Ginseng gallbladder sausage and method of manufacturing the same

A manufacturing method and ginseng sausage technology are applied in the field of ginseng sausage and its manufacture, which can solve the problems of small consumption of sea urchin eggs, low cost performance of sea cucumber sausage, etc., and achieves reduction of sea urchin fishy smell, retention of volatile aroma substances, and convenience in eating. Effect

Inactive Publication Date: 2008-02-06
DALIAN FISHERIES UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims to solve the problems of small consumption of sea urchin eggs and low cost performance of sea cucumber intestines in the prior art, and provides a ginseng gall with rich nutritional value, low salt content, good taste, unique flavor, long storage period and convenient consumption. Intestines and methods for their manufacture

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] a. Cut open the shell around the sea urchin mouth, pour out the body fluid, remove the digestive glands and other internal organs, take out the gonads with a small spoon, then wash the gonads with water, and then wash the gonads with seawater sterilized and filtered by ultraviolet rays to remove mucus, dirt and impurities;

[0020] b. Since sea urchin gonads are rich in highly unsaturated fatty acids and are easily oxidized, antioxidants such as vitamin E and vitamin C must be added here according to the national food additive standards; one of the methods of salting, drying and steaming can be used Or use more than two kinds in combination. Dehydrate the cleaned sea urchin gonads until the water content is 50-70%. ~4 hours, the water content after dehydration reaches 50~70%;

[0021] c. Lay the dehydrated sea urchin gonads in a single layer on the support net, and bake them in cold air at a temperature of 15-25°C until the water content is 30-40%, usually for 5-10 hou...

Embodiment 2

[0026] Others are the same as in Example 1, except that white soy sauce, granulated sugar, cooking wine, and monosodium glutamate are mixed after the c step, and mixed into the sea urchin gonad powder block obtained in the c step.

Embodiment 3

[0028] a. Cut open the shell around the sea urchin mouth, pour out the body fluid, remove the digestive glands and other internal organs, take out the gonads with a small spoon, then wash the gonads with water, and then wash the gonads with seawater sterilized and filtered by ultraviolet rays to remove mucus, dirt and impurities;

[0029] b. Since sea urchin gonads are rich in highly unsaturated fatty acids and are easily oxidized, antioxidants such as vitamin E and vitamin C must be added here according to the national food additive standards; one of the methods of salting, drying and steaming can be used Or use more than two kinds in combination. Dehydrate the cleaned sea urchin gonads until the water content is 50-70%. ~4 hours, the water content after dehydration reaches 50~70%;

[0030] c. Lay the dehydrated sea urchin gonads in a single layer on the support net, and bake them in cold air at a temperature of 15-25°C until the water content is 30-40%. Generally, it needs ...

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PUM

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Abstract

The present invention discloses a sea-cucumber echinus sausage, which comprises dried powder of genital gland of echinus which is contained in the sausage coat made from the wall of roasted intestine of sea cucumber. The fabrication method includes the procedures as follows: the genital gland of echinus is taken, washed with sea water which is disinfected and filtrated, then the clean echinus gland is added with antioxidant, and then dehydrated until the water content decreases to 50 percent to 70 percent; then the dehydrated genital gland of echinus is dried with cool wind under low temperature of 15 to 25 DEG C, until the water content is lowered to 30 percent to 40 percent, to obtain the powder of genital gland of echinus; the intestine of sea cucumber is taken, disinfected, washed clean with filtrated sea water, trickled, soiled with added refined salt with the weight of 20 percent to 30 percent of the intestine weight, and kept for later use; then the soiled sea cucumber intestine is immersed in clear water, and the powder of genital gland of echinus is filled in the sausage coat made from the wall of sea cucumber intestines, which is roasted for 1to 3 days under the temperature between 60 to 75 DEG C, and then packaged. The present invention has the advantages of lower content of salt, good taste, specific flavor, long duration of storage, and convenience for eating.

Description

Technical field: [0001] The invention relates to a food and a manufacturing method using sea urchin gonads and sea cucumber sausages as raw materials, in particular to a ginseng gall sausage that is convenient to eat, has a good taste, is rich in nutritional value and can be stored for a long time, and a manufacturing method thereof. Background technique: [0002] Sea urchin is a kind of echinoderm, among which the species mainly used for food are purple sea urchin, shrimp pancreas urchin and crown-of-thorns sea urchin. The nutritional and medicinal value of sea urchin is very high, and its edible part is the gonad (ovary, testis) in its body cavity, collectively referred to as sea urchin roe, also known as sea urchin yellow or sea urchin paste, which is a favorite and nutritious seafood food. With the development of the sea urchin farming industry, people are no longer unfamiliar with sea urchins, but because sea urchins can only survive under seawater farming conditions, a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/333A23L17/50
Inventor 崔铁军常亚青
Owner DALIAN FISHERIES UNIVERSITY
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