CN103125985A - Low-temperature vacuum heating and stewing method of sea cucumber - Google Patents
Low-temperature vacuum heating and stewing method of sea cucumber Download PDFInfo
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- CN103125985A CN103125985A CN2013101006833A CN201310100683A CN103125985A CN 103125985 A CN103125985 A CN 103125985A CN 2013101006833 A CN2013101006833 A CN 2013101006833A CN 201310100683 A CN201310100683 A CN 201310100683A CN 103125985 A CN103125985 A CN 103125985A
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Abstract
The invention provides a low-temperature vacuum heating and stewing method of sea cucumber. The method comprises the following steps of: a first step of preprocessing fresh sea cucumber; a second step of stewing the preprocessed sea cucumber under a low-temperature vacuum condition; a third step of cooling the stewed sea cucumber under a pressure reduction condition; and a fourth step of processing the cooled sea cucumber according to requirements to obtain a sea cucumber processing product. Compared with the existing stewing and processing method of the sea cucumber, the stewing and processing method is adopted, the sea cucumber appropriately tastes in a relatively-low temperature solution cooking environment under a vacuum stewing condition, and the taste keeps the flavor nearly close to that of the fresh sea cucumber, and nutrient components in the body are kept to the maximum extent, such as stichopus japonicas, proteins and vitamins. By using the method, the problem that the sea cucumber cannot be processed to achieve the effect of appropriate taste under a low temperature condition is completely solved by using a physical method, and no food addictives are added during the processing.
Description
Technical field
The present invention relates to the Holothurian machining technical field, relate in particular to a kind of sea cucumber cryogenic vacuum hot digestion method.
Background technology
Sea cucumber is the animal food of a kind of high protein, low fat, zero cholesterol, has higher nutritive value, because its body contains the various active composition, more and more is subject to people's high praise, is regarded as excellent tonic product.But, at present traditional processing method is very serious to the destruction of various nutritional labelings contained in the sea cucumber body, especially because the special nature of wall of sea cucumber Stichopus japonicus causes it can't accomplish that with commonsense method low temperature process is to edible degree, its mouthfeel is really up to the mark, is difficult to chew; And the sea cucumber mouthfeel of HTHP boiling is too soft rotten, and the nutriment of sea cucumber has suffered great destruction; What is more, adopt added enzyme, alkali, salt etc. boil the liquid boiling, especially to the carrying out of sea cucumber nutrient larger destruction, more brought the hidden danger of food security aspect.
Summary of the invention
technical problem to be solved by this invention is, a kind of brand-new sea cucumber cryogenic vacuum hot digestion processing method is provided, with respect to existing sea cucumber steaming and boiling processing method, adopt this steaming and boiling processing method can make sea cucumber under the vacuum cooking condition, lower temperature boil the pendular ring border in reach suitable mouthfeel, reservation is close to the local flavor of aquatic foods ginseng, and farthest keep the nutritional labeling in its body, as the stichopus japonicus mucopolysaccharide, protein, vitamin etc., the method has solved the problem that can't be worked into suitable mouthfeel under the sea cucumber cryogenic conditions by physics mode fully, do not add any food additives in this process.
In order to solve the problems of the technologies described above, the invention provides a kind of sea cucumber cryogenic vacuum hot digestion method, it comprises:
The first step is with bright sea cucumber preprocessing;
Second step is with the boiling under the cryogenic vacuum condition of pretreated sea cucumber;
In the 3rd step, that the sea cucumber after boiling is cooling under reduced pressure;
In the 4th step, as required with cooled Holothurian machining, obtain the Holothurian machining product.
Wherein, described bright sea cucumber preprocessing step further comprises 2/3 to be cut fresh sea cucumber open from belly apart from mouth, gills, and cleans silt.
Wherein, it is blanching 1～10 minute in 0.5～5% NaCl solution that described bright sea cucumber preprocessing step can further include quality percentage composition that the bright sea cucumber that will clean silt is placed on 60 ℃～90 ℃, and blanching is cooling rapidly after finishing.
Wherein, the boiling step under the cryogenic vacuum condition of described second step comprises that further be 60 ℃～80 ℃ with the pretreated bright sea cucumber of process in temperature range, vacuum is-0.01MPa～-condition of 0.09MPa under the low temperature vacuum cooking.
Wherein, cooling step under the reduced pressure in described the 3rd step further comprises the sea cucumber after boiling cooling under the environment of decompression gradually, decompression rate is 300Pa/min, be decompressed to vacuum and stop decompression for-0.09MPa, avoid cooling rapidly in this process, being cooled to temperature is 20 ℃～50 ℃.
The present invention also provides a kind of sea cucumber cryogenic vacuum hot digestion method, and it comprises:
The first step, fresh sea cucumber 2/3 is cut open from belly apart from mouth, gilled, clean silt, it is blanching 1～10 minute in 0.5～5% NaCl solution that the bright sea cucumber of cleaning silt is placed on the quality percentage composition of 60 ℃～90 ℃, and blanching is cooling rapidly after finishing;
Second step will seal and begin the cryogenic vacuum boiling through pretreated bright sea cucumber, and the temperature range in digestion process is 60 ℃～80 ℃, and vacuum is-0.01MPa～-0.09MPa;
In the 3rd step, the sea cucumber after boiling is cooling under the environment of decompression gradually, and decompression rate is 300Pa/min, is decompressed to vacuum and stops decompression for-0.09MPa, avoids cooling rapidly in this process, and being cooled to temperature is 20 ℃～50 ℃;
The 4th step, cooling complete sea cucumber is taken out, send out system and dry, wherein being processed as instant holothurian needs through sending out system, and sending out environment processed is 0 ℃～4 ℃ environment, then carries out seasoning, packing ,-18 ℃ of chilled storages; The method that is processed as the drying of dried sea-cucumber can adopt one or more mixing in heated-air drying, vacuum drying, microwave drying, far-infrared ray drying or vacuum freeze drying; The salt marsh method that is processed as the salt marsh sea cucumber is that under vacuum environment, salt marsh shrinks.
The present invention also provides a kind of instant holothurian, and this instant holothurian adopts following method to be prepared from:
The first step, fresh sea cucumber 2/3 is cut open from belly apart from mouth, gilled, clean silt, it is blanching 1～10 minute in 0.5～5% NaCl solution that the bright sea cucumber of cleaning silt is placed on the quality percentage composition of 60 ℃～90 ℃, and blanching is cooling rapidly after finishing;
Second step will seal and begin the cryogenic vacuum boiling through pretreated bright sea cucumber, and the temperature range in digestion process is 60 ℃～80 ℃, and vacuum is-0.01MPa～-0.09MPa;
In the 3rd step, the sea cucumber after boiling is cooling under the environment of decompression gradually, and decompression rate is 300Pa/min, is decompressed to vacuum and stops decompression for-0.09MPa, avoids cooling rapidly in this process, and being cooled to temperature is 20 ℃～50 ℃;
The 4th step, cooling complete sea cucumber is taken out, send out system, wherein being processed as instant holothurian needs through sending out system, and sending out environment processed is 0 ℃～4 ℃ environment, then carries out seasoning, packing ,-18 ℃ of chilled storages obtain instant holothurian.
The present invention also provides a kind of dried sea-cucumber, and this dried sea-cucumber adopts following method to be prepared from:
The first step, fresh sea cucumber 2/3 is cut open from belly apart from mouth, gilled, clean silt, it is blanching 1～10 minute in 0.5～5% NaCl solution that the bright sea cucumber of cleaning silt is placed on the quality percentage composition of 60 ℃～90 ℃, and blanching is cooling rapidly after finishing;
Second step will seal and begin the cryogenic vacuum boiling through pretreated bright sea cucumber, and the temperature range in digestion process is 60 ℃～80 ℃, and vacuum is-0.01MPa～-0.09MPa;
In the 3rd step, the sea cucumber after boiling is cooling under the environment of decompression gradually, and decompression rate is 300Pa/min, is decompressed to vacuum and stops decompression for-0.09MPa, avoids cooling rapidly in this process, and being cooled to temperature is 20 ℃～50 ℃;
The 4th step, cooling complete sea cucumber is taken out, drying, dry method can adopt one or more mixing in heated-air drying, vacuum drying, microwave drying, far-infrared ray drying or vacuum freeze drying, obtains dried sea-cucumber.
The present invention also provides a kind of salt marsh sea cucumber, and this salt marsh sea cucumber adopts following method to be prepared from:
The first step, fresh sea cucumber 2/3 is cut open from belly apart from mouth, gilled, clean silt, it is blanching 1～10 minute in 0.5～5% NaCl solution that the bright sea cucumber of cleaning silt is placed on the quality percentage composition of 60 ℃～90 ℃, and blanching is cooling rapidly after finishing;
Second step will seal and begin the cryogenic vacuum boiling through pretreated bright sea cucumber, and the temperature range in digestion process is 60 ℃～80 ℃, and vacuum is-0.01MPa～-0.09MPa;
In the 3rd step, the sea cucumber after boiling is cooling under the environment of decompression gradually, and decompression rate is 300Pa/min, is decompressed to vacuum and stops decompression for-0.09MPa, avoids cooling rapidly in this process, and being cooled to temperature is 20 ℃～50 ℃;
The 4th step, cooling complete sea cucumber to be taken out, under vacuum environment, salt marsh shrinks, and obtains the salt marsh sea cucumber, and the salt marsh environment is 10 ℃～20 ℃ of temperature, pressure-0.01MPa～-0.08MPa.
The present invention also provides above-mentioned sea cucumber cryogenic vacuum hot digestion method or the above-mentioned application of sea cucumber in the preparation health product.
Beneficial effect of the present invention:
Sea cucumber cryogenic vacuum hot digestion method provided by the invention can be processed sea cucumber under the condition of low-temp low-pressure, can avoid a large amount of losses of stichopus japonicus mucopolysaccharide, vitamin, Trace Elements; Make simultaneously the sex change of sea cucumber collagen appropriateness, use the instant holothurian of its processing and the dried sea-cucumber after rehydration and salt marsh sea cucumber and have better elasticity mouthfeel; In addition, the boiling environment of low temperature and vacuum has kept the peculiar flavor components of bright sea cucumber, makes the local flavor with bright ginseng of instant holothurian and salt marsh beche-de-mer products; Simultaneously, low temperature has reduced the loss of dry, has improved the yield of the dried sea-cucumber of using this technology processing.
The specific embodiment
The invention provides a kind of sea cucumber cryogenic vacuum hot digestion method, it comprises:
The first step is with bright sea cucumber preprocessing;
Second step is with the boiling under the cryogenic vacuum condition of pretreated sea cucumber;
In the 3rd step, that the sea cucumber after boiling is cooling under reduced pressure;
In the 4th step, as required with cooled Holothurian machining, obtain the Holothurian machining product.
Preferably, described sea cucumber cryogenic vacuum hot digestion method only is made of above-mentioned steps.
Wherein, described bright sea cucumber preprocessing step further comprises 2/3 to be cut fresh sea cucumber open from belly apart from mouth, gills, and cleans silt.
Wherein, it is blanching 1～10 minute in 0.5～5% NaCl solution that described bright sea cucumber preprocessing step can further include quality percentage composition that the bright sea cucumber that will clean silt is placed on 60 ℃～90 ℃, and blanching is cooling rapidly after finishing.
It is 5% NaCl solution that described solution is preferably the quality percentage composition.
More preferably 10 minutes blanching time, more preferably 80 ℃ of blanching temperatures.
Wherein, the boiling step under the cryogenic vacuum condition of described second step comprises that further be 60 ℃～80 ℃ with the pretreated bright sea cucumber of process in temperature range, vacuum is-0.01MPa～-condition of 0.09MPa under the low temperature vacuum cooking.
Put into vacuum cooking equipment through pretreated bright sea cucumber, seal and begin boiling.
Process through the boiling under the cryogenic vacuum condition of described second step, appropriate sex change has occured in the collagen of wall of sea cucumber Stichopus japonicus at lower temperature, simultaneously, vacuum condition is vaporized the moisture in wall of sea cucumber Stichopus japonicus at the temperature lower than atmospheric boiling point, and wall of sea cucumber Stichopus japonicus shrinks; Simultaneously, wall of sea cucumber Stichopus japonicus is subject to cooking liquor pressure and changes physics extruding and the bulk effect that brings in the process that vacuum changes, and the elasticity that makes sea cucumber boil material further increases, and has avoided again sea cucumber endotrophic composition to be subject to too high temperature simultaneously and has caused damage.In addition, make moisture explosive evaporation in wall of sea cucumber Stichopus japonicus under the low temperature process condition, the hole between sea cucumber body internal protein fiber is increased, be more conducive to human body and digest and assimilate.
Wherein, cooling step under the reduced pressure in described the 3rd step further comprises the sea cucumber after boiling cooling under the environment of decompression gradually, decompression rate is 300Pa/min, be decompressed to vacuum and stop decompression for-0.09MPa, avoid cooling rapidly in this process, being cooled to temperature is 20 ℃～50 ℃.
In described the 3rd step, cooling embodiment can make and inject the cold water cooling, but need avoid cooling rate too fast, and cooling final temperature can be 30 ℃.
The present invention also provides a kind of sea cucumber cryogenic vacuum hot digestion method, and it comprises:
The first step, fresh sea cucumber 2/3 is cut open from belly apart from mouth, gilled, clean silt, it is blanching 1～10 minute in 0.5～5% NaCl solution that the bright sea cucumber of cleaning silt is placed on the quality percentage composition of 60 ℃～90 ℃, and blanching is cooling rapidly after finishing;
Second step will seal and begin the cryogenic vacuum boiling through pretreated bright sea cucumber, and the temperature range in digestion process is 60 ℃～80 ℃, and vacuum is-0.01MPa～-0.09MPa;
In the 3rd step, the sea cucumber after boiling is cooling under the environment of decompression gradually, and decompression rate is 300Pa/min, is decompressed to vacuum and stops decompression for-0.09MPa, avoids cooling rapidly in this process, and being cooled to temperature is 20 ℃～50 ℃;
The 4th step, cooling complete sea cucumber is taken out, send out system and dry, wherein being processed as instant holothurian needs through sending out system, and sending out environment processed is 0 ℃～4 ℃ environment, then carries out seasoning, packing ,-18 ℃ of chilled storages; The method that is processed as the drying of dried sea-cucumber can adopt one or more mixing in heated-air drying, vacuum drying, microwave drying, far-infrared ray drying or vacuum freeze drying; The salt marsh method that is processed as the salt marsh sea cucumber is that under vacuum environment, salt marsh shrinks, and the salt marsh environment is 10 ℃～20 ℃ of temperature, pressure-0.01MPa～-0.08MPa.
The present invention also provides a kind of instant holothurian, and this instant holothurian adopts following method to be prepared from:
The first step, fresh sea cucumber 2/3 is cut open from belly apart from mouth, gilled, clean silt, it is blanching 1～10 minute in 0.5～5% NaCl solution that the bright sea cucumber of cleaning silt is placed on the quality percentage composition of 60 ℃～90 ℃, and blanching is cooling rapidly after finishing;
Second step will seal and begin the cryogenic vacuum boiling through pretreated bright sea cucumber, and the temperature range in digestion process is 60 ℃～80 ℃, and vacuum is-0.01MPa～-0.09MPa;
In the 3rd step, the sea cucumber after boiling is cooling under the environment of decompression gradually, and decompression rate is 300Pa/min, is decompressed to vacuum and stops decompression for-0.09MPa, avoids cooling rapidly in this process, and being cooled to temperature is 20 ℃～50 ℃;
The 4th step, cooling complete sea cucumber is taken out, send out system, wherein being processed as instant holothurian needs through sending out system, and sending out environment processed is 0 ℃～4 ℃ environment, then carries out seasoning, packing ,-18 ℃ of chilled storages obtain instant holothurian.
What adopt instant holothurian that the method obtains must the ginseng rate be 30%～50%, and it has elasticity and the local flavor that obviously is better than the traditional handicraft sea cucumber, and the nutriment retention rate is all higher than the traditional handicraft processing sea cucumber.
The present invention also provides a kind of dried sea-cucumber, and this dried sea-cucumber adopts following method to be prepared from:
The first step, fresh sea cucumber 2/3 is cut open from belly apart from mouth, gilled, clean silt, it is blanching 1～10 minute in 0.5～5% NaCl solution that the bright sea cucumber of cleaning silt is placed on the quality percentage composition of 60 ℃～90 ℃, and blanching is cooling rapidly after finishing;
Second step will seal and begin the cryogenic vacuum boiling through pretreated bright sea cucumber, and the temperature range in digestion process is 60 ℃～80 ℃, and vacuum is-0.01MPa～-0.09MPa;
In the 3rd step, the sea cucumber after boiling is cooling under the environment of decompression gradually, and decompression rate is 300Pa/min, is decompressed to vacuum and stops decompression for-0.09MPa, avoids cooling rapidly in this process, and being cooled to temperature is 20 ℃～50 ℃;
The 4th step, cooling complete sea cucumber is taken out, drying, dry method can adopt one or more mixing in heated-air drying, vacuum drying, microwave drying, far-infrared ray drying or vacuum freeze drying, obtains dried sea-cucumber.
Adopting the yield of the dried sea-cucumber of the method acquisition is 3.3～3.5% of bright ginseng, relatively improves approximately 5% yield with traditional boiling, and has reduced 40～55% in the protein loss.
The present invention also provides a kind of salt marsh sea cucumber, and this salt marsh sea cucumber adopts following method to be prepared from:
The first step, fresh sea cucumber 2/3 is cut open from belly apart from mouth, gilled, clean silt, it is blanching 1～10 minute in 0.5～5% NaCl solution that the bright sea cucumber of cleaning silt is placed on the quality percentage composition of 60 ℃～90 ℃, and blanching is cooling rapidly after finishing;
Second step will seal and begin the cryogenic vacuum boiling through pretreated bright sea cucumber, and the temperature range in digestion process is 60 ℃～80 ℃, and vacuum is-0.01MPa～-0.09MPa;
In the 3rd step, the sea cucumber after boiling is cooling under the environment of decompression gradually, and decompression rate is 300Pa/min, is decompressed to vacuum and stops decompression for-0.09MPa, avoids cooling rapidly in this process, and being cooled to temperature is 20 ℃～50 ℃;
The 4th step, cooling complete sea cucumber to be taken out, under vacuum environment, salt marsh shrinks, and obtains the salt marsh sea cucumber, and the salt marsh environment is 10 ℃～20 ℃ of temperature, pressure-0.01MPa～-0.08MPa.
The yield that adopts the salt marsh sea cucumber of the method acquisition is 15.5～16.7% of bright ginseng, reduces 35～45% with traditional boiling comparison protein loss.
This technology has realized the low-temp low-pressure processing of Holothurian machining process, has farthest kept the nutriment in wall of sea cucumber Stichopus japonicus, has avoided the autoclaving of traditional processing normal pressure to the destruction of sea cucumber nutrient composition; Simultaneously, by low-pressure boiling, make wall of sea cucumber Stichopus japonicus be subject to the effect of physical mechanical power in thermal denaturation, make the microstructure of wall of sea cucumber Stichopus japonicus more fluffy, the mouthfeel elasticity of sea cucumber is better, and is more conducive to human body and digests and assimilates; In addition, the low temperature process condition has reduced the loss of dry in the Holothurian machining process, has improved the yield of Holothurian machining finished product, has reduced the unnecessary loss of the compositions such as water-solubility protein.
Below adopt embodiment to describe embodiments of the present invention in detail, how the application technology means solve technical problem to the present invention whereby, and the implementation procedure of reaching technique effect can fully understand and implement according to this.
Embodiment 1
Cut the fresh sea cucumber of 10kg (the sea cucumber here is stichopus japonicus) open length from belly apart from mouth end 2/3 for the otch of ginseng long 1/3, internal organ are removed, and clean silt; It is 5% salting liquid blanching 10min that pretreated sea cucumber is put into the mass percentage concentration of 70 ℃; Sea cucumber is put into homemade sea cucumber digester, with the sealing device good seal of pot, then open rising vacuum to-0.06MPa, and begin simultaneously heating, until temperature rises to 60 ℃.Digestion time is controlled to be 2h.Then, slowly inject cooling water, and the vacuum that further raises is to-0.09MPa.Take out when being cooled to final temperature and being 30 ℃.Put into pure water after taking-up and send out system, can obtain vacuum cooking instant holothurian 3.2kg after 48h, yield is 32%.
Embodiment 2
Cut the fresh sea cucumber of 10kg (the sea cucumber here is stichopus japonicus) open length from belly apart from mouth end 2/3 for the otch of ginseng long 1/3, internal organ are removed, and clean silt; It is 5% salting liquid blanching 10min that pretreated sea cucumber is put into the mass fraction of 70 ℃; Sea cucumber is put into homemade sea cucumber digester, with the sealing device good seal of pot, then open rising vacuum to-0.06MPa, and begin simultaneously heating, until temperature rises to 60 ℃.Digestion time is controlled to be 30min.Then, slowly inject cooling water, and the vacuum that further raises is to-0.09MPa.Take out when being cooled to final temperature and being 30 ℃.Adopt the method for cold air drying, sea cucumber is placed in the cold air drying case, carry out cold air drying, approximately 11 days time, finally obtain vacuum cooking dried sea-cucumber 340g, yield is 3.4%.
Embodiment 3
Cut the fresh sea cucumber of 10kg (the sea cucumber here is stichopus japonicus) open length from belly apart from mouth end 2/3 for the otch of ginseng long 1/3, internal organ are removed, and clean silt; It is 5% salting liquid blanching 10min that pretreated sea cucumber is put into the mass fraction of 70 ℃; Sea cucumber is put into homemade sea cucumber digester, with the sealing device good seal of pot, then open rising vacuum to-0.06MPa, and begin simultaneously heating, until temperature rises to 60 ℃.Digestion time is controlled to be 30min.Then, sea cucumber is immersed in certain density common salt aqueous solution, and the vacuum that further raises is to-0.09MPa.Take out duration 6～12h when being cooled to final temperature and being 30 ℃.Finally obtain vacuum salt marsh sea cucumber 167g, yield is 16.7%.
This intellectual property of primary enforcement that all are above-mentioned is not set restriction this new product of other forms of enforcement and/or new method.Those skilled in the art will utilize this important information, and foregoing is revised, to realize similar implementation status.But all modifications or transformation belong to the right of reservation based on new product of the present invention.
The above is only preferred embodiment of the present invention, is not to be the present invention to be done the restriction of other form, and any those skilled in the art may utilize the technology contents of above-mentioned announcement to be changed or be modified as the equivalent embodiment of equivalent variations.But every technical solution of the present invention content that do not break away to any simple modification, equivalent variations and remodeling that above embodiment does, still belongs to the protection domain of technical solution of the present invention according to technical spirit of the present invention.
Claims (10)
1. sea cucumber cryogenic vacuum hot digestion method is characterized in that: comprising:
The first step is with bright sea cucumber preprocessing;
Second step is with the boiling under the cryogenic vacuum condition of pretreated sea cucumber;
In the 3rd step, that the sea cucumber after boiling is cooling under reduced pressure;
In the 4th step, as required with cooled Holothurian machining, obtain the Holothurian machining product.
2. sea cucumber cryogenic vacuum hot digestion method as claimed in claim 1 is characterized in that: described bright sea cucumber preprocessing step further comprises 2/3 to be cut fresh sea cucumber open from belly apart from mouth, gills, and cleans silt.
3. sea cucumber cryogenic vacuum hot digestion method as claimed in claim 1 or 2, it is characterized in that: it is blanching 1～10 minute in 0.5～5% NaCl solution that described bright sea cucumber preprocessing step can further include quality percentage composition that the bright sea cucumber that will clean silt is placed on 60 ℃～90 ℃, and blanching is cooling rapidly after finishing.
4. sea cucumber cryogenic vacuum hot digestion method as described in claims 1 to 3, it is characterized in that: the boiling step under the cryogenic vacuum condition of described second step comprises that further be 60 ℃～80 ℃ with the pretreated bright sea cucumber of process in temperature range, vacuum is-0.01MPa～-condition of 0.09MPa under the low temperature vacuum cooking.
5. sea cucumber cryogenic vacuum hot digestion method as described in claim 1 to 4, it is characterized in that: the cooling step under the reduced pressure in described the 3rd step further comprises the sea cucumber after boiling cooling under the environment of decompression gradually, decompression rate is 300Pa/min, be decompressed to vacuum and stop decompression for-0.09MPa, avoid cooling rapidly in this process, being cooled to temperature is 20 ℃～50 ℃.
6. a sea cucumber cryogenic vacuum hot digestion method, is characterized in that, comprising:
The first step, fresh sea cucumber 2/3 is cut open from belly apart from mouth, gilled, clean silt, it is blanching 1～10 minute in 0.5～5% NaCl solution that the bright sea cucumber of cleaning silt is placed on the quality percentage composition of 60 ℃～90 ℃, and blanching is cooling rapidly after finishing;
Second step will be put into vacuum cooking equipment through pretreated bright sea cucumber, seal and begin boiling, and the temperature range in digestion process is 60 ℃～80 ℃, and vacuum is-0.01MPa～-0.09MPa;
In the 3rd step, the sea cucumber after boiling is cooling under the environment of decompression gradually, and decompression rate is 300Pa/min, is decompressed to vacuum and stops decompression for-0.09MPa, avoids cooling rapidly in this process, and being cooled to temperature is 20 ℃～50 ℃;
The 4th step, cooling complete sea cucumber is taken out, send out system and dry, wherein being processed as instant holothurian needs through sending out system, and sending out environment processed is 0 ℃～4 ℃ environment, then carries out seasoning, packing ,-18 ℃ of chilled storages; The method that is processed as the drying of dried sea-cucumber can adopt one or more mixing in heated-air drying, vacuum drying, microwave drying, far-infrared ray drying or vacuum freeze drying; The salt marsh method that is processed as the salt marsh sea cucumber is that under vacuum environment, salt marsh shrinks.
7. instant holothurian is characterized in that: this instant holothurian adopts following method to be prepared from,
The first step, fresh sea cucumber 2/3 is cut open from belly apart from mouth, gilled, clean silt, it is blanching 1～10 minute in 0.5～5% NaCl solution that the bright sea cucumber of cleaning silt is placed on the quality percentage composition of 60 ℃～90 ℃, and blanching is cooling rapidly after finishing;
Second step will be put into vacuum cooking equipment through pretreated bright sea cucumber, seal and begin boiling, and the temperature range in digestion process is 60 ℃～80 ℃, and vacuum is-0.01MPa～-0.09MPa;
In the 3rd step, the sea cucumber after boiling is cooling under the environment of decompression gradually, and decompression rate is 300Pa/min, is decompressed to vacuum and stops decompression for-0.09MPa, avoids cooling rapidly in this process, and being cooled to temperature is 20 ℃～50 ℃;
The 4th step, cooling complete sea cucumber is taken out, send out system, wherein being processed as instant holothurian needs through sending out system, and sending out environment processed is 0 ℃～4 ℃ environment, then carries out seasoning, packing ,-18 ℃ of chilled storages obtain instant holothurian.
8. dried sea-cucumber is characterized in that: this dried sea-cucumber adopts following method to be prepared from,
The first step, fresh sea cucumber 2/3 is cut open from belly apart from mouth, gilled, clean silt, it is blanching 1～10 minute in 0.5～5% NaCl solution that the bright sea cucumber of cleaning silt is placed on the quality percentage composition of 60 ℃～90 ℃, and blanching is cooling rapidly after finishing;
Second step will be put into vacuum cooking equipment through pretreated bright sea cucumber, seal and begin boiling, and the temperature range in digestion process is 60 ℃～80 ℃, and vacuum is-0.01MPa～-0.09MPa;
In the 3rd step, the sea cucumber after boiling is cooling under the environment of decompression gradually, and decompression rate is 300Pa/min, is decompressed to vacuum and stops decompression for-0.09MPa, avoids cooling rapidly in this process, and being cooled to temperature is 20 ℃～50 ℃;
The 4th step, cooling complete sea cucumber is taken out, drying, dry method can adopt one or more mixing in heated-air drying, vacuum drying, microwave drying, far-infrared ray drying or vacuum freeze drying, obtains dried sea-cucumber.
9. salt marsh sea cucumber is characterized in that: this salt marsh sea cucumber adopts following method to be prepared from,
The first step, fresh sea cucumber 2/3 is cut open from belly apart from mouth, gilled, clean silt, it is blanching 1～10 minute in 0.5～5% NaCl solution that the bright sea cucumber of cleaning silt is placed on the quality percentage composition of 60 ℃～90 ℃, and blanching is cooling rapidly after finishing;
Second step will be put into vacuum cooking equipment through pretreated bright sea cucumber, seal and begin boiling, and the temperature range in digestion process is 60 ℃～80 ℃, and vacuum is-0.01MPa～-0.09MPa;
In the 3rd step, the sea cucumber after boiling is cooling under the environment of decompression gradually, and decompression rate is 300Pa/min, is decompressed to vacuum and stops decompression for-0.09MPa, avoids cooling rapidly in this process, and being cooled to temperature is 20 ℃～50 ℃;
The 4th step, cooling complete sea cucumber to be taken out, under vacuum environment, salt marsh shrinks, and obtains the salt marsh sea cucumber, and the salt marsh environment is 10 ℃～20 ℃ of temperature, pressure-0.01MPa～-0.08MPa.
10. the described sea cucumber cryogenic vacuum of claim 1 to 6 hot digestion method or the described sea cucumber of claim 7 to 9 application in the preparation health product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101006833A CN103125985B (en) | 2013-03-27 | 2013-03-27 | Low-temperature vacuum heating and stewing method of sea cucumber |
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| CN103798840A (en) * | 2014-03-13 | 2014-05-21 | 李超 | Processing method of sea cucumber |
| CN103960694A (en) * | 2014-03-28 | 2014-08-06 | 李国华 | Sea cucumber preparation device and sea cucumber preparation method |
| CN104286975A (en) * | 2014-10-08 | 2015-01-21 | 大连工业大学 | Method for producing low-temperature cooked sea cucumber product by adopting endogenous enzyme tenderization technology |
| CN104489755A (en) * | 2014-12-09 | 2015-04-08 | 山东好当家海洋发展股份有限公司 | Method for processing stichopus japonicus slices |
| CN105124643A (en) * | 2015-08-25 | 2015-12-09 | 大连财神岛集团有限公司 | Steaming processing method of sea cucumber |
| CN105410738A (en) * | 2015-12-01 | 2016-03-23 | 大连工业大学 | Low-medium temperature processing method for instant sea cucumbers |
| CN105639498A (en) * | 2016-02-05 | 2016-06-08 | 霞浦县永兴水产工贸有限公司 | Sea cucumber processing device and processing method thereof |
| CN106343473A (en) * | 2016-08-25 | 2017-01-25 | 大连海晏堂生物有限公司 | Sea cucumber prepared food and preparation method |
| CN106616199A (en) * | 2015-10-30 | 2017-05-10 | 威海市养元多鲜食海参有限公司 | Production method of prototrophy fresh sea cucumbers without being refrigerated |
| CN106722375A (en) * | 2015-11-13 | 2017-05-31 | 大连乐乐家机械有限公司 | A kind of processing method of starfish health food |
| CN107156699A (en) * | 2017-06-22 | 2017-09-15 | 胜田(福清)食品有限公司 | A kind of preparation method of instant holothurian |
| CN107373476A (en) * | 2017-08-21 | 2017-11-24 | 青岛蓝润生物工程有限公司 | A kind of production technology for flashing sea cucumber |
| CN108065262A (en) * | 2017-12-12 | 2018-05-25 | 大连理创科技有限公司 | A kind of speed hair sea cucumber and preparation method thereof, hair method processed |
| CN108378313A (en) * | 2018-01-08 | 2018-08-10 | 冷璐瑶 | A kind of processing method of instant seafood |
| CN109393345A (en) * | 2018-12-14 | 2019-03-01 | 成都大学 | A kind of instant compound protein meat egg is dry and its processing method |
| CN109601819A (en) * | 2018-12-12 | 2019-04-12 | 福建福铭食品有限公司 | A kind of roast eel processing method |
| CN110063969A (en) * | 2019-05-30 | 2019-07-30 | 王孟瑶 | A kind of circulating sea cucumber preparation facilities |
| CN110419689A (en) * | 2019-07-18 | 2019-11-08 | 北京同仁堂健康（大连）海洋食品有限公司 | A kind of dried sea-cucumber is quickly soaked method |
| CN110432424A (en) * | 2019-07-18 | 2019-11-12 | 北京同仁堂健康（大连）海洋食品有限公司 | A kind of grease stain sea cucumber and preparation method thereof |
| CN110604272A (en) * | 2019-09-19 | 2019-12-24 | 浙江工商大学 | Production method of interesting instant leisure jumping shrimps |
| CN112586695A (en) * | 2020-12-24 | 2021-04-02 | 大连海洋大学 | Processing method of clean instant sea cucumber with original taste and reduced loss of polysaccharide |
| CN113208068A (en) * | 2021-05-31 | 2021-08-06 | 烟台森淼源生物科技有限公司 | Processing method of instant sea cucumber slices and instant sea cucumber slice product |
| CN114223857A (en) * | 2021-12-30 | 2022-03-25 | 烟台参福元海洋科技有限公司 | Processing method of instant sea cucumber |
| CN114424787A (en) * | 2021-12-31 | 2022-05-03 | 大连盖世健康食品股份有限公司 | Novel freshness-retaining method for fresh sea cucumber instant food |
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| CN103798840B (en) * | 2014-03-13 | 2015-05-20 | 李超 | Processing method of sea cucumber |
| CN103798840A (en) * | 2014-03-13 | 2014-05-21 | 李超 | Processing method of sea cucumber |
| CN103960694A (en) * | 2014-03-28 | 2014-08-06 | 李国华 | Sea cucumber preparation device and sea cucumber preparation method |
| CN104286975A (en) * | 2014-10-08 | 2015-01-21 | 大连工业大学 | Method for producing low-temperature cooked sea cucumber product by adopting endogenous enzyme tenderization technology |
| CN104489755A (en) * | 2014-12-09 | 2015-04-08 | 山东好当家海洋发展股份有限公司 | Method for processing stichopus japonicus slices |
| CN105124643B (en) * | 2015-08-25 | 2018-08-03 | 大连财神岛集团有限公司 | Sea cucumber decatize processing method |
| CN105124643A (en) * | 2015-08-25 | 2015-12-09 | 大连财神岛集团有限公司 | Steaming processing method of sea cucumber |
| CN106616199A (en) * | 2015-10-30 | 2017-05-10 | 威海市养元多鲜食海参有限公司 | Production method of prototrophy fresh sea cucumbers without being refrigerated |
| CN106722375A (en) * | 2015-11-13 | 2017-05-31 | 大连乐乐家机械有限公司 | A kind of processing method of starfish health food |
| CN105410738A (en) * | 2015-12-01 | 2016-03-23 | 大连工业大学 | Low-medium temperature processing method for instant sea cucumbers |
| CN105639498A (en) * | 2016-02-05 | 2016-06-08 | 霞浦县永兴水产工贸有限公司 | Sea cucumber processing device and processing method thereof |
| CN106343473A (en) * | 2016-08-25 | 2017-01-25 | 大连海晏堂生物有限公司 | Sea cucumber prepared food and preparation method |
| CN107156699A (en) * | 2017-06-22 | 2017-09-15 | 胜田(福清)食品有限公司 | A kind of preparation method of instant holothurian |
| CN107373476A (en) * | 2017-08-21 | 2017-11-24 | 青岛蓝润生物工程有限公司 | A kind of production technology for flashing sea cucumber |
| CN108065262A (en) * | 2017-12-12 | 2018-05-25 | 大连理创科技有限公司 | A kind of speed hair sea cucumber and preparation method thereof, hair method processed |
| CN108378313A (en) * | 2018-01-08 | 2018-08-10 | 冷璐瑶 | A kind of processing method of instant seafood |
| CN109601819A (en) * | 2018-12-12 | 2019-04-12 | 福建福铭食品有限公司 | A kind of roast eel processing method |
| CN109393345A (en) * | 2018-12-14 | 2019-03-01 | 成都大学 | A kind of instant compound protein meat egg is dry and its processing method |
| CN110063969A (en) * | 2019-05-30 | 2019-07-30 | 王孟瑶 | A kind of circulating sea cucumber preparation facilities |
| CN110063969B (en) * | 2019-05-30 | 2023-11-21 | 王孟瑶 | Circulating traditional chinese medicine sea cucumber preparation facilities |
| CN110432424A (en) * | 2019-07-18 | 2019-11-12 | 北京同仁堂健康（大连）海洋食品有限公司 | A kind of grease stain sea cucumber and preparation method thereof |
| CN110419689A (en) * | 2019-07-18 | 2019-11-08 | 北京同仁堂健康（大连）海洋食品有限公司 | A kind of dried sea-cucumber is quickly soaked method |
| CN110604272A (en) * | 2019-09-19 | 2019-12-24 | 浙江工商大学 | Production method of interesting instant leisure jumping shrimps |
| CN112586695A (en) * | 2020-12-24 | 2021-04-02 | 大连海洋大学 | Processing method of clean instant sea cucumber with original taste and reduced loss of polysaccharide |
| CN113208068A (en) * | 2021-05-31 | 2021-08-06 | 烟台森淼源生物科技有限公司 | Processing method of instant sea cucumber slices and instant sea cucumber slice product |
| CN114223857A (en) * | 2021-12-30 | 2022-03-25 | 烟台参福元海洋科技有限公司 | Processing method of instant sea cucumber |
| CN114424787A (en) * | 2021-12-31 | 2022-05-03 | 大连盖世健康食品股份有限公司 | Novel freshness-retaining method for fresh sea cucumber instant food |
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