CN102948815A - Instant sea anemone food and processing method thereof - Google Patents
Instant sea anemone food and processing method thereof Download PDFInfo
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- CN102948815A CN102948815A CN2012104885486A CN201210488548A CN102948815A CN 102948815 A CN102948815 A CN 102948815A CN 2012104885486 A CN2012104885486 A CN 2012104885486A CN 201210488548 A CN201210488548 A CN 201210488548A CN 102948815 A CN102948815 A CN 102948815A
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Abstract
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.
Description
Technical field
The invention belongs to food processing technology field, relate to specifically a kind of instant sea anemone food and processing method thereof.
Background technology
Sea anemone is a kind of common invertebrate in beach, China various places, is divided into green sea anemone, yellow sea anemone etc.The calmness of sea anemone energy, cough-relieving, step-down, anti-freezing, anticancer, excited smooth muscle have very high medical value.Contain a large amount of protein and flavor substance in the sea anemone, through simple boiling, the epidermis of sea anemone namely has good mouthfeel and chews strength and delicious flavour.At present, sea anemone has had multiple culinary art form, but instant sea anemone food but seldom.A kind of instant sea anemone food that the patent No. provides for 200810070187.7 Chinese patent, at least boiled with ginger, garlic, cassia bark, anise, brown sugar, matrimony vine, capsicum, salt, yellow rice wine and water by the sea anemone peeling, sterilization final vacuum packing forms, the characteristics that this instant sea anemone food has convenient transportation, preserves.But this instant sea anemone food add man-hour with after the sea anemone peeling with condiment with boiling 25 minutes, make the sea anemone profile easily damaged, but also affect mouthfeel, can not keep the original local flavor of sea anemone.
Summary of the invention
First purpose of the present invention provides a kind of instant sea anemone food, this instant sea anemone food delicious flavour, instant.
The present invention is achieved through the following technical solutions first purpose of the present invention, described instant sea anemone food be sea anemone mainly through blanching, pickle double seasoning, drying and water conservation four road techniques and make, sea anemone outward appearance wherein is complete, Fresh ﹠ Tender in Texture, the shape that is translucent, meat are tight, neither too hard, nor too soft.
The above-mentioned seasoning technique of holding concurrently of pickling is the sea anemone of launching to be put into 5 ~ 15 ℃ blend flavouring pickle 1 ~ 3h.This blend flavouring comprises that at least mass ratio is water, salt, granulated sugar, the monosodium glutamate of 100 ︰, 15 ~ 25 ︰, 5 ~ 20 ︰ 1 ~ 3.
Above-mentioned water-keeping technique is that the sea anemone with drying is immersed in 1 ~ 2h in 1 ~ 2 ‰ the phosphate.
Second purpose of the present invention provides a kind of processing method of instant sea anemone food, and the processing method technique of this instant sea anemone food is simple, easy to operate.
The present invention is achieved through the following technical solutions second purpose of the present invention, and the processing method of described instant sea anemone food comprises following technique:
(1) blanching is with the rapidly cooling behind 60 ~ 80 ℃ of blanching 1 ~ 3min of clean sea anemone;
(2) pickling double seasoning, is that water, salt, granulated sugar, the monosodium glutamate of 100 ︰, 15 ~ 25 ︰, 5 ~ 20 ︰ 1 ~ 3 is mixed into blend flavouring with mass ratio, puts into this blend flavouring of 5 ~ 15 ℃ after the sea anemone of above-mentioned cooling being launched again and pickles 1 ~ 3h.
(3) drying, with the sea anemone after pickling at 40 ~ 60 ℃ of drying 2 ~ 6h;
(4) water conservation is immersed in the sea anemone of drying in 1 ~ 2 ‰ the phosphate and takes out behind 1 ~ 2h.
As preferably, heat iron temperature is 70 ℃ in the described technique (1), and the time is 2min.
As preferably, (mass ratio of 2) Zhong Shui ︰ Shi Yan ︰ Sha Tang ︰ monosodium glutamates is 100 ︰, 20 ︰, 5 ︰ 2 to described technique; Pickling temperature is 10 ℃, and salting period is 2h.
As preferably, the drying in the described technique (3) is that the sea anemone after pickling is placed on 50 ℃ of drying 2 ~ 3h.
Phosphate in the above-mentioned technique (4) can be pyrophosphate or tripolyphosphate.
The processing method of above-mentioned instant sea anemone food can also comprise technology of the package and process for sterilizing, and described technology of the package is the sea anemone vacuum packaging that water conservation is crossed, and vacuum is 0.090 ~ 0.096Mpa; Described process for sterilizing is that packaged product is processed 20 ~ 40min at 110 ~ 130 ℃, namely gets the instant sea anemone food finished product.
Preferred 121 ℃ of above-mentioned sterilization temperature, preferred 35min of processing time.
Compared with prior art, the invention has the advantages that: will cool off at once rinsing after the sea anemone blanching, again sea anemone is pickled in flavoring, rather than take traditional to make with the mode of boiling with flavoring, and dried sea anemone is carried out water-retaining property process, so that this instant sea anemone food not only outward appearance is complete, meat is clean, and can keep original local flavor of sea anemone, chew strength.Processing technology of the present invention is simple, and the instant sea anemone food that makes can namely be opened instant, carries, preserves all very convenient.
The specific embodiment
Below in conjunction with embodiment the present invention is described in further detail.
What the present invention selected is nontoxic sea anemone.In the manufacture craft, " blanching " both can kill the microorganism in the sea anemone body and suppress the interior enzymatic activity of sea anemone body, can make again part hydrophilic protein qualitative change in the sea anemone body, made sea anemone easily dry.And during blanching, the fat in the sea anemone ketoboidies can flow in the water, and the fat content in the instant sea anemone food will be lower like this.
In order to make the present invention reach best flavor and mouthfeel, the inventor uses respectively different temperatures blanching sea anemone, the instant sea anemone food that discovery processes with the temperature blanching sea anemone in 60 ~ 80 ℃ of scopes, its protein and moisture and results of sensory evaluation all meet the quality standard of instant marine product.The inventor is further respectively 60 ℃, 70 ℃, 80 ℃ blanching sea anemones, and protein and moisture in the instant sea anemone food that makes with these three kinds of heat iron temperatures are measured, and carries out subjective appreciation by special 10 people groups, the results are shown in Table 1.The result shows that protein content and the subjective appreciation score in the instant sea anemone food that processes with 70 ℃ of blanching sea anemones is all the highest, and moisture is also higher, and protein content, moisture and organoleptic indicator all meet quality standard.Because excess Temperature can make myosin loose in the sea anemone body and myosinogen shrink, cause tissue space to diminish, seriously hinder the infiltration of flavoring in the follow-up pickling process, further affect mouthfeel, local flavor and the flexibility of instant sea anemone food.Therefore the present invention is preferably 70 ℃ of blanching sea anemones.
Table 1 heat iron temperature is on the impact of instant sea anemone food water-retaining property
| Heat iron temperature | Crude protein content (%) | Moisture (%) | Results of sensory evaluation |
| 60℃ | 1.380 | 61.67 | 77.0 |
| 70℃ | 1.387 | 58.65 | 83.3 |
| 80℃ | 1.382 | 41.07 | 76.4 |
The inventor finds the instant sea anemone food that blanching 1 ~ 3min makes by to sea anemone blanching different time, and its protein and moisture and results of sensory evaluation all meet the quality standard of instant marine product.The inventor further distinguishes blanching sea anemone 1min, 2min, 3min, and protein and moisture in the instant sea anemone food that makes with these three kinds of blanching treatment time are measured, and carries out subjective appreciation by special 10 people groups, the results are shown in Table 2.The result shows blanching 1min, and sea anemone body internal protein runs off less, makes the protein of instant sea anemone food finished product higher, and moisture is the highest, but because the time is too short, and the sea anemone shortening is incomplete, the sea anemone tissue elasticity is not enough, color and luster is not good enough, and the subjective appreciation score is minimum; Blanching 3min, the loss of sea anemone body internal protein too much makes the protein of instant sea anemone food finished product and moisture all minimum, and sea anemone is shrunk, and the subjective appreciation score is lower.Blanching 2min, protein content is the highest, and moisture is minimum, and the subjective appreciation score is the highest.Therefore the present invention is preferably with sea anemone blanching 2min.
Table 2 blanching treatment time is on the impact of instant sea anemone food water-retaining property
| Blanching treatment time | Crude protein content (%) | Moisture (%) | Results of sensory evaluation |
| 1min | 1.382 | 41.67 | 73.0 |
| 2min | 1.389 | 39.36 | 82.5 |
| 3min | 1.365 | 40.70 | 78.2 |
Both pickling can seasoning, again can sterilization.The inventor pickles sea anemone with different flavorings, and by special 10 people groups the instant sea anemone food finished product of pickling with different flavorings is carried out subjective appreciation, found that salt, white granulated sugar and monosodium glutamate can strengthen local flavor and the mouthfeel of instant sea anemone food, wherein the effect of salt is especially obvious.When the mass ratio of Shui ︰ Yan ︰ Bai Tang ︰ monosodium glutamate is 100 ︰, 15 ~ 25 ︰, 5 ~ 20 ︰ 1 ~ 3, the local flavor of instant sea anemone food and taste good.Better for the local flavor and the mouthfeel that make instant sea anemone food, the inventor has determined with mass ratio to be that water, salt, the white sugar of 100 ︰, 20 ︰, 5 ︰ 2, the blend flavouring of monosodium glutamate preparation are pickled sea anemone by orthogonal experiment, and the local flavor of instant sea anemone food and mouthfeel are best.Quadrature factor water-glass and analysis result see Table respectively 3 and table 4.K1, k2, k3 represent respectively A, B, three factors of C corresponding to the index sum of 1,2,3 three level in the table 4, and R represents extreme difference.
Table 3 orthogonal experiment factor level table
Table 4 orthogonal and range analysis result
The white sugared ︰ monosodium glutamate of human water ︰ salt ︰ of the present invention is that the blend flavouring of 100 ︰, 20 ︰, 5 ︰ 2 is pickled 1h, 2h, 3h to instant sea anemone food, 1h is pickled in discovery, be difficult for tasty, the sea anemone mouthfeel is poor, pickles 3h, sea anemone generation brown stain, and mouthfeel is overweight, pickle 2h, the color and luster of sea anemone and mouthfeel are all best, and concrete results of sensory evaluation sees Table 5.Therefore the preferred Yong Shui of the present invention ︰ Yan ︰ Bai Tang ︰ monosodium glutamate is that the blend flavouring of 100 ︰, 20 ︰, 5 ︰ 2 is pickled sea anemone 2h.
Table 5 salting period is on the impact of instant sea anemone food water-retaining property
| Salting period | Results of sensory evaluation |
| 1h | Tasty not obvious, mouthfeel is light |
| 2h | Taste is suitable, and of good quality, external form is complete |
| 3h | Taste is laid particular stress on, and color is partially yellow, elephant skin occur |
Moisture in the instant sea anemone food finished product depends primarily on drying time and bake out temperature, the inventor is respectively 40 ℃, 50 ℃, the 60 ℃ sea anemones that oven dry was pickled, make sea anemone reach the moisture of target level of product quality, discovery is at 50 ℃ of oven dry 2 ~ 3h, and the sea anemone dewatering time is moderate, and dehydration evenly, the sea anemone surface becomes glossy, whole complete, whitening is tender, and quality is better.Concrete bake out temperature, drying time and results of sensory evaluation see Table 6.Therefore the preferred drying process of the present invention is preferably at 50 ℃ of drying 2 ~ 3h.
Table 6 baking temperature and drying time are on the impact of instant sea anemone food water-retaining property
Phosphate is usually used in keeping the moisture of seafood, because phosphate can make the pH value in the seafood body depart from the isoelectric point of its body internal protein or can discharge carboxyl on the protein in the seafood, make the protein structure of seafood be loose condition (of surface), thereby strengthen the affinity with water, make food be easy to chew and digest, strengthen the mouthfeel of food.In addition, phosphate can make protein salt molten under lower concentration, makes myosin become collosol state.Because the moisture holding capacity of myosin is strong, thereby the low phosphorus hydrochlorate can improve the moisture holding capacity of seafood.The inventor finds, compare with the instant sea anemone food of processing through water conservation, not water conservation process the instant sea anemone food sterilization time in a organized way liquid ooze out.Phosphate described in the present invention both can be pyrophosphate, also can be tripolyphosphate, preferred pyrophosphate.
According to GB2760-2011, the inventor has configured the pyrophosphate of variable concentrations and has pickled sea anemone, and by the instant sea anemone food finished product of 10 special people group subjective appreciations with every kind of concentration pyrophosphate water conservation, the results are shown in Table 7.Therefore the present invention preferably uses 1 ‰ pyrophosphate to the sea anemone water conservation.
Table 7 pyrophosphate is on the impact of instant sea anemone food water-retaining property
| Concentration | Sense organ | Marking |
| 0‰ | Liquid generates in a organized way, organizes slight modification | 78 |
[0044]?
| 1‰ | Whole complete, generate without unnecessary tissue fluid, taste is good | 86 |
| 2‰ | Intact tissue, but taste is not good, and peculiar smell is arranged | 80 |
Embodiment
The processing method of instant sea anemone food of the present invention, its processing process is: and raw material → thaw → cut open sheet → clean, drain, weigh → precook → cool off, rinsing → pickle → drying → water-retaining property process → and packing, sealing → sterilization → check preserve.Concrete operations technique is:
(1) raw material: adopting freezing sea anemone fresh or that freshness is good is raw material;
(2) thaw: naturally thaw or flowing water thaws.The nature thawing time is long, and sea anemone is exposed in the air for a long time understands variable color, and tissue fluid also can be secreted out, so the present invention adopts 10 ℃ of running water flowing water 5min that thaws;
(3) separate sheet: uniformly sea anemone is cut open with coastal certain herbaceous plants with big flowers opening one end of scissors;
(4) clean, drain, weigh: will organize the mucus wash clean in the sea anemone body of cutting open, drain and weigh;
(5) blanching: the sea anemone of incision is with 70 ℃ of hot water blanching 2min, and constantly stirs;
(6) cooling and rinsing: the sea anemone after the blanching is placed on rapidly cooling in 10 ℃ of cold water immediately, and flush away sticks in the white foam on surface simultaneously, and avoids being exposed in the air, in case variable color;
(7) pickle: be that water, salt, granulated sugar, the monosodium glutamate of 100 ︰, 20 ︰, 5 ︰ 2 mixes and stir 20min with ratio, making them fully dissolve and keep temperature is 10 ℃.Sea anemone is launched and puts into above-mentioned mixed flavoring and pickle 2h, and keep sea anemone to be deployed condition so that follow-up stand sheet and oven dry;
(8) drying: the good sea anemone that will salt down is in 50 ℃ of drying 2 ~ 3h;
(9) water conservation: the pyrophosphate with 1% soaks dry good sea anemone 2h;
(10) packing: the vacuum sealer sealing, vacuum is 0.093Mpa, before the sealing sack that pollutes is cleaned, and checks after the sealing whether edge sealing is qualified;
(11) sterilization: with the sterilization in sterilization kettle of packaged instant sea anemone food, pressure is 0.12MPa, and temperature is 121 ℃, sterilizing time 35min;
(12) check and storage: with the cooling of the instant sea anemone food finished product of sterilization and dry surface moisture, check sealing-strength and have or not breakage.
According to the instant sea anemone food that said method is made, the sea anemone outward appearance in this instant sea anemone food is complete, Fresh ﹠ Tender in Texture, the shape that is translucent, meat are tight, neither too hard, nor too soft.
The detection method that the present invention relates to is as follows:
(1) mensuration of moisture
Food analysis (Beijing: Chemical Industry Press 2005,74 ~ 218) with reference to the Sun Ping chief editor
Take by weighing instant sea anemone food sample 5g ± 0.1g, in the glass dish of known constant weight, the note of weighing M
2, placing 105 ℃ electric drying oven with forced convection interior (the ware lid is put on one side), heating 3h adds a cover taking-up.In drier, cool off 0.5h.Repeat-heating 1h, until double weighing, the poor 0.002g that is no more than of sample weight is constant weight.The note of weighing M
3
Computing formula:
In the formula: X represents moisture in the food; M
1The quality of expression glass dish, unit is g; M
2Quality before expression glass dish and the samples dried, unit is g; M
3Expression glass dish and the dried quality of test, unit is g.
(2) mensuration of crude protein content
Food analysis (Beijing: Chemical Industry Press 2005,74 ~ 218) with reference to the Sun Ping chief editor
Use Kjeldahl nitrogen determination.Instant sea anemone food sample and sulfuric acid and potassium sulfate and anhydrous cupric sulfate composite catalyst be hot digestion together, and protein is decomposed.The ammonia that decomposes from protein is combined with sulfuric acid and is generated ammonium sulfate, and then the alkalization distillation makes ammonia free, again with sulfuric acid or hydrochloric acid standard solution titration, multiply by conversion coefficient according to the consumption of acid after absorbing with boric acid, is crude protein content.
Crude protein content calculates as follows in the sample.
In the formula: X: the content of protein in the sample, unit are g/100g;
V
1: test solution consumes the volume of sulfuric acid or hydrochloric acid titrand, and unit is mL;
V
2: reagent blank consumes the volume of sulfuric acid or hydrochloric acid titrand, and unit is mL;
V
3: draw the volume of digestive juice, unit is mL;
C: sulfuric acid or Hydrochloric Standard Titration concentration, unit is mol/L;
0.0140:1.0ml the quality of the nitrogen that 1.000mol/L sulfuric acid or Hydrochloric Standard Titration are suitable, unit is g;
M: the quality of sample, unit is g;
F: nitrogen is scaled the coefficient of protein, and general food is 6.25.
(3) subjective appreciation method
Adopt the evaluation of 100 point-scores, namely tasted by 10 people panels, give a mark evaluation criteria such as table 8 from outward appearance and color and luster, quality, three aspects of local flavor.
Table 8 sensory evaluation scores standard
| Index | Sense organ is described | Full marks |
| Outward appearance, color and luster | The corner is neat, is difficult for fragmentation, and the lime look is sure not into dark yellow | 20 minutes |
| Local flavor | Delicate flavour with marine products uniqueness is without off-flavors. | 20 minutes |
| Quality | Solid and the soft or hard degree is moderate, meat is tight, and size evenly is cylindric. | 60 minutes |
Claims (10)
1. instant sea anemone food, comprise sea anemone mainly through blanching, pickle double seasoning, drying and water conservation four road techniques and form, described sea anemone outward appearance is complete, Fresh ﹠ Tender in Texture, the shape that is translucent, meat are tight, neither too hard, nor too soft.
2. instant sea anemone food as claimed in claim 1 is characterized in that: the described seasoning technique of holding concurrently of pickling is the sea anemone of launching to be put into 5 ~ 15 ℃ blend flavouring pickle 1 ~ 3h.
3. instant sea anemone food as claimed in claim 2, it is characterized in that: described blend flavouring comprises that at least mass ratio is water, salt, granulated sugar, the monosodium glutamate of 100 ︰, 15 ~ 25 ︰, 5 ~ 20 ︰ 1 ~ 3.
4. instant sea anemone food as claimed in claim 1 is characterized in that: described water-keeping technique is that the sea anemone with drying is immersed in 1 ~ 2h in 1 ~ 2 ‰ the phosphate.
5. instant sea anemone food processing method as claimed in claim 1 mainly comprises following technique:
(1) blanching with the rapidly cooling behind 60 ~ 80 ℃ of blanching 1 ~ 3 min of clean sea anemone, obtains cooling off sea anemone;
(2) pickle double seasoning, be that water, salt, granulated sugar, the monosodium glutamate of 100 ︰, 15 ~ 25 ︰, 5 ~ 20 ︰ 1 ~ 3 is mixed into blend flavouring with mass ratio, the described blend flavouring of putting into 5 ~ 15 ℃ after more described cooling sea anemone being launched is pickled 1 ~ 3h, obtains pickling sea anemone;
(3) drying is pickled sea anemone at 40 ~ 60 ℃ of drying 2 ~ 6h with described, obtains dry sea anemone;
(4) water conservation takes out described dry sea anemone soaked 1 ~ 2h in 1 ~ 2 ‰ phosphate after.
6. instant sea anemone food processing method as claimed in claim 5 is characterized in that: also comprise technology of the package and process for sterilizing, described technology of the package is that the sea anemone that water conservation is crossed is vacuum-packed, and vacuum is 0.090 ~ 0.096Mpa; Described process for sterilizing is that packaged product is processed 20 ~ 40 min at 110 ~ 130 ℃, namely gets the instant sea anemone food finished product.
7. instant sea anemone food processing method as claimed in claim 5 is characterized in that: heat iron temperature is 70 ℃ in the described technique (1), and the time is 2 min.
8. instant sea anemone food processing method as claimed in claim 5, it is characterized in that: (mass ratio of 2) Zhong Shui ︰ Shi Yan ︰ Sha Tang ︰ monosodium glutamates is 100 ︰, 20 ︰, 5 ︰ 2 to described technique, and pickling temperature is 10 ℃, and salting period is 2h.
9. instant sea anemone food processing method as claimed in claim 5, it is characterized in that: the drying in the described technique (3) is that the sea anemone after pickling is placed on 50 ℃ of drying 2 ~ 3h.
10. instant sea anemone food processing method as claimed in claim 5, it is characterized in that: the phosphate in the described technique (4) is pyrophosphate or tripolyphosphate.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1475158A (en) * | 2002-08-15 | 2004-02-18 | 大连轻工业学院 | Instant sea cucumbus food and its preparation method |
| CN101366539A (en) * | 2008-08-26 | 2009-02-18 | 三门县琴海水产养殖有限公司 | Instant sea anemone food and its processing method |
| CN101411520A (en) * | 2008-11-23 | 2009-04-22 | 山东俚岛海洋科技股份有限公司 | Instant jellyfish food and method for producing the same |
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2012
- 2012-11-26 CN CN201210488548.6A patent/CN102948815B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1475158A (en) * | 2002-08-15 | 2004-02-18 | 大连轻工业学院 | Instant sea cucumbus food and its preparation method |
| CN101366539A (en) * | 2008-08-26 | 2009-02-18 | 三门县琴海水产养殖有限公司 | Instant sea anemone food and its processing method |
| CN101411520A (en) * | 2008-11-23 | 2009-04-22 | 山东俚岛海洋科技股份有限公司 | Instant jellyfish food and method for producing the same |
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Effective date of registration: 20140509 Address after: 325200 No. 388, Binjiang Avenue, Ruian Economic Development Zone, Zhejiang Patentee after: Rui'an Hua Sheng See Food Co., Ltd. Address before: 316004 No. 51 Meteorological Observatory Road, Dinghai, Zhejiang, Zhoushan Patentee before: Zhejiang Ocean University Patentee before: Rui'an Hua Sheng See Food Co., Ltd. |