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Paten

  1. Penelusuran Paten Lanjutan
Nomor publikasiCN1957767 B
Jenis publikasiPemberian
Nomor aplikasiCN 200510110561
Tanggal publikasi5 Mei 2010
Tanggal pengajuan21 Nov 2005
Tanggal prioritas21 Nov 2005
Juga dipublikasikan sebagaiCN1957767A
Nomor publikasi200510110561.8, CN 1957767 B, CN 1957767B, CN 200510110561, CN-B-1957767, CN1957767 B, CN1957767B, CN200510110561, CN200510110561.8
Penemu伊兴文, 曲丽, 胡艳娟
Pemohon上海九鲜房食品有限公司
Ekspor KutipanBiBTeX, EndNote, RefMan
Tautan Eksternal:  SIPO, Espacenet
Method for preparing instant sea cucumber
CN 1957767 B
Abstrak
A process for preparing the sea cucumber able to be eaten immediately includes traditionally cooking whole sea cucumber, and physically removing the most of free water.
Klaim(9)  diterjemahkan dari bahasa China
  1. 一种即食海参的制备方法,其特征在于:a.清洗,选取新鲜海参原料,去掉内脏,清除沙石,留下海参的可食部分;b.漂烫,将可食部分海参用沸水进行漂烫处理;c.漂洗,漂烫后的海参用无离子水漂洗;d.烧煮,海参烧煮,将漂洗后的海参进行蒸煮,直至松软为止;e.冷却,将烧煮好的海参在无菌环境下降温冷却;f.脱水,将烧煮好的海参置于高渗溶液中脱水;g.将脱去自由水的海参从高渗溶液中转移出来,吹除表面的自由水,得到含水率在15%~50%即食海参;所述高渗溶液的成份选自允许食用的盐类、允许食用的糖类或允许食用的糖醇类中的一种,或它们任何两种的混合物。 Preparation method of instant sea cucumber, which is characterized by: a clean, fresh sea cucumber raw material selection, disembowelling, removal of sand, leaving the edible part of sea cucumbers; b. Blanching, the edible part of sea cucumber with boiling water bleaching. hot processing;. c rinsing, sea cucumber blanching after rinsing with deionized water;. d cooking, sea cucumber cooking, sea cucumber after rinsing is cooked until soft so far;. e cooling, cooking good sea cucumber cool sterile environment cooling;. f dehydration, will cook good sea cucumber is placed in a hypertonic solution dehydration;. g off free water will be transferred from a hypertonic solution cucumber out, blowing free water surface give moisture content of 15% to 50% instant sea cucumber; hypertonic solution of the selected component allows edible salts, sugars or allowed to eat sugar alcohol consumption allows one, or a mixture of any two of them .
  2. 2. 根据权利要求1所述的一种即食海参的制备方法,其特征在于:所述允许食用的盐类为氯化钠、醋酸钠、氯化钾或柠檬酸钠中的一种。 2. A method for producing instant sea cucumber according to claim 1, wherein: said edible salts to allow sodium chloride, sodium acetate, potassium chloride or sodium citrate in one.
  3. 3. 根据权利要求1所述的一种即食海参的制备方法,其特征在于:所述允许食用的糖类为木糖、果糖、葡萄糖、蔗糖或乳糖中的一种。 3. The method of preparing an instant sea cucumber according to claim 1, wherein: said carbohydrate is xylose consumption allowed, fructose, glucose, sucrose or lactose in one.
  4. 4. 根据权利要求1所述的一种即食海参的制备方法,其特征在于:所述允许食用的糖醇类为丙三醇、赤藓糖醇、木糖醇、乳糖醇或甘露糖醇中的一种。 4. A method for producing instant sea cucumber according to claim 1, wherein: said sugar alcohol is permitted edible glycerol, erythritol, xylitol, lactitol or mannitol a.
  5. 5. 根据权利要求1所述的一种即食海参的制备方法,其特征在于:所述盐类溶液的物质含量的重量比为大于0小于等于65% 。 5. The method for producing an instant sea cucumber as claimed in claim 1, characterized in that: the weight of the material content of the salt solution ratio is greater than 0 and less than equal to 65%.
  6. 6. 根据权利要求1所述的一种即食海参的制备方法,其特征在于:所述糖类溶液的物质含量的重量比为大于0小于等于51%。 6. The method for producing an instant sea cucumber as claimed in claim 1, characterized in that: the weight of the material content of the sugar solution ratio is greater than 0 and less than equal to 51%.
  7. 7. 根据权利要求1所述的一种即食海参的制备方法,其特征在于:所述糖醇类溶液的物质含量的重量比为大于0小于等于80%。 7. The method for producing an instant sea cucumber as claimed in claim 1, characterized in that: the weight of the material content of the sugar alcohol solution ratio is greater than 0 and less than equal to 80%.
  8. 8. 根据权利要求1至7中任一种所述的一种即食海参的制备方法,其特征在于:所述漂烫时间为2-10分钟。 8. The method of preparation of any kind of instant sea cucumber claimed in claim 1-7, characterized in that: the blanching time is 2-10 minutes.
  9. 9. 根据权利要求1所述的一种即食海参的制备方法,其特征在于;所述烧煮方法为蒸汽蒸煮或沸水烧煮或高压水煮。 9. A method for producing instant sea cucumber according to claim 1, characterized in that; said cooking is steam cooking method or cooking in boiling water or high boiling.
Deskripsi  diterjemahkan dari bahasa China

一种即食海参的制备方法 Preparation method of instant sea cucumber

技术领域 Technical Field

[0001] 本发明涉及食品加工方法,尤其是涉及在农产品加工中,即食海参制备的加工方法。 [0001] The present invention relates to a food processing method, and more particularly in the agro-processing and processing method, the instant sea cucumber prepared.

技术背景 BACKGROUND

[0002] 海参属于无脊椎动物门类中的棘皮动物。 [0002] The invertebrate phyla cucumber echinoderms. 体色多呈褐色,略带绿色,背部长有肉剌,它们栖息在海底,有夏眠现象。 Body color mostly brown, greenish back minister meat assassination, they live in the sea, there is the phenomenon of aestivation.

[0003] 海参是一种海味珍馐,具有极高的营养价值。 [0003] The sea cucumber is a seafood delicacy, with a high nutritional value. 它含有很高的胶质,香软润滑,口感酥脆,是一种以不含胆固醇且脂肪含量低的动物性高蛋白食品。 It contains a high pectin, savory lubrication, crisp taste, is a kind of cholesterol-free and low-fat animal protein foods.

[0004] 海参还是名贵滋补品,具有多种药用价值。 [0004] cucumber or valuable supplements, with a variety of medicinal value. 具有滋阴补血,健阴调经,养胎利产的功能。 Yin and blood, Yin Jian menstruation, child care benefit production function. 由于它具有高蛋白,低脂肪,含铁高,不含胆固醇,且富含多种氨基酸和硫酸软骨素的特点,所以又是预防和治疗高血压和冠心病的良药。 Because of its high protein, low fat, high iron, cholesterol, and rich in amino acids and chondroitin sulfate characteristics, it is also the prevention and treatment of hypertension and coronary heart disease medicine.

[0005] 由于鲜活海参体内含有的生物酶,使海参很难离水长途运输。 [0005] Since the enzymes contained in the fresh sea cucumber, sea cucumber is difficult to make long-distance transport from the water. 全球约90%渔获的海参加工制成各式干制品,以供市场消费。 Approximately 90% of the global catch of sea cucumber processing into a variety of dry products, for the consumer market. 商品海参一般是由海参加工而成的干参;商品参也有以干参经水浸泡、软化、脱盐、漂去各种异物至充分膨胀的"水分参"销售。 Goods processed sea cucumber is usually made by a sea cucumber dried ginseng; ginseng merchandise but also to stem the Senate by the water soaking, softening, desalination, drift to a variety of foreign matter to the full expansion of "water ginseng" sales. 海参的可食部分虽然为100%,但在干制加工过程中,除去了内脏,经过蒸煮、浸泡、日晒等过程,营养成分部分被破坏、流失。 Although the edible part of the sea cucumber is 100%, but in the drying process, the removal of organs, after cooking, soaking, sun and other process nutrients partially destroyed, lost. 而时下不法商贩常以碱、甲醛来发海参,以縮短水发时间,增加水发海参的持水量,这种办法不但破坏了海参中的有益成分,而且严重危害消费者的健康。 And nowadays often unscrupulous traders base, formaldehyde to sea cucumber, water to reduce development time, increase the water holding capacity of sea cucumber, sea cucumber such an approach will not only destroy the beneficial ingredients, but also seriously endanger the health of consumers. [0006] 捕捞的鲜海参,目前加工制品有速冻海参、盐腌海参、盐渍海参、干海参等。 [0006] fishing fresh sea cucumbers, sea cucumber currently processing products are frozen, salted cucumber, salted cucumber, dried sea cucumbers. 这一类海参制品是半成品,需再经浸泡、烧煮加工方可食用。 Sea cucumber is a semi-finished products in this category should be subject to soaking, cooking and processing before consumption.

[0007] 传统上,海参经烧煮达到松软可食时,又嫩又滑,用叉用筷,食用很是不方便。 When the [0007] Traditionally, soft edible sea cucumber reached by cooking, tender and smooth, with a fork with chopsticks, food was very inconvenient. 且因含水率较高,保存很不方便。 And because of the higher water content, save inconvenient.

[0008] 将鲜海参加工成即食海参,这样既能给人们提供方便、安全的食用产品,又能满足人们对海参的不同需求。 [0008] The processing of fresh sea cucumbers into instant sea cucumber, which not only provide people with convenient and safe food products, but also to meet the needs of people of different sea cucumber. 这种设想已成为人们关心的研究课题。 This vision has become concerned about the research topic.

发明内容 DISCLOSURE

[0009] 本发明的目的是提供一种卫生、方便、即食的海参制品。 [0009] The object of the present invention is to provide a sanitary, convenient, ready to eat sea cucumber products. 这种即食海参不同于市场目前的各种海参制品。 This instant sea cucumber differs from the market a variety of sea cucumber products. 这种即食海参无须二次加工,打开包装即食;即食海参制品不是用酸、碱、氧化剂、还原剂等化学手段,也不是海参的某种有效成份提取,而是整只海参完整形体不被破坏,用的是物理学方法,保证了即食海参全营养的特性。 This instant sea cucumber without secondary processing, to open the package instant; instant sea cucumber products not with an acid, alkali, oxidizing agent, reducing agents and other chemical means, nor is it certain active ingredients cucumber extract, cucumber complete whole body but not destroyed , using physics methods to ensure that the characteristics of the instant sea cucumber whole nutrition. 这种即食海参加工,首先是清肠除沙、烧煮至蛋白质二级变性,使其松软可食,再用物理学方法除去大部分自由水, 使其质地硬实,达到糯软可口,且可长期保存的目的。 This instant sea cucumber processing, first bowel to remove sediment, cooking to protein secondary degeneration, making it soft and edible, then physical methods to remove most of the free water to texture hard, achieve waxy soft and delicious, and can be long-term preservation purposes.

[0010] 所谓物理学方法即是运用物理学中渗透压理论,将海参置于高渗透压液体中,海 [0010] That is to use so-called physical methods of the osmotic theory of physics, the sea cucumber in a high osmotic pressure liquid, sea

参中自由水自动进入高渗溶液,从而达到海参脱水、制品质地硬实的目的。 Participate in the free water automatically hypertonic solution, so as to achieve cucumber dehydrated products texture Hard purposes.

[0011] 本发明是这样实现的,即食海参制备方法,其特征在于; [0011] The present invention is achieved, instant sea cucumber production method, wherein;

[0012] a.清洗,选取新鲜海参原料,去掉内脏,清除沙石,留下海参的可食部分;[0013] b.漂烫,将可食部分食海参用沸水进行漂烫处理,蛋白质一级变性,海参个体形体 . [0012] a clean, fresh sea cucumber raw material selection, disembowelling, removal of sand, leaving the edible part of sea cucumbers; [0013] b blanching, the edible part edible sea cucumber with boiling water to blanch, a protein. level variability, sea cucumbers individual body

没有縮小,但质地变硬,原柔软滑感消失; He did not shrink, but the texture is hard, soft, smooth feel of the original disappeared;

[0014] c.漂洗,漂烫后的海参反复用无离子水漂洗; . [0014] c rinsing, sea cucumber blanching after repeated rinsing with deionized water;

[0015] d.海参烧煮,将漂洗后的海参进行烧煮,实现蛋白质的二次变性,海参变得松软、 不耐咬啃、入口即酥; [0015] d Sea cucumber cooking, sea cucumber were rinsed cooking, to achieve the second denaturation of proteins, cucumber becomes soft, impatient bite bite, entrance crisp.;

[0016] e.冷却,蒸煮好的海参在无菌环境下降温冷却; . [0016] e was cooled, cooling sea cucumber cooking good cooling in a sterile environment;

[0017] f.将蒸煮好的海参置于高渗溶液中脱水,在渗透压的作用下,海参中的自由水进入高渗溶液中,实现了蒸熟海参中自由水的转移,此时海参收縮,个体变小; [0018] g.将脱去自由水的海参从高渗溶液中转移出来,用干燥的热风吹除表面的自由水,得到含水率在15〜50%的即食海参; [0017] f. The good cooking cucumber into hypertonic solution, dehydrated under the action of osmotic pressure, sea cucumber free water into the hypertonic solution to achieve the steamed sea cucumber transferred free water, then cucumber shrink, individual smaller;. [0018] g will be off free water sea cucumber transferred from hypertonic solution, with dry hot air in addition to the surface of free water, get 15 to 50 percent moisture content in instant sea cucumber;

[0019] 所述高渗溶液的成份选自允许食用的盐类、允许食用的糖类或允许食用的糖醇类中的一种,或它们任何两种的混合物。 [0019] The selected component hypertonic solution allows edible salts, sugars or allowed to eat sugar alcohol consumption allows one, or a mixture of any two of them.

[0020] 所述允许食用的盐类为氯化钠、醋酸钠、氯化钾或柠檬酸钠中的一种。 [0020] Allow edible salt is sodium chloride, sodium acetate, potassium chloride or sodium citrate one said.

[0021] 所述允许食用的糖类为木糖、果糖、葡萄糖、蔗糖或乳糖中的一种。 [0021] The edible saccharide is allowed xylose, fructose, glucose, sucrose or lactose in one.

[0022] 所述允许食用的糖醇类为丙三醇、赤藓糖醇、木糖醇、乳糖醇或甘露糖醇中的一种。 [0022] allowed to eat the sugar alcohol is glycerol, erythritol, xylitol, mannitol, lactitol or in kind.

[0023] 所述盐类溶液的物质含量的重量比为0〜65% 。 [0023] The weight of the material content of the salt solution ratio of 0~65%. [0024] 所述糖类溶液的物质含量的重量比为0〜51%。 [0024] The material content of the sugar solution weight ratio of 0~51%. [0025] 所述糖醇类溶液的物质含量的重量比为0〜80% 。 [0025] The weight of the material content of the sugar alcohol solution ratio of 0~80%. [0026] 所述漂烫时间为2-10分钟。 [0026] The blanching time is 2-10 minutes.

[0027] 所述烧煮方法为蒸汽蒸煮或沸水烧煮或高压水煮。 [0027] The method of steam cooking cooking or boiling water boiled cooking or high pressure.

[0028] 本发明的有益效果,将海参经烧煮、通过运用物理学改变渗透压脱去自由水的方法,是以传统的食品加工理念得到的即食海参制品,保留了海参完全的营养素没有化学改性,符合中国人食用海参的习惯。 [0028] The beneficial effects of the present invention, the sea cucumber cooking, through the use of physics to change the osmotic pressure off the free water method, based on the traditional concept of food processing products obtained instant sea cucumber, sea cucumber preserves nutrients completely without chemical modified, in line with the Chinese habit of eating cucumber.

具体实施例 Specific Example

[0029] 实施例中,物料使用按重量百分比计[0030] 实施例1 [0029] embodiment, use of materials as a percentage of weight [0030] Example 1

[0031] 取一定量新鲜的海参,进行如下加工: [0031] A certain amount of fresh sea cucumber, the following process:

[0032] a.去掉不可食部分,从头部开始,沿腹部方向,破腹至个体二分之一,除去内脏,清除砂石,得到无内脏、无砂石杂质的海参; . [0032] a remove inedible parts, starting from the head, along the abdomen direction, cesarean section to one individual half, remove the internal organs, clear sand, get no guts, no sea cucumber sand impurities;

[0033] b.无内脏、无砂石杂质的海参用无菌、净化水漂洗4〜5遍,得到无内脏、无砂石杂质的干净海参; . [0033] b no guts, no sand impurities sea cucumber with sterile, purified water rinse 4 to 5 times, get no guts, no impurities, clean sand sea cucumber;

[0034] c.将无内脏、无砂石杂质的干净海参用沸水漂烫三分钟,蛋白质一级变性,取出立即投入常温、净化的无菌水中,得到质地坚挺、硬实、个体没有縮小的即食海参半成品,原柔软滑感消失; [0034] c. Will no guts, no sand and clean sea cucumber impurities with boiling water blanching three minutes, a protein denaturation, remove immediately put at room temperature, sterile purified water to obtain a firm texture, hard, an individual does not reduce the instant sea cucumber semi-finished products, the original soft slippery sensation disappeared;

[0035] d.将即食海参半成品入笼屉,用常压蒸汽蒸煮IIO分钟,煮到松软为止,此时蛋白质二次变性,海参变得松软、不耐咬啃、入口即酥; . [0035] d will Longti instant sea cucumber into semi-finished products, with atmospheric steam cooking IIO minutes, cook until soft, at which point the second protein denaturation, sea cucumbers become soft, impatient bite bite, entrance crisp;

[0036] e.取出蒸煮好的即食海参半成品,在无菌房间,用流动的空气冷却,除去表面水 [0036] e. Remove the cooked instant sea cucumber good semi-finished products, in a sterile room, with the flow of cooling air to remove surface water

4分、降至常温; 4 points, down to room temperature;

[0037] f.本例使用的高渗溶液为盐溶液;以水:柠檬酸钠的重量比为35 : 65的比例配置成高渗溶液; [0037] f hypertonic solution used in this embodiment is a salt solution; water: sodium citrate weight ratio of 35: 65 is configured to proportion hypertonic solution;

[0038] g.将处理好的海参,按高渗溶液:海参的重量比为2 : 1的比例混合浸泡1个小时,在渗透压的作用下,海参中的自由水进入高渗溶液中,实现了蒸熟海参中自由水的转移,此时海参收縮,个体变小; . [0038] g sends the processed sea cucumber, press hypertonic solution: sea cucumber weight ratio of 2: 1 mixture soak for one hour, in the role of osmotic pressure, sea cucumber free water into the hypertonic solution, realized steamed sea cucumber transferred free water, sea cucumber shrink this time, the individual becomes smaller;

[0039] h.取出,无菌环境下用流动的干燥空气除去表面水分,得到含水率40〜45 %的即食海参; . [0039] h removed under sterile conditions with a flow of dry air to remove surface moisture, the moisture content of 40~45 percent get instant sea cucumber;

[0040] i.充氮包装。 [0040] i. Nitrogen packaging. [0041] 实施例2 [0041] Example 2

[0042] 取一定量新鲜的海参,进行如下加工: [0042] A certain amount of fresh sea cucumber, the following process:

[0043] a.去掉不可食部分,从头部开始,沿腹部方向,破腹至个体二分之一,除去内脏,清除砂石,得到无内脏、无砂石杂质的海参; . [0043] a remove inedible parts, starting from the head, along the abdomen direction, cesarean section to one individual half, remove the internal organs, clear sand, get no guts, no sea cucumber sand impurities;

[0044] b.无内脏、无砂石杂质的海参用无菌、净化水漂洗4〜5遍,得到无内脏、无砂石杂质的干净海参; . [0044] b no guts, no sand impurities sea cucumber with sterile, purified water rinse 4 to 5 times, get no guts, no impurities, clean sand sea cucumber;

[0045] c.将无内脏、无砂石杂质的干净海参用沸水漂烫三分钟,取出立即投入常温、净化 [0045] c. Will no guts, no sand and clean sea cucumber impurities with boiling water blanching three minutes, remove immediately put at room temperature, purify

的无菌水中,得到坚挺、硬实、个体没有縮小的即食海参半成品; Sterile water to give a strong, hard, no narrowing of instant sea cucumber individual semi-finished products;

[0046] d.将即食海参半成品入笼屉,用常压蒸汽蒸煮110分钟,煮到松软为止; . [0046] d will Longti instant sea cucumber into semi-finished products, cooking 110 minutes with atmospheric steam, cook until soft so far;

[0047] e.取出蒸煮好的即食海参半成品,在无菌房间,用流动的空气冷却,除去表面水 [0047] e. Remove the cooked instant sea cucumber good semi-finished products, in a sterile room, with the flow of cooling air to remove surface water

分,降至常温; Points, down to room temperature;

[0048] f.本例使用的高渗溶液为糖溶液。 [0048] f. Hypertonic solution used in this example is a sugar solution. 按水:葡萄糖的重量比为50 : 50的比例配置高渗溶液。 By water: glucose weight ratio of 50: 50 ratio configuration hypertonic solution.

[0049] g.将处理好的海参置于高渗溶液中,按高渗溶液与海参的比例为2 : l的比例混 . [0049] g sends the processed sea cucumber into hypertonic solution, and sea cucumbers by hypertonic solution ratio of 2: l ratio mix

合浸泡1个小时,取出,无菌环境下用流动的干燥空气除去表面水分,得到含水率45〜50% Close soak 1 hour, remove surface moisture is removed under sterile conditions with a flow of dry air to give the water content 45~50%

的即食海参; To-eat sea cucumbers;

[0050] h.充氮包装。 [0050] h. Nitrogen packaging.

[0051] 实施例3 [0051] Example 3

[0052] 取一定量新鲜的海参,进行如下加工: [0052] A certain amount of fresh sea cucumber, the following process:

[0053] a.去掉不可食部分,从头部开始,沿腹部方向,破腹至个体二分之一,除去内脏,清除砂石,得到无内脏、无砂石杂质的海参; . [0053] a remove inedible parts, starting from the head, along the abdomen direction, cesarean section to one individual half, remove the internal organs, clear sand, get no guts, no sea cucumber sand impurities;

[0054] b.无内脏、无砂石杂质的海参用无菌、净化水漂洗4〜5遍,得到无内脏、无砂石杂质的干净海参; . [0054] b no guts, no sand impurities sea cucumber with sterile, purified water rinse 4 to 5 times, get no guts, no impurities, clean sand sea cucumber;

[0055] c.将无内脏、无砂石杂质的干净海参用沸水漂烫三分钟,取出立即投入常温、净化 [0055] c. Will no guts, no sand and clean sea cucumber impurities with boiling water blanching three minutes, remove immediately put at room temperature, purify

的无菌水中,得到坚挺、硬实、个体没有縮小的即食海参半成品; Sterile water to give a strong, hard, no narrowing of instant sea cucumber individual semi-finished products;

[0056] d.将即食海参半成品入笼屉,用常压蒸汽蒸煮110分钟,煮到松软为止; . [0056] d will Longti instant sea cucumber into semi-finished products, cooking 110 minutes with atmospheric steam, cook until soft so far;

[0057] e.取出蒸煮好的即食海参半成品,在无菌房间,用流动的空气冷却,除去表面水 [0057] e. Remove the cooked instant sea cucumber good semi-finished products, in a sterile room, with the flow of cooling air to remove surface water

分,降至常温; Points, down to room temperature;

[0058] f.本例使用的高渗溶液为糖醇溶液。 [0058] f. Hypertonic solution used in this example is a sugar alcohol solution. 按水:丙三醇的重量配比为20 : 80的比例配置高渗溶液若干。 By water: glycerin weight ratio of 20: 80, number of hypertonic solution configuration.

5[0059] g.处理好的海参按高渗溶液:海参为2 : i的比例混合浸泡i个小时,取出,无菌 5 [0059] g Handled by a hypertonic solution cucumber: cucumber 2: mixing ratio i i soak hours, remove, sterile

环境下用流动的干燥空气除去表面水分,得到含水率15〜20%的即食海参; [0060] h.充氮包装。 Ambient removing surface moisture flowing dry air to give 15 ~ 20% moisture content of instant sea cucumber; [0060] h nitrogen packing. [0061] 实施例4 [0061] Example 4

[0062] 取一定量新鲜的海参,进行如下加工: [0062] A certain amount of fresh sea cucumber, the following process:

[0063] a.去掉不可食部分,从头开始,沿腹部方向,破腹至个体二分之一,除去内脏,清除砂石,得到无内脏、无砂石杂质的海参; . [0063] a remove inedible parts, starting from scratch, the direction along the abdomen, cesarean section to one individual half, remove the internal organs, clear sand, get no guts, no sea cucumber sand impurities;

[0064] b.无内脏、无砂石杂质的海参用无菌、净化水漂洗4〜5遍,得到无内脏、无砂石杂质的干净海参; . [0064] b no guts, no sand impurities sea cucumber with sterile, purified water rinse 4 to 5 times, get no guts, no impurities, clean sand sea cucumber;

[0065] c.将无内脏、无砂石杂质的干净海参用沸水漂烫三分钟,取出立即投入常温、净化 [0065] c. Will no guts, no sand and clean sea cucumber impurities with boiling water blanching three minutes, remove immediately put at room temperature, purify

的无菌水中,得到坚挺、硬实、个体没有縮小的即食海参半成品; Sterile water to give a strong, hard, no narrowing of instant sea cucumber individual semi-finished products;

[0066] d.将即食海参半成品入笼屉,用常压沸水烧煮100分钟,煮到松软为止; . [0066] d will Longti instant sea cucumber into semi-finished products, cooking 100 minutes with atmospheric boiling water, and cook until soft so far;

[0067] e.取出蒸煮好的即食海参半成品,在无菌房间,用流动的空气冷却,除去表面水 [0067] e. Remove the cooked instant sea cucumber good semi-finished products, in a sterile room, with the flow of cooling air to remove surface water

分,降至常温; Points, down to room temperature;

[0068] f.本例使用的高渗溶液为盐、糖混合溶液,按盐类中氯化钠与糖类中的乳糖的重 [0068] f. Hypertonic solution used in this case, salt, sugar mixed solution of sodium chloride salt and sugar according to lactose weight

量配比为50 : 50配制。 Volume ratio of 50: 50 formulated. 按水:盐、糖混合溶液为40 : 60的重量比配置高渗溶液。 By water: salt, sugar mixed solution of 40: 60 weight ratio configuration hypertonic solution. [0069] g.将处理好的海参按高渗溶液:海参为2 : i的比例混合浸泡i个小时,取出,无 . [0069] g sends the processed sea cucumber by hypertonic solution: sea cucumber is 2: 1 ratio i i mix soak hours, remove, no

菌环境下用流动的干燥空气除去表面水分,得到含水率25〜30%的即食海参; [0070] h.充氮包装。 By removing bacteria environment of dry air flowing surface water to obtain moisture 25~30% of instant sea cucumber; [0070] h nitrogen packing. [0071] 实施例5 [0071] Example 5

[0072] 取一定量新鲜的海参,进行如下加工: [0072] A certain amount of fresh sea cucumber, the following process:

[0073] a.去掉不可食部分,从头部开始,沿腹部方向,破腹至个体二分之一,除去内脏,清除砂石,得到无内脏、无砂石杂质的海参; . [0073] a remove inedible parts, starting from the head, along the abdomen direction, cesarean section to one individual half, remove the internal organs, clear sand, get no guts, no sea cucumber sand impurities;

[0074] b.无内脏、无砂石杂质的海参用无菌、净化水漂洗4〜5遍,得到无内脏、无砂石杂质的干净海参; . [0074] b no guts, no sand impurities sea cucumber with sterile, purified water rinse 4 to 5 times, get no guts, no impurities, clean sand sea cucumber;

[0075] c.将无内脏、无砂石杂质的干净海参用沸水漂烫三分钟,取出立即投入常温、净化 [0075] c. Will no guts, no sand and clean sea cucumber impurities with boiling water blanching three minutes, remove immediately put at room temperature, purify

的无菌水中,得到坚挺、硬实、个体没有縮小的即食海参半成品; Sterile water to give a strong, hard, no narrowing of instant sea cucumber individual semi-finished products;

[0076] d.将即食海参半成品入笼屉,用常压沸水烧煮100分钟,煮到松软为止; . [0076] d will Longti instant sea cucumber into semi-finished products, cooking 100 minutes with atmospheric boiling water, and cook until soft so far;

[0077] e.取出蒸煮好的即食海参半成品,在无菌房间,用流动的空气冷却,除去表面水 [0077] e. Remove the cooked instant sea cucumber good semi-finished products, in a sterile room, with the flow of cooling air to remove surface water

分,降至常温; Points, down to room temperature;

[0078] f.本例使用的高渗溶液为盐、糖醇混合溶液,盐(氯化钾):糖醇(木糖醇)比例 . [0078] f hypertonic solution used in this example as salt, sugar alcohol mixed solution, salt (potassium chloride): sugar alcohols (xylitol) ratio

为20 : 80。 20: 80 按水:盐+糖醇比例为50 : 50的比例配置高渗溶液若干。 By water: salt + sugar alcohol ratio of 50: 50 ratio of number of hypertonic solution configuration.

[0079] g.将处理好的海参按高渗液:海参为2 : i的比例混合浸泡i个小时,取出,无菌 . [0079] g will be handled well by hypertonic sea cucumber: cucumber is 2: 1 ratio i i mix soak hours, remove, sterile

环境下用流动的干燥空气除去表面水分,得到含水率35〜40%的即食海参; [0080] h.充氮包装。 Ambient removing surface moisture flowing dry air to give the water content of 35~40% instant sea cucumber; [0080] h nitrogen packing. [0081] 实施例6 [0081] Example 6

[0082] 取一定量新鲜的海参,进行如下加工: [0082] A certain amount of fresh sea cucumber, the following process:

[0083] a.去掉不可食部分,从头部开始,沿腹部方向,破腹至个体二分之一,除去内脏,清除砂石,得到无内脏、无砂石杂质的海参; . [0083] a remove inedible parts, starting from the head, along the abdomen direction, cesarean section to one individual half, remove the internal organs, clear sand, get no guts, no sea cucumber sand impurities;

6[0084] b.无内脏、无砂石杂质的海参用无菌、净化水漂洗4〜5遍,得到无内脏、无砂石杂质的干净海参; . 6 [0084] b no guts, no sand impurities sea cucumber with sterile, purified water rinse 4 to 5 times, get no guts, no impurities, clean sand sea cucumber;

[0085] c.将无内脏、无砂石杂质的干净海参用沸水漂烫三分钟,取出立即投入常温、净化 [0085] c. Will no guts, no sand and clean sea cucumber impurities with boiling water blanching three minutes, remove immediately put at room temperature, purify

的无菌水中,得到坚挺、硬实、个体没有縮小的即食海参半成品,降至常温; Sterile water to give a strong, hard, no narrowing of instant sea cucumber individual semi-finished products, down to room temperature;

[0086] d.将即食海参半成品入笼屉,用常压沸水烧煮100分钟,煮到松软为止; . [0086] d will Longti instant sea cucumber into semi-finished products, cooking 100 minutes with atmospheric boiling water, and cook until soft so far;

[0087] e.取出蒸煮好的即食海参半成品,在无菌房间,用流动的空气冷却,除去表面水 [0087] e. Remove the cooked instant sea cucumber good semi-finished products, in a sterile room, with the flow of cooling air to remove surface water

分; Points;

[OOSS] f.本例使用的高渗溶液为糖、糖醇混合溶液,糖(木糖):醇(甘油)比例为25 : 75。 . [OOSS] f hypertonic solution used in this example is a sugar, sugar alcohol mixed solution, sugars (xylose): alcohol (glycerol) ratio of 25: 75. 按水:糖醇比例为55 : 45的比例配置高渗溶液若干。 By water: sugar alcohol ratio of 55: 45 ratio of number of hypertonic solution configuration.

[0089] g.将e.处理好的海参按高渗液:海参为2 : 1的比例混合浸泡1个小时,取出, 无菌环境下用流动的干燥空气除去表面水分,得到含水率20〜25%的即食海参; [0090] j.充氮包装。 .. [0089] g to e handled well by hypertonic sea cucumber: cucumber is 2: 1 mixture soak for 1 hour, remove surface moisture is removed under sterile conditions with a flow of dry air to give the water content 20~ 25% of instant sea cucumber;. [0090] j nitrogen packaging. [0091] 实施例7 [0091] Example 7

[0092] 取一定量新鲜的海参,进行如下加工: [0092] A certain amount of fresh sea cucumber, the following process:

[0093] a.去掉不可食部分,从头部开始,沿腹部方向,破腹至个体二分之一,除去内脏,清除砂石,得到无内脏、无砂石杂质的海参; . [0093] a remove inedible parts, starting from the head, along the abdomen direction, cesarean section to one individual half, remove the internal organs, clear sand, get no guts, no sea cucumber sand impurities;

[0094] b.无内脏、无砂石杂质的海参用无菌、净化水漂洗4〜5遍,得到无内脏、无砂石杂质的干净海参; . [0094] b no guts, no sand impurities sea cucumber with sterile, purified water rinse 4 to 5 times, get no guts, no impurities, clean sand sea cucumber;

[0095] c.将无内脏、无砂石杂质的干净海参用沸水漂烫三分钟,取出立即投入常温、净化 [0095] c. Will no guts, no sand and clean sea cucumber impurities with boiling water blanching three minutes, remove immediately put at room temperature, purify

的无菌水中,得到坚挺、硬实、个体没有縮小的即食海参半成品,降至常温; Sterile water to give a strong, hard, no narrowing of instant sea cucumber individual semi-finished products, down to room temperature;

[0096] d.将即食海参半成品用压力为0. 5kg的压力锅蒸煮15分钟,达到松软状态; [0096] d the instant sea cucumber semi-finished products to 0. 5kg pressure cooker cooking 15 minutes, to the soft state;

[0097] e.取出蒸煮好的即食海参半成品,在无菌房间,用流动的空气冷却,除去表面水 [0097] e. Remove the cooked instant sea cucumber good semi-finished products, in a sterile room, with the flow of cooling air to remove surface water

分; Points;

[0098] f.本例使用的高渗溶液为盐、糖醇混合溶液,柠檬酸钠:木糖醇比例为65 : 35。 . [0098] f hypertonic solution used in this example as salt, sugar alcohol mixed solution, sodium citrate: Xylitol ratio of 65: 35. 按水:糖醇比例为55 : 45的比例配置高渗溶液若干。 By water: sugar alcohol ratio of 55: 45 ratio of number of hypertonic solution configuration.

[0099] g.将处理好的海参按高渗液:海参为2 : i的比例混合浸泡i个小时,取出,无菌 . [0099] g will be handled well by hypertonic sea cucumber: cucumber is 2: 1 ratio i i mix soak hours, remove, sterile

环境下用流动的干燥空气除去表面水分,得到含水率40〜45%的即食海参; [0100] j.充氮包装。 Ambient removing surface moisture flowing dry air to give the water content of 40~45% instant sea cucumber;. [0100] j nitrogen packaging. [0101] 实施例8 [0101] Example 8

[0102] 取一定量新鲜的海参,进行如下加工: [0102] A certain amount of fresh sea cucumber, the following process:

[0103] a.去掉不可食部分,从头部开始,沿腹部方向,破腹至个体二分之一,除去内脏,清除砂石,得到无内脏、无砂石杂质的海参; . [0103] a remove inedible parts, starting from the head, along the abdomen direction, cesarean section to one individual half, remove the internal organs, clear sand, get no guts, no sea cucumber sand impurities;

[0104] b.无内脏、无砂石杂质的海参用无菌、净化水漂洗4〜5遍,得到无内脏、无砂石杂质的干净海参; . [0104] b no guts, no sand impurities sea cucumber with sterile, purified water rinse 4 to 5 times, get no guts, no impurities, clean sand sea cucumber;

[0105] c.将无内脏、无砂石杂质的干净海参用沸水漂烫三分钟,取出立即投入常温、净化 [0105] c. Will no guts, no sand and clean sea cucumber impurities with boiling water blanching three minutes, remove immediately put at room temperature, purify

的无菌水中,得到坚挺、硬实、个体没有縮小的即食海参半成品,降至常温; Sterile water to give a strong, hard, no narrowing of instant sea cucumber individual semi-finished products, down to room temperature;

[owe] d.将即食海参半成品用压力为0. 5kg的压力锅蒸煮15分钟,松软为止; [Owe] d the instant sea cucumber semi-finished products to 0. 5kg pressure cooker cooking 15 minutes, till soft.;

[0107] e.取出蒸煮好的即食海参半成品,在无菌房间,用流动的空气冷却,除去表面水 [0107] e. Remove the cooked instant sea cucumber good semi-finished products, in a sterile room, with the flow of cooling air to remove surface water

分; Points;

7[0108] f.本例使用的高渗溶液为盐、糖醇混合溶液,醋酸钠:赤藓糖醇比例为40 : 20。 . 7 [0108] f hypertonic solution used in this example as salt, sugar alcohol mixed solution, sodium acetate: erythritol ratio of 40: 20. 按水:糖醇比例为50 : 50的比例配置高渗溶液若干。 By water: sugar alcohol ratio of 50: 50 ratio of number of hypertonic solution configuration.

[oio9] g.处理好的海参按高渗液:海参为2 : i的比例混合浸泡i个小时,取出,无菌环 [Oio9] g Handled by hypertonic sea cucumber: cucumber 2: mixing ratio i i soak hours, remove sterile loop

境下用流动的干燥空气除去表面水分,得到含水率30〜35%的即食海参; [0110] j.充氮包装。 Under the environment with the flow of dry air to remove surface moisture, the moisture content of 30~35 percent get instant sea cucumber;. [0110] j nitrogen packaging.

Kutipan Paten
Paten yang DirujukTanggal pengajuan Tanggal publikasi Pemohon Judul
CN1247037A7 Sep 199815 Mar 2000孙方洪Sea cucumber product and its production method
CN1475158A15 Ags 200218 Feb 2004大连轻工业学院Instant sea cucumbus food and its preparation method
CN1559295A8 Mar 20045 Jan 2005冷福臻Method for processing sea cucumbers
CN1663463A3 Mar 20047 Sep 2005山东好当家海洋发展股份有限公司Method for processing instant fresh sea cucumber
Klasifikasi
Klasifikasi InternasionalA23L17/50
Peristiwa Hukum
TanggalKodePeristiwaDeskripsi
9 Mei 2007C06Publication
4 Jul 2007C10Entry into substantive examination
30 Des 2009ASSSuccession or assignment of patent right
Owner name: SHANGHAI JIUXIANFANG FOOD CO., LTD.
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Owner name: DALIAN XIANBOSHI FOOD CO., LTD.
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