Method for delaying degradation of sea cucumber protein
By combining temperature gradient steam enzyme inactivation with lactic acid and plant extract treatment, the problem of rapid degradation of sea cucumber protein during storage was solved, and the sea cucumbers could be preserved for a long time at room temperature, maintaining their nutrition and quality in compliance with green food standards.
Patent Information
- Application Number
- CN202510929470.4
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-07-07
- Publication Date
- 2025-09-12
AI Technical Summary
During the processing and storage of sea cucumbers, the protein is rapidly degraded due to the action of proteases and microbial enzymes, affecting product quality and shelf life. Existing methods such as frozen storage and chemical preservatives have high energy consumption or health risks.
A method combining temperature gradient steam enzyme inactivation, lactic acid solution and plant extract treatment is adopted to protect proteins by inhibiting enzyme activity and anti-oxidation, chelating metal ions, etc., combined with vacuum packaging and gradient temperature sterilization to ensure that sea cucumbers can be stored at room temperature for 30 days.
It effectively delays the degradation of sea cucumber protein, maintains nutrients and quality, complies with green food standards, extends shelf life and is safe and harmless.
Smart Images
Figure CN120616097A_ABST
Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of instant seafood processing and relates to a method for delaying the degradation of sea cucumber protein. Background Art
[0002] Sea cucumbers are rich in uniquely structured and easily absorbed collagen, 19 amino acids (including essential amino acids), and a variety of minerals and vitamins. They possess high nutritional value and health benefits, making them a popular seafood product among consumers. However, during processing and storage, sea cucumber proteins can be rapidly degraded by proteases inherent in the sea cucumbers and enzymes secreted by microorganisms. This can lead to a decline in sea cucumber quality, tissue softening, nutrient loss, and other issues, seriously impacting the shelf life and commercial value of sea cucumber products.
[0003] Currently, common methods for delaying sea cucumber protein degradation include frozen storage, refrigerated storage, and the addition of chemical preservatives. While frozen storage can inhibit enzyme activity and microbial growth to a certain extent, it consumes a lot of energy and cannot completely prevent protein degradation. While the use of chemical preservatives can effectively inhibit microbial growth and enzyme activity, they may pose potential risks to human health and do not meet consumer demand for green, natural foods. Therefore, there is an urgent need to develop a safe, efficient, and green method for delaying sea cucumber protein degradation. Summary of the Invention
[0004] The purpose of the present invention is to provide a method for delaying the degradation of sea cucumber protein. This method can effectively inhibit the degradation of sea cucumber protein and extend the shelf life of sea cucumber products. Sea cucumbers can be stored for 30 days at room temperature while ensuring the nutritional content and quality of sea cucumbers. The method is safe, green and environmentally friendly.
[0005] The present invention adopts the following technical solutions to achieve its purpose:
[0006] 1. Weigh fresh sea cucumbers. The raw material of sea cucumbers is Apostichopus japonicus;
[0007] 2. Remove the internal organs and clean: Use scissors to cut the sea cucumber longitudinally along the middle of the midline of the abdomen, about 1 / 5 of the body length, squeeze out the internal organs, and then rinse the abdominal cavity twice with running water to remove residual internal organ fragments and mucus;
[0008] 3. Enzyme inactivation: The enzymes are inactivated by temperature gradient change and steam inactivation (the high temperature generated by steam is used to inactivate the enzymes in the sea cucumber, thereby preventing the sea cucumber from deteriorating and maintaining its quality). Compared with boiling, steam inactivation can retain water-soluble nutrients to a higher degree, especially sea cucumber polysaccharides and sea cucumber saponins. The steam inactivation parameters are 75-80℃, 3min; 80-85℃, 5min; 85-90℃, 4min; 90-95℃, 3min, and then placed in a 0-4℃ refrigerator for cooling. If the temperature is too high at the beginning, the sea cucumber skin will be dry.
[0009] 4. Freezing and standby: Move to -18℃ cold storage for freezing and standby;
[0010] 5. Thaw and clean the raw materials: Place the sea cucumber in a clean, oil-free container and soak it completely in cold water. Change the water every 1 hour and it will take about 2-3 hours to thaw. After thawing, wash it with running water, cut it longitudinally along the original incision of the abdomen, and use scissors to cut off the sand mouth (white hard object) at the front to avoid residual sand. Gently peel off the white strips in the abdominal cavity and rinse it clean, taking care not to damage the internal tendons.
[0011] 6. Steaming and maturation: Place the sea cucumber in a steamer and steam at 90-95℃ for 60-70min. Simmer until the body wall of the sea cucumber reaches about 40℃ (38-42℃, the body wall of the sea cucumber refers to the outer wall of the sea cucumber body). Avoid removing the sea cucumber from the steamer immediately to avoid shrinkage.
[0012] 7. First soaking: Place the matured sea cucumber in 0.3% lactic acid solution and refrigerate at 0-4℃ for 24 hours. Lactic acid itself has certain antibacterial ability, which can reduce the growth of spoilage bacteria and indirectly protect the protein structure. Lactic acid can react with metal ions (such as Fe 2+ 、Cu 2+ ) binding, inhibiting the oxidation reaction catalyzed by metal ions. The oxidation process will destroy the spatial structure of proteins and accelerate their degradation, while the chelation effect of lactic acid can delay this process;
[0013] 8. Second soaking: Remove the sea cucumber from the lactic acid solution and rinse the surface of the lactic acid solution twice. Place it in a 0.15% aqueous solution of wasabi extract and a 0.15% aqueous solution of pomegranate peel polyphenol extract, and refrigerate at 0-4°C for 48 hours.
[0014] 9. Ingredients and seasoning: Sea cucumber: broth = 1: (3.5-4). Weigh 200g of soaked sea cucumber, 700g of broth (for example, the broth is Guanzhan special broth, which is prepared in advance with old chicken, Jinhua ham, scallops, pork keel, and wolfberry), 7% Lee Kum Kee secret braised sauce, 7% Lee Kum Kee abalone sauce, and 1.5-1.7% table salt. The weight of the braised sauce, abalone sauce, and salt is the percentage of the weight of the broth. Place the sea cucumber in the broth and keep it at 50-55°C for 2 hours to season.
[0015] 10. Packaging: PE bag, one sea cucumber per bag, vacuum packed;
[0016] 11. Gradient temperature sterilization: 100℃ sterilization for 20min; 121℃ sterilization for 5min;
[0017] 12. Cooling: cooling and drying;
[0018] 13. Finished product: Store in a cool, dry place at room temperature.
[0019] The beneficial effects of the present invention are:
[0020] 1. Highly Effective Delay of Protein Degradation: This invention combines lactic acid and plant extracts for treatment. Lactic acid primarily inhibits enzyme activity and microorganisms through an acidic environment, while plant extracts work through multiple mechanisms, including antioxidant activity, metal ion chelation, and film formation. These two methods protect proteins through different pathways, effectively delaying the degradation of sea cucumber protein. Experiments have shown that sea cucumbers treated with this method can be stored for 30 days at room temperature and for 90 days at 0-4°C, significantly extending the shelf life of sea cucumber products.
[0021] 2. Safety and health: The present invention does not use chemical preservatives. The lactic acid and extract raw materials used are all edible substances, which are harmless to the human body, conform to the development trend of green food, and protect the health of consumers.
[0022] 3. Maintaining quality: Steam aging and soaking in lactic acid and biological extracts will not affect the natural flavor of sea cucumbers, can better maintain the taste and texture of sea cucumbers, and can reduce the loss of nutrients.
[0023] 4. The process is simple and easy: The equipment and operation process involved in the present invention are simple, easy to promote and apply in sea cucumber processing enterprises, and the production cost is low, with good economic benefits and market application prospects. BRIEF DESCRIPTION OF THE DRAWINGS
[0024] Figure 1 It is a process flow chart of the present invention.
[0025] Figure 2 This is a status diagram of the product of Example 1 after being stored for 30 days.
[0026] Figure 3 This is a status diagram of the product of Example 6 stored for 30 days.
[0027] Figure 4 This is a state diagram of the product of Example 7 stored for 30 days.
[0028] Figure 5 This is a state diagram of the product of Example 8 stored for 30 days.
[0029] Figure 6 This is a state diagram of the products of Comparative Examples 9-13 stored for 30 days.
[0030] Figure 7 This is a state diagram of the product of Example 15 stored for 30 days.
[0031] Figure 8 This is a state diagram of the product of Example 17 stored for 30 days.
[0032] Figure 6 , from left to right correspond to the sea cucumber products of Comparative Example 9, Comparative Example 10, Comparative Example 11, Comparative Example 12, and Comparative Example 13. DETAILED DESCRIPTION
[0033] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the embodiments described are part of the embodiments of the present invention, not all of them. The raw materials and equipment used in the present invention can be directly purchased on the market. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts should fall within the scope of protection of the present invention.
[0034] Example 1
[0035] 1. Take fresh sea cucumber weighing 300kg;
[0036] 2. Remove the internal organs and clean: Use scissors to cut the sea cucumber longitudinally along the middle of the midline of the abdomen, about 1 / 5 of the body length, squeeze out the internal organs, and then rinse the abdominal cavity with running water to remove residual internal organ fragments and mucus. The weight after cleaning is 160kg;
[0037] 3. Inactivate enzymes: steam the cleaned sea cucumbers in a steamer at 76°C for 3 minutes, 83°C for 5 minutes, 87°C for 4 minutes, and 93°C for 3 minutes. After steaming, place the sea cucumbers in a refrigerator at 0-4°C for cooling. The weight of the sea cucumbers after inactivation of enzymes is 60 kg.
[0038] 4. Freeze and store for future use: The cooled sea cucumbers are placed in a -18°C cold storage for future use.
[0039] 5. Thaw and clean the raw materials: Place the sea cucumber in a clean, oil-free container, add cold water to cover the sea cucumber and soak it. Change the water every 60 minutes and thaw it in 3 hours. After thawing, cut it open longitudinally along the original incision of the abdomen. Use scissors to cut off the sand mouth (white hard object) at the front to avoid residual sand. Gently peel off the white strips in the abdominal cavity and rinse it with running water. Be careful not to damage the internal tendons.
[0040] 6. Steaming and maturation: Place the sea cucumber in a steamer and steam at 90-95°C for 65 minutes. Simmer until the sea cucumber body wall reaches 40°C and remove from the steamer.
[0041] 7. First soaking: Place the cooked sea cucumber in 0.3% lactic acid solution and refrigerate at 0-4℃ for 24 hours;
[0042] 8. Second soaking: Remove the sea cucumber from the lactic acid solution and rinse the surface of the sea cucumber twice. Place it in a solution of 0.15% wasabi extract and 0.15% pomegranate peel polyphenol extract and refrigerate at 0-4℃ for 48 hours.
[0043] 9. Ingredients and seasoning: Sea cucumber: broth = 1:3.5. Weigh 126kg of soaked sea cucumber (swelling rate 2.1 times), 378kg of broth (the broth is Guanzhan's special broth, which is simmered in advance with old chicken, Jinhua ham, scallops, pork keel, and wolfberry. For example, the weight ratio of old chicken: Jinhua ham: scallops: pork keel: wolfberry is 150:20:6:150:3, and the weight of water is 3.5 times the total weight of the ingredients), 26.46kg of Lee Kum Kee secret braised sauce, 26.46kg of Lee Kum Kee abalone sauce, and 6.048kg of table salt. Stir well, place the sea cucumber in the broth, and keep it at 50℃ for 2 hours to season.
[0044] 10. Packaging: PE bag, one sea cucumber per bag, vacuum packed;
[0045] 11. Gradient temperature sterilization: 100℃ sterilization for 20min; 121℃ sterilization for 5min;
[0046] 12. Cooling: cooling and drying;
[0047] 13. Finished product: Store in a cool, dry place at room temperature.
[0048] 14. Sensory evaluation.
[0049] Comparative Example 1
[0050] The enzyme inactivation parameters in step (3) were changed to 93° C. for 15 min, and the remaining steps were consistent with the example.
[0051] Comparative Example 2
[0052] The enzyme inactivation parameters in step (3) were changed to 85° C. for 15 min, and the remaining steps were consistent with the example.
[0053] Comparative Example 3
[0054] The enzyme inactivation parameters in step (3) were changed to 76° C. for 15 min, and the remaining steps were consistent with the example.
[0055] Comparative Example 4
[0056] Step (6) was changed to steaming at 93° C. for 50 min, and the remaining steps were the same as those in the embodiment.
[0057] Comparative Example 5
[0058] Step (6) was changed to steaming at 85°C for 65 min, and the remaining steps were the same as in the embodiment.
[0059] Comparative Example 6
[0060] The proportion of lactic acid in step (7) is 0.5%, and the remaining steps are consistent with the embodiment.
[0061] Comparative Example 7
[0062] The proportion of lactic acid in step (7) is 0.2%, and the remaining steps are consistent with the embodiment.
[0063] Comparative Example 8
[0064] Steps (7) and (8) were removed and the mixture was soaked in pure water for 72 hours. The remaining steps were the same as those in the embodiment.
[0065] Comparative Example 9
[0066] The amount of wasabi extract in step (8) was changed to 0%, and the remaining steps were the same as those in the example.
[0067] Comparative Example 10
[0068] The amount of wasabi extract in step (8) was changed to 0.1%, and the remaining steps were the same as those in the example.
[0069] Comparative Example 11
[0070] The amount of wasabi extract in step (8) was changed to 0.2%, and the remaining steps were the same as those in the example.
[0071] Comparative Example 12
[0072] The pomegranate peel polyphenol in step (8) was changed to 0%, and the remaining steps were consistent with the embodiment.
[0073] Comparative Example 13
[0074] The pomegranate peel polyphenol in step (8) was changed to 0.1%, and the remaining steps were consistent with the embodiment.
[0075] Comparative Example 14
[0076] The pomegranate peel polyphenol in step (8) was changed to 0.2%, and the remaining steps were consistent with the embodiment.
[0077] Comparative Example 15
[0078] In step (8), the amount of wasabi extract was changed to 0.1%, and the amount of pomegranate peel polyphenol was changed to 0.1%. The remaining steps were the same as those in the embodiment.
[0079] Comparative Example 16
[0080] In step (8), the amount of wasabi extract was changed to 0.2%, and the amount of pomegranate peel polyphenol was changed to 0.2%. The remaining steps were the same as those in the embodiment.
[0081] Comparative Example 17
[0082] The sterilization parameters of step (11) were changed to 100°C, 25 min, and the remaining steps were consistent with the embodiment.
[0083] Comparative Example 18
[0084] The sterilization parameters of step (11) were changed to 121° C., 12 min, and the remaining steps were consistent with the embodiment.
[0085] Sensory evaluation criteria are shown in Table 1.
[0086] Table 1
[0087]
[0088]
[0089] The sensory evaluation test results are shown in Table 2.
[0090] Table 2
[0091]
[0092] The product shelf life test results are shown in Table 3.
[0093]
[0094]
[0095] Compared with Example 1, in Comparative Example 1, the enzyme inactivation parameters were changed to 93°C for 15 min. However, the temperature was too high, the skin was dry, and the taste was not delicate enough.
[0096] Comparative Example 2 changed the enzyme inactivation parameters to 85°C for 15 min, and the overall sensory evaluation was slightly worse than that of Example 1;
[0097] Comparative Example 3: The enzyme inactivation parameters were changed to 76°C for 15 min, but the enzyme inactivation was not thorough enough, affecting the shelf life and the sea cucumber meat was hard;
[0098] Comparative Example 4: The sea cucumber was steamed at 93°C for 50 min, but the cooking time was insufficient, the swelling rate was low, and the sea cucumber meat was hard;
[0099] Comparative Example 5: The sea cucumber was steamed at 85°C for 65 min, and the sea cucumber had a hard texture;
[0100] The sensory evaluations of Comparative Examples 6 to 13 (except Comparative Example 8) showed little difference from the Examples as a whole, except that the shelf life was shorter than that of Example 1;
[0101] Comparative Example 8 did not add lactic acid, pomegranate peel polyphenols and wasabi extract. The overall sensory evaluation was slightly different from that of Example 1, but the shelf life was only 5 days and the protein content was also lower than that of the example.
[0102] In Comparative Example 14, the amount of pomegranate peel polyphenol added was increased to 0.2%, and the color of the sea cucumber was slightly reddish, affecting the appearance;
[0103] The shelf life of Comparative Example 15 is shorter than that of Example 1;
[0104] Comparative Example 16: Pomegranate peel polyphenols dyed the sea cucumber slightly red, affecting its appearance.
[0105] In comparative example 17, the sterilization parameters were 100°C for 25 min, and the sea cucumber was relatively hard;
[0106] In comparative example 18, the sterilization parameters were 121° C. for 12 min, and the sea cucumber was relatively soft.
[0107] In summary, the method of delaying the degradation of sea cucumber protein of the present invention provides a new production process, which allows the ready-to-eat sea cucumber product to be stored at room temperature for 30 days.
[0108] The products of Example 1 and Comparative Example 8 were tested, and the nutritional component test results are shown in Table 4 and Table 5, respectively.
[0109] Table 4 Nutritional component test results of Example 1
[0110]
[0111] Table 5 Nutritional component test results of Comparative Example 8
[0112]
[0113] It can be seen from the data in Tables 4 and 5 that the protein content of the final product is increased by adding lactic acid, pomegranate peel polyphenols and wasabi extract.
[0114] Finally, it should be noted that the above-described embodiments are only specific implementation methods of the present invention, which are used to illustrate the technical solutions of the present invention rather than to limit them. The protection scope of the present invention is not limited thereto. Although the present invention has been described in detail with reference to the above-mentioned embodiments, ordinary technicians in this field should understand that any technician familiar with this technical field can still modify the technical solutions recorded in the above-mentioned embodiments within the technical scope disclosed by the present invention, or make equivalent replacements for some of the technical features therein; and these modifications, changes or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention, and should all be covered by the protection scope of the present invention.
Claims
1. A method for delaying the degradation of sea cucumber protein, characterized in that: The following steps are involved: S1. Pre-processing: Take fresh sea cucumbers, remove the internal organs, and clean them; S2. Inactivation of enzyme: The treated sea cucumbers were inactivated by steam inactivation, with steam inactivation parameters of 75-80°C, 3min; 80-85°C, 5min; 85-90°C, 4min; 90-95°C, 3min, then cooled in a 0-4°C refrigerator and moved to a -18°C cold storage for frozen storage; S3 steaming and maturation: the frozen sea cucumbers are thawed and cleaned, and then the sea cucumbers are placed in a steamer and steamed at 90-95°C for 60-70min, and the steaming is completed and the sea cucumber body wall is simmered at 38-42°C; S4. First soaking: Place the matured sea cucumber in a 0.3% lactic acid solution and refrigerate at 0-4°C for 24 hours; S5. Second soaking: Remove the sea cucumber from the lactic acid solution and rinse the surface of the lactic acid solution twice, then place it in a 0.15% wasabi extract and a 0.15% pomegranate peel polyphenol extract solution and refrigerate at 0-4°C for 48h; S6. Prepare ingredients, season, package, sterilize, and cool to obtain the finished sea cucumber product.
2. A method for delaying the degradation of sea cucumber protein according to claim 1, characterized in that, In step S6, the ingredients and flavoring are as follows: prepare the sea cucumber and broth in a mass ratio of 1: (3.5-4), place the sea cucumber in the broth, then add 7% of the broth mass of braised sauce, 7% of abalone juice, and 1.5-1.7% of edible salt, and keep warm at 50-55° C. for 2 hours.
3. A method for delaying the degradation of sea cucumber protein according to claim 1, characterized in that, In step S6, the packaging is carried out using PE bags, with each sea cucumber being placed in a separate bag and vacuum-packed.
4. A method for delaying the degradation of sea cucumber protein according to claim 1, characterized in that, The sterilization conditions in step S6 are sterilization at 100° C. for 20 min and then sterilization at 121° C. for 5 min.
5. A method for delaying the degradation of sea cucumber protein according to claim 1, characterized in that, In step S1, the sea cucumber is selected from Stichopus japonicus, which is cut longitudinally with scissors along the middle of the midline of the abdomen, with a length of 1 / 5 of the body, and the internal organs are squeezed out. The abdominal cavity is then rinsed twice with running water to remove residual internal organ fragments and mucus.
6. A method for delaying the degradation of sea cucumber protein according to claim 1, characterized in that, The cleaning after thawing in step S3 is as follows: put the sea cucumber into a clean and oil-free container, add cold water to completely soak it, change the water every 1 hour, and thaw it in 2-3 hours; after thawing, wash it with running water, cut it longitudinally along the original incision of the abdomen, cut off the sand mouth at the front end with scissors, peel off the white strips in the abdominal cavity, rinse it clean, and avoid damaging the internal tendons.