Preparation and inspection method of seasoning instant sea cucumber

Abstract

The invention belongs to the technical field of instant sea cucumber preparation, and discloses a seasoning instant sea cucumber preparation and inspection method which comprises the following steps: before cooking, performing multiple cooking process tests on quality-controlled sea cucumbers to be cooked, and determining the curling degree of standard sea cucumbers and cooking environment standard parameters according to the cooking process tests. In the cooking process, environmental data are monitored in real time and compared with cooking environment standard parameters, and whether the current temperature is maintained or whether a cooked sea cucumber image is obtained or not is determined. Determining the curling degree of the cooked sea cucumber through the image, determining a first cooking temperature adjustment parameter by combining with a cooking environment standard parameter, and adjusting the temperature according to the first cooking temperature adjustment parameter to obtain a first cooking process temperature; then, according to the first cooking process temperature and the cooking environment standard parameter, determining a second cooking temperature adjustment parameter, and adjusting the temperature again to obtain a second cooking process temperature; the method realizes accurate control of the sea cucumber cooking temperature, effectively improves the stability of quality control in the production process, and improves the product quality.

Description

Technical Field

[0001] The invention relates to the technical field of instant sea cucumber preparation, in particular to a preparation and inspection method of seasoned instant sea cucumber. Background Art

[0002] As a nourishing marine food ingredient known for its high protein, low fat content and rich in various active ingredients (such as sea cucumber saponins, acidic mucopolysaccharides, and collagen), sea cucumbers are widely recognized for their nutritional and medicinal value, and hold a significant position in the food and health product sectors. However, the processing and preservation of sea cucumbers face multiple technical bottlenecks. First, live sea cucumbers contain abundant autolytic enzymes (such as proteases). These enzymes are easily activated at room temperature or under stress after harvesting, causing the sea cucumber's body wall to rapidly hydrolyze and dissolve into water. This makes direct storage and transportation of live sea cucumbers nearly impossible. In traditional crafts, in order to solve this problem, salting, drying and other methods are often used to make sea cucumbers into salted or dried sea cucumbers. However, such products need to go through tedious processes such as desalting, repeated boiling in water, and long-term processing before they can be eaten. The process not only consumes a lot of time and manpower, but the heat and temperature control of boiling and processing have a significant impact on the final quality - too high temperature can easily cause the sea cucumber to become too soft and rotten and lose nutrients, while insufficient temperature may cause salt residue and a hard and tough texture. It is difficult for ordinary consumers to accurately control this, which seriously limits the convenience and popularity of sea cucumber products.

[0003] Invention patent CN101779804A discloses ready-to-eat sea cucumbers and their preparation method. This patent proposes a process for preparing ready-to-eat sea cucumbers that improves product quality through staged temperature control and flavoring techniques. Specifically, the process involves dissolving the auxiliary ingredients in purified water to create a flavoring broth, which is then slowly heated to 90°C in a double-layer kettle and stirred. A "setting-quenching-flavoring-cooking-quenching" process is then employed. During the setting phase, the sea cucumber-broth ratio is controlled at 1:1, and the temperature is maintained at 55±2°C for 20-30 minutes to allow the broth to initially penetrate and solidify the sea cucumber's shape. During the flavoring-cooking phase, the ratio is adjusted to 1:3, and the temperature is 95±2°C for 50-78 minutes to promote even distribution of flavor compounds. Finally, a multi-stage temperature-raising sterilization process using a novel aerated conditioning and sterilization machine, combined with rapid cooling technology, achieves a superior taste while preserving nutrients. This method aims to address the issues of uneven flavoring, nutrient loss, and a harsh taste encountered in traditional processes, enabling the industrialized production of ready-to-eat sea cucumbers.

[0004] This shows that during the cooking process of instant sea cucumbers, there is still a problem of insufficient quality control stability during the production process. Summary of the Invention

[0005] To this end, the present invention provides a preparation and inspection method for seasoned instant sea cucumbers, which is used to overcome the problem of insufficient quality control stability in the production process in the prior art.

[0006] To achieve the above object, the present invention provides a method for preparing and inspecting seasoned instant sea cucumbers, comprising: Before cooking the sea cucumbers, the quality control sea cucumbers to be cooked are subjected to several cooking process tests using different test pressures and test times, and the standard sea cucumber curling degree and cooking environment standard parameters are determined based on the cooking process test results; During the cooking of sea cucumbers, real-time monitoring of cooking process environmental data is performed, and according to the comparison results of the cooking process environmental data with the cooking environment standard parameters, the current cooking temperature is maintained or an image of the cooked sea cucumber is obtained; determining a curvature of the cooked sea cucumber based on the cooked sea cucumber image, and determining a first cooking temperature adjustment parameter according to the curvature of the cooked sea cucumber and a cooking environment standard parameter; adjusting the cooking process temperature according to the first cooking temperature adjustment parameter to determine a first cooking process temperature; determining a second cooking temperature adjustment parameter according to the first cooking process temperature and a cooking environment standard parameter; adjusting the first cooking process temperature according to the second cooking temperature adjustment parameter to determine a second cooking process temperature; The cooking process test results include test pressure, test temperature, test conductivity, test sea cucumber elasticity and test sea cucumber curl; The standard parameters of the cooking environment include standard pressure, standard conductivity and standard temperature.

[0007] Furthermore, during the cooking process test, the test pressure is selected to be 100 kPa to 140 kPa, the test time is selected to be 10 minutes to 30 minutes, and 3 groups of parallel tests are set.

[0008] Furthermore, according to the test results of the cooking process, the standard sea cucumber curling degree and cooking environment standard parameters are determined, including: Collecting the test pressure, test temperature, test conductivity, test sea cucumber elasticity and test sea cucumber curling; Obtaining the curling degrees of each of the test sea cucumbers that matches the standard sea cucumber elasticity in each of the test sea cucumber elasticities as a standard test sea cucumber curling degree data set, and determining the mean value of the standard test sea cucumber curling degree data set as the standard sea cucumber curling degree; Acquire the test pressures corresponding to the test sea cucumber curls that match the standard sea cucumber curl as a standard test pressure data set, and determine the mean of the standard test pressure data set as the standard pressure; Obtaining the conductivity corresponding to each of the test sea cucumber curls that matches the standard sea cucumber curl as a standard conductivity data set, and determining the mean of the standard conductivity data set as an initial standard conductivity; Acquire the test temperatures corresponding to the test sea cucumber curl degrees that match the standard sea cucumber curl degree as a standard temperature data set, and determine the mean of the standard temperature data set as the standard temperature; The result of temperature standardization of the initial standard conductivity is determined as the standard conductivity.

[0009] Further, the result of temperature normalization processing of the initial standard conductivity is determined as the standard conductivity, comprising: Set the conversion compensation temperature of standard conductivity to 25℃; determining a conversion coefficient of the standard conductivity according to the conversion compensation temperature; The standard conductivity is determined according to the conversion coefficient and the initial standard conductivity.

[0010] Furthermore, according to the comparison result of the cooking process environment data and the cooking environment standard parameter, determining to maintain the current cooking temperature or obtaining the cooked sea cucumber image includes: Collecting the electrical conductivity of the cooked sea cucumber from the cooking process environmental data; Calculating the conductivity deviation rate according to the conductivity of the cooked sea cucumber and the standard conductivity; If the conductivity deviation rate is greater than or equal to the first standard conductivity deviation rate, and the conductivity deviation rate is less than or equal to the second standard conductivity deviation rate, determining to maintain the current brewing temperature; If the conductivity deviation rate is less than the first standard conductivity deviation rate, or the conductivity deviation rate is greater than the second standard conductivity deviation rate, it is determined to obtain the boiled sea cucumber image; The first standard conductivity deviation rate is smaller than the second standard conductivity deviation rate.

[0011] Further, determining the curliness of the cooked sea cucumber based on the cooked sea cucumber image includes: extracting contour data of sea cucumbers during a plurality of cooking processes based on the cooked sea cucumber images to obtain a sea cucumber contour dataset; The mean of the sea cucumber profile data set is determined as the straight-line distance between the head and tail of the cooking process; The curling degree of the cooked sea cucumber is determined according to the straight-line distance between the head and tail during the cooking process.

[0012] Furthermore, according to the curliness of the cooked sea cucumber and the standard parameters of the cooking environment, a first cooking temperature adjustment parameter is determined, including: Collecting boiling sea cucumber pressure from boiling process environmental data; The first cooking temperature adjustment parameter is determined based on the comparison results of the cooking sea cucumber pressure and the standard pressure, and the comparison results of the cooking sea cucumber curling and the standard curling.

[0013] Furthermore, if the cooking pressure of the sea cucumber is less than the standard pressure, and the curliness of the cooked sea cucumber is less than the result of a 10% reduction in the standard curliness, then the first cooking temperature adjustment parameter is determined to be increased to the temperature corresponding to the standard pressure; If the curliness of the cooked sea cucumber is greater than or equal to a result of 5% reduction of the standard curliness, and the pressure of the cooked sea cucumber is equal to the standard pressure, then determining the first cooking temperature adjustment parameter to be 0; If the curliness of the cooked sea cucumber is greater than the standard curliness by 5%, the first cooking temperature adjustment parameter is determined to be minus 5°C.

[0014] Furthermore, determining a second brewing temperature adjustment parameter according to the first brewing process temperature and the brewing environment standard parameter includes: Collect the conductivity of cooked sea cucumbers in the cooking process environmental data; The second cooking temperature adjustment parameter is determined according to the comparison result between the first cooking process temperature and the standard temperature, and the comparison result between the standard conductivity and the conductivity of the cooked sea cucumber.

[0015] Further, if the first cooking temperature is greater than or equal to the difference between the standard temperature and 5° C., and the standard conductivity is less than or equal to the difference between the conductivity of the cooked sea cucumber and 15%, then the sum of the first cooking process temperature and 3° C. is calculated as the preset adjusted cooking temperature; If the preset adjusted brewing temperature is less than the standard temperature, determining the second brewing temperature adjustment parameter to be plus 3°C; Otherwise, the second brewing temperature adjustment parameter is determined to be the difference between the standard temperature and the first brewing process temperature.

[0016] Compared with the prior art, the beneficial effect of the present invention is that, before the sea cucumber is cooked, the quality control sea cucumber to be cooked is subjected to several cooking process tests using different test pressures and test times, and the standard sea cucumber curling degree and cooking environment standard parameters are determined according to the cooking process test results, thereby improving the accuracy of determining each standard parameter; during the sea cucumber cooking, the cooking process environment data is monitored in real time, and according to the comparison result of the cooking process environment data with the cooking environment standard parameters, it is determined to maintain the current cooking temperature or obtain the cooked sea cucumber image, thereby improving the accuracy of the cooking process detection start timing; based on The curling degree of the cooked sea cucumber is determined based on the cooked sea cucumber image, and a first cooking temperature adjustment parameter is determined based on the curling degree of the cooked sea cucumber and the standard parameters of the cooking environment; the cooking process temperature is adjusted based on the first cooking temperature adjustment parameter to determine the first cooking process temperature; the second cooking temperature adjustment parameter is determined based on the first cooking process temperature and the standard parameters of the cooking environment; the first cooking process temperature is adjusted based on the second cooking temperature adjustment parameter to determine the second cooking process temperature, thereby accurately controlling the cooking process temperature of the sea cucumber and improving the stability of quality control during the production process.

[0017] Furthermore, by collecting the test pressure, test temperature, test conductivity and test sea cucumber curling; matching the test sea cucumber curling corresponding to the standard sea cucumber elasticity into a standard test sea cucumber curling data set, and determining the mean of the standard test sea cucumber curling data set as the standard sea cucumber curling, the determination accuracy of the standard sea cucumber curling is improved, thereby further improving the temperature control accuracy of the sea cucumber cooking process.

[0018] Furthermore, by obtaining each of the test pressures that matches the standard sea cucumber curling degree as a standard test pressure data set, and determining the mean of the standard test pressure data set as the standard pressure, the accuracy of determining the standard pressure is improved, thereby further improving the temperature control accuracy of the sea cucumber cooking process.

[0019] Furthermore, based on the characteristic that collagen gradually denatures and breaks into polypeptides and amino acids as the temperature rises during the cooking process, thereby releasing electrolytes and causing the conductivity to increase with increasing temperature, the conductivity of each conductivity matching the standard sea cucumber curvature is obtained as a standard conductivity data set, and the average value of the standard conductivity data set is determined as the initial standard conductivity; the test temperatures matching the standard sea cucumber curvature are obtained as a standard temperature data set, and the average value of the standard temperature data set is determined as the standard temperature; the result of temperature standardization processing of the initial standard conductivity is determined as the standard conductivity, thereby improving the determination accuracy of the standard conductivity, and using the standard conductivity as one of the bases for judging the taste control during the cooking process, further improving the temperature control accuracy of the sea cucumber cooking process.

[0020] Furthermore, by setting the conversion compensation temperature of the standard conductivity to 25°C; determining the conversion coefficient of the standard conductivity according to the conversion compensation temperature; and determining the standard conductivity according to the conversion coefficient and the initial standard conductivity, the determination accuracy of the standard conductivity is further improved, thereby further improving the temperature control accuracy of the sea cucumber cooking process.

[0021] Furthermore, by calculating the conductivity deviation rate based on the initial standard conductivity and the standard conductivity, determining the current cooking temperature of the location based on the conductivity deviation rate and the standard conductivity deviation rate, or obtaining an image of the cooked sea cucumber, the accuracy of the timing for adjusting the cooking temperature is improved, thereby improving the temperature control accuracy of the sea cucumber cooking process.

[0022] Furthermore, by collecting the cooking sea cucumber pressure from the cooking process environmental data; and based on the comparison results of the cooking sea cucumber pressure and the standard pressure, as well as the comparison results of the cooking sea cucumber curling and the standard curling, the first cooking temperature adjustment parameter is determined, thereby improving the adjustment accuracy of the sea cucumber cooking temperature.

[0023] Furthermore, by determining the second cooking temperature adjustment parameter based on the comparison results of the first cooking process temperature and the standard temperature, and the comparison results of the standard conductivity and the conductivity of the cooked sea cucumber, the adjustment accuracy of the sea cucumber cooking temperature is further improved, thereby determining the timing of adjusting the sea cucumber cooking temperature through precise control, and further improving the adjustment accuracy of the sea cucumber cooking temperature. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 This is a flow chart of a method for preparing and inspecting seasoned instant sea cucumbers according to an embodiment of the present invention; Figure 2 A flow chart for determining standard sea cucumber curling and cooking environment standard parameters according to an embodiment of the present invention; Figure 3 A flow chart for determining standard conductivity according to an embodiment of the present invention; Figure 4 Flow chart for determining the curl degree of cooked sea cucumber according to an example of the present invention. DETAILED DESCRIPTION

[0025] In order to make the objects and advantages of the present invention more clearly understood, the present invention is further described below in conjunction with embodiments; it should be understood that the specific embodiments described herein are merely used to explain the present invention and are not intended to limit the present invention.

[0026] The preferred embodiments of the present invention are described below with reference to the accompanying drawings. It should be understood by those skilled in the art that these embodiments are only used to explain the technical principles of the present invention and are not intended to limit the scope of protection of the present invention.

[0027] It should be noted that, in the description of the present invention, terms such as "up", "down", "left", "right", "inside", and "outside" indicating directions or positional relationships are based on the directions or positional relationships shown in the accompanying drawings. This is only for the convenience of description and does not indicate or imply that the device or element must have a specific orientation, be constructed and operated in a specific orientation. Therefore, it cannot be understood as a limitation on the present invention.

[0028] Furthermore, it should be noted that, in the description of the present invention, unless otherwise expressly specified or limited, the terms "mounted," "connected," and "connected" should be understood in a broad sense. For example, they may refer to fixed connections, detachable connections, or integral connections; mechanical connections or electrical connections; direct connections or indirect connections through an intermediate medium; and internal communication between two components. Those skilled in the art will understand the specific meanings of the above terms in the present invention based on specific circumstances.

[0029] See also Figure 1 As shown, Figure 1 The present invention provides a flowchart of a method for preparing and inspecting seasoned instant sea cucumbers according to an embodiment of the present invention.

[0030] The present invention provides a preparation and inspection method for seasoned instant sea cucumber, comprising: Before cooking the sea cucumbers, the quality control sea cucumbers to be cooked are subjected to several cooking process tests using different test pressures and test times, and the standard sea cucumber curling degree and cooking environment standard parameters are determined based on the cooking process test results; During the cooking of sea cucumbers, the cooking process environmental data is monitored in real time, and the current cooking temperature is maintained or an image of the cooked sea cucumber is obtained based on the comparison results of the cooking process environmental data with the cooking environment standard parameters; determining a curvature of the cooked sea cucumber based on the cooked sea cucumber image, and determining a first cooking temperature adjustment parameter according to the curvature of the cooked sea cucumber and a standard parameter of the cooking environment; adjusting the cooking process temperature according to the first cooking temperature adjustment parameter to determine the first cooking process temperature; determining a second cooking temperature adjustment parameter according to the first cooking process temperature and a cooking environment standard parameter; Adjusting the first cooking process temperature according to the second cooking temperature adjustment parameter to determine the second cooking process temperature; The test results of the cooking process include test pressure, test temperature, test conductivity, test sea cucumber elasticity and test sea cucumber curl; Standard parameters of the cooking environment include standard pressure, standard conductivity and standard temperature.

[0031] Specifically, during the cooking process test, the test pressure was selected to be 100 kPa to 140 kPa, the test time was 10 minutes to 30 minutes, and 3 groups of parallel tests were set up.

[0032] Preferably, sea cucumbers to be cooked of the same species and specifications (e.g., 8-10 cm in length, 2-3 mm in body wall thickness) are selected and marked as quality control sea cucumbers; Different cooking pressures (e.g., P1=100kPa, P2=120kPa, P3=140kPa) and times (t=10 / 20 / 30 minutes) were set, and each experiment was repeated three times.

[0033] See also Figure 2 As shown, Figure 2 This is a flow chart of determining the standard sea cucumber curling degree and cooking environment standard parameters according to an embodiment of the present invention.

[0034] Specifically, based on the test results of the cooking process, the standard parameters of the sea cucumber curling degree and cooking environment are determined, including: Collect test pressure, test temperature, test conductivity, test sea cucumber elasticity and test sea cucumber curling; Obtaining the curling degrees of each tested sea cucumber that matches the standard sea cucumber elasticity in each tested sea cucumber elasticity as a standard tested sea cucumber curling degree data set, and determining the mean value of the standard tested sea cucumber curling degree data set as the standard sea cucumber curling degree of the standard sea cucumber curling degree; Obtaining the test pressure corresponding to each test sea cucumber curl degree that matches the standard sea cucumber curl degree as a standard test pressure data set, and determining the mean of the standard test pressure data set as the standard pressure; Obtaining the conductivity corresponding to each test sea cucumber curl degree that matches the standard sea cucumber curl degree as a standard conductivity data set, and determining the mean value of the standard conductivity data set as an initial standard conductivity; Obtain the test temperature corresponding to each test sea cucumber curl degree that matches the standard sea cucumber curl degree as a standard temperature data set, and determine the mean value of the standard temperature data set as the standard temperature; The result of temperature standardization of the initial standard conductivity is determined as the standard conductivity.

[0035] Preferably, taking the calculation of the standard sea cucumber curl as an example, the following formula is used for calculation: ; in, is the i-th test sea cucumber curling degree of the standard test sea cucumber curling degree dataset, and n is the number of data in the standard test sea cucumber curling degree dataset.

[0036] Preferably, the standard sea cucumber elasticity test method can be an objective evaluation obtained by instrumental testing; ; Another preferred method is to use a subjective score obtained from a sensory evaluation index. Scoring criteria (1 to 5 points, 5 points is the best): Chewing feel: 5 points (springy and easy to chew), 3 points (chewy but not hard), 1 point (too hard to chew or too soft and inelastic); Fineness: 5 points (fine texture without residue), 3 points (slightly fibrous), 1 point (rough or loose); Flavor uniformity: 5 points (the flavor is consistent from the skin to the center), 3 points (the skin is flavorful, the center is slightly bland), 1 point (only the skin has flavor, the center has no flavor).

[0037] Specifically, the testing steps include: Three trained assessors were selected to taste the middle section of the sea cucumber (excluding the head and tail) after cooking at 25°C. Each sample was scored three times and the average score was taken. The final sensory score must be ≥3.5 points.

[0038] Specifically, the biometric correlation verification establishes a "biometric-taste index" comparison table for sea cucumbers of different species / body wall thicknesses (example): ; See also Figure 3 As shown, Figure 3 Flowchart of determining standard conductivity according to an embodiment of the present invention.

[0039] Specifically, the standard conductivity is determined based on the initial standard conductivity and the standard temperature, including: Set the conversion compensation temperature of standard conductivity to 25℃; Determine the conversion coefficient of standard conductivity based on the conversion compensation temperature; Determine the standard conductivity based on the conversion factor and the initial standard conductivity.

[0040] Preferably, the following formula is used to calculate and compensate the initial standard conductivity to the standard conductivity: ; Where T is the standard temperature, is the initial standard conductivity.

[0041] Specifically, according to the comparison result of the cooking process environmental data and the cooking environment standard parameters, it is determined to maintain the current cooking temperature or obtain the cooked sea cucumber image, including: Collect the conductivity of cooked sea cucumbers in the cooking process environmental data; Calculate the conductivity deviation rate based on the conductivity of the cooked sea cucumber and the standard conductivity; If the conductivity deviation rate is greater than or equal to the first standard conductivity deviation rate, and the conductivity deviation rate is less than or equal to the second standard conductivity deviation rate, then determining to maintain the current brewing temperature; If the conductivity deviation rate is less than the first standard conductivity deviation rate, or the conductivity deviation rate is greater than the second standard conductivity deviation rate, it is determined that the boiled sea cucumber image is obtained; The first standard conductivity deviation rate is smaller than the second standard conductivity deviation rate.

[0042] Preferably, the conductivity deviation rate is calculated using the following formula: ; The first standard conductivity deviation rate is set to -10%, and the second standard conductivity deviation rate is set to 5%.

[0043] See also Figure 4 As shown, Figure 4 The present invention is a flow chart for determining the curling degree of cooked sea cucumbers according to an example.

[0044] Specifically, determining the curliness of the cooked sea cucumber based on the cooked sea cucumber image includes: Based on the boiled sea cucumber image, extract the sea cucumber contour data in several boiling processes to obtain the sea cucumber contour data set. Based on the boiled sea cucumber image, extract the sea cucumber contour data in several boiling processes to obtain the sea cucumber contour data set. The mean of the distance between the head and tail of each sea cucumber profile data in the sea cucumber profile data set is determined as the straight-line distance between the head and tail of the cooking process; The curliness of the cooked sea cucumber is determined based on the straight-line distance between the head and tail during the cooking process.

[0045] Specifically, according to the curl degree of the cooked sea cucumber and the standard parameters of the cooking environment, the first cooking temperature adjustment parameter is determined, including: Collecting boiling sea cucumber pressure from boiling process environmental data; The first cooking temperature adjustment parameter is determined based on the comparison results of the cooking sea cucumber pressure and the standard pressure, as well as the comparison results of the cooking sea cucumber curling and the standard curling.

[0046] Specifically, if the cooking pressure of the sea cucumber is less than the standard pressure, and the curvature of the cooked sea cucumber is less than the result of a 10% reduction in the standard curvature, then the first cooking temperature adjustment parameter is determined to be increased to the temperature corresponding to the standard pressure; If the curliness of the cooked sea cucumber is greater than or equal to the result of 5% reduction of the standard curliness, and the pressure of the cooked sea cucumber is equal to the standard pressure, then the first cooking temperature adjustment parameter is determined to be 0; If the curl of the cooked sea cucumber is greater than the standard curl by 5%, the first cooking temperature adjustment parameter is determined to be minus 5°C.

[0047] Specifically, determining the second cooking temperature adjustment parameter according to the first cooking process temperature and the cooking environment standard parameter includes: Collect the conductivity of cooked sea cucumbers in the cooking process environmental data; The second cooking temperature adjustment parameter is determined based on the comparison result between the first cooking process temperature and the standard temperature, and the comparison result between the standard conductivity and the conductivity of the cooked sea cucumber.

[0048] Specifically, if the first cooking temperature is greater than or equal to the difference between the standard temperature and 5°C, and the standard conductivity is less than or equal to the difference between the conductivity of the cooked sea cucumber and 15%, then the sum of the first cooking process temperature and 3°C is calculated as the preset adjusted cooking temperature; If the preset adjustment cooking temperature is lower than the standard temperature, the second cooking temperature adjustment parameter is determined to be plus 3°C; Otherwise, the second brewing temperature adjustment parameter is determined to be the difference between the standard temperature and the first brewing process temperature.

[0049] Specifically, the core mechanism of the relationship between conductivity and taste is: Collagen hydrolysis: When cooked at 60-90°C, collagen gradually denatures, breaks into polypeptides and amino acids, and releases electrolytes (such as 、 ), resulting in an increase in conductivity with increasing temperature.

[0050] Taste correlation: When the sea cucumber is moderately denatured (conductivity 8-10mS / cm), its elasticity is moderate (elasticity value 0.6-0.7); when the conductivity is less than 8mS / cm (insufficient denaturation), the taste is hard (hardness > 30N), and when it is greater than 10mS / cm (excessive denaturation), it is soft and rotten (elasticity value <0.5).

[0051] Curl degree association: Rapid shrinkage of collagen (such as heating rate > 5℃ / min) will cause a sudden increase in conductivity, and at the same time the curl degree exceeds 35% (head-to-tail distance < 65% of the original length), forming an uneven deformation of "outer curling and inner growth".

[0052] Specifically, the core correlation mechanism of conductivity curl is: Body wall cells rupture to release intracellular ions (e.g. 、 ), the conductivity growth rate (dS / dt) reflects the degree of cell damage: Speed increase > 1mS / cm・min (excessive high temperature): cells rupture rapidly, curling increases abnormally (θ > 45°), and the mouthfeel becomes loose.

[0053] Speed increase < 0.2mS / cm・min (insufficient low temperature): The cells are not fully opened, the soup penetrates unevenly, and the flavor score is < 3.0 (flavorful on the surface, bland in the center).

[0054] Specifically, the algorithm logic is summarized as follows: Preprocessing: Separate the sea cucumber from the background through grayscale, denoising, and threshold segmentation; Contour analysis: extract the maximum contour, locate the head and tail endpoints, and eliminate interference; Geometric calculation: Calculate the curling rate and bending angle based on the head-tail coordinates to quantify morphological changes; Real-time monitoring: Determine whether brewing parameters need to be adjusted based on preset thresholds.

[0055] Through geometric measurement and statistical analysis, the algorithm converts the morphological changes of sea cucumbers into quantifiable curling rates and bending angles, providing real-time morphological basis for temperature adjustment during the cooking process.

[0056] 1. Image preprocessing Grayscale: Convert the RGB three-channel image into a single-channel grayscale image using the weighted average method: Y=0.299R+0.587G+0.114B, where Y is the grayscale value and R / G / B are the three-channel pixel values (range 0-255).

[0057] Median filter denoising: For each pixel in the grayscale image, take the median of the pixel values in its 3×3 neighborhood and replace the original pixel value: ; Where N(x,y) is a 3×3 neighborhood centered at (x,y), and g(i,j) is the grayscale value of the pixel in the neighborhood.

[0058] Otsu threshold segmentation: The optimal threshold T is determined by maximizing the inter-class variance to divide the image into foreground (sea cucumber) and background: ; in, , is the ratio of background and foreground pixels under threshold t; , is the mean grayscale value of background and foreground pixels.

[0059] 2. Contour extraction and screening Edge detection and contour generation: For the segmented binary image, a contour detection algorithm (such as gradient-based Canny edge detection) is used to extract a set of continuous edge points; Connect the edge points into closed contours to obtain a contour set; ; Maximum contour screening: calculate the area of each contour ; Select the contour with the largest area: .

[0060] 3. Characteristic parameter calculation Head and tail coordinate positioning: Calculate contours The minimum bounding rectangle of the left and right endpoints is obtained (x1, x2) and (x2, y2). If there is a convex hull defect (i.e., a concave contour), select the two defect points with the largest depth as the head and tail to enhance positioning accuracy: Curl calculation: ; Calculate the straight-line distance between the head and tail: ; Standardize the original length of sea cucumber before cooking (Unit: pixel, calibrated by ruler), the curling rate is: Bending angle calculation: ; To the outline Perform principal component analysis (PCA) to obtain the long axis direction as the central axis direction vector ; Calculate the head-to-tail line vector ; The bending angle θ is the angle between two vectors and is calculated using the cosine theorem: ; (Angle range: 0°~180°, 0° is fully extended, 90° is moderately bent, and 180° is fully curled).

[0061] 4. Real-time output The curl rate and bending angle are output every 2 seconds. The calculation formula is: ; If the curl rate exceeds [20%, 50%] or the bending angle exceeds [20°, 40°], an early warning signal is triggered.

[0062] Thus far, the technical solutions of the present invention have been described in conjunction with the preferred embodiments shown in the accompanying drawings. However, it will be readily understood by those skilled in the art that the scope of protection of the present invention is obviously not limited to these specific embodiments. Without departing from the principles of the present invention, those skilled in the art may make equivalent changes or substitutions to the relevant technical features, and the technical solutions after such changes or substitutions will fall within the scope of protection of the present invention.

[0063] The foregoing description is merely a preferred embodiment of the present invention and is not intended to limit the present invention. Those skilled in the art will readily appreciate that the present invention is susceptible to various modifications and variations. Any modifications, equivalent substitutions, or improvements made within the spirit and principles of the present invention are intended to be within the scope of protection of the present invention.

Claims

1. A method for preparing and testing seasoned instant sea cucumbers, characterized in that: include: Before cooking the sea cucumbers, the quality control sea cucumbers to be cooked are subjected to several cooking process tests using different test pressures and test times, and the standard sea cucumber curling degree and cooking environment standard parameters are determined based on the cooking process test results; During the cooking of sea cucumbers, real-time monitoring of cooking process environmental data is performed, and according to the comparison results of the cooking process environmental data with the cooking environment standard parameters, the current cooking temperature is maintained or an image of the cooked sea cucumber is obtained; determining a curvature of the cooked sea cucumber based on the cooked sea cucumber image, and determining a first cooking temperature adjustment parameter according to the curvature of the cooked sea cucumber and a cooking environment standard parameter; adjusting the cooking process temperature according to the first cooking temperature adjustment parameter to determine a first cooking process temperature; determining a second cooking temperature adjustment parameter according to the first cooking process temperature and a cooking environment standard parameter; adjusting the first cooking process temperature according to the second cooking temperature adjustment parameter to determine a second cooking process temperature; The cooking process test results include test pressure, test temperature, test conductivity, test sea cucumber elasticity and test sea cucumber curl; The standard parameters of the cooking environment include standard pressure, standard conductivity and standard temperature.

2. The method for preparing and inspecting the seasoned instant sea cucumber according to claim 1, wherein: During the cooking process test, the test pressure is selected to be 100 kPa to 140 kPa, the test time is selected to be 10 minutes to 30 minutes, and 3 groups of parallel tests are set.

3. The preparation and testing method of seasoning instant sea cucumber according to claim 2, characterized in that, According to the test results of the cooking process, the standard sea cucumber curling degree and cooking environment standard parameters are determined, including: Collecting the test pressure, test temperature, test conductivity, test sea cucumber elasticity and test sea cucumber curling; Obtaining the curling degrees of each of the test sea cucumbers that matches the standard sea cucumber elasticity in each of the test sea cucumber elasticities as a standard test sea cucumber curling degree data set, and determining the mean value of the standard test sea cucumber curling degree data set as the standard sea cucumber curling degree; Acquire the test pressures corresponding to the test sea cucumber curls that match the standard sea cucumber curl as a standard test pressure data set, and determine the mean of the standard test pressure data set as the standard pressure; Obtaining the conductivity corresponding to each of the test sea cucumber curls that matches the standard sea cucumber curl as a standard conductivity data set, and determining the mean of the standard conductivity data set as an initial standard conductivity; Acquire the test temperatures corresponding to the test sea cucumber curl degrees that match the standard sea cucumber curl degrees as a standard temperature data set, and determine the mean of the standard temperature data set as the standard temperature; The result of temperature standardization of the initial standard conductivity is determined as the standard conductivity.

4. The preparation and testing method of seasoned instant sea cucumber according to claim 3, characterized in that: The result of temperature standardization of the initial standard conductivity is determined as the standard conductivity, comprising: Set the conversion compensation temperature of standard conductivity to 25℃; determining a conversion coefficient of the standard conductivity according to the conversion compensation temperature; The standard conductivity is determined according to the conversion coefficient and the initial standard conductivity.

5. The method for preparing and inspecting the seasoned instant sea cucumber according to claim 4, wherein: According to the comparison result of the cooking process environment data and the cooking environment standard parameter, determining to maintain the current cooking temperature or obtaining the cooked sea cucumber image includes: Collecting the electrical conductivity of the cooked sea cucumber from the cooking process environmental data; Calculating the conductivity deviation rate according to the conductivity of the cooked sea cucumber and the standard conductivity; If the conductivity deviation rate is greater than or equal to the first standard conductivity deviation rate, and the conductivity deviation rate is less than or equal to the second standard conductivity deviation rate, determining to maintain the current brewing temperature; If the conductivity deviation rate is less than the first standard conductivity deviation rate, or the conductivity deviation rate is greater than the second standard conductivity deviation rate, it is determined to obtain the boiled sea cucumber image; The first standard conductivity deviation rate is smaller than the second standard conductivity deviation rate.

6. The method for preparing and inspecting the seasoned instant sea cucumber according to claim 5, wherein: Determining the curliness of the cooked sea cucumber based on the cooked sea cucumber image comprises: extracting contour data of sea cucumbers during a plurality of cooking processes based on the cooked sea cucumber images to obtain a sea cucumber contour dataset; The mean value of the distance between the head and tail of each sea cucumber profile data in the sea cucumber profile data set is determined as the head-to-tail straight-line distance of the cooking process; The curling degree of the cooked sea cucumber is determined according to the straight-line distance between the head and tail during the cooking process.

7. The method for preparing and inspecting the seasoned instant sea cucumber according to claim 6, wherein: Determining a first cooking temperature adjustment parameter according to the curliness of the cooked sea cucumber and the standard parameters of the cooking environment includes: Collecting boiling sea cucumber pressure from boiling process environmental data; The first cooking temperature adjustment parameter is determined based on the comparison results of the cooking sea cucumber pressure and the standard pressure, and the comparison results of the cooking sea cucumber curling and the standard curling.

8. The method for preparing and testing the seasoned instant sea cucumber according to claim 7, wherein ； If the cooking pressure of the sea cucumber is less than the standard pressure, and the curliness of the cooked sea cucumber is less than the result of a 10% reduction in the standard curliness, then the first cooking temperature adjustment parameter is determined to be increased to the temperature corresponding to the standard pressure; If the curliness of the cooked sea cucumber is greater than or equal to a result of 5% reduction of the standard curliness, and the pressure of the cooked sea cucumber is equal to the standard pressure, then determining the first cooking temperature adjustment parameter to be 0; If the curliness of the cooked sea cucumber is greater than the standard curliness by 5%, the first cooking temperature adjustment parameter is determined to be minus 5°C.

9. The method for preparing and inspecting the seasoned instant sea cucumber according to claim 8, wherein: Determining a second cooking temperature adjustment parameter according to the first cooking process temperature and a cooking environment standard parameter includes: Collect the conductivity of cooked sea cucumbers in the cooking process environmental data; The second cooking temperature adjustment parameter is determined according to the comparison result between the first cooking process temperature and the standard temperature, and the comparison result between the standard conductivity and the conductivity of the cooked sea cucumber.

10. The method for preparing and inspecting seasoned instant sea cucumber according to claim 9, wherein: If the first cooking temperature is greater than or equal to the difference between the standard temperature and 5° C., and the standard conductivity is less than or equal to the difference between the conductivity of the cooked sea cucumber and 15%, then the sum of the first cooking process temperature and 3° C. is calculated as the preset adjusted cooking temperature; If the preset adjusted brewing temperature is less than the standard temperature, determining the second brewing temperature adjustment parameter to be plus 3°C; Otherwise, the second brewing temperature adjustment parameter is determined to be the difference between the standard temperature and the first brewing process temperature.

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