Instant sea cucumber and preparation method thereof

Abstract

The invention belongs to the field of sea cucumber processing, and particularly discloses instant sea cucumber and a preparation method thereof. The preparation method of the instant sea cucumbers comprises the following steps: pretreating sea cucumbers, mixing the pretreated sea cucumbers with olive oil, performing blanching treatment to obtain cooked sea cucumbers, adding the cooked sea cucumbers into an ice-water mixed solution, and performing standing and low-temperature soaking. The preparation method of the instant sea cucumber provided by the invention is simple to operate and low in cost, and can better maintain nutrient substances in the sea cucumber and prevent the nutrient substances from greatly losing; meanwhile, the product has better color and taste, and is suitable for large-scale application.

Description

Technical Field

[0001] The invention belongs to the field of sea cucumber processing, and particularly relates to an instant sea cucumber and a preparation method thereof. Background Art

[0002] Sea cucumbers are widely distributed in the world's oceans. There are many species along the coast of the South China Sea in my country. They are as famous as ginseng, bird's nest and shark fin, and are one of the eight treasures in the world. Sea cucumbers are rich in 18 kinds of amino acids, taurine, various minerals and active ingredients. The arginine in sea cucumbers is the main component of male sperm cells, and has the function of regulating sex hormones, and has special effects on impotence and kidney deficiency; the content of arginine in sea cucumbers is higher than that in other organisms, and has special effects on neurasthenia, so eating sea cucumbers has a significant effect on improving sleep. The elements such as niacin, calcium, taurine, and lysine in sea cucumbers also have important effects on restoring brain fatigue and enhancing memory; in addition, the phosphorus, zinc, manganese, selenium, nickel and other elements in sea cucumbers have prominent effects on various physiological activities of the human body, especially on reproductive function, and are very helpful in promoting the improvement of sexual function; many elements in sea cucumbers are also very helpful in improving and regulating female endocrine and promoting a benign cycle in the body. Sea cucumbers also contain DHA, and eating sea cucumbers by pregnant women can help the fetus' brain development. Therefore, women who are preparing for pregnancy and women who are already pregnant can eat more sea cucumbers in moderation to reserve enough high-quality protein for pregnancy and lactation. Many active substances and trace elements can fully guarantee the nutritional needs of fetal growth and development. Since sea cucumbers have a high protein content and are rich in collagen, they can not only replenish blood, but also delay the aging of the body, make the skin smooth, eliminate wrinkles and facial spots, and have the effect of beautifying and nourishing the skin.

[0003] Freshly caught sea cucumbers can be quickly processed into ready-to-eat products. When eaten, they can be paired with other dishes, which are convenient, nutritious and delicious. There have been many reports on the market about the process of using fresh sea cucumbers to prepare ready-to-eat products, but the processing process is time-consuming and the conditions are complicated, and it may also cause the quality of ready-to-eat sea cucumber products to decline: for example, the color and taste deteriorate, and nutrients are lost. Summary of the invention

[0004] The purpose of the present invention is to solve the deficiencies in the prior art and provide an instant sea cucumber and a preparation method thereof, which specifically adopts the following technical scheme:

[0005] A method for preparing instant sea cucumbers comprises the following steps: removing viscera and impurities from sea cucumbers to obtain pretreated sea cucumbers, mixing the pretreated sea cucumbers with olive oil, and performing bleaching and boiling treatment to obtain mature sea cucumbers; the mass ratio of the pretreated sea cucumbers to the olive oil is (10-50):1; and the mature sea cucumbers are added into an ice-water mixed solution and allowed to stand for 8h-48h.

[0006] The products produced by the traditional instant sea cucumber process may have problems such as poor color and taste of the sea cucumbers, and loss of nutrients. The present invention improves the traditional instant sea cucumber technology. During pretreatment, some protective measures are used to improve the quality of the product. It is found that when a certain proportion of olive oil is mixed with the pretreated sea cucumbers and then bleached, the relevant components in the olive oil can effectively protect the pretreated sea cucumbers, so that the nutrients are lost as little as possible. In addition, the color and taste can be avoided as much as possible. In addition, the present invention also finds that after high-pressure bleaching and boiling, the mature sea cucumbers are quickly cooled and soaked at low temperature using a 0°C ice-water mixture, which can further lock in nutrients such as collagen to prevent them from being lost in large quantities. At the same time, while not affecting the softness of the sea cucumbers, their chewy taste can be maintained as much as possible.

[0007] In some preferred implementations, the bleaching treatment includes a first step, the process of the first step is: putting the mixed olive oil and the pretreated sea cucumber into water at a first temperature and keeping it warm for bleaching, the bleaching time is 5min-60min, and the first temperature is 80℃-100℃. More preferably, the first temperature is 100℃; the bleaching time is 20min. The present invention finds that putting the pretreated sea cucumber mixed with olive oil into water at a specific high temperature can cause the protein on the surface of the sea cucumber to coagulate and denature rapidly, and then cooperate with the olive oil to further lock the nutrients inside to prevent a large loss. If the temperature is too low or the time is too long, the above effect will be affected to a certain extent.

[0008] In some preferred implementations, the bleaching treatment further includes a second step after the first step, and the process of the second step is: putting the pretreated sea cucumber after bleaching into water at a second temperature, and keeping warm and cooking for 20min-60min under the condition of the first pressure, the second temperature is 50℃-80℃, and the first pressure is 0.12MPa-0.18MPa. More preferably, the second temperature is 50℃; the first pressure is 0.12MPa; the cooking time is 30min. Since if the bleaching time in the above-mentioned first step is too long, it will affect the effect produced by the first step, but it cannot better improve the taste of the sea cucumber. Therefore, the present invention finds that after the first step, the pretreated sea cucumber after bleaching is placed under a specific pressure for a relatively lower temperature cooking treatment, which can further improve the taste of the sea cucumber and make it softer and more chewy, and can also further lock the nutrients in the sea cucumber.

[0009] In some preferred implementations, sea cucumbers that have been out of water for less than 30 minutes are selected as the initial raw materials, and the internal organs and impurities are removed to obtain the pretreated sea cucumbers. If the out of water time is too long, the vitality of the live sea cucumbers will decrease, which will cause the loss of nutrients such as protein.

[0010] In some preferred implementations, the mass ratio of the pretreated sea cucumber to the olive oil is (10-30): 1. The present invention finds that the effect is better within this ratio.

[0011] In some preferred implementations, the mass ratio of the cooked sea cucumber to the ice-water mixed solution is 1:(4:6); more preferably 1:5. More preferably, the standing time is 16 hours, and the ice-water mixed solution is replaced once every 8 hours.

[0012] In some preferred implementations, after the cooked sea cucumber is put into an ice-water mixed solution and allowed to stand, the obtained soaked sea cucumber is quickly frozen; for example, it is quickly frozen using a single freezing technique at -20°C to -15°C; after quick freezing, it can be vacuum packaged and stored.

[0013] The instant sea cucumber prepared by the preparation method can be eaten directly, and can also be used for preparing pre-cooked dishes, medicinal foods and dishes.

[0014] The beneficial effects of the present invention are as follows: the instant sea cucumber preparation method proposed by the present invention is simple to operate, low in cost, and can better retain the nutrients in the sea cucumber to prevent a large loss thereof; at the same time, it has good color and taste and is suitable for large-scale application. DETAILED DESCRIPTION

[0015] The following will be combined with the embodiments to clearly and completely describe the concept and technical effects of the present invention, so as to fully understand the purpose, scheme and effect of the present invention. It should be noted that the embodiments and features in the embodiments of this application can be combined with each other without conflict.

[0016] Example 1

[0017] A ready-to-eat sea cucumber, the preparation method of which comprises the following steps:

[0018] (1) fresh and undamaged sea cucumbers are caught at sea, and the internal organs and impurities are removed within 30 minutes after being taken out of the water, and the sea cucumbers are washed with water to obtain pre-treated sea cucumbers;

[0019] (2) The pretreated sea cucumber and olive oil were mixed in a mass ratio of 30:1, and then added to 100°C water for heat preservation and blanching. The mass ratio of the pretreated sea cucumber to water was 1:3, and the blanching time was 20 min. After skimming off the foam, the pretreated sea cucumber was removed and transferred to a high-pressure stew pot;

[0020] (3) adding 50° C. water to the high-pressure stew pot containing the pretreated sea cucumber after blanching, and setting the pressure to 0.12 MPa, and steaming for 30 minutes to obtain a cooked sea cucumber; the mass ratio of the pretreated sea cucumber after blanching to water is 1:3;

[0021] (4) placing the cooked sea cucumber in a 0°C ice-water mixed solution and letting it stand for 16 hours, replacing the 0°C ice-water mixed solution once after standing for 8 hours to obtain a soaked sea cucumber; the mass ratio of the cooked sea cucumber to the ice-water mixed solution is 1:5;

[0022] (5) The soaked sea cucumber is quickly frozen at -15°C using a single freezing technique, and then vacuum packed for storage.

[0023] Example 2

[0024] A ready-to-eat sea cucumber, the preparation method of which is different from that of Example 1 in that the mass ratio of the pretreated sea cucumber to the olive oil is 10:1; the rest is the same as that of Example 1.

[0025] Example 3

[0026] A ready-to-eat sea cucumber, the preparation method of which is different from that of Example 1 in that the mass ratio of the pretreated sea cucumber to the olive oil is 50:1; the rest is the same as that of Example 1.

[0027] Example 4

[0028] A ready-to-eat sea cucumber, the preparation method of which is different from that of Example 1 in that the temperature of water in step (2) is 80° C.; the rest is the same as that of Example 1.

[0029] Example 5

[0030] A ready-to-eat sea cucumber, the preparation method of which is different from that of Example 1 in that the blanching time in step (2) is 5 minutes; the rest is the same as that of Example 1.

[0031] Example 6

[0032] A ready-to-eat sea cucumber, the preparation method of which is different from that of Example 1 in that the blanching time in step (2) is 60 minutes; the rest is the same as that of Example 1.

[0033] Example 7

[0034] A ready-to-eat sea cucumber, the preparation method of which is different from that of Example 1 in that the temperature of water in step (3) is 80° C.; the rest is the same as that of Example 1.

[0035] Example 8

[0036] A ready-to-eat sea cucumber, the preparation method of which is different from that of Example 1 in that the pressure in step (3) is 0.18 MPa; the rest is the same as that of Example 1.

[0037] Example 9

[0038] A ready-to-eat sea cucumber, the preparation method of which is different from that of Example 1 in that the steaming time in step (3) is 60 minutes; the rest is the same as that of Example 1.

[0039] Example 10

[0040] A ready-to-eat sea cucumber, the preparation method of which is different from that of Example 1 in that: the standing time in step (4) is 32 hours, and the 0°C ice-water mixed solution is replaced every 8 hours; the rest is the same as that of Example 1.

[0041] Comparative Example 1

[0042] A ready-to-eat sea cucumber, the preparation method of which is different from that of Example 1 in that: in step (2), no olive oil is added for mixing, and the pre-treated sea cucumber is directly subjected to subsequent treatment; the rest is the same as that of Example 1.

[0043] Comparative Example 2

[0044] A ready-to-eat sea cucumber, the preparation method of which is different from that of Example 1 in that the olive oil in step (2) is replaced by peanut oil; the rest is the same as that of Example 1.

[0045] Comparative Example 3

[0046] A ready-to-eat sea cucumber, the preparation method of which is different from that of Example 1 in that the olive oil in step (2) is replaced by soybean oil; the rest is the same as that of Example 1.

[0047] Comparative Example 4

[0048] A ready-to-eat sea cucumber, the preparation method of which is different from that of Example 1 in that the olive oil in step (2) is replaced by camellia oil; the rest is the same as that of Example 1.

[0049] Comparative Example 5

[0050] A ready-to-eat sea cucumber, the preparation method of which is different from that of Example 1 in that the ice-water mixed solution in step (4) is replaced by water at 25° C.; the rest is the same as that of Example 1.

[0051] Comparative Example 6

[0052] A ready-to-eat sea cucumber, the preparation method of which is different from that of Example 1 in that: in step (2), the pretreated sea cucumber and olive oil are mixed, added into 25° C. water, then heated to 100° C., kept warm and boiled, and the total time is consistent with that of Example 1; the rest is the same as that of Example 1.

[0053] Effect detection experiment:

[0054] The color, taste and nutrients of the instant sea cucumbers prepared in Examples 1-10 and Comparative Examples 1-6 were tested, and the specific testing methods were as follows:

[0055] (1) Color: The black color of the prepared instant sea cucumber was tested and evaluated using a colorimeter.

[0056] (2) Taste: Five experimenters were randomly selected to consume the food directly in a double-blind manner, and they gave scores based on the taste and took the average value.

[0057] (3) Detection of collagen content;

[0058] The hydroxyproline (HYP) content of ready-to-eat sea cucumbers was used to evaluate the content of collagen. Take 2 grams of ready-to-eat sea cucumbers, put them into a 10mL ampoule, place them in a 120℃ oven to dry, adjust the pH value to 8.0 after hydrolysis under the action of hydrochloric acid, filter the residue with a 0.5μm filter membrane, add PBS (phosphate-balanced saline) to adjust the total volume to 10mL, take 50μL of sample, add 350μL of deionized water, add 200μL of chloramine T solution and incubate at room temperature for 20min, add 200μL of perchloric acid and incubate at room temperature for 5min, add 200μL of p-dimethylaminobenzaldehyde (P-DMAB) and incubate at 65℃ for 20min. Take 200μL to a 96-well plate to measure the absorbance of the sample at 570nm, draw a standard curve using the standard readings, and then calculate the hydroxyproline concentration Cs of the measured sample according to the formula obtained from the standard curve. The amount of hydroxyproline contained (by mass percentage) was calculated according to the following formula = Cs × 8 (dilution factor of the sample being measured) × 10 (total volume of the sample).

[0059] (4) Detection of iron and selenium content;

[0060] Weigh 0.2g of sample into a digestion tank, add 6mL of nitric acid and pre-digest on a 120℃ heating plate for 20min, program the temperature to 220℃ within 15 minutes, and maintain microwave digestion for 10 minutes. Take it out after cooling, slowly unscrew the tank cover, and place it on a 120℃ heating plate to drive out the acid until it is almost dry. The sample tested by ICP-MS is directly diluted to a 25mL volumetric flask with ultrapure water, and the blank sample is treated in the same way. Then use ICP-MS to quantitatively measure trace elements such as iron and selenium.

[0061] (5) Detection of protein content;

[0062] The protein content in sea cucumber products was detected by Kjeldahl nitrogen determination method. Weigh 5g of the thoroughly mixed sample, transfer it into a dry 500mL nitrogen determination bottle, add 0.4g copper sulfate, 6g potassium sulfate and 20mL sulfuric acid, shake it gently, place a small funnel at the mouth of the bottle, and place the bottle at an angle of 45° on an asbestos net with small holes. Heat carefully, wait until the contents are completely carbonized and the foam stops completely, increase the firepower, and keep the liquid in the bottle slightly boiling until the liquid is blue-green and clear and transparent, and continue heating for 1h. Remove and cool, carefully add 20mL of water, cool it, transfer it to a 100mL volumetric flask, and wash the nitrogen determination bottle with a small amount of water, add the washing liquid to the volumetric flask, add water to the scale, mix well and set aside. Perform a reagent blank test at the same time. Install the nitrogen determination distillation device, fill the water vapor generator to 2 / 3, add several glass beads, add several drops of methyl red ethanol solution and several milliliters of sulfuric acid to keep the water acidic, heat and boil the water in the water vapor generator and keep it boiling. Add 10.0mL of boric acid solution and 2 drops of methyl red ethanol solution to the receiving bottle, and insert the lower end of the condenser tube below the liquid surface. According to the nitrogen content in the sample, accurately draw 2.0mL of sample treatment liquid from the small glass cup and inject it into the reaction chamber, wash the small glass cup with 10mL of water and let it flow into the reaction chamber, and then plug the rod-shaped glass plug. Pour 10.0mL of sodium hydroxide solution into the small glass cup, lift the glass plug to let it slowly flow into the reaction chamber, immediately cover the glass plug and seal it with water. Clamp the spiral clamp and start distillation. After distilling for 10 minutes, move the distillate receiving bottle, and the liquid level leaves the lower end of the condenser tube, and distill for another 1 minute. Then rinse the outside of the lower end of the condenser tube with a small amount of water and remove the distillate receiving bottle. Titrate to the endpoint as quickly as possible with sulfuric acid or hydrochloric acid standard titration solution. If mixed indicator solution A is used, the endpoint color is gray-blue; if mixed indicator solution B is used, the endpoint color is light gray-red. At the same time, make a reagent blank. Calculate the protein content according to the principle of Kjeldahl nitrogen determination.

[0063] (6) Detection of taurine content;

[0064] Prepare solutions of taurine standards of different concentrations, and use triple quadrupole LC-MS / MS to draw a standard curve. Then take 1 gram of ready-to-eat sea cucumber sample and crush it into a slurry. Dissolve it in 10 mL of methanol, filter and centrifuge. Then use triple quadrupole LC-MS / MS to detect the taurine concentration of the sample.

[0065] The test results are shown in Table 1.

[0066] Table 1

[0067]

[0068] Table Notes:

[0069] 1. Comprehensive scoring of appearance: Comprehensive scoring (0-100) based on blackness, brightness, and appearance integrity. The higher the score, the better the effect.

[0070] 2. The taste is chewy, + represents the actual taste score. It is divided into three levels: +, ++, and +++. The more +, the better the taste.

[0071] 3. The taste is soft and sticky, * represents the actual taste score. It is divided into three levels: *, *, *, and **. The more *, the better the taste.

[0072] As can be seen from Table 1, the present invention uses a mixture of olive oil and sea cucumber before blanching, combined with the setting of low-temperature soaking of the mature sea cucumber in an ice-water mixed solution, which not only makes the color darker and brighter, but also makes the taste more elastic and soft, and also retains more nutrients such as collagen, protein and iron content.

[0073] In addition, it can be found that when olive oil is not used enough (Example 2), it can be found that the product appearance color score is reduced and the loss of nutrients is more serious. However, the use of more olive oil (Example 3) cannot significantly improve the product appearance color score, and the retention of nutrients is similar to the optimization conditions. For cost considerations, it is best to choose sea cucumber: olive oil = 30:1. It was found that the extension of cooking temperature and time not only reduced the product appearance color score, but also aggravated the loss of nutrients. After reducing the high-pressure cooking step, although the product appearance color is well maintained and there is no obvious loss in nutrient retention, the taste is reduced. However, if the cooking time is too long, it will increase the energy consumption cost, and it will also reduce the product appearance color score, and the loss of nutrients will be more serious.

[0074] When olive oil is not set (Comparative Example 1) or peanut oil, soybean oil or camellia oil are used to replace olive oil (Comparative Example 2, Comparative Example 3, Comparative Example 4), it can be clearly seen that the product appearance color score decreases, and the nutrients are also seriously saturated. And from the data, the pretreatment of peanut oil, soybean oil and camellia oil is almost the same as the data of the olive oil group (Comparative Example 1) that is not set, which shows that the olive oil treatment process has the advantage of controlling the quality of instant sea cucumber products. In addition, if room temperature water is used instead of ice water mixed solution (Comparative Example 5), the taste of the product will be significantly reduced, and more influencing components will be lost during the soaking process.

[0075] During blanching, the present invention also specially arranges for adding specific high temperature water for blanching. If this arrangement is not followed (Comparative Example 6), the protective effect of olive oil is weakened, resulting in a decrease in the product appearance color score and loss of nutrients.

[0076] The above is only a preferred embodiment of the present invention. The present invention is not limited to the above implementation. As long as the technical effect of the present invention is achieved by the same means, it should belong to the protection scope of the present invention. Within the protection scope of the present invention, its technical scheme and / or implementation method can have various modifications and changes.

Claims

1. A method for preparing instant sea cucumber, characterized in that: The following steps are involved: The viscera and impurities of the sea cucumber are removed to obtain a pretreated sea cucumber, and the pretreated sea cucumber is mixed with olive oil and bleached to obtain a mature sea cucumber; the mass ratio of the pretreated sea cucumber to the olive oil is (10-50):1; the mature sea cucumber is added into an ice-water mixed solution and allowed to stand for 8h-48h.

2. The preparation method according to claim 1, characterized in that: The bleaching treatment comprises a first step, wherein the process of the first step is: putting the mixed olive oil and the pretreated sea cucumber into water at a first temperature and keeping the water warm for bleaching, the bleaching time is 5 minutes to 60 minutes, and the first temperature is 80° C. to 100° C.

3. The preparation method according to claim 2, characterized in that: The first temperature is 100° C., and the blanching time is 20 minutes.

4. The preparation method according to claim 2, characterized in that: The bleaching treatment also includes a second step after the first step, and the process of the second step is: putting the pretreated sea cucumber after bleaching into water at a second temperature, and keeping warm and cooking for 20min-60min under the condition of a first pressure, the second temperature is 50℃-80℃, and the first pressure is 0.12MPa-0.18MPa.

5. The preparation method according to claim 4, characterized in that: The second temperature is 50° C., the first pressure is 0.12 MPa, and the cooking time is 30 min.

6. The preparation method according to claim 1, characterized in that: The pretreated sea cucumber is obtained by removing the internal organs and impurities from the sea cucumber within 30 minutes of being taken out of water.

7. The preparation method according to claim 1, characterized in that: The mass ratio of the pretreated sea cucumber to the olive oil is (10-30):

1.

8. The preparation method according to claim 1, characterized in that: The mass ratio of the matured sea cucumber to the ice-water mixed solution is 1:(4-6); the standing time is 16 hours, and the ice-water mixed solution is replaced once every 8 hours.

9. The preparation method according to claim 1, characterized in that: The cooked sea cucumber is put into an ice-water mixed solution and allowed to stand, and then the obtained soaked sea cucumber is quickly frozen.

10. A ready-to-eat sea cucumber, characterized in that: Prepared by the preparation method according to any one of claims 1 to 9.

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