Method for removing the smell of sea cucumber

Abstract

The application belongs to the technical field of aquatic product processing, and discloses a method for removing the fishy smell of sea cucumber, which comprises the following steps: boiling tea leaves, removing the tea leaves, and obtaining a tea solution; adding CaCl2 into the obtained tea solution, dissolving to obtain a CaCl2-tea mixture; soaking sea cucumber in the CaCl2-tea mixture; mixing and culturing the soaked sea cucumber and lactic acid bacteria; and then steaming and cooking the obtained sea cucumber. The tea leaves are one, two or more of fermented tea, semi-fermented tea, non-fermented tea and scented tea; the fermented tea comprises black tea and dark tea, the semi-fermented tea comprises oolong tea, and the non-fermented tea comprises bird's nest tea and green tea. The method can effectively remove the fishy smell of sea cucumber, and effectively maintain the flavor and nutrition of sea cucumber. In addition, the method is simple, the raw materials are cheap and easy to obtain, the cost is low, and the method is easy to produce on a large scale.

Description

Technical Field

[0001] This invention belongs to the field of aquatic product processing technology, and in particular relates to a method for removing the fishy smell of sea cucumbers. Background Technology

[0002] Sea cucumber is a precious marine animal, named for its tonic effects similar to ginseng. Its flesh is tender and highly nutritious, containing abundant collagen, minerals, mucopolysaccharides, and various active substances. It is cholesterol-free and low in fat. Revered as the "first of the eight delicacies," it is often used as a preferred tonic for those recovering from illness or childbirth. It is also a delicacy served to honored guests. Sea cucumber possesses health benefits including anti-tumor properties, boosting immunity, promoting blood production and replenishing blood, beautifying the skin, promoting fibrinolysis, and reducing whole blood and plasma viscosity. However, sea cucumber has a distinctive fishy odor. During processing and consumption, it can impart a fishy smell to containers, utensils, drinking utensils, and even to hands and clothing that come into contact with it. Furthermore, the odor can cross-contaminate during processing, even imparting a fishy smell to foods that were originally odorless.

[0003] Current techniques generally involve rinsing the containers used for storing and processing sea cucumbers with clean water, followed by rinsing with detergent containing added flavorings to mask the fishy smell and reduce cross-contamination of odors between foods. During cooking, seasonings such as chili peppers, ginger, scallions, and garlic are used to improve and mask the fishy smell. Additionally, high-temperature sterilization or the use of sodium bicarbonate to remove the fishy smell are also employed. However, these methods are not effective at removing the fishy smell of sea cucumbers and may even damage their nutritional value.

[0004] In summary, the problem with existing technologies is that current methods for removing the fishy smell from sea cucumbers are ineffective and also damage the nutritional value and flavor of the sea cucumbers. Summary of the Invention

[0005] To address the problems existing in the prior art, this invention provides a method for removing the fishy smell of sea cucumbers.

[0006] This invention is implemented as follows: a method for removing the fishy smell of sea cucumbers, comprising the following steps:

[0007] Step (1): Boil the tea leaves in water, remove the tea leaves, and obtain a tea solution; add CaCl2 to the obtained tea solution, dissolve it, and obtain a CaCl2-tea mixture;

[0008] Step (2): Soak the sea cucumber in the CaCl2-tea mixture from step (1);

[0009] Step (3): Mix the soaked sea cucumber from step (2) with lactic acid bacteria for culture;

[0010] Step (4): Steam the sea cucumbers obtained in step (3).

[0011] According to an embodiment of the present invention, the tea leaves in step (1) can be one, two, or more of the following: fermented tea, semi-fermented tea, non-fermented tea, and flower tea. Fermented teas include black tea and dark tea; semi-fermented teas include oolong tea; non-fermented teas include partridge tea and green tea, specifically Biluochun, Baisha green tea, Xinyang Maojian, etc.; and flower teas include chrysanthemum tea, etc. Partridge tea is preferred.

[0012] According to an embodiment of the present invention, the percentage concentration of CaCl2 in the CaCl2-tea mixture obtained in step (1) (also referred to herein as the concentration of CaCl2) can be 0.5% to 10% (i.e., 0.5 to 10 g CaCl2 per 100 mL of mixture), for example 1% to 8%, 2% to 6%, 2% to 4%, and exemplary 2.1%, 2.2%, 2.3%, 2.4%, 2.5%, 2.6%, 2.7%, 2.8%, 2.9%, and 3.0%.

[0013] According to an embodiment of the present invention, the weight-to-volume ratio of tea leaves and water in step (1) (also referred to herein as the concentration of tea) can be 1 to 10 g / 100 mL, for example 1.5 to 8 g / 100 mL, 2 to 6 g / 100 mL, 2 to 3 g / 100 mL, exemplary values ​​being 2.1 g / 100 mL, 2.2 g / 100 mL, 2.3 g / 100 mL, 2.4 g / 100 mL, 2.5 g / 100 mL, 2.6 g / 100 mL, 2.7 g / 100 mL, 2.8 g / 100 mL, 2.9 g / 100 mL, 2.93 g / 100 mL, or 3 g / 100 mL.

[0014] According to an embodiment of the present invention, the boiling temperature of the tea in step (1) can be 60-100°C, for example 70-90°C or 75-85°C. The boiling time can be 10 minutes to 2 hours, for example 20 minutes to 1.5 hours or 30 minutes to 1 hour.

[0015] According to an embodiment of the present invention, the sea cucumber in step (2) can be soaked whole or cut into small pieces. The soaking time can be from 10 minutes to 2 hours, for example, 20 minutes to 1.5 hours, or 30 minutes to 1 hour. There is no particular limitation on the weight-to-volume ratio of the sea cucumber to the CaCl2-tea mixture, as long as the mixture can cover the sea cucumber. For example, 0.5 to 5 g of sea cucumber can be soaked per 10 mL of the mixture, or 1 to 3 g of sea cucumber can be soaked per 10 mL of the mixture.

[0016] According to an embodiment of the present invention, step (2) can be performed under reduced pressure conditions, for example, under a pressure of 0.05 to 0.1 MPa, for example, under a pressure of 0.06 to 0.09 MPa, and exemplaryly under a pressure of 0.087 MPa.

[0017] According to an embodiment of the present invention, in step (3), the soaked sea cucumber and lactic acid bacteria from step (2) are mixed and cultured in a broth medium for 20 minutes to 3 hours, for example, 30 minutes to 2 hours, 40 minutes to 1.5 hours, and exemplarily 1 hour. The mixed culture can be carried out in an incubator at 30-40°C, for example, 37°C.

[0018] According to an embodiment of the present invention, the lactic acid bacteria in step (3) are cultured in broth medium (e.g., MRS broth medium) before being mixed with sea cucumbers, and the bacterial concentration can be 1.0 × 10⁻⁶. 7 cfu / mL~2.0×10 8 cfu / mL, 2.0×10 7 cfu / mL ~1.5×10 8 cfu / mL, 3.0×10 7 cfu / mL~1.0×10 8 cfu / mL, 4.0×10 7 cfu / mL~8.0×10 7 cfu / mL, for example, 6.0 × 10⁻⁶. 7 cfu / mL.

[0019] According to an embodiment of the present invention, the weight volume of the broth culture medium containing sea cucumber and lactic acid bacteria in step (3) can be 1g:(1-10)mL, for example 1g:(1-8)mL, 1g:(1-5)mL, exemplarily 1g:2mL or 1g:3mL.

[0020] According to an embodiment of the present invention, the lactic acid bacteria in step (3) can be Lactobacillus, Streptococcus, Leuconostoc, Bifidobacterium, or Pediococcus. Specifically, it can be one or a combination of two or more of Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus plantarum, or Bifidobacterium. Commercially available lactic acid bacteria products, such as Chuanxiu lactic acid bacteria, mixed dry powder of lactic acid bacteria, and household yogurt starter, can also be selected.

[0021] According to an embodiment of the present invention, in step (4), before steaming, the sea cucumber is rinsed with water to wash away the broth culture medium; for example, it can be rinsed with water 1 to 5 times, each time for 1 to 5 minutes, for example, rinsed 3 times, each time for 1 to 2 minutes.

[0022] According to an embodiment of the present invention, the steaming in step (4) can be carried out at 60-100°C, for example at 70-100°C, 80-100°C, or 90-100°C.

[0023] According to an embodiment of the present invention, in step (4), the cooking time can be from 10 minutes to 2 hours, for example from 10 minutes to 1.5 hours, or from 15 to 60 minutes.

[0024] The water used in the method of this invention can be tap water, distilled water, purified water, mineral water, etc.

[0025] The method of the present invention can effectively remove the fishy smell of sea cucumbers. The method is simple, the required materials are inexpensive and readily available, and more importantly, it can effectively preserve the flavor and nutrition of sea cucumbers. Attached Figure Description

[0026] Figure 1 This is a flowchart of the method for removing the fishy smell of sea cucumbers according to the present invention.

[0027] Figure 2 This is a schematic diagram of the contour lines and response surface of the salt-time interaction in Embodiment 1 of the present invention; wherein, (a) is the contour line of the salt-time interaction; and (b) is the response surface of the salt-time interaction.

[0028] Figure 3 This is a schematic diagram of the contour lines and response surface of the interaction between tea and time in Embodiment 1 of the present invention; wherein, (a) is the contour line of the interaction between tea and time; and (b) is the response surface of the interaction between tea and time.

[0029] Figure 4 This is a schematic diagram of the contour lines and response surface of the interaction between tea and salt in Embodiment 1 of the present invention; wherein, (a) is the contour line of the interaction between tea and salt; and (b) is the response surface of the interaction between tea and salt. Detailed Implementation

[0030] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to embodiments. It should be understood that the specific embodiments described herein are merely illustrative and not intended to limit the invention.

[0031] like Figure 1 As shown, the method for removing the fishy smell of sea cucumbers provided by the present invention includes the following steps:

[0032] S101: Boil tea leaves in water, remove the tea leaves, and obtain a tea solution; add CaCl2 to the obtained tea solution, and after dissolving, obtain a CaCl2-tea mixture;

[0033] S102: Soak the sea cucumber in the above-mentioned CaCl2-tea mixture;

[0034] S103: Mix the soaked sea cucumber with lactic acid bacteria for culture;

[0035] S104: Steam the sea cucumbers that have been cultured in the above mixture.

[0036] The technical solution of the present invention will be further described below with reference to specific embodiments.

[0037] Example 1:

[0038] Cut the sea cucumber into small pieces weighing approximately 1g (surface area: 1.5±0.5cm × 1.5±0.5cm) and set aside. Soak 0.293g of partridge tea in 10mL of distilled water and boil at 85℃ for 30 minutes. Cool to room temperature, remove the tea leaves, and dissolve 0.25g of CaCl2 granules to prepare a 2.5% CaCl2-tea mixture. Under reduced pressure of 0.087MPa, soak 1g of sea cucumber in 10mL of the CaCl2-tea mixture for 50 minutes.

[0039] An appropriate amount of HNU082 *Lactobacillus plantarum* (a strain isolated in 2016 from a Hainan-style fermented fish tea sample and preserved in the Tropical Beneficial Microorganism Resource Bank of the College of Food Science and Engineering, Hainan University) preserved in liquid culture medium was incubated in MRS broth medium at 37°C for 16 hours until the cell concentration reached approximately 6.0 × 10⁻⁶. 7 CFU / mL was prepared for use. The soaked sea cucumbers were completely immersed in the HNU082 Lactobacillus plantarum MRS broth medium at a ratio of 1:2 (g / mL) and incubated at 37°C for 60 min. Then, the sea cucumbers were rinsed three times with distilled water and steamed for 1 h. Sensory evaluation was performed, and the overall sensory score was 93.

[0040] Example 2

[0041] Cut the sea cucumber into small pieces weighing approximately 1g (surface area: 1.5±0.5cm × 1.5±0.5cm) and set aside. Soak 0.293g of partridge tea in 10mL of distilled water and boil at 85℃ for 30 minutes. Cool to room temperature, remove the tea leaves, and dissolve 0.25g of CaCl2 granules to prepare a 2.5% CaCl2-tea mixture. Under reduced pressure of 0.087MPa, soak 1g of sea cucumber in 10mL of the CaCl2-tea mixture for 50 minutes.

[0042] A 6% milk solution (commercially available antibiotic-free milk powder) was prepared, sterilized by heating, and then 0.20% Chuanxiu lactic acid bacteria powder was added. The mixture was thoroughly mixed and activated at room temperature for 20 minutes. The soaked sea cucumbers were then completely immersed in the yeast solution at a ratio of 1:2 (g / mL) and incubated at 37°C for 60 minutes. Afterward, the sea cucumbers were rinsed three times with distilled water and then steamed for 1 hour. Sensory evaluation was performed, and the overall sensory score was 90.

[0043] Comparative Example 1

[0044] Cut the sea cucumber into small pieces weighing approximately 1g (surface area: 1.5±0.5cm × 1.5±0.5cm) and set aside. Soak 0.293g of partridge tea in 10mL of distilled water and boil at 85℃ for 30 minutes. Cool to room temperature, remove the tea leaves, and dissolve 0.25g of CaCl2 granules to prepare a 2.5% CaCl2-tea mixture. Under reduced pressure of 0.087MPa, soak 1g of sea cucumber in 10mL of the CaCl2-tea mixture for 50 minutes.

[0045] Weigh 1g of glucose and 0.03g of NaCl and add them to 100mL of distilled water. Stir thoroughly until completely dissolved. Add 0.1g of Angel Yeast powder to the above solution to prepare a yeast solution with a mass fraction of 0.10%. Activate the yeast solution at 25℃ for 20min. Completely immerse the soaked sea cucumbers in the yeast solution at a ratio of 1:2 (g / mL) and incubate at 37℃ for 60min. Then, rinse the sea cucumbers three times with distilled water and steam for 1h. Perform sensory evaluation, and the overall sensory score is 73.

[0046] Comparative Example 2

[0047] Cut the sea cucumber into small pieces weighing approximately 1g (surface area: 1.5±0.5cm × 1.5±0.5cm) and set aside. Soak 0.293g of partridge tea in 10mL of distilled water and boil at 85℃ for 30 minutes. Cool to room temperature, remove the tea leaves, and dissolve 0.25g of CaCl2 granules to prepare a 2.5% CaCl2-tea mixture. Under normal pressure, soak 1g of sea cucumber in 10mL of CaCl2-tea mixture for 50 minutes.

[0048] An appropriate amount of HNU082 *Lactobacillus plantarum* preserved in liquid culture medium was placed in MRS broth and incubated at 37°C for 16 hours until the bacterial concentration reached approximately 6.0 × 10⁻⁶. 7 CFU / mL was prepared for use. The soaked sea cucumbers were completely immersed in the HNU082 Lactobacillus plantarum MRS broth medium at a ratio of 1:2 (g / mL) and incubated at 37°C for 60 min. Then, the sea cucumbers were rinsed three times with distilled water and steamed for 1 h. Sensory evaluation was performed, and the overall sensory score was 83.

[0049] Comparative Example 3

[0050] Cut the sea cucumber into small pieces weighing approximately 1g (surface area: 1.5±0.5cm × 1.5±0.5cm) and set aside. Soak 0.293g of partridge tea in 10mL of distilled water and boil at 85℃ for 30 minutes. Cool to room temperature, remove the tea leaves, and dissolve 0.25g of NaCl to prepare a 2.5% CaCl2-tea mixture. Under normal pressure, soak 1g of sea cucumber in 10mL of NaCl-tea mixture for 50 minutes.

[0051] An appropriate amount of HNU082 *Lactobacillus plantarum* preserved in liquid culture medium was placed in MRS broth and incubated at 37°C for 16 hours until the bacterial concentration reached approximately 6.0 × 10⁻⁶. 7 CFU / mL was prepared for use. The soaked sea cucumbers were completely immersed in the HNU082 Lactobacillus plantarum MRS broth medium at a ratio of 1:2 (g / mL) and incubated at 37°C for 60 min. Then, the sea cucumbers were rinsed three times with distilled water and steamed for 1 h. Sensory evaluation was performed, and the overall sensory score was 85.

[0052] Comparative Example 4

[0053] Cut the sea cucumber into small pieces weighing approximately 1g (surface area: 1.5±0.5cm × 1.5±0.5cm) and set aside. Steep 0.293g of black tea in 10mL of distilled water and boil at 85℃ for 30 minutes. Cool to room temperature, remove the tea leaves, and dissolve 0.25g of CaCl2 granules to prepare a 2.5% CaCl2-tea mixture. Under normal pressure, soak 1g of sea cucumber in 10mL of the CaCl2-tea mixture for 50 minutes.

[0054] An appropriate amount of HNU082 *Lactobacillus plantarum* preserved in liquid culture medium was placed in MRS broth and incubated at 37°C for 16 hours until the bacterial concentration reached approximately 6.0 × 10⁻⁶. 7 CFU / mL was prepared for use. The soaked sea cucumbers were completely immersed in the HNU082 Lactobacillus plantarum MRS broth medium at a ratio of 1:2 (g / mL) and incubated at 37°C for 60 min. Then, the sea cucumbers were rinsed three times with distilled water and steamed for 1 h. Sensory evaluation was performed, and the overall sensory score was 78.

[0055] Comparative Example 5

[0056] Following the method of Comparative Example 4, 0.293g of chrysanthemum tea was used to replace 0.293g of black tea, with the remaining steps being the same as in Comparative Example 4. Sensory evaluation was performed on the treated sea cucumbers, and the overall sensory score was 82.

[0057] Sensory evaluation

[0058] Sensory evaluation was conducted as follows: Ten students from the School of Food Science and Technology (graduate students, 5 male and 5 female) served as sensory evaluators, scoring both untreated and processed sea cucumber meat. The scoring criteria are shown in Table 1 below. The sum of each student's scores for three aspects (odor, off-flavor, and color) was calculated, and then the average of the 10 scores was recorded as the final sensory score. A final overall sensory score >85 was considered good and acceptable.

[0059] Table 1 Sensory Evaluation Criteria

[0060]

[0061] The sensory evaluation results of the above embodiments and comparative examples are shown in Table 2.

[0062] Table 2 Sensory evaluation results

[0063]

[0064]

[0065] Example 3: Optimization of Process Parameters

[0066] This embodiment investigated the response surface methodology (RSM) of partridge tea concentration (i.e., the number of grams of tea added per 100 mL of water during the tea-brewing process), CaCl2 concentration (i.e., the percentage concentration of CaCl2 in the CaCl2-tea mixture), and steeping time. The levels of the RSM experimental factors are shown in Table 3, and the combined experimental design is shown in Table 4. Following the method of Example 1, the corresponding parameters in Example 1 were replaced with combinations of A-partridge tea concentration, B-, and C- from Table 4, and the treated sea cucumbers were sensory evaluated according to the scoring criteria in Table 1. The results of each group of experiments are shown in Table 4, and the analysis of the results is shown in Tables 5 and 6.

[0067] Table 3. Corresponding surface test factor level table

[0068]

[0069] Table 4. Experimental Design and Results

[0070]

[0071]

[0072] Table 5. Analysis of variance and results of regression equations

[0073]

[0074] Table 6. Analysis of variance and results of regression equations

[0075]

[0076]

[0077] After regression fitting of each factor, a quadratic multinomial regression equation was established between Y (sensory score) and A (tea concentration (g / 100mL)), B (CaCl2 concentration (%)), and C (steeping time):

[0078] Y=78.00+3.75×A+1.88×B+9.38×C+11.25×A×B-0.75×A×C-3.00×B×C-8.25×A 2 +0.000×B 2 -1.50×C 2 .

[0079] Figure 2 The contour lines and response surface of the salt-time interaction are shown. Figure 3 The contour lines and response surface illustrating the interaction between tea and time are shown. Figure 4 The contour lines and response surfaces of the tea and salt interaction are shown.

[0080] Based on the response surface analysis obtained from the software, the steeper the slope of the response surface, the greater the influence of the experimental parameter on the response value. The interactions between AC and AB are significant, while the interaction between BC is less significant.

[0081] Depend on Figure 2 It can be seen that as salt concentration and time increase, the sensory score first rises and then tends to level off. The mechanism of salt action is to remove fishy odors through salting out and crystal osmosis; however, excessively high concentrations can damage the density of protein tissues and affect its value, therefore, the salt concentration should not be too high. Figure 3 It can be seen that the sensory score first increases and then decreases with increasing tea concentration and time. Flavonoids in tea polyphenols have deodorizing effects, terpenes have odor-absorbing functions, and catechins have certain enzyme-deactivating and bactericidal effects. However, excessively high tea concentrations will darken the color of the sea cucumber, increase its bitterness, and lower the sensory score. Figure 4 It can be seen from the mechanism of action of tea and salt that the combination of tea and salt has a better effect, which is consistent with the results of the analysis of variance.

[0082] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, and improvements made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A method for removing the fishy smell from sea cucumbers, characterized in that, The method for removing the fishy smell of sea cucumbers includes: After boiling the tea leaves, the tea leaves are removed to obtain a tea solution. CaCl2 is added to the tea solution and dissolved to obtain a CaCl2-tea mixture. Sea cucumbers were soaked in a CaCl2-tea mixture under a pressure of 0.05–0.1 MPa. Soaked sea cucumber and lactic acid bacteria are mixed and cultured in broth medium for 20 minutes to 1 hour; the culture temperature is 30-40℃. Rinse the sea cucumbers with water to wash away the broth culture medium; The obtained sea cucumbers were steamed or boiled. The tea leaves are one, two, or more of the following: fermented tea, semi-fermented tea, non-fermented tea, and scented tea; the fermented tea includes black tea and dark tea, the semi-fermented tea includes oolong tea, and the non-fermented tea includes partridge tea and green tea; the weight-to-volume ratio of tea leaves to water is 2.0–3.0 g / 100 mL. The percentage concentration of CaCl2 in the prepared CaCl2-tea mixture was 1.5% to 2.5%. Lactic acid bacteria are selected from one, two or more species of Lactobacillus, Streptococcus, Leuconostoc, Bifidobacterium and Pediococcus; The lactic acid bacteria were cultured in broth medium before being co-cultured with sea cucumbers; the bacterial concentration in MRS broth medium was 1.0 × 10⁻⁶. 7 cfu / ml ~2.0×10 8 cfu / mL; the weight-volume ratio of sea cucumber and lactic acid bacteria broth culture medium is 1g:1-10mL.

2. The method for removing the fishy smell of sea cucumber as described in claim 1, characterized in that, Immerse under pressure of 0.06–0.09 MPa.

3. The method for removing the fishy smell of sea cucumber as described in claim 1, characterized in that, The water temperature for boiling tea leaves is 60–100℃; the boiling time is 10 minutes to 2 hours. Soaking time is from 10 minutes to 2 hours; Steaming is carried out at 60-100℃ for 10 minutes to 2 hours.

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