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Paten

  1. Penelusuran Paten Lanjutan
Nomor publikasiCN104013029 A
Jenis publikasiPenerapan
Nomor aplikasiCN 201410280813
Tanggal publikasi3 Sep 2014
Tanggal pengajuan20 Jun 2014
Tanggal prioritas20 Jun 2014
Juga dipublikasikan sebagaiCN104013029B
Nomor publikasi201410280813.0, CN 104013029 A, CN 104013029A, CN 201410280813, CN-A-104013029, CN104013029 A, CN104013029A, CN201410280813, CN201410280813.0
Penemu焦健, 邵俊杰
Pemohon大连海晏堂生物有限公司
Ekspor KutipanBiBTeX, EndNote, RefMan
Tautan Eksternal:  SIPO, Espacenet
Instant fresh sea cucumber product and preparation method thereof
CN 104013029 A
Abstrak
The invention belongs to the field of processing and preparing health-care foods and particularly discloses an instant fresh sea cucumber product and a preparation method thereof. The method specifically comprises the following steps: carrying out high vacuum package and heating twice on a raw material sea cucumber; and thoroughly cleaning the sea cucumber by an aqueous solution of the sea cucumber obtained by the first-time heating. The product is simple in production process, easy to expand scale production, easy to control technological conditions and stable and easy to control the quality, retains the taste and the delicate flavor of fresh sea cucumber without adding any substances and contains abundant substances such as fatty acids, wherein the content of grease substances is greater than or equal to 1.0%, so that not only the taste of the fresh sea cucumber satisfied during eating, but also the nutrition of the fresh sea cucumber can be retained to the maximum extent with a good digestive absorption effect of the collagen component. Therefore, the nutrition of the instant sea cucumber is relatively comprehensive and the instant sea cucumber is relatively well accepted by people.
Klaim(5)  diterjemahkan dari bahasa China
1.一种即食鲜海参制品的制备方法,其特征在于:其包括以下操作步骤: ①取鲜活海参,去除内脏;进行真空袋包装后,置于50~100C水中,保持10~80分钟; ②将步骤①加工的海参冷却后,从真空袋中取出、收集真空袋内的溶液,过滤后待用; ③用步骤②加工所得的海参自身的溶液将海参进行彻底清洗,去除不可食用部分; ④将步骤③所得海参再次进行真空袋包装、杀菌后为成品。 1. A process for preparing instant fresh sea cucumber article, characterized in that: it comprises the following steps: ① take fresh sea cucumber, gutting; were vacuum packaged, placed in 50 ~ 100 C water for 10 to 80 minutes; ② ① step processing of sea cucumber is cool, remove the vacuum bag, vacuum bag to collect the solution. After filtration stand; ③ ② by step process resulting solution itself cucumber sea cucumber thorough cleaning, removing inedible section; ④ cucumber obtained in step ③ again be vacuum packaged, sterilized finished product.
2.如权利要求1所述的即食鲜海参制品的制备方法,其特征在于:所述的海参的种类为刺参或叶瓜参。 2. The preparation of instant fresh sea cucumber product according to claim 1, characterized in that: the kind of sea cucumber sea cucumber or melon ginseng leaf.
3.如权利要求1所述的即食鲜海参制品的制备方法,其特征在于:所述的步骤①中所述的加热温度为:置于50~80C水中,保持40~80分钟。 Preparation of fresh sea cucumber instant article according to claim, wherein: said step ① is the heating temperature: 50 ~ 80 C is placed in water for 40 to 80 minutes.
4.如权利要求1所述的即食鲜海参制品的制备方法,其特征在于:所述的步骤④中所述的杀菌为置于105~121C,加热8~30分钟。 The method of preparation of fresh sea cucumber instant article according to claim 1, wherein: said step ④ is disposed in the sterilization 105 ~ 121 C, heating for 8 to 30 minutes.
5.如权利要求1所述方法制备的即食鲜海参制品。 5. The method of claim 1 for preparing the required instant fresh sea cucumber products.
Deskripsi  diterjemahkan dari bahasa China

一种即食鲜海参制品及其制备方法 An instant fresh sea cucumber products and preparation methods

技术领域 Technical Field

[0001] 本发明主要涉及保健食品加工领域,具体涉及一种即食鲜海参制品及其制备方法。 [0001] The present invention relates generally to the field of health food processing, in particular to an instant fresh sea cucumber products and preparation methods.

背景技术 Background

[0002] 海参在我国居有着悠久的食用历史,人们将其视为滋补珍品。 [0002] sea cucumber in China ranks has a long history of consumption, people will treasure it as a tonic. 随着海参市场的开发,各种海参产品相继出现,包括即食海参、干海参等相继推出。 With the development of sea cucumber market, a variety of sea cucumber products have appeared, including instant sea cucumber, dried sea cucumber has been introduced. 海参的营养结构较为丰富,在高蛋白,尤其是胶原蛋白的同时,还含有着大量的多糖以及脂质类成分,这些成分的含量高低对海参滋补价值的影响是较为明显的。 Trophic structure of sea cucumbers are abundant in protein, especially when accompanied by collagen, also contains a large number of polysaccharides and lipid components, high and low levels of these components affect sea cucumber tonic value is obvious. 这些成分在目前的海参产品加工过程中,利用程度很低,大部分小分子成分都随着加工过程而流失殆尽。 These components in the current sea cucumber product processing, utilization is very low, the majority of small molecule ingredients with the process and was lost. 这对于海参来说,是开发利用上的一种缺失和遗憾。 This sea cucumber, is a kind of loss and regret on the development and utilization.

[0003] 鲜活海参毋庸置疑,是海参全营养的代表,最大限度的进行鲜活海参的开发利用,在海参深加工行业是一种极大的开发创新。 [0003] There is no doubt fresh sea cucumber, sea cucumber is representative of the whole nutrition to maximize the development and utilization of fresh sea cucumber, sea cucumber processing industry is a great development and innovation. 市场需要一种将鲜活海参经过科学合理的加工制作的即食海参全营养保存的新品。 The market need for a fresh cucumber through scientific and rational manufacture of instant sea cucumber new nutritionally saved.

发明内容 DISCLOSURE

[0004] 本发明就是针对鲜活海参进行开发,经过对原料海参进行两次高度真空包装和加热的过程、将第一次加热后所得的海参自身的水溶液对海参进行彻底清洗的方法。 [0004] The present invention has been developed for fresh sea cucumbers, sea cucumber twice the raw material through high vacuum packed and the heating process, for the first time after heating the resulting aqueous solution of sea cucumber sea cucumber own thorough cleaning method. 再通过对工艺参数的精选、搭配的研究、产品嚐试和营养保留的试验,最终选定本申请的技术方案,从而生产出一种全新的即食鲜海参产品。 Through the selection of process parameters, with research and product testing to try and nutrient retention, and ultimately selected aspect of the present application, thereby producing a new instant fresh sea cucumber products.

[0005] 本发明的一方面在于,公开一种即食鲜海参制品的制备方法,其包括以下操作步骤: [0005] The aspect of the present invention, a method is disclosed for preparing an instant fresh sea cucumber article, which comprises the following steps:

[0006] 1、取鲜活海参,去除内脏;进行真空袋包装后,置于50〜100C水中,保持10〜80分钟;真空包装后再加热的目的是防止海参的鲜活成分和营养,随水流失,同时,也利于后续的海参水的收集和利用。 [0006] 1, take fresh cucumbers, gutted; be vacuum packaged and placed 50~100 C water, keeping 10~80 minutes; vacuum-packed and then heated in order to prevent fresh ingredients and nutrition sea cucumber , with water loss, but also conducive to the follow-up of sea cucumber water collection and use.

[0007] 2、将步骤I加工的海参冷却后,从真空袋中取出、收集真空袋内的溶液,过滤后待用;采用的过滤方法为采用重力沉降等原理的过滤方式进行水过滤。 [0007] 2, the processing of step I cucumber cooled, removed from the vacuum bag, the vacuum bag within the collecting solution, after filtration stand; filtration method is employed such as the principle of using gravity settling filtered water filtration manner. 过滤的目的是去除海参水中的泥沙等杂质; The purpose of the filter is to remove sediment and other impurities in the water of sea cucumber;

[0008] 3、用步骤2加工所得的海参自身的溶液将海参进行彻底清洗,去除不可食用部分;真空袋内的溶液成分为:海参本身含水量大,经过加热后,其细胞水分会被挤出,同时,海参体内的部分营养也会随之流出,其中包括氨基酸、海参多糖、海参皂甙等重要营养组分,同时,也含有海参鲜味、咸味成分。 [0008] 3, obtained in Step 2 processing sea cucumber sea cucumber itself was thoroughly cleaned to remove non-edible parts; vacuum inside the solution composition is: cucumber itself large water content, after heating, the intracellular water will be pushed the same time, part of nutrition sea cucumber outflow will follow, including amino acids, polysaccharides sea cucumber, sea cucumber saponins and other important nutritional components, but also contain cucumber flavor, salty ingredients.

[0009] 4、用其清洗的目的是尽量避免鲜活海参成分的流逝,用其代替生产用水,保留鲜活海参的滋气味等。 [0009] 4, with its goal of cleaning is to avoid the passage of fresh sea cucumber ingredients, use it instead of water production, retain the smell of fresh sea cucumber mayonnaise.

[0010] 5、将海参再次进行真空袋包装,杀菌后为成品;杀菌方式优选湿热灭菌法;本领域技术人员还可以选择其他灭菌方式。 [0010] 5, the sea cucumber again vacuum packaging, sterilization of the finished product; preferably moist heat sterilization methods sterilization; skilled in the art can also choose other sterilization. [0011] 本发明所述的工艺方法对所有海参的种类都普遍适用,例如我国北方刺参,以及国外的叶瓜参等海参,在本发明所述工艺条件下,产品的最终品质均能获得较好的营养保留。 [0011] The process of the invention for all types of sea cucumbers are generally applicable, such as northern China sea cucumber, melon and ginseng and other foreign sea cucumber leaves under the process conditions of this invention, the final product quality can get better nutrient retention. 本领域技术人员可以依据本发明实施例所列举的实例,对其进行等效替换。 Those skilled in the examples cited example can be implemented in accordance with the present invention, its equivalents.

[0012] 对于上述所有的技术方案中,优选的情况下,步骤I中所述的加热温度为:置于70〜90C水中,保持15〜40分钟。 [0012] For all of the above technical solution, the preferred case, the heating temperature in the step I is: 70~90 C is placed in water, maintained 15~40 minutes.

[0013] 对于上述所有的技术方案中,优选的情况下,步骤4中所述的杀菌为置于105〜121C,加热8〜30分钟。 [0013] For all of the above technical solution, the preferred case, the sterilization step 4 is placed 105~121 C, heating 8~30 minutes.

[0014] 本发明的另一方面在于,公开一种即食鲜海参制品,其通过上述技术方案制备。 [0014] Another aspect of the present invention is that disclosed an instant fresh sea cucumber products, which is prepared by the technical proposal.

[0015] 有益效果: [0015] beneficial effects:

[0016] 1.该产品保留了鲜活海参的味道和鲜味,不添加任何物质,并含有丰富的脂肪酸等物质,脂类物质含量> 1.0%,既满足了食用时具有鲜活海参的味道,还在最大限度保留了鲜活海参的营养,并做到胶原蛋白成分的较好消化吸收效果,使得即食海参的营养更全面、更能被人们所接受。 [0016] 1. The product retains the taste and flavor of fresh sea cucumber, without adding any substance, and rich in substance, the content of fatty acids and other lipids> 1.0%, both to meet the taste with a fresh cucumber for consumption , also the maximum to retain the fresh sea cucumber nutrition, and achieve better digestion and absorption of collagen ingredient makes instant sea cucumber nutrition is more comprehensive, more accepted by people.

[0017] 2.本发明所述方法制备的即食海参,相对于同类产品有易于工业化应用、工艺条件容易控制,生产成本低、脂类含量高、营养保存好、产品品质稳定易控的优点。 [0017] The invention is a method for preparing instant sea cucumber 2. This, compared to similar products are suitable for industrial applications, process conditions easy to control, low production cost, high lipid content, nutrient keep it stable and easy to control product quality advantages.

具体实施方式 DETAILED DESCRIPTION

[0018] 下述非限制性实施例可以使本领域的普通技术人员更全面地理解本发明,但不以任何方式限制本发明。 [0018] The following non-limiting examples can enable one skilled in the art a more complete understanding of the present invention, but not in any way limit the invention.

[0019] 本发明实施例1〜3所用的海参为北方刺参,实施例4〜5所用的海参为叶瓜参,均通过商业途径购买获得。 [0019] ~ 3 used in Example embodiments of the present invention is a northern sea cucumber sea cucumber, sea cucumber used in Example 4 to 5 leaf melon reference implementation are commercially purchase.

[0020] 本发明实施例所述的脂类含量,是通过食品中脂肪的检测方法检测获得。 [0020] The lipid content according to embodiments of the invention, by detecting method of detecting get fat in food.

[0021] 本发明实施例所述的胶原蛋白成分的较好消化吸收效果,是通过体内外蛋白质消化率测定法检测获得。 [0021] better digestion and absorption of collagen composition of the present invention embodiments described, by in vivo assays to detect protein digestibility obtained.

[0022] 实施例1 [0022] Example 1

[0023] 1.取鲜活海参,去除内脏。 [0023] 1. Take a fresh cucumbers, gutted.

[0024] 2.将宰杀后的海参进行真空包装后,置于50C水中,保持80分钟。 [0024] 2. After the sea cucumber slaughtered vacuum packaging, placed in 50 C water, keeping 80 minutes.

[0025] 3.将步骤2加工的海参冷却后,从真空袋中取出。 After the [0025] 3. Step 2 processing of sea cucumber cooling, removed from the vacuum bag. 收集真空袋内的溶液,过滤后,待用。 Vacuum inside the solution was collected, filtered and set aside.

[0026] 4.用步骤3加工所得的海参自身的溶液将海参进行彻底清洗,去除不可食用部分。 [0026] The solution itself obtained in Step 3 processing sea cucumber sea cucumber thoroughly washed to remove non-edible parts.

[0027] 5.将海参再次进行真空包装,置于105C,加热30分钟,包装为成品。 [0027] 5. The sea cucumber again vacuum-packed, placed 105 C, for 30 minutes, the packaging for the finished product.

[0028] 本品保留了鲜活海参的形状和颜色,同时具有脂类含量高,脂类含量1.3%左右,食用时具有鲜活海参的味道,口感极佳、营养丰富、滋补效果明显,胶原蛋白成分的较好消化吸收效果。 [0028] The product retains the shape and color of fresh sea cucumber, also has a high lipid content, lipid content of about 1.3%, with the taste of fresh cucumber eating, taste good, nutritious, nourishing the effect is obvious, collagen preferably digested protein component absorption effect.

[0029] 实施例2 [0029] Example 2

[0030] 1.取鲜活海参,去除内脏。 [0030] 1. Take a fresh cucumbers, gutted.

[0031] 2.将宰杀后的海参进行高度真空包装后,置于70C水中,保持60分钟。 [0031] 2. The sea cucumber slaughtered highly vacuum packaged, placed in 70 C water for 60 minutes.

[0032] 3.将步骤2加工的海参冷却后,从真空袋中取出。 After the [0032] 3. Step 2 processing of sea cucumber cooling, removed from the vacuum bag. 收集真空袋内的溶液,过滤后,待用。 Vacuum inside the solution was collected, filtered and set aside.

[0033] 4.用步骤3加工所得的海参自身的溶液将海参进行彻底清洗,去除不可食用部分。 [0033] The solution itself obtained in Step 3 processing sea cucumber sea cucumber thoroughly washed to remove non-edible parts.

[0034] 5.将海参再次进行高度真空包装,置于110C,加热20分钟,包装为成品。 [0034] 5. The sea cucumber again high vacuum packaging, placed in 110 C, 20 min, packaging for the finished product.

[0035] 本品保留了鲜活海参的形状和颜色,同时具有脂类含量高,脂类含量1.2%,食用时具有鲜活海参的味道,口感极佳、营养丰富、滋补效果明显,胶原蛋白成分的较好消化吸收效果。 [0035] The product retains the shape and color of fresh sea cucumber, also has high lipid content, lipid content of 1.2%, with the taste of fresh cucumber eating, taste good, nutritious, nourishing the effect is obvious, collagen better digestion and absorption component.

[0036] 实施例3 [0036] Example 3

[0037] 1.取鲜活海参,去除内脏。 [0037] 1. Take a fresh cucumbers, gutted.

[0038] 2.将宰杀后的海参进行高度真空包装后,置于80C水中,保持40分钟。 [0038] 2. The sea cucumber slaughtered highly vacuum packaged, placed in 80 C water for 40 minutes.

[0039] 3.将步骤2加工的海参冷却后,从真空袋中取出。 After the [0039] 3. Step 2 processing of sea cucumber cooling, removed from the vacuum bag. 收集真空袋内的溶液,过滤后,待用。 Vacuum inside the solution was collected, filtered and set aside.

[0040] 4.用步骤3加工所得的海参自身的溶液将海参进行彻底清洗,去除不可食用部分。 [0040] The solution itself obtained in Step 3 processing sea cucumber sea cucumber thoroughly washed to remove non-edible parts.

[0041] 5.将海参再次进行高度真空包装,置于115C,加热17分钟,包装为成品。 [0041] 5. The sea cucumber again high vacuum packaging, placed in 115 C, heating 17 minutes, the packaging for the finished product.

[0042] 本品保留了鲜活海参的形状和颜色,同时具有脂类含量高,脂类含量1.3%,食用时具有鲜活海参的味道,口感极佳、营养丰富、滋补效果明显,胶原蛋白成分的较好消化吸收效果。 [0042] The product retains the shape and color of fresh sea cucumber, also has high lipid content, lipid content of 1.3%, with the taste of fresh cucumber eating, taste good, nutritious, nourishing the effect is obvious, collagen better digestion and absorption component.

[0043] 实施例4 [0043] Example 4

[0044] 1.取鲜活海参,去除内脏。 [0044] 1. Take a fresh cucumbers, gutted.

[0045] 2.将宰杀后的海参进行高度真空包装后,置于90C水中,保持30分钟。 [0045] 2. The sea cucumber slaughtered highly vacuum packaged, placed in 90 C water for 30 minutes.

[0046] 3.将步骤2加工的海参冷却后,从真空袋中取出。 After the [0046] 3. Step 2 processing of sea cucumber cooling, removed from the vacuum bag. 收集真空袋内的溶液,过滤后,待用。 Vacuum inside the solution was collected, filtered and set aside.

[0047] 4.用步骤3加工所得的海参自身的溶液将海参进行彻底清洗,去除不可食用部分。 [0047] The solution itself obtained in Step 3 processing sea cucumber sea cucumber thoroughly washed to remove non-edible parts.

[0048] 5.将海参再次进行高度真空包装,置于120C,加热15分钟,包装为成品。 [0048] 5. The sea cucumber again high vacuum packaging, placed in 120 C, heated for 15 minutes, the packaging for the finished product.

[0049] 本品保留了鲜活海参的形状和颜色,同时具有脂类含量高,脂类含量1.2%,食用时具有鲜活海参的味道,口感极佳、营养丰富、滋补效果明显,胶原蛋白成分的较好消化吸收效果。 [0049] The product retains the shape and color of fresh sea cucumber, also has high lipid content, lipid content of 1.2%, with the taste of fresh cucumber eating, taste good, nutritious, nourishing the effect is obvious, collagen better digestion and absorption component.

[0050] 实施例5 [0050] Example 5

[0051] 1.取鲜活海参,去除内脏。 [0051] 1. Take a fresh cucumbers, gutted.

[0052] 2.将宰杀后的海参进行高度真空包装后,置于100C水中,保持20分钟。 [0052] 2. The sea cucumber slaughtered highly vacuum packaged, placed in 100 C water for 20 minutes.

[0053] 3.将步骤2加工的海参冷却后,从真空袋中取出。 After the [0053] 3. Step 2 processing of sea cucumber cooling, removed from the vacuum bag. 收集真空袋内的溶液,过滤后,待用。 Vacuum inside the solution was collected, filtered and set aside.

[0054] 4.用步骤3加工所得的海参自身的溶液将海参进行彻底清洗,去除不可食用部分。 [0054] The solution itself obtained in Step 3 processing sea cucumber sea cucumber thoroughly washed to remove non-edible parts.

[0055] 5.将海参再次进行高度真空包装,置于121C,加热8分钟,包装为成品。 [0055] 5. The sea cucumber again high vacuum packaging, placed in 121 C, heating 8 minutes, packaging for the finished product.

[0056] 本品保留了鲜活海参的形状和颜色,同时具有脂类含量高,脂类含量1.3%,食用时具有鲜活海参的味道,口感极佳、营养丰富、滋补效果明显,胶原蛋白成分的较好消化吸收效果。 [0056] The product retains the shape and color of fresh sea cucumber, also has high lipid content, lipid content of 1.3%, with the taste of fresh cucumber eating, taste good, nutritious, nourishing the effect is obvious, collagen better digestion and absorption component.

Kutipan Paten
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CN1475158A *15 Ags 200218 Feb 2004大连轻工业学院Instant sea cucumbus food and its preparation method
CN101773260A *30 Jun 200914 Jul 2010青岛科技大学;中国海洋大学Method for producing collagen-stabilized instant sea cucumbers
CN102078011A *13 Des 20101 Jun 2011蓬莱京鲁渔业有限公司Method for preparing instant sea cucumber capable of being stored at normal temperature
CN103040021A *29 Des 201217 Apr 2013青岛安芙兰生物科技有限公司Novel processing technology for instant sea cucumbers
CN103070418A *23 Jan 20131 Mei 2013大连先先食品有限公司Natural sea cucumber and processing method thereof
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Klasifikasi
Klasifikasi InternasionalA23L17/00
Klasifikasi GabunganA23L17/00, A23V2002/00
Peristiwa Hukum
TanggalKodePeristiwaDeskripsi
3 Sep 2014C06Publication
8 Okt 2014C10Entry into substantive examination
1 Jun 2016C14Grant of patent or utility model