有谁有关于海参加工的英文文献,并且有中文翻译,要准确。
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发布时间：2024-09-28 20:41
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时间：2024-12-12 05:40
Beche-de-mer
This proct used in gourmet soups or other delicacy chinese dishes. It is the most common proct made from sea cucumber. Price paid for the beche-de-mer varies greatly depending on the species of sea cucumber used and the care given ring processing. The best species are large and the body walls are thick.
Factors that may influence the quality of the proct ring processing are :
The sea cucumber takes a long time to die and the body disintegrates before death. It should be killed instantly by immersion in boiling seawater to preserve its wholesomeness.
Scum from fine mud and debris on its body wall have to be removed without loosing the nutritive matter of the body wall. Partial decomposition or softening of the outer wall facilitates removal of scum.
Handling
Efficient handling practices are important to maintain cleanliness and hygiene on board, rece losses ring processing and improve the market value of the proct.
As soon as the sea cucumber is hauled up on board, a 2–3 cm slit is made near the cloaca. Pressing the body wall near the oral region facilitate rapid evisceration of gut and entrails. Any water that may remain inside the body is also squeezed out.
Plastic containers with a smooth interior are suitable for holding sea cucumber on board. The use of ice is not recommended because the body wall of the sea cucumber may damage. To prolong holding time ring transportation, seawater is changed every 12 hours.
Gutting
The first step in preparing tripang is gutting of the sea cucumber. The incision for gutting is usually made on the ventral side of the animal starting at the anus and going halfway to the anterior end of the sea cucumber. The opening makes it possible to thoroughly clean the inside cavity. Careful gutting is essential because of the gut is normally filled with mud or sand. The imperfect removal of a mud-filled intestine greatly reces the value of the proct. Some species eviscerate eventually ring handling, but to obtain the best proct, even these species should be hand-gutted.
Cooking
After cleaning, the sea cucumbers are sorted by size and boiled for 10 mins to 1-½ hrs. Large specimens might take longer cooking time. Boiling serves several purposes besides tenderizing the meat. Firstly it kills micro-organisms which would cause spoilage before drying could be completed. Secondly, boiling contract the sea cucumber to the desirable thickening of the body wall. Thirdly boiling reces the free water in the tissues, thereby speeding drying process. Fourthly boiling may rece the amount of toxin in toxic species, and the finished proct will be less salty.
When thoroughly cooked, the sea cucumber give out a characteristic cooked odor. Overcooking may cause the sea cucumber to blister and become porous like sponge. During cooking, the shape of the sea cucumber should not deform. If the animals bloat up e to expanding air in the body cavity, they should be pierced to release the air. During cooling process, the bodies should be straightened. Cooking is achieved when the animals have attained a blubber-like form. They bounce like a ball when dropped on the floor.
The skin of sea cucumbers contains tiny calcarious deposits. In certain species limy grains are abundant. it becomes chalk-like deposits when dried. This pigments have to be removed to improve its market value. Some processors remove the skin. In some species the skin comes off easily after the first cooking. Removal of the outer layer skin can also be facilitated by burying the cooked sea cucumber for 12–18 hrs in moist sand. By action of bacteria the outer layer containing the chalky spicules are decomposed. It peels off easily when touched leaving a pasty material on the hand. A brush is also may use to clean the outer skin. In Southeast Sulawesi, the sea cucumber is mixed thoroughly with papaya leaves. The acid from the papaya leaves will remove the limy grain. The sea cucumber at this stage is normally cylindrical in shape, rubber-like, wrinkled and ash grey in color.
The sea cucumber is then washed, rinsed and reboiled in seawater for 30–45 minutes. All remnants of bacteria that decomposed the outer layer are killed.
Drying
Drying on the ground makes inferior proct because drying process is slow and not stay clean. To make a good quality of the beche-de-mer, the proct should dry on platforms off the ground or in driers. This does not only give a consistent results, but speeds drying and permits processing ring inclement weather.
After boiling, cleaning and reboiling, the sea cucumbers are spreaded on drying platforms or wire mesh trays. It may take from one to three weeks for sun dry. Drying rate depends on thickness of the body walls, the surface area exposed, the temperature, and relative humidity. Percentage losses of weight and moisture content of sea cucumber ring drying process is given in Table 10.
In Japan the proct are roasted at 70 C before drying. Smoke driers could be made using and galvanizes sheet in which trays of sea cucumbers are arranged in vertical rows above drier. This is usually a 200-liter drum kept horizontally, with wood-fire, all housed in side and enclosure.
The sea cucumbers are dried until they appear brittle, having a water content of 8–10 per cent. Dried sea cucumber can be stored for years. However, since the dried sea cucumber tend to reabsorb water easily, it needs to be re-dried periodically to prevent spoilage.
Packing
On completion of processing, the proct is graded on the basis of length, appearance, odor and weight per kg. Packing materials are copra sacks, jute-hessian sacks and plastic bags. To avoid the re-drying, the vacuum pack may be a necessity.
The good quality of proct should have uniform, non-distorted shapes. It should be hard and dry, a moisture content allow up to 20–30 per cent. The proct should have a pleasing odor and be free of dirt.
参考资料：http://www.fao.org/DOCREP/FIELD/003/AC869E/AC869E11.htm
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时间：2024-12-12 05:40
这里有三篇PDF文献~~希望对LZ有帮助！
