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Making method for low-temperature curing of trepang through pulse pressure

A technology of low-temperature curing and production method, which is applied in the direction of food science, etc., can solve the problems of loss of various active substances of sea cucumber, loss of original activity of nutrients, and low production efficiency, and achieves small shrinkage rate of shape and less loss of water-soluble substances. , The effect of short processing cycle

Inactive Publication Date: 2018-11-02
DALIAN XIANXIAN FOODSTUFF
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In recent years, due to the convenience of eating instant sea cucumbers, it has gradually become the first choice of many consumers. However, the current traditional processing methods mostly use water boiling and high-temperature and high-pressure aging and then soaking, resulting in the loss of various active substances in sea cucumbers. Protein denaturation and hydrolysis, the body wall becomes brittle, affecting the taste
In order to make up for the shortcomings of traditional techniques, some sea cucumber processing enterprises have developed negative pressure and normal pressure low-temperature curing technologies to provide a sea cucumber product with high collagen retention rate, but these processes have the problems of long processing cycle and low production efficiency, and Heating sea cucumbers at 70-85°C for a long time will also cause protein degradation and nutrients to lose their original activity

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] (1) Cut the abdomen of the fresh sea cucumber to remove the internal organs;

[0015] (2) Put the sea cucumbers in the steaming cabinet for normal pressure and low temperature shaping, the control temperature is 72℃, and the time is 10min;

[0016] (3) Take out the sea cucumber after shaping, let it cool naturally, cut the abdomen to remove the sand mouth, and clean it;

[0017] (4) Put the sea cucumber in a sealed bag and put it in a sterilizer, and then inject compressed air into the water and cook it in a separate water. The temperature is controlled at 82℃, the pulsating pressure ratio is high pressure 6min / normal pressure 3min, pressure is 0.15Mpa, and the treatment time is 60min;

[0018] (5) Open the sealed bag and take out the sea cucumbers, perform quick freezing and packaging, and then get the pulsating pressure low-temperature ripened sea cucumbers.

Embodiment 2

[0020] (1) Cut the abdomen of the fresh sea cucumber to remove the internal organs;

[0021] (2) Put the sea cucumbers into the steaming cabinet for normal pressure and low temperature shaping, the control temperature is 65℃, and the time is 15min;

[0022] (3) Take out the sea cucumber after shaping, let it cool naturally, cut the abdomen to remove the sand mouth, and clean it;

[0023] (4) Put the sea cucumber in a sealed bag and put it in a sterilizer, and then inject compressed air into it, and then cook it in water. The temperature is controlled at 75℃, the pulsating pressure ratio is high pressure 8min / normal pressure 4min, pressure is 0.3Mpa, and the treatment time is 50min;

[0024] (5) Open the sealed bag and take out the sea cucumbers, perform quick freezing and packaging, and then get the pulsating pressure low-temperature ripened sea cucumbers.

Embodiment 3

[0026] (1) Cut the abdomen of the fresh sea cucumber to remove the internal organs;

[0027] (2) Put the sea cucumbers into the steaming cabinet for normal pressure and low temperature shaping, the control temperature is 75℃, and the time is 20min;

[0028] (3) Take out the sea cucumber after shaping, let it cool naturally, cut the abdomen to remove the sand mouth, and clean it;

[0029] (4) Put the sea cucumber in a sealed bag and put it in a sterilizer, and then inject compressed air into the water and steam it. The temperature is controlled at 85℃, the pulsating pressure ratio is high pressure 10min / normal pressure 5min, pressure is 0.2Mpa, and the treatment time is 45min;

[0030] (5) Open the sealed bag and take out the sea cucumbers, perform quick freezing and packaging, and then get the pulsating pressure low-temperature ripened sea cucumbers.

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PUM

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Abstract

The invention relates to a making method for low-temperature curing of trepang through pulse pressure. The making method is characterized by comprising the following steps of forming an opening in thecutout of the abdomen of fresh and living trepang, and removing internal organs; putting the treated trepang in a steaming cabinet, performing constant-pressure low-temperature shaping, controlling the temperature to 65-75 DEG C and controlling the time to 10-20min; after performing shaping, taking out the shaped trepang, performing natural cooling, cutting open the abdomen, removing barrier spits, and performing thorough cleaning; placing the cleaned trepang in a sealed bag, putting the sealed bag in a sterilizing kettle, injecting compressed air, performing water-separating cooking, and controlling the temperature to be 60-90 DEG C, wherein the pulsation pressure ratio lies in that the high pressure is maintained for 3-10min, the constant pressure is maintained for 2-6min, the intensityof pressure is 0.12-0.4Mpa, and the treatment time is 30-120min; opening the sealed bag, taking out the trepang, performing quick freezing and performing packing, so that the low-temperature cured trepang through pulse pressure can be obtained. The making method has the advantages that the processing technology is reasonable, the equipment is simple, the processing cycle is short, the product ishigh in collagen and polysaccharide retention rate, a few water-soluble substances run off, the shape contraction rate is low, and the mouth feel is good.

Description

Technical field [0001] The invention relates to the field of seafood processing, in particular to a method for preparing pulsating pressure low-temperature ripening sea cucumbers. Background technique [0002] Sea cucumber is a kind of precious seafood. It is as famous as ginseng, bird's nest and shark fin. It is one of the eight treasures in the world. Sea cucumber is not only a delicacy at the banquet, but also a treasure to nourish the human body, and its medicinal value is also high. The motherland medicine believes that sea cucumbers are "sweet, salty, warm, nourishing the kidneys and essence, aphrodisiac and healing dysfunction". According to the "Supplements to the Compendium of Materia Medica": sea cucumbers are sweet and salty, nourishing the kidney, nourishing the essence, urination, aphrodisiac treatment, and its sex Warm tonic, enough for the enemy ginseng, hence the name sea cucumber. Modern studies have shown that sea cucumbers have many functions such as improvin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L5/10
Inventor 刘旭升田震昌
Owner DALIAN XIANXIAN FOODSTUFF