult to accomplish the fully absorption with nutritional labeling.Disclose among the Chinese patent application 200910015039.x " trepang instant soup " and thinly sliced after sea cucumber boiled, will pack to get instant soup after the thin slice drying, brewed the scheme of drinking with boiling water.The holothurian instant food of such scheme and a large amount of this areas all is the schemes that adopted or sea cucumber and soup juice are packed together, or gives up soup juice, the scheme of dry sea cucumber body.The former is short the shelf-life, and sea cucumber since long period of soaking in soup juice, nutrition and flavor loss are very fast, are added with anticorrisive agent toward contact, have a long way to go with taste and the nutritive value of eating the ripe product of fresh sea cucumber stewing.And the latter has given up the soup juice that is dissolved with a large amount of beneficiating ingredients and flavor components, and it is namely tasted less than its unique local flavor, also is difficult to accomplish the fully absorption with nutritional labeling.
This area need to be developed at present new convenience and have sea cucumber instant food delicious and nourishing function concurrently.
Summary of the invention
The technical problem to be solved in the present invention provides a kind of local flavor that can keep largely the original uniqueness of stew, also can accomplish convenient instant sea cucumber stewed food and preparation method that nutritional labeling is saved from damage for a long time.
The technical scheme of technical solution problem of the present invention provides a kind of method for preparing sea cucumber undiluted liquid brewed instant stew.The method may further comprise the steps:
A, ready sea cucumber and batching are prepared, then stew or boil the ripe product that obtain comprising solid content composition and soup juice;
B, separation: ripe product are separated into soup juice and solid content composition;
C, with step b separate the solid content composition drying obtain afterwards directly packing or pulverize after pack to get the solid content bag; Pack to get soup juice bag after step b separated the soup juice packing obtain or drying and crushing;
D, the collocation of solid content bag and soup juice bag is packaged as undiluted liquid brewed instant stew;
Described Normal juice Hui Rong refer to stew or boil ripe product in soup juice composition after separating brew solid content composition after the separation.
The purpose of Normal juice Hui Rong is that the stew that makes things convenient for that brews out is consistent with original stew as far as possible, accomplishes genuineness.
Wherein, indication batching is at least a in preparing burden of the sea cucumbers commonly used such as wood frog’s fallopian tube (oviductus ranae), bird's nest, flower glue (fish maw), shark's fin, white fungus, American Ginseng (American ginseng), glossy ganoderma, ginkgo, deer whip, abalone, the tendons of beef, mutton or pork, black fungus, edible mushroom (such as mushroom, mushroom etc.), pawpaw, matrimony vine, longan, rock sugar, red date, tendril-leaved fritillary bulb, lotus seeds, Coconut Juice, lily, honey, milk products, fruit (such as pineapple, pears etc.), soup-stock (such as chicken soup, mushroom soup, meat soup etc.) among the said method step a.Certainly, the flavorings such as ginger, salt, sugar also belong to batching.Batching is prepared to get final product according to daily edible ratio with the prescription of sea cucumber.
Wherein, stewing described in the said method step a is stewing out of water or stewing out of water not.
Wherein, the mode that dehydrates employing convective drying, vacuum drying, freeze drying or vacuum freeze drying of the described solid content composition of said method step c.Generally being dried to moisture content is below 18%.
Wherein, the drying of the soup juice described in the said method step c adopts the mode of convective drying, freeze drying or vacuum freeze drying.Generally being dried to moisture content is below 18%.
The present invention also provides a kind of undiluted liquid brewed instant stew.
This sea cucumber undiluted liquid brewed instant stew includes:
Soup juice bag, this soup juice bag is obtained by stewing or boil in the ripe product that comprise solid content composition and soup juice that obtain isolated soup juice after sea cucumber and the batching preparation;
Also include: the solid content bag, this solid content bag is obtained by stewing or boil in the ripe product that comprise solid content composition and soup juice that obtain isolated solid content composition after sea cucumber and the batching preparation;
When referring to eat, described Normal juice Hui Rong brews isolated solid content composition with isolated soup juice composition.
Wherein, above-mentioned soup juice bag is liquid soup juice bag or soup juice dry powder bag that soup juice drying and crushing is made.
Wherein, above-mentioned solid content bag is that solid content composition Direct Dehydration makes; Perhaps pulverize the solid content dry powder bag that makes for the dehydration of solid content composition.
Wherein, above-mentioned solid content composition Direct Dehydration is to carry out in shaper.Can make like this solid content composition after the dehydration have more attractive in appearance and regular shape, be convenient to packing and sell.
The crucial part of using the inventive method to prepare sea cucumber undiluted liquid brewed instant stew is in order to possess substantially food materials local flavor and nutritional labeling.Solid content and soup juice in the sea cucumber invigorant after stewing or boiling are separated, and the design of pressing product as required, carries out respectively corresponding drying by the material characteristic separately.Then be divided into respectively separately somely part by the deal requirement, carry out respectively airtight package again, the collocation of the solid content bag after the packing and soup juice bag is packed into to make in the packing of product and is made things convenient for stew respectively.The collocation here can be a solid content bag and one or several soup juice to be packaged into portion make things convenient for stew, also can be a soup juice bag and one or several solid content to be packaged into portion make things convenient for stew.Or a plurality of solid content bags become to make things convenient for stew with soup juice collation package, and arranging in pairs or groups as required to take when edible gets final product.
Sea cucumber undiluted liquid brewed instant stew of the present invention has following several principal mode:
Sea cucumber undiluted liquid brewed instant stew=dehydration solid content bag+liquid soup juice bag;
Sea cucumber undiluted liquid brewed instant stew=solid content dry powder bag+liquid soup juice bag;
Sea cucumber undiluted liquid brewed instant stew=dehydration solid content bag+soup juice dry powder bag;
Sea cucumber undiluted liquid brewed instant stew=solid content dry powder bag+soup juice dry powder bag.
The Normal juice Hui Rong of indication among the present invention, when using this to make things convenient for stew, can adopt original stewing to brew after the soup juice that boils in the product brews solid content or available former soup juice powder dissolution, so that the stew that makes things convenient for that brews out is consistent with original stew as far as possible, accomplish genuineness.And return when melting carrying out Normal juice when the stew that makes things convenient for of the form of using dehydration solid content bag, the eater can also directly experience and experience solid content and be returned to stewed overall process of boiling the complexion after finishing, both pleasing, nutritious tonifying again, enjoyment and enjoyment when edible have been increased, warm when really experiencing edible traditional stew and nourishing.
The sea cucumber undiluted liquid brewed instant stew of band soup juice dry powder bag of the present invention in use, soup juice bag can be added an amount of hot water punching to the front volume of dehydration, then pour in dehydration solid content or the solid content dry powder, fully obtain after the dissolving basic with process front consistent sea cucumber stewed food, i.e. edible.
The sea cucumber undiluted liquid brewed instant stew of carrying liqs soup juice bag of the present invention can suitably heat soup juice bag in use, then pours in dehydration solid content or the solid content dry powder, fully obtain after the dissolving basic with process front consistent sea cucumber stewed food, i.e. edible.Generally speaking, with regard to the whole structure of color dehydration solid content bag+liquid soup juice bag make things convenient for stew edible the time better.But the stew that makes things convenient for soup juice dry powder bag better carries, stores.
Beneficial effect of the present invention is: the inventive method is simple and easy to do, and the sea cucumber undiluted liquid brewed instant stew of preparation is easy to carry, instant edible, and can well possess nutritional labeling and the local flavor of sea cucumber stewed food itself, and do not contain in addition any chemical addition agent.And make things convenient for stew more can possess well the pattern of stew with the sea cucumber of dehydration solid content bag, can also give consumer's pleasure of the senses when melting returning.The requirements such as the convenience when sea cucumber of the present invention makes things convenient for stew can reach edible, delicious food, safety, nourishing, color is various; And can also agree with traditional food custom, having walked out this area only is absorbed in food materials are extracted and takes to the mistaken ideas of the intake that improves part active ingredient or whole canned or vacuum-packed mistaken ideas to extending the shelf life of additive that add of stew just only, more easily for client accepts, have good market prospects.
The specific embodiment
Below by the specific embodiment technical scheme of the present invention is carried out specific description.
Generally speaking, to produce the concise and to the point flow process of method of sea cucumber undiluted liquid brewed instant stew as follows in the present invention:
Raw material selects → dry → (the pulverizing on demand) → sterilization → packing respectively of preparation → culinary art in early stage (flavor mixing) → separate → on demand.
The inventive method particularly may further comprise the steps:
A, raw material are prepared: sea cucumber is cleaned, drained for subsequent use; The pre-treatment of auxiliary material: auxiliary material is cleaned up with purified water, drain for subsequent use; Auxiliary material commonly used is white fungus, glossy ganoderma, flower glue (fish maw), shark's fin, bird's nest, wood frog’s fallopian tube (oviductus ranae), the deer whip, ginkgo, the tendons of beef, mutton or pork, abalone, American Ginseng (American ginseng), black fungus, edible mushroom (is for example pestered, mushroom etc.), matrimony vine, longan, sugar (for example rock sugar), red date, tendril-leaved fritillary bulb, lotus seeds, Coconut Juice, milk products, lily, honey, fruit type (pawpaw for example, pineapple, pears etc.), soup-stock (chicken soup for example, mushroom soup, meat soup etc.) at least a in the sea cucumber batching commonly used such as.The prescription of auxiliary material and sea cucumber is prepared to get final product according to daily edible ratio.
Culinary art: according to the difference of food materials, adopt corresponding conventional method to stew or boil, according to the different flavours of material, select the different processes of stewing or boil.Of the present inventionly stew or boil, refer to main food materials and auxiliary material, water or soup juice, carry out stewing out of water or stewing out of water not.
B, separation: the system after will stewing or boil is separated into soup juice and solid content composition.
C, step b is separated airtight package after the solid content composition Direct Dehydration drying obtain or the drying and crushing; Step b is separated airtight package after the direct airtight package of soup juice obtain or the drying and crushing.The mode that dehydrates employing convective drying, vacuum drying, freeze drying or vacuum freeze drying of described solid content composition.The drying of described soup juice adopts convective drying, freeze drying or vacuum freeze drying.Solid content composition and soup juice are divided into some part by the deal requirement, carry out respectively airtight package again, solid content composition can obtain dewatering solid content bag or solid content dry powder bag, and soup juice can obtain liquid soup juice bag or soup juice dry powder bag.Wherein the solid content composition can be placed in the shaper with definite shape when dehydrating and carry out.Can make like this solid content composition after the dehydration have more attractive in appearance and regular shape, be convenient to packing and sell.
D, the solid content behind the step c airtight package and the soup juice behind the airtight package is put in the packing material makes sea cucumber undiluted liquid brewed instant stew.Solid content after the packing and soup juice are packed into and are made portion in the packing of product and make things convenient for stew respectively.The sea cucumber that mainly contains 4 kinds of forms makes things convenient for stew: 1, dehydration solid content bag+liquid soup juice bag; 2, solid content dry powder bag+liquid soup juice bag; 3, dehydration solid content bag+soup juice dry powder bag; 4, solid content dry powder bag+soup juice dry powder bag.
The sea cucumber of carrying liqs soup juice bag makes things convenient for stew (1 and 2) in use, soup juice bag suitably can be heated or adds a small amount of hot water, then pour in dehydration solid content or the solid content dry powder, fully obtain after the dissolving basic with process front consistent sea cucumber stewed food, i.e. edible.The sea cucumber with soup juice dry powder bag of the inventive method preparation makes things convenient for stew (3 and 4) in use, soup juice bag can be added an amount of hot water punching to concentrated front volume, then pour in dehydration solid content or the solid content dry powder, fully be returned to after the dissolving basic with process front consistent sea cucumber stewed food, i.e. edible.The eater can also directly experience and experience solid content and be returned to stewed overall process of boiling the complexion after finishing, and is convenient and swift when edible, can experience enjoyment again.
The key points for operation of said method are:
1 raw material is selected, prepare early stage, stew or boil (and allocating local flavor).
1.1 raw material select to select high-quality, without go rotten, without rotten high-quality sea cucumber.
1.2 sea cucumber is placed warm water, soak 16～36 hours sea cucumbers, changed one time water every 2～8 hours, until maceration can steep and send out 16 times.Then sea cucumber is cut open, wiped off ginseng words spoken by an actor from offstage muscle and Bai Pi, add pot waterborne after cleaning and add a cover and boil, simmer in water after boiling about 30 minutes, after the water cold.Per 500 grams are sent out good sea cucumber, join 25 gram vinegar and add 50 gram boiling water, then are poured in the sea cucumber, stir evenly.Sea cucumber namely shrinks hardening after being stained with vinegar, the soot particle in the sea cucumber (alkaline matter) and vinegar neutralization, and soluble in water.Subsequently sea cucumber is put into water, float and soak 2～6 hours, to sea cucumber reduction deliquescing, get final product without tart flavour and bitter taste.Remove impurity, drain, for subsequent use.
1.3 with auxiliary material, clean, put into saucepan, stand-by.Some material according to the material self character, need add first suitable quantity of water and stew and to boil a period of time, is generally to stew and boils 0.5～6 hour.
2 separate: will stew or well-done stew in solid content pull out, partial supplementary material is removed nuclear or skin as required, drains.In addition soup juice is filtered, for subsequent use.
3 dehydrate: according to the solid content vacuum freeze drying that kind obtains separation, soup juice is for subsequent use; The solid content that perhaps separation is obtained and soup juice vacuum freeze drying.
3.1 solid content dry run:
3.1.1 refrigerating process:
With solid content sabot in the material, be refrigerated to and solidify shape.Select the corresponding freezing time according to different material.General 2～6 hours.General control cryogenic temperature: below-30 ℃.
Or solid content in the material packed in the well-regulated customized disc, freeze drying is to solidifying shape.Select the corresponding freezing time according to different material.General 2～6 hours.General control cryogenic temperature: below-30 ℃.
3.1.2 the vacuum drawn stage
To solidify the shape material and vacuumize, make the water vapour distillation.Select the corresponding time according to different material.General 2～6 hours.General control cryogenic temperature: below-30 ℃.General control vacuum pressure:＜25Pa.
3.1.3 drying stage
Utilize gradient method intensification heating to make dry materials.Select the corresponding time according to different material.General 4～14 o'clock.Adopt gradient method, press per hour 1.5～2.5 ℃ of cascade raising temperatures.General control baking temperature: below 60 ℃.
The control material water ratio is below 18%.
3.2 soup juice dry run:
3.2.1 refrigerating process:
With soup juice sabot in the material, be refrigerated to and solidify shape.Select the corresponding freezing time according to different material.General 2～5 hours.General control cryogenic temperature: below-30 ℃.
3.2.2 the vacuum drawn stage
To solidify the shape material and vacuumize, make the water vapour distillation.Select the corresponding time according to different material.General 2～7 hours.General control cryogenic temperature: below-30 ℃.General control vacuum pressure:＜25Pa.
3.2.3 drying stage
Utilize gradient method intensification heating to make dry materials.Select the corresponding time according to different material. general 4～16 hours.This product adopts gradient method, presses per hour 1.5～2.5 ℃ of cascade raising temperatures.General control baking temperature: below 60 ℃.
The control material water ratio is below 18%.
4 pulverize
Pulverize such as needs, then the solid content after the freeze drying and soup juice are pulverized respectively, make as required the powder of particle diameter 5～2000 μ m.
5 sterilizations
Adopt conventional sterilization process to get final product.Preferred microwave sterilization.70 ℃～105 ℃ of microwave disinfection temperature ranges, preferred 70 ℃～95 ℃, sterilization time approximately 90～180 seconds.
6 packings
With various solid content bags and soup juice bag respectively behind the airtight package by the kind of the design package storage of arranging in pairs or groups, the shelf-life can reach 36 months.
Below use the mode of embodiment further to specify the inventive method:
Material: superior in quality product is bought in the markets such as sea cucumber, honey, red date, rock sugar.
Equipment: vacuum freeze drier, JDG-04, Lanzhou science and technology freeze-drier factory; Micronizer, SQW-6L, Sanqing Stainless Steel Apparatus Co., Ltd., Shandong; Heated-air circulation oven, PXH-HC, Nanjing flying dragon pharmaceutical machine factory; Three-dimensional motion mixer, SYH-15, the positive drying equipment of Changzhou product Co., Ltd
Embodiment one. and use the inventive method to prepare red date and stew sea cucumber undiluted liquid brewed instant stew
One, red date is stewed the preparation of sea cucumber undiluted liquid brewed instant stew
Major ingredient: sea cucumber dry product 50 grams.
Auxiliary material: red date: 150 grams; Purified water: an amount of; Rock sugar: 50 grams.
1, stew the process of boiling:
1.1 sea cucumber 50 grams are placed warm water, soak 18 hours sea cucumbers, changed one time water every 4 hours, until then maceration is cut sea cucumber open, wipe ginseng words spoken by an actor from offstage muscle and Bai Pi off, add pot waterborne after cleaning and add a cover and boil, simmer in water after boiling about 30 minutes, after the water cold.Join 2.5 gram vinegar and add 5 gram boiling water, then be poured in the sea cucumber, stir evenly.Sea cucumber namely shrinks hardening after being stained with vinegar, the soot particle in the sea cucumber (alkaline matter) and vinegar neutralization, and soluble in water.Subsequently sea cucumber is put into water, float and soak 3 hours, to sea cucumber reduction deliquescing, get final product without tart flavour and bitter taste.Remove impurity, drain, for subsequent use.
1.2 with red date 150 gram, clean, put into saucepan, add suitable quantity of water, cook with sea cucumber, make to transfer slow fire to after the water boiling and stew slowly 1 hour.
1.3 rock sugar 50 grams are melted with suitable quantity of water, put into saucepan, add water to 2.5 kilograms.Transfer slow fire to after water is seethed with excitement and stew slowly, 10 minutes, get final product.
2 separate: will stew in the well-done stew solid content and pull out, and drain; Extracting red date stone.In addition soup juice is filtered, for subsequent use.
3 dehydrate: the solid content vacuum freezing drying dehydration that separation is obtained.
3.1 solid content dry run
3.1.1 refrigerating process:
With solid content sabot in the material, freezing 2.5 hours to solidifying shape.This product control cryogenic temperature: below-30 ℃.
3.1.2 the vacuum drawn stage
To solidify the shape material and vacuumize 3 hours, make the water vapour distillation.This product control cryogenic temperature: below-30 ℃.This product control vacuum pressure:＜25Pa.
3.1.3 drying stage
Utilize gradient method intensification heating to make dry materials in 7 hours.Press per hour 2 ℃ of cascade raising temperatures.This product control baking temperature: below 60 ℃.
The control material water ratio is below 11%.
4 sterilizations
Microwave disinfection temperature 70 C～75 ℃, sterilization time 160 seconds.
5 packings
By every bag of solid content bag 4g solid content, soup juice bag 46ml packs, and then every bag of solid content bag and soup juice are packaged into a packaging bag airtight package.
Two, red date is stewed the preparation of sea cucumber undiluted liquid brewed instant stew
Major ingredient: sea cucumber dry product 50 grams.
Auxiliary material: red date: 150 grams; Purified water: an amount of; Rock sugar: 50 grams.
1, stew the process of boiling:
1.1 sea cucumber 50 grams are placed warm water, soak 18 hours sea cucumbers, changed one time water every 4 hours, until then maceration is cut sea cucumber open, wipe ginseng words spoken by an actor from offstage muscle and Bai Pi off, add pot waterborne after cleaning and add a cover and boil, simmer in water after boiling about 30 minutes, after the water cold.Join 2.5 gram vinegar and add 5 gram boiling water, then be poured in the sea cucumber, stir evenly.Sea cucumber namely shrinks hardening after being stained with vinegar, the soot particle in the sea cucumber (alkaline matter) and vinegar neutralization, and soluble in water.Subsequently sea cucumber is put into water, float and soak 3 hours, to sea cucumber reduction deliquescing, get final product without tart flavour and bitter taste.Remove impurity, drain, for subsequent use.
1.2 with red date 150 gram, clean, put into saucepan, add suitable quantity of water, cook with sea cucumber, make to transfer slow fire to after the water boiling and stew slowly 1 hour.
1.3 rock sugar 50 grams are melted with suitable quantity of water, put into saucepan, add water to 2.5 kilograms.Transfer slow fire to after water is seethed with excitement and stew slowly, 10 minutes, get final product.
2 separate: will stew in the well-done stew solid content and pull out, and drain; Extracting red date stone.In addition soup juice is filtered, for subsequent use.
3 dehydrate: the solid content vacuum freezing drying dehydration that separation is obtained.
3.1 solid content dry run
3.1.1 refrigerating process:
With solid content sabot in the material, freezing 2.5 hours to solidifying shape.This product control cryogenic temperature: below-30 ℃.
3.1.2 the vacuum drawn stage
To solidify the shape material and vacuumize 3 hours, make the water vapour distillation.This product control cryogenic temperature: below-30 ℃.This product control vacuum pressure:＜25Pa.
3.1.3 drying stage
Utilize gradient method intensification heating to make dry materials in 7 hours.Press per hour 2 ℃ of cascade raising temperatures.This product control baking temperature: below 60 ℃.
The control material water ratio is below 11%.
4 pulverize
Solid content after the freeze drying is pulverized, made micro mist.
5 sterilizations
70 ℃～75 ℃ of microwave disinfection temperature ranges, sterilization time 160 seconds.
6 packings
By every bag of solid content bag 4g solid content, soup juice bag 46ml packs, and then every bag of solid content bag and soup juice are packaged into a packaging bag airtight package.
Three, red date is stewed the preparation of sea cucumber undiluted liquid brewed instant stew
Major ingredient: sea cucumber dry product 50 grams.
Auxiliary material: red date: 150 grams; Purified water: an amount of; Rock sugar: 50 grams.
1, stew the process of boiling:
1.1 sea cucumber 50 grams are placed warm water, soak 18 hours sea cucumbers, changed one time water every 4 hours, until maceration.Then sea cucumber is cut open, wiped off ginseng words spoken by an actor from offstage muscle and Bai Pi, add pot waterborne after cleaning and add a cover and boil, simmer in water after boiling about 30 minutes, after the water cold.Join 12.5 gram vinegar and add 5 gram boiling water, then be poured in the sea cucumber, stir evenly.Sea cucumber namely shrinks hardening after being stained with vinegar, the soot particle in the sea cucumber (alkaline matter) and vinegar neutralization, and soluble in water.Subsequently sea cucumber is put into water, float and soak 3 hours, to sea cucumber reduction deliquescing, get final product without tart flavour and bitter taste.Remove impurity, drain, for subsequent use.
1.2 with red date 150 gram, clean, put into saucepan, add suitable quantity of water, cook with sea cucumber, make to transfer slow fire to after the water boiling and stew slowly 1 hour.
1.3 rock sugar 50 grams are melted with suitable quantity of water, put into saucepan, add water to 3 kilograms.Transfer slow fire to after water is seethed with excitement and stew slowly, 10 minutes, get final product.
2 separate: will stew in the well-done stew solid content and pull out, and drain; Extracting red date stone.In addition soup juice is filtered, for subsequent use.
3 dehydrate: soup juice and solid content that separation obtains are distinguished vacuum freezing drying dehydration.
3.1 solid content dry run
3.1.1 refrigerating process:
With solid content sabot in the material, freezing 2.5 hours to solidifying shape.This product control cryogenic temperature: below-30 ℃.
3.1.2 the vacuum drawn stage
To solidify the shape material and vacuumize 3 hours, make the water vapour distillation.This product control cryogenic temperature: below-30 ℃.This product control vacuum pressure:＜25Pa.
3.1.3 drying stage
Utilize gradient method intensification heating to make dry materials in 7 hours.Press per hour 2 ℃ of cascade raising temperatures.This product control baking temperature: below 60 ℃.
The control material water ratio is below 11%.
3.2 soup juice dry run
3.2.1 refrigerating process:
With soup juice sabot in the material, freezing 2 hours to solidifying shape.This product control cryogenic temperature: below-30 ℃.
3.2.2 the vacuum drawn stage
To solidify the shape material and vacuumize 3.5 hours, make the water vapour distillation.This product control cryogenic temperature: below-30 ℃.This product control vacuum pressure:＜25Pa.
3.2.3 drying stage
Utilize gradient method intensification heating in 8 hours to make dry materials.Press per hour 1.5 ℃ of cascade raising temperatures.This product control baking temperature: below 60 ℃.
The control material water ratio is below 8%.
4 pulverize
Soup juice after the freeze drying is pulverized, made micro mist.
5 sterilizations
80 ℃-85 ℃ of microwave disinfection temperature ranges, sterilization time approximately 150 seconds.
6 packings
By every bag of solid content bag 4g solid content, soup juice bag 5g packs, and then every bag of solid content bag and soup juice are packaged into a packaging bag airtight package.
Four, red date is stewed the preparation of sea cucumber undiluted liquid brewed instant stew
Major ingredient: sea cucumber dry product 50 grams.
Auxiliary material: red date: 150 grams; Purified water: an amount of; Rock sugar: 50 grams.
1, stew the process of boiling:
1.1 sea cucumber 50 grams are placed warm water, soak 18 hours sea cucumbers, changed one time water every 4 hours, until maceration.Then sea cucumber is cut open, wiped off ginseng words spoken by an actor from offstage muscle and Bai Pi, add pot waterborne after cleaning and add a cover and boil, simmer in water after boiling about 30 minutes, after the water cold.Join 12.5 gram vinegar and add 5 gram boiling water, then be poured in the sea cucumber, stir evenly.Sea cucumber namely shrinks hardening after being stained with vinegar, the soot particle in the sea cucumber (alkaline matter) and vinegar neutralization, and soluble in water.Subsequently sea cucumber is put into water, float and soak 3 hours, to sea cucumber reduction deliquescing, get final product without tart flavour and bitter taste.Remove impurity, drain, for subsequent use.
1.2 with red date 150 gram, clean, put into saucepan, add suitable quantity of water, cook with sea cucumber, make to transfer slow fire to after the water boiling and stew slowly 1 hour.
1.3 rock sugar 50 grams are melted with suitable quantity of water, put into saucepan, add water to 2.5 kilograms.Transfer slow fire to after water is seethed with excitement and stew slowly, 10 minutes, get final product.
2 separate: will stew or well-done stew in solid content pull out, drain; Extracting red date stone.In addition soup juice is filtered, for subsequent use.
3 dehydrate: soup juice and solid content that separation obtains are distinguished vacuum freezing drying dehydration.
3.1 solid content dry run
3.1.1 refrigerating process:
With solid content sabot in the material, freezing 2.5 hours to solidifying shape.This product control cryogenic temperature: below-30 ℃.
3.1.2 the vacuum drawn stage
To solidify the shape material and vacuumize 3 hours, make the water vapour distillation.This product control cryogenic temperature: below-30 ℃.This product control vacuum pressure:＜25Pa.
3.1.3 drying stage
Utilize gradient method intensification heating to make dry materials in 7 hours.Press per hour 2 ℃ of cascade raising temperatures.This product control baking temperature: below 60 ℃.
The control material water ratio is below 11%.
3.2 soup juice dry run
3.2.1 refrigerating process:
With soup juice sabot in the material, freezing 2 hours to solidifying shape.This product control cryogenic temperature: below-30 ℃.
3.2.2 the vacuum drawn stage
To solidify the shape material and vacuumize 3.5 hours, make the water vapour distillation.This product control cryogenic temperature: below-30 ℃.This product control vacuum pressure:＜25Pa.
3.2.3 drying stage
Utilize gradient method intensification heating in 8 hours to make dry materials.Press per hour 1.5 ℃ of cascade raising temperatures.This product control baking temperature: below 60 ℃.
The control material water ratio is below 8%.
4 pulverize
Solid content after the freeze drying and soup juice are pulverized respectively, made micro mist.
5 sterilizations
80 ℃-85 ℃ of microwave disinfection temperature ranges, sterilization time 150 seconds.
6 packings
By every bag of solid content bag 4g solid content, soup juice bag 5g packs, and then every bag of solid content bag and soup juice are packaged into a packaging bag airtight package.
Embodiment two. and use the inventive method to prepare honey and stew sea cucumber undiluted liquid brewed instant stew
One, honey is stewed the preparation of sea cucumber undiluted liquid brewed instant stew
Major ingredient: sea cucumber dry product 50 grams.
Auxiliary material: honey: 200 gram purified water: an amount of.
1, stew the process of boiling:
1.1 with sea cucumber 50 grams, place water, soak 24 hours sea cucumbers, changed one time water every 8 hours, until maceration.Then sea cucumber is cut open, wiped off ginseng words spoken by an actor from offstage muscle and Bai Pi, add pot waterborne after cleaning and add a cover and boil, simmer in water after boiling about 30 minutes, after the water cold.Join 2.5 gram vinegar and add 5 gram boiling water, then be poured in the sea cucumber, stir evenly.Sea cucumber namely shrinks hardening after being stained with vinegar, the soot particle in the sea cucumber (alkaline matter) and vinegar neutralization, and soluble in water.Subsequently sea cucumber is put into running water, float and soak 2 hours, to sea cucumber reduction deliquescing, get final product without tart flavour and bitter taste.Remove impurity, drain, put into pot, make to transfer slow fire to after the water boiling and stew slowly 1 hour.
1.2 honey 200 grams are melted with suitable quantity of water, put into saucepan, add water to 2.5 kilograms.Transfer slow fire to after water is seethed with excitement and stew slowly, 20 minutes, get final product.
2 separate: will stew in the well-done stew solid content and pull out, and drain.In addition soup juice is filtered, for subsequent use.
3 dehydrate: the solid content vacuum freezing drying dehydration that separation is obtained.
3.1 solid content dry run
3.1.1 refrigerating process:
With solid content sabot in the material, freeze drying 3 hours is to solidifying shape.This product control cryogenic temperature: below-30 ℃.
3.1.2 the vacuum drawn stage
To solidify the shape material and vacuumize 3.5 hours, make the water vapour distillation.。This product control cryogenic temperature: below-30 ℃.This product control vacuum pressure:＜25Pa.
3.1.3 drying stage
Utilize gradient method intensification heating to make dry materials in 7 hours.Press per hour 2 ℃ of cascade raising temperatures.This product control baking temperature: below 60 ℃.The control material water ratio is below 9%.
4 sterilizations
75 ℃-80 ℃ of microwave disinfection temperature, preferred 140 seconds of sterilization time.
5 packings
By every bag of solid content bag 4g solid content, soup juice bag 46ml packs, and then every bag of solid content bag and soup juice are packaged into a packaging bag airtight package.
Two, honey is stewed the preparation of sea cucumber undiluted liquid brewed instant stew
Major ingredient: sea cucumber dry product 50 grams.
Auxiliary material: honey: 200 gram purified water: an amount of.
1, stew the process of boiling:
1.1 with sea cucumber 50 grams, place water, soak 24 hours sea cucumbers, changed one time water every 8 hours, until maceration.Then sea cucumber is cut open, wiped off ginseng words spoken by an actor from offstage muscle and Bai Pi, add pot waterborne after cleaning and add a cover and boil, simmer in water after boiling about 30 minutes, after the water cold.Join 2.5 gram vinegar and add 5 gram boiling water, then be poured in the sea cucumber, stir evenly.Sea cucumber namely shrinks hardening after being stained with vinegar, the soot particle in the sea cucumber (alkaline matter) and vinegar neutralization, and soluble in water.Subsequently sea cucumber is put into running water, float and soak 2 hours, to sea cucumber reduction deliquescing, get final product without tart flavour and bitter taste.Remove impurity, drain, put into pot, make to transfer slow fire to after the water boiling and stew slowly 1 hour.
1.2 honey 200 grams are melted with suitable quantity of water, put into saucepan, add water to 2.5 kilograms.Transfer slow fire to after water is seethed with excitement and stew slowly, 20 minutes, get final product.
2 separate: will stew in the well-done stew solid content and pull out, and drain.In addition soup juice is filtered, for subsequent use.
3 dehydrate: the solid content vacuum freezing drying dehydration that separation is obtained.
3.1 solid content dry run
3.1.1 refrigerating process:
With solid content sabot in the material, freeze drying 3 hours is to solidifying shape.This product control cryogenic temperature: below-30 ℃.
3.1.2 the vacuum drawn stage
To solidify the shape material and vacuumize 3.5 hours, make the water vapour distillation.。This product control cryogenic temperature: below-30 ℃.This product control vacuum pressure:＜25Pa.
3.1.3 drying stage
Utilize gradient method intensification heating to make dry materials in 7 hours.Press per hour 2 ℃ of cascade raising temperatures.This product control baking temperature: below 60 ℃.The control material water ratio is below 9%.
4 pulverize
Solid content after the freeze drying is pulverized, made micro mist.。
5 sterilizations
75 ℃-80 ℃ of microwave disinfection temperature, preferred 140 seconds of sterilization time.
6 packings
By every bag of solid content bag 4g solid content, soup juice bag 46ml packs, and then every bag of solid content bag and soup juice are packaged into a packaging bag airtight package.
Three, honey is stewed the preparation of sea cucumber undiluted liquid brewed instant stew
Major ingredient: sea cucumber dry product 50 grams.
Auxiliary material: honey: 200 gram purified water: an amount of.
1, stew the process of boiling:
1.1 with sea cucumber 50 grams, place water, soak 24 hours sea cucumbers, changed one time water every 8 hours, until maceration.Then sea cucumber is cut open, wiped off ginseng words spoken by an actor from offstage muscle and Bai Pi, add pot waterborne after cleaning and add a cover and boil, simmer in water after boiling about 30 minutes, after the water cold.Join 2.5 gram vinegar and add 5 gram boiling water, then be poured in the sea cucumber, stir evenly.Sea cucumber namely shrinks hardening after being stained with vinegar, the soot particle in the sea cucumber (alkaline matter) and vinegar neutralization, and soluble in water.Subsequently sea cucumber is put into running water, float and soak 2 hours, to sea cucumber reduction deliquescing, get final product without tart flavour and bitter taste.Remove impurity, drain, put into pot, make to transfer slow fire to after the water boiling and stew slowly 1 hour.
1.2 honey 200 grams are melted with suitable quantity of water, put into saucepan, add water to 2.5 kilograms.Transfer slow fire to after water is seethed with excitement and stew slowly, 20 minutes, get final product.
2 separate: will stew in the well-done stew solid content and pull out, and drain.In addition soup juice is filtered, for subsequent use.
3 dehydrate: with solid content and soup juice difference vacuum freezing drying dehydration
3.1 solid content dry run
3.1.1 refrigerating process:
With solid content sabot in the material, freeze drying 3 hours is to solidifying shape.This product control cryogenic temperature: below-30 ℃.
3.1.2 the vacuum drawn stage
To solidify the shape material and vacuumize 3.5 hours, make the water vapour distillation.。This product control cryogenic temperature: below-30 ℃.This product control vacuum pressure:＜25Pa.
3.1.3 drying stage
Utilize gradient method intensification heating to make dry materials in 7 hours.Press per hour 2 ℃ of cascade raising temperatures.This product control baking temperature: below 60 ℃.The control material water ratio is below 9%.
3.2 soup juice dry run
3.2.1 refrigerating process:
With soup juice sabot in the material, freezing 2 hours to solidifying shape.This product control cryogenic temperature: below-30 ℃.
3.2.2 the vacuum drawn stage
To solidify the shape material and vacuumize 3.5 hours, make the water vapour distillation.This product control cryogenic temperature: below-30 ℃.This product control vacuum pressure:＜25Pa.
3.2.3 drying stage
Utilize gradient method intensification heating in 8 hours to make dry materials.Press per hour 2 ℃ of cascade raising temperatures.Control baking temperature: below 60 ℃.The control material water ratio is below 11%.
4 pulverize
Soup juice after the freeze drying is pulverized, made micro mist.
5 sterilizations
Microwave disinfection, 80 ℃-85 ℃ of temperature ranges, sterilization time 180 seconds.
6 packings
By every bag of solid content bag 4g solid content, soup juice bag 5g packs, and then every bag of solid content bag and soup juice are packaged into a packaging bag airtight package.
Four, honey is stewed the preparation of sea cucumber undiluted liquid brewed instant stew
Major ingredient: sea cucumber dry product 50 grams.
Auxiliary material: honey: 200 gram purified water: an amount of.
1, stew the process of boiling:
1.1 with sea cucumber 50 grams, place water, soak 24 hours sea cucumbers, changed one time water every 8 hours, until maceration.Then sea cucumber is cut open, wiped off ginseng words spoken by an actor from offstage muscle and Bai Pi, add pot waterborne after cleaning and add a cover and boil, simmer in water after boiling about 30 minutes, after the water cold.Join 2.5 gram vinegar and add 5 gram boiling water, then be poured in the sea cucumber, stir evenly.Sea cucumber namely shrinks hardening after being stained with vinegar, the soot particle in the sea cucumber (alkaline matter) and vinegar neutralization, and soluble in water.Subsequently sea cucumber is put into running water, float and soak 2 hours to sea cucumber reduction deliquescing, get final product without tart flavour and bitter taste.Remove impurity, drain, put into pot, make to transfer slow fire to after the water boiling and stew slowly 1 hour.
1.2 honey 200 grams are melted with suitable quantity of water, put into saucepan, add water to 2.5 kilograms.Transfer slow fire to after water is seethed with excitement and stew slowly, 20 minutes, get final product.
2 separate: will stew in the well-done stew solid content and pull out, and drain; Extracting red date stone.In addition soup juice is filtered, for subsequent use.
3 dehydrate: distinguish vacuum freezing drying dehydration with the solid content vacuum freezing drying dehydration or with soup juice and solid content that separation obtains.
3.1 solid content dry run
3.1.1 refrigerating process:
With solid content sabot in the material, freeze drying 3 hours is to solidifying shape.This product control cryogenic temperature: below-30 ℃.
3.1.2 the vacuum drawn stage
To solidify the shape material and vacuumize 3.5 hours, make the water vapour distillation.。This product control cryogenic temperature: below-30 ℃.This product control vacuum pressure:＜25Pa.
3.1.3 drying stage
Utilize gradient method intensification heating to make dry materials in 7 hours.Press per hour 2 ℃ of cascade raising temperatures.This product control baking temperature: below 60 ℃.The control material water ratio is below 9%.
3.2 soup juice dry run
3.2.1 refrigerating process:
With soup juice sabot in the material, freezing 2 hours to solidifying shape.This product control cryogenic temperature: below-30 ℃.
3.2.2 the vacuum drawn stage
To solidify the shape material and vacuumize 3.5 hours, make the water vapour distillation.This product control cryogenic temperature: below-30 ℃.This product control vacuum pressure:＜25Pa.
3.2.3 drying stage
Utilize gradient method intensification heating in 8 hours to make dry materials.Press per hour 2 ℃ of cascade raising temperatures.Control baking temperature: below 60 ℃.The control material water ratio is below 11%.
4 pulverize
Solid content after the freeze drying and soup juice are pulverized respectively, made micro mist.
5 sterilizations
Microwave disinfection, 80 ℃-85 ℃ of temperature ranges, sterilization time 180 seconds.
6 packings
By every bag of solid content bag 4g solid content, soup juice bag 5g packs, and then every bag of solid content bag and soup juice are packaged into a packaging bag airtight package.
Test example one, the contrast that the honey that makes is stewed sea cucumber undiluted liquid brewed instant stew active ingredient detect
Sea cucumber is a kind of famous and precious marine product, because the similar ginseng of benefiting action is gained the name.The nutritive value of sea cucumber is higher, contains protein, calcium, potassium, zinc, iron, selenium, manganese isoreactivity material, and other contains 18 seed amino acids and does not contain cholesterol.This experiment is main to be investigated the sea cucumber Normal juice that makes by preparation method of the present invention and returns the variation of melting protein content in stew and the commercially available instant holothurian product.
1 experimental basis: People's Republic of China's marine industry standard: dried sea-cucumber (SC/T3206-2009).The mensuration of GB/T 5009.5 Protein in Foods.
2. reagent
Copper sulphate; Potassium sulfate; The concentrated sulfuric acid; 2% BAS; Mixed indicator (1 part of 0.1% methyl red ethanolic solution faces the time spent with 5 part of 0.1% bromocresol green ethanolic solution and mix); Saturated NaOH; 0.01mol/L hydrochloric acid standard solution.It is pure that above reagent is analysis.
3. instrument
Digesting, kjeldahl determination distilling apparatus, ten thousand/electronic balance.
4. sample
The honey that reference example two methods make is stewed 2 parts of ripe product of sea cucumber as standard items;
Make four kinds of honey by the embodiment of the invention two methods and stew convenient back-melting ganoderma juice stew as testing sample:
Mark: one is sample 1; Two is sample 2; Three is sample 3; Four is sample 4.
2 kinds of commercially available relevant sea cucumber instant food are as a comparison sample:
The name of an article: water bag instant holothurian, mark: sample 5; The place of production: Shandong.
The name of an article: instant holothurian, mark: sample 6; The place of production: Yantai, Shandong.
5. operating procedure
5.1 sample treatment: precision takes by weighing the 0.5g solid sample, put into 100ml or 500ml kjeldahl flask, add 0.2g copper sulphate, 0.3g potassium sulfate and the 5ml concentrated sulfuric acid, the placement rear careful heating of spending the night, treat the whole charings of content, after foam stops fully, strengthen firepower, and keep that liquid is little in the bottle boils, after being the blue-green clear to liquid, taking off and let cool approximately 2～10ml distilled water flushing bottle wall of rear usefulness, continue to be heated to liquid behind the mixing and be bluish-green transparent, take off and let cool, carefully add 10ml water mixing, after letting cool, move in the 100ml volumetric flask, and with washing on a small quantity nitrogen fixing bottle, washing lotion is incorporated in the volumetric flask, adds water to scale again, and mixing is for subsequent use.Get with the copper sulphate of processing the sample same amount, potassium sulfate, sulfuric acid and do the reagent blank experiment by Same Way.
5.2 install nitrogen apparatus, in the in-built water of steam generating bottle to about 2/3 place, the red indicator solution number of methylate droplet and several milliliters of sulfuric acid are acid to keep water, add several beades in case bumping, the interior water of heating boil water steam generating bottle.
5.3 in receiving bottle, add 10ml, 1 of 2% BAS and mixing indicator solution, and insert under the liquid level lower end that makes condenser pipe, draw 10ml treatments of the sample dilution and flow into reative cell by little glass, and make it to flow in the reative cell the bar-shaped glass stopper of the little glass of jam-pack with 10ml water washing small beaker.The saturated sodium hydroxide solution of 5ml is poured in the little glass, is mentioned glass stopper and make it slowly flow into reative cell, immediately glass stopper is covered tightly, and add water in little glass with anti-gas-leak.Step up screw clamp, begin distillation.Steam passes into reative cell makes ammonia enter in the receiving bottle by condenser pipe, distillation 2min, the mobile reception bottle, make the condenser pipe lower end leave liquid level, then outside with a small amount of neutral water flushing condenser pipe lower end, redistillation 1min takes off receiving bottle, is titrated to grey or bluish violet as terminal point take 0.01 hydrochloric acid standard solution.Draw simultaneously 10ml reagent blank digestive juice by 5.3 operations.
6. calculate
X＝(V-V0)×C×0.014×B/m×100×F
In the formula: protein content in the X-sample, g/100g; One sample consumes the volume of salt standard acid solution, ml; The blank digestive juice of V0-consumes hydrochloric acid titer volume, ml; C-salt standard acid solution molar concentration, mol/L; 0.014-1mol/L the suitable nitrogen grams of salt standard acid solution 1ml; B-constant volume/the get quality of liquid measure m-sample, g; F-nitrogen is scaled protein and calculates the factor.
The nitrogen content of protein is different, therefore conversion factor is different.The protein of this experiment calculates the factor and should be 6.25.
7 testing results see Table 1:
The content detection data of table 1 protein
Conclusion: make things convenient for the trepang instant product of stew and market sale to carry out the detection of protein the sea cucumber of the inventive method preparation, the result shows, return with the Normal juice of the inventive method preparation and to melt sea cucumber and make things convenient for stew, possessing of active ingredient has some superiority, and be easy to carry, instant edible, and do not contain in addition any chemical addition agent, the requirements such as the convenience when having reached edible, delicious food, safety, nourishing.
Test example two, honey are stewed sea cucumber Normal juice and are returned the sense organ Identification Evaluation experiment of melting stew
Sea cucumber is a kind of high-grade health invigorant that contains the health beneficiating ingredient, and is comparatively precious.For a long time, the best edible way of sea cucumber is all in vogue in the mode of stewing or boil, and people generally acknowledge this can be best utilize its nutrition and keep its unique flavor taste, reach the requirement of " delicious food and nourishing ".Pure stew sea cucumber stewed food entrance taste is light, flexible, toughness.But, stew or boil this edible way process complexity time-consuming, be difficult to adapt to the requirement of the allegro modern life.Mouthfeel and the complexion of the undiluted liquid brewed instant stew of this experiment high spot reviews the inventive method preparation compare with the commercially available relevant product that makes things convenient for simultaneously.
1, evaluation content: according to the sensory evaluation principle, carry out the test of sense organ Identification Evaluation.
2, evaluation method: adopt difference degree method of inspection.
3, estimate requirement:
3.1 environmental requirement:
3.1.1 judge the district: the sensory evaluation place is divided into some residential quarters according to the evaluation number, room temperature: 20～22 ℃, and light source: complete white fluorescent lamp.
3.1.2 area in preparation: for the preparation of sample and distribution sample
The cooking, heating, lagging facility and storage facilities, laboratory table, exhaust system
3.1.3 zone of discussion: concentrated explanation evaluation requires and estimates rear result to present, discuss and explain before being used for estimating.
3.1.4 preparation of samples:
The honey that reference example two methods make is stewed 2 parts of ripe product of sea cucumber as standard items;
As testing sample, mark: one is sample 1 behind the stewed convenient back-melting ganoderma juice stew Hui Rong of first three kind honey that embodiment two makes; Two is sample 2; Three is sample 3;
3 kinds of commercially available relevant sea cucumber instant food are as a comparison sample:
1, the name of an article: water bag instant holothurian, mark: H01; The place of production: Shandong.
2, the name of an article: instant holothurian, mark: H02; The place of production: Shandong.
3, the name of an article: instant holothurian, mark: H02; The place of production: Yantai, Shandong.
Annotate: commercially available instant holothurian eating method: open bag, use emerge in worm water, the honey that is in harmonious proportion is edible together.
Standard items are with the S mark.Sample (for example: 111) carry out blind mark, sample order random process forms with 3 digit numerical code.During the difference check, guarantee that as far as possible the visual appearance of sample is consistent with temperature.
3.1 container: disposable container
Sense of taste cleaning agent: water, weak tea water etc.
3.2 the time of sensory evaluation
Depend on sample size and the required time of each check that to carry out.
4, valuation officer's selection and screening
Select valuation officer 10 people according to sample to be tested.
Smoke 4.1 the evaluation personnel are inaccurate, the brigadier does not have the article of different assorted flavor and cosmetics odorous to bring the scene of evaluation into.
4.2 the valuation officer should keep the good state of mind, non-special circumstances are not dropped by the wayside.
4.3 differentiate that the district keeps quite, cleaning and with fresh air.
4.4 objective and fair, science, accurate are made every effort in evaluation and scoring, comment is clear without altering.
5, sense organ Identification Evaluation requirement
5.1 color and luster is differentiated
When carrying out the sense organ discriminating of stew color and luster, sample thief is directly observed under scattered beam.Answer color and luster even, or mixture soup juice color and luster is even, free from admixture.
5.2 structural state is differentiated
When carrying out the sense organ discriminating of stew structural state discriminating, it is flexible that sample thief is directly observed solid owner material.Mixture soup juice is dense evenly, without grumeleuse and mechanical admixture.
5.3 smell identification
When carrying out the sense organ discriminating of stew smell, desirable sample is at room temperature smelt its smell.Should be without fishy smell, without other any peculiar smell.
5.4 flavour is differentiated
When carrying out the sense organ discriminating of stew flavour, desirable sample peruse is tasted its taste.Should be without fishy smell, after restoring, dehydration solid content sea cucumber answers the lubricious strength of chewing, without other any unusual flavours.
6, evaluation procedure:
6.1 according to the personnel's of evaluation sense organ identification result, with reference to standards of grading (table 2) each sample is given a mark.Its mean value is the last score value of sample.
Table 2 sensory evaluation standard
6.2 sensory evaluation report
Sensory evaluation report sample table sees Table 3.
Table 3 sensory evaluation report
6.3 gathering, Analyses Methods for Sensory Evaluation Results sees Table 4:
Table 4 Analyses Methods for Sensory Evaluation Results summary sheet
7, evaluation conclusion:
Other instant holothurian invigorants of market sale carry out difference degree contrast experiment with same standard items, only have 77.4 similarity.Although at color and luster, organize proterties that preferably similarity is arranged, difference is larger in the discriminating of smell, flavour, the aquatic foods that can't reach food materials are stewed delicious.
Can find out by the sense organ Identification Evaluation experiment of estimating personnel, sea cucumber with the inventive method preparation makes things convenient for stew, at color and luster, organize in the discriminating of proterties, smell, flavour and carry out difference degree contrast experiment with standard items, according to traditional cooking methods, relatively reached 94.5 similarity with original stew, so that product has realized restoring its solid tasteable technological requirement in possessing of local flavor.And be easy to carry very much, instant edible, and do not contain in addition any chemical addition agent, the requirements such as the convenience when having reached edible, delicious food, safety, nourishing.
Claims (5)
1. the method for preparing sea cucumber undiluted liquid brewed instant stew is characterized in that may further comprise the steps:
A, ready sea cucumber and batching are prepared, then stew or boil the ripe product that obtain comprising solid content composition and soup juice;
B, separation: ripe product are separated into soup juice and solid content composition;
C, with step b separate the solid content composition drying obtain afterwards directly packing or pulverize after pack to get the solid content bag; Pack to get soup juice bag after step b separated the soup juice packing obtain or drying and crushing;
D, the collocation of solid content bag and soup juice bag is packaged as undiluted liquid brewed instant stew;
The drying of the described solid content composition of step c adopts the mode of vacuum freeze drying;
The drying of the soup juice described in the step c adopts the mode of vacuum freeze drying;
Described Normal juice Hui Rong refer to stew or boil ripe product in soup juice composition after separating brew solid content composition after the separation.
2. the method for preparing sea cucumber undiluted liquid brewed instant stew according to claim 1 is characterized in that: the batching described in the step a is at least a in wood frog’s fallopian tube, bird's nest, flower glue, shark's fin, white fungus, American Ginseng, glossy ganoderma, ginkgo, abalone, deer whip, the tendons of beef, mutton or pork, pawpaw, black fungus, mushroom, matrimony vine, longan, rock sugar, red date, tendril-leaved fritillary bulb, lotus seeds, Coconut Juice, milk products, lily, honey, the soup-stock.
3. the method for preparing sea cucumber undiluted liquid brewed instant stew according to claim 1, its feature exists: stewing described in the step a is stewing out of water or stewing out of water not.
4. sea cucumber undiluted liquid brewed instant stew is characterized in that:
Include: soup juice bag, this soup juice bag is obtained by stewing or boil in the ripe product that comprise solid content composition and soup juice that obtain isolated soup juice after sea cucumber and the batching preparation; The soup juice dry powder bag of described soup juice bag for soup juice drying and crushing is made; The drying of described soup juice adopts the mode of vacuum freeze drying;
Also include: the solid content bag, this solid content bag is obtained by stewing or boil in the ripe product that comprise solid content composition and soup juice that obtain isolated solid content composition after sea cucumber and the batching preparation; Described solid content bag is that solid content composition Direct Dehydration makes, and perhaps pulverizes the solid content dry powder bag that makes for the dehydration of solid content composition; The mode of vacuum freeze drying is adopted in the dehydration of described solid content composition;
When referring to eat, described Normal juice Hui Rong brews isolated solid content composition with isolated soup juice composition.
5. sea cucumber undiluted liquid brewed instant stew according to claim 4, it is characterized in that: the dehydration of described solid content composition is to carry out in shaper.
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| CN102805372A (en) * | 2012-07-12 | 2012-12-05 | 泰祥集团技术开发有限公司 | Processing method of freeze-dried instant quick-dissolving sea cucumber soup |
| CN104432089A (en) * | 2014-11-25 | 2015-03-25 | 荣成宏业海洋科技有限公司 | Instant nutritional sea cucumber food and processing method thereof |
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| CN105011223A (en) * | 2015-07-21 | 2015-11-04 | 刘海涛 | Food formula for trepang soaked in walnut lotus seed milk |
| CN105105202A (en) * | 2015-07-21 | 2015-12-02 | 刘海涛 | Rana chensinensis tremella dipped sea cucumber food formula |
| CN105285759A (en) * | 2015-09-18 | 2016-02-03 | 钟平 | Guiling and trepang composition and preparation method thereof |
| CN106690291A (en) * | 2016-12-02 | 2017-05-24 | 粉嫩公主生物科技有限公司耒阳分公司 | Bird nest lyophilized block and preparation method thereof |
| CN107114710A (en) * | 2017-05-09 | 2017-09-01 | 景德镇市隆政食品有限公司 | A kind of preparation method for nursing one's health braised food of sea cucumber and products thereof |
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| CN1172613A (en) * | 1996-08-01 | 1998-02-11 | 陈印奎 | Method for processing compression vacuum dry canned food |
| CN1107459C (en) * | 1998-09-07 | 2003-05-07 | 孙方洪 | Sea cucumber product and its production method |
| CN1194636C (en) * | 2002-08-15 | 2005-03-30 | 大连轻工业学院 | Instant sea cucumbus food and its preparation method |
| CN101537890A (en) * | 2008-03-21 | 2009-09-23 | 王晓芹 | Novel method for packing bagged instant seacucumbers |
| CN101731674A (en) * | 2008-11-17 | 2010-06-16 | 丁庆 | Method for processing sea cucumber product |
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