Trepang (abalone) instant foodstuff and preparation method

Abstract

The invention relates to the technical field of food preparation, in particular to a food made from sea cucumber (abalone) and a preparation method thereof. The food has the characteristics that the food is made by taking sea cucumber (abalone) and edible seaweed as the main raw materials, and adding a small quantity of flavoring agents, and the sea cucumber (abalone) and the edible seaweed are mixed in a weight ratio of (10-20):1. The preparation method comprises the following steps: accepting and processing the raw materials; boiling to produce a stock; sterilizing at a high pressure; soaking and cooling; freezing; and vacuum-packing and the like. Sea cucumber and abalone processed according to the method are a good example of solving the problem of retaining original shape, flavor and nutritious composition of the seafood, and are easy to preserve and carry. Moreover, the food is suitable for occasions such as banquets at fancy restaurants, in particular suitable for travel and picnic, and also can be consumed by old people, patients weak in constitution and sick persons for rapid recovery. The invention has the advantages of simple technology, easy operation, energy-efficiency, hygiene, capability of preservation at a low temperature, profitability and the like. The preparation method can be widely applied to preparation and processing of sea cucumber, abalone and other seafood, and has the potential of being highly publicized.

Description

Technical field [0001] The invention relates to the field of food processing, in particular to a sea cucumber (abalone) food and a preparation method thereof. Background technique [0002] At present, the special seafood prepared from seafood on the market and suitable for carrying mainly include dried products, salted products, canned products, etc. Representative products such as: dried sea cucumber, dried abalone, dried squid, sea rice, dried prawns, Canned products such as dried scallops, shrimp and crab paste, shrimp, crab and scallops have followed the traditional preparation method for many years, and there are some inevitable defects, such as the drying and dehydration process in the preparation process of traditional cooked and dried products, resulting in The rehydration of the finished product is poor, the tissue is tough, difficult to chew, and the hygiene problem is serious. Some raw and dried products such as dried sea cucumber and dried squid will also cause a...

AI Technical Summary

Problems solved by technology

[0002] At present, the special seafood prepared from seafood on the market and suitable for carrying mainly include dried products, salted products, canned products, etc. Representative products such as: dried sea cucumber, dried abalone, dried squid, sea rice, dried prawns, Canned products such as dried scallops, shrimp and crab paste, shrimp, crab and scallops have followed the traditional preparation method for many years, and there are some inevitable defects, such as the drying and dehydration process in the preparation process of traditional cooked and dried products, resulting in The rehydration of the finished product is poor, the tissue is tough, difficult to chew, and the hygiene problem is serious. Some raw and dried products such as dried sea cucumber and dried squid will also cause a large loss of water-soluble nutrients in the product before use. High-salt infiltration process leads to high salt content in the final product, and excessive consumption is not good for health. The high-temperature and high-pressure sterilization process in the preparation of canned products loses its inherent taste and flavor due to excessive heating, and the product often has a special flavor. Canned taste, there are more or less certain defects in the above-mentioned preparation method, which will cause the seafood to lose its umami taste, reduce its freshness, poor mouthfeel, high nutritional loss, and inconvenient eating