High-freshness-retaining sea cucumber cold-soaking process

Abstract

The invention relates to a high-freshness-retaining sea cucumber cold-soaking process, and belongs to the technical field of sea cucumber cold-soaking. The preparation method comprises the following steps: putting dried sea cucumbers which are complete in body type and free of impurities and peculiar smell into an oil-free container, adding purified water, and soaking in a refrigerating chamber of a refrigerator; longitudinally splitting the soaked sea cucumbers, cutting off white tendons, removing sand mouths and internal organs, and cleaning the sea cucumbers; putting the cleaned sea cucumbers into an oil-free pot, adding purified water, and cooking for 30-60 minutes with medium fire until the sea cucumbers become soft and have no hard cores; cooling the cooked sea cucumbers to room temperature, putting the cooled sea cucumbers into a preservative, soaking the cooled sea cucumbers in a refrigerating chamber of a refrigerator, draining the soaked sea cucumbers, and storing the drained sea cucumbers in the refrigerating chamber; the prepared fresh-keeping agent can greatly prolong the fresh-keeping period of the sea cucumbers after cold soaking.

Description

Technical Field

[0001] The invention relates to the technical field of cold-seal sea cucumbers, in particular to a cold-seal process for sea cucumbers with high freshness preservation. Background Art

[0002] Cold soaking of sea cucumbers refers to soaking dried sea cucumbers in cold water or water close to room temperature, so that they gradually absorb water and restore their original shape and taste. This method can better preserve the nutrients and original flavor of sea cucumbers. After soaking, the sea cucumbers have a more delicate taste and firm meat.

[0003] At present, most sea cucumbers are soaked by hot water or other high-temperature treatment methods, which causes the nutrients in the sea cucumbers to be destroyed or lost due to the high temperature; at the same time, the soaked sea cucumbers have a short shelf life, are prone to rot and deterioration, and have poor storage resistance. Summary of the invention

[0004] In order to solve the above problems, the present invention provides a high freshness preservation cold processing of sea cucumbers, and the operating steps are as follows: S1: Select dried sea cucumbers that are intact, free of impurities and odor, put them in an oil-free container, add purified water, and soak them in the refrigerator; S2: Cut the soaked sea cucumber in half lengthwise, cut off the white tendons, remove the sand spout and internal organs, and clean it; S3: Put the cleaned sea cucumber into an oil-free pot, add purified water, and cook over medium heat for 30-60 minutes until the sea cucumber becomes soft and has no hard core; S4: After the cooked sea cucumber is cooled to room temperature, it is placed in a preservative and soaked in the refrigerator. After soaking, it is drained and stored in a 0-4℃ refrigerator.

[0005] The soaking temperature of S1 is 0-5°C, and the soaking time is 20-30h.

[0006] The soaking temperature of S4 is 0-5°C, and the soaking time is 5-10h.

[0007] The preparation method of the preservative is as follows: A1: According to weight, 2-6 parts of soybean trypsin inhibitor (SBTI), 4-8 parts of triallyl citrate, 0.03-0.3 parts of rapeseed polyphenols, 0.1-0.5 parts of cysteine, 3-7 parts of sodium bicarbonate, and 100-200 parts of water are stirred at 38-45°C for 100-120 minutes; the water is removed by vacuum distillation to obtain an intermediate; A2: Mix 0.01-0.05 parts of nisin, 0.04-0.4 parts of the intermediate, and 100-120 parts of purified water; stir at room temperature for 60-100 minutes to obtain a preservative.

[0008] Reaction mechanism The amino-ene addition reaction between soybean trypsin inhibitor and triallyl citrate generates a complex with trypsin inhibitory activity. This reaction improves the antibacterial property and stability of the preservative, which helps to prolong the storage time of sea cucumbers.

[0009] Rapeseed polyphenols undergo a thiol-ene addition reaction with cysteine ​​to form a compound containing an antioxidant functional group. This reaction enhances the antioxidant properties of the preservative and effectively slows down the oxidative deterioration of sea cucumbers during storage.

[0010] Technical Effects The invention discloses a high fresh-keeping cold-squeezing process for sea cucumbers. Compared with the prior art, the invention has the following significant effects: 1. The soybean trypsin inhibitor in the preservative reduces the autolysis of sea cucumbers by inhibiting the activity of microorganisms and their own enzymes; this mechanism not only improves the shelf life of sea cucumbers, but also maintains their nutritional content and taste.

[0011] 2. Citric acid plays a role in regulating pH value and chelating metal ions in preservatives to prevent the growth and reproduction of microorganisms; in addition, citric acid has good antioxidant properties, which helps to maintain the freshness and quality of sea cucumbers.

[0012] 3. Rapeseed polyphenols are powerful natural antioxidants that can scavenge free radicals, slow down fat oxidation and protein degradation; this characteristic enables preservatives to play an important role in controlling sea cucumber autolysis while improving product safety and quality. DETAILED DESCRIPTION

[0013] In order to further explain the technical means and effects adopted by the present invention to achieve the predetermined invention purpose, the following is a detailed description in combination with embodiments and comparative examples: Shelf life test: The cold-stretched sea cucumbers were placed in a refrigerator and stored. Over time, their deterioration and moldiness were observed to determine their shelf life. The test results are shown in Table 1.

[0014] Example 1 A high-preservation cold-swelling process for sea cucumbers, the operating steps of which are: S1: Select dried sea cucumbers that are intact, free of impurities and odor, put them in an oil-free container, add purified water, and soak them in the refrigerator; S2: Cut the soaked sea cucumber in half lengthwise, cut off the white tendons, remove the sand spout and internal organs, and clean it; S3: Put the cleaned sea cucumber into an oil-free pot, add purified water, and cook over medium heat for 30 minutes until the sea cucumber becomes soft and has no hard core; S4: After the cooked sea cucumber is cooled to room temperature, it is placed in a preservative and soaked in the refrigerator. After soaking, it is drained and stored in a 0-4℃ refrigerator.

[0015] The immersion temperature of S1 is 0°C, and the immersion time is 20h.

[0016] The immersion temperature of S4 is 0°C, and the immersion time is 5h.

[0017] The preparation method of the preservative is as follows: A1: 2 g soybean trypsin inhibitor (SBTI), 4 g triallyl citrate, 0.03 g rapeseed polyphenol, 0.1 g cysteine, 3 g sodium bicarbonate, and 100 g water were stirred at 38°C for 100 minutes; water was removed by vacuum distillation to obtain an intermediate; A2: 0.01 g of nisin, 0.04 g of the intermediate, and 100 g of purified water were mixed; the mixture was stirred at room temperature for 60 minutes to obtain a preservative.

[0018] Example 2 A high-preservation cold-swelling process for sea cucumbers, the operating steps of which are: S1: Select dried sea cucumbers that are intact, free of impurities and odor, put them in an oil-free container, add purified water, and soak them in the refrigerator; S2: Cut the soaked sea cucumber in half lengthwise, cut off the white tendons, remove the sand spout and internal organs, and clean it; S3: Put the cleaned sea cucumber into an oil-free pot, add purified water, and cook over medium heat for 40 minutes until the sea cucumber becomes soft and has no hard core; S4: After the cooked sea cucumber is cooled to room temperature, it is placed in a preservative and soaked in the refrigerator. After soaking, it is drained and stored in a 0-4℃ refrigerator.

[0019] The soaking temperature of S1 is 2°C, and the soaking time is 24h.

[0020] The immersion temperature of S4 is 2°C, and the immersion time is 6h.

[0021] The preparation method of the preservative is as follows: A1: 3 g soybean trypsin inhibitor (SBTI), 5 g triallyl citrate, 0.1 g rapeseed polyphenol, 0.2 g cysteine, 4 g sodium bicarbonate, and 140 g water were stirred at 40°C for 105 minutes; water was removed by vacuum distillation to obtain an intermediate; A2: 0.02 g of nisin, 0.1 g of the intermediate, and 105 g of purified water were mixed; the mixture was stirred at room temperature for 70 minutes to obtain a preservative.

[0022] Example 3 A high freshness preservation cold-swelling process for sea cucumbers, the operating steps are as follows: S1: Select dried sea cucumbers that are intact, free of impurities and odor, put them in an oil-free container, add purified water, and soak them in the refrigerator; S2: Cut the soaked sea cucumber in half lengthwise, cut off the white tendons, remove the sand spout and internal organs, and clean it; S3: Put the cleaned sea cucumber into an oil-free pot, add purified water, and cook over medium heat for 50 minutes until the sea cucumber becomes soft and has no hard core; S4: After the cooked sea cucumber is cooled to room temperature, it is placed in a preservative and soaked in the refrigerator. After soaking, it is drained and stored in a 0-4℃ refrigerator.

[0023] The soaking temperature of S1 is 4°C, and the soaking time is 28h.

[0024] The soaking temperature of S4 is 4°C and the soaking time is 9h.

[0025] The preparation method of the preservative is as follows: A1: 5 g soybean trypsin inhibitor (SBTI), 7 g triallyl citrate, 0.2 g rapeseed polyphenol, 0.4 g cysteine, 6 g sodium bicarbonate, and 180 g water were stirred at 43°C for 115 minutes; water was removed by vacuum distillation to obtain an intermediate; A2: 0.04 g of nisin, 0.3 g of the intermediate, and 115 g of purified water were mixed; the mixture was stirred at room temperature for 90 minutes to obtain a preservative.

[0026] Embodiment 4 A high freshness preservation cold-swelling process for sea cucumbers, the operating steps of which are as follows: S1: Select dried sea cucumbers that are intact, free of impurities and odor, put them in an oil-free container, add purified water, and soak them in the refrigerator; S2: Cut the soaked sea cucumber in half lengthwise, cut off the white tendons, remove the sand spout and internal organs, and clean it; S3: Put the cleaned sea cucumber into an oil-free pot, add purified water, and cook over medium heat for 60 minutes until the sea cucumber becomes soft and has no hard core; S4: After the cooked sea cucumber is cooled to room temperature, it is placed in a preservative and soaked in the refrigerator. After soaking, it is drained and stored in a 0-4℃ refrigerator.

[0027] The soaking temperature of S1 is 5°C, and the soaking time is 30h.

[0028] The immersion temperature of S4 is 5°C, and the immersion time is 10h.

[0029] The preparation method of the preservative is as follows: A1: 6 g soybean trypsin inhibitor (SBTI), 8 g triallyl citrate, 0.3 g rapeseed polyphenol, 0.5 g cysteine, 7 g sodium bicarbonate, and 200 g water were stirred at 45°C for 120 minutes; water was removed by vacuum distillation to obtain an intermediate; A2: 0.05 g of nisin, 0.4 g of the intermediate and 120 g of purified water were mixed; the mixture was stirred at room temperature for 100 minutes to obtain a preservative.

[0030] Comparative Example 1 No preservative was added, and the other aspects were the same as in Example 1.

[0031] Comparative Example 2 Triallyl citrate was not added, and the other steps were the same as in Example 1.

[0032] Comparative Example 3 Rapeseed polyphenol was not added, and the other conditions were the same as those in Example 1.

[0033] Table 1 is a comparison table of the shelf life of the embodiments and comparative examples. The cold-soaked sea cucumbers are placed in a refrigerator and stored. As time goes by, the sea cucumbers are observed to see if they deteriorate or moldy, so as to determine the shelf life comparison.

[0034] Table 1 Comparison table of the freshness period of the embodiments and comparative examples

[0035]

[0036] Through the data analysis of the above embodiments and comparative examples, the preservative prepared by the present invention can greatly increase the shelf life of cold-swelling sea cucumbers.

[0037] The above description is only a preferred embodiment of the present invention and does not limit the present invention in any form. Although the present invention has been disclosed as a preferred embodiment as above, it is not used to limit the present invention. Any technical personnel in this field can make some changes or modify the technical contents disclosed above into equivalent embodiments without departing from the scope of the technical solution of the present invention. However, any brief modifications, equivalent changes and modifications made to the above embodiments based on the technical essence of the present invention without departing from the content of the technical solution of the present invention are still within the scope of the technical solution of the present invention.

Claims

1. A high freshness-preserving cold-seal process for sea cucumbers, characterized in that: The operation steps are: S1: Select dried sea cucumbers that are intact, free of impurities and odor, put them in an oil-free container, add purified water, and soak them in the refrigerator; S2: Cut the soaked sea cucumber in half lengthwise, cut off the white tendons, remove the sand spout and internal organs, and clean it; S3: Put the cleaned sea cucumber into an oil-free pot, add purified water, and cook over medium heat for 30-60 minutes until the sea cucumber becomes soft and has no hard core; S4: After the cooked sea cucumber is cooled to room temperature, it is placed in a preservative, placed in a refrigerator for soaking, drained after soaking, and placed in a 0-4℃ refrigerator for storage; The preservative is prepared by reaction of soybean trypsin inhibitor, triallyl citrate, rapeseed polyphenol, cysteine, sodium bicarbonate, water and nisin.

2. The high freshness-keeping cold-skinning process for sea cucumbers according to claim 1, characterized in that: The soaking temperature of S1 is 0-5°C, and the soaking time is 20-30h.

3. The high freshness-keeping cold-skinning process for sea cucumbers according to claim 1, characterized in that: The soaking temperature of S4 is 0-5°C, and the soaking time is 5-10h.

4. The high freshness-preserving cold-skinning process for sea cucumbers according to claim 1, characterized in that: The preparation method of the preservative is as follows: A1: by weight, 2-6 parts of soybean trypsin inhibitor, 4-8 parts of triallyl citrate, 0.03-0.3 parts of rapeseed polyphenol, 0.1-0.5 parts of cysteine, 3-7 parts of sodium bicarbonate, and 100-200 parts of water are stirred at 38-45° C. for 100-120 minutes; the water is removed by vacuum distillation to obtain an intermediate; A2: Mix 0.01-0.05 parts of nisin, 0.04-0.4 parts of the intermediate, and 100-120 parts of purified water; stir at room temperature for 60-100 minutes to obtain a preservative.

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