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Production method of sea cucumber swelling crisp slices

A technology of puffed chips and production methods, which is applied in the field of food processing, can solve the problems of short shelf life, low salinity, and deterioration of products, and achieve the effects of easy digestion and absorption by the human body, high puffing degree, and good rehydration

Inactive Publication Date: 2008-04-09
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] (1) Cannot be carried when traveling
This is mainly because the vast majority of ready-to-eat sea cucumbers currently sold in the market need to be kept at low temperature to ensure their quality, and they may deteriorate in a few hours at room temperature
[0005] (2) The shelf life of the product is short, which puts a lot of pressure on the production and sales enterprises
Commercially available ready-to-eat sea cucumbers are mostly packaged in cans, which contain a lot of liquid, and the salinity is not high, so they cannot be stored in a frozen state, and the shelf life is generally only three months
In order to prolong the shelf life, some manufacturers ignore the interests of consumers and use excessive preservatives, causing great food safety hazards
[0006] (3) Inconvenient to eat
Although they are ready-to-eat sea cucumbers, many of them need to be heated or boiled in boiling water before they can be eaten, which is particularly inconvenient for consumers who travel

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The production steps of original sea cucumber puffed chips are as follows: ①Use scissors to cut a hole about 1 / 3 of the body length on the side of the abdomen of fresh sea cucumber near the anus, take out the internal organs and rinse them with clean water; ②Put them in boiling water Cook for 20 minutes; ③ take it out and cut it crosswise into sheets with a width of 0.4 mm; ④ put it into a drying oven with a temperature of 70°C for drying, and stop drying when the moisture content of the sea cucumber drops to 7%; The sea cucumber slices that have been dried are put into a gas jet impact puffing device with a temperature of 220°C and an air velocity of 20m / s for puffing, and are taken out after 5 minutes; Re-vacuum pack.

Embodiment 2

[0023] The production steps of spicy sea cucumber puffed chips are as follows: ① Use scissors to cut a hole about 1 / 4 of the body length on the side of the abdomen of fresh sea cucumber near the anus, take out the internal organs and rinse them with clean water; ② Put them in boiling water Steam for 10 minutes; ③Take it out and cut it crosswise into slices with a width of about 0.3 mm; ④Spray the adjusted spicy seasoning on the sliced ​​sea cucumber; Dry in a drying oven at a temperature of 50°C, and stop drying when the moisture content of the sea cucumber drops to 13%; ⑥Put the dried sea cucumber slices into a gas jet impact at a temperature of 150°C and an air velocity of 4m / s Carry out puffing in the puffing device, take out after 11 minutes; Naturally cool the puffed sea cucumber chips to room temperature, then weigh and carry out vacuum packaging.

Embodiment 3

[0025] The production steps of five-flavored sea cucumber puffed chips are as follows: ①Use scissors to cut a hole about 1 / 3 of the body length on the side of the abdomen of fresh sea cucumber near the anus, take out the internal organs and rinse them with clean water; ②Put them in boiling water Steam for 15 minutes; ③Take it out and cut it crosswise into slices with a width of about 0.3 mm; ④Spray the adjusted five-spice seasoning on the sliced ​​sea cucumber; Dry in a drying oven at a temperature of 60°C, and stop drying when the moisture content of the sea cucumber drops to 10%; ⑥Put the dried sea cucumber slices into a gas jet with a temperature of 180°C and an air velocity of 12m / s Carry out puffing in the puffing device, take out after 8 minutes; Naturally cool the puffed sea cucumber chips to room temperature, then weigh and carry out vacuum packaging.

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Abstract

The invention discloses a production method of a sea cucumber puffed crisp piece, and belongs to the food processing technical field. The invention aims at providing a new processing method for the sea cucumber product. The production process procedures of the sea cucumber puffed crisp piece are as follows: fresh sea cucumber, eviscerating and cleaning, steam boiling, cutting, drying, and puffing. The sea cucumber puffed crisp piece produced by the invention has the advantages that the puffing degree is high, the puffing is even, the texture is crisp, the flavor is unique, the rehydration performance is good, the sea cucumber puffed crisp piece is in favor of the human body to facilitate digestion and absorption, the carrying and the use are convenient, and the sea cucumber puffed crisp piece can not only be taken as the leisure instant food, but also as the half finished product processed to be various sea cucumber dishes. The sea cucumber crisp pieces do not include fat and have extremely low moisture content percentage after being puffed, and thereby can be stored for a long term after being vacuumized.

Description

technical field [0001] The invention relates to a production method of sea cucumber products, in particular to a production method of sea cucumber puffed chips, and belongs to the technical field of food processing. Background technique [0002] Sea cucumber is not only delicious, but also rich in nutrition. It is a kind of nourishing and health care product. There is such a description in "Compendium of Materia Medica": "Sea cucumber is warm and nourishing, enough to fight against ginseng, so it is named sea cucumber; it tastes sweet and salty, nourishes the kidney meridian, benefits the essence, eliminates impotence and prolongation, stimulates urination, strengthens yang, treats impotence, and kills sores." insect". Modern medical research believes that sea cucumbers contain a large amount of acidic mucopolysaccharides and sea cucumbers and other biologically active ingredients. Among them, the acid mucopolysaccharide component has the functions of anticoagulation, lowe...

Claims

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Application Information

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IPC IPC(8): A23L1/333A23P1/14A23L17/50A23P30/30
Inventor 高振江肖红伟
Owner CHINA AGRI UNIV
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