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Decortications method for sea cucumber in East China Sea

A sea cucumber, peeling technology, applied in slaughtering, processing fish, food science and other directions, can solve problems such as difficulty in water and hair, and achieve the effects of rich nutrition, delicious taste and good taste

Inactive Publication Date: 2009-09-16
ZHEJIANG GONGSHANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The water-fat East China Sea sea cucumber product and the instant sea cucumber product processed by this method have no sea fishy smell, good taste, moderate hardness, rich nutrition, and delicious taste, which overcomes the roughness of the sea cucumber skin that exists in processing this type of sea cucumber with the prior art. Thickness affects the taste and taste, and it is difficult to water before cooking and other prominent problems

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Take dried salted East China Sea sea cucumber, soak in tap water at room temperature for 12 hours, and change the water once in between.

[0027] After removing the viscera and surface sediment of sea cucumbers, put them in a pressure cooker, cook at 0.05-0.15Mpa for 20 minutes, stop the fire and simmer in water for 2 hours, and cool naturally.

[0028] Sea cucumbers were fished out, placed in pure water, conditioned at 0°C for 12 hours, fished out, and weighed to weigh 10 kg.

[0029] Measure 10L of purified water, add 1.5g of lipase, 8g of trypsin and 0.5g of ethylenediaminetetraacetic acid to the purified water, and dissolve to obtain a peeling solution.

[0030] The sea cucumbers that have been processed at low temperature are placed in the above-mentioned peeling solution, soaked at 40°C for 6 hours, and the preliminary peeling is completed.

[0031] Use a soft-bristled brush to remove the peeled off skin and silt on the surface of the sea cucumber.

[0032] Put ...

Embodiment 2

[0037] Take dried salted East China Sea sea cucumber, soak in tap water at room temperature for 24 hours, and change the water once in between.

[0038] After removing the viscera and surface sediment of sea cucumbers, put them in a pressure cooker, cook at 0.05-0.15Mpa for 20 minutes, stop the fire and simmer in water for 2 hours, and cool naturally.

[0039] Sea cucumbers were fished out, placed in pure water, conditioned at 4°C for 12 hours, fished out, and weighed to weigh 10 kg.

[0040] Measure 8L of purified water, add 1.2g of lipase, 6.4g of papain and 0.4g of ethylenediaminetetraacetic acid to the purified water, and dissolve to obtain a peeling solution.

[0041] The sea cucumbers processed at low temperature were placed in the above-mentioned peeling solution, and soaked at 45°C for 8 hours to complete the preliminary peeling.

[0042] Use a soft-bristled brush to remove the peeled off skin and silt on the surface of the sea cucumber.

[0043] Put the sea cucumber...

Embodiment 3

[0048] Take dried salted East China Sea sea cucumber, soak in tap water at room temperature for 24 hours, and change the water once in between.

[0049] After removing the viscera and surface sediment of sea cucumbers, put them in a pressure cooker, cook at 0.05-0.15Mpa for 20 minutes, stop the fire and simmer in water for 2 hours, and cool naturally.

[0050] Sea cucumbers were fished out, placed in pure water, conditioned at 0°C for 12 hours, fished out, and the weight of water-fed sea cucumbers was weighed as 10kg.

[0051] Measure 10L of purified water, add 8.5g of lipase, 40g of pepsin and 2.5g of ethylenediaminetetraacetic acid into the purified water, and dissolve to obtain a peeling solution.

[0052] The sea cucumbers that have been processed at low temperature are placed in the above peeling solution and soaked at 50°C for 8 hours to complete the preliminary peeling.

[0053] Use a soft-bristled brush to remove the peeled off skin and silt on the surface of the sea ...

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PUM

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Abstract

The invention discloses a decortication method for sea cucumber in East China Sea, including the steps of the preliminary rehydration and softening of the sea cucumber, cleaning and decontamination, pressurization and cooking, swelling at lower temperature, soaking in the decortication solution, swelling again, soaking in the decortication solution again and the like. In the swelling process, the crass cuticle of the sea cucumber in East China Sea can be completely removed, the sea cucumber body is clean and glistened, having no influence on the edible part of the inner layer wall and keeping the nutrient composition of the sea cucumber in East China Sea.The obtained sea cucumber product after subsequent processing has no fishy smell, good taste, rich nutrition, delicious taste, being neither too hard nor too softand stored for a long time after further packing treatment.

Description

technical field [0001] The invention relates to the field of seafood processing, in particular to a peeling method of dried East Sea sea cucumber. Background technique [0002] Sea cucumber resources in the East China Sea are abundant in my country's East China Sea, and the current reserve is about 10 6 The annual catch is about 3,000 tons. In view of the rich nutrition, huge natural reserves and low price of sea cucumbers in the East China Sea, developing them into ready-to-eat products that cater to the taste of the public and are convenient to eat has a broad market prospect. [0003] However, because the body surface contains a layer of hard skin, it not only affects the taste and sensory quality of sea cucumbers when eaten, but also has a heavy gray taste, which is not conducive to the removal of the fishy smell and affects the taste. Affecting the effect of growing hair becomes a key factor restricting the development of instant sea cucumber products. [0004] If the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A22C25/00
Inventor 励建荣徐志斌陈青李学鹏于平
Owner ZHEJIANG GONGSHANG UNIVERSITY
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