A preparation method of ready-to-eat sea cucumbers at room temperature

Abstract

The present invention belongs to the technical field of aquatic product processing and relates to a method for preparing a room-temperature, ready-to-eat sea cucumber. The method provides a method for preparing a room-temperature, ready-to-eat sea cucumber using a combination of pretreatment, salting, soaking with a composite phosphate, enzymatic cross-linking with transglutaminase, cross-linking with a composite polyphenol, and sterilization using a high-voltage pulsed electric field. Through the synergistic effect of each step, the internal structure of the sea cucumber is gradually altered to an ideal structure, thereby obtaining a room-temperature, ready-to-eat sea cucumber having good hardness, chewability, elasticity, and resilience, as well as excellent storage stability.

Description

Technical Field

[0001] The invention belongs to the technical field of aquatic product processing, and particularly relates to a method for preparing instant sea cucumbers at room temperature. Background Art

[0002] Sea cucumbers are a prized seafood product, boasting a resilient texture and high nutritional value. They are rich in various bioactive substances, including collagen, minerals, and viscous polysaccharides. They are cholesterol-free and have an extremely low fat content. Furthermore, sea cucumbers have anti-tumor, immunity-boosting, blood-tonifying, beauty-enhancing, fibrinolysis-promoting, and blood and plasma viscosity-reducing properties. However, the sea cucumber wall contains a complex system of endogenous autolytic enzymes, including proteases, cellulases, pectinases, amylases, and lipases. These enzymes can cause sea cucumbers to undergo hydrolysis and autolysis in hot weather or when left out of seawater for extended periods, causing them to lose their elasticity and shape, transforming into a fluid, colloid-like mass. Traditional sea cucumber storage techniques primarily involve drying and quick-freezing processes. The long soaking time required for dried sea cucumbers, combined with the difficulty of controlling the degree of soaking, makes them difficult for ordinary households to prepare. Furthermore, ice crystals formed during the freezing process of quick-frozen sea cucumbers can damage the microstructure of the body wall, degrading the taste and reducing the consumer's edible experience.

[0003] Taking into account the convenience and quality requirements of consumers' actual eating experience, the existing technology has introduced a combination of high-temperature boiling, microwave or irradiation sterilization to inhibit the activity of endogenous enzymes in sea cucumbers, so that they can be stored at room temperature for easy consumption. However, the main component of the sea cucumber body wall is collagen, which will still degrade and break during the processing and heating process, resulting in non-enzymatic autolysis of sea cucumbers. Even sea cucumbers that have been treated with commercial canned heat sterilization or microwave sterilization will also undergo autolysis, resulting in a high water loss rate and poor hardness, chewiness, elasticity and resilience. The taste is deteriorated and nutrients are lost. It is impossible to meet the high quality requirements of modern consumers' eating experience, which greatly limits the commercial value of sea cucumbers. Therefore, it is necessary to provide a method for preparing sea cucumbers that are ready to eat at room temperature, and to prepare sea cucumbers that are ready to eat at room temperature that have good hardness, chewiness, elasticity and resilience as well as good water retention capacity and sensory quality, reduce the difficulty of consumers eating sea cucumbers, maintain the elastic taste of sea cucumbers, and enhance the high quality requirements of consumers' eating experience. Summary of the Invention

[0004] The purpose of the present invention is to overcome the defects of existing room-temperature ready-to-eat sea cucumbers, such as high water loss rate and poor hardness, chewiness, elasticity and resilience, and to provide a preparation method of room-temperature ready-to-eat sea cucumbers. The method can effectively obtain room-temperature ready-to-eat sea cucumbers with good hardness, chewiness, elasticity and resilience as well as good water retention capacity and sensory quality.

[0005] After in-depth research, the inventors of the present invention found that through a combined treatment method of pretreatment, salting, soaking with composite phosphates, enzymatic cross-linking with glutamine transaminase, polyphenol cross-linking with composite polyphenols, and high-voltage pulse electric field sterilization, the synergistic effect of each step allows the sea cucumber to form an ideal structure during the processing process, and the resulting ready-to-eat sea cucumber has good hardness, chewiness, elasticity and recovery, as well as good storage stability and sensory quality.

[0006] The reason may be that: in step S1, the first steaming treatment of fresh sea cucumbers can inactivate the endogenous autolytic enzymes in the sea cucumber body wall, avoid the hydrolysis and autolysis of sea cucumbers caused by endogenous proteases, and change the state of the cell membrane of the sea cucumber inner wall, which is conducive to the salting treatment; in step S2, the salting treatment is carried out to dehydrate the sea cucumber and slightly change the internal protein structure of the sea cucumber. The collagen triple helix is more tightly wound, giving the sea cucumber a more compact body wall structure, which is conducive to the sea cucumber maintaining a good shape during subsequent processing. state; in step S3, the salted sea cucumber is soaked and steamed for the second time to restore the water content of the sea cucumber, and the composite phosphate can improve the water retention of the protein gel inside the sea cucumber through hydration, thereby improving the water retention capacity of the sea cucumber in the subsequent processing process; in step S4, the sea cucumber is subjected to enzyme cross-linking treatment in a staged manner using glutamine transaminase, and the structure of the sea cucumber body wall collagen gel can be changed during the high temperature treatment and the low temperature treatment process, thereby improving the elasticity and breaking strength of the sea cucumber body wall collagen gel, forming a highly stable colloid, and thereby improving The invention relates to a method for treating sea cucumbers by enzymatically cross-linking the sea cucumbers, wherein the water-retaining capacity of the sea cucumber body wall protein gel is improved, and at the same time, the structure of the sea cucumber body wall collagen is slightly changed, so that the composite polyphenol solution can be better cross-linked, which is beneficial to the subsequent polyphenol cross-linking treatment. In step S5, the composite polyphenol solution is introduced to treat the enzyme cross-linked sea cucumbers, and gallic acid, tea polyphenols and sea cucumber body wall collagen are molecularly cross-linked in a staged manner. During the high temperature treatment and the low temperature treatment, the sea cucumber body wall protein can form a more ideal structure, reduce the oxidation degree of lipids and effective ingredients during the storage of sea cucumbers, and improve the quality of sea cucumbers. The problems of moisture migration, collagen fiber breakage and collagen degradation that occur during storage are solved, thereby giving the sea cucumbers good color, smell and taste, and ensuring the sensory quality and eating experience of the sea cucumbers during room temperature storage; in step S5, the sea cucumbers are finally sterilized by high-voltage pulse electric field sterilization. The use of a strong electric field for sterilization can maintain the intermolecular force between sea cucumber collagen molecules and the stability of the structure of the collagen protein to the greatest extent, so that the final room temperature ready-to-eat sea cucumbers have good color, smell and taste, as well as excellent storage stability.

[0007] Finally, in summary, the present invention protects the structural stability and sensory quality of sea cucumber collagen through multiple methods, improves the structural stability of sea cucumber collagen through pretreatment, salting and high-voltage pulse electric field sterilization, and simultaneously utilizes the synergistic effect of composite phosphate, transglutaminase and composite polyphenol solution to reduce the water loss rate of sea cucumber and improve the water retention capacity and sensory quality of sea cucumber during room temperature storage, so that it has better hardness, chewability, elasticity and resilience. Based on this, the present invention is completed.

[0008] In a first aspect, the present invention provides a method for preparing sea cucumbers that are ready to eat at room temperature, using the following technical solutions:

[0009] A method for preparing instant sea cucumber at room temperature comprises the following steps:

[0010] S1, pretreatment: steaming the sea cucumber for the first time to obtain pretreated sea cucumber;

[0011] S2, salting: salting the pretreated sea cucumber to obtain salted sea cucumber;

[0012] S3, soaking: soaking and steaming the salted sea cucumber for a second time, and then soaking it for a first time in a composite phosphate solution to obtain a soaked sea cucumber;

[0013] S4, enzyme cross-linking: soaking the soaked sea cucumber for a second and third time using a transglutaminase solution to obtain an enzyme-cross-linked sea cucumber;

[0014] S5, polyphenol cross-linking: soaking the enzyme-cross-linked sea cucumber for the fourth and fifth time using a composite polyphenol solution to obtain a polyphenol cross-linked sea cucumber;

[0015] S6. High-voltage pulse electric field sterilization: The polyphenol-cross-linked sea cucumber is subjected to high-voltage pulse electric field sterilization treatment;

[0016] The temperature of the second soaking is higher than that of the third soaking, the temperature of the fourth soaking is higher than that of the fifth soaking, and the composite polyphenol solution includes gallic acid and tea polyphenols.

[0017] In a preferred embodiment, in step S1, the temperature of the first steaming is 85-100°C and the time is 3-5 minutes.

[0018] In a preferred embodiment, in step S2, the amount of salt added is 30-40% of the mass of the pretreated sea cucumber body wall.

[0019] In a preferred embodiment, in step S2, the salting time is 12-15 days.

[0020] In a preferred embodiment, in step S3, the soaking time is 48-72 hours.

[0021] In a preferred embodiment, in step S3, the temperature of the second steaming is 85-100° C., and the time is 20-45 minutes.

[0022] In a preferred embodiment, in step S3, the composite phosphate solution is selected from a combination of two or more of sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate, trisodium phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, sodium acid pyrophosphate and disodium dihydrogen pyrophosphate.

[0023] In a preferred embodiment, in step S3, the mass concentration of the composite phosphate solution is 0.5-1%.

[0024] In a preferred embodiment, in step S3, the amount of the composite phosphate solution added is 5-6 times the mass of the sea cucumber after the second cooking.

[0025] In a preferred embodiment, in step S3, the temperature of the first soaking is 0-5°C and the time is 24-36 hours.

[0026] In a preferred embodiment, in step S4, the mass concentration of the transglutaminase solution is 0.1-1% (w / v).

[0027] In a preferred embodiment, in step S4, the amount of the transglutaminase solution added is 5-6 times the mass of the soaked sea cucumber.

[0028] In a preferred embodiment, in step S4, the second soaking temperature is 37-40°C and the time is 4-6 hours;

[0029] In a preferred embodiment, in step S4, the temperature of the third soaking is 0-5°C and the time is 17-19 hours.

[0030] In a preferred embodiment, in step S5, the mass concentration of the composite polyphenol solution is 0.01-0.1% (w / v).

[0031] In a preferred embodiment, in step S5, the temperature of the fourth soaking is 40-50°C and the time is 2-3 hours;

[0032] In a preferred embodiment, in step S5, the temperature of the fifth soaking is 0-5°C and the time is 18-24 hours.

[0033] In a preferred embodiment, in step S6, the electric field intensity of the high-voltage pulse electric field sterilization treatment is 10-30 kV / cm, the pulse frequency is 15-20 kHz, the pulse width is 50-70 μs, and the treatment time is 120-180 s.

[0034] In a preferred embodiment, the method for preparing the ready-to-eat sea cucumber at room temperature further comprises vacuum packaging and sterilization steps performed sequentially after the high-voltage pulse electric field sterilization described in step S6.

[0035] Compared to existing technologies, the method provided by the present invention enhances the stability of sea cucumber collagen structure by using steaming to inactivate enzymes, salting, and sterilizing with a high-voltage pulsed electric field. Furthermore, the synergistic effects of a complex phosphate, transglutaminase, and a complex polyphenol solution reduce water loss and improve the sea cucumber's water retention and sensory quality during room-temperature storage, resulting in improved hardness, chewiness, elasticity, and resilience. Furthermore, this room-temperature storage feature significantly reduces cold chain transportation and market costs for sea cucumbers, while meeting modern consumer demand for convenient, fast, safe, and healthy food. BRIEF DESCRIPTION OF THE DRAWINGS

[0036] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the following briefly introduces the drawings required for use in the description of the embodiments. 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 any creative labor.

[0037] Figure 1 The present invention is a process flow chart of the method for preparing instant sea cucumbers at room temperature.

[0038] Figure 2 This is a diagram showing the results of a heat preservation experiment on the finished product of the ready-to-eat sea cucumber at room temperature prepared in Example 1 of the present invention.

[0039] Figure 3 This is a graph showing the results of a heat preservation experiment on the finished product of the ready-to-eat sea cucumber at room temperature prepared in Comparative Example 1.

[0040] Figure 4 This is a graph showing the effects of different high-voltage pulse electric field intensities and different thermal sterilization temperatures on the sensory scores of sea cucumbers.

[0041] Figure 5 This is a diagram showing the effect of soaking sea cucumbers in different mass concentrations of composite phosphate on the water loss rate of sea cucumbers.

[0042] Figure 6 This figure shows the effect of soaking sea cucumbers in different mass concentrations of glutamine transaminase on the hardness and chewiness of sea cucumbers.

[0043] Figure 7 This is a comparison chart of the hardness and chewiness of sea cucumbers cross-linked with a composite polyphenol solution of gallic acid and tea polyphenols and those without polyphenol cross-linking.

[0044] Figure 8This is a comparison chart of the elasticity and recovery of sea cucumbers cross-linked with a composite polyphenol solution of gallic acid and tea polyphenols and those without polyphenol cross-linking. DETAILED DESCRIPTION

[0045] To make the objectives, technical solutions, and advantages of the present invention more clearly understood, the present invention is further described in detail below with reference to the following embodiments. The terms "first," "second," and "third" are used solely for ease of distinction and description and have no other meaning. It should be understood that the specific embodiments described herein are intended only to illustrate the present invention and are not intended to limit the present invention.

[0046] The process flow chart of the preparation method of the instant sea cucumber at room temperature provided by the present invention is as follows Figure 1 As shown, the specific steps include:

[0047] S1, pretreatment: steaming the sea cucumber for the first time to obtain pretreated sea cucumber;

[0048] S2, salting: salting the pretreated sea cucumber to obtain salted sea cucumber;

[0049] S3, soaking: soaking and steaming the salted sea cucumber for a second time, and then soaking it for a first time in a composite phosphate solution to obtain a soaked sea cucumber;

[0050] S4, enzyme cross-linking: soaking the soaked sea cucumber for a second and third time using a transglutaminase solution to obtain an enzyme-cross-linked sea cucumber;

[0051] S5, polyphenol cross-linking: soaking the enzyme-cross-linked sea cucumber for the fourth and fifth time using a composite polyphenol solution to obtain a polyphenol cross-linked sea cucumber;

[0052] S6. High-voltage pulse electric field sterilization: The polyphenol-cross-linked sea cucumber is subjected to high-voltage pulse electric field sterilization treatment;

[0053] The temperature of the second soaking is higher than that of the third soaking, the temperature of the fourth soaking is higher than that of the fifth soaking, and the composite polyphenol solution includes gallic acid and tea polyphenols.

[0054] In the above-mentioned method for preparing the ready-to-eat sea cucumber at room temperature, in step 1, the sea cucumber used is preferably a freshly slaughtered sea cucumber, and the species of the sea cucumber is not particularly limited. Specifically, it can be, but is not limited to, a combination of one or more of Liao sea cucumber, Hongji sea cucumber, Guandong sea cucumber, and Guanxi sea cucumber. The sea cucumber is preferably processed by incision on the abdomen of the fresh sea cucumber to remove the internal organs and debris in the sea cucumber. The incision length is preferably 3-5 cm, such as 3 cm, 4 cm, 5 cm, or any value therebetween.

[0055] In the above-mentioned method for preparing ready-to-eat sea cucumbers at room temperature, in step S1, the temperature of the first steaming is preferably 85-100°C, such as 85°C, 88°C, 91°C, 94°C, 97°C, 100°C, or any value therebetween; and the time is preferably 3-5 minutes, such as 3 minutes, 3.5 minutes, 4 minutes, 4.5 minutes, 5 minutes, or any value therebetween. Here, the first steaming has the effect of inactivating enzymes, effectively inactivating endogenous proteases in the sea cucumber body wall, preventing hydrolysis and autolysis of the sea cucumber caused by endogenous proteases, and improving the stability of the sea cucumber collagen.

[0056] In the above-mentioned method for preparing ready-to-eat sea cucumbers at room temperature, salting in step S2 refers to the process of dehydrating the sea cucumbers, which has the effect of slightly altering the internal protein structure of the sea cucumbers, tightening the collagen triple helix, and making the sea cucumber body wall structure more compact. Salting the sea cucumbers can impart improved hardness, chewiness, elasticity, and resilience. The present invention does not impose any particular limitation on the reagents used in salting; any edible reagent capable of dehydrating the sea cucumbers will suffice. In some specific embodiments, salting in step S2 is preferably performed using table salt, and the amount of salt added is preferably 30-40% of the mass of the pretreated sea cucumber body wall, such as 30%, 32%, 34%, 36%, 38%, 40%, or any value therebetween. In some specific embodiments, the salting conditions include a duration of preferably 12-15 days, such as 12 days, 13 days, 14 days, 15 days, or any value therebetween.

[0057] In the above-mentioned method for preparing ready-to-eat sea cucumbers at room temperature, in step S3, the soaking time is preferably 48-72 hours, such as 48 hours, 54 hours, 60 hours, 66 hours, 72 hours, or any value therebetween. The second steaming temperature is preferably 85-100°C, such as 85°C, 88°C, 91°C, 94°C, 97°C, 100°C, or any value therebetween; and the time is preferably 20-45 minutes, such as 20 minutes, 25 minutes, 30 minutes, 35 minutes, 40 minutes, 45 minutes, or any value therebetween. More preferably, the second steaming operation is to steam the soaked sea cucumbers at 95-100°C for 20-30 minutes, then turn off the heat and simmer for 10-15 minutes.

[0058] In the above-mentioned method for preparing sea cucumbers that are ready to eat at room temperature, in step S3, the composite phosphate solution is a combination of any two or more phosphates, and its specific embodiments include but are not limited to: a combination of two or more of sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate, trisodium phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, sodium acid pyrophosphate and disodium dihydrogen pyrophosphate. Here, the composite phosphate acts as a food improver and moisture retainer, greatly improving the water retention capacity of the sea cucumber during subsequent processing and improving the edible experience of the sea cucumber during room temperature storage. The concentration of the composite phosphate solution is preferably 0.5-1% (w / v), such as 0.5% (w / v), 0.6% (w / v), 0.7% (w / v), 0.8% (w / v), 0.9% (w / v), 1% (w / v) or any value therebetween. The amount of the composite phosphate solution added is preferably 5-6 times the mass of the sea cucumber after the second steaming, such as 5 times, 5.2 times, 5.4 times, 5.6 times, 5.8 times, 6 times, or any value therebetween. The temperature of the first soaking is preferably 0-5°C, such as 0°C, 1°C, 2°C, 3°C, 4°C, 5°C, or any value therebetween; and the soaking time is preferably 24-36 hours, such as 24 hours, 28 hours, 32 hours, 36 hours, or any value therebetween.

[0059] In the above-mentioned method for preparing instant sea cucumbers at room temperature, in step S4, the concentration of the transglutaminase solution is preferably 0.1-1% (w / v), more preferably 0.4-1% (w / v), such as 0.4% (w / v), 0.5% (w / v), 0.6% (w / v), 0.7% (w / v), 0.8% (w / v), 0.9% (w / v), 1% (w / v) or any value therebetween. The amount of the transglutaminase solution added is preferably 5-6 times the mass of the soaked sea cucumber, such as 5 times, 5.2 times, 5.4 times, 5.6 times, 5.8 times, 6 times or any value therebetween. Enzymatic cross-linking treatment of sea cucumbers with transglutaminase can improve the viscoelasticity and breaking force of the sea cucumber body wall collagen gel, form a highly stable colloid, and at the same time improve the water retention capacity of the sea cucumber body wall protein gel.

[0060] In the above-mentioned method for preparing instant sea cucumbers at room temperature, in step S4, the temperature of the second soaking is preferably 37-40°C, such as 37°C, 38°C, 39°C, 40°C or any value therebetween; the time is preferably 4-6h, such as 4h, 4.5h, 5h, 5.5h, 6h or any value therebetween. The temperature of the third soaking is preferably 0-5°C, such as 0°C, 1°C, 2°C, 3°C, 4°C, 5°C or any value therebetween; the time is preferably 17-19h, such as 17h, 17.5h, 18h, 18.5h, 19h or any value therebetween. Here, first, at a slightly higher temperature of 37-40°C, the glutamine transferase reacts with the sea cucumber body wall, causing the surface collagen of the sea cucumber body wall to cross-link rapidly, and then placing it at a low temperature of 0-5°C, which can slow down the speed of cross-linking of the surface collagen while cross-linking the collagen inside the sea cucumber body wall, avoiding excessive cross-linking and achieving an ideal enzyme cross-linking effect.

[0061] In the above-mentioned method for preparing sea cucumbers that are ready to eat at room temperature, in step S5, the composite polyphenol solution contains at least gallic acid and tea polyphenols at the same time. The concentration of the composite polyphenol solution is 0.01-0.1% (w / v), such as 0.01% (w / v), 0.03% (w / v), 0.05% (w / v), 0.07% (w / v), 0.09% (w / v), 0.1% (w / v) or any value therebetween. The composite polyphenol solution undergoes molecular cross-linking with the collagen in the body wall of the sea cucumber, thereby improving water migration, collagen fiber breakage and collagen degradation during the storage of the sea cucumber. At the same time, the polyphenols, as antioxidants, can effectively reduce the degree of oxidation of lipids and active ingredients during storage, improve the color, smell and taste of the sea cucumber during storage, and ensure the sensory quality of the sea cucumber during storage.

[0062] In the above-mentioned method for preparing room temperature instant sea cucumber, in step S5, the temperature of the fourth soaking is preferably 40-50°C, such as 40°C, 42°C, 44°C, 46°C, 48°C, 50°C or any value therebetween; the time is preferably 2-3h, such as 2h, 2.2h, 2.4h, 2.6h, 2.8h, 3h or any value therebetween. The temperature of the fifth soaking is preferably 0-5°C, such as 0°C, 1°C, 2°C, 3°C, 4°C, 5°C or any value therebetween; the time is preferably 18-24h, such as 18h, 20h, 22h, 24h or any value therebetween. Here, the polyphenols are first reacted with the sea cucumber body wall at a slightly higher temperature of 40-50°C, so that the collagen on the surface of the sea cucumber body wall and the polyphenols are rapidly cross-linked to form a protein-polyphenol product. The reaction is then placed at a low temperature of 0-5°C, so that the collagen inside the sea cucumber body wall and the polyphenols are cross-linked while the speed of cross-linking of the surface collagen is slowed down, avoiding sensory deterioration phenomena such as browning, whitening of the surface, and stiffness of the body wall caused by excessive cross-linking, thereby achieving an ideal polyphenol cross-linking effect.

[0063] In the above-mentioned method for preparing ready-to-eat sea cucumbers at room temperature, in step S6, the electric field intensity of the high-voltage pulse electric field sterilization treatment is preferably 10-30 kV / cm, such as 10 kV / cm, 15 kV / cm, 20 kV / cm, 25 kV / cm, 30 kV / cm or any value therebetween, and the pulse frequency is preferably 15-20 kHz, such as 15 kHz, 16 kHz, 17 kHz, 18 kHz, 19 kHz, 20 kHz or any value therebetween; the pulse width is preferably 50-70 μs, such as 50 μs, 55 μs, 60 μs, 65 μs, 70 μs or any value therebetween; the treatment time is preferably 120-180 s, such as 120 s, 130 s, 140 s, 150 s, 160 s, 170 s, 180 s or any value therebetween. High-voltage pulse electric field sterilization can reduce the intensity of subsequent thermal sterilization, reduce the damage to the intermolecular forces of collagen caused by high temperature conditions during subsequent processing, and protect the stability of the collagen protein structure.

[0064] In the above-mentioned method for preparing sea cucumbers that are ready to eat at room temperature, the method further includes vacuum packaging and sterilization steps performed sequentially after the high-voltage pulse electric field sterilization described in step S6. The sterilization temperature is preferably 110-130°C, such as 110°C, 115°C, 120°C, 125°C, 130°C, or any value therebetween; and the sterilization time is preferably 7-11 minutes, such as 7 minutes, 8 minutes, 9 minutes, 10 minutes, 11 minutes, or any value therebetween.

[0065] The present invention also provides a room-temperature instant sea cucumber prepared by the above method.

[0066] The following will be described in detail through examples.

[0067] Example 1

[0068] A method for preparing instant sea cucumber at room temperature comprises the following steps:

[0069] S1, pretreatment: select 500g fresh sea cucumber, use a cutter along the middle opening 4cm of its abdomen, remove the internal organs and sand mouth, calcareous debris in the sea cucumber, wash the sea cucumber internal residue and sea cucumber surface dirt with clean water, drain the water, obtain the cleaned sea cucumber, put the sea cucumber into 100 ℃ boiling water and cook for the first time for 5min, cool immediately to obtain the pretreated sea cucumber;

[0070] S2, salting: weigh the pretreated sea cucumber body wall, evenly smear the sea cucumber with 35% of its weight of salt, place it in a clean container, and salt it in a cool and ventilated place for 15 days to obtain the salted sea cucumber;

[0071] S3, soaking: washing the salted sea cucumber, soaking it in clean water for 72 hours, boiling the soaked sea cucumber in 100 ° C boiling water for a second time for 20 minutes, turning off the heat and simmering for 15 minutes, washing it, cooling it, and then soaking it for the first time for 24 hours in 0.5% composite phosphate solution (w / v) at 4 ° C to obtain soaked sea cucumber;

[0072] S4, enzyme crosslinking: soaking the soaked sea cucumber in 0.4% glutamine transaminase solution (w / v) at 40° C. for a second time for 5 h, cooling and then soaking for a third time at 4° C. for 19 h to obtain enzyme crosslinked sea cucumber;

[0073] S5, polyphenol cross-linking: The enzyme-cross-linked sea cucumber was immersed in a composite polyphenol solution (0.01% gallic acid (w / v), 0.01% tea polyphenol (w / v)) at 40°C for a fourth time for 2 hours, then cooled and immersed for a fifth time at 4°C for 22 hours to obtain a polyphenol cross-linked sea cucumber;

[0074] S6. High-voltage pulse electric field sterilization: The polyphenol cross-linked sea cucumber is sterilized using a high-voltage pulse electric field. The operating conditions are: electric field intensity 30 kV / cm, pulse frequency 20 kHz, pulse width 60 μs, and treatment time 180 s to obtain sterilized sea cucumbers.

[0075] S7. Vacuum packaging and sterilization: The sterilized sea cucumbers are vacuum packaged, sterilized at 121° C. for 7 minutes, rapidly cooled, and stored at room temperature to obtain ready-to-eat sea cucumbers at room temperature.

[0076] Example 2

[0077] A method for preparing instant sea cucumber at room temperature comprises the following steps:

[0078] S1, pretreatment: select 500g fresh sea cucumber, use a cutter along the middle opening 4cm of its abdomen, remove the internal organs and sand mouth, calcareous debris in the sea cucumber, wash the sea cucumber internal residue and sea cucumber surface dirt with clean water, drain the water, obtain the cleaned sea cucumber, put the sea cucumber into 100 ℃ boiling water and cook for the first time for 5min, cool immediately to obtain the pretreated sea cucumber;

[0079] S2, salting: weigh the pretreated sea cucumber body wall, evenly smear the sea cucumber with 35% of its weight of salt, place it in a clean container, and salt it in a cool and ventilated place for 15 days to obtain the salted sea cucumber;

[0080] S3, soaking: washing the salted sea cucumber, soaking it in clean water for 72 hours, boiling the soaked sea cucumber in 100 ° C boiling water for a second time for 20 minutes, turning off the heat and simmering for 15 minutes, washing it, cooling it, and then soaking it for the first time for 24 hours in 0.2% composite phosphate solution (w / v) at 4 ° C to obtain soaked sea cucumber;

[0081] S4, enzyme crosslinking: soaking the soaked sea cucumber in 0.4% glutamine transaminase solution (w / v) at 40° C. for a second time for 5 h, cooling and then soaking for a third time at 4° C. for 19 h to obtain enzyme crosslinked sea cucumber;

[0082] S5, polyphenol cross-linking: The enzyme-cross-linked sea cucumber was immersed in a composite polyphenol solution (0.01% gallic acid (w / v), 0.01% tea polyphenol (w / v)) at 40°C for a fourth time for 2 hours, then cooled and immersed for a fifth time at 4°C for 22 hours to obtain a polyphenol cross-linked sea cucumber;

[0083] S6. High-voltage pulse electric field sterilization: The polyphenol cross-linked sea cucumber is sterilized using a high-voltage pulse electric field. The operating conditions are: electric field intensity 30 kV / cm, pulse frequency 20 kHz, pulse width 60 μs, and treatment time 180 s to obtain sterilized sea cucumbers.

[0084] S7. Vacuum packaging and sterilization: The sterilized sea cucumbers are vacuum packaged, sterilized at 121° C. for 7 minutes, rapidly cooled, and stored at room temperature to obtain ready-to-eat sea cucumbers at room temperature.

[0085] Example 3

[0086] A method for preparing instant sea cucumber at room temperature comprises the following steps:

[0087] S1, pretreatment: select 500g fresh sea cucumber, use a cutter along the middle opening 4cm of its abdomen, remove the internal organs and sand mouth, calcareous debris in the sea cucumber, wash the sea cucumber internal residue and sea cucumber surface dirt with clean water, drain the water, obtain the cleaned sea cucumber, put the sea cucumber into 100 ℃ boiling water and cook for the first time for 5min, cool immediately to obtain the pretreated sea cucumber;

[0088] S2, salting: weigh the pretreated sea cucumber body wall, evenly smear the sea cucumber with 35% of its weight of salt, place it in a clean container, and salt it in a cool and ventilated place for 15 days to obtain the salted sea cucumber;

[0089] S3, soaking: washing the salted sea cucumber, soaking it in clean water for 72 hours, boiling the soaked sea cucumber in 100 ° C boiling water for a second time for 20 minutes, turning off the heat and simmering for 15 minutes, washing it, cooling it, and then soaking it for the first time for 24 hours in 0.8% composite phosphate solution (w / v) maintained at 4 ° C to obtain soaked sea cucumber;

[0090] S4, enzyme crosslinking: soaking the soaked sea cucumber in 0.4% glutamine transaminase solution (w / v) at 40° C. for a second time for 5 h, cooling and then soaking for a third time at 4° C. for 19 h to obtain enzyme crosslinked sea cucumber;

[0091] S5, polyphenol cross-linking: The enzyme-cross-linked sea cucumber was immersed in a composite polyphenol solution (0.01% gallic acid (w / v), 0.01% tea polyphenol (w / v)) at 40°C for a fourth time for 2 hours, then cooled and immersed for a fifth time at 4°C for 22 hours to obtain a polyphenol cross-linked sea cucumber;

[0092] S6. High-voltage pulse electric field sterilization: The polyphenol cross-linked sea cucumber is sterilized using a high-voltage pulse electric field. The operating conditions are: electric field intensity 30 kV / cm, pulse frequency 20 kHz, pulse width 60 μs, and treatment time 180 s to obtain sterilized sea cucumbers.

[0093] S7. Vacuum packaging and sterilization: The sterilized sea cucumbers are vacuum packaged, sterilized at 121° C. for 7 minutes, rapidly cooled, and stored at room temperature to obtain ready-to-eat sea cucumbers at room temperature.

[0094] Example 4

[0095] A method for preparing instant sea cucumber at room temperature comprises the following steps:

[0096] S1, pretreatment: select 500g fresh sea cucumber, use a cutter along the middle opening 4cm of its abdomen, remove the internal organs and sand mouth, calcareous debris in the sea cucumber, wash the sea cucumber internal residue and sea cucumber surface dirt with clean water, drain the water, obtain the cleaned sea cucumber, put the sea cucumber into 100 ℃ boiling water and cook for the first time for 5min, cool immediately to obtain the pretreated sea cucumber;

[0097] S2, salting: weigh the pretreated sea cucumber body wall, evenly smear the sea cucumber with 35% of its weight of salt, place it in a clean container, and salt it in a cool and ventilated place for 15 days to obtain the salted sea cucumber;

[0098] S3, soaking: washing the salted sea cucumber, soaking it in clean water for 72 hours, boiling the soaked sea cucumber in 100 ° C boiling water for a second time for 20 minutes, turning off the heat and simmering for 15 minutes, washing it, cooling it, and then soaking it for the first time for 24 hours in 1.0% composite phosphate solution (w / v) at 4 ° C to obtain soaked sea cucumber;

[0099] S4, enzyme crosslinking: soaking the soaked sea cucumber in 0.4% glutamine transaminase solution (w / v) at 40° C. for a second time for 5 h, cooling and then soaking for a third time at 4° C. for 19 h to obtain enzyme crosslinked sea cucumber;

[0100] S5, polyphenol cross-linking: The enzyme-cross-linked sea cucumber was immersed in a composite polyphenol solution (0.01% gallic acid (w / v), 0.01% tea polyphenol (w / v)) at 40°C for a fourth time for 2 hours, then cooled and immersed for a fifth time at 4°C for 22 hours to obtain a polyphenol cross-linked sea cucumber;

[0101] S6. High-voltage pulse electric field sterilization: The polyphenol cross-linked sea cucumber is sterilized using a high-voltage pulse electric field. The operating conditions are: electric field intensity 30 kV / cm, pulse frequency 20 kHz, pulse width 60 μs, and treatment time 180 s to obtain sterilized sea cucumbers.

[0102] S7. Vacuum packaging and sterilization: The sterilized sea cucumbers are vacuum packaged, sterilized at 121° C. for 7 minutes, rapidly cooled, and stored at room temperature to obtain ready-to-eat sea cucumbers at room temperature.

[0103] Example 5

[0104] A method for preparing instant sea cucumber at room temperature comprises the following steps:

[0105] S1, pretreatment: select 500g fresh sea cucumber, use a cutter along the middle opening 4cm of its abdomen, remove the internal organs and sand mouth, calcareous debris in the sea cucumber, wash the sea cucumber internal residue and sea cucumber surface dirt with clean water, drain the water, obtain the cleaned sea cucumber, put the sea cucumber into 100 ℃ boiling water and cook for the first time for 5min, cool immediately to obtain the pretreated sea cucumber;

[0106] S2, salting: weigh the pretreated sea cucumber body wall, evenly smear the sea cucumber with 35% of its weight of salt, place it in a clean container, and salt it in a cool and ventilated place for 15 days to obtain the salted sea cucumber;

[0107] S3, soaking: washing the salted sea cucumber, soaking it in clean water for 72 hours, boiling the soaked sea cucumber in 100 ° C boiling water for a second time for 20 minutes, turning off the heat and simmering for 15 minutes, washing it, cooling it, and then soaking it for the first time for 24 hours in 0.5% composite phosphate solution (w / v) at 4 ° C to obtain soaked sea cucumber;

[0108] S4, enzyme crosslinking: soaking the soaked sea cucumber in 0.1% glutamine transaminase solution (w / v) at 40° C. for a second time for 5 h, cooling and then soaking for a third time at 4° C. for 19 h to obtain enzyme crosslinked sea cucumber;

[0109] S5, polyphenol cross-linking: The enzyme-cross-linked sea cucumber was immersed in a composite polyphenol solution (0.01% gallic acid (w / v), 0.01% tea polyphenol (w / v)) at 40°C for a fourth time for 2 hours, then cooled and immersed for a fifth time at 4°C for 22 hours to obtain a polyphenol cross-linked sea cucumber;

[0110] S6. High-voltage pulse electric field sterilization: The polyphenol cross-linked sea cucumber is sterilized using a high-voltage pulse electric field. The operating conditions are: electric field intensity 30 kV / cm, pulse frequency 20 kHz, pulse width 60 μs, and treatment time 180 s to obtain sterilized sea cucumbers.

[0111] S7. Vacuum packaging and sterilization: The sterilized sea cucumbers are vacuum packaged, sterilized at 121° C. for 7 minutes, rapidly cooled, and stored at room temperature to obtain ready-to-eat sea cucumbers at room temperature.

[0112] Example 6

[0113] A method for preparing instant sea cucumber at room temperature comprises the following steps:

[0114] S1, pretreatment: select 500g fresh sea cucumber, use a cutter along the middle opening 4cm of its abdomen, remove the internal organs and sand mouth, calcareous debris in the sea cucumber, wash the sea cucumber internal residue and sea cucumber surface dirt with clean water, drain the water, obtain the cleaned sea cucumber, put the sea cucumber into 100 ℃ boiling water and cook for the first time for 5min, cool immediately to obtain the pretreated sea cucumber;

[0115] S2, salting: weigh the pretreated sea cucumber body wall, evenly smear the sea cucumber with 35% of its weight of salt, place it in a clean container, and salt it in a cool and ventilated place for 15 days to obtain the salted sea cucumber;

[0116] S3, soaking: washing the salted sea cucumber, soaking it in clean water for 72 hours, boiling the soaked sea cucumber in 100 ° C boiling water for a second time for 20 minutes, turning off the heat and simmering for 15 minutes, washing it, cooling it, and then soaking it for the first time for 24 hours in 0.5% composite phosphate solution (w / v) at 4 ° C to obtain soaked sea cucumber;

[0117] S4, enzyme crosslinking: soaking the soaked sea cucumber in 0.2% glutamine transaminase solution (w / v) at 40° C. for a second time for 5 h, cooling and then soaking for a third time at 4° C. for 19 h to obtain enzyme crosslinked sea cucumber;

[0118] S5, polyphenol cross-linking: The enzyme-cross-linked sea cucumber was immersed in a composite polyphenol solution (0.01% gallic acid (w / v), 0.01% tea polyphenol (w / v)) at 40°C for a fourth time for 2 hours, then cooled and immersed for a fifth time at 4°C for 22 hours to obtain a polyphenol cross-linked sea cucumber;

[0119] S6. High-voltage pulse electric field sterilization: The polyphenol cross-linked sea cucumber is sterilized using a high-voltage pulse electric field. The operating conditions are: electric field intensity 30 kV / cm, pulse frequency 20 kHz, pulse width 60 μs, and treatment time 180 s to obtain sterilized sea cucumbers.

[0120] S7. Vacuum packaging and sterilization: The sterilized sea cucumbers are vacuum packaged, sterilized at 121° C. for 7 minutes, rapidly cooled, and stored at room temperature to obtain ready-to-eat sea cucumbers at room temperature.

[0121] Example 7

[0122] A method for preparing instant sea cucumber at room temperature comprises the following steps:

[0123] S1, pretreatment: select 500g fresh sea cucumber, use a cutter along the middle opening 4cm of its abdomen, remove the internal organs and sand mouth, calcareous debris in the sea cucumber, wash the sea cucumber internal residue and sea cucumber surface dirt with clean water, drain the water, obtain the cleaned sea cucumber, put the sea cucumber into 100 ℃ boiling water and cook for the first time for 5min, cool immediately to obtain the pretreated sea cucumber;

[0124] S2, salting: weigh the pretreated sea cucumber body wall, evenly smear the sea cucumber with 35% of its weight of salt, place it in a clean container, and salt it in a cool and ventilated place for 15 days to obtain the salted sea cucumber;

[0125] S3, soaking: washing the salted sea cucumber, soaking it in clean water for 72 hours, boiling the soaked sea cucumber in 100 ° C boiling water for a second time for 20 minutes, turning off the heat and simmering for 15 minutes, washing it, cooling it, and then soaking it for the first time for 24 hours in 0.5% composite phosphate solution (w / v) at 4 ° C to obtain soaked sea cucumber;

[0126] S4, enzyme crosslinking: soaking the soaked sea cucumber in 0.3% glutamine transaminase solution (w / v) at 40° C. for a second time for 5 h, cooling and then soaking for a third time at 4° C. for 19 h to obtain enzyme crosslinked sea cucumber;

[0127] S5, polyphenol cross-linking: The enzyme-cross-linked sea cucumber was immersed in a composite polyphenol solution (0.01% gallic acid (w / v), 0.01% tea polyphenol (w / v)) at 40°C for a fourth time for 2 hours, then cooled and immersed for a fifth time at 4°C for 22 hours to obtain a polyphenol cross-linked sea cucumber;

[0128] S6. High-voltage pulse electric field sterilization: The polyphenol cross-linked sea cucumber is sterilized using a high-voltage pulse electric field. The operating conditions are: electric field intensity 30 kV / cm, pulse frequency 20 kHz, pulse width 60 μs, and treatment time 180 s to obtain sterilized sea cucumbers.

[0129] S7. Vacuum packaging and sterilization: The sterilized sea cucumbers are vacuum packaged, sterilized at 121° C. for 7 minutes, rapidly cooled, and stored at room temperature to obtain ready-to-eat sea cucumbers at room temperature.

[0130] Example 8

[0131] A method for preparing instant sea cucumber at room temperature comprises the following steps:

[0132] S1, pretreatment: select 500g fresh sea cucumber, use a cutter along the middle opening 4cm of its abdomen, remove the internal organs and sand mouth, calcareous debris in the sea cucumber, wash the sea cucumber internal residue and sea cucumber surface dirt with clean water, drain the water, obtain the cleaned sea cucumber, put the sea cucumber into 100 ℃ boiling water and cook for the first time for 5min, cool immediately to obtain the pretreated sea cucumber;

[0133] S2, salting: weigh the pretreated sea cucumber body wall, evenly smear the sea cucumber with 35% of its weight of salt, place it in a clean container, and salt it in a cool and ventilated place for 15 days to obtain the salted sea cucumber;

[0134] S3, soaking: washing the salted sea cucumber, soaking it in clean water for 72 hours, boiling the soaked sea cucumber in 100 ° C boiling water for a second time for 20 minutes, turning off the heat and simmering for 15 minutes, washing it, cooling it, and then soaking it for the first time for 24 hours in 0.5% composite phosphate solution (w / v) at 4 ° C to obtain soaked sea cucumber;

[0135] S4, enzyme crosslinking: soaking the soaked sea cucumber in 0.4% glutamine transaminase solution (w / v) at 40° C. for a second time for 5 h, cooling and then soaking for a third time at 4° C. for 19 h to obtain enzyme crosslinked sea cucumber;

[0136] S5, polyphenol cross-linking: The enzyme-cross-linked sea cucumber was immersed in a composite polyphenol solution (0.01% gallic acid (w / v), 0.01% tea polyphenol (w / v)) at 40°C for a fourth time for 2 hours, then cooled and immersed for a fifth time at 4°C for 22 hours to obtain a polyphenol cross-linked sea cucumber;

[0137] S6. High-voltage pulse electric field sterilization: The polyphenol cross-linked sea cucumber is sterilized using a high-voltage pulse electric field. The operating conditions are: electric field intensity 10 kV / cm, pulse frequency 20 kHz, pulse width 60 μs, and treatment time 160 s to obtain sterilized sea cucumbers.

[0138] S7. Vacuum packaging and sterilization: The sterilized sea cucumbers are vacuum packaged, sterilized at 121° C. for 11 minutes, rapidly cooled, and stored at room temperature to obtain ready-to-eat sea cucumbers at room temperature.

[0139] Example 9

[0140] A method for preparing instant sea cucumber at room temperature comprises the following steps:

[0141] S1, pretreatment: select 500g fresh sea cucumber, use a cutter along the middle opening 4cm of its abdomen, remove the internal organs and sand mouth, calcareous debris in the sea cucumber, wash the sea cucumber internal residue and sea cucumber surface dirt with clean water, drain the water, obtain the cleaned sea cucumber, put the sea cucumber into 100 ℃ boiling water and cook for the first time for 5min, cool immediately to obtain the pretreated sea cucumber;

[0142] S2, salting: weigh the pretreated sea cucumber body wall, evenly smear the sea cucumber with 35% of its weight of salt, place it in a clean container, and salt it in a cool and ventilated place for 15 days to obtain the salted sea cucumber;

[0143] S3, soaking: washing the salted sea cucumber, soaking it in clean water for 72 hours, boiling the soaked sea cucumber in 100°C boiling water for a first time for 20 minutes, turning off the heat and simmering for 15 minutes, washing it, cooling it, and then soaking it in 0.5% composite phosphate solution (w / v) at 4°C for a first time for 24 hours to obtain soaked sea cucumbers;

[0144] S4, enzyme crosslinking: soaking the soaked sea cucumber in 0.4% glutamine transaminase solution (w / v) at 40° C. for a second time for 5 h, cooling and then soaking for a third time at 4° C. for 19 h to obtain enzyme crosslinked sea cucumber;

[0145] S5, polyphenol cross-linking: The enzyme-cross-linked sea cucumber was immersed in a composite polyphenol solution (0.01% gallic acid (w / v), 0.01% tea polyphenol (w / v)) at 40°C for a fourth time for 2 hours, then cooled and immersed for a fifth time at 4°C for 22 hours to obtain a polyphenol cross-linked sea cucumber;

[0146] S6. High-voltage pulse electric field sterilization: The polyphenol cross-linked sea cucumber is sterilized using a high-voltage pulse electric field. The operating conditions are: electric field intensity 15 kV / cm, pulse frequency 20 kHz, pulse width 60 μs, and treatment time 160 s to obtain sterilized sea cucumbers.

[0147] S7. Vacuum packaging and sterilization: The sterilized sea cucumbers are vacuum packaged, sterilized at 121° C. for 10 min, rapidly cooled, and stored at room temperature to obtain ready-to-eat sea cucumbers at room temperature.

[0148] Example 10

[0149] A method for preparing instant sea cucumber at room temperature comprises the following steps:

[0150] S1, pretreatment: select 500g fresh sea cucumber, use a cutter along the middle opening 4cm of its abdomen, remove the internal organs and sand mouth, calcareous debris in the sea cucumber, wash the sea cucumber internal residue and sea cucumber surface dirt with clean water, drain the water, obtain the cleaned sea cucumber, put the sea cucumber into 100 ℃ boiling water and cook for the first time for 5min, cool immediately to obtain the pretreated sea cucumber;

[0151] S2, salting: weigh the pretreated sea cucumber body wall, evenly smear the sea cucumber with 35% of its weight of salt, place it in a clean container, and salt it in a cool and ventilated place for 15 days to obtain the salted sea cucumber;

[0152] S3, soaking: washing the salted sea cucumber, soaking it in clean water for 72 hours, boiling the soaked sea cucumber in 100 ° C boiling water for a second time for 20 minutes, turning off the heat and simmering for 15 minutes, washing it, cooling it, and then soaking it for the first time for 24 hours in 0.5% composite phosphate solution (w / v) at 4 ° C to obtain soaked sea cucumber;

[0153] S4, enzyme crosslinking: soaking the soaked sea cucumber in 0.4% glutamine transaminase solution (w / v) at 40° C. for a second time for 5 h, cooling and then soaking for a third time at 4° C. for 19 h to obtain enzyme crosslinked sea cucumber;

[0154] S5, polyphenol cross-linking: The enzyme-cross-linked sea cucumber was immersed in a composite polyphenol solution (0.01% gallic acid (w / v), 0.01% tea polyphenol (w / v)) at 40°C for a fourth time for 2 hours, then cooled and immersed for a fifth time at 4°C for 22 hours to obtain a polyphenol cross-linked sea cucumber;

[0155] S6. High-voltage pulse electric field sterilization: The polyphenol cross-linked sea cucumber is sterilized using a high-voltage pulse electric field. The operating conditions are: electric field intensity 20 kV / cm, pulse frequency 20 kHz, pulse width 60 μs, and treatment time 160 s to obtain sterilized sea cucumbers.

[0156] S7. Vacuum packaging and sterilization: The sterilized sea cucumbers are vacuum packaged, sterilized at 121° C. for 9 minutes, rapidly cooled, and stored at room temperature to obtain ready-to-eat sea cucumbers at room temperature.

[0157] Example 11

[0158] A method for preparing instant sea cucumber at room temperature comprises the following steps:

[0159] S1, pretreatment: select 500g fresh sea cucumber, use a cutter along the middle opening 4cm of its abdomen, remove the internal organs and sand mouth, calcareous debris in the sea cucumber, wash the sea cucumber internal residue and sea cucumber surface dirt with clean water, drain the water, obtain the cleaned sea cucumber, put the sea cucumber into 100 ℃ boiling water and cook for the first time for 5min, cool immediately to obtain the pretreated sea cucumber;

[0160] S2, salting: weigh the pretreated sea cucumber body wall, evenly smear the sea cucumber with 35% of its weight of salt, place it in a clean container, and salt it in a cool and ventilated place for 15 days to obtain the salted sea cucumber;

[0161] S3, soaking: washing the salted sea cucumber, soaking it in clean water for 72 hours, boiling the soaked sea cucumber in 100 ° C boiling water for a second time for 20 minutes, turning off the heat and simmering for 15 minutes, washing it, cooling it, and then soaking it for the first time for 24 hours in 0.5% composite phosphate solution (w / v) at 4 ° C to obtain soaked sea cucumber;

[0162] S4, enzyme crosslinking: soaking the soaked sea cucumber in 0.4% glutamine transaminase solution (w / v) at 40° C. for a second time for 5 h, cooling and then soaking for a third time at 4° C. for 19 h to obtain enzyme crosslinked sea cucumber;

[0163] S5, polyphenol cross-linking: The enzyme-cross-linked sea cucumber was immersed in a composite polyphenol solution (0.01% gallic acid (w / v), 0.01% tea polyphenol (w / v)) at 40°C for a fourth time for 2 hours, then cooled and immersed for a fifth time at 4°C for 22 hours to obtain a polyphenol cross-linked sea cucumber;

[0164] S6. High-voltage pulse electric field sterilization: The polyphenol cross-linked sea cucumber is sterilized using a high-voltage pulse electric field. The operating conditions are: electric field intensity 25 kV / cm, pulse frequency 20 kHz, pulse width 60 μs, and treatment time 160 s to obtain sterilized sea cucumbers.

[0165] S7. Vacuum packaging and sterilization: The sterilized sea cucumbers are vacuum packaged, sterilized at 121° C. for 8 minutes, rapidly cooled, and stored at room temperature to obtain ready-to-eat sea cucumbers at room temperature.

[0166] Example 12

[0167] A method for preparing instant sea cucumber at room temperature comprises the following steps:

[0168] S1, pretreatment: select 500g fresh sea cucumber, use a cutter along the middle opening 4cm of its abdomen, remove the internal organs and sand mouth, calcareous debris in the sea cucumber, wash the sea cucumber internal residue and sea cucumber surface dirt with clean water, drain the water, obtain the cleaned sea cucumber, put the sea cucumber into 100 ℃ boiling water and cook for the first time for 5min, cool immediately to obtain the pretreated sea cucumber;

[0169] S2, salting: weigh the pretreated sea cucumber body wall, evenly smear the sea cucumber with 35% of its weight of salt, place it in a clean container, and salt it in a cool and ventilated place for 15 days to obtain the salted sea cucumber;

[0170] S3, soaking: washing the salted sea cucumber, soaking it in clean water for 72 hours, boiling the soaked sea cucumber in 100 ° C boiling water for a second time for 20 minutes, turning off the heat and simmering for 15 minutes, washing it, cooling it, and then soaking it for the first time for 24 hours in 0.5% composite phosphate solution (w / v) at 4 ° C to obtain soaked sea cucumber;

[0171] S4, enzyme crosslinking: soaking the soaked sea cucumber in 0.4% glutamine transaminase solution (w / v) at 40° C. for a second time for 5 h, cooling and then soaking for a third time at 4° C. for 19 h to obtain enzyme crosslinked sea cucumber;

[0172] S5, polyphenol cross-linking: The enzyme-cross-linked sea cucumber was immersed in a composite polyphenol solution (0.01% gallic acid (w / v), 0.01% tea polyphenol (w / v)) at 40°C for a fourth time for 2 hours, then cooled and immersed for a fifth time at 4°C for 22 hours to obtain a polyphenol cross-linked sea cucumber;

[0173] S6. High-voltage pulse electric field sterilization: The polyphenol cross-linked sea cucumber is sterilized using a high-voltage pulse electric field. The operating conditions are: electric field intensity 30 kV / cm, pulse frequency 20 kHz, pulse width 60 μs, and treatment time 160 s to obtain sterilized sea cucumbers.

[0174] S7. Vacuum packaging and sterilization: The sterilized sea cucumbers are vacuum packaged, sterilized at 121° C. for 7 minutes, rapidly cooled, and stored at room temperature to obtain ready-to-eat sea cucumbers at room temperature.

[0175] Comparative Example 1

[0176] Prepare ready-to-eat sea cucumbers at room temperature according to the method of Example 1, except that in step S1, the sea cucumbers are not steamed for the first time. Instead, fresh sea cucumbers are slaughtered, cleaned, and drained to serve as pre-treated sea cucumbers, and step S2 is directly performed, while other conditions remain unchanged.

[0177] Figure 2 and 3 They are the result graphs of Example 1 and Comparative Example 1 after one week of heat preservation experiment. It can be seen from the figure that the room temperature instant sea cucumber prepared by the method provided in Example 1 maintains a good appearance, while the room temperature instant sea cucumber prepared by Comparative Example 1 has completely self-solubilized and cannot be eaten.

[0178] Comparative Example 2

[0179] The room temperature ready-to-eat sea cucumbers were prepared according to the method of Example 1, except that in step S2, the sea cucumbers were not salted, that is, the pretreated sea cucumbers obtained in step S1 were directly processed to step S3, and the other conditions remained unchanged.

[0180] Comparative Example 3

[0181] The method of Example 1 was used to prepare edible sea cucumbers at room temperature, except that in step S3, the sea cucumbers were not treated with the composite phosphate solution, that is, the mass concentration of the composite phosphate solution was 0% (w / v), and the other conditions remained unchanged.

[0182] Comparative Example 4

[0183] The method of Example 1 was used to prepare sea cucumbers ready for consumption at room temperature, except that in step S4, the sea cucumbers were not treated with the transglutaminase solution, that is, the mass concentration of the transglutaminase solution was 0% (w / v), and the other conditions remained unchanged.

[0184] Comparative Example 5

[0185] The method of Example 1 was used to prepare sea cucumbers that could be eaten at room temperature, except that in step S5, the sea cucumbers were not treated with the composite polyphenol solution, that is, the concentration of the composite polyphenol solution was 0% (w / v), and the other conditions remained unchanged.

[0186] Comparative Example 6

[0187] The method of Example 1 was used to prepare ready-to-eat sea cucumbers at room temperature, except that in step S5, chlorogenic acid was used to replace gallic acid of the same mass concentration in the composite polyphenol solution, and the other conditions remained unchanged.

[0188] Comparative Example 7

[0189] The method of Example 1 was used to prepare ready-to-eat sea cucumbers at room temperature, except that in step S5, chlorogenic acid was used to replace tea polyphenols of the same mass concentration in the composite polyphenol solution, and the other conditions remained unchanged.

[0190] Comparative Example 8

[0191] The method of Example 1 was used to prepare sea cucumbers that could be eaten at room temperature, except that in step S5, gallic acid was used to replace tea polyphenols of the same mass concentration in the composite polyphenol solution, i.e., only a single gallic acid solution was used to treat the sea cucumbers, and the other conditions remained unchanged.

[0192] Comparative Example 9

[0193] The method of Example 1 was used to prepare sea cucumbers that could be eaten at room temperature, except that in step S5, tea polyphenols were used to replace gallic acid of the same mass concentration in the composite polyphenol solution, i.e., only a single tea polyphenol solution was used to treat the sea cucumbers, and the other conditions remained unchanged.

[0194] Comparative Example 10

[0195] The room temperature ready-to-eat sea cucumbers were prepared according to the method of Example 8, except that in step S6, high voltage pulse electric field sterilization was not used, and only heat sterilization treatment was performed in step S7, and the other conditions remained unchanged.

[0196] Test Case

[0197] (1) Sensory test: The room temperature ready-to-eat sea cucumber samples obtained in Examples 1 to 12 and Comparative Examples 1 to 10 were subjected to sensory evaluation, and then a comprehensive evaluation was performed based on the color, tissue state, taste, odor, impurities and other indicators of the sea cucumbers. The evaluation standard was the industry standard SC / T 3308-2014. The sensory test results are shown in Table 1. The sensory scores of Examples 8 to 12 and Comparative Example 10 were evaluated based on taste, taste and odor. The results are shown in Table 1. Figure 4 .

[0198] (2) Water loss rate test: The water loss rate of the room temperature instant sea cucumber samples obtained in Examples 1-4 and Comparative Example 3 was tested as follows: kitchen paper was stuffed into the bottom of the centrifuge bottle, the room temperature instant sea cucumber and the liquid in the bag were poured into the centrifuge bottle, and a large refrigerated centrifuge was used to centrifuge at 4°C and 8000×g for 10 minutes; before centrifugation, the total mass m1 of the sea cucumber, packaging bag, and exudate was weighed, and the mass m2 of the sea cucumber and packaging bag was measured after centrifugation. The water loss rate = [(m1-m2) / m1]×100%. For details, see Figure 5 .

[0199] (3) Hardness and chewiness test: The hardness and chewiness test of the room temperature instant sea cucumber samples obtained in Examples 1 and 5 to 7 and Comparative Examples 4 and 5 was carried out. Specifically, the room temperature instant sea cucumber was cut into 20 mm long segments, and the test was carried out using a texture analyzer, a P / 5 metal detector, and a full texture mode. The test was carried out under the conditions of a pre-test speed of 1 mm / s, a mid-test speed of 0.5 mm / s, a post-test speed of 0.5 mm / s, a compression ratio of 60%, a compression interval of 5 s, and a trigger force of 5 g. The results are shown in FIG. Figure 6 and 7 .

[0200] (4) Elasticity and resilience test: The elasticity and resilience test was conducted on the room temperature instant sea cucumber samples obtained in Example 1 and Comparative Example 5. Specifically, the room temperature instant sea cucumbers were cut into 20 mm long segments and tested using a texture analyzer with a P / 5 metal detector in full texture mode. The test was conducted under the conditions of a pre-test speed of 1 mm / s, a mid-test speed of 0.5 mm / s, a post-test speed of 0.5 mm / s, a compression ratio of 60%, a compression interval of 5 s, and a trigger force of 5 g. The results are shown in Figure 8 .

[0201] (5) Heat preservation test: Heat preservation performance test was conducted on Examples 1 to 12 and Comparative Examples 3, 4, and 6 to 9. Specifically, the finished ready-to-eat sea cucumbers were placed in an oven at 37° C. and stored for 15 days. The results are shown in Table 1.

[0202] Table 1

[0203]

[0204]

[0205] From Table 1 and Figure 4It can be seen from the results that: first, the present invention adopts a combined process of pretreatment, salting, soaking with composite phosphate, enzyme cross-linking with glutamine transaminase, polyphenol cross-linking with composite polyphenol solution and high-voltage pulse electric field sterilization. Through the mutual cooperation of various steps, the internal structure of the sea cucumber is gradually changed, the color, tissue morphology, taste and smell of the sea cucumber are retained to a great extent, and the sea cucumber is given strong storage stability, so that the prepared room temperature ready-to-eat sea cucumber has a storage stability that meets industry standards and also has an ultra-long shelf life of 6 months or more, which reduces the cost for industrial production, and increases consumer acceptability and convenience of consumption through normal temperature and improvement of sensory quality.

[0206] From the comparison between Example 1 and Comparative Example 1, it can be seen that: without immediate steaming and sterilization of the fresh sea cucumbers, the sea cucumbers completely autolyzed, indicating that immediate steaming and sterilization is an indispensable pretreatment step, which can effectively inactivate the endogenous proteases in the sea cucumber body wall, thereby promoting the stability of collagen and facilitating the subsequent processing steps.

[0207] From the comparison between Example 1 and Comparative Example 2, it can be seen that: without salting the pre-treated sea cucumbers, the obtained room temperature ready-to-eat sea cucumbers are black-gray in color, have a uniform and shiny color, a broken body wall, soft and rotten meat, the thorns autolyze and disappear, are inelastic and have no chewing feeling, indicating that salting is a necessary processing step, which can make the collagen triple helix structure more tightly entangled, thereby promoting the stability of collagen, and cooperating with other processing steps to give the room temperature ready-to-eat sea cucumbers stronger storage stability and an ultra-long shelf life.

[0208] From the comparison between Example 1 and Comparative Example 3, it can be seen that the room temperature ready-to-eat sea cucumber in Comparative Example 3 is dark grey, has a uniform and dull color, is complete in shape, has thin meat, few thorns, has the inherent taste of sea cucumber, has poor elasticity and poor chewing feeling, indicating that the use of a composite phosphate solution to treat the salted sea cucumber can enable the sea cucumber to maintain a better color and tissue morphology in subsequent processing steps. Figure 5 As shown, with the increase of the content of complex phosphate, the water loss rate of sea cucumbers during the storage period can be reduced, so that the ready-to-eat sea cucumbers at room temperature can have stronger storage stability and an ultra-long storage period.

[0209] From the comparison between Example 1 and Comparative Example 4, it can be seen that the room temperature instant sea cucumber in Comparative Example 4 is black-gray, uniform and shiny in color, complete in shape, thin in texture, with few thorns, and has the inherent taste of sea cucumber, but poor elasticity and chewing feeling, indicating that the glutamine transaminase treatment can better improve the hardness and chewing feeling of sea cucumber. Figure 6As shown in the results, with the increase of glutamine transaminase concentration, the hardness and chewiness of sea cucumbers also increased, indicating that cross-linking sea cucumbers with glutamine transaminase can significantly improve the texture of sea cucumber body wall collagen, thereby obtaining better quality room temperature ready-to-eat sea cucumber products.

[0210] From the comparison between Example 1 and Comparative Example 5, it can be seen that: in Comparative Example 5, some of the sea cucumbers ready to eat at room temperature self-dissolved during the storage period and were inedible; while the other sea cucumbers ready to eat at room temperature were dark gray, with uniform and shiny color, broken body walls, soft and rotten meat, autolytic dissolution of thorns, and no elasticity and no chewing feeling, indicating that the composite polyphenol solution can effectively improve the color, smell and taste of sea cucumbers. Figure 7 and Figure 8 As shown in the results, the ready-to-eat sea cucumbers obtained by cross-linking the composite polyphenol solution had higher hardness, chewability, elasticity and recovery properties than the blank group during the storage period.

[0211] From the comparison between Example 1 and Comparative Examples 6-7, it can be seen that the room-temperature ready-to-eat sea cucumbers obtained by treating with gallic acid or tea polyphenols alone and the room-temperature ready-to-eat sea cucumbers obtained by treating with the composite polyphenol solution have obvious differences in elasticity, indicating that the synergistic effect of gallic acid and tea polyphenols can achieve a more ideal polyphenol cross-linking effect, thereby giving the room-temperature ready-to-eat sea cucumbers better sensory quality.

[0212] From the comparison between Example 1 and Comparative Examples 8-9, it can be seen that the room-temperature ready-to-eat sea cucumbers obtained by treating with a single gallic acid solution have a bitter taste and cannot reach the ideal storage period, while the room-temperature ready-to-eat sea cucumbers obtained by treating with a single tea polyphenol solution have a brown color with poor visual perception and cannot reach the ideal storage period. This further illustrates that the synergistic effect of gallic acid and tea polyphenols can achieve a more ideal polyphenol cross-linking effect, thereby giving the room-temperature ready-to-eat sea cucumbers better sensory quality.

[0213] A comparison of Example 8 and Comparative Example 10 shows that the finished sea cucumbers sterilized solely at 121°C for 15 minutes, without pre-treatment using a high-voltage pulsed electric field, failed the heat preservation test and autolyzed during storage. This indicates that using only high-intensity heat sterilization rapidly deteriorates the texture of sea cucumbers over extended storage, reaching sensory unacceptability. In other words, only a combination of heat sterilization and high-voltage pulsed electric field treatment can achieve excellent storage stability for ready-to-eat sea cucumbers at room temperature.

[0214] Comparison of Examples 8-12 with Comparative Example 10 reveals that the total sensory evaluation score of the sea cucumbers tends to increase with increasing high-voltage pulse electric field intensity and shortening thermal sterilization time. This indicates that the present invention's high-voltage pulse electric field sterilization process achieves excellent sterilization while minimizing the impact of sterilization on the internal structure of the sea cucumbers, resulting in a superior taste.

[0215] As described above, the basic principles, main features, and advantages of the present invention are shown and described. Those skilled in the art should understand that the present invention is not limited to the above-described embodiments. The above-described embodiments are merely preferred embodiments of the present invention and are not intended to limit the scope of the present invention. In other words, equivalent changes and modifications made within the scope of the present invention and the contents of the specification should still fall within the scope of the present invention. The scope of protection claimed in the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for preparing sea cucumbers that are ready to eat at room temperature, characterized in that: The method comprises the following steps: S1, pretreatment: steaming the sea cucumber for the first time to obtain pretreated sea cucumber; the conditions of the first steaming include a temperature of 85-100 ° C and a time of 3-5 min; the sea cucumber used is a freshly slaughtered sea cucumber; S2, salting: salting the pretreated sea cucumber with salt to obtain a salted sea cucumber; the amount of salt added is 30-40% of the mass of the pretreated sea cucumber body wall, and the salting time is 12-15 days; S3, soaking: soaking the salted sea cucumber and steaming it for a second time, then soaking it for a first time in a composite phosphate solution to obtain a soaked sea cucumber; the soaking time is 48-72 hours; the second steaming conditions include a temperature of 85-100° C. and a time of 20-45 minutes; the mass concentration of the composite phosphate solution is 0.5-1 w / v%; the first soaking temperature is 0-5° C. and the time is 24-36 hours; S4, enzyme crosslinking: soaking the sea cucumbers for a second and third time in a transglutaminase solution to obtain enzyme-crosslinked sea cucumbers; the concentration of the transglutaminase solution is 0.1-1 w / v%; the second soaking temperature is 37-40° C., and the time is 4-6 hours; the third soaking temperature is 0-5° C., and the time is 17-19 hours; S5, polyphenol crosslinking: soaking the enzyme-crosslinked sea cucumber for a fourth time and a fifth time in a composite polyphenol solution to obtain a polyphenol crosslinked sea cucumber; the composite polyphenol solution comprises 0.01 w / v% gallic acid and 0.01 w / v% tea polyphenols; the fourth soaking is performed at a temperature of 40-50° C. for 2-3 hours; the fifth soaking is performed at a temperature of 0-5° C. for 18-24 hours; S6, high-voltage pulse electric field sterilization: the polyphenol cross-linked sea cucumber is subjected to high-voltage pulse electric field sterilization treatment; the electric field intensity of the high-voltage pulse electric field sterilization treatment is 10-30 kV / cm, the pulse frequency is 15-20 kHz, the pulse width is 50-70 μs, and the treatment time is 120-180 s; S7. Vacuum packaging and sterilization: The sterilized sea cucumbers are vacuum packaged, sterilized at 110-130° C. for 7-11 minutes, rapidly cooled, and stored at room temperature to obtain ready-to-eat sea cucumbers at room temperature.

2. The method for preparing the room temperature instant sea cucumber according to claim 1, wherein In step S3, the composite phosphate solution is selected from a combination of two or more of sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate, trisodium phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, sodium acid pyrophosphate and disodium dihydrogen pyrophosphate.

3. The method for preparing the room temperature instant sea cucumber according to claim 1, wherein In step S3, the amount of the composite phosphate solution added is 5-6 times the mass of the sea cucumber after the second cooking.

4. The method for preparing the room temperature instant sea cucumber according to claim 1, wherein In step S4, the amount of the transglutaminase solution added is 5-6 times the mass of the soaked sea cucumber.

5. A sea cucumber ready to eat at room temperature prepared by the preparation method according to any one of claims 1 to 4.

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