CN102885337A - Ready-to-eat sea urchin and preparation method thereof - Google Patents
Ready-to-eat sea urchin and preparation method thereof Download PDFInfo
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- CN102885337A CN102885337A CN201110207587XA CN201110207587A CN102885337A CN 102885337 A CN102885337 A CN 102885337A CN 201110207587X A CN201110207587X A CN 201110207587XA CN 201110207587 A CN201110207587 A CN 201110207587A CN 102885337 A CN102885337 A CN 102885337A
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- sea urchin
- blanching
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- frozen
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Abstract
The invention relates to the technical field of aquatic products, in particular to a ready-to-eat sea urchin and a preparation method thereof. According to the ready-to-eat sea urchin, a living edible sea urchin is used as a raw material, and no additive is used; the ready-to-eat sea urchin is obtained by opening a shell and taking contents, removing bowels, soaking, blanching, controlling water and performing quick freeze preservation, wherein saline solution with mass percentage of 3-4 percent is used for the soaking; the sea urchin gonad is subjected to blanching of fresh water of 90-100 DEG C for 3-10 s; and freeze preservation is performed after water control. No additive is required in a processing process, the original taste of the sea urchin gonad is kept, the gonad is full and has clear grains, pure color and fresh and delicious taste, the process is simple and easy to implement, the ready-to-eat sea urchin can be directly eaten, and the storage period can reach about 1 year after quick freeze preservation.
Description
Technical field
The present invention relates to the aquatic food technical field, be specifically related to a kind of instant sea urchin and preparation method thereof.
Background technology
Aquatic products are nutritious because of it, delicious flavour more and more receives an acclaim, and along with growth in the living standard, the consumer pursues the sea urchin in high-quality, the diversified product, particularly marine product day by day.The edible part of sea urchin is its endoceliac gonad, claims sea urchin egg, claims again gonad or sea urchin cream.Sea urchin egg not only taste is very delicious, and nutritious, contains protein, fat, also contains vitamin A, D, B
1, B
2, and nutritional labelings very useful to human body such as calcium, phosphorus, iron and several amino acids.Sea urchin also has very high medical value, contain very high aliphatic acid in the sea urchin egg, for preventing the good medicine of some angiocardiopathy, also can improve immunity of organisms, and the nourishing blood function of calming the nerves is arranged and promote sexual function, so sea urchin the is rare food medicine excellent precious marine product of holding concurrently.
But sea urchin fresh goods, the product of living itself are difficult for preserving, and again because being subject to producing the restriction of season, production region, are difficult to satisfying the market to eating the wilderness demand of sea urchin raw.And normally sea urchin gonad is processed into sea urchin roe paste, alcohol sea urchin through pickling at present, perhaps make the salt marsh sea urchin, it all is changed at aspects such as nutritional labeling, sense organ, shape, local flavors, loses the original characteristic of sea urchin, especially with eat sea urchin raw and compare greatly inferior.And chilled or quick-frozen sea urchin product, although guarantee shape and the delicate flavour of sea urchin, but ice urchin is finalized the design by alum, quick-frozen sea urchin product is with shell freezing usually, need to shell when edible, there is no in the market and do not use any additive, simultaneously can keep the sea urchin delicate flavour, be easy to preserve and the sea urchin product.
Summary of the invention
In view of this, main purpose of the present invention is to provide a kind of and does not use in any additive situation, guarantees instant sea urchin food product that sea urchin nutritional labeling, sense organ, shape, local flavor do not change and preparation method thereof by adding blanching technique.
For achieving the above object, the present invention adopts following technical scheme:
A kind of instant sea urchin is take fresh and alive edible sea urchin as raw material, do not use any additive, get content through opening shell, remove internal organ, immersion, blanching, control water, quick freezing and cold preserving preserve and obtain, immersion service property (quality) percentage is 3～4% salt solution, then with sea urchin gonad with 90～100 ℃ of fresh water blanching 3～10S, carry out freezing preservation behind the control water.
Preparation method's step of above-mentioned a kind of instant sea urchin is as follows:
(1) opens shell and get content, sea urchin gonad and outer embrane are all dug out;
(2) remove internal organ, extract enteraden and the outer embrane stayed on the sea urchin gonad, when extracing, note protecting the complete of sea urchin gonad;
(3) saline sook is sea urchin gonad after 3～4% saline sook is processed with mass percent, and water temperature is controlled between 6～10 ℃, and soak time is 20～40min;
(4) blanching is put into water temperature with the sea urchin gonad after soaking and is pulled out immediately behind fresh-water tank blanching 3～10S of 90～100 ℃;
(5) control water, the sea urchin gonad control water that blanching is good is to anhydrous dripping;
(6) quick-frozen is carried out quick-frozen with the blanching sea urchin product of handling well, and quick-frozen is frozen temperature requirement and is not less than-38 ℃;
(7) stored refrigerated, packaged blanching sea urchin product is placed on below-18 ℃ stored refrigerated.
Beneficial effect of the present invention is as follows:
1, need not additive in the process, the blanching sea urchin has kept original local flavor of sea urchin gonad, and gonad is full, seed is clearly demarcated, color is pure, delicious flavour, and technique is simple and easy to realize, is compared to alcohol sea urchin, sea urchin roe paste etc., saves and the step such as pickles;
2, instant sea urchin of the present invention is just direct-edible without the reprocessing processing, has both kept original flavor, easily is again absorption of human body, and it is eaten raw and fresh goods, product sea urchin alive and no significant difference;
3, instant sea urchin of the present invention cold storage after quick-frozen, can reach about 1 year storage period.
The specific embodiment
The present invention will be further described below in conjunction with instantiation.
A kind of instant sea urchin is take fresh and alive edible sea urchin as raw material, get content through opening shell, go interior, immersion, blanching, control water, freezing preservation obtain, immersion service property (quality) percentage is 3～4% salt solution, then with sea urchin gonad with 90～100 ℃ of fresh water blanching 3～10S, carry out freezing preservation behind the control water.
Preparation method's step of above-mentioned instant sea urchin is as follows:
(1) opens shell and get content, sea urchin gonad and outer embrane are all dug out;
(2) extract enteraden and the outer embrane of staying on the sea urchin gonad, when extracing, note protecting the complete of sea urchin gonad;
(3) saline sook is sea urchin gonad after 3～4% saline sook is processed with mass percent, and water temperature is controlled between 6～10 ℃, and soak time is 30min;
(4) blanching is put into water temperature with the sea urchin gonad after soaking and is pulled out immediately behind 90～100 ℃ fresh-water tank blanching 5S;
(5) control water, the sea urchin gonad control water 15min that blanching is good is to anhydrous dripping;
(6) quick-frozen is carried out quick-frozen with the blanching sea urchin product of handling well, and quick-frozen is frozen temperature requirement and is not less than-38 ℃.
(7) stored refrigerated, packaged blanching sea urchin product is placed on below-18 ℃ stored refrigerated, and the shelf-life is 12 months from the production date.
In preparation process, all need control temperature well, make room temperature be no more than 15 ℃, especially to be advisable below 14 ℃, prevent the self-dissolving of sea urchin gonad.
The sense organ of instant sea urchin of the present invention is as shown in the table.
| Project | The sense organ requirement of blanching sea urchin |
| Smell and flavour | Has the intrinsic delicate flavour of this product, free from extraneous odour. |
| Color and luster | Yellowish, orange, reddish yellow or isabelline. |
| Tissue morphology | Solid, bulk. |
| Impurity | Free from admixture. |
Because adopting above-mentioned steps, instant sea urchin freshness of the present invention is high, color is good, piece shape is complete, seed is clearly demarcated, and is just direct-edible without the reprocessing processing, both kept original flavor, easily is again absorption of human body, and it is eaten raw and fresh goods, product sea urchin alive and no significant difference; Except eating raw, can also and other aquatic products, greengrocery processing and eating together.
Claims (2)
1. instant sea urchin, take fresh and alive edible sea urchin as raw material, it is characterized in that, do not use any additive, after the sea urchin raw material is got content through opening shell, removed internal organ, soaks, carry out blanching, control water, quick freezing and cold preserving and preserve, soak service property (quality) percentage and be 3～4% salt solution, then with sea urchin gonad with 90～100 ℃ of fresh water blanching 3～10S, carry out freezing preservation behind the control water.
2. prepare the method for a kind of instant sea urchin claimed in claim 1, it is characterized in that, step is as follows:
(1) opens shell and get content, sea urchin gonad and outer embrane are all dug out;
(2) remove internal organ, extract enteraden and the outer embrane stayed on the sea urchin gonad, when extracing, note protecting the complete of sea urchin gonad;
(3) saline sook is sea urchin gonad after 3～4% saline sook is processed with mass percent, and water temperature is controlled between 6～10 ℃, and soak time is 20～40min;
(4) blanching is put into water temperature with the sea urchin gonad after soaking and is pulled out immediately behind fresh-water tank blanching 3～10S of 90～100 ℃;
(5) control water, the sea urchin gonad control water that blanching is good is to anhydrous dripping;
(6) quick-frozen is carried out quick-frozen with the blanching sea urchin product of handling well, and quick-frozen is frozen temperature requirement and is not less than-38 ℃;
(7) stored refrigerated, packaged blanching sea urchin product is placed on below-18 ℃ stored refrigerated.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110207587XA CN102885337A (en) | 2011-07-20 | 2011-07-20 | Ready-to-eat sea urchin and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110207587XA CN102885337A (en) | 2011-07-20 | 2011-07-20 | Ready-to-eat sea urchin and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102885337A true CN102885337A (en) | 2013-01-23 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110207587XA Pending CN102885337A (en) | 2011-07-20 | 2011-07-20 | Ready-to-eat sea urchin and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103622071A (en) * | 2013-12-02 | 2014-03-12 | 青岛一球通海产品专业合作社 | Instant sea urchin manufacture method |
-
2011
- 2011-07-20 CN CN201110207587XA patent/CN102885337A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103622071A (en) * | 2013-12-02 | 2014-03-12 | 青岛一球通海产品专业合作社 | Instant sea urchin manufacture method |
| CN103622071B (en) * | 2013-12-02 | 2015-01-21 | 青岛一球通海产品专业合作社 | Instant sea urchin manufacture method |
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| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130123 |