Ginseng gallbladder sausage and method of manufacturing the same

A manufacturing method and technology of ginseng sausage, which is applied in the field of ginseng sausage and its manufacture, can solve the problems of small consumption of sea urchin eggs and low cost performance of sea cucumber intestines, reduce the fishy smell of sea urchin, retain volatile aroma substances, and improve life Effect

Inactive Publication Date: 2011-05-18
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 the shell around the sea urchin’s mouth, pour out the body fluids, remove the digestive glands and other internal organs, take out the gonads with a small spoon, then rinse the gonads with water, and then wash the gonads with the sea urchin 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 easy to oxidize, antioxidants, such as vitamin E, vitamin C, etc. must be blended in accordance with the national standards of food additives; one of the methods of salting, drying, and cooking can be used. Or use a mixture of two or more to dehydrate the cleaned sea urchin gonads to a water content of 50-70%; if the salting method is used, you need to sprinkle 10% table salt on the medium-sized sea urchin, salting 2 ~4 hours, the water content will reach 50~70% after dehydration;

[0021] c. Lay a single layer of dehydrated sea urchin gonads on a support net, and ...

Embodiment 2

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

Embodiment 3

[0028] a. Cut the shell around the sea urchin’s mouth, pour out the body fluids, remove the digestive glands and other internal organs, take out the gonads with a small spoon, then rinse the gonads with water, and then wash the gonads with the sea urchin 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 easy to oxidize, antioxidants, such as vitamin E, vitamin C, etc. must be blended in accordance with the national standards of food additives; one of the methods of salting, drying, and cooking can be used. Or use a mixture of two or more to dehydrate the cleaned sea urchin gonads to a water content of 50-70%; if the salting method is used, you need to sprinkle 10% table salt on the medium-sized sea urchin, salting 2 ~4 hours, the water content will reach 50~70% after dehydration;

[0030] c. Lay a single layer of dehydrated sea urchin gonads on the support net, an...

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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 using sea urchin gonads and sea cucumber intestines as raw materials and a manufacturing method thereof, in particular to a ginseng bile intestine with convenient eating, good taste, rich nutritional value and long-term preservation and a manufacturing method thereof. Background technique: [0002] Sea urchin is a kind of echinoderms, among which the species mainly used for food are purple sea urchin, sea urchin with pancreas pancreas, and sea urchin with crested crest. Sea urchin has high nutritional and medicinal value. Its edible part is the gonads (ovaries, testis) in its body cavity, collectively called sea urchin eggs, also called sea urchin yellow or sea urchin cream, which is a favorite and nutritious seafood food. With the development of sea urchin farming, people are no longer unfamiliar with sea urchins. However, since sea urchins can only survive under the conditions of mariculture, and sea urchin eggs are prone ...

Claims

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Application Information

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