Method for producing collagen-stabilized instant sea cucumbers

A collagen and production method technology, applied in food preparation, food science, food preservation, etc., can solve the problems of sea cucumber flavor change, nutrition and bioactive components loss, etc., and achieve the effect of long shelf life, convenient portability, and soft texture

Active Publication Date: 2014-03-12
QINGDAO UNIV OF SCI & TECH +1
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  • Abstract
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Problems solved by technology

However, because sea cucumber is a kind of marine organism with strong self-dissolving ability, the processing technology of sea cucumber has been using the traditional drying method for its circulation in the sales chain for nearly a hundred years. In recent years, there are also ready-to-eat sea cucumber interviews. Some ready-to-eat sea cucumbers flooding the market are processed by drying sea cucumbers or directly soaking dried sea cucumbers. Due to the loss of a large amount of nutrients and bioactive components during the processing and soaking process, and the change of sea cucumber flavor, it has been in the " The passive consumption state of "good gift"

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0017] Take 10kg of freshly cultured sea cucumbers, with an average of 7-8 heads of 1kg, clean them, cut them open from the middle along the direction of the anus with scissors, remove the internal organs thoroughly, wash with water and drain the surface water, boil in boiling water for 15 minutes, and cool quickly. Remove surface moisture to obtain sea cucumber body wall. Add the sea cucumber body wall into the neutral water-soluble chitosan solution containing 1mg / ml according to the ratio of 1:10, vacuum impregnate for 5 hours, and the vacuum degree is 100Pa, remove the vacuum, take out and drain the water, and then mix according to the ratio of 1:10 Add the proportion to the transglutaminase solution and soak overnight at 4-15°C, take it out, wash and remove the surface moisture, fully mix with the seasoning solution at a ratio of 1:10, soak for 5-30 minutes, and remove the seasoning solution . In order to maintain the quality and shape of sea cucumbers, vacuum gas replac...

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Abstract

The invention discloses a method for producing collagen-stabilized instant sea cucumbers, which includes the following steps: (a) disemboweling, washing and precooking of sea cucumbers; (b) vacuum impregnation in neutral water-soluble chitosan solution and curing in transglutaminase solution; (c) seasoning; (d) vacuum nitrogen-filled packaging; (e) high-pressure steam sterilization. The produced sea cucumber has the following two characteristics: (1) besides the original nutrition and bioactive ingredients, the sea cucumber also has good sea cucumber flavor and tissue structure, that is, the sea cucumber is delicious food and can protect health; (2) since the collagen is stable, the storage period is long, one year under the condition of 0 DEG C to 4 DEG C and three months under the condition of room temperature. Consequently, the sea cucumber is highly popular with consumers.

Description

technical field [0001] The invention relates to a production method of instant sea cucumbers with stable collagen, in particular to the production methods of sea cucumbers, and in particular to the selection of key parameters in the production process. Background technique [0002] Sea cucumbers belong to invertebrates, Echinodermata, sea cucumber class, and shield head. According to statistics, there are about 40 kinds of edible sea cucumbers in the world, and my country accounts for half of them, reaching 20 kinds. Nutritional analysis shows that the body wall of sea cucumber has high nutritional value, among which collagen and its degradation products, fucosyl chondroitin sulfate, fucoidan and various saponins are all important biologically active substances. Traditional Chinese medicine proposes to treat tumors, aplastic anemia and diabetes with sea cucumber alone or in combination, and has achieved good results. There are also reports on anti-tumor, anti-coagulation, ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/333A23L1/29A23L3/3571A23L3/00A23L3/3418A23L3/015A23L3/3562A23B4/20A23B4/22A23B4/00A23B4/16A23L17/50A23L33/00
Inventor 张永勤薛长湖薛勇王静凤王家林王哲平徐杰李兆杰王玉明唐庆娟
Owner QINGDAO UNIV OF SCI & TECH
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