Processing technology of salt-free dry apostichopus japonicus selenka

A kind of technology, light-dried technology, applied in the field of light-dried ginseng processing technology, to achieve the effect of complete nutrition preservation, good color and shape, and simple operation

Inactive Publication Date: 2009-12-09
东营市正汉海洋食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The processing of light-dried sea cucumber with the patent number 03138947 also retains the original shape and color of sea cucumber, but there are still some problems in terms of nutritional value and environmental protection

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Selected 1,000 fresh sea cucumbers were cooked slowly for 30 minutes on low heat, stirred continuously during the cooking process, and then put them into 5 trays in the oven, then adjusted the temperature to 50°C, baked for 4 hours, and then took them out Put it in a convenient bag and rehydrate it for 7 hours, repeat 4 times, shape it before drying each time, fry it in boiling water for 1 minute when the dryness is 25%, and then put it in an oven at 45°C to continue drying for 2 Hours, then bagged and rehydrated for 4 hours, repeated 2 times, picked out 5 sea cucumbers with particularly poor shape and peeled skin before packaging, the pass rate was 99.95%. The rest are packed into 19 boxes (250g / box) in total.

Embodiment 2

[0015] The selected 1125 fresh sea cucumbers were cooked slowly for 30 minutes on low heat, stirred continuously during the cooking process, and then put them into 5 trays in the oven, then adjusted the temperature to 50°C, baked for 4 hours, and then took them out Put it in a convenient bag and rehydrate it for 7 hours, repeat 5 times, shape it before drying each time, fry it in boiling water for 1 minute when the dryness is 25%, and then put it in an oven at 45°C to continue drying for 2 hour, then bagged and rehydrated for 4 hours, repeated 3 times, picked out 4 sea cucumbers with particularly poor shape and peeled skin before packaging, the pass rate was 99.64%, and the remaining packaging was packed into 20 boxes (250g / box).

Embodiment 3

[0017] The selected 1056 fresh sea cucumbers were cooked slowly for 30 minutes on low heat, stirred continuously during the cooking process, and then put them into 5 trays in the oven, then adjusted the temperature to 50°C, baked for 4 hours, and then took them out Put it in a convenient bag and rehydrate it for 6 hours, repeat 4 times, shape it before drying each time, fry it in boiling water for 1 minute when the dryness is 25%, and then put it in an oven at 45°C to continue drying for 2 Hours, then bagged and rehydrated for 5 hours, repeated 3 times, picked out 8 sea cucumbers with particularly poor shape before packaging, and the pass rate was 99.24%, with the remaining packaging, a total of 19 boxes (250g / box) were packed.

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PUM

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Abstract

The invention relates to a processing technology of salt-free dry apostichopus japonicus selenka, belonging to the field of food processing. The invention is realized by the steps of raw material preprocessing, drying, water washing, desalting, redrying, check, packaging, and the like. The invention has the effects that the operation of the entire process is simple, the colour and the shape of trepang bodies are better, the nutrition is completely preserved, long-term storage can be realized, and eating is convenient.

Description

Technical field: [0001] The invention relates to a light-dried spinach processing technology, which belongs to the field of food processing. Background technique: [0002] Drying is one of the ways to keep things from spoiling. There are many drying methods, such as drying, boiling, drying, spray drying and vacuum drying. The products obtained by drying are generally reduced in size and hard in texture. Some substances are oxidized, and most of some volatile components will be lost. Some heat-sensitive substances, such as proteins and vitamins, will be denatured, and microorganisms will lose their biological vitality. The dried substance is not easy to dissolve in water, etc. Therefore, compared with before drying, the product after drying has a great difference in properties. Patent No. 03138947 is the processing of light-dried sea cucumber. The processing result also retains the original shape and color of sea cucumber, but there are still certain problems in terms of n...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/03
Inventor 赵磊
Owner 东营市正汉海洋食品有限公司
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