CN104013029A - Instant fresh sea cucumber product and preparation method thereof - Google Patents
Instant fresh sea cucumber product and preparation method thereof Download PDFInfo
- Publication number
- CN104013029A CN104013029A CN201410280813.0A CN201410280813A CN104013029A CN 104013029 A CN104013029 A CN 104013029A CN 201410280813 A CN201410280813 A CN 201410280813A CN 104013029 A CN104013029 A CN 104013029A
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- China
- Prior art keywords
- sea cucumber
- fresh
- product
- cucumber
- instant
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 241000251511 Holothuroidea Species 0.000 title claims abstract description 97
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 238000004519 manufacturing process Methods 0.000 title abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 240000008067 Cucumis sativus Species 0.000 claims description 9
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims description 9
- 238000001914 filtration Methods 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 7
- 238000003754 machining Methods 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 241000965254 Apostichopus japonicus Species 0.000 claims description 3
- 241000219112 Cucumis Species 0.000 claims description 3
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 3
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 3
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 3
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 3
- 235000008434 ginseng Nutrition 0.000 claims description 3
- 238000011017 operating method Methods 0.000 claims description 2
- 244000131316 Panax pseudoginseng Species 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 11
- 230000035764 nutrition Effects 0.000 abstract description 11
- 102000008186 Collagen Human genes 0.000 abstract description 9
- 108010035532 Collagen Proteins 0.000 abstract description 9
- 229920001436 collagen Polymers 0.000 abstract description 9
- 238000012545 processing Methods 0.000 abstract description 9
- 230000000717 retained effect Effects 0.000 abstract description 9
- 230000000694 effects Effects 0.000 abstract description 8
- 238000010438 heat treatment Methods 0.000 abstract description 6
- 238000004140 cleaning Methods 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 239000007864 aqueous solution Substances 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract 3
- 238000010521 absorption reaction Methods 0.000 abstract 1
- 235000014113 dietary fatty acids Nutrition 0.000 abstract 1
- 230000001079 digestive effect Effects 0.000 abstract 1
- 229930195729 fatty acid Natural products 0.000 abstract 1
- 239000000194 fatty acid Substances 0.000 abstract 1
- 150000004665 fatty acids Chemical class 0.000 abstract 1
- 239000004519 grease Substances 0.000 abstract 1
- 150000002632 lipids Chemical class 0.000 description 14
- 239000000203 mixture Substances 0.000 description 14
- 239000000243 solution Substances 0.000 description 13
- 238000009461 vacuum packaging Methods 0.000 description 12
- 235000008935 nutritious Nutrition 0.000 description 5
- 238000003307 slaughter Methods 0.000 description 5
- 230000001256 tonic effect Effects 0.000 description 5
- 239000000463 material Substances 0.000 description 3
- 241000208340 Araliaceae Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 244000086443 Craterellus fallax Species 0.000 description 1
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 230000008034 disappearance Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000008235 industrial water Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
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.
Description
Technical field
The present invention relates generally to health food manufacture field, is specifically related to a kind of instant fresh cucumber product and preparation method thereof.
Background technology
Sea cucumber occupies and has long edible history in China, and people are regarded as nourishing treasure.Along with the exploitation in sea cucumber market, various beche-de-mer products occur in succession, comprise that instant holothurian, dried sea-cucumber etc. release one after another.The trophic structure of sea cucumber is compared with horn of plenty, and at high protein, especially when collagen, also containing having a large amount of polysaccharide and lipid composition, the impact that the content height of these compositions is worth sea cucumber nourishing is comparatively obvious.These compositions, in current beche-de-mer products process, utilize degree very low, and most of little minute subconstiuent all runs off totally along with process.This is for sea cucumber, is a kind of disappearance on developing and regrets.
Fresh and alive sea cucumbers is unquestionable, is the representative of the full nutrition of sea cucumber, carries out to greatest extent the exploitation of fresh and alive sea cucumbers, in sea cucumber deep processing industry, is a kind of great exploitation innovation.A kind of new product that fresh and alive sea cucumbers is preserved through the full nutrition of instant holothurian of scientific and reasonable processing and fabricating of market demand.
Summary of the invention
The present invention develops for fresh and alive sea cucumbers exactly, through raw material sea cucumber is carried out twice high vacuum packing and heating process, the aqueous solution of the sea cucumber self of gained after heating for the first time is carried out to the method for thoroughly cleaning to sea cucumber.By the test that research, product Taste examination and the nutrition selected, collocation of technological parameter are retained, finally select the application's technical scheme, thereby produce a kind of brand-new instant fresh beche-de-mer products again.
An aspect of of the present present invention is, discloses a kind of preparation method of instant fresh cucumber product, and it comprises following operating procedure:
1, get fresh and alive sea cucumbers, gill; Carry out after vacuum bag packages, be placed in 50～100 ℃ of water, keep 10～80 minutes; After vacuum packaging, the object of heating is fresh and alive composition and the nutrition that prevents sea cucumber again, outflows with water, and meanwhile, is also beneficial to the Collection and use of follow-up sea cucumber water.
2, after the sea cucumber of step 1 processing is cooling, from vacuum bag, take out, collect the solution in vacuum bag, stand-by after filtering; The filter method adopting is for adopting the filter type of the principles such as gravitational settling to carry out water filtration.The object of filtering is the impurity such as silt of removing in sea cucumber water;
3, the solution of the sea cucumber obtaining with step 2 machining self thoroughly cleans sea cucumber, removes inedible part; Solution composition in vacuum bag is: the water content of sea cucumber own is large, after heating, its cellular water branch is extruded, simultaneously, part nutrition in sea cucumber body also can be flowed out thereupon, comprising important nutrients such as amino acid, sea cucumber polysaccharide, Sea Cucumber Glycosides, meanwhile, also contain sea cucumber delicate flavour, saline taste composition.
4, by the object of its cleaning, be to avoid the passage of fresh and alive sea cucumbers composition as far as possible, with it, replace industrial water, retain the taste smell of fresh and alive sea cucumbers etc.
5, sea cucumber being carried out to vacuum bag packages again, is finished product after sterilization; The preferred moist hear heat test of sterilization mode; Those skilled in the art can also select other sterilization methods.
Process of the present invention is all generally applicable to the kind of all sea cucumbers, for example northern China stichopus japonicus, and the external sea cucumbers such as leaf melon ginseng, and under process conditions of the present invention, the final quality of product all can obtain good nutrition and retain.Those skilled in the art can, according to the cited example of the embodiment of the present invention, carry out equivalence to it and replace.
In above-mentioned all technical schemes, in preferred situation, the heating-up temperature described in step 1 is: be placed in 70～90 ℃ of water, keep 15～40 minutes.
In above-mentioned all technical schemes, in preferred situation, the sterilization described in step 4, for being placed in 105～121 ℃, is heated 8～30 minutes.
Another aspect of the present invention is, discloses a kind of instant fresh cucumber product, and it is prepared by technique scheme.
Beneficial effect:
1. this product has retained taste and the delicate flavour of fresh and alive sea cucumbers, do not add any material, and contain the abundant materials such as aliphatic acid, lipid material content >=1.0%, both met taste when edible with fresh and alive sea cucumbers, also in the nutrition that has retained to greatest extent fresh and alive sea cucumbers, and accomplish collagen composition better digest and assimilate effect, the nutrition that makes instant holothurian is more comprehensively, more can be accepted by people.
2. the instant holothurian that prepared by the method for the invention, is easy to industrial applications, easy control of process conditions with respect to like product, the advantage that production cost is low, lipid content is high, nutrition is kept, product with stable quality is easily controlled.
The specific embodiment
Following non-limiting example can make the present invention of those of ordinary skill in the art's comprehend, but does not limit the present invention in any way.
The embodiment of the present invention 1～3 sea cucumber used is north stichopus japonicus, and embodiment 4～5 sea cucumber used is leaf melon ginseng, all by commercial sources, buys acquisition.
Lipid content described in the embodiment of the present invention is the detection method detection acquisition by fat in food.
Collagen composition described in the embodiment of the present invention better digest and assimilate effect, be to detect and obtain by inside and outside protein digestibility determination method.
Embodiment 1
1. get fresh and alive sea cucumbers, gill.
2. the sea cucumber after slaughtering is carried out after vacuum packaging, be placed in 50 ℃ of water, keep 80 minutes.
3., after the sea cucumber of step 2 processing is cooling, from vacuum bag, take out.Collect the solution in vacuum bag, after filtration, stand-by.
4. the solution of the sea cucumber obtaining with step 3 machining self thoroughly cleans sea cucumber, removes inedible part.
5. sea cucumber is carried out to vacuum packaging again, be placed in 105 ℃, heat 30 minutes, be packaged as finished product.
This product has retained shape and the color of fresh and alive sea cucumbers, has lipid content high simultaneously, and lipid content 1.3% left and right has the taste of fresh and alive sea cucumbers when edible, and excellent taste, nutritious, tonic effect is obvious, collagen composition better digest and assimilate effect.
Embodiment 2
1. get fresh and alive sea cucumbers, gill.
2. the sea cucumber after slaughtering is carried out after high vacuum packing, be placed in 70 ℃ of water, keep 60 minutes.
3., after the sea cucumber of step 2 processing is cooling, from vacuum bag, take out.Collect the solution in vacuum bag, after filtration, stand-by.
4. the solution of the sea cucumber obtaining with step 3 machining self thoroughly cleans sea cucumber, removes inedible part.
5. sea cucumber is carried out to high vacuum packing again, be placed in 110 ℃, heat 20 minutes, be packaged as finished product.
This product has retained shape and the color of fresh and alive sea cucumbers, has lipid content high simultaneously, and lipid content 1.2% has the taste of fresh and alive sea cucumbers when edible, and excellent taste, nutritious, tonic effect is obvious, collagen composition better digest and assimilate effect.
Embodiment 3
1. get fresh and alive sea cucumbers, gill.
2. the sea cucumber after slaughtering is carried out after high vacuum packing, be placed in 80 ℃ of water, keep 40 minutes.
3., after the sea cucumber of step 2 processing is cooling, from vacuum bag, take out.Collect the solution in vacuum bag, after filtration, stand-by.
4. the solution of the sea cucumber obtaining with step 3 machining self thoroughly cleans sea cucumber, removes inedible part.
5. sea cucumber is carried out to high vacuum packing again, be placed in 115 ℃, heat 17 minutes, be packaged as finished product.
This product has retained shape and the color of fresh and alive sea cucumbers, has lipid content high simultaneously, and lipid content 1.3% has the taste of fresh and alive sea cucumbers when edible, and excellent taste, nutritious, tonic effect is obvious, collagen composition better digest and assimilate effect.
Embodiment 4
1. get fresh and alive sea cucumbers, gill.
2. the sea cucumber after slaughtering is carried out after high vacuum packing, be placed in 90 ℃ of water, keep 30 minutes.
3., after the sea cucumber of step 2 processing is cooling, from vacuum bag, take out.Collect the solution in vacuum bag, after filtration, stand-by.
4. the solution of the sea cucumber obtaining with step 3 machining self thoroughly cleans sea cucumber, removes inedible part.
5. sea cucumber is carried out to high vacuum packing again, be placed in 120 ℃, heat 15 minutes, be packaged as finished product.
This product has retained shape and the color of fresh and alive sea cucumbers, has lipid content high simultaneously, and lipid content 1.2% has the taste of fresh and alive sea cucumbers when edible, and excellent taste, nutritious, tonic effect is obvious, collagen composition better digest and assimilate effect.
Embodiment 5
1. get fresh and alive sea cucumbers, gill.
2. the sea cucumber after slaughtering is carried out after high vacuum packing, be placed in 100 ℃ of water, keep 20 minutes.
3., after the sea cucumber of step 2 processing is cooling, from vacuum bag, take out.Collect the solution in vacuum bag, after filtration, stand-by.
4. the solution of the sea cucumber obtaining with step 3 machining self thoroughly cleans sea cucumber, removes inedible part.
5. sea cucumber is carried out to high vacuum packing again, be placed in 121 ℃, heat 8 minutes, be packaged as finished product.
This product has retained shape and the color of fresh and alive sea cucumbers, has lipid content high simultaneously, and lipid content 1.3% has the taste of fresh and alive sea cucumbers when edible, and excellent taste, nutritious, tonic effect is obvious, collagen composition better digest and assimilate effect.
Claims (5)
1. a preparation method for instant fresh cucumber product, is characterized in that: it comprises following operating procedure:
1. get fresh and alive sea cucumbers, gill; Carry out after vacuum bag packages, be placed in 50～100 ℃ of water, keep 10～80 minutes;
After the sea cucumber of 2. 1. step being processed is cooling, from vacuum bag, take out, collect the solution in vacuum bag, stand-by after filtering;
3. with the solution of the step sea cucumber self that 2. machining obtains, sea cucumber is thoroughly cleaned, removed inedible part;
4. by step 3. gained sea cucumber again to carry out after vacuum bag packages, sterilization be finished product.
2. the preparation method of instant fresh cucumber product as claimed in claim 1, is characterized in that: the kind of described sea cucumber is stichopus japonicus or leaf melon ginseng.
3. the preparation method of instant fresh cucumber product as claimed in claim 1, is characterized in that: the heating-up temperature of described step described in is 1.: be placed in 50～80 ℃ of water, keep 40～80 minutes.
4. the preparation method of instant fresh cucumber product as claimed in claim 1, is characterized in that: the sterilization of described step described in 4., for being placed in 105～121 ℃, heated 8～30 minutes.
5. the instant fresh cucumber product that as claimed in claim 1 prepared by method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410280813.0A CN104013029B (en) | 2014-06-20 | 2014-06-20 | A kind of instant fresh cucumber product and its preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410280813.0A CN104013029B (en) | 2014-06-20 | 2014-06-20 | A kind of instant fresh cucumber product and its preparation method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104013029A true CN104013029A (en) | 2014-09-03 |
| CN104013029B CN104013029B (en) | 2016-06-01 |
Family
ID=51430256
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410280813.0A Active CN104013029B (en) | 2014-06-20 | 2014-06-20 | A kind of instant fresh cucumber product and its preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104013029B (en) |
Citations (6)
| 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 |
| CN101773260A (en) * | 2009-06-30 | 2010-07-14 | 青岛科技大学 | Method for producing collagen-stabilized instant sea cucumbers |
| CN102078011A (en) * | 2010-12-13 | 2011-06-01 | 蓬莱京鲁渔业有限公司 | Method for preparing instant sea cucumber capable of being stored at normal temperature |
| CN103040021A (en) * | 2012-12-29 | 2013-04-17 | 青岛安芙兰生物科技有限公司 | Novel processing technology for instant sea cucumbers |
| CN103070418A (en) * | 2013-01-23 | 2013-05-01 | 大连先先食品有限公司 | Natural sea cucumber and processing method thereof |
| CN103610120A (en) * | 2013-11-22 | 2014-03-05 | 大连爱冬水产食品有限公司 | Preparation method of bottled primary-taste ready-to-eat trepang |
-
2014
- 2014-06-20 CN CN201410280813.0A patent/CN104013029B/en active Active
Patent Citations (6)
| 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 |
| CN101773260A (en) * | 2009-06-30 | 2010-07-14 | 青岛科技大学 | Method for producing collagen-stabilized instant sea cucumbers |
| CN102078011A (en) * | 2010-12-13 | 2011-06-01 | 蓬莱京鲁渔业有限公司 | Method for preparing instant sea cucumber capable of being stored at normal temperature |
| CN103040021A (en) * | 2012-12-29 | 2013-04-17 | 青岛安芙兰生物科技有限公司 | Novel processing technology for instant sea cucumbers |
| CN103070418A (en) * | 2013-01-23 | 2013-05-01 | 大连先先食品有限公司 | Natural sea cucumber and processing method thereof |
| CN103610120A (en) * | 2013-11-22 | 2014-03-05 | 大连爱冬水产食品有限公司 | Preparation method of bottled primary-taste ready-to-eat trepang |
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| Publication number | Publication date |
|---|---|
| CN104013029B (en) | 2016-06-01 |
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