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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0020] Example one

[0021] The production steps of the original sea cucumber puffed crisp pieces are as follows: ① Use scissors to cut a cut about 1 / 3 of the body length on the side of the abdomen of the fresh sea cucumber near the anus, take out the internal organs and rinse with water; ② Put it in boiling water Cook for 20 minutes; ③Cut it out and cut it into slices with a width of 0.4mm; ④Dry it in a drying oven at a temperature of 70℃, and stop drying when the moisture content of the sea cucumber drops to 7%; ⑤ The dried sea cucumber flakes are puffed in a gas jet impingement puffing device with a temperature of 220°C and an air flow velocity of 20m / s, and then taken out after 5 minutes; ⑥The puffed sea cucumber flakes are naturally cooled to room temperature, and then weighed Vacuum packaging again.

Example Embodiment

[0022] Example two

[0023] The production steps of hot and spicy sea cucumber puffed chips are as follows: ① Use scissors to cut a cut 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 with clean water; ② Put it in boiling water Medium steaming for 10 minutes; ③After removing it, cut it into slices with a width of about 0.3 mm; ④Sprinkle the prepared spicy seasoning onto the cut sea cucumber slices; ⑤Put the tuned sea cucumber slices in Drying is carried out in a drying oven at a temperature of 50°C, and the drying is stopped when the moisture content of the sea cucumber drops to 13%; ⑥The dried sea cucumber slices are placed in a gas jet with a temperature of 150°C and an airflow velocity of 4m / s. Puffing is carried out in the puffing device and taken out after 11 minutes; the puffed sea cucumber flakes are naturally cooled to room temperature, and then weighed for vacuum packaging.

Example Embodiment

[0024] Example three

[0025] The production steps of the five-scented sea cucumber puffed flakes are as follows: ①Use scissors to cut a cut about 1 / 3 of the body length on the side of the abdomen of the fresh sea cucumber near the anus, take out the internal organs and rinse with water; ②Put it into boiling water Cook in the middle for 15 minutes; ③After removing it, cut it into slices with a width of about 0.3 mm; ④Sprinkle the tuned five-spice seasoning onto the cut sea cucumber slices; ⑤Put the tuned sea cucumber slices Drying is carried out in a drying oven at a temperature of 60°C, and the drying should be stopped when the moisture content of the sea cucumber drops to 10%; ⑥The dried sea cucumber slices are placed in a gas jet with a temperature of 180°C and an airflow velocity of 12m / s. Puffing is carried out in the puffing device and taken out after 8 minutes; the puffed sea cucumber flakes are naturally cooled to room temperature, and then weighed for vacuum packaging.

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PUM

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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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