CN117322591A - Preparation method of normal-temperature fresh stewed sea cucumber with long shelf life - Google Patents
Preparation method of normal-temperature fresh stewed sea cucumber with long shelf life Download PDFInfo
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- CN117322591A CN117322591A CN202311437753.4A CN202311437753A CN117322591A CN 117322591 A CN117322591 A CN 117322591A CN 202311437753 A CN202311437753 A CN 202311437753A CN 117322591 A CN117322591 A CN 117322591A
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- 238000004132 cross linking Methods 0.000 claims abstract description 18
- RQFQJYYMBWVMQG-IXDPLRRUSA-N chitotriose Chemical compound O[C@@H]1[C@@H](N)[C@H](O)O[C@H](CO)[C@H]1O[C@H]1[C@H](N)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)N)[C@@H](CO)O1 RQFQJYYMBWVMQG-IXDPLRRUSA-N 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
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- 238000007789 sealing Methods 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 7
- 239000008213 purified water Substances 0.000 claims description 7
- -1 compound ion polysaccharide Chemical class 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 210000000988 bone and bone Anatomy 0.000 claims description 3
- 150000001875 compounds Chemical class 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
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- 150000004676 glycans Chemical class 0.000 abstract description 3
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- 235000013305 food Nutrition 0.000 description 5
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- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 3
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- 102000004169 proteins and genes Human genes 0.000 description 3
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- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 2
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- GRLPQNLYRHEGIJ-UHFFFAOYSA-J potassium aluminium sulfate Chemical compound [Al+3].[K+].[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O GRLPQNLYRHEGIJ-UHFFFAOYSA-J 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- VXZBYIWNGKSFOJ-UHFFFAOYSA-N 2-[4-[5-(2,3-dihydro-1H-inden-2-ylamino)pyrazin-2-yl]pyrazol-1-yl]-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC=1N=CC(=NC=1)C=1C=NN(C=1)CC(=O)N1CC2=C(CC1)NN=N2 VXZBYIWNGKSFOJ-UHFFFAOYSA-N 0.000 description 1
- WTFUTSCZYYCBAY-SXBRIOAWSA-N 6-[(E)-C-[[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]methyl]-N-hydroxycarbonimidoyl]-3H-1,3-benzoxazol-2-one Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)C/C(=N/O)/C1=CC2=C(NC(O2)=O)C=C1 WTFUTSCZYYCBAY-SXBRIOAWSA-N 0.000 description 1
- DFGKGUXTPFWHIX-UHFFFAOYSA-N 6-[2-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]acetyl]-3H-1,3-benzoxazol-2-one Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)CC(=O)C1=CC2=C(NC(O2)=O)C=C1 DFGKGUXTPFWHIX-UHFFFAOYSA-N 0.000 description 1
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- 241000195493 Cryptophyta Species 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 102000003886 Glycoproteins Human genes 0.000 description 1
- 108090000288 Glycoproteins Proteins 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 208000036626 Mental retardation Diseases 0.000 description 1
- MKYBYDHXWVHEJW-UHFFFAOYSA-N N-[1-oxo-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propan-2-yl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(C(C)NC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 MKYBYDHXWVHEJW-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
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- 229940037003 alum Drugs 0.000 description 1
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- 239000003153 chemical reaction reagent Substances 0.000 description 1
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- 238000010411 cooking Methods 0.000 description 1
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- 238000009501 film coating Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
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- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 239000003094 microcapsule Substances 0.000 description 1
- 239000004005 microsphere Substances 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- HOGDNTQCSIKEEV-UHFFFAOYSA-N n'-hydroxybutanediamide Chemical compound NC(=O)CCC(=O)NO HOGDNTQCSIKEEV-UHFFFAOYSA-N 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920000867 polyelectrolyte Polymers 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
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- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
- A23B4/22—Microorganisms; Enzymes; Antibiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Marine Sciences & Fisheries (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a preparation method of a normal-temperature fresh stewed sea cucumber with a long shelf life, which belongs to the technical field of instant sea cucumbers and comprises the following steps: s1, taking salted sea cucumbers as raw materials, refrigerating, presoaking for 4 hours, removing sand nozzles, and cleaning; s2, mixing konjaku flour and chitosan oligosaccharide according to the mass ratio of (1-5) to form a composite ionic polysaccharide system, and soaking sea cucumber in the composite ionic polysaccharide system under the refrigerating condition of 4 ℃ for embedding; s3, flushing with flowing water; s4, placing the sea cucumber into a TG enzyme solution, and crosslinking at constant temperature; s5, flushing with flowing water; s6, seasoning stewing: sea cucumber and seasoned soup are mixed according to the following ratio of 1: fully mixing the components in the proportion of (1-10), heating to 100 ℃ within 20-40min, maintaining for 5-20min, and then carrying out gradient cooling at 2 ℃/min until the temperature reaches the room temperature; s7, packaging; s8, sterilizing and warehousing. The normal-temperature fresh stewed sea cucumber produced by the preparation method can be stored for 3 months at 37 ℃ without quality change, and the shape and Q elasticity are still kept very good; can be stored for 6 months at normal temperature.
Description
Technical Field
The invention belongs to the technical field of instant sea cucumbers, and relates to a preparation method of a normal-temperature fresh stewed sea cucumber with a long shelf life.
Background
Sea cucumber is a marine product which is most popular with people, and is listed as a tonic-free medicament as early as in the classic of traditional Chinese medicine in the Qing dynasty, ben Cao gang mu Shi Yi. Sea cucumber is rich in protein, amino acid, vitamins, mineral elements and other nutritious components, so that it has the functions of resisting tumor, resisting fatigue, preventing and treating atherosclerosis, enhancing immunity, etc. However, the sea cucumber products have the difficulty that fresh sea cucumbers are self-dissolved after being stored for a few hours at normal temperature, the sea cucumbers subjected to commercial can heat sterilization and microwave sterilization also have the self-dissolving phenomenon, the soaking time of dried sea cucumbers is long, the soaking degree is difficult to master, the difficulty of cooking the sea cucumbers in common families is high, and the frozen instant sea cucumbers need to be thawed before being eaten, cannot be opened immediately, and cause inconvenient eating for consumers. The sea cucumber products in the market at present mainly take the forms of dried sea cucumber, quick-frozen instant sea cucumber, sea cucumber nutritional oral liquid, sea cucumber medicinal liquor and the like, and the seasoned sea cucumber products stored at normal temperature are not yet sold in the market.
Chinese patent publication No. CN102823895A discloses a method for manufacturing a normal-temperature instant sea cucumber soft can, which comprises the following steps: aluminum potassium sulfate, alum, contains aluminum, so it is very toxic. Aluminum itself is easily accumulated in human body, for example, in brain, kidney, liver, spleen and other organs, if deposition occurs in brain, senile dementia, hypomnesis, mental retardation and other symptoms are easily caused, and for food industry, aluminum limitation in China makes alum forbidden in food production. Therefore, the scheme of the patent does not have safety and production practicability.
Equipment and method for manufacturing normal-temperature instant sea cucumber soft cans with Chinese patent publication number of CN 113287726A: the invention patent still adopts aluminum potassium sulfate as film coating agent, and has no production practicality and safety.
Chinese patent publication No. CN114532499a discloses an instant sea cucumber with good storage stability: adopts celery juice and cucumber juice to crosslink sea cucumber, and simultaneously carries out gradient cooling. The proposal has the advantages of delicate flavor, high taste and sensory acceptability, no fishy smell, no astringency, high elasticity and good chewing property, and greatly improves the competitiveness of the product. However, in the actual production process, the flavor of sea cucumbers is greatly limited, and a large amount of celery and cucumber residues generated in industrial production need to be treated.
Chinese patent publication No. CN115486523a discloses a normal temperature preservation processing method of a nutritional seasoning instant sea cucumber: the carbodiimide and the N-hydroxysuccinamide are used as chemical reagents commonly used in the chemical industry and cannot be used in foods, so the technical scheme lacks production practicability.
Chinese patent publication No. CN101773260A discloses a method for preparing instant sea cucumber with stable collagen: chitosan can be used as a food additive, but it is clearly specified in GB 2760 that chitosan cannot be used in aquatic products, so that the present solution does not have production practicality.
Disclosure of Invention
Aiming at the pursuit and the requirement of consumers on higher levels of high-end nourishment, the invention aims at designing a novel high-end fresh stewed sea cucumber product which can be stored for a long time under the normal temperature condition and is really instant. The development of the product refers to the microcapsule form, the sea is regarded as tiny particles, namely core materials, and the embedding medium which is healthy and suitable for food and aquatic products is selected as wall materials to wrap the sea cucumber, so that the effect of long shelf life can be achieved, and meanwhile, the complete sea cucumber shape is reserved.
The invention adopts the technical scheme for realizing the purpose:
a preparation method of a normal-temperature fresh stewed sea cucumber with long shelf life comprises the following steps:
s1, raw material pretreatment: taking salted sea cucumbers as raw materials, refrigerating, pre-soaking for 4 hours, removing sand nozzles, and cleaning;
s2, embedding at low temperature: mixing konjaku flour and chitosan oligosaccharide according to the mass ratio of (1-5) to form a compound ion polysaccharide system, soaking sea cucumber in the compound ion polysaccharide system under the refrigerating condition of 4 ℃ for 18-36h;
s3, flushing with flowing water: fishing out the sea cucumber, flushing the sea cucumber by flowing purified water, and flushing the condensate on the surface;
s4, constant-temperature crosslinking: placing sea cucumber into TG enzyme solution with mass concentration of 1% -10%, maintaining the cross-linking temperature at 25-60 ℃ and cross-linking time for 4-12h;
s5, flushing with flowing water: fishing out the sea cucumber, flushing the sea cucumber by flowing purified water, and flushing the surface for later use;
s6, seasoning stewing: sea cucumber and seasoned soup are mixed according to the following ratio of 1: fully mixing the components in the mass ratio of (1-10), heating to 100 ℃ within 20-40min, maintaining for 5-20min, and then carrying out gradient cooling at 2 ℃/min until the temperature reaches the room temperature;
s7, packaging: sealing the stewed sea cucumber by a film sealing device;
s8, sterilizing and warehousing: and (3) using a high-pressure steam sterilization tank, sterilizing the packaged sea cucumbers at 121-135 ℃ for 10-30min, and warehousing and storing the sterilized products.
Further, in the step S6, the seasoning soup is prepared by decocting bone soup, wherein the salt content is 0.5-5% by mass, and the mass concentration of the compound seasoning or spice is 0.5-5%.
In step S7, the stewed sea cucumber is subjected to a sealing treatment in a heat sealing mode by a customized film sealing device.
The invention has the beneficial effects that:
the normal-temperature fresh stewed sea cucumber produced by the preparation method can be stored for 3 months at 37 ℃ without quality change, and the shape and Q elasticity are still kept very good; can be stored for 6 months at normal temperature. The blank group has more water after being stored for 2 days at 37 ℃ and has changed water after 7 days.
The konjaku flour and the chitosan oligosaccharide can form a multi-layer membrane structure or a microsphere structure after being compounded, is a polyelectrolyte compound system with high stability, can wrap collagen in sea cucumber body walls, and can form macromolecular glycoprotein by crosslinking of partial polysaccharides and proteins in the process. And then, TG enzyme treatment is adopted, lysine molecules can be crosslinked to protein macromolecules, and the food structure is protected from being damaged in various processing processes, so that the effect of prolonging the shelf life is achieved.
Drawings
FIG. 1 is a graph showing the storage stability of comparative example 1 at 37℃for 2 days.
FIG. 2 is a graph showing the change in storage stability at 37℃of the product of example 1 of the present invention.
FIG. 3 is a graph showing the change in storage stability at 37℃of the product of example 2 of the present invention.
FIG. 4 is a graph showing the change in storage stability at 37℃of the product of example 3 of the present invention.
FIG. 5 is a graph showing the change in storage stability at 37℃of the product of example 4 of the present invention.
FIG. 6 is a graph showing the change in storage stability at 37℃of the product of example 5 of the present invention.
FIG. 7 is a graph showing the change in storage stability at 37℃of the product of example 6 of the present invention.
FIG. 8 is a graph showing the change in storage stability at 37℃of the product of example 7 of the present invention.
FIG. 9 is a graph showing the change in storage stability at 37℃of the product of example 8 of the present invention.
FIG. 10 is a graph showing the change in storage stability at 37℃of the product of example 9 of the present invention.
Detailed Description
The invention will now be described in detail with reference to the drawings and specific examples. It will be apparent that the described embodiments are some, but not all, embodiments of the invention. All other embodiments, which can be made by those skilled in the art based on the embodiments of the present invention without making any inventive effort, shall fall within the scope of the present invention.
Example 1
A preparation method of a normal-temperature fresh stewed sea cucumber with long shelf life comprises the following steps:
s1, raw material pretreatment: selecting 20 salted sea cucumbers, refrigerating, pre-soaking for 4 hours, removing sand nozzles, and cleaning;
s2, embedding at low temperature: mixing konjaku flour and chitosan oligosaccharide according to a mass ratio of 1:5 to form a compound ion polysaccharide system, soaking sea cucumber in the compound ion polysaccharide system under the refrigerating condition of 4 ℃ for embedding time of 18 hours;
s3, flushing with flowing water: fishing out the sea cucumber, flushing the sea cucumber by flowing purified water, and flushing the condensate on the surface;
s4, constant-temperature crosslinking: placing sea cucumber into TG enzyme solution with mass concentration of 1%, maintaining the crosslinking temperature at 25 ℃ and the crosslinking time for 4h;
s5, flushing with flowing water: fishing out the sea cucumber, flushing the sea cucumber by flowing purified water, and flushing the surface for later use;
s6, seasoning stewing: sea cucumber and seasoned soup are mixed according to the following ratio of 1:1, heating to 100 ℃ within 20min, maintaining for 20min, and then carrying out gradient cooling at 2 ℃/min until the temperature reaches the room temperature, wherein the seasoning soup is prepared by decocting bone soup, the salt content is 0.5% -5%, and the spice is 0.5% -5%;
s7, packaging: the stewed sea cucumber is subjected to sealing treatment in a heat sealing mode through film sealing equipment;
s8, sterilizing and warehousing: and (3) sterilizing the packaged sea cucumbers by using a high-pressure steam sterilization tank at 121 ℃ for 15min, and warehousing and storing the sterilized products.
Example 2
The difference from example 1 is that: the konjaku flour is adopted: chitosan oligosaccharide = 1:5, embedding 24h,1% TG enzyme, crosslinking at 25 ℃ for 4h.
Example 3
The difference from example 1 is that: the konjaku flour is adopted: chitosan oligosaccharide = 1:5, embedding 36h,1% TG enzyme, crosslinking at 25 ℃ for 4h.
Example 4
The difference from example 1 is that: the konjaku flour is adopted: chitosan oligosaccharide = 2:3, embedding 18h,5% TG enzyme, crosslinking at 25 ℃ for 8h.
Example 5
The difference from example 1 is that: the konjaku flour is adopted: chitosan oligosaccharide = 2:3, embedding 24h,5% TG enzyme, crosslinking at 25 ℃ for 8h.
Example 6
The difference from example 1 is that: the konjaku flour is adopted: chitosan oligosaccharide = 2:3, embedding 36h,5% TG enzyme, crosslinking at 25 ℃ for 8h.
Example 7
The difference from example 1 is that: the konjaku flour is adopted: chitosan oligosaccharide = 5:1, embedding 18h,10% TG enzyme, crosslinking at 25 ℃ for 12h.
Example 8
The difference from example 1 is that: the konjaku flour is adopted: chitosan oligosaccharide = 5:1, embedding 24h,10% TG enzyme, crosslinking at 25 ℃ for 12h.
Example 9
The difference from example 1 is that: the konjaku flour is adopted: chitosan oligosaccharide = 5:1, embedding 36h,10% TG enzyme, crosslinking at 25 ℃ for 12h.
Comparative example 1
Steps S2-S5 were changed to purified water reservoir soaking and the remaining steps were identical to example 1.
Comparative example 2
In step S2, sea algae sugar: chitosan oligosaccharide = 1:5, the remaining steps are identical to example 1.
Comparative example 3
Pectin in step S2: chitosan oligosaccharide = 1:5, the remaining steps are identical to example 1.
Comparative example 4
Gelatin in step S4: chitosan oligosaccharide = 1:5, the remaining steps are identical to example 1.
Comparative example 5
Xanthan gum in step S4: chitosan oligosaccharide = 1:5, the remaining steps are identical to example 1.
2. Performance experiments
1. Sensory flavor of the product
The sensory flavors of the products were divided into 0-5 points, with higher scores providing better flavors, and sensory flavor review forms, see table 1.
TABLE 1
| Overall (L) | Taste and flavor | Color | Flavor of | Mouthfeel of the product | |
| Example 1 | 5 | 4 | 4 | 5 | 5 |
| Example 2 | 4 | 5 | 4 | 4 | 5 |
| Example 3 | 5 | 5 | 4 | 4 | 5 |
| Example 4 | 5 | 5 | 4 | 5 | 5 |
| Example 5 | 4 | 5 | 4 | 5 | 5 |
| Example 6 | 5 | 4 | 5 | 5 | 5 |
| Example 7 | 5 | 4 | 4 | 4 | 5 |
| Example 8 | 4 | 5 | 5 | 4 | 5 |
| Example 9 | 5 | 4 | 5 | 4 | 5 |
| Comparative example 1 | 4 | 3 | 4 | 3 | 4 |
| Comparative example 2 | 4 | 3 | 4 | 4 | 3 |
| Comparative example 3 | 3 | 2 | 4 | 3 | 3 |
| Comparative example 4 | 4 | 4 | 4 | 3 | 3 |
| Comparative example 5 | 3 | 3 | 4 | 3 | 4 |
2. Product properties
The elasticity, cohesiveness, gumminess, chewiness of the product were analyzed and the results are shown in Table 2.
TABLE 2
| Elasticity of | Cohesiveness and cohesiveness | Tackiness of the adhesive | Masticatory properties | |
| Example 1 | 0.997 | 0.977 | 12.978 | 22.976 |
| Example 2 | 0.995 | 0.995 | 13.778 | 21.798 |
| Example 3 | 0.991 | 0.976 | 12.887 | 22.87 |
| Example 4 | 0.979 | 0.979 | 11.792 | 21.954 |
| Example 5 | 0.966 | 0.967 | 11.589 | 23.721 |
| Example 6 | 0.988 | 0.988 | 13.175 | 22.798 |
| Example 7 | 0.977 | 0.977 | 12.113 | 21.419 |
| Example 8 | 0.965 | 0.965 | 11.573 | 21.764 |
| Example 9 | 0.931 | 0.931 | 13.459 | 22.762 |
| Comparative example 1 | 0.989 | 0.879 | 17.085 | 17.084 |
| Comparative example 2 | 0.981 | 0.883 | 17.361 | 17.359 |
| Comparative example 3 | 0.977 | 0.867 | 38.639 | 10.64 |
| Comparative example 4 | 0.952 | 0.869 | 24.854 | 11.859 |
| Comparative example 5 | 0.960 | 0.877 | 23.756 | 11.766 |
Claims (3)
1. The preparation method of the normal-temperature fresh stewed sea cucumber with long shelf life is characterized by comprising the following steps of:
s1, raw material pretreatment: taking salted sea cucumbers as raw materials, refrigerating, pre-soaking for 4 hours, removing sand nozzles, and cleaning;
s2, embedding at low temperature: mixing konjaku flour and chitosan oligosaccharide according to the mass ratio of (1-5) to form a compound ion polysaccharide system, soaking sea cucumber in the compound ion polysaccharide system under the refrigerating condition of 4 ℃ for 18-36h;
s3, flushing with flowing water: fishing out the sea cucumber, flushing the sea cucumber by flowing purified water, and flushing the condensate on the surface;
s4, constant-temperature crosslinking: placing sea cucumber into a TG enzyme solution with the mass concentration of 1% -10%, and keeping the crosslinking temperature at 25-60 ℃ for 4-12h;
s5, flushing with flowing water: fishing out the sea cucumber, flushing the sea cucumber by flowing purified water, and flushing the surface for later use;
s6, seasoning stewing: sea cucumber and seasoned soup are mixed according to the following ratio of 1: fully mixing the components in the mass ratio of (1-10), heating to 100 ℃ within 20-40min, maintaining for 5-20min, and then carrying out gradient cooling at 2 ℃/min until the temperature reaches the room temperature;
s7, packaging: sealing the stewed sea cucumber by a film sealing device;
s8, sterilizing and warehousing: and (3) using a high-pressure steam sterilization tank, sterilizing the packaged sea cucumbers at 121-135 ℃ for 10-30min, and warehousing and storing the sterilized products.
2. The method for preparing the long-shelf-life normal-temperature fresh-stewed sea cucumber according to claim 1, wherein in the step S6, the seasoning soup is prepared by decocting bone soup, the salt content is 0.5-5% by mass, and the compound seasoning or spice is 0.5-5% by mass.
3. The method for preparing the long-shelf-life normal-temperature fresh-stewed sea cucumber according to claim 1, wherein in the step S7, the stewed sea cucumber is subjected to a customized film sealing device and is subjected to a sealing treatment in a heat sealing mode.
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