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CN-122004422-A - Delicious sea cucumber with auxiliary effect of improving sugar metabolism and preparation method thereof

CN122004422ACN 122004422 ACN122004422 ACN 122004422ACN-122004422-A

Abstract

The invention discloses a delicious sea cucumber with an auxiliary effect of improving sugar metabolism and a preparation method thereof, and belongs to the technical field of food processing and functional foods. The preparation method comprises the steps of carrying out low-temperature rehydration, pH cooking under temperature control and low-temperature foaming pretreatment on dried sea cucumbers, carrying out integrated rolling and kneading tenderization on pretreated sea cucumbers in a compound seasoning liquid at low temperature to realize synergy of flavoring, tenderization and pre-curing, carrying out low-temperature soaking flavoring and shaping in a final-taste conditioning liquid containing functional active ingredients, and finally carrying out quick freezing to obtain the product. According to the invention, through the collaborative design of the three-stage process of raw material pretreatment, integration of rolling and kneading tenderization and functional flavoring, the mouthfeel and flavor of the sea cucumber are obviously improved, and meanwhile, effective retention of endogenous active ingredients and targeted reinforcement of exogenous functional factors are realized. The sea cucumber product prepared by the method has tender texture, uniform flavor and quantitative and controllable auxiliary function of improving sugar metabolism, and provides an effective scheme for developing high-quality instant functional sea foods.

Inventors

  • LIN SONGYI
  • SONG JIAHUI
  • LI XINRAN
  • SHEN SIQI
  • GENG QIANG
  • CHEN DONG

Assignees

  • 大连工业大学

Dates

Publication Date
20260512
Application Date
20260122

Claims (10)

  1. 1. The preparation method of the sea cucumber with the auxiliary effect of improving the sugar metabolism is characterized by comprising the following steps of preprocessing raw materials, integrating rolling and kneading tenderization and functional seasoning, optimizing the texture and the flavor, and cooperatively retaining and strengthening the auxiliary effect of improving the sugar metabolism of the sea cucumber, wherein the preparation method comprises the following steps of: S1, preprocessing raw materials, namely rehydrating, boiling and soaking the dried sea cucumbers; s2, integrating rolling and tenderization and seasoning, namely placing the sea cucumber treated in the step 1 and the compound seasoning liquid into rolling and kneading equipment, and rolling and kneading under the low-temperature condition to realize permeation, tissue tenderization and pre-curing of the seasoning liquid under the mechanical action of the sea cucumber; S3, functional flavoring and shaping, namely immersing the sea cucumber treated in the step 2 into a final-flavor conditioning liquid containing functional active ingredients, and carrying out low-temperature soaking; s4, quick-freezing and packaging, namely quick-freezing the sea cucumber obtained in the step 3, and packaging and storing under the freezing condition.
  2. 2. The preparation method of the sea cucumber dry weight-reducing agent according to claim 1, wherein the rehydration in the step S1 is cold water rehydration, specifically, the dried sea cucumber is soaked in water at 0-6 ℃ for 24-96 hours, water is changed every 8-12 hours until the sea cucumber is in a stretched state and has no hard core, and the water consumption is 5-20 times of the dry weight of the sea cucumber.
  3. 3. The preparation method according to claim 1, wherein the cooking in the step S1 is carried out by boiling the rehydrated sea cucumber in boiling water, then adjusting the temperature to 70-85 ℃ and keeping the temperature for cooking for 20-40 minutes, wherein the cooking process is carried out under the condition of pH value of 6.5-7.5, the pH value of the cooking process is adjusted by adding food-grade alkaline agent, and the food-grade alkaline agent comprises sodium bicarbonate and sodium carbonate.
  4. 4. The preparation method according to claim 1, wherein the soaking in step S1 is performed by taking out the boiled sea cucumber, cooling in water at 0-6deg.C, and then continuously soaking for 24-48 hours at 0-6deg.C, and changing water 2-3 times until the sea cucumber reaches the target expansion state and elasticity.
  5. 5. The preparation method of claim 1, wherein the compound seasoning liquid in the step S2 comprises a basic flavor substance, a spice extract and a natural flavoring agent, wherein the basic flavor substance comprises table salt, sucrose and soy sauce, the spice extract comprises star anise, ginger, cinnamon and fennel, and the natural flavoring agent comprises yeast extract and/or seafood enzymatic peptide.
  6. 6. The preparation method of claim 1, wherein in the step S2, the total concentration of basic flavor substances in the compound seasoning liquid is 5% -15%, the total concentration of spice extracts is 0.1% -1%, the total concentration of natural flavoring agents is 0.5% -2%, and the mass ratio of sea cucumbers to the compound seasoning liquid is 1:1-5.
  7. 7. The method according to claim 1, wherein the specific conditions of the tumbling treatment in the step S2 are that the ambient temperature is controlled to be 2-8 ℃, the vacuum degree is 0.05-0.1 MPa, intermittent tumbling is adopted, the total treatment time is 2-5 hours, wherein each time of the intermittent tumbling is 15-25 minutes, the rolling is kept for 20-40 minutes, and the tumbling rotating speed is 3-10 revolutions per minute.
  8. 8. The preparation method of claim 1, wherein the final-taste conditioning liquid in the step S3 comprises a functional active ingredient, a flavor enhancer and a texture stabilizer, wherein the functional active ingredient is at least one selected from chromium yeast, chromium picolinate, mulberry leaf polysaccharide extract and astragaloside IV, the flavor enhancer is flavor nucleotide disodium, the texture stabilizer is sodium alginate, the total concentration of the functional active ingredient in the final-taste conditioning liquid is 0.5% -3.0%, the final concentration of the flavor enhancer is 0.01% -0.1%, the total concentration of the texture stabilizer is 0.5% -3.0%, and the w/v.
  9. 9. The preparation method according to claim 1, wherein the low-temperature soaking condition in the step S3 is that soaking is carried out for 8-16 hours at 2-6 ℃, the pH value of the final-taste conditioning liquid is stabilized between 5.5-6.8, the pH value of the final-taste conditioning liquid is regulated by adding a food-grade acid agent, and the food-grade acid agent comprises acetic acid, citric acid and malic acid.
  10. 10. Sea cucumber prepared by the preparation method according to any one of claims 1-9, characterized in that the sea cucumber has a moisture content of 60% -75%, a texture hardness of 1000-2500 g, and a sea cucumber polysaccharide content of not less than 300mg and a functional chromium element content of 10-50 μg per 100g of product.

Description

Delicious sea cucumber with auxiliary effect of improving sugar metabolism and preparation method thereof Technical Field The invention belongs to the technical field of food processing and functional foods, in particular relates to a delicious sea cucumber with an auxiliary effect of improving sugar metabolism and a preparation method thereof, and particularly relates to a preparation method of an instant sea cucumber with the auxiliary effect of improving the sugar metabolism, which is characterized by realizing excellent mouthfeel of a product and quantitatively retaining and strengthening the product through a synergistic process design. Background Sea cucumber is a precious seafood with high protein, low fat, rich in bioactive substances such as sea cucumber polysaccharide, saponin and the like, and conventionally is considered to have various health benefits. With the growing demand of consumers for healthy foods, instant sea cucumber products are increasingly popular for their convenience. However, the existing production process of instant sea cucumber products still has a plurality of bottlenecks, which limit the development of the instant sea cucumber products to the high-quality and functional directions: First, conventional processing results in substantial loss of functional ingredients. In the rehydration and boiling processes of the dried sea cucumbers, long-time high-temperature treatment is usually adopted, which can irreversibly destroy the collagen network structure of the sea cucumbers and cause serious dissolution and loss of water-soluble active ingredients such as sea cucumber polysaccharide, saponin and the like. This not only reduces the nutritional and functional value of the sea cucumber, but also makes it difficult for the end product to bear a clear health claim, such as aiding in improving sugar metabolism. Secondly, the taste and flavor are difficult to be compatible. The instant sea cucumber prepared by the conventional process often has the problems of excessively hard texture, laborious chewing or excessively soft and rotten texture and loss of elasticity. Meanwhile, the inherent fishy smell of the sea cucumber is difficult to thoroughly cover, and exogenous seasonings are difficult to uniformly permeate into the dense muscle tissues of the sea cucumber, so that the product is salty outside and light inside and has uneven flavor. Finally, there is a lack of targeted functional enhancement means. Most of the prior art focuses on the foaming rate, shape retention or basic seasoning of sea cucumbers, and systematic process design is carried out from the perspective of 'functional retention' and 'functional enhancement' in a cooperative manner. For example, how to protect endogenous functional components to the greatest extent through accurate control of process parameters (temperature, time and pH) and how to effectively combine exogenous functional components with sea cucumber matrixes through an adding process, so as to realize the health gain effect of 1+1>2, and an effective solution is lacking at present. Therefore, the method for preparing the instant sea cucumber with tender and elastic taste and quantitative controllable auxiliary improvement of the sugar metabolism function has important industrial value and market prospect. Disclosure of Invention The invention aims to overcome the defects of easy loss of functional components, poor taste and flavor, lack of targeting function strengthening means and the like in the existing instant sea cucumber processing technology, and provides a preparation method of delicious sea cucumber with the auxiliary effect of improving sugar metabolism. The method realizes effective retention of endogenous functional components and targeted reinforcement of exogenous functional components while obviously improving the edible quality of the product through the collaborative design and accurate control of the steps of raw material pretreatment, integration of rolling and kneading tenderization and seasoning, functional flavoring and shaping, and the like. The invention provides a preparation method of delicious sea cucumber with auxiliary improvement of sugar metabolism, which integrates rolling tenderization and functional flavoring three-stage processes through raw material pretreatment, and cooperatively maintains and strengthens the auxiliary improvement of sugar metabolism of sea cucumber while optimizing the texture and flavor, and comprises the following steps: S1, preprocessing raw materials, namely rehydrating, boiling and soaking the dried sea cucumbers; s2, integrating rolling and tenderization and seasoning, namely placing the sea cucumber treated in the step 1 and the compound seasoning liquid into rolling and kneading equipment, and rolling and kneading under the low-temperature condition to realize permeation, tissue tenderization and pre-curing of the seasoning liquid under the mechanical action of the sea cucumber; S3, fun