Instant sea cucumber with good storage stability

A technology of sea cucumber and celery juice, which is applied in food science, food ingredients containing natural extracts, and preservation of meat/fish with chemicals, etc. High sensory acceptance, improved stability and taste, and improved product competitiveness

Active Publication Date: 2022-05-27
OCEAN UNIV OF CHINA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although high-temperature and high-pressure treatment has inactivated the enzymes and microorganisms in sea cucumbers, texture deterioration still occurs during high-temperature and high-pressure ready-to-eat sea cucumbers during storage at room temperature. destruction, a phenomenon known as non-enzymatic degradation
Non-enzymatic degradation of ready-to-eat sea cucumbers will destroy the quality of sea cucumber products and shorten the shelf life, causing huge economic losses
[0003] Studies have shown that molecular cross-linking can significantly improve the stability of ready-to-eat sea cucumbers, and some chemically synthesized aldehyde cross-linking agents can significantly improve the stability of cross-linked sea cucumbers. However, because of its toxicity and difficulty in digestion and absorption, it cannot be applied to the processing of instant sea cucumbers
Although tea water solution, tea polyphenols, pomegranate seed extract, cinnamon extract, peppermint extract, etc. have been used to improve the thermal stability of instant sea cucumbers, the sea cucumbers prepared from the above solutions have poor mouthfeel and peculiar smell, and are difficult to be accepted by consumers. accepted, making its application extremely limited

Method used

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  • Instant sea cucumber with good storage stability
  • Instant sea cucumber with good storage stability
  • Instant sea cucumber with good storage stability

Examples

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preparation example Construction

[0031] The preparation steps of the celery juice cross-linking agent are as follows: after washing the celery, adding pure water for homogenization to obtain celery tissue homogenate; then filtering the celery tissue homogenate to obtain celery juice; then boiling the celery juice and filtering to obtain celery Juice cross-linking agent;

[0032] A specific preparation method is to wash the celery and place it in a homogenizer with pure water at a ratio of 15:1-25:1 (w / v), and process it at 5000-20000r / min for 2-3min to obtain a celery tissue uniform. Serum, filter celery tissue homogenate with 100-400 mesh gauze to obtain celery juice, boil celery juice at 100°C for 2-3 min and filter (100-400 mesh gauze) as celery cross-linking agent extract.

[0033] The preparation steps of the cucumber juice cross-linking agent are as follows: after washing the cucumbers, adding pure water for homogenization to obtain cucumber tissue homogenate; then filtering the cucumber tissue homogena...

Embodiment 1

[0040] Fresh sea cucumber is used as the main raw material, celery and cucumber extracts are used as cross-linking agents, and the products are made through pretreatment, blanching and shaping, enzyme inactivation, cross-linking agent treatment, high temperature and high pressure sterilization, and packaging.

[0041] Specific steps are as follows:

[0042] Select fresh sea cucumbers with uniform quality and similar size, open about 2cm in the tail, take out the internal organs and sediment, and rinse with tap water and pure water 3 times respectively.

[0043] Blanching and setting: The washed sea cucumber was placed in a 65° C. water bath (sea cucumber: water=1:20, w / v) for 3 minutes to make it shaped.

[0044] Enzyme inactivation: The shaped sea cucumber was quickly taken out, and then placed in a water bath at 95°C for 10 minutes (sea cucumber: water = 1:20, w / v).

[0045]Cross-linking treatment: According to the ratio of sea cucumber: cross-linking agent = 1:20 (w / v), th...

Embodiment 2

[0049] Select fresh and live sea cucumbers with uniform quality and similar size, open about 2cm in the tail, take out the internal organs and sediment, and rinse with tap water and purified water 3 times respectively. The rinsed sea cucumbers were placed in a 60° C. water bath (sea cucumber: water=1:20 (w / v)), and heated in a water bath for 3 minutes to set the shape. The shaped sea cucumber was quickly taken out, and then placed in a water bath at 100° C. for 10 min (sea cucumber: water = 1:20 (w / v)). Then, put the sea cucumber into the cross-linking agent (wash the spinach / tomato / carrot / cabbage respectively, and then place it in a tissue grinder for 3 min at 5000 r / min to obtain spinach / tomato / carrot / cabbage juice, boil and filter it as a cross-linking agent. cross-linking agent). Finally, each piece of sea cucumber was individually packaged and sealed using a high-temperature retort bag, and placed in a back pressure sterilizer. The sterilization procedure was as follows:...

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Abstract

The invention provides an instant sea cucumber with good storage stability, which is characterized in that celery juice and/or cucumber juice are/is used as a cross-linking agent, and during cross-linking, cross-linking is firstly carried out at high temperature, and then cross-linking is carried out by adopting gradient cooling; and finally, boiling and cross-linking. The celery/cucumber extract is cross-linked with the sea cucumber, so that the storage stability of the high-temperature and high-pressure sea cucumber is remarkably enhanced, and the storage stability at the normal temperature of 25 DEG C is improved by more than 10 times. The celery/cucumber extract is adopted as a cross-linking agent, harmful substances are not introduced while the high-temperature and high-pressure sea cucumber storage time can be remarkably prolonged, no food additive is used, and the product safety is high. The high-temperature and high-pressure sea cucumbers produced by the method disclosed by the invention are stable in storage experiment, fragrant in flavor, high in taste and sensory acceptance, free from fishy smell and astringent taste, rich in elasticity and good in chewiness, and the product competitiveness is greatly improved.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing, in particular to an instant sea cucumber with good storage stability. Background technique [0002] High-temperature and high-pressure instant sea cucumber has become a new star in the sea cucumber industry with its unique advantages of green processing, convenience, and health and nutrition, and has been welcomed by the consumer market in recent years. Although the high temperature and high pressure treatment has inactivated the enzymes and microorganisms in the sea cucumber, the high temperature and high pressure instant sea cucumber will still experience texture deterioration during the normal temperature storage process; the sea cucumber body wall becomes sticky, softened or even melted, and the tissue is degraded and damage, a phenomenon known as non-enzymatic degradation. The non-enzymatic degradation of ready-to-eat sea cucumber will destroy the quality of sea cucumber ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23B4/20
CPCA23L17/00A23B4/20A23V2002/00A23V2250/21
Inventor 侯虎朱露露樊燕齐欣
Owner OCEAN UNIV OF CHINA
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