海参的干制技术及其研究进展

海参是归属于无脊椎动物棘皮动物门(Echinodermata)的无脊椎动物,截止目前已发现海参体内含有50多种对人体生理活动有益的营养成分,具有极高的食疗价值,是珍贵的海产美味。但海参离开海水会自溶,所以必须尽快加工以便流通。市场上流通的海参大多是干制品,所采用的干燥脱水方法主要还是传统的蒸煮、挂盐、晾晒等手段,急需新型的干燥脱水加工技术。本文介绍了当前利用现代食品加工手段来干燥海参的方法以及相关的研究进展,指出了海参干燥技术的发展方向。 

Research progress of dry-cure technology of sea cucumber

The sea cucumber is an invertebrate animal living in sea water belonging to the phylum Echinodermata.Up to now,more than 50 kinds of nutrition contents had been found in the sea cucumber.Sea cucumber is looked on as a delicious and expense dish for its high nutrition and tonic function.There are many valuable active components in the sea cucumber.The sea cucumber can autolyze after leaving sea water,it is difficult to preserve and transport.As a result,most of the fresh sea cucumber all over the world is processed to dehydrated product.Up to now,most of sea cucumbers are dehydrated by traditional techniques which need to add salt,boil again and again and expose to solar radiation.In this paper,some new drying methods of sea cucumbers were introduced and the development direction of the drying technology was also shown.