Method for processing sea cucumber soaked in water

Abstract

The present invention discloses a processing method of dried sea cucumber. Said processing method mainly is characterized by that it utilizes a fresh-keeping liquor whose concentration is 0.01-0.1% to treat packaging bag of dried sea cucumber or adopts an irradiation sterilization method to kill the bacteria on the packaging bag so as to prolong the storage time of dried sea cucumber.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for processing water-fried sea cucumbers. Background technique [0002] Sea cucumber is the general term for animals of the class Holothurioider of the phylum Echinodermata. There are 134 species of sea cucumbers that have been identified in my country, accounting for about 14.9% of the total species of sea cucumbers in the world, and there are more than 20 kinds of edible sea cucumbers. Sea cucumber contains ingredients such as collagen, sea cucumber mucopolysaccharide, sea cucumber toxin and minerals, and is the only animal food that does not contain cholesterol. Sea cucumber has the functions of anti-tumor, anti-fatigue, lowering blood fat, and improving the body's immunity. It is favored by consumers, and the demand for sea cucumber is increasing day by day. [0003] Dried sea cucumbers and salted sea cucumbers are currently circulating products in the market. Due to...

AI Technical Summary

Problems solved by technology

[0003] Dried sea cucumbers and salted sea cucumbers are currently circulating products in the market. Due to the bottleneck of hair processing, the sea cucumbers after watering are prone to bacterial contamination and are not easy to store. Seriously violated the interests of consumers, causing huge hidden dangers in the safe processing of sea cucumbers

Therefore, the quality control method in the processing of water-fat instant sea cucumber has become the focus of current sea cucumber processing; as the Chinese patent application number is 200410023712, it discloses the processing method of instant fresh sea cucumber, which is specifically packaged by pickling, blanching, seasoning, and nitrogen filling. And sterilization, etc., this method does not go through hair processing, but goes through higher temperature blanching, high temperature and high pressure soaking or direct soaking, and high temperature sterilization. Very hard, poor taste, limited absorption of nutrients, severe dehydration of sea cucumbers after high-temperature sterilization, and more spines on the surface, resulting in relatively turbid soaking liquid of sea cucumbers and greater loss of nutrients in sea cucumbers; In the processing method, pack and store by filling with nitrogen, because nitrogen is an inert gas that can prevent the reproduction of microorganisms, although the storage time is longer than that of the ready-to-eat fresh sea cucumbers in general packaging, the gas permeability of the packaging and nitrogen have no inhibitory effect on anaerobic bacteria characteristics, so the storage time is not long enough, and the processing method of the above-mentioned patent is not clear about its specific storage time

[0004] The processed sea cucumbers are dehydrated severely after being sterilized at high temperature, and the spines on the surface fall off more, resulting in the turbidity of the sea cucumber soaking solution and a large loss of sea cucumber nutrients.