即食海参加工工艺的研究

传统工艺加工的海参干制品烹调时需要水发,本试验拟解决由于干制品给食用带来的不便,以冷鲜海参作为研发对象,从原料的特性和功能入手,利用海参特殊的营养结构和组分等特点,采用了科学合理的加工技术,对传统的海参加工方法进行了全面的技术改造,通过正交试验对焖煮、浸渍等关键技术的探讨,成功的研制出即食海参间断式加热焖制工艺,且焖制水温为90℃、焖制时间为4 h、循环次数为3次,加工的成品即食海参不但肉质富有弹性、色泽较好、风味独特,而且最大程度地减少了营养成分损失。

Researches on instant sea cucumber processing technology

Because cooking dried sea cucumber with traditional crafts method needs water,we did the experiments intended to solve the inconvenience of dried products to food.Taking the cold fresh sea cucumber as the R D object,studying features and functions from raw materials,using the characteristics of special nutritional structure and component of sea cucumber,adopting scientific and rational processing technology,we transformed comprehensively the traditional sea cucumber processing methods.Through discussion about the orthogonal pairs of stew cooking,dipping and other key technologies,intermittent eat sea cucumber braised heating system developed process was explored successfully.Braised system temperature is 90 ℃,system time is 4 h,and cycle number is three times.The processed meat product not only has good elasticity,good color,unique flavor,and reduces extremely the nutrient component damages.