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Paten

  1. Penelusuran Paten Lanjutan
Nomor publikasiCN102078011 B
Jenis publikasiPemberian
Nomor aplikasiCN 201010585005
Tanggal publikasi23 Apr 2014
Tanggal pengajuan13 Des 2010
Tanggal prioritas13 Des 2010
Juga dipublikasikan sebagaiCN102078011A
Nomor publikasi201010585005.7, CN 102078011 B, CN 102078011B, CN 201010585005, CN-B-102078011, CN102078011 B, CN102078011B, CN201010585005, CN201010585005.7
Penemu牟伟丽, 杨应进, 李宁, 柯昌松, 张道旭
Pemohon蓬莱京鲁渔业有限公司
Ekspor KutipanBiBTeX, EndNote, RefMan
Tautan Eksternal:  SIPO, Espacenet
Method for preparing instant sea cucumber capable of being stored at normal temperature
CN 102078011 B
Abstrak  diterjemahkan dari bahasa China
本发明涉及一种可常温保存的即食海参的制备方法,其特征在于,包括以下步骤:1)选择优质淡干刺参于水中浸泡;2)将浸泡后的海参剖腹处理;3)将剖腹后的海参预煮;4)将预煮后的海参置于PH调整液中,于20~30℃浸泡,其PH值为5.3~6.5;5)将于PH调整液浸泡的海参加入密闭气罐,并加入适量调味料,抽取罐内气体,使真空压达到0.06~0.08MPa,充分渗透10~25分钟进行调味;6)将调味后的海参装袋,然后将其进行变温压差杀菌;7)将变温压差杀菌后的海参包装,检验即可。 The present invention relates to a method for preparing an instant sea cucumber can be stored at room temperature, characterized in that it comprises the following steps: 1) Select high-quality short dry sea cucumber soaked in water; 2) sea cucumber soaked laparotomy treatment; 3) after laparotomy Sea participate cook; 4) pre-boiled sea cucumber placed PH adjustment solution, soaked in 20 ~ 30 ℃, its PH value of 5.3 to 6.5; 5) will adjust PH soaking the cucumber join a closed cylinder, and adding an appropriate amount of seasoning, extract the gas tank, the vacuum pressure reaches 0.06 ~ 0.08MPa, 10 to 25 minutes to fully penetrate seasoning; 6) after bagging the sea cucumber flavor, and then be modified temperature and pressure sterilization; 7) The variable temperature and pressure difference sterilized sea cucumber packaging, testing can be. 本发明的有益效果是:该方法制备的海参,可常温保存,即开即食,并且营养保证口感良好。 The beneficial effects of the present invention are: sea cucumber prepared by the method, can be stored at room temperature, which means instant, guaranteed good taste and nutrition.
Klaim(5)  diterjemahkan dari bahasa China
1.一种可常温保存的即食海参的制备方法,其特征在于,由以下步骤组成: 1)选择优质淡干刺参于水中浸泡; 2)将浸泡后的淡干刺参剖腹处理; 3)将剖腹后的淡干刺参预煮; 4)将预煮后的淡干刺参置于pH调整液中,于20〜30C浸泡,其pH值为5.3〜6.5 ; 5)将于pH调整液浸泡的淡干刺参加入密闭气罐,并加入适量调味料,抽取罐内气体,使真空压达到0.06〜0.08MPa,充分渗透10〜25分钟进行调味; 6)将调味后的淡干刺参装袋,然后将其进行变温压差杀菌; 7)将变温压差杀菌后的淡干刺参包装,检验即可。 1. A process for producing instant sea cucumber can be stored at room temperature, characterized by the following steps: 1) Select high-quality short dry sea cucumber soaked in water; 2) short dry sea cucumber soaked laparotomy treatment; 3) The Caesarean section after the short dry thorn participate cook; 4) pre-boiled in the short dry sea cucumber placed pH adjusted solution at 20~30 C soak, the pH value of 5.3~6.5; 5) will adjust pH short dry sea cucumber liquid immersion join a closed tank, and add the right amount of seasoning, extracting the gas tank, the vacuum pressure reaches 0.06~0.08MPa, full penetration 10~25 minutes seasoning; 6) flavored pale dry thorn Senate bagging, and then be modified temperature and pressure sterilization; 7) Modified Temperature and Pressure sterilized short dry sea cucumber packaging, testing can be.
2.根据权利要求1所述的可常温保存的即食海参的制备方法,其特征在于,所述步骤O中的所述的淡干刺参与水的重量比为1:10,浸泡18〜26小时。 The preparation can be stored at room temperature instant sea cucumber as claimed in claim 1, wherein said step O pale dry thorn in the participation of water weight ratio of 1:10, soaking 18~26 hours .
3.根据权利要求1所述的可常温保存的即食海参的制备方法,其特征在于,所述步骤3)中的所述的预煮于水温90〜95C,预煮10〜40分钟。 3. The preparation can be stored at room temperature instant sea cucumber as claimed in claim 1, characterized in that the blanching water temperature 90~95 C in the step 3) above, precooked 10~40 minutes.
4.根据权利要求1所述的可常温保存的即食海参的制备方法,其特征在于,所述步骤4)中所述预煮后的淡干刺参为30g以下,浸泡6〜8小时; 或所述预煮后的淡干刺参为30g以上,浸泡8〜12小时。 4. The preparation can be stored at room temperature instant sea cucumber as claimed in claim 1, wherein said step 4) in the light of the pre-boiled dry sea cucumber is 30g or less, soak 6 ~ 8 hours; or The pre-boiled in the short dry sea cucumber is more than 30g, soak 8~12 hours.
5.根据权利要求1所述的可常温保存的即食海参的制备方法,其特征在于,所述步骤6)中所述的变温压差杀菌于1.3〜1.5个大气压下,先于101〜115C杀菌10〜30分钟后,再调整到115〜125C继续杀菌3〜15分钟。 5. The preparation can be stored at room temperature instant sea cucumber as claimed in claim 1, wherein said step 6), the temperature change in pressure sterilization at 1.3~1.5 atm prior to 101~115 C sterilization 10~30 minutes and then adjusted to 115~125 C to continue sterilization 3~15 minutes.
Deskripsi  diterjemahkan dari bahasa China

一种可常温保存的即食海参的制备方法 Preparation method of instant sea cucumber can be stored at room temperature of

技术领域 Technical Field

[0001] 本发明涉及一种可常温保存的即食海参的制备方法,属于食品加工技术领域。 [0001] The present invention relates to a method for preparing an instant sea cucumber can be stored at room temperature, which belongs to the technical field of food processing.

背景技术 Background

[0002] 海参作为海味八珍之首,在人们心目中具有很高的地位,由于其具有明显的保健功能而不断的被人们开发,正在一步步地为更多的人所接受。 [0002] As the first sea cucumber seafood Bazhen, in people's minds with high status, because of its obvious health function continuously been developed, it is a step for more people to accept. 再通过近几年来各海参企业的大力推广,部分消费者对海参产品的认识也从过去的不知道到知道,从过去的盲目消费到现在的理性消费,从过去对海参产品的简单认识到现在的深入了解。 In recent years through various companies to promote sea cucumber, sea cucumber part of consumer awareness of products from the past do not know to know, from the past to the present mindless consumption rational consumption, from the past to the sea cucumber products simply recognize now in-depth understanding. 同时随着人们生活水平的提高,对健康的重视程度也越来越高,加上海参成品加工方法的科学化和多样化,也使得海参能够走向更为广阔的内陆市场,让更多的人接受海参。 Meanwhile, with the improvement of people's living standards, the emphasis on health have become more sophisticated, with scientific and diversify the finished sea cucumber processing methods, but also makes sea cucumbers to move towards a more expansive inland market, so that more accepted cucumber.

[0003] 近几年大连和山东的海参产量也达到了历史最高点,去年大连海参产量达到2万吨,增长速度高达30%,按照600万常住人口计算,平均每人食用海参3公斤。 [0003] In recent years, Dalian and Shandong sea cucumber production also reached a record high last year, Dalian sea cucumber production reached 20,000 tons, up 30% growth rate, according to the resident population of 6,000,000, the average per capita consumption of sea cucumber 3 kg. 这都足以说明海参市场的红火程度。 All this illustrates the extent of sea cucumber booming market. 但是就全国而言,海参的消费人群主要还是集中在辽宁、山东、吉林、黑龙江、北京、广东及香港等地,在大连、青岛、烟台、威海等地,海参市场已经较为成熟,而其它地区的大部分消费者对海参产品的了解还是处于陌生或者听说阶段。 But Nationally, consumer groups sea cucumber is mainly concentrated in Liaoning, Shandong, Jilin, Heilongjiang, Beijing, Guangdong and Hong Kong, in Dalian, Qingdao, Yantai, Weihai and other places, sea cucumber market is more mature, while other regions Most consumers understand the sea cucumber products, or in unfamiliar or heard stages.

[0004] 由于传统的粗加工而成的原生态海参食用起来比较繁琐,而且不易保鲜保质,尤其是内陆地区的消费者,对海参的发制方法更是摸不着头脑。 [0004] Since the conventional roughing edible sea cucumber from the original ecology more cumbersome, and difficult preservation durability, especially consumer inland areas of sea cucumber hair system method is puzzled. 此外,由于海参的特殊形态,在产品的运输和储藏上也有一定的问题。 In addition, due to the special shape of sea cucumber, product transport and storage also has some problems. 针对这种状况,海参生产企业推出了“精细加工”的策略:即食海参、海参罐头、冻干即食、海参粉胶囊、海参肽胶囊、海参酒等一系列以海参为原料的海参新产品应运而生。 In view of this situation, sea cucumber producers launched a "precision machining" strategy: instant sea cucumber, sea cucumber, canned, freeze-dried instant, sea cucumber powder capsules, sea cucumber capsule, wine and other series of sea cucumber sea cucumber sea cucumber as raw materials and new products to be shipped Health.

[0005] 然而,由于海参成分的的特殊性及加工工艺的复杂性,导致当今市场至今没有常温保存的即食海参。 [0005] However, because of the particularity and processing of sea cucumbers component complexity, resulting in today's market has not stored at room temperature instant sea cucumber.

发明内容 DISCLOSURE

[0006] 本发明针对现有技术的不足,提供一种可常温保存的即食海参的制备方法,以获得一种可常温保存,口感良好,营养丰富,即开即食的海参。 [0006] The present invention addresses deficiencies of the prior art and to provide a method for preparing an instant sea cucumber can be stored at room temperature, can be stored at room temperature to obtain a good taste, nutrient-rich, which means instant sea cucumber.

[0007] 本发明解决上述技术问题的技术方案如下:一种可常温保存的即食海参的制备方法,其特征在于,包括以下步骤: [0007] The present invention solves the above technical problems technical solutions are as follows: A process for producing instant sea cucumber can be stored at room temperature, characterized in that it comprises the following steps:

[0008] I)选择优质淡干刺参于水中浸泡; [0008] I) select high-quality short dry sea cucumber soaked in water;

[0009] 2 )将浸泡后的海参剖腹处理; [0009] 2) The sea cucumber soaked laparotomy treatment;

[0010] 3)将剖腹后的海参预煮; [0010] 3) the sea after laparotomy participate cook;

[0011] 4)将预煮后的海参置于PH调整液中,于20〜30C浸泡,其PH值为5.3〜6.5 ; [0011] 4) The pre-boiled sea cucumber placed PH adjustment solution at 20~30 C soak, the PH value of 5.3~6.5;

[0012] 5)将于PH调整液浸泡的海参加入密闭气罐,并加入适量调味料,抽取罐内气体,使真空压达到0.06〜0.08MPa,充分渗透10〜25分钟进行调味; [0012] 5) will adjust PH soaked sea cucumber was added to the sealed tank, and adding the right amount of seasoning, extracting the gas tank, the vacuum pressure reaches 0.06~0.08MPa, full penetration 10~25 minutes seasoning;

[0013] 6)将调味后的海参装袋,然后将其进行变温压差杀菌; [0013] 6) The sea cucumber flavored bagging, then subjected to pressure variable temperature sterilization;

[0014] 7 )将变温压差杀菌后的海参包装,检验即可。 [0014] 7) The variable temperature differential sterilized sea cucumber packaging, testing can be. [0015] 本发明的有益效果是:该方法制备的海参,可常温保存,即开即食,并且营养保证口感良好。 [0015] the beneficial effects of the present invention are: sea cucumber prepared by the method, can be stored at room temperature, which means instant, guaranteed good taste and nutrition.

[0016]在上述技术方案的基础上,本发明还可以做如下改进。 [0016] Based on the above technical aspect, the present invention can also do the following improvements.

[0017] 进一步,所述步骤2)中的所述的海参与水的重量比为1:10,浸泡18~26小时。 [0017] Further, the weight of the sea, in water in step 2) in the ratio of 1:10, soak 18 to 26 hours.

[0018] 采用上述进一步方案的有益效果是,采用该条件浸泡的海参,口感好,软硬适中。 [0018] A further aspect of the beneficial effects of the above is the use of the sea cucumber soaked condition, good taste, moderate hardness.

[0019] 进一步,所述步骤3)中的所述的预煮于水温90~95Ό,预煮10~40分钟。 [0019] Further, the step 3) of said precooking water temperature 90 ~ 95Ό, pre-cooked 10 to 40 minutes.

[0020] 进一步,所述步骤4)中当所述预煮后的海参为30g以下时,浸泡6~8小时; [0020] Further, the step 4) when the pre-boiled sea cucumber 30g or less when, soak 6 to 8 hours;

[0021] 或当所述预煮后的海参为30g以上时,浸泡8~12小时。 [0021] or when the pre-boiled sea cucumber is 30g or more, soak 8 to 12 hours.

[0022] 采用上述进一步方案的有益效果是,采用该条件下浸泡的海参,能够保证营养,口感良好。 [0022] A further aspect of the beneficial effects of the above is the use of sea cucumber soaked under the conditions, to ensure that nutrition, good taste.

[0023] 进一步,所述步骤6)中所述的变温压差杀菌于1.3~1.5个大气压下,先于101~115C杀菌10~30分钟后,再调整到115~125C继续杀菌3~15分钟。 [0023] Further, the step 6) of the temperature change in the sterilization pressure at 1.3 to 1.5 atm, prior to sterilization 101 ~ 115 C for 10 to 30 minutes, then adjusted to 115 ~ 125 C continued sterilization 3 to 15 minutes.

[0024] 采用上述进一步方案的有益效果是,采用该方法杀菌的海参,既不会造成营养流失、又延长了货架期,并且保证海参的组织弹性,吃起来口感更佳。 [0024] A further aspect of the beneficial effects of the above is the use of the method of sterilization of sea cucumber, neither cause loss of nutrients, but also extend the shelf life and ensures tissue elasticity of sea cucumber, eat up and taste better.

具体实施方式 DETAILED DESCRIPTION

[0025] 以下对本发明的原理和特征进行描述,所举实例只用于解释本发明,并非用于限定本发明的范围。 [0025] The following principles and features of the present invention will be described, cited examples only serve to illustrate the invention and are not intended to limit the scope of the invention.

[0026] 实施例1 [0026] Example 1

[0027] 选择优质淡干刺参于水中浸泡22小时,所述海参与水的重量比为1:10 ;将浸泡后的海参剖腹处理;将剖腹后的海参于水温93 土1C,预煮25分钟;将预煮后的海参置于PH调整液中,于25C浸泡,其PH值为5.9,所述预煮后的海参为35g,浸泡10小时;将于PH调整液浸泡的海参加入密闭气罐,并加入适量调味料,抽取罐内气体,使真空压达到0.06MPa,充分渗透15分钟进行调味;将调味后的海参装袋,然后将其于1.3个大气压下,先于103C杀菌20分钟后,再调整到115C继续杀菌10分钟;7)将变温压差杀菌后的海参包装,检验,即可。 [0027] The choice of quality short dry sea cucumber soaked in water for 22 hours to participate in the sea water weight ratio of 1:10; sea cucumber soaked laparotomy treatment; sea cucumber after laparotomy in 93 soil temperature 1 C, pre- cook for 25 minutes; the pre-boiled sea cucumber placed PH adjustment solution, at 25 C soak, the PH value of 5.9, the pre-boiled the sea cucumber 35g, soak for 10 hours; PH adjustment will be soaking liquid sea cucumber join closed tank, and add the right amount of seasoning, extracting the gas tank, the vacuum pressure reaches 0.06MPa, 15 minutes to fully penetrate seasoning; sea cucumber flavored bagging, and then at 1.3 atmospheric pressure, prior to 103 C sterilization for 20 minutes and then adjusted to 115 C to continue sterilization 10 minutes; 7) Modified Temperature and Pressure sterilized sea cucumber packaging, testing, you can.

[0028] 上述制得的即食海参,可常温保存10个月,并且可即开即食,而且口感良好。 [0028] The above prepared instant sea cucumber, can be stored at room temperature for 10 months, and that is open can-eat, and good taste.

[0029] 实施例2 [0029] Example 2

[0030] 选择优质淡干刺参于水中浸泡20小时,所述海参与水的重量比为1:10 ;将浸泡后的海参剖腹处理;将剖腹后的海参于水温94土1C,预煮20分钟;将预煮后的海参置于PH调整液中,于25C浸泡,其PH值为6.1,所述预煮后的海参为25g,浸泡7小时;将于PH调整液浸泡的海参加入密闭气罐,并加入适量调味料,抽取罐内气体,使真空压达到0.07MPa,充分渗透20分钟进行调味;将调味后的海参装袋,然后将其于1.4个大气压下,先于110C杀菌15分钟后,再调整到120C继续杀菌8分钟;7)将变温压差杀菌后的海参包装,检验,即可。 [0030] The choice of quality short dry sea cucumber soaked in water for 20 hours to participate in the sea water weight ratio of 1:10; sea cucumber soaked laparotomy treatment; sea cucumber after laparotomy in 94 soil temperature 1 C, pre- cook for 20 minutes; the pre-boiled sea cucumber placed PH adjustment solution, at 25 C soak, the PH value of 6.1, the pre-boiled sea cucumber is 25g, for seven hours; PH adjustment will be soaking liquid sea cucumber join closed tank, and add the right amount of seasoning, extracting the gas tank, the vacuum pressure reaches 0.07MPa, 20 minutes to fully penetrate seasoning; sea cucumber flavored bagging, and then at 1.4 atmospheric pressure, prior to 110 C sterilization for 15 minutes and then adjusted to 120 C to continue sterilization 8 minutes; 7) Modified Temperature and Pressure sterilized sea cucumber packaging, testing, you can.

[0031] 上述制得的即食海参,可常温保存10个月,并且可即开即食,而且口感良好。 [0031] The above prepared instant sea cucumber, can be stored at room temperature for 10 months, and that is open can-eat, and good taste.

[0032] 实施例3 [0032] Example 3

[0033] 选择优质淡干刺参于水中浸泡26小时,所述海参与水的重量比为1:10 ;将浸泡后的海参剖腹处理;将剖腹后的海参于水温95土1C,预煮10分钟;将预煮后的海参置于PH调整液中,于30C浸泡,其PH值为6.5,所述预煮后的海参为25g,浸泡8小时;将于PH调整液浸泡的海参加入密闭气罐,并加入适量调味料,抽取罐内气体,使真空压达到0.08MPa,充分渗透25分钟进行调味;将调味后的海参装袋,然后将其于1.5个大气压下,先于115C杀菌30分钟后,再调整到125C继续杀菌3分钟;7)将变温压差杀菌后的海参包装,检验,即可。 [0033] selection of high-quality short dry sea cucumber soaked in water for 26 hours to participate in the sea water weight ratio of 1:10; sea cucumber soaked laparotomy treatment; sea cucumber after laparotomy in 95 soil temperature 1 C, pre- cook for 10 minutes; the pre-boiled sea cucumber placed PH adjustment solution at 30 C soak, the PH value of 6.5, the pre-boiled the sea cucumber 25g, soak 8 hours; PH adjustment will be soaking liquid sea cucumber join closed tank, and add the right amount of seasoning, extracting the gas tank, the vacuum pressure reaches 0.08MPa, 25 minutes to fully penetrate seasoning; sea cucumber flavored bagging, and then at 1.5 atmospheric pressure, prior to 115 C sterilization for 30 minutes, then adjusted to 125 C to continue sterilizing 3 minutes; 7) Modified Temperature and Pressure sterilized sea cucumber packaging, testing, you can.

[0034] 上述制得的即食海参,可常温保存10个月,并且可即开即食,而且口感良好。 [0034] The above prepared instant sea cucumber, can be stored at room temperature for 10 months, and that is open can-eat, and good taste.

[0035] 实施例4 [0035] Example 4

[0036] 选择优质淡干刺参于水中浸泡18小时,所述海参与水的重量比为1:10 ;将浸泡后的海参剖腹处理;将剖腹后的海参于水温90 土1C,预煮40分钟;将预煮后的海参置于PH调整液中,于30C浸泡,其PH值为5.3,所述预煮后的海参为25g,浸泡6小时;将于PH调整液浸泡的海参加入密闭气罐,并加入适量调味料,抽取罐内气体,使真空压达到0.075MPa,充分渗透10分钟进行调味;将调味后的海参装袋,然后将其于1.5个大气压下,先于115C杀菌30分钟后,再调整到120C继续杀菌8分钟;7)将变温压差杀菌后的海参包装,检验,即可。 [0036] selection of high-quality short dry sea cucumber soaked in water for 18 hours and the sea to participate in water weight ratio of 1:10; sea cucumber soaked laparotomy treatment; sea cucumber after laparotomy in 90 soil temperature 1 C, pre- cook for 40 minutes; the pre-boiled sea cucumber placed PH adjustment solution at 30 C soak, the PH value of 5.3, the pre-boiled the sea cucumber 25g, soak six hours; PH adjustment will be soaking liquid sea cucumber join closed tank, and add the right amount of seasoning, extracting the gas tank, the vacuum pressure reaches 0.075MPa, 10 minutes to fully penetrate seasoning; sea cucumber flavored bagging, and then at 1.5 atmospheric pressure, prior to 115 C sterilization for 30 minutes, then adjusted to 120 C to continue sterilization 8 minutes; 7) Modified Temperature and Pressure sterilized sea cucumber packaging, testing, you can.

[0037] 上述制得的即食海参,可常温保存10个月,并且可即开即食,而且口感良好。 [0037] The above prepared instant sea cucumber, can be stored at room temperature for 10 months, and that is open can-eat, and good taste.

[0038] 实施例5 [0038] Example 5

[0039] 选择优质淡干刺参于水中浸泡18小时,所述海参与水的重量比为1:10 ;将浸泡后的海参剖腹处理;将剖腹后的海参于水温90C 1,预煮30分钟;将预煮后的海参置于PH调整液中,于30C浸泡,其PH值为5.6,所述预煮后的海参为35g,浸泡8小时;将于PH调整液浸泡的海参加入密闭气罐,并加入适量调味料,抽取罐内气体,使真空压达到0.08MPa,充分渗透15分钟进行调味;将调味后的海参装袋,然后将其于1.5个大气压下,先于115C杀菌20分钟后,再调整到120C继续杀菌8分钟;7)将变温压差杀菌后的海参包装,检验,即可。 [0039] selection of high-quality short dry sea cucumber soaked in water for 18 hours and the sea to participate in water weight ratio of 1:10; sea cucumber soaked laparotomy treatment; sea cucumber laparotomy after the water temperature 90 C 1, the pre- cook for 30 minutes; the pre-boiled sea cucumber placed PH adjustment solution at 30 C soak, the PH value of 5.6, the pre-boiled the sea cucumber 35g, soak 8 hours; PH adjustment will be soaking liquid sea cucumber join closed tank, and add the right amount of seasoning, extracting the gas tank, the vacuum pressure reaches 0.08MPa, 15 minutes to fully penetrate seasoning; sea cucumber flavored bagging, and then at 1.5 atmospheric pressure, prior to 115 C sterilization for 20 minutes and then adjusted to 120 C to continue sterilization 8 minutes; 7) Modified Temperature and Pressure sterilized sea cucumber packaging, testing, you can.

[0040] 上述制得的即食海参,可常温保存10个月,并且可即开即食,而且口感良好。 [0040] obtained above was instant sea cucumber, can be stored at room temperature for 10 months, and that is open can-eat, and good taste.

[0041] 实施例6 [0041] Example 6

[0042] 选择优质淡干刺参于水中浸泡20小时,所述海参与水的重量比为1:10 ;将浸泡后的海参剖腹处理;将剖腹后的海参于水温92 土1C,预煮20分钟;将预煮后的海参置于PH调整液中,于30C浸泡,其PH值为5.5,所述预煮后的海参为35g,浸泡12小时;将于PH调整液浸泡的海参加入密闭气罐,并加入适量调味料,抽取罐内气体,使真空压达到0.08MPa,充分渗透10分钟进行调味;将调味后的海参装袋,然后将其于1.5个大气压下,先于115C杀菌30分钟后,再调整到120C继续杀菌8分钟;7)将变温压差杀菌后的海参包装,检验,即可。 [0042] The choice of quality short dry sea cucumber soaked in water for 20 hours to participate in the sea water weight ratio of 1:10; sea cucumber soaked laparotomy treatment; sea cucumber after laparotomy in 92 soil temperature 1 C, pre- cook for 20 minutes; the pre-boiled sea cucumber placed PH adjustment solution at 30 C soak, the PH value of 5.5, the pre-boiled the sea cucumber 35g, soak 12 hours; PH adjustment will be soaking liquid sea cucumber join closed tank, and add the right amount of seasoning, extracting the gas tank, the vacuum pressure reaches 0.08MPa, 10 minutes to fully penetrate seasoning; sea cucumber flavored bagging, and then at 1.5 atmospheric pressure, prior to 115 C sterilization for 30 minutes, then adjusted to 120 C to continue sterilization 8 minutes; 7) Modified Temperature and Pressure sterilized sea cucumber packaging, testing, you can.

[0043] 上述制得的即食海参,可常温保存10个月,并且可即开即食,而且口感良好。 [0043] obtained above was instant sea cucumber, can be stored at room temperature for 10 months, and that is open can-eat, and good taste.

[0044] 以上所述仅为本发明的较佳实施例,并不用以限制本发明,凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。 [0044] The foregoing is only preferred embodiments of the present invention is not intended to limit the invention within the spirit and principles of the invention, any changes made, equivalent replacement, or improvement should be included in this within the scope of the invention.

Kutipan Paten
Paten yang DirujukTanggal pengajuan Tanggal publikasi Pemohon Judul
CN1475158A15 Ags 200218 Feb 2004大连轻工业学院Instant sea cucumbus food and its preparation method
CN1663463A3 Mar 20047 Sep 2005山东好当家海洋发展股份有限公司Method for processing instant fresh sea cucumber
CN101181082A24 Des 200721 Mei 2008浙江工商大学Method for processing flavourings instant sea cucumber
Kutipan Non-Paten
Referensi
1刘昌衡等.即食鲜海参加工技术的研究.《中国食品工业》.2008,(第2期),第56-58页.
Klasifikasi
Klasifikasi InternasionalA23L17/50
Peristiwa Hukum
TanggalKodePeristiwaDeskripsi
1 Jun 2011C06Publication
20 Jul 2011C10Request of examination as to substance
23 Apr 2014C14Granted