Processing technology for optimizing taste of sea cucumber product

Abstract

The present invention relates to a sea cucumber product taste optimization processing technology, and belongs to the technical field of marine product processing, and the sea cucumber product taste optimization processing technology comprises the following steps: S1, raw material selection and pretreatment: fresh and undamaged sea cucumbers are selected as raw materials, surface impurities and viscera are removed, and the sea cucumbers are cleaned with purified water; s2, performing low-temperature tenderization treatment: putting the cleaned sea cucumbers into low-temperature tenderization equipment, performing tenderization treatment on the sea cucumbers by utilizing ultrasonic waves in a low-temperature environment of-5 DEG C to 0 DEG C, controlling the power of the ultrasonic waves to be 240w, and controlling the time to be 10-30 minutes; s3, slicing and quick freezing: slicing the tenderized sea cucumbers, and immediately putting the sliced sea cucumbers into liquid nitrogen or ultralow-temperature freezing equipment to enable the sea cucumber slices to reach a low temperature of-180 DEG C or below within an extremely short time; and S4, unfreezing, seasoning, vacuum packaging and sterilizing to obtain the sea cucumber slices. The development of the product not only is convenient, but also ensures the nutrition, and also gives consideration to the mouth feel of the product.

Description

Technical Field

[0001] The invention belongs to the technical field of seafood processing and relates to a taste optimization processing technology for sea cucumber products. Background Art

[0002] Sea cucumber, as a kind of precious marine biological resource, is rich in various nutrients, such as protein, polysaccharide, mineral substance and vitamin, etc., which has significant benefits to human health. The sea cucumber products seen in the market are mainly in the form of dried sea cucumber, quick-frozen instant sea cucumber, sea cucumber nutrient oral liquid and sea cucumber medicinal wine, sea cucumber slices, etc. However, the traditional sea cucumber slice processing method often leads to a large amount of loss of nutrients and a reduction in taste. Therefore, it is particularly important to develop a sea cucumber slice processing method that can efficiently retain the sea cucumber nutrients and maintain excellent taste.

[0003] The patent application with application number 201310493529.7 discloses a sea cucumber tablet and its use method, which mainly grinds the sea cucumber into powder by ultra-fine method, and then mixes it with other medicine and food homologous substances to make chewable tablets. In this invention, the same method is used to extract and process each Chinese herbal medicine, but the same processing method is not applicable to all Chinese herbal medicines. The effective ingredients will not be extracted to the maximum extent, and the processing of sea cucumbers is too complicated. At the same time, it also limits the use of other formulas, lacks practicality and creativity.

[0004] The patent application with application number 202211706298.9 discloses a freeze-dried instant sea cucumber slice and a preparation method thereof. The process in this invention mainly involves slicing the sea cucumber, marinating it, and then high-pressure steaming, using protease and heating to inactivate the autolytic enzyme, and finally vacuum freeze-drying and packaging. The marinade in this invention uses medicinal and edible substances, which has a good effect, but the active ingredients will be affected by enzymolysis with protease after soaking. And there is running water washing in the process, which will cause a large loss of water-soluble nutrients in the sea cucumber. The whole process is relatively complicated and lacks practicality for industrial production. Summary of the invention

[0005] The present invention aims at the consumer's demand for convenient consumption of high-end tonic products, and is committed to designing a new type of sea cucumber slice product that can be torn and eaten anytime and anywhere. The development of this product is not only convenient but also ensures nutrition while taking into account the taste of the product.

[0006] The technical solution adopted by the present invention to achieve its purpose is as follows:

[0007] A taste optimization processing technology for sea cucumber products comprises the following steps:

[0008] S1. Selection and pretreatment of raw materials: Select fresh, undamaged sea cucumbers as raw materials, remove surface impurities and internal organs, and wash them with pure water;

[0009] S2. Low-temperature tenderization: The cleaned sea cucumber is placed in a low-temperature tenderization device (such as a pot with an ultrasonic function), and the sea cucumber is tenderized using ultrasound at a low temperature of -5°C to 0°C. The ultrasonic power is controlled at 240w and the time is controlled at 10-30 minutes.

[0010] S3. Slicing and rapid freezing: Slice the tenderized sea cucumber and immediately place it in liquid nitrogen or ultra-low temperature freezing equipment to allow the sea cucumber slices to reach a low temperature below -180°C within 3-5 minutes;

[0011] S4. thawing, seasoning, vacuum packaging, and sterilization to obtain sea cucumber slices.

[0012] Preferably, during thawing, the frozen sea cucumber slices are thawed under refrigeration conditions of 0-4°C for 3-5h.

[0013] Preferably, when seasoning, seasonings are added according to taste requirements for pickling and seasoning. The seasoning temperature during the seasoning process must be guaranteed to be 80° C. or above. After seasoning, the sea cucumber slices are laid flat on a rack to dry, and the moisture content is controlled at 70%-80%.

[0014] Preferably, the seasoning is one or any combination of salt, sugar and spices.

[0015] Preferably, the seasoning is calculated by mass percentage as follows: 1% salt, 0.2% monosodium glutamate, 0.3% chicken powder, and the balance is water.

[0016] Preferably, a high-pressure steam sterilization tank is used to sterilize the packaged sea cucumber slices at 121° C. for 15 min.

[0017] The beneficial effects of the present invention are:

[0018] The quick freezing of the present invention can rapidly reduce the temperature of the sea cucumber to an extremely low level in an extremely short time, thereby effectively locking the nutrients in the sea cucumber. This cooling process slows down the speed of the biochemical reaction inside the sea cucumber, preventing the degradation and loss of the nutrients during the freezing process. The slow thawing of the present invention can ensure that the sea cucumber will not be damaged due to rapid temperature changes during the thawing process. When the sea cucumber is slowly thawed in a low temperature environment, the ice crystals inside it will gradually melt, and the degree of damage to the cell structure is relatively small, thereby reducing the loss of nutrients during the thawing process and can help maintain the integrity of the sea cucumber.

[0019] The seasoning temperature during the seasoning process must be maintained at 80°C or above. After the sea cucumber slices are taken out of the seasoning liquid and laid flat on the rack, the temperature of the sea cucumber slices themselves helps the water evaporate, achieving the effect of moisture control. Compared with the traditional drying method, this dehumidification method can better ensure that the sea cucumber slices have a uniform taste and will not appear dry on the surface but wet inside.

[0020] After searching, it is found that the current tenderization treatment mainly adopts low-temperature heating tenderization, and the temperature is mostly controlled at 30-60°C. The present invention adopts -5°C to 0°C for tenderization, which is different from the existing low-temperature tenderization technology. One of the reasons for adopting -5°C to 0°C for tenderization is that the complex protease existing in the sea cucumber body wall will be reactivated after heating and play a role, which may cause the sea cucumber body wall to become water, and -5°C to 0°C can reduce the activity of the complex protease. The second reason is that the sea cucumber body wall will undergo glycolysis after slicing, and the muscle glycogen will be decomposed into lactic acid, causing the pH value to drop from 7.0-7.2 in the living body to about 5.5-6.5. In the low temperature environment of -5-0°C, this pH value change process is relatively slow and stable, which is in a range that is conducive to tenderization, and helps the dissociation of collagen fiber bundles, thereby improving the tenderness of the sea cucumber slices. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 Sensory flavor profile of sea cucumber slices. DETAILED DESCRIPTION

[0022] The present invention is described in detail below in conjunction with the accompanying drawings and specific embodiments. Obviously, the described embodiments are part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work should belong to the scope of protection of the present invention.

[0023] Example 1

[0024] (1) Select fresh, undamaged sea cucumbers, remove surface impurities and internal organs, and wash them with purified water.

[0025] (2) Place the cleaned sea cucumber into a low-temperature tenderizing device, maintain 0°C throughout the process, set the ultrasonic power to 240w, and process for 20min.

[0026] (3) The processed sea cucumber is fished out and sliced ​​using a specific slicing machine.

[0027] (4) Immediately place the sea cucumber slices into a liquid nitrogen freezing device to ensure that the sea cucumber slices reach a low temperature below -180°C within 3 minutes and freeze for 10 seconds.

[0028] (5) Place the frozen sea cucumber slices in a 0-4°C refrigerator and slowly thaw until there are no obvious ice crystals on the surface. The thawing time is 5 hours.

[0029] (6) Prepare seasoning liquid (1% salt, 0.2% monosodium glutamate, 0.3% chicken powder, and the balance is water) and heat it to 80°C.

[0030] (7) Place the thawed sea cucumber slices into the seasoning solution and set the heating temperature to 80°C for 2 hours.

[0031] (8) After the sea cucumber slices have been seasoned, they are taken out and spread out on a rack for 10 minutes, with the moisture content controlled at 70%-80%.

[0032] (9) Packaging: vacuum packing the individual sea cucumber slices that have lost moisture.

[0033] (10) Sterilization: Use a high-pressure steam sterilization tank at 121°C for 15 min to sterilize the packaged sea cucumber slices.

[0034] Example 2

[0035] Step (2) was changed to a treatment time of 30 min, and the remaining steps were consistent with the embodiment.

[0036] Comparative Example 1

[0037] In step (5), the slow thawing in a 0-4°C refrigerator is changed to thawing at room temperature, and the remaining steps are consistent with the embodiment.

[0038] Comparative Example 2

[0039] The temperature of the seasoning liquid in steps (6)-(7) was changed to 50°C, and the remaining steps were consistent with the embodiment.

[0040] Comparative Example 3

[0041] The flat-laying heat dissipation method in step (8) is changed to drying at 50° C., and the remaining steps are consistent with the embodiment.

[0042] Comparative Example 4

[0043] The sterilization process in step (10) was changed to 100° C., 20 min, and the remaining steps were consistent with the embodiment.

[0044] Comparative Example 5

[0045] The low-temperature tenderization treatment in step (2) was changed to 30°C, the ultrasonic power was set to 240w, the treatment time was 20min, and the remaining steps were consistent with the embodiment.

[0046] Experimental results

[0047] 1. Sensory evaluation

[0048] Table 1 Evaluation criteria

[0049]

[0050]

[0051] The sea cucumber slices treated above were evaluated according to the evaluation criteria. The results are shown in the attached Figure 1 .Depend on Figure 1 It can be seen that the treatment of the present invention can obtain products with better color, taste, smell and texture.

[0052] 2. Texture Differences

[0053] Table 2

[0054] Group elasticity Cohesion Adhesion / N Chewability / N Example 1 0.994±0.004 0.901±0.015 14.83±0.115 14.82±0.042 Example 2 0.967±0.045 0.843±0.003 13.88±0.105 13.96±0.014 Comparative Example 1 0.871±0.011 0.774±0.013 16.19±0.075 15.98±0.071 Comparative Example 2 0.821±0.011 0.749±0.013 16.73±0.510 16.04±0.063 Comparative Example 3 0.539±0.025 0.470±0.007 17.83±0.069 17.89±0.021 Comparative Example 4 0.667±0.025 0.459±0.021 12.37±0.019 12.79±0.055 Comparative Example 5 0.795±0.023 0.703±0.015 11.59±0.029 11.62±0.064

[0055] It can be seen from the data in Table 2 that the sea cucumber slices processed by the method of the present invention have better effects in elasticity, cohesion, adhesiveness and chewiness.

[0056] 3. Nutritional content

[0057] Table 3

[0058]

[0059] It can be seen from the data in Table 3 that the sea cucumber slices processed by the method of the present invention have a high nutrient retention rate, especially high saponin and polysaccharide contents.

Claims

1. A taste optimization processing technology for sea cucumber products, characterized in that: The following steps are involved: S1. Selection and pretreatment of raw materials: Select fresh, undamaged sea cucumbers as raw materials, remove surface impurities and internal organs, and wash them with pure water; S2. Low temperature tenderization: The cleaned sea cucumbers are placed in a low temperature environment of -5°C to 0°C, and the sea cucumbers are tenderized using ultrasound, with the ultrasonic power controlled at 240w for 10-30 minutes; S3. Slicing and freezing: Slice the tenderized sea cucumber and immediately place it in liquid nitrogen or ultra-low temperature freezing equipment to make the sea cucumber slices reach a low temperature below -180°C within 3-5 minutes; S4. thawing, seasoning, vacuum packaging, and sterilization to obtain sea cucumber slices.

2. The taste optimization processing technology of a sea cucumber product according to claim 1, characterized in that: When thawing, thaw the frozen sea cucumber slices at 0-4°C for 3-5 hours.

3. The taste optimization processing technology of a sea cucumber product according to claim 1, characterized in that: When seasoning, add seasonings for marinating and seasoning according to taste requirements. The seasoning temperature during the seasoning process must be guaranteed to be 80°C or above. After seasoning, slice the sea cucumber and lay it flat on the rack to dry, and control the moisture content at 70%-80%.

4. The taste optimization processing technology of a sea cucumber product according to claim 3, characterized in that: The seasoning is one or any combination of salt, sugar and spices.

5. The taste optimization processing technology of a sea cucumber product according to claim 3 or 4, characterized in that: The seasoning is calculated by mass percentage as follows: 1% salt, 0.2% monosodium glutamate, 0.3% chicken essence, and the balance is water.

6. The taste optimization processing technology of a sea cucumber product according to claim 1, characterized in that: Use a high-pressure steam sterilization tank to sterilize the packaged sea cucumber slices at 121°C for 15 minutes.

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