CN102805372A - Processing method of freeze-dried instant quick-dissolving sea cucumber soup - Google Patents
Processing method of freeze-dried instant quick-dissolving sea cucumber soup Download PDFInfo
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- CN102805372A CN102805372A CN2012102401430A CN201210240143A CN102805372A CN 102805372 A CN102805372 A CN 102805372A CN 2012102401430 A CN2012102401430 A CN 2012102401430A CN 201210240143 A CN201210240143 A CN 201210240143A CN 102805372 A CN102805372 A CN 102805372A
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Abstract
The invention belongs to a food processing method. In order to solve the technical problems in the aspects of sea cucumber eating and storage in the prior art, the invention provides a processing method of freeze-dried instant quick-dissolving sea cucumber soup. The method comprises the steps of sea cucumber treatment, soup material preparation, freeze-drying and package, wherein in the sea cucumber treatment, openings are uniformly cut on the back of the sea cucumber, and the quick-freezing is carried out on a single-freezing machine; in the soup material preparation, raw materials are boiled to be concentrated; and after the treatment completion, the sea cucumber and the soup materials are subjected to matched quick-freezing and drying, and then, the package is carried out. The processing method has the advantages that the original juice and the original favor of the sea cucumber are stored, the goal of longer-time storage without adding any preservatives and additives is reached, and the recipe of the provided soup material is conscientious, and the nutrition matching is scientific. The procedure of the processing method is conscientious, the operation is simple and convenient, and the processing method can be widely applied to the processing treatment of the sea cucumber food.
Description
Technical field
The invention belongs to a kind of food-processing method, specifically be meant a kind of processing method of freeze-drying instant instant sea cucumber soup.
Background technology
Sea cucumber is with its high nutrition and food therapy value and very popular; In recent years along with the further lifting that sea cucumber is worth understanding; The coastal holothruian cultures amount in various places is constantly soaring, but the effect of autolytic enzyme has determined sea cucumber must handle accordingly just and can preserve after dried up fishing in the sea cucumber body.Traditional sea cucumber processing method is that fresh sea cucumber is processed into dried product; Again dried sea-cucumber is steeped when edible and send out; This processing method one is just can carry out after need having certain understanding and grasp its bubble forwarding method the sea cucumber characteristic; The ordinary person does not generally possess the knowledge that bubble is sent out, to landlocked crowd more so; The 2nd, when beche-de-mer, need long time, do not possess instant characteristic.Occurred instant sea cucumbus food in the market, though edible comparatively convenient, its shelf-life is shorter, has influenced the long preservation of sea cucumber.The quickening of Along with people's rhythm of life a kind ofly can be satisfied people's instant, need not to process and the food of sea cucumber of long shelf-life becomes the problem that sea cucumber processing enterprise demands urgently studying.
Summary of the invention
For solving the technical problem that present sea cucumber is edible and the storage aspect exists, the present invention provides a kind of processing method of freeze-drying instant instant sea cucumber soup.
The technical scheme that the present invention adopts is: a kind of processing method of freeze-drying instant instant sea cucumber soup, this method comprise sea cucumber processing, soup stock preparation, freeze drying and packaging step, it is characterized in that:
It is that bright sea cucumber is gilled that described sea cucumber is handled, boiling, and water cleans up or with salt marsh sea cucumber, half-dried sea cucumber or dried sea-cucumber; Water is sent out and is processed basic instant holothurian; The even otch at the instant holothurian back, the distance between the otch are 2-5mm, and notch depth is not cut off with the sea cucumber body and is as the criterion; Sea cucumber behind the otch shape that is kept perfectly, then with the sea cucumber behind the otch on mono-frozen machine-40 ℃～-70 ℃ carry out quick-frozen;
Described soup stock preparation is to get laver, scallop post, frangipanis, matrimony vine, American Ginseng, Yan Heshui, adds in order and boils maturation in the jacketed pan, concentrates and remove moisture, cools off subsequent use; Wherein the percentage by weight of each composition is: laver 10-15%, scallop post 2-3%, frangipanis 35-40%, matrimony vine 5-8%, American Ginseng 2-4%, salt 1-2%, water 35-45%; The preparation of described frangipanis is with getting egg liquid after the egg fragmentation, stir with egg-whisk, put into boiled boiling water, and constantly stirs, and to the egg flower maturity, it is subsequent use to pull in cold water typing out;
Described freeze drying is to get ready mould, puts into to freeze the good sea cucumber soup stock good with cooling, and-40 ℃～-70 ℃ are carried out quick-frozen on mono-frozen machine; Put into the vacuum drier drying after freezing well, drying condition is that vacuum is 15Pa～130 Pa; Heating-up temperature is 25 ℃～60 ℃; Dry 20-30 hour, moisture reached below 3% and gets final product, and wherein the weight ratio of sea cucumber and soup stock is 1:2.5-4;
Described packing is that sea cucumber after the freeze drying and soup stock are taken out from mould, packs with aluminium foil bag.
Processing method provided by the present invention adopts quick-freeze craft to make to form in the sea cucumber body minimum ice crystal, and damaging cells tissue has not been preserved the genuineness of sea cucumber, does not reach the purpose of preservation long period by any anticorrisive agent and additive.The soup blend formula that is provided is rigorous, the nutrition arrangement science; Increase the delicate flavour of product in the soup stock with laver, scallop post; Be equipped with the nourishing effects of matrimony vine, this sea cucumber soup of American Ginseng increase, the sea cucumber in the product is after otch is handled, when brewing; Sea cucumber can absorb soup stock juice rapidly, has improved the edible single defective of taste of sea cucumber.This processing method program is rigorous, easy and simple to handle, can be widely used in the processed of food of sea cucumber.
The specific embodiment
Below in conjunction with embodiment processing method provided by the present invention is further specified.
A kind of processing method of freeze-drying instant instant sea cucumber soup, this method comprises the following steps:
A, get fresh sea cucumber and gill, boiling, water is peace and quiet with the sea cucumber individuality; Or get salt marsh sea cucumber, half-dried sea cucumber or dried sea-cucumber, water is sent out and is processed basic instant holothurian, washes; At the even otch of cleaning in sea cucumber back, the distance between the otch is controlled at 2-5mm and is advisable, and crosses thin the complete of sea cucumber tissue that influence; The blocked up absorption that then influences sea cucumber to soup stock juice, in the present embodiment, the edge of a knife distance of row's cutter is 3mm; Notch depth is not cut off with the sea cucumber body and is as the criterion, and its back of the sea cucumber behind the otch forms uniform sea cucumber thin slice, the shape but sea cucumber totally is kept perfectly; Then the sea cucumber behind the otch is frozen in the enterprising scanning frequency of mono-frozen machine, temperature is controlled between-40 ℃～-70 ℃, and temperature is controlled at-55 ℃ in the present embodiment;
B, soup stock preparation
B.1 frangipanis preparation
Get its egg liquid after getting the egg fragmentation, stir with egg-whisk, put into boiled boiling water, and constantly stir, to the egg flower maturity, it is subsequent use to pull in cold water typing out;
B.2 soup stock boiling
Get laver, scallop post, frangipanis, matrimony vine, American Ginseng, Yan Heshui, add in order and boil maturation in the jacketed pan, be concentrated into water evaporates and finish, cool off subsequent use; When boiling adds raw material; Each composition accounts for total weight percent: laver 10-15%, scallop post 2-3%, frangipanis 35-40%, matrimony vine 5-8%, American Ginseng 2-4%, salt 1-2%, water 35-45%; The weight of each composition can be adjusted with mouthfeel and nutritive validity in above-mentioned scope at random, and the percentage by weight of each composition is in the present embodiment: laver 12.5%, scallop post 2.5%, frangipanis 37.5%, matrimony vine 6.25%, American Ginseng 2.5%, salt 1.25%, water 37.5%;
C, freeze drying
Get ready mould, put into sea cucumber and the good soup stock of step B cooling after the steps A quick-frozen, freeze in the enterprising scanning frequency of mono-frozen machine, temperature is controlled between-40 ℃～-70 ℃; Temperature is controlled at-55 ℃ in the present embodiment, freezes to put into the vacuum drier drying after good, and drying condition is that vacuum is 15Pa～130 Pa; Heating-up temperature is 25 ℃～60 ℃, and dry 20-30 hour, moisture reached below 3% and gets final product, in the present embodiment; Vacuum is 60Pa, and heating-up temperature is 32 ℃, 24 hours drying times; Because the difference that sea cucumber is individual, for guaranteeing the final products weight consistency, the weight ratio of sea cucumber and soup stock is controlled between the 1:2.5-4;
D, packing
The sea cucumber and the soup stock that will pass through after the step C freeze drying take out from mould, pack with aluminium foil bag.
Claims (1)
1. the processing method of a freeze-drying instant instant sea cucumber soup, this method comprises sea cucumber processing, soup stock preparation, freeze drying and packaging step, it is characterized in that:
It is that bright sea cucumber is gilled that described sea cucumber is handled, boiling, and water cleans up or with salt marsh sea cucumber, half-dried sea cucumber or dried sea-cucumber; Water is sent out and is processed basic instant holothurian; The even otch at the instant holothurian back, the distance between the otch are 2-5mm, and notch depth is not cut off with the sea cucumber body and is as the criterion; Sea cucumber behind the otch shape that is kept perfectly, then with the sea cucumber behind the otch on mono-frozen machine-40 ℃～-70 ℃ carry out quick-frozen;
Described soup stock preparation is to get laver, scallop post, frangipanis, matrimony vine, American Ginseng, Yan Heshui, adds in order and boils maturation in the jacketed pan, concentrates and remove moisture, cools off subsequent use; Wherein the percentage by weight of each composition is: laver 10-15%, scallop post 2-3%, frangipanis 35-40%, matrimony vine 5-8%, American Ginseng 2-4%, salt 1-2%, water 35-45%; The preparation of described frangipanis is with getting egg liquid after the egg fragmentation, stir with egg-whisk, put into boiled boiling water, and constantly stirs, and to the egg flower maturity, it is subsequent use to pull in cold water typing out;
Described freeze drying is to get ready mould, puts into to freeze the good sea cucumber soup stock good with cooling, and-40 ℃～-70 ℃ are carried out quick-frozen on mono-frozen machine; Put into the vacuum drier drying after freezing well, drying condition is that vacuum is 15Pa～130 Pa; Heating-up temperature is 25 ℃～60 ℃; Dry 20-30 hour, moisture reached below 3% and gets final product, and wherein the weight ratio of sea cucumber and soup stock is 1:2.5-4;
Described packing is that sea cucumber after the freeze drying and soup stock are taken out from mould, packs with aluminium foil bag.
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| CN2012102401430A CN102805372A (en) | 2012-07-12 | 2012-07-12 | Processing method of freeze-dried instant quick-dissolving sea cucumber soup |
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| CN2012102401430A CN102805372A (en) | 2012-07-12 | 2012-07-12 | Processing method of freeze-dried instant quick-dissolving sea cucumber soup |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103355729A (en) * | 2013-08-08 | 2013-10-23 | 烟台海和食品有限公司 | Process for processing instant sea cucumbers |
| CN103689665A (en) * | 2013-12-18 | 2014-04-02 | 海阳富瀚海洋科技有限公司 | Preparation process of brewing type instant vacuum freeze-dried sea cucumbers |
| CN103892347A (en) * | 2012-12-29 | 2014-07-02 | 大连棒棰岛海产股份有限公司 | Soup-stock steamed abalone |
| CN103892336A (en) * | 2012-12-29 | 2014-07-02 | 大连棒棰岛海产股份有限公司 | Food for seafood pot |
| CN103892337A (en) * | 2012-12-29 | 2014-07-02 | 大连棒棰岛海产股份有限公司 | Fotiaoqiang frozen product |
| CN103892335A (en) * | 2012-12-29 | 2014-07-02 | 大连棒棰岛海产股份有限公司 | Soup-stock steamed sea cucumber |
| 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 |
| CN104872722A (en) * | 2015-04-29 | 2015-09-02 | 合肥不老传奇保健科技有限公司 | Powder-modified freeze-dried complex freeze-drying fast-dissolving sea cucumber granules and preparation method thereof |
| CN105077410A (en) * | 2015-06-24 | 2015-11-25 | 山东常生源食品科技有限公司 | Instant brewing trepang (abalone ) soup and preparation method thereof |
| CN110089710A (en) * | 2018-01-29 | 2019-08-06 | 中国农业机械化科学研究院 | The preparation method of sea cucumber bamboo shoots instant soup blend |
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| CN1579243A (en) * | 2003-08-16 | 2005-02-16 | 宋述孝 | Freezed-dry expanding-in-water sea cucumber and its soup bag production method |
| CN101596006A (en) * | 2009-05-06 | 2009-12-09 | 东营市正汉海洋食品有限公司 | Trepang instant soup |
| CN101669654A (en) * | 2009-09-23 | 2010-03-17 | 大连海晏堂生物有限公司 | Holothurian nourishing food and preparation thereof |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103892335B (en) * | 2012-12-29 | 2015-11-04 | 大连棒棰岛海产股份有限公司 | The baked sea cucumber of Shang Tang |
| CN103892347B (en) * | 2012-12-29 | 2015-11-25 | 大连棒棰岛海产股份有限公司 | The baked abalone of Shang Tang |
| CN103892347A (en) * | 2012-12-29 | 2014-07-02 | 大连棒棰岛海产股份有限公司 | Soup-stock steamed abalone |
| CN103892336A (en) * | 2012-12-29 | 2014-07-02 | 大连棒棰岛海产股份有限公司 | Food for seafood pot |
| CN103892337A (en) * | 2012-12-29 | 2014-07-02 | 大连棒棰岛海产股份有限公司 | Fotiaoqiang frozen product |
| CN103892335A (en) * | 2012-12-29 | 2014-07-02 | 大连棒棰岛海产股份有限公司 | Soup-stock steamed sea cucumber |
| CN103892337B (en) * | 2012-12-29 | 2016-07-06 | 大连棒棰岛海产股份有限公司 | A kind of Buddha jumping over the wall freeze product |
| CN103355729B (en) * | 2013-08-08 | 2015-01-14 | 烟台海和食品有限公司 | Process for processing instant sea cucumbers |
| CN103355729A (en) * | 2013-08-08 | 2013-10-23 | 烟台海和食品有限公司 | Process for processing instant sea cucumbers |
| CN103689665A (en) * | 2013-12-18 | 2014-04-02 | 海阳富瀚海洋科技有限公司 | Preparation process of brewing type instant vacuum freeze-dried sea cucumbers |
| 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 |
| CN104872722A (en) * | 2015-04-29 | 2015-09-02 | 合肥不老传奇保健科技有限公司 | Powder-modified freeze-dried complex freeze-drying fast-dissolving sea cucumber granules and preparation method thereof |
| CN105077410A (en) * | 2015-06-24 | 2015-11-25 | 山东常生源食品科技有限公司 | Instant brewing trepang (abalone ) soup and preparation method thereof |
| CN110089710A (en) * | 2018-01-29 | 2019-08-06 | 中国农业机械化科学研究院 | The preparation method of sea cucumber bamboo shoots instant soup blend |
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Application publication date: 20121205 |