CN102948815B - Instant sea anemone food and processing method thereof - Google Patents
Instant sea anemone food and processing method thereof Download PDFInfo
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- CN102948815B CN102948815B CN201210488548.6A CN201210488548A CN102948815B CN 102948815 B CN102948815 B CN 102948815B CN 201210488548 A CN201210488548 A CN 201210488548A CN 102948815 B CN102948815 B CN 102948815B
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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.In sea anemone, contain a large amount of protein and flavor substance, through simple boiling, the epidermis of sea anemone has good mouthfeel and chews strength and delicious flavour.At present, sea anemone has had multiple culinary art form, but instant sea anemone food is little.A kind of instant sea anemone food that the Chinese patent that the patent No. is 200810070187.7 provides, at least by sea anemone peeling, boiled together with water with ginger, garlic, cassia bark, anise, brown sugar, matrimony vine, capsicum, salt, yellow rice wine, sterilization final vacuum packing forms, the feature that this instant sea anemone food has convenient transportation, preserves.But this instant sea anemone food add man-hour by after sea anemone peeling with condiment with boiling 25 minutes, make sea anemone profile easily damaged, but also affect mouthfeel, can not keep the original local flavor of sea anemone.
Summary of the invention
First object of the present invention is to provide 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 object of the present invention, described instant sea anemone food be sea anemone mainly through blanching, pickle double seasoning, dry and water conservation four road techniques are made, sea anemone outward appearance is wherein 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 expansion to be put into the blend flavouring of 5 ~ 15 ℃ pickle 1 ~ 3h.This blend flavouring at least comprises that 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 dry sea anemone is immersed in to 1 ~ 2h in 1 ~ 2 ‰ phosphate.
Second object of the present invention is to provide 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 object of the present invention, and the processing method of described instant sea anemone food, comprises following technique:
(1) blanching, clean sea anemone is cooling rapidly after 60 ~ 80 ℃ of blanching 1 ~ 3min;
(2) pickle double seasoning, the water, salt, granulated sugar, the monosodium glutamate that by mass ratio, are 100 ︰ 15 ~ 25 ︰ 5 ~ 20 ︰ 1 ~ 3 are mixed into blend flavouring, then this blend flavouring of putting into 5 ~ 15 ℃ after above-mentioned cooling sea anemone expansion is pickled to 1 ~ 3h.
(3) dry, the sea anemone after pickling is dried to 2 ~ 6h at 40 ~ 60 ℃;
(4) water conservation, is immersed in dry sea anemone in 1 ~ 2 ‰ phosphate and takes out after 1 ~ 2h.
As preferably, in described technique (1), heat iron temperature is 70 ℃, 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, dry in described technique (3) is that the sea anemone after pickling is placed on to 50 ℃ of dry 2 ~ 3h.
Phosphate in 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 to 20 ~ 40min at 110 ~ 130 ℃, obtains instant sea anemone food finished product.
Preferably 121 ℃ of above-mentioned sterilization temperatures, preferred 35min of processing time.
Compared with prior art, the invention has the advantages that: by cooling rinsing at once after 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 to water-retaining property processing, not only outward appearance is complete, meat is clean to make this instant sea anemone food, and can keep original local flavor of sea anemone, chews strength.Processing technology of the present invention is simple, and the instant sea anemone food making can 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 manufacture craft, " blanching " both can kill the microorganism in sea anemone body and suppress the enzymatic activity in sea anemone body, can make again part hydrophilic protein qualitative change in sea anemone body, made sea anemone easily dry.And during blanching, the fat in sea anemone ketoboidies can flow in water, the fat content in instant sea anemone food will be lower like this.
In order to make the present invention reach best flavor and mouthfeel, inventor uses respectively different temperatures blanching sea anemone, the instant sea anemone food that discovery processes with the temperature blanching sea anemone within the scope of 60 ~ 80 ℃, its protein and moisture and results of sensory evaluation all meet the quality standard of instant marine product.Inventor is further respectively 60 ℃, 70 ℃, 80 ℃ blanching sea anemones, and protein and moisture in the instant sea anemone food making with these three kinds of heat iron temperatures are measured, and by special 10 people groups, carries out subjective appreciation, the results are shown in Table 1.Protein content and subjective appreciation score in the instant sea anemone food that result shows to process with 70 ℃ of blanching sea anemones are 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 sea anemone body and myosinogen shrink, cause tissue space to diminish, seriously hinder the infiltration of flavoring in 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.
The impact of table 1 heat iron temperature on 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, by sea anemone blanching different time, finds the instant sea anemone food that blanching 1 ~ 3min makes, and its protein and moisture and results of sensory evaluation all meet the quality standard of instant marine product.Inventor further distinguishes blanching sea anemone 1min, 2min, 3min, and protein and moisture in the instant sea anemone food making by these three kinds of blanching treatment time are measured, and by special 10 people groups, carries out subjective appreciation, the results are shown in Table 2.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, sea anemone shortening is incomplete, and sea anemone tissue elasticity deficiency, color and luster is not good enough, and 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 subjective appreciation score is lower.Blanching 2min, protein content is the highest, and moisture is minimum, and subjective appreciation score is the highest.Therefore the present invention is preferably by sea anemone blanching 2min.
The impact of table 2 blanching treatment time on 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 to 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.For making local flavor and the mouthfeel of instant sea anemone food better, 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, the local flavor of instant sea anemone food and mouthfeel the best by orthogonal experiment.Quadrature factor water-glass and analysis result are respectively in Table 3 and table 4.In table 4, k1, k2, k3 represent respectively A, B, tri-factors of C index sum corresponding to 1,2,3 three level, and R represents extreme difference.
Table 3 orthogonal experiment factor level table
Table 4 orthogonal and range analysis result
Inventor Yong Shui ︰ Yan ︰ Bai Tang ︰ monosodium glutamate 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, 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 is in 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.
The impact of table 5 salting period on instant sea anemone food water-retaining property
| Salting period | Results of sensory evaluation |
| 1h | Tasty not obvious, mouthfeel is light |
| 2h | Taste is suitable, of good quality, and external form is complete |
| 3h | Taste is laid particular stress on, and color is partially yellow, occurs elephant skin |
Moisture in 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 dried 2 ~ 3h at 50 ℃, and sea anemone dewatering time is moderate, and dehydration evenly, sea anemone surface becomes glossy, entirety is complete, and whitening is tender, and quality is better.Concrete bake out temperature, drying time and results of sensory evaluation are in Table 6.Therefore the preferred drying process of the present invention is preferably at 50 ℃ of dry 2 ~ 3h.
The impact on instant sea anemone food water-retaining property of table 6 baking temperature and drying time
Phosphate is usually used in keeping the moisture of seafood, because phosphate can make the pH value in seafood body depart from the isoelectric point of its body internal protein or can discharge the carboxyl on the protein in 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 low phosphorus hydrochlorate can improve the moisture holding capacity of seafood.The inventor finds, compared with instant sea anemone food through water conservation processing, liquid does not ooze out in a organized way during the instant sea anemone food sterilization of water conservation processing.Phosphate described in the present invention can be both pyrophosphate, can be also tripolyphosphate, preferably pyrophosphate.
According to GB2760-2011, the inventor has configured the pyrophosphate of variable concentrations and has pickled sea anemone, and by 10 special people group subjective appreciations the instant sea anemone food finished product with every kind of concentration pyrophosphate water conservation, the results are shown in Table 7.Therefore the present invention preferably uses 1 ‰ pyrophosphate to sea anemone water conservation.
The impact of table 7 pyrophosphate on instant sea anemone food water-retaining property
| Concentration | Sense organ | Marking |
| 0‰ | Liquid generates in a organized way, organizes slight modification | 78 |
| 1‰ | Entirety is complete, without unnecessary tissue fluid, generates, and taste is good | 86 |
| 2‰ | Intact tissue, but taste is not good, has peculiar smell | 80 |
Embodiment
The processing method of instant sea anemone food of the present invention, its processing process is: raw material → thawing → cut open sheet → clean, drain, weigh → precook → cooling, rinsing → pickling → dry → water-retaining property processing → 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.Nature thawing time is long, and sea anemone is exposed in air for a long time understands variable color, and tissue fluid also can be secreted out, and therefore the present invention adopts 10 ℃ of running water flowing water 5min that thaws;
(3) separate sheet: along sea anemone opening one end, uniformly sea anemone is cut open with scissors;
(4) clean, drain, weigh: will in the sea anemone body of cutting open, organize mucus wash clean, drain and weigh;
(5) blanching: 70 ℃ of hot water blanching 2min for the sea anemone of incision, and constantly stir;
(6) cooling and rinsing: the sea anemone after blanching is placed in 10 ℃ of cold water immediately cooling rapidly, washes away simultaneously and stick in surperficial white foam, and avoid being exposed in air, in case variable color;
(7) pickle: the water, salt, granulated sugar, the monosodium glutamate that by ratio, are 100 ︰ 20 ︰ 5 ︰ 2 mix and stir 20min, making them fully dissolve and keep temperature is 10 ℃.Sea anemone is launched and put 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) dry: pickled sea anemone is dried to 2 ~ 3h in 50 ℃;
(9) water conservation: soak dried sea anemone 2h with 1% pyrophosphate;
(10) packing: vacuum sealer sealing, vacuum is 0.093Mpa, before sealing, the sack polluting is cleaned, and checks that whether edge sealing is qualified after sealing;
(11) sterilization: by 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 preserve: by cooling the instant sea anemone food finished product of sterilization and dry surface moisture, check sealing-strength and have or not breakage.
The instant sea anemone food of making according to said method, 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 the present invention relates to is as follows:
(1) mensuration of moisture
With reference to Sun Ping chief editor's food analysis (Beijing: Chemical Industry Press 2005,74 ~ 218)
Take instant sea anemone food sample 5g ± 0.1g, in the glass dish of known constant weight, the note of weighing M
2, being placed in the electric drying oven with forced convection interior (ware lid is put on one side) of 105 ℃, heating 3h, adds a cover taking-up.Cooling 0.5h in drier.Repeat-heating 1h, weighs until double, and the poor 0.002g that is no more than of sample weight, is constant weight.The note of weighing M
3.
Computing formula:
In formula: X represents moisture in food; M
1the quality that represents glass dish, unit is g; M
2represent the quality before glass dish and samples dried, unit is g; M
3represent glass dish and the dried quality of test, unit is g.
(2) mensuration of crude protein content
With reference to Sun Ping chief editor's food analysis (Beijing: Chemical Industry Press 2005,74 ~ 218)
Use Kjeldahl nitrogen determination.Instant sea anemone food sample and sulfuric acid and potassium sulfate and together hot digestion of anhydrous cupric sulfate composite catalyst, decompose protein.The ammonia decomposing from protein is combined with sulfuric acid and is generated ammonium sulfate, and then alkalization distillation makes ammonia free, after absorbing, again with sulfuric acid or hydrochloric acid standard solution titration, according to sour consumption, is multiplied by conversion coefficient with boric acid, is crude protein content.
In sample, crude protein content calculates as follows.
In formula: X: the content of protein in sample, unit is 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;
The quality of the nitrogen that 0.0140:1.0ml 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, general food is 6.25.
(3) subjective appreciation method
Adopt 100 point-score evaluations, by 10 people panels, tasted, from outward appearance and color and luster, quality, three aspects of local flavor, give a mark, evaluation criteria is as table 8.
Table 8 sensory evaluation scores standard
| index | sense organ is described | full marks |
| outward appearance, color and luster | corner is neat, is difficult for fragmentation, and lime look is sure not into dark yellow | 20 points |
| local flavor | there is the delicate flavour of marine products uniqueness, without off-flavors. | 20 points |
| quality | solid and soft or hard degree is moderate, meat is tight, and size evenly, is cylindric. | 60 points |
Claims (6)
1. an instant sea anemone food processing method, mainly comprises following technique:
(1) blanching, clean sea anemone is cooling rapidly after 60 ~ 80 ℃ of blanching 1 ~ 3 min, obtain cooling sea anemone;
(2) pickle double seasoning, the water, salt, granulated sugar, the monosodium glutamate that by mass ratio, are 100 ︰ 15 ~ 25 ︰ 5 ~ 20 ︰ 1 ~ 3 are mixed into blend flavouring, 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) dry, described in inciting somebody to action, pickle sea anemone at 40 ~ 60 ℃ of dry 2 ~ 6h, obtain dry sea anemone;
(4) water conservation, takes out after described dry sea anemone is soaked to 1 ~ 2h in 1 ~ 2 ‰ phosphate.
2. instant sea anemone food processing method as claimed in claim 1, is characterized in that: also comprise technology of the package and process for sterilizing, 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 to 20 ~ 40 min at 110 ~ 130 ℃, obtains instant sea anemone food finished product.
3. instant sea anemone food processing method as claimed in claim 1, is characterized in that: in described technique (1), heat iron temperature is 70 ℃, and the time is 2 min.
4. instant sea anemone food processing method as claimed in claim 1, 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.
5. instant sea anemone food processing method as claimed in claim 1, is characterized in that: dry in described technique (3) is that the sea anemone after pickling is placed on to 50 ℃ of dry 2 ~ 3h.
6. instant sea anemone food processing method as claimed in claim 1, is characterized in that: the phosphate in 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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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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