| 干海参水发工艺的研究 |
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| 引用本文： | 刘淇,曹荣,王联珠,殷邦忠.干海参水发工艺的研究[J].农产品加工．学刊,2010(11). |
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| 作者姓名： | 刘淇 曹荣 王联珠 殷邦忠 |
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| 作者单位： | 中国水产科学研究院黄海水产研究所国家海参加工技术研发分中心; |
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| 基金项目： | 中央级公益性科研院所专项资金项目(2008-GY-08) |
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| 摘 要： | 以干海参(刺参)为原料,研究了涨发过程中水质、温度、海参纵肌,以及食用油对干海参涨发效果的影响。结果表明,蒸馏水最适宜作为干海参的涨发用水;使用氢氧化钠和碳酸钠并不能增加海参的涨发倍数;用冰水混合物作为泡发用水和剥离海参纵肌,可提高海参的涨发倍数;食用油对干海参的涨发效果没有显著影响。干海参的最佳水发工艺为,将干海参在室温自来水中浸泡1～2d,剖开、去除嘴部石灰质,清洗干净,剥离纵肌;然后将海参放入煮沸的自来水中,大火煮沸,小火保持沸腾30～50min(根据海参软硬程度);冷却后加入冰水混合物,放入0～5℃冷藏箱中,24h后用蒸馏水煮沸10～20min,冷却后加入冰水混合物,放入0～5℃冷藏箱中。重复上述操作至海参完全涨发为止。
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| 关 键 词： | 干海参 水发工艺 蒸馏水 |
Effect of Soaking Parameters on Dried Sea Cucumber Processing |
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| Liu Qi,Cao Rong,Wang Lianzhu,Yin Bangzhong.Effect of Soaking Parameters on Dried Sea Cucumber Processing[J].Nongchanpin Jlagong.Xuekan,2010(11). |
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| Authors: | Liu Qi Cao Rong Wang Lianzhu Yin Bangzhong |
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| Institution: | Liu Qi,Cao Rong,Wang Lianzhu,Yin Bangzhong(Yellow Sea Fishery Research Institute,Chinese Academy of Fishery Sciences,National R&D Branch Center for Sea Cucumber Processing,Qingdao,Shandong 266071,China) |
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| Abstract: | The effect of water quality,temperature,muscle disposing and cooking oil on the soaking process of dried sea cucumber was studied.The results showed that distilled water was optimum in soaking process,while sodium hydroxide and sodium carbonate could not heighten the soaking effect.Ice water and muscle disposing could significantly improve the soaking results.Cooking oil showed no significant effect on the soaking outcome.The optimum soaking parameters were as follows:soaking dried sea cucumber in water at ... |
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| Keywords: | dried sea cucumber soaking technique distilled water |
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