CN102078011A - Method for preparing instant sea cucumber capable of being stored at normal temperature - Google Patents
Method for preparing instant sea cucumber capable of being stored at normal temperature Download PDFInfo
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- CN102078011A CN102078011A CN2010105850057A CN201010585005A CN102078011A CN 102078011 A CN102078011 A CN 102078011A CN 2010105850057 A CN2010105850057 A CN 2010105850057A CN 201010585005 A CN201010585005 A CN 201010585005A CN 102078011 A CN102078011 A CN 102078011A
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- sea cucumber
- normal temperature
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- stichopus japonicus
- precooking
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Abstract
The invention relates to a method for preparing instant sea cucumber capable of being stored at normal temperature. The method is characterized by comprising the following steps: 1) soaking high quality light and dry stichopus japonicus in water; 2) ripping the soaked stichopus japonicus; 3) precooking the ripped stichopus japonicus; 4) placing the precooked stichopus japonicus into pH regulating solution to be soaked at the temperature of 20-30 DEG C, wherein the pH value is 5.3-6.5; 5) adding the stichopus japonicus soaked by the pH regulating solution into an airtight gas tank, adding appropriate amount of condiment, extracting the gas in the gas tank until the vacuum pressure reaches 0.06-0.08MPa, and fully penetrating for 10-25 minutes for seasoning; 6) bagging the seasoned stichopus japonicus, and sterilizing at variable temperature and pressure difference; and 7) packaging the stichopus japonicus after the sterilizing at variable temperature and pressure difference is finished, and inspecting. The invention has the beneficial effects that the stichopus japonicus prepared by the method can be stored at normal temperature, can be eaten right out of the package and is nutrious, and the taste is ensured to be good.
Description
Technical field
But the present invention relates to a kind of preparation method of instant holothurian of normal temperature preservation, belong to food processing technology field.
Background technology
Sea cucumber has very high status as first of the seafood delights eight delicacies in people mind, because it has remarkable health care functions and is constantly developed by people, accepted by more people step by step.Again by wideling popularize of each sea cucumber enterprise in recent years, part consumer to the understanding of beche-de-mer products also from the past do not know know, from the blindness in past consumption reasonable consumption till now, beche-de-mer products simply recognized present understanding in depth from the past.Along with the raising of people's living standard, also more and more higher simultaneously to the attention degree of health, add the scientific and diversified of sea cucumber finished product processing method, also make sea cucumber can move towards more wide landlocked market, allow more people accept sea cucumber.
The sea cucumber output in Dalian and Shandong had also reached the historical high point in recent years, and last year, Dalian sea cucumber output reached 20,000 tons, and growth rate is calculated according to 6,000,000 permanent resident populations up to 30%, and on average everyone beche-de-mer is 3 kilograms.This all is enough to illustrate the flourishing degree in sea cucumber market.But with regard to the whole nation, the consumer groups of sea cucumber mainly still concentrate on ground such as Liaoning, Shandong, Jilin, Heilungkiang, Beijing, Guangdong and Hong Kong, in Dalian, ground such as Qingdao, Yantai, Weihai, sea cucumber market is comparatively ripe, and most of consumer in other area still is in strange to the understanding of beche-de-mer products or hears the stage.
Because it is more loaded down with trivial details that the ecosystem sea cucumber that traditional roughing forms eats, and be difficult for the consumer of fresh-keeping guaranteeing the quality, especially hinterland, the system method of sending out of sea cucumber is felt at a loss especially.In addition, because the specific form of sea cucumber, on the transportation of product and storage, certain problem is arranged also.At this situation, sea cucumber manufacturing enterprise has released the strategy of " retrofit ": instant holothurian, sea cucumber can, freeze-drying instant, sea cucumber powder capsules, sea cucumber peptide capsule, sea cucumber wine etc. are a series of to be that the sea cucumber new product of raw material arises at the historic moment with the sea cucumber.
Yet, since the sea cucumber composition particularity and the complexity of processing technology, the instant holothurian that causes current market not have normal temperature to preserve so far.
Summary of the invention
The present invention is directed to the deficiencies in the prior art, but a kind of preparation method of instant holothurian of normal temperature preservation is provided, but preserve to obtain a kind of normal temperature, good mouthfeel, nutritious, promptly open instant sea cucumber.
The technical scheme that the present invention solves the problems of the technologies described above is as follows: but the preparation method of the instant holothurian that a kind of normal temperature is preserved it is characterized in that, may further comprise the steps:
1) selecting the light dried thorn of high-quality to participate in the water soaks;
2) processing of cutting open the belly of the sea cucumber after will soaking;
3) sea cucumber after will cutting open the belly is precooked;
4) sea cucumber after will precooking places PH to adjust liquid, and in 20~30 ℃ of immersions, its pH value is 5.3~6.5;
5) will adjust the sea cucumber that liquid soaks in PH and add airtight gas tank, and add an amount of flavoring, a gas in extracting jar is pressed vacuum and is reached 0.06~0.08MPa, fully permeates and carries out seasoning in 10~25 minutes;
6) with the pack of the sea cucumber after the seasoning, then it is carried out the changing temperature-pressure-difference sterilization;
7) with the packing of the sea cucumber after the changing temperature-pressure-difference sterilization, check gets final product.
The invention has the beneficial effects as follows: the sea cucumber of this method preparation, but normal temperature preserve, promptly open instantly, and nutrition guarantees good mouthfeel.
On the basis of technique scheme, the present invention can also do following improvement.
Further, described step 2) the described sea cucumber in and the weight ratio of water are 1:10, soak 18~26 hours.
Adopt the beneficial effect of above-mentioned further scheme to be, the sea cucumber of adopting this condition to soak, mouthfeel is good, and is neither too hard, nor too soft.
Further, described the precooking in 90~95 ℃ of water temperatures in the described step 3) precooked 10~40 minutes.
Further, in the described step 4) when the sea cucumber after described the precooking be 30g when following, soaked 6~8 hours;
Or when the sea cucumber after described the precooking be 30g when above, soaked 8~12 hours.
Adopt the beneficial effect of above-mentioned further scheme to be, adopt the sea cucumber of soaking under this condition, can guarantee nutrition, good mouthfeel.
Further, the changing temperature-pressure-difference sterilization described in the described step 6), is adjusted to 115~125 ℃ again and is continued sterilization 3~15 minutes after 10~30 minutes prior to 101~115 ℃ of sterilizations under 1.3~1.5 atmospheric pressure.
Adopt the beneficial effect of above-mentioned further scheme to be, adopt the sea cucumber of this method sterilization, neither can cause nutrition leak, prolong shelf life again, and guarantee the tissue elasticity of sea cucumber, the mouthfeel of tasting is better.
The specific embodiment
Below principle of the present invention and feature are described, institute gives an actual example and only is used to explain the present invention, is not to be used to limit scope of the present invention.
Embodiment 1
Select the light dried thorn of high-quality to participate in the water and soaked 22 hours, the weight ratio of described sea cucumber and water is 1:10; With the processing of cutting open the belly of the sea cucumber after soaking; Sea cucumber after cutting open the belly in 93 ± 1 ℃ of water temperatures, was precooked 25 minutes; Place PH to adjust liquid the sea cucumber after precooking, in 25 ℃ of immersions, its pH value is 5.9, and the sea cucumber after described the precooking is 35g, soaks 10 hours; To adjust the sea cucumber that liquid soaks in PH and add airtight gas tank, and add an amount of flavoring, a gas in extracting jar is pressed vacuum and is reached 0.06MPa, fully permeates and carries out seasoning in 15 minutes; With the sea cucumber after seasoning pack, then with it under 1.3 atmospheric pressure,, adjust to 115 ℃ again and continue sterilizations 10 minutes after 20 minutes prior to 103 ℃ of sterilizations; 7) with the packing of the sea cucumber after the changing temperature-pressure-difference sterilization, check gets final product.
The above-mentioned instant holothurian that makes, but normal temperature preserved 10 months, and can promptly open instant, and good mouthfeel.
Embodiment 2
Select the light dried thorn of high-quality to participate in the water and soaked 20 hours, the weight ratio of described sea cucumber and water is 1:10; With the processing of cutting open the belly of the sea cucumber after soaking; Sea cucumber after cutting open the belly in 94 ± 1 ℃ of water temperatures, was precooked 20 minutes; Place PH to adjust liquid the sea cucumber after precooking, in 25 ℃ of immersions, its pH value is 6.1, and the sea cucumber after described the precooking is 25g, soaks 7 hours; To adjust the sea cucumber that liquid soaks in PH and add airtight gas tank, and add an amount of flavoring, a gas in extracting jar is pressed vacuum and is reached 0.07MPa, fully permeates and carries out seasoning in 20 minutes; With the sea cucumber after seasoning pack, then with it under 1.4 atmospheric pressure,, adjust to 120 ℃ again and continue sterilizations 8 minutes after 15 minutes prior to 110 ℃ of sterilizations; 7) with the packing of the sea cucumber after the changing temperature-pressure-difference sterilization, check gets final product.
The above-mentioned instant holothurian that makes, but normal temperature preserved 10 months, and can promptly open instant, and good mouthfeel.
Embodiment 3
Select the light dried thorn of high-quality to participate in the water and soaked 26 hours, the weight ratio of described sea cucumber and water is 1:10; With the processing of cutting open the belly of the sea cucumber after soaking; Sea cucumber after cutting open the belly in 95 ± 1 ℃ of water temperatures, was precooked 10 minutes; Place PH to adjust liquid the sea cucumber after precooking, in 30 ℃ of immersions, its pH value is 6.5, and the sea cucumber after described the precooking is 25g, soaks 8 hours; To adjust the sea cucumber that liquid soaks in PH and add airtight gas tank, and add an amount of flavoring, a gas in extracting jar is pressed vacuum and is reached 0.08MPa, fully permeates and carries out seasoning in 25 minutes; With the sea cucumber after seasoning pack, then with it under 1.5 atmospheric pressure,, adjust to 125 ℃ again and continue sterilizations 3 minutes after 30 minutes prior to 115 ℃ of sterilizations; 7) with the packing of the sea cucumber after the changing temperature-pressure-difference sterilization, check gets final product.
The above-mentioned instant holothurian that makes, but normal temperature preserved 10 months, and can promptly open instant, and good mouthfeel.
Embodiment 4
Select the light dried thorn of high-quality to participate in the water and soaked 18 hours, the weight ratio of described sea cucumber and water is 1:10; With the processing of cutting open the belly of the sea cucumber after soaking; Sea cucumber after cutting open the belly in 90 ± 1 ℃ of water temperatures, was precooked 40 minutes; Place PH to adjust liquid the sea cucumber after precooking, in 30 ℃ of immersions, its pH value is 5.3, and the sea cucumber after described the precooking is 25g, soaks 6 hours; To adjust the sea cucumber that liquid soaks in PH and add airtight gas tank, and add an amount of flavoring, a gas in extracting jar is pressed vacuum and is reached 0.075MPa, fully permeates and carries out seasoning in 10 minutes; With the sea cucumber after seasoning pack, then with it under 1.5 atmospheric pressure,, adjust to 120 ℃ again and continue sterilizations 8 minutes after 30 minutes prior to 115 ℃ of sterilizations; 7) with the packing of the sea cucumber after the changing temperature-pressure-difference sterilization, check gets final product.
The above-mentioned instant holothurian that makes, but normal temperature preserved 10 months, and can promptly open instant, and good mouthfeel.
Embodiment 5
Select the light dried thorn of high-quality to participate in the water and soaked 18 hours, the weight ratio of described sea cucumber and water is 1:10; With the processing of cutting open the belly of the sea cucumber after soaking; Sea cucumber after cutting open the belly in water temperature 90 ℃ ± 1, was precooked 30 minutes; Place PH to adjust liquid the sea cucumber after precooking, in 30 ℃ of immersions, its pH value is 5.6, and the sea cucumber after described the precooking is 35g, soaks 8 hours; To adjust the sea cucumber that liquid soaks in PH and add airtight gas tank, and add an amount of flavoring, a gas in extracting jar is pressed vacuum and is reached 0.08MPa, fully permeates and carries out seasoning in 15 minutes; With the sea cucumber after seasoning pack, then with it under 1.5 atmospheric pressure,, adjust to 120 ℃ again and continue sterilizations 8 minutes after 20 minutes prior to 115 ℃ of sterilizations; 7) with the packing of the sea cucumber after the changing temperature-pressure-difference sterilization, check gets final product.
The above-mentioned instant holothurian that makes, but normal temperature preserved 10 months, and can promptly open instant, and good mouthfeel.
Embodiment 6
Select the light dried thorn of high-quality to participate in the water and soaked 20 hours, the weight ratio of described sea cucumber and water is 1:10; With the processing of cutting open the belly of the sea cucumber after soaking; Sea cucumber after cutting open the belly in 92 ± 1 ℃ of water temperatures, was precooked 20 minutes; Place PH to adjust liquid the sea cucumber after precooking, in 30 ℃ of immersions, its pH value is 5.5, and the sea cucumber after described the precooking is 35g, soaks 12 hours; To adjust the sea cucumber that liquid soaks in PH and add airtight gas tank, and add an amount of flavoring, a gas in extracting jar is pressed vacuum and is reached 0.08MPa, fully permeates and carries out seasoning in 10 minutes; With the sea cucumber after seasoning pack, then with it under 1.5 atmospheric pressure,, adjust to 120 ℃ again and continue sterilizations 8 minutes after 30 minutes prior to 115 ℃ of sterilizations; 7) with the packing of the sea cucumber after the changing temperature-pressure-difference sterilization, check gets final product.
The above-mentioned instant holothurian that makes, but normal temperature preserved 10 months, and can promptly open instant, and good mouthfeel.
The above only is preferred embodiment of the present invention, and is in order to restriction the present invention, within the spirit and principles in the present invention not all, any modification of being done, is equal to replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (5)
1. but the preparation method of the instant holothurian of a normal temperature preservation is characterized in that, may further comprise the steps:
1) selecting the light dried thorn of high-quality to participate in the water soaks;
2) processing of cutting open the belly of the sea cucumber after will soaking;
3) sea cucumber after will cutting open the belly is precooked;
4) sea cucumber after will precooking places PH to adjust liquid, and in 20~30 ℃ of immersions, its pH value is 5.3~6.5;
5) will adjust the sea cucumber that liquid soaks in PH and add airtight gas tank, and add an amount of flavoring, a gas in extracting jar is pressed vacuum and is reached 0.06~0.08MPa, fully permeates and carries out seasoning in 10~25 minutes;
6) with the pack of the sea cucumber after the seasoning, then it is carried out the changing temperature-pressure-difference sterilization;
7) with the packing of the sea cucumber after the changing temperature-pressure-difference sterilization, check gets final product.
2. but the preparation method of the instant holothurian that normal temperature according to claim 1 is preserved is characterized in that described step 2) in described sea cucumber and the weight ratio of water be 1:10, soaked 18~26 hours.
3. but the preparation method of the instant holothurian that normal temperature according to claim 1 is preserved is characterized in that described the precooking in 90~95 ℃ of water temperatures in the described step 3) precooked 10~40 minutes.
4. but the preparation method of the instant holothurian that normal temperature according to claim 1 is preserved is characterized in that the sea cucumber after precooking described in the described step 4) is below the 30g, soaks 6~8 hours;
Or the sea cucumber after described the precooking is more than the 30g, soaks 8~12 hours.
5. but the preparation method of the instant holothurian that normal temperature according to claim 1 is preserved, it is characterized in that, changing temperature-pressure-difference sterilization described in the described step 6) is under 1.3~1.5 atmospheric pressure,, adjust to 115~125 ℃ again and continue sterilization 3~15 minutes after 10~30 minutes prior to 101~115 ℃ of sterilizations.
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Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
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CN104013029A (en) * | 2014-06-20 | 2014-09-03 | 大连海晏堂生物有限公司 | Instant fresh sea cucumber product and preparation method thereof |
CN105325787A (en) * | 2014-08-15 | 2016-02-17 | 中国食品发酵工业研究院 | Method for keeping mouthfeel of light dried sea cucumber in canned congee |
CN106262054A (en) * | 2016-08-17 | 2017-01-04 | 浙江工商大学 | A kind of instant Radix Morinae Bulleyanae leisure food and processing method thereof |
CN109601895A (en) * | 2018-11-30 | 2019-04-12 | 王毅兴 | A kind of room temperature instant holothurian and its production method of decoction |
CN112438374A (en) * | 2019-08-30 | 2021-03-05 | 大连鑫玉龙海洋生物种业科技股份有限公司 | Fishy smell removing and flavoring method for instant sea cucumbers with seeds |
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CN1663463A (en) * | 2004-03-03 | 2005-09-07 | 山东好当家海洋发展股份有限公司 | Method for processing instant fresh sea cucumber |
CN101181082A (en) * | 2007-12-24 | 2008-05-21 | 浙江工商大学 | Method for processing flavourings instant sea cucumber |
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CN1475158A (en) * | 2002-08-15 | 2004-02-18 | 大连轻工业学院 | Instant sea cucumbus food and its preparation method |
CN1663463A (en) * | 2004-03-03 | 2005-09-07 | 山东好当家海洋发展股份有限公司 | Method for processing instant fresh sea cucumber |
CN101181082A (en) * | 2007-12-24 | 2008-05-21 | 浙江工商大学 | Method for processing flavourings instant sea cucumber |
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Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104013029A (en) * | 2014-06-20 | 2014-09-03 | 大连海晏堂生物有限公司 | Instant fresh sea cucumber product and preparation method thereof |
CN104013029B (en) * | 2014-06-20 | 2016-06-01 | 大连海晏堂生物有限公司 | A kind of instant fresh cucumber product and its preparation method |
CN105325787A (en) * | 2014-08-15 | 2016-02-17 | 中国食品发酵工业研究院 | Method for keeping mouthfeel of light dried sea cucumber in canned congee |
CN106262054A (en) * | 2016-08-17 | 2017-01-04 | 浙江工商大学 | A kind of instant Radix Morinae Bulleyanae leisure food and processing method thereof |
CN109601895A (en) * | 2018-11-30 | 2019-04-12 | 王毅兴 | A kind of room temperature instant holothurian and its production method of decoction |
CN112438374A (en) * | 2019-08-30 | 2021-03-05 | 大连鑫玉龙海洋生物种业科技股份有限公司 | Fishy smell removing and flavoring method for instant sea cucumbers with seeds |
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