Processing method of old kitchen ancient method instant sea cucumbers

Abstract

The invention discloses a method for processing instant sea cucumbers by an old kitchen ancient method, relates to the technical field of food processing methods, and aims to solve the technical problems that a non-abandoned salting process and an ancient dehydration and freeze-drying technology cannot be inherited in the processing process of the conventional technical scheme, and the flavor and the nutrition cannot be preserved to the greatest extent. Comprising the following steps: preparing raw materials: removing internal organs of cofferdam fresh and live sea cucumbers, cleaning, boiling in boiling water for 5 minutes, fishing out, cooling, covering with crude salt, and pickling for 25-35 days; desalting treatment: putting the pickled sea cucumbers in pure flowing water for desalting in stages, controlling the water temperature to be 2-6 DEG C, and controlling the time to be 40-56 hours; primary stepped curing: putting the desalted sea cucumbers into saturated salt water at 85-95 DEG C, and soaking for 35-45 minutes; by combining a traditional salting technique and a modern enzymatic tenderization process, the original delicious flavor of the sea cucumbers is effectively reserved, meanwhile, a myofibril network is reconstructed, the elasticity and toughness of the sea cucumbers are remarkably improved, and the sea cucumbers have rich sensory characteristics of elasticity, waxy taste and freshness.

Description

Technical Field

[0001] The present invention relates to the technical field of sea cucumber processing methods, and specifically to a processing method of ready-to-eat sea cucumbers in the ancient method of old chefs. Background Art

[0002] In the technical field related to the present invention, the main functions of the processing technology of ready-to-eat sea cucumbers are to provide convenience, ensure quality, and preserve nutrients. From the complex soaking, cleaning to stewing of traditional sea cucumbers, the ready-to-eat sea cucumbers simplify these steps into "ready to eat after opening the bag" through modern technology, greatly improving the convenience of use. At the same time, the application of low-temperature fresh-keeping and vacuum packaging technologies ensures that the rich nutrients such as protein, collagen, and minerals in sea cucumbers are not damaged, greatly improving the taste and flavor. In addition, precise temperature control and sterilization during processing enable ready-to-eat sea cucumbers to remain fresh for a long time, extend the shelf life, and improve the hygienic safety performance of the products.

[0003] The significance of this processing technology lies not only in meeting the needs of modern fast-paced life for healthy and convenient foods, but also in greatly promoting the value improvement and international development of the sea cucumber industry. Through technological upgrading and standardized production, ready-to-eat sea cucumbers not only reduce waste in the household diet link, but also enrich consumers' nutritional choices and meet diverse needs. At the same time, as a high-value-added product, it helps the export trade of seafood products, further promotes the development of China's marine economy, and promotes traditional tonic culture globally.

[0004] In the existing technical solutions, the non-heritage salting method process, ancient dehydration and freeze-drying technologies cannot be inherited during the processing, and there are technical problems that the flavor cannot be retained to the greatest extent and the nutrition cannot be fully preserved. Content of the Invention

[0005] In view of the deficiencies of the existing technology, the present invention provides a processing method of ready-to-eat sea cucumbers in the ancient method of old chefs. In the existing technical solutions, the non-heritage salting method process, ancient dehydration and freeze-drying technologies cannot be inherited during the processing, and there are technical problems that the flavor cannot be retained to the greatest extent and the nutrition cannot be fully preserved.

[0006] To achieve the above objectives, the present invention is realized through the following technical solutions: A processing method of ready-to-eat sea cucumbers in the ancient method of old chefs, including the following steps:

[0007] Step 1. Raw material preparation: After removing the internal organs and cleaning the live sea cucumbers in the cofferdam, boil them in boiling water for 5 minutes, take them out and let them cool, then cover and marinate them with coarse salt for 25 - 35 days; after removing the internal organs of the live sea cucumbers, thoroughly clean them to ensure no sediment residue, quickly solidify the surface protein to prevent nutrient loss, and the salt concentration gradient promotes deep dehydration to form an antibacterial environment.

[0008] Step 2. Desalting treatment: Place the pickled sea cucumbers in pure flowing water for desalting in stages, control the water temperature at 2 - 6°C, control the time at 40 - 56 hours, change the water for soaking in stages, control the osmotic pressure balance, and restore to the initial moisture content in 48 hours with a constant water temperature of 4°C. Combine with intermittent water flow impact to repair the collagen fiber structure of the sea cucumbers;

[0009] Step 3. First-stage stepwise ripening: Place the desalted sea cucumbers in saturated brine at 85 - 95°C and soak for 35 - 45 minutes. The saturated brine penetration synergistically combines with heat treatment to form a dense gel network structure;

[0010] Step 4. Rapid cold shock: Put the ripened sea cucumbers into flowing ice water at 0°C for 25 - 35 minutes. The 0°C ice water rapidly quenches to fix the texture and inhibit the activity of autolytic enzymes;

[0011] Step 5. Enzymatic soaking: Use a 0.2% - 0.4% transglutaminase solution and soak in an environment at 4 - 8°C for 16 - 20 hours to catalyze the protein cross-linking reaction, reconstruct the myofibril network, and increase the elastic modulus by 15 - 20%; Inherit the intangible cultural heritage salting technique, combine with the TG enzyme directed modification technology, and synergistically use the ancient dehydration and freeze-drying technology to increase the rehydration rate to 98%.

[0012] Step 6: Wash with flowing pure water at 85°C for 15 - 20 minutes;

[0013] Step 7. Second-stage stepwise ripening: Treat in a brine solution with a salt content of 3 - 5% at 90 - 95°C for 25 - 35 minutes. The 5% brine penetration synergistically combines with heat treatment to form a dense gel network structure;

[0014] Step 8. Cold shock and shaping: Immediately place the ripened sea cucumbers in flowing ice water at 0°C and maintain for 70 - 74 hours;

[0015] Step 9. Ultra-low temperature freezing preservation: Quick-freeze at -45°C and then package to make the water form amorphous ice crystals.

[0016] Preferably, the gradient desalting treatment in Step 2 adopts three stages: The first stage is to soak in 3 - 5% light brine for 8 - 12 hours, the second stage is to soak in 1 - 2% light brine for 16 - 20 hours, and the third stage is to soak in pure water for 16 - 24 hours. Change the water for soaking in stages, control the osmotic pressure balance, and restore to the initial moisture content in 48 hours with a constant water temperature of 4°C.

[0017] Preferably, in Step 2, intermittent water flow impact is adopted, and combined with intermittent water flow impact, the collagen fiber structure of the sea cucumbers is repaired.

[0018] Preferably, in Step 8, vacuum fresh-keeping packaging and an inner antioxidant film are adopted, and the temperature fluctuation < ±2°C.

[0019] Beneficial effects

[0020] The present invention provides a processing method for ready-to-eat sea cucumbers in the old chef's ancient method. By combining the intangible cultural heritage salting process, ancient dehydration and freeze-drying technologies, the original fresh flavor of sea cucumbers is effectively retained. At the same time, the myofibrillar network is reconstructed, significantly improving the elasticity and toughness of sea cucumbers, giving them rich sensory characteristics of "elastic, glutinous, and fresh"; adopting secondary ripening and rapid cold shock treatment to ensure delicate texture, form a dense gel structure, and enhance the consumption experience of consumers; during the processing, it is ensured that the protein, polysaccharide, collagen, and saponin active substances in sea cucumbers are hardly lost, the polysaccharide retention rate is as high as 82.3%, and the degradation rate of saponin substances is less than 5%, maintaining the high nutritional value of the product; through modern bioengineering technologies (such as transglutaminase treatment), the functionality of the product is further improved, making it more conducive to enhancing immunity and promoting health; gradient desalination combined with water flow impact to repair collagen fibers ensures minimizing quality loss to the greatest extent during the processing; precise control of temperature, salinity, time, etc. throughout the process, establishing HACCP critical control points to ensure hygiene and safety, and the total number of colonies in the final product is lower than the specified standard; vacuum fresh-keeping packaging combined with antioxidant film and temperature fluctuation control (<±2°C) extends the shelf life of the product to 24 months, achieving the sustainability of the supply chain and market circulation; through the collaborative application of ancient dehydration and modern freeze-drying technologies, a rehydration rate of up to 98% is achieved, saving consumers' time and steps in processing sea cucumbers and bringing a convenient experience of "ready to eat after opening the bag"; after the product is processed, there is no need for a cumbersome cooking process, and at the same time, the quality stability is ensured. Brief Description of the Drawings

[0021] Figure 1 It is a process flow chart of the processing method for ready-to-eat sea cucumbers in the old chef's ancient method described in the present invention. Detailed Embodiments

[0022] To further elaborate on the technical means and effects adopted by the present invention to achieve the intended invention purpose, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. The detailed description is as follows.

[0023] Please refer to Figure 1 , the present invention provides a technical solution: Step 1, Raw material preparation: After removing the internal organs and cleaning the live sea cucumbers in the cofferdam, boil them in boiling water for 5 minutes, take them out and let them cool, then cover and marinate them with coarse salt for 25 - 35 days; after removing the internal organs of the live sea cucumbers, thoroughly clean them to ensure no sediment residue, quickly solidify the surface protein to prevent nutrient loss, and the salt concentration gradient promotes deep dehydration to form an antibacterial environment.

[0024] Step 2. Desalination treatment: Place the pickled sea cucumbers in pure flowing water for staged desalination. Control the water temperature at 2 - 6°C and the time at 40 - 56 hours. Change the water for soaking in stages to control the osmotic pressure balance. Restore to the initial moisture content in 48 hours with a constant water temperature of 4°C. Combine with intermittent water flow impact to repair the collagen fiber structure of the sea cucumbers;

[0025] Step 3. First-stage stepwise ripening: Place the desalinated sea cucumbers in saturated brine at 85 - 95°C and soak for 35 - 45 minutes. The saturated brine penetration synergistically combines with heat treatment to form a dense gel network structure;

[0026] Step 4. Rapid cold shock: Put the ripened sea cucumbers into flowing ice water at 0°C for 25 - 35 minutes. The 0°C ice water rapidly quenches to fix the texture and inhibit the activity of autolytic enzymes;

[0027] Step 5. Enzymatic soaking: Use a 0.2% - 0.4% transglutaminase solution and soak in an environment at 4 - 8°C for 16 - 20 hours to catalyze protein cross-linking reactions, reconstruct the myofibril network, and increase the elastic modulus by 15 - 20%; Inherit the intangible cultural heritage salting technique, combine with TG enzyme directed modification technology, and synergistically use the ancient dehydration and freeze-drying technology to increase the rehydration rate to 98%.

[0028] Step 6: Wash with flowing pure water at 85°C for 15 - 20 minutes;

[0029] Step 7. Second-stage stepwise ripening: Treat in a brine solution with a salt content of 3 - 5% at 90 - 95°C for 25 - 35 minutes. The 5% brine penetration synergistically combines with heat treatment to form a dense gel network structure;

[0030] Step 8. Cold shock and shaping: Immediately place the ripened sea cucumbers in flowing ice water at 0°C and maintain for 70 - 74 hours;

[0031] Step 9. Ultra-low temperature freezing preservation: Quick-freeze at -45°C and then package to make the water form amorphous ice crystals.

[0032] This embodiment is further set as follows: In step 2, the gradient desalination treatment adopts three stages: The first stage is to soak in 3 - 5% light brine for 8 - 12 hours, the second stage is to soak in 1 - 2% light brine for 16 - 20 hours, and the third stage is to soak in pure water for 16 - 24 hours. Change the water for soaking in stages to control the osmotic pressure balance. Restore to the initial moisture content in 48 hours with a constant water temperature of 4°C.

[0033] This embodiment is further set as follows: In step 2, intermittent water flow impact is adopted, and in combination with intermittent water flow impact, the collagen fiber structure of the sea cucumbers is repaired.

[0034] This embodiment is further set as follows: In step 8, vacuum fresh-keeping packaging and an inner antioxidant film are adopted, and the temperature fluctuation < ±2°C.

[0035] The detailed connection means are well known in the art; Figure 1 As shown, Example 1: Processing process of instant sea cucumber according to the traditional method of old chef

[0036] We select fresh cofferdam sea cucumbers with many spines and fat bodies, with an average weight of 300g / piece. We guarantee that there is no sediment residue, fresh and free of corruption.

[0037] Initial processing of fresh sea cucumbers: open the body, remove the internal organs, and thoroughly clean the mud and sand inside and on the surface of the sea cucumber.

[0038] Quickly put the cleaned sea cucumber into boiling water and cook it for 5 minutes to quickly coagulate the protein, prevent nutrient loss and body wall damage.

[0039] Remove from the heat and let cool for later use, keeping the shape intact.

[0040] Traditional salting method: Use coarse salt (accounting for 100% of the weight of the sea cucumber) to completely cover the cooled sea cucumber and place it in a pickling barrel. Keep the temperature at 18°C ​​and control the pickling time to 30 days; during the coarse salt infiltration process, the salt concentration gradient gradually dehydrates the sea cucumber, forming a natural antibacterial environment.

[0041] Deep dehydration inhibits microbial activity while retaining the collagen and flavor substances inside the sea cucumber.

[0042] Staged desalination and rehydration treatment:

[0043] Stage 1: Soak in 4% salt water for 16 hours.

[0044] Stage 2: Soak in 1-2% salt water for 16 hours.

[0045] Stage 3: Soak in purified water for 16 hours.

[0046] Keep the water temperature constant at 4°C. Change the water in stages multiple times to ensure that the osmotic pressure is gradually balanced and the initial water content of the sea cucumber (48%) is restored. During the desalination process, intermittent water flow impact repairs the collagen fiber structure of the sea cucumber and makes the texture more elastic.

[0047] First aging treatment: prepare saturated salt water and control the solution temperature at 90°C. Soak the desalted sea cucumber in the salt water for 40 minutes.

[0048] The synergistic effect of salt water penetration and heat treatment forms a dense gel network structure, giving the sea cucumber an ideal elasticity and chewy feel.

[0049] Rapid cold setting: Rapid cold treatment: The cooked sea cucumber is quickly placed in 0℃ flowing ice water for 30 minutes to fix the texture. Effect: Inhibit autolytic enzyme activity, lock in flavor and elasticity.

[0050] Enzymatic treatment: Prepare a 0.3% transglutaminase (TG enzyme) solution and keep the solution temperature at 6°C. Soak the quickly cooled sea cucumbers for 18 hours. Catalyze the protein cross-linking reaction to enhance the myofibrillar network structure. Increase the elastic modulus by 15 - 20% while retaining flexibility and taste.

[0051] Enzyme removal and second cooking: Wash with flowing pure water at 85°C for 20 minutes to thoroughly remove the residual enzyme solution.

[0052] Cook in 90°C brine (5% concentration) for 30 minutes.

[0053] Purpose: Further optimize the texture, enhance the gelation degree of the product, and improve the storage performance of the product.

[0054] Rapid cold shock and shaping storage: Place the cooked sea cucumbers in flowing ice water at 0°C for 72 hours to further fix the product shape and internal network structure.

[0055] Ultra-low temperature freezing: Freeze quickly at -45°C to form amorphous ice crystals in the water, avoiding damage to the cell structure caused by ice crystals. Use vacuum fresh-keeping packaging, covered with an antioxidant film, and control the temperature fluctuation within ±2°C.

[0056] Final product inspection: Rehydration rate: up to 98%.

[0057] Texture test: TPA test hardness value 20 - 25N, elasticity value > 0.85.

[0058] Microbial detection: Control the Aw value below 0.85, total colony count < 100 CFU / g.

[0059] Nutritional component detection: Maintain the polysaccharide retention rate at 82.3%, saponin degradation rate < 5%.

[0060] Product characteristics

[0061] Sensory performance: The sea cucumbers are highly elastic, have moderate toughness, delicate texture, and a high-quality nourishing flavor.

[0062] Easy to eat and convenient: High rehydration efficiency, no additional processing required when eating, can be eaten directly after opening the bag.

[0063] Safety: Strict hygiene and temperature control standards ensure a 24-month frozen storage period for the product.

[0064] It should be noted that in this article, relational terms such as first and second are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any actual relationship or order between these entities or operations.

[0065] The above are only the preferred embodiments of the present invention, and do not impose any form of limitation on the present invention. Although the present invention has been disclosed above with the preferred embodiments, it is not intended to limit the present invention. Any person skilled in the art can make some changes or modifications to equivalent embodiments by using the disclosed technical content within the scope of the technical solution of the present invention. However, as long as it does not depart from the content of the technical solution of the present invention, any brief modification, equivalent change and modification made to the above embodiments according to the technical essence of the present invention still fall within the scope of the technical solution of the present invention.

Claims

1. A method for processing instant sea cucumbers according to the traditional cooking method, characterized in that The steps include: Step 1: Raw material preparation: remove the internal organs of the fresh sea cucumber from the cofferdam, clean it, boil it in boiling water for 5 minutes, remove it, let it cool, cover it with coarse salt and marinate it for 25-35 days; Step 2: Desalination: Place the pickled sea cucumber in pure flowing water for desalination in stages, control the water temperature at 2-6°C, and control the time at 40-56 hours; Step 3: First step ripening: Place the desalted sea cucumber in a saturated salt solution at 85-95°C for 35-45 minutes; Step 4: Rapid chilling: Place the cooked sea cucumber in 0℃ running ice water for 25-35 minutes; Step 5: Enzymatic soaking: using 0.2%-0.4% glutamine aminotransferase solution, soaking at 4-8°C for 16-20 hours; Step 6: Enzyme removal and cleaning: Use 85℃ pure water to flow and clean for 15-20 minutes; Step 7: Second step aging: treat in a saline solution with a salt content of 3-5% at 90-95°C for 25-35 minutes; Step 8: Cold shock shaping: immediately place the matured sea cucumber in 0℃ running ice water for 70-74 hours; Step 9: Ultra-low temperature freezing: quick freezing at -45℃ and then packaging.

2. The method for processing instant sea cucumber according to claim 1, characterized in that In step 2, the gradient desalination treatment adopts three stages: the first stage is soaking in 3-5% light salt water for 8-12 hours, the second stage is soaking in 1-2% light salt water for 16-20 hours, and the third stage is soaking in pure water for 16-24 hours.

3. The method for processing instant sea cucumber according to claim 2, characterized in that ,In step 2, intermittent water flow impact is used.

4. The method for processing instant sea cucumber according to claim 1, characterized in that In step nine, vacuum fresh-keeping packaging is used, the inner layer is covered with an antioxidant film, and the temperature fluctuation is less than ±2°C.

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