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Paten

  1. Penelusuran Paten Lanjutan
Nomor publikasiCN103598626 A
Jenis publikasiPenerapan
Nomor aplikasiCN 201310590906
Tanggal publikasi26 Feb 2014
Tanggal pengajuan22 Nov 2013
Tanggal prioritas22 Nov 2013
Nomor publikasi201310590906.9, CN 103598626 A, CN 103598626A, CN 201310590906, CN-A-103598626, CN103598626 A, CN103598626A, CN201310590906, CN201310590906.9
Penemu吕爱东
Pemohon大连爱冬水产食品有限公司
Ekspor KutipanBiBTeX, EndNote, RefMan
Tautan Eksternal:  SIPO, Espacenet
Production method for delicious instant sea cucumbers
CN 103598626 A
Abstrak
The invention discloses a production method for delicious instant sea cucumbers and belongs to the field of food processing. The production method for the delicious instant sea cucumbers comprises the following steps: selecting more than 250 grams of fresh and alive sea cucumbers which are sowed at the bottom of the sea; removing internal organs of the sea cucumbers and washing; processing the sea cucumbers into semi-finished products by adopting a low-pressure compression technology; washing by pure water; desalting and sterilizing; mixing sauce by using traditional condiments and carry out seasoning by adopting a hot seasoning technology; dehydrating by using a sterile dehumidification technology; inflating nitrogen into a nylon plastic bag to package; sterilizing by adopting a high-temperature sterilization kettle. The method is convenient to operate and a processed product keeps the nutrition of the see cucumbers; the processed product has a chewable mouth feel, is convenient to eat and is light to transport.
Klaim(2)  diterjemahkan dari bahasa China
1.美味即食海参的制作方法,其特征在于,包括以下步骤: 步骤一、选用250克以上海洋底播鲜活海参,清除内脏,清洗干净; 步骤二、采用低压浓缩技术,将上述海参加工成半成品; 步骤三、用纯净水清洗、脱盐、杀菌; 步骤四、使用传统调味品调汁,采用热入味技术进行入味; 步骤五、使用无菌除湿技术进行脱水; 步骤六、使用尼龙塑料袋充氮气包装; 步骤七、高温杀菌釜杀菌。 A method for making a delicious instant sea cucumber, characterized in that it comprises the following steps: Step 1, the selection of more than 250 grams of fresh sea cucumber sowing the ocean floor, evisceration, cleaned; step two, the use of low-pressure enrichment technology, the above sea cucumber processing into semi-finished products; Step three, with pure water cleaning, desalination, sterilization; Step four, using traditional condiment transfer juice, hot tasty tasty technology; Step five, using aseptic technique dehydration dehumidification; Step 6 nylon bags filled Nitrogen packing; Step seven, high-temperature autoclave sterilization sterilization.
2.根据权利要求1所述美味即食海参的制作方法,其特征在于,所述传统调味品为,按海参重量的百分比计,配以葱0.5%-0.8%,姜0.5%-0.8%,大蒜0.5 % -0.6 %,花椒.0.2% -0.5 %,枸杞0.1% -0.5%,大料0.2% -0.6%,料酒0.3% _0.8%,糖10% -20%,盐5% -10%,味精1% -3%, I+G 0.2% -0.5%0 2. The sea cucumber is a delicious ready-to-production method according to claim, wherein said traditional condiment is, by percentage weight meter sea cucumber, onions with 0.5% -0.8% 0.5% -0.8% ginger, garlic 0.5% -0.6%, pepper .0.2% -0.5% 0.1% -0.5% medlar, aniseed 0.2% -0.6%, wine by 0.3% _0.8%, 10% -20% sugar, salt 5% -10% MSG 1% -3%, I + G 0.2% -0.5% 0
Deskripsi  diterjemahkan dari bahasa China

美味即食海参的制作方法 Delicious instant sea cucumber production methods

技术领域 Technical Field

[0001] 本发明涉及美味即食海参的制作方法,属于食品加工领域。 [0001] The present invention relates to a method of making delicious instant sea cucumber, belonging to the field of food processing.

背景技术 Background

[0002] 海参是海洋生物棘皮动物门海参纲动物的统称,在海洋中营底栖生活,生活在洁净的大洋深处、浅海和沿岸浅水区,目前已经发现的海参有1000多种,但仅有40种可以被食用,在我国可以食用的仅20种左右。 [0002] The sea cucumber is a marine life Echinodermata Holothuroidea animal collectively, benthic life in the ocean, living in the depths of the ocean clean, shallow water and shallow coastal waters, has been found to have more than 1000 kinds of sea cucumber, but only There are 40 kinds can be eaten in the country can be consumed only 20 or so.

[0003] 底播海参是通过改造海底环境,移植亲体海参或在海区投放海参苗的办法达到收获海参的目的,底播放流刺参的成活率和回捕率均较低,但海参质量好。 [0003] The bottom sowing cucumbers is through the transformation of the seabed environment, sea cucumber broodstock transplantation or sea cucumber seedlings put way to achieve the purpose of harvesting sea cucumbers, sea cucumbers survival rate play stream bottom and recapture were low, but the good quality of sea cucumber.

[0004] 现有的即食海参生产工艺为了海参的保质期,添加防腐剂,口感和营养均受到较大的影响。 [0004] existing production process for instant sea cucumber sea cucumber shelf life, preservatives, taste and nutrition are subject to greater impact.

发明内容 DISCLOSURE

[0005] 本发明提供一种美味即食海参的制作方法,该方法操作方便,加工出的产品营养丰富,口味独特,本发明通过以下技术方案实现: [0005] The present invention provides a delicious instant sea cucumber production method easy to operate, processed products nutrient-rich, unique taste, the present invention is realized by the following technical solutions:

美味即食海参的制作方法,其特征在于,包括以下步骤: Delicious instant sea cucumber production methods, the method comprising the steps of:

步骤一、选用250克以上海洋底播鲜活海参,清除内脏,清洗干净; Step one, the choice of more than 250 grams of fresh sea cucumber sowing the ocean floor, evisceration, clean;

步骤二、采用低压浓缩技术,将上述海参加工成半成品; Step two, the use of low-pressure enrichment technology, the process above sea cucumber into semi-finished products;

步骤三、用纯净水清洗、脱盐、杀菌; Step three, with pure water cleaning, desalination, sterilization;

步骤四、使用传统调味品调汁,采用热入味技术进行入味; Step four, using traditional condiment transfer juice, hot tasty tasty technology;

步骤五、使用无菌除湿技术进行脱水; Step five, using sterile desiccant technology for dehydration;

步骤六、使用尼龙塑料袋充氮气包装; Step six, nylon bags filled with nitrogen packing;

步骤七、高温杀菌釜杀菌。 Step seven, high-temperature sterilization autoclave sterilization.

[0006] 所述传统调味品为,按海参重量的百分比计,配以葱0.5 % -0.8 %,姜 [0006] The traditional condiment is, as a percentage of the weight of sea cucumber meter, 0.5% -0.8% with onions, ginger

0.5 % -0.8 %,大蒜0.5 % -0.6 %,花椒0.2 % -0.5 %,枸杞0.1 % -0.5 %,大料 0.5% -0.8% 0.5% -0.6% garlic, pepper and 0.2% -0.5% 0.1% -0.5% medlar, aniseed

0.2 % -0.6 %,料酒0.3 % -0.8 %,糖10 % -20 %,盐5 % -10 %,味精I % -3 %,I+G 0.2% -0.6% 0.3% -0.8% wine, sugar 10% -20%, 5% -10% of salt, MSG and I% -3%, I + G

0.2% -0.5%。 0.2% -0.5%.

[0007] 发明有益效果:本发明方法生产的即食海参能够锁住海参营养、口感筋道、食用方便、运输轻便。 [0007] invention beneficial effects: the production process of the present invention to lock instant sea cucumber sea cucumber nutrition, taste, tendons, convenience food, transportation and lightweight.

具体实施方式 DETAILED DESCRIPTION

[0008] 实施例1 [0008] Example 1

美味即食海参的制作方法,其特征在于,包括以下步骤: Delicious instant sea cucumber production methods, the method comprising the steps of:

步骤一、选用250克以上海洋底播鲜活海参,清除内脏,清洗干净; Step one, the choice of more than 250 grams of fresh sea cucumber sowing the ocean floor, evisceration, clean;

步骤二、采用低压浓缩技术,将上述海参加工成半成品; Step two, the use of low-pressure enrichment technology, the process above sea cucumber into semi-finished products;

步骤三、用纯净水清洗、脱盐、杀菌; 步骤四、使用传统调味品调汁,采用热入味技术进行入味; Step three, with pure water cleaning, desalination, sterilization; Step four, using traditional condiment transfer juice, hot tasty tasty technology;

步骤五、使用无菌除湿技术进行脱水; Step five, using sterile desiccant technology for dehydration;

步骤六、使用尼龙塑料袋充氮气包装; Step six, nylon bags filled with nitrogen packing;

步骤七、高温杀菌釜杀菌。 Step seven, high-temperature sterilization autoclave sterilization.

[0009] 所述传统调味品为,按海参重量的百分比计,配以葱0.5 %,姜0.5 %,大蒜0.5 %,花椒0.2%,枸杞0.1%,大料0.2%,料酒0.3%,糖10%,盐5%,味精1%,I+G 0.2%。 [0009] The traditional condiment is, by percentage weight meter sea cucumber, onion with 0.5 percent, 0.5 percent ginger, garlic 0.5 percent, pepper by 0.2%, 0.1% medlar, aniseed 0.2%, wine by 0.3%, sugar 10 %, 5% salt, monosodium glutamate 1%, I + G 0.2%.

[0010] 实施例2 [0010] Example 2

美味即食海参的制作方法,其特征在于,包括以下步骤: Delicious instant sea cucumber production methods, the method comprising the steps of:

步骤一、选用250克以上海洋底播鲜活海参,清除内脏,清洗干净; Step one, the choice of more than 250 grams of fresh sea cucumber sowing the ocean floor, evisceration, clean;

步骤二、采用低压浓缩技术,将上述海参加工成半成品; Step two, the use of low-pressure enrichment technology, the process above sea cucumber into semi-finished products;

步骤三、用纯净水清洗、脱盐、杀菌; Step three, with pure water cleaning, desalination, sterilization;

步骤四、使用传统调味品调汁,采用热入味技术进行入味; Step four, using traditional condiment transfer juice, hot tasty tasty technology;

步骤五、使用无菌除湿技术进行脱水; Step five, using sterile desiccant technology for dehydration;

步骤六、使用尼龙塑料袋充氮气包装; Step six, nylon bags filled with nitrogen packing;

步骤七、高温杀菌釜杀菌。 Step seven, high-temperature sterilization autoclave sterilization.

[0011 ] 所述传统调味品为,按海参重量的百分比计,配以葱0.8 %,姜0.8 %,大蒜0.6%,花椒0.5%,枸杞0.5%,大料0.6%,料酒0.8%,糖20%,盐10%,味精3%,1+6 0.5%0 [0011] The traditional condiment is, by percentage weight meter sea cucumber, onion with 0.8 per cent, 0.8 per cent ginger, garlic 0.6%, pepper 0.5%, 0.5% medlar, aniseed 0.6%, wine 0.8%, sugar 20 %, 10% salt, MSG 3%, 1 + 0 6 0.5%

[0012] 以上所述,仅为本发明较佳的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明披露的技术范围内,根据本发明的技术方案及其发明构思加以等同替换或改变,都应涵盖在本发明的保护范围之内。 [0012] The above description is only the preferred embodiment of the present invention, but the scope of the present invention is not limited to this, any skilled in the art in the art within the technical scope of the present disclosure, according to the present invention The technical program and its inventive concept to be equivalents or change, should fall within the scope of the present invention.

Kutipan Paten
Paten yang DirujukTanggal pengajuan Tanggal publikasi Pemohon Judul
CN1475158A *15 Ags 200218 Feb 2004大连轻工业学院Instant sea cucumbus food and its preparation method
CN1817235A *5 Jan 200616 Ags 2006张功伦Process of instant concentrated cucumber product
CN101411522A *14 Nov 200822 Apr 2009钱武刚;李长青Method for preparing dried sea-cucumber of ultra-high pressure
CN101579142A *24 Jun 200918 Nov 2009傅建华Method for freeze preservation of sea cucumbers
CN101904520A *3 Jun 20098 Des 2010张家福Ingredient for preparing instant sea cucumber and preparation method
Kutipan Non-Paten
Referensi
1 *叶丹等: "即食海参休闲食品原料处理新工艺", 《肉类研究》, no. 10, 31 December 2008 (2008-12-31)
2 *李银塔等: "即食鲜海参生产工艺研究", 《肉类研究》, no. 6, 30 June 2010 (2010-06-30)
Klasifikasi
Klasifikasi InternasionalA23L17/00
Klasifikasi GabunganA23L27/00, A23L17/00
Peristiwa Hukum
TanggalKodePeristiwaDeskripsi
26 Feb 2014C06Publication
10 Feb 2016C12Rejection of a patent application after its publication