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Instant sea urchin food product and preparation thereof

A sea urchin and food technology, which is applied in the field of food processing, can solve the problems of ready-to-eat sea urchin products without high nutritional value, etc., and achieve the effect of increasing the sales range, ensuring the nutritional value and improving the quality.

Active Publication Date: 2008-11-12
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no report on the processing technology of instant sea urchin at present, and there is no high nutritional value, convenient and hygienic instant sea urchin product in the domestic and foreign markets.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0023] The preparation of example 1 instant sea urchin

[0024] Purple sea urchins are processed from fresh raw materials with a shell diameter of more than 5 cm (calculated by removing spines). Open the shell from the mouth surface of the sea urchin with a stainless steel pliers shell opener on the top of the sea urchin shell, then carefully take out all the internal organs of the sea urchin from the incision, and separate to obtain the sea urchin yellow. Collect the sea urchin endometrium for later use. Prepare rinsing water with a mass concentration of 1% with edible refined salt, put the complete sea urchin yellow in a dehydration basket and gently rinse in salt water, remove internal organs and other sundries, wash for 10 minutes, and then rinse in a clean salt water basin 1 time. Then take it out, put it on the water control rack to slightly remove the water, and then soak the sea urchin yellow in clean water for 3 times for the next step of processing. Put the washed...

example 2

[0027] The preparation of example 2 instant sea urchin

[0028] Take out and separate and obtain sea urchin yellow as the method for example 1. Put the complete sea urchin yellow into a dehydration basket and gently rinse it in 9% salt water to remove internal organs and other debris. After 2 minutes, rinse it once in a clean salt water basin. Then take it out, put it on the water control rack to remove the water slightly, then soak the sea urchin yellow in clean water for 3 times, put the washed sea urchin yellow in the water control tray to control the water until there is no water drop. Obtain relatively dry sea urchin yellow under the blowing of fan, and refrigerate for future use.

[0029] Choose 250 grams of high-quality soybean flour and 500 grams of wheat flour, mix and grind to 160 mesh, then add 75 mg of food coloring and 37.5 mg of sea urchin essence, and then add 15 grams of monosodium glutamate, salt, five spices, spices and other condiments . Add 189 grams of ...

example 3

[0032] The preparation of example 3 instant sea urchin

[0033] Take out and separate the sea urchin yellow according to the method of Example 1, put the complete sea urchin yellow in a dehydration basket, gently rinse it in 5% salt water, pick out the internal organs and other sundries, wash for 6 minutes, and then put it in a clean Rinse once in a salt water basin. Then take it out, put it on the water control rack to remove the water slightly, then soak the sea urchin yellow in clean water twice, put the washed sea urchin yellow in the water control tray to control the water until there is no water drop. Air-dry to obtain comparatively dry sea urchin yellow and refrigerate for subsequent use.

[0034] 500 grams of high-quality soybean flour and 500 grams of wheat flour are mixed and crushed to 120 meshes, then 0.08 grams of food coloring and 0.07 grams of sea urchin essence are added, and 10 grams of monosodium glutamate, salt, five spices, spices and other condiments are ...

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PUM

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Abstract

A preparation method for an instant sea hedgehog food is poaching the sea hedgehog by 1-9% salt water, controlling dry and refrigerating for spare. The soy powder and the wheat powder are mixed by the proportion of 1:0.5-2.0; adding the edible pigment by the proportion of 0.05-0.1 per thousand , essence by the proportion of 0.05-0.1 per thousand, monosodium glutamate by the proportion of 0.5-2.0 per thousand, salt, spices material and other seasoning matters and the edible grease mixed by the plant oil and lard by the proportion of 1:1.0-0.9 and being mixed as the plant protein material. The fresh fish is added with water by the proportion of 1:0-3.0, the salt by the proportion of 1%-5% and monosodium glutamate by the proportion of 1%-5%; the mixed plant protein infused to the external shell mode of the sea hedgehog by the proportion of 1:0.5-2.0; the sea hedgehog is placed at the centre of the mode, for boiling at 80-100 centigrade for 10-20 min, cooling the product to obtain the food with high nutrition and sea hedgehog flavor and appearance.

Description

Technical field: [0001] The invention relates to a preparation method of simulated bionic food, in particular to the preparation technology of instant sea urchin, which belongs to the field of food processing. Background technique: [0002] The edible parts of sea urchins are the gonads, which include the testes and ovaries. The ovary is sea urchin eggs, commonly known as sea urchin yellow or sea urchin paste, accounting for about 8% to 15% of the weight of sea urchins. The protein content of fresh sea urchin eggs is 15.8%, fat 8.5%, sugar 2.25%, and also contains multiple substances such as sterols, mucopolysaccharides, phospholipids, vitamins, minerals and hormones. Sea urchin contains a full range of essential amino acids and is easily absorbed by the human body. It is a high-quality animal protein. The taste of sea urchin is also particularly delicious due to the high glutamic acid content of 6%. The unsaturated fatty acid eicosapentaenoic acid (EPA) in the fat accoun...

Claims

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Application Information

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IPC IPC(8): A23L1/33A23L17/00A23L17/10A23L17/40A23L17/50A23L33/00
CPCA23L1/33A23L1/3055A23L1/3252A23L1/326A23L1/333A23L17/50A23L17/10A23L17/40A23L17/65A23L33/185
Inventor 朱蓓薇董秀萍王庆玉孙黎明杨静峰姜丹秦磊肖桂华
Owner DALIAN POLYTECHNIC UNIVERSITY
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