Sea cucumber fine preparation method capable of improving nourishing efficacy

Abstract

The invention discloses a fine preparation method of sea cucumbers capable of improving nourishing efficacy, which not only ensures the taste of the sea cucumbers, but also enables the nutrition of the sea cucumbers to be balanced, and belongs to the technical field of food processing. The fine sea cucumber preparation method comprises the following steps: (1) a, soaking light dry sea cucumbers in a compound fruit and vegetable extracting solution at low temperature under reduced pressure, cleaning the sea cucumbers, and removing sand mouths; b, extracting a compound fruit and vegetable extracting solution; c, performing reduced-pressure low-temperature secondary soaking on the sea cucumbers in the compound fruit and vegetable extracting solution, and performing freezing and semi-drying; and d, soaking the sea cucumbers in the compound fruit and vegetable extracting solution for three times at low temperature under reduced pressure, steaming the sea cucumbers at low temperature, rinsing and cooling with the low-temperature compound fruit and vegetable solution, concentrating the compound fruit and vegetable solution, combining with the sea cucumbers, and packaging to obtain the fruit and vegetable flavored instant sea cucumbers. Or (2) a, taking fresh sea cucumbers, removing intestines and cleaning; b, steaming the cleaned fresh sea cucumbers at low temperature, freezing and half-drying; c, extracting a compound fruit and vegetable extracting solution; and d, soaking the sea cucumbers in a proper amount of the compound fruit and vegetable extract under reduced pressure, concentrating the compound fruit and vegetable extract, combining the concentrated compound fruit and vegetable extract with the sea cucumbers, and packaging to obtain the fruit and vegetable flavored instant sea cucumbers. The compound fruits and vegetables are added into the light dry sea cucumbers or the fresh sea cucumbers, so that the defects caused by damage or loss of nutritional ingredients such as vitamins and minerals in the sea cucumbers due to processing means such as high temperature and rinsing are overcome, and the nutritional ingredients of the sea cucumbers are richer and more balanced and the nutritional value is higher while the elastic taste of the sea cucumbers is ensured.

Description

Technical Field

[0001] The invention relates to a sea cucumber processing method, and in particular to a sea cucumber fine preparation method capable of improving the nourishing effect. Background Art

[0002] Sea cucumbers are called sea cucumbers because of their reputation as ginseng in the sea. They are rich in nutrients such as protein, amino acids, fatty acids, and active substances such as taurine, sea cucumber polysaccharides, sea cucumber saponins, and vitamins. They are low in fat, sugar, and cholesterol, and have both dietary and medicinal effects. It is reported that different sea cucumber species (sea cucumbers, green sea cucumbers, red sashimi, Penglai jade sea cucumbers, etc.) and different parts of sea cucumbers (body wall, intestines, gonads, etc.) have different types of vitamins, but the content is not high. In particular, traditional processing methods such as blanching and boiling, which are treated with high-temperature water treatments, accelerate the loss of nutrients such as vitamins, reducing the nutritional value of edible sea cucumbers. Summary of the invention

[0003] In order to solve the problem that the existing sea cucumber processing methods cause serious loss of nutrients such as vitamins, the present invention provides a fine preparation method for sea cucumbers that can enhance the nourishing effect, with the purpose of increasing the nutrients such as vitamins in sea cucumbers, while reducing the loss of nutrients such as protein, maintaining an elastic taste, and obtaining instant sea cucumbers with balanced nutrition and good taste.

[0004] In order to achieve the above-mentioned object of the invention, the present invention is carried out according to the following steps:

[0005] (1) a. Soak the dried sea cucumber in the composite fruit and vegetable extract under reduced pressure and low temperature for 8 to 12 hours, wash the sea cucumber and remove the sand mouth; b. Extract the composite fruit and vegetable extract, add apricot: blueberry: carrot: spinach: broccoli: cabbage in a weight ratio of (8 to 12:6 to 10:8 to 12:4 to 6:8 to 12:6 to 10) fruit and vegetable mixed extract, and extract the juice by adding 3 to 5 times the amount of water to the fresh fruits and vegetables; c. Soak the sea cucumber in the composite fruit and vegetable extract under reduced pressure and low temperature for a second time for 20 to 24 hours, and vacuum freeze to make it half dry; d. Soak the sea cucumber in the composite fruit and vegetable extract under reduced pressure and low temperature for a third time for 10 to 12 hours, steam the sea cucumber at low temperature for 20 to 30 minutes, rinse and cool with 0 to 8°C low-temperature composite fruit and vegetable liquid, concentrate the composite fruit and vegetable liquid under reduced pressure below 55°C, and package it with the sea cucumber to obtain a ready-to-eat sea cucumber with fruit and vegetable flavor.

[0006] Or (2) a. Take fresh sea cucumbers, remove intestines and wash; b. Steam the washed fresh sea cucumbers at low temperature for 70 to 90 minutes, and freeze them under vacuum to make them half dry; c. Extract the composite fruit and vegetable extract, and mix apricot: blueberry: carrot: spinach: broccoli: cabbage in a weight ratio of (8 to 12:6 to 10:8 to 12:4 to 6:8 to 12:6 to 10) fruit and vegetable mixed extract, and extract the juice by adding 3 to 5 times the amount of water to the fresh fruits and vegetables; d. Soak the sea cucumbers in the composite fruit and vegetable extract at low temperature and under reduced pressure for 10 to 12 hours, concentrate the composite fruit and vegetable liquid under reduced pressure at below 55°C, and package it together with the sea cucumber to obtain the instant sea cucumber with fruit and vegetable flavor.

[0007] Compared with the prior art, the present invention has the following advantages:

[0008] (1) The content of vitamins and other nutrients in sea cucumbers is low. Adding compound fruit and vegetable extracts can increase the content of vitamins and other nutrients in sea cucumbers, making the nutrition of sea cucumbers balanced and increasing their nutritional value.

[0009] (2) High-pressure steaming and controlled low temperature can ensure that the sea cucumbers are cooked and inhibit the activity of sea cucumber autolytic enzymes, while also avoiding the destruction or loss of nutrients such as vitamins caused by traditional operations such as high-temperature rinsing and blanching.

[0010] (3) Soaking under reduced pressure and low temperature can improve the efficiency of sea cucumbers in absorbing fruit and vegetable extracts. The low pressure difference makes the fruit and vegetable extracts easier to absorb.

[0011] (4) Vacuum freezing technology causes sea cucumbers to lose water rapidly. At the same time, the pores in the sea cucumber body wall increase, providing space and channels for the absorption of fruit and vegetable extracts. In addition, semi-frozen sea cucumbers have a better taste than freeze-dried ones.

[0012] (5) After the sea cucumber is steamed, it is rinsed with a low-temperature composite fruit and vegetable extract solution to quickly cool and shape the sea cucumber, thereby maintaining its elastic texture.

[0013] (6) The whole process is treated at low temperature to prevent the destruction or loss of vitamins and sea cucumber nutrients in the compound fruit and vegetable extract. DETAILED DESCRIPTION

[0014] Example 1: Follow the following steps in sequence:

[0015] a. Soak the dried sea cucumber in the compound fruit and vegetable extract solution under reduced pressure and low temperature for 10 hours. The reduced pressure and low temperature conditions are: pressure -0.07Mpa, temperature 6°C. Wash the sea cucumber and remove the sand mouth;

[0016] b. Extracting a composite fruit and vegetable extract, apricot: blueberry: carrot: spinach: broccoli: cabbage weight ratio is (10:8:10:5:10:8) fruit and vegetable mixed extract, the extraction method is fresh fruits and vegetables plus 4 times the amount of water to squeeze the juice;

[0017] c. Soak the sea cucumber in the composite fruit and vegetable extract solution under reduced pressure and low temperature for 20 to 24 hours, and freeze it in vacuum to make it semi-dry. The vacuum freezing conditions are: temperature -55°C, vacuum degree -0.09Mpa, and time 50min;

[0018] d. Soak the sea cucumber in the composite fruit and vegetable extract for 11 hours at low temperature and vacuum for three times, and steam the sea cucumber for 25 minutes at low temperature. The steaming conditions are: temperature 50°C, pressure 0.12Mpa. Rinse and cool with 4°C low-temperature composite fruit and vegetable extract, and concentrate the composite fruit and vegetable extract at below 55°C under vacuum, and package it with the sea cucumber to obtain the ready-to-eat sea cucumber with fruit and vegetable flavor.

[0019] Example 2: Follow the following steps in sequence:

[0020] a. Take fresh sea cucumber, remove intestines and clean;

[0021] b. Steam the cleaned fresh sea cucumber for 80 minutes at low temperature, the steaming conditions are: temperature 50°C, pressure 0.12Mpa. Vacuum freeze to make it semi-dry, vacuum freezing conditions are: temperature -55°C, vacuum degree -0.09Mpa, time 50 minutes;

[0022] c. Extracting a composite fruit and vegetable extract, apricot: blueberry: carrot: spinach: broccoli: cabbage weight ratio is (10:8:10:5:10:8) fruit and vegetable mixed extract, the extraction method is fresh fruits and vegetables plus 4 times the amount of water to squeeze the juice;

[0023] d. Soak the sea cucumber in the composite fruit and vegetable extract under reduced pressure and low temperature for 11 hours, and the reduced pressure and low temperature conditions are: pressure -0.07Mpa, temperature 6°C. The composite fruit and vegetable extract is concentrated under reduced pressure below 55°C, and packaged together with the sea cucumber to obtain the ready-to-eat sea cucumber with fruit and vegetable flavor.

[0024] Comparative Example 1:

[0025] Compared with Example 1, no composite fruit and vegetable extract was added.

[0026] Comparative Example 2:

[0027] Commercially available light dried sea cucumbers are soaked according to the traditional method. Take light dried sea cucumbers, add purified water and refrigerate for 24 hours, cut open the abdomen, replace with purified water and continue to place for 24 hours, remove the sand mouth, wash, boil in boiling water for 10 minutes, cook on medium-low heat for 60 minutes, remove and refrigerate in purified water for 24 hours.

[0028] Index determination:

[0029] 1. Determination of nutritional ingredients

[0030] 1.1 Determination of protein content

[0031] Based on the Kjeldahl nitrogen determination method in GB 5009.5-2016 "National Food Safety Standard Determination of Protein in Food".

[0032] 1.2 Determination of sea cucumber saponins

[0033] Based on GB / T 33108-2016 "Determination of sea cucumber saponins in sea cucumbers and their products - High performance liquid chromatography".

[0034] 1.3 Determination of sea cucumber polysaccharides

[0035] Based on QB / T 5176-2017 Lycium barbarum polysaccharides.

[0036] 1.4 Determination of the mass fraction of soluble peptides

[0037] Determination by Folin-phenol reagent method

[0038] Take the enzymatic hydrolyzate, make it up to 100mL volumetric flask, take 5.0mL solution, add 5.0mL trichloroacetic acid solution with a mass fraction of 10%, mix and shake, and centrifuge (6000r / min, 20min); take 1.0mL solution of supernatant, add 5.0mL of Folin phenol reagent A solution, mix, and place at 30°C for 10min; then, add 0.5mL Folin phenol reagent B solution, immediately shake and mix, and keep warm at 30°C for 30min. Take the solution in the test tube without adding standard protein as blank, measure the absorbance value (D650) at 650nm, substitute it into the standard curve drawn with bovine serum albumin as the standard, and the mass fraction of soluble protein can be obtained.

[0039] 1.5 Determination of vitamins A, D and E

[0040] Based on GB 5009.82-2016 "National Food Safety Standard Determination of Vitamins A, D and E in Foods".

[0041] 1.6 Determination of Vitamin C

[0042] Based on GB 5009.86-2016 "National Food Safety Standard Determination of Ascorbic Acid in Foods".

[0043] 1.7 Determination of vitamin B

[0044] Vitamin B1: Based on GB 5009.84-2016 "National Food Safety Standard Determination of B1 in Food".

[0045] Vitamin B2: Based on GB 5009.85-2016 "National Food Safety Standard Determination of B2 in Food".

[0046] Vitamin B6: Based on GB 5009.154-2016 "National Food Safety Standard Determination of B6 in Food".

[0047] The results of protein, polysaccharide, saponin, soluble peptide and vitamin determination are shown in Table 1.

[0048] Table 1 Results of protein, polysaccharide, saponin, vitamin and soluble peptide (per bag)

[0049] project Example 1 Example 2 Comparative Example 1 Comparative Example 2 Protein (g) 1.41±0.27* 1.70±0.21* 1.32±0.25* 1.02±0.14 Polysaccharide(g) 1.16±0.12* 1.45±0.09** 1.00±0.06 0.80±0.08 Saponin(g) 0.011±0.005* 0.019±0.004** 0.013±0.005* 0.007±0.002 Soluble peptide (g) 0.031±0.004* 0.070±0.008** 0.029±0.010 0.025±0.006 Vitamin A (μg) 7.15±0.32** 10.42±0.51** 1.14±0.03* - Vitamin B(μg) 45.11±0.65** 70.78±0.38** 19.67±0.06* 12.32±0.08 Vitamin C (mg) 8.3±2.8** 11.6±3.5** 0.5±0.1* _ Vitamin D (μg) 10.35±0.32 14.87±0.2** _ - Vitamin E (μg) 30.47±1.52** 62.12±1.32** 20.88±2.12* 15.35±1.12

[0050] Note: * Compared with comparative example 2, there is a significant difference P<0.05; ** Compared with comparative example 2, there is a significant difference P<0.01; - indicates not detected.

[0051] Compared with the traditional soaking method, the present invention reduces the loss of sea cucumber protein, polysaccharide, saponin and soluble peptide. The addition of compound fruit and vegetable extracts increases and enriches the content and types of sea cucumber vitamins, thereby enhancing the nourishing effect of sea cucumbers.

Claims

1. A method for preparing sea cucumbers with enhanced tonic effects, characterized in that: (1) a. Soak the dried sea cucumber in the composite fruit and vegetable extract at low temperature and reduced pressure for 8 to 12 hours, wash the sea cucumber and remove the sand mouth; b. Extract the composite fruit and vegetable extract; c. Soak the sea cucumber in the composite fruit and vegetable extract at low temperature and reduced pressure for a second time for 20 to 24 hours, and freeze it in vacuum to make it semi-dry; d. Soak the sea cucumber in the composite fruit and vegetable extract at low temperature and reduced pressure for a third time for 10 to 12 hours, steam the sea cucumber at low temperature for 20 to 30 minutes, rinse and cool it with 0 to 8°C low-temperature composite fruit and vegetable liquid, concentrate the composite fruit and vegetable liquid at a temperature below 55°C, and package it with the sea cucumber to obtain the instant sea cucumber with fruit and vegetable flavor.

2. A method for preparing sea cucumbers capable of improving the tonic effect, characterized in that: (2) a. Remove the intestines and clean the fresh sea cucumber; b. Steam the cleaned fresh sea cucumber at low temperature for 70 to 90 minutes, and freeze it under vacuum to make it semi-dry; c. Extract the composite fruit and vegetable extract; d. Soak the sea cucumber in the composite fruit and vegetable extract at low temperature under reduced pressure for 10 to 12 hours, concentrate the composite fruit and vegetable liquid under reduced pressure below 55° C., and package it together with the sea cucumber to obtain the ready-to-eat sea cucumber with fruit and vegetable flavor.

3. The reduced pressure and low temperature foaming as claimed in claim 1, wherein the pressure is -0.06 to -0.08 MPa and the temperature is 4 to 8°C.

4. The vacuum freezing as described in claims 1 and 2, with a temperature of -50 to -60°C, a vacuum degree of -0.08 to -0.1 MPa, and a time of 40 to 60 min.

5. Low temperature steaming as claimed in claims 1 and 2, with a temperature of 45-55°C and a pressure of 0.1-0.15 MPa.

6. The composite fruit and vegetable extract as claimed in claims 1 and 2 is a mixed fruit and vegetable extract of apricot: blueberry: carrot: spinach: broccoli: cabbage in weight proportions of (8-12:6-10:8-12:4-6:8-12:6-10), and the extraction method is to add 3-5 times the amount of water to fresh fruits and vegetables to squeeze the juice to obtain natural fruit and vegetable juice.