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Paten

  1. Penelusuran Paten Lanjutan
Nomor publikasiCN102948815 A
Jenis publikasiPenerapan
Nomor aplikasiCN 201210488548
Tanggal publikasi6 Mar 2013
Tanggal pengajuan26 Nov 2012
Tanggal prioritas26 Nov 2012
Juga dipublikasikan sebagaiCN102948815B
Nomor publikasi201210488548.6, CN 102948815 A, CN 102948815A, CN 201210488548, CN-A-102948815, CN102948815 A, CN102948815A, CN201210488548, CN201210488548.6
Penemu方旭波, 陈小娥, 袁高峰, 余辉
Pemohon浙江海洋学院
Ekspor KutipanBiBTeX, EndNote, RefMan
Tautan Eksternal:  SIPO, Espacenet
Instant sea anemone food and processing method thereof
CN 102948815 A
Abstrak
The invention belongs to the technical field of food processing and relates to instant sea anemone food and a processing method thereof. The instant sea anemone food is prepared through carrying out blanching, pickling and seasoning, drying and moisture holding on sea anemone, wherein the sea anemone has a complete appearance and fresh and tender meat, is semitransparent, has compact meat quality, and is neither too hard nor too soft. The processing method of the instant sea anemone food mainly comprises the four processes of blanching, pickling and seasoning, drying and moisture holding. The processing method of the instant sea anemone food is simple in process and is convenient to operate.
Klaim(10)  diterjemahkan dari bahasa China
1. 一种即食海葵食品,包括海葵主要经过热烫、腌制兼调味、干燥和保水四道工艺形成,所述海葵外观完整、肉质鲜嫩、呈半透明状、肉质紧密、软硬适中。 A sea anemone instant food, including sea anemones primarily through blanching, marinated and seasoned, dry and water-four process for forming a sea anemone appearance intact, fresh meat, translucent, succulent tight, hard and soft moderate.
2.如权利要求I所述的即食海葵食品,其特征是:所述腌制兼调味工艺是将展开的海葵放入5〜15C的混合调味料中腌制f 3h。 2. As I said instant food anemone claim, characterized in that: the salting and seasoning process is to expand the anemone to 5~15 C mixing a sauce marinated f 3h.
3.如权利要求2所述的即食海葵食品,其特征是:所述混合调味料至少包括质量比为100 : 15〜25 : 5〜20 : Γ3的水、食盐、砂糖、味精。 3. The instant food anemones according to claim 2, characterized in that: the seasoning mix includes at least a mass ratio of 100: 15~25: 5~20: Γ3 water, salt, sugar, monosodium glutamate.
4.如权利要求I所述的即食海葵食品,其特征是:所述保水工艺是将干燥的海葵浸泡在I〜2%。 I said RTE foods as claimed in claim anemones, characterized in that: the process is a water-soaked dried anemone in I~2%. 的磷酸盐中I〜2h。 It phosphates I~2h.
5. 一种如权利要求I所述的即食海葵食品加工方法,主要包括以下工艺: (1)热烫,将干净的海葵在6(T80C热烫f 3 min后迅速冷却,得到冷却海葵; (2)腌制兼调味,将质量比为100 : 15^25 : 5〜20 : f 3的水、食盐、砂糖、味精混匀成混合调味料,再将所述冷却海葵展开后放入5〜15C的所述混合调味料中腌制f 3h,得到腌制海葵; (3)干燥,将所述腌制海葵在4(T60C干燥2飞h,得到干燥海葵; (4)保水,将所述干燥海葵在广2%。磷酸盐中浸泡f2h后取出。 5. A method as claimed in claim I anemone instant food processing methods, including the following processes: (1) blanching the clean anemones 6 (T80 C blanching f rapid cooling after 3 min to give Cooling anemones; (2) marinated and seasoned, the mass ratio of 100: 15 ^ 25: 5~20: f 3 of water, salt, sugar, monosodium glutamate seasoning mix into the mix, then the cooling sea anemone Expand into 5~15 C after the mixing a sauce marinated f 3h, get marinated sea anemones; (3) drying the salted anemones 4 (T60 C and dried for 2 fly h, get dried anemone; (4) water retention, the dried anemone phosphate is removed after soaking in a wide f2h 2%.
6.如权利要求5所述的即食海葵食品加工方法,其特征是:还包括包装工艺和杀菌工艺,所述包装工艺是将保水过的海葵真空包装,真空度为O. 09(T0. 096Mpa ;所述杀菌工艺是将包装好的产品在11(T130C处理2(T40 min,即得即食海葵食品成品。 6. The instant food processing method anemones according to claim 5, characterized in that: further comprising a sterilization process, and packaging process, the packaging process is the water retention over anemone vacuum packaging, vacuum degree O. 09 (T0 . 096Mpa; the sterilization process is the packaged product in 11 (T130 C processing 2 (T40 min, that was ready to eat food products anemones.
7.如权利要求5所述的即食海葵食品加工方法,其特征是:所述工艺(I)中热烫温度为70C,时间为2 min。 7. The instant food processing method anemones according to claim 5, characterized in that: the process (I) in the blanching temperature is 70 C, time 2 min.
8.如权利要求5所述的即食海葵食品加工方法,其特征是:所述工艺(2)中水:食盐:砂糖:味精的质量比为100 : 20 : 5 : 2,腌制温度为10C,腌制时间为2h。 8. instant anemones food processing method according to claim 5, characterized in that: the process (2) water: salt: sugar: MSG mass ratio of 100: 20: 5: 2, pickled temperature 10 C, the curing time is 2h.
9.如权利要求5所述的即食海葵食品加工方法,其特征是:所述工艺(3)中的干燥是将腌制后的海葵放在50C干燥2〜3h。 9. anemones instant food processing method according to claim, characterized in that: the process (3) is dried anemone preserved in 50 C after drying 2~3h.
10.如权利要求5所述的即食海葵食品加工方法,其特征是:所述工艺(4)中的磷酸盐是焦磷酸盐或三聚磷酸盐。 10. anemones instant food processing method according to claim, characterized in that: the process (4) of the phosphate is pyrophosphate or tripolyphosphate.
Deskripsi  diterjemahkan dari bahasa China

即食海葵食品及其加工方法 Instant anemone food and processing methods

技术领域 Technical Field

[0001] 本发明属食品加工技术领域,具体来说是涉及一种即食海葵食品及其加工方法。 [0001] The present invention belongs to the technical field of food processing, in particular, to a sea anemone instant food and processing methods. 背景技术 Background

[0002] 海葵是我国各地海滨一种常见的无脊椎动物,分为绿海葵、黄海葵等。 [0002] anemone is a beachfront all over the country, a common invertebrates, into green anemones, 黄海葵 like. 海葵能镇静、止咳、降压、抗凝、抗癌、兴奋平滑肌,具有很高的药用价值。 Anemone can calm, cough, blood pressure, anticoagulation, anti-cancer, smooth muscle excitability, has high medicinal value. 海葵中含有大量的蛋白质和风味物质,经过简单蒸煮,海葵的表皮即具有良好的口感和嚼劲,并且味道鲜美。 Anemone contains a lot of protein and flavor, after cooking simple, anemones skin that is having a good taste and chewy, and delicious. 目前,海葵已经有多种烹饪形式,但是即食海葵食品却很少。 Currently, sea anemones have a variety of forms of cooking, but the food is rarely instant anemones. 专利号为200810070187. 7的中国专利提供的一种即食海葵食品,至少由海葵去皮与生姜、大蒜、桂皮、八角、红糖、 枸杞、辣椒、盐、黄酒和水一起煮熟,消毒后真空包装而成,该即食海葵食品具有方便运输、保存的特点。 An instant food anemone patent No. 200810070187.7 of Chinese patent provides at least the anemone peeled and cooked together ginger, garlic, cinnamon, star anise, brown sugar, Chinese wolfberry, red pepper, salt, rice wine and water, disinfected vacuum packaging is made, the instant food has a convenient transportation anemones, save features. 但是该即食海葵食品在加工时将海葵去皮后与调料同煮25分钟,使海葵外形容易破损,而且还影响口感,不能保持海葵原有风味。 But the instant anemones will cook food in the processing after 25 minutes with seasoning peeled anemones, sea anemone shape so easily damaged, but also affect the taste, can not maintain the original flavor of the sea anemone.

发明内容 DISCLOSURE

[0003] 本发明的第一个目的是提供一种即食海葵食品,该即食海葵食品味道鲜美、食用方便。 [0003] The first object of the present invention is to provide an instant food anemones, sea anemones that instant food taste delicious, easy to eat.

[0004] 本发明通过以下技术方案实现本发明的第一个目的,所述即食海葵食品是海葵主要经过热烫、腌制兼调味、干燥和保水四道工艺制成,其中的海葵外观完整、肉质鲜嫩、呈半透明状、肉质紧密、软硬适中。 [0004] The present invention, by the following technical solutions to achieve the first object of the present invention, said instant food is anemone anemone primarily through blanching, marinated and seasoned, dried and made four water-craft, including sea anemones the appearance of a complete, fresh meat, translucent, succulent tight, hard and soft moderate.

[0005] 上述腌制兼调味工艺是将展开的海葵放入5〜15C的混合调味料中腌制f 3h。 [0005] The above process is marinated and seasoned anemone expanded into mixed seasonings 5~15 C in the feed preserved f 3h. 该混合调味料至少包括质量比为100 : 15^25 : 5^20 : f 3的水、食盐、砂糖、味精。 The seasoning mix includes at least a mass ratio of 100: 15 ^ 25: 5 ^ 20: f 3 of water, salt, sugar, monosodium glutamate.

[0006] 上述保水工艺是将干燥的海葵浸泡在f 2%。 [0006] The above process is a water-soaked dried anemone in f 2%. 的磷酸盐中f 2h。 Phosphates f 2h.

[0007] 本发明的第二个目的是提供一种即食海葵食品的加工方法,该即食海葵食品的加工方法工艺简单、操作方便。 [0007] A second object of the present invention is to provide an instant anemone food processing methods, processing methods process the instant anemone food is simple, easy to operate.

[0008] 本发明通过以下技术方案实现本发明的第二个目的,所述即食海葵食品的加工方法,包括以下工艺: [0008] The present invention is realized by the following technical scheme of the second object of the present invention, the instant anemone food processing, comprising the following process:

[0009] (I)热烫,将干净的海葵在6(T80C热烫f 3min后迅速冷却; [0009] (I) blanching, the clean sea anemone rapidly cooled after 6 (T80 C blanching f 3min;

[0010] (2)腌制兼调味,将质量比为100 : 15^25 : 5^20 : f3的水、食盐、砂糖、味精混匀成混合调味料,再将上述冷却的海葵展开后放入5〜15C的该混合调味料中腌制f3h。 [0010] (2) marinated and seasoned, the mass ratio of 100: 15 ^ 25: 5 ^ 20: f3 of water, salt, sugar, monosodium glutamate seasoning mix into the mix, and then after the commencement of the cooling of the sea anemone 5~15 C into the mix a sauce marinated f3h.

[0011] (3)干燥,将腌制后的海葵在4(T60C干燥2〜6h ; [0011] (3), dried, pickled anemone in 4 (T60 C drying 2~6h;

[0012] (4)保水,将干燥的海葵浸泡在f 2%。 [0012] (4) water retention, soak the dried anemone in f 2%. 的磷酸盐中f 2h后取出。 Phosphates f 2h after removal.

[0013] 作为优选,所述工艺(I)中热烫温度为70C,时间为2min。 [0013] Advantageously, the process (I) blanching temperature of 70 C, time of 2min.

[0014] 作为优选,所述工艺(2)中水:食盐:砂糖:味精的质量比为100 : 20 : 5 : 2 ;腌制温度为10c,腌制时间为2h。 [0014] Advantageously, the process (2) water: salt: sugar: MSG mass ratio of 100: 20: 5: 2; curing temperature of 10 c, the curing time is 2h.

[0015] 作为优选,所述工艺(3)中的干燥是将腌制后的海葵放在50C干燥2〜3h。 [0015] Advantageously, the process (3) is the anemone marinated dried on 50 C after drying 2~3h.

[0016] 上述工艺(4)中的磷酸盐可以是焦磷酸盐或三聚磷酸盐。 [0016] The above process (4) may be a phosphate or pyrophosphate tripolyphosphate. [0017] 上述即食海葵食品的加工方法还可以包括包装工艺和杀菌工艺,所述包装工艺是将保水过的海葵真空包装,真空度为O. 09(T0. 096Mpa ;所述杀菌工艺是将包装好的产品在11(T130C处理2(T40min,即得即食海葵食品成品。 [0017] The processing method of the instant food anemones may also include packaging process and sterilization process, the packaging process is to retain water over anemone vacuum packaging, vacuum degree of O. 09 (T0 096Mpa;. The sterilization process is the packaged product in 11 (T130 C processing 2 (T40min, that was ready to eat food products anemones.

[0018] 上述杀菌温度优选121 C,处理时间优选35min。 [0018] The sterilization temperature is preferably above 121 C, the processing time is preferably 35min.

[0019] 与现有技术相比,本发明的优点在于:将海葵热烫后立刻冷却漂洗,再将海葵于调味料中腌制,而不是采取传统的与调味料同煮的方式制作,并对干燥后的海葵进行保水性处理,使得该即食海葵食品不仅外观完整、肉质洁净,而且能保持海葵的原有风味,有嚼劲。 [0019] Compared with the prior art, the advantages of the present invention is that: the cooling rinse immediately after blanching anemone, sea anemones and then marinated in a sauce, rather than the traditional way to cook with seasonings production , anemone and water retention after drying process, so that the food is not only the appearance of a complete ready-anemone, clean meat, but also to maintain the original flavor of the sea anemone and chewy. 本发明加工工艺简单,制得的即食海葵食品可即开即食,携带、保存均很方便。 The invention process is simple, ready-prepared foods that are ready to open sea anemone instant, portable, preservation are very convenient.

具体实施方式 DETAILED DESCRIPTION

[0020] 以下结合实施例对本发明作进一步详细描述。 [0020] The following examples of the present invention is described in further detail.

[0021] 本发明选用的是无毒海葵。 [0021] The present invention is non-toxic and anemones selected. 制作工艺中,“热烫”既可以杀死海葵体内的微生物并抑制海葵体内的酶活性,又可以使海葵体内部分亲水性蛋白质变性,使海葵容易干燥。 The production process, "blanching" either kill microbes and inhibit the body's anemone anemones in vivo activity, and can make the body part anemone hydrophilic protein denaturation, anemone easy to dry. 而且,热烫时,海葵酮体中的脂肪会流入水中,这样即食海葵食品中的脂肪含量就会比较低。 Moreover, when blanching, anemones ketones in fat will flow into the water, so instant anemones fat content in food will be relatively low.

[0022] 为了使本发明达到最佳风味和口感,发明人分别用不同温度热烫海葵,发现用6(T80C范围内的温度热烫海葵加工而成的即食海葵食品,其蛋白质和水分含量以及感官评定结果均符合即食海产品的质量标准。发明人进一步分别在60C、70C、8(rC热烫海葵,并对用该三种热烫温度制得的即食海葵食品中的蛋白质和水分含量进行了测定,由专门10人小组进行感官评定,结果见表I。结果表明用70C热烫海葵加工而成的即食海葵食品中的蛋白含量和感官评定得分均最高,水分含量也较高,并且蛋白质含量、水分和感官指标均符合质量标准。因为温度过高会使海葵体内疏松的肌球蛋白与肌浆蛋白收缩,导致组织间隙变小,严重妨碍后续腌制工艺中调味料的渗透,进一步影响即食海葵食品的口感、风味和柔软性。因此本发明优选在70C热烫海葵。 [0022] The present invention in order to achieve the best flavor and texture, the inventors were treated with different temperature blanching anemone, found from the processing of the temperature blanching anemones within 6 (T80 C range of ready-anemone food product protein and moisture content and sensory evaluation results are in line with the quality standards of seafood instant inventors have further respectively at 60 C, 70 C, 8 (rC blanching anemones, and get with the three blanching temperature system RTE foods anemone protein and moisture content were determined by a special 10-member team carried out the sensory evaluation, the results are shown in Table I. The results show that using 70 C from the processing of ready-blanching anemone anemone protein content of foods and sensory evaluation scores were the highest moisture content is higher, and the protein content, moisture and sensory indicators are in line with the quality standards. Because the temperature is too high anemone loose body myosin and myosin contraction, leading to tissue gap becomes small, seriously hampered the subsequent curing process seasonings penetrate further affect the taste of food ready to eat anemones, flavor and softness. Therefore, the present invention preferably at 70 C blanching anemone.

[0023] 表I热烫温度对即食海葵食品保水性的影响 [0023] Table I blanching effect of temperature on the retention of food ready to eat anemones

[0024] [0024]

热烫温度I粗蛋白含量(%) I水分含量(%) I感官评定结果 I blanching temperature crude protein content (%) I Moisture content (%) I sensory evaluation

60C I. 380_61. 67_7L0_ 60 C I. 380_61. 67_7L0_

70 C ~387 58.65 83.3 70 C ~ 387 58.65 83.3

80C |l. 382 丨41.07 丨76 4 80 C |. L 382 Shu Shu 41.07 76 3.4

[0025] 本发明人通过对海葵热烫不同时间,发现热烫f 3min制得的即食海葵食品,其蛋白质和水分含量以及感官评定结果均符合即食海产品的质量标准。 [0025] The present inventors have blanched at different times through the sea anemone and found that blanching f 3min-eat prepared foods anemones, its protein and moisture content and sensory evaluation results are in line with the quality standards RTE seafood. 发明人进一步分别热烫海葵lmin、2min、3min,并对用该三种热烫时间制得的即食海葵食品中的蛋白质和水分含量进行了测定,由专门10人小组进行感官评定,结果见表2。 The inventors were further blanching anemone lmin, 2min, 3min, and were determined by the three blanching time instant obtained anemones food protein and moisture content, conducted by a special 10-member team of sensory evaluation, the results of Table 2. 结果表明热烫lmin,海葵体内蛋白质流失较少,使即食海葵食品成品的蛋白质较高,水分含量最高,但由于时间过短,海葵熟制不完全,海葵组织弹性不足、色泽欠佳,感官评定得分最低;热烫3min,海葵体内蛋白质损失过多,使即食海葵食品成品的蛋白质和水分含量均最低,海葵呈皱缩状,感官评定得分较低。 The results showed that blanching lmin, anemones body protein turnover less anemone make instant high protein food product, the maximum moisture content, but because time is too short, anemones cooked incomplete, inadequate anemone tissue elasticity, color less Jia, sensory evaluation lowest score; blanching 3min, excessive loss of body protein anemones, protein and moisture content of instant food products are the lowest anemones, sea anemones were wrinkled like sensory evaluation score low. 热烫2min,蛋白质含量最高,水分含量最低,感官评定得分最高。 Blanching 2min, the highest protein content, the minimum water content, the highest score of sensory evaluation. 因此本发明优选将海葵热烫2min。 Therefore, the present invention preferably the scalding anemone 2min.

[0026] 表2热烫时间对即食海葵食品保水性的影响 [0026] Table 2 Effects of blanching time for retention of instant food anemones

[0027] [0027]

Figure CN102948815AD00051

[0028] 腌制既可以调味,又可以杀菌。 [0028] marinated both seasoned, but also sterilization. 本发明人用不同调味料腌制海葵,并通过专门10人小组对用不同调味料腌制的即食海葵食品成品进行感官评定,结果发现盐、白砂糖和味精能够增强即食海葵食品的风味和口感,其中盐的效果尤其明显。 The present inventors with different seasonings marinated sea anemones, and through a special 10-person team to different seasonings marinated sea anemone RTE food products were sensory evaluation found that salt, sugar and MSG can enhance food ready to eat anemones flavor and taste, the effect of which salt is particularly evident. 当水:盐:白糖:味精的质量比为100 : 15^25 : 5^20 : f 3时,即食海葵食品的风味和口感较佳。 When the water: salt: sugar: quality ratio MSG 100: 15 ^ 25: 5 ^ 20: f 3, the instant anemone food flavor and taste better. 为使即食海葵食品的风味和口感更佳,本发明人通过正交实验确定了用质量比为100 : 20 : 5 : 2的水、盐、白糖、味精配制的混合调味料腌制海葵,即食海葵食品的风味和口感最佳。 To enable instant anemone food flavor and taste better, the present inventors have determined the mass ratio of 100 by orthogonal experiments: 20: 5: 2 mixed flavored water, salt, sugar, monosodium glutamate formulated marinated sea anemone , instant anemone food flavor and taste best. 正交因素水平表及分析结果分别见表3和表4。 Orthogonal level of form factors and analytical results are shown in Table 3 and Table 4. 表4中kl、k2、k3分别代表A、B、C三个因素对应于 Table 4 kl, k2, k3 representing the A, B, C corresponding to three factors

I、2、3 二个水平的指标之和,R表不极差。 I, index and two levels of 2,3, R tables are not poor.

[0029] 表3正交实验因素水平表 [0029] Table 3 orthogonal factor level table

[0030] [0030]

Figure CN102948815AD00052

[0031] 表4正交实验设计与极差分析结果 [0031] Table 4 orthogonal experimental design and range analysis results

[0032] [0032]

Figure CN102948815AD00053

[0033][0034] 本发明人用水:盐:白糖:味精为100 : 20 : 5 : 2的混合调味料对即食海葵食品腌制lh、2h、3h,发现腌制lh,不易入味,海葵口感差,腌制3h,海葵发生褐变,而且口感过重,腌制2h,海葵的色泽和口感均最佳,具体感官评定结果见表5。 [0033] [0034] The present inventors water: salt: sugar: MSG 100: 20: 5: 2 mixed seasonings anemones feed on RTE foods pickled lh, 2h, 3h, found preserved lh, easy tasty, sea Kwai poor taste, pickled 3h, anemones browning, but the taste is too heavy, pickled 2h, anemone color and taste are the best, particularly the sensory evaluation results are shown in Table 5. 因此本发明优选用水:盐:白糖:味精为100 : 20 : 5 : 2的混合调味料腌制海葵2h。 Therefore, the present invention preferably with water: salt: sugar: MSG 100: 20: 5: 2 mixed seasonings marinated sea anemone 2h.

[0035] 表5腌制时间对即食海葵食品保水性的影响 [0035] Table 5 Effect of curing time of retention of food ready to eat anemones

[0036] [0036]

Figure CN102948815AD00061

[0037] 即食海葵食品成品中的水分含量主要取决于烘干时间和烘干温度,本发明人分别在40C、50 V、60 V烘干腌制过的海葵,使海葵达到产品质量标准的水分含量,发现在50 V烘干2〜3h,海葵脱水时间适中,脱水均匀,海葵表面变有光泽,整体完整,显白嫩,质地较好。 [0037] The instant anemones food products depends primarily on the moisture content of the drying time and drying temperature, the inventors were at 40 C, 50 V, 60 V dried marinated sea anemone, anemone reach product quality standards moisture content, found in 50 V drying 2~3h, anemones time moderate dehydration, dehydration uniform, anemones surface becomes shiny, overall complete, was delicate, the texture is better. 具体烘干温度、烘干时间及感官评定结果见表6。 Specific drying temperature, drying time and the sensory evaluation results are shown in Table 6. 因此本发明优选干燥工艺优选在50C干燥2〜3h。 It is preferable that the drying process of the present invention is preferably 50 C and dried 2~3h.

[0038] 表6干燥温度与干燥时间对即食海葵食品保水性的影响 [0038] Table 6 Effect of drying temperature and drying time of retention of food ready to eat anemones

[0039] [0039]

Figure CN102948815AD00062

[0040] 磷酸盐常用于保持海产食品的水分,因为磷酸盐可使海产食品体内的pH值偏离其体内蛋白质的等电点或者可释放出海产食品中的蛋白质上的羧基,使海产食品的蛋白质结构呈松散状态,从而增强与水的亲和力,使食品易于咀嚼和消化,增强食品的口感。 [0040] phosphate used to keep moisture seafood, seafood because phosphate can body pH value deviates from the isoelectric point of the protein or the body can be released from a carboxyl group of the protein in seafood, so seafood protein a loose state structure, thereby enhancing the affinity with water, make food easy to chew and digest, and enhance the taste of food. 另外,磷酸盐在较低的浓度下可以使蛋白质盐溶,使肌球蛋白成为溶胶状态。 In addition, the phosphate concentration in the lower salt-soluble protein can make myosin become sol state. 由于肌球蛋白的持水能力强,因而低浓度磷酸盐可提高海产食品的持水能力。 Since myosin holding water and strong, and thus a low concentration of phosphate can increase water-holding capacity of seafood. 本发明人发现,与经过保水处理的即食海葵食品相比,未保水处理的即食海葵食品杀菌时有组织液渗出。 The present inventors have found that, compared with the after treatment of instant anemone food security, water treatment when uninsured RTE organized anemone food sterilization fluid leakage. 本发明中所述的磷酸盐既可以是焦磷酸盐,也可以是三聚磷酸盐,优选焦磷酸盐。 The present invention may be either the phosphate pyrophosphate, may also be tripolyphosphates, pyrophosphates preferable.

[0041] 根据GB2760-2011,本发明人配置了不同浓度的焦磷酸盐腌制海葵,并由专门的10人小组感官评定用每种浓度焦磷酸盐保水的即食海葵食品成品,结果见表7。 [0041] According to GB2760-2011, the present inventors are configured with different concentrations of pyrophosphate marinated sea anemones by a dedicated 10-person team at each concentration Sensory Evaluation pyrophosphate water-to-eat food products anemone, see results Table 7. 因此本发明优选用I %。 Therefore, the present invention preferably with I%. 的焦磷酸盐对海葵保水。 Pyrophosphate anemones water retention.

[0042] 表7焦磷酸盐对即食海葵食品保水性的影响 [0042] Table 7 pyrophosphate impact on retention of instant food anemones

[0043] [0043]

Figure CN102948815AD00063

[0044][0045] 实施例 [0044] [0045] Example

[0046] 本发明所述的即食海葵食品的加工方法,其加工工艺流程为:原料一解冻一剖片—清洗、浙干、称重一预煮一冷却、漂洗一腌制一干燥一保水性处理一包装、封口一杀菌一检验贮藏。 [0046] The instant anemone food processing method of the present invention, the machining process is: a cross-sectional slice raw thaw - wash, dry Zhejiang, weighing a pre-cooked a cooling, rinsing a dried salted a water retention a package of treatment, sealing a sterilizing a test storage. 具体操作工艺为: Specific operation process:

[0047] (I)原料:采用新鲜或鲜度好的冷冻海葵为原料; [0047] (I) Materials: using fresh or frozen anemone freshness good as the raw material;

[0048] (2)解冻:自然解冻或流水解冻。 [0048] (2) thaw: natural thawing or thaw water. 自然解冻时间长,海葵长时间暴露在空气中会变色,组织液也会分泌出来,因此本发明采用10c自来水流水解冻5min ; Natural thawing long time, anemones prolonged exposure to air will change color, tissue fluid will be secreted, the present invention uses 10 c tap water to thaw 5min;

[0049] (3)解片:用剪刀沿海葵开口一端均匀的地将海葵剖开; [0050] (4)清洗、浙干、称重:将剖开的海葵体内的组织粘液洗干净,浙干并称重; [0049] (3) Solution sheet: Coastal Kwai opening at one end with scissors to the anemone uniform cut; [0050] (4) cleaning, Zhejiang dry, weighed: the anemone taken mucous tissue in the body wash Zhejiang dried and weighed;

[0051] (5)热烫:切开的海葵用70C热水热烫2min,并不断搅拌; [0051] (5) blanching: anemone cut with 70 C hot water blanching 2min, stirring constantly;

[0052] (6)冷却与漂洗:将热烫后的海葵立即放在10C冷水中迅速冷却,同时洗去粘连在表面的白色泡沫,并避免暴露在空气中,以防变色; [0052] (6) cooling and rinsing: The anemone immediately after blanching in 10 C cold water and rapidly cooled, while washing away the surface of the white foam adhesion, and avoid exposure to air, to prevent discoloration;

[0053] (7)腌制:将比例为100 : 20 : 5 : 2的水、食盐、砂糖、味精混合在一起并搅拌20min,使它们充分溶解并保持温度为10C。 [0053] (7) preserved: the ratio of 100: 2, water, salt, sugar, monosodium glutamate together and stirred 20min, to enable them to fully dissolve and maintaining the temperature at 10 C: 20: 5. 将海葵展开并放入上述混好的调味料中腌制2h,并保持海葵呈展开状态以便于后续的摊片与烘干; The anemone to expand and placed above a sauce marinated mixed good 2h, and keep anemones in its expanded state in order to facilitate the subsequent spread sheet and drying;

[0054] (8)干燥:将腌好的海葵于50C干燥2〜3h ; [0054] (8) Drying: marinated sea anemone at 50 C drying 2~3h;

[0055] (9)保水:用1%的焦磷酸盐浸泡干燥好的海葵2h ; [0055] (9) water retention: 1% pyrophosphate soak the dried anemone 2h;

[0056] (10)包装:真空封口机封口,真空度为O. 093Mpa,封口前对污染的袋口进行清洁,封口后检查封边是否合格; [0056] (10) Packaging: vacuum sealer sealing, vacuum degree of O. 093Mpa, before sealing the bag of contaminated cleaning, after sealing edge eligibility check;

[0057] (11)杀菌:将包装好的即食海葵食品于杀菌釜中杀菌,压力为O. 12MPa,温度为121 C,杀菌时间35min ; [0057] (11) Sterilization: the packaged instant anemone food sterilization in autoclave sterilization, pressure O. 12MPa, temperature of 121 C, sterilization time of 35min;

[0058] (12)检验并贮藏:将杀菌过的即食海葵食品成品冷却并擦干表面水分,检查封口强度及有无破损。 [0058] (12) Inspection and Storage: The sterilization had instant anemones and dry the surface of the food product cooling water, check for damage and seal strength.

[0059] 根据上述方法制作的即食海葵食品,该即食海葵食品中的海葵外观完整、肉质鲜嫩、呈半透明状、肉质紧密、软硬适中。 [0059] According to the method described above anemone instant food, the instant foods anemone anemones look complete, the meat is tender, translucent, fleshy close, moderate hardness.

[0060] 本发明涉及的检测方法如下: [0060] The present invention relates to a detection method is as follows:

[0061] (I)水分含量的测定 [0061] Determination of (I) the moisture content

[0062] 参照孙平主编的食品分析(北京:化学工业出版社2005,74^218) [0062] Referring to Sun Ping, editor of Food Analysis (Beijing: Chemical Industry Press, 2005,74 ^ 218)

[0063] 称取即食海葵食品试样5g0. lg,于已知恒重的玻璃皿中,称重记M2,置于105C的电热鼓风干燥箱内(皿盖放一边),加热3h,加盖取出。 [0063] Weigh-eat food samples anemone 5g 0. Lg, known constant weight in a glass dish, weighing remember M2, placed inside to 105 C Drying oven (pan lid aside) heating 3h, stamped removed. 在干燥器内冷却O. 5h。 Cooled in a desiccator O. 5h. 重复加热lh,直到连续两次称重,试样重量差不超过O. 002g,即为恒重。 Repeated heating lh, until two consecutive weighing, sample weight difference does not exceed O. 002g, is a constant weight. 称重记M3。 Weighing in mind M3.

[0064] 计算公式: [0064] The formula is:

[0065] I = :1--—:-!K 100% [0065] I =: 1 ---: -! K 100%

M2 - M1 M2 - M1

[0066] 式中:X表示食品中水分含量;M1表示玻璃皿的质量,单位为g ;M2表示玻璃皿和试样干燥前的质量,单位为g ;M3表示玻璃皿和试验干燥后的质量,单位为g。 [0066] wherein: X represents the moisture content of foods; M1 represents quality glass dish in units of g; M2 denotes a glass dish and the sample mass before drying unit is g; M3 represents the mass after the test glass dish and dried , in units of g.

[0067] (2)粗蛋白含量的测定 [0067] (2) Determination of crude protein content

[0068] 参照孙平主编的食品分析(北京:化学工业出版社2005,74^218) [0068] Referring to Sun Ping, editor of Food Analysis (Beijing: Chemical Industry Press, 2005,74 ^ 218)

[0069] 用凯氏定氮法测定。 [0069] with the Kjeldahl nitrogen determination method. 即食海葵食品试样与硫酸和硫酸钾和无水硫酸铜复合催化剂一同加热消化,使蛋白质分解。 Ready anemones food samples with sulfuric acid and potassium sulfate and anhydrous copper sulfate composite catalyst with heating digestion, protein decomposition. 从蛋白质中分解的氨与硫酸结合生成硫酸铵,然后碱化蒸馏使氨游离,用硼酸吸收后再以硫酸或盐酸标准溶液滴定,根据酸的消耗量乘以换算系数,即为粗蛋白含量。 Combined decomposition of ammonia and sulfuric acid from a protein to form ammonium sulfate, and then alkalized distilled ammonia free, with boric acid to sulfuric acid or hydrochloric acid to absorb and then titration standard solution, based on acid consumption multiplied by the conversion factor, namely crude protein content.

[0070] 试样中粗蛋白含量按以下公式计算。 [0070] The crude protein content in the sample is calculated as follows.

Figure CN102948815AD00081

[0072] 式中:X :试样中蛋白质的含量,单位为g/100g ; [0072] Where: X: Protein content of the sample, in units of g / 100g;

[0073] V1 :试液消耗硫酸或盐酸标准滴定液的体积,单位为mL ; [0073] V1: test solution consumed sulfuric or hydrochloric acid standard titrant volume, the unit is mL;

[0074] V2 :试剂空白消耗硫酸或盐酸标准滴定液的体积,单位为mL ; [0074] V2: reagent blank consumption volume of sulfuric acid or hydrochloric acid standard titrant, the unit is mL;

[0075] V3 :吸取消化液的体积,单位为mL ; [0075] V3: draw volume of digestive juices, the unit is mL;

[0076] c :硫酸或盐酸标准滴定溶液浓度,单位为mol/L ; [0076] c: sulfuric or hydrochloric Standard Solution, the unit is mol / L;

[0077] O. 0140 :1. Oml I. 000mol/L硫酸或盐酸标准滴定溶液相当的氮的质量,单位为g ; . [0077] O. 0140: 1 Oml I. 000mol / L sulfuric acid or hydrochloric acid standard titrant equivalent mass of nitrogen, in units of g;

[0078] m :试样的质量,单位为g ; [0078] m: mass of the sample, in units of g;

[0079] F :氮换算为蛋白质的系数,一般食物为6. 25。 [0079] F: nitrogen conversion factor is a protein, generally food for 6.25.

[0080] (3)感官评定方法 [0080] (3) sensory evaluation method

[0081] 采用100分法评定,即由10人专门小组品尝,从外观和色泽、质地、风味三个方面打分,评定标准如表8。 [0081] The method for evaluation of 100 points, that is, from a panel of 10 people to taste, scoring from the appearance and color, texture, flavor three criteria of evaluation are shown in Table 8.

[0082] 表8感官评分标准 [0082] Table 8 Sensory evaluation criteria

[0083] [0083]

Figure CN102948815AD00082
Kutipan Paten
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