Processing method for reserving taste of live sea cucumber in unique opening mode

Abstract

The invention discloses a processing method for reserving the taste of live sea cucumbers in a unique opening mode. The invention belongs to the technical field of sea cucumber processing. The method comprises the steps of pretreatment, annular cutting and opening, cleaning treatment, low-temperature curing, cold air drying, packaging and storage. Damage to the internal meat structure of the sea cucumbers is reduced through annular cutting, low-temperature curing and cold air drying processes are combined, nutrition loss is remarkably reduced, and the fresh, tender and elastic taste of the sea cucumbers is kept; in the pretreatment stage, an anti-oxidation solution is adopted for soaking, oxidation discoloration and bacterium breeding are prevented, and the product quality and safety are improved; the method can effectively solve the problems of nutrition loss, taste reduction and the like in traditional processing, and has remarkable technical advantages and market application value.

Description

Technical Field

[0001] The invention belongs to the technical field of sea cucumber processing, and specifically refers to a processing method that retains the taste of live sea cucumbers in a unique opening manner. Background Art

[0002] As the market demand for sea cucumbers as a nourishing food continues to grow, their rich nutrients such as protein, sea cucumber saponins, and acidic mucopolysaccharides are highly favored by consumers. However, when it comes to sea cucumber processing, traditional processing methods have certain limitations. Currently, the most common opening method is to split the sea cucumber longitudinally or transversely. Although this method is convenient to operate, it can easily lead to a significant loss of nutrients in the sea cucumber during subsequent steaming, drying, and other steps. Studies have shown that after processing using traditional opening methods, the loss rate of acidic mucopolysaccharides in sea cucumbers can reach 30%-40%, which has a certain impact on the nourishing effect of sea cucumbers.

[0003] Furthermore, traditional methods of opening the sea cucumber significantly impact its texture. During the steaming and drying process, uneven forces are applied to the opening and internal tissue, potentially breaking the flesh fibers and depriving the processed sea cucumber of its original tender, chewy texture. Furthermore, traditional methods of opening the sea cucumber can lead to excessive water loss during processing, further drying out the product, affecting its edible quality and market value.

[0004] Existing sea cucumber processing equipment also leaves room for improvement in the opening process. Most equipment lacks precise control over the opening depth and method, resulting in variations in opening quality and impacting overall processing results. The industry currently lacks standardized opening and processing procedures to preserve the flavor of sea cucumbers. Companies employ varying methods, resulting in inconsistent product quality. Therefore, exploring new processing methods that preserve the flavor of live sea cucumbers through innovative opening methods and optimized processing techniques has become a key area for improving sea cucumber product quality. Summary of the Invention

[0005] The purpose of the present invention is to provide a processing method with a unique opening method that retains the taste of live sea cucumbers. The present invention adopts a circular cutting opening method, which can minimize the damage to the internal meat structure of the sea cucumber compared to the traditional longitudinal or transverse cutting, and make the sea cucumber uniformly heated and dehydrated during the subsequent processing, thereby reducing the loss of nutrients; at the same time, through the processing technology of low-temperature ripening and cold air drying, the adverse effects of high temperature and rapid drying on the meat quality of the sea cucumber are avoided, the fresh and tender taste of the sea cucumber is maintained, and it is close to the original state of the live sea cucumber, which significantly improves the edible quality of the sea cucumber; in the whole processing process of the present invention, the special aqueous solution soaking in the pretreatment stage can prevent the sea cucumber from oxidative discoloration and bacterial growth, thereby ensuring its quality and safety; vacuum packaging and suitable storage conditions extend the shelf life of the sea cucumber and improve its market value.

[0006] In order to achieve the above object, the technical solution adopted by the present invention is as follows: a processing method for retaining the taste of live sea cucumbers in a unique opening manner, the processing method comprising the following steps:

[0007] (1) Pretreatment: Select fresh, healthy, and uniformly sized sea cucumbers, rinse the mud and impurities on their surfaces with clean seawater, and then soak the sea cucumbers in an aqueous solution containing vitamin C and citric acid for 1-2 hours. The aqueous solution can effectively prevent the sea cucumbers from oxidizing and discoloring during subsequent processing and has a certain bactericidal effect;

[0008] (2) Unique opening: The pre-treated sea cucumber is placed on a special processing platform and an annular cutting opening method is adopted. Starting from the anus of the sea cucumber, a sharp annular knife with a thickness of no more than 0.5 mm is used along the circumferential direction to slowly rotate and cut at a cutting depth of 0.5-1 mm until a complete annular incision is formed. This annular opening method can reduce the damage to the main meat structure inside the sea cucumber, so that the sea cucumber is evenly heated and dehydrated during the subsequent processing, thereby reducing the loss of nutrients;

[0009] (3) Cleaning: Place the opened sea cucumber in clean seawater again and rinse gently to remove any remaining internal organs and impurities.

[0010] (4) Low-temperature aging: The cleaned sea cucumber is placed in constant temperature water for low-temperature aging. Low-temperature aging can gradually solidify the meat of the sea cucumber, avoid hardening of the meat due to high temperature and reduce nutrient loss;

[0011] (5) Cold air drying: Place the matured sea cucumber in a well-ventilated environment for cold air drying to reduce the water content of the sea cucumber to 15-20%. Cold air drying can slowly remove the water in the sea cucumber, maintain its meaty structure, and further preserve its taste;

[0012] (6) Packaging and storage: The dried sea cucumbers are vacuum packed and stored in a cool, dry, and dark environment.

[0013] Preferably, the mass percentage of vitamin C in the aqueous solution used in the pretreatment stage in step (1) is 0.1-0.3%, and the mass percentage of citric acid is 0.05-0.15%.

[0014] Preferably, the rotation speed of the annular cutter in step (2) is 10 to 20 revolutions per minute.

[0015] Preferably, the annular cutter in step (2) is made of stainless steel.

[0016] Preferably, the time for rinsing the sea cucumber during the cleaning process in step (3) is 5 to 10 minutes.

[0017] Preferably, the temperature of the constant temperature water during the low-temperature aging process in step (4) is 40-50°C.

[0018] Preferably, the temperature of the environment during the cold air drying process in step (5) is 20-25° C. and the humidity is 40-50%.

[0019] Preferably, the drying time of the cold air drying process in step (5) is 12 to 18 hours.

[0020] Preferably, the vacuum degree during the vacuum packaging process in step (6) is not less than 0.08 MPa.

[0021] The beneficial effects achieved by the present invention using the above structure are as follows: (1) The present invention adopts a circular cutting opening method, which can minimize the damage to the internal meat structure of the sea cucumber compared to the traditional longitudinal or transverse cutting, and make the sea cucumber evenly heated and dehydrated during the subsequent processing, thereby reducing the loss of nutrients; (2) The present invention avoids the adverse effects of high temperature and rapid drying on the meat quality of sea cucumbers through the processing technology of low-temperature ripening and cold air drying, maintains the fresh and chewy taste of sea cucumbers, makes them close to the original state of living sea cucumbers, and significantly improves the edible quality of sea cucumbers; (3) In the entire processing process of the present invention, the special aqueous solution soaking in the pretreatment stage can prevent the sea cucumbers from oxidative discoloration and bacterial growth, thereby ensuring their quality and safety. Vacuum packaging and suitable storage conditions extend the shelf life of sea cucumbers and increase their market value. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 Sensory evaluation scores of sea cucumbers.

[0023] The accompanying drawings are used to provide further understanding of the present invention and constitute a part of the specification. They are used to explain the present invention together with the embodiments of the present invention and do not constitute a limitation of the present invention. DETAILED DESCRIPTION

[0024] 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 part of the embodiments of the present invention, rather than all the embodiments; based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0025] Unless otherwise defined, all technical and scientific terms used herein have the same meanings as those familiar to those skilled in the art. Furthermore, any methods and materials similar or equivalent to those described herein can be applied to the present invention. The preferred embodiments and materials described herein are for illustrative purposes only and are not intended to limit the scope of this application.

[0026] The experimental methods in the following examples, unless otherwise specified, are conventional methods; the test materials and test strains used in the following examples, unless otherwise specified, are purchased from commercial channels.

[0027] Example 1

[0028] A unique opening method that preserves the taste of live sea cucumbers

[0029] The processing method comprises the following steps:

[0030] (1) Pretreatment: Select fresh, healthy, and uniformly sized sea cucumbers, rinse the surface of the sea cucumbers with clean seawater to remove mud and impurities, and then soak the sea cucumbers in an aqueous solution containing 0.1% by mass of vitamin C and 0.15% by mass of citric acid for 1 to 2 hours. The aqueous solution can effectively prevent the sea cucumbers from oxidizing and discoloring during subsequent processing and has a certain bactericidal effect;

[0031] (2) Unique opening: The pre-treated sea cucumber is placed on a special processing platform and an annular cutting opening method is adopted. Starting from the anus of the sea cucumber, a sharp stainless steel annular knife with a thickness of no more than 0.5 mm is used in the circumferential direction to slowly rotate and cut at a cutting depth of 0.5 to 1 mm. The rotation speed of the annular knife is 10 revolutions per minute until a complete annular incision is formed. This annular opening method can reduce the damage to the main meat structure inside the sea cucumber, so that the sea cucumber is evenly heated and dehydrated during the subsequent processing, thereby reducing the loss of nutrients;

[0032] (3) Cleaning: Place the opened sea cucumber back into clean seawater and rinse gently for 5 to 10 minutes to remove any remaining internal organs and impurities.

[0033] (4) Low-temperature aging: The cleaned sea cucumber is placed in a constant temperature water at 50°C for low-temperature aging. Low-temperature aging can gradually solidify the flesh of the sea cucumber, avoid the hardening of the flesh due to high temperature and reduce nutrient loss;

[0034] (5) Cold air drying: Place the matured sea cucumber in a well-ventilated environment at a temperature of 20°C and a humidity of 50% for cold air drying for 12 hours to reduce the water content of the sea cucumber to 15-20%. Cold air drying can slowly remove the water in the sea cucumber, maintain its meaty structure, and further preserve its taste;

[0035] (6) Packaging and storage: The dried sea cucumbers are vacuum-packed with a vacuum degree of not less than 0.08 MPa during the vacuum packaging process and stored in a cool, dry, and light-proof environment.

[0036] Example 2

[0037] A unique opening method that preserves the taste of live sea cucumbers

[0038] The processing method comprises the following steps:

[0039] (1) Pretreatment: Select fresh, healthy, and uniformly sized sea cucumbers, rinse the mud and impurities on their surfaces with clean seawater, and then soak the sea cucumbers in an aqueous solution containing 0.3% by mass of vitamin C and 0.05% by mass of citric acid for 1 to 2 hours. This aqueous solution can effectively prevent the sea cucumbers from oxidizing and discoloring during subsequent processing and has a certain bactericidal effect;

[0040] (2) Unique opening: The pre-treated sea cucumber is placed on a special processing platform and an annular cutting opening method is adopted. Starting from the anus of the sea cucumber, a sharp stainless steel annular knife with a thickness of no more than 0.5 mm is used in the circumferential direction to slowly rotate and cut at a cutting depth of 0.5 to 1 mm. The rotation speed of the annular knife is 20 revolutions per minute until a complete annular incision is formed. This annular opening method can reduce the damage to the main meat structure inside the sea cucumber, so that the sea cucumber is evenly heated and dehydrated during the subsequent processing, thereby reducing the loss of nutrients;

[0041] (3) Cleaning: Place the opened sea cucumber back into clean seawater and rinse gently for 5 to 10 minutes to remove any remaining internal organs and impurities.

[0042] (4) Low-temperature aging: The cleaned sea cucumber is placed in a constant temperature water at 40°C for low-temperature aging. Low-temperature aging can gradually solidify the flesh of the sea cucumber, avoid the hardening of the flesh due to high temperature and reduce nutrient loss;

[0043] (5) Cold air drying: Place the matured sea cucumber in a well-ventilated environment at a temperature of 25°C and a humidity of 40% for cold air drying for 18 hours to reduce the water content of the sea cucumber to 15-20%. Cold air drying can slowly remove the water in the sea cucumber, maintain its meaty structure, and further preserve its taste;

[0044] (6) Packaging and storage: The dried sea cucumbers are vacuum-packed with a vacuum degree of not less than 0.08 MPa during the vacuum packaging process and stored in a cool, dry, and light-proof environment.

[0045] Example 3

[0046] A unique opening method that preserves the taste of live sea cucumbers

[0047] The processing method comprises the following steps:

[0048] (1) Pretreatment: Select fresh, healthy, and uniformly sized sea cucumbers, rinse the surface of the sea cucumbers with clean seawater to remove mud and impurities, and then soak the sea cucumbers in an aqueous solution containing 0.2% by mass of vitamin C and 0.1% by mass of citric acid for 1 to 2 hours. The aqueous solution can effectively prevent the sea cucumbers from oxidizing and discoloring during subsequent processing and has a certain bactericidal effect;

[0049] (2) Unique opening: The pre-treated sea cucumber is placed on a special processing platform and an annular cutting opening method is adopted. Starting from the anus of the sea cucumber, a sharp stainless steel annular knife with a thickness of no more than 0.5 mm is used in the circumferential direction to slowly rotate and cut at a cutting depth of 0.5 to 1 mm. The rotation speed of the annular knife is 15 revolutions per minute until a complete annular incision is formed. This annular opening method can reduce the damage to the main meat structure inside the sea cucumber, so that the sea cucumber is evenly heated and dehydrated during the subsequent processing, thereby reducing the loss of nutrients;

[0050] (3) Cleaning: Place the opened sea cucumber back into clean seawater and rinse gently for 5 to 10 minutes to remove any remaining internal organs and impurities.

[0051] (4) Low-temperature aging: The cleaned sea cucumber is placed in a constant temperature water at 45°C for low-temperature aging. Low-temperature aging can gradually solidify the flesh of the sea cucumber, avoid the hardening of the flesh due to high temperature and reduce nutrient loss;

[0052] (5) Cold air drying: Place the matured sea cucumber in a well-ventilated environment at a temperature of 22°C and a humidity of 45% for cold air drying for 15 hours to reduce the water content of the sea cucumber to 15-20%. Cold air drying can slowly remove the water in the sea cucumber, maintain its meaty structure, and further preserve its taste;

[0053] (6) Packaging and storage: The dried sea cucumbers are vacuum-packed with a vacuum degree of not less than 0.08 MPa during the vacuum packaging process and stored in a cool, dry, and light-proof environment.

[0054] Test Example 1

[0055] 240 fresh sea cucumbers were selected and randomly divided into 4 groups of 60 each, and were recorded as Example 1 group, Example 2 group, Example 3 group and a control group. The Example 1-3 groups adopted the processing method provided by the present invention, and the control group used the traditional processing method: longitudinal dissection method, longitudinally dissecting from the center of the sea cucumber abdomen, with the opening length being approximately 2 / 3 of the body length. The sea cucumbers are from the same sea area and have similar specifications. Ten judges through professional training were organized to carry out blind evaluation of the 4 groups of processed sea cucumbers, and the scoring criteria are as shown in Table 1.

[0056] Table 1 Sensory evaluation standards for sea cucumbers

[0057] project Scoring Criteria Taste (50 points) Freshness (20 points), chewiness (30 points) Appearance (30 minutes) Morphological integrity (15 points), color uniformity (15 points) Smell (20 points) Does it have the unique flavor of sea cucumber and no peculiar smell?

[0058] Result analysis: Figure 1 As shown, the average sensory scores of the sea cucumbers in Examples 1-3 groups were significantly higher than those in the control group, among which the average sensory score of the sea cucumbers in Example 3 group was the highest.

[0059] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

[0060] The present invention and its embodiments are described above. This description is not restrictive. The drawings show only one embodiment of the present invention, and the actual structure is not limited thereto. In short, if a person skilled in the art is inspired by this and, without departing from the purpose of the present invention, designs structures and embodiments similar to this technical solution without inventiveness, they shall fall within the scope of protection of the present invention.

Claims

1. A unique opening method for retaining the taste of live sea cucumbers, characterized by: The processing method comprises the following steps: (1) Pretreatment: Select fresh, healthy, and uniformly sized sea cucumbers, rinse the mud and impurities on their surfaces with clean seawater, and then soak the sea cucumbers in an aqueous solution containing vitamin C and citric acid for 1-2 hours. The aqueous solution can effectively prevent the sea cucumbers from oxidizing and discoloring during subsequent processing and has a certain bactericidal effect; (2) Unique opening: The pre-treated sea cucumber is placed on a special processing platform and an annular cutting opening method is adopted. Starting from the anus of the sea cucumber, a sharp annular knife with a thickness of no more than 0.5 mm is used along the circumferential direction to slowly rotate and cut at a cutting depth of 0.5-1 mm until a complete annular incision is formed. This annular opening method can reduce the damage to the main meat structure inside the sea cucumber, so that the sea cucumber is evenly heated and dehydrated during the subsequent processing, thereby reducing the loss of nutrients; (3) Cleaning: Place the opened sea cucumber in clean seawater again and rinse gently to remove any remaining internal organs and impurities. (4) Low-temperature aging: The cleaned sea cucumber is placed in constant temperature water for low-temperature aging. Low-temperature aging can gradually solidify the meat of the sea cucumber, avoid hardening of the meat due to high temperature and reduce nutrient loss; (5) Cold air drying: Place the matured sea cucumber in a well-ventilated environment for cold air drying to reduce the water content of the sea cucumber to 15-20%. Cold air drying can slowly remove the water in the sea cucumber, maintain its meaty structure, and further preserve its taste; (6) Packaging and storage: The dried sea cucumbers are vacuum packed and stored in a cool, dry, and dark environment.

2. The method for processing a live sea cucumber by a unique opening method according to claim 1, characterized in that: In the aqueous solution used in the pretreatment stage in step (1), the mass percentage of vitamin C is 0.1-0.3%, and the mass percentage of citric acid is 0.05-0.15%.

3. The method for processing a live sea cucumber by a unique opening method according to claim 2, characterized in that: The rotation speed of the annular cutter in step (2) is 10 to 20 revolutions per minute.

4. The method for processing a live sea cucumber by a unique opening method according to claim 3, characterized in that: The material of the annular cutter in step (2) is stainless steel.

5. The method for processing a live sea cucumber by a unique opening method according to claim 4, characterized in that: The time for rinsing the sea cucumber during the cleaning process in step (3) is 5 to 10 minutes.

6. The method for processing a live sea cucumber by a unique opening method according to claim 5, characterized in that: The temperature of the constant temperature water during the low temperature aging process in step (4) is 40-50°C.

7. The method for processing a live sea cucumber by a unique opening method according to claim 6, characterized in that: During the cold air drying process in step (5), the temperature of the environment is 20-25° C. and the humidity is 40-50%.

8. The method for processing a live sea cucumber by a unique opening method according to claim 7, characterized in that: The drying time of the cold air drying process in step (5) is 12 to 18 hours.

9. The method for processing a live sea cucumber by a unique opening method according to claim 8, characterized in that: The vacuum degree during the vacuum packaging process in step (6) is not less than 0.08 MPa.

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