A method for processing and rehydrating fast-growing sea cucumber

Abstract

The invention discloses a method for processing and rehydrating quick-growing sea cucumbers, and belongs to the technical field of sea cucumber processing. The method for processing and rehydrating quick-growing sea cucumbers comprises the following steps: the sea cucumbers are sequentially subjected to pretreatment, ultrasonic impurity removal, blanching, cooling, steaming and staged variable temperature drying to obtain quick-growing sea cucumbers; the quick-growing sea cucumbers are placed in a potassium carbonate solution or tea water and then soaked and treated with ultrasonic waves to obtain rehydrated sea cucumbers. The processing technology of the invention has a simple operation process, is easy to control, and has a short rehydration time. The sea cucumbers obtained by the sea cucumber processing and rehydration method of the invention have complete nutritional retention, good taste, moderate hardness and elasticity.

Description

Technical Field

[0001] The invention relates to the technical field of sea cucumber processing, in particular to a quick-growing sea cucumber processing and rehydration method. Background Art

[0002] Sea cucumbers belong to the class Holothuroidea of ​​the phylum Echinodermata and are marine invertebrates on the seabed. There are about 1,600 species of sea cucumbers in the world, of which more than 70 are edible. Sea cucumbers have high nutritional and tonic value and are a kind of seafood that can be used as both medicine and food. The book "Chinese Medicine Dictionary" records that "sea cucumbers can nourish the kidney and replenish essence, nourish blood and moisten dryness, treat menstrual blood deficiency, weakness and fatigue, impotence, nocturnal emission, frequent urination, dry intestines and constipation". The edible part of sea cucumbers is the body wall, which contains a variety of active substances such as triterpenoid glycosides, chondroitin sulfate, phenols, saponins, polysaccharides, etc., which have multiple physiological activities such as anti-tumor, anti-coagulation, lowering blood pressure, and improving lipid metabolism activity.

[0003] Sea cucumbers contain autolytic enzymes, which will cause autolysis within a few hours after leaving the growth environment, making them very difficult to transport and store. Therefore, the sea cucumbers sold on the market are all processed finished products. Currently, sea cucumber products include dried sea cucumbers, sea cucumber capsules, sea cucumber oral liquids, etc., of which 90% of sea cucumber products are dried sea cucumbers. Traditional sea cucumber drying methods have many steps, are difficult to rehydrate, and have serious nutritional losses. Therefore, it is very important to develop a method that is simple in processing and quick in rehydration. Summary of the invention

[0004] The purpose of the present invention is to provide a method for processing and rehydrating fast-growing sea cucumbers to solve the problems existing in the prior art. The present invention takes into consideration the nutritional efficacy, edible convenience, taste and other aspects of sea cucumbers, and solves the problems of serious nutrient loss and difficulty in rehydration of traditional sea cucumbers through screening, pretreatment and drying processes of sea cucumbers and a unique rehydration method.

[0005] To achieve the above object, the present invention provides the following solutions:

[0006] One of the technical solutions of the present invention: a method for processing fast-growing sea cucumbers, comprising the following steps: the sea cucumbers are sequentially subjected to pretreatment, ultrasonic impurity removal, blanching, cooling, steaming and staged variable temperature drying to obtain the fast-growing sea cucumbers.

[0007] Furthermore, the processing method of the quick-growing sea cucumber comprises the following steps:

[0008] (1) Pretreatment: Select sea cucumbers of uniform size, place them on ice, and remove the internal organs and sand spouts;

[0009] (2) Ultrasonic removal: The sea cucumber is placed in water and the impurities on the surface of the sea cucumber are removed by ultrasound;

[0010] (3) Blanching: Place the sea cucumber in salt water for 10 to 30 minutes; blanching can inactivate the autolytic enzymes in the sea cucumber, fix its shape and increase its elasticity.

[0011] (4) Cooling: Place the sea cucumber in ice water to cool for 20 to 40 minutes;

[0012] (5) Steaming: Steam the sea cucumber for 15 to 45 minutes at a steaming temperature of 100 to 120° C.

[0013] The function of steaming is to mature the sea cucumber.

[0014] (6) Staged variable temperature drying: Dry the sea cucumber at 65-75°C to remove most of the moisture (control the moisture content at 35%-55%), and then continue drying at 25-35°C until the moisture content of the sea cucumber is less than 12%, thereby obtaining the quick-growing sea cucumber.

[0015] Staged variable temperature drying can increase the drying rate, improve the quality of dried sea cucumbers, reduce energy consumption, and have low equipment costs.

[0016] Furthermore, the sea cucumber is a fresh tropical sea cucumber that is over three years old and of uniform size; the sea cucumber includes any one of the rough sea cucumber, the jade-foot sea cucumber, and the rough sea cucumber.

[0017] Furthermore, in step (2), the volume ratio of the sea cucumber to water is 1:10-15, and the ultrasonic time is 20-40 minutes;

[0018] In step (3), the concentration of the salt water is 1.0-4.0 wt.%, and the blanching temperature is 100°C.

[0019] In the preparation process of quick-growing sea cucumbers, ① blanching with sodium chloride for 10 to 30 minutes is beneficial to the maturation, taste and nutrition retention of sea cucumbers; ② steaming can mature sea cucumbers to accelerate the rehydration time of sea cucumbers in the later stage, avoid the loss of nutrients in sea cucumbers, and ensure the elastic texture of sea cucumbers; ③ staged variable temperature drying significantly increases the drying rate of sea cucumbers compared with constant temperature hot air drying, reduces drying energy consumption, and has less nutrient loss.

[0020] The second technical solution of the present invention: a quick-growing sea cucumber obtained by the above processing method.

[0021] The third technical solution of the present invention: a method for rehydrating a fast-growing sea cucumber, comprising the following steps: placing the fast-growing sea cucumber in a potassium carbonate solution or tea water and then soaking it in water after ultrasonic treatment to obtain a rehydrated sea cucumber.

[0022] Furthermore, the concentration of the potassium carbonate solution is 0.2-0.6 wt.%.

[0023] Furthermore, the tea includes black tea or green tea.

[0024] Furthermore, the ultrasonic treatment time is 15 to 30 minutes; the immersion treatment temperature is 70 to 90° C. and the time is 4 to 8 hours.

[0025] Ultrasonic-assisted potassium carbonate (or tea) is used for soaking at 70-90°C. ① Potassium carbonate and tea are both alkaline, which helps the sea cucumbers to swell and accelerate the rehydration of sea cucumbers; ② The sea cucumbers rehydrated with potassium carbonate and tea are soft, waxy and elastic; ③ Ultrasonic-assisted soaking is conducive to removing ash on the surface of sea cucumbers, accelerating the penetration of potassium carbonate and tea, and further shortening the soaking time of sea cucumbers.

[0026] Rehydration with potassium carbonate solution can make sea cucumbers soft and swell in a short period of time, shorten the rehydration time, and the texture of the rehydrated sea cucumbers is better; potassium carbonate can remove the fishy smell and sticky substances on the surface of sea cucumbers.

[0027] Using tea water to soak sea cucumbers can shorten the rehydration time of sea cucumbers; the nutrients of sea cucumbers after soaking are retained intact; using tea water to soak sea cucumbers can remove the fishy smell of sea cucumbers.

[0028] Technical solution four of the present invention: a rehydrated sea cucumber prepared by the above-mentioned rehydration method.

[0029] The present invention discloses the following technical effects:

[0030] (1) The processing technology of the present invention has a simple operation process, is easy to control, and has a short rehydration time (the present invention shortens the rehydration time by steaming, and steaming for 10 to 30 minutes can ripen the sea cucumber, thereby accelerating the rehydration time of the sea cucumber in the later stage).

[0031] (2) The sea cucumber obtained by the sea cucumber processing and rehydration method of the present invention has intact nutrition, good taste, moderate hardness and elasticity. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0033] Figure 1 A comparison chart of the hardness of the rehydrated sea cucumbers prepared in Examples 1 to 3 of the present invention and Comparative Examples 1 to 6;

[0034] Figure 2 A comparison chart of the elasticity of the rehydrated sea cucumbers prepared in Examples 1 to 3 of the present invention and Comparative Examples 1 to 6;

[0035] Figure 3 A comparison chart of the chewability of the rehydrated sea cucumbers prepared in Examples 1 to 3 of the present invention and Comparative Examples 1 to 6;

[0036] Figure 4 This is a comparison chart of the protein content of the rehydrated sea cucumbers prepared in Examples 1 to 3 of the present invention and Comparative Examples 1 to 6. DETAILED DESCRIPTION

[0037] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as limiting the present invention, but should be understood as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0038] It should be understood that the terms described in the present invention are only for describing special embodiments and are not intended to limit the present invention. In addition, for the numerical range in the present invention, it should be understood that each intermediate value between the upper and lower limits of the scope is also specifically disclosed. Each smaller range between the intermediate value in any stated value or stated range and any other stated value or intermediate value in the described range is also included in the present invention. The upper and lower limits of these smaller ranges can be independently included or excluded in the scope.

[0039] Unless otherwise indicated, all technical and scientific terms used herein have the same meanings as those generally understood by those skilled in the art. Although the present invention describes only preferred methods and materials, any methods and materials similar or equivalent to those described herein may also be used in the implementation or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and materials related to the documents. In the event of a conflict with any incorporated document, the content of this specification shall prevail.

[0040] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments of the present invention description without departing from the scope or spirit of the present invention. Other embodiments derived from the present invention description will be apparent to those skilled in the art. The present application description and examples are exemplary only.

[0041] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.

[0042] The sea cucumbers used in the following embodiments of the present invention are selected from the species of Stichopus japonicus, mainly Stichopus japonicus from the coastal areas of Hainan and other places.

[0043] Example 1

[0044] A method for processing and rehydrating fast-growing sea cucumber:

[0045] (1) Processing method of quick-growing sea cucumber:

[0046] (1) Pretreatment: Select fresh tropical sea cucumbers of uniform size and over three years old, place them on ice, and remove the internal organs and sand spouts;

[0047] (2) Ultrasonic removal: The sea cucumber was placed in 10 times the volume of deionized water and ultrasonicated for 20 min to remove impurities on the surface of the sea cucumber;

[0048] (3) Blanching: The sea cucumber was placed in a 3.5 wt.% sodium chloride solution for blanching at a temperature of 100° C. for 15 min.

[0049] (4) Cooling: Place the blanched sea cucumber in 0°C ice water for 20 min;

[0050] (5) Steaming: Place the sea cucumber in a steamer at 100-120℃ and steam for 15 minutes.

[0051] (6) Staged variable temperature drying: The sea cucumber is placed in a blast drying oven for staged variable temperature drying, first dried at 65-75°C to a moisture content of about 40%, then cooled to 25-35°C and continued to dry until the moisture content is less than 12%, to obtain quick-growing sea cucumbers.

[0052] (II) Rehydration method of quick-growing sea cucumber:

[0053] The quick-growing sea cucumber was placed in a 0.3wt.% potassium carbonate solution and ultrasonicated for 15 minutes, the temperature of which was maintained at 80°C, and soaked for 4 hours to obtain a rehydrated sea cucumber with complete nutrition retention, good taste, moderate hardness and elasticity.

[0054] Example 2

[0055] A method for processing and rehydrating fast-growing sea cucumber:

[0056] (1) Processing method of quick-growing sea cucumber:

[0057] (1) Pretreatment: Select fresh tropical sea cucumbers of uniform size and over three years old, place them on ice, and remove the internal organs and sand spouts;

[0058] (2) Ultrasonic removal: The sea cucumber was placed in 12 times the volume of deionized water and ultrasonicated for 30 min to remove impurities on the surface of the sea cucumber;

[0059] (3) Blanching: The sea cucumber was placed in a 3 wt.% sodium chloride solution for blanching at a temperature of 100°C for 25 min.

[0060] (4) Cooling: Place the blanched sea cucumber in 4°C ice water for 30 min;

[0061] (5) Steaming: Place the sea cucumber in a steamer at 100-120℃ and steam for 30 minutes.

[0062] (6) Staged variable temperature drying: The sea cucumber is placed in a blast drying oven for staged variable temperature drying, first dried at 65-75°C to a moisture content of about 40%, then cooled to 25-35°C and continued to dry until the moisture content is less than 12%, to obtain quick-growing sea cucumbers.

[0063] (II) Rehydration method of quick-growing sea cucumber:

[0064] The quick-growing sea cucumber was placed in tea water for 20 minutes of ultrasonic treatment, the temperature of which was maintained at 90°C, and soaked for 5.5 hours to obtain a rehydrated sea cucumber with complete nutrition retention, good taste, moderate hardness and elasticity.

[0065] The preparation method of tea is: add tea leaves into water (the volume ratio of tea leaves to water is 2:100), and soak for 5 minutes to obtain tea water.

[0066] Example 3

[0067] A method for processing and rehydrating fast-growing sea cucumber:

[0068] (1) Processing method of quick-growing sea cucumber:

[0069] (1) Pretreatment: Select fresh tropical sea cucumbers of uniform size and over three years old, place them on ice, and remove the internal organs and sand spouts;

[0070] (2) Ultrasonic removal: The sea cucumber was placed in 15 times the volume of deionized water and ultrasonicated for 40 min to remove impurities on the surface of the sea cucumber;

[0071] (3) Blanching: The sea cucumber was placed in a 2 wt.% sodium chloride solution for blanching at a temperature of 100°C for 30 min.

[0072] (4) Cooling: placing the blanched sea cucumber in 0°C ice water for 40 min;

[0073] (5) Steaming: Place the sea cucumber in a steamer at 100-120℃ and steam for 45 minutes.

[0074] (6) Staged variable temperature drying: The sea cucumber is placed in a blast drying oven for staged variable temperature drying, first dried at 65-75°C to a moisture content of about 40%, then cooled to 25-35°C and continued to dry until the moisture content is less than 12%, to obtain quick-growing sea cucumbers.

[0075] (II) Rehydration method of quick-growing sea cucumber:

[0076] The quick-growing sea cucumber was placed in a 0.5wt.% potassium carbonate solution and ultrasonicated for 30 minutes, the temperature of which was maintained at 70°C, and soaked for 5 hours to obtain a rehydrated sea cucumber with complete nutrition retention, good taste, moderate hardness and elasticity.

[0077] Comparative Example 1 (control group)

[0078] Select fresh tropical sea cucumbers of uniform size and over three years old, place them on ice, remove the internal organs and sand mouth, and use clean water to wash the impurities on the surface of the sea cucumbers. Then blanch the completely cleaned sea cucumbers in 100℃ water for 30 minutes. Expose the blanched sea cucumbers in an environment of 30-40℃ until the water content in the sea cucumbers is less than 12%, and obtain dry sea cucumbers. Then rehydrate the dried sea cucumbers by soaking them in deionized water at 70℃ for 14 hours to obtain rehydrated sea cucumbers.

[0079] Comparative Example 2

[0080] The same as Example 2, except that step (3) specifically comprises: placing the sea cucumber in deionized water for blanching, the blanching temperature is 90° C., and the blanching time is 30 minutes.

[0081] Comparative Example 3

[0082] The same as Example 2, except that step (5) is specifically: boiling the sea cucumber in hot water at 100° C. for 45 minutes.

[0083] Comparative Example 4

[0084] Same as Example 2, except that the rehydration method of the quick-growing sea cucumber is specifically as follows:

[0085] The quick-growing sea cucumber was placed in deionized water for ultrasonic treatment for 30 minutes, the temperature of which was maintained at 100° C., and the sea cucumber was soaked for 10 hours to obtain a rehydrated sea cucumber.

[0086] Comparative Example 5

[0087] The same as Example 2, except that step (6) specifically comprises: placing the sea cucumber in a forced air drying oven, and drying at 65-75° C. until the moisture content is less than 12%, thereby obtaining a quick-growing sea cucumber.

[0088] Comparative Example 6

[0089] The same as Example 2, except that step (6) specifically comprises: placing the sea cucumber in a forced air drying oven, and drying at 25-35° C. until the moisture content is less than 12%, thereby obtaining a quick-growing sea cucumber.

[0090] Effect Example 1

[0091] The hardness, elasticity and chewiness of the rehydrated sea cucumbers prepared in Examples 1 to 3 and Comparative Examples 1 to 6 were measured using the following test methods:

[0092] The samples were cut into small pieces of 1.5 cm × 1.5 cm × 1.5 cm, and the texture characteristics were tested using the P / 36R cylindrical probe of the texture analyzer. Test parameters: pre-test rate 1 mm / s, test rate 1 mm / s, post-test rate 1 mm / s, trigger force 5 g, distance 4 mm.

[0093] Test results see Figures 1 to 3 .

[0094] from Figures 1 to 3 It can be seen that the sea cucumbers treated in Examples 1 to 3 have a soft and glutinous texture, good elasticity and chewiness, and are softer and more elastic when chewed.

[0095] Effect Example 2

[0096] The protein content of the rehydrated sea cucumbers prepared in Examples 1 to 3 and Comparative Examples 1 to 6 was measured and compared with that of fresh sea cucumbers. The test method was:

[0097] The protein content was determined according to the Kjeldahl method in GB5009.4-2016.

[0098] Test results see Figure 4 .

[0099] from Figure 4 It can be seen that the protein of the sea cucumbers treated in Examples 1 to 3 can be well retained, while the protein loss in Comparative Examples 1 to 6 is more serious.

[0100] Effect Example 3

[0101] The rehydration time of Examples 1 to 3 and Comparative Examples 1 to 6 and the quick-growing sea cucumbers prepared by low temperature and low pressure technology was measured. The results are shown in Table 1.

[0102] Low temperature and low pressure technology: The existing rapid-swelling sea cucumber technology has the following specific methods: ① Place the sea cucumber in hot water for 25 minutes; ② Use vacuum freeze drying until the moisture content is less than 12%; ③ Rehydrate by soaking in 80°C deionized water until the rehydration time is complete.

[0103] The rehydration time was determined as follows:

[0104] The halogen lamp moisture content meter was used for determination. The test was performed every half an hour until the moisture content tended to be balanced, and the time point corresponding to the equilibrium of the moisture content of the sea cucumber was selected as the rehydration time.

[0105] Table 1 Effects of different methods on the rehydration time of sea cucumbers

[0106] method Rehydration time (h) Control group (Comparative example 1) 14 Example 1 4 Example 2 5.5 Example 3 5 Comparative Example 2 7 Comparative Example 3 6 Comparative Example 4 7 Comparative Example 5 7.5 Comparative Example 6 6 Low temperature and low pressure technology (existing technology) 10

[0107] It can be seen from Table 1 that the rehydration time of the sea cucumbers treated in Examples 1 to 3 is significantly shortened, which is better than the prior art.

[0108] The embodiments described above are only descriptions of the preferred modes of the present invention, and are not intended to limit the scope of the present invention. Without departing from the design spirit of the present invention, various modifications and improvements made to the technical solutions of the present invention by ordinary technicians in this field should all fall within the protection scope determined by the claims of the present invention.

Claims

1. A method for rehydrating fast-growing sea cucumbers, characterized in that: The processing method of the quick-growing sea cucumber comprises the following steps: the sea cucumber is sequentially subjected to pretreatment, ultrasonic impurity removal, blanching, cooling, steaming and staged temperature-changing drying to obtain the quick-growing sea cucumber; The processing method of the quick-growing sea cucumber comprises the following steps: (1) Pretreatment: Select sea cucumbers of uniform size, place them on ice, and remove the internal organs and sand spouts; (2) Ultrasonic removal: The sea cucumber is placed in water and the impurities on the surface of the sea cucumber are removed by ultrasound; (3) Blanching: Put the sea cucumber in salt water and blanch for 10 to 30 minutes; (4) Cooling: Place the sea cucumber in ice water to cool for 20 to 40 minutes; (5) Steaming: Steam the sea cucumber for 15 to 45 minutes at a steaming temperature of 100 to 120° C. (6) Step-by-step temperature drying: drying the sea cucumber at 65-75° C. until the moisture content is 35%-55%, and then continuing to dry the sea cucumber at 25-35° C. until the moisture content is less than 12%, thereby obtaining the quick-growing sea cucumber; The rehydration method of the quick-growing sea cucumber comprises the following steps: placing the quick-growing sea cucumber in tea water for ultrasonic soaking to obtain the rehydrated sea cucumber; When the quick-growing sea cucumber is rehydrated, the tea includes black tea or green tea; the ultrasonic time is 20 minutes; the immersion temperature is 90° C. and the time is 5.5 hours; In step (3), the concentration of the salt water is 1.0-4.0 wt.%, and the blanching temperature is 100°C.

2. The rehydration method according to claim 1, characterized in that: The sea cucumber is a fresh tropical sea cucumber that is over three years old and has uniform size; the sea cucumber includes any one of the rough sea cucumber, the jade-foot sea cucumber and the rough sea cucumber.

3. The rehydration method according to claim 1, characterized in that: In step (2), the volume ratio of the sea cucumber to water is 1:10-15, and the ultrasonic time is 20-40 minutes.

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