CN101147602A - Green tea apostichopus japonicus selenka and processing method thereof - Google Patents
Green tea apostichopus japonicus selenka and processing method thereof Download PDFInfo
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- CN101147602A CN101147602A CNA2006100478860A CN200610047886A CN101147602A CN 101147602 A CN101147602 A CN 101147602A CN A2006100478860 A CNA2006100478860 A CN A2006100478860A CN 200610047886 A CN200610047886 A CN 200610047886A CN 101147602 A CN101147602 A CN 101147602A
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- CN
- China
- Prior art keywords
- tea
- green tea
- solution
- apostichopus japonicus
- japonicus selenka
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Links
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 63
- 235000009569 green tea Nutrition 0.000 title claims abstract description 31
- 241000965254 Apostichopus japonicus Species 0.000 title claims description 22
- 238000003672 processing method Methods 0.000 title abstract description 6
- 241000251511 Holothuroidea Species 0.000 claims abstract description 38
- 235000013616 tea Nutrition 0.000 claims abstract description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 235000006468 Thea sinensis Nutrition 0.000 claims abstract description 12
- 235000020333 oolong tea Nutrition 0.000 claims abstract description 12
- 210000001835 viscera Anatomy 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 4
- 240000008067 Cucumis sativus Species 0.000 claims description 3
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 210000003205 muscle Anatomy 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 abstract description 3
- 238000002360 preparation method Methods 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 17
- 235000016709 nutrition Nutrition 0.000 description 8
- 238000002372 labelling Methods 0.000 description 7
- 238000000034 method Methods 0.000 description 5
- 239000000203 mixture Substances 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 230000001256 tonic effect Effects 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 229910052785 arsenic Inorganic materials 0.000 description 1
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 1
- 230000002358 autolytic effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 239000013535 sea water Substances 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention discloses a green tea sea cucumber. It has a tea solution whose pH value is 8-11, in said tea solution a cooked sea cucumber is soaked. The described tea solution is a mixed tea solution made up by using green tea and oolong tea through acertain preparation process. Its processing method includes the following steps: using fresh sea cucumber, dressing, cleaning and cooking; using green tea and oolong tea, adding water and utilizing them to prepare tea solution, regulating pH value of said tea solution to 8-11, mixing cooked sea cucumber with tea solution and packaging so as to obtain the invented product.
Description
Technical field:
The present invention relates to a kind of cucumber product and processing method thereof, especially a kind of sea cucumber self-dissolving, maintenance sea cucumber nature shape, assurance sea cucumber nutrient composition of can preventing do not run off, has both again simultaneously the green tea apostichopus japonicus selenka and the processing method thereof of tealeaves nutritional labeling, instant.
Background technology:
Sea cucumber especially apostichopus japonicus selenka is the healthy food of rare in the world high protein, low fat, low sugar, no cholesterol, and people have been described as sea cucumber first of the eight delicacies, as after being ill, postpartum etc. first-selected tonic; On the dining table, people also with sea cucumber as the delicacies that receives honored guests.Though bright sea cucumber delicious flavour and nutritional labeling height, it contains autolytic enzyme, can dissolve gradually after leaving seawater, is difficult to preserve, so the sea cucumber that we ate mostly is dry product now.The preparation method of dry product be with the work sea cucumber after boiling water boils twice, again through salt marsh, ash mix, multiple working procedure such as airing Cheng Gan, make the nutritional labeling of sea cucumber itself lose bigger.Dried sea-cucumber must pass through the process that water is sent out when edible in addition, and waterishlogged Stichopus japonicus not only bothers, and equally also exists the problem of nutrient loss; In order to solve the existing problem of dried sea-cucumber, people have invented many technical schemes, are that 98114028 " nutritive sea cucumber beverage ", the patent No. are that 98113896 " beche-de-mer capsules " and the patent No. are 01114000 " holothurian freeze-dried powder " or the like as the patent No..Though these technical schemes can keep the nutritional labeling of sea cucumber itself preferably, made things convenient for after being ill, postpartum, these products but changed the original apperance of sea cucumber with the people of sea cucumber as tonic.
The present invention is in order to solve existing in prior technology the problems referred to above, provide a kind of and can prevent the sea cucumber self-dissolving, keep sea cucumber nature shape, guarantee that the sea cucumber nutrient composition does not run off, and has both the green tea apostichopus japonicus selenka and the processing method thereof of tealeaves nutritional labeling, instant simultaneously again.
Technical solution of the present invention is: a kind of green tea apostichopus japonicus selenka, it is 8～11 tea solution that pH value is arranged, soak in the tea solution ripe apostichopus japonicus selenka is arranged, described tea solution is the tea solution that green tea, oolong tea mix, and the percentage that green tea, oolong tea raw material account for the tealeaves gross weight respectively is 48～52%, 48～52%.
It is the green tea of tea solution weight 0.5～2% that weight is arranged in the described tea solution.
A kind of production method of green tea apostichopus japonicus selenka is characterized in that having the following steps:
A. bright apostichopus japonicus selenka removed internal organ, clean, standby after boiling;
B. get green tea, oolong tea adds water and makes tea solution, adjusts pH value to 8～11 of tea solution, the percentage that green tea, oolong tea raw material account for the tealeaves gross weight respectively is 48～52%, 48～52%.
C. ripe apostichopus japonicus selenka is mixed, packs with tea solution.
Described a step is that bright apostichopus japonicus selenka is removed internal organ, cleans, poach, takes off in the warm water that muscle is placed on 40～50 ℃ and soaked 30～42 hours, and is stored refrigerated standby.
The weight ratio of described tealeaves and water is 5～10: 990～995, and heating under high pressure.
Also be added with the green tea that weight is tea solution weight 0.5～2% in the described c step.
The present invention is in the mixed solution of the sea cucumber of will the boil green tea that is immersed in PH8～11, oolong tea, compared with prior art has following advantage:
1. do not destroy the original nutritional labeling of sea cucumber and keep the original shape of natural sea cucumber, under the prerequisite that guarantees nutrition, can allow people be clear that the quality of sea cucumber, satisfied people's vision requirement;
2. the materials such as Tea Polyphenols in green tea, the oolong tea solution act on sea cucumber, and it is rotten to suppress in the sea cucumber high protein, has prolonged the pot-life of sea cucumber, and need not to add any chemical preservative;
3. the nutritional labeling acting in conjunction in tealeaves and the sea cucumber is more conducive to health in human body;
4. avoid the foaming various complicated procedures of forming of sea cucumber and instant;
5. enriched the kind of cucumber product.
The specific embodiment:
Embodiment 1:
A. with back or the vertical a bite of opening of belly of bright apostichopus japonicus selenka, take out internal organ, get express developed, whole cleaning process will be carried out under the condition of not having oil, after cleaning sea cucumber is boiled standby;
B. get green tea, oolong, green tea, oolong account for 48～52%, 48～52% of tealeaves gross weight respectively, add water and make tea solution, available distillation or pH value to 8～11 of adding the method adjustment tea solution of water;
C. ripe sea cucumber is mixed, packs with tea solution.
Embodiment 2:
Other is with embodiment 1, and just when the c step, needing to add weight is the green tea of tea solution weight 0.5～2%, can prolong the shelf-life of sea cucumber more.
Embodiment 3:
Other is with embodiment 1 or embodiment 2, and just a step is that bright apostichopus japonicus selenka is removed internal organ, cleans, poach, takes off in the warm water that muscle is placed on 40～50 ℃ and soaked 30～42 hours, and is stored refrigerated standby, more can remove a small amount of harmful substances such as salt in the sea cucumber, arsenic.
Embodiment 4:
Other is with embodiment 1 or embodiment 2 or embodiment 3, be in the described b step weight ratio of tealeaves and water be 5～10: 990～995, under high pressure heating can be made the tea solution of PH8～11 rapidly.
Claims (6)
1. green tea apostichopus japonicus selenka, it is characterized in that: it is 8～11 tea solution that pH value is arranged, soak in the tea solution that ripe apostichopus japonicus selenka, described tea solution are arranged is the tea solution that green tea, oolong tea mix, the percentage that green tea, oolong tea raw material account for the tealeaves gross weight respectively is 48～52%, 48～52%.
2. green tea apostichopus japonicus selenka according to claim 1 is characterized in that: it is the green tea of tea solution weight 0.5～2% that weight is arranged in the described tea solution.
3. the production method of a green tea apostichopus japonicus selenka is characterized in that having the following steps:
A. bright apostichopus japonicus selenka removed internal organ, clean, standby after boiling;
B. get green tea, oolong tea adds water and makes tea solution, adjusts pH value to 8～11 of tea solution, the percentage that green tea, oolong tea raw material account for the tealeaves gross weight respectively is 48～52%, 48～52%.
C. ripe sea cucumber is mixed, packs with tea solution.
4. the production method of green tea apostichopus japonicus selenka according to claim 3 is characterized in that described a step is that bright apostichopus japonicus selenka is removed internal organ, cleans, poach, takes off in the warm water that muscle is placed on 40～50 ℃ and soaked 30～42 hours, and is stored refrigerated standby.
5. the production method of cucumber product according to claim 4, the weight ratio that it is characterized in that tealeaves and water is 5～10: 990～995, heating under high pressure.
6. the production method of green tea apostichopus japonicus selenka according to claim 5 is characterized in that also being added with in the described c step green tea that weight is tea solution weight 0.5～2%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100478860A CN101147602A (en) | 2006-09-22 | 2006-09-22 | Green tea apostichopus japonicus selenka and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100478860A CN101147602A (en) | 2006-09-22 | 2006-09-22 | Green tea apostichopus japonicus selenka and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101147602A true CN101147602A (en) | 2008-03-26 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2006100478860A Pending CN101147602A (en) | 2006-09-22 | 2006-09-22 | Green tea apostichopus japonicus selenka and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101147602A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103918848A (en) * | 2014-05-05 | 2014-07-16 | 青岛崂好人海洋生物技术有限公司 | Preparation method for natural biological sea cucumber health-care tea |
| CN105053206A (en) * | 2015-08-04 | 2015-11-18 | 大连棒棰岛海产股份有限公司 | Sea cucumber milky tea |
| CN105265940A (en) * | 2015-03-11 | 2016-01-27 | 中国海洋大学 | High-temperature high-pressure sea cucumbers stable for storage and preparation method thereof |
| CN109527066A (en) * | 2018-12-28 | 2019-03-29 | 大连工业大学 | A kind of sea cucumber self-dissolving inhibitor and its preparation method and application |
| CN111772121A (en) * | 2020-06-29 | 2020-10-16 | 海南大学 | A kind of method for removing the fishy smell of sea cucumber |
| CN116458542A (en) * | 2023-03-23 | 2023-07-21 | 大连工业大学 | A kind of algal polyphenol extract capable of inhibiting sea cucumber autolysis and its preparation method and application |
-
2006
- 2006-09-22 CN CNA2006100478860A patent/CN101147602A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103918848A (en) * | 2014-05-05 | 2014-07-16 | 青岛崂好人海洋生物技术有限公司 | Preparation method for natural biological sea cucumber health-care tea |
| CN105265940A (en) * | 2015-03-11 | 2016-01-27 | 中国海洋大学 | High-temperature high-pressure sea cucumbers stable for storage and preparation method thereof |
| CN105053206A (en) * | 2015-08-04 | 2015-11-18 | 大连棒棰岛海产股份有限公司 | Sea cucumber milky tea |
| CN109527066A (en) * | 2018-12-28 | 2019-03-29 | 大连工业大学 | A kind of sea cucumber self-dissolving inhibitor and its preparation method and application |
| CN111772121A (en) * | 2020-06-29 | 2020-10-16 | 海南大学 | A kind of method for removing the fishy smell of sea cucumber |
| CN116458542A (en) * | 2023-03-23 | 2023-07-21 | 大连工业大学 | A kind of algal polyphenol extract capable of inhibiting sea cucumber autolysis and its preparation method and application |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20080326 |