CN103070418A - Natural sea cucumber and processing method thereof - Google Patents
Natural sea cucumber and processing method thereof Download PDFInfo
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- CN103070418A CN103070418A CN2013100245979A CN201310024597A CN103070418A CN 103070418 A CN103070418 A CN 103070418A CN 2013100245979 A CN2013100245979 A CN 2013100245979A CN 201310024597 A CN201310024597 A CN 201310024597A CN 103070418 A CN103070418 A CN 103070418A
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- sea cucumber
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Abstract
The invention discloses a natural sea cucumber, which is a ready-to-eat sea cucumber prepared by the steps of placing a sea cucumber into a vacuum nitrogen-filled package, hydrolyzing by sea cucumber autolytic enzyme at constant temperature, carrying out enzyme deactivation, quickly freezing and slowly unfreezing to a normal temperature. A method for processing the natural sea cucumber comprises the steps as follows: removing the internal organs and the sand mouth of the live sea cucumber and cleaning up; placing the processed sea cucumber into a constant-temperature water bath of 40-60 DEG C and heating for 0.5-2 h; placing the sea cucumber hydrolyzed by the autolytic enzyme into water of 100 DEG C and boiling for 0.5-2 h; carrying out vacuum nitrogen filling packaging treatment on the sea cucumber subjected to enzyme deactivation and sterilization, quickly freezing a package bag for 20-40 min at the temperature of subzero 35 DEG C, taking out and freezing for storage at the temperature of subzero 18 DEG C; and slowly unfreezing a product to a normal temperature so as to obtain the ready-to-eat sea cucumber. According to the method, the natural sea cucumber keeps the original active constituents and nutritional substances of the sea cucumber to the hilt, and the content of effective constituents is increased to a certain extent. The natural sea cucumber is simple to prepare, short in production cycle and convenient to eat. The live sea cucumber can be processed into the finished product in 1-3 h.
Description
Technical field
The present invention relates to a kind of aquatic products, particularly sea cucumber and processing method thereof.
Background technology
At present existing data is introduced the processing method of instant holothurian, and it mainly is: the sea cucumber that will live gills, and then boiling after cleaning becomes the refrigeration of salt marsh sea cucumber with supersaturation saline solution dipping and store.With the salt marsh sea cucumber desalination that is soaked in water of refrigeration, remove sandspit again, in 100 ℃ of water, boil about 4 hours.Then place 0-4 ℃ of water refrigeration bubble to send out 24 hours, in 100 ℃ of water, boil about 2 hours again.And then place 0-4 ℃ of water refrigeration bubble to send out 24 hours.Above-mentioned sea cucumber with the bag encapsulation, is heated sterilization in 20-40 minute in 100 ℃ of water, can obtain instant holothurian.The weak point of this instant holothurian is: after sea cucumber repeatedly boiled and soaks through salt marsh with drinking water, the nutritional labeling in the sea cucumber body especially water-soluble substances ran off seriously, and through check, per 100 gram instant holothurian protein contents only have the 3-3.5 gram; The sea cucumber mucopolysaccharide that plays health-care efficacy only contains the 0.53-0.8 gram; Selenka only contains the 0.12-0.19 gram.Without the distinctive bright fragrance of any sea cucumber, mouthfeel is little crisp, nonelastic because of steeping in water for reconstitution to products taste except fishy smell simultaneously.
Summary of the invention
The object of the present invention is to provide a kind of can keep to greatest extent active material of sea cucumber, nutritional labeling and bright fragrance can be instant original flavor sea cucumber and processing method thereof.
Original flavor sea cucumber of the present invention be place in the vacuum pack with nitrogen thing through the hydrolysis of holothurians autoenzyme constant temperature, instant sea cucumber after the quick-frozen behind the enzyme that goes out again, slow freezing.
The processing method of above-mentioned original flavor sea cucumber is specific as follows:
1, raw material and processing thereof: the alive sea cucumber of raw material of the present invention for gathering needs to remove its internal organ, sandspit and clean up; Preferably adopt the smart drainage of boiling sea cucumber to clean.
2, autolytic enzyme hydrolysis: the sea cucumber of top processing is placed 40-60 ℃ of water bath with thermostatic control, heated 0.5-2 hour, make the own autolytic enzyme hydrolysis of sea cucumber.
3, go out enzyme sterilization: place 100 ℃ of water to boil 0.5-2 hour top sea cucumber through the autolytic enzyme hydrolysis, go out enzyme and sterilization.
4, package storage: top sea cucumber through go out enzyme and sterilization is carried out vacuum pack with nitrogen, then packaging bag was placed under-35 ℃ of temperature quick-frozen 20-40 minute, refrigerated storage under-18 ℃ of temperature after taking out.
The eating method of product of the present invention: the sea cucumber negative catalysis of above-mentioned refrigerated storage in packaging bag can be opened bag behind the normal temperature edible.
The present invention compared with prior art has following advantage:
1, product of the present invention is that the original flavor sea cucumber has kept the original active component of sea cucumber and nutriment to greatest extent, and makes the effect composition that certain increase be arranged.After testing: per 100 gram product protein contents are the 16.2-17.2 gram, and the sea cucumber mucopolysaccharide content that plays health-care efficacy is the 2.2-4.25 gram; Selenka content is the 0.39-0.54 gram.Products taste has the distinctive bright fragrance of sea cucumber simultaneously, and meat feeling is abundant careful, and stronger elasticity and toughness are arranged.
2, the preparation method of product of the present invention is simple, with short production cycle, just the Holothurian machining of living can be become finished product at 1-3 hour.
3, utilize the holothurians autoenzyme decomposition technique, under holothurians autoenzyme opitimum temperature condition, after the maintenance regular hour, the protein in the sea cucumber is further resolved into the more effective sea cucumber mucopolysaccharide of human body and selenka.
4, the product negative catalysis is edible behind normal temperature, and is convenient and swift.
The specific embodiment
Example 1
Get the alive sea cucumber of 1kg from gathering in the sea, remove its internal organ, sandspit and clean up.Then place 40 ℃ of water bath with thermostatic control heating 2 hours.Place 100 ℃ of water to boil 0.5 hour top sea cucumber through the autolytic enzyme hydrolysis.Top sea cucumber through go out enzyme and sterilization is carried out vacuum pack with nitrogen, namely vacuumize with the Full-automatic continuous vacuum packing machine, filled nitrogen 1.1 seconds by KY-2N type nitrogen analyzer with 0.2 atmospheric pressure simultaneously.Then packaging bag was placed under-35 ℃ of temperature quick-frozen 40 minutes, in-18 ℃ of temperature refrigerated storages, the sea cucumber alive of quick-frozen is the original flavor sea cucumber after enzyme is gone out in the hydrolysis of holothurians autoenzyme constant temperature again for placing in the vacuum pack with nitrogen thing of obtaining after taking out.
Example 2
Get the alive sea cucumber of 1kg from gathering in the sea, remove its internal organ, sandspit and clean up.Then place 60 ℃ of water bath with thermostatic control heating 0.5 hour.Place 100 ℃ of water to boil 2 hours top sea cucumber through the autolytic enzyme hydrolysis.Top sea cucumber through go out enzyme and sterilization is carried out vacuum pack with nitrogen, namely vacuumize with the Full-automatic continuous vacuum packing machine, filled nitrogen 1.0 seconds by KY-2N type nitrogen analyzer with 0.2 atmospheric pressure simultaneously.Then packaging bag was placed under-38 ℃ of temperature quick-frozen 20 minutes, in-20 ℃ of temperature refrigerated storages, the sea cucumber alive of quick-frozen is the original flavor sea cucumber after enzyme is gone out in the hydrolysis of holothurians autoenzyme constant temperature again for placing in the vacuum pack with nitrogen thing of obtaining after taking out.
Product of the present invention and prior art products nutritional labeling contrast table
Claims (2)
1. original flavor sea cucumber is characterized in that: this original flavor sea cucumber be place in the vacuum pack with nitrogen thing through the hydrolysis of holothurians autoenzyme constant temperature, the sea cucumber alive of quick-frozen behind the enzyme that goes out again.
2. the processing method of original flavor instant holothurian claimed in claim 1, it is characterized in that: the processing method of above-mentioned original flavor sea cucumber is specific as follows:
(1) the alive sea cucumber of raw material of the present invention for gathering needs to remove its internal organ, sandspit and clean up;
(2) sea cucumber with top processing places 40-60 ℃ of water bath with thermostatic control, heats 0.5-2 hour;
(3) place 100 ℃ of water to boil 0.5-2 hour top sea cucumber through the autolytic enzyme hydrolysis, go out enzyme and sterilization;
(4) top sea cucumber through go out enzyme and sterilization is carried out vacuum pack with nitrogen, then packaging bag was placed under-35 ℃ of temperature quick-frozen 20-40 minute, refrigerated storage under-18 ℃ of temperature after taking out.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013100245979A CN103070418A (en) | 2013-01-23 | 2013-01-23 | Natural sea cucumber and processing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2013100245979A CN103070418A (en) | 2013-01-23 | 2013-01-23 | Natural sea cucumber and processing method thereof |
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| CN103070418A true CN103070418A (en) | 2013-05-01 |
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| CN2013100245979A Withdrawn CN103070418A (en) | 2013-01-23 | 2013-01-23 | Natural sea cucumber and processing method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103416778A (en) * | 2013-08-03 | 2013-12-04 | 北京同仁堂健康药业（福州）有限公司 | Processing technology for dried sea cucumber |
| CN104013029A (en) * | 2014-06-20 | 2014-09-03 | 大连海晏堂生物有限公司 | Instant fresh sea cucumber product and preparation method thereof |
| CN104544294A (en) * | 2015-01-15 | 2015-04-29 | 青岛老尹家海参股份有限公司 | Processing method for high-nutrition sea cucumber |
| CN108514084A (en) * | 2018-03-14 | 2018-09-11 | 大连工业大学 | A method of based on biological enzyme tenderizing sea cucumber |
| CN108719843A (en) * | 2017-04-20 | 2018-11-02 | 大连先先食品有限公司 | A kind of production method of pulsating pressure ripening at low temperature sea cucumber |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1653960A (en) * | 2005-02-24 | 2005-08-17 | 许毅 | Instant sea cucumber with primary taste and is manufacturing method |
| CN1969688A (en) * | 2005-11-23 | 2007-05-30 | 戴振东 | Sea cucumber activity preserved instant cucumber and preparation method thereof |
| KR20070105714A (en) * | 2006-04-27 | 2007-10-31 | 이주석 | Method for preparation of capsule of seacucumber peptide |
| KR20110092570A (en) * | 2010-02-09 | 2011-08-18 | 원진수산영어조합법인 | Decomposing method of sea cucumber containing cathepsin l |
| CN102697103A (en) * | 2012-05-25 | 2012-10-03 | 青岛磐海工贸有限公司 | Processing method of ready-to-eat sea cucumbers |
-
2013
- 2013-01-23 CN CN2013100245979A patent/CN103070418A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1653960A (en) * | 2005-02-24 | 2005-08-17 | 许毅 | Instant sea cucumber with primary taste and is manufacturing method |
| CN1969688A (en) * | 2005-11-23 | 2007-05-30 | 戴振东 | Sea cucumber activity preserved instant cucumber and preparation method thereof |
| KR20070105714A (en) * | 2006-04-27 | 2007-10-31 | 이주석 | Method for preparation of capsule of seacucumber peptide |
| KR20110092570A (en) * | 2010-02-09 | 2011-08-18 | 원진수산영어조합법인 | Decomposing method of sea cucumber containing cathepsin l |
| CN102697103A (en) * | 2012-05-25 | 2012-10-03 | 青岛磐海工贸有限公司 | Processing method of ready-to-eat sea cucumbers |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103416778A (en) * | 2013-08-03 | 2013-12-04 | 北京同仁堂健康药业（福州）有限公司 | Processing technology for dried sea cucumber |
| CN104013029A (en) * | 2014-06-20 | 2014-09-03 | 大连海晏堂生物有限公司 | Instant fresh sea cucumber product and preparation method thereof |
| CN104013029B (en) * | 2014-06-20 | 2016-06-01 | 大连海晏堂生物有限公司 | A kind of instant fresh cucumber product and its preparation method |
| CN104544294A (en) * | 2015-01-15 | 2015-04-29 | 青岛老尹家海参股份有限公司 | Processing method for high-nutrition sea cucumber |
| CN108719843A (en) * | 2017-04-20 | 2018-11-02 | 大连先先食品有限公司 | A kind of production method of pulsating pressure ripening at low temperature sea cucumber |
| CN108514084A (en) * | 2018-03-14 | 2018-09-11 | 大连工业大学 | A method of based on biological enzyme tenderizing sea cucumber |
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Application publication date: 20130501 |