Preparation method of instant sea cucumber with long shelf life

Abstract

The invention relates to a preparation method of instant sea cucumber with long shelf life, which comprises the following steps: removing viscera from fresh and alive sea cucumber, and cleaning to obtain sea cucumber to be cooked; slightly cooking the sea cucumber to be cooked in hot water for a short time, cleaning the sea cucumber with clear water, cooking the sea cucumber to be soft and glutinous by normal-pressure steam, and naturally cooling the sea cucumber to obtain the cooked sea cucumber; mixing and boiling purified water, pickled peppers, Chinese wolfberry fruits, cassia barks, bay leaves, dried chilies, star anises and chicken essence for 60 minutes, filtering, taking filtrate, cooling to room temperature, and adding food-grade glacial acetic acid to obtain pickled pepper material juice; mixing the cooked sea cucumbers with the pickled pepper juice, and pickling to obtain pickled sea cucumbers; and putting the pickled sea cucumbers and the pickled peppers into a packaging bag, and performing vacuum sealing to obtain the long-shelf-life instant sea cucumbers. The method can increase the taste diversity of the product, reduce the loss of nutritional ingredients of the sea cucumbers and significantly prolong the shelf life of the sea cucumbers.

Description

Technical Field

[0001] The present invention relates to a method for making instant sea cucumbers with a long shelf life, belonging to the field of aquatic food processing. Technical Background

[0002] Apostichopus japonicus, commonly known as sea cucumber, belongs to the phylum Echinodermata, class Holothuroidea, family Stichopodidae, and genus Apostichopus. Sea cucumbers are rich in various nutrients such as amino acids and vitamins, as well as various bioactive substances such as acidic mucopolysaccharides, saponins, and collagen, and have extremely high nutritional value, being important nourishing marine treasures. Currently, the main sea cucumber products on the market include salted sea cucumbers, dried sea cucumbers, and instant sea cucumbers, etc. Instant sea cucumbers have become the most popular product form among consumers due to their convenience of being ready to eat right out of the bag. However, the taste of instant sea cucumbers is relatively single, and some products have a strong fishy smell, and the acceptance degree of some consumer groups, especially the young group, is relatively low. In addition, in the processing process of traditional instant sea cucumbers, there are multiple processes of steaming, salting, and soaking, resulting in serious loss of nutrients and greatly reducing the nutritional value of instant sea cucumbers. Microorganisms in instant sea cucumbers are prone to reproduce, leading to product spoilage, resulting in a relatively short shelf life, which severely restricts the further expansion of the market.

[0003] Therefore, aiming at the problems faced by the current instant sea cucumber market, such as single taste, serious nutrient loss, and short shelf life, especially the short shelf life problem that greatly restricts the market circulation of products and the consumer experience, it is urgent to develop a method for making instant sea cucumbers with a long shelf life to enhance the market value of sea cucumber products. Summary of the Invention

[0004] The technical problem to be solved by the present invention is to provide a method for making instant sea cucumbers with a long shelf life, which can increase the taste diversity of products, reduce the loss of nutrient components of sea cucumbers, and significantly extend the shelf life.

[0005] The technical solution of the present invention is as follows: A method for making instant sea cucumbers with a long shelf life, the specific steps are as follows: (1) Raw material preparation Remove the internal organs of live sea cucumbers and wash them clean to obtain sea cucumbers to be cooked. (2) Cooking Briefly boil the sea cucumbers to be cooked in hot water, then wash them clean with clear water, and then cook them to a soft and glutinous state with atmospheric steam. After natural cooling, cooked sea cucumbers are obtained. (2) Preparation of pickled pepper sauce By weight, 1000 parts of purified water, 100 - 200 parts of pickled peppers, 5 - 10 parts of wolfberries, 5 - 7.5 parts of cinnamon, 5 - 7.5 parts of cinnamon leaves, 5 - 7.5 parts of dried chili peppers, 5 - 7.5 parts of star anises, and 5 - 7.5 parts of chicken essence are boiled for 60 minutes. After filtration, the filtrate is cooled to room temperature, and 20 - 30 parts of food-grade glacial acetic acid are added to obtain pickled pepper juice. (3) Marinating The cooked sea cucumbers are mixed with the pickled pepper juice for marinating to obtain marinated sea cucumbers. (4) Vacuum packaging The marinated sea cucumbers and pickled peppers are put into a packaging bag and vacuum-sealed to obtain ready-to-eat sea cucumbers with a long shelf life.

[0006] Furthermore, the hot water temperature for boiling sea cucumbers is 95 - 100 °C, and the time is 5 - 10 minutes.

[0007] Furthermore, the atmospheric steam cooking time is 40 - 50 minutes.

[0008] Furthermore, during marinating, the mass ratio of cooked sea cucumbers to pickled pepper juice is 2:1 - 3:1 for marinating.

[0009] Furthermore, the marinating temperature is 4 °C, and the marinating time is 24 - 48 hours.

[0010] Furthermore, during vacuum packaging, 1 sea cucumber and 1 - 2 pickled peppers are put into each bag.

[0011] The beneficial effects of the present invention are as follows: (1) In this method, the production process of sea cucumbers is simple. By boiling first and then steam-cooking, the technological process is simplified, and the loss of nutrients in sea cucumbers is greatly reduced.

[0012] (2) The pickled pepper juice not only removes the fishy smell of sea cucumbers but also endows the product with a unique pickled pepper flavor, meeting the diverse taste needs of consumers; moreover, seasonings such as pickled peppers, wolfberries, and cinnamon leaves are added to the pickled pepper juice, increasing the nutrition while ensuring the taste of pickled pepper sea cucumbers, and having a certain effect of strengthening the kidney and body.

[0013] (3) In the present invention, the sea cucumbers are first steam-cooked and then marinated with pickled pepper juice containing glacial acetic acid, without the need for high-temperature and high-pressure sterilization, ensuring the soft and glutinous texture of the sea cucumbers. At the same time, the shelf life of the ready-to-eat sea cucumbers is significantly extended. This ready-to-eat sea cucumber is a product that can be eaten immediately after opening the bag. Its shelf life can reach 30 - 50 days at room temperature and more than 200 days under the condition of -20 °C, significantly longer than the shelf life of traditional ready-to-eat sea cucumbers, which is 10 days at room temperature and 110 days under the condition of -20 °C. Detailed implementation mode

[0014] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be described clearly and completely below.

[0015] Example 1 (1) Raw material preparation Remove the internal organs of sea cucumbers weighing more than 200 grams and wash the sand on the surface to obtain sea cucumbers to be cooked. (2) Cooking Place the sea cucumbers to be cooked in water at 95°C and boil for 10 minutes. Take them out, wash them clean with water, and then cook them under normal pressure steam for 40 minutes until the sea cucumbers are soft and glutinous. After natural cooling, cooked sea cucumbers are obtained. (3) Preparation of pickled pepper sauce Fully mix 1000g of purified water, 100g of pickled peppers, 5g of wolfberries, 5g of cinnamon, 5g of cinnamon leaves, 5g of dried chili peppers, 5g of star anises, and 5g of chicken essence, boil for 60 minutes, filter with a gauze, take the filtrate and cool it to room temperature, and then add 20g of food-grade glacial acetic acid to complete the preparation of the pickled pepper sauce. (4) Pickling Soak the cooked sea cucumbers in the pickled pepper sauce according to the mass ratio of cooked sea cucumbers to pickled pepper sauce of 2:1 and pickle them at 4°C for 24 hours. (5) Vacuum packaging Put the pickled single sea cucumber and 1 pickled pepper into a packaging bag, evacuate it to vacuum and then seal it to obtain ready-to-eat sea cucumbers, which can be stored at room temperature or refrigerated. Its shelf life is 30 days at room temperature and 200 days at -20°C.

[0016] Example 2 (1) Raw material preparation Remove the internal organs of sea cucumbers weighing more than 200 grams and wash the sand on the surface to obtain sea cucumbers to be cooked. (2) Cooking Place the sea cucumbers to be cooked in water at 100°C and boil for 5 minutes. Take them out, wash them clean with water, and then cook them under normal pressure steam for 45 minutes until the sea cucumbers are soft and glutinous. After natural cooling, cooked sea cucumbers are obtained. (3) Preparation of pickled pepper sauce Fully mix 1000g of purified water, 150g of pickled peppers, 7.5g of wolfberries, 6g of cinnamon, 6g of cinnamon leaves, 6g of dried chili peppers, 6g of star anises, and 6g of chicken essence, boil for 60 minutes, filter with a gauze, take the filtrate and cool it to room temperature, and then add 25g of food-grade glacial acetic acid to complete the preparation of the pickled pepper sauce. (4) Pickling Soak the cooked sea cucumbers in the pickled pepper sauce according to the mass ratio of cooked sea cucumbers to pickled pepper sauce of 3:1 and pickle them at 4°C for 36 hours. (5) Vacuum packaging Put the pickled single sea cucumber and 1 pickled pepper into a packaging bag, evacuate to vacuum and then seal to obtain ready-to-eat sea cucumber, which can be stored at room temperature or refrigerated. Its shelf life is 45 days at room temperature and 260 days at -20°C.

[0017] Example 3 (1) Raw material preparation Remove the internal organs of sea cucumbers with a specification of more than 200 grams and wash the sand on the surface to obtain sea cucumbers to be cooked. (2) Cooking Put the sea cucumbers to be cooked into water at 95°C and boil for 10 minutes, take them out and wash them clean with clear water, then steam and cook them under normal pressure for 50 minutes until the sea cucumbers are soft and glutinous. After natural cooling, cooked sea cucumbers are obtained. (3) Preparation of pickled pepper sauce Fully mix 1000g of purified water, 200g of pickled peppers, 10g of wolfberries, 7.5g of cinnamon, 7.5g of cinnamon leaves, 7.5g of dried chili peppers, 7.5g of star anises, and 7.5g of chicken essence, boil for 60 minutes, filter with a gauze and take the filtrate to cool to room temperature, then add 30g of food-grade glacial acetic acid, and the pickled pepper sauce is made. (4) Pickling Soak the cooked sea cucumbers in the pickled pepper sauce according to the mass ratio of cooked sea cucumbers to pickled pepper sauce of 3:1 and pickle them at 4°C for 48 hours. (5) Vacuum packaging Put the pickled single sea cucumber and 2 pickled peppers into a packaging bag, evacuate to vacuum and then seal to obtain ready-to-eat sea cucumber, which can be stored at room temperature or refrigerated. Its shelf life is 50 days at room temperature and 300 days at -20°C.

[0018] Comparative Example 1 This comparative example is ready-to-eat sea cucumbers made from live sea cucumbers according to traditional technological processes. The main production process is as follows: (1) Raw material preparation Remove the internal organs of sea cucumbers with a specification of more than 200 grams and wash the sand on the surface to obtain sea cucumbers to be cooked. (2) Cooking and salting Put the sea cucumbers to be cooked into boiling water at 100°C and boil for 20 minutes, take them out and drain the water on the surface of the sea cucumbers, then mix them evenly according to the mass ratio of sea cucumbers to table salt of 2:1 and salt them for 8 hours, take them out and drain the water on the surface to obtain salted sea cucumbers. (3) Soaking and swelling Put the salted sea cucumbers into boiling water at 100°C and boil for 5 minutes, cool them and then soak them in purified water at 4°C for 24 hours, and replace the fresh purified water and soak them again for 24 hours under the same conditions. (4) Vacuum packaging Put the soaked sea cucumbers into a packaging bag, evacuate to vacuum and then seal to obtain ready-to-eat sea cucumbers, which can be stored at room temperature or refrigerated. Its shelf life is 5 days at room temperature and 90 days at -20°C.

[0019] Comparative Example 2 (1) Raw material preparation Remove the internal organs of sea cucumbers with a specification of more than 200 grams and wash the sand on the surface to obtain sea cucumbers to be cooked; (2) Cooking Put the sea cucumbers to be cooked into water at 100°C and boil for 5 minutes, take them out and wash them clean with clear water, then cook them under normal pressure steam for 45 minutes until the sea cucumbers are soft and glutinous. After natural cooling, cooked sea cucumbers are obtained; (3) Preparation of pickled pepper sauce Fully mix 1000g of purified water, 150g of pickled peppers, 7.5g of wolfberries, 6g of cinnamon, 6g of cinnamon leaves, 6g of dried chili peppers, 6g of star anises, and 6g of chicken essence, boil for 60 minutes, filter with a gauze and take the filtrate to cool to room temperature, then add 25g of food-grade citric acid, and the pickled pepper sauce is made; (4) Marinating Soak the cooked sea cucumbers in the pickled pepper sauce according to the mass ratio of cooked sea cucumbers to pickled pepper sauce of 3:1 and marinate at 4°C for 36 hours; (5) Vacuum packaging Put the marinated single sea cucumber and 1 pickled pepper into a packaging bag, evacuate to vacuum and then seal to obtain ready-to-eat sea cucumbers, which can be stored at room temperature or refrigerated. Its shelf life is 20 days at room temperature and 150 days at -20°C.

[0020] It can be seen from Examples 1-3 that as the content of glacial acetic acid increases, the shelf life of sea cucumbers gradually extends, and their shelf lives are all longer than that of sea cucumbers in Comparative Example 1, indicating that glacial acetic acid can further extend the shelf life of sea cucumbers while ensuring the pickled pepper flavor of sea cucumbers. Comparative Example 2 uses food-grade citric acid to replace the food-grade glacial acetic acid in Example 2 as a comparative test of Example 2. The sea cucumbers in Example 2 have a longer shelf life, indicating that the effect of glacial acetic acid on extending the shelf life of sea cucumbers is significantly higher than that of citric acid. In addition, for the ready-to-eat sea cucumbers prepared in Examples 1-3 and Comparative Examples 1-2, the contents of crude protein, total sugar and crude fat in their body walls were immediately detected after production, and the results are shown in Table 1. It can be seen from Table 1 that the total protein and crude fat contents of the ready-to-eat sea cucumbers in Examples 1-3 are significantly higher than those in Comparative Example 1, and the three nutritional indicators of the sea cucumbers in Examples 2 and 3 are all significantly higher than those in Comparative Example 1, indicating that the method of the present invention can significantly reduce the loss of nutrients during the processing of sea cucumbers.

[0021] Table 1 Detection of nutritional substance content in the body wall of Apostichopus japonicus (mg / g) Detection indicators Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Total protein 0.41±0.05 0.43±0.11 0.51±0.26 0.30±0.02 0.43±0.02 Total sugar 1.32±0.21 1.45±0.18 1.63±0.32 1.21±0.35 1.42±0.19 Crude fat 7.22±0.35 7.18±0.36 8.35±0.85 6.00±0.33 7.11±0.85

[0022] The above are only the preferred embodiments of the present invention and are not intended to limit the present invention. For those skilled in the art, the present invention can have various modifications and variations. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principle of the present invention shall be included within the protection scope of the present invention.

Claims

1. A method for making instant sea cucumbers with a long shelf life, characterized in that: Specific steps are as follows: (1) Raw material preparation Remove the internal organs of live sea cucumbers and wash them clean to obtain sea cucumbers to be cooked; (2) Cooking Briefly boil the sea cucumbers to be cooked in hot water for a short time, wash them clean with clear water, and then cook them in atmospheric steam until soft and glutinous. After natural cooling, cooked sea cucumbers are obtained; (2) Preparation of pickled pepper sauce By weight, boil 1000 parts of purified water, 100 - 200 parts of pickled peppers, 5 - 10 parts of Chinese wolfberries, 5 - 7.5 parts of cinnamon, 5 - 7.5 parts of dried bay leaves, 5 - 7.5 parts of dried chili peppers, 5 - 7.5 parts of star anises, and 5 - 7.5 parts of chicken essence for 60 minutes. After filtration, take the filtrate and cool it to room temperature, then add 20 - 30 parts of food-grade glacial acetic acid to obtain the pickled pepper sauce; (3) Marinating Mix the cooked sea cucumbers with the pickled pepper sauce for marinating to obtain marinated sea cucumbers; (4) Vacuum packaging Put the marinated sea cucumbers and pickled peppers into a packaging bag, and after vacuum sealing, long-shelf-life ready-to-eat sea cucumbers are obtained.

2. The method for making instant sea cucumbers with a long shelf life according to claim 1, characterized in that: The temperature of the hot water used for boiling sea cucumbers is 95 - 100 °C, and the time is 5 - 10 minutes.

3. The manufacturing method of instant sea cucumbers with a long shelf life according to claim 1, characterized in that: The cooking time in atmospheric steam is 40 - 50 minutes.

4. The manufacturing method of the instant sea cucumber with long shelf life according to claim 1, characterized in that: During marinating, marinate according to the mass ratio of cooked sea cucumbers to pickled pepper sauce of 2:1 - 3:

1.

5. The manufacturing method of the ready-to-eat sea cucumbers with a long shelf life according to claim 1, characterized in that: The marinating temperature is 4 °C, and the marinating time is 24 - 48 hours.

6. The method for making long-shelf-life instant sea cucumbers according to claim 1, characterized in that: During vacuum packaging, put 1 sea cucumber and 1 - 2 pickled peppers in each bag.